Pasta with Roasted Peppers - Inspired by Nigel Slater

Nigel Slater is one cool dude. He's my food hero!

While most famous chefs show signs of being a megalomaniac, Nigel comes across as a quiet, chilled out, low profile chef who is highly respected in the industry. There's no yelling in his kitchen, no puffed out chest or big noting himself. He's just a man in black working quietly and comfortably at his own pace.

Having watched a few of his DVD's, read his memoir "Toast"  and a number of other cook books he has published, I am a true Nigel Slater 'Groupie'. Somehow he seems to blend the right amount of herbs or spices in the simplest way and team ingredients to give un complicated and delicious dishes. If you are unfamiliar with Nigel's work, then just go to this link.

Inspired by one of his couplings - Pasta with Peppers, I have tried to recreate the dish without his actual recipe. I hope I have done it justice.

I served this to a group of friends for lunch, just before Christmas and it went down really well. I was feeling pretty rushed at the time and wasn't sure what to make as it was quite a warm day and we were eating outside.  I made up a big Mezze Plate for Entree, stuff I didn't have to cook; Dolmades, Greek Beans, olives, semi-dried tomatoes, dips, etc. Such an easy way to entertain a lot of people when you have little time.

PASTA WITH ROASTED PEPPERS 

I have worked on the ratio of 2 capsicums (peppers) per person, but only one if they are very big. Once cooked they do tend to shrink a little.

Serves 4

6 Capsicums (peppers) red, green or yellow 1. 5  - 2 per person

large bunch of basil

6 shallots finely sliced

6 - 8  cloves garlic peeled, finely chopped

250g ripe cherry tomatoes

olive oil
100g pine nuts, lightly toasted

250g pasta - I use penne or spirals
2 tablespoons flat leaf parsley

salt and pepper
Crème Fraîche -optional

In a dry pan, toast the pine nuts until golden and set aside.

Take each pepper and take a small slice out of it lengthways. The capsicums are going to act as little 'boats' to support the tomatoes and garlic. Place the capsicums into a lined baking dish. 

Put the garlic, shallots and tomatoes into a bowl.  Chop the slivers of capsicum that you sliced off and add this to the bowl. Season with salt and pepper.

Add a couple of tablespoons of olive oil and using your hands, mix the whole lot together and divide the mixture between the capsicums, filling up the cavities.

Take a large bunch of basil and a very large slug of olive oil and blend the two together, until they resemble a thin sauce.  Add a pinch of salt. 

Tip the basil sauce over the capsicums, and bake in a preheated oven at 170º fan forced for around 40 - 50 minutes until the capsicums are nicely charred, soft and very very juicy.

While the capsicums are cooking, bring a large saucepan of water to the boil and cook the pasta following the recommended guidelines.

Remove the cooked capsicums from the oven, place them on a serving dish and sprinkle with toasted pine nuts. Retain all the lovely juices from the pan. 

Once the pasta is cooked, drain and add to the juices in the pan, warming slightly on the cook top. Tip the pasta into a serving bowl and add chopped parsley. It is advisable to serve the pasta and capsicums separately.

I remember Nigel served his peppers with a dollop of Crème Fraîche and that is a option, if you don't mind the extra calories.

Three Cheese Cannelloni

You know the expression, "everything is going pear shaped"? No? well this Australian expression means "things are not going as expected"

So I had an arthroscopy on my knee in April and I expected it to be a breeze and I would be back walking in a couple of weeks!  Needless to say that didn't happen.

Now, after 15 weeks of pain, swelling, feelings of utter desperation, physiotherapy visits and lots of strapping, I may be reaching a turning point! Albeit, fingers crossed, rabbit foot lucky charms and black cats  - it will be fine in 5 weeks when I leave to go to the UK to walk The Thames Pathway . That's a lot of kilometres to walk while carrying a back pack.

Intense gym sessions and extended walks over the next few weeks have to be high on my list or I will never make the distance.

In celebration of seeing 'the light at the end of the tunnel', I am cooking one of my favourite fast pasta dishes. Three Cheese Cannelloni! It has nothing to do with pears either, but it got you interested.

I first made this dish about 15 years ago and I have served this to most of the people I know and everyone agrees it is pretty darn good.

