tag:blogger.com,1999:blog-228176991090564572024-03-06T00:46:54.315+11:00cakestormUnknownnoreply@blogger.comBlogger71125tag:blogger.com,1999:blog-22817699109056457.post-14608624508724093572009-06-06T20:09:00.018+10:002009-06-12T17:36:18.668+10:00Easy Chocolate Nemesis revisited<span style="COLOR: rgb(153,51,0);font-family:Arial;" ></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_tvMfcc-YV1qYWLERyqV_8BHD8X6Sr74SLP1buVK25W02cS2WmahNY8pSxtALa6otmc3yRFMl7sMu5K7ofGlaIgSjMsxJQ8wWvE4uqUfW8s_IhnJnlEQi_uWdJYeRrt_T0mniPnsg5g/s1600-h/IMG_6018ed.jpg"><img id="BLOGGER_PHOTO_ID_5344812074849674162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; HEIGHT: 259px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_tvMfcc-YV1qYWLERyqV_8BHD8X6Sr74SLP1buVK25W02cS2WmahNY8pSxtALa6otmc3yRFMl7sMu5K7ofGlaIgSjMsxJQ8wWvE4uqUfW8s_IhnJnlEQi_uWdJYeRrt_T0mniPnsg5g/s320/IMG_6018ed.jpg" border="0" /></a><br /><div><span style="COLOR: rgb(153,51,0)"><span style="font-family:arial;">Yesterday we were invited to our friends' new holiday house at Cowes for lunch. It was my turn to take dessert, and as it was my lovely friend Pauline's birthday last week I thought I'd take some sort of cake. I decided on River Cafe's Easy Chocolate Nemesis<em><span style="COLOR: rgb(204,51,204)"> <a href="http://cakestorm.blogspot.com/2007/12/new-years-eve.html"><span style="COLOR: rgb(204,51,204)">again</span></a></span><span style="COLOR: rgb(204,51,204)"> </span></em>.</span> Since making it then I've bought the book that features it -<span style="font-family:arial;"> River Cafe Pocket Books: Puddings, Cakes and Icecreams, so here's the dead easy recipe in its original form...<br /><br /></span></span></div><div><span style="COLOR: rgb(153,51,0);font-family:Arial;" ></span></div><div><span style="COLOR: rgb(153,51,0)"><span style="font-family:arial;"></span></span></div><div><span style="COLOR: rgb(153,51,0);font-family:arial;" ></span></div><div><span style="COLOR: rgb(153,51,0);font-family:arial;" ><em><strong>Easy Chocolate Nemesis</strong></em></span></div><div><span style="COLOR: rgb(153,51,0);font-family:arial;" ></span></div><div><span style="COLOR: rgb(153,51,0);font-family:arial;" >340g 70% chocolate, broken into pieces</span></div><div><span style="COLOR: rgb(153,51,0);font-family:arial;" >225g unsalted butter</span></div><div><span style="COLOR: rgb(153,51,0);font-family:arial;" >5 eggs</span></div><div><span style="COLOR: rgb(153,51,0);font-family:arial;" >210g caster sugar divided into 2 lots (70g + 120g)</span></div><div><span style="COLOR: rgb(153,51,0);font-family:arial;" ></span></div><div><span style="COLOR: rgb(153,51,0);font-family:arial;" ></span></div><div><span style="COLOR: rgb(153,51,0);font-family:arial;" ><br />Preheat oven to 120C. Butter a 25cm round cake tin (not springform) and line the bottom with a circle of buttered baking paper.<br /><br /></span></div><div><span style="COLOR: rgb(153,51,0);font-family:arial;" ></span></div><div><span style="COLOR: rgb(102,51,51);font-family:arial;" ><span style="COLOR: rgb(153,51,0)">Melt the chocolate with the butter in a bowl set over simmering water. Do not let the water touch the bowl. While it's melting, heat 120g of the sugar with 100ml of water in a small pan and let it boil for a minute or so until it forms a light syrup. Pour the hot syrup into the melted chocolate and cool slightly.<br /><br />While it's cooling beat the eggs with the remaining 70g of sugar until quadrupled in volume. Add the chocolate to the eggs and beat slowly until combined. Pour into the prepared tin. Put a folded teatowel in the bottom of a deep baking tray and enough hot water to come 3/4 of the way up the tin. Bake for 50 minutes* or until set. Leave the cake to cool in the water before refrigerating.<br /><br />Bring to room temperature before serving. </span><span style="COLOR: rgb(153,51,0)">I sprinkled the cake with rose flavoured Persian fairy floss and a few rose petals, and served with a dollop of thick cream, to which I'd added a few drops of rose water. To serve, slice with a hot knife wiped clean between each cut.</span></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVKYaPiiBbDJyqdFBD_yQGFQqaB6wJWsjyEu2mqeUHy3zw8nZkyl1JknOwzNc25lRf9VjIQCsFK7oxpU7-cqIUz_XmHRuxFGHBZXCaHeqjMi0UcWF5CubmIJwL7yjbrk_DjdIoaEXcSw/s1600-h/IMG_5993.JPG"><img id="BLOGGER_PHOTO_ID_5344160341339960802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVKYaPiiBbDJyqdFBD_yQGFQqaB6wJWsjyEu2mqeUHy3zw8nZkyl1JknOwzNc25lRf9VjIQCsFK7oxpU7-cqIUz_XmHRuxFGHBZXCaHeqjMi0UcWF5CubmIJwL7yjbrk_DjdIoaEXcSw/s320/IMG_5993.JPG" border="0" /></a><span style="COLOR: rgb(153,51,0);font-family:arial;" >* I don't have a 25 cm tin or a baking dish big enough to hold one, so I used a 23cm one. My new oven is so much quicker than any I've ever used so the smaller cake took the same time as the bigger one in the recipe despite being deeper. Another oven may take a bit longer...note that the recipe I referred to in the original post says bake a 23cm cake for an <em>hour and a half</em>.</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwkyv-i5b1YSZpUgbj9E7Dx2Lw5wEnJ-kUNImhoxDhGjNoaIxAJaSXIgWzYJ7vf6LSL7_6Im0w2NUWFX6y69bWeERO-cGc4lrJZfjSzIn8yG46Y17LrYVo3L6Ll1C1fCZCSTDQ6Id8eQ/s1600-h/IMG_6002a.jpg"><img id="BLOGGER_PHOTO_ID_5344813325608712418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; HEIGHT: 238px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwkyv-i5b1YSZpUgbj9E7Dx2Lw5wEnJ-kUNImhoxDhGjNoaIxAJaSXIgWzYJ7vf6LSL7_6Im0w2NUWFX6y69bWeERO-cGc4lrJZfjSzIn8yG46Y17LrYVo3L6Ll1C1fCZCSTDQ6Id8eQ/s320/IMG_6002a.jpg" border="0" /></a><br /><span style="COLOR: rgb(153,51,0);font-family:arial;" >Happy birthday Pauline!<br /><br /></span></div>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-22817699109056457.post-56078547479125241492008-10-20T18:42:00.006+11:002008-10-24T18:18:32.831+11:00hen's night cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFSVPDKOYf74pkbb7M6esOgRJrO-uhKUadRv1gLBvaZZlPz626R3dt0OPKw57zdPK8KpJnujk1Gn9qguhuZ2E-yzqGR_5bsESQjiK9AMbpiRGaxNlgH6xhJGlnQMExCdoyxA-wYKiyeQ/s1600-h/IMG_4998.JPG"><img id="BLOGGER_PHOTO_ID_5259140521866417106" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFSVPDKOYf74pkbb7M6esOgRJrO-uhKUadRv1gLBvaZZlPz626R3dt0OPKw57zdPK8KpJnujk1Gn9qguhuZ2E-yzqGR_5bsESQjiK9AMbpiRGaxNlgH6xhJGlnQMExCdoyxA-wYKiyeQ/s320/IMG_4998.JPG" border="0" /></a><span style="font-family:arial;color:#993300;"> I couldn't let V.'s hen's night last weekend go by without making cupcakes. As we were seeing "Puppetry of the Penis" it was pretty easy to decide on the decorations. I've had the penis moulds since the early 80's. There used to be a furniture shop in the next suburb that sold X-rated chocolate moulds from under the counter. How straitlaced we were back then. Stuff like this is displayed all over the place now in gift shops but was considered pretty risque then. </span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKHRWSJ9Sgz1-6AZ6efArhGQKhzObB4sT1aaQ4pUSQqT_g9rXm6Mm9ONq8ETeekUsarcbNa0zFhC1XJRNhdjQ3zST6nJKD6iAtjUUqf62RkAex_Yi6QNQl47iXa3H-rCKJn65pwaTlPA/s1600-h/IMG_5003.JPG"><img id="BLOGGER_PHOTO_ID_5259139556869215666" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKHRWSJ9Sgz1-6AZ6efArhGQKhzObB4sT1aaQ4pUSQqT_g9rXm6Mm9ONq8ETeekUsarcbNa0zFhC1XJRNhdjQ3zST6nJKD6iAtjUUqf62RkAex_Yi6QNQl47iXa3H-rCKJn65pwaTlPA/s320/IMG_5003.JPG" border="0" /></a><br /><span style="font-family:arial;color:#993300;">We had a fun night with lots of laughs. Now for the two week countdown to the wedding!<br /></span><br /><div></div>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-22817699109056457.post-74959126668388012472008-08-28T22:51:00.016+10:002008-08-31T10:01:33.968+10:00kitchen love<span style="font-family:arial;color:#993300;"></span><br /><span style="font-family:arial;color:#993300;">We've not done much house-hunting since we sold this house, mainly due to the shortage of houses on the market. Estate agents assure us this will change once spring arrives. Meanwhile I've started thinking about how much stuff I'm going to have to get rid of. When we extended the house14 years ago I designed the kitchen myself, and my intent was to make it not just functional but with as much storage space as possible. So I'm so spoiled for cupboards and drawers that some things are seldom used but kept just because I've got the space, or they're behind glass and just for show. </span><br /><span style="font-family:arial;color:#993300;"></span><br /><span style="font-family:arial;color:#993300;">I have two big pantries...</span><br /><p><span style="font-family:Arial;color:#993300;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf-qKjvnpmhwJKIlYbFQS91ZbH_H7c4mFta_cstyjabhexLmLV6rVVwtEfqV9QvnEyyHwMWx5ssWwk3UtMkvHIM2huCA6PjJb210py9du1BSHf7RBZdhAwzymv1J3Wqueoj3jo7ZNR1Q/s1600-h/IMG_4600.JPG"><img id="BLOGGER_PHOTO_ID_5240214907464231138" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf-qKjvnpmhwJKIlYbFQS91ZbH_H7c4mFta_cstyjabhexLmLV6rVVwtEfqV9QvnEyyHwMWx5ssWwk3UtMkvHIM2huCA6PjJb210py9du1BSHf7RBZdhAwzymv1J3Wqueoj3jo7ZNR1Q/s320/IMG_4600.JPG" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-29kUcL-_0iYChIiBfeex5xkTBGME3sxullwyKml1y_l0SlNgheEGr8RYnP_KuJXe8Yaw_yZR2eZYV8XJAopXsNlReNUAEtF8A95nQjSaMPYwbPkJk_OP_QYZvjgxfaqWrqTTvFN77A/s1600-h/IMG_4602.JPG"><img id="BLOGGER_PHOTO_ID_5240215117478618706" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-29kUcL-_0iYChIiBfeex5xkTBGME3sxullwyKml1y_l0SlNgheEGr8RYnP_KuJXe8Yaw_yZR2eZYV8XJAopXsNlReNUAEtF8A95nQjSaMPYwbPkJk_OP_QYZvjgxfaqWrqTTvFN77A/s320/IMG_4602.JPG" border="0" /></a><span style="font-family:arial;color:#993300;"></span></p><p><span style="font-family:arial;color:#993300;">plus these...</span></p><p><span style="font-family:arial;color:#993300;"></span></p><p><span style="font-family:arial;color:#993300;"></span></p><p><span style="font-family:arial;color:#993300;"></span></p><p><span style="font-family:arial;color:#993300;"></span></p><p><span style="font-family:arial;color:#993300;"></span></p><p><span style="font-family:arial;color:#993300;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9g4vSV_olm3CsnPIFjiiWPfZIyiJH1ctfZRxYgNj3LmyH4kZwHideFb9HOT22LUmGb4eMZKDIyXTg8aQJ1emJ_XSObsR23Chly9u0kMkmMgSUn3eQc6som6fyCJ6AzrJraUyMnXhhgw/s1600-h/IMG_4925a.JPG"><img id="BLOGGER_PHOTO_ID_5240233536356156354" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9g4vSV_olm3CsnPIFjiiWPfZIyiJH1ctfZRxYgNj3LmyH4kZwHideFb9HOT22LUmGb4eMZKDIyXTg8aQJ1emJ_XSObsR23Chly9u0kMkmMgSUn3eQc6som6fyCJ6AzrJraUyMnXhhgw/s320/IMG_4925a.JPG" border="0" /></a> plus this...</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ7N9oJlatNtCH5YNan95FyNUJXET89cNB1gWF8I2VbLW1rxu1zpATRHACLaqwvzxAe_gEX5Cf2zlC_72ipwXEStvaMgkC-FQwNDg2NE6xVKbYPu5aKNICNqjRD8pV9ZgfMqb-FUnc_A/s1600-h/IMG_4605.JPG"><img id="BLOGGER_PHOTO_ID_5240224466684472530" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ7N9oJlatNtCH5YNan95FyNUJXET89cNB1gWF8I2VbLW1rxu1zpATRHACLaqwvzxAe_gEX5Cf2zlC_72ipwXEStvaMgkC-FQwNDg2NE6xVKbYPu5aKNICNqjRD8pV9ZgfMqb-FUnc_A/s320/IMG_4605.JPG" border="0" /></a><span style="font-family:arial;color:#993300;">plus these...</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Zl9vCfzLhfnzPOtK-bA-c88RISA5MKh55YN3fWTGb06ei2dFCro9-rJjphEsO6geXMxr9kA3RyDdGo3ZksSrzdop-9udsFhRXVY2xM35w-HUn0zOhZQLB9cP-DUoNbd7FKMYDdW7Eg/s1600-h/IMG_4922ab.jpg"><img id="BLOGGER_PHOTO_ID_5240218817485694962" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Zl9vCfzLhfnzPOtK-bA-c88RISA5MKh55YN3fWTGb06ei2dFCro9-rJjphEsO6geXMxr9kA3RyDdGo3ZksSrzdop-9udsFhRXVY2xM35w-HUn0zOhZQLB9cP-DUoNbd7FKMYDdW7Eg/s320/IMG_4922ab.jpg" border="0" /></a><span style="font-family:arial;color:#993300;">Now I'm not sentimental about houses and am looking forward to moving and living in a new neighbourhood, but there's no doubt I'm going to miss my kitchen dreadfully. </span><br /><span style="font-family:arial;color:#993300;"></span></p><p><span style="font-family:arial;color:#993300;">Meanwhile for the next few months we're making the most of it while we can.</span></p><br /><p><img id="BLOGGER_PHOTO_ID_5239551166737560690" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZh30R2wb7GCoZwRHwqfVKXibHEN1PtiVRzhO8MLOe7HPyW_6tWzM6CwAo7Jhhba8legqkTQcS_vbPtUantfhz8TedrawBdciSfkOoBUHMWFac1-Qipyiu08-KJ28mSsERt7P36h4TDA/s320/IMG_4867.JPG" border="0" /><span style="font-family:arial;color:#993300;">We had this for dinner the other night...snapper with spicy yogurt marinade...cooked by Georgie. It was one of Jeremy and Jane <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Strode's</span> recipes from this week's Good Living. It took no time to prepare and tasted fantastic. The recipe is </span><a href="http://www.cuisine.com.au/recipe/snapper_with_spicy_yoghurt_marinade"><span style="font-family:arial;color:#cc33cc;">here</span></a><span style="font-family:arial;color:#993300;">.