I Play in My Kitchen

I go to bed with a certain level of excitement for the adventures of cooking to come from the kitchen the next day. To me, it's about creating something, and finally having the space and freedom to change raw ingredients into something completely new.

I like to plan things, and so, laying awake in bed I have a mind whirling with possiblities, and organising my ideas into neat little boxes:

things to do tomorrow

ideas for recipes

ideas for crafts

And the most interesting of all,

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Poppy Seed Crackers while Everything Seems so Sweet

I love Father's Day for the same reason I love birthdays: it gives me a chance to show someone special just how much they mean to me, and in a way that may be over the top on any given day. It's good to have a whole day, and an excuse, to stay up late making a card with delicate lettering and meaningful phrases, as well as having a motive to mix up some delicious treats for when dad wakes up the next morning. On any other weekend, someone might say I was obsessed with the whole idea, but luckily this week was Father's Day. I made a super hero themed card for my dad, with his own superhero on the front - a 'K' on his chest and a big blue cape flying out behind him - and to go with it, a box of Chocolate Coconut Clusters. (Mum and I stole a couple before dad took them all to work this week!)

Just after waking up and putting the kettle on for some tea, which was enjoyed as we stood out on the newly renovated and sunny deck, we drove across island to the golf course restaurant for a special brunch. Again, we faced a few moments of brisk wind on the patio in anticipation of catching the

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This West Coast Living

For Dad's birthday: a West Coast feast of Mussels

I've always sort of complained about living on an island and travelling to school everyday: the ferry, and the commute which entails, plus all those missed sailings that leave you waiting, or worse, stranded after the last boat of the day to Bowen disappears around the corner. There's also the effort and planning involved in going to town for the day, or even just to pick something up from a store which would normally only take 10 minutes. (Some might argue that kids from Bowen have an exceptional sense of time and organisation - I'll add that it's necessity rather than choice.) Add in the time for busing and you'll be home at 8 tonight, tell your teacher you can't come before school tomorrow either, unless you want to get up at 5 am. However, that isn't the point of this post. I wanted to take the time to share a moment of appreciation I had today for where I live, and the amazing opportunities I've enjoyed growing up in such a rural, carefree environment. From the moment when we could walk and play, I was outside, exploring the tunnels of trees and ferns that made up our backyard, which seemed to expand across the whole island. It wasn't until I turned seven that I remember realising our backyard only made up one part of a whole neighborhood of houses each with their own backyards. Which meant more trees to explore, more trails to map out, and wearing our exploring hats and holding fake cameras to capture our adventures, we made our way quietly - so as not to disturb the wonders of the trees, we loved to imagine a whole community of fairies hidden away among the branches and beneath the underbrush of the forest - and eventually found the perfect site to set up a wooden fort. Collecting large sticks and fallen branches to build our own camp, each new place became somewhere to play for hours. 

There was also the great big rope swing that was strung between two trees, one that I only ever swung on once before bulldozers moved in, and as quickly as the trees came down, as well as the forts of kids and evidence of their alternate worlds, houses were built up maximising the space that was once an entire planet still being explored to kids. 

It seems there is always a battle between nature and the destruction of machines. Not so literally as science-fiction might suggest, but the great bodies of orange bulldozers are always the first sign of trees to fall, dirt to be picked up and moved by the ton, and a whole new façade for the area. I remember along the Cape Roger Curtis coastline a few years ago, an area which has undergone a huge development, bulldozers were the first to show up, and since then have marked the continuing changes occurring and those to come. Lots have been cordoned off with fences and signs pushing the public out of areas we we've always had free range to explore, and the areas we've had to play camouflage and hide-and-seek on our walks with visiting relatives have now become shadows of the newest house, or somewhere beneath the newly paved road across the bed of what was once a seasonal stream.

And now, as houses are slowly being constructed with optimal views, the path which long-time residents of Bowen have always enjoyed has been squished into a thin and controlled line along the coast, with fenced hedges along either side. It is unclear whether the fences are to protect the plants from hungry deer (the grass and ferns which they once fed on bulldozed into piles of dirt), or to deter people from damaging the hedges in a fight of protest. A sense of distrust between both groups that was established from the onset of the project.

Mum and I walked along this path today, one that has become even more popular as more and more people come to see the changes that have undergone as million dollar lots are purchased, and we noted the slow integration of pieces of construction into each lot, perhaps in hope that the public will fail to notice, and their private dock will pass through council so they can travel to their summer cottage without being forced to ride the ferry, and meet the people who have grown up and seen all the changes that money and a sense of entitlement or power that often goes along with it which has been brought to the island. 

