Oct 102023
 

Thanks to the people who have contributed to this week’s newsletter: Angela Harridge, Ann Stanley, Citu and Isabelle Fouard.

Spiced tomato and lentil soup

[This recipe is by Citu, from Brunswick East, and came to us via CERES Fair Food. CERES Fair Food have numerous recipes on their website.]

Serves 4.

Ingredients

one cup of puy/French lentils, cooked until al dente
3 tablespoons neutral oil (such as sunflower)
one large onion, diced
a thumb size of ginger, finely chopped
two cloves of garlic, finely chopped
5 cloves (or fewer if you are clove shy)
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 teaspoon whole all spice
2 tablespoons tomato paste
400g tinned tomatoes
3 cups stock or water
1 teaspoon chilli powder
garam masala, a generous pinch
5 curry leaves or 2 bay leaves
coriander, to garnish
basmati rice or naan, to serve (optional)

Method

In a small dry pan, toast the coriander seeds, cumin seeds, cloves and all spice for a minute or so until crunchy and fragrant. Mortar and pestle/grind them into a powder (you can use pre ground spices if you’d prefer but whole spices have a fresh intensity when you grind them yourself).

Warm oil over a medium heat. Add the onions and cook gently for about 5 minutes, then add the ginger and garlic and continue to cook for a few more minutes until the onion is translucent and the ginger and garlic are aromatic.

Lower the heat, add the ground spices and allow to bloom for a minute or so, then add the tomato paste and cook, stirring occasionally for about five minutes, until it’s a dark brick red – don’t burn it though.

Add the tinned tomato and 3 cups of stock/water and stir to combine. Add the al dente lentils and bay leaves (if using) and season with salt and pepper. If you want a kick of chilli, you can add some powder or flakes at this point.

Simmer the soup gently for about 20 minutes, stirring occasionally. Just before you turn off the heat, add the garam masala and curry leaves (if using).

Serve immediately with basmati rice, naan or just as it is.

The Baywater North Food Swap is ceasing

After many years, the Baywater North Food Swap is ceasing, with the last swap being on Saturday, 4th November. Congratulations to Karen Cheah and colleagues for organising it over the years.

The Melbourne ‘Local Food Connections’ community radio show

This upcoming Sunday’s episode will feature Paul and Robin Gale-Baker talking about the Transition Movement (part 2 of a two part interview). Listen on 3CR (855 AM) on Sunday morning, 10-10.30am, by tuning into either the station (855 AM) or its livestream.

Audio recordings of previous episodes are available on their website.

A new article by Angelo Eliades

Preparing and preserving green olives.

Read more of Angelo’s food-related articles.

Every newsletter needs a good picture

Rain Szeto is an American artist who creates detailed illustrations that portray the organised chaos of everyday activities in homes, shops and cafes.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was Nillumbik Council’s update on the proposed urban farm at Fabbro Fields.

Word of the month – Fool

‘Fool’, meaning a dessert made with pureed fruit mixed with whipped cream.

Read about previous words of the month.

Proverb (or phrase) of the month

Heard it on the grapevine. Meaning: to learn about something via informal sources. This phrase dates back to mid-18th Century America when telegraph wires were being installed. The wires, which were often suspended between poles placed at regular intervals, supposedly looked a bit like either the wires used to train grapevines or the vines themselves, giving rise to the term ‘grapevine telegraph’. This ‘grapevine telegraph’ was then one of the main ways that rumours spread during the American Civil War, thus giving rise to the meaning of the phrase.

The equivalent Australian phrase is ‘bush telegraph’, which came into existence in the late 19th Century and was modelled on the phrase ‘grapevine telegraph’.

I heard it through the grapevine is also the name of a song released by the Miracles in 1966, by Gladys Knight & the Pips in 1967 and, most famously, by Marvin Gaye in 1968.

Read about more food-related proverbs.

Gardening quote of the month

Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it in a fruit salad.” by Miles Kington.

Read more gardening quotes.

b33e661f-c100-4ebe-9ffa-847952e0da4e.jpgJoke (or pun) of the week

Two slices of bread got married. The ceremony was going quite well until someone decided to toast the bride and groom.

Read more food-related jokes.

