Pepper Crusted Goats Cheese and Almond Feta

Around New Years Eve, I made two nut based cheeses. First the cashew goats cheese which I had already tried at Johannas house and loved. I used muslin because the woman at spotlight told me to and also had very little come out when wrapped in the cheesecloth.

Pepper Crusted Goats Cheese from Vegetarian Times

3/4 cup raw cashews

6 Tbs. canola oil

1/4 cup lemon juice

1 Tbs. tahini

1 1/4 tsp. salt

1 tsp. cracked black peppercorns or coarsely ground black pepper

Directions

1. Place cashews in large bowl; cover with 3 inches water. Soak overnight.

2. Drain liquid, rinse cashews under cold water, and drain again. Purée cashews, oil, lemon juice, tahini, salt, and 2 Tbs. water in food processor 6 minutes, or until smooth and creamy.

3. Place large strainer over bowl, and line with triple layer of cheesecloth. Spoon cashew mixture into cheesecloth. Fold sides of cloth over cheese, and form into 6-inch-long oval loaf. Twist ends of cloth and secure with rubber bands. Set in strainer over bowl, and let stand 12 hours at room temperature. Discard excess liquid. Chill.

4. Preheat oven to 200°F. Line baking sheet with parchment paper. Unwrap cheese, and scrape into 7-inch-long log on cheesecloth. Rewrap, and twist ends to secure. Place on prepared baking sheet. Bake 35 minutes, or until cheese becomes set on outside but still soft, turning occasionally. Cool, and chill.

5. Unwrap cheese. Sprinkle with peppercorns, pressing to adhere.

I copied Johanna and used this in a quinoa salad. The salad itself was a bit boring but the 'goats cheese' made such a tasty addition. Its got a lovely tangy, salty flavour.

Next I made the:

Almond Feta but without the herb oil, also from vegetarian times

• 1 cup whole blanched almonds
• 1/4 cup lemon juice
• 3 Tbs. plus 1/4 cup olive oil, divided
• 1 clove garlic, peeled
• 1 1/4 tsp. salt
• 1 Tbs. fresh thyme leaves (left this out)
• 1 tsp. fresh rosemary leaves (also left this out)
• 1. Place almonds in medium bowl, and cover with 3 inches cold water. Let soak 24 hours. Drain soaking liquid, rinse almonds under cold running water, and drain again.
  2. Purée almonds, lemon juice, 3 Tbs. oil, garlic, salt, and 1/2 cup cold water in food processor 6 minutes, or until very smooth and creamy.
  3. Place large strainer over bowl, and line with triple layer of cheesecloth. Spoon almond mixture into cheesecloth. Bring corners and sides of cloth together, and twist around cheese, forming into orange-size ball and squeezing to help extract moisture. Secure with rubber band or kitchen twine. Chill 12 hours, or overnight. Discard excess liquid.
  4. Preheat oven to 200°F. Line baking sheet with parchment paper. Unwrap cheese (it will be soft), and transfer from cheesecloth to prepared baking sheet. Flatten to form 6-inch round about 3/4-inch thick. Bake 40 minutes, or until top is slightly firm. Cool, then chill. (Cheese can be made up to this point 2 days ahead; keep refrigerated.)
  5. Combine remaining 1/4 cup oil, thyme, and rosemary in small saucepan. Warm oil over medium-low heat 2 minutes, or until very hot but not simmering. Cool to room temperature. Drizzle herb oil over cheese just before serving. I skipped this part.
  
  
  
  
  
  I enjoyed the garlic in this one and thought it was tasty enough without the herb oil. However, I took half of it to a new years eve party and when paired with crackers with a lot of salt/flavour you could barely taste it. So I recommend adding the herb oil. I can't choose a favourite either, as they are both tasty in their own ways. I will certainly continue experimenting with more nut based cheeses. What are your favourite recipes?

Around New Years Eve, I made two nut based cheeses. First the cashew goats cheese which I had already tried at Johannas house and loved. I used muslin because the woman at spotlight told me to and also had very little come out when wrapped in the cheesecloth.

Pepper Crusted Goats Cheese from Vegetarian Times

3/4 cup raw cashews

6 Tbs. canola oil

1/4 cup lemon juice

1 Tbs. tahini

1 1/4 tsp. salt

1 tsp. cracked black peppercorns or coarsely ground black pepper

Directions

1. Place cashews in large bowl; cover with 3 inches water. Soak overnight.

2. Drain liquid, rinse cashews under cold water, and drain again. Purée cashews, oil, lemon juice, tahini, salt, and 2 Tbs. water in food processor 6 minutes, or until smooth and creamy.

