Magic
I know the colour of magic.
I have seen the sorcery wrought on mid-winter nights
dogs surrendering to ancient heritage
greet the voluptuous moon
air like silk flowing over bare skin,
patina of frost transforms lawn to silver lakes
inky shadows of trees are deep pools
where Gorgons may lurk
the moon flirting, peeking through cloud
wearing wisps like dancer’s veils
awaits a dragon’s silhouette
now hiding, now revealing
an enchanted, torch-lit castle
once an ugly pile
I know the colour of magic
It’s moonlight silver.
Mulled Wine
Posted by Hana in Culinary Adventures on 22 June, 2010
an aromatic goblet
.. this song is well sung, I make you a vow,
and he is a knave that drinketh now.
Nose, nose, no-o-o-nose,
and who gave thee that jolly red nose?
Cinamon, Ginger, Nutmeg, and cloves,
and that gave thee thy jolly red nose ..“All of the Birds” ~ Thomas Ravenscroft 1609
In my early twenties I tended bar in cocktail lounges and restaurants, eventually achieving the exalted rank of Sommelier. During this time I filled a notebook with recipes and instructions for the preparation of dozens of mulled drinks and Silly Season punches. It was affectionately known as my “Book of Headaches” which tells you everything you need to know about these potent brews .. and my early twenties! In my sober middle age, no campfire is complete without music, marshmallows and Mulled Pear Port. Norse ancestors would roll in their graves if I celebrated Yule without generous libations of Crockpot Wassail. Guests at any winter event would hardly recognise me without a pitcher in one hand and a fragrant goblet in the other. I am also sure that Casa de Chaos would be much more chaotic if I didn’t self-administer regular hot baths and Something-for-One as stress relief .. or Bottle-for-Two if it has been a particularly harrowing day 
Mulling is a very personal thing. Individual tastes, character of the wine (or mead, cider etc) and just what you have on hand all play a role in the finished product. A freshly opened bottle of robust Merlot should not be treated the same way as one opened three days ago, and is a world away from what you might achieve with a Mead. This post is intended as more of a “how-to” than strict recipes per se. I have included a few favourites here as a starting point. No doubt there will be future posts on the subject.
General Rules The do and don’ts for any kind of mulled drink
How to; Something-for-One How to mull a single cup
How to; Bottle-for-Two
How to; Enough-for-a-Crowd A fruity, dangerous punch also known as Flirting with Gløgg
How to; Crockpot Wassail My variation on the traditional Irish cider punch
How to; Crockpot Buttergrog My variation on the traditional German Xmas drink Read the rest of this entry »
Savoury Corn Fritters
Posted by Hana in Culinary Adventures on 8 June, 2010
brunch .. corn fritters, grilled mushrooms and tomatoes slathered with Irish Marrow Chutney
The term “fritter” can mean different things to different folks. Whether yours are sweet or savoury, crisp or doughy, fruity or stuffed with vegetables, there are two general methods for making a fritter. Dip a chunk of something into some sort of batter and deep fry it you make sweet, gooey, deep fried goodness that I can’t even pretend is good for you or salty, crunchy goodness to go with a meal. Alternatively you can mix finely chopped or shredded something into pancake batter and pan fry it. You get a soft, versatile goodness that is more economical on both your purse and waistline. Like it’s deep fried sibling there are fruity recipes perfect for dessert .. or comfort food .. and there are savoury little numbers as hot as you can take it.
This fritter is a soft, spicy pancake-y goodness that often appears on our tables as a lazy weekend I-slept-in brunch that I can virtuously claim is better for you than egg’nbacon or sugary french toast. I mean its’s mostly vegetables. It has another incarnation as decoy for the post-match ravenous hordes. A stack of these with some swiss cheese, chutney, salsa and/or marscapone and lime distracts them long enough that I can get on with dinner without moochers underfoot. With a flick of the wrist it transforms itself into a lovely (and very cheap) light supper for a hot Summer evening. I’ve included a bacon and roast capsicum variant but this is by no means the end of the story. Give it a try. You can be as daring or decadent as you like.
Chicken, Sweetcorn and Shitake Mushroom Soup
Posted by Hana in Culinary Adventures on 29 May, 2010
Chicken, Sweetcorn and Shitake Soup
This is another dish I started making in self-defense as it was so popular with the Junior Sorority that I was spending a goodly proportion of the budget on the tinned version. Like most Asian soups the emphasis is on fresh, which suits me just fine because that means short cooking times to leave the vegetables crisp and colourful. The broth in my version is not quite as thick as the commercial ones .. add a little creamed corn or an extra tablespoon of cornflour if it’s too thin for you. I have included the single serve option in the notes. Read the rest of this entry »
TexMex Steak ‘n Beans Pottage
Posted by Hana in Culinary Adventures on 26 May, 2010
Tex-Mex Steak 'n Beans Pottage
The first time I made this using leftovers from a BBQ. The rich, meaty stick-to-your ribs goodness was an instant hit. TBone is wonderful as the bone gives a silky texture to the broth, however any decent steak will do as long as you use a good stock. I also use a 375g packet of McKenzie’s four bean mix which may not be available in your area, so substitute 2 cups of mixed dried beans. Experiment with chilli varieties to make it as hot (or not) as you like. I used Jalepeño which gives it some subtlety, a little extra warmth for the cockles of your heart. If you don’t have American chilli jelly, or sweet chilli jam in your cupboard, ½ cup of sweet chiili sauce would be an acceptable substitute.
