In the kitchen

Pomegranate... free image from shutterstock_67434730This page was originally set up for the challenge Kick Off 2012 with Project 365 (366), sent to WordPress  bloggers in December 2011. I achieved my goal of 366 chats here, as well as adding a recipe from Day 28, and am very proud of this achievement!

For anyone who has followed me here for a while, please check out my In The Kitchen website which is now live again.

For a chat about dementia, subscribe to my regular Blog on this site.

Unless otherwise stated, the recipes have been developed and trialed by me, and if for some reason they don’t work out, please contact me.

Kate Swaffer © 2011/12/13/14/15/16/18 | Disability Rights Activist, Author, Speaker

1,037 thoughts on “In the kitchen

  1. Wow-very cool recipies Kate and i am going to use them too!You sound like an amazing cook!When we meet we can cook together!Happy cooking!🎂😊🍕🍅🍍🍟 Ps very proud that you still cooking and your talent wows me!


  2. Hi Kate. I have would like to try your scones recipe – the one with lemonade. Do you use ‘runny’ cream in the recipe – the type we buy in 300 ml containers, or should it be a thickened cream that we use in the mixture. The lemonade recipe asks for 3 cups of SR flour, 1 cup lemonade and 1 cup cream. I am just not sure which cream to use in the recipe. Many thanks Janet


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  6. Day 366 of Kick of 2012 with Project 366
    Thanks to my global kitchen friends for holding my hand and heart throughout this journey of discovery and daily discipline. I feel honoured to have had you here with me, and look forward to another year of new projects and continued friendships. I guess my last recipe should be the piece de resistance (or however you spell that??!!), but it will be a simple one from my mum. Enjoy New Year’s eve and the year ahead.

    Apricot slice

    1 cup SR flour
    1/2 cup sugar
    1/2 cup desiccated coconut
    1 beaten egg
    1 tbsp melted butter
    pinch salt
    1 1/2 cups dried apricots, diced and soaked in a cup of boiling hot water
    Icing sugar
    Lemon juice
    Extra coconut to decorate

    Preheat oven to 175 C and prepare slice tray. Mix dry ingredients, add apricots and juice from soaking, lightly beaten egg and butter. Spread mixture into tray evenly and bake for 30 minutes or until set and golden. Cool in tin, then remove. Mix icing sugar and lemon juice to make icing, then ice slice and sprinkle with extra coconut. Cut into small squares ands store in an airtight container.

    Ps. I add 1 tsp speculaas or mixed spice.


    • Thank you for posting such delicious recipes. Tonight I’ll be making the mango salsa (with grilled chook) and for dessert the grilled nectarines with creme fraiche. Very easy thank god as very lazy post-Christmas. Hope I can resist sampling these dishes before dinner; didn’t yesterday and there was a bleeding great crater in the dessert that I needed to take to a friend’s place! Bless your lovely heart Kate dear.


    • perfect recipe to end with, a simple as you began your project. I would make this today except our apricots didn’t grow on the tree this year ad those that did the birds seem to have been eaten. Happy New Year.


  7. Day 365 Project 366
    One day to go girls (and ? boys)… as you asked yesterday VK, I too am wondering what will I do after it is completed? More transferring of recipes onto my new recipe blog, plus my daily blog, plus finish the Honours theses which will be the highest thing on my agenda as of tomorrow. I’m almost on the home straight there, and it needs some undivided attention for a few weeks. If you read my ‘to do’ list a fedw weeks ago. there is still so much to do!!! I’ve always said I’ll never live long enough to do everything I want to do, but I’ll have a darned good go at trying. I’ll certainly miss this global kitchen chatting, and really hope you’ll join me on the Daily Digest 🙂 My recipe today is another one from my Nan, written in a letter from her to my mother when I was much younger. I think it must have been before a Christmas celebration as her p/s. asked mum to bring extra cups and a kettle. It is lovely to have hand written letters or cards from the people who you have loved so much, it reminds me so much of them, and always inspires me to write more letters to my loved ones. Enjoy your day wherever you are. And I think today might be a welcome to a newish follower, who has not been in this kitchen before, so welcome Deb.

    Nan’s Flaky Fingers

    1/2 cup shortening (or butter)
    1/2 cup brown sugar
    2 cups cornflakes
    1 cup SR flour
    1 cup coconut
    pinch salt

    Preheat oven to 170 C and prepare a swiss roll tray. Cream shortening and sugar, and combine all other ingredients well. Press into tray evenly and bake for about 20 minutes or until set and golden.

    Nan’s little extra note says: Ice with lemon or coffee icing and sprinkle with diced cherries or toasted flaked almonds and cut into fingers. It then says “I cut while warm and use coffee icing”.

