Fork Me!

NYC the place to be! Part 2

2010-09-08T12:36:00.008+10:00

So continuing on from my last NYC post, 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).

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!).

"I only make crepe for da woman" The dude forgot to make a 2nd crepe.

We walked several blocks when I spotted a Pinkberry. The line was out the door. Then we noticed this:

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!

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.

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':

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?!?!

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.

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.

I was half way through

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.

Pierogi

2010-08-30T12:22:00.004+10:00

In a nut shell Pierogi are Polish dumplings sort of like the Chinese gow-gee in shape. One of the traditional fillings are made up of mashed potatoes, quark (kind of like a cross between Greek yoghurt and cottage cheese) and onions. You can also fill them with buckwheat, sauerkraut or mushrooms.

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 gow gees).

Tips:

1. Have several large plates lined with baking paper ready to place the pierogi. Make sure they are dusted with flour and not touching each other or else they will stick.

2. Mash the potatoes the day before and put it in the fridge. It will make the filling less wet and easier to fill.

3. Divide the dough into quarters. Makes it easier to roll.

4. Roll quickly – the more you play with it the hard the dough will become.

5. The dough is very elastic, it shrinks back quickly.

6. 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.

7. Over season or else it will taste very bland.

8. Be prepared to clean up!

Dough

Ingredients

2 cups plain flour

½ tsp salt

2 egg yolks

2 tsp vegetable oil

½ - ¾ cup of warm water

Method

1. Combine flour and salt. In a large bowl or kitchen bench. Make a well in the centre for the wet ingredients.

2. Place egg yolks and oil in the centre. Using one hand start mixing the wet ingredients with the dry ingredients.

3. With the other hand, slowly pour the water in the dough until combined.

4. Knead the dough until smooth and elastic (don’t over knead).

Filling

Ingredients

6 large potatoes

1 white onion, grated or chopped very finely to almost mince like

Quark

Plenty of salt and pepper to season

Method

1. *Do this the night before* Boil the potatoes with the skin on until cooked. Remove skin, mash and store in the fridge.

2. Gently caramelise the onions. Add to the potatoes.

3. Mix with Quark and heavily season.

To assemble

1. Roll dough out until it is 1-2mm thick.

2. Using a large round cutter, cut into circles.

3. Place 1 tsp of filling in the center of the dough.

4. Fold the dough in half. Seal the filling by pressing the edges together and pushing any air bubbles out.

5. Crimp the edges with your thumb or you can use a fork to press down on the edge.

6. Set a side until ready to cook.

To cook

1. Boil a large pot of water and drop the pierogi in making sure not to overcrowd.

2. They are ready when they rise to the surface.

You can eat them like that or...

3. Drain the pierogi on a paper towel. Heat a pan with a little oil and pan fry each side until golden.

NYC the place to be!

2010-08-27T13:09:00.014+10:00

Well not so much in terms of food.....but still good for shopping!

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.

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).

I guess because it was summer - our appetite just wasn't there but here are a few high sugar/high fat/high carb highlights.

The Ritz Diner (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..

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.

On most days, my companion had scrambled eggs and bacon....

...or fried eggs sunny side up with sausages.

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.....

Like a child, I poured the syrup with glee

No matter how delicious it was - only managed to eat half and almost all the bacon.

Face of fulfillment?

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?

One morning we ventured out from the safety of our Ritz Diner and found the franchise of Le Pain Quotidien. (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.

The said cappuccino

More to write ... little time to write. Until next episode - peace out!

Cavolo Nero

2010-07-13T12:57:00.006+10:00

Ever 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.

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.

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.

Minestrone with Cavolo Nero and Speck

I still have half a bunch left over, I think I will try it with some pasta later this week.

Star Spangled Cupcakes

2010-07-08T16:29:00.004+10:00

How hard is it to find blue sprinkles?! The answer: very hard.

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.

Happy be-lated 4^th of July!

Cherry and almond Cake

2010-06-18T13:27:00.007+10:00

Ahh...it is mid June already and work ramping 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.

What have I been making I hear you ask? One week it was vegetable stew, the next meatballs, then beef bourguignon (yes I had to look up how to spell that!), then osso bucco. 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).

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.

I did end up baking cake one weekend and yes I did take a photo.

Cherry and almond Cake

Ingredients
100g butter
½ cup caster sugar
2 eggs
1/3 cup plain flour
1/2 tsp baking powder
100g almond meal
½ packet of frozen cherries
¼ cup milk

Method
1. Cream the butter and sugar until fluffy, then beat in the eggs one at a time until combined.
2. Into this mixture sift the flour, baking powder and almond meal. Add cherries and milk, and mix.
3. Bake in a 160c oven for approx. 45mins or until golden.

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.

Homemade Gnocchi

2010-04-02T18:23:00.002+11:00

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.

Ingredients (makes 3 servings)

4 med potatoes

1 cup plain flour (approx.)

pinch of salt

1 egg

Method

1. Roast the potatoes in a moderate oven for approx. 1 1/2 hrs or until cooked. Cool the potatoes to the touch.

2. Peel and place the potatoes into a large bowl and mash.

3. 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.

*The dough is really when it forms a ball and springs back to the touch

4. Refrigerate for 30mins-1hour.

5. 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.

6. 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.

Peach and Yogurt Cake

2010-02-23T14:52:00.003+11:00

Ingredients

150g butter

¾ cup caster sugar

2 tablespoons finely grated lemon rind

3 eggs (room temperature)

1 cup plain flour, sifted

1 teaspoon baking powder, sifted

¼ cup natural yogurt

3 peaches (can also use nectarines), sliced

Method

1. Pre-heat the oven to 160c.

2. Cream the butter, sugar and lemon rind until light and fluffy. Add in eggs, one at a time, beating well after each addition.

3. Add the flour, baking powder and yogurt and beat until just combined.

4. Line a cake tin with baking paper and pour the mixture into the tin. Top with the peach slices and bake for 1 hour or until cooked when tested with a skewer.

Fennel Risotto

2010-02-23T14:22:00.004+11:00

This recipe is just like any other risotto recipes. 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.

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.

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.

Manuka Honey Cookie

2010-02-21T21:42:00.006+11:00

Adapted from Donna Hay.

This is such an easy recipe for instant gratification. I like manuka honey for its distinctive

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.

Ingredients

150g butter

1/2 cup caster sugar

/4 cup manuka honey

1 egg

2 cups plain flour

1 tsp baking powder

1 tsp vanilla paste

Method

1. Pre-heat oven to 160c.

2. Cream butter and sugar until pale and fluffy. Add the egg and beat until combined. Then mix in the honey and vanilla.

3. Mix in plain flour and baking powder.

4. 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.

5. Bake for approx 15-20mins. Or until golden.

Pea Soup with Parmesan Toast

2010-02-14T17:34:00.010+11:00

Adapted from the Bathers' Pavilion Cookbook. They've used cream but I went for a lower fat version and used milk. Be careful not to cook the soup for too long or else the peas will turn grey.

Ingredients

Butter

2 eschalots, roughly chopped

1 clove of garlic, finely chopped

1 large potato, peeled and diced

1 bag of vegetable stock

500g frozen peas, defrosted

1/2 cup milk

Method
1. In a large pot, on low heat, cook the eschalots and garlic with a little butter until transparent.

2. Add the stock and potatoes. Cook until the potatoes are soft. Remove from heat and process in a food processer. Cool the liquid.

3. 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.

For Parmesan Toast

Pre-heat the grill. Shave some slices of Parmigiano Reggiano over buttered bread and toast until golden and cheese has melt.

Corn Fritters with Tomato Salsa

2010-01-25T15:16:00.004+11:00

To make this light and fluffy I whisked the egg whites until stiff and folded it into the mixture. I did this by hand (c'mon it was only two egg whites) till I got all vein-ey 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.

Ingredients
2 large ears of corn or 4 small ones

1/2 red onion, finely diced (reserve a tsp for the salsa)

2 eggs, separated

1-2 tbsp plain flour

1 tsp baking powder

1 tsp paprika

oil for shallow frying

salt and pepper

Method

1. Cut the kernels off the cob. Put into a bowl, add the egg yolks, onion, 1 tbsp flour, baking powder, paprika and season.

2. Whisk egg whites until stiff peak. Gently fold in corn mixture. If the mixture is too runny add second tsp of flour.

3. Heat oil and using a tablespoon, dropped the batter into the oil. Fry until golden and drain on some paper towels.

4. Serve with the tomato salsa.

Tomato Salsa

Cherry tomatoes

1 tsp finely diced red onion

1 tsp olive oil

2 tsp verjuice or white wine vinegar

1. Quarter some cherry tomatoes, put into a bowl and sprinkle with some salt. Refrigerate while you make the corn fritters.

2. When ready to serve, mix in the rest of the ingredients and spoon over fritters.

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'.

Pan fried Kingfish and Israeli Couscous with Celery & Spinach

2010-01-05T09:42:00.003+11:00

This is very quick and easy to cook. The total cooking time is approx. 15mins.

Put some plain flour on a plate and season. Put the skin side of the Kingfish (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.

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 - finely 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 3mins. 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. 10mins. When cooked, stir in spinach and season again if necessary.

Chocolate & Cranberry Cake

2010-01-04T15:16:00.004+11:00

Ingredients
100g Butter
100g Dark Cooking Chocolate
3 Eggs, light beaten
1/2 cup Sour Cream
1 cup Self-raising Flour
1 tbsp Cocoa Powder
1 tsp Baking Powder
3/4 cup Almond Meal
3/4 cup Caster Sugar
1/2 cup Dried Cranberries

Method
1. Preheat oven to 180c or 160c fan. Line and grease a cake tin.

2. Melt butter and chocolate in a small saucepan on low. Stir until melted and smooth. Set aside to cool.

3. Mix the eggs and sour cream until combined. Then pour into the butter and chocolate mixture. Mix well.

4. Put flour, cocoa, baking powder, almond meal, sugar and cranberries into a large mixing bowl. Mix until all ingredients are evenly distributed. Pour in chocolate mixture and mix until combined.

5. Bake for approx. 30-45mins.

Salmon 'Wellington' and Cook Cucumbers

2009-12-23T17:05:00.009+11:00

Finally, after a week and a half I’m germ free!

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.

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?

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. 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.

Drying your own herbs

2009-12-14T17:02:00.005+11:00

Sick 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!

Pick your herb and place them on a paper towel, several bunches at a time.

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.

Get an old spice jar and store them! Home made dried herbs is tastier and smells fresher than the store bought variety.

Diary of a Domestic Goddess

2009-11-25T23:28:00.001+11:00

5.30pm – Arrive home. Managed to avoid eye contact with the giant stick insect on the way in.
5.35pm – Wash face (requirement of a domestic goddess: good skin) and realised the apple tea cake recipe has been left at work.
5.45pm – Unmake bed, remake bed with fresh sheets and pillow cases. Wash sheets. (Domestic goddess loves clean sheets)
5.50pm – Make apple tea cake with only vague memory of the recipe.
6.10pm – Wash dishes.
6.20pm – Prep dinner for Swiss brown mushroom risotto.
6.50pm – Start cooking dinner while checking cake.
7.00pm – Unload sheets and hang. Cake done.

Apple tea cake

7.01pm – No room on the dining table or kitchen. Cake will have to cool on the coffee table.
7.30pm – Still cooking dinner.
7.40pm – Dinner done. Cake cooled.

