Minty tomato, peach and nectarine salad

This year I planted various tomato bushes, one of them being a yellow tomato, which has been a huge success, bearing luscious fruit quite fastidiously. They are sweet, fleshy, very little seeds, and make a colourful dish.

As the stone fruits are nearing the end of their season, I couldn’t help but look for a salad recipe to incorporate them with my lovely yellow tomatoes and bright red roma tomatoes. I love any salad with fruit thrown in as a refreshing change. Strawberries in a tossed salad are one of my favourites. Or honey dew melon and fresh garden green lettuce varieties.

Martha Stewart had the perfect recipe for what I was looking for, and I altered it slightly by using balsamic reduction instead of balsamic vinegar, and threw in a few finely shredded basil leaves for good measure. The mint, however, stood out as the ingredient to highlight the peaches. I also added a couple of nectarines as well.

The family had thought I’d finally lost my marbles when I put the salad on the table. However from the very first mouthful, there were thumbs up all round. I could eat a bowl of this on its own, it’s that good.

Ingredients

1. 3 tablespoons extra-virgin olive oil
2. 1 tablespoon balsamic reduction
3. 1 tablespoon lemon juice
4. 3/4 teaspoon salt
5. 1/2 teaspoon freshly ground black pepper
6. 2 peaches
7. 2 nectarines
8. 3 red tomatoes
9. 3 yellow tomatoes
10. 2 small inner celery stalks, peeled to remove strings and cut into1/4-inch pieces
11. 1/4 cup fresh mint leaves, plus shredded basil for garnish

Method

1. Whisk together olive oil, balsamic reduction, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl; set vinaigrette aside.
2. Halve and pit peaches and nectarines. Cut halves into quarters. Slice tomatoes into 1/2-inch rounds.
3. Arrange peaches, nectarines, tomatoes and celery on a serving plate. Sprinkle with remaining 1/4 teaspoon salt and pepper. Coarsely chop mint leaves; add to vinaigrette. Pour over salad, and garnish with shredded basil.

Weekend Herb Blogging this week is hosted by Chris from Mele Cotte. Be sure to stop by her page to follow the roundup of this great event, culminated by Kalyn and inherited by Haalo.

Now I’m off to do something special with this haul from the garden. Wish me luck!

Fruit Salad with Moroccan Dressing

With the warmth of the Australian summer, Mother Nature brings an abundance of juicy fruits and berries, and because I love all the fruits from this season, what better way than combining them all together, to devour in one greedy swoop.

Fruit salad never fails to satisfy, and when you combine nectarines, peaches, cantaloupe, honey dew melon, banana, ya ya pears and strawberries with this delicious Moroccan influenced syrup, and a sprinkling of refreshing mint leaves thrown in, you’re on your way to summer heaven. Of course you could use any fresh fruits you have available.

Moroccan Dressing

(from my fav TV show Food Safari)
1 cup water
1 small stick cassia bark (or cinnamon)
2 teaspoons orange blossom water
3 tablespoons sugar
2 tablespoons lemon juice
10 mint leaves, torn

Preparation

Combine all ingredients for dressing except mint leaves in a saucepan. Bring to the boil and simmer for 5 minutes. Cool and place in fridge for 1 hour, then mix dressing through the fruit salad with mint leaves. Don't forget to remove the cassia bark!!

As I’m proudly hosting Weekend Herb Blogging this week, an event which was started way back by Kalyn’s Kitchen, and has now been passed down to Haalo from Cook Almost Anything, I look forward to receiving a wide variety of interesting recipes and dishes which incorporate a herb, fruit or vegetable as the major ingredient. I hope you can catch the roundup on Monday.

