Robyn's Seasonal Kitchen

Food and Travel done deliciously

Recipes

Hummus

0 · · Leave a Comment

Hummus is one of those great things to have in your fridge, perfect as a snack, served with Turkish bread, crackers, corn chips with celery and carrots too.

Do keep in mind your homemade hummus will taste slightly different to a  mass-produced product. The beauty of this is you can make to your own taste.

I generally use dried chickpeas, soaked overnight in cold water and then simmer for 45 minutes. You can use canned chickpeas, which are a very good product. I simply like the process with dried beans and legumes, plus they are value for money.

Dried chickpeas soaking for tomorrow hummus

 

Print

Hummus

Fabulous chickpea and tahini dip. Very simple to make, healthy and very delicious.

The first time you make hummus yourself it will no doubt taste slightly different from any store bought dip. The great thing about hummus is it is very easy to alter the recipe slightly to suit your taste. This is a fairly basic recipe and a great base.

 

  • Author: robynsseasonalkitchen
  • Prep Time: 15 mins + prep of chick peas if using dried
  • Cook Time: N/A
  • Total Time: N/A
  • Yield: 1.5 cups 1x
  • Category: Dips
  • Cuisine: Middle Eastern
Scale

Ingredients

  • 1 cup of dried chickpeas, soaked overnight and simmered for about 45 minutes OR
  • 1 can of chickpeas drained of juice (440g)
  • 2 cloves of garlic, crushed (more or less to taste)
  • 50 ml water
  • 1 teaspoon ground cumin
  • 2 tablespoons tahini paste (sesame seed paste)
  • 100 ml olive oil
  • 2–3 tablespoons lemon juice 

Instructions

Place all ingredients into a food processor and blitz!

You may need to add a little more liquid, water is fine or chicken stock.

It will take some time of blending to get a smooth paste.

Serve with a dash of olive oil, finely chopped coriander, or ground paprika.

 

Once I have blended everything well, taste.

From the texture, you may find it is too thick or taste is not quite right.

 

 

 

Notes

Personally, I keep a small amount of tahini paste, 1 tbls of lemon juice, 10 mls water and about 10 mls of oil aside.

The last time I made hummus my jar of tahini had been in my fridge for some time and was quite thick and strong in taste, I used slightly less then I have in the paste. I like a strong citrus taste and may add more lemon.

When blending I quite like a bit of texture. My hummus generally will not be as smooth as store bought. This may be off-putting if you and your family are used to a smoother blend. This is something you can control

Remember there are no preservatives so your homemade hummus will only keep a few days in the refrigerator

Suitable to freeze also.

Keywords: hummus, chickpeas, tahini, lemon juice, dips, cumin, olive oil

Borough Market – London

2 · · 2 Comments

I’ve had great intentions to visit the Borough Market, unsuccessfully until my last trip to London. An added bonus was to catch up with 2 London based friends who adore food as much as I do.  My first failed attempt 14 years ago I was staying in Windsor experiencing horrendous weather including snow and felt I would rather sit by the log fire in the local pub then venture out.

At last, I have remedied my previous oversights and I was not disappointed, by either the destination or the company.

Dutifully doing some research I was intrigued to find that there has been a market on the site of today’s Borough Market for over 1000 years. There has been ups and downs along the way, but a solid performance since the 1990’s with the rise of artisan producers.

The markets area is smaller than anticipated, but a great use of space, no matter where you turn there is something to catch your eye, great satisfaction for all of us who love food and fresh produce.

Mont d’Or, Borough Market

Some stalls carry only one or two products such as the Mont d’Or and Comte stall. All my Mont d’Or dreams had come true.

Who knew Porcini mushrooms could be found fresh and at such a reasonable price? Porcini are not native to Australia, supply is limited and generally rather expensive.

Porcini, Borough Market

You can purchase your more regular favourites of fruit and vegetables, there is definitely a flair for displaying produce by all stall holders making everything incredibly inviting.

Ted’s Veggies, Borough Market

Mixed Funghi, Borough Mark

Whether you’re looking for specialist truffle, quail, fish, sea urchins perhaps, you are sure to find it at the Borough Markets.

Take your time and wander around, there are plenty of places to rest and enjoy a cup of tea, coffee or a spot of lunch. I do recommend you allow 2-3 hours just to meander and enjoy.

There are a number of speciality stores in the precinct well-established favourites, such as Neal’s Yard. If the weather is on your side why not take a stroll along the banks of the Thames to round out a fabulous day.

For additional information, details on the best way to get there, rather interesting history along with a list of stall holders.

Visit https://boroughmarket.org.uk 

Truffle Oil

Just a hint, if arriving by train or tube, London Bridge station is well signposted but there are a great many exits. I made the error of suggesting to my friends ‘let’s meet at the tube exit’ I was quite dismayed as to the number of exits I discovered on arrival.

