Wednesday, 10 June 2015

Brining your own olives

About a month ago my Greek neighbour and I had an exchange of homegrown fruit.  She gave me a about 12 kilos of Prahran grown olives for a bag of Prahran grown lemons..Fair exchange I think!  I'm not sure what kind of olives these are but they are tiny!  I usually use jumbo Kalamata olives when I brine my olives.  There was no way that I was going to individually split these.  I have left them whole and they are sitting in the brine.  I will taste test when I get back from Greece!  If you get your hands on larger olives use the method below.

Sunday, 7 June 2015

Quince Paste...the fast way

Quince season is officially over but you can still find them at the market.  They are a very versatile fruit that, in Greek cuisine since antiquity, have been used in both savoury and sweet dishes.

Friday, 5 June 2015

Chicken, leek and mushroom pies

My best friend and I had a cooking day this week.  We made very moorish chicken pies.  I was going to make the pastry but we had to squeeze in Evangeline's last maternal nurse appointment.  So Aldi it was for the shortcrust and puff pastry.  Perfect!!!