Tuesday, November 23, 2010
I think I am in love....with a flower. The Barambah Creek Hibiscus to be exact, which I had the pleasure of stumbling across at the Mt Coot-tha Botanical gardens here in Brisbane. I love the name, the crinkly leaves, the muted tones and the mysterious buds.
On the weekend we discovered the Australian Plants section of the Mt Coot-tha Botanical Gardens and found ourselves asking how it was that we had never ever been there before! It's so quiet, has a lovely big lake and of course lots of gorgeous native plants. I was in heaven photographing the native flowers.
Sunday, November 14, 2010
I just can't help playing with pretty patterns of asparagus...
This is one of my old favourites, inspired by an old cookbook given to me by a friend about 18 years ago. The cookbook is The Enchanted Broccoli Forest by Mollie Katzen. It, along with the original Moosewood Cookbook, are treasured gems.
The pastry is a bit different and the ingredients modified somewhat.
Asparagus, Tarragon and Feta Quiche
1 cup wholemeal plain flour
90g cold butter
1 egg yolk
1 tab cold water
Rub the butter into the flour until the mixture resembles breadcrumbs. Mix in the egg yolk and water until pastry is combined. Press into a flan dish. You can rest it in the fridge for 1/2 hour but I never bother as I am always running too late.
Bake blind ( I use dried beans on baking paper) in moderate oven for 12 minutes, then without beans for 6 minutes.
1 cup grated cheddar cheese
1 bunch steamed asparagus
chopped tarragon (about 1/2 cup)
chopped dill (about 2 tabs)
some blobs of nice feta eg Persian feta
1 1/2 cups milk
salt and pepper
After pastry has been cooked, sprinkle cheese over base of pastry, layer asparagus and herbs over cheese. Mix together eggs, milk , salt and pepper and pour over. Place blobs of feta evenly over filling.
Bake in moderate oven for about 45 mins or until set and nicely browned on top.