tag:blogger.com,1999:blog-85072175268737717392024-03-14T07:11:59.883+11:00Fork Me!About food, food and more food.Christinahttp://www.blogger.com/profile/07597473808290496344noreply@blogger.comBlogger81125tag:blogger.com,1999:blog-8507217526873771739.post-73862135858645476842010-09-08T12:36:00.008+10:002010-09-08T13:07:42.563+10:00NYC the place to be! Part 2<span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">So continuing on from my </span></span><a href="http://cookeryspot.blogspot.com/2010/08/nyc-place-to-be.html"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">last NYC post</span></span></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">, we stumbled across some street markets in Chelsea. They looked like your typical weekend market so I didn't really go for a walk through (hmm...maybe I should have). </span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">We spotted this crepe stall on the corner selling fresh lemonade and err crepes! The crepes were so good and the stall holders were French which for me, re-enforced the crepe's authenticity. The batter was thin and nicely coloured on the outside. I had mine with mushroom, baby spinach and of course cheese (hey, we are in America here everything comes with cheese!).</span></span></div><div><div><br /></div><div><img src="http://2.bp.blogspot.com/_un1gmhkwqTY/TIb4ddF8gXI/AAAAAAAABes/QCgz4SAcEdM/s320/ny1.jpg" style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5514367978671210866" /></div></div><div><i><span class="Apple-style-span" style="font-size: small;">"I only make crepe for da woman" The dude forgot to make a 2nd crepe.</span></i></div><div><i><span class="Apple-style-span" style="font-size:small;"><br /></span></i></div><div><span class="Apple-style-span" style="font-size: small;">We walked several blocks when I spotted a </span><a href="http://www.pinkberry.com/"><span class="Apple-style-span" style="font-size: small;">Pinkberry</span></a><span class="Apple-style-span" style="font-size: small;">. The line was out the door. Then we noticed this:</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;"><img src="http://1.bp.blogspot.com/_un1gmhkwqTY/TIb49kgqBXI/AAAAAAAABe0/ahzPp4fiL3Y/s320/ny2.jpg" style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5514368530418107762" /></span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">It's one of the trendy food vans which will only tell you their location if you follow them on twitter. Very en vogue in the U.S these days - am waiting for this to catch on in Aust. Maybe in another 2 years - haha! This particular van is a popsicle van - they had many yummy flavours like grape, pineapple etc. I had a pineapple one and it had frozen pineapple chunks inside! Yum! And as they say in real estate "location, location, location". This van was parked between a playground and pinkberry. Very clever!</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">I can't remember what day it was but we were just walking around mid-town and feeling hungry but didn't want to go into Maccas, TGI Friday's etc. We saw a decent looking cafe and thought 'yeah that'll' do. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-size: small;">I ordered a turkey baguette which came with a side salad. At this point in time I needed to eat a salad - it's all carbs and meat here! When you think of a side salad, it's usually lettuce, tomatoes, maybe some cucumbers and grated carrots. Remember what I said about carbs? Here's my 'side salad':</span><br /><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;"></span><img src="http://2.bp.blogspot.com/_un1gmhkwqTY/TIb63Uf0USI/AAAAAAAABe8/qcJkF-96GpA/s320/ny3.jpg" style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5514370622063661346" /></div><div><br /></div><div><span class="Apple-style-span" style="font-size: small;">It's a freakin' PASTA SALAD?!?!?! Oh yeah, that frothy drink is supposed to be a cappuccino and that is not chocolate on top - its cinnamon. What the?!?!</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">As you can gather, the food is bad - ok that's a bit extreme ... not very good. Or maybe we are spoilt in Australia with our fresh seafood, fruit and veggies. If you are vego/vegan /coelliac - come with your own meals packed. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">The museums are amazing. The vendors must have sensed the hunger that visitors ignore when they visit the place because you can find them everywhere down on the Museum mile. It was hot, we spotted soft serve. Mine was chocolate (should have opted for the cherry coating) and yeah it was huge.<br /></span><br /></div><div><img src="http://2.bp.blogspot.com/_un1gmhkwqTY/TIb9VXbQPII/AAAAAAAABfE/tEmjQHro618/s320/ny4.jpg" style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5514373337269156994" /></div><div><i><span class="Apple-style-span" style="font-size: small;">I was half way through</span></i></div><div><i><span class="Apple-style-span" style="font-size: small;"><br /></span></i></div><div><span class="Apple-style-span" style="font-size: small;">Still have a few more pics to load but I think it's back to work for me. Peace out! Btw: apologies for the inconsistency of the font - blogger is going funny on me.</span></div><div><span class="Apple-style-span" style="font-size:medium;"> </span></div>Christinahttp://www.blogger.com/profile/07597473808290496344noreply@blogger.com0tag:blogger.com,1999:blog-8507217526873771739.post-49734833075619782092010-08-30T12:22:00.004+10:002010-08-30T12:40:32.564+10:00Pierogi<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_un1gmhkwqTY/THsaAFyUMUI/AAAAAAAABek/5J1tSeoQKFc/s1600/pierogi.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/_un1gmhkwqTY/THsaAFyUMUI/AAAAAAAABek/5J1tSeoQKFc/s320/pierogi.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5511027157873471810" /></a><br /><div><br /></div><div><br /></div><div>In a nut shell <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Pierogi</span> are Polish dumplings sort of like the Chinese <span class="blsp-spelling-error" id="SPELLING_ERROR_1">gow</span>-gee in shape. One of the traditional fillings are made up of mashed potatoes, quark (kind of like a cross between Greek <span class="blsp-spelling-error" id="SPELLING_ERROR_2">yoghurt</span> and cottage cheese) and onions. You can also fill them with buckwheat, sauerkraut or mushrooms. </div><div><br /></div><div>The dough and filling is fairly easy to make but the rolling and the filling is a bit more time consuming. It took me 2 hours, standing in the kitchen rolling, cutting and stuffing dough. If you suffer from back pain/sore neck, my advice is to grab a seat. Use a large round cutter or glass (once again think the size of <span class="blsp-spelling-error" id="SPELLING_ERROR_3">gow</span> gees). </div><div><br /></div><div><b><span class="Apple-style-span" style="color:#993399;">Tips:<br /></span></b></div><div><b>1. </b>Have several large plates lined with baking paper ready to place the <span class="blsp-spelling-error" id="SPELLING_ERROR_4">pierogi</span>. Make sure they are dusted with flour and not touching each other or else they will stick. </div><div><b>2.</b> Mash the potatoes the day before and put it in the fridge. It will make the filling less wet and easier to fill.</div><div><b>3.</b> Divide the dough into quarters. Makes it easier to roll. </div><div><b>4.</b> Roll quickly – the more you play with it the hard the dough will become.</div><div><b>5.</b> The dough is very elastic, it shrinks back quickly. </div><div><b>6.</b> Quark be found in special grocer or organic food store. If you can’t find quark use cottage cheese. The amount of quark to potatoes is 1:3. </div><div><b>7.</b> Over season or else it will taste very bland.</div><div><b>8.</b> Be prepared to clean up!</div><div><br /></div><div><b><span class="Apple-style-span" style="color:#993399;">Dough</span></b></div><div><b><span class="Apple-style-span" style="color:#CC33CC;">Ingredients</span></b></div><div>2 cups plain flour</div><div>½ tsp salt</div><div>2 egg yolks</div><div>2 tsp vegetable oil</div><div>½ - ¾ cup of warm water </div><div><br /></div><div><b><span class="Apple-style-span" style="color:#CC33CC;">Method</span></b></div><div><b>1.</b> Combine flour and salt. In a large bowl or kitchen bench. Make a well in the centre for the wet ingredients.</div><div><b>2</b>. Place egg yolks and oil in the centre. Using one hand start mixing the wet ingredients with the dry ingredients.</div><div><b>3.</b> With the other hand, slowly pour the water in the dough until combined.</div><div><b>4.</b> Knead the dough until smooth and elastic (don’t over knead). </div><div><br /></div><div><b><span class="Apple-style-span" style="color:#993399;">Filling</span></b></div><div><b><span class="Apple-style-span" style="color:#CC33CC;">Ingredients</span></b></div><div>6 large potatoes</div><div>1 white onion, grated or chopped very finely to almost mince like</div><div>Quark</div><div>Plenty of salt and pepper to season</div><div><br /></div><div><b><span class="Apple-style-span" style="color:#CC33CC;">Method</span></b></div><div><b>1. </b>*Do this the night before* Boil the potatoes with the skin on until cooked. Remove skin, mash and store in the fridge. </div><div><b>2.</b> Gently caramelise the onions. Add to the potatoes.