<br /></span></p>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-22817699109056457.post-3517520251832645912008-08-27T16:03:00.006+10:002008-08-27T16:58:24.026+10:00spring risotto<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsmGvWzz9txDY5MPG5awmE9U8d8xIMGminXo4spQ1nlMDWYScR_2h0b_9EWhzVHydCVtnILpimK-9Hie39pYdi9FwRn5Npv3DCQ0jQc0J3MbTuwvlutBPVlfzN_0E238NIPsW8HSGQDg/s1600-h/IMG_4819.JPG"><img id="BLOGGER_PHOTO_ID_5239076259961047634" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsmGvWzz9txDY5MPG5awmE9U8d8xIMGminXo4spQ1nlMDWYScR_2h0b_9EWhzVHydCVtnILpimK-9Hie39pYdi9FwRn5Npv3DCQ0jQc0J3MbTuwvlutBPVlfzN_0E238NIPsW8HSGQDg/s320/IMG_4819.JPG" border="0" /></a><span style="font-family:arial;color:#993300;"> I love love love broad beans. They're my absolute favourite vegetable. They have such a short season - maybe I wouldn't love them so much if they were available all year round - so we tend to have them several times a week in spring. </span><br /><span style="font-family:arial;color:#993300;"></span><br /><span style="font-family:arial;color:#993300;">My new <em>delicious</em> turned up yesterday. Ben <span class="blsp-spelling-error" id="SPELLING_ERROR_0">O'Donoghue's</span> spring risotto starring broad beans and asparagus (my second favourite vegetable)</span><span style="font-family:arial;color:#993300;"> was my obvious pick for dinner last night and it was great. Here's how I made it - I altered the method slightly as I didn't fancy peeling the broad beans raw as the recipe stated. </span><br /><span style="font-family:Arial;color:#993300;"></span><br /><span style="font-family:arial;color:#993300;"><strong>Risotto <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Primavera</span></strong> (serves 4-6)</span><br /><p><span style="font-family:arial;color:#993300;">120g unsalted butter</span></p><p><span style="font-family:arial;color:#993300;">1 white onion, finely chopped</span></p><p><span style="font-family:arial;color:#993300;">2 celery stalks, finely chopped</span></p><p><span style="font-family:arial;color:#993300;">2 cups (400g) <span class="blsp-spelling-error" id="SPELLING_ERROR_2">carnaroli</span> rice (I used <span class="blsp-spelling-error" id="SPELLING_ERROR_3">arborio</span>)</span></p><p><span style="font-family:arial;color:#993300;">1 cup (250ml) dry white wine</span></p><p><span style="font-family:arial;color:#993300;">5 cloves garlic</span></p><p><span style="font-family:arial;color:#993300;">1/2 cup (80g) frozen peas</span></p><p><span style="font-family:arial;color:#993300;">1 cup (120g) podded fresh broad beans, cooked and peeled</span></p><p><span style="font-family:arial;color:#993300;">2L chicken stock, kept at a simmer</span></p><p><span style="font-family:arial;color:#993300;">1/2 bunch asparagus (I used a whole bunch) thinly sliced at an angle - tips intact</span></p><p><span style="font-family:Arial;color:#993300;">1 cup (80g) grated <span class="blsp-spelling-error" id="SPELLING_ERROR_4">parmesan</span></span></p><p><span style="font-family:Arial;color:#993300;">4 T <span class="blsp-spelling-error" id="SPELLING_ERROR_5">mascarpone</span> ( I omitted this)</span></p><p><span style="font-family:Arial;color:#993300;">1 T finely shredded mint leaves</span></p><p><span style="font-family:Arial;color:#993300;">Cook the broad beans in boiling water for a minute or two, drain, peel when cool enough to handle and set aside. Cook the asparagus slices in the simmering stock for a couple of minutes, remove with a slotted spoon and set aside. </span></p><p><span style="font-family:Arial;color:#993300;">Melt 80g of the butter in a wide pan over med heat. Cook the onion and celery, stirring, for 10 <span class="blsp-spelling-error" id="SPELLING_ERROR_6">mins</span> or until softened, adding the garlic for the final minute. Add the rice and stir for a further minute to coat the grains. Add the wine and cook, stirring, for 3 <span class="blsp-spelling-error" id="SPELLING_ERROR_7">mins</span> until absorbed. Add a <span class="blsp-spelling-error" id="SPELLING_ERROR_8">ladleful</span> of hot stock, stirring until almost all the liquid is absorbed. Continue to add stock, a <span class="blsp-spelling-error" id="SPELLING_ERROR_9">ladleful</span> at a time, gently stirring and making sure each is absorbed before adding the next, until the rice is <span class="blsp-spelling-error" id="SPELLING_ERROR_10">al</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_11">dente</span>. This will take 20-25 minutes (you may not need all the stock). Add the last <span class="blsp-spelling-error" id="SPELLING_ERROR_12">ladleful</span> of stock, turn off the heat, and gently stir in the remaining butter, <span class="blsp-spelling-error" id="SPELLING_ERROR_13">parmesan</span>, peas, beans and asparagus. Cover and let stand for 10 <span class="blsp-spelling-error" id="SPELLING_ERROR_14">mins</span>. Serve topped with <span class="blsp-spelling-error" id="SPELLING_ERROR_15">mascarpone</span> and mint.</span><br /></span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-22817699109056457.post-62609256686998999102008-08-25T14:05:00.002+10:002008-08-25T17:48:24.352+10:00goat's cheese and spinach souffle<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoRIWKX7jTShox_uMKZ5yvX08bJxgb25pR4FHqO2bTyILb4kiZds6fU7TRkaPkOJKNW1W1sLDQFSRYadG2tA0HLFMETYRsFS4jTNnvROXZ-9zWr-QH1emlQ19DtIsiYYOotP9wup_wYQ/s1600-h/IMG_4808.JPG"><img id="BLOGGER_PHOTO_ID_5238340153644512706" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoRIWKX7jTShox_uMKZ5yvX08bJxgb25pR4FHqO2bTyILb4kiZds6fU7TRkaPkOJKNW1W1sLDQFSRYadG2tA0HLFMETYRsFS4jTNnvROXZ-9zWr-QH1emlQ19DtIsiYYOotP9wup_wYQ/s320/IMG_4808.JPG" border="0" /></a><br /><div><span style="font-family:arial;color:#993300;">I made this for dinner last night. I've got a bit of a thing for savoury souffles and have been dying to make it since I cut the recipe out of a <em>Gourmet Traveller</em> mag. It was great, but maybe not quite as good as <a href="http://cakestorm.blogspot.com/2008/05/wintry-night-food.html"><span style="color:#cc33cc;">these</span></a> twice-baked ones and a bit more time-consuming. Last night's recipe is </span><a href="http://gourmettraveller.com.au/spinach_and_goats_cheese_souffl_with_salad.htm"><span style="font-family:arial;color:#cc33cc;">here</span></a><span style="font-family:arial;color:#993300;">. </span><span style="font-family:arial;color:#993300;">It was also sinfully rich...so much for the last month's gym-work and healthy eating. Check out all the high-fat dairy ingredients!......</span></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ-cZTLqcbMirt_Cs3Ue2h5clhKvjfzdxLZ2GU-TFnNhVtR57bD6AMdtQBzdrHJ-Xh70eajEiC7Y8lKAOsiDwP6f-hMb2TlZsBsfotgmBYxXajhvKSJqOObiG2dDaoro8azC6P7n1Pdw/s1600-h/IMG_4806.JPG"><img id="BLOGGER_PHOTO_ID_5238341519490664962" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ-cZTLqcbMirt_Cs3Ue2h5clhKvjfzdxLZ2GU-TFnNhVtR57bD6AMdtQBzdrHJ-Xh70eajEiC7Y8lKAOsiDwP6f-hMb2TlZsBsfotgmBYxXajhvKSJqOObiG2dDaoro8azC6P7n1Pdw/s320/IMG_4806.JPG" border="0" /></a><span style="font-family:arial;color:#cc33cc;"><span style="color:#993300;">I might try putting some spinach in the twice-baked ones next time</span>.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-22817699109056457.post-24099283444997810292008-08-24T16:56:00.008+10:002008-08-25T18:09:33.911+10:00best healthy muffins so far<span style="font-family:Arial;color:#993300;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEginz5X_hs0MCAmb8nw_0EicwjP9kpjnNSqLFukWTZI0hjH9gGY7_Hu-VmXdKKsXk3jr-wEFCzJtMOK8rKQ4lWEObxAipKFrf3YdvP0TdeP4tvlR_OOIQW03xuOtpSZWhI0bq-TB5qr5g/s1600-h/IMG_4755.JPG"><img id="BLOGGER_PHOTO_ID_5238345873351579362" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEginz5X_hs0MCAmb8nw_0EicwjP9kpjnNSqLFukWTZI0hjH9gGY7_Hu-VmXdKKsXk3jr-wEFCzJtMOK8rKQ4lWEObxAipKFrf3YdvP0TdeP4tvlR_OOIQW03xuOtpSZWhI0bq-TB5qr5g/s320/IMG_4755.JPG" border="0" /></a><span style="font-family:arial;color:#993300;">Over coffee-after-the-gym the other morning Corry brought out a new mag to show us- <em>BBC Australian Good Food</em>. I hadn't seen it in the supermarket but a quick look through made me interested enough to buy it. As if I needed any more food mags. It looks quite similar to <em>delicious</em>, and features some well-known chefs like Gordon Ramsay and Kylie <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Kwong</span>. But unlike <em>delicious,</em> whose recipes are featured on <a href="http://www.taste.com.au/"><span style="color:#cc33cc;">taste.com.au</span></a> , I couldn't find any of the recipes online. </span><br /><p><span style="font-family:arial;color:#993300;">There was a nice-looking and fairly healthy-sounding carrot and walnut cake recipe featured, so I tried it out (tho' I made muffins). They were terrific - really soft with a great flavour - and probably the nicest of the healthy muffins I've made lately. I modified the recipe a bit, substituting buttermilk for the full-fat milk soured with lemon juice, and <span class="blsp-spelling-error" id="SPELLING_ERROR_1">CSR</span> Smart for the sugar. I didn't make the cream cheese frosting either but they really didn't need it and neither do my hips. Here's my version :</span></p><p><span style="font-family:arial;color:#993300;"><strong>Carrot & Walnut Cakes</strong> (makes 15)<br /><br /></span></p><p><span style="font-family:arial;color:#993300;">1/2 cup (80g) sultanas</span></p><p><span style="font-family:arial;color:#993300;">juice of an orange</span> </p><p></p><p><span style="font-family:arial;color:#993300;">2/3 cup (160ml) buttermilk (or milk soured with 2 t lemon juice)</span></p><p><span style="font-family:arial;color:#993300;">2 cups (320g) wholemeal SR flour</span></p><p><span style="font-family:arial;color:#993300;">1 t bicarb</span></p><p><span style="font-family:arial;color:#993300;">1 t mixed spice</span></p><p><span style="font-family:arial;color:#993300;">160g <span class="blsp-spelling-error" id="SPELLING_ERROR_2">CSR</span> Smart or 1 1/2 <span class="blsp-spelling-error" id="SPELLING_ERROR_3">cups</span> (330g) raw sugar</span></p><p><span style="font-family:arial;color:#993300;">1/2 cup (50g) walnuts, chopped</span></p><p><span style="font-family:arial;color:#993300;">3 medium carrots, grated</span></p><p><span style="font-family:arial;color:#993300;">1 granny smith apple, peeled, grated</span></p><p><span style="font-family:arial;color:#993300;">grated rind of 1 lemon</span></p><p><span style="font-family:arial;color:#993300;">1/2 cup (125ml) rice bran oil</span></p><p><span style="font-family:arial;color:#993300;">3 eggs, lightly beaten</span></p><p><span style="font-family:Arial;color:#993300;">Preheat oven to 180C. Line 15 holes of 2 x muffin tins with paper cases and spray lightly with non-stick spray. </span></p><p><span style="font-family:Arial;color:#993300;">Combine sultanas and orange juice in a small bowl and let stand for 10 <span class="blsp-spelling-error" id="SPELLING_ERROR_4">mins</span>. </span></p><p><span style="font-family:Arial;color:#993300;">Combine buttermilk, oil and lightly beaten eggs in a separate bowl.</span></p><p><span style="font-family:Arial;color:#993300;">Sift flour, bicarb, spice and 1/4 t salt in a large bowl and return husks from sifter to bowl. Stir in <span class="blsp-spelling-error" id="SPELLING_ERROR_5">CSR</span> Smart, carrots, apple, lemon rind and sultana mixture. Pour in the buttermilk mixture and stir until well combined. Fold in chopped walnuts. </span></p><p><span style="font-family:Arial;color:#993300;">Spoon into paper cases and bake for 20 <span class="blsp-spelling-error" id="SPELLING_ERROR_6">mins.</span> or until a toothpick comes out clean. Cool on a rack. </span></p><p></p><p></p><p></p><p><span style="font-family:arial;color:#993300;"></span></p><p><span style="font-family:arial;color:#993300;">If making one big cake, use a greased and lined 25cm springform tin and bake for 50-55 mins. </span></p><p><span style="font-family:arial;color:#993300;"></p></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-22817699109056457.post-69826340570065155632008-08-22T12:56:00.006+10:002008-08-22T19:02:09.213+10:00chickpea & tuna patties<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMI98BeyUE6TDTMr8gw_FW32o5pUOif2k4Mp8REvGZJZjiL16mOL9kbRTXbZlDk7Xhe2DYOyNY9cKYRDUNJe2vy8eEF9_QW_U7wcznnJsUMFnKANgYgKhyDJTDVZpZfD0gA7JBrlOe1Q/s1600-h/IMG_4765ab.jpg"><img id="BLOGGER_PHOTO_ID_5237263241737338994" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMI98BeyUE6TDTMr8gw_FW32o5pUOif2k4Mp8REvGZJZjiL16mOL9kbRTXbZlDk7Xhe2DYOyNY9cKYRDUNJe2vy8eEF9_QW_U7wcznnJsUMFnKANgYgKhyDJTDVZpZfD0gA7JBrlOe1Q/s320/IMG_4765ab.jpg" border="0" /></a><span style="font-family:arial;color:#993300;">A Sydney friend sends me the Good Living section out of <em>Sydney Morning Herald</em> on a Tuesday. I prefer it to Epicure in the Melbourne <em>Age - </em>there are more recipes and the articles are better, though some are a bit irrelevant when we don't live in Sydney. Jeremy and Jane Strode - co-owners of <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Bistrode</span> in <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Surry</span> Hills - have a weekly column. These chickpea and tuna patties were one of their recipe's from this week and they were delicious. I reckon they taste even better than the ones I usually make with mashed potato, with the added bonus that they're much quicker to make.</span> <span style="font-family:arial;color:#993300;">The recipe is </span><a href="http://www.cuisine.com.au/recipe/chickpea_and_tuna_patties"><span style="font-family:arial;color:#cc33cc;">here</span></a><span style="font-family:arial;color:#993300;">. I made the slight alteration of </span><span style="font-family:arial;color:#993300;">rolling the patties in cornflake crumbs before frying for a bit of crunch.