We used to walk down this path as kids, with our parents and their backpacks that held food for a picnic, and if we were planning on making a day out of it, matches and paper for a fire on the beach. Today, people are still trying to claim the beach as a public space, and in the middle of a circle of arranged logs was a fire pit made from rocks set above the high tide line to keep it on the beach until someone, disgruntled by trespassers, dismantled it. This reminded me of days we would spend at the lighthouse of the Cape, paddling in the rock pools looking for starfish and sea snails, and building rock forts for nature dolls that my sister would sometimes make out of mosses and sticks, and for hair, 'old man's beard.' Our parents would always have a large thermos of fruity tea, and passing around the flask we would warm up before dashing out after only just finishing a cheese sandwich. There were days when we would miss the beach completely after getting caught up in games among the trees, spending hours playing hide-and-seek, or running through the ferns and trails so caught up in the excitement. 

It's sad to see the coastline completely changed, transformed from the wilderness I remember from my childhood, and molded into someone else's perfected ideal of how nature can be controlled. Advertisements for the area, videos of the coast and the 'natural beauty' of the properties including wildlife and the untouched landscape, reflect a peaceful coast, but as buyers bring in supplies and ideas for building, that serenity quickly becomes past, and changes to the natural ecosystem as our neighborhood once saw when I was seven, leaves the coast and the area just like any other human settlement. With each additional property, and each new home built, it becomes more and more urbanised, a sterilized version of nature, manicured to banish the 'wild' out of wilderness.

I'd like to share a recipe for a west coast favourite, and along the Cape Roger Curtis rocks, the main ingredient can be found, growing in great expanse, and before the waste of many residents spoils the availability of these, they can be harvested and cooked fairly quickly - a delicious seafood dish. Mussels have always been a favourite of mine, and I suppose with living on an island, or near the sea, I've developed a taste for the salty taste of any seafood. It may as well be one of my favourite's, although we don't usually take mussels straight from the rocks. It can be done, and with enough knowledge about which mussels are good to eat, I bet they'd be delicious. Using store-bought or mussels straight from the sea, or even from a local fisherman who knows the rocks well, seafood feasts are great for weekend dinners, parties, and tasty treats.

Mussels in White Wine and Cream Sauce

{Print me here}

{Makes 1lb mussels, which served 3 of us perfectly}

{Ingredients:}

1 lb fresh mussels

2 oz dry, white wine

4oz (118 mL) heavy cream

1 large shallot, diced finely

2 cloves garlic, diced finely

1/3 cup fresh parsley, chopped

{Directions:}

First, wash the mussels in cold running water, doing a quick visual inspection of each mussel. Throw any mussels away that have a cracked or broken shell, feel very light, or are open. Open mussels can be tapped gently on the surface, and fresh ones will close, if they don't, throw them away. Finally, remove any "beards" on the mussels (these are what helps the mussels to hold onto rocks) by pulling up and down to remove. Rinse again, and you're ready to cook!

In a large saucepan with a thick bottom, one that has a tight fitting lid, heat wine, shallots and garlic, and bring to a boil.

Add the mussels, and cover with the lid, lowering the heat to medium-high and cooking for about 5 minutes. At this point the mussels should all be fully open, and should be plump and juicy - careful not to overcook.

Spoon out the mussels into a serving bowl, leaving the liquid in the saucepan. 

Add in the cream and bring to a boil, and then add the parsley before pouring over the mussels.

Serve immediately with freshly baked bread, such as these delicious gluten free Rosemary Garlic Bread Buns which I seem to make every time we have mussels (they're so quick and easy!) and are perfect to dip in the remaining liquid. The shells of eaten mussels can be used as tongs to eat other mussels.

Enjoy! xx S.

Eggplant Fries with a Side of Delight

I was reminded of the post I wrote a few weeks ago, and my desire for fresh eggs, with the sound of our neighbors' chickens outside, and the brown blur speeding by the windows as a little hen raced back to the nest she had made beside our house in a little box filled with hay. They've got surprising speed those little chickens; I would never have placed a chicken on the same level of agility as my dog for example, given their tiny legs underneath such a comparatively large and rounded body.