</div><div><b>3. </b>Mix with Quark and heavily season. <span class="Apple-tab-span" style="white-space:pre"> </span></div><div><span class="Apple-tab-span" style="white-space:pre"><br /></span></div><div><span class="Apple-tab-span" style="white-space:pre"><b><span class="Apple-style-span" style="color:#993399;">T</span></b></span><b><span class="Apple-style-span" style="color:#993399;">o assemble</span></b></div><div><b>1.</b> Roll dough out until it is 1-2mm thick. </div><div><b>2.</b> Using a large round cutter, cut into circles.</div><div><b>3.</b> Place 1 tsp of filling in the center of the dough.</div><div><b>4.</b> Fold the dough in half. Seal the filling by pressing the edges together and pushing any air bubbles out. </div><div><b>5.</b> Crimp the edges with your thumb or you can use a fork to press down on the edge.</div><div><b>6.</b> Set a side until ready to cook.</div><div><br /></div><div><b><span class="Apple-style-span" style="color:#993399;">To cook</span></b></div><div><b>1.</b> Boil a large pot of water and drop the <span class="blsp-spelling-error" id="SPELLING_ERROR_5">pierogi</span> in making sure not to overcrowd. </div><div><b>2.</b> They are ready when they rise to the surface. </div><div>You can eat them like that or...</div><div><b>3.</b> Drain the <span class="blsp-spelling-error" id="SPELLING_ERROR_6">pierogi</span> on a paper towel. Heat a pan with a little oil and pan fry each side until golden.</div>Christinahttp://www.blogger.com/profile/07597473808290496344noreply@blogger.com0tag:blogger.com,1999:blog-8507217526873771739.post-37766113158996875832010-08-27T13:09:00.014+10:002010-08-27T14:46:51.188+10:00NYC the place to be!<span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;">Well not so much in terms of food.....but still good for shopping!</span></span><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;">Food in general is fairly expensive for what you pay for compared to Sydney and don't forget the 20% tip. It is also fairly simple - you get what you read on the menu. For example: Beef burger with cheddar and pickle. Will be exactly that in NY, whereas in Sydney it would contain some salad/tomatoes. Yes, portion size is BIG. Breakfast would last me until mid afternoon, where we then had a late lunch/early dinner. </span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;">All in all, the food we had was nice enough. What I loved most is the iced-teas! I mean brewed black tea, served in a glass with ice and slice of lemon. None of this lipton from the bottle stuff. Snapple also found its way into our hearts along with Root Beer. The homemade root beer was particularly delicious when we visited an Amish town (funnily called Intercourse). </span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;">I guess because it was summer - our appetite just wasn't there but here are a few high sugar/high fat/high carb highlights. </span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><a href="http://ritzdinernyc.com/"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;">The Ritz Diner</span></span></a><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;"> (cnr 1st & 62nd) was just two blocks from the hotel. This was where we started off our day for most of the duration in NYC. Prices were cheap $5 for breakfast and filtered coffee (don't get me started on their coffee). Most days I would have 2 x poached eggs with whole wheat toast. Accompanying this selection was home fries. These lightly grilled (on a flat grill I assume) potatoes with capsicum, onion, paprika and sour cream goodness was the star. Mind you, the eggs were always beautifully cooked. I have since struggled with the idea of making these for breakfast when I got home (carbs vs. low carb, potatoes vs. just eggs and toast, big breakfast vs. a light breakfast). I was later told by my travel companion this was an Eastern European thing (not the eating them for breakfast part) using leftover potatoes. Maybe I'll make them this weekend, maybe I'll make them for dinner..</span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;"><img src="http://4.bp.blogspot.com/_un1gmhkwqTY/THc0PXAxbdI/AAAAAAAABds/2RYLkS98X7I/s320/ny1.jpg" style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5509930107591028178" /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;">The 2 slices of toast was accompanied by butter and either Grape Jelly or Strawberry Jam. "Too much sugar" I thought "Ekk" everytime I looked a the Grape Jelly. I now wished I had tried it.</span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;">On most days, my companion had scrambled eggs and bacon....</span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;"><img src="http://4.bp.blogspot.com/_un1gmhkwqTY/THc0tAxW2uI/AAAAAAAABd0/9JAExVQhdFU/s320/ny2.jpg" style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5509930617016867554" /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;">...or fried eggs sunny side up with sausages.</span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;"><img src="http://3.bp.blogspot.com/_un1gmhkwqTY/THc3Rukj5MI/AAAAAAAABd8/Mze3lAHD114/s320/ny3.jpg" style="cursor:pointer; cursor:hand;width: 320px; height: 159px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5509933446809773250" /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;">I felt adventurous one morning and decided to try the Griddle Cakes (pancakes) with Syrup and Bacon - when in America I say. The plate arrived with 3 perfectly cooked, large pancakes topped with strips crunchy bacon and a bottle of syrup (no, it wasn't maple). I was surprised how tasty it was. Everything seemed to work together perfectly. The light and fluffy pancakes, the crunchy bacon, the saltiness of the bacon and the sweetness and moisture of the syrup.....</span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;"><img src="http://1.bp.blogspot.com/_un1gmhkwqTY/THc3uBhfYcI/AAAAAAAABeE/xkv9dw2LXa4/s320/ny4.jpg" style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5509933932933505474" /></span></span></div><div><i><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;">Like a child, I poured the syrup with glee</span></span></i></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;">No matter how delicious it was - only managed to eat half and almost all the bacon.</span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;"><img src="http://1.bp.blogspot.com/_un1gmhkwqTY/THc4N6RMfEI/AAAAAAAABeM/UipFyyiuc0M/s320/ny5.jpg" style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5509934480741923906" /></span></span></div><div><i><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;">Face of fulfillment?</span></span></i></div><div><i><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></i></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;">Commenting on the coffee just reminded me how horrible the coffee was. Ok, I accept most place have filtered coffee and I expected the coffee flavoured/coloured water that arrived in my mug every morning. That's ok. I'm fine with that. But a cappuccino with half foam, mostly milk and fraction of coffee taste?!?!?! Are you serious?</span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;">One morning we ventured out from the safety of our Ritz Diner and found the franchise of </span></span><a href="http://www.lepainquotidien.com/"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;">Le Pain Quotidien</span></span></a><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;">. (Well I obviously don't live in the inner-city and Eastern suburbs because I just looked at the website and they have franchises in Sydney.) I knew we should have stayed away when the word 'franchise' and the phrase 'recommended in the lonely planet guide' came up. For triple the price, I got: 1 soft boiled 'organic' egg, 3 varieties of bread, 1 chocolate croissant and a 'cappuccino'. The food was nice but I can find something similar in Sydney for a fraction of the cost. The let down was the cappuccino or maybe it was more of my expecting of receiving a cappuccino but it was NOT a cappuccino. No wonder they think Starbucks is proper coffee. </span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;"><img src="http://2.bp.blogspot.com/_un1gmhkwqTY/THc_HWvnl7I/AAAAAAAABeU/UO3uuriLEtE/s320/ny6.jpg" style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5509942064708032434" /></span></span></div><div><i><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;">The said </span></span></i><i><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;">cappuccino</span></span></i></div><div><i><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></i></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;">More to write ... little time to write. Until next episode - peace out!</span></span></div>Christinahttp://www.blogger.com/profile/07597473808290496344noreply@blogger.com0tag:blogger.com,1999:blog-8507217526873771739.post-29845259001062208242010-07-13T12:57:00.006+10:002010-07-13T13:15:30.401+10:00Cavolo NeroEver since I glance upon the Cavolo Nero chapter of Maggie's Harvest by Maggie Beer I wanted to cook something with Cavolo Nero (also known as Italian black cabbage or Tuscan cabbage). Until now, I have never tasted it or even seen it at the local grocer but my stomach told me something good was going to come out of it.<div><br /><div><div>Wondering around a larger grocer last week, I spotted my Cavolo Nero. Quickly, I abandoned the stalk of celery in my hands and with concealed excitement I stuck my hand out to reach for the leafy dark green vegetable.