Kitchen Ranch

Currant Scones, Pickled Turnips & Beets, and Strawberry Rhubarb Crumble

Here are a few tried recipes as of late. Recipes I certainly approve of! I will start with these scones above which are super. Really SUPER. Recipe found on Martha Stewart.

I love them. I ate them every night for 3 nights in a row. Pickled turnips and beets via David Lebovitz.

Strawberry and Rhubarb Crumble thanks to Smitten Kitchen. It is all about the freshest strawberries and rhubarb!

Kettle Corn Recipe and Butterfly Holding

We have recently rediscovered how great popcorn made on the stove is and we have officially retired our microwave popcorn habit. In doing so, we discovered how easy and delicious kettle corn is to make and eat respectively.

When you hear the first kernal pop, open the lid and dump in about 1/4 cup sugar. Close the lid, give the pan a jiggle and prepare for awesomeness.

The following pictures make me laugh because the older kids look so beautiful holding the butterfly- you'd never know they fought bitterly about whose turn it was and how long they each had to hold it (The butterfly was set free before it was harmed in any way!)

 

Curry in a Hurry

I would love it if someone opened a small take away shop that served delicious curries for cheap. Said shop, conveiniently located a few blocks from where ever I live, could be called 'Curry in a Hurry'. 

Until then, there is this discovery I made: Clive of India. Whoever this Clive is (turns out he was an English Lord), he makes the best shortcut curry in a can I have ever had. Usually, curry making means pulling about 10 jars from the spice rack. I don't have my spice rack here in Australia but I do have Clive.  Clive can transform any selection of vegetables into an impressive curry.

Sadly, Clive has not extended his product beyond Australia. I suppose, eventually, I'll be sneaking a couple cans home in my backpack.

Zucchini Chips

There are plenty of recipes for Zucchini Chips online. There is much to be said about how 'delicious', 'amazing' and 'super easy' they are to make. I opted for the simplest recipe: Slice, olive oil and salt. Bake at 225 F (107 C) for 2 hours.

An hour and 15 minutes into it- I peeked and most of the chips were charred and mucky. The occasional thicker chip was not charred but simply shriveled (see below). I did not use anything aside from a knife to slice the zucchini.

I had more zucchini in the fridge so I started over. I sliced the zucchini a little thinker and after 45 minutes I checked the oven. The zucchini looked like the shriveled one above. It seems like there was no in between- the zucchini chips were either destined to be a charred chip or a shriveled soggy zucchini bite. 

I am uncertain about what is going on here but I plan to try again. I love the idea of a baked and crisp vegetable chip.

Any insights in regards to zucchini chips very appreciated!

Onion Tart

From The Art of Simple Food by Alice Waters

For the dough

• 1 cup all-purpose flour
• 1/4 tsp salt
• 6 Tbsp cold butter, cut into small cubes
• 1/4 cup ice-cold water

Filling

• 2 Tbsp olive oil
• 2 Tbsp butter
• 2 lbs onion, thinly sliced (about 4 to 6 onions)
• 1/2 to 1 Tbsp fresh thyme leaves
• Salt to taste 

Stir the salt into the flour. Cut the butter into the flour mixture until only a few large pieces of butter remain. Pour in about three-quarters of the water and stir the mixture with a fork until the dough forms clumps, adding the remaining water as needed. Bring the dough together into a ball, wrap in plastic and refrigerate the dough for 1 hour or more.

Heat the oil and butter in a large skillet over medium heat. Add the onions and thyme. Cook, stirring occasionally, 20 to 30 minutes. Add salt to taste and continue to cook the onions until they begin to caramelize-another 15 to 20 minutes. Transfer the onions to a bowl and let cool for at least 10 minutes.

Preheat your oven to 375 degrees. Line a large baking sheet with parchment paper. Flour your work surface and roll out the tart dough to a 14-inch circle. 

Spread the onions on top of the dough, leaving a 1.5-inch border all around. Fold up the border over the onions to create an edge to the tart. Bake the tart for about 50 minutes, or until the crust on the bottom is golden brown. Slide the tart onto a rack to cool. Serve warm or at room temperature.

