Vegetarian Dishes | Finding Feasts

Kale and 3 Cheese Lasagna w/ Rich Tomato and Mushroom Sauce

Kale 3 Cheese Lasagna w/ Tomato Mushroom Sauce. My mum makes the best lasagna, it’s seriously good, and as with any great recipe that is made by all mum’s the world over, you can never make it as good as theirs. That’s why going back home is always so good.

This Kale 3 Cheese Lasagna w/ Tomato Mushroom Sauce is based on mum’s design and her cheese mixture, this is just the vegetarian version. It’s super delicious and soul warming.

I know, the words Blondie and vegetarianism are never seen together, but that was prior to doing Meat Free Week a couple of weeks ago. It was hubby’s decision to do it and as a family we embraced the idea. We had been talking about meat alot of late, not only about reducing our intake but being more conscious of where it was coming from. I had wanted to make meat the ‘special occasion’ meal, the dinner you saved up for and cooked with purpose and love, knowing the animal or fish had lived a good, rich and healthy life.

What surprised me most about that week was it actually took alot more effort and conscious thought to design meals for 7 full days of meat free living than it does to construct and meal with meat. The days were used to think of dinners and lunches that were full of flavour and filled the space left by meat. Sure, I could have done a week of salads and roasted veggies, but I really wanted to try try some other recipes. I don’t want to rely on rice and potatoes to fill the void.

What also surprised me or surprised us all was the fact we had planned to ‘celebrate’ day eight – the start of meat eating again – with my son’s favourite meal of burgers and chips from Grill’d. It was a very enjoyable dinner and a delicious way of re-starting our meat loving ways, but it wasn’t till the next Friday that meat was requested again… funny.

With several new recipes under my belt and with the need to buy quality, local meat our new life of conscious meat eating has begun – 3 to 4 days meat free and enjoying amazing places like Feather and Bone Providore here in Sydney to buy our meat from.

Happy eating, however you choose to do it – Blondie 🙂

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Wild Mushroom Tarte Tatin with Taleggio and Vino Cotto Drizzle

Wild Mushroom Tarte Tatin with Taleggio and Vino Cotto Drizzle… With Mother’s Day only a month away, I thought I would put up a recipe that would surely bowl her over, especially if you turn up with a bottle of bubbly to go along with it – it would certainly put a smile on my face!

I have used Pine Mushrooms aka Saffron mIlk Cap Mushrooms because the colour is so vibrant and they still retain a firm texture (and I have a ton from our last mushrooming venture!) but if you are having trouble getting a hold of them you could use a Swiss brown and button mushroom mix.

The Vino Cotto adds a gorgeous sweetness to the earthy mushrooms and the melted Taleggio is to die for. Each crispy bite is heaven!

This is such an adaptable dish for whatever the occasion is as you can make a large version to share around a table, or individual tarts that can be served with a little salad on the side as an entree or even as finger food, made in little muffin tins to pass around at parties – and everyone is going to love them!

Happy Mother’s Day! Blondie

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Homemade Hommus

Homemade Hommus… Continuing on with my year long challenge, here is Homemade Hommus from Jan-Feb 2014’s Nourish magazine.

Although a basic recipe it really is one that everyone should have under their belts as it’s great as a snack with flat bread or vegetable batons or used in a meal – like the one I will be making from the new Feast magazine… Can’t wait for that one! Hummus B’lahmeh (Israeli hummus with spiced lamb)

Blondie 🙂

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Smoked Sweet Chilli Sauce

So what can you do to improve on the pantry staple, sweet chilli sauce? Smoke it of course!

Smoked Sweet Chilli Sauce is an amazing accompaniment to all the dishes you have your standard with but with a unique smokey flavour… and you know how much Bella and I love things smoked.

Serve it with seafood or baste chicken kebabs or pour it over a big dollop of sour cream.

Hot and smokey… Blondie

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Mushroom Foraging in Oberon w/ Lyndey Milan

In March 2013, FinSki’s was asked to do a segment on Lyndey Milan’s new tv show, Lyndey Milan’s Taste of Australia… how amazing is that?? Needless to say, we dropped everything and took Lyndey to our favourite mushrooming spot in Oberon. Here is our behind the scenes…

Here we are with the lovely Lyndey Milan

Love the line up of cars in such a secluded location

Let shooting begin, Bella and Lyndey discussing mushrooms

Imogen and Seb occupying time digging up crystals Continue reading “Mushroom Foraging in Oberon w/ Lyndey Milan” →

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Best Ever Christmas Fruit Mince Pies – Egg Free

My objective for this year is to make the perfect fruit mince pie.

Best Ever Christmas Fruit Mince Pies – Egg Free… For me, the most essential element to the perfect fruit mince pie is the pastry. It must have a buttery, fine crumb and be of the correct thickness (4mm) – this is very important as it needs to break apart in large enough chunks so as to get the perfect mouthful of fruit and pastry. It is vital that it maintains it’s structural integrity! There also needs to be a sweetness included in the pastry that sugar alone will not do… I thought I would be making at least three different recipes to come to the right one, but no, got it one! The fact that it’s egg free is just a bonus to those who have allergies but is in no way an intentional omission… just a happy coincidence.

Here is a small excerpt from Australian Gourmet Traveller about water and egg in shortcrust pastry… “Egg yolks and water also affect pastry. Egg yolks contain fat and act as an extra shortening agent but are used more to add colour and richness to the pastry. When you’re adding water to pastry, be careful to add only enough to bring the mixture from a crumbly dough to one that can be kneaded and rolled easily. Too much water in the mix means the pastry will steam as it cooks, making for a flimsy result, so add small amounts gradually until you have achieved the right texture.”

There is alot of butter in these pies so they need to be chilled; at room temperature the pastry becomes too fine a crumb, but with a slight chill the pastry holds firm and then each mouthful is a cacophony of cool and crumbly pastry, buttery, sweet and fruity flavours that marry and melt in the mouth…. too much? Nah, each bite is poetry!

Oh, I forgot to mention the hint of cardamon, this adds a mellow flavour that’s complimented by the fruit filling.

For the filling I used Robertson’s Traditional Fruit Mince, which is actually really good. It has the right texture and spice, but next year I will definitely work on my own filling – one step at a time!

Ho Ho Ho and a bottle of rum! (oh, is that Christmas?) Blondie

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Lanttulaatikko – Swede Casserole

Lanttulaatikko aka Swede Casserole — Click image for recipe

Lanttulaatikko – Swede Casserole is just one of four traditional Finnish casseroles served at Christmas time. The other three are carrot, potato and liver, all unique and equally as important as the roast meats.

Mum makes this every year along with the potato and carrot casseroles, although it’s been many years since we have had the liver casserole. But don’t fret, I will be making it this year… oh yes, I will!

This casserole has a slight bitterness, which is offset by the golden syrup and is the perfect accompaniment to your Christmas dinner… plus makes excellent sandwiches with all the leftovers!

Hyvää Joulua, Blondie 🙂

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