 

Regular activities over the coming week

Farmers’ and other food markets

Eltham-based Seeds of Plenty will be selling tomato and capsicum seedlings at Eltham Farmers’ Market. As discussed in a previous newsletter, they will have a huge range of different varieties for sale.

Food swaps
Community gardens

Not food-related but interesting

Northern Diwali; Saturday, 28th October, midday-9pm; free; South Morang.

Celebrate Diwali. The activities will include: live DJ, fireworks, Bollywood dancing, carnival rides, food stalls, henna tattoos and multicultural stage. Organised by Mission Smile.

Yarra Valley Spring Plant Fair & Garden Expo; Saturday, 11th November and Sunday, 12th November, both 10am-5pm; $15; Wandin.

The plant fair will feature a wide variety of plants showing off flowers and foliage. Top growers from the Yarra Valley and beyond will display and talk about their plants. There will be around 60 stalls. The guest speakers will include Clive Larkman, Merryle Johnson, Reuben Nieuwesteeg, Sophie Thomson and Vasili Kanidiadis.

Upcoming face-to-face events – not cooking

Food waste minimisation tips – from storage to shopping; Friday, 13th October, 12.30-2pm; free; Bayswater North.

Maroondah Council’s Waste Educator will show you how to reduce your food waste, minimise your soft plastics and store food to make it last longer. From how to store herbs, what can go into your freezer and what to look for when you are in the supermarket. Organised by Arrabri Community House.

Weight management – a calorie density approach; Sunday, 22nd October, 11am-12.30pm; free; Richmond.

Jenny Cameron will discuss using a calorie density approach to losing weight and strategies to avoid falling into the ‘pleasure trap’ of our modern food supply. Organised by Green Karma.

Lilydale Community Gardens – gardening talk; Tuesday, 31st October, 2-3pm; free; Lilydale.

Hear about plant propagation, companion planting, embracing beneficial weeds, self-seeding herbs & vegetables, together with a demonstration of cutting methods. Take along your cuttings and seeds to swap. There will also be a plant sale (cash only).

Cheese and wine tasting with Gaëtan from Long Paddock Cheese; Saturday, 4th November, 1.30-4.30pm; $49 ($16 per hour); Brunswick East.

Gaëtan, from Long Paddock Cheese, will run you through how each cheese (5 cheeses in total) is artisanally made and why he has paired each cheese with each wine.

CERES weed dating – for the love of farming; Saturday, 11th November, 5-8pm; $47 ($16 per hour); Coburg.

Go meet a new friend, lover, or anything in between (or beyond) amongst the plants at CERES Joe’s Market Garden. If you like plants and gardening, you’ll know that you and your date will have at least one thing in common! There will be live local music with food and drinks available for purchase from the bar. Your ticket includes a brief farm tour, a dusk weed dating session and a welcome drink.

Eltham Wine Show; Sunday, 19th November, 10.30am-2.30pm; $20; Bulleen.

Australia’s largest amateur wine show. Hundreds of wines will be available for tasting – red, white, sparkling and fortified grape wines. Also, meads, ciders, country wines, kombuchas and liqueurs. Wine awards and presentations. Pay at the door. If you want to enter one of your wines, etc to the show, download an entry form, noting that the closing date is 20th October.

Urban Nanna’s festive hints and tips; Thursday, 30th November, 6-7.30pm; free; Ringwood.

Join Anna the Urban Nanna to learn about low-waste ways to celebrate the festive season, including gift and wrapping ideas, waste-savvy recipes and eco-friendly decorating tips. Some homemade festive snacks will be supplied during the presentation.

Plants and permaculture; Sunday, 3rd December, 10am-3pm; $120 ($24 per hour); CERES.

The subjects to be covered include: regenerative garden design; practical gardening skills and tips; how to increase plant and food diversity in your garden; self cycling garden systems; nutrition and properties of plants; plants for food, medicine, fodder, nectar and habitat; and forest garden systems. Presenter: Taj Scicluna.

Indian cooking – Punjabi (2 sessions); Wednesdays, 6th and 13th December, both 6.30-8.30pm; $99 ($25 per hour); Hurstbridge.

Learn how to cook a healthy North West Indian vegetarian meal from scratch using authentic ingredients. At the end of the session, eat what you have made or take it home. Tutor: Taariq Hassan.