Three Cheese Cannelloni

Ingredients

Dried or fresh Cannelloni (approximately 15 tubes)
350 fresh ricotta cheese (the package supermarket wont do)
2 eggs
100g grated parmesan cheese
handful of Italian parsley, finely chopped
200g Mozzarella grated
few chives finely chopped
salt and pepper

For the sauce

jar of Passata or large tin of diced tomatoes

1 onion finely chopped
3 tomatoes, roughly chopped

fresh basil chopped

handful of Italian parsley, finely chopped

2 tbls tomato paste

2 cloves garlic, finely chopped
2 tbls olive oil
1 bay leaf
salt and pepper

• Start the sauce first. In a large fry pan heat oil and sauté onion and garlic until soft but not coloured.
• Add tomatoes and cook for a few minutes. Lower the heat and add passata or tinned tomatoes, chopped parsley, basil,bay leaf, salt and pepper to taste. 
• Continue to cook for 10 minutes then add tomato paste. Continue to cook for a further 20 - 30 minutes until the tomatoes are nicely broken down and the sauce is thick. 
• Check seasonings and adjust if necessary.

• While the sauce is cooking, mix up the cheese stuffing. In a large bowl add parmesan, ricotta, eggs, parsley, chives, salt and pepper and mix together gently.

• Spoon the egg and cheese mixture into a large piping bag and pipe the mixture into the cannelloni shells and place in a single layer in an oven proof dish.

• When the sauce is ready, remove the bay leaf and pour the sauce over the cannelloni. Sprinkle the top with mozzarella cheese. bake in a pre heated oven 180º/350 for 30 minutes until the top is nicely browned.

• Serve with a green salad and crusty bread.

Note: You can change the type of cheese in the cannelloni to suit your taste. Also you can add chopped wilted spinach to the cheese, which is really yummy.

Vegetarian on a Budget - Moussaka

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 190º. 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.

France! Mon Dieu!

Someone asked me why I called this Blog 'Postcards to France'?  How do I explain one of the little mysteries of my life?

A few years ago I lived in France, worked in France, laughed, loved and lost in France and cried a lot in France too! 

But, I love France, love French food, love French clothing and the 'savoir faire' of the french. I like to speak French (when I get the opportunity), I adore the French countryside, and would love to live in France again. In fact I actually feel at home in France! How weird is that!!!!

The other strange thing,   One of the other  strange things about me is that I collect postcards. I probably have over 600 of them, many from and to France and other parts of the world. To me a postcard allows you to write just a little message, but not tell all. You save that for another time, or maybe you never tell. Keeping those special moments safe from prying eyes and write them in your self published memoirs.

So there you go - you now know the reason behind the name! 

In celebration, today is all about France!

Dress like this; How to be a French woman

Read; One Evening in Paris by Nicolas Barreau  2012 - I loved this book! 

Watch ; 'Midnight in Paris'? - Written and directed by Woody Allen who also makes a cameo appearance - great film!

Visit;
In Adelaide; 
Bakery - Boulangerie 113, Goodwood Road, Goodwood, SA
Restaurant - Le Carpe Diem, Grenfell Street, Adelaide, SA
Cafe - L'atelier Gourmand Bistro, , Wayville, SA

Sing;  La Marsellaise - French National Anthem

Cook;Here is a spine tingling French Ratatouille you can eat hot or cold depending on the season.

Ratatouille

Ingredients

Herbs: 2 bay leaves (dried or fresh), sprigs of parsley, thyme, oregano, sage

chopped together.

1/4 cup olive oil

4 cloves garlic, peeled and squashed

1 medium eggplant chopped into 5cm pieces

2 zucchinis chopped into 5 cm pieces

2 brown onions cut into 8ths

1 red capsicum, seeds removed, chopped

1 yellow capsicum seeds removed and chopped

1 400g tin whole tomatoes and juice

extra chopped parsley and fresh basil

pinch salt and black pepper

Turn your oven on to 180º fan forced.