</div><div><br /></div><div><img src="http://2.bp.blogspot.com/_un1gmhkwqTY/TDvYA8Q99uI/AAAAAAAABdc/5UHhqkH_iIw/s320/e_21_cavel_m1412095.jpg" style="cursor:pointer; cursor:hand;width: 320px; height: 162px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5493221681197348578" /></div><div><br /></div><div>I am not sure how many uses this vegetable has - I am sure there are many that I don't know of - I was planning to make minestrone anyway and this will be perfect (with a bit of speck and parmigiano reggiano). There is not a strong 'cabbagey' flavour, so if you don't like cabbage you should try this, there is some texture even after cooking the minestrone for 1.5hrs so it made a nice addition to the normal 'cubes of veg' found in the soup.</div><div><br /></div><div><img src="http://2.bp.blogspot.com/_un1gmhkwqTY/TDvYzXcfAXI/AAAAAAAABdk/wNE0cJcQWjo/s320/37552_442063336022_652871022_6507946_6233720_n.jpg" style="cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5493222547486867826" /></div><div><i><span class="Apple-style-span" style="font-size: small;">Minestrone with Cavolo Nero and Speck</span></i></div><div><br /></div><div>I still have half a bunch left over, I think I will try it with some pasta later this week.</div></div></div>Christinahttp://www.blogger.com/profile/07597473808290496344noreply@blogger.com0tag:blogger.com,1999:blog-8507217526873771739.post-22108392540341415682010-07-08T16:29:00.004+10:002010-07-08T16:34:28.647+10:00Star Spangled Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_un1gmhkwqTY/TDVxKTKVsHI/AAAAAAAABdM/xTZ86ZELPmk/s1600/37004_439415961022_652871022_6440857_7064401_n.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/_un1gmhkwqTY/TDVxKTKVsHI/AAAAAAAABdM/xTZ86ZELPmk/s320/37004_439415961022_652871022_6440857_7064401_n.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5491419742404456562" /></a><br /><p class="MsoNormal"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">How hard is it to find blue sprinkles?! The answer: very hard.</span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"> </span></span></o:p></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">I wanted to use blue sprinkles on these cupcakes but failed to find any. Actually I couldn't find any blue lollies. I almost gave up after 1.5 days of searching when I spotted some at one of those lolly kiosks in the shopping centre. <o:p></o:p></span></span></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"> </span></span></o:p></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Happy be-</span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">lated</span></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"> 4</span></span><sup><span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">th</span></span></span></sup><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"> of July!</span></span><o:p></o:p></p>Christinahttp://www.blogger.com/profile/07597473808290496344noreply@blogger.com0tag:blogger.com,1999:blog-8507217526873771739.post-24700409647038897022010-06-18T13:27:00.007+10:002010-07-08T16:29:17.608+10:00Cherry and almond Cake<div><span class="Apple-style-span" style="font-size:small;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Ahh</span>...it is mid June already and work <span class="blsp-spelling-error" id="SPELLING_ERROR_1">ramping</span> up which explains my lack of posts. But that doesn't mean I haven't been cooking. I have been making plenty of yummy comfort food during these colder months, usually on a Sunday where I can slow cook and eat the leftovers on Mon & Tue.</span></div><div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">What have I been making I hear you ask? One week it was vegetable stew, the next meatballs, then beef <span class="blsp-spelling-error" id="SPELLING_ERROR_2">bourguignon</span> (yes I had to look up how to spell that!), then <span class="blsp-spelling-error" id="SPELLING_ERROR_3">osso</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">bucco</span>. I think last week was the only weekend when I didn't make comfort food. Which reminds me I have ox tail lurking in the freezer (I intended to cook it last week but didn't manage to). </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">God bless my cast iron dish! I didn't take any photos because I was always too hungry and if I lingered about the food will get cold. Plus I don't have a fancy SLR so the shots will most likely turn up a blur.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">I did end up baking cake one weekend and yes I did take a photo. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size:small;">Cherry and almond Cake</span></b></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><img src="http://4.bp.blogspot.com/_un1gmhkwqTY/TBrqIhNZ0xI/AAAAAAAABdE/cDZGSdkbrj0/s320/Cherry+almond+cake.jpg" style="cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5483952928351441682" /></span></div><div><p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;"><br /></span></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-size:small;"> </span></o:p></p> <p class="MsoNormal"><span class="Apple-style-span" style="color:#993399;"><b><span class="Apple-style-span" style="font-size:small;">Ingredients</span></b></span><span class="Apple-style-span" style="font-size:small;"><br />100g butter<br />½ cup caster sugar<br />2 eggs<br />1/3 cup plain flour<br />1/2 tsp baking powder<br />100g almond meal<br />½ packet of frozen cherries<br />¼ cup milk</span></p><p class="MsoNormal"><b><span class="Apple-style-span" style="color:#993399;"><span class="Apple-style-span" style="font-size:small;">Method</span></span></b><span class="Apple-style-span" style="font-size:small;"><br /></span><span style="font-family:Arial;"><b><span class="Apple-style-span" style="font-size:small;">1.</span></b><span style="font: normal normal normal 7pt/normal 'Times New Roman'; "><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-size:small;">Cream the butter and sugar until fluffy, then beat in the eggs one at a time until combined.<br /></span><span style="font-family:Arial;"><b><span class="Apple-style-span" style="font-size:small;">2.</span></b><span style="font: normal normal normal 7pt/normal 'Times New Roman'; "><b><span class="Apple-style-span" style="font-size:small;"> </span></b></span></span><span class="Apple-style-span" style="font-size:small;">Into this mixture sift the flour, baking powder and almond meal. Add cherries and milk, and mix.<br /></span><span style="font-family:Arial;"><b><span class="Apple-style-span" style="font-size:small;">3.</span></b><span style="font: normal normal normal 7pt/normal 'Times New Roman'; "><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-size:small;">Bake in a 160c oven for approx. 45<span class="blsp-spelling-error" id="SPELLING_ERROR_5">mins</span> or until golden.</span></p><p class="MsoNormal"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">Seriously, this cake is easy. Also in true me style, as in 'one that never follows a recipe', I've found a basic almond meal cake recipe and added a few bits and pieces to call it my own. </span></span></p></div></div>Christinahttp://www.blogger.com/profile/07597473808290496344noreply@blogger.com0tag:blogger.com,1999:blog-8507217526873771739.post-48963917226545049522010-04-02T18:23:00.002+11:002010-04-02T18:35:48.518+11:00Homemade Gnocchi<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_un1gmhkwqTY/S7Wd7XpaJXI/AAAAAAAABc0/Q1P6WWsvRHI/s1600/Gnocchi.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/_un1gmhkwqTY/S7Wd7XpaJXI/AAAAAAAABc0/Q1P6WWsvRHI/s320/Gnocchi.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5455440166914762098" /></a><br /><div><br /></div><div><br /></div><div>Gnocchi is fairly simple to make. You don't need to follow the exact quantities, do it by eye. You can also boil the potatoes - but because of the higher water contain (less moisture in gnocchi, the better) you might need extra flour.</div><div><br /></div><b><span class="Apple-style-span" style="color:#CC33CC;">Ingredients</span></b> (makes 3 servings)<div>4 med potatoes</div><div>1 cup plain flour (approx.)</div><div>pinch of salt</div><div>1 egg</div><div><br /></div><div><span class="Apple-style-span" style="color:#CC33CC;"><b>Method</b></span></div><div><b>1</b>. Roast the potatoes in a moderate oven for approx. 1 1/2 hrs or until cooked. Cool the potatoes to the touch.</div><div><br /></div><div><b>2.</b> Peel and place the potatoes into a large bowl and mash. </div><div><br /></div><div><b>3</b>. Make a well add a 3 tablespoons of flour, egg and salt. Mix until combined. If it's too wet add more flour and mix until ready. </div><div>*The dough is really when it forms a ball and springs back to the touch</div><div><br /></div><div><b>4</b>. Refrigerate for 30mins-1hour.</div><div><br /></div><div><b>5.</b> On a floured table, divide the dough into quarters. Roll each quarter into a thick log and using a floured knife cut the log into rectangles (doesn't matter how big or small it is). Using a floured fork, press it gently on the gnocchi.</div><div><br /></div><div><b>6. </b>To cook. Put a large pot of water to the boil and drop the gnocchi in (not too many at a time). They are ready when they float to the surface.</div>Christinahttp://www.blogger.com/profile/07597473808290496344noreply@blogger.com0tag:blogger.com,1999:blog-8507217526873771739.post-57749538769033953772010-02-23T14:52:00.003+11:002010-02-23T14:54:08.778+11:00Peach and Yogurt Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_un1gmhkwqTY/S4NRFR9xJZI/AAAAAAAABcs/oPytv85kTd0/s1600-h/Peach+and+Yoghurt+Cake.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/_un1gmhkwqTY/S4NRFR9xJZI/AAAAAAAABcs/oPytv85kTd0/s320/Peach+and+Yoghurt+Cake.