quince muffins in my last post I was reminded of how much I wanted to cook savoury recipes with quinces.
One reason I include related links to external sites when I get time on my blog is that I really miss my bookmarkting service, Delicous, that I used for years. When it closed some years back I lost thousands of tagged bookmarked recipes. Every now and again I have a specific ingredient and wish I had these bookmarks to help me find recipes I have found in the past. When it came to quinces I remember an impressive quince and manchego tart but can't find the url.
Now I made the disclaimer that this tangine is cobbled together from checking out tangines online. I make no claims for authenticity. The tangine that really inspired me was an Aubergine and Quince Tangine from Allyson Gofton. I surmised the tangine is often eaten with couscous but I could not find my regular couscous so I first ate it with fresh sourdough bread and then with pearl
couscous. (I found my regular couscous after I had bought the pearl
It is great to find a new way to use quinces. I added less sugar to the poached quinces than my usual. So if I were to poach quinces I would go easy on the sugar again so they fit easily into something savoury too. This tangine has been a good introduction to quinces in savoury food. I look forward to trying more savoury quince recipes.
More savoury recipes using poached or fresh quinces:
Grilled cheese and quince toasted sandwich - Prevention
Poached quince and frisee salad with blue cheese croutons - SFGate
Roasted fruit and cheese plate - Food and Wine
Savoury quince and onions - Wonderful Ingredients
Spicy quince and apple chutney - Hitchhiking to Heaven
Chickpea, cauliflower and quince tangine
2 onions, chopped
1 carrot, sliced
1 red capsicum (pepper), sliced
2 tbsp harissa
1 tsp turmeric/garlic/ginger paste
2 x 400g tins chickpeas, rinsed and drained
400g tin of diced tomato
1 cauliflower, broken into florets
1 cup stock
1 cup chopped poached quince
1/4 cup quince poaching juice (optional)
parsley, for serving
Heat olive oil in a small stockpot. Cook onion, carrot and capsicum in oil for 10-15 minutes until soft. Stir in harissa, turmeric/garlic/ginger paste and chickpeas until chickpeas and vegies covered in spices. Mix in the remaining ingredients, check and adjust seasoning. Cover, bring to boil and reduce heat to simmer for 30-40 minutes until cauliflower is soft. Serve with chopped parsley if desired.
NOTES: You can substitute apple slices for quince slices (either raw or stewed apple would work). Couscous seems a traditional accompaniment to tangine but bread or rice would do nicely. If you don't have turmeric/garlic/ginger paste use a couple of cloves of garlic and 1/2 tsp each of turmeric and ginger. If you don't have harissa, you could search a Moroccan seasoning online to get an idea of the spices to use instead.
On the Stereo:
The Swell Season: self titled
- About Me
- About this Blog
- Recipe Index
- Reflections and Reviews
- Kitchen Notes
Tuesday, 21 May 2019
Saturday, 18 May 2019
In Erika's Kitchen. The idea of baking the muffins with strips of quince on top was just what I needed. Muffins can be pretty ugly. Not only did the strips of quince make the muffins look prettier but they also make it clearer to punters what they are buying. I added some polenta which also gave the muffins a slight grittiness. However they were rather good.
More quince recipes on Green Gourmet Giraffe:
Banana and quince smoothie (gf, v)
Quince and almond cake
Quince and walnut garibaldis (v)
Rhubarb, quince and apple crumble (v)
Stephanie's quince and nut cake
More quince recipes elsewhere:
Golden quince almond tart - Allotment to Kitchen
Quince and apple ANZAC biscuit crumble - Not Quite Nigella
Quince & gorgonzola salad - Where's the Beef
Quince and vegetable tangine - CERES Fair Food
Spiced quince and cranberry chutney - Lavender and Lovage
Quince and polenta muffins
Adapted from In Erika's Kitchen
Makes 12 muffins
1 cup mashed quince
3/4 cup castor sugar
1/2 cup rice bran (or neutral) oil
1/4 cup milk
1 1/2 cups self raising white flour
1/2 cup polenta
1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
12 slices poached quinces
Mix wet and dry ingredients in separate bowls. Combine until just mixed. Spoon into paper cups in a 12 cup muffin tin, only about a third to a quarter full. Push a slice of poached quince into each muffin. Bake at 180 C for 25 minutes until golden brown and a skewer inserted comes out clean. Cool on a wire rack and store in an airtight container.
