Tomato Pasta Sauce Making

Being the Italian I am and seeing as it was the end of the tomato growing season long ago, my family had decided it was surely the time to have the annual sauce making day to have available yummy tomato pasta sauce all year round.

My uncle came down from Ballarat to help with the cooking. With my Dads Zia Lina and my mum, all four of us boiled, cooked, peeled, smashed and simmered the freshly grown and brought roman tomatoes.

Here are some action pictures
**sorry the recipes is confidential as its a family secret**

 To begin

TOMATOES,tomatoes and more TOMATOES

Over a hot roasting FIRE we boiled the juicy tomatoes

Zia Lina pureed the tender Roman tomatoes

 My Nonno made this little device for pureeing tomatoes.
It amazes me the brain that was in his head because this machine makes pureeing tomatoes 100 times easier.

It was nice to spend my morning making the delicious sauce I eat almost three times a week.... Its going to run out quick !

- Grace

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STORY TIME

Short story written from the perspective of a woman living during the Vietnam War era, 1950's-1970's

Written by me, Grace Mazzarella 
I was asked to write this piece as an assessment extension class for English in Year 9.
The task was to write a perspective piece from a different era in Australian society.

Beep! Beep! The alarm echoed through the silent room.

6:30am:

I wake, entangled in a heap of sheets alone, still confused at what exactly happened between John and I last night. He’s only been home 3 months but nothing is the same as it used to be. I know it’s not him that’s changed after his return from Vietnam, it’s me. It’s like this all over town, husbands leaving wives, wives leaving husbands nothing is the same - I’m surely not. Women were different then. Before the war begun I was raised to believe the concept that a woman was there to cook, clean and watch their children, nothing more, nothing less. This was how woman were treated, we were not intellectually equal to men, now I can see that we also were sex objects and domestic slaves in a man’s world.

6:39am:

I drag myself out of bed just like every other morning since 1965. This was the year John left as a soldier in military to support the United States in the civil war against North Vietnam. Whilst dressing myself in a simple cotton button up dress that sat just below my knee, I rack my memory for the details of the events from last night.

The previous night 9:54pm:

My two eldest were out with friends and little Tony was fast asleep. John and I had never been as distant from each other as were at that very moment. We lay motionless between the covers. I don’t know how it came about but I remember the fight that’s for sure. Twenty years of marriage and I had never gone against his word or disagreed with his ideals. He screamed at me and I screamed back. I could tell that he was a bit shocked by my abruptness and was wondering how I could be so rude. He spoke of how he was unable to fathom the reasons of why and what had changed me. Was there another man? Was I no longer in love with him? He knew nothing and yearned for answers. I laid there for a moment and fiddled with the sheets, wondering what exactly to say. Suddenly John ripped my hands away and demanded I talk. Looking him in the eyes I saw the pain and disloyalty he felt towards me I thought the least he deserved was answers. I explained there was no other man and I still loved him and that I was different, the country was different and I wasn’t no longer going to sacrifice my happiness for the lifestyle he wanted. He didn’t understand and with not even a second glance he dressed and left. As I heard the front door ajar and then slam abruptly tears flooded in my eyes.

2:26am:

A sleepless night lay ahead. Thoughts kept rushing in and out of my mind.

I had changed; I know what I want, I have independence and I have freedom. The 18 year old me that John had married before the war was gone, I no longer agreed with women not being equal to men and being bound to their home as a family housewife. The women of Australia had to adjust to life with the little support we were given whilst our husbands were away fighting for our country and we did it. As a consequence to the struggle we were put through we changed, we grew stronger and adapted to a life lead by women. I don’t know many of us who wanted to go back to the old times.

Present day 7:05am:

I wonder whether John will ever come back. I knew he didn’t believe in any of my new beliefs and my dream to enroll in university and make a name for myself. Through his eyes it was as if I no longer loved him or cared for our family and that I was a completely different person… which I was, I suppose. He still wants to be the one running our family and to have the control over me and my decisions as he used to, but now I know that I’m not ever going to let him.  I am a new woman, Australia is a different place and I’m not going to let any man, even my husband, depict my actions and the way I spend my time. I love my family but I’m now my own person with my own mind.