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5441281925957363090" /></a><br /><div><br /></div><div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><b><span class="Apple-style-span" style="color:#CC33CC;">Ingredients</span></b></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">150g butter </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">¾ cup caster sugar</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 tablespoons finely grated lemon rind</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">3 eggs (room temperature) </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 cup plain flour, sifted</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon baking powder, sifted</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">¼ cup natural yogurt</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">3 peaches (can also use nectarines), sliced</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><b><span class="Apple-style-span" style="color:#CC33CC;">Method</span></b></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><b>1.</b> <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Pre</span>-heat the oven to 160c.<br /><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><b>2.</b> Cream the butter, sugar and lemon rind until light and fluffy. Add in eggs, one at a time, beating well after each addition.<br /><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><b>3.</b> Add the flour, baking powder and yogurt and beat until just combined.<br /><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><b>4.</b> Line a cake tin with baking paper and pour the mixture into the tin. Top with the <span class="blsp-spelling-error" id="SPELLING_ERROR_1">peach</span> slices and bake for 1 hour or until cooked when tested with a skewer. </span></span></div></div>Christinahttp://www.blogger.com/profile/07597473808290496344noreply@blogger.com0tag:blogger.com,1999:blog-8507217526873771739.post-54773572619605644152010-02-23T14:22:00.004+11:002010-02-23T14:35:24.666+11:00Fennel Risotto<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_un1gmhkwqTY/S4NMZRo2yWI/AAAAAAAABck/p-HHVrzp7QM/s1600-h/Fennel+Risotto.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_un1gmhkwqTY/S4NMZRo2yWI/AAAAAAAABck/p-HHVrzp7QM/s320/Fennel+Risotto.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5441276771908897122" /></a><br /><div><br /></div><div><p class="MsoNormal"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">This recipe is just like any other <a href="http://cookeryspot.blogspot.com/2009/07/pea-risotto-and-thyme-chicken-with.html">risotto recipes</a>. You finely slice the fennel then sauté in butter on a low heat until transparent, do not let them brown, then set aside. For convenience’s sake I used frozen peas – just run them under some cold water in a colander. </span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Add a finely diced shallot to the pan with some oil, cook until transparent then add the rice and repeat the stock-stir process. Add the juice of half a lemon or ¼ verjuice. When the rice is almost cooked add the fennel and peas (and season), you should do this at the very last minute as you don’t want to overcook the peas and make the turn grey. Add some grated parmigiano reggiano and serve. </span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">A tip: Must serve with parmigiano reggiano because the tartness of the lemon juice/verjuice and the aniseed flavour of the fennel will seem overpowering. Believe me, it won’t taste good. </span></span></p></div>Christinahttp://www.blogger.com/profile/07597473808290496344noreply@blogger.com0tag:blogger.com,1999:blog-8507217526873771739.post-89248823119820537802010-02-21T21:42:00.006+11:002010-02-23T14:21:52.251+11:00Manuka Honey Cookie<div><div><i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Adapted from Donna Hay.</span></span></i></div><div><i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></i></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">This is such an easy recipe for instant gratification. I like </span><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="Apple-style-span" style="font-size: small;">manuka</span></span><span class="Apple-style-span" style="font-size: small;"> honey for its distinctive</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">taste but you can use any type of honey. Icing hearts - option. I just used icing sugar mixed with some colouring and piped the hearts onto cooled cookies.</span></span></div></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_un1gmhkwqTY/S4NFux06CTI/AAAAAAAABcc/dKLKLOsUt4g/s1600-h/Honey+Cookies.jpg"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_un1gmhkwqTY/S4NFux06CTI/AAAAAAAABcc/dKLKLOsUt4g/s320/Honey+Cookies.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5441269444745234738" /></span></span></a><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_un1gmhkwqTY/S4NFux06CTI/AAAAAAAABcc/dKLKLOsUt4g/s1600-h/Honey+Cookies.jpg"></a><br /></span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><b><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Ingredients</span></span></span></b></div><div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">150g butter</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/2 cup caster sugar</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">/4 cup </span><span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="Apple-style-span" style="font-size: small;">manuka</span></span><span class="Apple-style-span" style="font-size: small;"> honey</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 egg</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 cups plain flour</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 tsp baking powder</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 tsp vanilla paste</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><b><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Method</span></span></span></b></div><div><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1. </span></span></b><span class="Apple-style-span" style="font-family:arial;"><span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="Apple-style-span" style="font-size: small;">Pre</span></span><span class="Apple-style-span" style="font-size: small;">-heat oven to 160c.<br /><br /></span></span></div><div><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2.</span></span></b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"> Cream butter and sugar until pale and fluffy. Add the egg and beat until combined. Then mix in the honey and vanilla.<br /><br /></span></span></div><div><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">3. </span></span></b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Mix in plain flour and baking powder.<br /><br /></span></span></div><div><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">4. </span></span></b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Using your hands roll out a teaspoon full of cookie dough at a time and place it onto grease proof paper on the baking tray.<br /><br /></span></span></div><div><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">5. </span></span></b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Bake for approx 15-20</span><span class="blsp-spelling-error" id="SPELLING_ERROR_4"><span class="Apple-style-span" style="font-size: small;">mins</span></span><span class="Apple-style-span" style="font-size: small;">. Or until golden. </span></span></div></div></div>Christinahttp://www.blogger.com/profile/07597473808290496344noreply@blogger.com0tag:blogger.com,1999:blog-8507217526873771739.post-1822924057860760542010-02-14T17:34:00.010+11:002010-02-14T17:51:37.157+11:00Pea Soup with Parmesan ToastAdapted from the Bathers' Pavilion Cookbook. They've used cream but I went for a lower fat <span id="SPELLING_ERROR_0" class="blsp-spelling-error">version</span> and used milk. <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">Be careful</span> not to cook the soup for too long or else the peas will turn grey.<br /><br /><a href="http://1.bp.blogspot.com/_un1gmhkwqTY/S3eZd484LfI/AAAAAAAABcU/CFpmVqGria8/s1600-h/Pea+Soup.jpg"><img style="WIDTH: 320px; HEIGHT: 176px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5437983813856144882" border="0" alt="" src="http://1.bp.blogspot.com/_un1gmhkwqTY/S3eZd484LfI/AAAAAAAABcU/CFpmVqGria8/s320/Pea+Soup.jpg" /></a><br /><br /><div></div><div><span id="SPELLING_ERROR_2" class="blsp-spelling-corrected"><strong><span style="color:#cc33cc;">Ingredients</span></strong></span></div><div>Butter</div><div>2 <span id="SPELLING_ERROR_3" class="blsp-spelling-error">eschalots</span>, roughly chopped</div><div>1 clove of garlic, finely chopped</div><div>1 large potato, peeled and diced</div><div>1 bag of vegetable stock</div><div>500g frozen peas, defrosted</div><div>1/2 cup milk </div><div> </div><div></div><div></div><div></div><div></div><div></div><div></div><div><strong><span style="color:#cc33cc;">Method<br /></span>1</strong>. In a large pot, on low heat, cook the <span id="SPELLING_ERROR_4" class="blsp-spelling-error">eschalots</span> and garlic with a little butter until transparent.<br /><br /><strong>2.</strong> Add the stock and potatoes. Cook until the potatoes are soft. Remove from heat and process in a food <span id="SPELLING_ERROR_5" class="blsp-spelling-error">processer</span>. Cool the liquid. </div><div> </div><div></div><div><strong>3.