• In a large pan (suitable to use in the oven and on the cook top) add oil. When hot add bay leaves and rest of herbs and cook slowly for 6 minutes.
• Add onions, pinch salt, garlic. Cover and cook on a low heat for 10 minutes until the onion has softened. Keep checking that it is cooking slowly and not burning.
• Add eggplant, zucchini, both peppers, tomatoes. Season with salt and pepper and cook  covered, on high for 5 minutes.
• Transfer to oven and cook for 1.5 hrs. Stir every 30 minutes and check that there is enough fluid to stop it burning. If it looks a little dry add 1/2 cup of water.
• Add chopped parsley and basil and serve either hot or cold. 

Ideal for a spring lunch with some crusty bread.

Chick Peas - Spicy Soup and Hummus

I have a confession to make - I love chickpeas! I love spicy food! Would you have ever guessed this? Apart from their protein value Chick Peas are high in fibre, iron, folate, phosphorus, low GI and they are very, very versatile.

A couple of weeks ago I posted my fav Chick Pea Soup recipe, but with the winter chills continuing I really wanted some more warming soup. Also to make it even better, my local supermarket was selling tins of my favourite brand of chick peas brand for only $1 per tin, so I stocked up and just couldn't resist making this.

I have a really fast recipe for making Hummus too, so while my husband made me a some toast the other morning I whipped up a batch of hummus. It took me the same time to make it as the toast took to be made and buttered.  So today I am treating you to two recipes - Spicy Lentil Soup with Chickpeas and Fast Hummus. I suppose the best way to enjoy these would be to make some toast, slather it with Hummus and dip it in to the hot soup - Ok even I may find that too weird. Enjoy!

Spicy Lentil Soup with Chickpeas 

Ingredients
3 cloves garlic
1 tin of cooked chickpeas 400g net weight (Annalisa is my favourite brand)
fresh ginger 2.5 cms coarsely grated
2 tsp ground cumin
2 tsp ground coriander
1 fresh red chilli finely chopped
pinch saffron soaked in 3 tbls boiling water
1 cup red/orange lentils
400g tin crushed tomatoes
1 litre of vegetable stock or use water and stock cube
1/2 cup chopped coriander
1/2 cup chopped parsley
1 tbl olive oil
1 onion finely chopped
pinch salt and freshly ground black pepper

In a large saucepan, heat oil over low heat and add onion, cook stirring for about 5 minutes. Add garlic, chilli, coriander, cumin. Add saffron and water, lentils, tomatoes and stock. 
Cover and simmer for 30 minutes.
Add chick peas, salt and pepper and simmer for another 5-10 minutes. 
Stir in fresh coriander and parsley. Serve immediately.

There is no need to add anything else to this dish, it is perfect by itself. A piece of sour dough bread for dunking is optional.

Fast Hummus

I have made this Hummus many, many times. It will turn out well each time, but you have to adjust it to suit yourself. Maybe you prefer a little more lemon in yours or less garlic. This is up to you to perfect it to your personal taste. This is a good place to start.

1 tin cooked chick peas 440g net weight
2 large tbls tahini
2 cloves garlic
4 tbls lemon juice
3 tbls olive oil
salt and pepper
sweet paprika

Place all of these ingredients except  1 tablespoon of oil, salt and pepper and paprika in a food processor. Blitz until all the ingredients are well combined. I like to have mine with a little texture, but if you prefer it to be smooth then keep processing until you reach the consistency that you like.
Spoon out into a dish, add salt and pepper.
Drizzle the remaining 1 tablespoon of oil over the top and add a good pinch of paprika. Serve.

This should keep in the fridge for a couple of weeks, but I only ever manage to keep it a few days!

Winter Spoiler - Summer Fruits

Ok, everyone is asking so I am going to have to tell you about my last trip to Europe! Summer is something I love to talk about in relation to the northern hemisphere. Generally when I visit I am lucky with the weather and this year was no exception. 35 degrees C in London and Poland. Which brings me to my favourite things about Europe; wild flowers, glorious landscapes and fresh fruit with a taste that reminds me so much of my childhood. But I won't tell you everything right now, I will leave some for my next few posts.

Wild Flowers, Lowther Castle, Cumbria

Wild Flowers, Cumbria

Firstly let me tell you that I have added a wonderful Winter Fruit Dessert, at the end of this post, so make sure you scroll to the end.

In London there has been an increase in local markets. You could call them 'pop up markets' because they seem to appear literally over night. The larger and more renown markets get bigger and better every year with the most outstanding varieties of vegetables, fruit, bread, cakes, biscuits and cooked dishes from every corner of the world. (I have some smashing cake photos I am saving for later)

In Hackney, London, the Broadway Market has been attracting customers since the 1890's. It is now a vibrant, multi cultural meeting place with around 100 stalls offering hand crafted cakes and biscuits, pies, stews and casseroles from Asia, Africa and the Middle East. It is well supported by the local population and visitors like myself who seem to jump at the chance to try something new and different. The vendors are young, enthusiastic and very friendly.

African Spinach Stew

Turkish Beetroot Savoury Cakes

Making Turkish style Crepes

At Borough Market, London Bridge, you can buy just about anything in the way of fruit and vegetables. Some varieties of plums, mushrooms, beans and potatoes I have never seen before and believe me I have visited many markets in many countries. But I was definitely drawn to the fruit. Mangoes from India, Oranges and Clementines from Spain and a wonderful mixture of cane fruit and berries from parts of England. Yes,  Pink Gooseberries and masses of succulent Blackberries, raspberries, white, black and red currants.

They looked so succulent that I was tempted to buy and eat them, but I had already eaten a punnet of raspberries and I was afraid of the consequencies. So it became just an awe inspiring look.

I began to think about the summer fruit in Australia. We are a lucky country because we tend to grow the vast majority of our food. But, I don't remember seeing any currants. Maybe the odd punnet of red currants at 
Christmas but certainly not this range. 



Here the markets make so much effort to show off their wares. The delightful baskets of mixed fruit; So many colours and varieties.

I was wondering why we are not growing the same range of berries in Australia; Black currants, red and white currants in abundance because they are so delicious and a fabulous addition to the table. They can be used for both savoury and sweet dishes. In Victoria red currants are grown but I have rarely see them on the markets in Adelaide. It is a short season, but no excuse not to have them here. I recently contacted Parkview Farm in Victoria to find out about their red currants. Coby Tromp tells me there should be some available in Adelaide and to look out for them in December. He also mentioned that he is in the process of planting white currants - I can't wait for those! Once the red currants are in season, I will post recipes. But until then enjoy this fabulous winter dessert.

 Just adding this amazing photo of Cow Heart Tomatoes. (Just to add to my cow fetish) I have never seen these before; but its defining characteristics are the deep ridges and folds around its outside. It looks like pleated fabric. Some of them have the distinct heart shape too. Many people compare them to the Beefsteak tomato, but I am assured that the Cow Heart has a great full flavour. I have been trying to find more references to these tomatoes, but so far everything leads me back to Borough Markets. It looks like I will have to do some further investigation.

Ok , I have you hankering after summer, sorry! But I promised you a luscious winter dessert to appease you. Here it is:

Pineapple and Prune Upside Down Pudding

Ingredients

3 tbls soft brown sugar

130g caster sugar

250g plain flour

2 tsps baking powder

4 pineapple slices either tinned or fresh - I use fresh 

handful of pitted prunes

2 eggs

1/2+cup of milk

170g butter room temperature

• Heat fan forced oven 190º/375 degrees 
• Take a cake tin which has a loose base approx 20 cms and lightly grease with butter.
• Line base with baking paper and sprinkle with soft brown sugar.
• Lay sliced pineapple on the base on top of sugar. 
• Fill in the holes with pitted prunes
• Mix flour and baking powder together.
• Cream butter and caster sugar until light and creamy. Add beaten eggs a little at a time but do not over beat.
• Fold flour into egg and butter mixture, adding a little milk to form a dropping consistency.
• Place the batter on top of the pineapple and spread over the pineapple, making sure that the top is level.
• Bake for 20-30 minutes, then turn out on to a serving plate.
• Serve immediately with Crème Fraîche or vanilla ice cream. 

Tomato Soup with Vodka

My Mother would often say that if something was good for you to eat then "it would put hairs on your chest". As a female, this was not a particularly encouraging thing. But I realised that was just what my grandmother would have said to her own children - a family of 5 boys and 2 girls, so it was probably more appropriate! And I knew by the saying that whatever was being served was hearty and warming and usually delicious.