</span>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-22817699109056457.post-14611641774257511802008-08-17T13:55:00.010+10:002008-08-18T17:25:47.823+10:00nigella's chocolate marsala cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwGG26tTzetUu4u-iAi-UGOh7mVjMS_0sbHzJIIUuJMOD_m54AZCVutOIybbmKM3i8AHHxJtLA2jzF1gQZw-A5L4HkZmkpQOoit_kGHPhRAvoR6Hkvz_5whn6yTxCbksliUeHsaPOivQ/s1600-h/cake.jpg"><img id="BLOGGER_PHOTO_ID_5235750358398308162" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwGG26tTzetUu4u-iAi-UGOh7mVjMS_0sbHzJIIUuJMOD_m54AZCVutOIybbmKM3i8AHHxJtLA2jzF1gQZw-A5L4HkZmkpQOoit_kGHPhRAvoR6Hkvz_5whn6yTxCbksliUeHsaPOivQ/s320/cake.jpg" border="0" /></a> <span style="font-family:arial;color:#993300;">I made this for dessert last night. It was a delicious change from all the low/no fat, no sugar cake I've been baking lately, and was a cinch to make. It's from <em>How to be a domestic goddess </em>and this is how it appears in the book , with my note at the end.<br /></span><div><span style="font-family:arial;color:#993300;"><strong></strong></span></div><br /><div><span style="font-family:arial;color:#993300;"><strong>Chocolate Marsala Cake</strong></span></div><div><span style="font-family:arial;color:#993300;"></span></div><div><span style="font-family:arial;color:#993300;">100g unsalted butter</span></div><div><span style="font-family:arial;color:#993300;">100g dark chocolate, broken up</span></div><div><span style="font-family:arial;color:#993300;">4 large eggs</span></div><div><span style="font-family:arial;color:#993300;">175g caster sugar</span></div><div><span style="font-family:arial;color:#993300;">50g self-raising flour, sifted 3 times</span></div><div><span style="font-family:arial;color:#993300;">3 tablespoons Marsala<br /></span></div><div><span style="font-family:arial;color:#993300;"></span></div><div><span style="font-family:arial;color:#993300;">for the Icing:</span></div><div><span style="font-family:arial;color:#993300;"></span></div><div><span style="font-family:arial;color:#993300;">100g dark chocolate</span></div><div><span style="font-family:arial;color:#993300;">1 tablespoon Marsala</span></div><div><span style="font-family:arial;color:#993300;">100ml double cream*</span></div><span style="font-family:arial;color:#993300;"></span><br /><span style="font-family:arial;color:#993300;">22cm <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Springform</span> tin, greased and lined.<br /><br /></span><span style="font-family:arial;color:#993300;">Preheat the oven to 180C / Gas Mark 4. </span><br /><span style="font-family:arial;color:#993300;">Melt the butter and chocolate together in the microwave or a double boiler, and then set aside to cool slightly. Beat the eggs and sugar together until thick, pale and <span class="blsp-spelling-error" id="SPELLING_ERROR_1">moussy</span>, and greatly increased in volume; it should double, triple even. Gently fold the sifted flour into the egg mixture, trying not to lose all of the air. Now fold the butter and chocolate very carefully into the cake mixture. Pour into the tin and cook for 35 minutes, by which time the top should be firm and the cake underneath dense and desirably damp. </span><br /><span style="font-family:arial;color:#993300;">Cool in a rack for 5 minutes, and then pour over the Marsala. I find it easier to do this by the teaspoonful so that the liquid is evenly distributed. Leave the cake to cool completely before releasing it from it’s tin. </span><br /><span style="font-family:arial;color:#993300;">So, the icing: melt the chocolate, Marsala and cream in a heavy-bottomed saucepan over a gentle heat. Take it off the heat, and whisk until it reaches a good icing consistency; smooth, thick, but not solid. I like to spread this just on the very top of the cake, which anyway sinks on cooling so that you have a roughly circular sunken pond to fill, leaving an outline of cooked-cake rim. When set, you're left, beautifully, with a Sacher-shiny disc of ganache suspened on top of this dusty-brown, matt cake.</span><br /><br /><span style="font-family:arial;color:#993300;">*Note: I had a bottle of thickened cream in the fridge and foolishly used it instead of double (pure) cream. <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Eeew</span> - the result was an oily, curdled mess, which I had to throw away and remake with the correct cream. A waste of 100g of good <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Callebaut</span> chocolate. </span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAzyDMcZnDiGCeOZjZ-lKzbk5ujqYFD8luDeM2w-TDQbN8Kc_QprHeDq7i4oqTGoDF_bsO5llHSMgcfu-QNWgRZIQr3C5fWoXAlce0YYin8Kz4ZPGZAUoNwLCwOv_g0nzQpBHyj-5jrQ/s1600-h/cake2.jpg"><img id="BLOGGER_PHOTO_ID_5235750446185396450" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAzyDMcZnDiGCeOZjZ-lKzbk5ujqYFD8luDeM2w-TDQbN8Kc_QprHeDq7i4oqTGoDF_bsO5llHSMgcfu-QNWgRZIQr3C5fWoXAlce0YYin8Kz4ZPGZAUoNwLCwOv_g0nzQpBHyj-5jrQ/s320/cake2.jpg" border="0" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-22817699109056457.post-19162302034382312792008-08-16T16:28:00.007+10:002008-08-16T19:13:03.365+10:00yet more healthy muffins...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHmrPN-CL1CwrLKBhDRJzmPbBvnPPIKq-zPqGrWXEeWqTcLTQ3nfx7Zp9CvHfwoiy-2Zv52VfKBdWMwmA-LOcFuKX13kCm1bh5GQxt3ayzwO1XIrpwD3U5uIN1lV-G-XXOdBI_szH_GA/s1600-h/rhubarb.jpg"><img id="BLOGGER_PHOTO_ID_5235023558304172994" style="DISPLAY: block; MARGIN: 0px auto 10px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHmrPN-CL1CwrLKBhDRJzmPbBvnPPIKq-zPqGrWXEeWqTcLTQ3nfx7Zp9CvHfwoiy-2Zv52VfKBdWMwmA-LOcFuKX13kCm1bh5GQxt3ayzwO1XIrpwD3U5uIN1lV-G-XXOdBI_szH_GA/s320/rhubarb.jpg" border="0" /></a><span style="COLOR: rgb(153,51,0);font-family:arial;" >I wish I'd kept my copy of Julie Stafford's mid '90's muffin book. I donated it to the choir garage sale a few years ago which I now regret</span><span style="COLOR: rgb(153,51,0);font-family:arial;" >. I'm going to try and get another one, although I'm not sure it's still in print. In the meantime I found a recipe from the book on the net for Rhubarb and Ginger muffins. It sounded similar to Rhubarb Daisy Cake (recipe <a href="http://www.epicurious.com/recipes/food/views/RHUBARB-DAISY-CAKE-109370"><span style="COLOR: rgb(204,51,204)">here</span></a>) </span><span style="COLOR: rgb(153,51,0);font-family:arial;" >created by Jamie Oliver's mum. It's an upside down cake topped with a pinwheel of rhubarb sticks and glazed with a mixture of golden syrup and ginger syrup which I've made and which looks and tastes divine. The muffins were never going to taste as good as the cake seeing as there's no butter or syrup, but they're pretty good. Here's my version :</span><br /><div><span style="COLOR: rgb(153,51,0);font-family:arial;" ><br /><strong>Rhubarb and Ginger Muffins</strong> (makes 15)</span><br /><span style="COLOR: rgb(153,51,0);font-family:arial;" ></span><br /><span style="COLOR: rgb(153,51,0);font-family:arial;" >All ingredients should be at room temperature.</span><br /><span style="COLOR: rgb(153,51,0);font-family:arial;" ></span><br /><span style="COLOR: rgb(153,51,0);font-family:arial;" >1 1/2 cups SR flour</span><span style="COLOR: rgb(153,51,0);font-family:arial;" ><br />1/2 cup </span><span style="COLOR: rgb(153,51,0);font-family:arial;" >wholemeal flour</span><span style="COLOR: rgb(153,51,0);font-family:arial;" ><br />1 teaspoon </span><span style="COLOR: rgb(153,51,0);font-family:arial;" >ground ginger</span><span style="COLOR: rgb(153,51,0);font-family:arial;" ><br />300 g </span><span style="COLOR: rgb(153,51,0);font-family:arial;" >rhubarb </span><span style="COLOR: rgb(153,51,0);font-family:arial;" >(1 bunch), finely chopped (choose nice red thin stalks)<br />1/4 cup finely chopped </span><span style="COLOR: rgb(153,51,0);font-family:arial;" >glace ginger</span><span style="COLOR: rgb(153,51,0);font-family:arial;" ><br />1/2 cup canola oil<br />1/3 cup CSR Smart </span><br /><span style="COLOR: rgb(153,51,0);font-family:arial;" >1/2 cup apple juice</span><br /><span style="COLOR: rgb(153,51,0);font-family:arial;" >3/4 cup </span><span style="COLOR: rgb(153,51,0);font-family:arial;" >buttermilk</span><br /><span style="COLOR: rgb(153,51,0);font-family:arial;" >2 </span><span style="COLOR: rgb(153,51,0);font-family:arial;" >eggs</span><br /><br /><span style="COLOR: rgb(153,51,0);font-family:arial;" >Preheat oven to 180C. Line 15 holes of 2 muffin tins with paper liners and spray liners lightly with non-stick spray. </span><br /><br /><span style="COLOR: rgb(153,51,0);font-family:arial;" >Sift dry ingredients together in a large bowl. Add the rhubarb and ginger.<br /></span><br /><span style="COLOR: rgb(153,51,0);font-family:arial;" >In another bowl, lightly beat the eggs, then beat in the oil, followed by the apple juice and the buttermilk.<br /></span><br /><span style="COLOR: rgb(153,51,0);font-family:arial;" >Add the liquid mix to the dry mix and stir well.<br /></span><br /><span style="COLOR: rgb(153,51,0);font-family:arial;" >Spoon into muffin tray and bake for 20 minutes or until a toothpick comes out clean.<br /></span><br /><span style="COLOR: rgb(153,51,0);font-family:arial;" >Remove muffins from tray and cool on wire rack. </span><br /><span style="COLOR: rgb(153,51,0);font-family:arial;" ></span><br /><span style="COLOR: rgb(153,51,0);font-family:arial;" >As there's no sugar in them they look a little anaemic but a dusting of icing sugar makes them look more appetising</span>.<br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHAeqaMJj5BXmUuspcFODeluNknLF4NHT_BiwLOubORUXECcbRRIs2ljSk70fOiISYzkt0bCKtuYdoQMRVxvsTBk143SLw1tF2uNjY9V6KOzplGZ-jLhOEjTcadW7syYTtLMeIzziuSg/s1600-h/rhubarb2.jpg"><img id="BLOGGER_PHOTO_ID_5235023744519217506" style="DISPLAY: block; MARGIN: 0px auto 10px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHAeqaMJj5BXmUuspcFODeluNknLF4NHT_BiwLOubORUXECcbRRIs2ljSk70fOiISYzkt0bCKtuYdoQMRVxvsTBk143SLw1tF2uNjY9V6KOzplGZ-jLhOEjTcadW7syYTtLMeIzziuSg/s320/rhubarb2.jpg" border="0" /></a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-22817699109056457.post-87414223515855141082008-08-03T10:26:00.011+10:002008-12-10T03:51:00.292+11:00more healthy muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt_aykGl0m_a7ROgYRKLsTZiZftgXRt-XvBEu1bwi317_nolcEM5LZ-94hNGhBjgjGrPT3AmLsBlaWKJNRUvkW2oKtBCqtM0WOzknbsxibDlDm2jvu3BzFWIH_TXh_OCnCXyIlIl1K_Q/s1600-h/IMG_4670.JPG"><img id="BLOGGER_PHOTO_ID_5230091359874547826" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt_aykGl0m_a7ROgYRKLsTZiZftgXRt-XvBEu1bwi317_nolcEM5LZ-94hNGhBjgjGrPT3AmLsBlaWKJNRUvkW2oKtBCqtM0WOzknbsxibDlDm2jvu3BzFWIH_TXh_OCnCXyIlIl1K_Q/s320/IMG_4670.JPG" border="0" /></a> <span style="font-family:arial;color:#993300;">Here's another great low GI muffin recipe from the same cookbook as yesterday's. The original recipe uses blueberries which I don't like much, so I use frozen raspberries instead. </span><div><br /><div><span style="font-family:arial;color:#993300;"><strong>Low GI Lemon Raspberry Muffins</strong> (Makes 10)</span><br /><span style="font-family:Arial;color:#993300;"></span></div><div><span style="font-family:Arial;color:#993300;">All ingredients should be at room temperature except the raspberries.</span></div><div><span style="font-family:Arial;color:#993300;"></span></div><div><span style="font-family:Arial;color:#993300;">180g wholemeal plain flour</span></div><div><span style="font-family:Arial;color:#993300;">30g wheat bran</span></div><div><span style="font-family:Arial;color:#993300;">80g sugar substitute (eg Splenda)</span></div><div><span style="font-family:Arial;color:#993300;">1 T baking powder</span></div><div><span style="font-family:Arial;color:#993300;">1/2 t salt</span></div><div><span style="font-family:Arial;color:#993300;">240ml buttermilk</span></div><div><span style="font-family:Arial;color:#993300;">1 egg</span></div><div><span style="font-family:Arial;color:#993300;">50g soft margarine, melted, or rapeseed oil (I use Nuttelex)</span></div><div><span style="font-family:Arial;color:#993300;">1 T grated lemon rind</span></div><div><span style="font-family:Arial;color:#993300;">140g frozen raspberries - don't thaw first</span></div><br /><div><span style="font-family:Arial;color:#993300;">Preheat oven to 190C. Line 10 holes of a muffin tin with papers and lightly spray them with non-stick cooking spray. </span></div><br /><div><span style="font-family:Arial;color:#993300;">In a large bowl stir together all the dry ingredients. </span></div><br /><div><span style="font-family:Arial;color:#993300;">In a small bowl whisk together the egg, buttermilk, margarine and lemon rind. Pour over the dry mixture, add the raspberries and stir until just combined. </span></div><br /><div><span style="font-family:Arial;color:#993300;">Spoon into muffin papers and bake for about 20 mins or until a toothpick comes out clean. Cool on a rack. These will freeze well for a few weeks.