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Cold cherry soup

14/12/2013

40 Comments

 
Cold cherry soup by Liz Posmyk, Good Things
'Gyere kislányom, a hideg meggyleves nagyon finom! (come my little girl, this cold cherry soup is really delicious!),' my mother, Irén, would say as she beckoned me to taste her freshly made, ice-cold soup. Clearly she loved it, and indeed it must have been very good. For with each spoonful she would close her eyes, form a smile, raise her shoulders towards her neck (as you do when something is immensely pleasurable), and make the 'Mmmm' sound. Actually I can still see the look of bliss on her face... it was as though this lovely lady, who had lived a much harder life than most of us could imagine, had just died and gone to heaven.


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Green beans with bacon and eschalot

7/12/2013

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Green beans with bacon and eschalot
Christmas Day lunch — a table laden with season's eatings. Roast leg of pork with crunchy crackling and a drizzle of apple sauce. Orange marmalade-glazed ham studded with maraschino cherries, pineapple and cloves. A platter of prawns with thousand island dressing. Dauphinoise potatoes and baked sweet yam with maple syrup. Sponge cake trifle layered with custard, peaches and jewel-like blobs of jelly. Bowls of cherries and a berry-topped pavlova. And, best of all — crisp and delicious green beans. Yes, green beans.


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Vanilla poached rhubarb with amaretti and sabayon

30/11/2013

 
Vanilla poached rhubarb with amaretti and sabayon
'Somehow I was never told that rhubarb was good for me, so I grew up loving it. I loved its beautiful rose-pink colour, its sharp and surprising flavour, and the way I could trail a spoonful of proper custard through my bowl of rhubarb and admire the patterns I made.'                                                                                     
                                                                                    – Stephanie Alexander, on Rhubarb, The Cook's Companion


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Honey and Thyme Baked Camembert

19/11/2013

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Honey and Thyme Baked Camembert
'Cheese courses are too often overlooked, which is a crime when you have [such good] camembert. Half the cheeses were split lengthways and layered with the earthy lushness of local truffles, while the others were drizzled with honey and thyme before being baked. Both lifted the already beautiful cheeses, but for me the oozing joy of the baked version was really hard to beat.'
                    — Tommy Hoschke, Capital Gourmand, Appetite for Excellence Hunt and Gather Dinner, 2012


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Creamy Coconut Ice

18/11/2013

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Creamy Coconut Ice
With the approach of the festive season, I'm literally tickled pink to share this recipe for creamy coconut ice with you — mainly because it's the best, creamiest coconut ice I have ever tasted and I know that once you've tried it you and your taste buds will love it too!


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Christmas Wishes

24/12/2012

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Liz Posmyk with Saint Nicholas circa 1960. Image is copyright.
Meeting Saint Nicholas for the very first time, with my father, the gentleman barber, a.k.a. Andre the Great, circa 1960
Kellemes Karacsonyi unnepeket kivanok, Froehliche weihnachten, Prejeme vam vesele vanoce a stastny Novy Rok, Zalig Kerstfeast, Buone Feste Natalizie, Kala Christouyenna, Nadolig Llawen, Feliz Navidad, God Jul, Joyeux noel. 

No matter where you are or how you celebrate your holidays, may you and yours enjoy a safe, happy and peaceful time. I'm taking a short break to spend time with my loved ones, and would like to thank you all for your friendship and support throughout 2012. Wishing you season's eatings. I'll be back with lots of good things in 2013, so please watch this space!

                                                                                                                         - Lizzy xox
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Recipe for Florentines a la Lizzy (the best florentines I've ever tasted!)

21/12/2012

31 Comments

 
Recipe for Florentines a la Lizzy (the best florentines I've ever tasted!)
Florentines a la Lizzy: a seriously good favourite for your festive repertoire
The first time I tasted Florentines was in the late 1970s. The husband of a family friend kept a pile in his cookie jar and it was always such a treat when we visited. I'm not sure which bakery he bought them from, but they were they size of my hand and, with an assortment of dried fruits, nuts and rich chocolate coating, they were seriously good. 

