Masked and in the dark at the fabulous Van Gogh Alive
Welcome I had a lovely two days away last week at a yoga retreat to recharge the batteries and then came home for a quiet weekend which was lovely. On our Saturday morning walk, the lovely local cafe we frequent surprised us with a horse and a seahorse on our coffee. So sweet. Especially when it’s really good coffee underneath!
The Van Gogh Alive Experience was a wonderful way to look again at this artist’s work. It really is worth clicking on that link to get a taste of it. It is only because of Covid that it is in Sydney and I was so grateful for that. An incredible multi-sensory experience with really well chosen music accompanying each presentation of paintings in 3D. Memorable. I was an art teacher in a previous life, and always loved Van Gogh’s work, felt for his mental health and remember teaching about him and playing Don McLean’s Starry Starry Night. It’s worth listening to again. I just did.
On Sunday night I will be again be hosting Facebook Live at 6.30pm Australian Eastern Daylight Saving time, 7.30am BST, when I show you how to make a basic Risotto Bianco which is vegan, but can then be transformed into myriad type of risotto. More below, including ingredients.
The Van Gog Alive Experience
Now read on or scroll down, remember there’s something for everyone in this newsletter wherever you are in the world.
German Pork Schnitzel and German Potato Salad are actually from my Facebook Live last Sunday. If you missed it, or don’t have Facebook, you can watch me make it on YouTube here. You’ll find the written recipe here.You can subscribe to my channel here, so you can see other videos including my meals in a minute.
Recipes of the Week
Asparagus on Garlicky White Bean Puree
Asparagus is so gloriously in season in Australia and so well-priced I just had to share another asparagus recipe. Asparagus on Garlicky White Bean Puree is from my third cookbook, Lyndey Milan’s Fabulous Food first published in 1997. It is a recipe which stands the test of time. Leave off the prosciutto to make it vegetarian.
I continue to enjoy Facebook Live every Sunday night. Two weeks ago I share my Best Ever Scones with Quick Strawberry Jam. When I had my cafe in Northbridge 1989 – 1990 we used to make these by the dozens. First thing in the morning, on would turn on the oven and make the scones. Our clients loved them and I ended up publishing the recipe in The Australian women’s Weekly when I was Food Director there. You can watch how I did it here as well as the Pimms and sparkling wine I matched with it.
Remember the new time of 6.30pm Australian Eastern Daylight Saving Time, so 5.30pm in Queensland and an early 7.30am in the UK. I hope you can all still join me.
This coming Sunday I’ll show youall the tips and tricks to making a simple Risotto Bianco (or white risotto) which happens to be vegan too if you use vegetable stock. then I will explain how to transform it for vegetables, seafood or meat. Simply like my Facebook pageand at 6:00pm to click here to join and watch Facebook Live Video on Sunday night.
If you are planning to cook with me on Sunday, here’s what you will need for Risotto Bianco for four (I will only cook for two) 1300mls vegetable, chicken, beef or veal stock
1/4 cup (60mls) extra virgin olive oil
2 tablespoons butter
1 onion, finely chopped
2 cloves garlic, minced
2 cups (400g) arborio rice
1/2 cup (125mls) white wine (optional)
4 tablespoons chopped fresh herbs e.g. parsley, basil, sage
100g freshly grated parmesan cheese
Additional ideas – chopped cooked chicken, roast vegetables, mushrooms, asparagus, ham, bacon or pancetta,
See you then?
Questions and Answers My friend Kellie asked: Celeriac – I never buy it or cook with it. What is the best way to prepare it and use it? Can you share a recipe that is dairy free using celeriac please?
Read my blog on How to prepare celeriac.To make celeriac mash dairy free, you can use extra virgin olive oil and some of the oil you have boiled the celeriac in. Or try this: Celeriac Remoulade
2 egg yolks
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice + extra to taste
1 cup (250mls) extra virgin olive oil
1 medium size celeriac
2 small eating apples (Pink Lady, Fuji)
salt and white pepper to taste
Put the yolks, mustard and teaspoon lemon juice into a bowl and whisk for 1 minute – slowly drip in the oil as if making a mayonnaise. As the oil is absorbed, you can increase the flow of oil.