Mint'N'Lentils

A spring cleanout of the garden has left me with quite a dilemma in the kitchen. The beds are all weeded, prepped with mulch and fertiliser, in readiness for the ensuing summer crops, which alone fills me with excitement (I'm easily elated these days!). The only problem is most of my herbs were ousted in the process. After inspecting my husband's hard work, and giving the thanks and "good job" pat on the back, I silently cringed at the thought of not being able to use fresh herbs of my choice for a while. All that was left was a trumpled clump of garlic chives, a past-its-use-by-date clump of parsley and a small patch of oregano that had decided to relocate to another part of the garden all by itself. He openly cursed me for planting mint in the garden and not in a pot, because it took him ages to eradicate all of it. All of it except one teeny bunch hidden under the chives. Eureka!

As we've all been on a healthy diet kick this past week, not just for weight loss reasons, but for general health reasons, I thought it was time to introduce something foreign to the family. Lentils. Green puy lentils in fact. May as well start with the best to tempt the fussy tastebuds.

Mint is probably the first fresh herb I had tasted as a child. Mud pies with mint leaves on top were a childhood backyard treat. It's the easiest plant to grow (just ask my husband), it has uses from breath fresheners to after dinner sweets, and it makes your kitchen smell fresh, and well....minty.

Ingredients

1 cup lentils

4 cups water

3/4 cup red pepper,chopped

1/3 cup red onion,chopped

2 tablespoons fresh mint, finely chopped

1/2 preserved lemon,finely chopped

6 tablespoons olive oil

6 tablespoons lemon juice

2 cloves garlic,minced

6 ounces feta cheese,crumbled

Directions

In saucepan, bring lentils and water to a boil; cook 30 minutes until tender, drain.

Add pepper, onion, preserved lemon and mint.

Refrigerate at least 30 minutes or until ready to serve.

Just before serving, add oil, lemon juice, garlic and feta.

Toss and serve.

Zorra, from Kochtopf, is kindly hosting Kalyn's Weekend Herb Blogging, this time round, and if my mint ever returns, and I'm sure it will, this will be a regular dish on our new "healthy" menu.

Mougrabieh or Giant Couscous

There is only one thing I vow never to do again in my life, and that is to cook "instant" couscous. Never again will I open a cardboard box, pour boiling water over the grains, fluff and serve. I know it's easy, sometimes even half edible, that is if you add a ton of herbs or other ingredients to spice it up with, but compared to the "proper" couscous, it doesn't have a "hope in Hades" of landing on my dinner table again.

The reason I'm so vehement in my distaste for instant couscous is that I've tried the "real stuff". And it's far from being instant. Whilst not labour intensive, it's time consuming to prepare, and you need to be organised in advance. But the final result runs rings around the couscous a la cardboard. Call me a food purist, I'm easy with that. Taste and texture win hands down over convenience I'm afraid.

When I stumbled across a packet of Mougrabieh, or commonly known as giant couscous, in my local health food store, I couldn't get to the counter quick enough, fearful that someone would do a waist high rugby tackle on me, and steal my much coveted treasure.

The secret to perfect couscous is to steam it over a fragrant liquor. The semolina grains of Lebanese Moghrabieh are much larger than Morrocan couscous grains we are familiar with and they swell up to the size of baby peas, so a conventional steamer insert was easily used.

Firstly pour boiling water onto the moghrabieh, add I tablespoon of olive oil, a good pinch of salt and another good pinch of Ras el Hanout. Let sit for 10 minutes, moving the grains around occasionally so they don't stick together. This process removes some of the surface starch.

Add the aromatics to the cooking stock:

1 litre (2 pints) water
1 onion
1 hot chilli
1 cinnamon stick
10 strands of saffron
1/2 tsp cardamon seeds
2 bay leaves

Place drained couscous in the steamer, cover and steam for 2 hours, until the couscous is soft.

I then added the steamed couscous to this recipe which really satiated my Middle Eastern food cravings. Wonderful dish to serve with grilled meats or a tagine/braise. Just perfect for a cold, rainy autumn evening.