    I cannot remember these, but feel sure I would have eaten them!


    • OMG! it is really 1 day to go, I have missed many of these I think. I will join you on your daily blog as I find them a great read even if I can’t comment. Go back to Uni & I’ll go back to TAFE *sighs here* (it will be better next year, it will).


    • Another yummy one….It would be so good spread with lemon curd 🙂 I hope your to do list does not control your life Kate! Sometimes we do so much to avoid something else, such as being quiet with ourselves and getting to truly know ourselves and become good friends…All I am saying is check all possibilities my friend as well as keep your delightful energy 🙂 Have a happy New Year as it is almost here. VK


  8. Day 364 Project 366
    Two days to go… I’m almost excited!!!!!!!!! It’s 10:15am, I’ve still got a headache, but we’ve been out and done the shopping, ran into an old friend of mine who we stopped and had coffee and a lovely chat with, bought a copy of GThe Big Issue from my favourite vendor, and done a few other jobs. Now it ‘s time to blog, and get ready for a friend who we’ve not seen for years who is coming for a lunch. My Dh will BBQ some tuna steaks for me, and I’ll make a mango salsa to serve with them, my recipe for today. Enjoy your weekend.

    Asian style mango salsa

    Fresh mango, cheeks removed and diced
    Spring onions, thinly sliced
    Fresh coriander, chopped
    1 clove garlic, crushed
    1 tspn ginger, finely diced
    1/2 – 1 red chilli, seeds removed and finely diced
    1/2 tbsp olive oil
    1 tsp sesame oil
    Zest and juice of 1 lemon or lime
    Sea salt and freshly ground black pepper to taste

    Combine all ingredients and season to taste. Serve with grilled or barbecued seafood steaks or chicken.


  9. Day 363 Project 366
    Stay well and at peace… I have another raging headache today, so a very quick chat.

    Zucchini, carrot and herb fritters

    150gm zucchini, grated and juice squeezed out
    50 gm carrot, grated
    1/2 cup of your favourite herbs
    1/2 cup grated cheese
    1/2 cup SR flour or gluten free flour
    2 bacon rashers, fat removed and diced – optional if you prefer vegetarian
    2 eggs, lightly whisked
    1/4 tsp paprika or chilli powder if you like it spicy
    sea salt and freshly ground black pepper
    olive oil spray


    Combine all ingredients in a bowl and mix together well. Place spoonfuls onto a heated greased pan and fry until golden, then turn over and fry until other side golden and cooked through. Serve with aioli or lemon and chilli mayonnaise.


  10. Day 362 Project 366
    Get your hats and champers ready girls, it’s only 4 days to complete this project! Thanks for joining me on this incrdible ride. We’re heading home to Adelaide today, and alhtough we’ve had a good time, I can hardly wait. There is nothing quite like your own home, and we are looking forward to seeing our beautiful cats. I hope you’ve all enjoyed your time with family and friends? This is a delicious recipe for the festive season.

    Cherry Cake

    180 gm butter, softened
    3/4 cup caster sugar
    1 tsp vanilla essence
    3 eggs
    2 cups SR flour
    2 tbsp ground almonds
    1/3 cup milk
    1/2 cup sour cream
    1 cup glace cherries

    Preheat oven to 180 C and prepare 20cm round cake tin. Beat butter, essence and sugar until creamed. Add eggs 1 at a time, beating well. Stir in sifted flour and ground almonds alternating with cream and milk. Gently stir in the cherries. Bake for 1 1/4 hours or until set. Stand in tin for at least 3 minutes before removing and allow to cool on wire rack. Dust with snow sugar to serve


    • Glad you had a good trip and all went well…I know what you mean about getting home to your four legged babies…So nice to hug them again. We’re on the count down now Kate….Almost over!!! Plan a party and be proud of yourself…..Have a great homecoming….VK


      • Thanks VK, and we will be on the road to home by 9am, and I can’t wait to see my fluffy babies! Thanks for the cheering onthe sidelines, I couldn’t have kept this up without you and RV in particular as you have almost daily kept chatting and supporting. Any journey alone is difficult, to to have my very own support crew has been marvellous!


    • Home is comfortable isn’t it. I still feel torn between the two, city & Country, I feel more at home in the city, he here in the country. I have taken your project 365 as mine for the next 365 days, where I have decided I will not buy or receive anything more for the house, I have so much stuff I can not and will not allow myself to get anything more. it’s use, recycle and borrow for the next 12 months. Should be nothing but interesting, I will have to keep my 1 pot holder going for a year, but I think 32 tea towels should suffice. xxxx


      • fabulous 365 fay project… happy to loan/give you anything you need as I’ve been cleaning out the cupboards too! would be great to give away to a friend instead of a stranger.