Borough Market, 8 Southwark St, London, SE1 1TL

Open Days: Mon, Tues (Limited Market)

                       Wed-Sat (Full market)

                       Sun (Closed)

I highly recommend a visit, personally, I will not let a little thing such as a snowstorm get in my way again.

 

Radicchio

 

 

Liquorice Root

 

 

 

Chestnuts

0 · · 4 Comments

As it’s been a while since I’ve posted, I’ve been battling and still am with technology. Hopefully, we will be running smoothly soon.  We have come around to chestnut season again, I thought I would repost this article. It is exactly 2 years since it first appeared on Robyns Seasonal Kitchen.

As I delight in the months of March to July being the chestnut season, I recall it has only been relatively recent that chestnuts have been generally available in Australia. I certainly didn’t grow up with them being on our family menu.

Vegout Farmers markets, locally grown chestnuts

My first encounter was when I was living in London, our office had been invited to the local Barclays Bank in High Street Kensington for Christmas drinks. The whole evening had a rather Dickensian feel to it, a dark foggy, misty evening, the servers were dressed in period costume as we consumed mulled wine and roasted chestnuts. I’m sure there were other delights but they don’t fit this story, so will stay in my memories for now.

…

Read More

Nigella’s Chocolate Fudge Cake

49 · · 3 Comments

Whilst I find cooking very relaxing, I’m not quite as confident when it comes to baking. I blame my oven, although it may be as I’m a little impatient with the exactness required that tends to lead to failures from time to time, then I give up.

I do however have my go-to fail proof (so far) recipe that I have been making with success for 14 years. It is Nigella’s Chocolate Fudge Cake, from  ‘Nigella Bites’ cookbook. Not surprisingly once you taste this cake you will understand why it is listed under ‘comfort food’.

My well worn but favourite cookbook

Very loved and stained recipe page

This is most definitely one of the richest cakes I’ve tasted, be warned only a small piece required. As it is so moist it keeps really well for a few days. It is a little more complicated than your basic chocolate cake, but I believe definitely worth the effort for those special occassions.

Print

Nigella’s Chocolate Fudge Cake

Totally decadent chocolate cake for special occassions

  • Author: Nigella Lawson- Nigella Bites
  • Prep Time: 20 minutes
  • Cook Time: 50-55 minute
  • Total Time: 80 minutes plus cooling
  • Yield: 10 serves 1x
  • Category: Cakes
  • Method: Baking
Scale

Ingredients

For the Cake

  • 400g plain flour
  • 250g golden castor sugar
  • 100g light muscovado sugar
  • 50g good quality cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 145 ml sour cream
  • 1 tablespoon vanilla extract
  • 175g unsalted butter, melted and cooled
  • 125ml corn oil- I use grapeseed or vegetable
  • 300 ml chilled water

For the Fudge Icing

  • 175g dark chocolate min 70% cocoa solids
  • 250g unsalted butter softened
  • 275g icing sugar, sifted
  • 1 tablespoon vanilla extract

Instructions

Preheat the oven to 180 degrees C./ Gas Mark 4

Butter and line 2 x 20cm sandwich tins

In a large bowl, mix together the flour, cocoa, baking powder, bicarb, salt and sugars.

In another bowl whisk together the eggs, sour cream and vanilla, until blended.

In another bowl (large bowl) beat together the melted butter and oil- until blended, then add the water. Add the dry ingredients all at once and beat on a low speed.

Add the egg mixture and ensure everything is well blended.

Divide the mixture between your two prepared tins and place in the oven for 50-55 minutes. Until a cake tester comes out clean.

Place on a wire rack in the tins for 15 minutes, then turn out and cool completely before icing.

To make the icing

Melt the chocolate- in the microwave, 2-3 minutes. Or in a bowl sitting over a pan of boiling water.

In another bowl beat the butter until soft and creamy add the sieved icing sugar until well blended and light and fluffy. Add the vanilla and slightly cooled melted chocolate. Blend well.

Putting it together

If your cakes rise unevenly when baked, you may want to slice off any ‘bumps’ on one of the cakes this will be used for the bottom part of the sandwich.

Put about a quarter of the icing mixture on top of one cake and sandwich together.  Ice the top and sides of the joined cakes spreading smoothly.

Notes

Cake keeps well for a couple of days, cover well and store a cool place, or the refrigerator if the weather is hot.

It will remain moist.

Spring is Here

0 · · Leave a Comment

Spring has arrived in Melbourne, I love any change in seasons with the anticipation of new menus as produce choice shifts with the seasons. Spring is a time of anticipation for any food lover, we leave behind the heavier winter menus and start to see the young spring vegetables and anticipate berries and stone fruit in abundance in the coming weeks.

