Pickled Cucumber Dip

This dip is scrumptious and something I whip up fairly frequently for no other reason than I always have cream cheese in the fridge and thanks to my friend Helena’s very productive veggie garden, a good supply of  pickled cucumbers. I use this  this recipe for pickled cucumbers, however, a jar of commercial bread and butter pickles could be used. Serve with crackers, crusty bread or carrot and celery sticks.

Pickled Cucumber Dip

250 g cream cheese

1 cup (drained) pickled cucumbers / sliced bread and butter pickles, roughly chopped.

1 clove garlic, crushed.

Make sure the pickles are well drained, press down firmly to remove as much liquid as possible. 

Divide drained pickles in half reserving one half of the pickles for the top or garnishing the dip.

Combine the cream cheese and garlic in a food processor and blitz to mix, pulse in the half the pickles.

Place the dip in serving plate or bowl and then top with the reserved pickles.

Sushi

I used to make ‘sushi’ a lot, long before the prevalence of Japanese restaurants and Sushi bars in my town. My son did not like the traditional packed sandwich but would have these for lunch. Many years ago I had the the good fortune to have taken a class with Hideo Dekura. I had purchased his book many years before that and it was my go to for Japanese cooking. Traditionally, the rice needs to be fanned as flavouring ingredients are chopped or stirred into the rice. These days, I rarely make sushi or more correctly Nori-maki using the traditional techniques. There are just too many places nearby that sell good quality at a very reasonable price.

This ‘recipe hack’ is something that I do make and mostly to use up the leftover rice that I cook to serve with other Japanese dishes such as this Ginger beef stir fry. They make a great light snack or lunch the next day.

Or Chicken Teriyaki. Soba Noodle Salad is also good with the chicken.

I use Sushi rice purchased from the supermarket and cook it  as directed on the packet. If the rice is still warm it is easy to add a little Sushi Vinegar to flavour the rice. If the rice is cold warm it in the microwave first.

Take a sheet of Nori seaweed, put it shiny side down on the bamboo sushi mat or onto a clean board if you do not have one. Spread a thin layer of the flavoured rice over the sheet of seaweed.

Spread mayonnaise or perhaps a little avocado dip. This is a combination of mayonnaise, Tahini and a little crushed garlic. Add your filling. For this I used some thick omelette but use whatever you like. 

Roll up firmly. Cut rolls with a sharp damp knife.

Sometimes I add some chopped salad ingredients.

The idea is to use up leftover ingredients.

Broad Bean Patties

This year we did not grow broad beans, a very sad state of affairs indeed. Some of my green fingered friends have taken pity on me and given me a couple of bags, fresh picked and ready for me to make my all time favourite dip. The dip requires double podding which is ok when you have heaps but less so when your supply is limited. I am very grateful to them for their contributions and have really been enjoying both the dip and these patties.

These patties are made with single podded broadbeans which is much less work and less wasteful as the outer skin is used. Our worm farm and compost bins get the benefit of the outside pods. 

These are a very good alternative to meat pattie which makes them suitable for vegans and vegetarians and are also gluten free. 

My favourite way to eat these is to make them into a burger, they can also be made into smaller balls as finger food or as as an alternative to falafels. In a bun with salad they are still vegan friendly, egg and cheese may still be acceptable to vegetarians, and some cooked bacon makes them more like the traditional burger but no longer vegetarian or vegan. Takes care with the bun as this will be a problem for those on gluten free diets, I mostly use a commercial gluten free bread, wrap or bun when serving them to people with gluten intolerance.

Broad Bean Patties

Vegan, vegetarian and gluten free

500g podded broad beans* ½ brown onion 1 teaspoon dried thyme 1 clove garlic 1 teaspoon baking powder 4 tablespoons chia seeds 4 tablespoons cornflour salt and pepper to taste *at least 1 kg unpodded

To cook Extra cornflour Grapeseed oil / olive oil for frying

Place podded broadbeans, onion, thyme and garlic in a food processer and blitz until finely chopped or crumb consistency. 

