Nadine Abensur Cookery Writer in Mullumbimby | Public figure
Nadine Abensur Cookery Writer
Locality: Mullumbimby
Address: 28 Azalea St 2482 Mullumbimby, NSW, Australia
Website: http://nadinesfeast.com
Likes: 323
Reviews
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24.01.2022 Home made Papardelle. Magic. With olive oil, chervil, lemon zest, garlic, Parmesan. I think there may have been a few pistachios. Man it was good. And there’s so much left for next time.
23.01.2022 Middle Asian. In case you think that’s a mythical continent, it’s being somewhat(quite a lot) physically incapacitated(again) and messing about in the kitchen with minimum effort, minimum movement, so using what I’ve got to make an egg fried rice that’s as much oriental as it is Asian - saffron and Siracha, fennel seed, mustard seeds and(italics), cardamom, eggs and peanuts and dried shrimp and more. Plus my favourite comfort food in the world, tender green beans sautéed with tomatoes and black olives.
22.01.2022 Green papaya salad for me. Flourless chocolate cake for a client, all boxed up and ready to go. I do love making cakes and I’ve found the only way not to let myself be tempted into eating nothing but is to prep a massive salad. I just wish papaya stayed green all year long because I can eat this spring, summer, autumn, winter.
21.01.2022 "Before you say what I hear many say which is move somewhere you can afford, consider what a community is. Consider how valid every tier of our community is... to our overall social cohesion. That is what inclusion means. As soon as you say move out you are engaging in exclusivity. We start to live in a gated community. Except you can’t see the gates." See more
20.01.2022 Shana Tova - Happy New Year to all those who understand. In Morocco we ate Couscous Royale to celebrate the first night of Rosh Hashana. It’s seven vegetables presented in savoury and regal sweet fashion, roasted with cinnamon and sugar herald a bountiful new year. Yes, we dipped the apples in honey for sweet intent and broke open the pomegranates for their fecund seeds but honey cake is a Rosh Hashana tradition from other climes. This photo is by Gus Filgate who photographed many of my books, including Secrets from a Vegetarian Kitchen from which comes this recipe. Happy, bountiful and sweet days to all.
19.01.2022 Briefly, at the beginning of spring, the same vegetables are in season on both sides of the equator. So for my friends near and far, here is a salad of roasted beetroots with sautéed beetroot leaves, charred tender - stemmed broccoli, home made ricotta and a lime, cumin, harissa dressing. Lots extra limes(which have gone yellow) to squeeze all over. Just right for saying hello to spring. Pretty good for stepping into autumn.
14.01.2022 Maybe it’s a function of age, this needing to pause, recalibrate, recharge, spend time with the horses, let the eye gaze into the hills, put this little, magical, scary device away for a few days...... All the better for spending time with friends, here are some little meals I made for them. The Labne is home made with half lactose - free yoghurt and half double cream, dried curry leaves crushed into it for elusive but intriguing flavour, pretty pansies from the garden. Pic 2 Very slowly cooked courgettes on equally slowly cooked borlotti beans, more of my Labne to merge with the masses of garlic, to squish into the olive oil and lemon, the lemon verbena and parsley.
13.01.2022 Barbecued corn (Part of) Sunday Lunch with sage, parsley, fennel top, chive and walnut, butter pesto. It may be a vegetable but it will bring out the caveman in you.
13.01.2022 This may well be too golden to qualify for @twiggstudios and @silvia_salvialimone brown food challenge and it’s just a bit presumptuous of me to even think I of entering it but there you go, I thought the pie of tumbled greens twinned with a red onion jam and salty goats cheese, deserved a little moment in the sun. I like the way it stands up all by itself, a fat, stumpy thing with a papery, crumpled filo crown.
10.01.2022 Thank you to @thida.bevington for introducing me to @sugaretal and her brilliant(yes, brilliant) egg free sponge cake. Silly me didn’t take a photo of the cut cake which would have shown the crumb in al its soft glory. I don’t know that I’d bother to make another kind of sponge cake again. Takes 10 minutes to mix in a bowl and 35 minutes to bake in the oven. That’s a win win to me. And I say that after hours spent working on proper Génoise for a trifle, I will show soon which entails double boilers, long, long whisking, careful temperature control. Frankly, I’m going back to the drawing board, or the keyboard and re - writing the whole recipe, incorporating this easy, delicious fool proof sponge.
08.01.2022 A mushroom whose girth is the full span of my hand. A filling of fennel, red pepper, courgette and tomato. A puff pastry lattice. One day I’ll show you the sauce that goes with it.
