tag:blogger.com,1999:blog-71187017280536591902024-03-05T21:17:58.390+11:00Spaces Between The GapsStudio News & Cookbook Painting Blog of Australian artist Fiona MorganFi - WhereFishSing.comhttp://www.blogger.com/profile/08750246299111419881noreply@blogger.comBlogger104125tag:blogger.com,1999:blog-7118701728053659190.post-37189988683217155542015-03-14T07:00:00.000+11:002015-04-04T12:52:39.627+11:00Beetroot and Bean Salad<div style="font-family: Georgia,'Times New Roman',serif;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0SnTcFM0OCCyI87yWSrlmz7yMG574dcT5iKM1O5DQuWQkHfw40gmK7jeXoYh2FTVuW1-bal0Im_hBQgWd4JLx1XeRA6C-5QCjRdgx9MtpQVV_v1IhBvUjqk45_CuElY46MUXDhRJooQ8X/s1600/Meatless-Meals_Onion-Jam.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 50em;"><br /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi9X_fSSafKOUVrKy0mJ6qW6MuDxcceeqmDVfUNeAWnpY_wLn3oJ461aPLwHHmUW45srpDJsmKIAWJJ8vO0PHlE_mhrKLCYtFUmHAUHuKcUeSwtRWgVIW_KgkBMtCmBfffQMKB0JPy9mM6/s1600/BeetrootBeanSalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="food painting of beetroot and bean salad for the vegetarian cookbook by Fiona Morgan" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi9X_fSSafKOUVrKy0mJ6qW6MuDxcceeqmDVfUNeAWnpY_wLn3oJ461aPLwHHmUW45srpDJsmKIAWJJ8vO0PHlE_mhrKLCYtFUmHAUHuKcUeSwtRWgVIW_KgkBMtCmBfffQMKB0JPy9mM6/s1600/BeetrootBeanSalad.jpg" height="320" title="food painting of beetroot and bean salad for the vegetarian cookbook by Fiona Morgan" width="320" /></a></div>
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Fresh. Chunky. Homely. Unusual.<br />
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***</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<h3>
Food painting artwork</h3>
30 x 30cm oil on canvas. Inspired both by a wandering through the artwork (not the cartoons) of Australia's much loved Michael Leunig, and the repeated suggestion from a friend to give other-handed drawing a go.</div>
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***</div>
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<h3>
The meatless meals recipe - Beetroot and Bean Salad</h3>
I won't lie, this dish can take a while to prepare with cooking beetroot and brown rice, double shelling broadbeans and toasting sesame seeds. I don't make it very often, unless I have a glut of homegrown broadbeans straight from the garden and I want to really savour and enjoy their seasonal freshness. <br />
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Serves 2<br />
<br />
<a href="https://www.blogger.com/blogger.g?blogID=7118701728053659190" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>250g double shelled broadbeans or edamame (start with about 300g single shelled broadbeans or 900-1000g unshelled/full broadbeans to end up with this amount)<br />
250g beetroot<br />
brown rice for 2 (about 2/3 cup uncooked) Properly cooked brown rice takes a good 40 minutes, despite what is often written on it's packaging. It should NOT be crunchy. At all.<br />
2 tablespoons sesame seeds, toasted<br />
1 tablespoon olive oil<br />
salt and pepper to taste<br />
zest of half a lemon<br />
1 teaspoon white wine vinegar<br />
2 tablespoons finely chopped fresh chives<br />
about 180g goats cheese<br />
<br />
<br />
Cook the brown rice. <br />
Boil beetroot until tender all the way through.<br />
Run under cold water to cool.<br />
Chop into medium sized cubes.<br />
Mix all the ingredients together and serve atop the rice.</div>
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+++ </div>
<div>
<h3>
More vegetarian cookbook goodies</h3>
</div>
<div>
Need help with cooking conversions? Download this handy dandy pdf of <a href="http://www.wherefishsing.com/stuff/MeasureConvertCook.pdf">cooking conversion charts</a> for every cooking measuring system I could find. It should make your life easier.</div>
<div>
<br /></div>
<div>
Where are the rest of the <a href="http://www.wherefishsing.com/cookbook" target="_blank">vegetarian dinner recipes</a>? They're all in the <a href="http://www.wherefishsing.com/cookbook" target="_blank">Table of Contents</a>. </div>
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+++</div>
</div>
<i></i><div class="blogger-post-footer"><p></p><p>*** </p><p>If you like what I do, tell someone you know! </p><p>If you like a painting, they are all for sale - contact me or peruse the <a href="http://www.wherefishsing/officialartstore">Official Art Store</a>. </p><p>All the
recipes are available for free at <a href="www.wherefishsing.com/cookbook">www.wherefishsing.com/cookbook</a> </p></div>Fi - WhereFishSing.comhttp://www.blogger.com/profile/08750246299111419881noreply@blogger.com0tag:blogger.com,1999:blog-7118701728053659190.post-10898776382437162652015-03-10T07:00:00.000+11:002015-04-04T12:54:24.889+11:00Spring Pot Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkkx4ODULA3AHYmLqsacQj3ERFxd7toMJ5bmIXegfg-MloS6y-rICLTZZ58d7iDIp61WKG2j54Z15DfFWKkXDvet88nXzyGaJF1jeEql6zqGA8PaJGpJcXwO9M-Xa3_uVndSKxYJh4HTqg/s1600/SpringPotPie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="food painting of spring pot pie for the vegetarian cookbook by Fiona Morgan" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkkx4ODULA3AHYmLqsacQj3ERFxd7toMJ5bmIXegfg-MloS6y-rICLTZZ58d7iDIp61WKG2j54Z15DfFWKkXDvet88nXzyGaJF1jeEql6zqGA8PaJGpJcXwO9M-Xa3_uVndSKxYJh4HTqg/s1600/SpringPotPie.jpg" height="320" title="food painting of spring pot pie for the vegetarian cookbook by Fiona Morgan" width="320" /></a><a href="https://www.blogger.com/blogger.g?blogID=7118701728053659190" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=7118701728053659190" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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Versatile. Leisurely. Hearty. Thrifty.<br />
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***</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<h3>
Food painting artwork</h3>
30 x 30cm oil on canvas. Inspired by the flatness of poster art and the childlike fun of the artwork of Australia's much loved Michael Leunig. I like the idea of the eating paddock to plate, or in this case, garden to pie. Look how fresh this Spring pie is. The plants are still growing!!</div>
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***</div>
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<h3>
The meatless meals recipe - Spring Pot Pie</h3>
It's not as much work as it seems! Don't be put off by the long recipe. This is really a straightforward pot pie where the actual vegetable filling can be flexible. Most of the flavour is in the stock which then makes a thick filling sauce and a pea sauce for topping. This is one of those recipes good for using up all sorts of odds and ends from the garden or left over in the fridge.<br />
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For 4 individual pot pies when served with mash<br />
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<h4>
Stock</h4>
6 peppercorns<br />
4 bay leaves<br />
8-10 large fresh sage leaves, finely chopped (about 2 teaspoons) Dried sage is far stronger than fresh so use far far less if substituting<br />
2" fresh rosemary<br />
1 clove garlic, crushed<br />
1 teaspoon salt<br />
Liquid volume should total 1L:<br />
1 tablespoon / 20ml olive oil<br />
1 tablespoon / 20ml lemon juice<br />
1 tablespoon / 20ml white wine vinegar<br />
1 cup dry white wine<br />
690ml water <br />
<br />
<h4>
Pie Filling</h4>
1 small-medium parsnip<br />
2 cups finely shredded silverbeet or cabbage<br />
1 leek or medium-large onion, chopped or sliced<br />
240g cooked beans<br />
1 small turnip or swede, chopped<br />
1 1/2 medium carrots, sliced or diced<br />
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<h4>
Thick Stock Sauce</h4>
1 cup stock liquid (after cooking)<br />
1 tablespoon cornflour<br />
<br />
<h4>
Pea Sauce</h4>
2 cups peas<br />
2 tablespoons fresh mint<br />
2 tablespoons fresh parsley<br />
2/3 cup / 180ml stock liquid (after cooking)<br />
<br />
<br />
500g shortcrust or puff pastry for pie lining and lid<br />
<br />
<br />
Put stock ingredients in a pot with a lid on.<br />
Simmer gently for 15 minutes.<br />
Add pie filling ingredients to the pot.<br />
Simmer gently for another 15 minutes. Keep the lid on.<br />
Test that veg are done and keep simmering if necessary.<br />
Grease pie dishes with olive oil.<br />
Line with pastry.<br />
Strain pie filling ingredients. KEEP THE STOCK LIQUID. Remove bay leaves and rosemary stalk.<br />
Fill pies.<br />
Using 1 cup of stock liquid, make a thick stock sauce by whisking in 1 tablespoon of cornflour to thicken. <br />
Pour equal amounts of the thick stock sauce into each pie.<br />
Put pastry lids on the pies.<br />
Bake in the oven for 30 minutes at 180c to cook the pastry.<br />
Make the pea sauce by putting cooked peas, mint, parsley and stock into a blender and whizzing until smooth.<br />
<br />
Serve pot pies with pea sauce and mashed potato.</div>
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<div style="font-family: Georgia,'Times New Roman',serif;">
<div>
+++ </div>
<div>
<h3>
More vegetarian cookbook goodies</h3>
</div>
<div>
Need help with cooking conversions? Download this handy dandy pdf of <a href="http://www.wherefishsing.com/stuff/MeasureConvertCook.pdf">cooking conversion charts</a> for every cooking measuring system I could find. It should make your life easier.</div>
<div>
<br /></div>
<div>
Where are the rest of the <a href="http://www.wherefishsing.com/cookbook" target="_blank">vegetarian dinner recipes</a>? They're all in the <a href="http://www.wherefishsing.com/cookbook" target="_blank">Table of Contents</a>. </div>
<div>
+++</div>
</div>
<i></i><div class="blogger-post-footer"><p></p><p>*** </p><p>If you like what I do, tell someone you know! </p><p>If you like a painting, they are all for sale - contact me or peruse the <a href="http://www.wherefishsing/officialartstore">Official Art Store</a>. </p><p>All the
recipes are available for free at <a href="www.wherefishsing.com/cookbook">www.wherefishsing.com/cookbook</a> </p></div>Fi - WhereFishSing.comhttp://www.blogger.com/profile/08750246299111419881noreply@blogger.com0tag:blogger.com,1999:blog-7118701728053659190.post-13972329203024787472015-03-07T15:32:00.000+11:002015-03-07T15:32:00.377+11:00French Toast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCAGCRNQBtMCXMfK9Kb7eqpYJGo2kZwKFWIyskjX9nHB4ROdeFSn-xCYQM_6OwYcXByxjqppCTOQ0AgJTnTcYQnC0szw-WnE09bhO_bwpzLgRnJVSs-2X_bfeBWjCJhUwaKjcO0aWLDB0D/s1600/FrenchToast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="food painting of french toast for the vegetarian cookbook by Fiona Morgan" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCAGCRNQBtMCXMfK9Kb7eqpYJGo2kZwKFWIyskjX9nHB4ROdeFSn-xCYQM_6OwYcXByxjqppCTOQ0AgJTnTcYQnC0szw-WnE09bhO_bwpzLgRnJVSs-2X_bfeBWjCJhUwaKjcO0aWLDB0D/s1600/FrenchToast.jpg" height="320" title="Meatless meals food painting of french toast by Fiona Morgan" width="320" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;">Quick. Thrifty. Satisfying. Easy.</span><br />
<br />
<div style="font-family: Georgia,'Times New Roman',serif;">
</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
***</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<h3>
Food painting artwork</h3>
30 x 30cm oil on canvas. Another painting inspired both by a wandering through the artwork (not the cartoons) of Australia's much loved Michael Leunig, and the repeated suggestion from a friend to give other-handed drawing a go.</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<br />
***</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<h3>
The meatless meals recipe - French Toast</h3>
Once upon a time, it may have been when I was first introduced to the heaven that is French Toast, I cooked this up for breakfast, oh, every morning for at least a week. Or two. Or more? I can attest that even for a skinny someone with a crazy metabolism, this such a breakfast regime will put weight on you. <br />
Moderation is key. Not too often. Not too much.<br />
Unfortunately.<br />
<br />
2 slices bread<br />
1 egg<br />
2 tablespoons milk<br />
1 teaspoon butter<br />
honey or similar to top<br />
<br />
In a flat bottomed container (large enough to lie a slice of bread flat), beat the egg and milk together to blend thoroughly. <br />
Heat the frypan up and melt the butter. <br />
When the pan is quite hot, quickly dip each slice of bread in the egg/milk mix long enough to thoroughly coat each side. There should be just enough mix for two slices of bread.<br />
Fry immediately in the pan until golden and a little crispy (it will still be soft but should not be soggy).</div>
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Top with honey or maple syrup to serve.</div>
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<br />
Tickles 1 tummy.</div>
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<div style="font-family: Georgia,'Times New Roman',serif;">
<div>
+++ </div>
<div>
<h3>
More vegetarian cookbook goodies</h3>
</div>
<div>
Need help with cooking conversions? Download this handy dandy pdf of <a href="http://www.wherefishsing.com/stuff/MeasureConvertCook.pdf">cooking conversion charts</a> for every cooking measuring system I could find. It should make your life easier.</div>
<div>
<br /></div>
<div>
Where are the rest of the <a href="http://www.wherefishsing.com/cookbook" target="_blank">vegetarian dinner recipes</a>? They're all in the <a href="http://www.wherefishsing.com/cookbook" target="_blank">Table of Contents</a>. </div>
<div>
+++</div>
</div>
<i></i><div class="blogger-post-footer"><p></p><p>*** </p><p>If you like what I do, tell someone you know! </p><p>If you like a painting, they are all for sale - contact me or peruse the <a href="http://www.wherefishsing/officialartstore">Official Art Store</a>. </p><p>All the
recipes are available for free at <a href="www.wherefishsing.com/cookbook">www.wherefishsing.com/cookbook</a> </p></div>Fi - WhereFishSing.comhttp://www.blogger.com/profile/08750246299111419881noreply@blogger.com0tag:blogger.com,1999:blog-7118701728053659190.post-76678049757150755312015-03-01T16:16:00.000+11:002015-03-01T16:16:00.045+11:00Super Easy Goldilocks Mac and Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0T1DiJ-HshERLA24sf_XT-1gCqLoiU0nfL-nnuh6EdFnUz0V9yIrZn4Q5skufc6cXI6scLmnyNXAEZozhsWj9z0wyFOg2UG3Q5sGxLVYFHpbvKDjeGtXy-SXk9FASGLT2xiXs7kcyGmSx/s1600/MacCheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="food painting of mac and cheese for the vegetarian cookbook by Fiona Morgan" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0T1DiJ-HshERLA24sf_XT-1gCqLoiU0nfL-nnuh6EdFnUz0V9yIrZn4Q5skufc6cXI6scLmnyNXAEZozhsWj9z0wyFOg2UG3Q5sGxLVYFHpbvKDjeGtXy-SXk9FASGLT2xiXs7kcyGmSx/s1600/MacCheese.jpg" height="320" title="Meatless meals food painting of mac and cheese by Fiona Morgan" width="320" /></a></div>
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Cheesy. Easy. Homely. Quick. <br />
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***</div>
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<h3>
Food painting artwork</h3>
30 x 30cm oil on canvas. A nod to the fairy tale of Goldilocks and the three bears and the bowl of 'just right'.<br />
<br /></div>
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***</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<h3>
The meatless meals recipe - Super Easy Goldilocks Mac and Cheese</h3>
Once upon a time I used to make a roux to thicken the cheese sauce of my mac and cheese. Now, I am not fond of unnecessary steps or waiting about for my food and so at some point I tried 'cheating' using a judicious amount of cornflour to thicken the sauce. It's much quicker and no, I could not tell the difference.</div>
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<br />After trialling many many variations, this is my version of 'just right' mac and cheese. The thickness of the sauce is 'just right'. The cheesiness is 'just right'. The amount of sauce for the quantity of pasta is 'just right'. And it's quick, which is just right for me. <br /><br /><br />200g uncooked pasta (macaroni!)<br />1 1/2 teaspoons butter<br />1 cup milk<br />1 1/4 cups grated tasty cheese (88g) For extra cheesyness, use 1 1/2 cups cheese (105g) but I think this is a bit strong<br />1 tablespoon cornflour<br />salt and pepper to taste<br /><br /><br />Cook pasta, drain and set aside.<br />Melt butter in a pan on low-medium heat.<br />Add most of the milk to the butter. Reserve some for mixing with the cornflour later.<br />Add cheese to the pot as well. Mix.<br />In a cup or small bowl, blend or whisk the cornflour and reserved milk.<br />When most of the cheese has melted, add the cornflour mix to the pot and whisk until thickened.<br />Take off the heat, add drained pasta into the cheese sauce and mix well.<br /><br />Serve. Salt and pepper to taste.<br /><br />The sauce takes 5 minutes to make. Mac and Cheese takes 5 minutes to eat.</div>
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<div style="font-family: Georgia,'Times New Roman',serif;">
For 2 </div>
<br />
<div style="font-family: Georgia,'Times New Roman',serif;">
<div>
+++ </div>
<div>
<h3>
More vegetarian cookbook goodies</h3>
</div>
<div>
Need help with cooking conversions? Download this handy dandy pdf of <a href="http://www.wherefishsing.com/stuff/MeasureConvertCook.pdf">cooking conversion charts</a> for every cooking measuring system I could find. It should make your life easier.</div>
<div>
<br /></div>
<div>
Where are the rest of the <a href="http://www.wherefishsing.com/cookbook" target="_blank">vegetarian dinner recipes</a>? They're all in the <a href="http://www.wherefishsing.com/cookbook" target="_blank">Table of Contents</a>. </div>
<div>
+++</div>
</div>
<i></i><div class="blogger-post-footer"><p></p><p>*** </p><p>If you like what I do, tell someone you know! </p><p>If you like a painting, they are all for sale - contact me or peruse the <a href="http://www.wherefishsing/officialartstore">Official Art Store</a>. </p><p>All the
recipes are available for free at <a href="www.wherefishsing.com/cookbook">www.wherefishsing.com/cookbook</a> </p></div>Fi - WhereFishSing.comhttp://www.blogger.com/profile/08750246299111419881noreply@blogger.com1tag:blogger.com,1999:blog-7118701728053659190.post-73106404542372914762015-02-25T16:05:00.000+11:002015-02-25T16:05:08.603+11:00Pasta Primavera - Pasta with Spring Vegetables in Herb Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyaKK4THAECu0ZKIsbE_gtctKaXPsZ9umhSElDA0Oox2YgsfFJ1PUOYaCeHn2byz-AtPwPt2Mmuu127MPxXsrXEOIVoy157yTp-KItDRPTJWWSIVm-3TAP6Zc9nOePL0u-prN2xgi4S-Z9/s1600/PastaPrimavera.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="food painting of beetroot and bean salad for the vegetarian cookbook by Fiona Morgan" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyaKK4THAECu0ZKIsbE_gtctKaXPsZ9umhSElDA0Oox2YgsfFJ1PUOYaCeHn2byz-AtPwPt2Mmuu127MPxXsrXEOIVoy157yTp-KItDRPTJWWSIVm-3TAP6Zc9nOePL0u-prN2xgi4S-Z9/s1600/PastaPrimavera.jpg" height="320" title="Meatless meals food painting of beetroot and bean salad by Fiona Morgan" width="320" /></a></div>
<br /><div style="font-family: Georgia,'Times New Roman',serif;">
Fresh. Easy. Quick. Aromatic.<br />
<br /></div>
<div style="font-family: Georgia,'Times New Roman',serif;">
***</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<h3>
Food painting artwork</h3>
30 x 30cm oil on canvas. An early spring garden of fresh new plants, entangled with spaghetti.</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<br />
***</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<h3>
The meatless meals recipe - Pasta Primavera - Pasta with Spring Vegetables in Herb Sauce</h3>
The taste of early spring in a bowl in the time it takes to cook your favourite pasta shape.<br /><br /> </div>
<div style="font-family: Georgia,'Times New Roman',serif;">
