Category: World Cooking

Mexi-Can! Chili Con Carne

It’s been a while since we dipped into the pages of The A-Z of Cooking…and yep, we’re still only up to C. This time though we head away from the fun, fun, fun of Children’s Favourites and into the darker world of cost savers.  Retro Frugality can a very scary place!

Chili Con Carne4jpg
Chili Con Carne4jpg

Surprisingly, all three recipes featured in this section were things I would have been happy to make.  There was the Chili Con Carne, a Tagliatelle with Bacon and Tomato Sauce and an Oxtail Casserole.  I REALLY wanted to make the Oxtail Casserole just because the others are things we probably eat fairly regularly and I have never cooked with o before.  But, someone had a hissy fit in the butcher when I asked for oxtails.  Sometimes it’s difficult trying to be a retro food blogger when you live with the fussiest eater on the planet!!!  It will be made though.  I have enough meals alone to warrant making some, even if just for myself.

A-Z of Cooking - Chili Con Carne Ingredients
A-Z of Cooking – Chili Con Carne Ingredients

But for now, we needed a meal to be eaten together and, turned out, we had everything to make this chilli already in the freezer, fridge and store cupboard.  This is really important as you will soon find out that not all my ventures into Mexican cooking have been so expeditious.   You will also notice that there are no green peppers, as specified by the recipe ingredients, and there are mushrooms which are not mentioned.  I am not fond of bell peppers of any sort as they tend to repeat on me for HOURS after I have eaten them.  Plus, I had mushrooms and, in the cost cutting vibe of this post, waste not, want not right?

Chili Con Carne Recipe
Chili Con Carne Recipe

I had one problem with this recipe.  And that was the lack of cumin.  Funnily enough, as I was writing this post, I was watching a Heston Blumenthal show where he made chili con carne and he too mentioned how important it was to have cumin in your chili recipe.

Then again, Heston’s’ chili contains 27 ingredients and at least  3 processes….I love Heston, I really do.  But 27 ingredients for chilli? And that doesn’t even include the muffins?

http://www.sbs.com.au/food/recipes/heston-blumenthals-chilli-con-carne-cornbread-muffins

I’m sure Heston’s recipe is the best chili you’ve ever eaten.  I’m equally sure that the A-Z of Cooking’s Cost Saving Recipe won’t be.

BUT.  And it’s a big but.  (Sir Mixalot would be proud).

Chili Con Carne 5
Chili Con Carne 5

Is this a tasty dish? This recipe lacked some flavour, most notably cumin.  And personally, I would have increased the chilli content too. However, I think the mushrooms added some umami  that would not have been present had the green peppers been used instead.  And it was tasty even without the cumin. So yes, big tick on tasty.

Does it fill the brief of being a cost saver? Absolutely.  The basic chili cost around $7.00.  And that made 4 large or 5 medium sized serves.

Should this become something that is in your repertoire of basic dishes that you can then flavour and snazz up whatever way you want? Totally!

Is it something you will make over and over?  You bet!

It’s a good, solid, basic chili recipe.  Sure it’s not Heston.  But it not everything needs to be.  In fact, nothing except food at The Fat Duck should be.

And if you want to jazz it up, any,  or all, of the following would make good additions:

  • Avocado Salsa
  • Corn Chips as dippers
  • Warm tortillas
  • Pico Di  Gallo
  • Guacamole
  • Grated Cheese
  • Sour Cream
  • Pickled Jalapenos
  • Cojita or crumbled feta cheese
  • Tabasco or other hot sauce

This is great, quick easy weeknight cooking, it is also great, maybe even better the next day for lunch or dinner.

Chili Con Carne4jpg
Chili Con Carne4jpg

Eat, enjoy! With the money you save on this why not treat yourself to a margarita or two.

Have a great week!

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Skippy Cake For Sara. Kinda, Maybe, Sorta

My friend Sara recently sat, and passed with flying colours, her Australian citizenship test.  By way of celebration, she asked me to bake her a cheesecake.  Sara has asked me many times to make her a cheesecake and, to date this has not happened.  This time was no exception

“In honour of your new Australianness I will make you a Skippy* Cake” I said.

