Anna's Reflections

Lentil Salad

2012-01-15T03:05:00.000-08:00

So far my plan of eating a few 'vegetarian' dishes a week is working well. Today I cooked lentils from Yottam Ottolenghi's 'Plenty'. Fantastic cook book. Since I love meat & fish will have to revisit his original cookbook soon.

I cut corners and purchased sun-dried tomatoes. Still not my favorite. Next time I might replace them with fresh heirloom tomatoes.

I love blue cheese, the stronger the better. Bought a small slice of Gorgonzola Picante and it's still mild for me. Thought of getting Roquefort, but didn't want to overpower the dish.

My photo doesn't do the dish justice. Loved the Salad. Look forward to eating it again.

Peach and Parma Ham Salad

2012-01-14T02:04:00.000-08:00

As soon as Chef Heston Blumenthal at Home cook book came up as available to pre order I ordered it. Still not brave enough to cook from his other books, but decided to cook a few things from this one.

Peach Salad is the first dish I'm making from his book. My photo looks nothing at all like the photo in the book. I'm not an expert at plating up, nor do I have the plates/dishes at home.

I tried to drizzle reduced balsamic vinegar around the salad but it didn't work. Think I reduced the vinegar too much & I have to learn how to drizzle with the spoon.

Since it's summer in Australia this Salad was ideal choice. Peaches are fresh and plentiful. Parma ham came from my favorite butcher Victor Churchill.

Will be making this Salad weekly, while the peaches are still in season. Might try it with a different variety next time. This week Donut peaches weren't available.

Lettuce Salad

2012-01-09T03:17:00.000-08:00

Yottam Ottolenghi cookbook "Plenty" is fast becoming a favorite cookbook. Will have to cook a few things from the 1st and original cookbook in the coming weeks.

This delicious salad has almost all of my favorite ingredients. I did say almost since I've never been a huge fan of semi-dried tomatoes, nor sun-dried tomatoes. I know I can make them, but since I only needed a small quantity I decided to buy them.

My salad doesn't look as good as the one in the book, but it tasted delicious. Looks like I'll be eating it for a few days.

The lemons were a bit expensive and since I needed a few this week, I ended up buying limes.

I make similar salad, but never with 3 varieties of lettuce, always just one, usually butter or radicchio.

PS. This week I'm only making one dish instead of 2 like I planned. Will have to catch up next week.

Profiteroles

2012-01-07T04:44:00.001-08:00

The baking bug bites me now and then, since baked goods aren't eaten in this house I don't bake. Few times a year when I do, I give it to my little neighbors. They don't eat many things home made. As their parents tend to buy cakes. When the girls want to bake it's out of the packet, just add water and egg.

The plan was to bake profiteroles and make custard, just like mum used to. I've made both many years ago. So long ago that I hoped that I've forgotten when. One thing I did remember was that I WASN'T under any circumstances allowed to open the oven door while profiteroles were baking.

When growing up I remember neighbors asking mum to make it for them or help them since theirs were always flat (they opened the oven door)

Think they are looking good just out of the oven if I may say so myself.

Turned them over to see if the bottom burnt, that was another small thing that I feared. Looks like my fears were unfounded.

Since I haven't made custard for a long time. I forgot to get cream. Followed the recipe to a T (sans cream), but it wouldn't set. Tasted delicious, but was runny. I had 2 choices, get cream & just whip it into custard, it didn't help and fill profiteroles or get ice cream.

I decided to whip remainder of the cream with sugar and filled in the profiteroles.

My little neighbors wanted to know if it was all for them. Their parents wanted to know if I made it by myself. Haven't heard if they liked them. They never tell me unless I ask.

Should have told them to put the remainder in the fridge, hope they worked it out.

Roasted Parsnips and Sweet potatoes with caper vinaigrette

2012-01-02T23:46:00.000-08:00

It's summer and it's hot, but I'm baking vegetables for dinner. Since I'm not a huge fan of sweet potatoes I've substituted it with organic punkin.

The aroma at my place is making me hungry, have a feeling that it's making all my neighbors hungry as well. I love garlic, this recipe calls for 1 head of Garlic. As well as thyme and rosemary.