</strong> Add peas and process until smooth. To heat the soup, return the soup to the pot and heat on low. As soon as it boils, add the milk and turn the stove off. Season with salt and pepper. </div><div> </div><div></div><div></div><div></div><div></div><div></div><div></div><div><strong><span style="color:#cc33cc;">For <span id="SPELLING_ERROR_6" class="blsp-spelling-corrected">Parmesan</span> Toast</span></strong></div><div><span id="SPELLING_ERROR_7" class="blsp-spelling-error">Pre</span>-heat the grill. Shave some slices of <span id="SPELLING_ERROR_8" class="blsp-spelling-error">Parmigiano</span> <span id="SPELLING_ERROR_9" class="blsp-spelling-error">Reggiano</span> over buttered bread and toast until golden and cheese has melt. </div>Christinahttp://www.blogger.com/profile/07597473808290496344noreply@blogger.com0tag:blogger.com,1999:blog-8507217526873771739.post-26167118484230194162010-01-25T15:16:00.004+11:002010-01-25T15:36:53.332+11:00Corn Fritters with Tomato Salsa<div>To make this light and fluffy I whisked the egg whites until stiff and folded it into the mixture. I did this by hand (<span class="blsp-spelling-error" id="SPELLING_ERROR_0">c'mon</span> it was only two egg whites) till I got all vein-<span class="blsp-spelling-error" id="SPELLING_ERROR_1">ey</span> and my arm nearly fell off. I would recommend using fresh corn off the cob but a large corn of corn will suffice. Remember to keep the cob and use it for stock or something else later, you don't want to waste it.</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_un1gmhkwqTY/S10bPr2qy5I/AAAAAAAABcM/w6CERhsfUaY/s1600-h/Corm+fritters.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 246px;" src="http://4.bp.blogspot.com/_un1gmhkwqTY/S10bPr2qy5I/AAAAAAAABcM/w6CERhsfUaY/s320/Corm+fritters.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5430526681962695570" /></a><br /><div><br /></div><div><span class="Apple-style-span" style="color:#CC33CC;"><b>Ingredients</b></span><br />2 large ears of corn or 4 small ones</div><div>1/2 red onion, finely diced (reserve a tsp for the salsa)</div><div>2 eggs, separated</div><div>1-2 tbsp plain flour</div><div>1 tsp baking powder</div><div>1 tsp paprika</div><div>oil for shallow frying</div><div>salt and pepper</div><div><br /></div><div><b><span class="Apple-style-span" style="color:#CC33CC;">Method</span></b></div><div><b>1. </b>Cut the kernels off the cob. Put into a bowl, add the egg yolks, onion, 1 tbsp flour, baking powder, paprika and season.<br /><br /></div><div><b>2.</b> Whisk egg whites until stiff peak. Gently fold in corn mixture. If the mixture is too runny add second tsp of flour.<br /><br /></div><div><b>3. </b>Heat oil and using a tablespoon, dropped the batter into the oil. Fry until golden and drain on some paper towels.<br /><br /></div><div><b>4.</b> Serve with the tomato salsa.</div><div><br /></div><div><b><span class="Apple-style-span" style="color:#CC33CC;">Tomato Salsa</span></b></div><div>Cherry tomatoes</div><div>1 tsp finely diced red onion</div><div>1 tsp olive oil</div><div>2 tsp <span class="blsp-spelling-error" id="SPELLING_ERROR_2">verjuice</span> or white wine vinegar</div><div><br /></div><div><b>1.</b> Quarter some cherry tomatoes, put into a bowl and sprinkle with some salt. Refrigerate while you make the corn fritters. </div><div><b>2.</b> When ready to serve, mix in the rest of the ingredients and spoon over fritters.</div><div><br /></div><div>I added salt to the tomatoes then refrigerated them in order to get the juices out. I wanted to serve the fritters with a bit of a 'sauce'. </div>Christinahttp://www.blogger.com/profile/07597473808290496344noreply@blogger.com0tag:blogger.com,1999:blog-8507217526873771739.post-38089213899166253012010-01-05T09:42:00.003+11:002010-01-05T09:53:40.142+11:00Pan fried Kingfish and Israeli Couscous with Celery & Spinach<a href="http://1.bp.blogspot.com/_un1gmhkwqTY/S0JvAtHajZI/AAAAAAAABcE/SqFOlK10MS4/s1600-h/Kingfish.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5423018959208877458" border="0" alt="" src="http://1.bp.blogspot.com/_un1gmhkwqTY/S0JvAtHajZI/AAAAAAAABcE/SqFOlK10MS4/s320/Kingfish.JPG" /></a><br /><br />This is very quick and easy to cook. The total cooking time is approx. 15<span id="SPELLING_ERROR_0" class="blsp-spelling-error">mins</span>.<br /><br />Put some plain flour on a plate and season. Put the skin side of the <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Kingfish</span> (you can use any fish) into the flour until the skin is covered in flour. Pat off any excess flour. Heat oil in a pan, when the oil is very hot carefully put the fish on the pan skin side down (careful as it might spit). Season the other side of the fish and fry until the skin is crispy. Then turn over to fry the other side until cooked, more oil or some butter might be needed. Rest the fish.<br /><br />Meanwhile make the couscous. For the couscous, you will need: Israeli couscous, 1 clove of garlic - finely chopped, 1/4 of an onion - finely diced, several stalks of celery - <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">finely</span> diced, baby spinach and chicken/fish stock. In a saucepan, add a knob of butter. Once melted, add in garlic and onions. Cook until transparent. Then add celery and cook for 3<span id="SPELLING_ERROR_3" class="blsp-spelling-error">mins</span>. Add the couscous and season, stir to distribute all the ingredients. Add in chicken stock until it has covered the couscous. Cook until tender - approx. 10<span id="SPELLING_ERROR_4" class="blsp-spelling-error">mins</span>. When cooked, stir in spinach and season again if <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">necessary</span>.Christinahttp://www.blogger.com/profile/07597473808290496344noreply@blogger.com0tag:blogger.com,1999:blog-8507217526873771739.post-49135885591443866122010-01-04T15:16:00.004+11:002010-01-04T15:26:46.898+11:00Chocolate & Cranberry Cake<a href="http://2.bp.blogspot.com/_un1gmhkwqTY/S0Fr3nyU5kI/AAAAAAAABb8/8QJkTIlEBxQ/s1600-h/Choc+Cranberry+Cake.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5422734029647832642" border="0" alt="" src="http://2.bp.blogspot.com/_un1gmhkwqTY/S0Fr3nyU5kI/AAAAAAAABb8/8QJkTIlEBxQ/s320/Choc+Cranberry+Cake.JPG" /></a><br /><span style="color:#993399;"><strong></strong></span><br /><span style="color:#cc66cc;"><strong>Ingredients</strong><br /></span>100g Butter<br />100g Dark Cooking Chocolate<br />3 Eggs, light beaten<br />1/2 cup Sour Cream<br />1 cup Self-raising Flour<br />1 tbsp Cocoa Powder<br />1 tsp Baking Powder<br />3/4 cup Almond Meal<br />3/4 cup Caster Sugar<br />1/2 cup Dried Cranberries<br /><br /><strong><span style="color:#cc33cc;">Method<br /></span>1.</strong> Preheat oven to 180c or 160c fan. Line and grease a cake tin.<br /><br /><strong>2</strong>. Melt butter and chocolate in a small saucepan on low. Stir until melted and smooth. Set aside to cool.<br /><br /><strong>3.</strong> Mix the eggs and sour cream until combined. Then pour into the butter and chocolate mixture. Mix well.<br /><br /><strong>4.</strong> Put flour, cocoa, baking powder, almond meal, sugar and cranberries into a large mixing bowl. Mix until all ingredients are evenly distributed. Pour in <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">chocolate</span> mixture and mix until combined.<br /><br /><strong>5.</strong> Bake for approx. 30-45<span id="SPELLING_ERROR_1" class="blsp-spelling-error">mins</span>.Christinahttp://www.blogger.com/profile/07597473808290496344noreply@blogger.com0tag:blogger.com,1999:blog-8507217526873771739.post-16277788153821421422009-12-23T17:05:00.009+11:002009-12-23T17:25:18.898+11:00Salmon 'Wellington' and Cook Cucumbers<span style="font-family:verdana;">Finally, after a week and a half I’m germ free! </span><div><div><br /><p style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="font-family:verdana;">I got tired of baking salmon, so inspired by Beef Wellington I made Salmon Wellington ... well it’s just salmon wrapped in puff pastry and baked in the oven. The salmon was seasoned and sprinkled with my home dried dill. Then wrapped in puff pastry and baked until the pastry was golden. I was nervous putting the little fillet of salmon in a 30mins oven. I expected it to turn out really dry and it wasn’t! It was a little over but not dry at all. </span></p><p style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="font-family:verdana;">To accompany the salmon, I made cooked cucumber and fennel in butter sauce. Yes, that’s right – cooked cucumber. I’m not sure where I got the idea from .... I must have seen this done on tv, maybe the Cook and the Chef? </span></p><p style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="font-family:arial;"><span style="font-family:verdana;">I heated 2tbsp of butter in a small pot on medium heat – don’t use oil because the temperature will get too hot and will fry. Once melted, I added capers, then the fennel and cook for around 1 min. Add the cucumbers and cook for another 2mins, stirring to coat the cucumbers in butter. <span style="mso-spacerun: yes"></span>Add some pepper and dill and you’re done. To my surprise (two discoveries in one day!) it was really nice. It’s a great accompaniment to fish dishes.