Swiss brown mushroom risotto

7.45pm – Taste test a piece of cake (quality control is important to a domestic goddess).
7.50pm – Pack dried dishes and wash more dishes.

...all in a day's work ...

94wines

2009-11-25T15:45:00.002+11:00

It’s been that long since my last post?! November is proving to be a busy month indeed.

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 94wines 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.

Aren't these colours festive?

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.

Moroccan Eggplant with Chicken

2009-11-06T12:30:00.001+11:00

I 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’ve 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!

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 Selah) and in our haste (we were too hungry!) I didn’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.

Moroccan Eggplant
Serves 2

Ingredients
I large Eggplant
2 tsp Moroccan spice mix. Or 2 tsp roasted cumin seeds will work just as well.
Squeeze of lemon juice
2 tbsp Flat leaf parsley, finely chopped
¼ Spanish Onion, finely diced
Salt to season

Method
1. Roast the eggplant in the oven until soft.

2. Scoop out flesh and chop roughly. Combine all ingredients in a bowl and serve.

Sunday Lunch (Oct 09)

2009-10-25T20:12:00.011+11:00

L-R: Haloumi, Baked Tassie Salmon, Spring Salad of Asparagus, Broad beans, Butter beans & Jamon.

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 13-15mins, take it out to rest for 5mins. 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.

Haloumi 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 squeeze of lemon juice and smoked paprika.

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 jamon.

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 Elderflowers, cover and refrigerate for 48hrs.

I added the Elderflower syrup to my manuka honey pannacotta. I'm calling it pannacotta because it was intended to be pannacotta but I added a leaf too much of gelatin, oops! It was still good right?

Manuka honey pannacotta with blueberries and elderflower syrup

Marinated beef with roasted eggplant and salad of cos, radish and broadbeans.

2009-10-19T10:29:00.003+11:00

Time to road test the eggplant dip made at the cooking class at Selah. Roasted the eggplants, mushed it up with salt, lemon juice and garlic. It wasn’t bad, I’ve probably put too much garlic though – it would also be nicer if I roasted the garlic. I cheated a bought pre-marinated meat.
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 pvc ring .

You can't really see the eggplant in the photo as the cos has managed to spread itself out - haha!

Market Day

2009-10-19T10:18:00.003+11:00

Black grape tomato, Rose and Lavender marshmallows, Lindt cooking chocolate, cool spatula, cake decorating stars and elderflowers.

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.

Walking past the baby salad leaf/micro greens/edible flowers stall, this time I had to buy some edible flowers. I’ve always wanted to use them to decorate cakes or to put in a leafy green salad. To much excitement, I saw elderflowers! All rational thoughts went out of my mind, I need to buy the elderflowers! 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???

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. Hmm...lime, hmm..lemon, ohh 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 umm-ed and arrr-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.

After the markets, I went a bit nuts in the Essential Ingredient.....that's a story for another day.

Cauliflower and Coriander Soup

2009-10-12T11:34:00.001+11:00

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.

Cauliflower and Coriander Soup

Ingredients

½ a cauliflower, cut into florets1 small onion
1 clove garlic
1 small potato, diced
Coriander leaves, chopped finely, to taste

Method
1. In a medium sized pot, cook the garlic and onion in a little oil until translucent.

2. 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.

3. Take the vegetables outs and puree in a food processer. Do not pour out the cooking liquid as it will retain the flavours.

4. Once pureed, stir it back into the cooking liquid. Heat it up again. Add coriander, salt and pepper to taste.

Candied Orange Mini Cupcakes

2009-10-12T11:09:00.007+11:00

Excited by how easy it was to make candied orange peel from the Selah cooking class (below), I had to try it at home (and mainly because I had nothing to do yesterday) and yep! easy peasy.

Candied Orange Mini Cupcakes
Makes approx. 20

Candied Orange
4 oranges
¾ cup water
¾ cup caster sugar + extra to coat

Method

1. 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.

2. 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.

Translucent

3. Put the peel onto a wire rack to dry. Once dried coat them in caster sugar.

Tip: Don’t throw out the syrup. You can use it to pour over cakes, puddings or use it as bitter orange cordial.

Bitter orange cordial

Candied Orange Cupcakes

Ingredients
100g butter, room temp and cubed
1/3 cup caster sugar
2 eggs
1 cup plain flour
2 tsp baking powder
Dash of milk
2 tbsp candied orange peel

Method
1. Cream the butter and sugar, then add egg one at a time until mixed.

2. Add the candied peel, flour, baking powder and milk. Mix until combined.

3. Put in mini cupcake cups and bake for approx.10mins.

Before

After

To decorate
Melted dark chocolate
Candied Peel

Method
Spread the melted chocolate on top of the cupcakes and decorate with the candied peel.

Cooking class at Selah

2009-10-12T10:40:00.003+11:00

As part of the Sydney International Food Festival, my friend and I attended a cooking class at Selah (near Circular Quay). Having only been to one other cooking class at the Sydney Fish Markets, I didn’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!

The owner Sam, took orders for coffees and gave us the recipes for the day. Entree – King Prawns, tomato concasse, muscatels, gnocchi with burnt butter. Main – Spiced lamb backstrap, eggplant, witlof and roasted capsicum salad. Dessert – Toffee pannacotta 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.

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 pannacotta and gingerbread needed to set and bake. I’ve always wanted to make candied orange and didn’t realised how easy it was.

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 processor - 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.

I learnt the lamb back strap doesn’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.

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’ve asked one of the participants to send me their pics. I will post it up when I received them.

Rhubarb and Lavender Mousse Cake

2009-10-07T11:26:00.002+11:00

Created one day at work when a colleague mentioned a rhubarb and lavender tart. I thought “Hmm..interesting...” but I really wanted to make a light mousse cake so I decided to give this concoction a go. My 'spreading' technique could be a little better - heehee.

Take a basic sponge recipe and half it so you only get a 2cm layer. Bake and leave it in the tin to cool. Once cooled, spread the lavender mousse on top and refrigerate for 1-2hrs, then spread the rhubarb mousse on top. I’ve added gelatin to the lavender mousse to see how the texture will turn out. I suggest adding the same amount of gelatin to the rhubarb as well. The gelatin makes it more moussey rather than creamy.

The Mousses
500ml of thicken cream (reserve ¼ cup). Whip and divide into 2 separate bowls.

Rhubarb Mousse
1 bowl of the thicken cream
Rhubarb Puree (see below)

Fold puree into the cream. Depending on taste, you might not need all the puree. Refrigerate until ready to use.

Rhubarb Puree
3/4 cup sugar
3/4 cup water
200 grams rhubarb stalks, chopped

1. Make a sugar syrup with the water and the sugar by boiling them together. When it comes to a boil, reduce heat and the rhubarb. Cook on low heat until soft and tender. Set aside to cool.

Lavender Mousse
Lavender (available from speciality food shops and DJs food hall)2 tbsp Caster sugar
3 gelatin sheets

1. Put 1 tsp of lavender into a tea strainer. Pour the reserved cream in a small pot and put in the tea strainer. Warm the cream to infuse the lavender but do not boil. Once heated stir through the gelatin and leave the tea strainer in and cool.

2. In a mortar and pestle, put 1 tbsp of lavender and 2 tbsp of caster sugar. Grind until powder fine.

3. Once the cream has cool, take the strainer out and stir in the lavender powder. When mixed, fold through the other bowl of whipped cream. Refrigerate until ready to use.

Curry puffs with Beetroot, Apple and Radish salad

2009-10-07T10:52:00.002+11:00

Since I’m all about health these days, this is a healthier version of the curry puff. I’ve used philo pastry instead of puff pastry. I also used egg to brush the in-between layers instead of butter. I’ve used lime juice to ‘marinade’ the apples to stop them from browning and to give it a tang. I used gala apples because I want the sweetness to counter the hotness of the curry powder. Fuji would work well as opposed to the red delicious variety as that will be to sweet.

Curry Puff
Makes approx 10

Ingredients
250g mince (I used chicken)
1 small onion, diced finely
1 small potato, diced finely
¼ cup peas
1 tsp curry powder
1 tsp smoked paprika
Philo pastry
1 beaten egg

Method
1. Brown the onions, then add mince. Once the mince is cooked, add potatoes and cook for 10mins. Add peas, curry powder and paprika. Cook for a further 10mins or until potatoes are cooked. Season with salt. Set aside to cool.

2. Once the mince mixture is cooled. Take 1 sheet of Philo pastry brush with egg and lay another sheet on top. Brush with egg, then fold in half, you should get a square. Cut the square in half length way.

3. Take 1 tbsp on the mince and place it at top-center of the pastry. Brush edges with egg. Fold in one corner, encasing the mince to make a triangle. Keep on folding the triangle down until you get to the end. Put it on a baking tray and brush with egg. Repeat with the reminder of the mince. Bake for 10mins or until golden in an 180c oven.

Beetroot, Apple and Radish salad

Ingredients
3 small beetroots
1 gala or fuji apple
Juice from ½ a lime
Handful of radishes
Balsamic vinegar

Method
1. Wrap beetroot in foil and bake in a moderate oven until tender (approx 30-40mins). Once cooked, cool and peel with a small knife. The skin should come off easily. Cut into chunks and stir through balsamic vinegar.

2. Meanwhile, peel, core and cut the apples into chunks. Mix through lime juice and refrigerate until needed.

3. When ready to serve, cut the radish into chunks and sprinkle with salt. Combine with beetroot and apple.

Peruvian Potatoes

2009-10-07T10:35:00.002+11:00

I was at the local fruit/veg shop when I spotted these. With the skin on they look rather like err...you know what and I was fascinated by the purple colour once I’ve peeled them. Would it taste like taro? After a quick sniff (yes, I smelt the potatoes) it smelt like a regular potato but I still didn’t know what it will look/taste/smelt like after cooking.

What was the safest way to go about cooking these? Make chips of course! Anything can taste good in chip form. After the boiling and baking process (no frying, I’m healthy) I was pleasantly surprised with the result. It tasted and smelt like a regular potato but more starchy and something else that I can put my finger on. Peeling them is a pain though – darn finger potatoes!

Peruvian potato chips, grilled corn with snapper and beans

Pierre Herme

2009-09-23T13:10:00.008+10:00

My friend, ‘the cake baker’, pointed me in the direction of patissier Pierre Herme from France. “Let me google”, I replied and my-oh-my ... yum! Even the chocolate bars sounds delicious.

TABLETTE CHOCOLAT NOIR AU CITRON ET À LA BERGAMOTE: (A bar of dark chocolate lightly flavoured with lemon and bergamot, with bits of candied lemon.) Reminds me of earl grey tea chocolate since earl grey contains bergamot.

TABLETTE AZUR: Chocolate bar with a chocolate yuzu ganache filling with bits of candied grapefruit.

Plénitude: chocolate macaroon, dark chocolate chips with pure sea salt, bitter chocolate mousse, bitter chocolate ganache, crunchy caramel

Millefeuille Montebello: Pistachio and Raspberry Millefeuille

Tarte Infiniment Vanille: sweet tart dough, white chocolate and vanilla ganache, biscuit moistened with a vanilla juice, vanilla mascarpone cream)

Perfect Flavor Ice Cream

2009-09-18T14:53:00.005+10:00

What’s with all the frozen dessert posts lately? You ask. I must be dreaming of summer...the longer days, warmth of the sun, the general population looking happy, the mark of the end of another year....and of course there’s ice cream/sorbet/gelato/frozen yoghurt. At Perfect Flavor ice-cream, they let you create your own ice cream creations – bliss!