Lebanese couscous with roasted butternut squash and preserved lemon

Ingredients

1 preserved lemon
1 1/2 lb. butternut squash, peeled and seeded, and cut into 1/4-inch dice
3 tablespoons olive oil
1 large onion, chopped
1 3/4 cups moghrabieh couscous
1 cup chopped fresh flat-leaf parsley
1/2 cup pine nuts, toasted
1/2 cup golden raisins
1/4 teaspoon ground cinnamon

Preparation

Preheat oven to 475°F.

Halve lemons and scoop out flesh, keeping both flesh and peel. Cut enough peel into 1/4-inch dice to measure 1/4 cup. Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice.

Toss squash with 1 tablespoon oil and salt to taste in a large shallow baking pan and spread in 1 layer. Roast in upper third of oven 15 minutes, or until squash is just tender, and transfer to a large bowl.

Cook onion in 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden. Add to squash.

Cook couscous using method outlined above. Add couscous to vegetables and toss with 2 tablespoon oil to coat.

Add lemon peel and juice, parsley, nuts, raisins, ground cinnamon, and salt to taste. Toss to mix well.

Wandering Chopsticks is this weeks host of Kalyn's Weekend Herb Blogging
After browsing her blog, I think Vietnamese food will fast become one of my favourite cuisines as well.

Roasted beetroot fattoush, with feta and mint

Whilst not quite salad season anymore, especially this last week, where temperatures have plummeted, snow has been falling on the alps, wild winds have lashed our state, causing several deaths, power outages, and buckets of red dust dumped all over us from the Mallee, I can't go a whole week without at least one form of salad.

This dish is from Bill Granger, a noted Australian chef famous for his scrambled eggs, served at his Sydney restaurant, simply called Bills.

Fattoush is a Middle Eastern dish, using up stale pita bread, and incorporating a mixture of vegetables, usually with the addition of sumac for its bitterness.

This is a warm salad, so I've compromised my salad cravings with warm food comfort.



Ingredients
1 tsp sumac
1/2 tsp coriander seeds, toasted and ground
1/2 tsp cumin seeds, toasted and ground
2 medium sized beetroot, raw
1 large or 2 small pita rounds, torn into thumb size pieces
2 tblsp olive oil, plus extra to drizzle
1 Lebanese cucumber, chopped
80 gms of feta cubed (I used my favourite, Persian Feta)
1/2 bunch picked mint leaves
1/2 bunch flat leaf parsley leaves
60 g baby rocket or baby spinach leaves
2 tblsp lemon juice

Method
Preheat oven to 160 c. Combine sumac, coriander and cumin seeds.
Place beetroot on a lined baking tray and roast for 50 minutes, or until tender.
Spread bread on a separate lined baking tray, then toss with extra oil and spice mixture, reserving 1/2 tsp. Bake the bread for the final 5 minutes of roasting the beetroot, until crisp.
Cool beetroot slightly, then peel and roughly chop. Place in a bowl with the bread, feta, mint, parsley and rocket. Add the lemon juice and olive oil, season with salt and pepper.
Toss gently to combine, then sprinkle with the remaining sumac and spice mixture and serve.

Kalyn's Weekend Herb Blogging is hosted by Kalyn herself this week, and I'm sure there will be a swag of entries from all over the world contributing to this marvelous event.

Avocado & Tomato in Verjuice Vercotto Jelly

Sadly I've removed all but two of my tomato plants from the garden today, along with the zucchini's and all but one of the cucumber plants. Autumn is fast approaching, and I'm trying to hold onto the last tastes of summer for as long as possible.

This dish is an adaptation from Maggie Beer's Avocado in Verjuice Jelly. I've altered it only very slightly as I didn't have the full 375 mls of verjuice, which is made from the juice of unripened grapes, and has a tarty sour taste, but without the harshness of vinegar. To make up the full amount required in the recipe, I topped up the verjuice with a product which could be aptly named cousin of verjuice, called vercotto, which is a beautiful deep red colour, and has a stonger sweet and sour flavour. I probably only used about 30 mls of the vercotto. If using verjuice on it's own, the colour of the tomatoes and avocado stand out brilliantly, but I kind of like the deep port wine colour that this dish turned out to be.