The recipe calls for the use of maple syrup, since I don't have any at home, used Tasmanian Organic Honey.

Marinated Buffalo Mozzarella and Tomato Salad

2012-01-02T22:36:00.000-08:00

It's January again. Last year I promised to cook more and blog about it. Didn't cook enough new dishes, and if I did didn't feel like blogging as I was working on my dining out blog. So this year I will try to catch up on my cooking.

The Year so far started well, I cooked 2 new dishes on the 2nd January, and the old favorite Spaghetti Bolognese was made on the 3rd.

I love Buffalo Mozzarella, and since it's Summer in Sydney I purchased Heirloom tomatoes, they are full of flavor. My favorites are the red/green ones. This salad is beautiful, it contains Basil, one of my favorite herbs as well as Oregano. I drizzled Lemon Infused Olive Oil over the salad.

Think this will be one of the favorite salads this summer. This Salad should be served with crusty white bread. For the month of January I've given up bread. Which will make dining out not much fun as most restaurants where I dine bake their own bread.

Roast Chicken with Saffron, Hazelnuts and Honey

2011-07-03T19:35:00.000-07:00

I've been planning on baking chicken since I've bought this book, but due to a fairly warm summer switching the oven on wasn't on the cards.

Winter came around and it's by Australian standards has been a cold one, not to mention the coldest in over 60 years.

With surgery around the corner this was a perfect opportunity to bake this chicken, since I knew I will not be in the mood to cook huge meals.

It's a wonderful recipe, contains all my favorite ingredients. I used Leatherwood Honey, which I think is a bit too strong, but it's the only one I eat.

Roast Chicken with sumac,za'atar and lemon

2011-06-29T19:33:00.000-07:00

I've never used Sumac nor Za'atar and when i saw the recipe I decided to try them.

I baked this one a few days prior to baking Chicken with saffron, hazelnuts and honey. This one was zesty and not as strong as the other one. Will be making both again next winter.

Both dishes are wonderful to come home to on a cold day.

Witlof, Walnut and Roquefort Salad

2011-06-03T19:28:00.000-07:00

As soon as I saw this salad in Manu's book I knew I had to make it.

I love blue cheese, the stronger the better and Roquefort is one of my favorites. I buy it every few weeks

Have never been a huge fan of Witlof. Loved the hazelnut Vinaigrette, as I was making it I doubled the portion. Drizzled a bit over many salads till it ran out within a week.

I always have Walnuts at home. My Photo doesn't do the dish justice.

Chicken Liver, Frisee and Speck Salad

2011-04-04T19:30:00.000-07:00

I've been brought up to eat offal. Actually I've been brought up to eat everything.

I think I've been eating chicken liver as a little child, and I like it while it's still very pink when cut in half.

In his book Manu mentions that he doesn't like Chicken Livers and it's the only way he'll eat it. As it's already getting a bit colder in April, this Salad made a wonderful lunch dish.

Growing up in Europe I love speck. Victor Churchill Butchers sells the best speck in Sydney. It's the best Butchers Store in Sydney. Wouldn't think of buying meat any where else

PS. Made this dish a few more times during the winter months.

Watermellon and Feta Salad

2011-04-04T02:20:00.000-07:00

Watermellon and Feta Salad perfect for a hot summers day.

I must have made it over a period of a week on very hot days for lunch. Used Italian Olive Oil infused with lemon.

Cannot wait for summer to come back !!!

This recipe comes from the book 'Plenty' by Yotam Ottolenghi.

French- Style Potato Salad

2011-03-05T19:26:00.000-08:00

So far so good, I am cooking weekly from the cookbooks. This one is a French-Style Potato Salad. It's very different to the one I grew up with and can make in my sleep.

I love Potato Salad, so usually try making different versions of it. Manu's version contains a lot less ingredients then my one (the one that has been in my family for years)

Buffalo Mozzarella and capsicum salad

2011-02-19T23:52:00.000-08:00

The very first time I tried Italian Buffalo Mozzarella I was hooked. During the summer months when I eat a lot of salads I cannot get enough of it.

This is a very simple salad, works well as a starter at a party.