</span></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmhZ-BOMhoSXAIrFhueKeXguMXwWhY5R7obPu1neFBuombfe3H434qLA8FBCHKgO_g1GueYRFTCULwrpz4M7kHr9ZwzeRnpPbWqErve13W5fU-X5OIm6BB9OOVFkJKqqY_Qgfxhtjamg/s1600-h/IMG_4669.JPG"><img id="BLOGGER_PHOTO_ID_5230092443978535938" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmhZ-BOMhoSXAIrFhueKeXguMXwWhY5R7obPu1neFBuombfe3H434qLA8FBCHKgO_g1GueYRFTCULwrpz4M7kHr9ZwzeRnpPbWqErve13W5fU-X5OIm6BB9OOVFkJKqqY_Qgfxhtjamg/s320/IMG_4669.JPG" border="0" /></a> </div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-22817699109056457.post-29341284666989311552008-08-02T16:56:00.012+10:002008-12-10T03:51:00.636+11:00low gi muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOa5Ko5dmzeC_XMyxKqHmzEom-aSCMtxNnlpVHl959iZN-1WJaKU2zIdEBOIZrAhAIXUPmdW9NNm28b_wpvL2ztkUxJHo5GwFIS31x5fqD8LGg59aubFPhYGE5r0F8hSXfRMj7OzUtLg/s1600-h/IMG_4657.JPG"><img id="BLOGGER_PHOTO_ID_5229813196483221570" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOa5Ko5dmzeC_XMyxKqHmzEom-aSCMtxNnlpVHl959iZN-1WJaKU2zIdEBOIZrAhAIXUPmdW9NNm28b_wpvL2ztkUxJHo5GwFIS31x5fqD8LGg59aubFPhYGE5r0F8hSXfRMj7OzUtLg/s320/IMG_4657.JPG" border="0" /></a> <span style="font-family:arial;color:#993300;">I'm on a health kick at the moment. I've joined a gym again after a 10 year gap - and have amazed myself by going every weekday for the last 2 weeks - and am trying to cut out empty calories. I've found the hardest part of the day to get through is late-<span class="blsp-spelling-error" id="SPELLING_ERROR_0">afternoon</span> to dinnertime, even with a mid-afternoon snack. I've tried a few of the high-protein bars that they sell at the gym and they were all dreadful. This is my version of a muffin recipe I copied a couple of years ago from a Low GI cookbook. They taste pretty good, and if I eat one in the afternoon it keeps me going 'till dinnertime and cuts out the craving for dangerous <span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">pre</span></span>-dinner nibbles. They also freeze well. </span><br /><span style="font-family:Arial;color:#993300;"></span><br /><div><span style="font-family:arial;"><span style="color:#993300;"><strong><u></u></strong></span></span></div><div><span style="font-family:arial;"><span style="color:#993300;"><strong><u>Low GI Cinnamon Bran Muffins</u> (Makes 12)</strong> </span></span></div><div><span style="font-family:Arial;color:#993300;"></span></div><div><span style="font-family:Arial;"><span style="color:#993300;">All ingredients should be at room temperature.</span></div></span><br /><div><span style="font-family:arial;color:#993300;">50g wheat bran</span></div><div><span style="font-family:arial;color:#993300;">30g All-Bran</span></div><div><span style="font-family:arial;color:#993300;">pinch salt</span></div><div><span style="font-family:arial;color:#993300;">120ml boiling water</span></div><div><span style="font-family:arial;color:#993300;">240ml buttermilk </span></div><div><span style="font-family:arial;color:#993300;">150g sultanas (you can use dried cranberries instead)</span></div><div><span style="font-family:arial;color:#993300;">4 Tabs artificial sweetener <span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">eg</span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">Splenda</span></span></span></div><div><span style="font-family:arial;color:#993300;">1 egg</span></div><div><span style="font-family:arial;color:#993300;">60ml canola/rapeseed oil</span></div><div><span style="font-family:arial;color:#993300;">150g wholemeal plain flour</span></div><div><span style="font-family:arial;color:#993300;">1 1/4 t bicarb soda</span></div><div><span style="font-family:arial;color:#993300;">1 t cinnamon<br /></span></div><div><span style="font-family:arial;color:#993300;"></span></div><div><span style="font-family:arial;color:#993300;"></span></div><div><span style="font-family:arial;color:#993300;"></span></div><div><span style="font-family:arial;color:#993300;">Preheat oven to 190C. Line a 12-hole muffin tin with muffin papers and spray them lightly with non-stick spray.<br /></div></span><div><span style="font-family:arial;color:#993300;">In a bowl combine the bran, All-Bran and boiling water. Stir in the buttermilk and sultanas.<br /></span></div><br /><div><span style="font-family:arial;color:#993300;">In another bowl, whisk together the sweetener, egg and oil. Stir into the bran mixture.<br /></span></div><div><span style="font-family:arial;color:#993300;">In a large bowl stir together the flour, salt, soda and cinnamon. Pour the bran mixture over the flour mixture and stir until just combined.<br /></div></span><div><span style="font-family:arial;color:#993300;"></span></div><div><span style="font-family:arial;color:#993300;">Divide the mixture between the lined muffin cups and bake for about 20 <span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">mins</span></span> or until a toothpick comes out clean. Cool on a rack. </span></div><div> </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieclefKabI6ASveokGBzG3apUp90V-cb9qqdcljgy5ABE-v9O98fE78d3JztfIJ4f0m3PMb149wNnrqpqcxxztyihWahRb-jqjYmexvJQkNnYDyUH2lfG2zoS1czmNkvWOb9jBHRi0cg/s1600-h/IMG_4665.JPG"><img id="BLOGGER_PHOTO_ID_5229814819542174898" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieclefKabI6ASveokGBzG3apUp90V-cb9qqdcljgy5ABE-v9O98fE78d3JztfIJ4f0m3PMb149wNnrqpqcxxztyihWahRb-jqjYmexvJQkNnYDyUH2lfG2zoS1czmNkvWOb9jBHRi0cg/s320/IMG_4665.JPG" border="0" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-22817699109056457.post-30881147800819027632008-07-28T13:48:00.005+10:002008-12-10T03:51:01.618+11:00winter comfort food<span style="font-family:arial;color:#993300;"></span><span style="font-family:Arial;color:#993300;"></span><span style="font-family:Arial;color:#993300;"></span><br /><span style="font-family:arial;color:#993300;">I'm back! This is my first post for weeks. With the house auction in mid-July I've been flat out keeping the place spotless for the twice-weekly Open-for-inspections. The house was sold - yay - so it's no longer pristine but all back to normal! What a relief being able to leave <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">tea towels</span> out on the rack, put the calendar back behind the kitchen door, not having to keep fresh flowers everywhere, and most importantly, being able to plan meals without worrying about whether <span class="blsp-spelling-error" id="SPELLING_ERROR_1">there'll</span> be any cooking smells. </span><br /><span style="font-family:arial;color:#993300;"></span><br /><span style="font-family:arial;color:#993300;">We had our usual Sunday night family dinner last night. There's no way I'm cleaning the still-gleaming oven again before we move, which means no more roasts. So last night I made my new favourite winter recipe - Chicken and <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Chorizo</span> Hotpot, which is really a sort of chicken <span class="blsp-spelling-error" id="SPELLING_ERROR_3">cacciatore</span>. It's a cinch to make - you just put everything in a roasting tin and bake it. The recipe is </span><a href="http://www.cuisine.com.au/recipe/Chicken-and-chorizo-hot-pot"><span style="font-family:arial;color:#cc33cc;">here</span></a>.<br /><br /><br /><p></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeInHKtqKK4pIEi6fwizjs6p3WUaVf5OaygZVi761riVcXr9uwHeKNMJeOAzKx0DGRhswoDwQpra5CIhaQ0hyClTBo4pibs5CSs3OkxOUwbvT3icRznW0C8EN6nNlqwGc80vfKrJQA9g/s1600-h/IMG_4612.JPG"><img id="BLOGGER_PHOTO_ID_5227897050008064034" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeInHKtqKK4pIEi6fwizjs6p3WUaVf5OaygZVi761riVcXr9uwHeKNMJeOAzKx0DGRhswoDwQpra5CIhaQ0hyClTBo4pibs5CSs3OkxOUwbvT3icRznW0C8EN6nNlqwGc80vfKrJQA9g/s320/IMG_4612.JPG" border="0" /></a><br /><span style="font-family:arial;color:#993300;">There were 6 of us so I doubled everything. I've found the shallower the baking dish the crisper the chicken turns out. There might be too much liquid at the end of the cooking time, in which case you just drain it off and reduce it in a saucepan for a few minutes.</span></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcUMpfXFs5qYr4r5My1MAMIdf6QPK4xufBNfQB5KAGHf2di4f0A15TWuvvSVZH56u5zdwZA_xk5BiMaBnCMjwSw60xXd7Z1Qvy5jiMQK5W7v5hyphenhyphena13-g4798TAYoqZWmglsuB7jLZvvA/s1600-h/IMG_4639.JPG"><img id="BLOGGER_PHOTO_ID_5227896873298580066" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcUMpfXFs5qYr4r5My1MAMIdf6QPK4xufBNfQB5KAGHf2di4f0A15TWuvvSVZH56u5zdwZA_xk5BiMaBnCMjwSw60xXd7Z1Qvy5jiMQK5W7v5hyphenhyphena13-g4798TAYoqZWmglsuB7jLZvvA/s320/IMG_4639.JPG" border="0" /></a><span style="font-family:arial;color:#993300;">I served it with little fried potatoes, but mashed is good too.</span> <span style="font-family:arial;color:#993300;"> I forgot to take a photo of the finished dish but here are the leftovers....<br /></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5rDYqIQY7S0Mc3YBkGllKxFBcMBdruKvVPi5arBhEe9yGYW5_iDQDU1vdDJA8jOJcPsVkwLGaYZbox1k0wDgWxqfguLekzUpUbL-FB1g_0_xxgTPJvfhG6Zt9CnrOAbYXkz0f-LXNBw/s1600-h/IMG_4644.JPG"><img id="BLOGGER_PHOTO_ID_5227896516834385186" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5rDYqIQY7S0Mc3YBkGllKxFBcMBdruKvVPi5arBhEe9yGYW5_iDQDU1vdDJA8jOJcPsVkwLGaYZbox1k0wDgWxqfguLekzUpUbL-FB1g_0_xxgTPJvfhG6Zt9CnrOAbYXkz0f-LXNBw/s320/IMG_4644.JPG" border="0" /></a><br /><span style="font-family:arial;color:#993300;"><span style="font-family:arial;color:#993300;">For dessert I made Jill <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Dupleix's</span> version of Sticky Date pudding. It's not only <span class="blsp-spelling-error" id="SPELLING_ERROR_5">every one's</span> favourite (even date-haters), it's perfect to make ahead and reheat. </span><a href="http://www.users.bigpond.com/gagw/STICKY.htm"><span style="font-family:arial;color:#cc33cc;">Here's</span></a><span style="font-family:arial;color:#660000;"> <span style="color:#993300;">the recipe. </span></span></span></p><p><span style="font-family:arial;color:#993300;"><span style="font-family:arial;color:#660000;"><span style="color:#993300;">I usually blitz the cooled date and water mixture for a few seconds with a stick mixer so that it resembles a lumpy batter, before adding it. </span></span></span></p><p><span style="font-family:Arial;color:#993300;"></span><span style="font-family:arial;color:#993300;"><span style="font-family:arial;color:#660000;"><span style="color:#993300;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNlDzzffItGsgO-pbcYsUl1hOjXvu1644wZUNXBxGjo7wP-qKo-_2YmZnw2a47jWpq5Ta1mP0SchfZKWFJg9VAKk_3zw5a9k4Dm1ERbumWSM4KG8RRvqIYpXomgFN7m7XxjUvkqDu4mQ/s1600-h/IMG_4637.JPG"><img id="BLOGGER_PHOTO_ID_5227896331628944098" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNlDzzffItGsgO-pbcYsUl1hOjXvu1644wZUNXBxGjo7wP-qKo-_2YmZnw2a47jWpq5Ta1mP0SchfZKWFJg9VAKk_3zw5a9k4Dm1ERbumWSM4KG8RRvqIYpXomgFN7m7XxjUvkqDu4mQ/s320/IMG_4637.JPG" border="0" /></a><br /></span></span><span style="color:#993300;"><span style="font-family:arial;">I reckon i<span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">ndividual</span> puddings look nicer than a slice so instead of baking it in one big tin I used a muffin tin, filling only 9 of the holes. Also this way any leftovers are easily frozen.</span></span></span></p><p><span style="font-family:Arial;color:#993300;"></span><span style="font-family:arial;color:#993300;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4u55xrgyFYV3MdbrSDJ3v9MUSqKYyfYo36J-y3LZuDNfCekVJaxxQ-1C8-be90Iu5U7qZ1z7e75EpSGFmm_ESC_NdyMDwVbaxNzGu0W7yvhlQ-7VWCy4CFowQ5mQmJVzfuD_wYCExOw/s1600-h/IMG_4623.JPG"><img id="BLOGGER_PHOTO_ID_5227896088727208786" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4u55xrgyFYV3MdbrSDJ3v9MUSqKYyfYo36J-y3LZuDNfCekVJaxxQ-1C8-be90Iu5U7qZ1z7e75EpSGFmm_ESC_NdyMDwVbaxNzGu0W7yvhlQ-7VWCy4CFowQ5mQmJVzfuD_wYCExOw/s320/IMG_4623.JPG" border="0" /></a>I've found the amount of sauce in the recipe is only enough for 6 serves as the pud soaks it all up, so make half as much again if you're using all the puddings.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkjlOn5a1sDTEiqHpb5AHH7I5if4h6dLzTUch-XaSU3U1aHLeOYbOnuUCSce6IPR3PDWmCmaYDAsgAZM3bsPS36KPOiOgCCGa8PKqOczfmzDQw5gp4o9tk5Rfjth64D1AKqs7P9BKu7g/s1600-h/IMG_4649.JPG"><img id="BLOGGER_PHOTO_ID_5227895881136065874" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkjlOn5a1sDTEiqHpb5AHH7I5if4h6dLzTUch-XaSU3U1aHLeOYbOnuUCSce6IPR3PDWmCmaYDAsgAZM3bsPS36KPOiOgCCGa8PKqOczfmzDQw5gp4o9tk5Rfjth64D1AKqs7P9BKu7g/s320/IMG_4649.JPG" border="0" /></a> </p></span>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-22817699109056457.post-5047443688087897382008-06-13T11:59:00.006+10:002008-12-10T03:51:01.925+11:00lemon lemon cupcakes<span style="font-family:Arial;color:#993300;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiVRhxZRPEECX-DrK89vdGcrvlXQrfewX0hUVjeK7veSxcldYcGtQ6go4s2tR7yh0qbvZGkfQ1uthesMNeqLil_nZkiHaaTebukwmFN61_DR3DaiXltlBYmXW_PKqsjqZAxYAFGOqQcA/s1600-h/d.jpg"><img id="BLOGGER_PHOTO_ID_5211180852819841746" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiVRhxZRPEECX-DrK89vdGcrvlXQrfewX0hUVjeK7veSxcldYcGtQ6go4s2tR7yh0qbvZGkfQ1uthesMNeqLil_nZkiHaaTebukwmFN61_DR3DaiXltlBYmXW_PKqsjqZAxYAFGOqQcA/s320/d.jpg" border="0" /></a> <span style="font-family:arial;color:#993300;">With the house auction coming up in less than a month and the first Open for Inspection looming next weekend, I've thrown myself into a cleaning frenzy. It's a necessary evil but oh, how I hate housework, especially tedious jobs like washing down doors and cupboards. So yesterday I took a break from the rubber gloves and bucket and made a batch of cupcakes...