We were so happy to have you for a few days in Sydney, Izzy! It was all low key, everyone mostly at home, as your sister prepares for her final school leaving exams. You read your book, I read mine, and we cooked and talked in between. When C Biscuit came up for air, we were right there to R and R with her. Lots of cups of tea ( and coffee).
I thought it was funny how nervous you were about the big Trader Joe’s bag of food you were taking back to Melbourne. I guess after years of doing the regular international flights, we’re all attuned to being careful carrying food on planes across borders. Isn’t it a wonderful freedom to be walking onto a domestic flight, and you can carry anything you like, within reason ( this time pesto, a couple of chocolate brownies, a whole orange syrup cake and onion jam, not to mention Aunty F’s LARGE and fragile birthday present.
Really impressed with the good lunches you make yourself. I love the combinations of salads you are making and might try some myself. Such fun chatting with you about recipes. I’ve been making Nana’s simple meatloaf, and you’ll find that while it is yummy with a side of creamy mashed potato and veggies for dinner, it is also fantastic cold for lunch, cut up roughly over a salad, or sliced thick in a sandwich (with a dollop of onion jam!). So I usually double my recipe to have two loaf tins, which means lots of left overs for lunches!
Once in Los Angeles, the formidable and wonderful Niloufer Ichaporia King (how about THAT for a cool name) did a book signing in a lovely landscape architect’s studio garden close by in Santa Monica. Dad, always one step ahead, had bought her glorious cook book for me on a trip to London and I had been madly cooking her excellent Bombay Parsi dishes, making everyone very happy. Her spicy version of meatloaf is just SO good: here I double the recipe again, and either serve it for dinner with a green salad and raita, or slice it thin and into wedge shapes when cold, and top with relish and a mint leaf -excellent as a canape. Make them both, Izzy B! Easy, healthy, and deeelish!
Come again soon- we miss your smile and cheery company.
Ready for the oven
Meatloaf: great left overs
- 2 slices white bread
- 1/4 pint milk
- 1 lb beef mince
- 2 lightly beaten eggs
- 1 large onion, chopped
- 2 tablespoons tomato sauce
- 2 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- salt and pepper to taste
- 2 loaf pans
- Crumble bread into the milk and leave to soak for about ten minutes.
- Using a fork stir the mixture into the beef mince and mix through.
- Add all the other ingredients gradually, and stir well.
- Brush the loaf tins with some olive oil.
- Set the oven to 180 degrees celsius, and bake the meat loafs until golden brown, or for about 40 to 50 minutes.
- Midway through the baking process, (after about 15 to 20 minutes) pull out the pans from the oven, brush a combination of tomato sauce and Worcestershire sauce over the loaves, and cover with foil.
- Bake for the remaining time.
Niloufer’s Parsi Meatloaf
- 2 lbs ground chicken, turkey or lean pork (I use a combo)
- 1 large onion or six stems green spring onion
- 6 slices peeled fresh ginger, freshly chopped
- 2 to 3 green chillies, finely chopped
- 1 cup chopped fresh coriander
- 1/2 cup chopped mint leaves
- 2 large eggs, lightly beaten
- 2 teaspoons salt
- 4 to 6 oz grated potato
- Heat the oven to 180 degrees celsius.
- Mix all of the ingredients together well in a large bowl.
- Pat the mixture into two loaf pans.
- Brush the tops with olive oil .
- Bake for 40 to 50 minutes.