As dad worked outside (it sounded like he chopped wood all afternoon, but we never really checked) he noticed a small indent in the hay shed. And amidst the pieces of straw bent round as if part of a large bird's nest, he noticed a perfectly oval egg in the centre, lightly spotted brown and still warm when he held it.

Our neighbors didn't seem to mind that we had been given an egg by one of their chickens, so after showing them our treasure we brought it inside to replace the depleted stock of store bought eggs from all of my baking. Instead, our neighbors laughed, and the chickens continued to have free range of both their yard and ours.

My luck didn't stop there.

As the morning rose, I sat by the windows and watched the chickens scurry past the fence and onto our driveway. Picking their way through the shrubs and trees, they explored the expanse of grass and hills that makes up our lawn. One little brown chicken scampered through the ferns and low trees, pausing beneath the branches for a few moments, hidden, and then returning to the open lawn.

I wish the little chickens would still give us their deliciously golden eggs, but sadly, I think they've been trained to lay only in the neighbours yard as of that weekend, since I haven't found anymore eggs, depositing checking quite regularly. I have still loved the taste of freshly poached eggs in the morning, or on particular week nights when breakfast for dinner sounds perfect, mum and I have a plate of poached eggs over cooked tomatoes and mushrooms.

When I found out that it was National Egg Benedict Day last Tuesday, I couldn't help but yearn for poach my eggs for lunch when I came home from school early, and drizzle a little bit of honey mustard dressing over top them with avocado, fried onions and tomatoes. Sure, it wasn't exactly an eggs Benny, but I really didn't want to stand over a stove top stirring the buttery Hollandaise sauce, and this version of mum's made a long day seem suddenly insignificant, a delicious plate of good food to brighten my mood. There really wasn't anything more comforting in the drizzling rain, and I was refueled moments after.

If there's one thing I've learnt being gluten free, if it isn't that I absolutely adore avocados, and will eat them with almost anything, it's that getting creative with ingredients, especially a wild array of vegetables and homemade sauces, is the best thing when in a pinch. Sometimes the best meals come from the food tossed together in a large saucepan and served with a tomato and basil sauce. Or when there's no gluten free bread? Eggs are wonderful baked in an avocado, topped with salsa or honey mustard dressing (it's my new favourite!) or quickly fry some rounds of sweet potato for a fancy-style beans on toast (or tuna melt). Anything made gluten free is jazzed up anyway, and even more so in flavour, and I've got proof (well, from mum and dad) who both exclaimed an undying enthusiasm with the plate of aubergine fries I served for dinner.

"This is our new thing! Mum exclaimed, and dipped another fry into the honey which had drizzled down to the bottom of the bowl.

I served a simple dinner of fries and salad, but as I said before, spruced up and gluten free. Both plates had the combination of sweet and savoury flavours, and from what I could tell, went very well with an entire bottle of red wine. I don't usually post two recipes, but since everything went so well together, with room for dessert (to come later), I'll post them both.

Eggplant Fries with Honey
Print me here!

A new twist on the generic fries, and made gluten free! These eggplant fries are more tender than potatoes, and have their own unique, and subtly sweet flavour that will keep your hand reaching back to the dish of fries. And when drizzled with warm honey, there really aren't too many things that'll compare, and I don't think I'm going back to potato fries. 

I also tried frying a few slices of carrot, which also tasted delicious, although very different to the sweetness of the eggplant. I might whip up this easy seasoning recipe again, just to try my hand at some other vegetables... the pickle jar was beckoning this time, but hungry family members stopped me this time. A healthier version than the fairground fried pickles, its something I'll have to try!

Ingredients:

1/4 cup potato flour
1/4 cup tapioca flour
1 tsp dried oregano
1 tsp fresh parsley, minced
1 tbsp kosher salt
1/2 tsp black pepper, fresh ground
1 large eggplant

Grape seed oil for frying
salt for seasoning

honey

Directions:

Peel the eggplant, and slice into approximately three inch long and 3/4 inch thick fingers. Set aside.

In a wide, shallow bowl, combine the potato and tapioca flours, dried oregano, parsley, salt, and pepper until thoroughly mixed.

Toss the eggplant slices a few at a time in the seasoned flour until well coated.

In a heavy-bottom medium saucepan, heat at least two inches of grape seed oil. When the oil is ready, drop a few sticks of eggplant into the oil – they should begin sizzling immediately. Be sure not to overcrowd the pan or have the oil temperature drop too much.

When the eggplant fries begin to brown, about a minute later, flip them over and cook for another 30 seconds to a minute.