pasta (papadelle is my favourite for this) for 2, about 200g<br />parmesan to taste<br />salt to taste<br />3 cups mixed spring veg, chopped into bite size pieces - recommended are:<br />peas, broadbeans, asparagus, broccoli, snap peas, snowpeas<br /><h4>
Herb sauce:</h4>
1 cup chopped fresh parsley (about 10g)<br />about 7g finely chopped fresh chives<br />1/2 cup whole mint leaves (about 4g)<br />at least 1/4 cup olive oil</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<br /><br />Cook pasta.<br />Pre cook mixed veg. Blanch, boil or steam as suits you. I find steaming the veg on top of the pasta or pouring the drained pasta water over the veg to blanch them both work well to save on washing up, water, energy and general effort!<br />Put the ingredients for the herb sauce in a blender and blend smooth.<br />To serve, pile pasta into bowls, then top with sauce then veges and parmesan and salt to taste. Be aware that mixing the pasta and sauce before transferring to the serving bowls leaves most of the sauce and flavour behind sticking to the pot or bowl in which they were mixed.</div>
<br />
For 2.<br />
<div style="font-family: Georgia,'Times New Roman',serif;">
<div>
+++ </div>
<div>
<h3>
More vegetarian cookbook goodies</h3>
</div>
<div>
Need help with cooking conversions? Download this handy dandy pdf of <a href="http://www.wherefishsing.com/stuff/MeasureConvertCook.pdf">cooking conversion charts</a> for every cooking measuring system I could find. It should make your life easier.</div>
<div>
<br /></div>
<div>
Where are the rest of the <a href="http://www.wherefishsing.com/cookbook" target="_blank">vegetarian dinner recipes</a>? They're all in the <a href="http://www.wherefishsing.com/cookbook" target="_blank">Table of Contents</a>. </div>
<div>
+++</div>
</div>
<i></i><div class="blogger-post-footer"><p></p><p>*** </p><p>If you like what I do, tell someone you know! </p><p>If you like a painting, they are all for sale - contact me or peruse the <a href="http://www.wherefishsing/officialartstore">Official Art Store</a>. </p><p>All the
recipes are available for free at <a href="www.wherefishsing.com/cookbook">www.wherefishsing.com/cookbook</a> </p></div>Fi - WhereFishSing.comhttp://www.blogger.com/profile/08750246299111419881noreply@blogger.com0tag:blogger.com,1999:blog-7118701728053659190.post-89128424025064487142012-07-30T12:26:00.001+10:002013-01-10T16:33:47.493+11:00Lemon Meringue Pie<div style="font-family: Georgia,"Times New Roman",serif;">
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Zesty. Rich. Satisfying. Leisurely.</div>
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***</div>
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<h3>
Food painting artwork</h3>
30 x 30cm oil on marine ply panel - no framing required. A surreal sight floating past on a summers day. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhldm5W6wzthoUH6AN997PnmLffZi78VCJuazz-A-0ctpYa2cTeEo7Cye2fhcWfXfLERQoo15B-idvhXoS1CkeUpK5IavvKF-X8FOhxDJFBx0shlKDJU9C_WCym5Kje-GQCacXYRs9-rjqz/s1600/lemonpie001jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="food painting for the vegetarian cookbook by artist Fiona Morgan" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhldm5W6wzthoUH6AN997PnmLffZi78VCJuazz-A-0ctpYa2cTeEo7Cye2fhcWfXfLERQoo15B-idvhXoS1CkeUpK5IavvKF-X8FOhxDJFBx0shlKDJU9C_WCym5Kje-GQCacXYRs9-rjqz/s320/lemonpie001jpg.jpg" title="Meatless meals food painting of lemon meringue pie by artist Fiona Morgan" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5p5_hYdoVEkeulQ957dwpOBaP_pDwjbGGkm3CxTx25M9aYYnGf4XWHHBVHvBEhCI7fRfbScToaa2poF4a7jjFqIhbJtadqI9WlFI9eQAGKl6TxnkFR2o1zr_vmrByq4f4nxhm4d2TlXGI/s1600/lemonpie002jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="food painting for the vegetarian cookbook by artist Fiona Morgan" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5p5_hYdoVEkeulQ957dwpOBaP_pDwjbGGkm3CxTx25M9aYYnGf4XWHHBVHvBEhCI7fRfbScToaa2poF4a7jjFqIhbJtadqI9WlFI9eQAGKl6TxnkFR2o1zr_vmrByq4f4nxhm4d2TlXGI/s320/lemonpie002jpg.jpg" title="Meatless meals food painting of lemon meringue pie by artist Fiona Morgan" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqginbitCQbHuumvqZS97EFXU4OpoNo8MKp-bLUgbXQwMfusREDBQ1ZbWcMJ8PSGuzMMEcoj2y1V6LIbSPe65Al1CiAYaIz-fAUmhP4XqbqQFlu4gZDHc9oGaNHGynFRVWTBYOezrvPP-5/s1600/lemonpie003jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="food painting for the vegetarian cookbook by artist Fiona Morgan" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqginbitCQbHuumvqZS97EFXU4OpoNo8MKp-bLUgbXQwMfusREDBQ1ZbWcMJ8PSGuzMMEcoj2y1V6LIbSPe65Al1CiAYaIz-fAUmhP4XqbqQFlu4gZDHc9oGaNHGynFRVWTBYOezrvPP-5/s320/lemonpie003jpg.jpg" title="Meatless meals food painting of lemon meringue pie by artist Fiona Morgan" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqLI5w71gi32nrku-OpmZl59gmh-saRB_JfneK8QpwUEK11fHXvqDveBPtshJYzAM9pe1CntcTC9bwQcA1dF1z2ZvMdfrFzkH6-M-ooBiIPoKw7g-WifNcGeKes78WBAqb7rCB44T9r5BA/s1600/lemonpie004jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="food painting for the vegetarian cookbook by artist Fiona Morgan" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqLI5w71gi32nrku-OpmZl59gmh-saRB_JfneK8QpwUEK11fHXvqDveBPtshJYzAM9pe1CntcTC9bwQcA1dF1z2ZvMdfrFzkH6-M-ooBiIPoKw7g-WifNcGeKes78WBAqb7rCB44T9r5BA/s320/lemonpie004jpg.jpg" title="Meatless meals food painting of lemon meringue pie by artist Fiona Morgan" width="320" /></a></div>
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<h3>
Original painting on your wall.</h3>
Find out what this painting would look like on your wall before buying. Email me a photo of your space and I'll Photoshop it into size and place to help you decide if it's right for you.<br />
<br />
Original artwork can be purchased in the <a href="http://www.wherefishsing.com/officialartstore" target="_blank">Official Art Store</a>. This particular piece is dry and available right now for $AU150. Email me (fi at wherefishsing dot com) to express your interest.</div>
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The recipe</h3>
Once upon a time I lived in a shared rented house with a friend whose recreation mostly consisted of drinking and whose friends were probably alcoholics. I was a student and seeing these guys drink a slab of beer each on the weekend and hearing about them getting their name engraved on the bar for some drinking feat or other was just normal. This particular house had a lemon tree in the backyard. One weekend, I'm telling the tale of how I had just chased some kid who was collecting lemons without asking, over the six foot fence and out of the yard. I would have said yes had he bothered with common courtesty and helped him gather them, but just hopping over the fence was outrageous to me. My friend becomes all fired up about the overload of lemons on the tree, and excitedly asks the little group of his drinking buddies and I, 'What do you do with loads of lemons?'. We all look at each other and say together, 'Tequila!'. Cue shocked expression and pure disappointment from our alcohol friendly questioner, 'Nooooo, LEMON MERIGUE PIE!!!!'.<br />
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LMP is one of those recipes that is far more susceptable than most to the experience and knack of the cook. Recipes are only ever guides or roadmaps due to variations in oven and stove temperatures, ambient temperatures, seasonality of the ingredients, the size and material of the cooking pot (and some might say which way the wind is blowing and what the cook ate for breakfast). Unfortunately this dish is renowned as a tricky one and for good reason. Your familiarity with your stove and oven will be tested and the more meringues you have whipped the better you will be at gauging when the foam is ready to cook. Rest assured, that no matter how many times you have to practice this to get it spot on, the tests that might look a little wonky will taste great.<br />
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1 pre-baked short crust pastry case of 9" diameter - the pastry needs to be cooked before the filling is added as there is not enough baking time or heat to cook it once the pie is assembled and in the oven.</div>
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4 tablespoons arrowroot / tapioca flour - use arrowroot instead of cornflour as it is stronger, has less taste and is transparent instead of cloudy.<br />
3/4 cup / 180ml water<br />
1/3 cup / 60g butter<br />
1 cup sugar or more to taste<br />
5 eggs, separated into yolks and whites - room temperature eggs are best as they whip up into meringue faster than cold ones. Also fresh eggs make a smaller but stable foam, while older ones (more than 3-4 days) make a large unstable foam. Take your pick.<br />
3 medium sized lemons - you need all the zest and juice. Handy hint - zest first!<br />
10 tablespoons castor sugar for the meringue - use castor sugar as it is a small sized grain and dissolves quickly into the meringue. Less sugar can be used but the meringue will be correspondingly less stable.<br />
2 1/2 teaspoons cornflour or arrowroot - a tiny bit of this in the meringue traps moisture and reduces beading.<br />
rounded 1/4 teaspoon cream of tartar - this strengthens the meringue foam and reduces the amount of shrinking.<br />
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Pre-bake (bake blind) your pastry case and leave it in the baking tin.<br />
Get/leave the oven on so it will be at 190C /325F when the pie is assembled.<br />
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For the lemon filling: <br />
In a pot, blend the arrowroot and water.<br />
Add the cup of sugar, egg YOLKS only, and the lemon zest and juice and mix together. A small whisk is really handy for this. Make sure the the yolks are well mixed in before the next step or you end up with eggy threads throughout the lemon filling (harmless but odd).<br />
Then put the butter in the pot and begin heating. Once you start heating this mix do not pause or stop or it will not set. Stir frequently.<br />
As soon as most of the sugar has dissolved, taste and add more sugar to this mix if you prefer it sweeter. I like this quite tart as the meringue is quite sweet. <br />
Now, heat, stirring constantly, until the mixture boils. Again, a small whisk is ideal for the stirring.<br />
Turn the heat down to medium and keep stirring while the mix cooks for one minute. It should become impossibly thick.<br />
Take it off the heat and let it cool slightly for a few minutes, then pour the mix into the pre-baked pastry case.<br />
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To make the meringue topping:<br />
Combine the castor sugar, cornflour/arrowroot and cream of tartar. <br />
In a scrupulously clean bowl (no oil or fats allowed or your egg whites just won't whip up into fluffy heaven), beat the egg whites into a coarse foam.<br />
Once you start whipping the whites, do not pause or stop.<br />
Now begin adding the sugar mix, one tablespoon at a time. Don't start with the sugar in with the whites or the whipping time will be doubled. <br />
Cautiously add the sugar because if it's added too quickly it won't dissolve. A tablespoon at a time, whip until mostly dissolved, then add more. Rubbing the meringue between two fingers will tell you how much the sugar has dissolved. You can feel the grains.<br />
Finally, whip the egg whites until they are stiff. You know they are stiff when you can make little mountains (peaks) and they stay standing up with no flopping over of their tips. Or when an upsidedown spoonful stays on the spoon. Or when tracks spooned through the meringue stay put indefinately. If the meringue starts to lose it's gloss while you are whipping, stop! That is the sign of over whipping. <br />
When the meringue is ready - pile it on top of the hot lemon mix in the pastry case. The heat of the filling helps cook the meringue from the bottom and a properly cooked meringue does not weep and form a pool of liquid on top of the lemon filling leading to the meringue sliding off the lemon.<br />
Also make sure the filling is entirely covered and the pastry meets the meringue all the way round to make a complete seal. This helps to stop the meringue shrinking.<br />
Bake immediately to set the meringue at 190C for 25 minutes or until the meringue on top has browned lightly. A long baking at a low temperature means the meringue will hold up better, though all meringue will shrink a bit.<br />
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Resist eating instantly - LET THE PIE COOL FOR AT LEAST THREE HOURS, PREFERABLY FOUR, BEFORE CUTTING INTO IT OR ALL YOU WILL GET IS RUNAWAY LEMON SLUDGE. I know from sad experience.<br />
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Makes enough for you to be decadent with 5-7 friends.</div>
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<h3>
More vegetarian cookbook goodies</h3>
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Need help with cooking conversions? Download this handy dandy pdf of <a href="http://www.wherefishsing.com/stuff/MeasureConvertCook.pdf">cooking conversion charts</a> for every cooking measuring system I could find. It should make your life easier.</div>
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Where are the rest of the <a href="http://spacesbetweenthegaps.wherefishsing.com/2005/03/vegetarian-cookbook-table-of-contents.html#TOC">vegetarian dinner recipes</a>? They're all in the <a href="http://spacesbetweenthegaps.wherefishsing.com/2005/03/vegetarian-cookbook-table-of-contents.html#TOC">Table of Contents</a>. </div>
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<div class="blogger-post-footer"><p></p><p>*** </p><p>If you like what I do, tell someone you know! </p><p>If you like a painting, they are all for sale - contact me or peruse the <a href="http://www.wherefishsing/officialartstore">Official Art Store</a>. </p><p>All the
recipes are available for free at <a href="www.wherefishsing.com/cookbook">www.wherefishsing.com/cookbook</a> </p></div>Fi - WhereFishSing.comhttp://www.blogger.com/profile/08750246299111419881noreply@blogger.com0tag:blogger.com,1999:blog-7118701728053659190.post-91813138816023144442012-04-06T12:40:00.001+10:002013-01-11T16:18:38.991+11:00Stuffed Spaghetti Squash (Vegetable Spaghetti)<div style="font-family: Georgia,'Times New Roman',serif;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTHiMyu4lIE1sXe8TvGyNZCzS_j8Xnni9UmNHQlnZyrxHdizRiqdAKYd-9blgN-vwBwOoJco-CBt6E-WQDCmiztlqud48wb_SCu31fzce5_4RBpEi-bpnuj3Y17htuR-EDdJAgyGHINJIY/s1600/Meatless-Meals_Stuffed-Spaghetti-Squash.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 50em;"><img alt="food painting of stuffed spaghetti squash for the vegetarian cookbook by Australian artist Fiona Morgan" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTHiMyu4lIE1sXe8TvGyNZCzS_j8Xnni9UmNHQlnZyrxHdizRiqdAKYd-9blgN-vwBwOoJco-CBt6E-WQDCmiztlqud48wb_SCu31fzce5_4RBpEi-bpnuj3Y17htuR-EDdJAgyGHINJIY/s400/Meatless-Meals_Stuffed-Spaghetti-Squash.jpg" title="Meatless meals food painting of stuffed spaghetti squash by Australian artist Fiona Morgan" width="362" /></a></div>
Unusual. Easy. Light. Leisurely.<br />
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<h3>
Food painting artwork </h3>
30 x 30cm oil on linen. The spaghetti squash is, to me, a cartoon of a vegetable. It always makes me giggle. It's an amusing absurdity, a cheeky poke at serious food. In Japan it's name translates as golden thread melon, which is a supurb description. Here the golden thread melon has cheekily unspurled itself in squiggles all over this painting.</div>
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Original artwork can be purchased in the <a href="http://www.wherefishsing.com/officialartstore" target="_blank">Official Art Store</a>. This particular piece is currently drying and will be available shortly for $AU150. You are welcome to arrange to come and look at paintings, just contact me. </div>
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<h3>
The meatless meals recipe</h3>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5bZgBUoHWxyqvRDGtLZV5Bjy-SfI4Q-H0rIbqypgs7iM-ezE8qEhgU1JjIf9nolNv-_3U1xSlSx66NtGNyrxZlbut3oqLlN2OwoH97_2kVb3JmxJSg5ZvO7h7jyui1xboIzU67A-vbwbS/s1600/spaghetti-squash.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Spaghetti squash" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5bZgBUoHWxyqvRDGtLZV5Bjy-SfI4Q-H0rIbqypgs7iM-ezE8qEhgU1JjIf9nolNv-_3U1xSlSx66NtGNyrxZlbut3oqLlN2OwoH97_2kVb3JmxJSg5ZvO7h7jyui1xboIzU67A-vbwbS/s320/spaghetti-squash.jpg" title="Spaghetti squash" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A small example of a spaghetti squash or vegetable spaghetti. They are usually around 20cm or 8" long.</td></tr>
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Vegetable spaghetti was big in the 1970's. If you've never cooked it before, the flesh falls apart into spaghetti strands as it comes out of the shell with no coaxing needed at all. It can just be boiled and served as a gluten free or paleo diet spaghetti, but.... well, it doesn't have a strong flavour and boiling it doesn't do it any real favours. Like tofu, it soaks up the taste (and juices) of whatever it's cooked with, so I prefer tomato juice and spices over water. Stuffing the spaghetti squash makes use of this tendency. Serving it with plenty of sauce would work too. This particular stuffing is Lebanese inspired, mild and fresh, with a satisfying 'every mouthful is different' blend of rough chopped ingredients.</div>
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By the way, if you can grow pumpkins, you can grow vegetable spaghetti. Same family, same vigorous and prolific tendencies. Just save the seed from one before you cook it.</div>
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one spaghetti squash approximately 20cm long and 12cm in diameter</div>
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dash of oil </div>
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To make the filling:<br />
2 tablespoons olive oil<br />
1/4 large onion, minced or sliced fine<br />
200g tomato, finely diced<br />
1 3/4 cups cooked lentils<br />
2 tablespoons crushed nuts<br />
1/2 teaspoon treacle or honey<br />
1/4 teaspoon cinnamon powder<br />
1/2 teaspoon allspice powder<br />
salt and pepper to taste<br />
2 teaspoons finely chopped fresh dill<br />
2 tablespoons chopped fresh parsley<br />
2 tablespoons chopped fresh mint<br />
optional squeeze of lemon juice </div>
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Cut the ends off the spaghetti squash, then cut it in half, down the middle of it's longest side.</div>
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Scoop out the seeds.</div>
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Place both halves face down on an oiled oven tray and bake at 190C / 375F for 40 minutes.</div>
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To make the filling, soften the onion in a frypan with a little oil.</div>
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Then also soften the tomato in with the onion. </div>
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When these are done, put the lentils, nuts, honey, cinnamon, allspice, salt and pepper in a large mixing bowl with the softened onion and tomato. </div>
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After 40 minutes of baking, remove the spaghetti squash from the oven, scrape all the flesh out into a large mixing bowl, making sure to keep the shell intact.</div>
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Mix the vegetable spaghetti and the stuffing together.</div>
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Put this mix back into the shells of the spaghetti squash.</div>
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Continue baking at the same temperature for another 20 minutes.</div>
