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Yesterday, I was forced by my husband to get out of the house and buy some ingredients from The Cruelty Free Shop in Glebe. There are reasons for this…
The reason number one: I have been couped up at home, rehearsing for Open Mic Night at The Vanguard or in Big Music Studios with the rest of the band. Now that the event is behind us, I can focus on other things.
The reason number two: I have been experimenting with ready-made, supermarket-bought pizza bases for a while and hoping to get more of Gran chorizo which works really, really well. When you have it in your cupboard, though (which I didn’t). So, I had to go out and get some ingredients.
The reason number three: Since we are way into Autumn here in Australia and experiencing really good weather makes you think how many more days like this we have left? Saturday was a really good example so use these days wisely while you can.
The reason number four: Eurovision semi-final was on last night which was screaming pizza and large quantities of alcohol to drink after every key change and wind machine 🙂
Vegetarian Chorizo Pizza
1 pizza base (I used Pomodoro Brothers brand which I buy from Coles)
1 tablespoon vegetable oil
1 large tomato, peeled and chopped or grated
½ teaspoon garlic powder
½ teaspoon onion powder
Salt to taste
For the Pizza Topping:
2 rings pineapple, chopped
10 slices Gran Chorizo
1 spring onion, chopped
2 pickled baby cornichons, sliced
1/3 banana chili, chopped
• Preheat the oven to 180ºC (fan forced) or 200ºC.
• Place the pizza base on a tray (preferably earthen pizza tray).
• To make Passata: Heat the oil in a small saucepan and add the tomato, garlic powder and onion powder. Cook over medium heat until tomato pieces lose their shape completely and the consistency is sauce like. While hot, spread it all over the pizza base. This will soften the pizza base a little.
• Arrange the pineapple pieces, vegetarian chorizo, spring onion, baby cornichons and banana chili on top of passata. Top it all up with grated cheese and place it in the middle of the oven. Bake the pizza for 20 minutes.
• Slice and serve immediately.
Deviled Eggs with Avocado
Deviled eggs are simple yet elegant starters and can be added to any type of appetizer platter without much trouble. They just play well with the other kids. They are also easy to make. Especially, if you boil and refrigerate the eggs overnight.
The classic deviled egg recipe uses the actual hard-boiled egg yolks alone, mixed with mayonnaise, herbs and spices. Of course, there is always room for improvisation. And, that’s exactly what I did last time with my deviled eggs. I added avocado to the mixture!
Deviled Eggs with Avocado
6 large free range eggs
1 small avocado (ripe)
Salt and pepper to taste
1 tablespoon fresh chives, snipped
• Place the eggs in a saucepan and fill with enough cool water to cover the eggs by 3 to 5cm (an inch or two). Place the pan over high heat. Once the water reaches a boil, remove the pan from heat, cover and let stand for 10 minutes.
• To peel the eggs, tap the eggs gently against the counter to crack the shell in a few places, then submerge in ice water for at least 1 minute. Then, peel the eggs.
• Place the peeled eggs on a large, flat plate and slice the eggs down their length, from tip to bottom. Remove the yolks by gently squeezing the eggs to separate the yolks from the whites. Then, use your fingers to remove the yolks. Transfer all the yolks to a mixing bowl.
• Arrange the empty whites on a platter, cut-side up.
• Place the avocado on cutting board. Insert knife into stem end; slice into halves lengthwise to the pit, turning avocado while slicing. Remove knife blade; twist both halves to pull apart. Scoop out the inside of the avocado halves and add it to the egg yolks.
• Mash the yolks and avocado with a fork until they are completely smooth. Season with salt and pepper.
• Transfer the filling to a plastic bag or piping bag. If you don’t have a real piping bag, you could use a zip lock bag instead. Here’s how you do it: Just scoop the filling into the zip lock bag, squeeze the filling into a corner and snip off that corner. Then squeeze the filling into the egg whites. If you have a piping bag, just pipe the filling into the cup of each egg white and around. Alternatively, scoop the filling into the egg whites with a spoon.
• Sprinkle with fresh chives over the top of each egg before serving. That’s it! Enjoy!