Blue Rocks & fruits of the sea on Australian foreshores

Hi R
Some more foreshores  warm you up during your cold winter.
Rita cooked this dish for us at beautiful Nambucca Heads where the rocks are an incredible light blue. 

Her reply below, well Google's actually, to the question, "Why are the rocks blue?"
"Glaucophane is a sodium-rich blue mineral. The name glaucophane means 'showing blue'. Glaucophane is usually found in basalts that have undergone the high-pressure, low-temperature metamorphism typical of subduction zones."

Perhaps there were pirates on the coastline - anyway this was a version of Spaghetti Marinara which was superb.  I like the way the seafood is served on top of the spaghetti as it looks more appetising.
Clara

SPAGHETTI BUCCANIERI (for 4) {Pirate’s Spaghetti OR Spaghetti a la Rita}

SUGO:

Gently (not too hot) in a small fry pan, fry 4 large, crushed, garlic cloves in olive oil for a minute – just to infuse the oil with garlic.
Add 4 quite ripe roma tomatoes, chopped up into smallish pieces.
Turn heat down, put a lid on the fry pan, and let simmer while doing the rest of the meal and until well reduced. Stir occasionally.
Add salt, t-spoon of sugar, herbs (recipe says just lots of parsley, but I add basil and sage too) a dollop of red wine and cayenne pepper to taste (I used about 1/3 t-spoon – could take more), and 2 heaped tablespoons of Leggo’s sundried tomato and roasted garlic mix, (smallish square bottle) …all about 5 mins before serving. Cover and simmer some more.

Cook 400 g. spaghetti with a dollop of oil in the water to keep strands separate.

While it’s cooking, fry the seafood in a little olive oil. You need about 200g per person. I use Woolworth’s marinara mix, which is white fish, salmon, small prawns, calamari and mussels and add a few large prawns or whatever else I fancy. (I cook each type separately, prawns and calamari for no more than a minute a side – probably less depending on size/thickness; and place each lot in a small saucepan with lid, on stove top alongside, but not over, heat itself. Salt lightly and stir through.)
Heat bowls if necessary.
Drain spaghetti into a colander, shake to remove excess water, return to pot (ensuring no water left in it) and immediately add extra virgin olive oil, tossing it through.
To serve: pour sugo over spaghetti and mix through so it’s all well coated. Place in serving bowls. Add seafood, ensuring different types are evenly distributed amongst the bowls, and gently lift the spaghetti through it a bit. (If you add the seafood into the saucepan with spaghetti, it’s hard to ensure everyone gets a fair mix !)

ps - more coastline & rocks in the video below. 

 

               It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonymous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au

I'm excited too re winning the battle of the bulge

Battle of the Bulge by
Lynee Follow That Girl who could write a book about jeans; styles, length, what shoes and tops to wear.
She says about me (generously) "My boss has this friend from Australia, Clara -who coincidentally writes a blog called "Fit in Your Jeans Cuisine". How perfect.
The photo's of the finished recipes are gorgeous and mouth watering."
Thanks Lynee, for your kind words. Can't wait to hear how you went and what you were wearing when you cooked your meal.
Clara

It's getting to that time of year. You know, THAT time of year. It's when my husband watches in disgust as I jump, lay on the floor, do a dance routine, lunges or cry to get on my skinny jeans. After I painstakingly inch the zipper up and nearly lose a nail buttoning them, I promise myself that "Today, I'm only eating water." The next thing I know I'm eyeing up something that looks like this...

I am announcing today that I will wear my skinny jeans with comfort all year around. And no, I cannot survive only eating water.

So what am I going to do? I'm going to actually follow Clara's recipes, and make sure I only eat my small portion! I'm excited, and so is my husband. You see, I'm not a very good cook. I screw up scrambled eggs, burn the toast, overcook the noodles and dry out the chicken. So, I plan to write about my "Fit in your Jeans Cuisine" diet once a month, my wins, my failures... my poor husbands love while he eats it even when it's awful (of course I'll throw in what awesome outfit I'm wearing from Next Door while I slave away in the kitchen). Are you excited? I'm excited!

