Fairisle vest completed

I am struck down with a nasty cold lurgy and not up to much, so this is a short and brief post on the 'wife's' fabulous fairisle vest that she recently completed. She designed the pattern herself and it is knitted from wool leftover from other jumpers, so a real 'not buying it' delight.

She started it back in February and the sox I started at the same time have gone nowhere, but I have completed a quilt, more on that later.

Baking ANZAC biscuits

It's the last day of my holiday and a wet and dismal one at that, so to cheer myself up, and avoid the back-to-work ironing pile, I decided to make some seasonal ANZAC biscuits.

I don't have a sacred family recipe handed down from nanna, to mum, to me, so I used the recipe from Becca's Bakery blog, it's her family recipe, pretty typical of all ANZAC biscuit recipes out there on the inter-web and easy-peasy to whip up a batch. They turned out well and are delicious.

If your looking for something 'authoritative', here's a link to the ANZAC recipe on the Australian War Memorial site.

What with easter buns and eggs, home made spiced buns, sweeties bought at the royal easter show and now ANZAC biscuits, its been worse than christmas! I will have to exercise non-stop and count calories madly over the next few weeks.

Update on biscuits - 24 April
I took them into work today and my colleagues gobbled them up with glee and high praise 'best ones I've ever had' said one - quite chuffed really, especially as one of them exhibits at the Royal Easter Show and is a very fine baker herself.

Too many zucchinis

When I went shopping at the Co-Op last week I bought a pile of locally grown zucchinis as they looked so gloriously green and plump. What to do with too many zucchinis then?

I dislike zucchini bread and cake but I remembered a moussaka in Elizabeth David's Spices, Salt and Aromatics in the English Kitchen that used zucchinis in place of eggplant. I'd seen it when I was hunting out easter bun recipes last week. It required a pound of zucchini so I blissfully thought this would use up my pile - sadly not, not even by half.

Then on Twitter through links frombecca I found Zπατάτες με κολοκυθάκια or Patates meh Kololythakia sto Fourno: Baked Zucchini & Potatoes with Feta Cheese which easily used up the rest and I set to on this wet Sunday to bake both of them.

While these were baking I hunted out more great zucchini recipes on Epicurean.com.

I altered ED's recipe quite a bit as I already had an organic beef mince ragu and I used this instead of her method for preparing the mince. I didn't add the eggs to the mince either and I added a top layer béchamel sauce with 1/4 cup parmesian and an egg. This was how I was taught to make moussaka by my Greek neighbour when I was a girl.

Courgette musaka [sic] by Elizabeth David
As ED says, the more commonly known version of this dish uses aubergines (eggplants), but sometimes courgettes or potatoes are used instead. She also says that the layers of pale green courgettes in between red and brown of the meat and tomatoes makes this a beautiful looking dish.

Ingredients
1 lb of small courgettes, 1 lb of finely chopped or minced meat which can be lamb or beef, cooked or uncooked,1 1/2 lb tomatoes, a large onion, a glove of garlic, 2 eggs, 4 tablespoons of olive oil, salt, pepper, a teaspoon of finely ground allspice and dried fresh mint, 2 or 3 tablespoons each of stock or bread crumbs

Wash the courgettes but don't peel them. Cut each lengthways into slices about one-eight of an inch thick. Salt them slightly and leave them to drain for an hour or so. Shake them dry in a tea towel, fry them gently in olive oil until they are tender. When all are done, put more oil in the pan and in this fry the finely sliced or chopped onion until it is pale yellow. Put in the meat. If already cooked just stir it around until it is amalgamated with the onion. If it is raw meat let it cook gently for about 10 minutes until it is nicely browned. Add seasonings and herbs and, off the fire, stir in the beaten eggs.

In a separate pan put in the skinned and chopped tomatoes and the crushed garlic clove and simmer until most of the moisture has evaporated. Season with salt and pepper.

Now coat a 2 to 2 1/2 square or round and not too deep cake tine lightly with oil. Put in a layer of courgettes, then one of met, one of tomatoes and so on until all the ingredients are used up, finishing with a rather thick layer of tomatoes. On top sprinkle bread crumbs and then moisten with the stock. Cover the tin and with a piece of foil, with the tin standing on a a baking sheet, in a low oven 330oF, for an hour, but at half-time remove the foil,. If the musaka looks dry add a little stock.