I used Italian Olive Oil infused with Lemon.

Sardines on Toast

2011-02-13T04:50:00.000-08:00

Made this Sandwich as a snack prior to dinner. My photo doesn't look same as the one in the book, I used less mozzarella and put the bread in the toaster instead of the grill.

Sardines aren't my favorite, but I often revisit foods that I'm not crazy about to see if I've changed my mind. Shannon mentions in the book that it's great as finger food and I agree.

Cutting corners doesn't work when taking photos, but the sandwich was wonderful and salty and would work a treat with drinks.

Nicose Salad - Salade Nicoise

2011-02-12T19:31:00.000-08:00

This Sald is one of my old time favorites, and since getting Manu's beautiful cookbook I've planned on cooking as much as I can from it.

I think I slightly over cooked the tuna, my pan/grill wasn't hot enough when I placed the tuna on it. next time it will be better.

Caesar Salad

2011-02-06T21:06:00.001-08:00

This one is an old time favorite. Most times I've made it I had to add too many ingredients and sadly some overshadowed others.

Since the Deli didn't have bacon lardons, or told me they didn't I purchased Pancetta. Next time I'll get lardons.

I've never been a huge fan of Caesar Dressing, until I made one from scratch. I'm a convert.

Mushroom Risotto

2011-02-01T01:04:00.000-08:00

I love Risotto. Don't make it often since the consistency, texture nor flavor ever come close to the risottos I've eaten at the restaurants.

I came across this risotto in one of the new cook books I purchased this year. Not just any risotto, but a mushroom one. I knew that I had to make it.

The picture doesn't do the dish justice. It looks very different to he picture in the cookbook, but the risotto is fantastic. Even though I'm not a huge rice fan, I'll be making this risotto again.

Zucchini Salad

2011-01-31T22:09:00.001-08:00

So far so good, I'm making something new almost daily, but since I'm currently I'm a lady of leisure its easy.

No summers day is complete without a Salad for lunch and on some days for dinner with chicken, meat or fish added to it.

Growing up I was introduced to all fruit and vegetables which were available. Zucchinis were always a staple at home.

French Beans and mangetout with Hazelnut and orange

2011-01-24T04:55:00.000-08:00

I made this wonderful size dish with a bit of reluctance. Beans aren't my favorite food, never have been. Since I'm not used to cooking beans I overcooked them by a few minutes.

Snow Peas, Oranges and Hazelnuts are a staple in my home. Snow Peas are often eaten raw in salads, or stir fried for a few seconds.

Cherry Kugelhuph

2011-01-23T04:42:00.000-08:00

I've been meaning to make this cake for years, well not exactly this cake since the cookbook is new, but a Kugelhuph or as some books refer to it as Gugelhupf. Purchased the mould years ago and never used it till now

Since maraschino cherries looked horrible at a supermarket I ended up using fresh cherries since they are in season.

Never got around to decorating the cake, since the syrup contains kirsch and most of the cake went to my little neighbors. When I say most, I mean all but for a few tiny thin slices.

It was a hit with littlies, but one wanted to know why there is no chocolate. Guess now I have to search for a chocolate recipe at home or online.

Watercress and Hazelnut Salad

2011-01-23T04:31:00.000-08:00

This was the very first dish I made from Shannon Bennett's cookbook.

Last year I had a plan, I was going to make a new dish every few weeks, but somehow I got sidetracked and kept on making a few dishes many times over. Trying again this year....

Living in Australia we are lucky that most things are available all year round. Being Summer Watercress is in abundance at the fruit markets. Since I love hazelnuts I always have them at home.

PS. It's the middle of February and I eat this little gem weekly. Some days I grill a peace of meat and serve it with this salad.

Chocolate Cake

2010-12-27T04:23:00.000-08:00

I was looking for something to make for my birthday, preferably that contained chocolate. I don't have much of a sweet tooth. Looked at making a number of cakes. but most involved the use of liqueurs. When I bake I give 75% of baked goods to my little neighbors, and I couldn't give them something that contains alchohol. So I embarked on a search online and came across this cake. It doesn't look very pretty, but it tastes delicious.

Forgot to take photos when I made it originally, but kids loved it!! The cake above is the one I made for them for Christmas.

