Apologies for my absence from this blog for a few weeks. Needed to take a few days out to refresh my thoughts, try out new recipes and basically veg out. But I'm back, so watch out!
Thinking about a garden tour of Italy in 2018. What do you think? I've visited Italy many times, seen a few famous gardens as well as magnificent towns, cities, churches, cathedrals, markets and museums. But a holiday just looking at gardens, now wouldn't that be fabulous for a 'plant-a-holic' like myself?
On my last visit to Florence I walked the Boboli Gardens. The view of Florence from the top of the embankments was breathtaking.
I was reminded of this trip only a couple of weeks ago when I visited a dear friend in Brisbane. Over dinner - a fabulous Caponata, we discussed our very next adventure - walking trails and gardens in Tasmania - a garden tour of Italy! With these very thoughts on my return to Adelaide I grabbed my Private Gardens of Italy by Helena Attlee and an Italian phrase book. Neither of which would help if we go the Tasmanian road.
So dreams of Italy and Italian food and nudged by my restorative time in Brisbane - here is my version of Caponata.
Buon appetito!
The origin of this recipe is thought to be Spanish and the earliest recorded recipe dates back to around 1700. The thought is, that it is derived from the word Caponada meaning a kind of relish and yes the consistency could almost be classed as a thick relish. I suppose some people might serve this with meat or chicken but on its own I think it's perfect. Today, Caponata is often referred to as Sicilian Caponata or Sicilian Stew.
The flavours will be much stronger if you cook the Caponata the day before you wish to eat it. Store covered in the fridge overnight.
CAPONATA
1 large eggplant diced
1 onion finely diced
I red capsicum diced
2 cloves garlic crushed
3 large tomatoes diced
1 440g tin crushed tomatoes
2 teaspoons capers
10 kalamata olives, halved, pits removed
salt and pepper
1 tablespoon sugar
1 cup water/veg stock
handful chopped parsley and oregano
olive oil
- Put a good lug of olive oil into a large fry pan and on a low heat cook onions and garlic until slightly softened.
- Add eggplant and cook until it is lightly browned and starting to soften.
- Add the rest of the ingredients, except parsley and oregano and cook on a low heat until the eggplant is very, very soft. Around 30 -40 minutes. Keep checking to ensure that it is not sticking on the bottom. Add a little more water/stock and continue to cook.
- The mixture should be nice and thick and the eggplant very, very soft. Check seasoning. If you are not going to eat this straight away, then hold off adding the parsley and oregano.
You can serve this with any pasta/couscous if you prefer, but some nice chunky bread to mop up the juices is my preference.
Generally speaking, if anyone mentions recipes for 'people on a budget', you may assume that the food is either going to be high calorie or starchy, (potatoes, rice and pasta) or pretty bland.
Surprise! Over the next couple of months I am going to convince you all that 'low budget' doesn't equate to blah! or meh!
After a very expensive overseas trip this year, I need to buckle down, pay some bills, get my finances in check, so I can start planning for my next trip in 2015.
While this blog doesn't accept any free handouts, prizes, give aways or advertising for money or goods, it will always promote something that is fantastic value and great to eat. So while I am trying out recipes I will certainly be letting you know if I find a good value product.
I will also try my hardest in these ' budget recipes' to calculate the cost of what I cook so you have the opportunity to decide if it is good value or not. Depending on which country you are in and the season may also change the cost of food, but I aim to keep the meals tasty, healthy and low cost.
If like me you need to cut down on your spending for a few months, then you will appreciate some low budget meals that you can use everyday, share with your friends and are guaranteed to expand your wallet and not your waist line.
I have used Quorn Mince for this recipe because it is high in protein, it can be used straight from the freezer and picks up other flavours really well.
Please let me know what you think - leave me a comment, ask your friends what they think and let me know if I am on the right track.
Happy saving! Enjoy!
Vegetarian Moussaka
3 medium sized eggplants
1 chopped onion
2 cloves garlic minced
1 packet 300 gms Quorn Mince or equivalent protein frozen
1 tin chopped tomatoes
3 tbls olive oil
salt and pepper
1 carrot grated
1/2 litre of good vegetable stock or a vegetable stock cube and water
1/2+ cup milk
2 tbls plain flour
1 tsp Dijon mustard
3 tsp butter
Nutmeg for grating
Herbs, oregano, thyme, parsley, marjoram (small amount of any)
Preheat oven fan forced to 190ยบ. Take the eggplant and slice vertically into thin slices. Place in single layer on a baking tray which has been greased with a tablespoon of olive oil. Cook these for 20 - 30 minutes or until brown on one side, turn them over and continue to cook until both sides are lightly brown and cooked through.
While the eggplants are roasting, finely chop onion and add this to a large pan with 2 tablespoons of oil. Cook until the onion becomes transparent and add minced garlic. Cook for 3 minutes and add the Quorn,stirring until this is well integrated with the onion and garlic.
Add tin of tomatoes, stock, salt and pepper, grated carrot and a handful of chopped mixed herbs. Cook on a low heat covered for around 30 minutes.
Grease a large baking dish with a smidgen of olive oil and make a layer of cooked eggplants. Add some of the cooked tomato Quorn mixture on top. Continue to layer until you have used up all of your eggplants and Quorn mixture, ending with a layer of the tomato and Quorn.
Take a small saucepan and melt butter over a low heat, add flour and dijon mustard and cook for one minute then slowly add the milk until you have a nice smooth sauce. You may need a little more than half a cup. Add salt and pepper to the sauce and ladle this on top of the baking dish covering the tomato Quorn mixture. Grate some nutmeg on the top and bake in the oven for 30 - 40 minutes until the topping is starting to brown around the edges.
This will serve 6 people at a total cost of $18.00 making it $3 per person. If you serve this with some crusty bread and/or a green salad, you will need to cost this in too.