Add cornflour and chia seeds. Mix well. Taste and add salt and pepper to your taste.

Cover and refrigerate the mixture for at least an hour to allow the mixture to firm.

Divide mixture into five or six balls*, roll in a little cornflour and flatten into burger patties.

Heat a small amount of oil in a frypan and shallow fry on both sides until golden brown and heated through.

Uneaten patties can be refrigerated for two days and reheated in the microwave or oven. Alternatively freeze, defrost and reheat.

*Make the mixture into smaller balls and use as finger foods or an alternative to falafels in a wrap

Sausage Rolls

Not sure why I haven't shared this recipe before - sausage rolls are a staple in my finger food collection.  Once you get organised it is easy to make them in bulk. I cut them into a variety of sizes according to the end use, smaller bite sized rolls for finger foods and larger for light lunches. If making in bulk  just cook until meat has set and pastry pale golden colour so that they do not get too brown when reheated. Pack the sausage rolls into containers and freeze or refrigerate for two or three days. I like to mince the onion in a food processer and keep the mixture moist, add an extra egg yolk if necessary.

The basic recipe can have spices added or grated vegetables such as carrots and zucchini. Beef sausage mince can be replaced with any other sausage mince or by squeezing the filling from commercial sausages. I once made a delicious variety by using pork and fennel sausages with a little grated apple, however, the gourmet sausages are quite expensive and are something that I use for special occasions.

How To

Cut the pastry sheet in half and place the filling down on each half sheet of pastry. Filling may be piped or rolled into a sausage on a floured board.

Roll the pastry over the filling.

Make sure the filling is totally enclosed.

Cut sausage rolls into desired lengths and place on a tray. The tops can be decorated by snipping with scissors or 

Slashed diagonally with a sharp knife or blade. Glaze and sprinkle with sesame seeds if desired. Bake in a hot oven (200 deg C)

Sausage Rolls

Meat Filling 500g sausage mince 1 small to medium onion, finely minced 1 egg 2/3 cup breadcrumbs, moistened with a little water. 1 teaspoon chicken stock powder black pepper

2 sheets puff pastry 1 egg  beaten with 1 tablespoon water Sesame seeds

Method

Lay sheets of pastry on the bench to defrost.

Combine all the filling ingredients and mix well.

Divide the mixture into four. Using floured hands and board create a sausage the length of the pastry from each quarter of the filling. Alternatively use a piping bag with a large nozzle.

Cut each sheet of pastry in half

Place a sausage along the middle of piece of pastry. Brush the edges of the pastry with egg wash.

Roll the pastry around each of the sausage mince rolls, making sure the pastry is totally enclosed.

Use scissors to cut a pattern down each of the long sausage rolls or cut diagonally with a sharp knife or blade.

Cut the long rolls into smaller pieces. For finger foods cut into 6 for larger cut into four or two.

Place individual sausage rolls on a tray lined with baking parchment. The seam should be on the bottom so that they do not unroll. Brush with egg wash and sprinkle with sesame seeds.

Bake in a hot oven (200 deg C) until cooked, the meat should be set and the pastry golden brown. Remove a little sooner if they are to be reheated. Small sausage rolls will cook in approximately 15 -20 minutes, allow longer for the larger and reduce heat to 180 deg C after the first 15 minutes.

Dips

Dips are one of my go to starters when I have people over. Easy to make and simple to plate and serve. I like the ease of people helping themselves whilst I am busy getting the rest of the meal organised. A selection of crackers, bread or vegetable sticks, perhaps a bowl of olives or some Fetta or salami and the first course is organised. The dips that I make most often are hommus, avocado and beetroot. When fresh and in season I also make this broad bean dip and eggplant. I like the dips to be thick and hold their shape on the plate, if you prefer a thinner dip a little more water can be added.