Lynne's quilt - celebrating 25 years of vegan living and our friendship

My Blogger's Quilt Festival entry, an attic window quilt that celebrates 25 years of vegan living. You can see more photos of it on Flickr.

While I was making the quilt, Lynne was diagnosed with breast cancer, which turned out to be a secondary to a stronger and nastier one in her lower spine and the quilt took on greater significance to both of us, this virulent cancer caused her death, and I am so grateful that I was able to visit her before she died and also that she was able to wrap herself in my quilt as she slowly declined. It went to the hospice with her and the last I heard of it was that it was being exhibited in Scotland by her local friends to promote vegan and animal rights, but sadly I've lost touch with it now.

Lynne Mitchell was a wonderfully strong woman whose life and friendship was extremely influential in my life and to celebrate her 25 years of vegan living I created her a quilt that tried to commemorate her actions and activities over the years. Lynne was a woman who acted on her beliefs and she fought long and hard to get fox hunting declared illegal in Scotland and fought against animal cruelty and promoted their rights to live free of harm from humans. She was also proud that Scotland finally regained its independence from England and had its own parliament and was able to see the new Scottish celtic renaissance.

We met when I lived in England in the '80's and we both influenced each others lives and when I returned to Australia we kept our friendship alive by daily emails and two return visits by me to Scotland. Each attic window in the quilt represents some element of her life, the pink cancer ribbon, the rainbow flag, animals living free from harm, letters to the editor and parliamentarians about fox hunting, logos of the clubs and organisations she belonged to, images of mountains and wilderness as she was a great walker and climber of munros in the Scottish highlands and there are also pictures of her family, friends and beloved cats. The colours of blue and yellow where chosen to match the new colour scheme in her bedroom.

I designed and pieced the quilt and it was quilted by a commercial quilter.

Park City Girl: Calling All Quilters!

Park City Girl: Calling All Quilters! Amy is creating an online bloggers quilt festival and I intend to participate with one of my quilts, but which one I wonder?

Spiced buns

Having missed my Easter baking due to our our wet but very enjoyable weekend of camping and cycling in Mudgee, I decided to mix up a batch of spiced buns after the fact.

Now I have to admit that the spiced buns I have made over the years bear no relation to bakery made ones, which makes me wonder if I am a bad bun maker or whether mine are actually more true to the recipe and the bakery ones more bread with spice and dried fruit added to them, mine usually turn out more cakey than bun like, more like german simnel cake or a good quality rock cake.

I wanted an old recipe and had heard about the Albans buns that were having a resurgence, supposedly they have been made for over 1000 years but died out last century, sadly googling failed me, I could find many references to the buns but not to a recipe. According to the BBC, the Alban bun recipe includes "grains of paradise" - cardamom seeds which the BBC says, are credited with giving the bun its "special spicy, medieval taste".

Google having failed me, I turned to Elizabeth David's English Bread and Yeast Cookery, 1977 and used her spiced bun recipe on p.475 and as she firmly says that 'there is no need to restrict the baking of these delicacies to Easter time' I felt that it didn't matter that Easter had passed me by. Also, the formula for the spice blend of cinnamon, nutmeg, cloves, ginger and white peppercorns sounded suitably 15th century to my mind. She also recommends the addition of cumin to give a 'wonderful warm and attractive flavor, unothodox but well worth trying" Here's her recipe...

To make twenty to twenty-four buns:
1lb to 1lb 20z plain flour, preferably strong (I used wholemeal, biodynamic stone ground flour)
1 oz yeast
4 oz currants (I used the BM co-op mixed fruit mix and also their lemon and orange peel)
A level teaspoon of salt
Approximately 1/2 pint of milk
2 oz of soft light-brown sugar (I used raw caster sugar)
2 oz butter
2 teaspoons of mixed sweet spice (usually ground allspice, nutmeg, cinnamon, cloves, I used her other spice blend mentioned above, plus I added ground cardamon to simulate the alban bun)
2 whole eggs

For glazing the buns:
2 tablespoons of milk taken from the 1/2 pint above and 2 tablespoons of caster sugar

For preparing the bun trays
Unless they are non-stick a little extra butter and flour are needed

Method:
First warm the milk to blood heat and use a little of it for creaming the yeast.