First, you choose the base: mousse, sweet cream, cheesecake, French custard, gelato or sorbet.

Next, add your base flavour: chocolate, vanilla, caramel or coffee.

Then, you choose the ‘mixins’ which besides the usual chocolate, nuts, caramel, berries includes: marshmallow, cardamom, ginger, saffron, brioche, earl grey tea, lavender and white pepper ..to name a few.

I assume *sigh* that it only ships to the U.S. Then again, I probably won’t even buy because at $119.99US for a 4 pint tub, it ain’t recession friendly!

Last Supper (well, alomst)

2009-09-17T10:43:00.008+10:00

I managed to cook up a meal which took effort last night. Wedges with rosemary salt, Moroccan sirloin, roasted carrots with spinach and tomato salad. Rare for a weeknight ...the usual weeknight meal normally has fewer ingredients done in the oven or one-pot style (less washing!). I’m not sure if it’s because we are moving next week and I’m preparing myself for a few days of take-away, pasta+sauce and Korean 2mins noodles.

I’ll be saying goodbye to the ‘light it yourself’ gas appliances. Must admit I was a bit afraid at first to light the oven, thoughts of “What if my arm catches on fire?’ ran through my mind. Next week, I’ll be saying hello an electric stove top (gasp!) and oven. Happy about the oven part - it’s easier to control but I hope it doesn’t take 30mins to boil an egg (as my mum would say) on the stove. I am also very excited about the newer and bigger kitchen. Bench space! Woo!

Rosemary Salt

Wedges...mmmm

Moroccan sirloin with veg

Pinkberry Frozen Yoghurt

2009-09-09T11:32:00.006+10:00

From the list of 'why can't we get this in Australia?'... I present you Pinkberry.

Pinkberry is frozen yogurt chain specialising in low-fat, soft served style yogurt with distinctive flavours and fresh toppings resulting in a 'perfect marriage of extraordinary taste palates....'. I'll just let some of the flavours speak for themselves.....

Pomegranate

Coconut

A few of the toppings include (depending on season): blackberry, pineapple, kiwi, cookies and cream, Italian caramel and cherry.

There's also fruit parfait

I'll have a pomegranate yogurt with cherries and dark chocolate chips please!

Gourmet Popcorn

2009-09-09T10:59:00.006+10:00

I would love to cook and entertain more but time and apartment size doesn't always allow for that. From here on, I will include my cooking/entertaining stories but also information, sites and pictures of exciting food products that I come across.

Popcorn, once reserved for the movies (the buttered kind) and kids parties (the sweet muti-coloured kind. Funny ... sugar & colouring for a room full of kids!), is not much of a gourmet food. The gourmet-ist that it got was the salt & vinegar and honey flavours from Kernels. Until I came across this ....

479 degrees Popcorn from the States serves up small but tasty selection. My favorites are:

Chipotle Caramel + Almonds: I love chilli chocolate, but chilli and caramel? Yum!

Black Truffle + White Cheddar: Oh la la, truffles. To be honest there probably won't be much truffle flavour. Buy it for the la-di-da factor.

Ginger Sesame Caramel: you don't expect this for popcorn.

High Tea

2009-09-06T11:27:00.017+10:00

Having been given the notice to ship out of our apartment by the end of the month, there can be no better way but to say farewell with high tea (the high tea was actually planned before but where's the drama in that?).

I made my own Raspberry Jam in the microwave and cheated by adding gelatin to set the jam. It tasted pretty good and it was so quick and easy. I used 1 cup frozen raspberries, 1 cup caster sugar, squeeze of lemon juice and 2 sheet gold strength gelatin leaves. First you microwave the berries and lemon juice for 5mins, then add sugar, stir and microwave for a further 10mins (be careful as it might boil over the bowl). Soak the gelatin leaves, squeeze the excess water, stir into the mixture, put it in the fridge and voila! homemade jam.

To save time, I brought the sweet tart shells and filled it with various flavoured creams. You can add anything to whipped cream: berries, lemon, lime, chocolate, nuts, candied fruits....the list goes on.

Also, thanks to the 'cake baker' for baking such a yummy flourless Mandarin and Almond cake.

Buttermilk Scones
Ingredients
1 tbsp icing sugar

2 1/2 cups plain flour

1 1/2 tbsp baking powder

Pinch of salt

1 cup buttermilk

30g butter, melted

Method
1. Pre-heat the oven to 200c.

2. Put all the dry ingredients into a bowl and mix. Add the wet ingredients and stir with a cutting motion with a knife.

3. Knead quickly and press out onto a floured surface to 3 cm thick. Cut with a scone cutter or round cookie cutter.
4. Bake for approx 10mins until slightly golden and puffed. Served warm with jam and cream.

Chocolate Mousse
Ingredients
250g dark chocolate
200ml thicken cream

Method
1. Chop the chocolate into fine pieces and put into a bowl. Heat 1/3 of the cream but do not boil. Once warm, pour into the chocolate and mix until smooth.

2. Whip remaining cream until thick and fold into the chocolate mixture. Refrigerate until ready to serve.

Lemon and Mint Cream

Ingredients

250ml thicken cream

zest of 2 lemons

2 tsp vanilla

handful of mint leaves, finely chopped

Method

1. Whip cream until thick and mix in lemon zest and vanilla.

2. Just before serving fold in mint leaves.

The tea and coffee bar

Pre-high tea chocolates

Flourless Mandarin & Almond Cake, Moroccan Chicken and Smoked Salmon finger sandwiches

Scones with homemade Raspberry Jam and Chocolate Mousse Tarts

Lemon and Mint tarts

Broccolini Soup

2009-08-18T12:45:00.005+10:00

Another post related to my recent trip to the markets. I wanted to buy broccolini to make a Moroccan broccolini, raisin and pine nut side dish. So I asked the lady if she had any broccolini because I couldn't see any to which she replied "Yes, I think its over the other side (of the stall, it was a big stall).". She comes back with a massive bunch the size of a small dog (ok, cat). What could I do but take it?

So I had 1kg of broccolini, how much can broccolini can two people eat?

It came to me in a flash. Broccolini = sister/brother/cousin of the Broccoli and if there's broccoli soup it means there will have to be broccolini soup! Its a low fat soup and you get all the green you want in one day (believe me, you would not want anymore green after this).

Broccolini Soup

Ingredients
Several bunches of Broccolini, diced the same size
1 onion, diced
1 cup Chicken/Veg stock
2 cups milk
Salt
Pepper
Chili (optional)
Blender/food processor

Method
1. Saute the onions in a little oil until transparent. Add in broccolini and cook until soft (approx. 15mins).
2. Add 1 cup of stock and 1 cup of water. Cook for another 10mins.
3. Blend until smooth (or as smooth as possible). Return to the pot and bring to the boil. Turn heat to low and add milk. Once boiling again, add chili if using and season to taste.

Salmon Caesar like Salad

2009-08-18T10:58:00.003+10:00

I was totally loving my Baby Cos after the trip to the markets. It looked so crisp, green and fresh...and indeed it was. I wish I bought 2. The tomatoes, I wanted to eat them raw to preserve the flavour and colour. Funny though because this type of tomato has a milder taste to the average tomato so I think cooking it will make it lose more of its flavour and it will be less pretty to look it.

This is like a healthier take on the Caesar salad, with the cos, egg and parmesan. Instead of a heavy Caesar dressing, I used a Japanese vinegar dressing (available in Asian supermarkets) which is lighter.

The eggs were slightly over boiled, I wanted an orange with a tad runny yoke. The salmon, I baked with lemon and lemon pepper as its an oily fish I didn't use any oil. This is great for the time poor. Whack the salmon in oven for 10-15mins and wash the veg during that time. Yummo!

Ginger Cookies

2009-08-18T10:03:00.008+10:00

Yes, it's mid-August and yes, it was 28c on the weekend. This is to make up for my contribution in eating and not baking at the recent Christmas in July party.

If you like me, don't have a rolling pin why not use a glass? If you like me, don't have cookie cutters why not use the same glass?

Voila!

Ingredients

125g butter
1/2 cup brown sugar

1/3 cup honey, warmed

3 cups self raising flour

1 egg

1 tbsp ground ginger

1 tsp ground all spice

Method
1. Cream the butter and sugar. Then mix in honey and egg until combined.

2. Mix in the flour and spices. Form in to a round dough and refrigerate for 30mins.
3. Pre-heat oven to 180c. Roll out dough to 4mm thick and cut out into shapes.
4. Bake for 8-10mins.

Northside Produce Market

2009-08-16T11:34:00.006+10:00

Woke up early on a Saturday and headed down to the Northside Produce Market in North Sydney. Great markets, similar to the Pyrmont markets with the majority being the same stall holders.

There was a fantastic tomato stall selling a large variety of tomatoes: roma, heirloom, grape, cherry etc. We decided to try some yellow conchita tomato but its not cheap at $10 a box. I also love how they tell you on the label where the tomatoes are from.

There was another stall selling micro herbs, edible flowers and baby salad greens. I bought myself a baby cos which was fresh and crisp looking for $2. There are the usual veggie stalls, cake/biscuit stalls (I stayed well away from those!), flowers, meats, cheeses and bread. As usually I could have spent alot more but had to exercise some level of control.

Northside Produce Market is on evey 3rd Saturday of each month from 8am-12pm, held on the corner of Ridge and McLaren Streets, North Sydney.

Dinner with Friends

2009-08-09T13:50:00.008+10:00

The morning after

There's nothing better than hosting a dinner party (or any sort of party). Its too cold to be outside at night and due to the lack of dining space in the apartment we can't really have more than 3 guests at a time unless its a buffet style. Which is a shame as I would like to throw more parties or some themed parties. Yes, as you can tell, I love entertaining.

Baking is the easiest way to go with these things (especially in a small kitchen). There's less cleaning and your dinner can cook in the oven while you chat to your guests. I saw a Spanish baked fish recipe the other week. They used whole snappers baked on a bed of potatoes, onion, capsicum, lemon and tomatoes. I used salmon fillets (skinned and boned) since its easier to cook and doesn't everyone prefer salmon when it comes to fish? Its a really easy recipe where you can use any fish and any vegetables. I like using potatoes because they suck up all the yummy juices. I par-cooked all the vegetables to reduce the baking time. You can prepare this dish in advance and keep it in the fridge until its time to cook.

Throw in some easy sides of cous cous and a salad - you're done! I particularly like this fetta and cranberry salad because they both go well with cous cous and salmon. Throw all the baby spinach, cranberry, fetta and almond together and drizzle some balsamic vingar on top. If pomegranate was in season, I would have used that instead of the cranberries.

The dessert was the chocolate, raspberry and hazelnut cake (below) without the hazelnuts and Lindt chocolates from our guests.

Baked Salmon with Potatoes, Leek, Capsicum and Tomatoes

For 4 people

Yes, it turned out sideways again

Ingredients
3 large salmon fillets, cut in half vertically

4 potatoes sliced

half a leek, sliced finely

1 yellow capsicum, sliced finely

2 tomatoes, sliced finely

1 lemon, sliced

salt

pepper

(would be nice if you have Masterfood's lemon pepper seasoning)

Method
1. Par-boil the potatoes for 5mins.
2. Cover the bottom of the baking dish with 1-2 tablespoons of olive oil. Layer potatoes on top.

