tag:blogger.com,1999:blog-84347748318433906182024-03-12T21:14:25.056-07:00Melbourne DelectableRoadtesting restaurants and recipes.Mareehttp://www.blogger.com/profile/13202549577395746018noreply@blogger.comBlogger65125tag:blogger.com,1999:blog-8434774831843390618.post-47416200139018677812010-03-21T18:56:00.001-07:002010-03-21T19:30:26.111-07:00Cookbook Challenge - Rice - Haitian Chicken with Pumpkin Rice<div><a href="http://1.bp.blogspot.com/_Vpl02EFtzTg/S6bO8QLLk_I/AAAAAAAAAUw/lsiCk1gd5Xw/s1600-h/TCC---Badge-1.jpg"><img id="BLOGGER_PHOTO_ID_5451271933507900402" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 180px; CURSOR: hand; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_Vpl02EFtzTg/S6bO8QLLk_I/AAAAAAAAAUw/lsiCk1gd5Xw/s320/TCC---Badge-1.jpg" border="0" /></a>I didn't even get to my cookbooks for inspiration this week- I was watching <em>Carribean Food Made Easy</em> on the Lifestyle Channel and loved the look of this - and now I think I've stumbled across a dish that may become a firm family favourite- its certainly the best roast cook I've ever made! You take a luscious free range chicken and do a delicious lime tangy bread crumb stuffing, but that goes under the skin- the cavity is filled with tomatoes, keeping the whole fabulously moist and a little cayenne on the outside for extra tang. Levi Roots then flambes the final product in rum- I skipped that bit- felt a bit extravagant for a Sunday night roast, could be a cool dinner party trick though...</div><br /><div>We used tomatoes we got from the Collingwood Farmers Market last weekend- check out the colour- and the flavour was divine! We've saved some seeds- hope we can get these up next year!</div><img id="BLOGGER_PHOTO_ID_5451277499329373442" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 138px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_Vpl02EFtzTg/S6bUAOebZQI/AAAAAAAAAVQ/wFIrS9YjAVE/s320/rice+006.jpg" border="0" /> <div>The rice in the dish is certainly not the main attraction. It goes well with the tangy and tasty chicken, but is a tiny bit bland- don't think I would make it again.</div><div>I will definitely do the chook again- and give it old fashioned trimmings- roast potatoes, pumpkin and some nice greens.<br /></div><div><div> </div><div>Ingredients<br />For the roast chicken and gravy</div><div>1 x 1.6kg/3½lb whole chicken</div><div>15g/½oz butter</div><div>2 tsp cayenne pepper</div><div>350ml/12fl oz chicken stock </div><div>4 tbsp rum</div><div></div><br /><div>For the bread stuffing</div><div>50g/1¾oz butter</div><div>½ onion, finely chopped</div><div>2 spring onions, trimmed, chopped</div><div>2 garlic cloves, finely chopped</div><div>large pinch freshly grated nutmeg</div><div>3 slices white bread, crusts removed, made into breadcrumbs ( I used 2 slices of Auction Rooms sour dough bread and left the crusts on and just gave them a whizz- delicious)</div><div>4 sprigs fresh thyme, leaves only</div><div>1 lime, zest and juice</div><div>2 tbsp rum</div><div>2 tsp brown sugar</div><div></div><br /><div>For the tomato and plantain stuffing</div><div>15g/½oz butter</div><div>2 very ripe plantains, peeled and sliced - (I couldn't get these so didn't use- absolutely optional)</div><div>2 ripe plum tomatoes, cut into quarters</div><div>salt and freshly ground black pepper </div><div></div><br /><div>For the pumpkin rice</div><div>550ml/1 pint cold water</div><div>400g/14oz pumpkin flesh, chopped</div><div>3 sprigs fresh thyme</div><div>1 tsp salt</div><div>450g/1lb basmati rice, rinsed and drained twice to remove excess starch</div><div>15g/½oz butter<br /><a name="method"></a></div><br /><div>Method<br />1. Gently ease the skin around the neck and breast of the chicken away from the meat using your fingers, reaching as far down the legs as possible. Set aside.</div><div>2. For the bread stuffing, heat the butter in a frying pan over a medium heat. Add the onion and fry for 2-3 minutes, or until softened. </div><div>3. Add the spring onions and garlic and cook for a further 2-3 minutes, or until softened. </div><div>4. Add the nutmeg and breadcrumbs and continue to fry until the breadcrumbs are crisp and golden-brown. </div><div>5. Add the thyme leaves, lime zest and juice, rum and sugar and stir well until combined. When the ingredients have warmed through and the sugar has dissolved, remove the pan from the heat and set aside.<img id="BLOGGER_PHOTO_ID_5451271943922144530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_Vpl02EFtzTg/S6bO82-IVRI/AAAAAAAAAU4/0BEGb1B91PE/s320/rice+007.jpg" border="0" /></div><br /><div>6. When the bread stuffing mixture is cool enough to handle, push small handfuls of it under the loosened skin of the chicken, until all of the bread stuffing mixture has been used up. Tuck any loose neck skin into the cavity of the bird. Set aside.</div><div>7. Preheat the oven to 190C/375F/Gas 5. </div><div>8. Meanwhile, for the tomato and plantain stuffing, melt the butter in a separate frying pan over a medium heat. Add the plantain and fry for 4-5 minutes, or until tender.</div><div>9. Add the tomatoes and continue to fry for 4-5 minutes, or until the tomatoes start to break down and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper. 10. Stuff the cavity of the chicken with the tomato and plantain stuffing. </div><div>11. For the roast chicken, smear the butter over the skin of the stuffed chicken and sprinkle over the cayenne pepper. Season, to taste, with salt and freshly ground black pepper. </div><div>12. Place the chicken into a large roasting tin, then transfer to the oven and roast for 1½-1¾ hours, or until the juices run clear when a skewer is inserted into the chicken where the thigh meets the body.</div><img id="BLOGGER_PHOTO_ID_5451271947184914034" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_Vpl02EFtzTg/S6bO9DICPnI/AAAAAAAAAVA/RAFZb0TUfPk/s320/rice+008.jpg" border="0" />13. Meanwhile, for the pumpkin rice, bring the water, pumpkin, two sprigs of thyme and salt to the boil in a large, covered pan, then reduce the heat until the mixture is simmering and simmer for 8-10 minutes, or until the pumpkin is tender. </div><div>14. Remove and discard the thyme sprigs, then mash the pumpkin and cooking liquid together using a potato masher, until the pumpkin breaks down. (NB: The mixture does not have to be mashed until smooth.) </div><div>15. Add the rice to the pan with the pumpkin mixture in it and stir. The liquid should cover the rice by 2-2½cm/1-1¼in, so add more water as necessary.