  11. Day 361 Project 366
    I hope you all had a peaceful day full of love and laughter. We did, and my parents really loved having us here, as much as we loved being here. The only thing missing were our boys! Todays recipe is one mum gave me, but from the Advertiser newspaper, from someone called Sarah Hobbs. She has made it though, and my DH says it is delicious, but off of sugar for me again as 2 days of eating small amounts of it have not been useful for my health!

    Sarah Hobbs Lemon coconut slice


    100 gm butter, softened
    1/2 cup caster sugar
    1 egg
    3/4 cup plain flour
    1/4 cup desiccated coconut

    Lemon curd
    50 gm butter
    1/2 cup caster sugar
    1 egg, whisked
    2 tsp lemon zest, finely diced
    1/4 cup lemon juice

    Coconut topping
    2 eggs
    1/2 cup castor sugar
    2 cups shredded coconut
    1 cup desiccated coconut

    Preheat over to 180 C and line slice tray with baking paper, allowing the long sides to overhand. Using an electic beater, beat butter and sugar until combined, add egg and beat until just combined. Add flour and coconut and stir with a wooden spoon until well mixed. Spoon into the tray and smooth the surface until even. Bake in the oven for 15 minutes or until golden.
    While this is cooking, make the lemon curd. Combine butter, sugar, egg, lemon zest and juice in small saucepan over medium heat. Cook stirring all the time for 5 minuts or until the mixture thickens. Remove from heat and set aside to cool slightly. Spread the curd over the prepared base.
    To make the topping, use a fork to whisk eggs and sugar in a bowl. Add the shredded and desiccated coconut and mix well. Spread evenly over the lemon curd. Bake for 20 – 25 minutes or until the coconut is lightly golden and set. Allow to cool completely in tray. Cut into squares to serve.


    • Merry Christmas to you as well, am glad you had a lovely time with your parents, we had a great day with my beautiful daughter and family. Back to the farm today we are going to drive via victor harbour. enjoy xxx


  12. Day 360 Project 366
    Merry Christmas to my wonderful global kitchen fiends. May your day be filled with love and peace and special times with loved ones. In case you’re still wondering what to do with the turkey, try this glaze!

    Turkey Glaze

    1/2 cup maple syrup
    1/2 cup redcurrant or cranberrry jelly
    1/4 cup orange juice
    orange zest
    1/2 tsp freshly ground cinnamon

    Place all ingredients in saucepan and slowly simmer over low heat until jelly dissolves. When turkey has one hour left to cook, baste glaze over it every 15 minutes. Add remaining glaze to your gravy.


  13. Day 359 Project 366
    Happy Christmas Eve to my global kitchen friends. Good to read you too had a restful morning RV, and sorry we were not home! Blessings and peace to you all as you prepare for special time with your loved ones. he recipe today is perfect on almost anything savoury, from salads to meat, or as a pasta sauce with mushrooms and rocket.

    50 ml yoghurt or sour cream
    40 ml milk
    100 gm soft crumbled blue cheese
    1 tsp white wine vinegar
    sea salt to taste

    Whisk all ingredients together to make a smooth sauce. Adjust with extra milk or vinegar depending on what you are serving it with, or the consistency you want. If using on a salad, crumble a little extra blue cheese to garnish.


    • yum, love blue cheese, we getting the car ready to go tomorrow, I am lucky I supply the meat and Mum cooks it, so it will be a turkey, fish, lamb & beef lunch for 22 tomorrow, just the family who live in Adelaide. enjoy christmas eve


    • Love Blue Cheese! Merry day before the big Merry Kate! Hope you all have a wonderful holiday. Our first Christmas in the new world. Slowly from here on out it will be unfolding slowly. May we all be filled with love and more love and are able to reach out and touch someone elses life. Take care and relax for a bit. I send you hugs and love….Merry Christmas to you Robyn as well.Enjoy! VK


  14. Day 358 Project 366
    The words (verbally) are escaping me more often… thanks to blogging I find ways to keep retrieving them. This forum gives me the time needed, and the opportunity to re-read comments to motivate me to keep trying. Thank you all for keeping me on track. We had a late start today, and it has been lovely to sleep in and be more restful than usual. I hope your day and weekend is restful and preaceful. As my father is busy preparing nectarines picked from his trees for preserving, I thought a nectarine recipe suited today!

    Grilled nectarines

    1/3 cup lightly packed brown sugar
    20 gm butter, diced
    4 large nectarines, halved and stoned
    1/2 tsp speculaas or mixed spice
    1/2 cup crushed Walnut biscotti

    Place sugar, spice and butter in saucepan and cook until sugar dissolves. Add brandy. Coat nectarines, top with crushed biscuits and place on tray under the grill.Cook until tender and serve with creme fraiche.