Remove the eggplant fries from the oil and let drain on a cooling rack. Serve hot with a shake of salt and a drizzle of warm honey.

A great snack or appetizer for 2-3 people.

Candied Pecan and Goats Cheese Salad
Print me here!

A delicious array of fresh flavours, with the sweet crunch of candied pecans, and the creamy taste of goats cheese, this salad is perfect for the summer alongside something straight off the barbecue, or bring it to a dinner party and you'll for sure get the approval of all the guests - even if they just pick off the pecans as if they were candy.

Ingredients:

3 large handfuls baby spinach mix
1/2 cup candied pecans, recipe here
2 - 3 tablespoons of soft goats cheese
1/2 - 3/4 pear, sliced thinly

Directions:

When candied pecans are roasted and cooled, toss spinach together in a wide bowl.

Add over top pecans, goats cheese, and sliced pear, and you're almost to perfection!

I served this salad with my new obsession, Brianna's honey mustard dressing, and it tasted absolutely delicious.

Enjoy! xx S

These are Brussels Sprouts?

It must have been just last night that mum asked me,

"Can't you find a recipe for all these Brussels sprouts we have left over from Christmas dinner?"

I groaned, it's been turkey sandwiches on gluten free bread with cranberry sauce for lunch, and turkey and vegetable shepherd's pie or soup for what seems to be the entire week following Christmas.

Then she laughed and continued, "There must be loads of people with leftover Brussels sprouts."

So I was a little more than pleased when I found this recipe when I was stumbling around on the Internet, literally stumbling to find some inspiration for something to cook. It was also last night that mum and I discussed how many pantry items and leftover food we have in our cupboards and in the fridge, stacked precariously on top of one another. It's come to the point that we can't even see most of the items because they remain blocked by the most recently added package of crackers or tin of beans.

"Lets try and use up the ingredients we have first?"

So we'll start with the most perishable, and with that, those pesky Brussels sprouts we had packaged up and frozen after realizing we were all out of ideas for how they could be used. Until now.

I set about making these early in the afternoon, but after baking a batch of Pumpkin Maple Dinner Rolls, time stretched out into the evening. It was then dinner time before the oven was free, so we decided upon a tapas-style dinner with homemade gluten-free bread buns, Smoked-Cranberry Turkey Balls and these; we never thought we would be able to use up so many leftovers.

And she sighed with relief after dunking a roasted Brussels sprout into the aioli and popping the whole thing into her mouth,

"Food always tastes better when someone else makes it."

Roasted Brussels Sprouts with Aioli
From Costa Kitchen
Print recipe here.

A very quick recipe to use up leftover Brussels sprouts, it can be made using raw or cooked. It's such an easy recipe with an incredible tasting outcome - you won't be giving Brussels sprouts a bad rap after tasting them like this!

If using cooked Brussels sprouts as leftovers, reduce the cooking time to 10 minutes, just so that they begin to brown and become crisp on the edges.

Ingredients

20 Brussels sprouts, quartered into wedges
Grape seed oil for roasting
Salt and pepper

For the Aioli:

6 tbsp mayonnaise
1 clove of garlic, minced
1 tsp lime juice
1 tbsp finely chopped parsley

Directions

Preheat the oven to 400°F and line a large baking sheet with parchment paper.

Cut the Brussels sprouts into wedges and arrange on the baking sheet, drizzle grape seed oil over top evenly and sprinkle with salt and pepper.

Place on a high rack in the oven and bake for 15 minutes (if the Brussels sprouts are raw). Or until they begin to brown and crisp at the edges. Halfway through baking, turn over the Brussels sprouts to allow both sides to crisp.

To make the aioli, mix together mayonnaise, minced garlic, lime juice and parsley in a small bowl. This can be prepared up to a day in advance, and stored in an airtight container in the fridge.

Allow the roasted Brussels sprouts to cool slightly before serving alongside the aioli in a small ramekin.

If serving this dish at a party, place a small glass beside the plate with toothpicks for guests to use when dipping their Brussels sprouts into the aioli.

A Party of Turkeys

I've tried to make blogging a consistent thing for me, especially with new goals for the upcoming year to stay focused on projects and commitments, but it turns out that stress and things going on really do get in the way. It's been test after test the last week, leaving me without time for cooking, and barely any time for just sitting on the couch to relax.