3. Cook leeks and capsicum in a pan until soft. Layer this onto the potatoes and season.

4. When this has cooled down, place the salmon on top and sprinkle season.

5. Place tomatoes around the fish and lemon slices on the fish.

6. Bake in a 180c oven for approx 20mins (depending on the thickness and type of fish).

Chocolate Raspberry Hazelnut Cake

2009-07-26T17:25:00.007+10:00

Sometimes when I make things up the photos and the story don't always end up here, mainly because it turns out slightly weird and I wouldn't recommend the recipe to anyone. It is to my delight this time, its actually really really good.

I took the base recipe for a plain sponge cake, halved that (it was for two sponge cakes) and added a few extras. I had it in my mind I wanted to make a chocolate raspberry and hazelnut cake. As I started to pour the mixture into the tin, I realised it was abit gluggy so in order to make it moist I added about half a cup of milk.

The baking time for the original sponge cake took only 20mins at 180c. From experience I knew the baking time for my cake will take longer because I've added a liquid ingredient and additional ingredients but after 30mins my cake was still runny in the middle. So I turned down the heat, to prevent burning on the sides, and baked it for 50mins (checking every 15-10mins).

Since the mixture was so gluggy to begin with (almost like brownie mixture), I thought the result would be like a brownie but no! It was so soft and airy (must have been the milk!). Needless to say, am very chuffed with the result. The best cake I've ever made up...

Chocolate Raspberry and Hazelnut Cake

Ingredients
150g butter
2 eggs
1/2 cup caster sugar
1 tsp vanilla extract
1 cup self-raising flour (or 1 cup plain flour + 2 tbsp baking soda)
1/2 cup raspberries
4 tbsp cocoa powder
1 handful hazelnuts, roughly chopped
1/2 cup milk

Method
1. Pre-heat the oven to 160c.

2. Cream butter and sugar. Add vanilla and beat in eggs one at a time until combined.

3. Mix in flour and cocoa powder. Then add milk. When combined mix in hazelnuts and raspberries.

4. Pour into a cake tin and bake on 160c for approx. 50mins. It is recommended that you check the cake after 30mins, then every 15-10mins after that until baked.

La Renaissance Patisserie

2009-07-26T16:43:00.005+10:00

And so the obsession continues...

My other favourite cake place is La Renaissance Patisserie at the Rocks. I felt sorry the these guys as the big Guylian place moved in next door at the beginning of the year. Clearly La Renaissance is the superior patisserie but its always scary when a big multi-conglomerate giant wants to steal your business. So it was reassuring to see they were full were last week.

I've tried their cakes several times and its better than Guylian or Lindt. If you don't fancy something sweet you can always have their melt in the mouth croissants.

Craving for macaroons again, how can I not buy some?

From top L - R

Coffee: Nice intense coffee flavour.

Salted Caramel: This flavour pairing seems to be trend these days. I can understand why - its delicious.

Passionfruit: This was surprisingly good. I was expecting the usual passionfruit flavour but after you took a bite of it and started chewing, the passionfruit flavour intensifies and you get a sweet burst of passionfruit flavour. Perhaps the dark chocolate ganache helped offset this flavour?

Olive Oil: Has a subtle flavour - very smooth.

Chocolate Ganache: You can tell they've used Valrhona!

Strawberry: I love how this one is in the colours of the French flag. When you bite into it you think 'oh yes, the normal stuff.', but surprise! There's strawberry jam in the middle!

Rose Scented Butter Cream: Another with subtle flavours.

The macaroons are $10 for 100g. The above cost $20 but well worth it.

Pasta Disaster

2009-07-20T17:33:00.014+10:00

So I attempted to make Maggie Beer’s Chestnut, mushroom and mascarpone ravioli. It was all going well, the filling was nice, the pasta was right, the raviolis might have been too big … but it was all fine and I gave myself a pat on the back for a good first attempt. Then disaster struck...

Since I wasn’t going to eat it until later that evening and it had cheese in it, I put it in a bowl and stuck it in the fridge for a few hours. After all I’ve dusted each ravioli to prevent it from sticking.

I started to get a pot of water going and looked at my bowl of ravioli. To my absolute horror the raviolis were all stuck together! After much cursing I managed to unstuck half the bowl and cooked those. Half of the salvaged raviolis had holes in them so the filling was floating all over the water. The remainder in the bowl had amalgamated into one giant ball of ravioli. As they would say on Masterchef “I came to a low point in my cooking career.” err, yes what career? haha.

But there was light at the end of the ravioli tunnel. I’ve managed to turn the ball of ravioli into …fettuccini! I had some filling left over and made it into a sauce, added some chicken and ta da … chestnut, mushroom and mascarpone fettuccini!

LHS: Mushrooms with sage. RHS: Chestnuts in chicken stock with thyme

Going well...

Still going well ...

****Disaster!****

Chestnut, mushroom and mascarpone fettuccini

Things I do for cake

2009-07-18T17:17:00.012+10:00

1. Waking up at 8am to drive to Adriano Zumbo's

2. Arriving at the shop at 8.30am to find out the cakes don't come out until midday

3. Drove home

4. Left the house again at 11.50am to go back to the shop

5. Arrive at the shop at 12.20pm - still no cakes

6. Took a stroll for 17mins

7. Went back to the shop to find myself in line with 30 other people

8. Waited 15mins

9. Finally it was my turn! Unfortunately, most of the cakes and macaroons were sold out

10. Bought myself "1 of each of the macaroons", a passionfruit tart and 4 cakes

11. Total cost: $49

12. Carefully drove home, only to drop the passionfruit tart up-side-down in the lift (it was in a separate box)

At least I got the popcorn (white one on top) and the chocolate pinenut one (brown one next to the orange one). The rest, I have no idea! I utilised my random pointing once again.

No clue what I bought. Random pointing at its finest.

Passionfruit tart, after the accident

Adriano Zumbo Patisserie

2009-07-13T09:09:00.024+10:00

The most awesomeness cakes on earth! Ever!

I have only heard about this place this year through many of the Sydney food bloggers. I drool at the keyboard every time I read a blog about Adriano Zumbo's and/or looked at the photos of the most amazing and inventive cakes. I had to make a trip to Balmain!

The shop is located on Darling Street, a few shops up from Woolworths, 1-2 blocks up from Balmain markets. It is a very small shop, single file only, and you will have to wait as I did for a few minutes out the door. The cafe is located a few doors from the shop, don't worry it's easily spotted by good signage and the crowd. The famous macaroons are $4 (I think) and cakes are $6-$8 but boy are they worth every cent.

I got there around 12.30pm on a Sunday and half of the cakes were already gone. So my suggestion is get there early (they open at 8am). There is not much time for decision making as you can't see what's there until the line reaches the counter. There's no description of the macaroon flavours, so you'll have to ask. The description of the cakes are a bit long so I just pointed. It is probably best to do some research on the food blogs to see which cake you want to get (if there are any left). I missed out on the 'lollipop' cake and the biscuit 'legs in the air' one. The cakes are very rich, so a little goes a long way.

Macaroons

I really wanted to try the popcorn one and the sticky rice one but half the macaroons were sold out when I got there. Clockwise from top L-R:
Liquorice - the aniseed flavour not over powering and if you look close enough there were specks of liquorice in the filling.
Chocolate - I am sure there were something to it other than chocolate but I couldn't remember what the guy said and I bought it because it was colourful. Nonetheless, it was as awesome as the others.

Lemon and chilli - This was fantastic! It tasted like lemon cheesecake with a hint of chilli.

Quince - The flavour was subtle and the colour was pretty.

Cakes

I can't remember the actual names of the cakes so I'm going to invent my own. Clockwise from top L-R:

Passionfruit mushroom (because it looks like one)

The dome is made of passionfruit mousse with a surprise sprinkling of nuts and vanilla inside. There is a layer of, I think, milk chocolatey hazelnut 'something' and biscuits 'cobble stones' on the bottom.

Passionfruit and coconut deliciousness

I bought this cake because looked so light, like the marshmellow on top, and it was just really cool. It reminded me of winter and snow. The two pieces were the same inside but just coated differently. Top layer was a chocolate mousse, then I think a white chocolate mousse, passionfruit curd, chocolate coconut biscuit and a very thin layer of chocolate at the bottom. I am not sure if I'm reading too much into it but the lightness of the cake reflects on the presentation. Light as snow and marshmellow.

Coke can (sorry about the side view. Silly blogger flipped it and I can't flip it back)

This cake contains dark chocolate mousse (really good dark chocolate) layered between crisp dark chocolate with a cocoa-berry liquid center. No, this is not just another self saucing 'ra ra ra'. I am most amazed by the concept of this cake.

When you put your knife/fork into the cake, the chocolate gave a beautiful 'crack' sound - similar to when you open a can of soft drink. The chocolaty-red center immediately oozes out (I advise a plate). The chocolate mousse and the crisp layers are wonderfully chocolaty. I started to eat the outside and discovered the red coating/dusting had a tang, almost like a fizz to it - like soft drink. The concept of a can of soft drink is captured in a cake!

My (hopefully correct) descriptions doesn't give it justice. You have to go eat it to understand what I'm talking about. Good thing is I have an excuse to go there again next week! Stay tuned for more.

Pea Risotto and Thyme Chicken with Parsnip chips

2009-07-13T08:28:00.008+10:00

Elements of the dish was inspired from Maggie Beer's Maggie's Harvest cookbook. It's not as complicated as it sounds either.

I bought some parsnips from the farmer's markets last week but being a novice at cooking parsnips had no idea. What is the best way to cook it? With what herbs? Best served with? I tried roasting but it made it bitter - perhaps I didn't roast it long enough? At the right temperature? Time? Reading about parsnip chips reminds me of sweet potato chips, served in many Sydney cafes, restaurants and pubs (I think the trend started several years ago).

To make parsnip chips I peel the skin and using the vegetable peeler made long strips of parsnip. I patted dry the parsnip strips and heated some oil in a small saucepan to about 185c. Remember to test a small piece in the oil. Fry in small batches until golden, drain on paper towels and sprinkle with plenty of salt. I think you can fry any root vegetables this way.

Pea risotto is just your normal risotto with peas, chicken stock, splash of white wine and a bit of parmesan.

Maggie used this marinade on rabbit but I had chicken. The chicken is marinaded in olive oil, salt, pepper, garlic and thyme for 1 hour before browning the chicken in a pan, into a baking dish covered with foil and baked in a moderate oven. Double breast takes around 20mins. Covering with foil prevents the chicken from drying out. Don't forget to spoon some of the chicken juices into the risotto while cooking.

Cranberry, Fig and Almond Cookies

2009-07-06T14:36:00.008+10:00

Cranberry, Fig and Almond Cookies

Ingredients
125g butter
1/2 caster sugar
1/2 tsp vanilla
1 egg
2 cups plain flour
1 tsp baking powder
1/4 cup milk
1 tsp cinnamon
1 handful each of almond, dried cranberry and dried figs

Method
1. Pre-heat oven to 180c. Roughly chop the almonds, cranberries and figs then set aside.

2. Cream butter, sugar and vanilla until smooth. Add the egg and continue beating until smooth.

3. Add to the mixture flour, baking powder and cinnamon. Slowly add in the milk. The mixture should be very thick but not dry.