</span><br /><span style="font-family:arial;color:#993300;"></span><br /><span style="font-family:arial;color:#993300;"><strong>Lemon lemon cupcakes with cream cheese frosting</strong> (makes 12)</span><br /><strong><span style="font-family:Arial;color:#993300;"></span></strong><br /><span style="font-family:arial;color:#993300;">All ingredients should be at room temperature:</span><br /><span style="font-family:arial;color:#993300;"><br />175g plain flour<br />150g caster sugar<br />1 1/2 <span class="blsp-spelling-error" id="SPELLING_ERROR_0">tspns</span> baking powder<br />pinch salt<br />125g softened unsalted butter, cut into 1-cm cubes<br />2 large eggs<br />120ml ml milk<br />finely grated rind of a large lemon<br /></span><span style="font-family:arial;color:#993300;"></span><br /></span><span style="font-family:arial;color:#993300;">Preheat oven to 160 C°. Line a cupcake pan with paper liners. </span><span style="font-family:arial;color:#993300;">Whisk the milk and eggs lightly together. </span><span style="font-family:arial;color:#993300;">In the bowl of an electric mixer combine flour, sugar, baking powder, and salt and mix on low speed until combined. </span><span style="font-family:arial;color:#993300;">Add butter and half the <span class="blsp-spelling-error" id="SPELLING_ERROR_1">egg</span>/milk <span class="blsp-spelling-error" id="SPELLING_ERROR_2">mixture and</span> beat on medium speed for 2 <span class="blsp-spelling-error" id="SPELLING_ERROR_3">mins</span>. </span><span style="font-family:arial;color:#993300;">Scrape down sides of bowl and add the remaining egg mix in 2 batches, beating for 20 secs. each. </span><span style="font-family:arial;color:#993300;">Using an <span class="blsp-spelling-error" id="SPELLING_ERROR_4">icecream</span> scoop measure mixture evenly into the liners and bake for 20 - 25 <span class="blsp-spelling-error" id="SPELLING_ERROR_5">mins</span>. or until a toothpick comes out clean. </span><span style="font-family:arial;color:#993300;">Transfer to a wire rack to cool completely. </span><span style="font-family:arial;color:#993300;"> </span><br /><span style="font-family:Arial;color:#993300;"></span><br /><span style="font-family:Arial;color:#993300;"><strong>Cream cheese frosting:</strong></span><br /><span style="font-family:Arial;color:#993300;"></span><br /><span style="font-family:Arial;color:#993300;">Beat together 125g cream cheese (use straight from fridge) and 35g butter (softened) until smooth. </span><br /><span style="font-family:Arial;color:#993300;">Gradually add 1 cup sifted pure icing sugar and rind of a large lemon, beating until smooth. </span><span style="font-family:Arial;color:#993300;">Spread over cakes and serve at room temperature.</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkLDsniWBKLynpExXcHkbjU030iF4a-nhJUSgZsB507E0D6OY2wSDU2LrJNVDhT8Bx2EXcfOdzTE8dio4NomQPFSbLKiVaguiBpThqPUWyCipMRctyQbPmtuAGqi-1BH2aLR0Fic4LUw/s1600-h/b.jpg"><img id="BLOGGER_PHOTO_ID_5211180342263567682" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkLDsniWBKLynpExXcHkbjU030iF4a-nhJUSgZsB507E0D6OY2wSDU2LrJNVDhT8Bx2EXcfOdzTE8dio4NomQPFSbLKiVaguiBpThqPUWyCipMRctyQbPmtuAGqi-1BH2aLR0Fic4LUw/s320/b.jpg" border="0" /></a>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-22817699109056457.post-37062155066326324402008-06-03T11:53:00.002+10:002008-12-10T03:51:02.375+11:00fish in a bag<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcvezo_Iyz_bik0_W8WLRguL-RoOnYlOjDDjEB1wN8BW-UDfR5wAQ67E7y4xhes6P6nWb6LFb3WkJvAfqVzg_l41DC10iT32OVmLaz4g-CpNhODocSNzqsgNWxNwBPB-_vHBfbo2_zyg/s1600-h/IMG_4390.JPG"><img id="BLOGGER_PHOTO_ID_5205242266165952706" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcvezo_Iyz_bik0_W8WLRguL-RoOnYlOjDDjEB1wN8BW-UDfR5wAQ67E7y4xhes6P6nWb6LFb3WkJvAfqVzg_l41DC10iT32OVmLaz4g-CpNhODocSNzqsgNWxNwBPB-_vHBfbo2_zyg/s320/IMG_4390.JPG" border="0" /></a><span style="font-family:arial;"><span style="color:#993300;">For dinner the other night I cooked Jamie Oliver's Steamed Fish in a Bag which was very quick and easy and tasted really good - definitely a keeper! I altered the method slightly as I went along. Jamie's recipe started by mashing up the lime leaves with a pestle and mortar. I tried that but only succeeded in tearing them slightly. So I just blitzed all the ingredients into a paste with the stick blender and poured it over the raw fish. <br /></span></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK8mUxi63BvRpyyJsREIe6i4PGLxhExOUf0NZcp18-HP-YQGoOpnqF-aUTLuBnES0q5jup7H0VDjq65aA2SaoJvPXpc-33cs2gcv3WFxDzej_p4Ml9XRWNvC4X3OPJVhWZt3s66AYUCw/s1600-h/IMG_4386.JPG"><img id="BLOGGER_PHOTO_ID_5205250121661137106" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK8mUxi63BvRpyyJsREIe6i4PGLxhExOUf0NZcp18-HP-YQGoOpnqF-aUTLuBnES0q5jup7H0VDjq65aA2SaoJvPXpc-33cs2gcv3WFxDzej_p4Ml9XRWNvC4X3OPJVhWZt3s66AYUCw/s200/IMG_4386.JPG" border="0" /></a><span style="font-family:arial;"><span style="color:#993300;"><strong>Jude's Jamie's Steamed fish in a bag</strong> (serves 2)<br /><br />6 <span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">kaffir</span></span> lime leaves, cut up roughly<br />1 clove garlic, sliced<br />1 large red <span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">chilli</span></span>, seeds removed and roughly chopped<br />3 cm piece ginger, roughly sliced<br />handful coriander leaves plus extra for garnish<br />grated rind and juice of a lime<br />1 T soy sauce<br />2 T dry sherry<br />2 T olive oil<br />2 thick pieces of snapper<br /><br />Preheat oven to 220C. Place a large oven tray on the centre rack. Tear off a metre of foil (I used the wide one), fold in half, then open out and turn up 5cm all round to create a shallow "tray". Spray or lightly smear with cooking oil. Place fish on one side.<br /><br />With a stick blender, puree all the ingredients except the fish together to form a thickish sauce. Pour evenly over the fish. Fold over top half of foil and seal the 3 open sides securely with a double fold. Don't fold the foil right up to the edge of the fish - leave a 5cm or so space so that the steam can circulate.<br /><br />Place the parcel carefully on the hot tray and bake for about 12 <span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">mins</span></span>. until cooked through. Garnish with coriander and serve over steamed rice.<br /><br /></span></span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-22817699109056457.post-36428160764637792302008-05-31T11:54:00.004+10:002008-12-10T03:51:05.041+11:00good food & wine show<span style="font-family:arial;color:#993300;">Yesterday C., G. and I spent a lovely day at the Good Food & Wine Show at Jeff's shed. We all had lots of tastes and samples and each ended up with a big heavy bag of edible goodies. How envious we were of all the clever people who brought their shopping trolleys!</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8OdwQIGYeB7-90kj3TUJAVNy64NpfqqbSQnu2wac35fVXeLPz2h3KFTjYAL8pzBUuAhyQzid4djDaevOy4jpqciMxP5f94A3rjXcWwfp6zDZLAzzs_CXEQUjJ0pV9zW6Uq0r6EwR-JA/s1600-h/IMG_4432.JPG"><img id="BLOGGER_PHOTO_ID_5206092545136509282" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8OdwQIGYeB7-90kj3TUJAVNy64NpfqqbSQnu2wac35fVXeLPz2h3KFTjYAL8pzBUuAhyQzid4djDaevOy4jpqciMxP5f94A3rjXcWwfp6zDZLAzzs_CXEQUjJ0pV9zW6Uq0r6EwR-JA/s320/IMG_4432.JPG" border="0" /></a> <span style="font-family:arial;color:#993300;">There were lots of great food and wine exhibitors to talk to...</span><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRy7hiKj11LIhCE28PF0zI8mtWbW0gUPHRYf63atpB2elDOzDK3ViKh5KvqtRUYydvTPdkgbE3OshEB3P3B6nFttu7TxRCoWz_ziEnBUyNTqUzz8RsofT-pW3H9qSv9ZUnHVozEPyi7Q/s1600-h/IMG_4435.JPG"><span style="color:#993300;"><img id="BLOGGER_PHOTO_ID_5206092364747882834" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRy7hiKj11LIhCE28PF0zI8mtWbW0gUPHRYf63atpB2elDOzDK3ViKh5KvqtRUYydvTPdkgbE3OshEB3P3B6nFttu7TxRCoWz_ziEnBUyNTqUzz8RsofT-pW3H9qSv9ZUnHVozEPyi7Q/s320/IMG_4435.JPG" border="0" /></span></a><span style="color:#993300;"> <span style="font-family:arial;">and lots of great ideas...</span><br /></span><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmp9_4MrEwxxfplovCCPC19EWh4hHDdTF5pOYdphJb3648PyIslqiyBeF_bHw0LsBSv-oTnr_-g7LNI1QK6AZickuyVjm604Qw8F6I3YC9NLk_7cvOPmfct-Ozhl6_hjUvkABr3GDUg/s1600-h/IMG_4431.JPG"><img id="BLOGGER_PHOTO_ID_5206092124229714242" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmp9_4MrEwxxfplovCCPC19EWh4hHDdTF5pOYdphJb3648PyIslqiyBeF_bHw0LsBSv-oTnr_-g7LNI1QK6AZickuyVjm604Qw8F6I3YC9NLk_7cvOPmfct-Ozhl6_hjUvkABr3GDUg/s320/IMG_4431.JPG" border="0" /></a> <span style="font-family:arial;color:#993300;">Gorgeous gifts at Edible Blooms.</span><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN6i849tb7yZ6RXVvz6irP1XtpJ1Q2m2BKxxitRQ7peENXKLr6KR0EDiJM4oMvZtKyM3MvCWdc-e8AHYFnzTYCdHarOB67z9NF62JKITJV5HHOR2ESTxymiVIKWU6QGk_6eJaXKYlXPg/s1600-h/IMG_4449.JPG"><img id="BLOGGER_PHOTO_ID_5206091986790760754" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN6i849tb7yZ6RXVvz6irP1XtpJ1Q2m2BKxxitRQ7peENXKLr6KR0EDiJM4oMvZtKyM3MvCWdc-e8AHYFnzTYCdHarOB67z9NF62JKITJV5HHOR2ESTxymiVIKWU6QGk_6eJaXKYlXPg/s320/IMG_4449.JPG" border="0" /></a> <span style="font-family:arial;color:#993300;">Tastes and recipes from <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Brookfarm</span> macadamia products.</span><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMYn6eza_9ZpVzahUrGKVRSTjx4tDxgQLVXz8vlN2xEQxdyfHgE4xi4UILd5UzViBLFSiJI8weHPIrhy-yOF4X0zubsHMXodKAyqnuDYYyECFoAiuwG1bZ_GgHjCB_aIA9XrS4RVHARA/s1600-h/IMG_4450.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5206091875121611042" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMYn6eza_9ZpVzahUrGKVRSTjx4tDxgQLVXz8vlN2xEQxdyfHgE4xi4UILd5UzViBLFSiJI8weHPIrhy-yOF4X0zubsHMXodKAyqnuDYYyECFoAiuwG1bZ_GgHjCB_aIA9XrS4RVHARA/s320/IMG_4450.JPG" border="0" /></span></a><span style="font-family:arial;"> <span style="color:#993300;">Exceptionally good chocolate from Loving Earth.</span><br /></span><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLJHNUaMFeT3f_0N-QoNrgcISjjrcRosOtv3Csc7G9dPs_EO1MAdMrHP83JHBVt615wI-o81yDFQr6CHpGkbul7WdTHGX7wUMu3Bd3A3TE7bX2sFLiv6yPaQjSlDcJhbEdegQaOLej4g/s1600-h/IMG_4448.JPG"><img id="BLOGGER_PHOTO_ID_5206092768474808690" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLJHNUaMFeT3f_0N-QoNrgcISjjrcRosOtv3Csc7G9dPs_EO1MAdMrHP83JHBVt615wI-o81yDFQr6CHpGkbul7WdTHGX7wUMu3Bd3A3TE7bX2sFLiv6yPaQjSlDcJhbEdegQaOLej4g/s320/IMG_4448.JPG" border="0" /></a><span style="font-family:arial;color:#993300;"> G. had to leave early but C. and I had a very nice relaxed lunch at the <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Lindemans</span> Early Harvest Restaurant...</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHtt2y72kBR_a6f1uNlbLB_E89Al8FxLFSNpizMUfheQqGrNBFN3XeHqCUMx1Q_hHiMF9ruun2cXyEikieovyTO7KuPzmdfP5jPWSAoZGwBuSoPWYlhA8fJMs8IeKU1Z3EUQEcrNsTAQ/s1600-h/IMG_4442.JPG"><img id="BLOGGER_PHOTO_ID_5206093361180295570" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHtt2y72kBR_a6f1uNlbLB_E89Al8FxLFSNpizMUfheQqGrNBFN3XeHqCUMx1Q_hHiMF9ruun2cXyEikieovyTO7KuPzmdfP5jPWSAoZGwBuSoPWYlhA8fJMs8IeKU1Z3EUQEcrNsTAQ/s320/IMG_4442.JPG" border="0" /></a><span style="font-family:arial;color:#993300;"> I had Peter Evans' delicious Chicken <span class="blsp-spelling-error" id="SPELLING_ERROR_2">larb</span> salad (recipe provided!) and a glass of <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Lindeman's</span> Early Harvest Crisp Dry White...<br /></span><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigxN6fN6YgiFY78uOMQiUbiBCoiGQkDqG7x-EqcbHgdEQfdpnMOxvTUcm5JQFrDBdeDMJb0sCi6zGWoTps506YA1rDoHhX0-tNgjDESv45qwsj7Blb3wMsESt5zdG_bugRdevrENimkQ/s1600-h/IMG_4443.JPG"><img id="BLOGGER_PHOTO_ID_5206093086302388610" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigxN6fN6YgiFY78uOMQiUbiBCoiGQkDqG7x-EqcbHgdEQfdpnMOxvTUcm5JQFrDBdeDMJb0sCi6zGWoTps506YA1rDoHhX0-tNgjDESv45qwsj7Blb3wMsESt5zdG_bugRdevrENimkQ/s320/IMG_4443.JPG" border="0" /></a> <span style="font-family:arial;color:#993300;">while C. had his Prawn on an avocado stack and a glass of <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Lindeman's</span> Early Harvest <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Semillon</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Sauvignon</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Blanc</span>.</span> </div><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR2luxA5FciPSmX55zUOAT9-r9myyHUFKIVTdwP3fRwK8ifoXhRiCrMWHEEg_Zj0n106oRQ-FMDX7GErltH9SbLRoXG_JVUStaexzhojILtJonH2Xop4bfwT7Ccg7a3QPLTXKnFfDziQ/s1600-h/IMG_4451.JPG"><img id="BLOGGER_PHOTO_ID_5206091737682657554" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR2luxA5FciPSmX55zUOAT9-r9myyHUFKIVTdwP3fRwK8ifoXhRiCrMWHEEg_Zj0n106oRQ-FMDX7GErltH9SbLRoXG_JVUStaexzhojILtJonH2Xop4bfwT7Ccg7a3QPLTXKnFfDziQ/s320/IMG_4451.JPG" border="0" /></a><span style="font-family:arial;color:#993300;"> A</span><span style="font-family:arial;color:#993300;"><span class="blsp-spelling-error" id="SPELLING_ERROR_8" style="font-family:arial;color:#993300;">nd</span> we signed up to do a French Macaroon class at Savour Chocolate & Patisserie School in July. </span><span style="font-family:arial;color:#993300;">All in all a very pleasant day...we'll definitely be going back next year - with trolleys!