  15. Day 357 Project 366
    I’m late today but better late than not at at all which was almost the alternative! Anyway, I’ve given myself a gentle slap, a ‘toughen up Princess’ talking to and here I am. I hope you are all enjoying your weekend. Here is a recipe I have not tried, but my mum and Aunty Mavis tell me it is fabulous! I’ll try it soon 😉

    Beetroot and chocolate cake

    825 gm beetroot, drained
    2 1/2 cups plain flour
    1/2 cup cocoa
    2 tsp carb soda
    4 eggs
    2 cups sugar
    1 1/4 cup vegetable oil
    vanilla essence

    Preheat oven to 160 C and line a 23 x 30 cm cake tin. Process beetroot until it forms a smooth paste. Combine eggs and sugar until creamy and add to beetroot. Sift flour, cocoa and carb soda and add alternately with oil to mixture. Bake for 50 – 60 minutes. Allow to cool before removing from tin. Dust with snow sugar.

    Note: Ice if like with chocolate icing, cream cheese or plain whipped cream. Beware -cream or cheese turns pink if you don’t eat it all at once!!


    • You don’t need any toughen up Princess talk Kate!!! My goodness you are already tough and doing more than you need to! Almost your magical moment of Christmas. I hope you all have a wonderful day 🙂 Have fun with your family and eat well. I know you will. Sending hugs and love…VK


  16. Day 356 Project 366
    Hats on girls, and champers at the ready… 10 days to go!!!!! You’ll have to have that drink for me as I’ll be celebrating with herbal tea or sparkiling mineral water, but I will be celebrating 🙂 Thanks for your undying support and friendship without which I would not be here. Glad you now have Epi-pens at home RV, and you are still alive. VK, I hope this week has been all you are hoping for too. To all my online kitchen friends, enjoy your last weekend before Christmas, I hope it is not too busy and you have time to relax.

    Red curry fish cakes

    400 gm fresh fish fillets, skinned and deboned – salmon works well
    2 tbsp red curry paste
    1 egg
    1 1/2 tbsp fish sauce
    1 1/2 tbsp cornflour
    2 tbsp chopped coriander, plus extra to garnish
    2 tbsp sunflower or peanut oil for frying

    Place all ingredients except coriander and oil in food processor and pulse until just combined. Add coriander and pulse to combine. Using wet hands, shape into fish cakes the size you want, and then chill for at least 15 minutes to allow mixture to firm up. Heat oil and cook patties on high heat for 2 minutes on each side. Garnish with coriander to serve with your favourite dipping sauce, or as part of an asian salad for an entree.


  17. Day 355 Project 366
    I got myself up at 2.30am to listen to, and then contribute to a radio tribute to Richard Taylor. I’m not sure if it will be up yet, but there will be a podcast if you want to tune in;–surprise-guests-you-wont-want-to-miss
    I went back to bed at 4.30am, then up at 7am as thought the gardener was coming, but by 10am when I was walking back from my haircut, I realised that is tomorrow!!
    I hope you are having a great day, and Robyn V, how on earth did you get yourself near latex??? I am just so glad you are ok. Hugs xox

    Pistachio and fennel fetta


    250 gm feta cheese
    1 cup pistachio nuts, roughly crushed
    1 tsp fennel seeds, roasted and crushed

    Blend feta until thick and creamy. Using glad wrap, create 1.5 cm round logs. Cover top with crushed nuts mixed with fennel, then roll to cover all sides. Place into freezer on trays for 10 minutes – please use your timer – DO NOT allow to freeze. Remove and keep in fridge until you want to serve. Cut into bite sizes discs to serve as part of a Tapas plate.


    • I know, I ordered gloves and didn’t check for it before I put them in the cupboard, now there’s my lesson learned and I have 2 epi-pens as companions now. Glad you are feeling better also


  18. Day 354 Project 366
    Too fuzzy for a chat… thank goodness for a Cafe Cake recipe already written up!


    Pastry base:

    400 gm self-raising flour (2 cups)

    150 gm castor sugar (½ cup)

    1 whole egg

    1 egg yolk

    100 gm butter

    5 gm lemon zest

    1.25 gm almond essence (¼ tsp)

    The filling:

    200 gm unsalted butter

    250 gm castor sugar

    3 eggs

    2 tsp Brandy essence

    300 gm almond meal (2 cups)

    200 gm self-raising flour (1 cup)

    The topping:

    2 apples

    1 handful flaked Almonds


    Preheat oven to 150 C and line sides and base of 11” tin with Glad Bake. Rub butter, flour and sugar until fine. Add egg yolk & whole egg, knead together and press into base of tin. Cream the unsalted butter with castor sugar, beat in the eggs, add brandy essence, almond meal and the flour. Spread into tin over base. Top with apples that have been peeled and cut into eighths, cut finely across top of pieces. Sprinkle with handful of flaked almonds. Bake for 60-90 minutes. Serve with sabayon and cream.