 

Focaccia Bread with Toppings

I recently revisited focaccia bread. It has fast become a favorite go to around here. I hadn't ever (in the past) added toppings and always regarded focaccia bread as somewhat boring. Top with onions, garlic, tomatoes.... and voila: Instant goodness.

Here is the recipe I have been using (Recipe adapted from http://www.taste.com.au/):

1/4 cups warm water
2 tsp (7g/1 sachet) dried yeast
2 tsp sugar
3 1/2 tbs olive oil
3 cups plain flour
2 tsp salt 

Combine the water, yeast, sugar and 2 tablespoons of oil in a small bowl. Set aside in a warm, draught-free place for 5 minutes or until frothy.

Place flour and half of the salt in a bowl. Make a well in the centre and pour in yeast mixture. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl.
Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Brush a bowl with oil to grease. Place dough in bowl and cover with plastic wrap or a damp tea towel. Set aside in a warm for 45 minutes or until doubled in size.

Preheat oven to 400 F. Punch down centre of the dough with your fist. Turn onto a lightly floured surface and knead for 2 minutes or until dough is elastic and has returned to original size. Press into the prepared pan (I line the pan with parchment paper). Cover with a damp tea towel and set aside in a warm, draught-free place to prove for 20 minutes or until doubled in height. Use your finger to press dimples into the dough. Brush with remaining oil and sprinkle over rosemary and remaining salt. Press the toppings into the dough.

Bake in oven for 25-30 minutes or until golden. Serve warm or at room temperature.

This evening I am trying this Olive Focaccia recipe (pictured above) thanks to Pioneer Woman, does it not look divine?

Roasted Pumpkin Wedges with Sour Cream

 

I recently purchased the cookbook (digital version) Plenty: Vibrant Recipes from London's Ottolenghi. The book link is on your left there. I love love love it and you can look forward to many photos and recipes from it.... like this one: Roasted Pumpkin Wedges with Sour Cream- It is fast becoming a go to side dish for us.

• Slice a 1 1/2 pound pumpkin into wedges
• 1/2 Parmesan
• 3 Tbsp Bread Crumbs
• 6 Tbsp Parsley chopped
• 2 1/2 Tsp chopped Thyme
• Grated Zest of 2 Lemons
• 2 Garlic Cloves Chopped
• Salt and Pepper
• Olive Oil
• Sour Cream
• Dill chopped

Place pumpkin wedges in a pan lined with parchment paper. Drizzle with olive oil. Mix all other ingredients into a crumb mix (not the sour cream and dill) and pat into wedges.

Oven to 375 F and bake for 30 minutes. Serve with Sour cream topped with chopped dill...

Kumquat Salsa

The lovely Miss Roon Brown (awesome photographer) came to visit along with her adorable children. As if that wasn't gift enough, she brought a bag of kumquats she had picked from a tree in her yard.... lucky, lucky us. 

Kumquat Salsa from Simply Recipes

• 2 cups chopped cleaned and thinly sliced kumquats
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 3 Tbsp olive oil
• 1/4 teaspoon red pepper flakes
• Dash of cayenne pepper
• Pinch of kosher salt

I also added the juice of a lime. Mix!

Lentil Meatballs and Lemon Basil Pesto

I saw this recipe recently on Sprouted Kitchen: Lentil Meatballs. These little balls of goodness are easy to make and quite delicious. They were a tad dry and the lemon basil dressing assists. I also think they could be amazing in a red sauce a la spaghetti and meatballs. 

I love the crunchy bits on the baked meatballs and the fennel is divine.

I also love a dish with very little cleanup.

Microwave Popcorn and Duct Tape Shoes

Um.... I feel a bit behind the times here about popcorn. Up until a month ago we have been buying microwavable popcorn. Recently, I read about simply putting corn kernels in a brown paper bag and microwaving that. 

Voila.....

Really?! That easy...

Additionally, my good friend's family chose not to exchange gifts this holiday season but rather partake in a creative project together (Right?! Just love this idea). They sat round a table that offered about 20 rolls of duct tape and the challenge was to make a gift out of duct tape. the results were amazing... including this pair of sandals: