Thursday, March 23, 2017

EwE - Roast Beef Sandwich with Watercress and Horseradish Sauce - Lunch! Soup Salad or Sandwich



For Eating with Ellie this week, our theme is Lunch! Soup or Salad or Sandwich.  I made Ellie's Roast Beef Sandwich with Watercress and Horseradish Sauce from So Easy (also online here).

They don't sell bread as pumpernickel here, so I opted for dark rye bread.  (Fun fact - pumpernickel means farting devil.) I also didn't find watercress, but I did find micro watercress, so I went with that.  I figured the flavour profile would be the same.

This was quite a tasty sandwich.  There was just the right balance of zing vs sweet, and the flavours melded well.

To see what the others made this week, visit the LYL section of the EwE website.

Tuesday, March 21, 2017

TWD - "Corked" Breton Galettes



For this week's Tuesdays with Dorie (Dorie's Cookies), I made "Corked" Breton Galettes.  In reality, these are buttery shortbread formed by cutting discs off a log of dough, baking in a muffin tin, and using a wine cork to make an indentation in the cookie while still hot, to be filled with whatever sweet filling you like.

I filled my cookies with Rosella jam - because I could.

I loved these sandy, buttery little cookies.  Yet another hit from Dorie's Cookies.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

Sunday, March 19, 2017

Pear Parmesan & Rocket Salad


The March Red Tractor calendar recipe is Pear Parmesan and Rocket Salad.  I really enjoyed this one as it was tasty and quick.

The quote for the month is from Jon Bon Jovi:


To make this salad, you will need:

1 large handful rocket (arugula) leaves
1/2 small greenoak lettuce (washed)
50g shaved Parmesan cheese
40g candied walnut pieces
2 tablespoons freshly chopped chives
1 ripe pear

Dressing

2 tablespoons olive oil
1 tablespoon red wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
salt and pepper

Put the dressing ingredients into a small glass jar, put the lid on and shake to combine.

Peel, quarter and core the pear, then slice each quarter into four.   Put the pear and the remaining salad ingredients into a large bowl.  Add the dressing to the bowl and toss to coat the salad with the dressing. 

Serve immediately.

Friday, March 17, 2017

Maggie Beer's Preserved Figs


It is fig season in Australia, short and sweet as it is. I have been lucky enough to track down some reasonably priced figs to play with.

This time, instead of baking with the figs or making jam, I made some preserved figs instead using this  Maggie Beer recipe.  The beauty of doing this is that the figs stayed in a near to natural state, but were saved from rotting (as they have a very short shelf life). Instead of Stone's ginger wine, I used the non-alcoholic Rochester's ginger syrup.

The figs were lovely served on icecream and on breakfast cereal and on toast!! Highly recommended.




Thursday, March 16, 2017

EwE - New Classic Meatloaf - March To Your Own Drummer


For Eating with Ellie this week, Kayte chose the theme of March to Your Own Drummer.  I interpreted this to mean I could make whatever I wanted to, so I made Ellie's New Classic Meatloaf from Comfort Food Fix.

This meatloaf may be a plain Jane, but it is very tasty.  I particularly liked how so many veggies were packed into the meatloaf itself (carrot, mushrooms, onion).  As you can see from the photo, they magically blend into the meatloaf so you'd never guess that they were there.

I served my meatloaf with frozen veggies, thereby increasing the vegetable serves in this dish even more.

To see what the others made this week, visit the LYL section of the EwE website.   

Tuesday, March 14, 2017

TWD - Black-and-White Marbled Madeleines



For Tuesdays with Dorie this week, I made black and white marbled madeleines.  I have made madeleines with Dorie a few times now, and have learned quite a bit about making them.

The key things are not to overfill the moulds and to chill the madeleines before baking so that they get their characteristic hump.  I ended up discarding some of the madeleine mixture because there was too much of it for my twelve-hole madeleine mould.

Madeleines are rather cute because of their shell shape.  I am glad that I invested in the mould long ago for Dorie baking groups, because madeleines are just not madeleines to me without their characteristic shape.

Apart from their shape, there is nothing showy about madeleines.  They are just little sponge-like cakes that are not very sweet, hence why Proust liked to dunk them in tea.   

To see what everyone else made this week, visit the LYL section of the TWD website.

Thursday, March 9, 2017

EwE - Swedish Meatballs - Bite-Sized Dinner



Peggy chose this week's Eating with Ellie theme, Bite-Sized Dinner.  This one made me put my thinking cap on - what could I make to fill the brief?  Then I was flicking through Comfort Food Fix, and found Ellie's Swedish Meatballs recipe.  Perfect.  Meatballs are bite-sized!

One problem that I faced in making this dish is that I do not have a working broiler.  Ellie broils the meatballs to give them caramelisation instead of frying them.  Without caramelisation, the meatballs lacked a little flavour.  They did get better after day 1, but I strongly recommend that you either broil the meatballs as per the recipe, or if you don't have a broiler, shallow fry them in a fry pan.

To see what the others made for their bite-sized dinners, visit the LYL section of the Eating with Ellie website.