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Top with dill, parsley and mint before serving (and a squeeze of lemon juice if you please).</div>
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This will make a meal for 4 with the addition of a salad or roast potatoes or similar side dish. It looks like a lot of food but it's quite light and not quite enough to be filling on it's own.</div>
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+++ </div>
<div>
<h3>
More vegetarian cookbook goodies</h3>
</div>
<div>
Need help with cooking conversions? Download this handy dandy pdf of <a href="http://www.wherefishsing.com/stuff/MeasureConvertCook.pdf">cooking conversion charts</a> for every cooking measuring system I could find. It should make your life easier.</div>
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<div>
Where are the rest of the <a href="http://www.wherefishsing.com/cookbook" target="_blank">vegetarian dinner recipes</a>? They're all in the <a href="http://www.wherefishsing.com/cookbook" target="_blank">Table of Contents</a>. +++</div>
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<i></i><div class="blogger-post-footer"><p></p><p>*** </p><p>If you like what I do, tell someone you know! </p><p>If you like a painting, they are all for sale - contact me or peruse the <a href="http://www.wherefishsing/officialartstore">Official Art Store</a>. </p><p>All the
recipes are available for free at <a href="www.wherefishsing.com/cookbook">www.wherefishsing.com/cookbook</a> </p></div>Fi - WhereFishSing.comhttp://www.blogger.com/profile/08750246299111419881noreply@blogger.com0tag:blogger.com,1999:blog-7118701728053659190.post-32711843228666870402012-04-03T16:48:00.001+10:002013-01-10T20:22:01.488+11:00Ginger Tea<div style="font-family: Georgia,"Times New Roman",serif;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAw1idEcVdEikhK6rP_u4EgyWLzkSdSpFNKS_55qBt8F9cQq9cJHtGaNwhZwrbRHqHdOBDzxKeZSaIiPZStodrXdiq1VziYh71GmpGdawk6uCRd1yWVNly1M1kz7DUU1qZ5Xn-guSxsiax/s1600/Meatless-Meals_Ginger-Tea.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 50em;"><img alt="food painting of ginger tea for the vegetarian cookbook by artist Fiona Morgan" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAw1idEcVdEikhK6rP_u4EgyWLzkSdSpFNKS_55qBt8F9cQq9cJHtGaNwhZwrbRHqHdOBDzxKeZSaIiPZStodrXdiq1VziYh71GmpGdawk6uCRd1yWVNly1M1kz7DUU1qZ5Xn-guSxsiax/s400/Meatless-Meals_Ginger-Tea.jpg" title="Meatless meals food painting of ginger tea by artist Fiona Morgan" width="362" /></a></div>
Warming. Aromatic. Robust. Easy.</div>
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***</div>
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<h3>
Food painting artwork</h3>
30 x 30cm acrylic on <a href="http://www.stcuthbertsmill.com/">Saunders Waterford</a> 100% cotton archival paper. A design in the style of the heraldic crests (<a href="http://en.wikipedia.org/wiki/Kamon_%28crest%29" target="_blank">kamon</a>) of Japan. This is the strength, the shield, the warrior which protects against and wards off colds.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjejLn8Bz6UrYC5XPko4O4qD2wXraLdRq3kBvQmTvmeOkFBJ-BHdHJ3RBtxRviJwv579s8T1Ayi8MFvm6Rg9R0Goilv4MJC0jrcYb_PuqHu8k9o0uVyjLX3q7xbWTBRZsbzlAsVVDDU56xS/s1600/gtcu001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="food painting of ginger tea for the vegetarian cookbook by artist Fiona Morgan" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjejLn8Bz6UrYC5XPko4O4qD2wXraLdRq3kBvQmTvmeOkFBJ-BHdHJ3RBtxRviJwv579s8T1Ayi8MFvm6Rg9R0Goilv4MJC0jrcYb_PuqHu8k9o0uVyjLX3q7xbWTBRZsbzlAsVVDDU56xS/s320/gtcu001.jpg" title="Food painting of ginger tea by artist Fiona Morgan" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnS3KmU8dMUgDOmbIXi30JGM8Skxnr6Lw1fHjwRV_8dLfyI5ASUPCRrcnalN1uEY6cFGHQNMDMPFRzotiUyZuNtfLJe2v-2CR2fVMiIH2aYln2FdH3W2rLaJ_TzszAvl1hCPxBaDiFx28c/s1600/gtcu002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="food painting of ginger tea for the vegetarian cookbook by artist Fiona Morgan" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnS3KmU8dMUgDOmbIXi30JGM8Skxnr6Lw1fHjwRV_8dLfyI5ASUPCRrcnalN1uEY6cFGHQNMDMPFRzotiUyZuNtfLJe2v-2CR2fVMiIH2aYln2FdH3W2rLaJ_TzszAvl1hCPxBaDiFx28c/s320/gtcu002.jpg" title="Food painting of ginger tea by artist Fiona Morgan" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB8tMHbTB9UVG3MfoDwChEDIFzv4oG2iKEmEB7DyfXg6ukUuDkbrDFFg1L1pKaImXwzUfkLVh2O3pryV0vldEc09X6sZPaVWTqrHMt8D2sa7QxEJtf51BrjUr692J69Xnc1tgQhl1hZlEn/s1600/gtcu003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="food painting of ginger tea for the vegetarian cookbook by artist Fiona Morgan" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB8tMHbTB9UVG3MfoDwChEDIFzv4oG2iKEmEB7DyfXg6ukUuDkbrDFFg1L1pKaImXwzUfkLVh2O3pryV0vldEc09X6sZPaVWTqrHMt8D2sa7QxEJtf51BrjUr692J69Xnc1tgQhl1hZlEn/s320/gtcu003.jpg" title="Food painting of ginger tea by artist Fiona Morgan" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGlqI1khTmC54q1YboXYjMBqxafeYzCAPqQKir8FdEf1md-HFxSau2L7TDv25cJrtpRbCzKVAZrghyphenhyphen8AEh7hNdx3XuBNL3njnEC6ZgNcsS59Gs98PdB2iF8YR8mePAs3yCV7YitiP0_42J/s1600/gtcu004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="food painting of ginger tea for the vegetarian cookbook by artist Fiona Morgan" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGlqI1khTmC54q1YboXYjMBqxafeYzCAPqQKir8FdEf1md-HFxSau2L7TDv25cJrtpRbCzKVAZrghyphenhyphen8AEh7hNdx3XuBNL3njnEC6ZgNcsS59Gs98PdB2iF8YR8mePAs3yCV7YitiP0_42J/s320/gtcu004.jpg" title="Food painting of ginger tea by artist Fiona Morgan" width="320" /></a></div>
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<h3>
Original painting for you?</h3>
Did you know you can download images of the paintings for your own personal (not commercial) use? Computer wallpaper, Facebook profile picture, yes you can. <a href="http://www.flickr.com/photos/30176860@N08/">Find your favourite painting on Flickr</a>, go to actions, view all sizes, download the size you want to your device, set it as your wallpaper or profile. And tell your friends where it came from :)<br />
<br />
Original artwork can be purchased in the <a href="http://www.wherefishsing.com/officialartstore" target="_blank">Official Art Store</a>. This particular piece is currently drying and will be available for $AU150 shortly. To find out exactly when that is, get on the mailing list, yellow box top left.</div>
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***</div>
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<h3>
The meatless meals recipe</h3>
All throughout asia there exists ginger tea as a warming, cold fighting drink. It's so common and popular that you can buy boxes of little sachets of it, ready at the addition of boiling water. They are very convenient, and also so very, very sweet and usually somewhat lacking in the robustness of fresh ginger. Here's how to make the real thing. It's much, much better.</div>
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50g fresh ginger, sliced. It can be peeled or unpeeled. Peeled will minimise any scum formation. Unpeeled will have more biting gingery warmth. It's up to you. </div>
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3 tablespoons honey</div>
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5 cups water.</div>
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Put all the ingredients in a pot together and simmer gently for half an hour.<br />
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This makes 4 mugs of fresh ginger tea.<br />
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The ginger can be reused once. It will still have it's ginger flavour, but no 'kick'. It may also require less honey. 2 tablespoons instead of 3 usually does the trick.<br />
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+++ </div>
<div>
<h3>
More vegetarian cookbook goodies</h3>
</div>
<div>
Need help with cooking conversions? Download this handy dandy pdf of <a href="http://www.wherefishsing.com/stuff/MeasureConvertCook.pdf">cooking conversion charts</a> for every cooking measuring system I could find. It should make your life easier.</div>
<div>
<br /></div>
<div>
Where are the rest of the <a href="http://www.wherefishsing.com/cookbook" target="_blank">vegetarian dinner recipes</a>? They're all in the <a href="http://www.wherefishsing.com/cookbook" target="_blank">Table of Contents</a>. </div>
<div>
+++</div>
</div>
<div class="blogger-post-footer"><p></p><p>*** </p><p>If you like what I do, tell someone you know! </p><p>If you like a painting, they are all for sale - contact me or peruse the <a href="http://www.wherefishsing/officialartstore">Official Art Store</a>. </p><p>All the
recipes are available for free at <a href="www.wherefishsing.com/cookbook">www.wherefishsing.com/cookbook</a> </p></div>Fi - WhereFishSing.comhttp://www.blogger.com/profile/08750246299111419881noreply@blogger.com0tag:blogger.com,1999:blog-7118701728053659190.post-45129502899684177662012-03-23T09:34:00.006+11:002013-01-11T16:15:10.996+11:00Eggs In Piquant Sauce<div style="font-family: Georgia,'Times New Roman',serif;">
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Moreish. Satisfying. Easy. Unusual.</div>
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***</div>
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<h3>
Food painting artwork</h3>
30 x 30cm oil on linen. A dancing pattern of eggs, capsicum, tomato and peas, with plenty of painterly texture which you should be able to see in the close up photos below.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgM5FIfytK9lvY9sS2Cc13I9bwbIU9aLgBV_iTF1NoID99t6ty_FW4EDDdKorWcbSUSAeO7ekCfkWOz3TNvZXoSm1qdAoLFYErobcRS0fROY8KkzteJNhIMkxnb1yL-RD9cxRIq6j01qWh/s1600/egg006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="food painting of eggs in piquant sauce for the vegetarian cookbook by Fiona Morgan" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgM5FIfytK9lvY9sS2Cc13I9bwbIU9aLgBV_iTF1NoID99t6ty_FW4EDDdKorWcbSUSAeO7ekCfkWOz3TNvZXoSm1qdAoLFYErobcRS0fROY8KkzteJNhIMkxnb1yL-RD9cxRIq6j01qWh/s320/egg006.jpg" title="Meatless meals food painting of eggs in piquant sauce by Fiona Morgan" width="320" /></a></div>
<br />
Did you know you can download images of the paintings for your own personal (not commercial) use? Computer wallpaper, Facebook profile picture, yes you can. <a href="http://www.flickr.com/photos/30176860@N08/">Find your favourite painting on Flickr</a>, go to actions, view all sizes, download the size you want to your device, set it as your wallpaper or profile. And tell your friends where it came from :)<br />
<br />
Original artwork can be purchased in the <a href="http://www.wherefishsing.com/officialartstore" target="_blank">Official Art Store</a>. This particular piece is currently drying and will be available shortly for $150. To find out exactly when that is, get on the mailing list, yellow box top left.</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<br />
***</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<h3>
The meatless meals recipe</h3>
This meal is of Spanish origin, I believe. It's simple. It's tasty. And it celebrates eggs. I've been making this on and off for about 10 years, and every time I wonder why I left it so long since the last time. It's a subtle good one.<br />
<br />
<div style="font-family: Georgia,'Times New Roman',serif;">
8 boiled eggs, halved or sliced<br />
<div style="font-family: Georgia,'Times New Roman',serif;">
3 tablespoons oil or as needed </div>
</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
1 onion, chopped</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
2 capsicums, chopped</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
2 tablespoons plain flour<br />
600g tomatoes, chopped or pureed (about 6 tomatoes)<br />
1/2 cup wine </div>
<div style="font-family: Georgia,'Times New Roman',serif;">
1 cup peas or a similar veg in pea sized pieces<br />
4 pinches hot paprika </div>
<div style="font-family: Georgia,'Times New Roman',serif;">
2-3 cloves garlic, minced</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
2 tablespoons chopped parsley</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
salt and pepper to taste</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<br /></div>
<div style="font-family: Georgia,'Times New Roman',serif;">
Pre boil the eggs then cut them up. I find cooking the eggs in with the rice/potato/pasta to save time and washing up.</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
Saute the onion and capsicum in oil until the capsicum is completely soft. This may take half an hour.</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
Stirring, add the flour slowly and then any extra oil as needed to soak up all the flour.</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
Cook this paste until it looses it's floury smell and gains a golden colour.</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
Add the tomatoes, wine and peas. Then add the paprika.</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
Simmer gently for 15 minutes. Add extra wine or stock if more liquid is needed.</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
Then add the eggs, garlic and half the parsley.</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
Simmer for another 5 minutes.</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
Salt and pepper to taste.</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
Serve topped with the remaining parsley on top of rice, potato, pasta or cous cous.</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<br /></div>
For 4.</div>
<br />
<div style="font-family: Georgia,'Times New Roman',serif;">
<div>
+++ </div>
<div>
<h3>
More vegetarian cookbook goodies</h3>
</div>
<div>
Need help with cooking conversions? Download this handy dandy pdf of <a href="http://www.wherefishsing.com/stuff/MeasureConvertCook.pdf">cooking conversion charts</a> for every cooking measuring system I could find. It should make your life easier.</div>
<div>
<br /></div>
<div>
Where are the rest of the <a href="http://www.wherefishsing.com/cookbook" target="_blank">vegetarian dinner recipes</a>? They're all in the <a href="http://www.wherefishsing.com/cookbook" target="_blank">Table of Contents</a>. </div>
<div>
+++</div>
</div>
<i></i><div class="blogger-post-footer"><p></p><p>*** </p><p>If you like what I do, tell someone you know! </p><p>If you like a painting, they are all for sale - contact me or peruse the <a href="http://www.wherefishsing/officialartstore">Official Art Store</a>. </p><p>All the
recipes are available for free at <a href="www.wherefishsing.com/cookbook">www.wherefishsing.com/cookbook</a> </p></div>Fi - WhereFishSing.comhttp://www.blogger.com/profile/08750246299111419881noreply@blogger.com0tag:blogger.com,1999:blog-7118701728053659190.post-21884176750874253102012-03-20T14:49:00.001+11:002013-01-11T16:20:01.303+11:00Summer Essence - Coconut rice with herbs and greens<div style="font-family: Georgia,'Times New Roman',serif;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDBBHCI9FZWKtso8xPKxBy3TfokNk6ZyLtXj7ukxyR-kVjDzRMKMNofPIqV2_tu2HdhXcaAVdO_lITFlj1Vuh1cfv__EzryrBZgjgagsyCgQRQQgWmVj5ljSjqPpGSbtTC0hxto5wL5rQ9/s1600/Meatless-Meals_Summer-Essence.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 50em;"><img alt="food painting of summer essence for the vegetarian cookbook by Fiona Morgan" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDBBHCI9FZWKtso8xPKxBy3TfokNk6ZyLtXj7ukxyR-kVjDzRMKMNofPIqV2_tu2HdhXcaAVdO_lITFlj1Vuh1cfv__EzryrBZgjgagsyCgQRQQgWmVj5ljSjqPpGSbtTC0hxto5wL5rQ9/s400/Meatless-Meals_Summer-Essence.jpg" title="Meatless meals food painting of summer essence by Fiona Morgan" width="362" /></a></div>
Fresh. Versatile. Satisfying. Unusual.</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0SnTcFM0OCCyI87yWSrlmz7yMG574dcT5iKM1O5DQuWQkHfw40gmK7jeXoYh2FTVuW1-bal0Im_hBQgWd4JLx1XeRA6C-5QCjRdgx9MtpQVV_v1IhBvUjqk45_CuElY46MUXDhRJooQ8X/s1600/Meatless-Meals_Onion-Jam.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 50em;"></a></div>
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</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
***</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<h3>
Food painting artwork</h3>
30 x 30cm oil on panel. All the leaves and petals of summer together on a hazy warm and sunny day.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtDckyQWtm-C-hTZMHcZxCn6D5R6dn2lngARabpS8j7Zcw5P29aWsayksy663eZiQHsIvFti9ka52xRmteVh3SzHXjWQAhLOuSA5jwJUtqreJNaUQ6XUmiqyFk_ub6oaPxVHRCH7tP6ERK/s1600/cococu001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="food painting of summer essence for the vegetarian cookbook by Fiona Morgan" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtDckyQWtm-C-hTZMHcZxCn6D5R6dn2lngARabpS8j7Zcw5P29aWsayksy663eZiQHsIvFti9ka52xRmteVh3SzHXjWQAhLOuSA5jwJUtqreJNaUQ6XUmiqyFk_ub6oaPxVHRCH7tP6ERK/s320/cococu001.jpg" title="Meatless meals food painting of summer essence by Fiona Morgan" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ztN-aeVM6H20BoPk7iQFjGwm80ooFS8KMx2G6RbKwHisBPqmsd1l2lR5HipQ0RZmvp0fijR7Re6-COft_arevAAUMqu-SHsoNDvEqoXU2_4Vriapt8cyITaUNH7g9TExY2ZiqIA-R-73/s1600/cococu002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="food painting of summer essence for the vegetarian cookbook by Fiona Morgan" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ztN-aeVM6H20BoPk7iQFjGwm80ooFS8KMx2G6RbKwHisBPqmsd1l2lR5HipQ0RZmvp0fijR7Re6-COft_arevAAUMqu-SHsoNDvEqoXU2_4Vriapt8cyITaUNH7g9TExY2ZiqIA-R-73/s320/cococu002.jpg" title="Meatless meals food painting of summer essence by Fiona Morgan" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXjERCyF0pKhSkO2OuNcj6d6nam8lXWeOIzRELPENEMSTZsr2NxnTOiJvScPuHzcRxHUdgEgK7643O2ed_LYLOKzmPLuHydgnzJy5sS2I1vmY1RL_JaqubsHhrq7IqQY__MAoGD2vZ4UTw/s1600/cococu003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="food painting of summer essence for the vegetarian cookbook by Fiona Morgan" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXjERCyF0pKhSkO2OuNcj6d6nam8lXWeOIzRELPENEMSTZsr2NxnTOiJvScPuHzcRxHUdgEgK7643O2ed_LYLOKzmPLuHydgnzJy5sS2I1vmY1RL_JaqubsHhrq7IqQY__MAoGD2vZ4UTw/s320/cococu003.jpg" title="Meatless meals food painting of summer essence by Fiona Morgan" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFnjs85WdWkXjWZ83_NLbT0QmxVmKYRkgaDle9wVO0owATdMEF2s1tfSlxpLFMM-ZPgJKl2c4dDx23maK85VWXGfBZUcqrD8xAJIs0ohhNkqghgD_OzqFTnd0cEKD-_7gqEFahZYZbY1dI/s1600/cococu004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="food painting of summer essence for the vegetarian cookbook by Fiona Morgan" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFnjs85WdWkXjWZ83_NLbT0QmxVmKYRkgaDle9wVO0owATdMEF2s1tfSlxpLFMM-ZPgJKl2c4dDx23maK85VWXGfBZUcqrD8xAJIs0ohhNkqghgD_OzqFTnd0cEKD-_7gqEFahZYZbY1dI/s320/cococu004.jpg" title="Meatless meals food painting of summer essence by Fiona Morgan" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRZY0ZLXgOyCHSQzSeFZDQB5h9JyEI7MPEWqef0gvS2Tq5iK02_Xrc_pv5sp7yAjgevGD6bU3YBEbbwgyWJoRV713UzMD1QjrpbdZyKrqw0ieyAXraqeC-WXNcbGAC5VUePD4CobxlFW48/s1600/cococu005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="food painting of summer essence for the vegetarian cookbook by Fiona Morgan" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRZY0ZLXgOyCHSQzSeFZDQB5h9JyEI7MPEWqef0gvS2Tq5iK02_Xrc_pv5sp7yAjgevGD6bU3YBEbbwgyWJoRV713UzMD1QjrpbdZyKrqw0ieyAXraqeC-WXNcbGAC5VUePD4CobxlFW48/s320/cococu005.jpg" title="Meatless meals food painting of summer essence by Fiona Morgan" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGqt-cU5PWNlRo_hD_ojPS-rj6negfp9bHBd2_Ej921UKo3wGn1s7JZ6mpRbalvoxZhcV0tokUsa4iuIxCNAIDgaohhn9_Z-oGamE52fLV_5HMZX9cJKVPf5SifzwOrmWSWDPmwGIWsysX/s1600/cococu006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="food painting of summer essence for the vegetarian cookbook by Fiona Morgan" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGqt-cU5PWNlRo_hD_ojPS-rj6negfp9bHBd2_Ej921UKo3wGn1s7JZ6mpRbalvoxZhcV0tokUsa4iuIxCNAIDgaohhn9_Z-oGamE52fLV_5HMZX9cJKVPf5SifzwOrmWSWDPmwGIWsysX/s320/cococu006.jpg" title="Meatless meals food painting of summer essence by Fiona Morgan" width="320" /></a></div>