Lynee

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Pears offer elegant tastes and textures

Corella pears look attractive as a table centre

Hi R
The first day of Spring today.  The early spring garden players are there - fragrant Jasmine, orchids, magnolia and wattle.  Not much in the garden to cut for indoors,  but I love the look of fruit and vegetables as much as all their other benefits.  Pears, pomegranates and quince are my favourites because of their shape, with oranges and lemons for their colour.

Pears are in season at the moment with many varieties to choose from - taste being the best test.  I don't know why the saying goes, 'Everything went pear shaped', with a negative connotation, since the shape of a pear is beautiful.  So many beautiful old paintings feature pears see below  and one day I want to use pears as a subject for printing or pastels. 

Of course, the best way to serve pears is raw, perhaps cut into 4 and served with almonds, but 'Pears in Red Wine' is an elegant, relatively healthy dessert so long as the cook doesn't drink the rest of the wine! 

Clara

Pears in Red Wine
6 large brown pears
250 ml / 1 cup good quality red wine
150 grams / 5oz - sugar
cinnamon stick
orange and lemon rind

Method
Wash the pears and core, leaving on the stem
Place upright in a baking dish into which they fit tightly
Sprinkle with sugar, add cinnamon and the orange and lemon rinds and pour over the wine
Bake in 190 degrees C (375 degrees F) oven until the wine has almost evaporated. Baste during the baking. Serve with indulgent yoghurt.


Right - 'Pears in Art'

.

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Crostini or Bruschette? Is bocconcini the same as mozzarella?

The differences are fuzzy

Hi there
Some vital questions!
Qu 1 - Crostini or Bruschette? Is crostini a small bruschette?
Qu 2 - What is bocconcini - is it the same as mozzarella?



 Qu 1 - Give up? Yes, crostini is smaller and is served as an aperitivo but the correct answer is that crostini is usually made with white bread instead of sourdough but the difference is fuzzy.
The Italians simply grill a half-inch slice of ciabatta, rub it with a cut clove of garlic, drizzle it with oil, and season it with salt and pepper.


My favourite method, being an 'ovenphile' is to preheat oven to 160°C/ 320 F. Line an oven tray with baking paper and bake slices which have been sprayed on both sides with olive oil, for about 8-10 minutes or until golden and crisp. While hot, rub with garlic. Add prepared topping of your choice. For approx 12 crostini, here a few favourites but you can use your imagination and personal taste to create the perfect Italian aperitivo, whether it be a crostini or bruschette.


tapenade with goat's cheese
Intense flavours offset with
goat's cheese and basil


mixed herb crostini
Any mixture of soft herbs like fennel tops, basil, parsley, mint, chervil or thyme leaves, with cherry tomatoes and parmesan over the top.

cannellini beans with garlic Coarse puree with rosemary oil

prosciutto, figs, and mint
Drape piece of prosciutto over hot crostini and squash a piece of fig on top

blue cheese with pear
Salty, sharp blue cheese combined with sweet, juicy pear is sublime.

buffalo mozzarella and chilli
Torn mozzarella, sprinkled with chopped chilli, drizzled with olive oil and finished with basil.

I'm just a baby!



 







Qu 2 - What is bocconcini - is it the same as mozzarella?
Bocconcini are Italian cheese balls about the size of cherry tomatoes. They are actually a fresh type of mozzarella. small, semi-soft, white and rindless, unripened, usually made from a combination of water buffalo and cow's milk. Bocconcini are packaged in whey or water, have a spongy texture and absorb flavours.

There are endless possibilities.
For full recipes and more - http://fitinyourjeanscuisine.blogspot.com/
 Clara

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American style ribs tickle Aussie taste buds

Hi there
I adore American Style Ribs - whether cooked on the BBQ or slow cooked in the oven, they have to be 'finger lickin goood'!  I didn't have them at the delightful steak house where Roberto took us, as he recommended the fillet steak (which was meltinthemouth).  R had a Manhattan so I followed suit, with Roberto choosing a Martini with extra stuffed olives, and promises of future ribs were made.  So here they are. Mmmmmm!