Avocado 

Avocado Dip
2 ripe avocado
1 clove garlic
juice of 1 lemon
salt

To serve
chopped mint or chopped parsley
olive oil / lemon oilive oil
Method
Place avocado flesh, garlic, a generous pinch of salt and lemon juice in a food processor. Blitz until a smooth and creamy puree.
Place dip on serving platter
Pour a little oil over the dip and garnish with chopped mint

Hommus

Hommus
1 can chick peas, drained
1 clove garlic
1 tablespoon tahini
juice of 1 lemon
salt

To serve
ground cumin
olive oil / lemon olive oil
Method
Placechick peas, garlic, tahini and lemon juice in a food processor. Blitz until a smooth and creamy puree, add a little water to get the consistency right. Taste and adjust flavour with some salt.
Place dip on serving platter.
Pour a little oil over the dip and garnish with ground cumin.

Beetroot Dip

Dips are great for casual entertaining. I often serve a dip with a basket of crackers or chopped bread and leave guests to help themselves whist I am busy looking after the rest of the meal.  Many vegetables can be pureed to make into a dip, however, beetroot with it's earthy flavour and vibrant colour is one that I come back to often. It can be served plain, but the topping while a little more work, is not difficult and adds to the presentation.

Beetroot Dip

2 -3 medium beetroot

1 tablespoon tahini

1 clove garlic

Pinch of salt

Additional olive oil

To Serve

2 teaspoons olive oil

1/2  -1 teaspoon ground cumin

2-3 tablespoons sour cream

1 spring onion, finely chopped

Chopped parsley

Method

Wash beetroot and place in a saucepan, cover with water and cook until soft. Drain, allow to cool and peel.

Place cooked beetroot, garlic, tahini and salt in a food processor and blitz until mixture forms a smooth purée. Add a little oil if necessary. Taste and add a little more tahini and salt if desired.

Place/spread the beetroot purée on a serving plate.

Drizzle a little olive oil over the purée and then sprinkle the cumin over the surface.

Spoon the sour cream over the middle of the purée, do not stir it into the beetroot.

Top with the chopped parsley and spring onion.

Cheese Puffs

These little puffs are delicious and can be made easily with almost any cheese and sheet or two of commercial puff pastry. Sometimes I use the leftover pieces of pastry from other dishes and squash them together to form pieces that are big enough to cut out circles. Mostly I use a softish blue cheese, however, a mixture of cheeses including something with a robust flavour will work just as well. This is also a good way to use up odds and ends of cheese that seem to be in the fridge. The unbaked puffs can be made and frozen.

The Process is Simple

Cut out circles of pastry and place a small amount of cheese on each circle. Usually cut out nine circles per sheet.

Fold each circle in half and pinch the edges together.

Roll the edge over and crimp or flute the edge with a skewer and pierce the top to let steam escape.

Place puff on a tray lined with baking paper, glaze with a little milk and sprinkle with poppy seeds.

Bake in a hot (200 deg C) oven until golden brown. If overfilled the cheese may leak out as shown here. Simply break the leaked cheese off and serve. 

Prosciutto Roll Ups

We often have people over for drinks and I find that a hot savoury is very welcome, particularly in Winter.  A platter of these, some cheese, nuts and dips and you have the makings for a very festive gathering. They are very easy and quick to make, can be prepared in advance, refrigerated and baked just before needed. I use commercial puff pastry sheets and thinly sliced prosciutto. They can also be made and frozen.

How To

Cut each sheet into seven or eight strips.

Cut the prosciutto into strips that fit onto the pastry strips. 

Twist the pastry to enclose the prosciutto.

Coil the strips into circular nest shapes. The prosciutto tends to pop out of the twist a bit but that makes them more interesting. Place on a tray lined with baking parchment.

Glaze with egg wash and sprinkle with some sesame seeds if desired, although, I do not bother with this.

Bake in a hot oven (200 deg C) until crispy and golden brown approximately 15 - 20 minutes.

Leave to cool for a few minutes before serving.

Cheesy Garlic Bread

 An impromptu dinner had me hunting through the freezer, fridge and pantry. I admit that I had a couple of hours notice and could have made a quick trip to the supermarket but it was a nice sunny afternoon and there was that novel that I wanted to finish.