Usually, I get everything done on the weekend, however last Friday through Sunday each day was filled with jobs to do, and a birthday party one evening! I turned seventeen last week, and for my special day I invited a few of my close friends for a little afternoon tea party. I expected a small little get-together, but to my surprise when I walked in the door, the dining room table was laid with elegant little porcelain teacups and saucers, and two steaming pots of Earl Grey tea - my favourite.

There were six of us seated around the table covered with a red table cloth and a delicious array of mum's gluten-free home baking, from scones with clotted cream and jam to almond macaroons with orange icing sandwiched. There was also a small plate full of traditional English cucumber sandwiches on gluten-free bread - a must for any proper British Teatime.

I was so surprised to see so much baking, and so much delicacy put into my tea party, and it truly made it special to walk in the door to the perfect table setting. It is without a doubt that everyone enjoyed the gluten free treats, and no one hid their shock at everything being gluten free but still so tasty. Instead, the scones, macaroons, and jam filled shortbread cookies, were devoured as cups of tea were refilled continuously, and the kettle remained on for at least an hour.

Just as we thought that mum had been amazing by baking and preparing everything, one of my friends jumped up and pulled something from the fridge - my view was blocked luckily! She hung around in the kitchen for a few moments, before a large chocolate cake was brought over with brightly lit candles and everyone began singing Happy Birthday.

It definitely made it that much more special that I haven't had friends over, or really done anything, for my birthday in a number of years. In the middle of January things always seem to busy to plan a party, and it's usually much easier to pass by another birthday without creating more havoc with the stress of trying to do something. Except, it wasn't like that at all. Mum told me that she would plan the party, and do the baking, and make the tea, and clean the house - "All for me?" I asked.

"Just for you."

The cake which mum made was definitely the best cake I've ever eaten, it was made from real chocolate, and layered with a creamy chocolate coconut icing (we still had a lot of leftover chocolate from Christmas, which everyone was happy to put to good use). I remember when I was little her cakes were always decorated amazingly, one year she made a pink castle cake for a castle themed party, and another made a cake in the shape of a kid in pajamas when I had a pajama party. And this year, because I love chocolate, and asked for a gluten-free party, she made a wonderful, stacked, iced, and decorated chocolate cake that was about as good as you can get. It didn't even deflate after being cooked, and it didn't even crumble.

Everyone was so full after all the tea and baked goods, that we sat around the table chatting and laughing. Mum even said that all she could hear from upstairs at certain points when she took out her headphones was bouts of hysterical laughter, as if we were all caught in fits. We must have sat around that table for about three hours, completely enjoying being around each other and being so comfortable chatting away like gobbling turkeys. Every one of us has known each other from when were at least in preschool, and have grown up together, through elementary school, and now nearly through high school together. It was while looking through my old albums that we realised how close we all are, there are pictures of us all together at my previous birthday parties (the castle party and pyjama party included) and playing at school or at home as well. Each of my friends who came for that tea party found themselves numerously in the albums, and we just laughed more at some of the faces pulled in photographs.

I was in such bliss of being around my friends, all so close to me, and my stomach ached from laughing so hard with them that afternoon.

"Thank you mumma," I whispered after my friends had gone home, "That was the best tea party ever."

Smoked-Cranberry Turkey Balls
Print recipe here.

These were not served at the tea party, but they could be, as a perfect pairing of sweet and sour, these little turkey balls are delicious appetizer-sized meatballs with a cranberry-orange barbecue sauce. Pierce them with toothpicks, and they're perfect for sharing at a party!

Makes 12 turkey balls

Ingredients

Meatballs:

1/2 lb (8-12 oz) ground turkey or shredded turkey leftover from Christmas or Thanksgiving dinner
1/2 cup gluten-free breadcrumbs, such as Glutino brand
1/4 minced onion
2 tbsp finely chopped parsley
1 egg
Salt and pepper

Sauce:

1/3 cup cranberry sauce
2 tbsp smoky hickory or chipotle barbecue sauce
1 tbsp lemon juice
1 tsp gluten-free soy sauce
1 tsp grated orange zest

Directions

Preheat oven to 400°F.

In a food processor or large bowl, combine turkey, gluten-free bread crumbs, onion, parsley, egg, salt and pepper.

Form mixture into bite-sized balls, approximately 1 - 1 1/2 inches wide.

Lightly coat a baking sheet with cooking oil, such as grape seed, and place the meatballs about 1 inch apart.

Bake for 12-15 minutes, or until cooked through completely. Halfway through cooking time stir meatballs to brown both sides.