4. Stir in the almonds, cranberries and figs.

5. Using teaspoons, roughly shape the mixture into balls. Place on a baking tray for approx. 23-25mins.

Pyrmont Grower's Market

2009-07-06T08:56:00.008+10:00

Got up at the crack of dawn on Saturday (well 7am) to go to the much anticipated Pyrmont Grower's Market. I've never found the time to go since it's on the 1st Saturday of every month from 7am-11am. There were stalls selling meats, fish, vegetables, cakes, breads ... that's if you can get to it after navigating through prams, dogs, toddlers, more dogs. I exercised some self control by trying to not buy everything and settled on the best ever zucchini flowers (flowers were big enough for stuffing and it tasted so sweet), hazelnuts from Mudgee, mixed mushrooms (got caught up and bought these even though you can find them at the vegetable shop), chocolate berry and pineapple gluten free cakes from the much heard about Manna from Heaven and a crusty white loaf.

By the time we left at 9.40am the crowd started to get bigger and noticed there were no street parking left, I recommend getting there at around 8am. There's parking in Star City and metered street parking.

the best ever zucchini flowers stuffed with ricotta and almonds

The bodum empire

2009-06-09T18:41:00.006+10:00

Bodum makes such cool products. Especially the double wall glasses. They can take cold or hot drinks but what's really cool is when you have a hot drink you can touch the sides without ending up with third degree burns. The drink is hot, while the sides are cool - awesome!

Earl Grey tea pot

Can't remember the name of this one

Pavina double wall glasses

More awesome stuff can be found on their website http://www.bodum.com

Sunday Lunch

2009-06-08T22:15:00.012+10:00

One of my favourite thing to do is Sunday lunch. People are relaxed, there's no 'I've got to do something/go somewhere after' and it gives me Saturday to prepare.

Roast Chicken

Ingredients
1 whole chicken
1 bunch rosemary
1 bunch thyme
1 head of garlic
1/2 a lemon
balsamic vinegar
olive oil
salt and pepper

Method

1. Pre-heat the oven to 200c. Make a slit where the legs start from the body and where the wings start. Put the chicken into a roasting pan.

2. Break the garlic into cloves, there's no need to peel. Take the leaves off 2 springs of the rosemary and thyme.

3. Stuff the cavity with lemon, rosemary, thyme and garlic, reserving a few garlic cloves. Rub salt, pepper, rosemary leaves and thyme leaves onto the chicken. Brush with olive oil.

4. Bake for 1 1/2 - 2hrs. Checking and basting with the juices from the pan every 30mins.

5. In the last 20mins of baking, brush the chicken with balsamic vinegar - this will give it colour. Brush again in the last 10mins.

Velvet Cupcakes

2009-06-03T18:21:00.008+10:00

This cake is very dense but not sweet. Due to the high cocoa powder content if you can, use high quality cocoa powder as you can taste the difference. To paraphrase my colleague when I told her I bought 300g of cocoa powder for $15, "The normal stuff is gritty. You can taste this is good quality.". I hope she wasn't trying to make me feel better but I'll have to agree because this stuff gave more of a 'cocoa' flavour than the supermarket stuff. I've tasted this stuff and sadly for my wallet I can never go back. The chili powder gives it an extra something and the red colouring (using cake decorating gels) enhances the cocoa colour.

Unfortunately there are no pictures as the ones on the camera turned out really crappy.

Velvet Cupcakes

Ingredients
1 cup plain flour
1/4 cup self raising flour
1 tsp baking powder
1 cup caster sugar
8 tbsp cocoa powder
3 eggs
1 cup milk
150g butter
1 tsp vanilla essence/extract
1/2 tsp chili powder (optional)
1 tsp red food colouring (optional)

Method
1. Cream butter and sugar until creamy. Add vanilla and eggs, one at a time. Beat until smooth.

2. Add the dry ingredients. Mix until just combined.

3. Dissolve the colouring into the milk. Add in milk a bit at a time. Mix until smooth.

4. Bake for 20mins. The result should be dense and has a velvety texture.

Icing
75g dark cooking chocolate
2 tsp icing sugar
sprinkle of chili powder (optional)
1 tsp red gel colouring*
Hot water, as needed

Melt the chocolate then add the colouring and chili powder. Add hot water, a teaspoon at a time until runny and smooth. Mix in icing sugar. If it is too runny add more sugar, if it is too hard add more hot water.

*You can get gel colouring from speciality food stores and cake decorating shops. If you use basic good colouring it will be very runny. If you omit to use the gel colouring, omit the water as well.

Chicken, Mushroom and Pea Pie

2009-06-03T18:01:00.009+10:00

It's cold, it's rainy and I want pie! Hmm .. I wonder what's in the fridge.

Mmm ... the warm glow of the TV

Chicken, Mushroom and Pea Pie

Ingredients

1 chicken breast diced

1 cup peas

1 cup button mushroom, quartered

1/2 an onion, chopped finely

1 sprig rosemary

2 tbsp plain flour

1 sheet puff pastry, thawed

1 cup chicken stock

1 small can of light evaporated milk

25g butter

salt and pepper to taste

Method

1. In a large pot, brown the chicken. Set aside.

2. In the same pot on a low heat, add butter and onion. When the onion is transparent (don't brown them) very quickly add flour and stir vigorously until the mixture forms a ball. Cook, stirring for another 2 mins. Add the chicken stock little by little stirring quickly each time and until the flour mixture is Incorporated in each addition. You will notice the mixture will become thick (that's what you want). Stir in the evaporated milk and add rosemary. Turn the heat to medium and simmer for 5 mins.

Err side on view..

3. Add mushrooms, peas and chicken. Keep on stirring until to boil and it thickens (approx 10mins). Season to taste and remove rosemary.

4. Pour mixture into a baking dish and cover with puff pastry ensure you prick the pastry with a fork. Trim the edges and decorate as desired. Bake in a 180c oven for 30-40mins or until pastry is golden.

Caramelised apples and pancakes

2009-05-30T13:57:00.012+10:00

An avid watcher of Masterchef Australia, I was initially puzzled to the different format from Masterchef UK but as the 'real competition' began I was excited to find it is more like Top Chef on Bravo/Arena. Top Chef is one of my most favourite-ist shows. Sadly I don't have Foxtel anymore and the network is regulating YouTube - which means I don't get to see the show legally and illegally. Boo hoo!

Each Friday on Masterchef the contestants have a 'Masterclass' where George and the other guy teach them tips and show them how to cook several meals that 'every cook should know and get spot on.'. I along with the contestants always sit there and go "Ohh, so that how you are suppose to cook so-and-so.".

There was a bit of ohh-ing and ahh-ing this week but overall, I was most amused by George's over use of the words 'sexy' and 'agitate'. Put it in a sentence? As in: "That's a sexy piece of steak." and "You want to agitate the rice.". Now George, I know you are known as one of Australia's best chefs and yes I can see you have a love of food. Personally I think there's a bit too much love going on here and frankly I don't want to know what you do with your food when no one's looking. Thanks to you I am never going to look at a piece of steak the same again.

What I did learn was its extremely easy to caramelise, so easy I make pancakes with caramelised apples for breakfast this morning.

Apples agitating

So sexy...

New Toy

2009-05-30T11:42:00.017+10:00

Shiny and new

Ohh new toy, new toy! Tres excitement!

We bought a Nespresso machine last Sunday. Eager ol' me fascinated by anything new and shiny had to unpack and read the instruction manual straight away. It came with a sample of blends to try, I was intrigued by the 'menu' of coffees - there are so many varieties. The 'pods' or as the Nespresso people call it 'grands crus' came in; Ristretto, Arpeggio, Roma, Livanto, Capriccio, Volluto and Cosi blends to name a few, each with its own intensity and tasting suggestions. Some blends are better for cappuccinos and some are better for espressos. There are also decaf blends, ones to be enjoyed in a long glass and limited editions on the website. Did I mention the pods came in pretty colours?

Pretty colours

The box came with an Aeroccino machine to make your hot milk/froth for your cappuccino, latte and hot chocolate. It even makes cold milk froth for iced coffees.

Pre-froth , Froth and Livanto in process

So sit back, relax and let it take you away to Clooney's villa in Lake Como....

Friends for lunch

2009-05-24T16:34:00.024+10:00

I'm glad the rain held out for the planned outdoor lunch, the breeze (wind) was refreshing (cold). I knew what I wanted to make and I knew I had to start prepping the night before.

Dessert first. I wanted to do layers in glass, merely for visual effects. In order to use up the muscato in the fridge I could either drink it or poach something. I ended up doing both. Drinking while poaching pears (something seasonal). Being a novice at using gelatine leaves (much easier to use than powder, I always get clumps.) I didn't put in as many leaves as required to set the jelly - I put in 2 my guess is 3-4 for 1 1/2 cups. So I had to change the recipe slightly. Initially it was: cake, pink jelly, pears folded in cream. The result: cake, muscato pear jelly and lemon cream.

Main course. I was going to stuff the chicken breast with roasted tomato but decided it was too much work. Hey, I could buy semi-dried tomatoes instead! As I opened the fridge to fetch the semi-dried tomatoes, I thought "Oh, I better use up the baby spinach." let's stuff some in there too. Yes, most of my cooking process consists of "Let's use x ingredient up before it rots." but it's not like I would randomly use ingredients. Now where was I ... yes, stuffing... So tomatoes and spinach got stuffed and chicken is now wrapped in prosciutto, which is wrapped in cling wrap and put away. Time to do the potatoes. Made wedges and par boiled. Easy! I'm still drinking the muscato at this stage... and realised how I love poaching in muscato (the pears not me). Muscato contains less alcohol so you don't get that cooked winey smell and sugar = you use less sugar.

For nibbles (seriously, no time to make entree and its lunch for 4 for god's sake!) I toasted pita bread, found proper hummus dip (with the paprika and sesame on top) and tried a harissa dip (err, ok). I forgot to take photos amongst all the excitement but there were left overs, so that'll have to do.

Layers of lemon victorian sponge, muscato pear jelly and lemon cream

(make the night before)

Lemon Victorian Sponge

Ingredients

175g butter, softened

3/4 cup caster sugar

3 eggs

1 1/2 cups self raising flour

zest of 1 lemon

Method

1. Cream the butter and caster sugar until light in colour and creamy in texture. Add lemon zest.
2. Gradually beat in eggs, one at a time until combined.

3. Add the flour and mix to combine.

4. Bake in a 180c oven for 20-25mins in a rectangular cake tin.

Muscato Pear Jelly and Lemon Cream

Ingredients
1 cup water
1 cup white sugar
2 cups muscato

5 pears. Peeled, cored and halved.
2 leaves gelatine, gold strength
300ml whipping/thick cream

zest of half lemon

Method
1. Bring the water, sugar and muscato to the boil.

2. Put pears in the liquid and bring to the boil. Once boiling, reduced to a low simmer for 30mins.

3. In the last 5mins of poaching, soak the gelatine in cold water for 5-7mins, take out and squeeze out excess liquid. Take the pears out and stir the gelatine leaves into the hot liquid until dissolved. Pour into a bowl and set a side to cool.

4. Dice the pears once they have cool and put the cooled muscato jelly into the fridge to set.

To assemble

1. Whip cream and fold in lemon zest.

2. Take 4 glass tumblers. Using the glass, press into the cake to 'cut' a perfect shape. Gently push cake into the bottom of the glass.

3. Layer the pears on top of the cake and spoon the jelly on top. The jelly will have a runny consistency and will not sit on top of the peas - it will slide itself in between the empty pockets of pears.

4. Top with cream and decorate with a sprinkling of lemon zest.

Rosemary and Lemon Potatoes
Ingredients

1kg Potatoes

2-3 sprigs of rosemary, soaked in water for 10mins

Leave of 2 additional springs

half a lemon, cut into chunks

Salt

Oil

Method

1. Par boil the potatoes for 15mins in salted water. Drain and cool.

2. In a baking tray, combine oil and potatoes. Place lemon and rosemary sprigs around the potatoes. Bake for 45mins until golden. Soaking the sprigs in water will prevent burning.