However, they were also rock solid and, as such, a bit hard to bite into. 'Tooth Crackers', I call them. I've eaten some other 'tooth cracker' biscuits over the years, regretting it instantly when I felt that certain crunch, knowing in my gut that the little nugget I just chomped into wasn't part of the biscuit! Ouch! This unplanned activity has kept my dentist, Dr Fang (true), happy for a time. Needless to say, I've been longing to experiment with my own version of Florentines that are kinder to the teeth.

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Chocolate Dipped Cherry Berry Indulgence (how to dip cherries and berries in chocolate)

18/12/2012

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Chocolate Dipped Cherry Berry Indulgence (how to dip cherries and berries in chocolate
Little choc-cherry ballerinas waiting to dance on your taste buds
'Why do we need more cherries?' Peter asked when I stopped to buy two large packs of plump cherries from sellers at the Capital Region Farmer's Markets on Saturday. After our recent weekend in Young for the Cherry Festival, you might think that I'd had enough of the fruit. Not so... despite de-stoning and preserving about four and a half kilos (and devouring another kilo or so fresh from the hand, I am still merrily playing with them in my kitchen. 

For a deliciously fun, festive indulgence, try dipping some cherries or strawberries in melted chocolate. Chill them until ready to serve, and there you have it... little choc-cherry ballerinas waiting to dance on your taste buds.

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Recipe for deliciously easy mango relish - edible gifts

11/12/2012

28 Comments

 
Recipe for deliciously easy mango relish - edible gifts
Edible gifts: mango relish is summer in a jar
My kitchen has been filled with the aroma of various fruit preserves lately due to something of a cooking frenzy! If you've been reading my recent posts, you'll know that I made some jam from bargain-priced Summer strawberries bought at the farmer's market. After a weekend in Young for the Cherry Festival, I've been busy preserving cherries for Winter pies and clafoutis. And when I saw mangoes selling at two for $2.50 at one of the independent grocers in the city, I knew what I had to do. And a girl has to do what a girl has to do, right?!

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Recipe for peaches baked with Amaretti & Viognier Roussanne

9/12/2012

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Recipe for peaches baked with Amaretti & Viognier Roussanne
Peaches Baked with Amaretti & Viognier Roussanne served with Mascarpone
peaches baked with Amaretti & Viognier Roussanne
d'Arenberg Noble Mud Pie Viognier Roussanne. The cook would like a glass of vino, please!
My father, the gentleman barber, who liked to be known as 'Andre the Great', grew several grapevines and fruit trees in our back garden, among them nectarines, apricots and peaches. The fruit was plump, succulent and full of flavour. The peaches, for instance, were the size of a tennis ball and, though dad pruned the trees diligently, sometimes we needed a ladder to reach the biggest and best specimens at the top of the tree. 

Under one of the peach trees in the back corner near the fence was the compost heap, where lawn clippings and kitchen scraps were piled before being dug into the garden. And, for some reason, we had a small pet turtle that lived at the base of that tree. It was a long time ago now, and my parents and two of my older siblings are no longer around, so I can't really say why or how the turtle came to live in that spot, but it did. I can remember playing with it occasionally (when my siblings would allow it) and can still recall the smell it had and how I loved to run my little fingers over the etched outside shell. One day, apparently the turtle escaped the back yard when someone left the gate open. And that was that. 

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    Welcome...

    Üdvözölöm
    Photo of Liz Posmyk, Food Writer, Cook and Traveller

    ​Cooking and writing have been a lifelong passion.
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    - Liz Posmyk

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    NB: I use Australian standard measuring cups and spoons in my recipes. 

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    Winner ABC's 2015 Australia Cooks competition, ACT (mains category)
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    Meet the Chefs - recipes featured on Australian Asparagus Council website

Good Things is written and published by Liz Posmyk © 2011-2020.   All rights reserved.
Excerpts may be used provided that full and clear credit is given. Thank you.


Photos used under Creative Commons from alantankenghoe, riptheskull, David Jackmanson, Amani Hasan, SuntanMidori, oropeza, Annie Mole, Vegan Feast Catering, avlxyz, jeffreyw, mockstar, jenly, Syeefa Jay, pizzodisevo (therapy - terapia - Therapie), ginnerobot, cliff1066™, Jim, the Photographer
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