The freezer had a couple of Turkish breads perfect for some garlic bread and then I thought - what's nicer than garlic bread? - Cheesy Garlic Bread. There was also a chorizo sausage, a few prawns and a container of leftover chicken casserole. Not enough of any one thing for the dinner but combined more than enough.

An Italian theme was beginning to emerge, hot sausage, prawns and some olives to go with the cheesy garlic bread and














The chicken casserole could become pasta sauce. I have written about using leftover casserole or stew here  It als makes a good  pie filling or a filling for a savoury crepe

Here is the casserole, with some grated zucchini and chopped up leftover vegetables added to make it go further. I also added a glug of sherry and let the sauce simmer for about thirty minutes.








All that I needed to do was toss in a packet of cooked fettucine and serve with lots of parmesan and a salad.



 Dessert was a version of this cake . There were a lot of tangelos in the fruit bowl so I substituted three tangelos for the mandarins and baked it in a springform tin.

More tangelos in orange liqueur syrup to go with the cake. I make a simple syrup of 1 cup water or sherry and 1/2 cup sugar. Reduce it down and then add a tablespoon of orange liqueur. Pour the hot syrup over peeled and sliced tangelos, including the zest and leave for an hour or so.

Cheesy Garlic Bread

1 large breadstick/ rolls/Turkish bread/ sourdough loaf

2 tablespoons soft butter

2 cloves garlic, crushed

1 cup grated strong or sharp tasty cheese

2 tablespoons parmesan cheese

Method

Slice breadstick into 2 cm thick slices; I slice diagonally and all the way through as it is easier to serve if I do not have to pull the slices apart.

Beat all ingredients together. I use a food processer.

Spread onto sliced bread stick/ Turkish bread.

Wrap in foil and bake in a hot oven for 15 minutes.

House Terrine / Pate de Maison

I can remember the first time that I had the 'house terrine' in a little restaurant or perhaps I should refer to it as a bistro, that was serving all manner of French foods.  It was an end of year school trip for the Form 5 French class. The trip, escorted by the intrepid Mademoiselle Drake who went to great lengths to instill an understanding of French culture which included food, music, fashion and politics. To this day I regard her as the best teacher of my secondary schooling and a major influence on my interest in cooking. I have had a passion for terrines and other forms of charcuterie ever since.

This, as the name suggests, a simple dish and is really a type of meatloaf that is served cold. It is important that the mixture be very favoursome and is best if a little fatty as this helps the terrine to be moist and succulent.

It can be served in small pieces as a starter or in more generous slices for a light meal. I like to serve it with crusty bread, cornichons or gherkins and some relish.

Line a buttered loaf tin with the bacon rashers. Lay the rashers across the short side, the ends will hang over the sides.










Pack meat mixture into the lined dish. Place a bay leaf or two on top of the meat mixture. Fold the bacon strips across the top the terrine.

The terrine drained and removed from the loaf tin.

Pork and Veal Terrine

Pate de Maison

8 long rashers of bacon, rind removed 2-3 bay leaves 2 onions, finely diced 1 tablespoon butter 2 cloves of garlic, crushed

1 kg pork and veal mince 2 -3 sprigs fresh thyme, leaves only or ¼ teaspoon dried salt, freshly ground pepper 3 eggs 1 cup diced ham (optional) 2 tablespoons brandy (optional) 1 cup fresh breadcrumbs (optional)

Method

Combine butter and onions and cook on low heat to soften, add garlic and cook a further minute. 

Remove from heat and allow the onion mixture to cool.

Line a buttered loaf tin with the bacon rashers. Lay the rashers across the short side, the ends will hang over the sides.

Combine minced pork and veal, eggs, fresh thyme, onion mixture, diced ham, brandy and breadcrumbs if using, a little salt and a generous amount of ground pepper. Mix well. *Check the flavour of the mixture

Pack meat mixture into the lined dish. Place a bay leaf or two on top of the meat mixture. Fold the bacon strips across the top the terrine.