Peel the celeriac and slice very finely and then cut into julienne strips. Core and slice the apples to the same thickness as the celeriac and the also slice into julienne strips. Add the strips to the mustard mayonnaise and stir as you go to coat the strips. This stops them from browning and lets the flavours combine.
When all done, season with salt and white pepper to taste and check to see if more lemon juice is needed.
What questions do you have? Just email in response to this newsletter.
The Power of The Tribe
The beginning of my segment on The Power of the Tribe TV show and channel in the USA
Vietnamese Barramundi Salad, Apple Galette behind and Henschke Julius Riesling
A different way to enjoy broad beans, very fresh but raw with black pepper and extra virgin olive oil, pecorino cheese and champagne
Broad Beans, a member of the legume family, broad beans are quite hardy and adaptable, growing in most soils and climates. In the UK they are at their peak from the end of June until mid-September. In Australia they are in season from September to October. In the USA they are known as fava beans. Broad beans come in giant pods which when split open, reveal up to six or seven beans within, which also come in their own pale green outer casing. Good for you
A source of protein and iron, making them especially valuable for those who choose a vegetarian diet. A good source of B vitamins, including thiamin (vitamin B1), riboflavin (vitamin B2) and niacin (vitamin B3), all of which are used in the body’s production of energy from proteins, fats and carbohydrates. A good source of vitamin C which is important for the normal functioning of the body’s immune system. One of the best sources of dietary fibre among vegetables. Dietary fibre is important to keep the intestine functioning normally. Choosing
Buy broad beans as fresh as possible; pods should be firm and crisp. Avoid any that feel soft, with pockets of air inside. Preparing
Slit each pod along its seam and run your thumb along the furry inside to push the beans out. Broad beans should be double podded, unless they are very young and tender. Put the beans in a pan, cover with boiling water, return to the boil and cook for 3-5 minutes. Then drain, empty into cold water, use your nail to slit the skin, or squeeze to pop out the bright green bean. This may be time consuming, but is a sign of care from the cook and will reward you with unbeatable sweet flavour and rich, creamy texture. Storing
Keep in a perforated bag in the fridge for up to five days. Cooking
Pod, purée and serve with a little fried garlic; parboil podded broad beans and peas, add some fried onion and serve with grilled halloumi and torn mint leaves.
Broad Bean Recipes
Broad Beans with Coriander and Cumin or Green Foul
A lot’s been happening on social media in the last fortnight since I sent a weekly update:
Today is National Barramundi Day. National Barramundi Day. Despite barramundi’s indigenous name, did you know that 60% of barramundi in Australia is imported? Surprisingly, nearly half of Aussies don’t know where their Barra is from! To celebrate Australia’s barramundi farmers and sustainable seafood, decided to launch Australia’s National Barramundi Day on Friday, 23rd October. In celebration, here’s my Barramundi Ceviche.
I’ve also decided to post A Fast food fact every week: did you know if you crack an egg on a flat surface like a board or kitchen bench, you won’t get bits of egg shell in your egg?
Lots on next week, including Halloween, so don’t miss out, join me on Facebook and Instagram!
Travel with me in 2021 or 2022?
Wood-fired bread making is an age-old tradition in Basilicata and Puglia
MY HOSTED TOURS RETURN IN 2021 or 2022?
I am full of hope for next year – but also realise we may not be travelling internationally that soon. So we have delayed my planned Moroccan trip from May to October 2021, straight after the planned one to Puglia. Makes it worth being that side of the world and it will be fun to do back-to-back. Many more details to come, but here’s a heads up, although it is too soon to be thinking about travelling overseas again. Here are the dates: Culinary Adventures in Puglia and Basilicata: 10-16 October 2021 Full details and prices here, Morocco culinary tour probably mid or late-October 2021 – some information here.