Warm the flour in a big bowl. Add salt, sugar, spices. Make a well in the centre, pour in creamed yeast, then add the softened butter, the whole eggs, one at a time, and the rest of the milk, or as much as can be absorbed by the dough, which should be soft but not too liquid. Stir or mix by hand until all the ingredients are well amalgamated. Finally add your dried fruit and mix them carefully so they are well and evenly distributed through the dough.

Cover bowl, leave in a warm place for the dough to rise for about 2 hours or until it is doubled in volume and light and fluffy.

Now break the dough down, knead it briefly and break off pieces into twenty or twenty-four balls of similar size. ED says to use bun molds, I don't have these so used a lightly buttered baking sheet (cooks note: I also only managed to get 16 pieces which I placed onto the tray with space in-between so they could rise again and double in volume), leave in a warm place - a steamy atmosphere is good for buns - until once more grown and doubled in volume. When they are ready they should feel soft and light to the touch.

Bake the buns in the centre of a fairly hot oven 375oF to 400oF for 15 to 20 minutes.

To make the glaze:
Just before the buns come out of the oven, boil the milk and sugar glaze until it is bubbly and syrupy. Brush buns with this glaze while they are still hot, giving them two successive coatings. According to EB provided the dough was well matured and baked at the right moment, the crusts will e fine and soft, and the glaze will not turn tacky or sticky but will form a fine shinning mirror-like finish to the buns.

Here's one of mine, buttered and waiting to be gobbled up....

Mudgee Bike Muster 2009

We spent the Easter weekend at the Mudgee Bike Muster with a gaggle of friends and cyclists from many parts of NSW and further afield. The weather was rather inclement for either camping or cycling I'm sad to say with torrential rain, drizzle and mists, but our enthusiasm failed to be dampened and we enjoyed ourselves immensely. Even four rear tyre flats on Saturday didn't stop the pleasure, well, perhaps temporarily. Thankfully the weather cleared on Sunday and we had a splendid and dry day in the saddle.

Mudgee is fabulous for cycling, good roads, both dirt and bitumen, beautiful country side, wineries everywhere to rest the weary legs and taste the fruits of the vine, small historic villages with good pubs and cafes to lunch at, gold mining history, great artisans and crafts, farmers markets, very good coffee, lovely local cheeses, olives, hazelnuts, oh and did I mention wine at all?

The Australian Rural Education Centre who organised the Muster for the second year in a row ensured that the weekend was very reasonably priced. They also ensured that the Muster was extremely well organised by enthusiastic, friendly, helpful staff and volunteers and the AREC grounds were a great camping area, the camp ground was good, nice and flat, with powered sites, good drainage (the torrential rain proved that) and plenty of toilets but there was a lack of showers, only seven in all and only three for women but the organisers are onto this and promised to rectify it for next year.

The day rides were paced for all level of riders from mums and dads and their kids, to those wanting to extend themselves and climb a few hills or two and then things for the middle of the roaders like the 'wife' and I. There was also a fun trivia hunt on Sunday afternoon that ensured we got to know the town of Mudgee, including the hard slog up to flirtation hill to count the logs in the protective barriers, we felt extremely pleased with ourselves for coming third in the competition.

We were a bit disappointed by the food provided, especially the dinner option which was an add-on to the cost, none of our group enjoyed it and as Mudgee is a cornucopia of good food and wine we cannot begin to comprehend it at all. Next year we will self-cater.

That aside, the weekend was fabulous, extremely well organised by AREC staff and volunteers, with great rides and like minded cyclist keen to enjoy ourselves regardless of the weather.

Baked beans

I have to admit to liking tinned baked beans, Heinz or a good organic brand, preferably in tomato sauce. I love them heated and then served over good sourdough toast that has been smothered in organic butter, its a great comfort food and also a relatively healthy and a quick fast food for a busy week night or weekend breakkie.

However, in our 'not buying it' mode, tinned baked beans are an unnecessary expense, especially when home made baked beans are easy to make and are in another category entirely, they are slow food of the best kind, tasty and highly nutritious to boot. So last weekend I made a large batch in the slow cooker and the result is much more flavorsome than tinned beans and also the beans tend to have a bit of an al dente bite to them, rather than being soft and mushy.

I made up my recipe, its evolved over many attempts at making a tomato based, vegetarian, baked beans and its never the same, this version was:

One cup each of navy and black eyed beans as this is what was in the pantry - soaked overnight in plenty of water
1 tablespoon Worcestershire sauce
1 tablespoon Soy sauce
700 gms tin tomatoes - chopped finely
1/2 cup maple syrup, organic
Large splash of white wine
Large splash of water
Bay leaf
Pepper to taste
English mustard to taste - i used a teaspoon
Salt to taste - but not till the end of the cooking process

Strain your beans, rinse and put into the slow cooker and add ingredients except salt and pepper, cook until your beans are soft, I usually do this on the lowest setting and cook all day. When your beans are soft and your tomato sauce mixture thick, you can add your salt and pepper.

Sadly I forgot to take a piccie, perhaps when I next take a packet out of the freezer I'll take a snap, its great to have them nicely packed up in two person serves, our own convenience food.

Borsch

As my last post noted, we had an extremely busy weekend, but thanks to the slow cooker I was able to put together a borsch and a pot of baked beans.

The borsch has come out more orange than deep purple red, partly due to the long cooking time, it bleaches the colour out of the beetroot, and partly because carrots are part of the recipe.

Said recipe comes from my Russian Cookery by Nina Petrovia, a Penguin Handbook, 1968 that I found in a second hand shop many moons ago. As Nina notes, there are many varieties of borsch and its especially popular in south Russia. The main ingredient of borsch is, of course, beetroot, and also more often than not, cabbage. Borsch is often served with pirog which are a form of dumpling or kasha, a buckwheat porridge. I made neither of these and I managed to find the only borsch recipe that didn't have cabbage either.


Clear beetroot borsch
(serves 5)
2 1/2 pts beef stock or water (I used homemade chicken stock)
1/2 pound mixed root veggies (carrot, turnip, parsnip - I used potato, parsnip and carrot)
3/4 lb raw beetroot (I used one bunch of five medium sized beetroot)
1 onion
2 dried mushrooms (optional and I left them out)
2 peppercorns
1 clove garlic
1 bayleaf
juice 1/2 lemon
1 teaspoon sugar
salt to taste
1/3 pint sour cream

If you use the dried mushrooms, soak in a little water for several hours before making the soup. The water they have been soaked in can be added to the stock. Peel and wash the veggies and cut them into fine strips (I skipped this step as I intended to blend my soup). Put all veggies, except beetroot and dried mushrooms, into a saucepan with the stock or water (I added a large slosh of white wine as well). Add peppercorns, garlic and bay leaf. Cover and boil for 10 - 15 minutes. Add the beetroot and dried mushrooms and simmer a further 20 - 30 minutes. Salt to taste. Add sugar and lemon juice. Strain and serve with one tab of sour cream per bowl.

As I said above, I used the slow cooker and flung everything in together and it cooked all day and so even when I added the lemon juice at the end it was hard to get the red jewel like colour to return. I also blended my soup and I forgot the sugar.

An art show, a festival and BBQ as well

Well its been a busy weekend here in my hometown of the Blue Mountains (to misquote Garrison Keillor).

The art show was on Friday night, the BMCC Waste to Art competition awards night and the art works were really amazing as can be seen by the winning entry of the yellow dragon, made, I think, from an old leather couch.

My particular favorite was the Lapstone Primary School's bottle lid mandala, the kids collected all the lids, created the installation during recess and lunch, took photos for the exhibition, pulled it apart and then all the lids were distributed to classrooms for different things like mathematics et al.


The food at the event was excellent, catered for by Luscious, it was vegetarian feast of spinach pies, veggie bake, rice balls, dolmadas, spring rolls, plus a range of great dips and other nibbles.

Saturday it was the Springwood Foundation Day Festival. This is an annual event that celebrates, obviously, the foundation of the village of Springwood, its not as much fun as Winter Magic in Katoomba, but still much fun can be had if you give it a chance. There are lots of stalls run by local community organisations selling homemade jams, cakes, woodwork et al., a parade, stages where local artists perform and a small fun fair for the kiddies with jumping castles et al. I entered the wood turners raffle and won a lovely plate and mug, very pleased with them.

Today we were at a friend's housewarming further up the mountain and she prepared a Caribbean feast of dirty rice, BBQ chicken and fish and salads, it was a fine feast and the deserts of flour-less chocolate cake and mixed berries with a home made carmel yogurt were equally delicious, I must get the recipe.

While we were frolicking, the slow cooker was busy making baked beans on Saturday and borscht today, but more of that in my next post.