Radish and Broad Been Salad

2010-12-05T02:34:00.000-08:00

I love Salads. Summer and salads go hand in hand. I love broad beans. Sadly their season is too short. May be next year I'll freeze them, that way I'll enjoy the salad all year round.

Have only discovered preserved lemon when I planned on making this salad and it's fantastic!!!

End of 2010 I started buying cookbooks again and this time I bought Yotam Ottolenghi's original cook book. Cannot wait till his second one "Plenty" arrives. I have to get cook books slowly, that way I give each book the attention it desserves.

His vegetarian recipes can be found weekly in the Guardian. Looking forward cooking from the Guardian as well as his cookbooks

Beef Braised with Guinness

2010-09-05T22:29:00.000-07:00

I love red meat and all vegetables, so when I saw it I knew I had to make it. This casserole is perfect on a cold winters day. It's rich and hearty, Guinness adds an extra dimension to it. As beautiful as it was on the first day, it was better on the second one.

Have to apologize for my photo. Need to work on my styling skills :-)

This dish worked like a charm, the meat was so tender that it fell apart when touched with a fork. Will be made every winter from now on. Need to get a bigger casserole to cook it in

Cherry Tomato, Pea and Potato Salad

2010-09-05T21:54:00.000-07:00

I love this Salad, mint adds a new dimension to it. I grew up eating Potato Salad, so each time I see a variation to one, any variation I try it

PS. Made this dish a few times during the year

Easy Cheese Soup

2010-06-27T04:28:00.000-07:00

I came across this cookbook many years ago. Most of the recipes seemed good but the soup stood out. I think I bought this cookbook only because of this soup, as it's the only dish I've cooked from it.

Since I've been making the soup for many years I've changed the recipe around. I increased the proportion of leek in proportion to onion, as well as I've substituted Cheddar with Gruyere.

Plating up and styling aren't my strongest of suits. I tried to garnish the soup with cheese curls as well as croutons, but since my soup bowl is fairly deep they kept on sinking. Hence the soup is not garnished and the bread slices are served on the side.

Poached Pears in Mulled Wine

2010-06-25T04:56:00.001-07:00

The very first time I smelled this beautiful dish was at the Food & Wine Show 2 years ago. Gordon Ramsay was cooking it at the Celebrity Theater.

For main he cooked Cod and Tomato Chowder and for dessert Poached Pears. After the show I bought the cookbook and when I came home made the dish. Did same the following year.

The smell of Red Wine cooking with spices permeates every corner of my place and the building I live in.

With the mercury dropping this week, I knew it was time to make it again. I made a trip to Manly's Farmers Markets to see Katie to buy pears, oranges and other goodies, then after a trip to a bottle shop I was ready.

Looking at the top photo makes me want to make mulled wine again. Gordon Ramsay recommends eating the dish the next day, so that the flavors have time develop.

The only thing I forgot to buy were flaked almonds.

Sorrel Soup

2010-06-10T03:42:00.000-07:00

I haven't had Sorrel Soup since I was a kid, making it brought back a lot of memories. The soup is simple to make and even though I've found a recipe that mum used, I followed Gordon Ramsay's one. His recipes always work like a charm. Mum's one was written down by me when I was a kid and I didn't take notes nor asked as many questions as I should have.

Mum was a great cook, she has been cooking since very young age, a lot of things were made by touch and taste, and that's how all her recipes have been written down.

Cod and Tomato Chowder

2010-06-02T00:50:00.001-07:00

This Soup has been a favorite for a the last two years. The only thing I can say about it is, its beautiful and Moorish.
The recipe calls for all the vegetables to be chopped up into large chunks, since I haven't as yet invested in a good knife, I am using a mandolin. Hence all my vegetables a sliced finely and not cubed/diced as recipe calls.

Pumpkin Soup

2010-05-18T01:01:00.000-07:00

Another one of my favorite winter dishes. Just like Sticky chicken it falls under comfort food section for me. If I make it on Sunday it's eaten for lunch and dinner, which means I have to make another batch for Monday.