<br />
<br />
<br />
Did you know you can download images of the paintings for your own personal (not commercial) use? Computer wallpaper, Facebook profile picture, yes you can. <a href="http://www.flickr.com/photos/30176860@N08/">Find your favourite painting on Flickr</a>, go to actions, view all sizes, download the size you want to your device, set it as your wallpaper or profile. And tell your friends where it came from :)<br />
<br />
Original artwork can be purchased in the <a href="http://www.wherefishsing.com/officialartstore" target="_blank">Official Art Store</a>. This particular piece is currently drying and will be available shortly for $150. To find out exactly when that is, get on the mailing list, yellow box top left.</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<br />
***</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<h3>
The meatless meals recipe</h3>
This recipe was one of those wild experiments that I embarked upon one evening when we had guests. It has been raved about ever since, and it has taken quite some time to recreate to the same rave worthy high standard. The secret is the sheer amount of herbs. This dish is really only economic to make if you grow your own herbs or can buy in bulk. Those tinsey wincey little packets the supermarkets sell won't go very far at all here. The downside of making this is all the chopping and measuring. Enlist help with the chopping! Besides, it's fun to chatter over food preparation before eating together. The upside is that it's quite a flexible recipe. Really, you can top it with whatever summery veges you have to clean out the fridge or help empty the garden.<br />
<br />
<div style="font-family: Georgia,'Times New Roman',serif;">
<br /></div>
<div style="font-family: Georgia,'Times New Roman',serif;">
Coconut rice (SERVES 4):</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
1 cup coconut milk (not cream, it's too rich)</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
2 cups rice</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
3 cups water</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
1 teaspoon salt</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<br /></div>
<div style="font-family: Georgia,'Times New Roman',serif;">
Put all the coconut rice ingredients in a pot and cook at a slow simmer with a lid on until all liquid is absorbed. </div>
<div style="font-family: Georgia,'Times New Roman',serif;">
Then leave the rice to steam itself dry in the pot with the lid on.</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
Or put all the ingredients in a rice cooker and cook normally, leaving the rice on 'warm' until ready to serve.</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<br />
<br /></div>
<div style="font-family: Georgia,'Times New Roman',serif;">
Herbs (PER SERVE):<br />
<br />
3 tablespoons chopped coriander <br />
3 tablespoons chopped basil</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
2 tablespoons chopped mint </div>
<div style="font-family: Georgia,'Times New Roman',serif;">
</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
2 tablespoons chopped chives</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
2 teaspoons chopped dill</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
pinch sugar</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
juice of half a lime<br />
small handful of a peppery leafy green ie rocket, mizuna, nasturtium leaves </div>
<div style="font-family: Georgia,'Times New Roman',serif;">
optional herbs:<br />
1 tablespoon chopped parsley </div>
<div style="font-family: Georgia,'Times New Roman',serif;">
1 teaspoon oregano</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
1 teaspoon chopped sage</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<br /></div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<br /></div>
<div style="font-family: Georgia,'Times New Roman',serif;">
A selection of other toppings:</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
Edible flowers - nasturtium, borage, calendula, violet or others that you know of</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
Vegetables - raw and julienned or sliced fine; or cooked as you please - carrot, zucchini, capsicum, eggplant, cucumber, spinach, corn, beans</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
Scrambled egg, tempeh or (fried or marinated) tofu<br />
<br /></div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<br /></div>
<div style="font-family: Georgia,'Times New Roman',serif;">
When the coconut rice is cooked, all the herbs are chopped and the other toppings have been prepared, serve the rice into bowls, and mix in the herbs, sugar and lime juice.<br />
Add the peppery leafy green, then top with the other toppings selected.</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
Add a dash of soy sauce to taste if necessary.</div>
</div>
<br />
<div style="font-family: Georgia,'Times New Roman',serif;">
<div>
+++ </div>
<div>
<h3>
More vegetarian cookbook goodies</h3>
</div>
<div>
Need help with cooking conversions? Download this handy dandy pdf of <a href="http://www.wherefishsing.com/stuff/MeasureConvertCook.pdf">cooking conversion charts</a> for every cooking measuring system I could find. It should make your life easier.</div>
<div>
<br /></div>
<div>
Where are the rest of the <a href="http://www.wherefishsing.com/cookbook" target="_blank">vegetarian dinner recipes</a>? They're all in the <a href="http://www.wherefishsing.com/cookbook" target="_blank">Table of Contents</a>. </div>
<div>
+++</div>
</div>
<i></i><div class="blogger-post-footer"><p></p><p>*** </p><p>If you like what I do, tell someone you know! </p><p>If you like a painting, they are all for sale - contact me or peruse the <a href="http://www.wherefishsing/officialartstore">Official Art Store</a>. </p><p>All the
recipes are available for free at <a href="www.wherefishsing.com/cookbook">www.wherefishsing.com/cookbook</a> </p></div>Fi - WhereFishSing.comhttp://www.blogger.com/profile/08750246299111419881noreply@blogger.com0tag:blogger.com,1999:blog-7118701728053659190.post-29537798638622671112012-03-15T10:03:00.001+11:002013-01-11T16:12:00.878+11:00Caramelised Onion Jam<div style="font-family: Georgia,'Times New Roman',serif;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0SnTcFM0OCCyI87yWSrlmz7yMG574dcT5iKM1O5DQuWQkHfw40gmK7jeXoYh2FTVuW1-bal0Im_hBQgWd4JLx1XeRA6C-5QCjRdgx9MtpQVV_v1IhBvUjqk45_CuElY46MUXDhRJooQ8X/s1600/Meatless-Meals_Onion-Jam.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 50em;"><img alt="food painting for the vegetarian cookbook by Fiona Morgan" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0SnTcFM0OCCyI87yWSrlmz7yMG574dcT5iKM1O5DQuWQkHfw40gmK7jeXoYh2FTVuW1-bal0Im_hBQgWd4JLx1XeRA6C-5QCjRdgx9MtpQVV_v1IhBvUjqk45_CuElY46MUXDhRJooQ8X/s400/Meatless-Meals_Onion-Jam.jpg" title="Meatless meals food painting of caramelised onion jam by Australian artist Fiona Morgan" width="362" /></a></div>
Versatile. Thrifty. Leisurely. Unusual. </div>
<div style="font-family: Georgia,'Times New Roman',serif;">
</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
***</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<h3>
Food painting artwork</h3>
30 x 30cm oil on linen. You may know by now that I am quite a fan of rock art, petroglyphs and ancient Neolithic symbols. Onion jam, which starts out as a very large pile of rings of our ancient onion friend, seemed a perfect excuse to explore the ancient symbols of spirals and concentric rings.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbXfbD9Oak62UwXFTSdFWE0BCL_pj-DRVLZ9oSgoqrRpkz5XxQ3fVb96PbK2TZipKo1WUtXLqHgcup-qZmhv7LzwBqqn8a52k7F7Oioy2j1aXU1VZBUgV1cfM772B9mZ2dGelPI8qUoZo-/s1600/ojcu002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="food painting for the vegetarian cookbook by Fiona Morgan" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbXfbD9Oak62UwXFTSdFWE0BCL_pj-DRVLZ9oSgoqrRpkz5XxQ3fVb96PbK2TZipKo1WUtXLqHgcup-qZmhv7LzwBqqn8a52k7F7Oioy2j1aXU1VZBUgV1cfM772B9mZ2dGelPI8qUoZo-/s320/ojcu002.jpg" title="Meatless meals food painting of caramelised onion jam by Australian artist Fiona Morgan" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1NoWFkjAqtwoupTEgY2OEe62QNczEjh2OhQRcrIG1f_F-DCDj8SZ2FyHGs8sJ9hZLSOxBb9eoGKNP3EEFSnvdrqNWTZnwEQCtUtFrCSryaRkK4CO-V_mRMuXmBuTn9ITF-q3JPrpb8PyC/s1600/ojcu003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="food painting for the vegetarian cookbook by Fiona Morgan" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1NoWFkjAqtwoupTEgY2OEe62QNczEjh2OhQRcrIG1f_F-DCDj8SZ2FyHGs8sJ9hZLSOxBb9eoGKNP3EEFSnvdrqNWTZnwEQCtUtFrCSryaRkK4CO-V_mRMuXmBuTn9ITF-q3JPrpb8PyC/s320/ojcu003.jpg" title="Meatless meals food painting of caramelised onion jam by Australian artist Fiona Morgan" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOCH2IK31wgj0ABiOUnPZJ_Uf00YXia_JifzUro0Qf9lGVblhDyDqF-s8rbKHLsyQK8ozMjc2xhs1Gd-fJcdAP9gVwCP7gfcg6-bq0QPRGcfNW1EUbeAiVZoizo8n1E4qrf13D2qqj-CRu/s1600/ojcu004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="food painting for the vegetarian cookbook by Fiona Morgan" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOCH2IK31wgj0ABiOUnPZJ_Uf00YXia_JifzUro0Qf9lGVblhDyDqF-s8rbKHLsyQK8ozMjc2xhs1Gd-fJcdAP9gVwCP7gfcg6-bq0QPRGcfNW1EUbeAiVZoizo8n1E4qrf13D2qqj-CRu/s320/ojcu004.jpg" title="Meatless meals food painting of caramelised onion jam by Australian artist Fiona Morgan" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyzlx4utPxzcpmzwkggX6gCMcWVukLyfCNlbgpOi_ztwmtb2yAlb3wBzh-sEQ3wbD3eNXkLHH8pvwa7UiwjxXdfMcutAvVThgpl4sZlCVX0GOkLIAPuhfRDONSmTVPj8ti-oLSHguXHTi3/s1600/ojcu005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="food painting for the vegetarian cookbook by Fiona Morgan" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyzlx4utPxzcpmzwkggX6gCMcWVukLyfCNlbgpOi_ztwmtb2yAlb3wBzh-sEQ3wbD3eNXkLHH8pvwa7UiwjxXdfMcutAvVThgpl4sZlCVX0GOkLIAPuhfRDONSmTVPj8ti-oLSHguXHTi3/s320/ojcu005.jpg" title="Meatless meals food painting of caramelised onion jam by Australian artist Fiona Morgan" width="320" /></a></div>
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<br />
Did you know you can download images of the paintings for your own personal (not commercial) use? Computer wallpaper, Facebook profile picture, yes you can. <a href="http://www.flickr.com/photos/30176860@N08/">Find your favourite painting on Flickr</a>, go to actions, view all sizes, download the size you want to your device, set it as your wallpaper or profile. And tell your friends where it came from :)<br />
<br />
Original artwork can be purchased in the <a href="http://www.wherefishsing.com/officialartstore" target="_blank">Official Art Store</a>. This particular piece is currently drying and will be available shortly for $150. To find out exactly when that is, get on the mailing list, yellow box top left.</div>
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***</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<h3>
The meatless meals recipe</h3>
There are so many cooking notes to go with this. I made at least ten versions, testing out all sorts of variables. Where do I start?<br />
<br />
<i>Ok first, the onions</i>. It doesn't matter which colour you use. The long slow cooking is the real secret to this recipe. Red onions do give a fuller deeper rich colour, as you may expect, but the flavour is most affected by thoroughly caramelising whichever onions you use.<br />
<br />
<i>Sweetener</i>. Either white or brown sugar in the quantities given works well, but avoid honey as it's sweetness is too unpredictable. One version I did was sickly with just 1/4 cup of honey. That is not right. Honey is usually less sweet than sugar, but this is not reliable. <br />
<br />
<i>Vinegars</i>. Balsamic vinegar gives the most robust and flavoursome onion jam by far of all the variations I tried. If you prefer something milder, I recommend red wine which was easily the tastiest of the milder variations. Then there is white wine (untested), white wine vinegar (insipid), apple cider vinegar (really weak flavour with no depth), red wine vinegar (ok, a bit weak and lacking in flavour depth), malt vinegar (good - mild but acceptable), or sherry (really weak flavour with no depth). If you decide to use one of the weaker flavoured vinegars, cutting back the sugar a little seems to help them in the taste department.<br />
<br />
<i>Spices</i>. A clove or two of garlic, a couple of chillis, and olives are other spices that are sometimes added to onion jam. Whatever floats your boat. I didn't like any of these variations.</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
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<br />
1-4 tablespoons olive or canola oil, as required to prevent sticking<br />
550-580g onion slices - about 4 large onions of any colour (white, brown or red)<br />
1/4 cup white sugar or 3/4 cup brown sugar<br />
1/4 cup balsamic vinegar<br />
1 x 5cm stick cinnamon<br />
2-3 star anise, or a few big pinches of ground nutmeg if you detest anise flavour<br />
<br />
Cook the onions long and slow in a pan with enough oil to prevent them sticking. Stir frequently. Do not let them burn or crisp at any stage. Keep cooking. They need to be FULLY softened with absolutely no crunch whatsoever. If in doubt, keep cooking. I find this stage takes at least 20 minutes.</div>
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Then add in the sugar, vinegar and spices.</div>
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Keep cooking long and slow, stirring as needed, until the onions have fully caramelised into one dark sweet sticky mass. I find this takes about an hour.<br />
Again, if in doubt, keep on cooking. </div>
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<br />
Makes about 1 cup of onion jam. Keep in a container in the fridge. It improves with age :)<br />
<br />
Enjoy as an accompaniment to cheese or <a href="http://spacesbetweenthegaps.wherefishsing.com/2011/08/roast-tomatoes-capsicum-peppers.html" target="_blank">roast tomatoes</a> (OMG!). Use it wherever you might use chutney. It tends to pair very well with eggs, cheese and tomatoes, and in some instances, potatoes and pumpkin.</div>
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+++ </div>
<div>
<h3>
More vegetarian cookbook goodies</h3>
</div>
<div>
Need help with cooking conversions? Download this handy dandy pdf of <a href="http://www.wherefishsing.com/stuff/MeasureConvertCook.pdf">cooking conversion charts</a> for every cooking measuring system I could find. It should make your life easier.</div>
<div>
<br /></div>
<div>
Where are the rest of the <a href="http://www.wherefishsing.com/cookbook" target="_blank">vegetarian dinner recipes</a>? They're all in the <a href="http://www.wherefishsing.com/cookbook" target="_blank">Table of Contents</a>. </div>
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+++</div>
</div>
<i></i><div class="blogger-post-footer"><p></p><p>*** </p><p>If you like what I do, tell someone you know! </p><p>If you like a painting, they are all for sale - contact me or peruse the <a href="http://www.wherefishsing/officialartstore">Official Art Store</a>. </p><p>All the
recipes are available for free at <a href="www.wherefishsing.com/cookbook">www.wherefishsing.com/cookbook</a> </p></div>Fi - WhereFishSing.comhttp://www.blogger.com/profile/08750246299111419881noreply@blogger.com2tag:blogger.com,1999:blog-7118701728053659190.post-63474353065728193692012-03-07T16:51:00.008+11:002013-01-11T16:21:54.881+11:00Summer Veg Corn Chowder<div style="font-family: Georgia,'Times New Roman',serif;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6iXyKnhkYaqoLv6lk-QuPv3UlSB0nRlG1i91yK6HN2fHFI6qC_x35vnura-E9decAII2grkjIDtjizzmdAvRoDrHyPDqDZupQfUz4VYjbdUNvgGwCiV2lj2ajazYJYLJn92pHwGgIMBwE/s1600/Meatless-Meals_Corn-Chowder.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 50em;"><img alt="food painting for the vegetarian cookbook by Fiona Morgan" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6iXyKnhkYaqoLv6lk-QuPv3UlSB0nRlG1i91yK6HN2fHFI6qC_x35vnura-E9decAII2grkjIDtjizzmdAvRoDrHyPDqDZupQfUz4VYjbdUNvgGwCiV2lj2ajazYJYLJn92pHwGgIMBwE/s400/Meatless-Meals_Corn-Chowder.jpg" title="Meatless meals food painting of summer veg corn chowder by Fiona Morgan" width="362" /></a></div>
Chunky. Unusual. Creamy. Moreish.</div>
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***</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<h3>
Food painting artwork</h3>
30 x 30cm oil on linen. The idea of using corn cobs as stamps, similar to how I'd used apples as stamps in <a href="http://spacesbetweenthegaps.wherefishsing.com/2010/06/apple-and-barley-soup.html" target="_blank">Apple and Barley Soup</a>, did not go according to plan as the corn stamps were so indistinct. No matter, this didn't stop me creating the bright, bold and dreamy ode to corn in a once-was-seafood dish, that I'd had in mind.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_mVeZPQsSrAb2a5cxJmJ_AaCkT8Q8eVKB_YhfntjAlMEHw4OQfVP18XrfyFvAWfrdrZGh2TVb_CsVCsx8xrkMSqZICMFxDM5WE9xAsP4B_OYwO-Ay7MZFqFtAPDKUvcG_7ayKM3Hj323z/s1600/chowdercu002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="food painting for the vegetarian cookbook by Fiona Morgan" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_mVeZPQsSrAb2a5cxJmJ_AaCkT8Q8eVKB_YhfntjAlMEHw4OQfVP18XrfyFvAWfrdrZGh2TVb_CsVCsx8xrkMSqZICMFxDM5WE9xAsP4B_OYwO-Ay7MZFqFtAPDKUvcG_7ayKM3Hj323z/s320/chowdercu002.jpg" title="Meatless meals food painting of summer veg corn chowder by Fiona Morgan" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmWHiIIwak4iZIoab0jr8hlLmWnqiqGGEPAjaIDvTFQB32B7u-LhkLVJxGjd30IxWvJeG8WHysinYwf8Pda1SRlptkj-4-6EANHE0qz8qWOMMViHiPDNqJHpixHoGYJyOvbEWfWiMZKNd0/s1600/chowdercu003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="food painting for the vegetarian cookbook by Fiona Morgan" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmWHiIIwak4iZIoab0jr8hlLmWnqiqGGEPAjaIDvTFQB32B7u-LhkLVJxGjd30IxWvJeG8WHysinYwf8Pda1SRlptkj-4-6EANHE0qz8qWOMMViHiPDNqJHpixHoGYJyOvbEWfWiMZKNd0/s320/chowdercu003.jpg" title="Meatless meals food painting of summer veg corn chowder by Fiona Morgan" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCo8iSWuOrD9V7fYr-wVFPqtEF6ZQqDbUDLh70qzNkUUqj8eDtgFAXb0aI_TxQQ4nX_8l2YFB1QRK8SMKeSBHeQAZoWtLUy-MkkOeZBJO5IE3duH0IeVgk_0gE3vrzZ2wu44_BDey18E0u/s1600/chowdercu004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="food painting for the vegetarian cookbook by Fiona Morgan" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCo8iSWuOrD9V7fYr-wVFPqtEF6ZQqDbUDLh70qzNkUUqj8eDtgFAXb0aI_TxQQ4nX_8l2YFB1QRK8SMKeSBHeQAZoWtLUy-MkkOeZBJO5IE3duH0IeVgk_0gE3vrzZ2wu44_BDey18E0u/s320/chowdercu004.jpg" title="Meatless meals food painting of summer veg corn chowder by Fiona Morgan" width="320" /></a></div>
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<br />
<br />
<h3>
Original paintings for you.</h3>
Like the artwork? Tell a friend! And if you already have, THANK YOU.<br />
<br />
Original artwork can be purchased in the <a href="http://www.wherefishsing.com/officialartstore" target="_blank">Official Art Store</a>. This particular piece is currently drying and will be available shortly for $AU150. To find out exactly when that is, get on the mailing list, yellow box top left, or email me (fi at wherefishsing dot com) to express your interest.</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<br />
***</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<h3>
The meatless meals recipe</h3>
