One of Stuart’s favourite dishes is scallops. I, on the other hand, are not so much of a fan. It works for us because that means there’s more for him and scallops are best served seared, so it doesn’t take long to pull together a spectacular meal. You could say it’s a win-win.
Stuart and I were wandering through the Northside Produce Market last weekend making our mandatory stop at Black Star Pastry. Christopher Thé’s well known Sydney patisserie serves up not only the most photographed cake in the world, it’s also a mighty fine bakery. Black Star is so popular and have such loyal customers, I’m surprised that they still do the local markets. Every month I hold my breath hoping that they will still have their stall in the back corner of the market. Happy that they still come over this side of the Sydney Harbour bridge, but surprised none the less.
Summer and barbecued chicken go hand in hand. The open flame was made for bird on the bone, to keep it moist and succulent. Flattening, or butterflying, the chicken aids in keeping it moist by greatly reducing the cooking time. Another trick that I learned was place a hefty salt rub under the skin. This in effect brines the meat, keeping the juices locked in by the laws of chemistry.
So something a bit different this week. I was asked to work with the team from Red Dieticians to help create a weekly menu with some of my recipes to go with their very informative review of the Mediterranean Diet. Needless to say I was chuffed to be asked and even happier to participate in my first collaboration as a foodie.
The Mediterranean Diet suits migraineurs because it focuses on whole foods, the cornerstone to a Migraine-Friendly diet. Why not grab a cuppa, some quiet space and head over to their site for a very informative read. Plus I think you’ll find some recipes you might like.
What is the Mediterranean Diet?
The Mediterranean diet was started as a heart healthy eating plan, and now has also been seen to be associated with lowering cholesterol levels, as well as lowering the risk of cancer, Parkinson’s and Alzheimer’s diseases. The Mediterranean diet plan focuses on eating plant-based foods, specifically a high content of fruits and vegetables, as well as whole grains, legumes, and nuts. Although this diet stresses to consume most protein from plant sources, fish and poultry are consumed at least twice a week, and red meat is limited in consumption to a few times a month. Another key component of the diet is to remove salt and instead season with fresh herbs and spices, and to remove butter and replace with healthy oils, such as olive oil or avocado oil.
Enjoy my friends.
As always, whenever making lifestyle changes be sure and consult your healthcare team. Under no circumstances should you stop or start taking medication or supplements without their consent.
Informed by science, cooked by you.
When I think about Italian food my mind moves first to pasta and then pizza. I rarely ever think of steak. In Italy though tagliata is a staple; a lightly seasoned steak, grilled to perfection and served thinly sliced. This flavoursome dish centers around the quality meat. I like a nice thick scotch fillet, but it works well with the more economical flank or skirt steak. Purists use only a bit of salt, but I like a bit of pepper and rub a clove of smashed garlic over the surface. Migraine-sufferers should avoid the traditional brushing with rosemary during grilling if they want the dish to be trigger-free. If you feel the steak needs some heavy herb flavour, a bunch of marjoram will add a nice lift. Grill rare to medium, thinly slice and it’s ready for some side dishes.
Welcome to a new feature; the Recipe ReDux. I am so proud to have been accepted into this community of dietitian and health professionals who write about healthy food choices. The great thing about this community is that all the writers are vetted to ensure their work is underpinned with peer-reviewed scientific literature, making it a one stop shop for your health minded recipes.
Once a month we are served up a challenge to redux, latin for brought back, a recipe into a more healthy version. For me this is a natural fit, as just about every recipe I come across I have to redux to make it Migraine-friendly. Sometimes I feel like my entire cooking career is adjusting and redoing favourites so that they don’t make Stuart sick. At least now I have a bit of an outlet for them 😁.
This month’s challenge is to share a healthy recipe highlighting a favorite kitchen tool, gadget, or gizmo that you received over the holidays, or an old tried and true appliance. My kitchen is very small so I don’t have a lot of space for appliances. I have to be very judicious in my kitchen gadgets. Needless to say I couldn’t justify anything new this year. So I’m going with one of the must have appliances for every household with a migraine sufferer (that’s one in four in case you were wondering)….a meat grinder. Keep on reading!
Ah, the humble lamington; stale sponge soaked in chocolate sauce then coated in coconut. Made by CWAs and Scouts for fundraisers across Australia and loved by all. This iconic treat is always served in this house on Australia Day. Since we’re a week out it’s time to make the sponge 😉
One of my favourite things to do with tomatoes that are a bit overripe is to turn them into a roasted tomato sauce. It’s the original tray bake as far as I’m concerned. You simply throw some tomatos, onion, garlic and red capiscum on a baking tray and whack it in the oven. The roasting caramelized all the natural sugars and you end up with a smoky sweet sauce.
This roasted tomato sauce is incredibly versatile. Use it in any recipe that calls for some passata. It also makes a great base for tortilla soup, just add equal parts of homemade chicken stock and garnish with strips of fried tortillas.
Better yet, it freezes really well, so make up batches when tomatoes are at their best. Enjoy my friends.
There are so many wonderful foods that both Stuart and I fell in love with while traveling through Greece. The simple joy of an approaching meal time and pulling into the next village’s taverna. Typically there was no menu, and if there was it would have all been Greek to us anyway. So the proprietor would march us into the kitchen and show us what was cooking in the pots. The smells were intoxicating, promising that whatever it was it would be amazing.
A dish we discovered on the island of Santorini was a simple hummus-like dip made not from chickpeas but dried yellow peas. Every evening the restaurants served up bowls of favas with crusty bread while you waited for your main dish. I became so addicted to favas that I would be waiting at 5 pm at the local restaurant to get a serve with some crusty bread. I would be there so early that the favas were still warm from cooking and I would scurry back to our patio with our sunset sustenance.
There’s a bit of a game going around and I wanted to play. OK, I was bored in the lead up to Christmas as I finished all my prep work for the upcoming holidays on Friday, go ahead hate me. Typical of Sydney weather it was going to be stinking hot on the 24th with a cool change making the temperature on the 25th more suitable for a roast dinner and warm desserts. So there I was trying to avoid the heat, reading through blogs about 2017 Recipe Redux Challenges.
It was really very simple. Pull out a cookbook, find a recipe on pages relating to 2017; such as 20, 17, 201, 217 etc., modernize the recipe, or in my case make it Migraine-friendly. Ooo, what fun I thought. I pulled out one of my “Ladies Groups” cookbooks. You know the ones that are just chock full of recipes contributed by the woman’s group of some organization. The thing with these books is that they are a bit of trash and treasure. Sometimes you hit the jackpot with Auntie Bess’s Banana Bread, but mostly the recipes are questionable.