</span> </span></p><p style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="font-family:Calibri;"><a href="http://3.bp.blogspot.com/_un1gmhkwqTY/SzG2nvl1tjI/AAAAAAAABb0/K-1T1FwDqfI/s1600-h/PastrySalmon1+(2).JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5418312620609746482" border="0" alt="" src="http://3.bp.blogspot.com/_un1gmhkwqTY/SzG2nvl1tjI/AAAAAAAABb0/K-1T1FwDqfI/s320/PastrySalmon1+(2).JPG" /></a></span></p></div></div>Christinahttp://www.blogger.com/profile/07597473808290496344noreply@blogger.com0tag:blogger.com,1999:blog-8507217526873771739.post-27656386877558282172009-12-14T17:02:00.005+11:002009-12-14T17:09:52.811+11:00Drying your own herbsSick of buying a bunch of herbs only to use two springs then a week later you have to chuck the whole thing out? Now you can buy fresh herbs and keep them! How? Dry your own!<br /><div><div><div></div><div></div><br /><div>Pick your herb and place them on a paper towel, several bunches at a time.<br /></div><br /><a href="http://3.bp.blogspot.com/_un1gmhkwqTY/SyXVnbqiDcI/AAAAAAAABbU/k6T3DJr6a_4/s1600-h/Dill+(1).JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5414969000400653762" border="0" alt="" src="http://3.bp.blogspot.com/_un1gmhkwqTY/SyXVnbqiDcI/AAAAAAAABbU/k6T3DJr6a_4/s320/Dill+(1).JPG" /></a><br /><br /><br /><div></div><div>Zap them in the microwave on high for 15secs. Check then zap again for 15secs. Keep on zapping and checking in 15secs slots until it is dried through. You must make sure every piece is dried or else the non-dried ones will go mouldy and ruin all your work.</div><br /><div></div><a href="http://2.bp.blogspot.com/_un1gmhkwqTY/SyXWJ4CfIfI/AAAAAAAABbc/OpTR0B1TOlU/s1600-h/Dill+(3).JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5414969592132870642" border="0" alt="" src="http://2.bp.blogspot.com/_un1gmhkwqTY/SyXWJ4CfIfI/AAAAAAAABbc/OpTR0B1TOlU/s320/Dill+(3).JPG" /></a><br /><br /><div></div><br /><div>Get an old spice jar and store them! Home made dried herbs is tastier and smells fresher than the store bought variety. </div><br /><div></div><a href="http://4.bp.blogspot.com/_un1gmhkwqTY/SyXWb1idBVI/AAAAAAAABbk/04_isoWbaiU/s1600-h/Dill+(2).JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5414969900699288914" border="0" alt="" src="http://4.bp.blogspot.com/_un1gmhkwqTY/SyXWb1idBVI/AAAAAAAABbk/04_isoWbaiU/s320/Dill+(2).JPG" /></a></div></div>Christinahttp://www.blogger.com/profile/07597473808290496344noreply@blogger.com0tag:blogger.com,1999:blog-8507217526873771739.post-49174184225550172802009-11-25T23:28:00.001+11:002009-11-26T11:32:20.431+11:00Diary of a Domestic Goddess<strong>5.30pm</strong> – Arrive home. Managed to avoid eye contact with the giant stick insect on the way in.<br /><strong>5.35pm</strong> – Wash face (requirement of a domestic goddess: good skin) and realised the apple tea cake recipe has been left at work.<br /><strong>5.45pm</strong> – Unmake bed, remake bed with fresh sheets and pillow cases. Wash sheets. (Domestic goddess loves clean sheets)<br /><strong>5.50pm</strong> – Make apple tea cake with only vague memory of the recipe.<br /><strong>6.10pm</strong> – Wash dishes.<br /><strong>6.20pm</strong> – Prep dinner for Swiss brown mushroom risotto.<br /><strong>6.50pm</strong> – Start cooking dinner while checking cake.<br /><strong>7.00pm</strong> – Unload sheets and hang. Cake done.<br /><br /><a href="http://1.bp.blogspot.com/_un1gmhkwqTY/Sw0jHVZwd8I/AAAAAAAABa0/Z8NMcsjBHrE/s1600/Apple+tea+cake.JPG"><img id="BLOGGER_PHOTO_ID_5408017336453068738" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_un1gmhkwqTY/Sw0jHVZwd8I/AAAAAAAABa0/Z8NMcsjBHrE/s320/Apple+tea+cake.JPG" border="0" /></a><br /><em><span style="font-size:85%;">Apple tea cake</span></em><br /><br /><strong>7.01pm</strong> – No room on the dining table or kitchen. Cake will have to cool on the coffee table.<br /><strong>7.30pm</strong> – Still cooking dinner.<br /><strong>7.40pm</strong> – Dinner done. Cake cooled.<br /><br /><a href="http://4.bp.blogspot.com/_un1gmhkwqTY/Sw0jLZj34cI/AAAAAAAABa8/5BhW2AXPlS0/s1600/Swiss+brown+risotto.JPG"><img id="BLOGGER_PHOTO_ID_5408017406288716226" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_un1gmhkwqTY/Sw0jLZj34cI/AAAAAAAABa8/5BhW2AXPlS0/s320/Swiss+brown+risotto.JPG" border="0" /></a><br /><em><span style="font-size:85%;">Swiss brown mushroom risotto</span></em><br /><br /><strong>7.45pm</strong> – Taste test a piece of cake (quality control is important to a domestic goddess).<br /><strong>7.50pm</strong> – Pack dried dishes and wash more dishes.<br /><br /><br />...all in a day's work ...Christinahttp://www.blogger.com/profile/07597473808290496344noreply@blogger.com0tag:blogger.com,1999:blog-8507217526873771739.post-24150804351995072802009-11-25T15:45:00.002+11:002009-11-25T15:47:42.563+11:0094winesIt’s been that long since my last post?! November is proving to be a busy month indeed.<br /><br /><div><div></div><div></div><div>Summer is coming and as the temperature sores, there’s less baking to be done. Christmas decorations are making their appearance in the shops in October. That only means one thing ...nothing like a bottle of wine to start the festivities. If you’re a wine non-drinker/novice like myself and always find the selection of wines in the bottle shop mind boggling, then the team from <a href="http://94wines.com/en-US/Home/">94wines</a> might be able to help. By answering a series of questions on the website, they can determine what your WineID is. Every wine (number) has been carefully selected and processed by the company. All the wines come from France, and each number contains its own region and grape variety. My WineID was #2 Smooth, #23 Bold and #51 Luscious.<br /></div><br /><br /><div></div><a href="http://2.bp.blogspot.com/_un1gmhkwqTY/Swy2gstBulI/AAAAAAAABak/XuYwvuXy_sU/s1600/wine.bmp"><img id="BLOGGER_PHOTO_ID_5407897925437209170" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 250px" alt="" src="http://2.bp.blogspot.com/_un1gmhkwqTY/Swy2gstBulI/AAAAAAAABak/XuYwvuXy_sU/s320/wine.bmp" border="0" /></a><br /><br /><div><em><span style="font-size:85%;">Aren't these colours festive?</span></em></div><div><br />I think I’m more attracted to their contemporary packaging than anything else. You can also personalised the bottle with a text message, photo or even video. Each bottle can be given an unique QR code which can be read by using the camera of a mobile phone. </div><div> </div><div><a href="http://2.bp.blogspot.com/_un1gmhkwqTY/Swy2qj1VOlI/AAAAAAAABas/YM3WBxN9pV4/s1600/wine2.jpg"><img id="BLOGGER_PHOTO_ID_5407898094854814290" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 207px" alt="" src="http://2.bp.blogspot.com/_un1gmhkwqTY/Swy2qj1VOlI/AAAAAAAABas/YM3WBxN9pV4/s320/wine2.jpg" border="0" /></a></div></div>Christinahttp://www.blogger.com/profile/07597473808290496344noreply@blogger.com0tag:blogger.com,1999:blog-8507217526873771739.post-82253514051405387592009-11-06T12:30:00.001+11:002009-11-06T12:34:06.337+11:00Moroccan Eggplant with ChickenI have been distracted of late because one of my good friends asked me to do her table decorations for her wedding next month. Yippee! In my distracted state I’<span class="blsp-spelling-error" id="SPELLING_ERROR_0">ve</span> been flicking through wedding/home ware blogs trying to come up with ideas. I have assembled some ideas from various blogs and am determined to find more!<br /><br /><br /><a href="http://3.bp.blogspot.com/_un1gmhkwqTY/SvN8d2nqkKI/AAAAAAAABac/ZL95k0NatDo/s1600-h/Presentation1.jpg"><img id="BLOGGER_PHOTO_ID_5400797230467289250" style="WIDTH: 470px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://3.bp.blogspot.com/_un1gmhkwqTY/SvN8d2nqkKI/AAAAAAAABac/ZL95k0NatDo/s320/Presentation1.jpg" border="0" /></a><br /><br /><br />So back to food ... Last night I made Moroccan Eggplant with Chicken. It’s a fairly simple recipe (similar to the one from my cooking class at <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Selah</span>) and in our haste (we were too hungry!) I <span class="blsp-spelling-error" id="SPELLING_ERROR_2">didn</span>’t manage to take a photo. You can prepare the chicken any way you like: pan fry with a bit of salt and pepper, roasted in the oven or you can even use a store bought roast chicken.<br /><br /><span style="color:#993399;"><strong>Moroccan Eggplant</strong></span><br />Serves 2<br /><br /><span style="color:#cc33cc;">Ingredients<br /></span>I large Eggplant<br />2 tsp Moroccan spice mix. Or 2 tsp roasted cumin seeds will work just as well.<br />Squeeze of lemon juice<br />2 tbsp Flat leaf parsley, finely chopped<br />¼ Spanish Onion, finely <span class="blsp-spelling-error" id="SPELLING_ERROR_3">diced</span><br /><span class="blsp-spelling-error">Salt</span> to season<br /><br /><span style="color:#cc33cc;">Method</span><br />1. Roast the eggplant in the oven until soft.<br /><br />2. Scoop out flesh and chop roughly. Combine all ingredients in a bowl and serve.Christinahttp://www.blogger.com/profile/07597473808290496344noreply@blogger.com0tag:blogger.com,1999:blog-8507217526873771739.post-50863716616769243812009-10-25T20:12:00.011+11:002009-10-25T20:35:53.990+11:00Sunday Lunch (Oct 09)<a href="http://1.bp.blogspot.com/_un1gmhkwqTY/SuQZcJ5-jYI/AAAAAAAABaE/5ya1vLc_FgY/s1600-h/Sunday+Lunch.jpg"><img id="BLOGGER_PHOTO_ID_5396466224982822274" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_un1gmhkwqTY/SuQZcJ5-jYI/AAAAAAAABaE/5ya1vLc_FgY/s320/Sunday+Lunch.jpg" border="0" /></a><br /><div><div><div><div><div><em><span style="font-size:85%;">L-R: <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Haloumi</span>, Baked <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Tassie</span> Salmon, Spring Salad of Asparagus, Broad beans, Butter beans & <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Jamon</span>.