Blue Wolf Reviews

Tag: cooking

  • From Our Kitchen to Yours

    From Our Kitchen to Yours

    185 favourite recipes from the Country Women’s Association of Victoria Inc

    Regardless of what State of Australia you live within the CWA or Country Women’s Association has a long, proud history of caring and sharing throughout the rural regions and metropolitan areas. Over their many years of caring for their communities the ladies that make up the membership have developed a reputation for their craft and baking skills which are the envy of many.

    From their vast archives of taste tempting and delicious recipes the CWA of Victoria have selected range of wonderful delights to share with family and friends. Based on the knowledge that one of the best skills anyone can have is the skill of being able to produce a hearty meal for family, the recipes selected are tried and true, having been cooked and shared amongst community and friends.

    From a traditional sponge to the very latest in vegetarian fare there is something in the pages to appeal to the novice or the experienced cook. Jams, pickles, pastries, snacks, salads, main meals and delicious desserts just wait for a chance to shine. The 185 recipes that make up From Our Kitchen to Yours are complimented by beautifully photograph dishes.

    But there is more to the CWA than just cooking and craftwork, there is the advocacy services which formed the beginning of the CWA in Victoria, back in March 1928, during a difficult time on the land when drought and hardship, isolation and lack of services for women and children where a matter of everyday life; a harsh reality of the isolation felt by women who lived in remote communities.

    Food, hospitality and friendship have always been the underpinning philosophy for the Association which is still relevant in today’s society, where the focus has changed slightly to encompass projects working with Indigenous women, social isolation, victims of domestic violence, school breakfast club programs, all the while still actively campaigning to improve the lives and conditions of women and children in rural and metropolitan area.

    Over past year the CWA have been reaching out to communities and people affected by on-going drought, the devastating bushfires of the summer of 2019-2020 and following crisis of the Covid-19 epidemic. They are there doing what they do best supporting the families, women and children of rural areas, offering food, friendship and a listening ear, along with a nice hot cuppa and a scone or two, when things get really, really tough.

    The CWA of Victoria Inc invite you to enjoy their selection of delicious dishes all based on the ‘waste not want not’ principle of country women over the years, which include traditional, cost effective recipes and others that are thoroughly representative of the modern day Australian table such as Falafel Pockets, Easy Moussaka, Vegetarian Lasagne, Fish in coconut cream sauce and the always deliciously moreish Fudge Wedge.

    Add a cuppa or a coffee and invite a friend to share in company, friendship and community represented by the CWA Australia wide.

  • Be More Vegan

    Be More Vegan

    The young person’s guide to a plant-based lifestyle

    Many young people are becoming increasingly interested in where their food comes from, and how it is kept and processed. With this in mind, Niki has produced Be More Vegan which addresses a wide range of issues dealing with Vegan choices. The way the book is presented, makes it easy to read. The author looks at a variety of relevant topics, and is nonjudgmental, which will ensure its success. Whether browsing or reading through the chapters, one can’t help but enjoy the relevant and interesting facts.

    The chapters begin with the following, “Why am I VEGAN? The VEGAN kitchen. There are recipes given towards the end of the book. There are suggestions for substitutes for products such as milk, eggs and chocolate to use in baking, and a list of store cupboard essentials. These include condiments, fresh herbs and products for your fridge and freezer. To begin, the author gives information on planning recipes, staying safe and clean, and weights and measures. The support given for a young cook is thorough.

    Simple examples for making a nut cheese and plant milk are given so that the breakfast menu can be followed. With photos and clear instructions, easy dishes, such as oat pots with different toppings, look scrumptious. The lunch menu follows a similar format with easy to read instructions, and tips on serving. The photos add to the appeal.

    There is a Glossary of Useful terms, and an explanation of Cooking Techniques and ingredients at the back, as well as an Index. This is a powerful way to introduce young people to the kitchen, as well as to a different lifestyle and thinking.

  • Everything I know about cooking I learned from CWA

    Everything I know about cooking I learned from CWA

    The CWA was formed in New South Wales in 1922 and has been a vibrant and active part of many country towns throughout the State for almost 100 years, a fact that is to be celebrated, as it is one organisation which has changed and reshaped to adapt to the many changes in society. One thing never changes and that is the love of good cookbook and of course the perfect scone or sausage roll, or two CWA style!

    To that end they have produced a wonderful collection of so many favourites dishes, soups, snacks, cakes and desserts mixing in Mexican-Style Beef Spare Ribs , certainly not found in the cookbooks of yore, with Jumbuck Stew, an oldie but a goodie and  Nora’s Fish Dish, from the microwave revolution days.

    Scones, biscuits and Slices is full of familiar names such a Cheese Scones, Anzac Biscuits and Cherry and Walnut Slice, all offering simple but yummy options for the lunch box.

    Catering Hints and Measurement simply cannot be left out as they are a traditional component of every CWA cookbook ever produced, with the addition in this edition of Exhibition Hints, just in case you are so pleased with the results of your explorations throughout this latest cookbook, you decide to enter a slice, or cake or scone, into your local Agricultural Show or Royal Agricultural Show in your town or City.

    The Country Women’s Association is an icon of Australia, formed by women in the country, for women the country, women who were facing isolation, little or no health services and in many cases severe hardship when times were tough. The CWA, as it is lovingly known, offered support and  friendship to country women, forming the backbone of relief efforts during fires, droughts and floods with their enormous teapots, trays of sandwiches and of course their signature item, scones.

    Over the years the emphasis has changed slightly with membership dropping off in some country regions, but seeing more branches being formed in city areas, as the need to be a part of community within the arid desert of the city is becoming more essential to many young women facing huge changes in their lifestyle. Forming friendship groups is still considered one of the more important aspects of the modern CWA, as well as encouraging members to speak up on behalf of the communities they represent.