AMERICAN STYLE RIBS

1 ½ kg /about 3lb American-style pork spare ribs
MARINADE
2 tablespoons light soy sauce
1 tablespoon hoisin sauce
½ cup honey
½ teaspoon five spice powder
1 tablespoon vinegar
1 small fresh red chilli, chopped
¼ cup tomato sauce
1 tablespoon sweet sherry
2 teaspoons grated fresh ginger
1-2 cloves garlic, crushed


METHOD
Cut rib racks into individual ribs or leave whole. Combine with marinade in bowl, refrigerate overnight if possible.


Preheat barbecue on medium. Drain pork ribs, reserving marinade. Cook pork ribs, turning and brushing occasionally with marinade, for 30 minutes, until cooked through. Serve with green salad.
Serves 8.
Click on 'comment' at bottom of page to have your say or email clara@babyboomerconnections.com.au
 http://www.babyboomerconnections.com.au/

'Fit with Your Jeans Cuisine' is up and running.

Hi to all our friends out there who love fresh food with flavour and still want to 'Fit in Your Jeans',

Image from www.shopatnextdoor.com

The long awaited 'Fit with your Jeans Cuisine' is up and running on my website http://www.babyboomerconnections.com.au/  then click on 'Fit with your Jeans Cuisine'.   It is an archive of the recipes posted on Grannycircle and Babyboomer blogs, with the added 'gift of my experience and life long passion for fabulous food.'     


I dedicate this, with love, to my daughter, who was so busy socialising, that she missed out on what was happening in the kitchen.    'Catch up time' now involves phone calls from the supermarket as to what would go with what etc.   I love those phone calls and hope they will continue for a long time, but it's also for others out there who like to eat well and still look great in jeans. (My son was an avid student in the kitchen at the time, motivated probably by a healthy appetite and with his creative mind, puts amazing flavours together.)

'Fit with Your Jeans Cuisine' is a work in progress and will evolve and morph with time.  I have to say that I am excited re the fluidity, and flexibility that this E medium allows me to express my ideas on  healthy concepts of food and fitness for all ages.
Clara
ps - They, ie my children, now teach and lecture me.  And yes, I still want the latest cookbook even though there is no room for any more.  I like Roberto's suggestion, "You can never have too many cookbooks.  When you run out of space, store them in the boot of your car."  A good Italian boy!
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A date with a healthy dish

'Oranges and Lemons say the bells of Morocco'

I'm back on track!!  Shoulders back, tummy in, walk tall like a dancer - ready for some taste-great yet healthy foods to make you feel good in your jeans.

Dates are a rich source of potassium making it a valuable heart food. They contain a variety of B vitamins which are great for stress and also to maintain a healthy body – to metabolize carbohydrates and maintain blood glucose levels, provide fatty acids for energy, and they help make hemoglobin. They are also an excellent source of iron.
Add the brain boost of almonds with the oranges and this fruit salad has to be a super food.
Being essentially Moroccan, it can be served at the end of a meal as a dessert or as a side dish to a rich tagine or coucous.

Orange and Date Salad
Serves 4 to 6
6 oranges
1 to 2 tsp orange flower water (optional)
lemon juice to sharpen  (optional)
2/3 cup stoned dates (fresh or dried)
1/2 cup toasted almonds
Icing sugar to sprinkle on top

Using a sharp knife peel the oranges removing all the pith and cut into segments, preserving  the juice.  (Optional step - Add orange flower water if using and/or lemon juice to sharpen).  Chop the dates and half the almonds.  Sprinkle over the salad with a little icing sugar.  Chill for half an hour.  To serve, sprinkle over rest of almonds  and a little extra icing sugar.

Click on 'comment' at bottom of page to have your say or email clara@babyboomerconnections.com.au
 http://www.babyboomerconnections.com.au/

Nature's Own Savoury Dip Rivals Commercial Brands

OK, so now for the avocado test from yesterday - which is fake and which is real?






Do not scroll down until you have made your choice.

The one on the left is the real one. We ate it for lunch with salt and vinegar rice crackers, scooping it straight from it's own container after it had been sprinkled with my special zest. (to be revealed later but I weell ave to keell you). Nature's own savoury dip!

Love Clara