</div><div>16. Add the butter and stir until melted, then cover the pan with the lid and return the mixture to the boil. When the mixture is boiling, immediately reduce the heat to a simmer. Cover and simmer on a low heat for 18-20 minutes, without removing the lid, until the bottom of the rice has browned slightly and all of the rice is tender. </div><div>17. When the rice is cooked, add the remaining sprig of thyme, then turn off the heat and leave the pan on the residual heat for a further 3-4 minutes. </div><div>18. When the chicken has cooked through, transfer it to a warm plate and cover with aluminium foil. </div><div>19. For the gravy, add the chicken stock to the juices that collected in the roasting tray and bring to the boil, scraping up any browned bits up from the bottom of the tray using a wooden spoon. Simmer the gravy until it has thickened, then sieve, reserving the liquid. </div><div>20. Heat the rum in a frying pan over a high heat, then remove from the heat and set alight using a match. Allow the flames to flare up, then die down. (NB: keep flammable objects away from the flame.) Pour the rum over the roast chicken.</div><div>21. To serve, carve the roast chicken and divide it among six serving plates. Place a portion of the tomato and plantain stuffing on top of each serving. Spoon the pumpkin rice alongside. Drizzle over the gravy.<img id="BLOGGER_PHOTO_ID_5451271958883110994" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_Vpl02EFtzTg/S6bO9utGkFI/AAAAAAAAAVI/v0Zuujsdc-8/s320/rice+011.jpg" border="0" /></div><br />Enjoy!Mareehttp://www.blogger.com/profile/13202549577395746018noreply@blogger.com3tag:blogger.com,1999:blog-8434774831843390618.post-71649929803520925802010-03-13T23:45:00.000-08:002010-03-14T19:53:03.714-07:00Gluhwein Jam<p align="left"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Vpl02EFtzTg/S52Z6MCgHyI/AAAAAAAAAUg/BxBiwxeo0d8/s1600-h/jam+012.jpg"><img id="BLOGGER_PHOTO_ID_5448680349131349794" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_Vpl02EFtzTg/S52Z6MCgHyI/AAAAAAAAAUg/BxBiwxeo0d8/s320/jam+012.jpg" border="0" /></a></p> This was a total CWA moment for me...entering my jam in a competition- no matter how small. I had a kilo of plums from our last trip to the Yarra Valley and found this lovely recipe on taste.com.au for a jam with lots of spices and soem red wine. I added some peaches and cherries to the mix- and this jam reminds me so much of Gluhwein, that that's what I've decided to call it. <div style="TEXT-ALIGN: center" align="left">I had some trouble with setting, so had to add in the juice of another lemon and cooked the actual lemon with it for about half an hour over the times stated below. It's turned out very yummy (passed the husband test) and looks beautiful in the Quattro Stagione jars I bought- fingers crossed I win the Langham Masterclass tickets now.<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_Vpl02EFtzTg/S52ZhEvXBfI/AAAAAAAAAUI/6DK4OOzWjSQ/s1600-h/jam+001.jpg"><img id="BLOGGER_PHOTO_ID_5448679917675283954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_Vpl02EFtzTg/S52ZhEvXBfI/AAAAAAAAAUI/6DK4OOzWjSQ/s320/jam+001.jpg" border="0" /></a><br />The Recipe<br />Makes 7 cups<br />Ingredients<br />1 tsp black peppercorns<br />1 tsp anise seeds<br />6 cloves<br />1/2 cinnamon stick<br />2 dried bay leaves, crumbled<br />2 cups dry red wine<br />1.25kg white sugar<br />1 kg plums , quartered, stoned<br />700g peaches stoned and chopped<br />300g pitted cherries<br />(or instead of mixing, just use 2 kg of plums as per the original recipe)<br />1/3 cup (80ml) lemon juice<br /><a id="shoppingAddLink" rel="nofollow"></a><br />Method<br />Place spices, bay leaves, wine and 1 cup sugar in a large, wide, heavy-based saucepan and stir over medium heat until sugar dissolves. Bring to the boil then simmer for 10 minutes. Turn off heat and leave to cool. When cool, strain though a sieve over a bowl.<br />Return strained syrup to pan with 1 cup water and plums. Bring to the boil. Cover with a lid and simmer over low-medium heat for 35 minutes.<br />Uncover pan. Add lemon juice and remaining sugar. Cook, stirring, until sugar dissolves. Bring to the boil then simmer, uncovered, over medium heat, skimming any scum from top, for 45-50 minutes or until jam jells when tested. To test, place a small spoonful on a chilled saucer then return to freezer for 1 minute. Run your finger through chilled jam; it should be the consistency of honey and wrinkle slightly when pushed. Once at this stage, pour into hot sterilised jars and seal.<br /><img id="BLOGGER_PHOTO_ID_5448680354486801938" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_Vpl02EFtzTg/S52Z6f_V1hI/AAAAAAAAAUo/UULhcvf2zzE/s320/jam+016.jpg" border="0" />Mareehttp://www.blogger.com/profile/13202549577395746018noreply@blogger.com1tag:blogger.com,1999:blog-8434774831843390618.post-17746999347236016302010-03-13T23:19:00.000-08:002010-03-13T23:43:37.858-08:00Cooking Challenge: NoodlesDelicious Laksa<br />Sorry everyone, this blog post comes without photos- once this dish was ready to eat, there was no stopping for photographs, we just gobbled it up- truly delicious.<br />Laksa is definitely my favourite noodle dish- it would be a strong contender for my favourite food full stop. So I am very happy to have this recipe to make my own!<br />This recipe comes from the book <em>"Spicery" </em>by Ian and Elizabeth Hemphill. You may know Herbie's spices- Sydney based spice merchants who stand for great quality spices and often have hard to get spices unavailable elsewhere- well this is their book.<br />Each chapter is devoted to a different spice and outlines a bit about the plant it comes from and it's history and traditional uses as well as how to prepare, store and use and then around 3 recipes for each spice.<br />The Laksa recipe is in the Galangal chapter where I learned, for example, that in the Orient, powdered galangal was once used as snuff- so reknowned is it for its perk-me up qualities (maybe that's why I love a laksa as a hangover cure!).<br />The recipe for the laksa powder makes plenty for at least 3 laksa meals (each being for 2). Once the powder is made, throwing the soup together is super quick and there is no reason you couldn't make this after work.<br />The base of the laksa powder is a madras curry powder- also delicious- easy to cook up with meat, veges and a tin of tomatoes.<br /><br />Madra Curry Powder<br />15 tsp ground coriander<br />6 tsp ground cumin<br />3 tsp turmeric<br />2 tsp ground ginger<br />1 1/2 tsp ground black pepper<br />1 tsp ground yellow mustard seed<br />1 tsp ground fenugreek<br />1 tsp ground cinammon<br />1/2 tsp ground cloves<br />1/2 tsp ground green cardamon seed<br />1/2 tsp chilli powder<br /><br />Laksa Spice Mix<br />12 tsp Madras curry powder<br />3 tsp ground fennel seed<br />1 1/2 tsp salt<br />1 tsp ground galangal<br />1 tsp chilli flakes<br />1 tsp sugar<br /><br />(Both these mixes store well in an air tight jar)<br /><br />Laksa (for 2)<br />1 tbsp. vegetable oil<br />6 tsp Laksa Spice Mix<br />1/2 chopped onion<br />750ml chicken stock<br />1/2 tsp shrimp paste<br />400ml coconut cream<br />250 g chicken (or tofu or seafood), sliced<br />100g bean sprouts<br />200g hokkein noodles (cooked and drained)- warmed<br />1/2 tbsp. Vietnamese mint leaves<br />1/2 tbsp coriander leaves<br /><br />Heat the oil in a large saucepan, add the Laksa Spice Mix.<br />Add the onion and stir for 2 minutes.<br />Add the stock and shrimp paste and bring to the boil.<br />Add coconut cream and chicken and simmer genly for 10 minutes (or until the chicken is cooked)<br />Prepare two bowls with half the noodles and bean sprouts.<br />Divide the soup between the two bowls and top with the mint and coriander.<br /><br />Enjoy, I thought this was a great recipe!Mareehttp://www.blogger.com/profile/13202549577395746018noreply@blogger.com3tag:blogger.com,1999:blog-8434774831843390618.post-40464580948467435102010-03-08T18:32:00.000-08:002010-03-08T18:39:00.924-08:00Melbourne Preserves competitionI shouldn't be putting this up, as it will no doubt diminish my chances of winning, but thought there might be some interest out there...Aesop's Fitzroy store have gone all CWA and are having a competition for Langham Melbourne Masterclass tickets for the best fruit preserves- I love it, though a shame I'm not that good at making jam.<br /><br />I'm going to give it a crack- I've bought a kilo of plums, now just need a good recipe.<br /><br />Here the details from their email:<br /><em>"PRESERVED FRUIT FOR RESERVED TICKETS<br />We have four single-day tickets to Langham Melbourne Masterclass at the Melbourne Food and Wine Festival, and would like to offer these to our customers.To secure a ticket, deliver a jar of your best homemade fruit preserve to Aesop Fitzroy by Tuesday 16 March and our jury of experts will sample your wares. Please be sure to label your jar, including all ingredients and your contact details.We will notify winners by Wednesday 17 March. Masterclasses are held on Saturday 20 and Sunday 21 March. Each Masterclass consists of four sessions with some of Melbourne's best chefs. Further details can be found here.All fruit preserves are to be brought to:Aesop Fitzroy242 Gertrude Street Fitzroy 3065Tel: +61 3 9419 8356Open: Monday 11am - 5pm; Tuesday to Friday 10am - 6pm; Saturday 9am - 6pm; Sunday 11am - 5pm"</em><br /><em></em><br /><em>Good luck!</em>Mareehttp://www.blogger.com/profile/13202549577395746018noreply@blogger.com1tag:blogger.com,1999:blog-8434774831843390618.post-89887781140118782842010-03-04T22:26:00.000-08:002010-03-04T22:38:31.435-08:00Pluots and other organic goodness<a href="http://4.bp.blogspot.com/_Vpl02EFtzTg/S5CkrjE_Q5I/AAAAAAAAAUA/JtqxgUa5vSA/s1600-h/triathlon+005.jpg"><img id="BLOGGER_PHOTO_ID_5445033017548424082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_Vpl02EFtzTg/S5CkrjE_Q5I/AAAAAAAAAUA/JtqxgUa5vSA/s320/triathlon+005.jpg" border="0" /></a><br /><div><a href="http://3.bp.blogspot.com/_Vpl02EFtzTg/S5CkqgXaC2I/AAAAAAAAAT4/uetNbYZI6go/s1600-h/triathlon+006.jpg"><img id="BLOGGER_PHOTO_ID_5445032999640501090" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_Vpl02EFtzTg/S5CkqgXaC2I/AAAAAAAAAT4/uetNbYZI6go/s320/triathlon+006.jpg" border="0" /></a>As I mentioned in my muffin post, we were up in Marysville for a bike ride and went to Alexandra, and just on the outskirts of town, there was an amazing shop advertising <em>PLUOTS</em>- which are a cross of plums and apricots. No idea what the place is called, but if you're up that way, they have a small but fabulous range of organic veges (the tomatoes we bought were divine) and stone fruit with pluots, but also a few different plum varieties. If you're up that way, be sure and call in.</div><div> </div><div>And if you're not leaving town this weekend, try the Veg Out Community Market</div><div>Where: Chaucer Street , St Kilda (just behind Acland St and Luna Park ) Melways ref 2P B9<br />Time: 8.30 am – 1.00 pm. </div><div> </div><div>Wondering if anyone's tried the North Melbourne Farmers Market- have seen the sign, but not quite made it there yet...<br /><br /></div><div></div>Mareehttp://www.blogger.com/profile/13202549577395746018noreply@blogger.com0tag:blogger.com,1999:blog-8434774831843390618.post-52576590251395430042010-02-28T18:09:00.000-08:002010-02-28T18:49:54.792-08:00Black Forest Muffins<a href="http://3.bp.blogspot.com/_Vpl02EFtzTg/S4sm6yPiRRI/AAAAAAAAATo/cPfKh4Z0npQ/s1600-h/TCC---Badge-1.jpg"><img id="BLOGGER_PHOTO_ID_5443487365968577810" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 180px; CURSOR: hand; HEIGHT: 200px" alt="" src="http://3.bp.blogspot.com/_Vpl02EFtzTg/S4sm6yPiRRI/AAAAAAAAATo/cPfKh4Z0npQ/s320/TCC---Badge-1.jpg" border="0" /></a> The Cookbook Challenge: Muffins<br /><br /><div>Who knew muffins had this much oil in them? I've never been a huge muffin fan, but will certainly be wary of their oily goodness in future! Very keen to see if anyone has some low fat muffins that still work.</div><div>Enough with complaining- on to the muffins- that actually tasted really good and were lovely and light and fluffy. I made these for my bookclub girls and at the end, they were all gone- surely a good sign!</div><div></div><br /><div>My recipe was based on the rhubarb muffins recipe in Stephanie Alexander's book <em>"The Cook's Companion" </em>which is an absolute stalwart at our house. I don't think I've ever made a dud out of it. </div><div>I just substituted the 2/3 cup of rhubarb for plums- as I bought some beautiful plums at a plum farm up near Alexandria last weekend (if you're driving up there, stop in - beautiful plums and other organic produce). Then I added in some grated dark chocolate to give it a little Black Forest feel.<br />This recipe is also incredibly simple- you could whip it up in a jiffy for unexpected guests!</div><div>It worked well- the basic recipe is nice and light and you could substitute in any fruit you have on hand.</div><div><a href="http://3.bp.blogspot.com/_Vpl02EFtzTg/S4sm7alUoXI/AAAAAAAAATw/DE5FSfIra0Q/s1600-h/muffin.JPG"><img id="BLOGGER_PHOTO_ID_5443487376797376882" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_Vpl02EFtzTg/S4sm7alUoXI/AAAAAAAAATw/DE5FSfIra0Q/s320/muffin.JPG" border="0" /></a>Ingredients</div><div>220g plain flour</div><div>2 tsp baking powder</div><div>125g sugar</div><div>3/4 cup buttermilk</div><div>1 egg</div><div>3/4 cup vegetable oil</div><div>2/3 cup of chopped plums (or rhubarb)</div><div>2 tbs chopped dark chocolate (optional</div><div></div><div></div><div></div><div></div><div></div><div>Preheat oven to 180 degrees and grease 12 muffin tins with oil. </div><div>Sift flour and baking powder and stir in sugar.</div><div>Mix milk, egg and oil together.</div><div>Make a well in the centre of the flour and beat in the liquid.</div><div>Mix in the plums and chocolate.</div><div>Spoon into muffin tins until 2/3 full and bake for 20 - 25 minutes.