3. Place large strainer over bowl, and line with triple layer of cheesecloth. Spoon cashew mixture into cheesecloth. Fold sides of cloth over cheese, and form into 6-inch-long oval loaf. Twist ends of cloth and secure with rubber bands. Set in strainer over bowl, and let stand 12 hours at room temperature. Discard excess liquid. Chill.

4. Preheat oven to 200°F. Line baking sheet with parchment paper. Unwrap cheese, and scrape into 7-inch-long log on cheesecloth. Rewrap, and twist ends to secure. Place on prepared baking sheet. Bake 35 minutes, or until cheese becomes set on outside but still soft, turning occasionally. Cool, and chill.

5. Unwrap cheese. Sprinkle with peppercorns, pressing to adhere.

I copied Johanna and used this in a quinoa salad. The salad itself was a bit boring but the 'goats cheese' made such a tasty addition. Its got a lovely tangy, salty flavour.

Next I made the:

Almond Feta but without the herb oil, also from vegetarian times

• 1 cup whole blanched almonds
• 1/4 cup lemon juice
• 3 Tbs. plus 1/4 cup olive oil, divided
• 1 clove garlic, peeled
• 1 1/4 tsp. salt
• 1 Tbs. fresh thyme leaves (left this out)
• 1 tsp. fresh rosemary leaves (also left this out)
• 1. Place almonds in medium bowl, and cover with 3 inches cold water. Let soak 24 hours. Drain soaking liquid, rinse almonds under cold running water, and drain again.
  2. Purée almonds, lemon juice, 3 Tbs. oil, garlic, salt, and 1/2 cup cold water in food processor 6 minutes, or until very smooth and creamy.
  3. Place large strainer over bowl, and line with triple layer of cheesecloth. Spoon almond mixture into cheesecloth. Bring corners and sides of cloth together, and twist around cheese, forming into orange-size ball and squeezing to help extract moisture. Secure with rubber band or kitchen twine. Chill 12 hours, or overnight. Discard excess liquid.
  4. Preheat oven to 200°F. Line baking sheet with parchment paper. Unwrap cheese (it will be soft), and transfer from cheesecloth to prepared baking sheet. Flatten to form 6-inch round about 3/4-inch thick. Bake 40 minutes, or until top is slightly firm. Cool, then chill. (Cheese can be made up to this point 2 days ahead; keep refrigerated.)
  5. Combine remaining 1/4 cup oil, thyme, and rosemary in small saucepan. Warm oil over medium-low heat 2 minutes, or until very hot but not simmering. Cool to room temperature. Drizzle herb oil over cheese just before serving. I skipped this part.
  
  
  
  
  
  I enjoyed the garlic in this one and thought it was tasty enough without the herb oil. However, I took half of it to a new years eve party and when paired with crackers with a lot of salt/flavour you could barely taste it. So I recommend adding the herb oil. I can't choose a favourite either, as they are both tasty in their own ways. I will certainly continue experimenting with more nut based cheeses. What are your favourite recipes?

reade more... Résuméabuiyad

Writers and editors on food 15: Lucy Sussex

Lucy Sussex is a writer, academic and reviewer. Her fiction has spanned a wide range of genres, including science fiction, fantasy, and detective fiction, and she's written for adults, children, and young adults. Her non-fiction work is in literary criticism and journalism, and she is a reviewer for several major newspapers, as well as being an academic at the University of Melbourne. Today, she writes about a magical childhood time spent in Provence, and offers a delicious recipe from that time.


When I was five, my family spent a year in Provence. I attended my first school, where despite we being the only Protestants (‘I’m afraid we’re heretics,’ my mother Marian told the head nun), my older sister Polly played the Virgin Mary in the school play. There are a few mementoes of that time, photos, Provençal folk costumes, and a recipe book, carefully bound in plastic: Louis Giniès’ Cusine Provencal. Its bookmark is a postcard of the Basilique de Saint-Benoit.

My mother attended Provencal cooking classes in Aix, and loved to recall how, trying to be helpful, she opened a paper parcel only to find it contained live small crabs, who proceeded to scuttle all over the kitchen. She ended up with a signature dish, very useful for the wife of an academic specializing in French language: Tendrons de Veau a la Giardiane. It was exotic, but not too pungent for bland Anglo tastes.