Erin, from The Skinny Gourmet is kindly hosting Kalyn's Weekend Herb Blogging this week

Ingredients

375ml verjuice
1 sprig tarragon
1 large avocado
3 ripe but firm tomatoes – unpeeled.
3 sheets gelatin (6gms) for 1 big mould -if serving in 6 small moulds subtract a half leaf from the original.
Extra Virgin olive Oil
Sea salt flakes
Basil leaves
Freshly ground black pepper
Greens in season (lambs lettuce; rocket)

Method

Bring verjuice to boil and take off immediately, placing tarragon sprig in to infuse.

In a separate bowl, soak gelatine in cold water for approximately 5 minutes and then squeeze moisture out.
Add soft gelatin to warm verjuice and stir (off the heat) for the gelatin to melt.
It is essential that the verjuice be allowed to cool completely at this stage.

Dice tomatoes into cubes approximately 1cm squared and place in a bowl. Drizzle extra virgin olive oil and add 2 pinches of salt.
Peel avocado and dice into 2cm squared chunks and place into bowl. Drizzle with verjuice or lemon juice to stop oxidation and add pinch of salt.

If serving as a single dish rather than 6 small ones, choose a glass jelly bowl (approx 600ml) place a few leaves of basil into the base of the glass bowl. Next place avocado chunks spreading evenly around the bowl.

Strain the juices from the tomatoes and add on top of avocado.

Pour cool verjuice mixture into bowl.

Seal the surface with plastic wrap over top and refrigerate for a minimum of 4 hours (if in large bowl). If using smaller bowl, only 2 hours refrigeration required.

To turn out jelly of this size, stand in a bowl of hot water for 25 seconds. Then turn out onto a serving platter.

Fig frenzied filcher

Yesterday, I have to admit it, I was a very bad, bad person.

It all started whilst having a coffee at a little country cafe, under the shade of a massive fig tree. The figs were fresh, abundant and sadly just outer skins as the birds love them so much. I had a sudden craving for fresh figs. Sadly the owner of the cafe didn't offer me any, and the coffee was only so so. On leaving though, there was a yellow plum tree, groaning with ripe juicy plums, and just at the right height for me to sneakily pick one. That'll teach the cafe owner a lesson for not offering me some figs. I'll just nick a plum instead to make up for it. Trying to be discrete as possible, I quickly picked a plum, and bit into it nonchalantly, only to have another plum fall onto my head. So much for being discrete and unnoticeable. Unfortunately my husband noticed, and said it served me right for stealing.

Those figs were the foremost thing in my mind. Meanwhile, we came upon Harry's Vege Patch. I met Harry three years ago on a flight home from Athens to Melbourne. Harry is Italian, and even though he lives in Melbourne, he has a patch of ground "up the bush", as we call it, to plant his veges, escape from the city, and make a couple of dollars on the side as well. It was a nice opportunity to catch up with Harry again and buy some of his potatoes ("good for gnocchi" he informed me), some peaches and some nectarines. Then onto a berry farm where I purchased 2 kgs of frozen raspberries. I was about 3 weeks too early for the Autumn crop, but I can still put the frozen berries to good use. Ice cream comes to mind.

Heading closer to home, I couldn't get off the subject of figs. I was obsessed with the fact that amongst my booty of fruit and veg, there was not one fig. That is, until my husband took a slight detour, pulled the car into what looked like a bus depot (being Sunday luckily it was closed) and said "There". I couldn't believe my eyes. A massive fig tree groaning under the weight of ripe figs. I was out of that car in half a second returning back only to scrounge for a bag or receptacle of some sort, and proceeded to behave like a frenzied female fig filcher.

Now you're probably thinking this woman is a total thief, as well as a lunatic. I must defend myself here, Your Honour, and state that I never had to climb a fence, use bolt cutters or force entry of any sort. It was broad daylight, I wasn't wearing a balaclava and the tree was just there. I did however attract a toot from a passerby; I'm not sure if it was a gesture of country friendliness or he was tooting because I was stealing. And I did feel quite guilty, but not for long.