3. For the rosemary salt. In a mortar and pestle, pound salt and rosemary leaves until fine powder. Sprinkle onto cooked potatoes.

Chicken in prosciutto wrap stuffed with semi-dried tomato and baby spinach

Ingredients

2 single chicken breast, halved and butterflied

8 slices of semi-dried tomatoes

1/2 packet baby spinach, wilted

10 slices prosciutto

Method
1. Pre-heat oven to 190C.

2. In each butterflied breast, put 2 slices of tomatoes and baby spinach in the middle.

3. Fold back a butterflied side and wrap chicken with 2 slices of prosciutto.

4. In a frying pan, heat a small amount of oil. Sear the chicken (until prosciutto look crisp). Repeat until all the chicken is seared.

5. Put in a baking dish and bake for 30mins.

Roasted Tomatoes
Ingredients
Large tomatoes, halved horizontally
Salt
Pepper
Oregano

Method
Combine ingredients in a baking dish or en papillot. Bake in a moderate oven for 20mins.

Peas with Fetta
Ingredients
Peas, half a small packet of frozen peas
Fetta to taste
Butter

Method
1. Bring a pot of water to the boil, add peas. Once the peas are hot, drain immediately.

2. Combine peas with a knob of butter and crumble fetta on top.

Iron Cup Cake Earth: Savory Cupcake

2009-05-23T19:02:00.014+10:00

Savoury cupcakes – oh that’s a challenge. Over the course of the last 3 weeks I did some thinking about the right flavour combination, texture and general ‘eatability’ appeal. Not so much into weird food combinations I decided on a safer route. Bacon Alien cupcakes aka Peas, Bacon and Tasty Cheese cupcakes. My thinking went along the lines of: 'Bacon, who doesn't like bacon?' 'Cheese, who doesn't like cheese?' and 'Oh I better put in a vegetable. Peas are cute and I think there's some in the freezer.'.

Not so cakey but very cheesey, this is great for breakfast and if you fashion it Alien style, you might get the kids to eat it too! And look, there's no butter! (kinda healthy) It's also really quick to make.

Peas, Bacon and Tasty Cheese cupcakes

Ingredients

2 ½ cups Plain flour

1 tsp baking powder

1 egg

1 tsp Dijon mustard400ml milk

100g tasty cheese

2 tbsp dill

3 rashers of bacon

100g peas

Method

1. Chop the bacon into small pieces. Put aside.

2. In a separate bowl, whisk the egg, milk and the mustard together.

3. In a large bowl, mix flour, baking powder and dill until evenly distributed. Then mix in cheese, peas and bacon. Combine the wet ingredients into the bowl with the dry ingredients.

4. Line a cupcake/muffin tin with cupcake holders and spoon in 1 tbsp of the mixture. Bake for at 180 degree oven for 30mins or until golden. Serve warm.

Oh yeah, don't forget to vote for me. Voting will begin no later than Saturday May 30 at 8pm (Sunday Aussie time) at NO ONE PUTS CUPCAKE IN A CORNER http://www.ironcupcakemilwaukee.com/ and will be open until Friday June 5 at noon (Saturday Aussie time)

Our May ETSY PRIZE-PACK is from artists:

A sweet cupcake ID bracelet by INSANEJELLYFISH, http://www.etsy.com/shop.php?user_id=5021935
something sweet and dangly from CHERRYCREEKCHARMS at http://www.etsy.com/shop.php?user_id=6686445.
a sweet surprise from Sweet Cuppin' Cakes Cupcakery, http://www.acupcakery.com/
PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY, http://www.etsy.com/shop.php?user_id=5243382, who is now going to be doing a piece for our winner each month until further notice - sweet!

Last and certainly not least, don’t forget our corporate prize providers:

HEAD CHEFS by FIESTA PRODUCTS, http://www.fiestaproducts.com,
HELLO CUPCAKE by Karen Tack and Alan Richardson, http://blog.hellocupcakebook.com, JESSIE STEELE APRONS http://www.jessiesteele.com;
TASTE OF HOME books, http://www.tasteofhome.com;
a t-shirt from UPWITHCUPCAKES.COM http://www.upwithcupcakes.com/.
Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, http://www.1800flowers.com .

Meatballs with polenta

2009-05-10T22:15:00.005+10:00

What's one to do on a Sunday while pondering on dinner and waiting for cupcakes to bake? Make meatballs and find new way of making breadcrumbs! I didn't have breadcrumbs of the supermarket variety and I was too lazy to put bread in a food processor after using it for cupcakes. I thought 'Hmm toasting the bread will make it easy to crumble.' and as with most things in life, I was right! Make sure you toast the bread until its really dry (else you'll get soggy bits), let it cool, put it into a plastic bag and start smooshing the bread around. Instant breadcrumbs! I also added butter beans and mushrooms for that something extra. With the bouquet garni, I picked up a packet of the stuff in satchels which you just drop into the pot. This is an easy, convenient and it does the trick!

Meatballs
Ingredients (feeds 4 or 2 + 2 lunches the next day)
500g mince beef
1 tsp oregano
1 tsp salt
1/2 tsp pepper
1 cup breadcrumbs
1 egg
1 onion chopped finely
1 can chopped tomatoes
1 cup chicken or vegetable stock
1 can butter beans (optional)
1 handful mushrooms, quartered (optional)
bouquet garni

Method
1. In a large bowl combine mince, oregano, salt, pepper, breadcrumbs and egg. (The best way to do this is by hand, I tried the 'eww, I don't touch meat' way with a wooden spoon and it doesn't work as good.) Then shape the mixture into balls using tablespoons or by hand.

2. Heat some oil in pan and brown the meatballs in batches. Don't cook it all the way at this stage.

3. Add a bit of oil in large pot and soften the onion. Then add the canned tomatoes and chicken stock and turn in on medium heat until boiling. Turn to low heat, add the meatballs and bouqet garni cover a simmer for 15mins.

4. Add mushrooms and simmer uncovered for another 10mins. Season to taste, add the beans and cook further for 5mins until sauce reduces.

Soft Polenta
Ingredients
1 cup polenta
1 cup milk
1 1/2 cup water

Method
1. Put liquids into a pan and as soon as it boils, turn to low heat, gradually add in polenta stirring as you go. The polenta is ready with it absorbs the liquid and the mixture thickens, just falling off the wooden spoon. Season to taste. Cover with a lid to keep warm and serve with meatballs.

Chai cupcakes with chai butter cream

2009-05-10T21:51:00.013+10:00

Arty shot ...

I made this up as I thought of the packet of chai latte powder loitering in the pantry. It is a simple victoria sponge with chai latte powder and butter cream icing, with wait for it ... chai latte powder!

Thank goodness I have a food processor...

Mini ones ...

Large ones ...

Ta da!

Chai cupcakes

Ingredients
175g butter, softened
3/4 cup caster sugar
3 eggs

1 1/2 cups self raising flour

2 tbsp chai latte powder

Method

1. Cream the butter and caster sugar until light in colour and creamy in texture.

2. Gradually beat in eggs, one at a time until combined.

3. Add the flour, chat latte powder and mix to combine.

4. Bake in a 180c oven for 20-25mins for large cupcakes or a 18cm round cake. 15min-20mins for mini cupcakes.

Chai butter cream icing

Ingredients
50g butter softened
1 1/2 cups icing sugar

4 tbsp chai latte powder

2 tbsp hot water

Method

1. Mix the butter, sugar and chai latte powder together. Slowly add in the hot water, 1 tbsp at a time. If the mixture is too runny, add more icing sugar. If it is too thick, slowly add more hot water. It is ready when the mixture is smooth and the consistency should resemble egg whites at soft peak.

Iron Cupcake:Earth

2009-04-28T14:29:00.006+10:00

Am tres excited about joining Iron Cupcake:Earth. Like the namesake, it is similar to the TV show Iron Chef where two chefs compete each episode using a featured ingredient. Bakers entering Iron Cupcake:Earth have to create new cupcake recipe using the challenge ingredient each month, load their photos and recipe online for others to vote.

The challenge ingredient for May 09 is Savory which will require some research and thinking from me. I was hoping my first challenge ingredient would be easy. Oh well, it's not called a 'challenge' for nothing!

Israeli Couscous

2009-04-27T16:16:00.002+10:00

Have just discovered Israeli Couscous. More pasta like with bigger granules and a chewy texture than the usual middle eastern variety. I cooked it how I would cook risotto. Sautéed some chopped onion, then stir in the couscous, gradually stir in chicken stock until almost cooked then added finely chopped tomatoes and broccolini stem (waste not want not). The whole process took about 10-15mins. Last night I topped it with pan fried perch and broccolini florettes. I really should have taken a photo but this is what the packaging looks like. You can find it in speciality food stores and some supermarkets.

Coconut Cake

2009-04-10T10:15:00.002+10:00

Ingredients

175g unsalted butter, at room temperature
215g (1 cup) caster sugar
3 eggs, lightly whisked
200g (1 1/3 cups) self-raising flour, sifted
50g (2/3 cup) shredded coconut
1/2 tsp baking powder
125g (1/2 cup) sour cream

Method
1. Preheat oven to 170°C. Brush oil to grease. Line the base of a round 23cm (base measurement) cake pan and side with non-stick baking paper.

2. Place butter, sugar, egg, flour, coconut, baking powder and sour cream in the bowl of a food processor and process until smooth.

3. Spoon mixture into the pan and smooth surface.

4. Bake for 45-50 minutes or until golden and a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool before turning onto a wire rack to cool completely.

I'm back

2009-03-23T15:52:00.002+11:00

Ok, I am back. Have been AWOL for sometime due to work, lack of time devoted to cooking (I know, I know ...) etc. Now that I have discovered that my oven works and can bake cupcakes, I will be adding more recipes on a more regular basis. Hoorah!

No Bake Lemon Cheesecake

2008-07-13T20:41:00.002+10:00

Ingredients
200g amaretti biscuits (if unavailable, use plain digestive biscuits)
100g Butter
225g cream cheese
500ml double cream, whipped to soft peaks
1 lemon, grated zest and juice only
50g caster sugar
5 tbsp lemon curd
100g white chocolate, melted

1. Line the bottom of a round spring form cake tin with baking paper.

2. Crush the biscuits and put into a mixing bowl. Melt the butter over a low heat and stir into the biscuit crumbs until well combined. Press the biscuit mixture into the base of the lined rings and put in the fridge to set.

3. Put the cream cheese into a large bowl and beat it until soft and smooth. Combine lemon juice, zest and sugar into a small bowl. Add the lemon mixture to the cheese and beat until smooth.

4. Add a little of the beaten cream to the lemon mixture, mix well. Add the remaining cream, 3 tbsp of lemon curd and fold.

5. Spread this mixture over the biscuit crumb base. Dollop the remaining lemon curd on top and using a knife, swirl the curd to create a marbling effect.

6. Leave to set in the freezer (don’t worry, it won’t freeze) for a few hours.

7. Carefully take the cake out of the tin. You might need to run a warm cloth around the tin to get the cake out. Cut grease proof paper according to the height of the cake. With a knife, spread a layer of melted white chocolate onto strips of grease proof paper. Wrap this around the edge of the cake, chocolate side on the cake. Return to the freezer.