    Although known for their cooking prowess, the CWA is also considered as one of the most powerful lobby groups within Australia, which commenced with setting up baby health care centres, bush nursing post and then moving on to building and staffing maternity wards, hospitals and rest homes.

    But regardless of their immense political influence, cooking and scones are still two of the most well-known aspect of the CWA Australia wide, with many women, young and old, learning to cook from a CWA cookbook and still returning to the tried and true recipes over and over again. Why? Because they are so good; tasty, economical and simply delicious it is hard to go past so many favourites.

    Enjoy your journey into discovering and mastering what could be considered the ‘perfect scone’ CWA style or enjoying one of the other 150 recipes that are tried and true and oh so delicious!

  • Lust at First Bite Discover & seduce your lover’s appetite

    Lust at First Bite Discover & seduce your lover’s appetite

    As the cover of this book shows, this is a cookbook for couples.  It contains some recipes, mostly dessert based, and ideas of how to present this food.  There are twelve tantalising chapters outlining the ingredients for food and drinks, followed by ideas for “Love and Lust.” These recipes and ideas are suitable for busy couples who can take time out for a date night. Although the mood is light-hearted, there are sage words, such as “Be sincere with your partner, let your inhibitions go and allow yourself to feel safe and free in the moment.” The scantily clad couples, who are naked, or in the bath or enjoying the moment, still need to eat, and here are some ideas to combine food and love.

    Oysters, not surprisingly, feature in the opening pages. They are prepared with breadcrumbs, cheese, wine and spinach, and baked in the oven. Salmon fillets are next on the menu, and appear in a simple yet appealing recipe with Salsa Verde. Fortunately, the dessert to follow is a Lemon Meringue Pie, which is served chilled, as it would take some time to prepare. The next section of the book shows a dessert called, “Tie me up Tiramisu,” where a blindfold is used as one partner feeds the other. With Paella, of course, you will need a few Spanish phrases to complete the atmosphere. Suggestions for these are given.

    Some ideas that intersperse the recipes and photographs are writing love notes to each other. Questions such as, “What item of clothing do you love to see me wearing?” can be a guide for dressing for your dinner. There are also creative ideas, such as painting each other’s bodies with water based paints, and then lowering yourself onto a drop sheet. Your outline will be there to share. Bathroom activities are also described. Using candles, rose petals, bubble bath, essential oils and champagne, allow your lover a few minutes to relax before you prepare the Mint Pea Bruschetta Bites.

    Ideas for drinks are shown and photographed beautifully in this book. The Twilight Kiss, a combination of vodka, blue curacao, an orange and crushed ice, looks and sounds delicious.

    Towards the end of the book, there is a segment with ideas on “How to Rediscover and re-ignite the passion.” This consists of a six page questionnaire, with many deep and probing questions to ask each other. For example, “How do you feel when we discuss intimate or sensitive subjects?” This is followed by a helpful few pages on Measurements, Oven temperatures, utensils and an Index of dishes.

    What a hoot!  What an unusual book for some lucky couple!

     

     

  • River Cottage Easy

    River Cottage Easy

    Freewheeling Fusions: what a delicious way to refer to food. It simply makes you want to explore the options a little further in this companion book to River Cottage Light and Easy, River Cottage Easy.

    Originally released in 2012 titled Hugh’s Three Good Things, this purveyor of all things good and fresh in the garden, has constructed simple and yet delicious dishes created from three ingredients, with a few herbs and flavourings added.

    Not possible you may think, but it is, with a few little in built words of warning. The basic philosophy behind the Easy style of cooking is to be able to put together a tasty meal quickly, with the minimum of cost and fuss involved. It is also as he says, a jumping off point to learning to be very creative within your own fridge and pantry shelves, which can be especially helpful at the end of the week, or just before a shop is required.

    The formula is simple in that it uses three basic ingredients that complement each other, which as Hugh states really encompasses most of the basic and sometimes not so basic dishes we all enjoy; dishes such as scones, jam and cream, fish and chips with fresh lemon, or a simple fruity pud made from apples with custard or cream. Absolutely Delicious.

    As with this series of books the sections are introduced with a little of Hugh’s philosophy regarding salads, starters and soups, the traditionally stated meat and two veg or simply vegetable feasts – for those who really do prefer vegies only, or when all there is in the fridge are a few vegetables in need of inspiration.

    Once again Simon Wheeler has added his talents behind the lens to present each of the recipes described beautifully; so beautifully that heading into the kitchen to have a go makes a lot of sense.

    Comfort food, for those long slow days of winter, rates well with such easy to go taste treats as the totally simple and yet wonderfully tasty, Spaghetti, garlic and olive oil. Try it and see how simple ingredients can pack a tasty punch!

    Sweet treats and lovely fruity pud’s have not been left out, which will encourage you to add that little bit extra to the lunch or dinner table or if there is anything left over, the lunchbox.

    A lovely addition too many of the recipes is Plus One, at the bottom of the page. which presents options to the main ingredients, making one simple recipe change into two or more flavours, depending on what you have in your cupboard.

    The basic ingredient for success, regardless of the amount of ingredients being used, is a well-stocked store cupboard of essentials which will make your cooking far more pleasurable. To this end Hugh has helpfully listed what he considers as the basic requirements, none to extravagant or complicated, to make life easier and the foods you are about to create far more tasty.

    For those on a budget wanting to create some lovely tasty meals, these simple and yet elegant recipes will become household favourites in no time at all.

    Enjoy the journey and as Hugh says, ‘great food is not rocket science: just take it easy!’  by just keeping it simple.