adapted from Green Gourmet Giraffe and Figs and Pigs
1 lemon, quartered
1 cinnamon stick
Peel, trim and quarter quinces. Cut each quarter into 3 or 4 slices. Cover with water. Push cloves into lemon quarters. Place the lemon quarters, cinnamon stick and sugar. Stir. Bring to boil and simmer (covered) for about 5 to 10 minutes until quinces are soft. Cool.
NOTES: You could puree the quinces rather than mashing if you prefer. I found it easier to mash well with a fork. For a less gritty texture, substitute flour for polenta. Once you put the batter into the paper cups, it will get more full once you press the quince slices on top so do not fill too much. If you don't have self raising flour substitute 1 1/2 cups plain flour and 3 tsp baking powder. I had 5 quinces so I didn't use all of them for the muffins. I think 3 quinces is closer to what you need. Put aside 12 nicely shaped quince slices before mashing or pureeing. When previously poaching quinces, I have used more sugar (eg 800g for 3 quinces) but decided to follow with less sugar in the Figs and Pigs recipe. It was less syrupy but kept the quinces fine for days.
On the Stereo:
Greatest Hits: Elton John
Wednesday, 8 May 2019
refried beans but I think coleslaw is a great classic side to eat with baked potatoes.
I am sending these twice baked potatoes to Eat Your Greens, a blog event hosted by Allotment to Kitchen and the VegHog.
More baked potatoes recipes online:
Baked beany potatoes with pesto: Green Gourmet Giraffe
Baked potato with haggis: Green Gourmet Giraffe
Twice baked potatoes with leek and cheese: The VegHog
Cheesy leek baked potatoes - rarebit style - Little Sugar Snaps
Mexican street corn twice baked potatoes - The Candid Appetite
Twice baked potatoes with caramelised onions and blue cheese - Fine Cooking
Twice Baked Potatoes
4 large baking potatoes, scrubbed
1/2 cup milk
2 tbsp butter
2 tbsp sour cream
1 tsp seeded mustard
1/2 salt, or to taste
1/8 tsp pepper, or to taste
1/2 cup chopped herbs (I used parsley, chives and thyme)
3/4 cup grated cheese
1/4 cup extra grated cheese for topping
Place potatoes on an oven tray and poke with a sharp pointed knife a few times. Bake for 1 to 1.5 hours at 200 C. The potatoes are baked when the skin is crispy and the insides are soft so that a skewer or knife slides in easily with no resistance. Cool slightly so they are easier to handle.
Cut tops of potatoes off and scoop out the potato flesh, leaving enough in each potato to hold its shape (about 5mm thick). We snacked of the tops but you could halve the potatoes if you don't want to waste the tops.
The potato that comes out should be quite dry. Mash it with milk, butter, sour cream, mustard and seasoning. Taste and adjust seasoning. Stir well to make it creamy. Stir in herbs and 3/4 cup cheese. Spoon back into potato cases and sprinkle with a little cheese.
Return potatoes to the oven for 20-30 minutes or until topping is crispy. If you are in a hurry just crisp the topping under the grill. If you want to eat later you can leave for a few hours on the oven trays or keep in the fridge overnight. If it has been in the fridge, it might take longer to reheat.
On the stereo:
Nightflight: Kate Miller Heidke
Sunday, 5 May 2019
Lorne recently, I liked the sound of HAH Lorne Beach but found the Google directions a bit odd. At first glance it seems like there are no cafes on the beach side of Mountjoy Parade. You need to walk down between the grassy playground and carpark (near the cinema) to the cafe which overlooks the beach. It is worth getting your bearings and finding the cafe.