Meanwhile, combine cranberry sauce, barbecue sauce, lemon juice, soy sauce and orange zest in a small pot. Over medium heat, cook the sauce until the cranberry sauce has melted and the mixture begins to bubble, about 5 minutes.

Remove the meatballs from oven, and transfer to a large pot. Pour the sauce over and stir gently until the meatballs are completely coated in sauce.

Cover and summer over low heat for 5 minutes, stirring occasionally. Serve hot.

A Flurry of Festivities

We've been traveling in a flurry of festivities and holiday cheer this past week. From parties and gatherings with friends which have filled the afternoons and evenings, I've never felt so exhausted from good food, laughter and welcoming homes. Everywhere, each home and out front all the stores, are decorated with colorful baubles, twinkling lights, one fuzzy tree to be admired in the centre of activity, and countertops are repeatedly replenished with the endless possibilities of delicious food; baked goods topple higher on delicate porcelain serving dishes, mandarin oranges roll over each other and across the counter when someone grabs a select orange, and hot plates enter the oven before quickly being swept up and onto awaiting plates in the dining room.

After such busy activity in this hive, I like to think of us who live on this island as bees living together, I've settled down this afternoon to a classic cup of tea, and a few scrumptious treats still awaiting to be eaten. Gluten-free mince pies tiered precariously on a serving platter, the pastry flaking when someone ventures to move them.

Christmas morning we awoke late, all tired out from our Christmas Eve party the night before. Friends gathered at our place to spend the evening together around glasses of wine, home cooking, and Christmas music. Groups were situated throughout the living area in our house, chatting and laughing together. I fiddled around in the kitchen for a bit, preparing appetizers to share, before sitting down with my sister for a bit, and playing board games with one girl much younger who comes with her parents each year.

It was nice this year as the guests didn't stay long, departing just after ten o'clock, but we all decided upon a movie to watch, which dragged the night out until after one. I slept badly with excitement for Christmas morning, waking up repeatedly before turning back over and trying to fall asleep again.

Then my sister bounded into my room just after nine thirty in the morning, exciting the dog with her enthusiasm and movement, and they both tumbled over me wrapped up in just a few blankets. My parents still exclaimed this year how it was unusual for me to be up after my sister, despite the same thing happening last year - although we stayed up far later after guests drank too much at our Christmas Eve party.

To her surprise, my sister and I were in matching pajama pants, something I planned without her knowing the night before, as she remains consistently loyal to her favorite pajamas. We made tea for the family, rooibos for mum and dad, regular and chai for my sister and I, and then proceeded to gather the plump stockings which leaned against the hearth to be carried up to my parents bedroom.

Opening our stockings together up in my parents bedroom is one of my favourite parts of Christmas. Everyone is together, and just like when I was little, each of us sits cozied up in fuzzy pajamas, worn slippers and hot cups of tea as we enjoy being together after a busy year and even more hectic season. The excitement of opening the first present of Christmas, tearing wrapping paper and tossing it to the floor, brings me full circle and back to completely enjoying the holiday season.

And so I drag the festivities, and the fun of unwrapping presents, long into the afternoon. Taking my time with each present, my sister groans when the time it takes for her to unwrap three presents has only given me time to unwrap one.

"I think you need to go a little slower!" She mocks, and when I do, she can't resist that little sisterly nudge, which I know is code for,

You're really funny, and I love that about you.

Honey Marmalade Baked Brie
Print recipe here.

A deliciously gooey and tasty appetizer for the holidays, baked brie is a soft delicate cheese spread for rice crackers or gluten-free bread. The sweetness of the marmalade makes this twice as enjoyable.

Use fresh cheese from your local farmers for the best flavour, and choose select marmalade to top.

Perfect for a party or as a pre-dinner cheese tasting.

Ingredients

1 round of soft brie
Orange marmalade to spread on top

Pecans to top, whole pecans look aesthetically pleasing, however if you would prefer, chop the pecans into larger pieces. This may be easier when many people are cutting into the same dish.

4 tbsp honey

Directions

Preheat the oven to 350°F.

Remove the brie round from the wrapping, and place in a round oven-proof dish with a lid.

Spread marmalade thickly on top of the brie, it should be approximately 0.5 cm thick.

Sprinkle the whole or chopped almonds on top and place the covered dish in the kiddie of the oven.

Bake for approximately 15 minutes, the brie should be runny in the centre, however the outside will still appear hard.