Especially when the figs were served with prosciutto, Parmigiano Reggiano, fresh rocket (aragula) from the garden, and drizzled with a balsamic vinaigrette. Teamed with dukhah crusted BBQ lamb and a glass of prosecco, that guilt I was feeling earlier went straight out of the window.



Fresh Fig and Prosciutto Salad

8 ripe figs (don't refrigerate them)
1 bunch of rocket
Extra virgin olive oil to taste
Balsamic vinegar
Squeeze of lemon juice
8 slices of prosciutto
freshly shaved Parmigiano Reggiano, to serve

Cut the figs in half and then toss with rocket in a bowl. Dress with a vinaigrette of 3-4 parts olive oil to 1 part balsamic vinegar. Add lemon juice to taste. Divide evenly among 4 plates, then drape over two slices of prosciutto. Top with shaved Parmigiano Reggiano and serve immediately.

Pomegranate, feta, cucumber and mint salad

There are exactly 840 seeds in a pomegranate. I didn't know that, which probably explains why it took me nearly a whole morning to extract each jewel separately and eat them one by one when I was a small child. We had a pomegranate tree growing near our front gate, where I would sit for hours patiently waiting for my older brother and sister to come home from school, just so they could "play schools" with me, much to their protests. Red stained fingers, mouth and clothing were part of my everyday appearance back then. And unbelievably, I never had a pomegranate again, that is until last night. The Persian fruit has now come back into vogue, after all of these years, probably due to the newfound health benefits of the juice, with the same antioxidant benefits as red wine, assisting in curbing the progression of fatty deposits on the artery walls.

In my planting frenzy in late spring, for some reason I felt that I needed to plant 3 cucumber seedlings. I have no idea why I did such a stupid thing, because now, along with the zucchinis, I have more than I can possibly use. As much as I love fresh, crunchy cucumbers, you can only eat so many. I have the liberty of picking them when they are small, because there will always be at least another dozen ready the next day.

So a Middle Eastern themed salad is created - pomegranates originating from Persia, creamy Persian feta and beautiful purple/red sumac.


Pomegranate, feta, cucumber and mint salad

2 pomegranates

200g feta (Persian if you can find it)

2 Lebanese cucumbers, diced small

1/2 red onion, thinly sliced

1/3 cup mint leaves, roughly chopped

1/3 cup coriander leaves, roughly chopped

2 tsp sumac (optional) - a middle eastern spice which imparts a tangy citrus flavour

1 tbsp red wine vinegar

3 tbsp extra-virgin

olive oil

Salt

Method

Break open pomegranates and remove seeds. Crumble feta into largish pieces. Combine seeds, feta, cucumbers, onion and herbs in a large bowl.

To serve

When ready to serve add the sumac, vinegar, oil and salt and toss to combine. Best served cold.

If anyone has any tips on how to get pomegranate juice stains out of a white blouse, I'd be grateful to hear from you. Seems I have done a full life circle again!

Kalyn's Weekend Herb Blogging is kindly hosted this week by Vani from Batasari. Check out her blog for some great Indian dishes.

Unseasonal Insalata Caprese

It's winter time. The time for casseroles, roasts and hot steamy soups. Why on earth would I crave a summer salad you may ask? The Black Russians made me do it. I picked these up at the local growers market last weekend, and was ensured by the vendor that they will be the best tomatoes I will ever eat. Whilst they don't compare with home grown tomatoes plucked straight from the vine, I can vouch that they are good. Even to find a decent tasting tomato in July is an added bonus. They don't contain acid, which is great for those who suffer from gout. They definitely are sweet, but with a salt and peppery kind of flavour.

The vendor told me about a prior customer, who had obviously just had a tiff with her husband. She asked the lady if she would like to try a Black Russian, and her response was "No thank you. I'm sick of men"!!