</span></em><br /><br /></div><div></div><div>I'm always anxious when I cook salmon, you don't want to under cook (unintentional half cooked fish is not nice) nor do you want to over cook (dry). Not to boast or anything but today I cooked the most perfect salmon. Low oven (160c), for the portions above (3 med size fillets, halved length ways) around 13-15<span class="blsp-spelling-error" id="SPELLING_ERROR_3">mins</span>, take it out to rest for 5<span class="blsp-spelling-error" id="SPELLING_ERROR_4">mins</span>. No oil required because salmon is already an oily fish, I always find it too oily for my tastes if I add oil unless I'm pan frying. Seasoned, lemon zest, dill and a squeeze of lemon juice. Some capers to finish the dish would be nice too.<br /><br /></div><div><a href="http://2.bp.blogspot.com/_un1gmhkwqTY/SuQZIaJuVuI/AAAAAAAABZs/rTv7vv0Mykw/s1600-h/Salmon.jpg"><img id="BLOGGER_PHOTO_ID_5396465885746452194" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_un1gmhkwqTY/SuQZIaJuVuI/AAAAAAAABZs/rTv7vv0Mykw/s320/Salmon.jpg" border="0" /></a><br /><br /></div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_5">Haloumi</span> is one of my favourite cheese. It's not exactly 'low fat' because you need oil to pay fry it. Pour enough oil to cover the pan then fry on med heat - it should only take a few minutes. I added dried rosemary to serve. Next time I will add a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">squeeze</span> of lemon juice and smoked paprika.</div><br /><div><a href="http://3.bp.blogspot.com/_un1gmhkwqTY/SuQZN0ilkzI/AAAAAAAABZ0/o7lLygSiP-E/s1600-h/Haloumi.jpg"><img id="BLOGGER_PHOTO_ID_5396465978729403186" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 286px" alt="" src="http://3.bp.blogspot.com/_un1gmhkwqTY/SuQZN0ilkzI/AAAAAAAABZ0/o7lLygSiP-E/s320/Haloumi.jpg" border="0" /></a><br /><br />It's Spring over is Oz, so I blanched some spring veg, sprinkle with salt and balsamic, bit of lemon zest and top it with <span class="blsp-spelling-error" id="SPELLING_ERROR_7">jamon</span>.</div><br /><div><a href="http://2.bp.blogspot.com/_un1gmhkwqTY/SuQZTu2hcoI/AAAAAAAABZ8/VXBQs-e7lvI/s1600-h/Spring+Salad.jpg"><img id="BLOGGER_PHOTO_ID_5396466080281621122" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_un1gmhkwqTY/SuQZTu2hcoI/AAAAAAAABZ8/VXBQs-e7lvI/s320/Spring+Salad.jpg" border="0" /></a></div><br /><div>You might recall my excitement for Elderflower. I've finally made the Elderflower syrup I do desired. There were a few recipes on the net but I made up my own. I think it worked fine and the best of all it was pretty simple. Make equal parts water and sugar for the sugar syrup then add lemon rind and juice to taste. Turn the heat off when it comes to a simmer and the sugar has melted, when the liquid has cooled, add <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Elderflowers</span>, cover and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">refrigerate</span> for 48hrs. </div><div><br /><a href="http://4.bp.blogspot.com/_un1gmhkwqTY/SuQajazIJ5I/AAAAAAAABaM/16iBmK9IZuQ/s1600-h/Elderflower.jpg"><img id="BLOGGER_PHOTO_ID_5396467449288206226" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_un1gmhkwqTY/SuQajazIJ5I/AAAAAAAABaM/16iBmK9IZuQ/s320/Elderflower.jpg" border="0" /></a></div><br /><div></div><div>I added the Elderflower syrup to my <span class="blsp-spelling-error" id="SPELLING_ERROR_10">manuka</span> honey <span class="blsp-spelling-error" id="SPELLING_ERROR_11">pannacotta</span>. I'm calling it <span class="blsp-spelling-error" id="SPELLING_ERROR_12">pannacotta</span> because it was intended to be <span class="blsp-spelling-error" id="SPELLING_ERROR_13">pannacotta</span> but I added a leaf too much of gelatin, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">oops</span>! It was still good right? </div><br /><div></div><a href="http://3.bp.blogspot.com/_un1gmhkwqTY/SuQa960JwwI/AAAAAAAABaU/cR4CFDmkTZg/s1600-h/Pannacotta.jpg"><img id="BLOGGER_PHOTO_ID_5396467904559039234" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://3.bp.blogspot.com/_un1gmhkwqTY/SuQa960JwwI/AAAAAAAABaU/cR4CFDmkTZg/s320/Pannacotta.jpg" border="0" /></a><br /><div><em><span style="font-size:85%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_15">Manuka</span> honey <span class="blsp-spelling-error" id="SPELLING_ERROR_16">pannacotta</span> with blueberries and elderflower syrup</span></em></div></div></div></div></div>Christinahttp://www.blogger.com/profile/07597473808290496344noreply@blogger.com0tag:blogger.com,1999:blog-8507217526873771739.post-78787161895707807572009-10-19T10:29:00.003+11:002009-10-19T10:33:10.468+11:00Marinated beef with roasted eggplant and salad of cos, radish and broadbeans.Time to road test the eggplant dip made at the <a href="http://cookeryspot.blogspot.com/2009/10/cooking-class-at-selah.html">cooking class at <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Selah</span></a>. Roasted the eggplants, mushed it up with salt, lemon juice and garlic. It <span class="blsp-spelling-error" id="SPELLING_ERROR_1">wasn</span>’t bad, I’<span class="blsp-spelling-error" id="SPELLING_ERROR_2">ve</span> probably put too much garlic though – it would also be nicer if I roasted the garlic. I cheated a bought <span class="blsp-spelling-error" id="SPELLING_ERROR_3">pre</span>-<span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">marinated</span> meat.<br />Trying to re-create the look of the dish, I made up a salad using baby cos (sliced), radishes and broad beans. I tried to make the plating look less messy as I don’t have a <span class="blsp-spelling-error" id="SPELLING_ERROR_5">pvc</span> ring .<br /><br />You can't really see the eggplant in the photo as the cos has managed to spread itself out - <span class="blsp-spelling-error" id="SPELLING_ERROR_6">haha</span>!<br /><br /><a href="http://1.bp.blogspot.com/_un1gmhkwqTY/Stuk-tulxoI/AAAAAAAABZc/ybJKbhtHxG4/s1600-h/beef.jpg"><img id="BLOGGER_PHOTO_ID_5394086376040154754" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_un1gmhkwqTY/Stuk-tulxoI/AAAAAAAABZc/ybJKbhtHxG4/s320/beef.jpg" border="0" /></a>Christinahttp://www.blogger.com/profile/07597473808290496344noreply@blogger.com0tag:blogger.com,1999:blog-8507217526873771739.post-59517490987942242292009-10-19T10:18:00.003+11:002009-10-19T10:24:21.927+11:00Market Day<a href="http://3.bp.blogspot.com/_un1gmhkwqTY/StuilMiVbzI/AAAAAAAABZU/yrRnKM7haCc/s1600-h/market+day.jpg"><img id="BLOGGER_PHOTO_ID_5394083738610396978" style="WIDTH: 339px; CURSOR: hand; HEIGHT: 257px" alt="" src="http://3.bp.blogspot.com/_un1gmhkwqTY/StuilMiVbzI/AAAAAAAABZU/yrRnKM7haCc/s320/market+day.jpg" border="0" /></a><br /><em><span style="font-size:85%;">Black grape tomato, Rose and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Lavender</span> marshmallows, <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Lindt</span> cooking chocolate, cool spatula, cake decorating stars and <span class="blsp-spelling-error" id="SPELLING_ERROR_2">elderflowers</span>.</span></em><br /><em><br /></em><em></em>I always get excited about market day thinking about all the yummy fresh produce. I told myself I won’t go crazy on the veg as I always buy too much and stay away from expensive items that I would hardly use like smoked ocean trout or a leg of salt bush lamb.<br /><br />Walking past the baby salad leaf/micro greens/edible flowers stall, this time I had to buy some edible flowers. I’<span class="blsp-spelling-error" id="SPELLING_ERROR_3">ve</span> always wanted to use them to decorate cakes or to put in a leafy green salad. To much excitement, I saw <span class="blsp-spelling-error" id="SPELLING_ERROR_4">elderflowers</span>! All rational thoughts went out of my mind, I need to buy the <span class="blsp-spelling-error" id="SPELLING_ERROR_5">elderflowers</span>! I love elderflower cordial and have seen the flowers being used in one of those country/farm style cooking shows from the UK. Hurrah, $4 a box! Now, err what do I do with them???<br /><br />I don’t usually buy cakes/pastries/sweets. I walked past the Sweetest Patisserie stall, there were free samples ..free samples! Who would pass that up? I manoeuvred myself in front of the marshmallow jar. <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Hmm</span>...lime, <span class="blsp-spelling-error" id="SPELLING_ERROR_7">hmm</span>..lemon, <span class="blsp-spelling-error" id="SPELLING_ERROR_8">ohh</span> is that chocolate? They were oh so light, I need to buy a packet! A pretty pink and lavender coloured one caught by eye. I picked it up and the stall holder informed me that packet is Rose and Lavender flavour. “Do you like the flowers flavours?” she asked. I <span class="blsp-spelling-error" id="SPELLING_ERROR_9">umm</span>-ed and <span class="blsp-spelling-error" id="SPELLING_ERROR_10">arrr</span>-ed a bit, memories of unpleasant encounters with flower flavours filled my mind (e.g. rose petal jam with lots of rose petals so much that you feel like you’re eating paper). Seeing my hesitation she urged “Try one”. I took the sample piece of rose flavoured marshmallow, popped it into my mouth and hoped for the best. The marshmallow was light and airy, and to my delight the rose flavour was subtle but fragrant. I was sold.