Pork and potatoes for dinner....

The potatoes could not be simpler, indeed this whole dinner will take you no time at all to make and it is quite tasty.

Peel and cut potatoes and add a couple of tablespoons of oil or butter, but if you are wating to keep the fat out of the dish then add a little water. I have used baking paper and oil but if you are using water it's probably best to put it straight into the baking pan. I have added Vegeta, that is the stock powder I told you about in previous posts. This will salt and flavour your potatoes.




The pork too is simple. Add some salt and pepper, a couple of tablespoons full of both oil and balsamic or wine vinegar and a teaspoonful of ground cummin. Mix this all around til your pork is well coated and lay it on a bed of quartered shallots. The shallots will caramelise with the vinegar and oil and give off a really delicious taste.



Both the potatoes and the pork can easily go into the oven at the same time and cook at 190-200 c for 30-40 minutes, depending on how well and crispy you like your potatoes and indeed your pork. I did turn the pork once but it really is not necessary. You can baste the pork with the juices underneath too, just to keep the pork moist.

That is simply it... V x

Valli this info is for you, a little more on Pashmak

Chocolate
Saffron
Rose Valli, we are VERY lucky in Australia to have an extreme amount of diversity. We live in a MELTING POT here with so many nations being representing. Just in Melbourne where I live, you can find a mini Greece by going to Lonsdale Street in the heart of the city, or try Lygon Street in Carlton, as a little Italy, if you travel up Sydney Road in Brunswick, you will find all manner of Turkish and Middle Eastern shops and restaurants, over to Springvale Road, Springvale and you will find Asia is in it's own right being represented. As new waves of immigrants descended on our shores they find a pocket where they gather and make their own and that is what these place I mentioned represent. Their own little paradise where they could feel ,shop and eat like home. We are blessed to be able to share and learn from our fellow immigrants. When my poor mother arrived in Australia in 1971 she found no such luxuries to remind her of her beloved Europe. She learned to cope and go back to making everything she could by hand such as filo pastry and cooked milk and sugar until she had condensed milk etc. but of course of the course of time she was able to buy all these things in the local supermarket. Dad too did his bit, with fishing, hunting for rabbits and getting live chickens and cleaning all this in our little flat in Carlton so my mother felt at home. The vision of live eels and the one that got away, slithering through they hallway still frightens me, of course the headless chook in the hall is another story and another post!!

There is a whole world of foods that I have yet to discover with each new nation that arrives and I look forward to the education.

So Valli, you see you have NOT been living under a rock, because you have not heard of Iranian Fairy Floss, no, you just haven't been living in AUSTRALIA, so come on down!!!!

Pashmak is the name for Iranian Fairy Floss or Persian Fairy Floss. In an ancient city called Yazd in Iran they have made this floss for centuries. It is said to be pulled sugar and sesame oil and is made by hand. It can be bought through http://www.ashrafi.net/ over the net and you will see all the flavours they carry.

The flavours that I have seen are Pistachio (green), Saffron (yellow), Rose (pink), Vanilla (cream) and chocolate (brown) and their flavour is delicate. The Turkish one I bought had a Halva taste which makes sense as Halva too is made from sesame. Where they flavour them with alternatives, they use oils, such as Rose or Pistachio etc. As far as describing it (for Valli) and comparing it to ordinary fairy floss, I think I would say, ordinary fairy floss is best described dread locks whilst Pashmak is silken hair.

They are best used on dry desserts and obviously they will melt on contact with liquids quite quickly. They also need to be kept airtight. Once you open the packets you best be ready to use them up as they will turn limp and hard. The Turkish one had quite a bit in the box, the others are singularly packed by flavour and in a small bag, say a handful.

I think that is all I have to say.... V x x x x

My First Restaurant Review and It's Not for YOU, it's for your dog!!!