  19. Day 353 Project 366
    Another day closer to completing this project, and to Christmas. We are looking forward to going over to my parents for a few days, and have not spent a Christmas in their home with them for years, so they are very excited too, which is lovely. Dad has got the fishing boat out and ready so I hope my DH is up for it!!! I’ve still not made the cake or pudding, so it I’d better get cracking as they say. Enjoy your day and this delicious and simple potato recipe.


    Potatoes, peeled and cut like hasselback, except make the slits a bit thicker


    Sea salt

    Freshly ground black pepper

    Olive oil

    Preheat oven to 200 C and line baking tray or dish. Place slices of prosciutto into the cuts of the potatoes, place onto the baking dish and then drizzle with the oil. Season with salt and pepper and bake for 20 – 30 minutes or until cooked and crisp.


    • Yum…sounds very good. I will put it in my recipe section. Thanks….i can’t even think about Christmas myself I’m so concentrated on Friday. If we manage to raise our consciousness the whole world will change! I so look forward to that. I am not a Christmas girl….Happy baking Kate and have a great time. Stay well and stay in your heart….Blessings to you….VK


    • How nice for all of you to be sharing a ‘country christmas’. I miss having christmas in my own home (in Adelaide) it was something that I just loved, no one wants to travel 3 hrs to our place due to other family side commitments…. maybe one day. Enjoy your cooking


  20. Day 352 Project 366
    We’ve had a good time at the wedding, and homebefore 8pm, but for some strange reason I cannot sleep! The last two nights the hotel we are staying at has had noisy Christmas parties, and tonight it is quiet so I can’t blame the accomodation!! Oh well, at least I can have a chat here. I hope you’e all had a great weekend, and areorganised for Christmas with just over a week to go. Try this fabulous alternative to your usual cheese plate, it is delicious served with Glace fruits after your Christmas lunch or dinner.

    Yoghurt ginger cheese


    2 large cartons of full cream yoghurt

    Pinch of salt

    1/2 cup Glace ginger, finely diced

    Line a colander with 4 layers of paper towels. Place yoghurt in colander and cover with 4 more layers of paper towels. Place into a round dish with space for yoghurt to drain, place in fridge and allow to drain for 8 – 10 hours. Pour off liquid in dish as it accumulates. Carefully remove yoghurt and sprinkle with salt and mix in ginger. Pack into a mould and place in fridge for a further 2-3 hours or until you wish to serve. Carefully unmold onto a plate and serve with Glace fruits, fresh dates and grapes.

    Note: to serve as a savoury yoghurt cheese dip, mix with fresh herbs instead of the ginger, with savoury crackers or pita crisps.


    • I hope you can catch up on sleep, there is nothing worse (for me) than not sleeping. But following the unthinkable shooting of those poor children & teachers in Newton, this week I am going to learn to “toughen up princess” about everything this week and start looking to enjoy the build up to Christmas.


  21. Day 351 Project 366
    Still in Sydney and DH and I are really enjoying the respite! The Sydney Harbour Bridge and Opera House are as spectacular as ever. Hope you’re all enjoying your weekend, and here is a really quick and delicious treat to serve with your Christmas pudding.


    125 gm butter

    1 cup firmly packed brown sugar

    1/2 tsp speculaas or cinnamon

    1/4 cup rum or brandy


    Cream butter, sugar and spice until fluffy, Gradually beat in the alcohol. Refrigerate until use. Fabulous as an extra treat served with your Christmas pudding.


  22. Day 350 Project 366
    It’s another woo hoo… only 16 days to go! And as you said last night VK, only 9 til Christmas. 170 C is about 350 F – I will put up a conversion chart soon on my In The Kitchen Blog. RV, good lu8ck with the DH and the dishwasher, and thanks for your friendship too. We’re in Sydney this weekend for a dear friends wedding tomorrow, and it was lovely waking up to the view of the Sydney Harbour Bridge and the water. Enjoy your weekend everyone, and rather than wait for Christmas morning, perhaps try this fabulous tea.

    Citrus tea


    3 medium oranges, juiced

    2 medium lemons, juiced

    1/2 cup sugar

    Thick strips of lemon and orange rind

    3 cups cold black tea

    Extra slices of lemon and orange, plus mint and ice to serve


    Mix together strained juices and mix in sugar and rind. Allow to sit for 30 minutes for sugar to dissolve. Remove rind and chill thoroughly. Stir in the tea. To serve, add ice to tumblers, pour in citrus tea and top each with half a slice each of orange and lemon and a sprig of mint.