</span></div><div></div></div></div></div></div></div></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-22817699109056457.post-22291102555625995712008-05-28T15:39:00.011+10:002008-12-10T03:51:05.324+11:00nanaimo bars<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC2kFWtyf28FIos7YPaaSmDC-yGnLzriAns7UqqPywYhVbouncMj-_yVVuzG0yqaKdUlk_CNqho6chnrfUM_9lTffhQ_LwMYMxXCxxiMve3FspHEjdBGyuRZcbi6gracsMVcitFJ6Ugw/s1600-h/IMG_4399.JPG"><img id="BLOGGER_PHOTO_ID_5205318948512055538" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC2kFWtyf28FIos7YPaaSmDC-yGnLzriAns7UqqPywYhVbouncMj-_yVVuzG0yqaKdUlk_CNqho6chnrfUM_9lTffhQ_LwMYMxXCxxiMve3FspHEjdBGyuRZcbi6gracsMVcitFJ6Ugw/s320/IMG_4399.JPG" border="0" /></a> <span style="font-family:arial;color:#993300;">I noticed I still had an old recipe for Nanaimo Bars when I was looking for the one for<em> </em></span><a href="http://cakestorm.blogspot.com/2008/05/slice-in-hurry.html"><span style="font-family:arial;color:#993300;"><em>Lattice</em></span></a><span style="font-family:arial;color:#993300;"> slice the other week. Like the Lattice slice, I used to make these bars back in the 80's for afternoon teas at various playgroup/kinder/Mothers' Club meetings. Then yesterday I came across </span><a href="http://www.cakespy.com/2008/05/you-say-nanaimo-words-praise-and-lore.html"><span style="font-family:arial;color:#cc33cc;">this</span></a><span style="font-family:arial;color:#993300;"> post on the wonderful Cakespy blog, and that gorgeous photo made my mouth water. So of course I had to make a batch right away. My recipe is almost exactly the same :</span> <div><div><strong><span style="font-family:arial;color:#993300;"></span></strong></div><div><strong><span style="font-family:arial;color:#993300;">Nanaimo Bars</span></strong></div><div><span style="font-family:arial;color:#993300;"></span></div><div><span style="font-family:arial;color:#993300;"></span></div><div><span style="font-family:arial;color:#993300;">Base:</span></div><div><span style="font-family:arial;color:#993300;">2 cups crushed digestive biscuits ( I used McVitie's)</span></div><div><span style="font-family:arial;color:#993300;">125 unsalted butter, melted</span></div><div><span style="font-family:arial;color:#993300;">1/3 cup insweetened cocoa</span></div><div><span style="font-family:arial;color:#993300;">1/2 cup chopped pecans (or walnuts)</span></div><div><span style="font-family:arial;color:#993300;">1 cup coconut</span></div><div><span style="font-family:arial;color:#993300;">1 egg, lightly beaten. </span></div><div><span style="font-family:arial;color:#993300;">1/4 cup sugar (I intentionally left this out as the other layers are very sweet)</span></div><br /><div><span style="font-family:arial;color:#993300;">Preheat oven to 170C. Mix all ingredients together and press into a non-stick paper-lined tin measuring approx. 27cms x 17cms. Bake 15 mins. Cool slightly. While base is baking, make the filling:</span></div><br /><div><span style="font-family:arial;color:#993300;">Filling:</span></div><div><span style="font-family:arial;color:#993300;">125 g unsalted butter</span></div><div><span style="font-family:arial;color:#993300;">2 cups icing sugar</span></div><div><span style="font-family:arial;color:#993300;">2 T custard powder</span></div><div><span style="font-family:arial;color:#993300;">2 T milk</span></div><div><span style="font-family:arial;color:#993300;">1/2 t vanilla extract</span></div><br /><div><span style="font-family:arial;color:#993300;">Cream all ingredients together until light and fluffy. Spread over cooled base. Refrigerate while making the topping:</span></div><br /><div><span style="font-family:arial;color:#993300;">Topping:</span></div><div><span style="font-family:arial;color:#993300;">180g dark chocolate</span></div><div><span style="font-family:arial;color:#993300;">60g unsalted butter. </span></div><br /><div><span style="font-family:arial;color:#993300;">Melt together in a heat-proof bowl over boiling water. Stir until smooth and spread over top. Chill until set and cut into bars to serve.</span></div></div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLEbYYtfiJzreCmkQhUmS1XhyphenhyphenA6Ypnr_XJfsHKlDtFmntfi5eVYLg75-Z4p9iNDHeJjPbr_VwgAj7fo4_YQ81yoRiVnest9XJCp1NxZt2KipRewTAmyIxspo9vHmJNL1clAfqgymvgnQ/s1600-h/IMG_4402.JPG"><img id="BLOGGER_PHOTO_ID_5205320636434202882" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLEbYYtfiJzreCmkQhUmS1XhyphenhyphenA6Ypnr_XJfsHKlDtFmntfi5eVYLg75-Z4p9iNDHeJjPbr_VwgAj7fo4_YQ81yoRiVnest9XJCp1NxZt2KipRewTAmyIxspo9vHmJNL1clAfqgymvgnQ/s320/IMG_4402.JPG" border="0" /></a>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-22817699109056457.post-63948172506542924472008-05-22T09:43:00.002+10:002008-12-10T03:51:05.896+11:00no-stir risotto<span style="font-family:Arial;color:#993300;">I love risotto, and never minded making it on the stove top with all that stirring. But after I discovered </span><a href="http://www.taste.com.au/recipes/4600/oven+baked+risotto+with+prosciutto+and+fontina"><span style="font-family:arial;color:#cc33cc;">this</span></a><span style="font-family:arial;"><span style="color:#993300;"> recipe in <em>delicious</em> a couple of years ago I realised I had never really cooked it properly. Mine had always been slightly <span class="blsp-spelling-error" id="SPELLING_ERROR_0">al</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">dente</span>, whereas with this method the rice is really creamy. Now I always adapt different risotto recipes to use this oven method.</span></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVyaqnvsvlDZc9w6Al0gyAVZE1OQPCbmBcrB0bzVDPH-YV-UCydIOFNtEDE7BbA9Cbl0dQg93-6uwyS3Wt4g34aOTGAT4qMWMuc4xpQbCX4G4Y73OB7SPiPU_HQeUZ_VGhlgT7j1vPEA/s1600-h/IMG_4353.JPG"><img id="BLOGGER_PHOTO_ID_5202769847985563042" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVyaqnvsvlDZc9w6Al0gyAVZE1OQPCbmBcrB0bzVDPH-YV-UCydIOFNtEDE7BbA9Cbl0dQg93-6uwyS3Wt4g34aOTGAT4qMWMuc4xpQbCX4G4Y73OB7SPiPU_HQeUZ_VGhlgT7j1vPEA/s320/IMG_4353.JPG" border="0" /></a><span style="font-family:arial;color:#993300;"> I lashed out and bought this gorgeous Le <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Creuset</span> pot especially, and it's perfect for risotto-for-two.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJf_GQPp3_xB9nfhPr-xICMM5bgcQYjqgeZa8OuhMiYmQuuD6qdvNz3LHX6EMKlExx4iGz5jbHYAOVyIbwl2PgiBY23_0Lyk566KYTrtrss8ij1FpWl8Ln1CRwv9mqdnbHWfgSlp6gnQ/s1600-h/IMG_4357.JPG"><img id="BLOGGER_PHOTO_ID_5202769117841122706" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJf_GQPp3_xB9nfhPr-xICMM5bgcQYjqgeZa8OuhMiYmQuuD6qdvNz3LHX6EMKlExx4iGz5jbHYAOVyIbwl2PgiBY23_0Lyk566KYTrtrss8ij1FpWl8Ln1CRwv9mqdnbHWfgSlp6gnQ/s320/IMG_4357.JPG" border="0" /></a><span style="font-family:arial;color:#993300;">This recipe makes a creamy but fairly dry risotto, so if you prefer yours sloppier (and more authentically Italian?) then you'll need to add more liquid.</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSyt7E71Wtb-olTAi-BERYB_UGpBe491K2kr6tJPYdlW4IClsq4GrqZxiBF7Rz9u1Ww8h-h_djdAtG0Pk_6msgz4srxtBLeNWI3HUI07n3noONNJ9B-53GwOK41cJW7-msNP8JmLGwYg/s1600-h/IMG_4362.JPG"><img id="BLOGGER_PHOTO_ID_5202767459983746418" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSyt7E71Wtb-olTAi-BERYB_UGpBe491K2kr6tJPYdlW4IClsq4GrqZxiBF7Rz9u1Ww8h-h_djdAtG0Pk_6msgz4srxtBLeNWI3HUI07n3noONNJ9B-53GwOK41cJW7-msNP8JmLGwYg/s320/IMG_4362.JPG" border="0" /></a> <span style="font-family:arial;color:#993300;">And there's only one pot and one baking tray to wash up afterwards.<br /></span>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-22817699109056457.post-60893903635059174552008-05-21T09:33:00.004+10:002008-12-10T03:51:06.624+11:00slice in a hurry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3aTThhslPfoZQ2avR-MrGawl6CQucLbCi5BxlykzLpUFKdeZho4vE31yh2kdI8sqj6daDP1m9EWmjPhCiy4FHzgTLcxnl8uCFqbstxc_RoyFvdxZxgmMep5br7pOMHZ1fzLStT7F4Ww/s1600-h/IMG_4343.JPG"><img id="BLOGGER_PHOTO_ID_5202438388179461474" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3aTThhslPfoZQ2avR-MrGawl6CQucLbCi5BxlykzLpUFKdeZho4vE31yh2kdI8sqj6daDP1m9EWmjPhCiy4FHzgTLcxnl8uCFqbstxc_RoyFvdxZxgmMep5br7pOMHZ1fzLStT7F4Ww/s320/IMG_4343.JPG" border="0" /></a><span style="font-family:arial;color:#993300;">I received an email yesterday afternoon apologising for the short notice but asking choir members to bring a plate of something to have with supper after rehearsal. This slice was all the rage 30 years ago at our Mothers' Club meetings. It's a breeze to make and tastes like a little slice of cheesecake. I just had to pop out and buy the Lattice biscuits (boy am I going to miss the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">IGL</span> down on the corner when we move) and they were done in 15 minutes.</span><br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvI6tbB8s8W3Nll2jCLRa2bjCJ_M_HnVC29GioX9ICcbtPJPBAj7suIwZ4tgMiJpCzM99I_xOUO5_td6ALMidpxV0COCXtwQd3ScLiOXpuaJSp62rMdx9hAU6vFyACHn4XIKSLMRehvQ/s1600-h/IMG_4333.JPG"><img id="BLOGGER_PHOTO_ID_5202360889789572402" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvI6tbB8s8W3Nll2jCLRa2bjCJ_M_HnVC29GioX9ICcbtPJPBAj7suIwZ4tgMiJpCzM99I_xOUO5_td6ALMidpxV0COCXtwQd3ScLiOXpuaJSp62rMdx9hAU6vFyACHn4XIKSLMRehvQ/s320/IMG_4333.JPG" border="0" /></a><span style="font-family:arial;color:#993300;"><strong>Lattice Slice</strong></span></p><p><span style="font-family:arial;color:#993300;">1 pkt Lattice biscuits</span></p><p><span style="font-family:arial;color:#993300;">125g cream cheese - straight from the fridge and cut into cubes</span></p><p><span style="font-family:arial;color:#993300;">125g butter (softened by cutting into cubes and microwaving a few seconds on low)</span></p><p><span style="font-family:arial;color:#993300;">125g caster sugar</span></p><p><span style="font-family:arial;color:#993300;">2 t <span class="blsp-spelling-error" id="SPELLING_ERROR_1">gelatine</span> dissolved in 1/4 cup hot water</span></p><p><span style="font-family:arial;color:#993300;">1/2 t vanilla extract</span></p><p><span style="font-family:arial;color:#993300;">First dissolve the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">gelatine</span> in the hot water, then pour mixture into a fresh (cold) cup or glass and stand in a bowl of cold water to cool quickly. Blend together cream cheese, butter and sugar in food processor until smooth, scraping sides once. Add cooled <span class="blsp-spelling-error" id="SPELLING_ERROR_3">gelatine</span> mixture and vanilla down the feed tube and process a few seconds until combined. Put bowl in fridge while doing the next step. Lay out half the Lattice biscuits in a foil lined tin. Don't worry if some of them are broken, they can be hidden underneath to serve. Spread the cream cheese mixture over and top with the remaining biscuits. Refrigerate until firm, separate carefully and cut in half with a sharp knife. Sprinkle with icing sugar to serve. </span></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgcOYY6P-DgKJijjKeL9hkadsWfHNfUah0QzOdSZEOGUNqnWVFLF-n5WGDjNeZR07ZfWGBjlH0DVu8gtvItocinr0yppKu7biFpNhHqy4eWYuQUKdgoa90LfAiGDSiav7lcqIaKy_TiQ/s1600-h/IMG_4350.JPG"><img id="BLOGGER_PHOTO_ID_5202436296530388306" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgcOYY6P-DgKJijjKeL9hkadsWfHNfUah0QzOdSZEOGUNqnWVFLF-n5WGDjNeZR07ZfWGBjlH0DVu8gtvItocinr0yppKu7biFpNhHqy4eWYuQUKdgoa90LfAiGDSiav7lcqIaKy_TiQ/s320/IMG_4350.JPG" border="0" /></a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-22817699109056457.post-23490173907527012282008-05-18T11:05:00.002+10:002008-12-10T03:51:07.425+11:00wintry night food<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCX__oCSgzWemMxtsazOilGPP4ruCapdsuuBYJuJiUrXsT-p8U5zJvzUE8Qoz4PkPAOUakD2HA3WhvcUFnF9Mp8xpgI1Al_m4lP9HAApoFYtlMvMeSm_5hUnPk8MwpX4B0fD3sF90FnQ/s1600-h/IMG_4308.JPG"><img id="BLOGGER_PHOTO_ID_5201507913579554082" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCX__oCSgzWemMxtsazOilGPP4ruCapdsuuBYJuJiUrXsT-p8U5zJvzUE8Qoz4PkPAOUakD2HA3WhvcUFnF9Mp8xpgI1Al_m4lP9HAApoFYtlMvMeSm_5hUnPk8MwpX4B0fD3sF90FnQ/s320/IMG_4308.JPG" border="0" /></a><span style="font-family:arial;color:#993300;">Friday was a sunny and mild 20 degrees in Melbourne, but yesterday winter arrived with a vengeance. </span><span style="font-family:arial;color:#993300;">The temperature only got to 10C and it rained most of the day. It was my turn to take the entree to a dinner party last night so it had to be both comfort food to suit the weather, and be easy to transport.<br /><br /></span><span style="font-family:arial;color:#993300;">These delicious fool-proof souffles were perfect. The recipe came from an English magazine a few years back. I've made them quite a few times and they always turn out perfectly. They can be completed to the end of step 4 up to a day ahead, then baked when you're ready to serve them.</span><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKuHsqSOW-jiZfZpw5V-Cp3bzxcsHvonin3BL8Z8StEZXL5dCPCBYX3kJA1i3Duqtbdna9CoKSGyM3VI0CTO_NwWtZEoAGdGRRKyBisJDduXBXjHK5mstmLmu56_-Cj239k1G2Oexpgw/s1600-h/IMG_4306.JPG"><img id="BLOGGER_PHOTO_ID_5201504499080553730" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKuHsqSOW-jiZfZpw5V-Cp3bzxcsHvonin3BL8Z8StEZXL5dCPCBYX3kJA1i3Duqtbdna9CoKSGyM3VI0CTO_NwWtZEoAGdGRRKyBisJDduXBXjHK5mstmLmu56_-Cj239k1G2Oexpgw/s320/IMG_4306.JPG" border="0" /></a> <span style="font-family:arial;color:#993300;"><strong>Twice-baked Cheese Souffles</strong> (serves 6)</span></div><span style="font-family:arial;color:#993300;"></span><br /><p><span style="font-family:arial;color:#993300;">300ml milk</span></p><p><span style="font-family:arial;color:#993300;">1/2 small onion, studded </span><span style="font-family:arial;color:#993300;">with 1 clove</span></p><p><span style="font-family:arial;color:#993300;">40g butter plus extra for greasing</span></p><p><span style="font-family:arial;color:#993300;">40g plain flour</span></p><p><span style="font-family:arial;color:#993300;">75g each of good cheddar cheese and g</span><span style="font-family:Arial;color:#993300;">ruyere cheese, grated and tossed together</span></p><p><span style="font-family:Arial;color:#993300;">1 t wholegrain mustard</span></p><p><span style="font-family:Arial;color:#993300;">pinch nutmeg</span></p><p><span style="font-family:Arial;color:#993300;">3 egg yolks</span></p><p><span style="font-family:Arial;color:#993300;">4 egg whites</span></p><p><span style="font-family:Arial;color:#993300;">200ml thickened cream</span></p><p><span style="font-family:Arial;color:#993300;">2 T grated parmesan</span></p><p><span style="font-family:Arial;color:#993300;">parsley sprigs, to garnish</span></p><p><span style="font-family:Arial;color:#993300;">1. Put the milk in a small pan with the onion and bay leaf. Bring slowly to the boil, then remove from the heat and leave to infuse for 30 min. Remove the onion and bay leaf. Preheat the onion to 180C.