Salsa de Tomatillo con Aguacate (Serious Guacamole)
Posted by Hana in Culinary Adventures on 15 May, 2010
Serious Guacamole served with Beetroot Corn Chips
I love the internet .. well most of the time anyway. I went looking for a way to utilise the mid Autumn glut of Tomatillos in a creative contribution to a party supper. This is my adaptation of one of Zarela Martinez recipes, recommended to accompany grilled meats, chicken and fish. Complex, rich flavour .. warm, spicy and slightly acid .. had us all instant addicts. Certainly the large bowl intended for the party never made it out the door. Judging from the contented expression worn by my hitherto avocado-pathic Littlest Angel as she scooped it into her mouth with corn chips, there may just be mutiny in the ranks if I make Guacamole any other way. Read the rest of this entry »
Muesli Slice
Posted by Hana in Culinary Adventures on 8 May, 2010
muesli slice
This is a moist, cake-y slice I began making to use up a batch of unusually loosely set jam. It has rapidly become a favourite for several reasons, not the least of which is how quickly a batch or two comes together. The low mess, low fuss nature easily qualifies it as a cheat. Read the rest of this entry »
Spiced Pumpkin and Cashew Pesto
Posted by Hana in Culinary Adventures on 1 May, 2010
Spiced Pumpkin and Cashew Pesto
This is a very versatile little pesto. As a nourishing instant breakfast, pumpkin pesto spread over thick slices of toast and topped with tomato or swiss cheese it has few parallels. With just a little imagination, that extends to crusty bread as a base for bruschetta or an exotic BLT. It makes a fabulous dip served with crackers, crudites or toasted pita bread. It’s spiciness lends itself to casseroles or soups, especially those featuring lighter meats like chicken, veal or turkey. Stirred through cooked pasta it makes an aromatic and delicious instant dinner .. especially for vegetarians who will get a big mineral boost from the cashews. Read the rest of this entry »
Borjúhús és padlizsán süt (Veal and Eggplant Bake)
Posted by Hana in Culinary Adventures on 29 April, 2010
Straight up I have to confess that I have no idea if the Hungarian name I have given is correct, so please help me out if you know the “authentic” name for this dish. In our place it’s simply referred to as Hungarian Veal. It’s very rich, filling dish to warm you up on a cold Autumn night, served with lashings of mashed garlic potato or kumara, roasted veg and wilted greens. Don’t forget toast or a chunk of crusty bread to clean your plate!
Borjúhús és padlizsán süt
I am quite sure the best Food Stylist would have a hard time making this rather homely looking dish look more appealing. The Junior Sorority acknowledge this with an unflattering nick-name .. I am sure the dog would like it for breakfast, but he has to beat me to it Like many cream dishes, this is much better the next day so leftovers are eagerly devoured on toast with grilled tomatoes, which helps cut through the thick, creamy sauce.
I am fortunate enough to have paprika peppers growing in my garden, so I use fresh paprika wherever possible. If these are not available, use dried ground Hungarian paprika which has a superior flavour to the Spanish stuff, and will impart a slightly smoky note to your cooking. It is available as “Sweet” or “Hot” .. and “Hot” is as spicy as cayenne, so add it a little at a time, tasting between each addition or you could get more heat than you bargained for. Read the rest of this entry »
Butternut Pottage
Posted by Hana in Culinary Adventures on 27 April, 2010
Butternut Pottage
In the middle Ages, this stick-to-your-ribs dish would have been called a “Pottage”, closer to a stew than a soup. Given how thick and rich it is, I choose to stick to that tradition. The Junior Sorority call it baby food .. which doesn’t stop the big babies eating it by the bucketful 
I know I have given you the recipe to feed a dozen people, but given the impressive appetites I live with, that’s the only sensible way for me to make it, especially as the frozen leftovers make a great emergency lunch. I’ll give you the cheat’s version for one in the notes.
Butternut pumpkin has lovely sweet flesh that makes a smooth, buttery puree perfect for this dish. It contrasts beautifully with the crisp acidity of the Granny Smith apples and the warmth of the nutmeg. I love the creamy texture that a dollop of Marscapone adds, but it is just fine without. If you like a slightly richer flavour, sour cream or natural yoghurt also work well. Don’t forget the crusty bread!