In a man’s world woman need to take authority and that’s exactly what I intend to do.

- Grace

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Please ignore Vera Dietz BOOK REVIEW

Can I just start by saying this book was absolutely amazing.

Please ignore Vera Dietz by A.S.King

Released: October 12th, 2010
Publisher: Alfred A. Knopf Books for Young Readers
Pages:326
Buy it: Book Depository (free shipping)

I came across this novel in one of my many trips to the school library; after convincing my friends I had to 'return a book'. I had heard of A.S.King by many You-Tubers who insisted on reading her novel 'Everybody sees the ants' which i have not read. Please ignore Vera Dietz being the first (defiantly not he last) book I have read by her. When I randomly spotted this book I was overly excited and borrowed it straight away. I didn't expect it to be as brilliant, as is it was.

This is a story of a eighteen year old girl called Vera Dietz and the events after her best friend charlie; who she has secretly been in love with her whole life, dies. It is know that charlie has somehow betrayed her and she throughout the novel struggles with the secrets behind his mysterious death.

It is written mainly in Vera's point of view of present time but often skips back to her telling about her past. We see many different perspectives either from Vera's dad, Charlie speaking as a dead kid and randomly the pagoda building in the center of town. At one point I had to search up what a pagoda was (a Hindu or Buddhist temple or sacred building, typically a many-tiered tower) because I was utterly confused by who or what was speaking in some of the chapters. 

I think the main reason I loved this story so much is that even though the whole book is basically about Vera and Charlies relationship it doesn't seam like it is always focusing on their love and its drama,  instead it backs up the reasons behind why all their lives are the way they are. Every question I had while reading was eventually answered.

Vera was an amazing character and I feel that makes a whole lot of difference towards if I was going to enjoy the book or not. She was the hero of the novel and as secrets were being told I didn't find her annoying or cowardly.

A quote by Publishers Weekly, Starred reviewing the novel "Deeply suspenseful and profoundly human." speaks of the uncertainty and apprehension that the novel gives off. I loved this about the book in the way it didn't make you feel as if you had it keep reading to find out more, but instead unknowingly made you keep reading on and feeling as if you needed to read more to be part of the characters stories.

A.S.King is such an amazing author and made me feel as if I was in the book and experiencing exactly what the characters were. I will defiantly be reading her other books in the near future. Visit her website for book reviews and more.

- Grace

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Holiday Pancakes

IT'S HOLIDAYS woooooo time for pancakes I'll say.

Don't get me wrong I love porridge I know I wouldn't get sick of it even if I ate it for breakfast, lunch and dinner everyday. But sometimes I think I using up all my breakfasts on one type of meal and should try something knew.

mhhh delicious porridge with seeds, cashew butter and bananas

Because I like to start my morning healthy no matter what the day, my only option was healthy pancakes which I like the mostest. On pinterest the were so many options; protein pancakes, bluberry pancakes, gluten free banana pancakes. I really could decide ... about 40 minuets later I settled on Heart-Healthy Super Fluffy Whole Grain Vegan Pancakes  by Liv Life and made a few alterations to the recipe to my super healthy liking.



Heart-Healthy Super Fluffy Whole Grain Vegan Pancakes
Light and fluffy yet eggless and oil-less, these hearty pancakes are special enough for weekend brunch.

1 cup all-purpose flour I used only 1/4 cup of all-purpose flour
3/4 cups spelt or oat flour I used 1 cup of rolled oats processed into a fine powder
I added 1/4 cup of ground almonds
I also added 1/4 cup of whole wheat flour
1/4 cup ground flax meal I used gentle fiber mix instead
2 Tbs granulated sugar or honey I left this out
2 tsp baking powder
1 tsp cinnamon I also added 1 tsp of ground ginger
1/4 tsp salt
1 3/4 - 2 cups non-dairy milk I used 1 cup of soy milk and 3/4 cup of water
1 Tbs vanilla extract
1 Tbs lemon juice
fruit such as diced banana or fresh or frozen blueberries
I used strawberries and bananas but also crunchy peanut only peanut butter and raspberry jam

In a large bowl mix together the flours, flax meal, sugar, baking powder and salt.  Set aside.

In a medium bowl, mix together the milk, vanilla and lemon juice.

Place griddle over medium/medium high heat to preheat.

Pour the wet ingredients into the dry ingredients.  Add the fruit and stir gently until everything is combined. (i didn't add this) After about 10 stirs, if the batter feels too heavy add additional milk or water to desired consistency.  Be careful not to over mix.

Spread a small amount of oil or butter (i used coconut oil) onto the griddle and then spoon batter onto the griddle for pancakes.  Use 1/4 cup for small pancakes, or as Liv likes them, pour a larger amount for super big pancakes.

Cook pancakes on first side until the edges begin to look dry, then flip.  Cook for another minute or two or until cooked through, then remove to a plate.

Serve with pure maple syrup and additional chopped fruit and nuts.  Enjoy

RECIPE BY Liv Life 

I feel I need to practice the skill of pancake cooking a lot more so my pancakes will eventually be fluffy but also not over cooked. Make sure whatever you do not to use this batter the next day thinking it will work the same. From experience I have discovered it defiantly doesn't taste the same and cook in the same way as it did fresh the previous day.
 

- Grace

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Healthy Muesli Bars

Dairy free - Gluten free

After being inspired by my family friend Jules' muesli bar slice she offered to my at a cycling event, I decided I must test out my own version that I could snack on for energy during races.

The day I finally decided to make myself some tasty treats, happened to also be a day that our house was running low on basic ingredients EVEN OATS !! Haha so I just thought, 'why not as well as a healthy muesli bar make a gluten free one.'

I gathered all the ingredients I thought would suit and taste lovely in my ideal muesli bar (that was available of course) Seeds, nuts, dried fruit what else could you wish for.

Mixing together the dry ingredients; Seeds, Nuts, coconut, goji berries, ginger

Making the best of my thermomix; crushing the nuts and dried fruit mix

My muesli bar mixture before refrigerating it

Raw Muesli Bars Ingredients 1/4 cup Chia seeds 1/4 cup Sesame seeds 1/2 cup Sunflower seeds 1/2 cup Pepita seeds 1/2 cup LSA mix 1/2 cup Shredded coconut  1/4 cup Goji berries 1/4 cup Sultanas 1/2 tsp Ground Ginger 1 1/2 cup Mixed nuts and fruit 2 tsp Vanilla extract 1/4 cup Honey 1/2 cup Coconut oil Method     1. In a large bowl mix together the chia seeds, sesame seeds, sunflower seeds, pepita seeds, LSA mix, shredded coconut, goji berries, sultanas and ground ginger.     2. Using a thermomix or good food processor wiz up the mixed nuts and fruit until it resembles a crunchy texture with large chunks, this should only take a couple of seconds.     3. Add nut and fruit mix to the large bowl containing the seed mix and stir until combined evenly.     4. In a medium sized microwave safe bowl melt the coconut oil with the honey and vanilla extract for about 1 and a half minutes, or until all the coconut oil is liquefied.     5. Pour the coconut oil over the dry ingredients until they are completely coated by the wet ingredients. You're more than welcome to add more coconut oil if you think it is not sticky enough to come together.      6. In a baking paper lined slice tin press the muesli mix firmly, 5 cm thick.     7. Refrigerate until set and cut into slices. Keep refrigerated after it's sliced up.

Printable Recipe

- Grace

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Wednesday's Dinner

Fish Curry, Homemade Garlic Naan bread and a side of Saffron Rice

Yummy meal times in the Mazzarella household. After ages of wondering how fish curry tastes "too fishy , too creamy" I had no idea, all I knew was how much my friends Tara and Sabine ate it at home and LOVED IT

Because of this I knew the perfect time to test out how apparently 'brilliant' fish curry is, was on a Wednesday night for my family, because you know family are the best critics.

Whilst pondering on Pinterest after pinning many, many probably useless sites that led to no recipes just had pretty pictures, I came across a wonderful pretty simple recipe by 'The Pretty Blog' Seeing as it was my first time making fish curry I didn't want a really authentic one that took hours to make and years to master the perfect flavor so I settled for this one, and hey what do you know it turned out pretty amazing if I don't say so myself, of course practice will perfect it but for a first time I was quite pleased with myself.

As everyone who knows me well enough knows I have a bit of an crazy obsession with porridge and bread. I couldn't really incorporate porridge into this dinner,(it doesn't really sit well with fish curry hahah) so I decided to make a classic garlic naan bread which is one of my fav bread types. Again on Pinterest I found this by simply searching 'vegan naan bread' now for any of you judging me out there, just because something is vegan doesn't mean it tastes horrible. These naan's were light and fluffy, just the way they should be, full of flavor and absolutely scrumptious. I like to reduce the amount of animal product I include in my recipes.

 "I want to Minimize the number of deaths I'm responsible for" - John Green, The Fault in Our stars

'Veg recipes from India' created a delectable naan bread recipe that was the best healthy and vegan one to use along side my fish curry.

Naan Bread rising before rolling them out and cooking them up

To soak up all the goodness from the curry I wanted to make some flavorsome saffron rice. It was really easy basically all you do is cover a few saffron threads with a couple of tablespoons of water for 10 minuets. Then add that to a small saucepan along with 2 tablespoons of vegetable concentrated stock and enough basmati rice to make 4 cups worth or cooked rice. Follow the absorption method on the packet. Once the rice is cooked run over with hot water and serve with the fish curry.
I thought the saffron rices flavor as a side to the fish curry was a bit overwhelming but if you like a sort of party in your mouth flavor enjoy!

Anyways this recipe was how I spent my whole Wednesday afternoon once I got back from school. It was worth it !! Try it for yourself

Links to all the recipes 
Bo-Kaap Fish Curry by The Pretty Blog http://www.theprettyblog.com/food-and-wine/bo-kaap-fish-curry/
garlic naan by veg recipes of india http://www.vegrecipesofindia.com/garlic-naan-recipe/

- Grace

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Pumpkin and Tuna Pasta

Simple. Quick. Delicious. 

Having Italian grandparents my family have always been really big on eating pasta. Weirdly enough we don't really experiment that often, tomato sauce base or pesto sauce base, never plain simple good old pasta. After seeing my friend Sabine at lunch munching on tuna pasta that looked delicious but was apparently so easy to make I had to get the recipe from her. Tweaking it here and there I came up with this pumpkalisious pasta dish that was a perfect treat for when I got home from racing that night.