There was a long pause.  Then.

“What’s a Skippy cake?”

That night I emailed her this picture of a Skippy Cake which is from The Party Cookbook”  from 1971, edited by Ann Marshall and Elizabeth Sewell.

The next morning she sent me this:

Sara email

Well, never let it be said that I’m the type of gal who goes around promising to make people Skippy Cakes and not delivering, so, here it is Sara, your very own Skippy Cake!

Skippy Cake 2
Skippy Cake 2

Actually, rewind and delete that.  I am exactly the kind of gal who promises a Skippy Cake and does not deliver because sadly, Sara works in our Canberra Office and I am in Melbourne.  Technically,  yes that 1400 kilometre round trip is do-able in a weekend.  But so is an ultra-marathon.  And I’m not doing one of them either!

The Skippy Cake and the Mushroom Cake I made a few weeks ago got me thinking back to the awesome cakes my mum used to make me.

There was this when I was….hmmm….how old?  Four? Six? If only it was completely obvious what year I was celebrating….

Five Cake
Five Cake

And she crocheted that purple dress for me too!

A few years later and I got my very own Dolly Varden!  The utter joy of this was hard to describe. And her skirt is the exact same colour as my 5 year old birthday dress!

Dolly Varden
Dolly Varden

It’s just a shame you can’t see the detail in the dress.  It was gorgeous! And every rose, every detail hand made!  There was one to top that too.  One year she made me a.market barrow full of fruit and vegetables and flowers. So imagine this:

 

But in cake and LOADED with vegies, fruit and flowers.  Hundreds of teeny hand made fondant apples and roses and oranges and eggplant, bananas and tulips, pumpkins and tomatoes…it was loaded!  And how did we repay her hours and hours of painstaking work?  By not taking a single damn photo.

How much do we suck?  We are the worst family in the world. Seriously.

So, filled with nostalgia, it was it was hardly surprising that my eye was drawn to this in my local supermarket on the weekend:

The cover calls it Australia’s most famous children’s cake book.  Others go as far as to call it the “best book ever written in this country”.

And you know, there’s not that many children’s cake books that have a comedy routine and a song dedicated to them.

So fancy a peek at some of my faves?

For the budding artist there is a paint palette:

Artist's Palette

Got a mini-maestro in the house ? How about a piano cake? Can you believe it? A freaking piano!  Can you see why this is Australia’s most famous children’s cake book? the best book ever written in this country? the best book ever written?

Piano Cake

 

And the one I always wanted and never got.  The Pool Party cake.  If I didn’t already have an AMAZING cake figured out for my own birthday this year, I would be making this one.  Next year for sure!

Pool Party Cake
Pool Party Cake

I mean they’re no Skippy cakes but they are all kinds of awesome.

Not all is wonderful though. There is a very cryptic message in the forward where editor Pamela Clarke advises that “four of your little friends are missing”.  I really want to know what those four missing cakes are.  Obviously something nowadays seen to be massively politically incorrect – my money is on at least one Golliwog.  It’s certainly not gender based stereotypes because the book is full of them. The section on boys cakes has 3 cars, a rocket and a helicopter.  The girl’s cakes  have a sewing machine, a stove and a dressing table.  It would really piss me off except that stove cake is just adorable!

 

Stove Cake
Stove Cake

Then, there is some stuff that borders on the downright creepy.   Take this thing, called a Mary Jane, which looks like it should be the leading role in a horror film:

Mary Jane Cake
Mary Jane Cake

And surely you’d only make the Happy Clown if you wanted to psychologically scar your kids for life.

