Monthly Archives: March 2016

Tuesday Lifelines

This is the written version of an email I got from a friend about kitchen tips. Basically, there is Martha Stewart giving real tips, and then some cartoonish woman who looks like a Madge to me dishing out the truth about them.

Tip 1:

Stuff a miniature marshmallow in the bottom of an ice cream cone to prevent ice cream drips.
Just suck the icecream out of the bottom of the cone, for God’s sake! You are probably lying on the couch with your feet up eating it anyway!

Tip 2:

When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead and there won’t be any white mess on the outside of the cake.
Go to the bakery! Hell, they’ll even decorate it for you!

Tip 3:

Wrap celery in aluminium foil when putting in the refrigerator and it will keep for weeks.
Celery? What the hell is celery?!

Tip 4:

If you have a problem opening jars, try using latex dish washing gloves. They give a non-slip grip that makes opening jars easy.
Bull! Go ask the neighbour with the washboard abs to open it for you… shirtless!

Tip 5:

Don’t throw out all that leftover wine. Freeze into ice cubes for future use in casseroles and sauces.
Leftover Wine, Martha?????? HELLO!!!!!!

And my favourite, Tip 6:

Cure for headaches: take a lime, cut it in half and rub it on your forehead. The throbbing will go away.
IF the lime is from your third margarita!

Tuesday Lifeline

Trivia.

In Finland, they use a unit of measurement called the poronkusema. What distance does it represent?

A poronkusema, which means “reindeer’s piss”, is the distance a reindeer can walk before they have to pee. Reindeer cannot walk and pee at the same time, so they must pause every so often – and it turns out they do so about every six miles.

I didn’t know I was a reindeer…

SATURDAY COOKING: ROASTED POTATOES WITH PROSCIUTTO, CHILLI, TOMATO AND LEMON.

I heard about this dish: CHILLI, TOMATO, LEMON AND GARLIC ROASTED POTATOES WITH PROSCIUTTO on ABC Perth radio. It’s a recipe from Sophie Zalokar.
I tried it last weekend, and it’s delicious. I served it cold, but you could have it hot too.

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800g Kipfler potatoes, washed
3 lemons
3 medium ripe tomatoes, cored and quartered
10 cloves garlic, peeled
2 tsp dried chilli flakes
1 handful fresh thyme sprigs
1/3 cup extra virgin olive oil
120g prosciutto, thinly sliced
1/2 cup fresh oregano leaves
salt flakes and freshly ground pepper

Method:

      1. Preheat oven to 220°C. Boil the Kipfler potatoes in salted water until just tender and then drain. Cut them in halves on the angle and place in a large bowl.
      2. Remove the rind of the lemons with a vegetable peeler and toss the peel together with the potatoes, tomatoes, garlic, chilli, thyme and extra virgin olive oil until well combined.
      3. Evenly lay the prosciutto on the base of a baking tray and then scatter over the potato mixture, spreading out to the edges of the tray. Roast in the oven for 20-25 minutes. Juice the peeled lemons and pour over the vegetable mixture, gently shaking the tray to mix with the roasting juices. Serve hot or cold, garnished with the fresh oregano and a little salt flakes and freshly ground pepper.
      4. Eat!

“Kipfler potatoes are a waxy variety that holds its shape well when boiled. Potatoes are sponges for soaking flavour and when combined with the hot (chilli), sour (lemon), sweet (tomatoes) and salty (prosciutto) flavours in this dish, the results are power-house effective!”.
I used grape tomatoes, about 450g. I cut the potatoes in thick slices, rather than in half.
I removed the pieces of lemon rind before serving the dish.

SATURDAY COOKING: PLUM RIPPLE NO-CHURN ICE-CREAM

My love affair with plums continues at this time of the year. Satsumas and ruby blood plums are my favourites.
I found this recipe in the West Australian a few weeks ago, a recipe from Marg Johnson for a raspberry ripple no-churn ice-cream. One of my friends doesn’t like raspberries, so I decided to use stewed plums instead. Et voila! Beautiful flavour, very easy to make and no need to get the ice-cream out of the freezer every 2 hours to give it a whip.
Seems making ice-cream around Easter is becoming a bit of a tradition. Last year, I made the lemon and ginger one. So before summer disappears (actually, today is the 1st day of Autumn here in Oz), make a lovely cold dessert and impress your guests. Or keep it for yourself…

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250g stewed plums (with no sugar)
3/4 cup (165g) caster sugar
1 tbsp Cointreau
rind of 1 orange
2 tbsp orange juice
1 cup (250ml) cream
2 egg whites

Method:

    1. Stir the plums with half the sugar, then add the Cointreau, orange rind and juice.
    2. Whip the cream to soft peaks.
    3. Beat the egg whites to soft peaks and then gradually beat in the remainder of the sugar to form a soft meringue.
    4. Fold together the plum mixture, cream and meringue.
    5. Turn into a container and freeze.
    6. Eat!

Marg Johnson says “if you wish to make it another flavour then substitute the same amount of another well-flavoured fruit”.
For raspberry ice-cream, mash the raspberries with half the sugar before adding the rest of the ingredients.
I think I will try a piña colada ice-cream with pineapple, rum and coconut.