Simple Pumpkin and Tuna Pasta 

Ingredients

1-2 cups pumpkin, cut into small cubes

500g penne pasta

2 tablespoons olive oil

2 cloves of garlic, crushed

1 teaspoon ground cinnamon

Salt and pepper to taste

400g tin of cooked tuna

250g canned corn kernels

250g whole olives, kalamata or black

Extra olive oil, enough to coat all the cooked pasta

Method

1. Preheat oven to 200 degrees Celsius and line a baking tray with baking paper.
2. Fill a large pot with water about ¾ of the way.
3. Heat the pot over medium heat, add a handful of salt and allow to boil. 
4. Meanwhile on the prepared baking tray add pumpkin cubes, cinnamon, 2 tablespoons of olive oil and season with salt and pepper. Be sure that all the pumpkin cubes are coated.
5. Put the pumpkin in the preheated oven and roast for 20 minutes or until slightly tender.
6. When your pot of water is boiling add your pasta and stir immediately. Cook the penne until al dente. Drain and run over with cold running water. Set aside.
7. In the same pot that you cooked the pasta in heat 4 tablespoons of olive oil over medium heat.
8. Add the garlic.
9. Once garlic cooked and oil is hot add your drained pasta and mix for 3 minutes allowing the   pasta to slightly crisp up.
10. Add corn, olives, tuna, and roasted pumpkin to the pot with the pasta and stir until combined.
11. Then stir in enough olive oil to coat your pasta completely, but not drench it.
12. Continue to stir for about 5 minutes.
13. Be sure your tuna, olives and corn are warm then turn off the heat and serve.

    Printable Recipe

- Grace

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Late Christmas and Birthday Food haul

We all love it when we get loads of brand knew things and don't have a clue what to start using first, your all crazy excited that you just stare at your goodies for a while being jelly of yourself. Especially when you get given them by someone else.
Lately I have been feeling these exact feels and thought I would share my pressies with you. This is basically a Food related haul showing all the latest gifts I've gotten for either Christmas or my birthday.
Just a pre warning this is my first time writing a blog post like this so I'm not all up to date with the how it all works.
I realise it is a bit late to be doing a Christmas and birthday haul as it was about 2-3 months ago. But really what the hell there's no rules and if there is I'm gonna break them because I'm excited and want to share all my goodies with you.

OK LETS BEGIN

These cuties are from Dasio for only $2.80 a packet. If you have never had a awesome shopping experience in Dasio WOW your missing out. It's the best little(really huge) Japanese shop that has stores in Australia too!! Everything and I mean EVERYTHING is $2.80 andIt sells from the most basic to the most quirkiest stuff you'll ever want. My sister actually came home one day with these for me after thinking they would be absolutely perf for peanut butter cups. Good choice Beth

I had been wanting for these baby's for a while. When one day I randomly found them chillin' on my kitchen bench. Apparently mums friend didn't want them anymore... well beauty ! Cake Time

I think these are the most convenient simple to use things ever. Flower fondant punch cutters. I got these given to me by my lovely bestie Brigitte for Kris Kringle last year. HAHAHA she knows me way to well.

                         

Very simply a well awaited thermometer I got this one given to me by a family friend for my birthday along with the Great Australian Bake Off Cookbook that I LOVE. It's just so beautiful.                                

A zester and a spatula. Shockingly I didn't have these two items before and I really thought they would come in handy often. My mum and sister obviously thought so too (or knew I wanted them) because I got them given to me for Christmas YAYA

My mother is a absolute second hand book store juncky and she told me when she was hunting in one she came across this and thought I would appreciate it. And I do! Its so vintage and actually old. The way the recipes are written is so awesome. Its an original Esk Valley Cookery Book which is written by members of the Esk Valley Group of the C.W.A situated in Tasmania. It is made up of treasured recipes given to be shared with others.

Did you really think I would write a post like this without mentioning my fav Jamie Oliver! I got this amazing cook book from my lovely mum and dad for Christmas. I was so excited I was drooling over all the food as soon as it was opened. This is Jamie's cookbook Cook With Jamie - a guide to making you a better cook. It sits on my desk and I am absolutely in love with it!

THAT'S IT I hope you enjoyed a little insight on my new goodies (well not so new anymore)

- Grace

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Thursday's Dinner

Thursday night for me are hectic ! I come home from school, prepare dinner, go to cycling training for two hours, come home and cook dinner for my fab fam.
I try to make each Thursdays meal different. Each recipe including skills I don't already know, so I can learn and become a more experienced cook.

This week I wanted to create something delicious and vegan. So delicious that my parents wouldn't even question that it is meatless (as they are not vegan themselves). I find vegan food scrumptious but I know a lot of people look down on it and just think it will taste bland and boring, that is why I wanted to prove my parentals wrong and cook up a pumpkin, pasta loving storm.