07.01.2022 I did not think that on a day when the blossom is as vibrant as this, I’d be taking the heater out of the cupboard, putting on a jumper and least of all making cups of soup. If this is you too today, however simple the soup - pumpkin and chickpeas here with giant garlic croutons, put it into your favourite cup and dress it up like it’s going to a ball, a froth of peanut butter, fluffed up with olive oil(water too but doesn’t quite have the same ring to it), a chiffonade of greens and a sparkle of pink river salt. It’s all dressed up and I’m staying right here, watching the rain come down in soft, dove swathes across the lawn. (Most beautiful cups in the world by @rachelcramer)
07.01.2022 Really, it’s the leaves that give the best flavour. These petals are vividly coloured but add little to the taste. Next time, it will be rose or lemon geraniums . Can’t argue with the prettiness though.
06.01.2022 It’s Sunday, so I’m only showing you dessert. But take it from me, what led to it was a feast. There will be a slow reveal. Might just take me a day or two. Prosecco Poached Pears in frangipane tart.
05.01.2022 Variations on a theme: salads I have eaten over the last few days. Super simple one day - sweet, ripe, small Roma tomatoes, squeezed with my hand, soused red onion, pounded with Sumac, evenly cut sweet red pepper, salt to bring out the juices. Version 2 with harissa fried chickpeas, goats cheese, olive oil and tomato smeared croutons. Look closely - I dare say you’ll find one or two other goodies. Version 3 ... Went the full smash up on the tomatoes - heavy duty pestle. Stand back is all I can say. Or wear an apron. More (smashed) Sumac and balsamic macerated red onion, blanched green beans, tossed in olive oil and charred in the sandwich press(you got a barbie, I envy you. I don’t. I make do. It works.) Toast your toast/garlic bread at the same time. Get your hands in there, nice and messy. The juices will run like a river(I exaggerate). Lick your fingers, just don’t let me see you. In the water in which I’d blanched the beans, pale vinegar. Swirl with a whisk. Break egg into ramekin, lower into vortex. Leave be while beans char and stripe. Cut off scraggly bits. Roll egg in teeny bit olive oil, Sumac, sesame seeds. Devour with great relish. PS put black olives on shopping list for next time. And don’t run out of them again, ok! PPS I don’t wish to hear that tomatoes are very Yin and I shouldn’t eat so many. They are my happy food. See more
03.01.2022 Repeat after me: cake and greens, cake and greens.....My life on a plate. This as part of yummy recipe for yummy project soon to be revealed.
02.01.2022 Love my local market @mullumbimby farmers market. Judging by the size of the car park and how difficult it can be to find a spot, it seems as if the whole shire turns up. We’re a motley crowd of old hippies and hipsters and achingly hip, bright beauties, a colourful, friendly, whacky, extended family with views and ideas to match. Today I bought broad beans and yellow string beans, Jerusalem artichokes with young skins and firm - fleshed courgettes, yellow tomatoes with the... sun of spring on them and watercress. I bought creme fraiche from @debra_allard_cheesie and sourdough baguette. So first up from this haul is watercress soup made with two bunches. Please understand that when I say bunch, I mean something the size of a generous bouquet, I mean something so large, you could hide your face in it. And then I pluck and pluck and pluck the leaves, so the stems are bare. And I chop and chop and chop these stems into small, small pieces and I sautée them in butter and onion and garlic(and don’t even add potato)and only a little stock till they are soft, soft, soft. And then only do I add the leaves and let them flop in the heat. Then I blend, blend - you get the notion - till......join in the chorus - smooth, smooth, smooth. I’m aided in this by my new @grenispowerblender. This is not an ad; they don’t even have a page. But my goodness, it turns the toughest stalks satin smooth. Now in the past, I would have passed the whole lot through a fine meshed sieve. I have been called a zealout for this. (OK, OCD tendency revealed - I couldn’t resist the sieve - but a mere teaspoon of fibre remained), for the soup was smooth, smooth, smooth. A drizzle of pepper sharp creme fraiche and yoghurt dressing, laced with garlic and lime, home made labne smeared very generously on oven - crisp baguette and it’s another happy day. Bowls by @aesha108kennedy and @bangalowpottery. Happiness compounded. See more
02.01.2022 A part of the whole. Sweet potatoes with butter, maple, soya glaze.
02.01.2022 First delivery of Nadine’s Feast @peppertreekitchen in Lismore. Drop in if you’re passing. I’ve teamed up with my very good friend @anitrawenden to produce these. You won’t have seen much of Anitra on Instagram but I can tell you that she is one extraordinary woman. Marine scientist, pharmacist, long distance rower, motorcyclist, skier, adventuress who has spent half the year in Cambodia working in a children’s hospital while preparing a PhD. Oh and she is an amazingly t...alented and creative crocheter and ion and on and you know because that’s not quite enough for her, she’s decided to join in with me to launch this little range of completely hand made, high quality treats and I’m smart enough to know that if you want something done, you engage a busy, brilliant person. And before you say anything I LOVE working with my friends. Besides the people I work with become my friends, so what’s the big deal. See more
