Mulligatawny Soup

From The Golden Wattle Cookery Book, Fourteenth Edition.

I don’t quite know what prompted me to take this old cookery book from the shelves but, when I did, it fell open at mulligatawny soup. It’s such an old fashioned dish that I felt I had to make it.

A tablespoon olive oil was heated in a saucepan and a chopped onion added. When it had softened the vegetables and other ingredients were added: a leek sliced, a carrot peeled and sliced, an apple peeled and sliced, half a turnip peeled and sliced, a dessertspoon curry powder. These were all stirred for about 5 minutes. A litre of stock was added with ½ dessertspoon sugar plus salt and pepper. I also added some old rind from a block of Parmesan cheese. Bacon had been stated in the recipe but I decided on adding the cheese.

The mixture was brought to the boil and simmered for an hour. I now sprinkled on a dessertspoon flour and took the stick blender to puree the soup. At serving time the juice of half a lemon and a little white wine vinegar were added.

I did enjoy this old soup. It was spicy, smooth and flavoursome. It’s one I could easily make more frequently. I must delve further into the depths of the Golden Wattle.

Taste: ✔✔✔✔

Ease of cooking: ✔✔✔✔

Caramelised Brussels Sprouts with Dried Cranberries

From a recipe by Curtis in Coles Magazine, April 2013.

I don’t usually tend to use recipes on brochures, labels or advertisements because I feel uncertain about their accuracy. I wonder how much they have been tested to ensure that they work. However, some of the recipes in this handout seemed to have possibilities so I thought I’d give some a try.

There was an ingredient of buttered breadcrumbs in this recipe but I had run out of bread and was not prepared to go down to the shop again so decided to go without. The sprouts would have to do without the crunch.

I put on a pot of salted water to bring to the boil while I prepared the Brussels sprouts, trimming the ends and peeling off loose leaves from the outside. They went into the water for three minutes when it was boiling. They were now drained and cut in half.

I put a frying pan with a little olive oil on the stove and let it heat up quite high then placed the sprouts in it cut side down and left them there for about 5 minutes. I now sprinkled on a little salt and some ground black pepper and began to stir them in the pan letting them brown on all sides. When they seemed ready I added a little butter to the pan and a handful of dried cranberries, stirred for a little longer and then served them.

I do like Brussels sprouts and the caramelisation of them in this way added another depth of flavour and with the buttery dredgings from the pan poured over they were especially good. I wish I had been able to add the breadcrumbs—next time, perhaps.

Taste: ✔✔✔✔

Ease of cooking: ✔✔✔✔

Braised Lemon and Oregano Potatoes

From Coles Magazine, April 2013.

Baked potatoes are one of my favourite vegetables. This variation was worth trying.

Potatoes were peeled, cut into halves lengthwise and then into quarters. They were placed in a baking dish, and some lemon juice squeezed over. Olive oil was dribbled over and they were sprinkled with dried oregano. A little water was placed into the dish and half of the lemon used for the juice was placed, cut side down, in the dish. I sprinkled over a little salt and ground black pepper. It was now baked for a little over an hour in a moderate oven.

These potatoes didn’t crisp up but they had the wonderful flavour of the lemon and oregano. A useful variation to use occasionally.

Taste: ✔✔✔✔

Ease of cooking: ✔✔✔✔

Ginger Wine Sorbet

From Ice Cream, Hilary Walden, Golden Press, 1985.

I poured 350ml of ginger wine into a bowl, then added the juice of half a lime and another 350ml water. I gave them a stir and then placed them into the freezer to reach the slushy stage.

When the mixture was ready I placed 2 egg whites into the KitchenAid and then began beating them at a low speed while I brought 200g sugar and 60ml water with half a teaspoon cream of tartar to the boil in a saucepan. When the sugar mix was boiling I let it boil for about 5 minutes while I turned the beater up to high to bring the egg whites to a firm stage. I now took the sugar mix off the heat and let it slowly run down the sides of the mixing bowl while the whisk kept turning.

Now I brought the slushy ginger wine mixture from the freezer, beat it a little and then folded the meringue into it. It didn’t mix together very well, leaving me with two layers in the bowl. It went back into the freezer for about 4 more hours. I mixed it again when it was set a little more and back into the freezer it went. It was not setting very well.

I left it over night and this time it had set a bit more, though not completely. I mixed it again—a bit better this time though it still was not firm.

Despite the fact that the mixture did not really set properly it was delicious. I think I could easily have another try at this to see if I can make it work.

Taste: ✔✔✔✔

Ease of cooking: ✔✔

Grilled Haloumi and Asparagus

From Vegetarian Bible, Margaret Barca, Penguin Books, 2008.

Before I began the main part of this meal I made a salsa verde. I took half a cup of chopped parsley and the same amount of chopped basil. I put these in a blender and gave them a churn with a peeled garlic clove. I placed the contents in a bowl and added some capers, zest and juice of half a lime and salt and pepper. I now beat in olive oil until I had a consistency that felt right. It now was put aside until the rest of the meal was made.

I took a bunch of asparagus (they seem to be getting smaller and smaller bunches now at the shops) and brushed them with olive oil. They then went onto the grill for a few minutes, turning them often, until cooked.

When the asparagus was close to ready I placed the haloumi slices in an oiled pan and cooked them on each side until just browned, any longer and they would have become a little too firm.

The asparagus was served with the haloumi and the salsa verde. This made a very enjoyable light meal, especially when served with a bowl of soup as we had it. Another successful dish from Vegetarian Bible.

Taste: ✔✔✔✔

Ease of cooking: ✔✔✔✔