Actually this is not a review at all because I did not even eat there. They were just setting up this morning and I took a few photos so that is why it is empty. Don't blame the lack of customers on the quality of the food, it was just too early that is all. This is a cafe for DOGS, yes you heard me right! It's called My Dog Cafe and it is in Port Melbourne, on Station Pier.They also cater for the owners, though I did not check out the menu so I am not able to tell you what was on offer. It looks really flash so I dare say the food should be good.
There are chairs for owners and poofs for pooches...
There is central feature, a must for all cafes, overhead heaters... all the comforts for you and your pampered pooch...
Anyone would think we were in Paris and carried our pooches in our designer bags...
The view is really not bad at all, and just think if it's too warm for your doggie, s/he can always jump in for a quick swim, perhaps you could bring along a floating lounge and a cocktail that has been shaken, not stirred....... Vida x

Easy Peasy Chocolate Mousse

Confusion reins... let me explain... I am so aware of how wonderfully foodie bloggers present their food and I am so lacking in the department of beautification!! So I was making choc mousse and got out a glass for serving, then another then another then another and on and on it went and I just could not decide WHICH would look best. I decided to do what I do when I am out shopping, not the "if in doubt do without" but the "take them all and decided which to return later" motto that I live buy and I used all the glasses, except I did not return any!! These are my little soldiers lined up in the fridge ready to do battle with hungry tummies after school and my midnight snack attacks!!

At some stage here I will post all ingredients and instructions. This is the part where I add the melted chocolate to the egg yolks and swirl in the cream. Isn't it pretty enough to eat or even wear!! I have been known to do both similtaneously. There will be no pictures of Vida wearing/eating chocolate mousse, no one deserves that kind of punishment, least of all ME!!!
Red is my favourite colour. Apparently it symbolizes strength, not too sure about that one. This chocolate mousse leaves me weak at the knees!! Anyway, I still trying to beautify these little beauties. I will not sure you the other 40 photos I took that just did not make the cut. I tell you I admire photographers, this stuff aint easy.

This stuff is truly drinkable prior to it's setting time in the fridge. No, I have not been known to drink it, not often anyway....



Chocolate Mousse

(I always double this recipe but you don't have to)

I 200gm block of Nestle Double Blend (This is milk choc I never use dark)
2 eggs seperated
1 cup cream (just ordinary whipping cream)
2 teaspoons caster sugar (probably not necessary at all)

Melt chocolate (broken into pieces) in the microwave. I usually zap it for 1 minute, try stirring and if it isn't all melted, I give it 1 minute more. Chocolate is very deceptive in the microwave as it holds it's shape until you stir it, making you believe it has not changed texture at all when it has.

Once it's melted I add the egg yolks, it may seize a little on you but try alternating the cream with the yolks to get things moving along.

Beat the egg whites until soft peaks form and add your sugar slowly (if using). This is then slowly and gently incorporated into the chocolate mix. I do a third of the whites first and mix it in well then I add the rest and am far slower and gentler. I am then ready to pour this into my huge bowl and top it with fairy floss when I am ready to serve it, or I do individual ones and maybe grate some chocolate on the top for decoration. I have been known to add a couple of teaspoons full of ground coffee into the mix and a few whole beans in the glasses upon serving for a different twist. Also looks really cute if you serve it in coffee cups (expresso) with a little dollop of cream on top and some cocoa sprinkled ontop so it looks like a cappacino.

Try it, is is yummy and I am sure you will present it better than I did but honestly it tastes so good you will forget what it looked like, it will be gone so quick...

Pismaniye.... Turkish Fairy Floss...

Truffle this one is for you!!



This is the turkish fairy floss, similar in some ways to the Irian fairy floss...
Usually I get the three colours you see on the pack but to my surprise this pack only has the creamish colour... unlike the Iranian fairy floss these don't appear to have a flavour, if they do it is so mild I have not noticed. It is not as stringy or long as they Iranian so for presentation probably not quite as good...

I buy this from Oasis Middle Eastern Bakery in 9/993 North Road, Murrumbeena, you will find all sorts of imported goodies here. They made lovely filled breads and "pizzas" and sweets. You can have a coffee there too. The nuts and spices are unreal and their prices are spectacular. They also make their own dips by the truck load. The floss is less then $10 (I think about 8-9 dollars) and probably twice the size of the Iranian fairy floss I buy at Essential Ingredient and pay almost $14 or more... The colours of the Iranian fairy floss are prettier and more varied and there is a slight flavour too, but for what I mostly use it, I need qantity. I top a big bowl of chocolate mousse with almost the entire pack of the Turkish floss. It seems to have a real wow factor with all my friends and family. Speaking of which I must post my chocolate mousse that I adapted from an old recipe I have been using for over 20 years. But that is another day.... Vida x

Me and my kitchen...

This is my kitchen window, this is what I see when I look out whilst I cook. We are on the fifth floor and it's Parisesque in that all I see are rooftops... I do feel blessed... I also miss the greenery most people look at whilst in their kitchens. I do miss seeing trees and gardens when I look out. I really only see the tops of the trees but gladly (it was a HUGE fear for me) I can still hear the birds in the morning!!


This portrait used to hang in our loungeroom back in the old country. I am two years old and I don't think I like having my photo taken. I am flanked by my older sibblings. Our clothes and my "dainty" ribbon are painted on as is the background, can't you tell???? I guess it was the latest and greatest of the photography world back then. The picture was left with my grandmother when we journied to Australia in 1971 and when I married and went back in 1986 for my honeymoon, my dear grandmother bestowed it upon me. She did however refused to part with the other picture in her safekeeping, a portrait of my parents in their prime. Memories are to be treasured... Vida x x x

P.S. though I hope everyone who sees my blog enjoys it, it is primarily a journey for myself and a reminder for my daughters. It may be an insight into their mother that they otherwise would not have had. I want to give them that... V x

Chilean Chicken Casserole with Chilean Style Rice...

This is the finished product, it really is very tasty and I hope you try it.

6 chicken drumsticks
1 onion chopped finely
2 carrots peeled and sliced
2 cups of frozen or fresh peas
1/2 teaspoon of cummin powder
1/2 tub tomato paste
3/4 white wine
salt

Method

Brown and seal the chicken pieces in a little oil. Add the onion and fry a further 5 minutes until soft and translucent. Add the carrot and cummin. Next add your wine and cook out the alcohol for a couple more minutes. Add the peas and a cup of water. Cook for 20 minutes then finally add the salt and tomato paste.

This is served with rice as follows:

Vegeta is a powdered stock that my mother has used for almost 40 years. I use it to add to anything savoury I am wanted to add flavour to. Try it, it is really handy to have in your pantry.

This is the final stage of the casserole prior to stirring in the tomatoe paste and the last five mintues of cooking. This dish's flavours develop overnight so if you have some left or want to make extra it is even better the next day.

These are the ingredients for your rice except for the water.

Half a green capsicum, roughly chopped
2 cloves of garlic crushed
2 teacups of rice (long grain)
Salt
3 1/2 teacups of boiling water

Method

Fry the capsicum pieces in a little oil, when the aroma is released (only 1 minute or so) add the crushed garlic and almost instantly (the garlic will burn quite quickly) add you rice. Fry this until you see the rice starting to look transparent (1 minute), next add around a wooden spoon full of salt, this seems a lot but rice really needs it. Add the boiling water, taking care as it will bubble quite violently with the hot rice. Put a lid on and turn your stove top to it's lowest setting (gas or electric). In 10 to 15 minutes all the water will be absorbed and the rice will be quite fluffy when you rake it with a fork to check. I usually just grab and few grains and taste it for softness. The rice is not mushy, it holds it shape perfectly and should be soft. If it is slightly firm in the centre, just turn off the stove and leave the lid on for a minute or two to continue absorbing any liquid or steam. You should not have any water swimming around the bottom of the pot, it should all be absorbed by the end of the cooking. If you over cook it, the rice will start to brown at the bottom and burn.

This is how Luis mother cooked this dish and the rice for more than 30 years. I cook it for my family and it is quite popular. It is an easy, quick and tasty dish to cook and eat, so I say again, I hope you try it.

Vida