Arepas w Chipotle Pulled Pork + Apple Slaw. Recipe and styling by Cle-ann, photo by Hugh Adams.
Last week I decided to hang the apron up, order in, relax and have a glass of wine with my partner. We jumped online and went to Menulog, which is really easy to use - the hardest part is narrowing down the many choices of local restaurants!
I was so impressed, that I’m giving away one $30 voucher to two lucky subscribers to Cle-ann Blog, see below for details about how to enter!
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Noodle Soup w Mushroom-Tofu 'mince' + Slow Egg. Recipe and styling by Cle-ann, photo by Hugh Adams.
It’s cold, it’s windy, it’s dark... but this soup gives me something to look forward to – COMFORT & WARMTH!!
Usually most of these recipes provisions are on hand, except maybe the fresh noodles and bean shoots; these can be found at your friendly Asian grocer (along with all the other ingredients).
I’m going to cheat a little here, because I don’t have hours to make a beautiful broth. If you have some frozen chicken stock in the freezer then it’s a bonus, but a good low-salt gluten free stock will do the trick, or water with stock powder. Personally I prefer to use Massel because it's gluten free.
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Roasted Potatoes w Green Sauce. Recipe and styling by Cle-ann, photo by Hugh Adams.
Before I leave for a little break, I thought I should share this quick recipe with you. When the weather starts getting colder I crave potatoes and warming comfort food, and this one’s a ripper - perfect alongside a warm winter roast, or enjoyed as a hearty side on a cold night.
With winter solstice taking place on the 21st of June this year, I look forward to celebrating the ever-brightening days ahead, and for the second consecutive year I will be in Hobart for Dark Mofo! It’s an amazing winter festival project presented by MONA, exploring and celebrating the dark through large-scale public art, food, music, film, light and noise. It runs from 12th-22nd June. My favourite part of the festival is the Winter Feast:
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Times flies when you’re having fun, and that's what I have been doing this past year; having fun!
Before I get back to cooking like a mad woman, I thought it might be quite nice to share with you a new recipe I've developed to celebrate my 1st birthday, or blogiversary!
I have concocted a moist and delicious carrot cake, it's spiced with cinnamon and cardamom and it's filled and topped with mascarpone icing. I've tried to make it similar makes my Mum's Greek (wheat flour) walnut cake, minus the wheat. One thing that makes Mum's so special is the texture, the large pieces of walnuts add a really nice crunch, so I really recommend buying whole walnuts and cracking them yourself. I bought some nice whole Australian walnuts, they're much better than the overseas product found in most supermarkets, which are packed in plastic and crushed into tiny pieces. Walnuts are in season now, so check out your local farmers market. You need texture for this one!
It's been an exciting twelve months!
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Oktapodi Toursi (Greek Pickled Baby Octopus) Photograph by Hugh Adams, recipe & styling by Cle-ann.
I love making pickles and preserves. If I get that urge for meze it’s nice to know that they’re tucked away in the fridge or the pantry.
A little pastirma, a little octopus, a little red pepper, a little fetta (I’m starting to sound like my grandmother!) some olives and in minutes you have some lovely mezethes to enjoy with an ouzo or glass of wine!
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Simple is always best. It’s really nice to use few ingredients for a dish like this because you can taste all the elements, not one overpowers the other, they are all able to shine.
I like serving hot or cold smoked salmon with scrambled eggs, but you could use whatever style of egg you wish. You could serve smoked salmon with a simple frittata for lunch, dinner, or at a picnic, complemented with a yummy green salad! There's so many ways of using this lovely ingredient, and you can even make it yourself!
For those who are unsure, cold smoked salmon is left raw and cured for about 24 hours and smoked without heat. Hot smoked salmon needs a couple of hours to cure and is cooked in the smoking process which turns out flakier and has a lighter colour.
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