In October
In November
Regular events

Upcoming face-to-face events – cooking

Cookie decorating demonstration; Wednesday, 18th October, 10-11am; free; Croydon.

Steph and Tanja, from Choice Cakes & Decorating Centre, will demonstrate cookie decorating. Learn tips and tricks, and be inspired to take your decorating to the next level.

Aussie eats – cooking for CALD; Saturday, 28th October, 12.30-4.30pm; free; Kilsyth.

This demonstration is designed for Culturally and Linguistically Diverse (CALD) participants to share in a favourite Aussie meal with a twist while practising their English skills. Organised by Japara Living & Learning Centre.

Mood and food workshop (4 sessions); on consecutive Tuesdays, starting 14th November, 11am-1pm; $25 for all four sessions; Hurstbridge.

For those aged under 65. Dive into the world of food and mood, boost your energy, clear your mind, and whip up a tasty, budget-friendly meal in a friendly, supportive atmosphere. Delivered in collaboration by Merri Health, healthAbility and Nillumbik Shire Council.

Kimchi workshop; Saturday, 25th November, 10am-midday; $52 ($26 per hour); Lower Templestowe.

Learn how to make kimchi. Take an apron and a medium-sized jar to take home your own freshly made kimchi. Organised by Living And Learning @ Ajani.

Jam and pickles workshop; Saturday, 25th November, 1-3pm; $50 ($25 per hour); Lower Templestowe.

Learn some tips and tricks to get you started on preserving techniques for jam and pickles. Take an apron and two medium-sized jars to take home your seasonal fruit jam and your pickles. Organised by Living And Learning @ Ajani.

Gluten-free kitchen skills; Sunday, 26th November, 10am-3pm; $120 ($24 per hour); CERES.

Presenter: Melanie Leeson, from Mettle + Grace. After an introduction to gluten-free flours and their texture, taste and how to use them, you will have the opportunity to cook a collection of recipes, including: a cake using your own gluten-free flour blend; crackers to pair with a seasonal dip; pizzas; and a short-crust pastry dough for quiche. At the end, the class will sit down to eat lunch together.

Thai condiments made simple; Sunday, 26th November, 10.30am-3pm; $180 ($40 per hour); Panton Hill.

You will learn how to make the following sauces: sweet chilli sauce; three sister’s paste; Thai stir fry sauce; and Thai green seafood sauce. You will then make: Thai fish cakes; stir fried prawns; Thai eggplant; and Thai green seafood sauce with crispy fish. At the end, enjoy your banquet together with a beer, wine or coconut water. Presenter: Kelly Meredith from Under The Pickle Tree.

Buche de noel workshop; Friday, 1st December, 6-9pm; $91 ($30 per hour); Lower Templestowe.

Tish will show you how to make buche de noel (Christmas log). You will be making your own buche de noel to take home and it can be kept in the freezer until Christmas. Take an apron and a container. Organised by Living And Learning @ Ajani.

Sourdough breadmaking; Saturday, 2nd December, 10am-12.30pm; $71 ($28 per hour); Lower Templestowe.

Learn all the steps to make your own sourdough at home with this simple recipe. You will take home a sourdough starter and some dough to bake. Take a 2 litre container with a lid and an apron. Organised by Living And Learning @ Ajani.

Baking for Christmas; Saturday, 2nd December, 10am-2pm; free; Kilsyth.

Bake your own pressies for Christmas this year. Take an apron and reusable container to take your goodies home. Organised by Japara Living & Learning Centre.

Authentic Mexican; Saturday, 2nd December, 10am-3pm; $120 ($24 per hour); CERES.

What you will learn: Mexican cuisine; improve your culinary skills; and work with seasonal ingredients. Presenter: Matt Baker from Whe-Eat. Menu: blackened chicken thighs with quinoa; Mexican corn on the cob; Mexican white bait fritters tortillas with salsa crude; cactus and tomatillos salsa; crispy pulled pork carnitas; and dark chocolate mole.

Sourdough bread baking; Sunday, 3rd December, 9am-5pm; $190 ($24 per hour); CERES.

What you will learn: how to make your own bread; how to make your own handmade pizzas; and more about sourdough. What you will get: handmade pizzas for lunch; your own bread to take home and some leaven; and recipes. Presenter: Ken Hercott.

In October
In November
Regular classes

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