</span></p><p><span style="font-family:Arial;color:#993300;">2. In another pan, melt the butter, then add the flour and cook, stirring constantly, for 1 min. Remove from the heat, then gradually stir in the infused milk. Return to the heat and stir constantly until thickened and just beginning to boil. Remove from the heat then add 125g of the cheese and the mustard. Season well and add a good pinch of nutmeg, then beat in the egg yolks.</span></p><p><span style="font-family:Arial;color:#993300;">3. Butter six 150ml ramekins thoroughly. Put the kettle on to boil. Whisk the egg whites until stiff, then fold into the cheese sauce. Spoon the mixture into the ramekins, then put them in a roasting tin. Pour enough boiling water into the tin to come halfway up the ramekins. Bake for 15-20 min until set and golden. Remove from water bath and leave to cool.</span></p><p><span style="font-family:Arial;color:#993300;">4. Run a knife around the edge of each ramekin, then carefully turn the souffles out on to a buttered oven proof dish.</span></p><p><span style="font-family:Arial;color:#993300;">5. Increase oven to 200C. Season the cream, then pour it over the souffles. Sprinkle over the remaining cheese and parmesan and bake for 15 - 20 mins. until the cream is bubbling and the souffles have risen. Remove with a palette knife and serve immediately, garnished with parsley.</span></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT7aAy8nsV_IV7AcfLFTT8YKEgRf1v_itjsWs-YouDFxEJrF2aoBefr-npM9c_We3-ql8J_UHEIIZ3bkhyeTAu4_s5EQzeQlGaOi7zXm5qLsQ0Qiy9aqCkeEKqa5r6rjShCUbN7xF6vw/s1600-h/IMG_4309.JPG"><img id="BLOGGER_PHOTO_ID_5201503163345724658" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT7aAy8nsV_IV7AcfLFTT8YKEgRf1v_itjsWs-YouDFxEJrF2aoBefr-npM9c_We3-ql8J_UHEIIZ3bkhyeTAu4_s5EQzeQlGaOi7zXm5qLsQ0Qiy9aqCkeEKqa5r6rjShCUbN7xF6vw/s320/IMG_4309.JPG" border="0" /></a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-22817699109056457.post-15192949454767333162008-05-02T15:06:00.016+10:002008-12-10T03:51:09.302+11:00cafe zum zum<span style="font-family:arial;color:#993300;"></span><span style="font-family:arial;color:#993300;">We've been trying to eat at <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Rumi</span> for ages but keep leaving it too late to get a table. We were hoping to go last night for Nick's birthday but didn't phone them until the beginning of this week and once again they were booked out. So we went to <a href="http://www.yourrestaurants.com.au/guide/cafe_zum_zum/"><span style="color:#cc33cc;">Cafe <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Zum</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Zum</span></span></a> instead, and weren't disappointed as the food was fantastic. The Age Good Food Guide scores it at 13 out of 20 compared to <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Rumi's</span> 14.5 so <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Rumi</span> must be pretty outstanding. Between the 5 of us we had 5 entrees and 4 mains which was probably one dish too many - but the food was so delicious there were no leftovers.</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZnCMNR7ybyAZnQEV50EHrOw-c7vEZHfpK5cIqLHiyphutPHceAKEzFCoSKizjVSVEMKkEQaQNKFQ_ewwtlJzMJC0FFYcXtTNT1v09Dpbj7gEk27yj-0r37eAiBCaqjj5yTmx6QorKsQ/s1600-h/IMG_4250_edited.JPG"><span style="font-family:arial;color:#993300;"><img id="BLOGGER_PHOTO_ID_5195652709295195282" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZnCMNR7ybyAZnQEV50EHrOw-c7vEZHfpK5cIqLHiyphutPHceAKEzFCoSKizjVSVEMKkEQaQNKFQ_ewwtlJzMJC0FFYcXtTNT1v09Dpbj7gEk27yj-0r37eAiBCaqjj5yTmx6QorKsQ/s320/IMG_4250_edited.JPG" border="0" /></span></a><span style="font-family:arial;color:#993300;"> First up were the dips - the usual middle eastern ones and all very good.<br /></span><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghTaxgGelJL14XiWiLRzMo0hkZCLGpYgSDUz82bXuhP8A-qyISFZ8d0rQ8xxRgpBJWT414V9wrUpmd8yNk9soM0oHVCSxUkGqCWsUdB6tHHgxfuzxsG0MquPFAPv_esGljglarBCaBgg/s1600-h/IMG_4253.JPG"><img id="BLOGGER_PHOTO_ID_5195652494546830466" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghTaxgGelJL14XiWiLRzMo0hkZCLGpYgSDUz82bXuhP8A-qyISFZ8d0rQ8xxRgpBJWT414V9wrUpmd8yNk9soM0oHVCSxUkGqCWsUdB6tHHgxfuzxsG0MquPFAPv_esGljglarBCaBgg/s320/IMG_4253.JPG" border="0" /></a><span style="font-family:arial;color:#993300;"> Next - probably my favourite - was a warm chickpea salad with <span class="blsp-spelling-error" id="SPELLING_ERROR_5">yoghurt</span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_6">tahini</span> dressing with squares of toasted Arabic bread through it - very very good.</span><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEUvcncZvb4mugOuc12SIPGh5rHcVEd-dxlc89Zh7s_Q3lrrSAtox3-fWBpGkE8NoF8RHkZsriAAZFpa_WXTPFAvl8GRItVCxTCu_Jp_t_omkqUiyl0FCohA5KOUvqq1H0Ke0rMB_gXQ/s1600-h/IMG_4254_edited.JPG"><span style="color:#993300;"><img id="BLOGGER_PHOTO_ID_5195652073640035442" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEUvcncZvb4mugOuc12SIPGh5rHcVEd-dxlc89Zh7s_Q3lrrSAtox3-fWBpGkE8NoF8RHkZsriAAZFpa_WXTPFAvl8GRItVCxTCu_Jp_t_omkqUiyl0FCohA5KOUvqq1H0Ke0rMB_gXQ/s320/IMG_4254_edited.JPG" border="0" /></span></a><span style="color:#993300;"> <span style="font-family:arial;">Next were two lots of pastries. First crispy feta and mint triangles</span></span><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbL0iK4KAPfebYF3f8Ds-RYMuLaVGQZKb-fN-eH5kAz7hSd6B6DT3iMFPWCQBZzRj3FnI2njMajqp6zMVE0qWoYfbAbSqKxOwJUaWVXcRgwPtdUYR1PNhi8sy2wjipv3OpglvONTClSQ/s1600-h/IMG_4255_edited.JPG"><img id="BLOGGER_PHOTO_ID_5195651837416834146" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbL0iK4KAPfebYF3f8Ds-RYMuLaVGQZKb-fN-eH5kAz7hSd6B6DT3iMFPWCQBZzRj3FnI2njMajqp6zMVE0qWoYfbAbSqKxOwJUaWVXcRgwPtdUYR1PNhi8sy2wjipv3OpglvONTClSQ/s320/IMG_4255_edited.JPG" border="0" /></a><span style="font-family:arial;color:#993300;">followed by fat rolls filled with lamb and <span class="blsp-spelling-error" id="SPELLING_ERROR_7">pinenuts</span> and drizzled with pomegranate essence.</span><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl0YKrWtcMcUAsa9g6ncYLzVmhg1tEoa0rSu4-VfVXkEPUI2adlC_WFjHHRGSzSksaJl4dwohnqSHdjHOmfbF9AA4bWzwfxasG5V1wKU4TuOebZuHNxj3hdP0GB87uwiU1j3WsCSutUg/s1600-h/IMG_4256_edited.JPG"><img id="BLOGGER_PHOTO_ID_5195651476639581266" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl0YKrWtcMcUAsa9g6ncYLzVmhg1tEoa0rSu4-VfVXkEPUI2adlC_WFjHHRGSzSksaJl4dwohnqSHdjHOmfbF9AA4bWzwfxasG5V1wKU4TuOebZuHNxj3hdP0GB87uwiU1j3WsCSutUg/s320/IMG_4256_edited.JPG" border="0" /></a><span style="font-family:arial;color:#993300;">The first main was Moroccan lamb with <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Ras</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_9">el</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_10">hanout</span> and saffron rice</span><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmuhuqMIdwNzveko-3j4Lgg9AjWXdqt6MVm9ufBmlqvhaQnWxqaULGSA_BNT5YxMh7BGY4GWUK1BDyMdTlgPDkuASglvZyJc1DMdA9KU-mcYm23fp_gNI3aoPqsUy7DVONUHNeoyVOBw/s1600-h/IMG_4258_edited.JPG"><img id="BLOGGER_PHOTO_ID_5195651227531478082" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmuhuqMIdwNzveko-3j4Lgg9AjWXdqt6MVm9ufBmlqvhaQnWxqaULGSA_BNT5YxMh7BGY4GWUK1BDyMdTlgPDkuASglvZyJc1DMdA9KU-mcYm23fp_gNI3aoPqsUy7DVONUHNeoyVOBw/s320/IMG_4258_edited.JPG" border="0" /></a> <span style="font-family:arial;color:#993300;">Next was <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Harissa</span> chicken with chick peas and almond rice</span><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz_OszlfYH1i0p9EJOxPi5CskJzBFA_JQ_9W6iIhMAnpD9EtY83hYhMmYVfj1bKk3jo6iIKzcxYbs4nn2TiT4CdWA41HRV0zE-w4WvqP6fZq-7a3mnSSpg3aqmqeoUsHm58LLPRYmhWQ/s1600-h/IMG_4259_edited.JPG"><img id="BLOGGER_PHOTO_ID_5195650969833440306" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz_OszlfYH1i0p9EJOxPi5CskJzBFA_JQ_9W6iIhMAnpD9EtY83hYhMmYVfj1bKk3jo6iIKzcxYbs4nn2TiT4CdWA41HRV0zE-w4WvqP6fZq-7a3mnSSpg3aqmqeoUsHm58LLPRYmhWQ/s320/IMG_4259_edited.JPG" border="0" /></a> <span style="font-family:arial;color:#993300;">then prawns marinated in coriander and <span class="blsp-spelling-error" id="SPELLING_ERROR_12">chilli</span> with <span class="blsp-spelling-error" id="SPELLING_ERROR_13">cous</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_14">cous</span>.</span><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXEZekDt1nknNlHGlmOgbdKyWavGi1ZYaZWRRS7QdUlYeJN_EObSXutsB7VlLUdHWjsmT_r4Cr_UZQMBdJtpIMCOf9dwpyr21UmH0PCK6K5Ys0ZWei2ssaO22nY794OLZC7ySkQKLRdg/s1600-h/IMG_4260_edited.JPG"><img id="BLOGGER_PHOTO_ID_5195650746495140898" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXEZekDt1nknNlHGlmOgbdKyWavGi1ZYaZWRRS7QdUlYeJN_EObSXutsB7VlLUdHWjsmT_r4Cr_UZQMBdJtpIMCOf9dwpyr21UmH0PCK6K5Ys0ZWei2ssaO22nY794OLZC7ySkQKLRdg/s320/IMG_4260_edited.JPG" border="0" /></a> <span style="font-family:arial;color:#993300;">Next was my favourite of the main courses - snapper with <span class="blsp-spelling-error" id="SPELLING_ERROR_15">tahini</span> sauce<br /></span><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbn_gfFXiBjwNf71HPPjCK4qqDtxQjr7INu87mJv9jnAduls1u_RLgAUpyj7PA9pX0XS4GwTBEWZPkHc_xJBAPOnlz3zGR7gJOiHFCxXhDV1BftzMN_6aHT5Y5x7nzdeQQoKU0TVwHPw/s1600-h/IMG_4266_edited.JPG"><img id="BLOGGER_PHOTO_ID_5195650407192724498" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbn_gfFXiBjwNf71HPPjCK4qqDtxQjr7INu87mJv9jnAduls1u_RLgAUpyj7PA9pX0XS4GwTBEWZPkHc_xJBAPOnlz3zGR7gJOiHFCxXhDV1BftzMN_6aHT5Y5x7nzdeQQoKU0TVwHPw/s320/IMG_4266_edited.JPG" border="0" /></a> <span style="font-family:arial;color:#993300;">and lastly lamb <span class="blsp-spelling-error" id="SPELLING_ERROR_16">shish</span> kebabs with saffron rice and <span class="blsp-spelling-error" id="SPELLING_ERROR_17">tahini</span> dressing. We were all much too full to have dessert so will have to do that next time. And there definitely will be a next time.</span><br /><div></div></div></div></div></div></div></div></div></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-22817699109056457.post-13142944211387185322008-04-25T16:55:00.008+10:002008-12-10T03:51:09.627+11:00anzac day<span style="font-family:arial;color:#993300;"></span><br /><span style="font-family:arial;color:#993300;">I've never liked baking biscuits much. Probably because I don't like eating them nearly as much as I like to eat cake. But Georgie has been asking me to make Anzac biscuits for ages, and even emailed me <a href="http://www.taste.com.au/recipes/11273/anzac+biscuits+with+macadamia+nuts"><span style="color:#cc33cc;">this</span></a> recipe link.</span> <span style="font-family:Arial;color:#993300;">I loved the sound of toasted macadamias in <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Anzacs</span> - so <em>Australian </em>- and this being Anzac day I relented. </span><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje5KDKn9D1nGinAWtKVzGYrkOkyP1btMzK41yi5hve08KtgKj1FkuzmdoPxQXWwPK245GgON88Q_XLABAMvYmMdPPwmFEeOyK3aQBLpN59Q7DLDlUpVZoHW6ofS6i6iRl8-Ds5nLI54A/s1600-h/IMG_4239.JPG"><img id="BLOGGER_PHOTO_ID_5193074921463743346" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje5KDKn9D1nGinAWtKVzGYrkOkyP1btMzK41yi5hve08KtgKj1FkuzmdoPxQXWwPK245GgON88Q_XLABAMvYmMdPPwmFEeOyK3aQBLpN59Q7DLDlUpVZoHW6ofS6i6iRl8-Ds5nLI54A/s320/IMG_4239.JPG" border="0" /></a><br /><span style="font-family:arial;color:#993300;">Disaster! I thought the mixture didn't feel right when I was rolling it into balls. When I tasted one (it disintegrated into crumbs when I lifted it off the baking sheet) I realised I'd left out the sugar. Oh dear, sorry Georgie. I couldn't be bothered starting again. My (feeble) excuse for leaving out a vital ingredient was because I was making this for lunch at the same time...</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG8GNmAAnKy9UOvoexajSCO73kPleKrAPC7loXCpcFmJfAoV0dH_Zo4n_nN7968m6Ol5wZgXGWaE51Q7kQRzDZ3D2RumXYiq1zryOmhgeoZbPuBqjP0pA7izOLRonw94_N-EuVyA8GVQ/s1600-h/IMG_4242.JPG"><img id="BLOGGER_PHOTO_ID_5193073860606821218" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG8GNmAAnKy9UOvoexajSCO73kPleKrAPC7loXCpcFmJfAoV0dH_Zo4n_nN7968m6Ol5wZgXGWaE51Q7kQRzDZ3D2RumXYiq1zryOmhgeoZbPuBqjP0pA7izOLRonw94_N-EuVyA8GVQ/s320/IMG_4242.JPG" border="0" /></a> </p><p><span style="font-family:arial;color:#993300;">Yet another recipe from my <em><strong>delicious </strong></em>stash - Thai pumpkin soup with coriander pesto - the best soup ever! It was quite a lot of trouble, probably best saved for a special occasion, but definitely another keeper. The recipe is <a href="http://www.taste.com.au/recipes/4351/thai+style+pumpkin+soup+with+coriander+pesto"><span style="color:#cc33cc;">here</span></a>. So one hit and one miss today!</span></p><p></p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-22817699109056457.post-78286585238079583062008-04-24T09:44:00.002+10:002008-12-10T03:51:10.087+11:00fabulous fish<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO9gKvPlbWheISTj4CaTEK38Ci0cIQa_Ihg_kRT2tAM5N-aJg2vG4V69VphzZgAaSYQBjAC_xHwSvF8WfCIlX95yUYoVFr_0UmTgLEZ-59QG58kd9skJnVlCyav_glq2SDW5tVFrb4eA/s1600-h/IMG_4223.JPG"><img id="BLOGGER_PHOTO_ID_5192377513264153426" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO9gKvPlbWheISTj4CaTEK38Ci0cIQa_Ihg_kRT2tAM5N-aJg2vG4V69VphzZgAaSYQBjAC_xHwSvF8WfCIlX95yUYoVFr_0UmTgLEZ-59QG58kd9skJnVlCyav_glq2SDW5tVFrb4eA/s320/IMG_4223.JPG" border="0" /></a><span style="font-family:arial;color:#993300;">This was dinner last night - Tandoori salmon with cucumber & coconut sambal.