While the brie is in the oven, heat the honey in a small pan over medium heat, or in a small bowl in the microwave until it becomes runny and translucent.

To serve, drizzle the honey over the brie, and have rice crackers or other gluten-free crackers to spread the brie over.

Starts with a Chip, and Dip!

Last week I perused through recipes, and trying to decide upon what to make as a simple appetizer for mum's dinner party this weekend, every tab on my iPad was open to a different chef. The recipe I eventually chose, a simple Mexican staple (at least our idea of it), was salsa, but one sneaky ingredient that I didn't know left me puzzled.

The ingredients list had one unfamiliar vinegar, white balsamic vinegar.

"Just perfect, another thing to buy that I'll never use again."

I though to myself, and scanning the grocery shop shelves, I couldn't seem to find it anywhere.

I was the list girl in the never-ending aisles, wandering endlessly up and down, up and down. I felt like I was five years old again and even started to feel the panic of losing your mum in a big, unfamiliar place.

I almost gave up at that point to regular balsamic vinegar, already tucked in the cupboard, and also, barely used.

However, I really am glad that I double checked the aisles, because next to the Balsamic de Modena, an Italian vinegar, and White Cider Vinegar, and across the teas and coffees (I thought it was an odd location at the time), there was just what I was looking for - a clear glass bottle with a transparent, white liquid, that could only be balsamic vinegar.

As I stood in the aisle, I wondered how the two, with a very similar name, could be so different. And so, on my iPhone standing there facing the shelves, I did my research: It turns out that Italian vinegar production has been going on for thousands of years with a process very similar to that of vineyards in the production of making wine. Sweeter grapes are used, and of a much whiter colour, and are pressed into what is called "must" before being simmered for long periods of time (hours) until they thicken into a caramel-like substance. This syrup-y liquid is then portioned into many barrels, made from different types of wood to give the vinegar flavour and the "character" that its label boasts, and then aged. What is called "authentic vinegar" requires an ageing time of at least twelve years, however cheaper balsamic vinegars are not aged for nearly as long and in much larger quantities. The cheapest brands will be mixed with wine vinegar and be coloured by additives.

The white grape must is blended with white wine vinegar and then cooked at a very low temperature, this is required to prevent any darkening. The flavours of dark balsamic vinegar, the kind I always seem to have plenty of in the cupboard, and white balsamic vinegar are quite similar in flavour, despite balsamic vinegar being sweeter and having a more syrup texture. I found the white to be less rich, and also to have much less of an after-taste, which was really lovely in the salsa!

A huge reason that many use white balsamic vinegar in cooking rather than the regular balsamic is to prevent a discolouration. Since balsamic vinegar has such a strong colour and will change the appearance of the dish, white balsamic is used with lighter coloured foods, such as tomatoes and other sauces or dressings. Regular balsamic vinegar could work in this recipe, if you don't mind a darker salsa.

I know it seems like a summer recipe, this salsa, an odd pair to the start of Christmas festivities and decorations today, however, as we would start a dinner party, we shall start off December's posts with a little chip and dip.

Roasted Tomato Salsa
Print recipe here.

A colourful array of vegetables in this wholesome salsa makes a perfect appetizer to any party. The complementary herbs and spices bring about authentic flavours of the tomatoes and onions, and with only a subtle pinch of chile spice, everyone can enjoy this salsa whether served with chips, crackers, or on gluten-free bread as a bruschetta dish.

Ingredients

3-4 c roma tomatoes diced into large chunks
1 small red onion, finely chopped
3 large garlic cloves, finely chopped
200 mL corn kernels, sliced from a cooked corn cob, or for a  
      quicker version, use canned corn kernels

2 tsp dried parsley
2 tsp chile powder

3 tbsp grape seed oil
1/4 c white balsamic vinegar

salt and pepper to season
a few chopped basil leaves to serve

Directions

Preheat the oven to 375°F and place a large baking dish on the side.

Toss the chopped vegetables, corn kernels, dried parsley and chile powder together in the baking dish.

Drizzle the grape seed oil and white balsamic vinegar over top the vegetables, and mix well.

Place the dish in the oven and cook for 30 - 35 minutes, tossing halfway and adding more chile powder if desired upon tasting (Careful! It will be hot!)

Remove from the oven and set aside until completely cooled, store in an airtight container in the fridge, and serve at room temperature with chopped basil and salt and pepper on top.