Chowder is a very American dish (from the New England area), surprisingly uncommon here in Australia. Luckily, there <strike>is</strike> was a terrific cafe not far from me, run by an American chef, called the Chowder House. Guess what they serve? So it was there that I was introduced to this versatile and satisfying meal in a bowl. After being so impressed with chowder, I voraciously read up on ingredients and variations and methods and got all experimental in the kitchen. Most chowders are seafood based, even the corn ones. Not this one, the synthesis of all that cerebral and experimental research. </div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<br />
2 tablespoons butter<br />
1/2 large onion, chopped <br />
2 tablespoons flour<br />
2 3/4 cups HOT stock <br />
kernals from 2 corn cobs (200-240g corn kernals)<br />
around 120g sweet potato or pumpkin cut into bite size chunks<br />
2 small capsicums, in small pieces or chunks<br />
1/2 large carrot, in small pieces or chunks<br />
around 300g potato, cut into bite size chunks<br />
3/4 teaspoon dried thyme<br />
2 pinches turmeric<br />
3 pinches white pepper<br />
1 cup milk<br />
1 1/2 teaspoons fresh finely chopped dill<br />
chilli, to taste <br />
<br />
Melt butter in a big pot.<br />
Cook the onion on low heat in the butter until softened and clear.<br />
Add flour and cook until the flour is brown, stirring frequently. This takes about 10 minutes. <br />
Gradually add the HOT stock, stirring to prevent lumps (using hot stock makes it MUCH easier to avoid lumps than using cold).<br />
Add in everything else except chilli. <br />
Put the lid on the pot to keep the liquid from evaporating. Cook at a simmer for at least 30 minutes until the potato is done. If this boils it will boil over - lid or no lid. Be careful.<br />
Add the chilli, take the lid off and cook for another 5 minutes.<br />
<br />
Makes a meal for 2.</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<div>
+++</div>
<div>
<h3>
More vegetarian cookbook goodies</h3>
</div>
<div>
Need help with cooking conversions? Download this handy dandy pdf of <a href="http://www.wherefishsing.com/stuff/MeasureConvertCook.pdf">cooking conversion charts</a> for every cooking measuring system I could find. It should make your life easier.</div>
<div>
<br /></div>
<div>
Where are the rest of the <a href="http://www.wherefishsing.com/cookbook" target="_blank">vegetarian dinner recipes</a>? They're all in the <a href="http://www.wherefishsing.com/cookbook" target="_blank">Table of Contents</a>. </div>
<div>
+++</div>
</div>
<div class="blogger-post-footer"><p></p><p>*** </p><p>If you like what I do, tell someone you know! </p><p>If you like a painting, they are all for sale - contact me or peruse the <a href="http://www.wherefishsing/officialartstore">Official Art Store</a>. </p><p>All the
recipes are available for free at <a href="www.wherefishsing.com/cookbook">www.wherefishsing.com/cookbook</a> </p></div>Fi - WhereFishSing.comhttp://www.blogger.com/profile/08750246299111419881noreply@blogger.com0tag:blogger.com,1999:blog-7118701728053659190.post-62342868332275061202012-03-03T11:35:00.002+11:002017-07-07T18:28:27.385+10:00Banana Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy_NG0KjbPbxa8pm8Hroyrh4oYGwdtmbw1LU6Vy1O-mEtf2_VhukFuGng3AgylVVwHvaDt3anrYavRCJ5DysZ1oCFCmPLLo84BRJ2vtBZKIkkdVFe4aWLYZSOAVRysm1qgaj_Gcl9ZZOrT/s1600/6947707631_714a73e542_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 30em;"><img alt="food painting for the vegetarian cookbook by Fiona Morgan" border="0" data-original-height="661" data-original-width="600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy_NG0KjbPbxa8pm8Hroyrh4oYGwdtmbw1LU6Vy1O-mEtf2_VhukFuGng3AgylVVwHvaDt3anrYavRCJ5DysZ1oCFCmPLLo84BRJ2vtBZKIkkdVFe4aWLYZSOAVRysm1qgaj_Gcl9ZZOrT/s640/6947707631_714a73e542_o.jpg" title="Meatless meals food painting of banana bread by Fiona Morgan" width="579" /></a></div>
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Homely. Fun. Thrifty. Satisfying.
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<div style="font-family: Georgia,'Times New Roman',serif;">
***</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<h1>
Food painting artwork</h1>
30 x 30cm oil on linen. A literal interpretation of 'banana bread' - a banana which turns into a loaf- which inevitably has a touch of the surreal. Painted in a pop art icon style reminiscent of the 1960's and similar in style to a previous painting, <a href="http://spacesbetweenthegaps.wherefishsing.com/2011/02/super-simple-winter-vege-burgers.html" target="_blank">Mushroom Burgers</a>.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRrAl97l6vCQwp3oTV-qdMMtviH5r1VybyZssHjyR0mIPjwnYHnoTdJV0HVD3QnQ8RvC2Weo_qFE5LvyolRvHbTTVT23DrGzZjkiIrlhxLueiLns0ZAssq3IlmPRayM0ylf7zx2kJ-nlGj/s1600/bbinsitu.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRrAl97l6vCQwp3oTV-qdMMtviH5r1VybyZssHjyR0mIPjwnYHnoTdJV0HVD3QnQ8RvC2Weo_qFE5LvyolRvHbTTVT23DrGzZjkiIrlhxLueiLns0ZAssq3IlmPRayM0ylf7zx2kJ-nlGj/s320/bbinsitu.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Interior photo by <a href="http://www.flickr.com/photos/suzettesuzette/4660076316/" target="_blank">suzettesuzette</a></span></td></tr>
</tbody></table>
<br />
<h1>
Original art on your wall.</h1>
Like this painting but having trouble picturing what this might look like on your wall? Email me a photo of <b>your</b> space and I'll Photoshop it into place (like I did with the picture above) so you can get an idea of it framed, hung and to scale. <br />
<br />
Original artwork can be purchased in the <a href="http://www.wherefishsing.com/officialartstore" target="_blank">Official Art Store</a>. This particular piece is currently drying and will be available shortly for $150. To find out exactly when that is, get on the mailing list, yellow box top left. Alternatively, email me to let me know you're interested (fi at wherefishsing dot com).</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<br />
***</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<h1>
The meatless meals recipe</h1>
After you're done with making smoothies, banana splits, <a href="http://spacesbetweenthegaps.wherefishsing.com/2011/07/instant-icecream.html" target="_blank">instant icecream</a> and fruit salad, you could try this way of eating the cargo loads of summer bananas. As a bonus, it is easier to mash defrosted bananas than fresh ones, so you can just pop any older bananas in the freezer and pull them out when you're ready to use them up.</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<br />
2 cups self raising flour</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
1/4 teaspoon bicarb soda (the banana is heavy, extra rising power is required)</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
1/2 teaspoon salt</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
3/4 cup sugar</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
3 eggs, beaten</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
1 cup mashed bananas (approximately 3 medium bananas) - frozen then defrosted is easiest</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
1/2 cup milk<br />
<br />
Thoroughly mix dry ingredients together.<br />
Gradually mix in the wet ingredients, one by one in the order given, into a well in the centre of the bowl.<br />
Pour into a VERY well greased (get into those corners and thoroughly coat the bottom) loaf tin (rectangular, approx 10 x 22cm).<br />
Bake at 220C for 10 minutes.<br />
Reduce oven to 180C and continue baking for at least 50 minutes and until a dry knife stabbed into the centre comes out moist but clean. <br />
Let it stand in the tin for 5-10 minutes before trying to turn it out. This greatly increases the likelihood of it coming out in one piece.<br />
Sit on a wire rack to cool.<br />
<br />
Serve slices as is, or lightly toasted and smothered with butter.<br />
<br />
Makes one banana loaf.<br />
<br />
<br /></div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<div>
+++ </div>
<div>
<h1>
More vegetarian cookbook goodies</h1>
</div>
<div>
Need help with cooking conversions? Download this handy dandy pdf of <a href="http://www.wherefishsing.com/stuff/MeasureConvertCook.pdf">cooking conversion charts</a> for every cooking measuring system I could find. It should make your life easier.</div>
<div>
<br /></div>
<div>
Where are the rest of the <a href="http://www.wherefishsing.com/cookbook" target="_blank">vegetarian dinner recipes</a>? They're all in the <a href="http://www.wherefishsing.com/cookbook" target="_blank">Table of Contents</a>. </div>
<div>
+++</div>
</div>
<div class="blogger-post-footer"><p></p><p>*** </p><p>If you like what I do, tell someone you know! </p><p>If you like a painting, they are all for sale - contact me or peruse the <a href="http://www.wherefishsing/officialartstore">Official Art Store</a>. </p><p>All the
recipes are available for free at <a href="www.wherefishsing.com/cookbook">www.wherefishsing.com/cookbook</a> </p></div>Fi - WhereFishSing.comhttp://www.blogger.com/profile/08750246299111419881noreply@blogger.com0tag:blogger.com,1999:blog-7118701728053659190.post-14706658203411678102012-03-01T18:13:00.003+11:002013-01-11T16:25:49.211+11:00Zucchini Linguini<div style="font-family: Georgia,'Times New Roman',serif;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://farm8.staticflickr.com/7062/6796478210_71b27b607b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 50em;"><img alt="food painting for the vegetarian cookbook by Fiona Morgan" border="0" height="320" src="http://farm8.staticflickr.com/7062/6796478210_71b27b607b.jpg" title="Meatless meals food painting of zucchini linguini by Fiona Morgan" width="290" /></a></div>
Zesty. Fresh. Hearty. Moreish.</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<br /></div>
<div style="font-family: Georgia,'Times New Roman',serif;">
***</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<h1>
Food painting artwork</h1>
30 x 30cm oil on linen. Celebrating the squiggliness of linguini and the zing and pop of fresh summer ingredients. An oodley botannical inspired ode.<br />
<br />
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7xVUrolOePCF53_fNKhyphenhyphenvQkJlEBCaIAosIA_c54S8KLhUosIi9VGDOMDYfeD70wY5duShGcfCTAPgK9G_nuHbTuUTeEfyfjRLOeQWmF3d_9piJrEexGvuDUxqL4pcwvreb8qVGU4wph6G/s1600/zucsitu.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7xVUrolOePCF53_fNKhyphenhyphenvQkJlEBCaIAosIA_c54S8KLhUosIi9VGDOMDYfeD70wY5duShGcfCTAPgK9G_nuHbTuUTeEfyfjRLOeQWmF3d_9piJrEexGvuDUxqL4pcwvreb8qVGU4wph6G/s320/zucsitu.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Interior photo by <a href="http://www.flickr.comphotosrogueinteriordesigns4841076960/" target="_blank">rogue-designs</a></span></td></tr>
</tbody></table>
<br />
<h1>
Original art for you. Yes, YOU!</h1>
<br />
Did you know you can download images of the paintings for your own personal (not commercial) use? Computer wallpaper, Facebook profile picture, yes you can. <a href="http://www.flickr.com/photos/30176860@N08/">Find your favourite painting on Flickr</a>, go to actions, view all sizes, download the size you want to your device, set it as your wallpaper or profile. And tell your friends where it came from :)<br />
<br />
<br />
Original artwork can be purchased in the <a href="http://www.wherefishsing.com/officialartstore" target="_blank">Official Art Store</a>. This particular piece is currently drying and will be available shortly for $AU150. To find out exactly when that is, get on the mailing list, yellow box top left. Or email me (fi at wherefishsing.com) to let me know you're interested.</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<br />
***</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<h1>
The meatless meals recipe</h1>
If you grow zucchinis you know that the biggest 'problem' with them is finding enough homes for the sheer quantity of zucchinis that appear. They are nothing if not prolific. And so summer can become a quest for ways to make use of all these zucchinis. I'm not going to add to the cornicopia of recipes out there for soups and baked goodies that manage to inventively squirral away filler zucchini. No, this one celebrates them and makes them a centrepiece, and uses them up promptly at the same time. </div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<br />
Per serve:<br />
<br />
100g pasta (linguini!)<br />
300g zucchini (about 1 large or 1 1/2 medium) cut into thin flexible fingers or matchsticks<br />
2 or more tablespoons olive oil<br />
1/4 teaspoon salt<br />
2 or more tablespoons water<br />
juice and zest of 1/4 of a large lemon<br />
1 teaspoon balsamic vinegar<br />
1 tablespoon finely chopped chives<br />
1 tablespoon finely chopped mint<br />
cracked black pepper to taste<br />
<br />
Fry zucchini fingers in 1 tablespoon of olive oil and all the salt.<br />
When appealingly browned (and probably beginning to stick) add water to ensure they are steamed all the way through. Keep cooking until all the water is gone to ensure the zucchini are lusciously soft. Add more water and keep cooking if necessary.<br />
Meanwhile, cook pasta and drain.<br />
Toss the pasta with the other tablespoon of olive oil to coat it well.<br />
Combine the pasta, cooked zucchini, chives and mint. Add the lemon juice, zest and balsamic and mix everything together well.<br />
Add pepper to taste.<br />
<br />
Remember, this amount is per person. </div>
<br />
<div style="font-family: Georgia,'Times New Roman',serif;">
<div>
+++ </div>
<div>
<h1>
More vegetarian cookbook goodies</h1>
</div>
<div>
Need help with cooking conversions? Download this handy dandy pdf of <a href="http://www.wherefishsing.com/stuff/MeasureConvertCook.pdf">cooking conversion charts</a> for every cooking measuring system I could find. It should make your life easier.</div>
<div>
<br /></div>
<div>
Where are the rest of the <a href="http://www.wherefishsing.com/cookbook" target="_blank">vegetarian dinner recipes</a>? They're all in the <a href="http://www.wherefishsing.com/cookbook" target="_blank">Table of Contents</a>. </div>
<div>
+++</div>
</div>
<div class="blogger-post-footer"><p></p><p>*** </p><p>If you like what I do, tell someone you know! </p><p>If you like a painting, they are all for sale - contact me or peruse the <a href="http://www.wherefishsing/officialartstore">Official Art Store</a>. </p><p>All the
recipes are available for free at <a href="www.wherefishsing.com/cookbook">www.wherefishsing.com/cookbook</a> </p></div>Fi - WhereFishSing.comhttp://www.blogger.com/profile/08750246299111419881noreply@blogger.com0tag:blogger.com,1999:blog-7118701728053659190.post-30963050395003660222011-11-02T14:24:00.001+11:002013-01-11T16:13:35.484+11:00Corn Patties or Fritters<div style="font-family: Georgia,'Times New Roman',serif;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://farm7.static.flickr.com/6053/6304991512_150625df9e_z.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 50em;"><img alt="food painting for the vegetarian cookbook by Fiona Morgan" border="0" height="320" src="http://farm7.static.flickr.com/6053/6304991512_150625df9e_z.jpg" title="Meatless meals food painting of corn patties by Fiona Morgan" width="320" /></a></div>
Chunky. Versatile. Homely. Easy. </div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<br /></div>
<div style="font-family: Georgia,'Times New Roman',serif;">
***</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<h1>
Food painting artwork</h1>
is 30 x 30cm acrylic with oil transfer drawing on <a href="http://www.stcuthbertsmill.com/">Saunders Waterford</a> 100% cotton archival paper. Exploring the decorative, flourish filled style of <a href="http://www.muchafoundation.org/MGalleries.aspx">Alfonse Mucha</a>, the much loved and celebrated artist of the Art Nouveau era. Many of his pictures make a show of long swirling hair, and repeated circular patterns. I could 'see' that the wispy tendrils of the sweetcorn husk and the circular corn kernals would fit right in to a wistful Mucha-like design.<br />
<br />
<br />
Did you know you can download images of the paintings for your own personal (not commercial) use? Computer wallpaper, Facebook profile picture, yes you can. <a href="http://www.flickr.com/photos/30176860@N08/">Find your favourite painting on Flickr</a>, go to actions, view all sizes, download the size you want to your device, set it as your wallpaper or profile. And tell your friends where it came from :)<br />
<br />
<br />
Original artwork can be purchased in the <a href="http://www.wherefishsing.com/officialartstore" target="_blank">Official Art Store</a>. This particular piece is currently drying and will be available shortly. To find out exactly when that is, get on the mailing list, yellow box top left.</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<br />
***</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<h1>
The meatless meals recipe</h1>
I have a bit more than tinkered with the family recipe I had for corn patties. Now there is much more corn flavour and the tinge of glue has been banished. These are light and fluffy and simple to make. I find they are awesome as a satisfying and light summer meal with <a href="http://spacesbetweenthegaps.wherefishsing.com/2011/08/roast-tomatoes-capsicum-peppers.html">roast tomatoes</a>, lettuce and onion jam (recipe coming soon) or salsa (recipe coming soon), or as part of a veggie breakfast fryup. They can be used as a vege burger too. Yes, they are versatile.<br />
<br />
<br />
1/2 cup plain flour<br />
1/4 teaspoon salt<br />
1 1/2 teaspoons bicarb soda (this makes the patties rise. Leave it out if you want corn doorstops. Add extra in if you like the taste of bleurgh.)<br />
2 eggs, beaten<br />
2 1/2 cups corn kernals (about 3 large cobs of corn)<br />
2 spring onions, chopped<br />
optional 1/2 medium red capsicum diced into pieces 1cm or smaller so they cook through<br />
butter for frying<br />
<br />
Mix flour, salt and bicarb.<br />
Add the eggs and mix until smooth.<br />
Add the corn, spring onion (and capsicum).<br />
Mix thoroughly. It will be quite thick and there will seem to be very little to hold it all together. That's ok.<br />
Fry in butter like pancakes on a medium to high heat. I find 2 dessertspoons makes a good sized pattie. This amount of mix makes 8-10 patties of this size. Try to only turn these once. Like pancakes, watch for the bubbles appearing on the surface before attempting to flip them as this turn can be a bit delicate. Be patient.<br />
<br />
Gobble down on 8-10 patties. I find 2 or 3 patties per person (depending on their starvation level) works well when served with salad and condiments as suggested above. So that means this serves 3-4 people.<br />
<br />
<br /></div>
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<div>
+++ </div>
<div>
<h1>
More vegetarian cookbook goodies</h1>
</div>
<div>
Need help with cooking conversions? Download this handy dandy pdf of <a href="http://www.wherefishsing.com/stuff/MeasureConvertCook.pdf">cooking conversion charts</a> for every cooking measuring system I could find. It should make your life easier.</div>
<div>
<br /></div>
<div>
Where are the rest of the <a href="http://www.wherefishsing.com/cookbook" target="_blank">vegetarian dinner recipes</a>? They're all in the <a href="http://www.wherefishsing.com/cookbook" target="_blank">Table of Contents</a>. </div>
<div>
+++</div>
</div>
<div class="blogger-post-footer"><p></p><p>*** </p><p>If you like what I do, tell someone you know! </p><p>If you like a painting, they are all for sale - contact me or peruse the <a href="http://www.wherefishsing/officialartstore">Official Art Store</a>. </p><p>All the