</span> <span style="font-family:arial;color:#993300;">It was a</span><span style="font-family:arial;color:#993300;"><span style="font-family:arial;color:#993300;">nother</span> recipe from my stash cut out of past issues of food mags (in this case <strong><em><span style="color:#993300;">delicious)</span></em></strong>, and it's definitely a keeper. It was quick and easy and tasted fantastic. The recipe is <a href="http://www.taste.com.au/recipes/5363/tandoori+salmon+with+cucumber+coconut+sambal"><span style="color:#cc33cc;">here</span></a><span style="color:#cc33cc;"> </span></span></p><span style="font-family:arial;color:#993300;"><span style="color:#cc33cc;"><span style="color:#993300;">I must admit I omitted the saffron from the rice - I thought I had some in the pantry but I didn't - so I added a little turmeric for colour.</span> </span></span><br /><span style="font-family:arial;color:#993300;"><br /></span><span style="font-family:arial;color:#993300;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSuHct9YCWznI_Wod9AhZWpKbze4uYH9ROZLU8l06r2WXVdx9rn1lsEmqR-U-qwRrsGtuDkkmvhVXfPsXyeeZytDiofMGVy2Zsl0KNhAzPJ2sOjNadrcjVh-cTcYmz3I2kfoPURZI8EA/s1600-h/IMG_4222a.jpg"><img id="BLOGGER_PHOTO_ID_5192376564076380994" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSuHct9YCWznI_Wod9AhZWpKbze4uYH9ROZLU8l06r2WXVdx9rn1lsEmqR-U-qwRrsGtuDkkmvhVXfPsXyeeZytDiofMGVy2Zsl0KNhAzPJ2sOjNadrcjVh-cTcYmz3I2kfoPURZI8EA/s320/IMG_4222a.jpg" border="0" /></a> </span><br /><br /><span style="font-family:arial;color:#993300;"></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-22817699109056457.post-23841896239962878662008-04-21T15:14:00.007+10:002008-12-10T03:51:10.171+11:00Yay - a new cafe!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1B71GT6uOOcXcmVsbDKr0G-r9hDNzxCXBU8jfTOG7KvVU0FPOpbwhZCD0Ehj9Tks_l3xCACUgC17eK0bAvQyZ0MtMiZDJuo2k7i_2OPjfJFszkM3UJ-f8Vrd_ZLvErpeChJhSO6ubuQ/s1600-h/IMG_4203.JPG"><img id="BLOGGER_PHOTO_ID_5191562871954045938" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1B71GT6uOOcXcmVsbDKr0G-r9hDNzxCXBU8jfTOG7KvVU0FPOpbwhZCD0Ehj9Tks_l3xCACUgC17eK0bAvQyZ0MtMiZDJuo2k7i_2OPjfJFszkM3UJ-f8Vrd_ZLvErpeChJhSO6ubuQ/s400/IMG_4203.JPG" border="0" /></a><span style="font-family:arial;color:#993300;"> At last we have a decent looking cafe in Murrumbeena. Just opened is the <a href="http://www.worldoffood.com.au/"><span style="color:#cc33cc;">World of food cafe</span></a>, and <span style="font-family:arial;color:#993300;">from what I've had there so far it seems to be as good as it looks.</span></span><span style="font-family:arial;"><span style="color:#993300;"> This is the best thing to happen to the pretty terrible strip of shops in Neerim Road in the 32 years we've lived in the area. Let's hope it's the start of some positive changes.</span></span><br /><span style="font-family:Arial;font-size:78%;color:#993300;">World of Food Cafe and Catering</span><br /><span style="font-family:Arial;font-size:78%;color:#993300;">480 Neerim Rd</span><br /><span style="font-family:Arial;font-size:78%;color:#993300;">Murrumbeena</span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-22817699109056457.post-22232209353787918052008-04-21T10:41:00.008+10:002008-12-10T03:51:10.889+11:00It's a coincidence<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibgx55n-B4bhoNGqwuRizfQdi6LDrj15mYgF8JuTTqJPdBkaRR3PLt6_sxrukkpXB2ra7aQ9itdYhxsPDM5MtaOuCkAlGuZRoMImp0ftf_db8gNaq_GqOSlZP7yuLkhHJr13Et-HSimA/s1600-h/IMG_4190.JPG"><img id="BLOGGER_PHOTO_ID_5191545846703684498" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibgx55n-B4bhoNGqwuRizfQdi6LDrj15mYgF8JuTTqJPdBkaRR3PLt6_sxrukkpXB2ra7aQ9itdYhxsPDM5MtaOuCkAlGuZRoMImp0ftf_db8gNaq_GqOSlZP7yuLkhHJr13Et-HSimA/s320/IMG_4190.JPG" border="0" /></a><span style="font-family:arial;color:#993300;">I swear it's a coincidence that I made yet <strong>another</strong> yellow food thing yesterday! I saw this divine looking tart </span><a href="http://cafejohnsonia.blogspot.com/2008/04/twd-pierre-hermes-most-extraordinary.html"><span style="font-family:arial;color:#cc33cc;">here</span></a><span style="font-family:arial;color:#993300;"> the other day and bookmarked it. It's Dorie Greenspan's Most extraordinary French lemon cream tart. I had already noticed the recipe for it a few weeks ago in my new <a href="http://www.bookdepository.co.uk/WEBSITE/WWW/WEBPAGES/showbook.php?id=0618443363"><span style="color:#cc33cc;"><em>Baking: from my home to yours</em></span></a> cookbook - which I hadn't got around to making a single thing from up until then. Last night we went to Nick's for dinner so was the perfect opportunity to try it. </span><span style="font-family:arial;color:#cc33cc;"><span style="color:#993300;">The filling is made in a very different way to a normal lemon curd. Usually you cook the butter, eggs, sugar and lemon juice together until they thicken. Here, the butter is added in a food processor after the other ingredients are cooked and slightly cooled. This way, instead of the butter melting it emulsifies, so that the resulting texture is velvety smooth and light. Dorie's recipe is <a href="http://www.seriouseats.com/recipes/2008/04/lemon-lemon-lemon-cream-recipe.html"><span style="color:#cc33cc;">here</span></a>. </span></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNJA3vxMoqj50YF1BG8Es2PmBR_UDv47KNlk6T6LX9G2kAv-skiaZ9oCPiWfwslv8uvd5EzOJnwlbXrtarSOw8o9Z76Exm1j6bk9jt-RvV7cgkgxcCX4l3_10sGt9yadsOAu7DFq5WaQ/s1600-h/IMG_4176.JPG"><img id="BLOGGER_PHOTO_ID_5191546460884007874" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNJA3vxMoqj50YF1BG8Es2PmBR_UDv47KNlk6T6LX9G2kAv-skiaZ9oCPiWfwslv8uvd5EzOJnwlbXrtarSOw8o9Z76Exm1j6bk9jt-RvV7cgkgxcCX4l3_10sGt9yadsOAu7DFq5WaQ/s320/IMG_4176.JPG" border="0" /></a><span style="font-family:arial;color:#993300;">I must admit I had to whisk the mixture over the heat for much longer than the suggested 10 minutes - it was more like 45. And even then I found the temperature wouldn't go above about 165, but I'd already read in the comments on Dorie's <a href="http://www.doriegreenspan.com/dorie_greenspan/2008/04/baking-with-dor.html"><span style="color:#cc33cc;">blog</span></a><span style="color:#993300;"> that that was <span class="blsp-spelling-error" id="SPELLING_ERROR_0">ok</span>. </span></span></p><p><span style="font-family:Arial;color:#993300;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx44PzZXPI_NSo8C0bjpCIdGJ8KbVwTvsH6makeSrOPRGMExJvOQ2FKT1hpXV-YWNd7PQ3j6B2aJ8i1EIzNx4jsdX6mV5ZZBp9zFI4PZumeX88eTkPzAoOF5_Xo3u7BVSXvHZW2L9eoA/s1600-h/IMG_4184.JPG"><img id="BLOGGER_PHOTO_ID_5191546207480937378" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx44PzZXPI_NSo8C0bjpCIdGJ8KbVwTvsH6makeSrOPRGMExJvOQ2FKT1hpXV-YWNd7PQ3j6B2aJ8i1EIzNx4jsdX6mV5ZZBp9zFI4PZumeX88eTkPzAoOF5_Xo3u7BVSXvHZW2L9eoA/s320/IMG_4184.JPG" border="0" /></a><span style="font-family:arial;color:#993300;"> I used an <span class="blsp-spelling-error" id="SPELLING_ERROR_1">adapted</span> version of Dorie's Sweet tart dough recipe for the crust:</span></p><br /><p><span style="font-family:arial;color:#993300;">1 1/2 cups plain flour</span></p><p><span style="font-family:arial;color:#993300;">1/2 cup confectioner's sugar</span></p><p><span style="font-family:arial;color:#993300;">1/4 <span class="blsp-spelling-error" id="SPELLING_ERROR_2">tspn</span> salt</span></p><p><span style="font-family:arial;color:#993300;">1 stick plus 1 Tab butter*, very cold (or frozen) and cut into small pieces</span></p><p><span style="font-family:arial;color:#993300;">1 large egg yolk</span></p><p><span style="font-family:arial;color:#993300;">Heat oven to 180C. Pulse flour, icing sugar and salt in a food processor a couple of times to combine. Scatter over the pieces of butter and pulse until mixture resembles coarse breadcrumbs. Add the egg yolk and process in long pulses until the mixture forms a ball around the blade. Turn out and knead sparingly. Press into a fluted loose-bottomed 23 cm. tart tin. Freeze for at least 30 minutes. Bake blind for 25 minutes, remove paper and weights and bake for a further 8 minutes or until golden brown.<br /></span><span style="font-family:arial;color:#993300;"></span></p><br /><p><span style="font-family:arial;color:#993300;">* I used 125g of butter. I find it so frustrating that some U.S. recipes use spoon measures for butter. Is it just me? Could someone please explain how you actually measure a tablespoon of icy cold butter?!</span></p><p><span style="font-family:arial;color:#993300;">The tart was delicious but we didn't finish it. As you're not supposed to fill the tart case until just before serving I imagine the pastry is probably a little soggy today. The filling will keep for about 4 days in the fridge so I think next time I'll make individual <span class="blsp-spelling-error" id="SPELLING_ERROR_3">tartlets</span> instead. </span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ52PK2TJ2pD4jyhlvYfjXq5FeXxkrn5W8IbCZjI_bCx0zcM1oP7bc2v1gAKNIHRg3e5p1CFgdyLQ5yTpQHX7DHNepJbar5ZwReNrGGsAP3c49idBGjgUeYT1RX9oD-zuyb0n0KbhBtw/s1600-h/IMG_4192.JPG"><img id="BLOGGER_PHOTO_ID_5191559685088312290" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ52PK2TJ2pD4jyhlvYfjXq5FeXxkrn5W8IbCZjI_bCx0zcM1oP7bc2v1gAKNIHRg3e5p1CFgdyLQ5yTpQHX7DHNepJbar5ZwReNrGGsAP3c49idBGjgUeYT1RX9oD-zuyb0n0KbhBtw/s320/IMG_4192.JPG" border="0" /></a> </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-22817699109056457.post-10772966134154489372008-04-18T13:19:00.001+10:002008-12-10T03:51:11.225+11:00yellow rules!<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQtelb6mdnUW7Cf1AjT60OHHm6msZnfSwuPF2fxbk-JSNNO1OTEIJ5HEH7EnCbyEJf_rDEEyDpIEmMCNJpwU7sEIr6fP6bQa9Msm7LyuaA_BpziqlzzNWvYVJZzXSQkTIe8X_5KkC8KA/s1600-h/IMG_4148.JPG"><img id="BLOGGER_PHOTO_ID_5190364793835317362" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQtelb6mdnUW7Cf1AjT60OHHm6msZnfSwuPF2fxbk-JSNNO1OTEIJ5HEH7EnCbyEJf_rDEEyDpIEmMCNJpwU7sEIr6fP6bQa9Msm7LyuaA_BpziqlzzNWvYVJZzXSQkTIe8X_5KkC8KA/s320/IMG_4148.JPG" border="0" /></a><span style="font-family:Arial;color:#993300;">I realised when I was cooking it that I could have entered last night's dinner in the Taste of yellow event instead of the lemon slice. This is my favourite home-made curry of all time. I've had the recipe for years - well before Thai-style curries were commonplace. I can't remember where it came from but there's a person's name and address at the bottom so it was obviously cut from a daggy women's mag. I've added a couple more ingredients over the years so it tastes even better than when I used to make it. Don't be tempted to buy chicken breast fillets. It's definitely worth the extra time and effort to cut all the fatty bits off chicken thighs - they have much more flavour and won't toughen however long you cook them. </span></p><p><span style="font-family:Arial;color:#993300;"></span><span style="font-family:Arial;color:#993300;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYcbByIzmHN-6qup38dPw4AU8bZbt73qfY23Wf3TlF8JmsdsAe9VskRXaPS3s-FFHxpIXMF_njLSKro-XyGjVNhn_OycICi4FohFMGBdGKIjT91cKZ3cnzf8UVaN-V6gpxS00BPHEsA/s1600-h/IMG_4136a.jpg"><img id="BLOGGER_PHOTO_ID_5190126363020847202" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYcbByIzmHN-6qup38dPw4AU8bZbt73qfY23Wf3TlF8JmsdsAe9VskRXaPS3s-FFHxpIXMF_njLSKro-XyGjVNhn_OycICi4FohFMGBdGKIjT91cKZ3cnzf8UVaN-V6gpxS00BPHEsA/s320/IMG_4136a.jpg" border="0" /></a> </span><strong><span style="font-family:arial;color:#993300;">Chicken coconut curry</span></strong></p><p><span style="font-family:arial;color:#993300;">1 small onion, roughly chopped</span></p><p><span style="font-family:Arial;color:#993300;">2 cloves garlic</span></p><p><span style="font-family:Arial;color:#993300;">1 red chilli, seeded and roughly chopped</span></p><p><span style="font-family:Arial;color:#993300;">grated rind and juice of 1 lime</span></p><p><span style="font-family:Arial;color:#993300;">1 T fish sauce</span></p><p><span style="font-family:Arial;color:#993300;">1 t turmeric</span></p><p><span style="font-family:Arial;color:#993300;">1 t ground cumin</span></p><p><span style="font-family:Arial;color:#993300;">2 t paprika</span></p><p><span style="font-family:Arial;color:#993300;">3cm piece of ginger, grated</span></p><p><span style="font-family:Arial;color:#993300;">1 T coriander roots (generally roots from 1 bunch)</span></p><p><span style="font-family:Arial;color:#993300;">handful coriander leaves</span></p><p><span style="font-family:Arial;color:#993300;">2 lime leaves, roughly torn (optional)</span></p><p><span style="font-family:Arial;color:#993300;">1 T peanut oil</span></p><p><span style="font-family:Arial;color:#993300;">800g chicken thigh fillets, fat removed and cut into strips (will weigh less after fat is removed)</span></p><p><span style="font-family:Arial;color:#993300;">3/4 cup coconut milk or cream </span></p><p><span style="font-family:arial;color:#993300;">Process the first 12 ingredients, ideally with a stick blender but a food processor is fine, until you have a fairly runny smooth paste. Heat the oil in a heavy based pan over medium heat, add the paste and fry for a couple of minutes until fragrant. Increase heat, add the chicken and fry until it has changed colour. Add coconut milk/cream, bring to the boil, cover, reduce heat and simmer for 20 mins. If there is too much liquid, remove chicken with a slotted spoon and increase heat. Cook liquid until reduced a little, then put back chicken to reheat. Serve with rice and top with extra coriander leaves.</span></p><p><span style="font-family:Arial;color:#993300;"></span></p>Unknownnoreply@blogger.com0