Happy Clown
Happy Clown

But then clowns totally creep me out anyway.  This is how much.  You know that actor Brian Dennehy?  I watched him in a movie where he played John Wayne Gacy aka The Clown Killer.  This sounds like he killed clowns but he actually dressed up as a clown and killed  young boys.  Lots of young boys.  And then buried them in the walls of his house. Since seeing that, I’ve never been able to watch anything with Brian Dennehy in it again.  Because in my mind, he is a creepy clown serial killer. Which I’m sure he isn’t.  I’m sure he’s a lovely man.  But that movie scarred me.   Don’t take my word for it. Watch this.  And tell me it doesn’t give you the screaming heebie-jeebies.  Mute your sound though, I don’t know what that noise is but it’s awful.  The entire movie can also be found on You Tube if you want the full extent of the horror.

What? How did we get onto serial killing clowns?  We’re meant to be talking about cake dammit.  Children’s cakes in general.  Skippy Cake in particular.   Here is the recipe which I  followed pretty much exactly.  It’s a really nice butter cake even if you don’t want to go the full Skippy.  Do try the toasted coconut over the icing though, that was delicious.

Skippy Cake RecipeYou don’t have to use all that food colouring.  You could puree some raspberries for the pink cake.  I didn’t even bother with the yellow colouring in the icing because kangaroos are brown or grey not yellow.  I added some cocoa powder to the icing mix to make it brown but the coconut pretty much covered it all up anyway.  And remember when I destroyed that curry with the bright green pandan essence? No you don’t because that’s a kitchen nightmare I’m saving for a special occasion.  Well that’s what I used to make the grass.

The hardest part was making the kangaroo template:

Skippy Cake Template
Skippy Cake Template

Skippy Cake 3

The actual cake was lovely!

Skippy Cake 4
Skippy Cake 4

 

Skippy Cake1
Skippy Cake1

For those of you who might not know, the cake was named after a very famous Australian kids tv show called Skippy the Bush Kangaroo.  Skippy was a problem solving kangaroo.  It was set in a national park and if hikers got lost, Skippy would find them or if someone fell into a hole in the ground Skippy would summon rescuers to help them.  Iconic childhood viewing!

Also, you may be wondering what happened to The Skippy Cake seeing as Sara did not get it?  Well it just so happens that it was my bosses birthday that same week and he just happens to support a football team called The Kangaroos.

I took the Boomerang part with Sara’s name off and we ate that at home and then I took The Skippy Cake into work and we had a birthday morning tea.  I went back into the kitchen an hour or so later to wrap up the last few pieces for some of my friends who were not in that day and it had all been eaten so I think everyone liked it.  My boss even took photos and showed his kids that night!

And I already have an order to make a cake for someone else’s birthday.
He wants a cheesecake….

Hope your week is a piece of cake!

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Brazo Di Gitano – The Gypsy’s Arm

Cross my palm with silver and I will tell you tales of magic and wonder.  Or just keep reading ‘cos I cooked something really good!

GypsyI see, in your future a little taste of Spain….because today in a final piece of birthday indulgence, I bring to you The Gypsy’s Arm…aka The Brazo Di Gitano.

And what you may ask is the Brazo Di Gitano?  Well remember back at Christmas when my family took against me for bringing a Potato Salad Roll  to our Christmas festivities?  I felt then that despite their negativity it was my duty to bring the PSR to the world.  This did not start well.  My St Patrick’s Day Corned Beef PSR was an mitigated disaster.  But redemption is at hand with The Gypsy’s Arm. 

I LOVE this recipe.  And yes, I am yelling at you because it’s that good. It’s like someone took every lovely taste of Spain and mixed it together and then wrapped it up in potato.  And mayo.

Gypsy's Arm
Gypsy’s Arm

 Why a Gypsy’s Arm?  I have no idea.  But when something tastes this good why question it?  I found the original version of this recipe in Anya Von Bremzen’s The New Spanish Table which I thought was an amazing book even before I discovered it had a potato salad roll.

New Spanish TableSo what’s so good about this recipe?  Well, potatoes and mayo…

 But also tuna, tomatoes, olives, capers, red onions and anchovies.  And to make things even better, I added some avocado to mine, hence the greenish tinge. 

Gypsy's Arm2The flavours of this dish took me right back to a trip to Barcelona a few years ago.  It really is Spain on a plate.  And so easy.