Place terrine on a tray and bake at 160 deg C until cooked, approximately 90 minutes.  The mixture can also be cooked in a water bath but will take longer.

Test with a skewer, the middle should be firm and the skewer hot. The terrine will shrink away from the loaf tin, the bacon on top will be golden and there will be juices around the terrine.

Remove the terrine from the oven; carefully drain any juices that may be in the dish. The terrine can be pressed covered by covering the top with baking parchment and then placing a heavy board and some cans placed on top. Allow to cool and then refrigerate.

The terrine is best served the next day. Serve with baby gherkins/cornichons, crusty bread and some good relish/pickles.

*To Check the Flavour of the Mixture

Roll a small ball of the mixture. Gently poach it in a small amount of simmering water or cook it in the microwave on medium/high until firm and cooked. Taste the meatball.  Add more salt/pepper, thyme as required. As this will be served cold opt for more rather than less seasoning.

Eggplant Spread

A Summer vegetable garden seems to reward endlessly. Currently, our big crops are tomatoes, eggplant and chillies and we are now focussed on dishes that use up lots of tthem or preserving. This quite simple eggplant spread makes a great base for bruscetta or any form of toasted sourdough or as I have used,  Middle Eastern flat bread. I like to cut the bread into generous fingers and then assemble a platter - a perfect starter or snack.

I used purslane instead of parsley for this version. I pluck the small leaves from the stems or pinch off little pieces rather than chopping it up.

Purslane is a succulent/weed that adds texture and has a delicious flavour. It was a surprise to find a bage of this delicious plant on my doorstep, some to eat, some to plant and hopefully the seed will set and I will have it growing in my garden.









More eggplants ready for picking

Eggplant Spread

1 -2 eggplant ½ small onion, very finely diced 2 cloves garlic, crushed 1 small chilli, finely chopped 1 -2 tablespoons lemon olive oil 1 tablespoon chopped parsley freshly ground black pepper, salt

To Serve Toasted bread slices cherry tomatoes, halved or quartered Meredith goat Cheese / crumbled fetta

Method

Pierce eggplant a few times with a skewer. Char over a gas flame if possible and allow skin to blister. or put on barbecue. If neither of these is possible skip this step.

Once skin has blistered place eggplant in the microwave and cook on high until it is all soft and squishy.

Carefully remove from the microwave, cut in half and scoop out the flesh, dicard the skin.

Finely chop /mash the flesh and place in a bowl.

Add diced onion, garlic, parsley, chilli, pepper, oil and a little salt if desired. Mix well.

Spread over toasted sourdough/ ciabatta, breadstick, top with crumbled cheese and the tomato pieces.

I like to serve the spread at room temperature, if you make it in advance or have leftover, refrigerate and then remove from the fridge and hour or so before it is needed.

Octopus

A very long time ago, as a young and enthusiastic 'cooking' teacher in a small country town, I got to know the proprieters of the local fish and chip /pizza/ take away business. The family were second generation Greek and cooked many traditional Greek dishes and very generously invited me to many of their family dinners. Every now and then they would make this dish of octopus, The pizza oven was set to a low temperature and large baking dishes of octopus were left to slowly cook in a mixture of red wine, garlic and olive oil. Large loaves of chewy and crusty bread, were cooked in the same oven, after it had heated up for the evening pizza production. I have the fondest memories of sitting around the table 'out the back'  eating the octopus and mopping up the juices with the bread. A simple salad always accompanied the meal. It was fabulous, really tender octopus and the most flavoursome sauce - it is still a favourite.

I often serve the octopus cold, it makes a great finger food. A large bowl is also good as part of a multi dish dinner. Use baby octopus to speed up the cooking time. Sometimes I use sherry instead of red wine. If it is to be eaten cold, remove the octopus from the liquid and save it for a seafood stew.

Slow Cooked Octopus

1 kg octopus* 1 cup oil 1 cup red wine or sherry 6 cloves garlic, sliced 1 bay leaf

To serve A little olive oil Juice and zest of 1 lemon Optional 1/2 green chilli, very finely diced

Method

Rinse octopus

Combine, oil, red wine, garlic and bay leave in a large saucepan, Bring to boil.