So, this soup will "put hairs on your chest"! But not literally. Full of flavour, even with winter tomatoes; and  the slug of vodka will warm you down to your toes. Great for sharing with friends on a cold winter's night or as a treat for yourself while reading a book by the fire. Either way you will want more than one bowl - but be careful because it is addictive!

This is an easy recipe, quick to make and you can make it without the Vodka. But why would you!

Tomato Soup with Vodka

Ingredients

1kg ripe tomatoes

4 cloves garlic

3 cups vegetable stock
2tbls tomato paste

3 tbls olive oil
1 tbls horseradish sauce/cream
2 tbls Worcestershire sauce
3 tbls Vodka
pinch salt
black pepper to taste
3 sprigs thyme and rosemary

• Heat oven to 160c fan forced.
• Take a large baking tray and line with baking paper. 
• Cut tomatoes in half, spread in one layer in baking tray. Add 3 cloves of garlic and sprinkle with olive oil. Add crushed thyme and rosemary and bake tomatoes for 40 minutes until they are soft and nicely browned on the top.
• Place the garlic, tomatoes, vegetable stock, horseradish cream, worcestershire sauce, tomato paste, salt and pepper in a blender or blitz together with a hand held blender.
• Place combined tomatoes in a saucepan and heat gently, just before serving add the vodka.
• Serve with Worcestershire Sauce and Tabasco Sauce on the side.

Serves 4

Food and Painting

My painting journey continues with the experimentation of 'Colour Field' type paintings. This style of painting typically describes often large-scale canvases dominated by flat expanses of colour and having a minimum of surface detail. I have started with three small canvases to try out a variety of techniques. These are painted with acrylics on canvas with oil glazes to bring out the colours.

I haven't yet committed to a large canvas but I'm working on some small drawings to see where they take me. If anything turns out OK I will post a photo. I am still very reticent about sharing these paintings, so I would really appreciate some feedback from you because that is the best way to learn.

The paintings are on good quality 25 x 25 cms canvas and they are all for sale. Send me an email or leave me a comment if you are interested.

I have some photographs of the plums I bought to make jam and on my next canvas I would like to try and capture the silver grey blooms on this beautiful fruit. 

My favourite things to paint recently have been flowers and fruit and I am trying to find enough free time to work on one of these large canvases every few months. I'm not very disciplined and many things distract me..........

Apart from the plums, I have been eyeing up some nice quinces with their knobbly shapes creating interesting contours and shadows. 

Speaking of colour, one of the most colourful dishes you can prepare comes from Israel. Shatshouka was introduced into Israel from Turkey via the Middle East. In many countries in the Middle East you will find variations of this dish; Turkey, Iran and parts of Africa but I believe that this is typically Israeli. 

This super recipe gets its colour and piquancy from ripe tomatoes and peppers and is an excellent dish to serve at any time of day. I must admit that I have doctored it a little. If I serve it for lunch or dinner I add eggplant because I like the flavours together, but if I want to serve it as part of a breakfast menu I leave them out. Believe me, the eggplant somehow enhances the flavours and if you leave them in, you will understand why!

Shakshouka

Ingredients

I tbsp olive oil
1 small brown onion diced
1 clove garlic minced
1 red or green capsicum (pepper) finely diced
4 cups of chopped ripe tomatoes or 2 tins of tomatoes
2 cups chopped eggplant (Aubergine) (Optional)
2 tbls tomato puree
1 tsp chilli powder or more to taste (depending on how hot your chilli powder is)
1 tsp sweet paprika
Pinch cayenne pepper
Salt and pepper
pinch sugar
2 tbls chopped parsley
4 - 6 eggs

1. You will need a fairly big skillet or frypan for this recipe.
2. Heat olive oil in pan and add onion, cook for a few minutes until it becomes transparent and add garlic, eggplant and pepper and cook for 5 - 10 minutes until it begins to soften. 
3. Now is the time to add spices; chilli powder, paprika, and tomato paste, salt, pepper and the tomatoes. Cook this on your cooktop for about 20 minutes. Add a sprinkling of cayenne pepper - be careful it is very hot . Add a pinch of sugar and correct the seasoning at this stage.
4. Depending on the number of eggs you want to use, make depressions in the tomato mixture and carefully crack eggs one at a time into the depressions, making sure they are well spaced. The eggs will cook in the mixture. Cover the pan with a lid and allow 10 - 15 minutes for the eggs to cook. Keep checking that the sauce does not reduce too much as it will burn.
5. Once cooked garnish with parsley and enjoy. Serve with crusty bread for breakfast or a light salad for lunch or dinner.