Pasta with Butternut Squash, Sage and Pine Nuts

My end result

I found this recipe whilst pondering on Pinterest for yummy vegan meals. Luckily i came across this recipe created by 'The Kitchn' seeing as I absolutely love pumpkin and pasta I thought this would be the winner. 

The Kitchn - Pasta with Butternut Squash, Sage and Pine nuts

These are all the ingredients I intended on using when I began cooking, I did though not use the zucchini but instead I used about a cup of spinach in its place; I did this to add an element of greenery to the pasta recipe. The place i thought best to add the spinach in, is when the recipes instructions call on you to add the toasted pine nuts, this will give the spinach enough time to heat up and wilt a bit.

I would recommend using the freshest sage possible I grow some in my veggie garden so I just picked a few leaves and was ready to go.

Before roasting the butternut pumpkin; mixed with sage, onion, garlic, oil and salt and pepper.

A little tip for avoiding your pasta sticking together is to add about a tablespoon of olive oil when boiling your water for the pasta to cook in.

I like to toast my pine nuts myself so I can be sure there is not added salt, sugar or oil. If you are interest in doing the same as I, add natural pine nuts to a small sauce pan, heated to medium. Be sure to keep string the nuts so they do not burn but only become slightly browned. They burn easily(I learnt the hard way many times)

Be sure to run hot water over the pasta once drained in order for the pasta not to stick together.

I thoroughly enjoyed cooking and especially eating this meal. I made sure not to add cheese so the recipe would be completely vegan. Feel free to add as much cheese as you like, put some in bowl so you can sprinkle it on top if you wish to do so. Next time I make this pasta dish I would roast more pumpkin so there is enough to puree about 1/4 of it. I would then add it to my pasta when frying it off so my end result will be more creamy and saucy.

- Grace

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Why i Stopped Eating Meat - Tim Sheiff  http://www.youtube.com/user/99timshi

Direct link to the AMAZING video

I never thought I would actually truly consider going vegan. I always though maybe vegetarian that would be easier, 'just no meat'. But really if your going to do it do it right. 'Go hard or go home'

I have had chickens as pets all my life... I never really took it in that I am eating my pets basically for dinner about 5 times a week !
My most recent chickens were battery hens saved from an old caged chicken farm. I used to think wow we did something really good by saving them and bringing them to a free life. Whilst I was still able to eat eggs and chicken nearly everyday. I can't even comprehend the pain my chickens and billions of other chickens go through day in and day out when caged. Ever since they were 'lucky' (really how could I even use the word lucky) enough not to get slaughtered, they still are forced to live their life in cages that they can't even walk in; so small their feathers are worn away from how tightly squeezed they are into these cages.

I always thought I was dong the morally right thing by not buying caged eggs from the food store, which I defiantly was but why haven't I ever taken it to any further and really made the right change to my life. As I have always felt strongly about animal rights I should of come to this conclusion long ago but to be honest the only reason I hadn't tried going vegan or vegetarian before is because I though secretly 'that would be to hard' gosh how selfish can I be. I also never realised how much energy, carbs and protein you can get from an all vegan diet because I am a cyclist I never wanted to miss out on eating food that would give me energy for the best result but really as this video says you can get all the energy you need from the most natural and raw source there is, FRUITS AND VEGETABLES.

My recipes will still be no vegan but hopefully soon when i gain more knowledge i will be able to give advice on how to make them vegan.

Thank you Tim Sheiff. This video was amazing it has influenced me to try being vegan for myself. It is going to be tough I know! Defiantly coming from a Italian background and because our family eats chicken nearly for every dinner meal. If I fail I will got vegetarian and if that fails i will cut out all major meats, or go vegan a few days a week, trying as hard as I can to make the difference one person at a time to improving this major problem in the world.

Quote from Tim Sheiff  'Pigs are as intelligent as 3 year old children'

- Grace

Discover. Cook. Then just show the world.