My all time flavour combo favourite is tomatoes, baby mozarella, basil and EVOO. I could eat my way through a barrel of Insalata Caprese. So this is my entry for Kalyn's Kitchen Weekend Herb Blogging, hosted this week by Chris from Mele Cotte.

No need to post a recipe. Just layer the tomatoes, mozzarella (I only had baby mozarella so I tore it into pieces) and poke torn basil in between. Drizzle with extra virgin olive oil and freshly ground black pepper. Buono appetito.

Seize the salad

I think it's time I dipped my big toe into the pool of blogging events. There are so many going on each week or month, that to be involved in merely half of them, I would have to give up my day job or even worse, heaven forbid, my social life.

Hay Hay it's Donna Day this month is hosted by Katie of Other Peoples Food and the theme is Caesar's salad. Even though we are staring Winter down the barrel here, a Caesar is always welcome at any time of the year.

My eldest daughter especially loves a Chicken Caesar salad, which she orders everytime we eat out at a restaurant...except she specifies "no bacon, no egg and definitely no anchovies"! The waiter/waitress usually raises their eyebrows at this request, so I put them at ease and say "just a chicken and lettuce salad please" $27 for a plate of lettuce, a few morsels of chicken and a couple of croutons...ouch.

Here is my version, with a few minor alterations to the original, depending on what ingredients I have on hand

CAESAR SALAD

3 eggs
3 garlic cloves, crushed
3 anchovy fillets (I use the ones in tins covered in oil...there isn't much more than 3 in the tin)
1 teaspoon Worcestershire sauce
2 tablespoons lime juice
1 teaspoon Dijon mustard
185 ml (3/4 cup) extra virgin olive oil
3 slices of white bread (I didn't have any so sliced up one of these* that I had in the freezer)
20 g butter
1 tablespoon oil (extra)
3 rashers of bacon (I used prosciutto instead)
Cos lettuce leaves (I only had a butter lettuce on hand, not as crispy as the Cos sadly)
75 g (3/4 cup) shaved Parmesan cheese

Process the eggs, garlic, anchovies, Worcestershire sauce, lime juice and mustard in a food processor until smooth. With motor running, add the oil in a thin, consistent stream until a creamy dressing is produced. Season to taste with salt and fresh ground black pepper.

Cut the crusts of the bread (in my case, slice it first), then cut into cubes. Heat the butter and extra oil in frypan over medium heat, add the bread and cook till golden, then remove from the pan. Add the bacon (or prosciutto) to same pan and cook until crispy, then break into bite size pieces.

Toss the lettuce leaves with the dressing, then stir through the bacon and croutons, topped with parmesan cheese.

* Marie from Breadbasketcase made the same loaves last weekend, and was clever enough to take a photo of hers. However her photo links are down at the moment, but should hopefully be back soon. My kids call this snail bread.

Pita pockets, tabouleh, walnut fougasse

With a very rare and welcomed Friday afternoon off work, I attempted a walnut fougasse from the Bread Bible. Even though I had a supply of walnuts in the pantry, it nearly turned out to be a macadamia fougasse (if there is such a thing), because sourcing out walnut oil was my first challenge. I eventually found a tin of it at the local health store, but for $14.50 for 1/2 a litre, I was a bit hesitant in making the purchase. Ah, what the heck, it was imported from France...c'est la vie.
It was fun to make, but rather messy, having to kneed copious amounts of oil into the dough at various rising stages. My bench top was a mess but my hands felt great for the rest of the day.
I think I could have been more careful with it though, as it turned out a bit dense, but the flavour was magnificent. I'll have to have another go at it when I have more time, because we can't have that liquid gold going rancid on me.

Sunday night's dinner was simple (slow day after a big Saturday night). Pita pockets filled with sliced bbq'd rump steak and tabouleh. It amazes me the way the pockets form in the pita breads. They were so much nicer than the store bought ones that we have all been brought up on. Simple to make too. Both of these items will be on the menu again real soon.