    • DH is doing better with the dishes after I told him about my blog still we have dishwasher reluctance or stage fright, either way needs to improve dramatically. I LOVE the Sydney Harbour Bridge, when I am there I always walk across it. Enjoy the wedding, cooler weather here by far hooray


  23. Day 349 Project 366
    My goodness, it has taken me all morning to complete and then edit todays blog… thanks RV for giving me somehting to add to it today, and I was then able to give the book a plug for you. And how did your DH enjoy the frittata? Hope the cold is still enjoyable VK? Have a great day and I hope you enjoy this very old fashioned recipe as well. ps RV, don’t let the dishwasher annoy you… be glad it works 😉


    Your favourite white fleshed fish fillets; white onions, cut into rings; milk, cayenne pepper, freshly ground black pepper, sea salt; butter and parsley for the white sauce.

    Method: Preheat oven to 170 C and prepare baking dish. Place fish in buttered pie dish, folded in halves or layered. Lay sliced onion rings over top, sprinkle with salt, pepper and cayenne or paprika. Add approx 2/3 cup milk or enough to almost cover the fish.Cover with baking paper and bake in moderate oven 15-20 minutes. Make white sauce using the milk used to bake fish, add parsley and serve over fish and onion rings with your favourite salad or vegetables.


    • Sounds yummy….What is 170C??? Like 350 degrees perhaps? Sorry. This is the hard part of your recipes not being from there. seven days to go now. Stay at peace within. Hope your friend is getting better. Stay in your heart and get some good rest before your holidays 🙂 VK


  24. Day 348 Project 366
    Enjoy your day my friends… and this delicious recipe!

    Pea and mint fritatta


    2 tbsp olive oil

    2 leeks, thinly sliced and washed

    1 clove of garlic, crushed

    100 gm shelled peas

    500 gm baby spinach

    300 gm fetta cheese, crunbled

    150 gm haloumi cheese, grated

    1/2 cup parmesan cheese, plus extra to garnish

    6 eggs

    1/2 cup mint leaves, plus extra to garnish

    sea salt and freshly ground black pepper


    Prehat oven to 170 C and prepare a 25 x 6 cm roung baking dish or cake tin.

    Heat oil on large pan over low heat, add leeks and garlic and cook 5-6 minutes or until softened. Transfer to a bowl and set aside. Cook the peas in boiling water for 2 minutes, add spinach and cook another minute. Drain and rinse with cold water. Combine cheeses in a bowl, beat the eggs and 3/4 of the cheese mix together. Season with salt and peper. Add the cooked vegetables and mint. Pour into baking dish and bake for 45 minutes or until set. To serve, garnish with extra shaved parmesan and mint leaves and serve with a salad and hot crusty bread.

    Note: to use as a Tapas, bake in a larger baking tray, and cut into triangles or squares.


  25. Day 347 Project 366
    Hello again to all my global kitchen friends. It’s another very hot day here in Australia. I’m glad you are loving your winter over there VK, hope the snow arrives soon! Also, I can feel the shift and am resting more to accomodate it. Hope this hot weather is not causing you too much worry on the farm RV? Take care all. The recipe today is a version of a French soup, using the Pistou sauce, the French alternative to Pesto.

    Vegetable and pistou Soup

    1 cup dried white beans, soaked overnight and drained
    2 bay leaves
    3 tbsp olive oil
    2 medium onions, peeled and diced, or 4 leeks, cleaned and sliced
    2 tsp chopped fresh thyme
    2 medium carrots, peeled and diced
    2 medium zucchini diced
    1/2 pound (260g) green beans, tips removed and cut crosswise into quarters
    6 cloves of garlic, peeled and minced or thinly sliced
    sea salt, and freshly ground pepper, to taste
    1 cup fresh or frozen peas
    Basil and shaved parmesan to serve


    1 large clove of garlic, peeled
    pinch of salt
    2 cups packed fresh basil leaves
    1/4 cup olive oil
    45g Parmesan cheese, grated


    Cook the beans in a large saucepan with the bay leaves and enough water to cover for about an hour, or until tender, adding more water if necessary to keep them immersed. Once cooked, remove the beans from the heat and set aside. In a Dutch oven or large stockpot, heat the olive oil. Add the onions or leeks and cook, stirring occasionally, until soft and translucent. Add the thyme, diced carrots, zucchini, green beans and garlic. Season with salt and pepper, and cook, stirring occasionally, until the vegetables are completely cooked. Add the cooked beans and their liquid, then the peas, plus extra water if required. Bring the soup to a boil, and simmer a few minutes. While the soup is cooking, make the pistou. Pound the garlic to a paste in a mortar and pestle (or use a food processor) with a generous pinch of salt. Coarsely chop the basil leaves and pound them into the garlic until the mixture is relatively smooth. Drizzle in the olive oil slowly, while pounding, then pound in the cheese. Taste, and season with more salt if desired.