<br /></div><div>If you like this, you might also want to try my plum and ricotta crumble cakes <a href="http://mymelbournerestaurants.blogspot.com/2009/06/bake-club-plum-and-ricotta-crumble.html">http://mymelbournerestaurants.blogspot.com/2009/06/bake-club-plum-and-ricotta-crumble.html</a></div><div></div>Mareehttp://www.blogger.com/profile/13202549577395746018noreply@blogger.com8tag:blogger.com,1999:blog-8434774831843390618.post-69728927033147610172010-02-14T02:05:00.001-08:002010-02-17T20:53:59.152-08:00Cookbook Challenge - Love<a href="http://3.bp.blogspot.com/_Vpl02EFtzTg/S3oIkzEbUHI/AAAAAAAAATg/rs0bgVmb4ow/s1600-h/site_21_rand_209311393_hgb_food_safari_cover_final.jpg"><img id="BLOGGER_PHOTO_ID_5438668928280383602" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 246px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://3.bp.blogspot.com/_Vpl02EFtzTg/S3oIkzEbUHI/AAAAAAAAATg/rs0bgVmb4ow/s320/site_21_rand_209311393_hgb_food_safari_cover_final.jpg" border="0" /></a><br /><div><a href="http://3.bp.blogspot.com/_Vpl02EFtzTg/S3oIkibALxI/AAAAAAAAATY/gxY6hJIummE/s1600-h/cooking_for_friends_main.jpg"><img id="BLOGGER_PHOTO_ID_5438668923811671826" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 318px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://3.bp.blogspot.com/_Vpl02EFtzTg/S3oIkibALxI/AAAAAAAAATY/gxY6hJIummE/s320/cooking_for_friends_main.jpg" border="0" /></a><br /><br /></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>For this weeks challenge, everything revolved around Rusty. My first dish was a Black Sticky Rice Pudding, cause he loves it. My second was a Black Forest cake because, well I love him and its favourite cake.</div><div><br />Both dishes were delicious and we ate the whole cake with the help of only one other person. The Black Sticky Rice keeps well in the fridge and we had it for desert a few nights running.</div><div><br /></div><div>Sticky Rice is from my new Food Safari book- which is brilliant- I've already made a few things out of it. What I quite like about this book is that it seems to often be a bit loose with times and quantities- so it leaves a bit to the imagination. The recipe is wonderfully simple, though grating fresh coconut is a bit of a messy business and involved a whole new kitchen arsenal of a hammer and a screwdriver.</div><div><br /></div><div>The Black Forest Cake recipe is from Gordon Ramsays <em>Cooking for Friends</em> which I borrowed from a friend. Although this is a rather complicated recipe, it is one of the simplest for Black Forest Cake that I've seen. The only thing I would change about the recipe would be to use normal fresh whipped cream instead of double cream to make it a little bit lighter and fluffier. My other recommendation would be to sprinkle the cherry juice generously to make this moist as!</div><div><br /><br /></div><p><strong><span style="font-size:130%;">Black Forest Cake</span></strong></p><p><img id="BLOGGER_PHOTO_ID_5438038531030177442" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_Vpl02EFtzTg/S3fLO2Tw1qI/AAAAAAAAASw/GKRwco8J650/s320/black+forest.JPG" border="0" /></p><p>For the chocolate sponge:<br />125g self-raising flour<br />2 tsp baking powder<br />3 tbsp cocoa powder<br />5 large eggs, separated<br />200g unsalted butter, softened<br />150g caster sugar<br />2 tbsp cooled espresso or strong coffee<br />100g dark chocolate (minimum 65% cocoa solids), melted in a bowl set over a pan of simmering water<br />For the filling and topping:<br />500g ripe cherries<br />60g caster sugar<br />75ml kirsch or cherry brandy<br />550ml double cream<br />1-2 tbsp icing sugar, to taste<br />4-5 tbsp good-quality cherry compote<br />Grated chocolate, to garnish<br />Method<br />Preheat the oven to 150ºC </p><p>Butter, line and butter again the base and sides of a 23cm cake tin. Sieve the flour, baking powder and cocoa powder together and set aside.<br />In a large grease-free bowl, whisk the egg whites to firm peaks using an electric beater. Beat the butter and sugar in another mixing bowl until pale and light. </p><p>Beat in the yolks one at a time, then fold the espresso through, followed by the melted chocolate.<br />In several batches, fold the sifted flour mixture and the beaten egg whites alternately into the butter mixture. Spread the combined batter over the base of the prepared tin and level with a spatula.<br />Bake for 40-50 minutes until a skewer inserted into the middle of the cake emerges clean. Cool for 5 minutes and then turn out on to a wire rack. Peel off the baking parchment.<br />Remove the stems and pit three-quarters of the cherries, leaving the stems on the remaining cherries to garnish. Put all the cherries, the sugar and kirsch in a saucepan and bring to a simmer. Simmer until the cherries are just soft, giving them an occasional stir. Tip the cherries and kirsch syrup into a bowl and leave to cool completely.<br />Meanwhile, whisk the cream and icing sugar into soft peaks.<br />Using a long, sharp knife, halve the cake horizontally. Drizzle each half with the kirsch syrup from the cherries to moisten. Place the bottom half on a cake stand and spread over half the whipped cream. Arrange the stemmed and pitted cherries over the cream, then spoon over a layer of cherry compote. Top with the upper half of the cake. Spread the remaining cream on top. </p><p>Sprinkle over a little grated chocolate, then garnish with the whole stemmed cherries.</p><div><br /><a href="http://1.bp.blogspot.com/_Vpl02EFtzTg/S3oCVsQG2pI/AAAAAAAAATQ/wQRKnaQWr9Y/s1600-h/sticky+rice.JPG"><img id="BLOGGER_PHOTO_ID_5438662071682521746" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://1.bp.blogspot.com/_Vpl02EFtzTg/S3oCVsQG2pI/AAAAAAAAATQ/wQRKnaQWr9Y/s320/sticky+rice.JPG" border="0" /></a><br /></div><p><strong>Sticky Rice</strong><br />Ingredients2 cups black sticky rice (soaked overnight)</p><p>5 cups water (this was probably a little too much water, next time I'll try with 3 or 4 cups)</p><p>2 cups sugar<br /><br />Sweet Coconut Cream</p><p>1 cup coconut cream</p><p>2 tsp rice flour</p><p>½ tsp salt<br />Pinch of sugar<br /></p><p>Caramelised Coconut</p><p>2 cups grated coconut</p><p>1 cup brown sugar<br /><br />Preparation</p><p>Wash the black sticky rice. Combine in a saucepan with water. Place over medium heat and boil until the rice is cooked through and split. Add the sugar, continue boiling until sugar dissolves.</p><p>Sweet Coconut Cream: Mix the coconut cream, rice flour, salt and sugar in a saucepan and cook over low heat until boiling. Remove from heat.</p><p>Caramelised Coconut: Mix the grated coconut and brown sugar in a saucepan and stir constantly over medium heat until thick. Remove from heat.