DSCN0181.JPG
I really enjoy eating seasonally and trying to buy local, although in a large country as Australia we are quite lucky with the varying climates we can pretty much buy items year round – this fulfills my cravings but for the most part enjoying local produce at its peak, chatting to the farmer, and the anticipation of what is to come for me is part of the enjoyment. I know there is a saying, “you can never get enough of a good thing” but I think you can when it comes to food. I cannot wait to taste apricots when they come in December if I had availability all year round I doubt I would be as excited, using the jam I make each summer and the jars f preserves provides me with enough of the taste to keep me going through winter. That first bite of that luscious ripe fruit come December always tastes absolutely amazing and never disappoints.

IMG_0158.JPG

…

Read More

Butter- How cultured are you?

0 · · Leave a Comment

I’m so pleased the dark cloud of doom has been lifted, the fear that one bite of bread slathered with butter would most definitely cause your early demise. For years we have heard, margarine and other spreads must be used rather than butter if you don’t want to die a horrible early death,  I have been fighting this all my life. I have never been able to understand how something they try to pass of as palatable, made totally of manmade ingredients can be better for your health then a natural product. Ok I may have exaggerated slightly about the warning, but warning it has been.

…

Read More

Soup Season is here! Pea and Ham Soup

0 · · Leave a Comment

Tis the season for soup, well for those of us living in Melbourne. I’m well aware my friends in the UK,  Arizona and other warmer climates may just like to file this recipe for when your weather cools down a bit.

Pea and Ham soup for me is associated with cold frosty, foggy days and nights with the heater on and throw rugs abound.

I’m partial to hearty thick soups, add a crusty bread roll or some toast, ta-dah you have a satisfying meal.

Plenty of versions of pea and ham soup exist, but the two key ingredients that you must include are there in the name. The recipe I’ve written here is my standard go to based on my mother’s recipe. A good place to start if you don’t already have your own go-to method.

I start with a mirepoix (meer-pwah),  or duxelle, or the italian soffritto. Carrots, onion and celery finely diced and softened on a gentle heat.

…

Read More

Chocolate Mousse with Bailey’s Cream

0 · · 2 Comments

I believe everyone needs a good chocolate mousse recipe in their repertoire. An uncomplicated dessert that you can prepare ahead and never disappoints in my experience.

This recipe includes a very decadent Baileys cream,  incredibly rich a small dollop goes along way, the cream is a wonderful addition on those special occasions.

I prefer to use dark chocolate although I have made this recipe with milk chocolate, it just doesn’t give the same punch in my view.

IMG_2287

Serves: 4                                      Preparation time: 30 minutes

Ingredients:

Mousse:

  • 2 eggs
  • 50 grams castor sugar
  • 150 grams dark chocolate
  • 60 grams butter
  • 250 mls cream, lightly whipped

Cream:

  • 100 grams mascapone
  • 35 mls Baileys
  • 15 grams castor sugar

Method:

  • Beat the eggs and sugar (50 grams) until light and fluffy.
  • Melt the chocolate and butter together in a bowl sitting above boiling water (or in the microwave) until fully melted and combined, stir constantly. Ensure the water does not meet the bowl and this can overheat the chocolate.

  • Add the chocolate mixture to the eggs and sugar until thoroughly combined.
  • Add the lightly whipped cream, stir through and mix completely.

Place in serving bowl or individual bowls as you prefer and refrigerate for at least 1 hour. You can make this the day before, or even two!

Cream:

Mix the mascarpone and sugar, once completely combined add the Baileys Cream.

Pâtè, Chicken or Duck

0 · · Leave a Comment

I haven’t met anyone who doesn’t love pâtè whether chicken, duck liver or indeed a delicious mushroom pâtè.

Pâtè can actually be traced back to 1695, when it was originally known as paste: ‘a preparation of fish, tomatoes, or other food reduced to a smooth, soft mass, as for a relish or for seasoning.’ Growing up in Australia in a very English background  and I think my UK friends will also be able to relate to the little jars of paste lurking in our larders which my mother and grandmother would bring out for ‘special sandwiches’ when we had guests popping in for lunch. I never understood the attraction as I was rather more inclined to a devon (baloney for our US folk) and tomato sauce sandwich or a good old Vegemite and butter on white bread.

Here is a little nostalgia for you:

‘Millions in Australia, grew up on the product that arrived from Great Britain in 1904, and had its strongest sales in the 1950s and 1960s.’ (Taken from the generalmills website)

Ohh memories. If you are an avid watcher of any Agatha Christie shows this little gem is often featured. Perhaps by a different brand but Im sure the contents are the same. they do have a lobster and crab variety which I must say I’m tempted to try, just to say I’ve had lobster from a jar really.

 

australian food

…

Read More