    To serve: Ladle hot soup into bowls and add a generous spoonful of pistou to the center and swirl gently. Keep extra pistou within reach because you’ll likely want to add more to the soup as you go. Garnish with shavings of parmesan and fresh basil.

    Notes: This is a version of the French Soupe au Pistou. If the soup is too thick, thin it with additional water. Add pasta if you want a more substantial soup.


    • Hi, no I am no longer worried about fire, I am writing my experiences and submitting them to the CFS to do some talks and educate people on them. You know me – have to find a cause and ‘run with it’. DH tells me they are good, considering there is nothing out there to assist anybody on how to act I am ahead of the game. Today’s blog is about live animal export so I really am going on a tangent, must be the weather and sitting in the cool. Enjoy this day if you can.


      • Hey Robyn….Good to see you over at One World Rising. The people there are really nice and we have a good time. Welcome aboard 🙂 VK


    • Well actually Kate I can wait on the snow 🙂 I can do without it quite nicely but we have some flurrie activity coming up the next couple of days 😦 Hope you are enjoying the heat! Special express just for you! Have a wonderful day today as we do our final adjustments, we are almost at the end of this magical journey! I send you love and hope your friend is doing better…VK


  26. Day 346 Project 366
    20 days to complete this goal… hats on girls as we’re nearly ready to celebrate!! I do hope you’ll continue to chat to me via my Daily Digest though, as I’ll certainly miss this lovely global chat here? It’s hot here, and working up to becoming hotter… rather than complain VK, I’ll remember you are having snow 😉 Enjoy your day.

    Tomato and Anchocy Bruschetta

    Ingredients: 1 ciabatta loaf; 3 cloves garlic; 85 ml olive oil; 50 gm can of anchovy fillets, draied and chopped; 6 roma tomatoes, skinned, deseeded and finely chopped; 1 tbsp balsamic vinegar, 1/4 tspn chilli flakes; 3 tbsp Italian parsley leaves, coarsely chopped, plus extra to serve; salt and freshly ground pepper.


    Preheat grill to high. Slice ciabatta in half horizontally and toast the cut side only for about 2 minutes or until golden. Rub toasted side with 1 clove of garlic, then drizzle each with 1 tbsp of oil and slice diagonally into quarters. Finely chop other 2 garlic cloves, mix with anchovies, tomatoes, vinegar, seasoning, parsley and remaining oil. Spoon a little mixture onto each triangle of ciabatta and garnish with extra parsley and another grind of pepper. Serve immediately before the bread becomes soft. If wanting to serve later, prepare tomato and anchovy mixture ahead of time and grill bread just before you want to serve it.

    Note: To serve with a Tapas plate or as canapes, use pana de casa sticks, sliced diagonally, toasted then rubbed with garlic and drizzled with oil just before serving.


      • Thanks dear friend… moving way too slowly to be kind! It is beyond me the law allows us to treat our beloved animals humanely, but not our beloved humans????? I’m over the heat too, and am heading to Qld not New York in January. Hope the plans for the Choir is going well?


    • Actually no snow yet…Very strange winter so far but I am loving every minute of it!!! Gonna be 50 degrees today…Bizarre. Stay peaceful, tomorrow is our last adjustment day before the 21st!!! Take note if you feel any shifts going on. We are close to the finish line now and peace in the world. VK


  27. Day 345 Project 366
    Our house nearly blew over last night, and what was loose ended up inthe pool, along with the leaves of all the trees! My friend in aged care has taken another turn for the worse, so I’ll be up there this morning to see what the next steps are. I love your confession blog yesterday Robyn, and I have only learnt ot love Christmas thanks to my DH. And I loved your blog VK, the two best gifts being unconditional love, and NON compliance! How good is it that we are all connected… even the global world unites those of us who are like minded! Enjoy your week and this delicious Moroccan style recipe. Great on a Tapas plate, or as part of a dessert plate.

    Almond and pistachio dates

    Ingredients: 250 gm blanched slivered almonds; 20 gm butter; 1 tbsp orange flower water; zest of 1 orange; 1 t spn speculaas; 24 fresh dates; 200 gm unsalted pistachios, shelled, roasted and crushed.