Greek influences

I grew up in the inner west of Sydney, a working class area, and our neighbors were a combination of so-called 'new' Australians, mostly Greek, but also Italian and Lebanese, along side the anglo Australians whose parents immigrated a couple of generations earlier and felt this made them slightly superior to the newer ones. Bigotry was rife amongst my parents generation, but to me, these European neighbours were a delight and an education to a world of delicious food, music and parties where children should be seen and heard and men danced with hankies. I was immediately in love with the culture and their difference and longed to be something other than the 'white-bread' anglo that I thought I was, even though my immigrant past was also German and French, two world wars had ensured these facts were lost to the Scottish influence.

My neighbours welcomed me into their homes and taught me to cook this delicious food, baklava, galactoboureko, pastitsio, bbq lamb cooked with lemon and rosemary. These women made their filo pastry from scratch, pounded their walnuts in mortar and pestles, grew their own herbs and veggies. They opened my eyes to the world of different foods and different tastes and I was swooning with adoration for these culinary delights. They took me to the the smelly but fascinating Greek delis filled with olives, salamis, herbs, spices, meats, olive oil, fruit pastes, fresh made cheeses, un-sliced bread, a world away from Franklins and the milk bar deli that my mum shopped at. I am the woman I am today because of these kind and friendly women, whose English was minimal but their ability to share their culture and love for food wasn't.

Whenever I cook a greek influenced meal I remember them and I thank the goddess that I had such a delightful childhood and yesterday was no different when I decided to use the organic chicken in the freezer to make a chicken casserole. I hunted through my Introduction to Greek Cookery from the Adelaide Hellenic Lions Club, hand typed recipes, on foolscap, the pages now yellowing and brown with age, no pictures, but the recipes are authentic, written up by women who learnt to cook in Greece. Sadly nothing for chicken, too expensive a meat for the early '70's I suppose, there was a nice rabbit dish and I thought about adapting it but continued my hunt. My Greek Meze Cooking by Sarah Maxwell from the early '90's (not a very Greek name really) had a chicken and tomato casserole - Kotopoulo Kokkinisto which I have prepared before and knew would be good, so I went with that. Sarah notes that Kokkinisto is the name generally given to any meat which is casseroled in a rich tomato sauce.

I adapted the basic recipe of course, and I'll point them out as I go.

50 ml olive oil
1.6 kg chicken, cut into portions (I used an organic, free-range chook)
flour, for dredging
2 large red oinons, sliced
2 x 400g tins tomatoes (I used a 700g tin)
3 garlic cloves
salt and freshly ground black pepper, to taste
85 ml boiling water (replaced this with white wine)
2 tbsp red wine vinegar
chooped fresh parsely for garnish
I also added fresh green beans and organic kalamata olives, de-seeded

Preheat oven to 190oC (I used my slow cooker). Dredge your chicken pieces with the flour. Heat oil in a large, flameproof casserole and cook chook pieces until nice and brown, don't overcrowd your pan, do it in batches. Set the chook pieces aside. Add the onion to the casserole and cook till soft. Return chicken to the casserole, add chopped tomatoes, garlic and season with salt and pepper. Add boiling water (or wine), green beans if using, cover and cook for 45-55 minutes or until chicken is tender and the sauce is thickened.

In the last five minutes of cooking time, stir in the red wine vinegar, olives and a little extra boiling water if you think it is too thick. Serve sprinkled with chopped parsley. If you've used the slow cooker there will be much more juice and you can choose to take out the chicken and reduce your sauce on the stove, but I don't bother with this, we just serve it in soup bowls.

We served ours with mashed potato and carrots, but you could equally use rice or polenta. Our unexpected guests declared it delicious and I have to agree with them. All thanks to the Greek women from my earlier life - efharisto!

The Vegetarian Hundred

I was browsing through the Food for Thought blog recently as he had made a nice comment about my ukulele post so I was curious to see what his blog was about and surprisingly there wasn't a ukulele in sight! Despite the lack of a uke, Food For Thought post's are enjoyable, with interesting recipes and views about being a Londoner, I particularly found it fascinating as I used to live in London in another life. His latest post on Empanadas has convinced me to have a go at making them.

While there, I came across his response to the Very Good Taste blog's The Omnivore’s Hundred , a list of 100 things that the writer thinks every good omnivore should have tried at least once in their life and I thought I'd give it a go but as I was trawling to the original site I came across The Vegetarian Hundred list on the Tigers & Strawberries blog which I preferred as a meme, particularly as it seemed more appropriate for Earth Hour week.

