Category Archives: Easy

MARROW (ZUCCHINI|COURGETTE) SOUP

So, what do you do when you get given a marrow (a massive zucchini the size of your forearm) as part of the local garden food swap?

Well, lots of things!

But, today, I made soup.


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Tonno Crudo con Finocchio (fennel, garlic and olive oil Tuna carpaccio)

As per my earlier Salmon interpretation of this pesce crudo dish, I also made a Tuna interpretation. In this instance, I decided to match it with the subtle aniseed flavour of fennel fronds, garlic and olive oil.

Candied Orange slices & peel

I think candied peel is one of those things that fits with my whole philosophy of using everything you can from the food you produce and purchase. Whilst not in the same league as Grapefruit peel, lemon and orange peels are just as tasty and even easier for me to get hold off and thus make.

The process makes the peel become sweet, losing the bitterness, yet still holding onto that tartness, and once used to cook with a second time – such as on a baked ham or on top of cakes, takes on a crystal like transformation that is chewy and just a true decadence.

There are hundreds of recipes to make this – each with their own twists, but here is my version: Continue reading

A basic cockerel Stock

CHICKEN (Cockerel) STOCK

An old chicken or cockerel
White Wine
Schmaltz
Sofrito Mix (Carrot,Onion, Garlic, Celery)

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Orange Cinnamon Cognac Marmalade

I spoke about the joys of having a citrus tree in the garden a few posts back. As mentioned, knowing that my trees have not been treated with any form of chemical solutions means that I feel more comfortable in using the orange peel for a variety of uses. This time around, I make a small batch of marmalade that is a double bonus – a most wonderfully aromatic household incense whilst cooking and a perfect one-jar breakfast spread that happens to make a wonderful gift.

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Orange Vinegar

Having citrus trees in your garden is a boon for far more than the availability of fresh fruit. Knowing that my trees have not been treated with any form of herbi- or pesti- cide solutions means that I feel more comfortable in using the orange peel for a variety of uses. In this case, making a delicious vinegar that is just at home on a leafy summer salad as it is sprucing up the house when added to hot water and used to clean up the kitchen bench.

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Roasted Pumpkin Soup (& dip base!)

This works for practically all pumpkin types, I actually prefer the Queensland Blue, but have made it with Japanese and Butternut as well.

The thing I love about this recipe is that it is a thick mix, which means you can then use it as a base for a thinner soup, continue to reduce it for a pasta sauce or add some creamy cheese (or sour cream or yoghurt) to turn it into a dip!
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Roast Eggplant Dip

I have been falling behind on my posting recipes as I make them, so I am flooding the blog with posts of the notes I made in my evernote as I was cooking.

This is another experiment borne from the fact that I had a few aubergines sitting in my veggie bin staring at me accusingly for failing to have utilised them during the week, so, my Mrs being a huge fan of the eggplant dip, I decided to try my hand at it.

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I am told it was “pretty damned good”

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split pea and smoked speck ham soup

I have always thought there is something magical in the combination of pork and pea. However, it is sad to state, that quite often, the results I am served under this category have been, well, less than inspired and not at all magical. I don’t know what it is they were missing, but I always felt like they should be … better.

Gifted with a pressure cooker that had remained unused since it was carried over in my grandmother’s suitcase from Sicily to Australia in 1968 (that’s a post for another time), I decided to christen it with an experiment made up of some green split peas and a chunk of russian smoked speck.

My Mrs informed me, after dinner, that she is not a fan of ham and pea soup, but she would eat this again in the future. That is unbelievably high praise, let me tell you.

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