Something which does not fit that description, and which she made, to judge from the pencil marks, is this potent tapenade. To test my French, I made it from the book, but a rough translation is:

Take equal quantities of capers in vinegar and stoned black olives. Add half the quantity of tuna in oil, and anchovies depending upon preference, with a small amount of English mustard and a pinch of the quatre-épices (four spices): cinnamon, cloves, pepper and nutmeg. Blend, and add olive oil for consistency, and a small glass of brandy.

I see underlined in the book is the words: préalablement rincés, with reference to the ‘anchoies au sel’. Indeed, this is a pretty salty dish without the anchovies. The brandy makes it grown up, and it rolls around the tongue like a French R.

Giniès comments that; ‘Au point de vue historique, notons que presque toutes ces preparations étaient connues dans l’Antiquité.’ I like to think of the Ancient Romans relishing this dish.

Lucy Sussex is a writer, academic and reviewer. Her fiction has spanned a wide range of genres, including science fiction, fantasy, and detective fiction, and she's written for adults, children, and young adults. Her non-fiction work is in literary criticism and journalism, and she is a reviewer for several major newspapers, as well as being an academic at the University of Melbourne. Today, she writes about a magical childhood time spent in Provence, and offers a delicious recipe from that time.


When I was five, my family spent a year in Provence. I attended my first school, where despite we being the only Protestants (‘I’m afraid we’re heretics,’ my mother Marian told the head nun), my older sister Polly played the Virgin Mary in the school play. There are a few mementoes of that time, photos, Provençal folk costumes, and a recipe book, carefully bound in plastic: Louis Giniès’ Cusine Provencal. Its bookmark is a postcard of the Basilique de Saint-Benoit.

My mother attended Provencal cooking classes in Aix, and loved to recall how, trying to be helpful, she opened a paper parcel only to find it contained live small crabs, who proceeded to scuttle all over the kitchen. She ended up with a signature dish, very useful for the wife of an academic specializing in French language: Tendrons de Veau a la Giardiane. It was exotic, but not too pungent for bland Anglo tastes.

Something which does not fit that description, and which she made, to judge from the pencil marks, is this potent tapenade. To test my French, I made it from the book, but a rough translation is:

Take equal quantities of capers in vinegar and stoned black olives. Add half the quantity of tuna in oil, and anchovies depending upon preference, with a small amount of English mustard and a pinch of the quatre-épices (four spices): cinnamon, cloves, pepper and nutmeg. Blend, and add olive oil for consistency, and a small glass of brandy.

I see underlined in the book is the words: préalablement rincés, with reference to the ‘anchoies au sel’. Indeed, this is a pretty salty dish without the anchovies. The brandy makes it grown up, and it rolls around the tongue like a French R.

Giniès comments that; ‘Au point de vue historique, notons que presque toutes ces preparations étaient connues dans l’Antiquité.’ I like to think of the Ancient Romans relishing this dish.

reade more... Résuméabuiyad

Blissful Bites

Things have been a bit hectic in our household, as we prepare for our trip whilst doing a large and much needed spring clean. Partially because we have house sitter and also because Toby starts studying full time when we return.

But I have to tell you about my new fave cookbook. I often get a new cookbook and made a few things and then leave it on the shelves for inspiration but don't actually make much out of it. There has been a few exceptions though like vegan cupcakes take over the world and vegan scoop. However, I'm obsessed with my new cookbook because its healthy, gf friendly, meals are generally pretty quick and don't require too many weird ingredients. I've been particuarly drawn to the recipes with seaweed in them. It's only been a few weeks since I received it and I've already made:

Land and Sea Soba Salad:

Fiesta quinoa salad:

Spring kale salad with sweet miso dressing, almost forgot to take a photo!

Tempeh 'fish' tacos with mango peach salsa:

And not your usual pad thai with an apricot almond sauce.

I can't decide which recipe to post. So let me know which one you are interested in and I'll blog about the one with the most votes.

Things have been a bit hectic in our household, as we prepare for our trip whilst doing a large and much needed spring clean. Partially because we have house sitter and also because Toby starts studying full time when we return.

But I have to tell you about my new fave cookbook. I often get a new cookbook and made a few things and then leave it on the shelves for inspiration but don't actually make much out of it. There has been a few exceptions though like vegan cupcakes take over the world and vegan scoop. However, I'm obsessed with my new cookbook because its healthy, gf friendly, meals are generally pretty quick and don't require too many weird ingredients. I've been particuarly drawn to the recipes with seaweed in them. It's only been a few weeks since I received it and I've already made:

Land and Sea Soba Salad:

Fiesta quinoa salad:

Spring kale salad with sweet miso dressing, almost forgot to take a photo!