<br /><br />To serve: spoon the black sticky rice into the serving bowl and top with some sweet coconut cream and caramelised coconut. </p><p><br /><br /></p><div><br /><br /><br /><br /><br /><br /><br /><div></div><br /><br /><div></div></div>Mareehttp://www.blogger.com/profile/13202549577395746018noreply@blogger.com5tag:blogger.com,1999:blog-8434774831843390618.post-12169668426873504472010-02-14T01:46:00.000-08:002010-02-15T18:21:46.358-08:00Cookbook chellenge - Egg<a href="http://1.bp.blogspot.com/_Vpl02EFtzTg/S3n-NvlrvXI/AAAAAAAAATA/_ToCTiePRHk/s1600-h/from+tapas+to+mezze.jpg"><img id="BLOGGER_PHOTO_ID_5438657537092861298" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 240px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_Vpl02EFtzTg/S3n-NvlrvXI/AAAAAAAAATA/_ToCTiePRHk/s320/from+tapas+to+mezze.jpg" border="0" /></a><br /><div>Cookbook Challenge: Egg</div><div>AVGOLEMONO SOUP WITH SPICED VEAL MEATBALLS AND RICE </div><div> </div><div>From tapas to Meze is one of my favourite cookbooks- I've had it for ages, and it was very handy back in my vegetarian days, as it has quite a few good vego recipes that are quick and easy. Covering the mediterranean from Europe to the middle east, it also has fantastic variety.</div><div>Avgolemono is a recipe I've been meaning to make for a while. Avgo means egg, and lemon lemon in Greek- and this combination with a chicken stock and some light veal meatballs struck me as a nice combination for a summer meal.</div><div>This made a fantastic weekday meal as well as I made the chicken stock(a couple of chicken carcasses from the Vic markets, an onion, a carrot, some celery and water) and the meatballs on the weekend - they kept well in the fridge and were simple to make up on a weeknight.</div><div> </div><div>Now the trick to this soup apparently is not to have the eggs curdle. This was not the case with my soup and the eggs curdled- oh well- it was still a lovely weekday meal and I would definitely make it again.</div><div><a href="http://1.bp.blogspot.com/_Vpl02EFtzTg/S3fJ7bqSf1I/AAAAAAAAASo/EJMPpVwu7Xg/s1600-h/avgolemono.JPG"><img id="BLOGGER_PHOTO_ID_5438037097947758418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 217px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_Vpl02EFtzTg/S3fJ7bqSf1I/AAAAAAAAASo/EJMPpVwu7Xg/s320/avgolemono.JPG" border="0" /></a> AVGOLEMONO SOUP WITH SPICED VEAL MEATBALLS AND RICE </div><div>1/2 pound ground veal</div><div>1 clove garlic minced</div><div>1/3 cup grated yellow onion</div><div>1/2 teaspoon grated lemon zest</div><div>2 teaspoons minced fresh mint</div><div>1 tablespoon minced fresh flat-leaf parsley</div><div>1 egg yolk</div><div>1/2 cup dry whole-wheat bread crumbs</div><div>1/4 cup milk</div><div>Salt and freshly ground black pepper</div><div>9 cups chicken stock</div><div>1/3 cup long-grain white rice</div><div>2 eggs</div><div>Juice of 1 to 2 lemons</div><div>Chopped fresh flat-leaf parsley</div><div>Chopped fresh mint</div><div> </div><div>Preheat oven to 200 degrees C</div><div>In bowl, mix veal, garlic, onion, lemon zest, mint, parsley and egg yolk. </div><div>Add bread crumbs and milk, and season with salt and pepper. </div><div>Mix well. Form into 3/4-inch meatballs. Place on an oiled baking sheet.</div><div>Bake 10 minutes. </div><div>Bring stock to boil in soup pot. </div><div>Reduce heat to medium-low; add rice, salt and pepper. </div><div>Simmer slowly 10 minutes. </div><div>Add meatballs and continue to simmer until rice is cooked, 10 minutes.</div><div>Beat eggs and juice of 1 lemon in bowl until light and frothy. </div><div>Add 1 small ladle boiling broth to egg mixture and beat vigorously. </div><div>Continue to add broth a ladle at a time, beating after each addition, until you have added 5 or 6 ladlefuls. </div><div>Pour mixture back into soup pot. </div><div>Taste and add additional lemon juice, salt and pepper, if needed. </div><div>Garnish with parsley and mint and serve immediately. </div><div>Do not reheat this soup to boiling point or it will curdle.</div><div>Servings: 6<br /><br /><br /><br /></div><div></div>Mareehttp://www.blogger.com/profile/13202549577395746018noreply@blogger.com0tag:blogger.com,1999:blog-8434774831843390618.post-45609881302927381112010-02-10T20:16:00.000-08:002010-02-10T20:20:23.488-08:00Dumpling LoveI love Gingerboy.<br />I love dumplings.<br /><br />These two things are coming together in a dumpling cooking class at Gingerboy with the Age Young Chef of the Year 2009 - Chris Donnellan.<br /><br />Apparently Chris "will be sharing his secrets and techniques into dumpling making. There are two classes being held on Saturday June 12th, 2010. First class: 8.30am - 10.30amSecond class: 11.15am - 1.15pmCost: $125.00 per person"<br />I understand the 11.15 class is sold out. <br />Apparently the class will run for 1 hour and 30 minutes, then you will be able to sit down and eat the dumplings you have just made with a glass of champagne.<br />They will be making 3 different types of dumplings for the class<br />prawn and ginger dumplings<br />pork, garlic chive and chilli dumplings<br />steamed apple and vanilla dumplings with sweetened coconut cream<br /><br />Please email <a href="mailto:georgia@gingerboy.com.au">georgia@gingerboy.com.au</a> for more information or bookings<br /><br />Its a long way off, but should be awesome!!Mareehttp://www.blogger.com/profile/13202549577395746018noreply@blogger.com0tag:blogger.com,1999:blog-8434774831843390618.post-63925501465374614532010-02-01T14:18:00.000-08:002010-02-01T14:27:17.531-08:00Cookbook Challenge: Mixed<a href="http://2.bp.blogspot.com/_Vpl02EFtzTg/S2dUoJeMFFI/AAAAAAAAASg/k0YWY1e7ztw/s1600-h/raspberries.JPG"><img id="BLOGGER_PHOTO_ID_5433404524159833170" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_Vpl02EFtzTg/S2dUoJeMFFI/AAAAAAAAASg/k0YWY1e7ztw/s320/raspberries.JPG" border="0" /></a><br /><br /><div>With the heat on the weekend, the only mixed up for consideration was a mixed drink! As suggested in my last entry, I am also going to raid some old Gourmet Travellers for recipes in the challenge- and I had one all lined up from the January Issue: <strong>Raspberry and Lemon Iced Tea.</strong></div><br /><br /><div>This recipe was easy to make and absolutely delicious- 100% endorsed by my bookclub girls who sat out the 38 degree afternoon on Sunday with the help of this little refresher. I didn't take a pic of the finished product unfortunately, but it was perfectly colour matched to the rose we were drinking- absolutely beautiful.</div><br /><div>300 gm white sugar<br />200 gm frozen raspberries<br />2 tsp loose leaf black tea (I used orange pekoe- perfect light flavour for an iced tea!)<br />4 lemons, juice only<br />To serve:<br />ice, mint leaves, lemon slices and soda water<br /><a name="jumptohere"></a><br />Combine sugar and raspberries in a heatproof bowl, stir to combine, and cover with foil. Place over a saucepan of simmering water and cook until syrupy (2 hours). Strain through a fine sieve into a large jug (discard solids) and set aside.<br />Meanwhile, combine tea and 1 litre boiling water in a separate heatproof jug and cool. Strain through a fine sieve into raspberry mixture, add lemon juice and refrigerate in bottles until chilled.