8. To serve. Remove the grease proof paper to reveal a wall of chocolate around the cake. Store cake in the freezer.

Chestnut Cake

2008-07-13T20:18:00.007+10:00

This cake is made with sweeten chestnut puree. If using unsweeten chestnut puree, use 150g caster sugar instead.

Ingredients
1 jar Bonne Maman chestnut cream (avilable at DJs)
25g butter, softened
1 tsp vanilla essence
3 eggs, separated
50g caster sugar
25g self-raising flour

1. Preheat a fan forced oven to 180°C. Line a 20cm diameter cake tin with greaseproof paper.

2. Put the chestnut purée into a small pan and warm gently over a very low heat for 5 minutes. Beat in the butter, then add the vanilla essence.

3. Whisk the egg whites until stiff. Set aside. Whisk the yolks until they begin to lighten in colour then gradually add the sugar, whisking until the mixture is thick and white.

4. Fold the chestnut purée mixture into the yolk mixture, then sieve in the self-raising flour and fold in. Finally, fold in the whisked egg whites.

5. Tip the mixture into the tin, smooth the top, and bake for 35-40 minutes until firm and set. Leave to cool completely in the tin. The cake will sink a little.

Lemon Cupcakes

2007-10-25T13:42:00.000+10:00

This recipe is taken from Gourmet Traveller with a few modifications.

Ingredients
150g unsalted butter, at room temperature and chopped
225g caster sugar
1 tbsp lemon zest
4 eggs
250g self raising flour
100ml lemon juice

1. Pre-heat oven to 175 degrees.
2. Using an electric mixer, beat butter and caster sugar until pale. Add lemon zest and beat in eggs, one at a time, until smooth.
3. Sift in self raising flour and add lemon juice. Mix until combined.
4. Spoon the batter into cupcake liners and bake for approx 30 mins or until top becomes golden. Cool and top with runny icing.

Golden Runny Icing
1 tbsp mixed peel
2 tbsp hot water
6 tbsp icing sugar

1. Infuse the mixed peel in the hot water. Stand for 30 mins. Strain and keep the liquid.
2. Mix the liquid with icing sugar to form a runny consistency. If desired, add in 1/4 tsp edible gold dusting powder to add some shimmer.
3. Spoon 1 tsp onto each of the cupcakes.

Patra Ni Machchi (Fish Steamed in Banana Leaves)

2007-10-25T13:33:00.000+10:00

This recipe is taken from Ajoy Joshi, from the Sydney Seafood School at the Fish Markets.

Ingredients
1 coconut, grated
3 medium green chillies, stem removed
3 small green chillies, stem removed
1/2 bunch coriander, leaves and stem chopped
1/2 mint, leaves and stem chopped
2.5cm piece ginger
2 cloves garlic
1/2 tsp powdered turmeric
1 tsp cumin seeds
2 limes, juiced
1 pinch salt
1/4 tsp white sugar
3 tbsp vegetable oil
4 medium sized banana leaves
6 x 180g bream, snapper, barramundi or flathead fillets (skin off)
6 lemon wedges, to serve

1. Combine coconut, chillies, coriander, mint, ginger, garlic, turmeric, cumin, lime juice, salt, sugar and oil in a food processor. Process until thick.
2. Cut the banana leaves into large pieces, removing the central stem.
3. Spread the coconut mixture on the fish and place each fillet on a banana leaf.
4. Wrap each fillet in the leaf to form a parcel and secure firmly with a toothpicks.
5. Place the parcel in a large steamer and steam for 15-20 mins or until banana leaf starts to darken and gives off a little moisture.
6. Serve with lemon wedges.

Verra Varuval (Pepper Prawns)

2007-10-25T13:21:00.000+10:00

This recipe is taken from Ajoy Joshi, from the Sydney Seafood School at the Fish Markets.

Ingredients
18 medium green prawns, peeled and deveined
2 tbsp vegetable oil
6 lemon wedges

Marinade
1 tsp salt
1 1/2 tsp freshly ground black peppercorns
1/2 tsp powdered turmeric
1/2 tsp medium-strength chilli powder
1 1/2 tbsp ground coriander seed
2 tsp tamarind paste
1 spring curry leaves, torn
1 tbsp grated ginger
1 tbsp crushed garlic

Mint and Coriander Chutney

1 bunch mint, leaves only
1 bunch coriander, leaves only
1 medium size green chilli, stem removed (can remove seeds and membrane if you want it really mild)
1 tbsp lemon juice
1/4 cup plain yogurt
salt, to taste

To make the chutney: combine all the ingredients in a food processor until a smooth paste forms.

1. Combine marinade ingredients and marinate the prawns for 5 mins.
2. Heat oil in a pan. Toss the prawns in until they change colour.
3. Serve with Mint and Coriander Chutney and lemon wedges.

Chocolate Gingerbread Cookies

2007-10-25T12:58:00.000+10:00

I did steal this recipe from Martha Stewart but have modified several ingredients.

Ingredients

1 cup roughly chopped dark chocolate
1 1/2 cups plain flour
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 tbsp grated fresh ginger
1 tbsp cocoa powder
150g butter, at room temperature
1/2 cup brown sugar
1/2 cup treacle
1 tsp baking powder
1 1/2 tsp hot water

1. Combine flour, cinnamon, cloves, nutmeg and cocoa powder. Set aside.
2. Beat butter and ginger until pale. Add brown sugar, beat until combined. Add treacle, beat until combined.
3. Dissolve baking powder into the water (the mixture will fizz slightly).
4. Mix half the combined dry ingredients into the butter. Mix in baking powder and the remaining dry ingredients into the batter. Mix in chocolate. Refrigerate for 2 hours.
5. Pre-heat oven to 165 degrees. Spoon 1 tsp of the dough and use your hands to roll into a ball. Bake for 10 - 12mins. Once baked, use the back of the teaspoon and press gently into the center of the cookie to make an indentation. The cookie should be soft enough to do this and the edges might crack slightly.

Choux Pastry for Profiteroles, Cream Puffs and Eclairs

2007-09-11T19:06:00.000+10:00

Ingredients

240ml milk
240ml water
220g butter
½ tsp sugar
½ tsp salt
340g bread flour or plain flour
310g eggs or 9 large eggs

1. Line a baking tray with grease proof paper and pre heat the oven to 200 degrees.
2. In a large saucepan bring the milk, water, butter, sugar and salt to the boil over medium heat, stirring constantly.
3. Remove from heat, add the flour all at once and stir vigorously to combine. Return the pan to medium heat and cook, stirring constantly, until the mixture pulls away from the sides of the pan, about 3 minutes.
4. Transfer the mixture to the bowl of a stand mixer and beat briefly on medium speed with a paddle attachment. Add the eggs, 2 at a time, beating until smooth after each addition.
Or
5. If you don’t have a mixer, then prepare to put in some elbow grease like I did. Transfer the mixture to a large bowl and beat for several minutes until it has cool slightly. Then add in the eggs, 2 at a time and beat until the mixture is smooth. As you mix the eggs, the mixture will look lumpy and it will separate. Don’t worry, just keep on mixing – fast! By now your arm should feel like its going to fall off – it’s a good thing, just think of it as exercise. The mixture will get thicker and thicker as you add the eggs and your arm will get sorer and sorer.
6. When ready, the mixture should be thick, sticky and pale yellow in colour (like thick custard). You can either use a piping bag or use a tablespoon to shape the mixture for baking.
7. Bake in a 200 degrees oven until it starts to puff and colour, then reduce the temperature to 160 degrees and cook until brown and there are no droplets of water on the pastry. The pastry should be completely dry. This should take around 25mins.
8. Cool on a rack and cut a small slot into the pastry and pipe in the filling.

Chocolate Cream
Thicken cream, beaten until thick
Cocoa powder to taste
Icing sugar to taste
¼ block dark chocolate, finely grated

After mixing the cocoa powder and icing sugar into the cream, fold in the grated chocolate.

Black Sesame Cream
Thicken cream, beaten until thick
3 tbsp black sesame
Icing sugar to taste

Toast the sesame and finely ground it in a mortar and pestle. If you don’t have a mortar and pestle like me, use the end of a rolling pin and a small deep bowl (eg. an individual soufflé dish). Mix all the ingredients together.

Spiced Orange Cream
Thicken cream, beaten until thick
2 tbsp mixed peel, chopped finely
3 tsp runny honey
¼ tsp cinnamon
Pinch of ground nutmeg
Pinch of ground cloves

Mix all the ingredients together.

Orange and Poppy Seed Cake

2007-09-07T21:42:00.000+10:00

Ingredients

1/3 cup poppy seeds
3/4 cup milk
200g butter, soften
1 tbsp orange rind
3/4 cup caster sugar
3 eggs
2 cups plain flour
1 1/2 tsp baking powder
1/2 cup orange juice

1. Pre-heat the oven to 180 degrees.
2. Combine the milk and poppy seeds in a small bowl.
3. In a larger bowl beat the butter, sugar and orange rind until creamy.
4. Add eggs, one at a time and beat well.
5. Sift flour and baking powder into the egg mixture and stir lightly.
6. Add the orange juice and the poppy seed and milk. Stir to combine.
7. Bake for 55-60mins for a cake or 45mins for cupcakes.

Orange Icing
Ingredients

1 cup icing sugar
80g butter, soften
1 tbsp orange juice

1. Combine the orange juice with several tablespoons of the icing sugar.
2. Once combined, add the rest of the ingredients and mix until smooth.

Naughty, Naughty Chocolate Brownies

2007-08-30T15:31:00.000+10:00

Equals lots and lots of chocolate! Not to be eaten if you are on a diet.
Photo can be found on my facebook.

Ingredients

180g dark cooking chocolate, chopped
180g white cooking chocolate, chopped
80g extra dark cooking chocolate, chopped
3 x regular size chocolate bars (bounty, cherry ripe and mars bar work best), chopped
150g butter, chopped
1 1/2 cups caster sugar
4 eggs
1 tsp baking powder
1/3 cup cocoa powder
1 1/4 cups plain flour

1. Pre-heat oven to 160 degrees.
2. Place 180g of dark chocolate and butter in a small saucepan. Stir and melt over low heat. Take it off the heat as soon as the mixture is combined and glossy.
3. Meanwhile in a large mixing bowl, gently beat the eggs and sugar together. The mixture will become thick and the sugar will not dissolve at this stage.
4. Pour the melted chocolate mixture into the eggs and stir to combine.
5. Sift and add the cocoa, flour, baking powder and stir to combine. This mixture will become very thick.
6. Fold through the extra dark chocolate, white chocolate and chocolate bars.
7. Line a medium sized square/rectangular cake tin and pour the mixture into the tin.
8. Bake for approximately 50mins or until cooked. Cool and cut into squares.

Beef Stewed in Red Wine

2007-06-24T10:16:00.000+10:00

Another yummy winter dish, best served with mash potatoes. Serves 2

Ingredients
500g of stew/casserole meat (ask your butcher), cubed
1 bottle red wine
1 cup water
1 paper bag of button mushrooms
1 clove garlic
1 white onion
1 tbsp tomato paste
bay leaf
1 bunch chopped parsley
1 pinch of rosemary
plain flour

1. Heat some oil in a large pot or casserole dish. Pour some plain flour onto a plate and season. Lightly coat the meat with the flour and pan fry in the oil. Once all the sides are brown, remove and put in a bowl to catch the juices.
2. Add some more oil and brown the garlic and onion until translucent. Add browned meat and its juices. Add the water and half a bottle of the wine. Add bay leaf and tomato paste, stir.
3. Cover and simmer on a low heat for approx. 2 hours. Check every half hour to see if you need to add more liquid. If so, keep on adding the wine a little at a time.
4. Meanwhile in a small pan, saute the mushrooms in abit of oil and salt. Saute until the liquid has evaporated.
5. After 2 hours, take out the bay leaf then add in the mushrooms, parsley and rosemary to the pot of stewed meat and cook for a further 30mins. You will know when it is ready when the gravy is reduced.