Make your mashed potato and spread out on a tray.

 Gypsy's Arm3I left mine a bit chunky so it was still a bit like a regular potato salad.  Then put your tuna filling on  top.  Spread to the edges.

Gypsy's Arm4Then, shake, rattle and roll!!!

Gypsy's Arm5Don’t worry if it cracks a little, or a lot, you can just press it together.  Plus you will shortly be adding your mayo (and avocado topping) so small cracks won’t matter.

Then, channel your inner Gaudi and decorate the outside of roll as you see fit. 

Gypsy's Arm7
Gypsy’s Arm7

 Trim the edges so you have a nice clean line before serving. 

Gypsy's Arm6Eat and transport yourself back to the streets of Barcelona…

Enjoy!

Barcelona Barcelona4 Barcelona Gaudi Barcelona1 Barcelona - Casa Batllo 4 Barcelona - Casa Batllo Barcelona3 Barcelona2Have a great week!  And there are only 2 days to go for the Birthday giveaway.  Subscribe or get one of your friends to subscribe to win a fabulous vintage cookbook.  Prize drawn on Monday!

 Recipe Card

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Ooh La La – French Apple Flan

Bonjour mes amis!

This French Apple Flan straight from the buffet section of the A-Z of Cooking is délicieux!  I know what you’re thinking.  Two pastry dishes in two weeks?  Why, it’s almost like you’re practicing for something.

Nudge nudge, wink, wink, say no more.

French Apple Tart1

French Apple Flan

Truth is, I made this before I knew anything about Pieathalon 2…which is not only a reality but  I have purchased my ingredients and will be baking on the weekend.

But back to the French Apple Flan.  I was actually a bit wary about making a second pastry dish from the A-Z of Cooking because, lets face it, I was not overly impressed with the pastry from the Date Crunchies.

But, the buffet section left a LOT to be desired.  There was an Egg Mousse.  But there is also an Egg Mousse in Salads for All Seasons, which quite frankly reads better.  Then there is a Cold Loin of Pork Orientale….except I don’t eat pork.  There is the trout of nightmares:

Image (2)And there is the French Apple Flan:

French Apple Flan
French Apple Flan

So, despite that picture not being overly appealing, this was kind of a no-brainer.

And let me say right now,  I can’t imagine any of the other dishes being this good because this was AWESOME.  The pastry was crisp and light and delicious, the filling was lovely – and again not too sweet.  There was only a 50g of sugar for a kilo of apples.  The butter and the lemon and the wine hummed along quietly in the background without taking over.   The filling really just tastes of apples.  But nicer.  Like supercharged apples.  But really, please, despite what the recipe says use butter not that horrible other stuff.

French Apple Tart 8
French Apple Flan 8

A friend of mine recently made some gorgeous apple roses that she found here and they kind of inspired my topping.

French Apple Tart 9
French Apple Flan 9

I also used a blackberry jam for my glaze because that’s what I had and smoke em if you got ’em is how I roll.  It made my glaze quite dark but I kind of liked that ombre effect it created.

French Apple Flan
French Apple Flan

And again, the French Apple Flan  was just lovely.  And it was totally delicious on it’s own but if you really want to ramp it up, try it, slightly warm with some dulce de leche ice cream.  And then just float away on a little cloud because you will seriously think you have died and gone to heaven.

French Apple Flan
French Apple Flan

So, good.

In my mind this is an apple tart.  So much so that I had to keep going back when writing and changing the word tart to flan.    I am not precisely sure of the difference between a tart and a flan although some albeit rather lazy research leads me to think a flan contains a custard filling.  Which this doesn’t.

So it’s a tart right?

Whatever you call it. it’s super delicious and made from things you already probably have in your house or can get pretty easily.  I promise you will not regret making this…so go on, do it now!

French Apple Flan1
French Apple Flan1

Au revoir!

 

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Rocking The Casbah

The selection for March and April over  at The Cookbook Guru was The Food Of Morocco by Paula Wolfert which really fits in with my explorations into Middle Eastern Food via Persiana and MENA.