<br />To serve, fill glasses with ice, add lemon and raspberry tea to taste, top up with soda water, add mint and lemon slices and serve. </div><div>So easy! And so yummy! </div><div>Enjoy!</div>Mareehttp://www.blogger.com/profile/13202549577395746018noreply@blogger.com3tag:blogger.com,1999:blog-8434774831843390618.post-35518265762569844072010-01-25T13:59:00.000-08:002010-01-26T17:38:08.292-08:00Añada<div id="ms__id72">Añada was recommended to us sometime ago by a waitress at the Panama Dining Room- who seeing how much we love the PDR pork belly, suggested we might like Anada's. Well she was right, we loved the Añada pork belly, meaty, sweet and with a crisp lining of crackling, on a bed of smoky eggplant. But that wasn't all we liked. </div><div id="ms__id122">Food is served tapas style- they have a broad range of tapas and "raciones- larger dishes also designed to share. If choosing is too hard, they also have 2 Banquets and chef does the choosing for you. The couple next to us were doing the banquet and the dishes were a great selection (and included the pork belly!)</div><div id="ms__id71">We had a 4 different tapas and 4 Raciones to share- every dish was a delight!</div><div id="ms__id93">Pork empanadilla- crispy on the outside and soft on the inside with a deliciously Asian feel to the flavours</div><div id="ms__id123">Manchego and quince- which essentially is what it is- but was served at a perfect room temperatures that gave the flavours full flight</div><div id="ms__id124">Roasted quail was crispy and served on a bed of the most divine tabbouleh I have ever tasted- using more grain than herb and incorporating pomeranate seeds for quick bursts of tart flavour.</div><div id="ms__id132">Moving on to the raciones, as well as the pork belly, we had the vine wrapped sardine- a crumbling delight of flavours with pistachios in the sauce- divine- this happened to come out with the heirloom tomato salad whose sweetness and basil flavours complemented the sardine beautifully.</div><div id="ms__id139">Our absolute favourite though was the Crispy Goat- it was indeed very crispy with the strong goaty flavour really coming through and served on a lovely rustic hommos.</div><div id="ms__id159">For desert, we shared Lavender Curd and honeyed figs- the lavender curd was different to anything I've tried before- perfect for anyone who doesn't like deserts too sweet, it had the delicate flavour of lavender and was served with perfectly ripe figs drizzled in honey- divine!</div><div id="ms__id160">Coffee was great as well. Fantastic wine list with lots of Spanish and Portugese wines to try- we enjoyed a Crawford River rose with dinner. I then had a tempranillo- which was, like all their reds according the menu, served at 15%- the perfect temperature for a warm Melbourne evening!</div><div id="ms__id74">I loved the buzz of it- the place was packed and it is not the biggest space. It would have been nicer though to have had the opportunity to spread out just a little more perhaps. The wait staff were efficient, friendly but not too in your face.</div><div id="ms__id192">Value wise, to my mind its more of a special occasion budget- for the 2 of us including wine, coffee and desert, we paid just over $140.</div><div id="ms__id172">Anada do 2 sittings a night 6pm and 8.30pm- bookings highly recommended!</div><div id="ms__id171"></div><div id="ms__id181">Añada has certainly gone into my Top 5 favourites in Melbourne!</div><div id="ms__id180"></div><div id="ms__id78">Añada<br />(03) 9415 6101 </div><div id="ms__id79">197 Gertrude St</div><div id="ms__id86">Fitzroy, 3065</div><div id="ms__id94"><a class="url" onclick="_gaq.push(['_trackPageview', '/out/www.anada.com.au']);" href="http://www.anada.com.au/" target="_blank">http://www.anada.com.au/</a></div><br /><a href="http://www.urbanspoon.com/r/71/760072/restaurant/Melbourne/Collingwood/Anada-Fitzroy"><img style="BORDER-RIGHT: medium none; BORDER-TOP: medium none; BORDER-LEFT: medium none; WIDTH: 200px; BORDER-BOTTOM: medium none; HEIGHT: 146px" alt="Añada on Urbanspoon" src="http://www.urbanspoon.com/b/link/760072/biglink.gif" /></a>Mareehttp://www.blogger.com/profile/13202549577395746018noreply@blogger.com0tag:blogger.com,1999:blog-8434774831843390618.post-59821832661062274872010-01-18T18:21:00.000-08:002010-01-21T21:57:28.488-08:00The Cool Cooking Challenge<p align="center"><strong>Cooking Challenge: </strong></p><div id="ms__id65"><div id="ms__id43"><div align="center"><strong>Cool - yummy gazpacho</strong><br /></div><div id="ms__id63">Initially we thought that the "Cool" challenge was perfectly time- the 40 degree days of last week were perfect inspiration for a cooling meal- and the family picnic planned for Saturday was the perfect opportunity to serve up some <em>cool </em>dishes. <p align="center"><a href="http://4.bp.blogspot.com/_Vpl02EFtzTg/S1U8ohBCIiI/AAAAAAAAASA/mS6wZQyB7U4/s1600-h/berries+014.jpg"><img id="BLOGGER_PHOTO_ID_5428311592620139042" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 218px" alt="" src="http://4.bp.blogspot.com/_Vpl02EFtzTg/S1U8ohBCIiI/AAAAAAAAASA/mS6wZQyB7U4/s320/berries+014.jpg" border="0" /></a></p><br /><div id="ms__id55"><div id="ms__id25"><div id="ms__id54">Well, as it so often does, Melbourne turned the cool itself and our picnic was held ona 23 degree day with intermittent rain- despite this, we soldiered on and had a lovely day...my <em>cool</em> recipes went down a treat!</div><br /><div id="ms__id73"><a href="http://3.bp.blogspot.com/_Vpl02EFtzTg/S1U8muZVy0I/AAAAAAAAARg/7H3S484S8fI/s1600-h/charmaine+solomon+vegetarian.jpg"><img id="BLOGGER_PHOTO_ID_5428311561852013378" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 147px; CURSOR: hand; HEIGHT: 173px" alt="" src="http://3.bp.blogspot.com/_Vpl02EFtzTg/S1U8muZVy0I/AAAAAAAAARg/7H3S484S8fI/s320/charmaine+solomon+vegetarian.jpg" border="0" /></a>Again, I used Charmaine Solomon- I just love her recipes- and actually doing this challenge, I'm realising I don't have that many cookbooks- I may have to buy some more to add variety- or start using my Gourmet Travellers for the challenge- hope nobody minds!</div>Anyway, the dishes I selected were a gazpacho and a strawberry soup.<br /><br /><div id="ms__id52">Both these dishes demand the best and tastiest ingredients, but if you choose good strawberries and good tomatoes, you will be richly rewarded, both recipes are delicious!