recipes are available for free at <a href="www.wherefishsing.com/cookbook">www.wherefishsing.com/cookbook</a> </p></div>Fi - WhereFishSing.comhttp://www.blogger.com/profile/08750246299111419881noreply@blogger.com0tag:blogger.com,1999:blog-7118701728053659190.post-69196653804210985812011-10-19T11:06:00.000+11:002013-01-10T20:24:05.570+11:00Gingerbread<div style="font-family: Georgia,"Times New Roman",serif;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://farm7.static.flickr.com/6169/6259196700_9f988bd7a8_z.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 50em;"><img alt="food painting for the vegetarian cookbook by Fiona Morgan" border="0" height="320" src="http://farm7.static.flickr.com/6169/6259196700_9f988bd7a8_z.jpg" title="Meatless meals food painting of gingerbread by Fiona Morgan" width="320" /></a></div>
Fun. Spiced. Homely. Robust.</div>
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<br /></div>
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***</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<h1>
Food painting artwork</h1>
30 x 30cm oil on linen. Ready to have some fun? Relive some happy childhood memories? Dump your diary in the bin, clear the kitchen table, sit down with a bunch of friends and have an innocent child-at-heart partytime. <br />
<br />
Remember - play with your food!<br />
<br />
<br />
Original artwork can be purchased in the <a href="http://www.wherefishsing.com/officialartstore" target="_blank">Official Art Store</a>. To be kept updated on available paintings, get on the mailing list, yellow box top left.</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br />
***</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<h1>
The meatless meals recipe</h1>
This quote from a recipe tester says it all, "makes commercial gingerbread look like sweet sludge". </div>
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<br /></div>
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This gingerbread has a real and robust flavour that you can actually taste. It's just as easy to make as any other gingerbread. The secret ingredient is glace ginger. </div>
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</div>
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<br />
1/2 cup golden syrup or similar<br />
1/4 cup raw sugar<br />
3 tablespoons butter<br />
1 tablespoon milk<br />
1 tablespoon ground ginger<br />
1 teaspoon ground cinnamon<br />
1 1/2 tablespoons finely chopped glace ginger (the secret ingredient)<br />
1/2 teaspoon bicarb soda<br />
pinch ofsalt<br />
2 cups plain flour<br />
several tablespoons water as needed<br />
<br />
Heat the golden syrup almost to the boil, then add sugar, butter and milk. Mix well until sugar is dissolved and butter melted then remove from the heat source.<br />
Mix the dry ingredients together, including the glace ginger.<br />
Slowly add dry to wet ingredients, mixing carefully to avoid lumps. A few tablespoons of water may be needed to make a dough that will hold together and can be handled easily.<br />
Roll out to 3/4 cm thick. Cut out fun shapes. Decorate with currants, sultanas and candied citrus peel if you want.<br />
Bake for 5-7 mins in 180C/350F oven.<br />
Eat straight away or cool on a wire rack if you can resist.<br />
<br />
Makes about a dozen 10cm tall gingerbread people.<br />
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<div>
+++ </div>
<div>
<h1>
More vegetarian cookbook goodies</h1>
</div>
<div>
Need help with cooking conversions? Download this handy dandy pdf of <a href="http://www.wherefishsing.com/stuff/MeasureConvertCook.pdf">cooking conversion charts</a> for every cooking measuring system I could find. It should make your life easier.</div>
<div>
<br /></div>
<div>
Where are the rest of the <a href="http://www.wherefishsing.com/cookbook" target="_blank">vegetarian dinner recipes</a>? They're all in the <a href="http://www.wherefishsing.com/cookbook" target="_blank">Table of Contents</a>. </div>
<div>
+++</div>
</div>
<div class="blogger-post-footer"><p></p><p>*** </p><p>If you like what I do, tell someone you know! </p><p>If you like a painting, they are all for sale - contact me or peruse the <a href="http://www.wherefishsing/officialartstore">Official Art Store</a>. </p><p>All the
recipes are available for free at <a href="www.wherefishsing.com/cookbook">www.wherefishsing.com/cookbook</a> </p></div>Fi - WhereFishSing.comhttp://www.blogger.com/profile/08750246299111419881noreply@blogger.com0tag:blogger.com,1999:blog-7118701728053659190.post-54500606109964545332011-10-04T11:30:00.001+11:002013-01-10T20:25:53.306+11:00Pea and Mint Soup with Zip<div style="font-family: Georgia,"Times New Roman",serif;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://farm7.static.flickr.com/6227/6209584492_ed7ac76538_z.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 50em;"><img alt="food painting for the vegetarian cookbook by Fiona Morgan" border="0" height="320" src="http://farm7.static.flickr.com/6227/6209584492_ed7ac76538_z.jpg" title="Meatless meals food painting of pea and mint soup by Fiona Morgan" width="320" /></a></div>
Chunky. Thrifty. Homely. Filling. </div>
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<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
***</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<h1>
Food painting artwork</h1>
30 x 30cm oil on board. England is known for it's dreary grey days. The greyest and foggiest of these days are called pea soupers, when the fog is so settled and thick that you can barely see a few feet in front of you. This painting is an interpretation of a 'pea souper', with a nod to the lovely misty and ethereal tree paintings of Melbourne's <a href="http://kathrynryan.blogspot.com/">Kathryn Ryan</a>.<br />
<br />
Original artwork for Autumn and Winter paintings can be purchased in the <a href="http://www.wherefishsing.com/officialartstore" target="_blank">Official Art Store</a>. To be kept updated on the availablity of Spring and Summer paintings, get on the mailing list, yellow box top left.</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br />
***</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<h1>
The meatless meals recipe</h1>
This recipe is an inspired conglomeration of several pea soups I have known and enjoyed. The first was a family recipe for your bog standard Pea and Ham soup. Very flavouful, somewhat missed once I stopped eating meat. The second was another family recipe for a Pea and Mint soup which was interesting for it's enormous use of mint, but not outstanding in itself. And finally there was the Ainsley Harriet cup-o-soup version of Shropshire Minted Pea Soup from when I was working in London. Drinkable in a cup-o-soup kind of a way, it caught my attention with it's unusual spice and tang. Unfortunately this was due to the inclusion of the world famous Worstershire Sauce which contains anchovies and I stopped drinking this once I realised. But then it was game on to create my own Pea soup which was flavourful like the Pea and Ham, super minty like the Pea and Mint, and tangy and spicy minus the anchovies like the Shropshire soup. Success below!<br />
<br />
<br />
1 onion, chopped<br />
1 tablespoon butter<br />
a few cracks of pepper and salt <br />
500g dried green split peas <br />
7 cups weak stock<br />
2-3 small bay leaves<br />
up to 1 teaspoon hot paprika<br />
1/4 - 1/2 cup balsamic vinegar<br />
2 cups roughly chopped fresh mint (this is about 36g of leaves or 4 cups unchopped) - err on the generous side<br />
<br />
Saute the onion in butter until soft with a little pepper and salt.<br />
Add stock, split peas, bay leaves, 1/4 cup balsamic vinegar, and two big pinches of hot paprika.<br />
Simmer gently with the lid on until the peas are completely broken down. This means at least for one hour, and preferably, for two hours.<br />
Taste test. Check for heat/spiciness and cautiously add more hot paprika to suit. It's heat will vary depending on it's age (less heat with age). Also check for tartness/tang. Depending on the balsamic vinegar and your tastes, you may want to add more to suit.<br />
Finally, stir in all the roughly chopped mint.<br />
<br />
<br />
Makes 4 rather hearty bowls.<br />
<br />
<br /></div>
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<div>
+++ </div>
<div>
<h1>
More vegetarian cookbook goodies</h1>
</div>
<div>
Need help with cooking conversions? Download this handy dandy pdf of <a href="http://www.wherefishsing.com/stuff/MeasureConvertCook.pdf">cooking conversion charts</a> for every cooking measuring system I could find. It should make your life easier.</div>
<div>
<br /></div>
<div>
Where are the rest of the <a href="http://www.wherefishsing.com/cookbook" target="_blank">vegetarian dinner recipes</a>? They're all in the <a href="http://www.wherefishsing.com/cookbook" target="_blank">Table of Contents</a>. </div>
<div>
+++</div>
</div>
<div class="blogger-post-footer"><p></p><p>*** </p><p>If you like what I do, tell someone you know! </p><p>If you like a painting, they are all for sale - contact me or peruse the <a href="http://www.wherefishsing/officialartstore">Official Art Store</a>. </p><p>All the
recipes are available for free at <a href="www.wherefishsing.com/cookbook">www.wherefishsing.com/cookbook</a> </p></div>Fi - WhereFishSing.comhttp://www.blogger.com/profile/08750246299111419881noreply@blogger.com0tag:blogger.com,1999:blog-7118701728053659190.post-34601151079723954672011-10-02T10:28:00.017+11:002013-01-11T16:05:25.203+11:00Velvety Cucumber Soup<div style="font-family: Georgia,'Times New Roman',serif;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://farm7.static.flickr.com/6171/6196922577_af69c4d93a_z.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 50em;"><img alt="food painting for the vegetarian cookbook by Fiona Morgan" border="0" height="320" src="http://farm7.static.flickr.com/6171/6196922577_af69c4d93a_z.jpg" title="Meatless meals food painting of velvety cucumber soup by Fiona Morgan" width="320" /></a></div>
Delicate. Easy. Quick. Creamy. </div>
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<br /></div>
<div style="font-family: Georgia,'Times New Roman',serif;">
***</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<h1>
Food painting artwork</h1>
30 x 30cm oil and graphite on linen. I have a soft spot for Victorian era or olde worlde looking botannical illustrations. Now this painting is not strictly in that vintage style as I've aimed to loosen it up a bit with watercolour inspired brushwork. The result is rightly a bit more modern, while harking back to an older era where cucumbers were routinely eaten as a sole sandwich filling, and held in much higher regard than they seem to be today.<br />
<br /></div>
<div style="font-family: Georgia,'Times New Roman',serif;">
Did you know that all the food painting artwork is available to own in the <a href="http://www.wherefishsing.com/officialartstore" target="_blank">Official Art Store</a>? If you want to get your mitts on the original, it is drying and awaiting it's professional photoshoot before being allowed in the shop. <br />
<br />
To be kept updated on available paintings, get on the mailing list, yellow box top left.</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<br />
***</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<h1>
The meatless meals recipe</h1>
<b></b></div>
<div style="font-family: Georgia,'Times New Roman',serif;">
It can be somewhat odd making soups in high summer, but sometimes that's exactly what you want to eat. Some people enjoy cold soups at this time of year. I don't enjoy cold soup at any time of year. I did, however, try this soup both cold and warm and I can say that it works either way. So if chilled soup is your thing then you can make this and put it in the fridge. If warm (not hot) soup is your preference, this is delightful. It also uses a good quantity of cucumber which I have discovered grows as prolifically as zucchini. Just so you know, not deseeding or peeling the cucumbers turns this into an entirely different and rather ordinary dish. I am generally not in favour of peeling and deseeding vegetables or of creating extra work in the kitchen. In this recipe it is essential. Peel, deseed then weigh your cucumber. It is absolutely worth it.</div>
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</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
1 Tbl olive oil</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
700g cucumber that has already been peeled and deseeded (about 1.4kg whole cucumber), sliced or grated</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
4 spring onions, chopped</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
1 tablespoon lemon juice</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
2 cups stock </div>
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</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
2 teaspoons fresh chopped dill</div>
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</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
2 avocados</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
1 teaspoon white wine vinegar </div>
<div style="font-family: Georgia,'Times New Roman',serif;">
black pepper to taste</div>
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</div>
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<br />
Soften the spring onion in oil.<br />
Add grated/sliced cucumber, lemon juice, stock and dill.<br />
Heat until the cucumber is warmed through and softened. It doesn't need to be 'cooked'.<br />
Add avocado and white wine vinegar and puree until velvety smooth.<br />
Serve and garnish with more dill.<br />
Add salt and pepper to taste. A generous amount of pepper works well.<br />
<br />
Serves 4.<br />
<br /></div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<div>
+++ </div>
<div>
<h1>
More vegetarian cookbook goodies</h1>
<b></b></div>
<div>
Need help with cooking conversions? Download this handy dandy pdf of <a href="http://www.wherefishsing.com/stuff/MeasureConvertCook.pdf">cooking conversion charts</a> for every cooking measuring system I could find. It should make your life easier.</div>
<div>
<br /></div>
<div>
Where are the rest of the <a href="http://www.wherefishsing.com/cookbook" target="_blank">vegetarian dinner recipes</a>? They're all in the <a href="http://www.wherefishsing.com/cookbook" target="_blank">Table of Contents</a>. </div>
<div>
+++</div>
</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<br /></div>
<div class="blogger-post-footer"><p></p><p>*** </p><p>If you like what I do, tell someone you know! </p><p>If you like a painting, they are all for sale - contact me or peruse the <a href="http://www.wherefishsing/officialartstore">Official Art Store</a>. </p><p>All the
recipes are available for free at <a href="www.wherefishsing.com/cookbook">www.wherefishsing.com/cookbook</a> </p></div>Fi - WhereFishSing.comhttp://www.blogger.com/profile/08750246299111419881noreply@blogger.com0tag:blogger.com,1999:blog-7118701728053659190.post-43660944733151069302011-09-30T09:08:00.003+10:002013-01-11T16:16:23.867+11:00Haloumi Summer Crown<div style="font-family: Georgia,'Times New Roman',serif;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://farm7.static.flickr.com/6177/6194602856_256c1d98a2_z.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 50em;"><img alt="food painting for the vegetarian cookbook by Fiona Morgan" border="0" height="320" src="http://farm7.static.flickr.com/6177/6194602856_256c1d98a2_z.jpg" title="Meatless meals food painting of haloumi summer crown by Fiona Morgan" width="320" /></a></div>
Easy. Fresh. Satisfying. Chunky.</div>
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<br /></div>
<div style="font-family: Georgia,'Times New Roman',serif;">
***</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<h1>
Food painting artwork</h1>
30 x 30cm oil on linen. Making use of the <a href="http://spacesbetweenthegaps.wherefishsing.com/2011/09/square-brush-square-touch-brushwork.html">square brush technique </a>I talked about in my previous post, a summery rendition of this jewel studded dish all plated up and ready to gormandise. The real meal is pretty much as colourful as the painting is.<br />
<br />
<br /></div>
<div style="font-family: Georgia,'Times New Roman',serif;">
Did you know that all the food painting artwork is available to own in the <a href="http://www.wherefishsing.com/officialartstore" target="_blank">Official Art Store</a>? If you want to get your mitts on the original, it is drying and awaiting it's professional photoshoot before being allowed in the shop. <br />
<br />
To be kept updated on available paintings, get on the mailing list, yellow box top left.</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<br />
***</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<h1>
The meatless meals recipe</h1>
</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
I enjoy the freshness of salads but often find them not filling enough. And so I have a tendency to tinker with them until they become full main meals. This is one of those tinkerings. One hot London evening (an oxymoron most of the time), I felt inspired to feast on the well known Italian tricolore or caprese salad of fresh tomato slices, fresh basil leaves and fresh mozzarella slices. Lacking those ingredients, and being hungry enough for a full meal, this is basically what I came up with. It's been refined over the years into a jewel studded crown of a summer meal.<br />
<br />
Big thanks to Mari and Catriona in helping me give this recipe an appropriate name!<br />
<br />
200-250g haloumi or paneer cheese, in slices about 1/2cm thick (both of these cheeses can be fried without melting out of shape)<br />
around 310g zucchini, in slices about 1/2cm thick (using a long diagonal works well)<br />
around 240g eggplant, in slices about 1/2cm thick<br />
1 clove garlic <br />
around 260g fresh tomato in slices about 1/2cm thick (about 3 medium tomatoes)<br />
plenty of butter for frying<br />
<br />
125g / 3/4 cup couscous<br />
zest of 1/2 lemon<br />
chopped parsley, about 25g<br />
1 cup / 250ml boiling water<br />
slosh of olive oil<br />
optional 'clean out the fridge' veg, diced really fine - 1/2 cup<br />
<br />
juice of 1/2 lemon<br />
<br />
If you are using haloumi for this dish do not salt anything as it is frying. I repeat -DO NOT ADD SALT- Haloumi is very salty itself and any extra salt will make your tongue weep. Paneer, on the other hand, is usually not salty at all, so taste it first and go for your life.<br />
<br />
Fry the zucchini slices in butter.<br />
Fry the eggplant slices in butter. Mince the garlic and add to the frying eggplant. Once you have a bit of browning on the eggplant add some water to the pan. This speeds up the cooking time significantly and ensures the cooked eggplant is lovely and soft.<br />
Fry the haloumi slices. It doesn't need much, just enough to be golden brown on the outside and heated through.<br />
Meanwhile, put the couscous, lemon zest, parsley, olive oil, optional minced veg and boiling water in a container with a lid, cover and leave for 10 minutes. Your couscous is now cooked!<br />
To serve, I like to make a ring (the crown!) around the outside of the plate with the zucchini, eggplant, haloumi and fresh tomato slices all alternating. Then I fill the middle with the couscous mix.<br />
A squeeze of lemon juice all over finishes this off.<br />
<br />
<br />
This makes a meal for two. Unless you are using a BBQ to fry the ingredients it's not really practical from a cooking space point of view to make this for more than two people.<br />
<br /></div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<div>
+++ </div>
<div>
<h1>
More vegetarian cookbook goodies</h1>
</div>
<div>
Need help with cooking conversions? Download this handy dandy pdf of <a href="http://www.wherefishsing.com/stuff/MeasureConvertCook.pdf">cooking conversion charts</a> for every cooking measuring system I could find. It should make your life easier.</div>
<div>
<br /></div>
<div>