HAH Lorne Beach
81 Mountjoy Parade, Lorne Foreshore, Lorne
Phone: 0406453131 or 0437759469
HAH Lorne Beach
81 Mountjoy Parade, Lorne Foreshore, Lorne
Phone: 0406453131 or 0437759469
Thursday, 2 May 2019
The above photo is of the hat I decorated for a birthday party with a mad hatter theme. Fortunately my friend Kerin had heaps of fake flowers leftover from some craft she was doing and gave me a box of them (after her cat lay in it in a snuggly attempt to claim it). Sylvia and I had a lovely morning decorating hats and hairbands with the flowers.
sugar cookies we made for Easter. I think the carrot cutter is the cutest. When we were decorating our carrot cake recently, I wondered how it would look with carrot cookies decorated and placed around the edge of the cake.
homemade HCBs are the best). I much prefer HCBs to ice cream. I already miss them but they are special because they only happen for a few weeks in a year.
vegan omelettes in my time but I don't like eggs. Last year Sylvia was eating lots of vegan food but this year she is suddenly into eggs. She likes her omelettes made with 1 egg, chopped tomato, chopped basil, a spoonful of milk and some seasoning, fried over medium heat for about 3-4 minutes until golden brown on the bottom. We started with 2 eggs omelettes that she shared with E but we have made her a few 1 egg omelettes when he is eating something else. Oh and she still eats my vegan omelettes. Thank goodness for small mercies!
How to Do Stuff Good. (It is a show where kids show kids life hacks or as we used to know it, helpful tips!) So she wanted to do it. She had some Easter marshmallows on special (because it is hard to find vegan marshmallows) and mixed them with raspberrie lollies, coconut and melted Easter eggs. It tasted great and disappeared very quickly while we watched the Gilmore Girls.
I am sending this post to Sherry of Sherry's Pickings for the In My Kitchen event, that was started by Celia of Fig Jam and Lime Cordial, If you would like to join in, send your post to Sherry by 13th of the month. Or just head over to her blog to peek into more kitchens.
Monday, 29 April 2019
We looked online at sites like this and worked out the best way to make the carrots. They took some concentration to make but they weren't too difficult. The hardest part was making carrots that were the same size. And we ended up with far more than we needed for the cake.
Despite my wariness about layer cakes, I was very happy with this carrot cake. It was soft and full of flavour. In searching the web for carrot cake recipes, I noticed some had a lot more spices but I thought a teaspoon of cinnamon was just enough. The cream cheese frosting took it to another level and layers all look fancy. It looked great on the Easter dessert table and we were pleased to take home some leftovers. Poor E. His birthday got a bit lost in Easter celebrations this year but he did enjoy his cake.
More carrot cakes from other blogs:
Turmeric carrot cake - Allotment to Kitchen
Vegan carrot cake - Tinned Tomatoes
Browned butter carrot loaf cake - Joy the Baker
Cranberry swirl marmalade carrot cake - Kellie's Food to Glow
Hawaiian carrot cake (GF) - Not Quite Nigella
Carrot cake country show style with glace ginger - Laws of the Kitchen
All American carrot cake - One Hot Stove
Carrot cake with cider and olive oil - Smitten Kitchen
Simple carrot cake - Fig Jam and Lime Cordial
Vegan carrot cake with cream cheese frosting and lebkuchen spice - Seitan is My Motor
Healthy vegan carrot cake - Wallflower Kitchen
Carrot cake with streusel topping - Pinch of Yum
Layered carrot cake with cream cheese frosting
Adapted from the Australian Women's Weekly
1 cup brown sugar
1 cup vegetable oil
2 cups carrot (about 4 carrots), grated
1 tsp cinnamon
1/2 tsp bicarbonate of soda
2 cups self raising flour
Cream cheese frosting:
250g block of cream cheese, softened
50g butter, softened
2 cups icing sugar
Squeeze of lemon juice
1 small Lindt bunny
green and orange fondant
Grease and line 2 x 20cm round cake tins. Preheat oven to 180 C.