<br /></div><br /><div id="ms__id41"><a href="http://1.bp.blogspot.com/_Vpl02EFtzTg/S1U8nSKoEKI/AAAAAAAAARo/1kFopVgprhw/s1600-h/berries+005.jpg"><img id="BLOGGER_PHOTO_ID_5428311571453972642" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="http://1.bp.blogspot.com/_Vpl02EFtzTg/S1U8nSKoEKI/AAAAAAAAARo/1kFopVgprhw/s320/berries+005.jpg" border="0" /></a>Gazpacho</div><br /><div id="ms__id42"><br /></div><br /><div id="ms__id40">Ingredients</div><br /><div id="ms__id39">1 kg ripe tomatoes</div><br /><div id="ms__id47">2 green cucumbers, peeled, seeded and diced</div><br /><div id="ms__id27">2 small onions, peeled and finely chopped</div><br />1 green and 1 red capsicum, finely chopped<br /><br />1 tsp finely chopped garlic<br /><br /><div id="ms__id28">1 cup fine white breadcrumbs made from crusty bread</div><br /><div id="ms__id29">3 cups cold water</div><br /><div id="ms__id35">3 tbsp red wine vinegar</div><br /><div id="ms__id36">3 tbsp olive oil</div><br /><div id="ms__id45">tsp salt (or to taste)</div><br /><div id="ms__id46">1 tsp sugar</div><br /><div id="ms__id30">3 hard-boiled eggs</div><br /><div id="ms__id31">olive oil spray to fry croutons</div><br /><div id="ms__id34">1 cup finely diced bread</div><br /><div id="ms__id32"></div><br /><div id="ms__id33">Put aside 1 cup of the tomatoes diced, 1 cup of cucumber and half the chopped onion and capsicum for garnish.</div><br /><br /><br /><br /><div id="ms__id26"><a href="http://4.bp.blogspot.com/_Vpl02EFtzTg/S1UctABALaI/AAAAAAAAAQo/lZjDeGyVv-A/s1600-h/berries+002.jpg"><img id="BLOGGER_PHOTO_ID_5428276485288897954" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="http://4.bp.blogspot.com/_Vpl02EFtzTg/S1UctABALaI/AAAAAAAAAQo/lZjDeGyVv-A/s320/berries+002.jpg" border="0" /></a><a href="http://3.bp.blogspot.com/_Vpl02EFtzTg/S1U8nn-dMxI/AAAAAAAAARw/YGYk5byjSP8/s1600-h/berries+006.jpg"><img id="BLOGGER_PHOTO_ID_5428311577308508946" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="http://3.bp.blogspot.com/_Vpl02EFtzTg/S1U8nn-dMxI/AAAAAAAAARw/YGYk5byjSP8/s320/berries+006.jpg" border="0" /></a></div><br /><div id="ms__id50"></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div id="ms__id48">Peel, seed and chop the remaining tomatoes. Combine in a food processor with the remaining cucumber, capsicum onions plus the garlic and the breadcrumbs and process till smooth.</div><br /><div id="ms__id49">Turn into a bowl and mix in the water, vinegar, olive oil and seasonings. Taste the mixture and add sugar if necessary.</div><br /><a href="http://1.bp.blogspot.com/_Vpl02EFtzTg/S1U8oPqpicI/AAAAAAAAAR4/K4hJDOITy4s/s1600-h/berries+008.jpg"><img id="BLOGGER_PHOTO_ID_5428311587962849730" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 234px" alt="" src="http://1.bp.blogspot.com/_Vpl02EFtzTg/S1U8oPqpicI/AAAAAAAAAR4/K4hJDOITy4s/s320/berries+008.jpg" border="0" /></a><br /><br /><div id="ms__id56">Dice the eggs and put in another garnish bowl.</div><br /><div id="ms__id62">Use some olive oil spray in a pan, and lightly fry the diced bread until golden (we used a mix of white and black rye bread to add interest) and put in a bowl. Drain on absorbent paper.</div><br /><div id="ms__id61"></div><div id="ms__id71">Serve soup with all the different garnishes.<a href="http://3.bp.blogspot.com/_Vpl02EFtzTg/S1UcuX-WZhI/AAAAAAAAARA/l5JK9ThRgs8/s1600-h/berries+015.jpg"><img id="BLOGGER_PHOTO_ID_5428276508900091410" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="http://3.bp.blogspot.com/_Vpl02EFtzTg/S1UcuX-WZhI/AAAAAAAAARA/l5JK9ThRgs8/s320/berries+015.jpg" border="0" /></a><a href="http://1.bp.blogspot.com/_Vpl02EFtzTg/S1UcuEjNfVI/AAAAAAAAAQ4/75FTkypeZTQ/s1600-h/berries+016.jpg"><img id="BLOGGER_PHOTO_ID_5428276503685987666" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="http://1.bp.blogspot.com/_Vpl02EFtzTg/S1UcuEjNfVI/AAAAAAAAAQ4/75FTkypeZTQ/s320/berries+016.jpg" border="0" /></a></div></div></div></div></div></div>Mareehttp://www.blogger.com/profile/13202549577395746018noreply@blogger.com2tag:blogger.com,1999:blog-8434774831843390618.post-24384871822145914482010-01-02T15:31:00.000-08:002010-01-05T18:02:06.571-08:00Christmas Cooking<div id="ms__id33"><div id="ms__id28"><div id="ms__id29"><div id="ms__id31"><div id="ms__id34"><div id="ms__id30"><div id="ms__id100"><div align="center"><img id="BLOGGER_PHOTO_ID_5422307313581921842" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://4.bp.blogspot.com/_Vpl02EFtzTg/Sz_nxekNljI/AAAAAAAAAPA/fRZnDtO2r7Y/s320/christmas+table.JPG" border="0" /><span style="font-size:130%;">The Cookbook Challenge Week 6</span></div><div id="ms__id21" align="center"><span style="font-size:130%;">Christmas</span></div><div id="ms__id94"><div id="ms__id69">This year, we volunteered to cook Christmas lunch for Rusty's family- 13 people, no pressure... With Rusty's mum doing the pudd, we could concentrate on entrees and mains- plus something to nibble between present opening and lunch proper. We were so lucky with the weather- at around 22 degrees it was perfect for a hot lunch with all the trimmings.</div><div><br /></div><div id="ms__id52">The cool thing was cooking it in my sister-in-laws kitchen- its large with a gigantic stove- an absolute dream/ fantasy for us!</div><div><br /><br /></div><div></div></div><div> </div><div><div><br /><br /></div><div id="ms__id41">The menu</div><div>Nibble: blue cheese and onion tart</div><div>Entree: Vitello Tonnato</div><div> Main: Roast Pork Belly, Baked Ham, Roasted Vegetables and Potato and Onion Croquettes with Pear and Fennel Mustard</div><div> The onion tart is the cookbook challenge piece for this week- all the other recipes were either made up, or sourced off the internet.</div><div> </div><div id="ms__id65"><a href="http://1.bp.blogspot.com/_Vpl02EFtzTg/Sz_c0UoCXcI/AAAAAAAAAOY/XrZn157bQIw/s1600-h/Christmas+vegetables.JPG"><img id="BLOGGER_PHOTO_ID_5422295267825311170" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_Vpl02EFtzTg/Sz_c0UoCXcI/AAAAAAAAAOY/XrZn157bQIw/s320/Christmas+vegetables.JPG" border="0" /></a> The critical part was getting the right ingredients and letting them do the talking. Saturday prior to Christmas was the Lancefield Farmers Markets- here we sourced the lovely vegetables from local suppliers. We also bought the cheese for the tart from Goldfields Farmhouse who sell at the markets - their delicious Welshman's Reef - a delicate mild blue stilton style cheese- we bought one block foreating and one for the tart - YUM! (Check them out at alot of the regional farmers markets, on their website <a href="http://www.goldfieldsfarmhouse.com.au/">http://www.goldfieldsfarmhouse.com.au/</a> or apparently at Provincial Fine Food Store & Café, 16 Grantham St., Brunswick West.</div><div><br />Luckily Rusty was able to take the 23rd off- and used this opportunity to get down to the Queen Vic markes before the mayhem to source the meat and some extra veg for the meal.<br /></div><div id="ms__id56">And a personal highlight for us were the roasted beetroots - the beets for which were harvested from our garden on the 24th.