Showing posts with label Fruits and Vegetables. Show all posts
Showing posts with label Fruits and Vegetables. Show all posts
Vanessa Pike-Russell


A globe artichoke. Photograph by Vanessa Pike-Russell]


It's a very fiddly vegetable but the thin layer of tender flesh on each leaf is a delicacy. I prefer the artichoke hearts marinated in oil when you're in a rush. They are great as part of a Mediterranean salad, on pizza or added to a mezze platter.


[Photograph of cooked artichoke and garlic, lemon butter by Vanessa Pike-Russell ]


Boiled for twenty minutes, until the outer leaves come away easily.
A dip was made of butter, garlic and lemon juice. Only the very ends (at the base) of the artichoke leaves were eaten, using the teeth to scrape the tender pale flesh away from the outer leaf . It is more than worth it, especially when you dip it in butter, garlic and lemon juice before eating. Delicious!



I'm making this Easy Mezze platter by BBC GoodFood featuring marinated artichoke, feta cheese, lemon, olive oil, rocket, parma ham and bread. Simple and yet so tasty! Click on the image for the recipe







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Vanessa Pike-Russell

A globe artichoke. It's a very fiddly vegetable but the thin layer of tender flesh on each leaf. 





Boiled for twenty minutes, until the outer leaves come away easily.
A dip was made of butter, garlic and lemon juice. Only the very ends (at the base) of the artichoke leaves were eaten, using the teeth to scrape the tender pale flesh away from the outer leaf . 
It is more than worth it, especially when you dip it in butter, garlic and lemon juice before eating. Delicious!


I'm making this Easy Mezze platter by BBC GoodFood featuring marinated artichoke, feta cheese, lemon, olive oil, rocket, parma ham and bread. Simple and yet so tasty! Click on the image for the recipe








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Vanessa Pike-Russell


Ever since the news article on Pomegranates as a superfood I have been eating them or drinking the juice at least once a month. Several of my photos of pomegranates have been used in magazine and newspaper articles around the world. One such article is by Avocado magazine which featured my heart shape made out of pomegranate seeds above.

[ Photo of pomegranate heart published in Avocado magazine ]

In Pomegranates: 70 Celebratory Recipes By Ann Kleinberg she writes:
"The culinary and mythological virtues of pomegranates have been extolled in art and literature since the time of the ancient Greeks, and these days the fruit is enjoying the spotlight as one of the hot new culinary trends. Famed for its tart, refreshing juice and for its symbolism of royalty and fertility, the pomegranate is guaranteed to perk up almost any meal. Whether an integral part of a dish’s composition or adding a bit of color and surprise as a garnish, pomegranates bring beauty and stimulating flavor. Pomegranates offers the natural and cultural history of the pomegranate throughout the world; gives tips on how to buy, eat, and use this delectable fruit; and then dishes up a comprehensive collection of 70 pomegranate recipes. More and more people seem perfectly happy to wrestle with this amazing fruit to experience its hard-gotten but ultimately satisfying taste treasure."

If you love the flavour of pomegranates but hate how fiddly and messy they can be then I heartily recommend you spend the five dollars or so on some Pom juice. It is a great addition to a cocktail, juice blend or nice way to start the day with a nip of pomegranate juice. My favourite is POM juice but there are others out there, including Bickford which isn't as sweet as POM.

Taste of Summer - Pomegranate fruit by you.

Robert A. Newman, M.S., Ph.D. writes:
"If you're wondering why an entire book is devoted to one fruit, the pomegranate, wonder no more. With its complex qualities, including its highly concenrated supply of antioxidants, its ability to regulate hormones, and its antibacterial, antifungal, and antiviral qualities, this fruit stands out in high profile, even among all the marvels of contemporary natural medicine and therapeutic nutrition. This book investigates why the pomegranate deserves to be called "The Most Medicinal Fruit" and discusses how pomegranate can help: reduce the risk of various cancers, cardiovascular disease, and stroke; slow or prevent the harmful effects of chronic inflammation and oxidation; prevent postmenopausal conditions in women and prostate problems in men; maintain brain function, joint health, and a strong immune system; prevent Alzhemier's disease, osteoarthritis, and infection. After many centuries in which the pomegranae's medical usefulness was revered, but then forgoten in the stampede of pharmaceuticals, the pomegrnate is again approaching center state as a modern-day fountain of health."