One Potato, Two Potatoes!

There is something about the thought of tomatoes, potatoes and paprika together that makes my mouth water. Spanish potatoes or 'Patatas Bravas' are a mixture of smoked paprika, sweet roasted garlic and tomatoes. Whenever you see Tapas being served, you can guarantee that there will be a dish of these divine potatoes.  In Spain, the potatoes are deep fried, but I can get a really good dish by baking them in the oven. Much healthier because there is very little oil! Easy to make, easy to eat and never any left overs. How could I resist sharing my recipe? This is as authentic as I can get it without tempting a massive coronary!

Patatas Bravas

Ingredients - Oven temperature 200C Fan Forced 
Serves 4 - 6

6 potatoes peeled and diced

4 Cloves Garlic

3 tbls of tomato puree

3 tbls Olive oil

Salt and pepper

2 tsp smoked Paprika
Juice 1/2 lemon

• Take 6 potatoes, peel and chop into bite size piece.
• In a large mixing bowl add 2 tablespoons of olive oil, smokey paprika and tomato puree. Mix well then add the potatoes. Using a spoon or your hands, coat the potatoes evenly.
• In a large baking dish add 1 tablespoon olive oil and spread the potatoes out in the dish so they crisp up. Add the garlic, whole with skin on, but squashed with the back of a spoon. Cook in a hot oven for approximately 35 minutes until they are crispy and delicious.
• Just 5 minutes before they are cooked, sprinkle with juice of half a lemon and put them back in the oven.
• You can feed 6 people if you are serving this as part of a Tapas spread.

Keep heading to the end of the post, you will see that I'm also trusting you with my favourite Greek Lemon Potato recipe. I've served this at least a squillion times and I haven't yet met anyone that hasn't loved them.

                                          Greek Lemon Potatoes

                            

Ingredients  Oven temperature 200C Fan Forced

6 potatoes, scrubbed clean  (Dutch Creams if possible)
1 large lemon
2 tbls Olive oil
Sprigs of Fresh Rosemary
Sprigs of fresh thyme
Salt

Dutch Cream potatoes are one of my favourites. They have a fabulous yellow flesh, perfect for this dish and they always seem to brown up well.

•  Chop the scrubbed potatoes into 8 ths, a bit larger than ones in the previous recipe above. 
• Grate the rind of a lemon and add this to the olive oil in a small bowl. Now squeeze all the lemon juice into the bowl with the oil and mix well.
• Take a large baking dish and add the chopped potatoes and smother them with the lemon and olive oil mixture. Get your hands dirty and  make sure you really cover the whole of the potatoes with the lemon and oil.
• Select a few Rosemary and thyme sprigs and place them under and over the potatoes. This will give them a lovely flavour.
• Bake the potatoes in a pre heated fan forced oven, temperature 200 for approximately 35 minutes or until they are beautifully brown. 
• At the half way mark, take them out and check to see if they need turning.
• When they are cooked, drain them on kitchen paper, give a sprinkle of salt and eat.

Hot Tomatoes

As promised, here is another recipe to use up those abundant tomatoes. 
If you don't grow your own, check out Adelaide Central Market or your local Farmer's Market because there should be some great tasting tomatoes on sale.

My chilli plants are fruiting nicely and just getting red blushes on them. I think there will be a good supply from mild to very, very hot! I think one lot is marked as a 10 for hotness. Can't wait to try them! I need to find my Chilli Oil recipe before I get inundated. I found a few Birdseye Chillies so I have used these, seeds an all.

My vegetable delivery today  via Aussie Farmers Direct had 4 red capsicums, so I decided to make a small batch of this Chilli Jam.  I have been playing around with the recipe and needed to get the balance right before I shared it with you. This recipe has a good balance of sweetness and heat, but go right ahead and adjust it to suit your own palate.