Tempeh 'fish' tacos with mango peach salsa:

And not your usual pad thai with an apricot almond sauce.

I can't decide which recipe to post. So let me know which one you are interested in and I'll blog about the one with the most votes.

reade more... Résuméabuiyad

G/F Hong Kong and Macau Tips?

Gung Hay Fat Choy or Happy Chinese New Year!


Toby and I are off to Hong Kong and Macau in Feb and while we are both kind of familar with the vegetarian restaurants in Hong Kong. This will be my first time going to Hong Kong and eating gluten free.

I have to admit I'm a little nervous about my eating options since coeliac disease really is a foreign concept and wheat is in soy sauce and most Chinese sauces. 


Does anyone know of any gluten free friendly options in either place?

Gung Hay Fat Choy or Happy Chinese New Year!


Toby and I are off to Hong Kong and Macau in Feb and while we are both kind of familar with the vegetarian restaurants in Hong Kong. This will be my first time going to Hong Kong and eating gluten free.

I have to admit I'm a little nervous about my eating options since coeliac disease really is a foreign concept and wheat is in soy sauce and most Chinese sauces. 


Does anyone know of any gluten free friendly options in either place?

reade more... Résuméabuiyad

Cashew Nectarine Popsicles

I do actually have lots of new savoury dishes to talk about, but can't be bothered talking about cookedmeals when I'm sooooooooo hot.

So this is  actually supposed to be cashew peach popsicles but apparently I don't know fruit at all because I accidentally grabbed nectarines and it wasn't until I went home that I realised. I went ahead with the recipe anyway and they were still delicious but I bet peaches would be much better.

Cashew Nectarine Popsicles adapted from Veggie Wedgie:

3-4 Nectarines

30gr raw cashews

2 tbsp agave syrup (adjust according to taste)

1/2 tsp vanilla extract

Soak the cashew in some water for 1 hour to soften them. Roughly chop nectarines. Place all ingridents in blender. Blend on high until well combined.

Makes 3 small popsicles.

Pour the mix in ice pop molds and freeze for at least 4 hours.

It still had some tiny cashew chunks which I liked, I like a bit of texture in icecream or popsicles. I enjoyed these but next time I will actually make these with peaches instead.

I do actually have lots of new savoury dishes to talk about, but can't be bothered talking about cookedmeals when I'm sooooooooo hot.

So this is  actually supposed to be cashew peach popsicles but apparently I don't know fruit at all because I accidentally grabbed nectarines and it wasn't until I went home that I realised. I went ahead with the recipe anyway and they were still delicious but I bet peaches would be much better.

Cashew Nectarine Popsicles adapted from Veggie Wedgie:

3-4 Nectarines

30gr raw cashews

2 tbsp agave syrup (adjust according to taste)

1/2 tsp vanilla extract

Soak the cashew in some water for 1 hour to soften them. Roughly chop nectarines. Place all ingridents in blender. Blend on high until well combined.

Makes 3 small popsicles.

Pour the mix in ice pop molds and freeze for at least 4 hours.

It still had some tiny cashew chunks which I liked, I like a bit of texture in icecream or popsicles. I enjoyed these but next time I will actually make these with peaches instead.

reade more... Résuméabuiyad

Raw Dark Chocolate Covered Strawberries

This is so easy quick healthy and tasty. The chocolate is a little less intense than regular dark chocolate so it doesn't overpower the flavour of the strawberries. These lasted a few days in our fridge.

Dark chocolate covered strawberries from Better Raw (will try the white chocolate next time )

1 punnet of strawberries, washed and dried.

Dark Chocolate (we had a lot of chocolate left so feel free to halve this recipe)
1 Cup Cacao Butter, melted
1 Cup Cacao Power
1/3 Cup Agave
Pinch Salt

Add cacao powder to the melted cacao butter and stir until no more lumps remain. Add the agave and salt and stir well. Dip strawberries one at a time, holding onto tails and rotating your hand slightly to create even coverage

Place each strawberry on a non stick tray and place in the fridge until chocolate sets.

This is so easy quick healthy and tasty. The chocolate is a little less intense than regular dark chocolate so it doesn't overpower the flavour of the strawberries. These lasted a few days in our fridge.

Dark chocolate covered strawberries from Better Raw (will try the white chocolate next time )

1 punnet of strawberries, washed and dried.