Where are the rest of the <a href="http://www.wherefishsing.com/cookbook" target="_blank">vegetarian dinner recipes</a>? They're all in the <a href="http://www.wherefishsing.com/cookbook" target="_blank">Table of Contents</a>. +++</div>
</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<br /></div>
<div class="blogger-post-footer"><p></p><p>*** </p><p>If you like what I do, tell someone you know! </p><p>If you like a painting, they are all for sale - contact me or peruse the <a href="http://www.wherefishsing/officialartstore">Official Art Store</a>. </p><p>All the
recipes are available for free at <a href="www.wherefishsing.com/cookbook">www.wherefishsing.com/cookbook</a> </p></div>Fi - WhereFishSing.comhttp://www.blogger.com/profile/08750246299111419881noreply@blogger.com2tag:blogger.com,1999:blog-7118701728053659190.post-87618675405153034392011-09-13T10:41:00.003+10:002013-01-11T16:10:28.010+11:00Elderflower Cordial<div style="font-family: Georgia,'Times New Roman',serif;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://farm7.static.flickr.com/6171/6139583352_6f726ac208.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 50em;"><img alt="food painting for the vegetarian cookbook by Fiona Morgan" border="0" height="320" src="http://farm7.static.flickr.com/6171/6139583352_6f726ac208.jpg" title="Meatless meals food painting of elderflower cordial by Fiona Morgan" width="320" /></a></div>
Refreshing. Zesty. Delicate. Versatile.<br />
<br />
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***</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<h1>
Food painting artwork</h1>
30 x 30cm oil on linen. Elderflower cordial is the essence of summer sunshine, bottled. Can you feel the glimmers of elderflower sundrops cascading down?<br />
<br /></div>
<div style="font-family: Georgia,'Times New Roman',serif;">
Did you know that all the food painting artwork is available to own in the <a href="http://www.wherefishsing.com/officialartstore" target="_blank">Official Art Store</a>? If you want to get your mitts on the original, it is drying and awaiting it's professional photoshoot before being allowed in the shop. <br />
<br />
To be kept updated on available paintings, get on the mailing list, yellow box top left.</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
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***</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<h1>
The meatless meals recipe</h1>
<b></b></div>
Elderflower cordial is made from the flowers of the elder tree (sambucus nigra) in summer. Elderberry wine is made from the berries that grow from the flowers in autumn. This cordial / syrup / squash is wonderful as a mixer in simple cold summer drinks. It's simple to make and far far cheaper than buying a commercial version, if one is even available where you live. I struggle to find it in shops where I am, yet can think of at least three abundant elder trees within two minutes walk. So I make it myself. I first discovered this drink while living in Edinburgh. Just like summer there, the elderflowers don't stay around long enough.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 50em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://farm6.static.flickr.com/5262/5597794523_7783f659fd.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://farm6.static.flickr.com/5262/5597794523_7783f659fd.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by <a href="http://www.flickr.com/photos/scottzona/">scott.zona</a></td></tr>
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<b>30 heads of elderflowers</b> - the elder tree flowers at the beginning of summer for only a few weeks. That's early December in the southern hemisphere, and early June in the northern. The best time to pick the flowers is on a warm sunny day when the flowers are fully open and when the pollen is at it's height. I've also read that mornings are a better time for picking as by evening the flowers can smell like cat pee, but I haven't personally found this to be the case. It may depend on individual elder trees. At any rate, the flowers should smell heavenly when you pick them. If not, try a different time or different tree.</div>
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<b>1kg sugar</b>- yes this seems like a lot but I have tested using less and this amount was the clear flavour winner. Also sugar acts as a preservative, so a large amount means this should keep on the shelf.</div>
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<b>1L water</b></div>
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<b>2 lemons</b></div>
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<b>2 oranges</b> (I've read that limes can be used instead, but I haven't tested this.)</div>
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<b>55g citric acid</b> - here in Australia this is available in supermarkets in the baking section. I'm told in the UK it is available in chemists. If you get a strange look while purchasing it's because heroin users make use of citric acid, for exactly what I'm not sure. Rest assured that citric acid is a very normal ingredient in cordial making! I've read that tartaric acid can be used instead, according to personal preference, but I am yet to test this.</div>
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First clean and sterilize all the cooking implements. It's easy, all you need to do is give them a normal wash, then a quick wash in diluted bleach and finally a rinse under very hot or boiling water. This may be overkill for cordial, but as with all preserves, it's heartbreaking to go to the effort of cooking and bottling only to find three weeks later that everything is growing mould because you couldn't be bothered sterilizing an item. I needed to use a chopping knife, chopping board, grater / zester, giant pot and lid, stirring spoon, 1L bottle, funnel, sieve and fine mesh muslin.</div>
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To make the cordial, put the water and sugar in the pot and heat while stirring until the sugar has dissolved. Put the lid on the pan and leave it to cool to at least luke warm or cooler.</div>
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Stir in the citric acid.</div>
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Zest all the lemons and oranges and add the zest to the pot.</div>
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Then slice the lemons and oranges, discard the ends and add the whole slices to the pot.</div>
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Gently shake the elderflowers clean of debris and insects over a sink or bowl or bin and add the entire flower heads minus any leaves to the pot. Do not wash the flowers as you will lose all the lovely scented pollen.</div>
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Give the pot a good stir, cover with the lid and leave for 24 hours.</div>
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Next day, after giving your hands a thorough wash, firmly squeeze all the liquid from the elderflowers and then discard the flowers.</div>
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Gently squeeze about half the liquid from the fruits and then discard the fruits.</div>
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Decant your cordial into a sterilized bottle using fine muslin to catch any floaties. A funnel and sieve are very useful here.<br />
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This recipe makes one litre of cordial.</div>
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Enjoy immediately! Goes well with sparkling mineral water, or gin, as well as with plain water, of course. A refreshing and sophisticated taste, perfect for warm lazy days.<br />
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+++ </div>
<div>
<h1>
More vegetarian cookbook goodies</h1>
<b></b></div>
<div>
Need help with cooking conversions? Download this handy dandy pdf of <a href="http://www.wherefishsing.com/stuff/MeasureConvertCook.pdf">cooking conversion charts</a> for every cooking measuring system I could find. It should make your life easier.</div>
<div>
<br /></div>
<div>
Where are the rest of the <a href="http://www.wherefishsing.com/cookbook" target="_blank">vegetarian dinner recipes</a>? They're all in the <a href="http://www.wherefishsing.com/cookbook" target="_blank">Table of Contents</a>. </div>
<div>
+++</div>
</div>
</div>
<div class="blogger-post-footer"><p></p><p>*** </p><p>If you like what I do, tell someone you know! </p><p>If you like a painting, they are all for sale - contact me or peruse the <a href="http://www.wherefishsing/officialartstore">Official Art Store</a>. </p><p>All the
recipes are available for free at <a href="www.wherefishsing.com/cookbook">www.wherefishsing.com/cookbook</a> </p></div>Fi - WhereFishSing.comhttp://www.blogger.com/profile/08750246299111419881noreply@blogger.com0tag:blogger.com,1999:blog-7118701728053659190.post-88794670440558343892011-09-12T14:36:00.002+10:002013-01-11T16:02:25.326+11:00Celery Soup<div style="font-family: Georgia,'Times New Roman',serif;">
<a href="http://www.meatlessmonday.com/" target="_blank"><img src="http://www.meatlessmonday.com/images/photos/2010/04/meatless_monday_logo_250x134.gif" /></a><br />
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<a href="http://farm6.staticflickr.com/5120/7201659782_e49638bd5b_z.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 50em;"><img alt="food painting for the vegetarian cookbook by Fiona Morgan" border="0" height="320" src="http://farm6.staticflickr.com/5120/7201659782_e49638bd5b_z.jpg" title="Meatless meals food painting of celery soup by Fiona Morgan" width="290" /></a></div>
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Thrifty. Delicate. Homely. Quick.<br />
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***</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<h1>
Food painting artwork</h1>
30 x 30cm oil on linen. As this soup manages to be easy, delicate, robust and thrifty all at once, I went looking for inspiration on how to portray these qualities and tie celery into this somehow. And so I went all the way back to the textile designs of the 1950's when thrifty homemade soup was the only soup. I think I landed on a simple, bold yet delicate, retro composition based on celery that's just right.<br />
<br />
<br />
Like the painting? There's more in the <a href="http://www.wherefishsing.com/officialartstore" target="_blank">Official Art Store</a>? To be kept updated on available paintings, get on the mailing list, yellow box top left.</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<br />
***</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<h1>
The meatless meals recipe</h1>
<b></b></div>
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This soup manages to be both delicate and robust in flavour. Made up on the spot by my husband while we were away on holiday one summer and short on ingredients. It rocked and as usual we then had to reverse engineer and test test test how it was done. This is a lightweight soup for warm weather that won't leave you hot and bothered from slaving over the stove, or indegestibly full. </div>
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500g celery, about half a bunch, cleaned, chopped, no leaves</div>
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1/2 medium onion, chopped</div>
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1 medium potato about 150g, roughly chopped small</div>
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4 cups / 1L stock</div>
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1 cup milk</div>
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1 tablespoon butter</div>
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salt to taste</div>
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Saute the onion in butter until lightly golden.</div>
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Add celery and sweat (lid on folks!) until the celery is softened.</div>
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Add the stock and potato and simmer, lid off, for about 20 minutes or until all the ingredients are very soft. </div>
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Puree / blend.</div>
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Add milk and gently reheat.</div>
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Salt to taste.</div>
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Serves 4.<br />
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<div>
+++ </div>
<div>
<h1>
More vegetarian cookbook goodies</h1>
<b></b></div>
<div>
Need help with cooking conversions? Download this handy dandy pdf of <a href="http://www.wherefishsing.com/stuff/MeasureConvertCook.pdf">cooking conversion charts</a> for every cooking measuring system I could find. It should make your life easier.</div>
<div>
<br /></div>
<div>
Where are the rest of the <a href="http://www.wherefishsing.com/cookbook" target="_blank">vegetarian dinner recipes</a>? They're all in the <a href="http://www.wherefishsing.com/cookbook" target="_blank">Table of Contents</a>. </div>
<div>
+++</div>
</div>
</div>
</div>
<div class="blogger-post-footer"><p></p><p>*** </p><p>If you like what I do, tell someone you know! </p><p>If you like a painting, they are all for sale - contact me or peruse the <a href="http://www.wherefishsing/officialartstore">Official Art Store</a>. </p><p>All the
recipes are available for free at <a href="www.wherefishsing.com/cookbook">www.wherefishsing.com/cookbook</a> </p></div>Fi - WhereFishSing.comhttp://www.blogger.com/profile/08750246299111419881noreply@blogger.com0tag:blogger.com,1999:blog-7118701728053659190.post-61082361928816393162011-09-08T12:13:00.001+10:002013-01-11T16:03:55.879+11:00Chinese No-Chicken & Sweetcorn Soup<div style="font-family: Georgia,'Times New Roman',serif;">
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<a href="http://farm7.static.flickr.com/6198/6125977572_de767a9b9f.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 50em;"><img alt="food painting for the vegetarian cookbook by Fiona Morgan" border="0" height="320" src="http://farm7.static.flickr.com/6198/6125977572_de767a9b9f.jpg" title="Meatless meals food painting of sweetcorn soup by Fiona Morgan" width="320" /></a></div>
Light. Satisfying. Easy. Moreish.</div>
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***</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<h1>
Food painting artwork</h1>
30 x 30cm acrylic on <a href="http://www.stcuthbertsmill.com/">Saunders Waterford</a> 100% cotton archival paper.<br />
<br />
Another abstract exploration, this time it's my more usual fascination with combining colour, texture and pattern. This painting explores some of the transparent techniques of watercolour and is ruled by the essential corn kernals, the colours of the actual soup and the tendrilly patterns of the egg in the broth.<br />
<br />
Did you know that all the food painting artwork is available to own in the <a href="http://www.wherefishsing.com/officialartstore" target="_blank">Official Art Store</a>? If you want to get your mitts on the original, mailing list subscribers get first dibs on new artwork. Yellow box top left.</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<br />
***</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<h1>
The meatless meals recipe</h1>
<b></b></div>
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</div>
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A lifetime ago when I still ate meat, my super-favourite-must-have in every visit to a Chinese restaurant was Chinese Chicken and Sweetcorn soup (when I eventually discovered <a href="http://spacesbetweenthegaps.wherefishsing.com/2011/02/hot-and-sour-soup-meal.html">Hot and Sour soup</a> there was decision chaos but that's another story). Some dishes just hit the spot every time. Obviously in this lifetime that dish has been off my menu. I finally got around to figuring out how to make a vegetarian version that is the equal in tastebud satisfaction, no fowl tactics required. This is it.</div>
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At least 20g dried shiitake mushroom (don't trust what the weight on the packet says, measure it yourself. I've been caught out, and not quite enough of this ingredient makes for a washed out soup)</div>
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1.8L water</div>
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2 teaspoons salt</div>
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2 cups corn kernals (2-3 cobs of corn), either whole (good) or partly crushed/blended (great)</div>
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2 large pinches ground white pepper<br />
4 tablespoons dry or medium dry sherry<br />
1 tablespoon sesame oil<br />
2 tablespoons cornflour<br />
2 beaten eggs<br />
2 spring onions, chopped fine<br />
up to 1 tablespoon sugar to taste, depending on the sweetness of the corn<br />
<br />
Gently simmer together the water, dried shiitake mushroom, corn kernals and salt for at least 30 minutes. Be careful, if this is boiling it tends to boil over. <i>Simmer</i> gently.<br />
Add pepper, sherry and sesame oil. Bring back to a simmer.<br />
Mix the cornflour with just enough cold water to form a paste. Add this in a thin stream to the soup, stirring constantly. This will thicken the soup. If the cornflour is added slowly enough and the stirring is constant enough, lumps will be avoided.<br />
When the soup has thickened, remove from the heat.<br />
Stir in the beaten egg in a thin stream. It will cook instantly.<br />
Sprinkle with spring onion.<br />
Taste for sweetness. Sometimes the corn lacks sweetness if it is not at the height of it's season. If a pinch of sugar added to the pot improves/intensifies the taste, then cautiously add sugar until you are satisfied with the balance of flavour.<br />
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This makes enough soup for 4.<br />
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<div>
+++ </div>
<div>
<h1>
More vegetarian cookbook goodies</h1>
<b></b></div>
<div>
Need help with cooking conversions? Download this handy dandy pdf of <a href="http://www.wherefishsing.com/stuff/MeasureConvertCook.pdf">cooking conversion charts</a> for every cooking measuring system I could find. It should make your life easier.</div>
<div>
<br /></div>
<div>
Where are the rest of the <a href="http://www.wherefishsing.com/cookbook" target="_blank">vegetarian dinner recipes</a>? They're all in the <a href="http://www.wherefishsing.com/cookbook" target="_blank">Table of Contents</a>. </div>
<div>
+++</div>
</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<br />
<br /></div>
<div class="blogger-post-footer"><p></p><p>*** </p><p>If you like what I do, tell someone you know! </p><p>If you like a painting, they are all for sale - contact me or peruse the <a href="http://www.wherefishsing/officialartstore">Official Art Store</a>. </p><p>All the
recipes are available for free at <a href="www.wherefishsing.com/cookbook">www.wherefishsing.com/cookbook</a> </p></div>Fi - WhereFishSing.comhttp://www.blogger.com/profile/08750246299111419881noreply@blogger.com0tag:blogger.com,1999:blog-7118701728053659190.post-31342405606425501962011-09-05T13:05:00.003+10:002013-01-10T20:27:37.160+11:00Ministroni Soup<a href="http://www.meatlessmonday.com/" target="_blank"><img src="http://www.meatlessmonday.com/images/photos/2010/04/meatless_monday_logo_250x134.gif" /></a><br />
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Chunky. Satisfying. Homely. Thrifty.</div>
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***</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<h1>
Food painting artwork</h1>