<br /><br />After the markets, I went a bit nuts in the Essential Ingredient.....that's a story for another day.Christinahttp://www.blogger.com/profile/07597473808290496344noreply@blogger.com0tag:blogger.com,1999:blog-8507217526873771739.post-19837580778454708832009-10-12T11:34:00.001+11:002009-10-12T11:39:45.977+11:00Cauliflower and Coriander Soup<a href="http://1.bp.blogspot.com/_un1gmhkwqTY/StJ6w0lpKFI/AAAAAAAABZM/c9oO1dxKZUk/s1600-h/causoup.jpg"><img id="BLOGGER_PHOTO_ID_5391506683084744786" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_un1gmhkwqTY/StJ6w0lpKFI/AAAAAAAABZM/c9oO1dxKZUk/s320/causoup.jpg" border="0" /></a><br /><br />I was still too full to eat a full dinner last night so I decided to make soup, cauliflower soup... I love making soup, it’s so easy and healthy.<br /><br /><strong><span style="color:#993399;">Cauliflower and Coriander Soup</span></strong><br /><br /><span style="color:#cc33cc;">Ingredients</span><br /><br />½ a cauliflower, cut into florets1 small onion<br />1 clove garlic<br />1 small potato, diced<br />Coriander leaves, chopped finely, to taste<br /><br /><span style="color:#cc33cc;">Method<br /></span><strong>1.</strong> In a medium sized pot, cook the garlic and onion in a little oil until translucent.<br /><br /><strong>2.</strong> Add in cauliflower and potato. Top the pot with water until the ingredients are covered. Cook on a low heat until the vegetables are soft.<br /><br /><strong>3.</strong> Take the vegetables outs and puree in a food processer. Do not pour out the cooking liquid as it will retain the flavours.<br /><br /><strong>4.</strong> Once pureed, stir it back into the cooking liquid. Heat it up again. Add coriander, salt and pepper to taste.Christinahttp://www.blogger.com/profile/07597473808290496344noreply@blogger.com0tag:blogger.com,1999:blog-8507217526873771739.post-25980130378503576962009-10-12T11:09:00.007+11:002009-10-12T11:20:15.461+11:00Candied Orange Mini Cupcakes<a href="http://4.bp.blogspot.com/_un1gmhkwqTY/StJ0XE5XECI/AAAAAAAABYs/-x2qddMbMp0/s1600-h/orangecake3.jpg"><img id="BLOGGER_PHOTO_ID_5391499643716046882" style="WIDTH: 256px; CURSOR: hand; HEIGHT: 214px" alt="" src="http://4.bp.blogspot.com/_un1gmhkwqTY/StJ0XE5XECI/AAAAAAAABYs/-x2qddMbMp0/s320/orangecake3.jpg" border="0" /><br /><br /></a><div>Excited by how easy it was to make candied orange peel from the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Selah</span> cooking class (below), I had to try it at home (and mainly because I had nothing to do yesterday) and yep! easy <span class="blsp-spelling-error" id="SPELLING_ERROR_1">peasy</span>.<br /><br /><strong><span style="color:#993399;">Candied Orange Mini Cupcakes<br /></span></strong>Makes approx. 20<br /><br /><strong><span style="color:#cc33cc;">Candied Orange</span></strong><br />4 oranges<br />¾ cup water<br />¾ cup caster sugar + extra to coat<br /><br /><strong><span style="color:#cc33cc;">Method</span></strong></div><div><strong>1.</strong> Use a vegetable peeler to peel the oranges and julienne. In a small pot, bring some water to the boil. Add peel and let it boil for 30 secs. Take them out and plunge them into ice water. Drain and pat dry.<br /><br /><strong>2.</strong> Make the sugar syrup by adding equal parts water and sugar (3/4 cups should be enough for 4 oranges). When it comes to the boil, add the peel and boil until translucent.<br /><br /><a href="http://2.bp.blogspot.com/_un1gmhkwqTY/StJ0hBoNI_I/AAAAAAAABY8/D709AeaWuxo/s1600-h/orangecake.jpg"><img id="BLOGGER_PHOTO_ID_5391499814637478898" style="WIDTH: 236px; CURSOR: hand; HEIGHT: 207px" alt="" src="http://2.bp.blogspot.com/_un1gmhkwqTY/StJ0hBoNI_I/AAAAAAAABY8/D709AeaWuxo/s320/orangecake.jpg" border="0" /></a><br /><em><span style="font-size:85%;">Translucent</span></em><br /><br /><strong>3.</strong> Put the peel onto a wire rack to dry. Once dried coat them in caster sugar.<br /><br /><strong>Tip:</strong> Don’t throw out the syrup. You can use it to pour over cakes, puddings or use it as bitter orange cordial.<br /><br /><a href="http://2.bp.blogspot.com/_un1gmhkwqTY/StJ0lOkBHqI/AAAAAAAABZE/n_iPabm7KdU/s1600-h/orangesyrup.jpg"><img id="BLOGGER_PHOTO_ID_5391499886829051554" style="WIDTH: 185px; CURSOR: hand; HEIGHT: 246px" alt="" src="http://2.bp.blogspot.com/_un1gmhkwqTY/StJ0lOkBHqI/AAAAAAAABZE/n_iPabm7KdU/s320/orangesyrup.jpg" border="0" /></a><br /><em><span style="font-size:85%;">Bitter orange cordial</span></em><br /><br /><strong><span style="color:#cc33cc;">Candied Orange Cupcakes</span></strong><br /><br /><span style="color:#cc33cc;">Ingredients<br /></span>100g butter, room temp and cubed<br />1/3 cup caster sugar<br />2 eggs<br />1 cup plain flour<br />2 tsp baking powder<br />Dash of milk<br />2 tbsp candied orange peel<br /><br /><span style="color:#cc33cc;">Method</span><br /><strong>1.</strong> Cream the butter and sugar, then add egg one at a time until mixed.<br /><br /><strong>2.</strong> Add the candied peel, flour, baking powder and milk. Mix until combined.<br /><br /><strong>3.</strong> Put in mini cupcake cups and bake for approx.10<span class="blsp-spelling-error" id="SPELLING_ERROR_2">mins</span>.</div><div></div><div><a href="http://2.bp.blogspot.com/_un1gmhkwqTY/StJ0cLLlC3I/AAAAAAAABY0/Y8LkPlN_gmE/s1600-h/orangecake4.jpg"><img id="BLOGGER_PHOTO_ID_5391499731302419314" style="WIDTH: 229px; CURSOR: hand; HEIGHT: 202px" alt="" src="http://2.bp.blogspot.com/_un1gmhkwqTY/StJ0cLLlC3I/AAAAAAAABY0/Y8LkPlN_gmE/s320/orangecake4.jpg" border="0" /></a><br /><em><span style="font-size:85%;">Before</span></em><br /><br /><a href="http://1.bp.blogspot.com/_un1gmhkwqTY/StJ0Ri6KNnI/AAAAAAAABYk/_tUrJ8Dht3k/s1600-h/orangecake2.jpg"><img id="BLOGGER_PHOTO_ID_5391499548693247602" style="WIDTH: 231px; CURSOR: hand; HEIGHT: 179px" alt="" src="http://1.bp.blogspot.com/_un1gmhkwqTY/StJ0Ri6KNnI/AAAAAAAABYk/_tUrJ8Dht3k/s320/orangecake2.jpg" border="0" /></a><br /><em><span style="font-size:85%;">After</span></em><br /><br /><span style="color:#cc33cc;"><strong>To decorate </strong></span><br />Melted dark chocolate<br />Candied Peel<br /><br /><span style="color:#cc33cc;">Method</span><br />Spread the melted chocolate on top of the cupcakes and decorate with the candied peel. </div>Christinahttp://www.blogger.com/profile/07597473808290496344noreply@blogger.com0tag:blogger.com,1999:blog-8507217526873771739.post-82591607975160546432009-10-12T10:40:00.003+11:002009-10-12T10:42:14.810+11:00Cooking class at SelahAs part of the Sydney International Food Festival, my friend and I attended a cooking class at <a href="http://www.selah.com.au/"><span class="blsp-spelling-error" id="SPELLING_ERROR_0" style="color:#993399;"><strong>Selah</strong></span></a> (near Circular Quay). Having only been to one other cooking class at the Sydney Fish Markets, I <span class="blsp-spelling-error" id="SPELLING_ERROR_1">didn</span>’t know what to expect. To my absolute delight, the class consisted of 8 other lovely people and we got to cook in a commercial kitchen!<br /><br />The owner Sam, took orders for coffees and gave us the recipes for the day. Entree – King Prawns, tomato <span class="blsp-spelling-error" id="SPELLING_ERROR_2">concasse</span>, muscatels, gnocchi with burnt butter. Main – Spiced lamb <span class="blsp-spelling-error" id="SPELLING_ERROR_3">backstrap</span>, eggplant, <span class="blsp-spelling-error" id="SPELLING_ERROR_4">witlof</span> and roasted capsicum salad. Dessert – Toffee <span class="blsp-spelling-error" id="SPELLING_ERROR_5">pannacotta</span> with gingerbread, praline wafers, orange compote and candied orange. I was pleasantly surprised, I expected something simple (steak with mash etc.). The chef, Gavin, introduced himself, explained the day and took us into the kitchen where we also met Frankie one of the apprentice.<br /><br />We toured the kitchen, Gavin explained to us how they work and we stood where all the action was about to begin. We began with the dessert because the <span class="blsp-spelling-error" id="SPELLING_ERROR_6">pannacotta</span> and gingerbread needed to set and bake. I’<span class="blsp-spelling-error" id="SPELLING_ERROR_7">ve</span> always wanted to make candied orange and <span class="blsp-spelling-error" id="SPELLING_ERROR_8">didn</span>’t realised how easy it was.<br /><br />Then we moved onto the entree, Gavin gave us tips on making gnocchi. You bake the potatoes on rock salt. The rock salt draws out the moisture (you can reuse the rock salt) or you can boil them but leave the skin on and scope out the flesh afterwards. If you peel the skin first, the potatoes will absorb water and the gnocchi will more wet. Push the potatoes through a ricer or you can mash but never put it in the food <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">processor</span> - it will make it gluey. Then cool to room temp before you add the flour and egg. The muscatels went amazing well with the dish.<br /><br />I learnt the lamb back strap <span class="blsp-spelling-error" id="SPELLING_ERROR_10">doesn</span>’t have that lamb taste because it’s a leaner cut, less fat (the fat gives the taste). I never knew and it’s the only cut of lamb I buy (easy to cook). The eggplant was roasted and made it into a ‘dip’ to sit under the salad, which was under the lamb (I will definitely be making it again as a dip) with garlic and parsley.<br /><br />It was fantastic watching a chef work and understanding why they do things a certain way. We were stuffed after the entree but I managed to eat every bite of the main and dessert. All the dishes were do-able at home, so I will definitely make them again. I forgot to take my camera, silly me, so I’<span class="blsp-spelling-error" id="SPELLING_ERROR_11">ve</span> asked one of the participants to send me their pics. I will post it up when I received them.Christinahttp://www.blogger.com/profile/07597473808290496344noreply@blogger.com0