So, here's my response to the The Vegetarian Hundred blog meme.

The rules: copy the list, including the instructions, and bold any items you have eaten and strike out any you would never eat, and then post it to your blog. If you want, you can leave a comment on Tigers & Strawberries, linking to your results, or you can link back to this post so I can try and keep tabs on what folks have eaten and not eaten.

1. Real macaroni and cheese, made from scratch and baked - the only kind to have, this is a firm comfort food favorite in our house
2. Tabouleh
3. Freshly baked bread, straight from the oven (preferably with homemade strawberry jam)
4. Fresh figs
5. Fresh pomegranate
6. Indian dal of any sort
7. Imam bayildi
8. Pressed spiced Chinese tofu
9. Freshly made hummus
10. Tahini
11. Kimchi
12. Miso
13. Falafel
14. Potato and pea filled samosas
15. Homemade yogurt
16. Muhammara - looked this up, its a hot red pepper dip, originally from Aleppo in Syria, which I shall now try
17. Brie en croute
18. Spanikopita
19. Fresh, vine-ripened heirloom tomatoes
20. Insalata caprese
21. Stir-fried greens (gai lan, bok choi, pea shoots, kale, chard or collards)
22. Freshly made salsa
23. Freshly made guacamole
24. Creme brulee
25. Fava beans
26. Chinese cold sesame peanut noodles
27. Fattoush
28. New potatoes
29. Coleslaw
30. Ratatouille
31. Baba ganoush
32. Winter squash
33. Roasted beets
34. Baked sweet potatoes
35. Plantains
36. Chocolate truffles
37. Garlic mashed potatoes
38. Fresh water chestnuts
39. Steel cut oats
40. Quinoa
41. Grilled portabello mushrooms
42. Chipotle en adobo - had to look this up, this is a Latin American chilli pickle
43. Stone ground whole grain cornmeal
44. Freshly made corn or wheat tortillas
45. Frittata
46. Basil pesto
47. Roasted garlic
48. Raita of any type
49. Mango lassi
50. Jasmine rice (white or brown)
51. Thai vegetarian coconut milk curry
52. Pumpkin in any form other than pie
53. Fresh apple pear or plum gallette
54. Quince in any form
55. Escarole, endive or arugula
56. Sprouts other than mung bean
57. Naturally brewed soy sauce
58. Dried shiitake mushrooms
59. Unusually colored vegetables (purple cauliflower, blue potatoes, chocolate bell peppers…)
60. Fresh peach ice cream
61. Chevre
62. Medjool dates
63. Kheer - I had to jog my memory, this is an Indian rice pudding and I have  cooked it, just needed to be reminded, some say that is the original of the English rice pudding
64. Flourless chocolate cake
65. Grilled corn on the cob
66. Black bean (or any other bean) vegetarian chili
67. Tempeh
68. Seitan or wheat gluten
69. Gorgonzola or any other blue veined cheese
70. Sweet potato fries
71. Homemade au gratin potatoes
72. Cream of asparagus soup
73. Artichoke-Parmesan dip
74. Mushroom risotto
75. Fermented black beans
76. Garlic scapes I had to look this up, but once I saw it, I realised what it was, but I never knew the name, I get mine from Paddy's Market , its a milder flavour than garlic.
77. Fresh new baby peas
78. Kalamata olives
79. Preserved lemons
80. Fried green tomatoes
81. Chinese scallion pancakes
82. Cheese souffle
83. Fried apples
84. Homemade frijoles refritos
85. Pasta fagiole
86. Macadamia nuts in any form
87. Paw paw in any form
88. Grilled cheese sandwich of any kind
89. Paneer cheese
90. Ma Po Tofu (vegetarian style–no pork!)
91. Fresh pasta in any form
92. Grilled leeks, scallions or ramps
93. Green papaya salad
94. Baked grain and vegetable stuffed tomatoes
95. Pickled ginger
96. Methi greens
97. Aloo paratha
98. Kedgeree (the original Indian version without the smoked fish, not the British version with fish)
99. Okra
100. Roasted brussels sprouts

Not much of a surprise that I have scored 98 from the possible 100, I love food, I especially love vegetarian food and have been eating good food for a long time.