Tag Archives: summer

the colourful season

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radishes

beetrootrosemary chilli

So many good things are in season at the moment-summer really is the season of colourful plenty.

Delivered vegetable boxes are colourful and full of things that challenge my culinary skills, (yes, that still includes beetroot…)

My window boxes are cheery, and garden growings include an abundance of chilli this year. My teeny tiny potted garden is happy to grow chilli, and I’m happy that it’s happy to do that! The rosemary is also happy, which really does make a difference to a pan of roasting potatoes. (Also makes a well scented haven for any critters that decide to take up residence.)

Tomatoes, look I still get ambitious but they really don’t work for me in pots. Needs a whole lot more sun than I can offer them and when they finally do decide to give it a crack, some overly confident grub usually marches in at the crucial moment.

Some other seasonal goodies to look out for at this time

* plums, peaches, passionfruit

* broccoli, basil, beans

*potatoes, peas and onions

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Where ever you are, what are you enjoying this season?

flowers

summer salad- Frugal Friday

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This is my standby summer salad at the moment. It’s finding itself teamed up with a whole heap of dishes, as you can make a big batch of it and it’s not going to go soggy when left in the fridge for a few days.

Summer salad

Chopped up raw kale leaves, (don’t worry about the stalks, too chewy)

Steamed and diced carrots

Steamed corn cut off the cob

Sliced capsicum (peppers)

Pecans

If you have any other seasonal goodies hanging around, pop them in too.

Dress with your favourite dressing.

Summer Roasted Tomatoes- Frugal Friday

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Roasted Summer

some summery heirloom tomatoes chopped in half

a small roughly chopped eggplant

a few cloves of seasonal local garlic

some great local olive oil drizzled all over

pop in a few potatoes/ sweet potatoes if you feel like it

then roast at about 200C until it smells wonderful and looks how you want it.

Just before you finish the roasting add some

ripped up basil leaves

and sliced soft fresh mozzarella (not the salty waxy yellow type)

Eat with some chunks of sourdough for mopping up those juices.

Simple, seasonal, locally produced, frugal… oh and tasty.

cherry season

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I wonder just how many cherries a person is supposed to eat in one sitting?

What’s the limit? Where’s that unclear line between that’s sufficient thank you very much, compared to Oh crikey, THAT is rather a lot young lady.

I don’t know, I really don’t. That line is decidedly murky at the moment. It feels likes it’s been years since I had cherries, let alone good cherries, but this year… oh la la. Summer has looked decidedly cherry shaped… and I’m rather loving that.

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Any idea what the cherry quota should be?

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It’s nearing the end of our season but support your locally grown cherries.

More information on Australian cherries here.

Limoncello

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With my recent run of lemons, Limoncello was in the air.

Limoncello is a lovely Italian lemon liqueur, that is best drunk icy cold. Store the bottle in the fridge and pop your glasses in the freezer just before drinking. Before making it, I did a bit of reading through the internet. Trying to find a recipe that sounded authentic, and not too much of a pain to make. I couldn’t decide on one particular one, so I thought I would combine them all together and go with what suited my time frame.

So was it easy and did it work?

Easy yes. Did it work, I really don’t know. I’m not drinking any alcohol at the moment so my usual taste test was passed over to Mr Chocolate. He keeps asking for a glass full at night time, so I think it got the seal of approval. It certainly smells like the real deal, and I have a sneaking suspicion I’ll be making more sooner rather than later.

Pop them into some smaller glass bottles and they will make a lovely homemade Christmas gift.

day four- vodka and lemon rind

Limoncello

8 medium sized organic lemons

750mls vodka

400g sugar

250mls water

100mls strained lemon juice

Soak organic lemons in hot water for about half an hour, clean them thoroughly. Leave to dry and then with a vegetable peeler take all the skins off and pop into a large glass bottle or jar. Don’t use any of the pith as it will become bitter. Once peeled, lemon juice can be used for lemon cordial or curd. Alternatively store the lemons in the fridge for later use. Add the bottle of vodka and secure the top. Store bottle in a dark spot and daily give it a bit of a shake, making sure all the peel is moved around.

I did this for nine days and then added the lemon sugar syrup.

In a pot boil the sugar and water together until it thickens a little. Keep stirring, the whole time, as it can bubble over, or become too thick quickly. Once mixture has thickened, turn off the heat and add the lemon juice.

Cool completely (you don’t want any of the alcohol to evaporate) and then add to the vodka mixture. Top on tightly again, and back in a cool dark place. Once a day, give it a swirl and mix it up a little.

Day sixteen, I strained the mixture of all peel, using a muslin lined colander. Handed some to Mr Chocolate to do a little taste test. He thought it was more lemon cordial to try, and drank it quickly. Really quickly… that was funny.

Limoncello is best drunk ice cold. Keep the bottle in the fridge and chill the glasses before hand.

kale rice salad- Frugal Friday

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Funny how an- uh oh what am I’m going to make for dinner moment (the fridge was looking particularly slim pickings) turns into a wow, I think I’ll make that again moment.

Yep, it was one of those times.

Kale Rice Salad

some cooked brown rice

a couple of good slurps of olive oil

2 chopped shallots

bunch of finely chopped new kale leaves (older stems will be too chewy raw)

1/2 can of corn

a good squeeze of lime juice

salt and pepper to taste

mix it all together and serve at room temperature… or hot… or cold.

asparagus and capsicum- Frugal Friday

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Summer eating is getting kick started here, and I’ve been lucky enough to get some wonderful locally grown asparagus and capsicums lately. When the vegetables are already tasting delicious and as they should be, I don’t want to do much to them, there is no need. Simple cooking means dinners ready in a few minutes, and I’m definitely up for that.

In a pot or wok* over high heat, add a good slurp of olive oil. Some chopped capsicum give it a couple of minutes head start and add your chopped asparagus. Stirring it through, and cook until asparagus is just done.

On to a plate and drizzle some extra olive oil and balsamic vinegar. Serve with a swiss cheese omelette and some crusty bread.

What’s delicious and seasonal in Sydney this month?

Berries- strawberries, raspberries, blueberries

Cherries- still expensive, but oh so good

Nectarines and peaches are getting a look in

Asparagus- cook it as soon as you buy it, don’t let it sit in the fridge for a week

Basil-for pesto making, dead easy.

* I use my flat bottomed wok for just about everything. Used on a gas flame, it cooks quickly and evenly. Don’t just use it for Asian style meals, it lends it self to pretty much any kind of cooking you can think of…except maybe cupcakes.

summer loving jam

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I don’t know if this was the best name for the jam. It’s been such an odd summer. Bakingly hot this week, a huge cyclone hitting the country and catastrophic flooding in recent weeks. The middle of the night being woken by the smell of a fire, it’s certainly been an odd summer. Fruit and vegetable prices are set to increase due to the natural disasters effecting so many farmers, so I actually feel kind of lucky to be able to even make this jam. To be in a position to cook up and store some of summers beautiful stone fruit offerings. Eaten mindfully and enjoying every spoonful that’s for sure.

Jam really is so easy to make. It’s been said countless times before, but it really is such a great way to preserve the season.

Equal parts sugar to fruit, (generally) if needed some pectin of some sort. Cook it up until it thickens and hey presto, done.

Summer Loving Jam

plums- two kinds

peaches

nectarines

juice of one lemon

 

ratio

1 kilo fruit

1 kilo sugar

500mls water

I just roughly chopped the fruit and then gently with a hand held mixer, blitzed any big lumps. If you don’t have that, cut it finer, (or enjoy your lumps.)

Cooking at a rolling ball, until cold saucer test stage. In to sterilised jars and store.