Category Archives: Recipes – Vegetables

NO MEAT LUNCH

2014-11-16 - No Meat Lunch2014-11-16 - Artichokes2014-11-16 - Carcioffi Cooked2014-11-16 - Carcioffi Eaten

Lunch without meat does not often happen in our house, but today’s meal was so good I almost did not miss it. Fritters made from radish leaves, of which the seeds were purchased from Italian Seeds Pronto the very good Italian Franchi seed supplier in New Zealand, complimented by home made yogurt with milk purchased from the most beautiful dairy farm ever. A salad with borage leaves and flowers, the plant being supplied by Kimberley of Good Life Gardens in Dunedin, mixed with radish from the back yard and a good vinaigrette  – mix two parts good extra virgin olive oil with one part of home made apple cider vinegar, ad a bit of salt and pepper and shake well before dressing. Of coarse all were supplemented by good home made wine.

This was followed by artichokes again from our dairy farm in Port Chalmers. We like to cook it in water with a squeeze of lemon until the leaves come free when pulled lightly, then drained. Pull the leaves from the head and dip into good extra virgin olive oil with plenty of salt added to it and then rip the soft flesh from the leave with your teeth. After an enjoyable meal you eventually reach the pot of gold at the end of the rainbow – artichoke hearts!

All of the above accompanied by delicious home baked bread and at the end there is no space left for the meat in any way.

ENJOY !!!

 

Frittata di Borragine e Cacciatore (Frittata with Borage and pork sausages)

2014-11-13 - Frittata di Borragine 3

This morning’s breakfast was a feast put together by Mrs BYF (I knew it was breakfast, because I did not have wine with the meal). Borage (Borago officinalis) is one of the plants that actually thrives in Dunedin’s whether, so one has to make the most of it. The flowers and young leaves are delightful in a salad and the older leaves can be cooked like spinach as a side vegetable. Making a frittata with home made Cacciatore sausages was not only very pretty, but also exquisite.

RECIPE

Fry some onions and garlic in butter and olive oil in a heavy pan, ad the sausage and fry until it starts to color, then ad the borage leaves and cook until almost done. In the mean time, lightly beat 24 quail eggs (6 chicken eggs) with six tablespoons of water. Ad a bit of grated parmigiano cheese, salt and pepper and pour into the pan with the other ingredients. Turn the temperature down to medium and leave, without stirring, for a few minutes until it just starts to set on the top. Now put in in the oven under the grill until lightly brown. ENJOY !!! (If after 10H00 a good red wine is permitted)

Fave e Cicoria (Broadbeans with Chicory)

2014-05-16 Fave e Chicoria 2014-05-16 - Preserved Fava

 

I heard about this recipe many years ago but have never tried it. Today I harvested all the chicory in the garden, cleaned it and put it in the pot straight away. I used some of the broadbeans that I had vacuum sealed and preserved during the summer. The result was delicious! The recipe originated in the old Queen of the Sea, Bari (Puglia),  the home town of my dear friend Lino Pansini. I must remember to ask him if his mum ever made it. It is traditionally served in on big plate, placed in the centre of the table, and each person was given a fork.

Fave e Cicoria

500g Broad Beans-  Soaked overnight and boiled down to a puree. I have used my fresh preserved beans (In Italy dried broadbeans are used)

1 Large bunch of fresh green Chicory

A pinch of Chili

2 Cloves of Garlic finely chopped

Olive oil for frying and Extra Virgin Olive Oil for drizzling on the finished dish

Salt and pepper

 

Cook the broadbeans until most of it becomes a puree, about 40 minutes. Add a bit of salt and pepper to the bean puree. Meantime, boil the chicory for about 10 minutes until tender. Do not add salt to the chicory. Fry the garlic in a bit of olive oil until soft, add the chilli  and chicory (squeese out as much water as you can first). Cook for about 5 minutes. To serve put the chicory on a serving plate and spoon the hot bean puree over the chicory.

This is enough for 4 people as a side and for 2 people if eaten as a main with bread. Use any left over bean puree as a pasta sauce.  ENJOY!

 

 

 

Low-Fat Fad Has Done Unfathomable Harm – Eat Healthy

Dreamtime

 

http://articles.mercola.com/sites/articles/archive/2014/02/24/modern-diet.aspx

Autumn Harvest

2014-04-04 08.52.33

 

I will be cooking for the kids today. Fortunately the garden has delivered all the favorites – broccolini, small zucchini, one teeny artichoke ( next year will be bigger and better) and pumpkin flowers. Two flowers will be stuffed with ricotta for the grownups and the rest crispy fried in flour and water batter. Broccoli probably just steamed and Zucchini in a little butter and sage.  Add leftover lamb and I should have a winner. Should, because one never knows with small kids, what they loved yesterday could horrify them today!