Sweet Chilli Jam

Ingredients
2 Garlic cloves crushed
Knob fresh ginger grated (size of thumb nail)
400g Tomatoes, chopped
200ml Water
200g Sugar
300ml Red wine vinegar
2 Red Capsicums chopped 
2 Chillies (I used small birds eye chillies)
Juice of a lemon

• Using a food processor, add capsicum, garlic, ginger, chillies with seeds and process until finely chopped.

• Scrape this to a large pan, add chopped tomatoes, vinegar and water and bring to the boil. 
• Remove any scum.
• Reduce heat and cook on low for 45 minutes until the mixture starts to reduce and ingredients begin to meld together.
• Add sugar and  lemon juice and bring back to the boil. Cook on a higher heat until the mixture begins to thicken and looks jam like, about 15 - 20 minutes. Keep checking it so it does not burn.

• Take off the heat. Allow to cool for 10 minutes and then taste the jam and make sure you are happy with the sweetness and heat. (You can add more sugar at this point and reheat if needed)
• Fill two clean hot jars, seal and label. 

(See post under Cherry Jam for instructions on preparing jars)

This only made two jars, but if you want to make more you can adjust the quantities to suit. This is a great condiment for melted cheese on toast and is really lovely with Lentil and Vegetable Loaf (I need to post this recipe too). 
In fact it is pretty nice with most things, even scrambled egg.

It's Raining Tomatoes

My vegetable garden has been badly hit by a week of  40+ degree temperatures. Some plants have perished and some are chucking out fruit like there is no tomorrow. Unfortunately, the tomato plants  I bought a few months ago must have been wrongly labelled. So instead of having 3 normal sized tomatoes and 3 cherry tomatoes, they are all cherry! So I have a few hundred baby tomatoes and really, they aren't great for making sauce, so I have hunted through my stack of recipes which are tried and tested, to see what I haven't cooked in a while.
Here is the first; a very simple but tasty dish which uses up your excess tomatoes. You can use ready made puff pastry, but making your own is so much more fun and it really doesn't take more than 10 mins, plus resting time.

Tomato and Thyme Tart Tatin

Lay pastry over the top and tuck in

Ingredients

Puff Pastry

250g Plain flour
250g Butter at room temperature, but not soft
Pinch salt
<100mls Cold water

• Mix sieved flour, salt in a large bowl.
• Add chunks of butter and rub in to flour, so it resembles large breadcrumbs.
• Because there is a lot of butter, you will still see large chunks of it, so don't worry, this is how it is supposed to look.
• Add water in two or three batches because you don't want it to get too wet and mix to a soft dough.
• Knead it a little until it is in one smooth round ball, wrap in cling film and put in fridge to rest for 30 minutes.
• Roll pastry in one direction until it measures twice the size you started with.
• Fold into thirds, cling film and rest again for 20 minutes.
• Pastry is ready to use and you roll it out to the size, a little bigger than the pot you are cooking your tomatoes in. 

I only used half of this pastry for the recipe. The rest I double wrapped in cling film and put in the freezer for next week.

While pastry is resting for the second time, start making the tomato filling.

Browning off nicely

Ready to Eat

Filling

400g of cherry tomatoes
Few sprigs time
Salt and pepper
1/4 Cup of sugar 
1/4 Cup water
1 Red Onion very finely sliced
1 tbls Balsamic vinegar
1 tbls Olive oil
knob of butter

Heat oven to 200 degrees fan forced 

• In a pan suitable to put in the oven and on the cook top, add butter and oil caramelise the red onion, adding a pinch of sugar. Remove when cooked about 10 minutes.
• Add sugar and water and shake the pan gently, do not stir, to make caramel for the tomatoes. As soon as you see a hint of brown around the edge remove from the heat.
• Add balsamic vinegar and stir. Add tomatoes and some thyme (I usually add a small handful) and gentle stir it all together. 
• Now add cooked onions and stir again.
• Once you have rolled out your pastry, gently lower it over the cooked tomatoes, tucking in the edges. 
• Slit the top of the pastry in two or three places with a sharp knife.
• Cook in the oven for around 30 minutes until crisp and golden.
• Once out of the oven, leave in pan for 10 mins and then gently ease the sides away from the pan. Place a plate on the top and invert.
• I usually leave this for another 10 minutes before serving. 
• Decorate with a sprig or two of thyme and serve with a green salad.

I'll post another tomato recipe later in the week.