    Method: Blend almonds until paste like. Place the paste into a bowl and add sugar, spice, butter, orange flower water and zest. Mix to a smooth sticky paste. Make a lengthwise slit in the dates and remove the seed. Roll a small piece of the almond paste into an oval shape and insert into the date. Serve sprinkled with the crushed pistachio nuts.

    Note: Add 1/4 cup of sugar into the almond paste if you want it sweeter, and use mixed spice or cinnamon if you don’t have speculaas.


    • Thanks Kate, we didn’t have a whiff of wind here last night though we have a couple of feral cats (not ours) coming close to the house a ginger one, which is happy to sit and stare through the cat door but that sets DH cats off and one of them sprayed in the house. not happy with that, good luck with your friend I hope he get the outcome he wants. I hope your DH doesn’t have to spend much time cleaning up 🙂


    • Wow! Glad you are okay Kate…Sorry to hear your friend has taken a down turn. Lucky friend to have you. Remember your own health as well Kate, especially with Christmas so close. Thank you for being such a devoted friend to the people around you. VK


  28. Day 344 Project 366
    Happy Sunday to all my global kitchen friends… I’m resting today as too tired for a longer chat.

    Slow roasted semi dried tomatoes

    Ingredients: roma tomatoes or small bell tomatoes; olive oil; garlic; fresh or dried mixed herbs; sea salt, freshly ground black pepper.

    Method: Preheat oven to 120 C and line baking tray. Cut tomatoes in half and place onto tray. Crush garlic in bowl, add herbs, seasoning and oil. Brush over tomatoes and place in oven for 1 hour. Reduce heat to 60 C and leave tomatoes in oven for about 8 hours – overnight works well. If you want them more dried, leave for longer. Store sealed in sterilised clean glass jar in fridge. Use as an addition to a Tapas plate, with breakfast eggs, toss through salads, or use to add extra flavour to main meals.


  29. Day 343 Project 366
    Happy weekend to you all, my lovely global ktichen friends. It is only two more weekends before we celebrate Christmas, so I hope it’s not too busy for you. Here is a delicious recipe which originates from Turkey.

    Poached figs

    Ingredients: 18 large dried figs, stems removed; 250ml water; 1 cinnamon stick; 2 whole cloves; 1/4 tsp ground mace; 18 unsalted walnut halves, roasted; clotted cream or creme fraiche and crushed pistachio nuts to serve.

    Method: Place figs in medium saucepan and add water, cinnamon stick, cloves and mace. Bring to the boil, cover, then remove from the heat and set aside to steep until cool. Remove figs from syrup and cut a hole in one side of each fig, then stuff with 1 walnut half. To serve, place 2-3 figs plump side up on each plate, drizzle with syrup, add clotted cream and sprinkle pistachio nuts on top.


    • Oohhhh….Love figs! I hope all is well and you are taking time for yourself…Enjoy your spring weekend….Sending you love….Blessings…VK


    • nice recipe, it’s very warm today so I have to have DH here in house as he can not harvest, now he is cooking dinner as I over it. Got our cookbook into Dillions Bookshop Norwood so that is exciting..


  30. Day 342 Project 366
    After yesterdays wondering once more; “what the hell happened to my brain” I have had to re think my disappearing world. Rest and meditation are soothing my soul, as well as your friendship, which is helping me to remain positive 🙂 There seems little doubt the latest changes are here to stay, so all I can do it accept and accomodate them, and work on ways to counteract them. My DH is struggling at the moment as we’ve both been forced out pof our ‘denial bubble’ this last week or so! As you know too well from your continuing distress following the fires on your property RV, life throws some curly ones our way and we have to deal with them! And VK, your continuing passion to look at the world with your special vision, and write about it for us is inspiring. It’s almost another weekend, and I have a lunch with about 8 school girlfriends tomorrow, one of our annual get togethers. Our 40th reunion is in 2014, so no doubt we’ll start the planning for it tomorrow, even if it is just talking about it! Enjoy your day.

    Broad bean pangratto

    Ingredients: 500 gm fresh or frozen broad beans; 2 tbsp olive oil; 1/2 cup wood-fired bread crumbs – gluten-free breadcrumbs work too; 2 tsp lemon zest; 1 clove of garlic, crushed; 2 tbsp freshly grated parmesan or pecorino cheese; freshly ground black pepper and sea salt to taste.

    Method: Cook the beans in boiling salted water until just tender, drain, then refresh under cold water. Remove outer shells from beans and discard shells. For pangratto, heat 1 tbsp oil, add breadcrumbs and cook until golden, stirring occasionally. Add the lemon zest, garlic and pepper and stir to combine. Remove from heat and wipe pan clean. Heat remaining oil in pan, add beans and toss through until warm, then season with salt and pepper. Place in serving bowl and cover with pangratto and the cheese.


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