First, the book is ENORMOUS!!!! If you dropped this on your foot, you would be in serious danger of breaking a toe.  Or two. It was really quite difficult to choose the recipes to try, there were so many and so many that sounded delicious.

Second, it is beautiful – not just the recipes, the photography, the writing, everything about it is lovely. I would love to have this in my own collection as it is so well curated and contains so much of interest but sadly, it is quite expensive so, at the moment is just on the wishlist!

I have been sick for nearly a week now so I have left my run here a little late.  Thankfully the anti-biotics have started to kick in and hopefully I can get this post out whilst it is still April somewhere in the world.

I have made four things from this book and whilst I would have loved to have a post for each, for the sake of brevity, I’m putting them all together so I can get something out before Christmas!!!  I have also not included any recipes as that would have taken even more time but, if you like the look of anything let me know and I can send ’em through!

THE FOOD OF MOROCCO // BRIK WITH TUNA, CAPERS AND EGGS

I was not familiar with the brik, (pronounced breek) which is a Moroccan snack consisting of a very thin pastry called warqa wrapped around various fillings, one of which is this delicious but to me, uncommon, combination of tuna and egg.

Not surprisingly there was no warqa pastry at the local supermarket and because I was running so late on this, I could not shop for it so I used the much more readily available filo pastry for my briks.  You can apparently also use spring roll wrappers, or if really brave, make your own warqa pastry.

So first up you saute up some onions, then add your tuna, capers, parsley and some parmesan cheese.  And yup, this mix just on it’s own tastes AMAZING. I’m surprised there was any left to make the briks. Personally, I blame the hosts of reality tv cooking shows for constantly telling people to taste their food during cooking!

Then you make place the tuna mix on the pastry but make a little hole to hold the eggs.  I don’t think it matters if it spills over a little like mine did.

Tuna Brik
Tuna Brik

Then you quickly seal this up and drop it into some hot oil to fry up – the idea being you want your pastry crispy and your egg still a little bit runny.

So, did I cook the perfect runny egg brik?

Sadly, no.  My egg was cooked through. 🙁

This was not all bad though, it certainly made it easier to take the remainder for lunch the next day.  And OMG, so tasty.  I’ll definitely be trying this again and trying to nail that runny egg.

Tuna Brik
Tuna Brik

 THE FOOD OF MOROCCO //POTATO TAGINE WITH OLIVES AND HARISSA

This tasted as good as it looks.  And one for my vegan friends!!!  The colours are so beautiful and the flavours blend together beautifully!

Potato Tagine With Olives and Harissa
Potato Tagine With Olives and Harissa

 THE FOOD OF MOROCCO // THE BIRD THAT FLEW AWAY

This a lovely chickpea dish with a delightful name.  Paula Wolfert explains that is it a “plat de pauvre” (a dish for the poor) that is made when you can’t afford to buy a chicken.  It’s so good I think I would eat it regardless of whether I had a chicken or not!

The Bird That Flew Away2
The Bird That Flew Away2

 THE FOOD OF MOROCCO INSPIRED // ARTICHOKE SALAD WITH ORANGE, LEAFY GREENS AND DATES.

A Spanish restaurant I am very fond of does a salad with oranges, artichokes and dates which is To. Die. For.  In order to recreate it’s flavour, I used Paula Wolfert’s Orange, Leafy Green and Date Salad and added artichokes and some lemon and olive oil in the dressing.  I think it worked really well and I loved the hint of orange flower water.  It was not exactly my restaurant salad but it was pretty close. And look at how pretty it is!

Artichoke, Orange, Leafy Green and Date Salad
Artichoke, Orange, Leafy Green and Date Salad

This was an amazing book and I am so glad that The Cookbook Guru drew it to my attention.  The next few months we will be cooking from a book by a true legend of Australian Cooking, Margaret Fulton.  I can’t wait.  And I promise to be a bit more timely!

Have a great week!

 

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