Dark Chocolate (we had a lot of chocolate left so feel free to halve this recipe)
1 Cup Cacao Butter, melted
1 Cup Cacao Power
1/3 Cup Agave
Pinch Salt

Add cacao powder to the melted cacao butter and stir until no more lumps remain. Add the agave and salt and stir well. Dip strawberries one at a time, holding onto tails and rotating your hand slightly to create even coverage

Place each strawberry on a non stick tray and place in the fridge until chocolate sets.

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A colourful summer meal

Made a very simple but rather pretty(and very delicious) meal the other day that was just right for one of those hot summer days when you don't feel like standing in front of a hot stove for hours. (Mind you, we haven't had all that many hot days just recently!) It suits an everyday meal well, but is also good-looking enough to go down well as dinner with friends.
So here's what it is:
Entrée:
Half a good tomato, sliced in half, the flesh scooped out and chopped into pieces and mixed with chopped herbs, Spanish onion, and prosciutto, the mix then pushed back into the tomato shell and served on top of a 'mache' salad(corn salad as it's known in English) or just ordinary green lettuce of you don't have mache. I love mache, which is obtainable everywhere in France where it's a very common salad ingredient--it's much more difficult to get here, but David managed to get some to grow this year, to my great delight(in the past it's proven rather difficult to get going going) The whole thing was set off with some slightly steamed and cooled asparagus spears that had popped up for no particular reason in the garden(you don't usually see new ones till spring.) Of course I also drizzled some vinaigrette dressing on the salad as well.
Main course:
White fish with a herb, lemon and caper sauce:
Cook the fish(I used barrumundi) in a little oil in a non-stick pan, sprinkling with salt and pepper. Meanwhile mix chopped garlic, chopped basil and lemon thyme, grated lemon rind, lemon juice, salt, peppers and capers in a bowl, adding a little olive oil to make a nice thick sauce. When the fish is nearly cooked, pour this sauce onto it, stir for a few seconds, then serve the fish with the sauce on top.
Couscous and pomegranate salad(adapted this from a recipe of my daughter's)
Make some couscous according to instructions on packet, cool a little. Add the juice and seeds of a pomegranate, some chopped mint, salt, a little chopped garlic, chopped Spanish onion, some olive oil and lemon juice to the couscous and stir well till properly mixed. You can serve the salad slightly warm or cold, it's lovely either way.
Dessert:
We just had juicy white peaches fresh off the tree. Fantastic! This meal would also go well with a berry fool or mousse.

Made a very simple but rather pretty(and very delicious) meal the other day that was just right for one of those hot summer days when you don't feel like standing in front of a hot stove for hours. (Mind you, we haven't had all that many hot days just recently!) It suits an everyday meal well, but is also good-looking enough to go down well as dinner with friends.
So here's what it is:
Entrée:
Half a good tomato, sliced in half, the flesh scooped out and chopped into pieces and mixed with chopped herbs, Spanish onion, and prosciutto, the mix then pushed back into the tomato shell and served on top of a 'mache' salad(corn salad as it's known in English) or just ordinary green lettuce of you don't have mache. I love mache, which is obtainable everywhere in France where it's a very common salad ingredient--it's much more difficult to get here, but David managed to get some to grow this year, to my great delight(in the past it's proven rather difficult to get going going) The whole thing was set off with some slightly steamed and cooled asparagus spears that had popped up for no particular reason in the garden(you don't usually see new ones till spring.) Of course I also drizzled some vinaigrette dressing on the salad as well.
Main course:
White fish with a herb, lemon and caper sauce:
Cook the fish(I used barrumundi) in a little oil in a non-stick pan, sprinkling with salt and pepper. Meanwhile mix chopped garlic, chopped basil and lemon thyme, grated lemon rind, lemon juice, salt, peppers and capers in a bowl, adding a little olive oil to make a nice thick sauce. When the fish is nearly cooked, pour this sauce onto it, stir for a few seconds, then serve the fish with the sauce on top.
Couscous and pomegranate salad(adapted this from a recipe of my daughter's)
Make some couscous according to instructions on packet, cool a little. Add the juice and seeds of a pomegranate, some chopped mint, salt, a little chopped garlic, chopped Spanish onion, some olive oil and lemon juice to the couscous and stir well till properly mixed. You can serve the salad slightly warm or cold, it's lovely either way.
Dessert:
We just had juicy white peaches fresh off the tree. Fantastic! This meal would also go well with a berry fool or mousse.

reade more... Résuméabuiyad