Devil's Food Cake with Chocolate Ganache

2007-06-24T10:03:00.001+10:00

Photo coming soon!

Ingredients
288g white sugar
175g plain flour
1 tsp baking soda
2 tsp baking powder
2 eggs
118g melted butter
250ml warm water
1 tsp vanilla
1/4 cup cocoa powder

1. Preheat oven to 180 degrees. Combine all the dry ingredients in a large mixing bowl.
2. In a smaller bowl, whisk the eggs then add in the melted butter and whisk to combine. Add in the water and vanilla, stir.
3. Pour wet ingredients into the dry ingredients and mix until combine.
4. Pour the batter into a greased cake tin and bake for 30mins.
5. When cooked, lay out on a baking rack to cool completely before spreading with ganache.

For the ganache
150ml thick cream
300g of dark cooking chocolate

1. Melt the chocolate until smooth. Keep the chocolate warm by sitting the bowl on top of a large pot of hot water.

2. Pour the cream into a small pot and on a low heat until the cream start to bubble. Immediately, take it off the stove and add to the melted chocolate. Whisk to combine. The ganache should be thick and glossy. Spread onto the cake and serve.

Shepard's Pie

2007-06-24T09:42:00.000+10:00

Nice warm dish in time for winter! Make the filling and topping at the same time.

Ingredients
500g beef mince
2 large carrots, diced finely
1/2 cup frozen peas
1 can of tinned whole tomatoes
2 medium white onions, diced finely
2 cloves garlic, crushed
2 tbsp tomato paste
8 large desiree (or another mashing potatoes)
3/4 cup milk
bay leaf
hand full parsley, chopped
3 springs oregano, chopped
paprika (optional)

Filling
1. On a low heat and with abit of oil in a large pan, lightly brown the garlic. Then add onions and cooked until onions are translucent. Add the mince and cook unti brown.
2. Add the carrots, then the peas. Stir in tinned tomatoes, breaking up the whole tomatoes as you stir. Add in tomato paste and bay leaf. Cook until liquid has reduced.
3. Once the liquid has reduced, take out the bay leaf and add the parsley and oregano. Season to taste.

Topping
1. Peel and quarter the potatoes (this will hasten the cooking process). In a large pot boil potatoes with a pinch of salt. When the potatoes are soft, drain and return to the warm pot. Mash the potatoes, adding in abit of butter.
2. Put the milk in a cup and heat in the microwave until warm. Add the warm milk to the potatoes and season. To make mash potatoes fluffier, beat it with an electric mixer until smooth.

To assemble
Preheat an 180 degree oven. In a deep dish, cover the whole dish with the filling then roughly top with the mash potatoes ensuring the filling is all covered. Sprinkle some paprika on top for some colour (optional). Bake in the oven for 20mins or until the potatoes have slightly browned.

Fig and Baby Spinach Salad

2007-06-04T16:32:00.000+10:00

Serves 2

Ingredients
1 bunch baby spinach
2 fresh and ripe figs
Fetta cheese (to taste)
1 handful Walnuts (toasted)
Olive oil
Balsamic vinegar

1. Chop the walnuts into quarters and toast in a pan. Remove from pan when walnuts become golden.

2. Quarter the figs.

3. Arrange in a serving bowl the spinach and figs. Scatter the fetta and walnuts. Dress with a drizzle of olive oil and balsamic vinegar.

Olive and Basil Bread

2007-06-01T12:10:00.001+10:00

Ingredients
2 cups plain flour
1 x 7g yeast
1/2 tsp salt
1 tsp sugar
2 tbsp olive oil
1 egg
3/4 cup warm water
1 handful basil, roughly chopped
1 handful olives, roughly chopped

For a bread maker:
1. Put plain flour, yeast, salt, sugar, olive oil. egg and warm water into a bread maker. Mix according to instructions to form a dough.

2. After the dough has risen, knead lightly on a floured surfaced.

3. Pre-heat oven to 220 degrees. Add in the basil and olives, and knead into the dough.

4. Grease a loaf tin. Shape the dough and put into the tin.

5. Bake for 15-20mins. Cool and cut into slices.

Easy Pizza Dough

2007-06-01T12:07:00.000+10:00

This receipe serves 2.

Ingredients
3/4 cup warm water
1 x 7g sachet dried yeast
pinch of salt
pinch of sugar
2 cups plain flour
2 tablespoons olive oil

For bread maker:
1. Add all ingredients from dry to wet and mix to form dough as instructed!

2. Pre-heat the oven to 220 degrees. Take out the dough when ready and lightly knead on a floured surface.

3. Roll and shape the dough to desired size and thickness. 4. Place on a pizza tray or a baking tray. Add desired toppings, season and bake for approx. 15mins or until base is golden.

No bread maker?
1. Use a fork to whisk water, yeast, salt and sugar together in a bowl. Cover and stand for 5 minutes, or until bubbles appear on surface.

2. Sift flour into a large bowl. Add yeast mixture and oil. Mix well to form a soft dough. Turn dough onto a lightly floured surface. Knead for 8 minutes.

3. Pre-heat the oven to 220 degrees. Roll and shape the dough to desired size and thickness.

4. Place on a pizza tray or a baking tray. Add desired toppings, season and bake for approx. 15mins or until base is golden.

Cherry and Pistachio Biscotti

2007-05-21T10:13:00.000+10:00

Ingredients
100g butter, chopped and softened
3 eggs
2 tsp mixed peel
100g glace cherries, chopped
3/4 cup self raising flour
1 1/2 cups plain flour
1/2 tsp nutmeg
1/2 caster sugar
1/2 cup pistachio

1. Cream butter and sugar, add in eggs one at a time, beating well after each addition.

2. Add in mixed peel and nutmeg, mix well.

3. Stir in flours and nuts, mix well.

4. Fold in the cherries.

5. Refriderate dough for 1 hour.

6. Pre heat oven to 180 degrees.

7. Take a greased/lined tray. Halve the dough and shape each halve into 1 inch high logs. (This is easier if you shape the logs directly onto the tray)

8. Bake for 20mins or until lightly brown and firm. Remove from oven and stand for 10mins.

9. Using a serated knife cut the logs into 1cm pieces wide. Place slices onto an oven tray.

10. Bake in a low oven (approx. 125 degrees) for 40mins, turning the slices every 10mins, or until dry and crisp.

Pumpkin, Fetta and Pear Salad

2007-05-06T19:40:00.000+10:00

Ingredients
1 small pear (firm to touch)
500g butternut pumpkin
Fetta cheese (to taste)
Baby spinach
Olive oil
Balsamic vinegar

1. Pre-heat a 180 degree oven.

2. Cut pumpkin into small wedges, leaving skin on, slightly brush with olive oil and season with salt and pepper. Roast for approximately 30mins or until tender. Leave to cool.

3. Quarter and thinly slice the pear.

4. Cut the fetta into 1cm cubes.

5. Slice the pumpkin flesh off the skin.

6. Toss all the pumpkin, pear, fetta and baby spinach together. Dress with olive oil and balsamic vinegar.

Black Forest Trifle

2007-05-06T19:09:00.000+10:00

A different take on the traditional trifle, this is a quick and easy recipe. Depending on taste and the size of the serving bowl, more cream, custard and cake maybe required.

Ingredients
1 chocolate sponge cake (see recipes on this site), sliced in half horizontally
300ml thicken cream
300ml pouring custard
1 pkg frozen cherries (defrosted and quartered)
1 pkg port wine jelly mixture

1. Make jelly following instructions on the package. (The jelly needs to be made first as it will take 2-3 hrs to set). When set, break up the jelly with a fork.

2. Beat cream until thick and fold in cherries.

To assemble trifle:
3. Layer sponge cake to cover the bottom of the bowl.

4. Pour in half the custard to evenly cover the sponge layer. Sprinkle half the jelly over the custard, then half the cream mixture to cover the entrie layer.

5. Layer again with the remaining sponge cake, the repeat the custard, jelly (reserving a little for decoration) and cream layer.

6. To decorate, sprinkle the outer circumference with remaining jelly and the centre with shaved dark chocolate.

Chocolate Sponge Cake

2007-05-06T18:58:00.000+10:00

This cake doesn't rise, so don't be alarmed when cooked and its butter free.

Ingredients
4 egg whites
2 egg yolks
1/4 tsp cream of tartar
1/3 cup caster sugar
1 tsp vanilla extract
1/4 cup plain flour
1/4 cup cocoa powder

1. Line a cake pan and pre-heat the oven to 180 degrees.

2. In a small bowl, beat the egg yolks with the vanilla until combined. Set aside.

3. Place egg whites and cream of tartar in a large mixing bowl. Beat with an electric mixer until foamy. Gradually beat in the sugar and continue to beat until stiff peaks form. Then beat in the egg yolk mixture until combined - be careful not to over mix at this stage.

4. Sift flour and cocoa powder and fold lightly into the egg mixture.

5. Bake in a 180 degree oven for 10-15mins or until cake springs back when lightly touched. Turn onto cake rack to cool.

Chocolate Beetroot Cake

2007-04-29T21:02:00.000+10:00

Makes 20 x cup cakes or 1 x 18cm cake.

This combo may sound weird but the end result is a moist, soft cake with a deep, dark colouring (looks very chocolaty). Similar to a carrot cake, you can’t taste the beetroot. If you don’t mention it, no one will know it’s got beetroot in it!

Ingredients
50g cocoa powder
90g plain flour
90g self raising flour
250g caster sugar
3 small cooked fresh beetroot
3 eggs
200ml vegetable oil
1 tsp vanilla extract

Equipment
Food processer/blender

1. Clean any excess dirt off the beetroots and wrap each one in foil. Roast the wrapped beetroot in a 180 degree oven for 30mins - 40mins. Unwrap and carefully peel off the skin. Leave to cool.

2. Pre heat oven to 180 degrees. To make cupcakes; line a muffin tray with cupcake patties. To make a cake; butter and flour an 18cm round or square cake tin.

3. Sift the cocoa, plain flour and self raising flour into a bowl. Mix in the caster sugar and set aside.

4. Puree the beetroot in a food processor/blender. Add in the eggs, one at a time, then add the oil and vanilla and process until smooth.

5. Make a well in the centre of the dry ingredients and pour the beetroot mixture into the well. Lightly mix, using a rubber spatula and pour into the prepared tin.

6. For cup cakes; bake for 15mins - 20mins, for cake; bake for 40mins (or until skewer inserted into the centre of the cake comes out clean). The cake won't rise a great deal and the top may crack. Allow to cool before decorating with frosting.

Chocolate frosting
1.5 cups icing sugar
25g unsalted butter, softened
100g dark cooking chocolate, broken into pieces
milk as required
1 tsp vanilla extract

1. To make frosting, cream the butter and sugar until light and fluffy.

2. Melt the chocolate using either a double boiler or using the microwave.

3. Add the melted chocolate and vanilla extract to the butter mixture. Add in milk to beat until smooth and soft. Decorate as desired.