Using electric beaters, beat brown sugar and vegetable oil together. Add eggs one at at time, beating for a minute or two after adding all eggs so the mixture is creamy and airy. Fold in remaining ingredients until mixed. Scrape into tins. Weigh if you want them to be equal sizes (I did this).
Bake for 30-35 minutes or until a skewer comes out clean and the cakes are starting to pull away from the edges of the tin. Rest cakes in tin for 5-10 minutes and then turn out onto a wire rack to cool.
When cakes are cool, make the cream cheese frosting (or this can be made in advance and stored in the fridge). Make frosting by beating the cream cheese and butter until soft and creamy. Add icing sugar gradually until you have a nice creamy frosting and then beat in a bit of lemon juice.
Place one cake on a cake plate. Spread about half the cream cheese frosting on the cake. Place second cake on top. Spread remaining frosting on top.
If you wish to decorate with bunny and fondant, place unwrapped bunny in the middle. Make carrots by making a thin cone of orange fondant, put a little hole up the thicker end and put in a thin piece of green frosting. Shape orange carrot a little more to hug greenery tightly. Flatten out green piece and cut into little strips like carrot tops. Use a knife to make a few lines across the orange part of the carrot. Place carrots around the edge.
We made the cake the day before and kept it in the fridge overnight because it had cream cheese frosting. I took it out a few hours before dinner so it would come to room temperature. It lasted a few more days.
On the Stereo:
Music from the Gilmore Girls: Various Artists
Saturday, 27 April 2019
Our first batch was a chance to use the Easter cookie cutters. We did these the day before Easter because we didn't get organised enough to do it earlier. But we were racing around before we went to my parents'. One batch of cookies was enough commitment on a busy day.
The cookies were delicious - quite short and nicely flavoured but not that sweet. They were a great base for sweet frosting and sprinkles on top. They did not have egg in them so I would be willing to try them with margarine to make them vegan but we made ours with butter. I thought it odd they did not have any raising agent in them but this worked and meant they kept their shape well.
vegan nut roast. I ate this with chutney, roast potatoes, roast pumpkin, cauliflower cheese, a spinach, pumpkin and lentil salad.
Crime at 10,000 feet) about Martin McNally and Garret Trapnell. I digress but we were quite amazed at how the latter criminal had written his memoirs which had led to a criminology student falling in love with him, dying in the attempt to break him out of gaol with helicopter. Saddest of all was when her 17 year old daughter hijacked a plane to try and break him out of gaol. The show also highlighted how many plane hijackings there were before airport security tightened up. It was fascinating.
More cut out cookies on Green Gourmet Giraffe:
Best ever chocolate cut out cookies
Choc cherry cut-cut cookies
Chocolate and black tahini cut out biscuits (v)
Cookie wands (gf)
Gingerbread bush buddies
Lego sugar cookies (v)
Easter sugar cookies
From Coles Magazine, April 2019
250g butter softened
4 tbsp brown sugar
2 tbsp golden syrup
2 cups plain flour
2 tbsp cornflour
2 tbsp custard powder
2 tbsp rice flour
buttercream and sprinkles, to decorate
Cream butter, brown sugar and golden syrup (I did this with electric beaters). Gently mix in remaining ingredients until they clump together. Use your hands to bring this together into a ball and knead a few times until the dough is smooth. (This could be done in the food processor too.)
Wrap dough in clingfilm and chill in fridge for at least 30 minutes. We did half the dough for about 4 days and it was like a hockey puck - it needed to be kneaded in small pieces to get it soft enough to use but was fine in the end.
Roll out to about 3-5mm on a lightly floured surface. Cut into shapes. Bake at 160 C for 12-15 minutes (15 minutes for us). Cool on a wire rack. Decorate with buttercream and sprinkles or as desired. Note: if you want to decorate with fondant, spread a thin layer of buttercream underneath.
On the stereo:
The greatest hits: the Teardrop Explodes