I've been making pumpkin soup for years. Some had ham added and a lot of other ingredients, I must have tried almost all recipes that I've come across in the magazines.
So far this is the best pumpkin soup I've made.

Sricky Lemon Chicken

2010-04-24T02:08:00.000-07:00

I make this beautiful chicken dish a few times during winter. This was the first time that I followed the recipe and cooked it stove top. Every other time I've baked it in the oven with vegetables. (Love vegetables that have been roasting in chicken fat/juices)

The ONLY problem I have with Gordon Ramsay recipes, is that they are so good that I never want to move on to something else. As soon as I make a dish I keep on making it many times over.

Chocolate Chip Cookies

2010-04-18T02:09:00.000-07:00

number of months ago a fellow blogger Gosstronomy in his blog mentioned that he made amazing chocolate chip cookies.
The recipe can be found in the New York Times The original recipe was adapted from Jacques Torres.

I've been planning on making these cookies since Christmas, but hot weather and inability to find 1.5kg Chocolate Bag have prevented me from doing so till now.

Cooking Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

Biscuits are fantastic. Still trying to give some away since I made too many

Linguine with Lemon, Feta and Basil

2010-04-10T20:32:00.000-07:00

This week I went back to Gordon Ramsay Cook Books. Previously I've cooked a lot of dishes from "Healthy Appetite", today I cooked from "Cooking for Friends", which is a new addition to my ever growing Gordon Ramsay Collection.

As mercury drops I will go back to "Healthy Appetite" and cook the dishes I cooked last year. This year they will be photographed and mentioned in this blog.

It's the middle of April, Autumn is upon us, but it feels as if it's still Summer. Tonight the dish was light; it was a very quick dish to prepare.

In addition to the pasta I had beautiful salad, the photo of which wasn't taken.

The pasta was served in the beautiful deep blue soup plates, the only problem is that the photo didn't work out as well as I had hoped.

Buffalo Mozzarella & Capcicum Salad

2010-04-03T04:06:00.000-07:00

After a few months of not cooking anything new, today was the first day that I went back to the cookbooks and started cooking again.

It's been a hot summer and most lunches or dinners I've been living of Gaspacho. Already looking forward to next summer.

Buffalo Milk Mozzarella is one of my favorite Cheeses. For this salad I had to roast capsicums, but this time I cheated and bought them.

Pan-Fried Marinated Salmon with Cucumber and Radish Relish

2010-02-10T16:45:00.000-08:00

This dish was simple and beautiful. I love fish, I know I don't eat enough of it. This was a perfect dish for dinner on a balmy summer night

My final result doesn't look anything like the picture in the book, but it's my interpretation of it.

Chicken Cacciatore

2010-01-30T18:34:00.000-08:00

As this hot weekend continues, I'm still cooking. Since I still had a good part of the bottle of the red wine left after making Spaghetti Bolognaise, I decided to make one of my other favorite dishes.

This Chicken Cacciatore dish is amazing!

For the second day in a row my place is filled with the most amazing aromas. I'll be making this dish again, next time I'll double if not triple it.

Spaghetti Bolognaise

2010-01-29T18:19:00.000-08:00

Spaghetti Bolognaise must be one of my favorite dishes.

I picked what must have been the hottest weekend this summer to cook this beautiful rich dish. My place was filled with the most beautiful aromas as the dish was cooking.

Luckily for me I cooked a large batch and froze most of it. In the days/ weeks to come I can look forward to having this amazing dish for dinner.

Next time, I'll be using a whole bottle of wine. Just need to find a pot big enough to cook this dish.

King Prawn and Potato Salad with Gazpacho

2010-01-25T21:45:00.000-08:00

There is nothing better on a hot summers day then chilled Gazpacho. I have to work on my Gazpacho, add more tomatoes to give it a beautiful red color.

Today was Australia Day, the dish I decided to cook from Neil Perry's wonderful Cookbook was King Prawn and potato Salad with Gazpacho.

King Prawn and Potato Salad with Gazpacho

Looking forward to making this again next week. Just need to remember to get more tomatoes.

I planned to make 4 new dishes this week, one of them was a cake. Due to the heat and humidity and lack of air conditioning the cake baking will have to wait till it's a bit cooler.

