Monthly Archives: May 2016

SATURDAY COOKING: ITALIAN PRAWN SOUP WITH KALE GREMOLATA.

I made my annual Italian dinner last Saturday and I tried this new ITALIAN PRAWN SOUP WITH KALE GREMOLATA, a recipe from Taste.com.au magazine. A “luxe low fat” dish! Full of flavour and very easy to make.

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1 tbs extra virfin olive oil
1 red onion, finely chopped
1 small fennel bulb, finely chopped, fronds reserved
1 celery stick, finely chopped
1 carrot, finely chopped
1 long fresh red chilli, finely chopped
3 garlic cloves, crushed
185 ml (3/4 cup) white wine
500ml (2 cups) fish stock
400g can baby roma tomatoes
400g peeled green prawns, tails intact
400g can cannellini beans, rinsed, drained
1 lemon, rind finely grated, juiced
1/4 cup fresh continental parsley leaves
25g baby kale leaves

Method:

  1. Heat the oil in a large saucepan over medium heat. Add the onion, fennel, celery and carrot. Season and cook, stirring, for 8 minutes or until softened. Add the chilli and 2 of the garlic cloves and cook, stirring, for 2 minutes or until aromatic.
  2. Add the wine and simmer for 1 minute. Stir in the fish stock and tomato and cook, covered, for 5 minutes. Reduce heat to low. Add the prawns and beans. Simmer for 5 minutes or until the prawns are just cooked through. Stir in 2 tbs of the lemon juice. Season.
  3. Finely chop the parsley, kale and  reserved fennel fronds and place in a bowl. Add the lemon zest and remaining garlic to the kale mixture and mix to combine. Sprinkle over the soup. Serve with chargrilled baguette if you like.
  4. Eat!
  5. I bought a can of cherry tomatoes at Coles supermarket, but you could use fresh ones. I used normal kale, chopped finely.
    The lemon juice really lifts the taste of the soup.
    And I cooked the soup longer, to make it thicker.

SATURDAY COOKING: PERSIAN CHICKEN STEW WITH POMEGRANATE.

I know I have already a million cookbooks, but I couldn’t resist buying this one recently: “One pot favourites” by Pete Evans. He is the king of paleo here in Australia, and a judge on My Kitchen Rules (TV programme). I like a lot of the recipes, even though there is a bit of coconut oil and bone broth going on. Not to worry, vegetable oil or olive oil work, so does plain stock.
This PERSIAN CHICKEN STEW WITH POMEGRANATE recipe is easy to make and even though it looks quite “brown” and ugly when it starts cooking, the end result is delicious and very tasty.

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100g (1 cup) walnuts (activated if possible), toasted
3 tablespoons coconut oil
1 kg chicken thigh fillets, cut into 2cm pieces
sea salt and freshly ground black pepper
1 large onion, chopped
2 garlic cloves, chopped
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 pinches of saffron
600ml chicken bone broth
1 tablespoon pomegranate molasses
1 tablespoon coconut sugar (optional)

To serve:
seeds of 1/4 pomegranate
mint leaves
sumac

Method:

    1. Place the walnuts in the bowl of a food processor and whiz until coarsely ground. Set aside.
    2. Melt 2 tablespoons of the oil in a large frying pan over medium-high heat. Add the chicken in batches, season with salt and pepper and cook for 2 minutes on all sides until golden, then remove from the pan.
    3. Melt the remaining oil in the pan over medium heat, add the onion and sauté until translucent, about 5-6 minutes. Add the garlic and cook for 1 minute until soft. Add the spices and cook for a further 30 seconds.
    4. Return the chicken pieces to the pan, then pour in the broth.
    5. Bring to the boil, reduce the heat to low, cover and simmer gently for 30 minutes.
    6. Stir in the walnuts, pomegranate molasses and sugar (if using). For a stronger sweet and sour flavour, add another tablespoon each of molasses and sugar.
    7. Continue to cook, stirring occasionally for 1 hour until the chicken is tender and the sauce has thickened.
    8. Season the stew with salt and pepper, scatter on some pomegranate seeds, mint leaves and sumac.
    9. Eat!

I used normal walnuts (not activated), vegetable oil, ground nutmeg and chicken stock. I put 2 tablespoons of molasses and 1 of sugar (use brown sugar if you don’t have coconut sugar).
Pete Evans suggests cauliflower rice to be served with this dish (basically, whiz/ pulse cauliflower in a food processor until it looks like rice, and then cook it in oil or fat until softened).
I ate the stew with an eggplant and yogurt salad with pomegranate (I will post the recipe for this at a later date) and rice.

FashionAdvisor: Eurovision Glamour

This year, the theme for the Eurovision party at my Swedish friends was Tiara and Tuxedo.

No need to be shy about glam events such as those! Embrace your divine-divaesque inner child and go overboard with glitz!

Start with a ball gown. Chanel or Dior should do. Or a  5 dollars job like mine… Add a wig (preferably the total opposite of your natural hair colour and hair style). If you can’t get a wig, then go on, treat yourself and use scissors to rejuvenate your tired look (best done after a few champers, in the dark with no mirror) and do that blond dye-job at home.
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Add a pair of shoes that will highlight your delicate ankles and your nail polish (“snake, rattle and roll” is always a good colour). If by some unfortunate twist of nature and DNA your ankles are not delicate, cover them with alfoil to give it a more slimming effect and detract attention from them.
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And as accessories go, you can’t go pass a ribbon thingy with a brooch or in my case, a star fish.
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Next, the JEWELS! My advice, darlings: the more, the better! Spare no expenses! Bling bling galore!
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Gloves are also a must.
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And nothing will complement your outfit better than a tiara. Restrained but oh so chic and regal!
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I have now rebranded as Queen Constance…