Add octopus and simmer until tender, 20 -30 minutes for baby octopus, an hour or longer for large tentacles.

Allow octopus to cool in braising liquid.

Remove octopus and place in a single layer on a plate or tray lined with cooking parchment.

Refrigerate.

Retain the braising liquid for later use; it makes an excellent base for a seafood stew. Refrigerate for 2-3 days or freeze.

To Serve

If you cooked large tentacles, cut into bite sized chunks, leave baby octopus whole.

Place octopus in a serving bowl, sprinkle with some salt flakes, splash a little olive oil and a squeeze the lemon juice over the octopus.

Garnish with lemon zest and chilli if using.

*Use baby octopus or large whole tentacles (tumbled by fish supplier)

Baby octopus in sherry and oil braising liquid. The octopus develop colour during cooking. If red wine is used the colour is a darker pink/red than when sherry is used. They shrink up a lot during the cooking process.

Zucchini Goes With... Everything

The crop continues to be bountiful, mostly we pick them when they are smallish, however despite our best efforts, one or two escape and become big monsters. If you grow zucchinis this will be a familiar challenge. A big zucchini is best grated and added into everything. Grated zucchini is good mixed into mince, it will extend the mixture and  lighten the texture of meatballs, burgers and meatloaf.

Meatballs make a great finger food. In this recipe the addition of the grated zucchini makes them juicy and the sesame oil and seeds and creates more of an Asian feel. Sometimes I add some finely chopped chilli to the mixture. Serve with a dipping sauce. Make burger sized patties, serve with coleslaw, very lightly dressed with a little Kewpie mayonnaise, some sushi vinegar and a few drops of sesame oil.

The pork and zucchini mixture is also good in sausage rolls. Make them bite sized for finger food or larger for a family meal. Use sheets of commercial puff pastry and sprinkle the sesame seeds on top of the glazed pastry. Slightly undercook the sauasage rolls if reheating, this will prevent the pastry from becoming too brown.

Sesame Seed Crusted Pork and Zucchini Meatballs

500g pork mince 1 zucchini, grated 1 onion, finely diced 1 clove garlic, crushed 2 - 3 eggs

¼ teaspoon sesame oil 1/2 teaspoon salt 1/2 teaspoon black pepper sesame seeds Dipping Sauce 2 tablespoon kecap manis /soy sauce 4 tablespoons sweet chilli sauce sesame oil

Method

Combine all ingredients except for the sesame seeds. Mix well. Mixture should be soft and moist, add the third egg if necessary.

Roll mixture into small, bite sized balls. Roll each ball in sesame seeds.

Place meatballs on an oven tray covered with baking parchment. Bake at 180 deg C until golden brown and cooked. Approximately 20 minutes or longer if the meatballs are bigger. Check that they are cooked by cutting on in half.

To make the dipping sauce
Combine the soy and sweet chilli sauce together, add a few drops of seasme oil and mix, check the flavour and add more sesame if needed. Adjust the consistency of the sauce with some water if too thick.

Looking for further ideas? Here are some other recipes on my blog that make use zucchinis.

Savoury
add grated zucchini to mince for succulent burgers,
add grated or small dice to all braises/casseroles/stews 
add grated to meat sauce /bolognaise sauce/savoury mince/chilli
make zucchini fritters or pakoras
make this dip/spread
add to soup like this or this
thinly slice and add to noodle dishes or stir fry
dice and make this no fuss chicken dinner or Mediterranean chicken
add to vegetable stews or curries
or substite grated zucchini for the cooked vegetables in these savoury muffins
for something sweet, try this zucchini loaf

Keep the small to medium sized ones for stirfry or as a substitute for lettuce in salads.

This book was loaned to me by my friend Suzanne.
Devoted to the zucchini and many years old. Clearly, the problem of the zucchini glut has been around for some time.