PS. These days my Gazpacho looks different, I've been using a lot more tomatoes then cucumbers.

Spaghetti with Veal Meatballs and Tomato Sauce

2010-01-23T02:23:00.000-08:00

I haven't posted for almost 2 weeks. It's not that I haven't been cooking, I have been. Gazpacho, and the other dishes I cooked in the first week I keep on remaking.

Dinner

Spaghetti with Veal Meatballs and Tomato Sauce

I thought that I bought Basil, when I started cooking I realised that Basil was missing, instead I added some mint to the sauce.

Today was going to be a big day, I was going to make Spaghetti and bake as well. Due to the heat (the hottest day in the last 3 years) I ended up only making dinner. Left baking for a cooler day.

Chicken and Soba Noodle Salad with Soy Dressing

2010-01-10T02:17:00.000-08:00

Haven't blogged in a few days, because I haven't made anything new. Gazpacho has become a regular favorite as well as the Lentil Salad I made last week.

Chicken and Soba Noodle Salad with Soy Dressing.

The salad was delicious. The Original recipe calls for Crab, since I didn't have crab in the house, I used chicken. As well as at the last minute I realised I was out of Sesame Seeds, had to go without them.

Goat's Cheese, Lentil and Potato Salad

2010-01-04T02:27:00.000-08:00

The start of the new week. First week of the new decade, new year and new month. I am still cooking, I know it's only day 4, but it's a week day. It's always easy to fall back on green/vegetable salads, which I will do during the week. I love salads, I eat them all year round.

For the last few days I've been cooking from 'Good Food' by Neil Perry. It's a beautiful book, if I only ever bought one book it would be this one. I do have a few of his other books. To be fair to 'Balance and Harmony' and 'The Food I Love'. I will put 'Good Food' down soon for a few days and cook from 'The Food I love'.

Lunch

Goat's Cheese, Lentil and Potato Salad

I love lentils, I love their earthiness, I eat them often in the winter months. I have variety of them at home. Green/brown; red and 'french style'

Most of the fetas that I've tried are either dry and very salty or both. For this recipe I've used Tarago River Marinated Goats Feta. It's rich and creamy, it suited this dish perfectly.

Since I made way to much of this Salad, I had the left overs for dinner.

I've read somewhere earlier last year that it's healthy to become a vegetarian for a day a week. Today was one of those days.

Tagliatelle with Rocket, Lemon and Chilli

2010-01-03T00:55:00.000-08:00

Today is the 2nd Day of my creative cooking, I hope the excitement holds out and I don't fall back to my old habits of quickly throwing meals together. Grilling and Poaching are known as quick meals in my home.

Dinner

Tagliatelle with Rocket, Lemon and Chilli

The deli didn't have any fresh tagliatelle, I substituted them with fettuccine. I love chilli, still trying to find the threshold of how much I can tolerate. Having said that, I love spicy dishes. Lemon and Chilli combination in this dish are fantastic.

So far so good, two days and 3 new dishes cooked...

Prosciutto with Tomato and Bread Salsa & Rustic Gazpacho

2010-01-02T01:36:00.000-08:00

New Beginnings...

This is my very first blog entry, please be kind, I'll get better. I am still planning on blogging my eating out adventures, this will take some time as photos need to be edited, I need to get better at blogging as well as I must decide on the layout.

My apologies to the amazing chefs, my photos do not do your dishes justice. With time I will get better at presentation.

Today is 02 January 2010, and is the first day of creative cooking at home. Yesterday I made the decision to cook more from my cookbooks, cook the kind of meals I like to order when I am eating out.

Lunch:
Prosciutto with Tomato and Bread Salsa . The recipe calls for cherry tomatoes, sadly I forgot to buy them today, instead I used vine ripened.

I know that this dish will always be on the menu. Next time I have to get sharper prosciutto.

Dinner:

Rustic Gazpacho. It's an old time favorite. The recipe calls for Red Capsicum, sadly the one I bought was rotten. Luckily I had some left over from pre New Year Eve Shopping, and I ended up adding a yellow one. The color of the soup is amazing.

My plan is to cook delicious meals from the books written by the worlds best chefs .