Condiments and Preserves | Finding Feasts

Polish Brined gherkins [OGÓRKI KISZONE]

Summer means that my parents have an abundance of cucumbers and gherkins. They eat the cucumbers, the gherkins, well in good Polish tradition, they pickle them or preserve them in brine – a water solution which is flavoured with salt, pepper, garlic, horseradish, mustard seeds, bay leaves and the all important dill, is left to ferment over time. You can add chilli however I am keeping to mums basic traditional recipe.

As the brine ferments they become sour in flavour and take on the spice from the garlic and pepper. Mum sometimes adds fresh horseradish if it is available.

For fresh and crunchy gherkins you can pop open your jars on about the 4th day, if you can’t wait, however for a tangy and more fermented gherkin keep them fermenting around 2 – 4 weeks where their flavour will be bold and tangy, absolutely delish! Your brine will become a little cloudy which is absolutely ok.

After you have popped the lid and are ready to enjoy, these will keep in the fridge for up to a month….not in my house tho! Gone in a matter of days. Gherkins were a staple at my families breakfast, lunch and dinner table on a weekly basis. No Sunday brunch extravaganza would be complete without these making it to the dinning table.

Smacznego!

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how to make Labneh in olive oil

Labneh in olive oil – I am a self-confessed cheese-a-holic. I am yet to come across a cheese that I haven’t liked! Very happy to be offered a cheese tasting challenge to be proven wrong.

Several weeks ago I tried my hand at making farm cheese so I thought I’d have a go at making Labneh, a yummy Mediterranean cheese from natural yogurt which is hung in a muslin wrap for several days. This recipe requires no cooking and I am very proud to say that I succeeded!

Labneh cheese is perfect as part of a Middle Eastern mezze platter with dips, marinated vegetables and warm pita bread.

I tasted my first Labneh at the Sydney Good Food & Wine Show in 2006. It was marinated in oil with some herbs and spices. I loved how the cheese just melted in your mouth, little soft white clouds bursting with flavour.

Now I can make my own! One simple rule, use good quality natural yogurt and olive oil.

Happy Labneh making 🙂

Bella

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Sweet Dill Pickled Pine Mushrooms

Click image for this Sweet Dill Pickled Mushroom recipe

Sweet Dill Pickled Pine Mushrooms… What better way to store your freshly foraged wild mushrooms for a long time than pickling them?

I love a sweet pickle, always have, so I naturally gravitate to this pickling liquid but there are plenty of methods of pickling and flavour combinations that you will develop your very own favourite pickling brine in no time.

Enjoy! Blondie 🙂

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Tahini & Miso Dressing

Tahini & Miso Dressing – OK, I rarely come across a simple recipe that I think is to-die-for but this one is it! This tahini & miso dressing recipe is addictive, I mean REALLY addictive! With four simple ingredients you can’t go wrong.

I love making my dressing but of late have been sticking to two well worn out recipes, wholegrain mustard with lemon and garlic or balsamic vinegar….boring!

I was first introduced to this recipe by Miss H’s nan and pop. Nan and pop visit us every few weeks and when they do pop cooks amazing dishes, dishes that I would typically not cook myself. Nan and pop are into hip stuff like yoga, meditation and macrobiotics.

Macro what I hear you ask? No this isn’t another new fad diet, it is a lifestyle. The macrobiotic philosophy has been around for centuries. The main principles are centered around holistic nutrition, understanding where your food came from, how it was handled, eating seasonal, local food that is chemical free. It promotes eating grains and plenty of fresh vegetable but limits the intake of animal products.

During the last visit pop made this tahini and miso dressing with fried tofu and braised green vegetables. Utterly divine I tell you! Tofu can be quite bland but by adding this yummy dressing the tofu come to life.

Make a batch of this at the beginning of the week, keep it in the fridge and use as required. If you add less liquid it easily transforms to tasty dip with some flat bread or carrot sticks when you are feeling peckish. It is my go to treat at work when 3 o’clock-itis kicks in.

Bella

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Avocado & Miso Dressing w/ Chicken Quesadillas

Avocado & Miso Dressing w/ Chicken Quesadillas – This is a multi use dressing as it will depend on the consistency you make it as to its use. Here I have used it as a dip so have left it quite thick. If you want to have it as a dressing for a chicken salad then add some water till you get to a more fluid type consistency.

The flavours in this dressing pair so well with chicken that I know you will come up with a multitude of menu ideas to use it with.

Happy lunching! Blondie

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Wild Mushroom Ketchup

Wild Mushroom Ketchup…You’re probably as surprised as we were when we first came across Mushroom Ketchup. Mushrooms as ketchup? Not possible!

Well, during our mushroom trip to Oberon, Bella stumbled upon such a condiment. With intrigue she purchased it and with intrigue I made it.

After looking into the history of ketchup I discovered that the tomato version originated about 100 years after the original version, prior to that it was made from any number of foods, for example nuts, fruit, or mushrooms… It originally began it’s life being made from fish and was called ke-tsiap.

In this recipe I have used the saffron milk caps and slippery jacks that I picked at Oberon but you could use any mushroom or combination of mushrooms with equally fabulous results. Also, the fresh mushrooms will need to be left to sit in salt for 24 hours, so this isn’t a spontaneous recipe. It’s also a recipe that gets better with age, so be sure to have some sterilised jars ready.

This photo of my lunch is of my Four’n Twenty pie and I have to say that I will now, and forever be having my pies with Mushroom Ketchup, truly outstanding!!

Enjoy,

Blondie

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Simple Small Batch Aioli

Simple Small Batch Aioli – Mayonnaise is one of those amazing condiments that is used in countries all around the world to add flavour or smoothness to their dishes. Aioli is basically garlic mayonnaise (although the true way of making this is to pound the oil and garlic in a mortar and pestle – no egg is added) but you can use any number of different ingredients to make your own flavoured mayonnaise.

The reason I like this small batch recipe is because I will never get through a cup or more of homemade aioli within a week. This is just the right amount to use on some sandwiches or on toast with poached eggs on the weekend.

If you are feeling adventurous you can add some fresh herbs or throw in some hot smoked paprika or any other spice to complement your meal, maybe add a mustard. Use lemon instead of vinegar, or use a different vinegar, maybe a fruit vinegar… the combinations are endless.

Let your creativity out! – Blondie 🙂

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