Pomegranates: 70 Celebratory RecipesPomegranates: 70 Celebratory Recipes by Ann Kleinberg
Buy new: $11.21 / Used from: $5.49
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Pomegranate: The Ultimate Health FoodPomegranate: The Ultimate Health Food by Robert A. Newman
Buy new: $9.31 / Used from: $3.58
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Illawarra Food Reviews
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Vanessa Pike-Russell
I was reading through the Sydney Food Markets guide to seasonal produce for July 2009 and spied the vegetable kohlrabi in the list. I have to admit I haven't had much exposure to this vegetable so I decided to do some research. I opened up the wonderful Encyclopedia of Asian Food by Charmaine Solomon and found a description of this strange looking vegetable.

(Brassica oleracea var. gongylodes) This is a showy vegetable if ever there was one: purple or green, and sometimes both. It is round with a tapering root end, sprouting leaves on stems from its surface. The flavour is somewhat like a turnip, makes a good flavour accent in vegetable soups and lends itself to being simmered in a light coconut milk sauce with spices. May also be used in Chinese stir-fries or braised dishes.

Other names include:

China: chou ching gom larn
Japan: loorabi
Philippines: kohlrabi
Sri Lanka: knol kohl
Thailand: kalam pom

A quick flickr search and I found some wonderful photos of kohlrabi and this one by Marco is accompanied by a recipe.

Kohlrabi 1, originally uploaded by Marco Veringa

Uploaded on April 19, 2009
by Marco Veringa [ FS FD INT FL ]
Raw and Cooked
Kohlrabi in Creamy Dill Sauce

Ingredients

350 Gram Kohlrabi quartered
225 Gram Carrots shredded
25 Gram Butter
1 Cup Chicken Stock
1/2 Teaspoon Fresh Chopped Dill
150 Ml Cream
Salt and Pepper 1 Tablespoon Corn Starch Method: Thickly peel the kohlrabi to remove the woody outer layer. Slice thinly and cook with the carrots, butter and stock for about 10 minutes, until tender.Blend the Corn Starch with very little cold water and mix under the vegetable stew. Stir well.Return to the boil and stir in the Cream and Dill, adjust seasoning and serve hot with your main dish.

Photo and recipe by Marco Veringo from Cosmopolitan’s Food, Photography and Lifestyle Blog
url: http://cosmopolitanone.wordpress.com/2009/04/18/portrait-of-an-alien

And to show the variety of colours, here's another photographic gem


kohlrabi, originally uploaded by Lawrence Farmers' Market

Encyclopedia of Asian FoodEncyclopedia of Asian Food
by Charmaine Solomon
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Vanessa Pike-Russell
Quick and Easy Avocado dip with Garlic Pappadums
My husband came home with some garlic pappadums and within seconds in the microwave we had hot, garlicky flavoured pappadums which fulfil the need for that savoury crunch and texture that I had been missing.
What are Pappadums ?
A wafer-thin East Indian bread made with LENTIL flour. This Tortlla like bread can be unseasoned ( as preferred in southern India) or variously flavored with red or Black pepper, garlic or other seasonings, as in Northern India. Pappadums are available various sizes and flavours.

Tonight I decided to make some of my avocado dip. serving it in the avocado shell and teamed it up with the pappadums. Delish!
Quick and Easy Avocado dip


A lazy cook's guacamole made from avocado, lemon juice and salt and served in the shell of the avocado with the seed placed on the bottom to help keep it fresh. Served with papppadams that were made in the microwave.

Lightly brush one side of the Papad with low fat oil. Place one Papad at a time on a paper towel, then microwave for approximately 60-90 seconds. The perfect dip accompaniment and only take a few seconds to turn from a flat disk to a delicious crisp dipping scoop.

The perfect dip accompaniment and only take a few seconds to turn from a flat disk to a delicious crisp dipping scoop.No artificial colours, preservatives or Gluten. Maharajahs Choice Pappadams Garlic is only $1.53 for 100g at Woolworths, which makes them a bargain!




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