30 x 30cm acrylic on <span class="body_subhead">Crescent Museum RagMat</span> board. This is museum quality board, 100% cotton, made to withstand time.<br />
<br />
Abstract Expressionism. A very sixties style of painting. The typical working method is to stand before the canvas and start and let the ideas bubble up from the subconscious while painting to make themselves known. It's not unusual for the artist to only figure out what they painted well after the piece is finished. This method has had a huge impact on many current artists. The paintings tend to be very abstract and are meant to invoke emotion in the viewer. That's my understanding anyway.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfyTdFnh8i2rVebRmH68fFI3fjvaagIW9P1bvfIBmmlt0Yz3B9r33tqGoItZvyLujUeLAskIWyR1mxSr4BtloX2k7Wz0GjOU1cA1viBwgS83jzg4xIa0gVUWpOTGiQcpEW29lc-iPuO1ft/s1600/IMG_0940.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfyTdFnh8i2rVebRmH68fFI3fjvaagIW9P1bvfIBmmlt0Yz3B9r33tqGoItZvyLujUeLAskIWyR1mxSr4BtloX2k7Wz0GjOU1cA1viBwgS83jzg4xIa0gVUWpOTGiQcpEW29lc-iPuO1ft/s200/IMG_0940.jpg" width="152" /></a></div>
I went about trying abstract expressionism, holding the idea of ministrone soup in my mind while aiming for the particular style of layered large shapes. I was particularly taken by this image by Pamela Scott, available <a href="http://elephantandmonkey.co.uk/collectible-details.asp?productid=130">here</a>. It was exactly what I wanted to achieve - a balance of large abstract colour shapes with a retro sensibility.<br />
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I have to admit that it was a hundred times harder than it looked. If you like the ministrone soup painting, snap it up, it's a true one off. I won't be working in this style again in a hurry. </div>
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***</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<h1>
The meatless meals recipe</h1>
<b></b><br />
This ministrone is the genuine article. Though I'm sure there are as many variations on ministrone as there are Italian cooks. This version was originally from the Italian mother of a friend from the distant past. I'm sure I've put my own twist on it in the intervening years, but I honestly don't remember what was original and what adjustments I may have made. I've cooked this so many times over the years so it's sure to have evolved. My suspicion is that the lambrusca instead of any red wine is my personal twist.<br />
<br />
1 cup cooked or 1/3 cup dried cannellini beans<br />
1 cup fresh or 1/3 cup dried whole green peas<br />
7 cups stock<br />
2 medium carrots, sliced<br />
1 stick celery, sliced<br />
1 largish onion, chopped<br />
8 tomatoes rough chopped or around 600g tomatoe puree<br />
optional 1/2 cup of any leafy green roughly chopped<br />
optional 1/2 chilli, finely chopped<br />
1/2 teaspoon dried basil<br />
1/2 teaspoon dried oregano<br />
1/2 cup uncooked macaroni<br />
optional and highly recommended 1 cup sweetish red wine (something like lambrusca is fabulous)<br />
<br />
Warning. You will need a big pot.<br />
For dried beans and peas, soak them overnight in the stock and then simmer for 1-2 hours with the celery, carrot and onion until the beans and peas are soft.<br />
For cooked beans and fresh peas, just simmer these together with the stock, celery, carrot and onion for 40 minutes.<br />
Then add the tomato, leafy greens, basil, oregano and chilli. Cook for 10 minutes.<br />
Add the macaroni (and frozen peas here if you are cheating) and cook until the pasta is tender.<br />
Add the red wine and heat through.<br />
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Serve with big chunks of crusty bread.<br />
Feeds at least 6.<br />
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<div>
+++ </div>
<div>
<h1>
More vegetarian cookbook goodies</h1>
<b></b></div>
<div>
Need help with cooking conversions? Download this handy dandy pdf of <a href="http://www.wherefishsing.com/stuff/MeasureConvertCook.pdf">cooking conversion charts</a> for every cooking measuring system I could find. It should make your life easier.</div>
<div>
<br /></div>
<div>
Where are the rest of the <a href="http://www.wherefishsing.com/cookbook" target="_blank">vegetarian dinner recipes</a>? They're all in the <a href="http://www.wherefishsing.com/cookbook" target="_blank">Table of Contents</a>. </div>
<div>
+++</div>
</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div class="blogger-post-footer"><p></p><p>*** </p><p>If you like what I do, tell someone you know! </p><p>If you like a painting, they are all for sale - contact me or peruse the <a href="http://www.wherefishsing/officialartstore">Official Art Store</a>. </p><p>All the
recipes are available for free at <a href="www.wherefishsing.com/cookbook">www.wherefishsing.com/cookbook</a> </p></div>Fi - WhereFishSing.comhttp://www.blogger.com/profile/08750246299111419881noreply@blogger.com0tag:blogger.com,1999:blog-7118701728053659190.post-30455530276172987872011-09-01T07:39:00.155+10:002013-01-10T20:08:11.663+11:00Buddah's Delight<div class="separator" style="clear: both; text-align: center;">
<a href="http://farm7.static.flickr.com/6069/6079082147_b2ee66276e.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 50em;"><img alt="food painting for the vegetarian cookbook by Fiona Morgan" border="0" height="320" src="http://farm7.static.flickr.com/6069/6079082147_b2ee66276e.jpg" title="Meatless meals food painting of buddahs delight by Fiona Morgan" width="320" /></a></div>
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<span style="font-size: small;">Leisurely. Versatile. Unusual. Hearty. </span></div>
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<h1>
Food painting artwork</h1>
30 x 30cm acrylic on paper. The paper is no ordinary paper, it is textured <a href="http://www.hahnemuehle.com/site/en/194/traditional-fineart.html">Hahnemuhle</a> 300 gsm 100% alpha cellulose which is acid-free fibre of vegetable origin. A high quality paper, made to last for generations.<br />
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The symbol in this artwork is based on an <a href="http://primaltrek.com/openwork.html#lotus_charm">ancient Chinese lotus charm</a>. The buddah and the lotus are closely connected and I like that the hidden meaning of the charm, continuous harmony, is a suitable sentiment for the celebration of the end of winter and the beginning of a new year that this dish is traditionally served at. <br />
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From the charm website, "<i><span style="font-size: small;">In Buddhism, the lotus represents purity and detachment from worldly cares because of the dignified manner in which it emerges from the muck of a pond.</span></i><br />
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<i><span style="font-size: small;">Because the Buddha is often depicted as seated on a lotus, the lotus is considered a sacred Buddhist symbol (one of Eight Auspicious Symbols) representing purity and detachment from worldly cares.</span></i><br />
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The Chinese word for lotus is <span style="font-style: italic;">lianhua</span> or <span style="font-style: italic;">hehua</span>. <span style="font-style: italic;">Lian</span> is also the pronunciation of the word for continuous and <span style="font-style: italic;">he</span> is also the pronunciation for the word harmony so the lotus has the hidden meaning of "continuous harmony"</i>."</span><br />
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Did you know that all the food painting artwork is available to own in the <a href="http://www.wherefishsing.com/officialartstore" target="_blank">Official Art Store</a>? If you want to get your mitts on the original, it is drying and awaiting it's professional photoshoot before being allowed in the shop. <br />
<br />
To be kept updated on available paintings and other happenings of interest, put yourself on the mailing list, yellow box top left.</div>
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***</div>
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The meatless meals recipe</h1>
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On the first day of Chinese New Year (a variable date in January or Febuary) it is traditional to cook this vegetarian dish. Chinese New Year is meant to mark the end of winter, so as it's officially the first day of spring here in southern hemisphere Australia, this recipe is quite appropriate. </div>
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Buddah's Delight goes by quite a few names and a vast array of ingredients. I'll get to that bit. You may have heard of it as Monks Vegetables. Or maybe as Lo Han Zai or Zai Choi. </div>
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As I mentioned, the ingredients are widely varied. I find this dish is as much about sampling different textures together as it is about taste. All the textures are bound together by the flavoured sauce. The sauce varies a lot too. Many recipes use a fermented tofu product as the base of the sauce which some people find nauseating, myself included. It's also a bit tricky to find. Many recipes use a heavily soy sauce based sauce, which I found to be just plain salty and one dimensional. This version uses a modified soy sauce base with heaps more flavour added in and easy on the salt. You should be able to get all the ingredients at your supermarket too.</div>
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And the last note is that this dish tastes best if at least half of the ingredients are fresh. In other words, minimise the tofu, starch, lotus, noodles, lilybuds and waterchestnut and maximise the vegetables.</div>
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Sauce base:</div>
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4 cloves garlic, sliced</div>
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sesame oil</div>
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2 1/2 teaspoons sugar</div>
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1 teaspoon salt</div>
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2 tablespoons hoisin sauce</div>
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1 tablespoon soy sauce</div>
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1/2 cup dry or medium dry sherry</div>
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1 1/2 - 2 cups stock (water from rehydrating the shitake mushrooms is good here) </div>
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Recommended ingredients:</div>
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bamboo shoots</div>
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shitake mushroom (fresh or rehydrated)</div>
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1 carrot, sliced</div>
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lotus root slices</div>
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chinese cabbage, shredded fine (2 handfuls or more)</div>
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snowpeas, whole</div>
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water chestnut</div>
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wood ear / black fungus mushroom (fresh or rehydrated, remove the hard bits, half a handful is enough, this expands a lot)</div>
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Additional ingredients:</div>
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bean sprouts</div>
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dried sticks of bean curd</div>
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glass noodles (half a handful is enough)</div>
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dried lilybuds</div>
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gingko nuts or peanuts or cashews</div>
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small cubes of fried tofu puffs</div>
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other mushroom </div>
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Get a big pot out for this. No, bigger.</div>
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Make the sauce base:</div>
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Fry the garlic on medium heat until golden in sesame oil.</div>
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Remove from heat and add sugar, salt, hoisin, soy sauce and sherry. </div>
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Put back on the heat and simmer until the sugar dissolves.</div>
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Time to add your ingredients:</div>
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Choose your ingredient selection according to your tastes and what you have available to you. It's more about varied textures than a blend of flavoured ingredients.</div>
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Use one handful of each ingredient unless noted. </div>
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Add ingredients one at a time, starting with the one that will take the longest to cook.</div>
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Braise each for a few minutes before adding the next until all of them are done.</div>
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Add stock as required.</div>
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Feeds 4-8 depending on the number of ingredients used. It's a bit of a banquet. Serve on a little rice.</div>
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+++ </div>
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<h1>
More vegetarian cookbook goodies</h1>
<b></b></div>
<div>
Need help with cooking conversions? Download this handy dandy pdf of <a href="http://www.wherefishsing.com/stuff/MeasureConvertCook.pdf">cooking conversion charts</a> for every cooking measuring system I could find. It should make your life easier.</div>
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<div>
Where are the rest of the <a href="http://www.wherefishsing.com/cookbook" target="_blank">vegetarian dinner recipes</a>? They're all in the <a href="http://www.wherefishsing.com/cookbook" target="_blank">Table of Contents</a>. </div>
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+++</div>
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<div class="blogger-post-footer"><p></p><p>*** </p><p>If you like what I do, tell someone you know! </p><p>If you like a painting, they are all for sale - contact me or peruse the <a href="http://www.wherefishsing/officialartstore">Official Art Store</a>. </p><p>All the
recipes are available for free at <a href="www.wherefishsing.com/cookbook">www.wherefishsing.com/cookbook</a> </p></div>Fi - WhereFishSing.comhttp://www.blogger.com/profile/08750246299111419881noreply@blogger.com0tag:blogger.com,1999:blog-7118701728053659190.post-64735251801019027432011-08-22T21:25:00.003+10:002013-01-11T16:28:25.931+11:00Roast Tomatoes & Capsicum (Peppers)<div style="font-family: Georgia,'Times New Roman',serif;">
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<a href="http://farm7.static.flickr.com/6209/6068848371_57776a6dba.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 50em;"><img border="0" height="320" src="http://farm7.static.flickr.com/6209/6068848371_57776a6dba.jpg" width="320" /></a></div>
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Easy. Versatile. Thrifty. Moreish.</div>
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<h1>
Food painting artwork</h1>
30 x 30cm oil on linen. Thanks to Pia, Mimi and Sara for helping out with identifying the essence of roast tomatoes.<br />
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Here are some pointers:<br />
squishy<br />
intense<br />
red<br />
charred<br />
bursts.<br />
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Can you feel it?<br />
<br /></div>
<div style="font-family: Georgia,'Times New Roman',serif;">
Did you know that all the food painting artwork is available to own in the <a href="http://www.wherefishsing.com/officialartstore" target="_blank">Official Art Store</a>? If you want to get your mitts on the original, it is drying and awaiting it's professional photoshoot before being allowed in the shop. <br />
<br />
To be kept updated on available paintings, get on the mailing list, yellow box top left.</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<br />
***</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<h1>
The meatless meals recipe</h1>
<b></b></div>
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Both of these roast vegetables taste heaps better than they sound and are dead easy to make. They're also good with some mediterranean herbs sprinkled on them. The roasting brings out the flavour of the vegetable and intensifies it in a really moreish way.</div>
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<b>Roast Tomatoes</b></div>
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Use as many or few tomatoes as you have or like. It's wonderful to make a large batch of these and keep them in the fridge to use in salads, or on the side of a main meal or whenever they take your fancy.</div>
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Chop tomatoes into 1/8ths and put on a baking tray in a single layer. </div>
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Sprinkle with salt. Use the same amount of salt coverage as you would for a tomato sandwich, plus a little more.</div>
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If you like, smear the tomatoes with pesto or basil infused oil.</div>
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Bake in a 180C / 350F oven for 30-60 minutes.</div>
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Remove from the oven just as bits on the tomatoes begin to go black.</div>
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<b>Roast Capsicum (Peppers)</b></div>
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As with the roast tomatoes, it's superb to do a large batch of these and have them to hand whenever you feel like a hit of their intensified flavour in your meal.</div>
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Place whole red capsicums on a baking tray in a single layer and bake in a 180C / 350F oven until the skin bubbles and starts to burn.</div>
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Remove and place in a lidded container (tongs!) so the skin is steamed off.</div>
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When cook, peel and de-seed.</div>
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Add to any salad or dish as you see fit!</div>
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<div>
+++ </div>
<div>
<h1>
More vegetarian cookbook goodies</h1>
<b></b></div>
<div>
Need help with cooking conversions? Download this handy dandy pdf of <a href="http://www.wherefishsing.com/stuff/MeasureConvertCook.pdf">cooking conversion charts</a> for every cooking measuring system I could find. It should make your life easier.</div>
<div>
<br /></div>
<div>
Where are the rest of the <a href="http://www.wherefishsing.com/cookbook" target="_blank">vegetarian dinner recipes</a>? They're all in the <a href="http://www.wherefishsing.com/cookbook" target="_blank">Table of Contents</a>. </div>
<div>
+++</div>
</div>
<div style="font-family: Georgia,'Times New Roman',serif;">
<br /></div>
<div class="blogger-post-footer"><p></p><p>*** </p><p>If you like what I do, tell someone you know! </p><p>If you like a painting, they are all for sale - contact me or peruse the <a href="http://www.wherefishsing/officialartstore">Official Art Store</a>. </p><p>All the
recipes are available for free at <a href="www.wherefishsing.com/cookbook">www.wherefishsing.com/cookbook</a> </p></div>Fi - WhereFishSing.comhttp://www.blogger.com/profile/08750246299111419881noreply@blogger.com0