</div><div><br /><a href="http://4.bp.blogspot.com/_Vpl02EFtzTg/Sz_jX-HHCUI/AAAAAAAAAOg/LNWvMLWmZi8/s1600-h/mcflavours.jpg"><img id="BLOGGER_PHOTO_ID_5422302477326682434" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 188px; CURSOR: hand; HEIGHT: 241px" alt="" src="http://4.bp.blogspot.com/_Vpl02EFtzTg/Sz_jX-HHCUI/AAAAAAAAAOg/LNWvMLWmZi8/s320/mcflavours.jpg" border="0" /></a><a href="http://4.bp.blogspot.com/_Vpl02EFtzTg/Sz_jYQGt-eI/AAAAAAAAAOo/Wclt2j4_sE4/s1600-h/Onion+and+feta+pie.JPG"><img id="BLOGGER_PHOTO_ID_5422302482156878306" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_Vpl02EFtzTg/Sz_jYQGt-eI/AAAAAAAAAOo/Wclt2j4_sE4/s320/Onion+and+feta+pie.JPG" border="0" /></a><br /></div><div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></div><div><br /><br /><span style="font-size:130%;"></span> </div><div align="center"><span style="font-size:130%;">Onion and Blue Cheese Tart</span><br /></div><div id="ms__id72">This was perfect for Christmas- as it virtually makes itself while you're preparing everything else (like peeling potatoes for 13 people!) and is a real crowd pleaser!</div><div>Ingredients</div><div>3 sheets of ready-prepared puff pastry</div><div><br /><em>filling</em></div><div>2 tbsp olive oil</div><div>4 brown onions, sliced</div><div>1 tsp grated lemon rind</div><div>200g soft bitey blue cheese</div><div>85g small olives</div><div>2 tbsp fresh thyme</div><div>black pepper to taste<br /></div><div id="ms__id80">Preheat the oven to 200 degrees.</div><div id="ms__id81">Grease the baking tray and place the pastry on the tray to fit<br /></div><div id="ms__id82"><a href="http://1.bp.blogspot.com/_Vpl02EFtzTg/Sz_mLk-VFSI/AAAAAAAAAOw/GZ9AlljbjJg/s1600-h/camaelising+onions.JPG"><img id="BLOGGER_PHOTO_ID_5422305562955420962" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_Vpl02EFtzTg/Sz_mLk-VFSI/AAAAAAAAAOw/GZ9AlljbjJg/s320/camaelising+onions.JPG" border="0" /></a>To make the filling, caramelse the onions in the oil with the grated lemons- for a minimum of 20 mins over low - medium heat- I left mine on for an hour- they were so sweet!</div><div>Allow onions to cool.</div><div>Sprinkle the tart with the bue cheese.</div><div>Top with onions, olives, thyme and pepper. </div><div>Bake for 25 minutes or until the pastry is puffed and golden.<br /></div><div> </div><div> </div><div> </div><div><br /> </div><div>For the ham, Rusty used Stephanie Alexander's recipe off the Epicure website</div><div>Stephanie Alexander's Glaze for a baked ham</div><div>grated zest and juice of 1 orange</div><div>2 tbsp Dijon mustard</div><div>1/4 cup brown sugarcloves</div><div>1/2 cup white wine<br /><div id="ms__id32"><a href="http://1.bp.blogspot.com/_Vpl02EFtzTg/S0LvilGmrxI/AAAAAAAAAQI/TCEs7eVhcBI/s1600-h/ham-+preparing.JPG"><img id="BLOGGER_PHOTO_ID_5423160278661902098" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 145px; CURSOR: hand; HEIGHT: 229px" alt="" src="http://1.bp.blogspot.com/_Vpl02EFtzTg/S0LvilGmrxI/AAAAAAAAAQI/TCEs7eVhcBI/s320/ham-+preparing.JPG" border="0" /></a><a href="http://1.bp.blogspot.com/_Vpl02EFtzTg/Sz_nx8t4phI/AAAAAAAAAPI/U_KPghIWxqI/s1600-h/croquettes.JPG"></a></div>Preheat oven to 180C and line a baking dish with foil. Mix zest, juice, mustard and sugar in a bowl. Remove skin (rind) from ham and score fat in a diamond pattern. Press a clove into the middle of each diamond <div id="ms__id32"> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div><a href="http://1.bp.blogspot.com/_Vpl02EFtzTg/Sz_nx8t4phI/AAAAAAAAAPI/U_KPghIWxqI/s1600-h/croquettes.JPG"></a> </div>. </div><div><div id="ms__id32"><a href="http://1.bp.blogspot.com/_Vpl02EFtzTg/S0LwFKyQFtI/AAAAAAAAAQQ/kggFO6VsBVg/s1600-h/basting+the+ham.JPG"><img id="BLOGGER_PHOTO_ID_5423160872892634834" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 150px; CURSOR: hand; HEIGHT: 229px" alt="" src="http://1.bp.blogspot.com/_Vpl02EFtzTg/S0LwFKyQFtI/AAAAAAAAAQQ/kggFO6VsBVg/s320/basting+the+ham.JPG" border="0" /></a><a href="http://1.bp.blogspot.com/_Vpl02EFtzTg/Sz_nx8t4phI/AAAAAAAAAPI/U_KPghIWxqI/s1600-h/croquettes.JPG"></a></div>Spread half the glaze over ham. Place ham in baking dish and pour in wine to prevent ham sticking. Bake for about 40 minutes, basting once or twice with the rest of the glaze, until a rich shiny colour.</div><div> </div><div>It was Rusty's touch to use a rosemary twig as the basting brush. Looked particularly cool!</div><div> </div><div><br /> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div>The Vitello Tonnato recipe was courtesy of the Italian Made website (italianmade.com)</div><div><br />2 lbs. butt tenderloin</div><div>3 cups white wine</div><div>1 celery stalk</div><div>1 carrot</div><div>1 small onion</div><div>2 cloves</div><div>7 oz. tuna in oil</div><div>6 anchovy fillets</div><div>2 egg yolks, hard-boiled</div><div>2 lemons</div><div>1 squeezed</div><div>1 thinly sliced</div><div>2 cup oil</div><div>2 tbs. capers</div><div>1 tbs. white vinegar<br /> </div><div><a href="http://1.bp.blogspot.com/_Vpl02EFtzTg/S0Lvgw7VgvI/AAAAAAAAAPo/6HsxA3shZ2g/s1600-h/vitello+tonnato.JPG"><img id="BLOGGER_PHOTO_ID_5423160247476126450" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://1.bp.blogspot.com/_Vpl02EFtzTg/S0Lvgw7VgvI/AAAAAAAAAPo/6HsxA3shZ2g/s320/vitello+tonnato.JPG" border="0" /></a>Let the meat marinate in the wine, celery, carrot, chopped onion and cloves for one day. Remove the meat from the marinade, wrap and tie tightly in a cheesecloth and place in an oval pan just large enough to hold it together. Put back in the marinade and cook slowly for about one hour. Remove from heat and let the meat cool in its cooking juice.<br />De-grease and filter the cooking liquid. Blend the liquid in a food mill with the tuna, anchovies, 1 tbs. capers and egg yolks. Dilute the sauce with lemon juice, and vinegar, and whisk in the oil in a steady stream till you get a velvety sauce similar to mayonnaise. Slice the veal and arrange in a serving platter in the following manner: Spread a few tablespoons of the sauce on the platter. Add the veal a layer at a time, with sauce covering each layer. Sprinkle capers over and decorate the rim of the platter with the sliced lemon. Serve.<br /></div><div id="ms__id32"><a href="http://1.bp.blogspot.com/_Vpl02EFtzTg/S0Lvh83xAnI/AAAAAAAAAP4/mVQYXldzmXo/s1600-h/croquette+mix.JPG"></a><a href="http://3.bp.blogspot.com/_Vpl02EFtzTg/S0Lvha5pb8I/AAAAAAAAAPw/s_VGS1D5PeQ/s1600-h/Vitello+Tonnato+ready.JPG"><img id="BLOGGER_PHOTO_ID_5423160258743332802" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_Vpl02EFtzTg/S0Lvha5pb8I/AAAAAAAAAPw/s_VGS1D5PeQ/s320/Vitello+Tonnato+ready.JPG" border="0" /></a><a href="http://1.bp.blogspot.com/_Vpl02EFtzTg/Sz_nx8t4phI/AAAAAAAAAPI/U_KPghIWxqI/s1600-h/croquettes.JPG"></a></div></div></div></div><br /></div></div></div></div></div>Mareehttp://www.blogger.com/profile/13202549577395746018noreply@blogger.com1tag:blogger.com,1999:blog-8434774831843390618.post-59533421821736205562009-12-02T17:35:00.001-08:002009-12-02T17:38:42.783-08:00Delicious Lemon and Vanilla Jam<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Vpl02EFtzTg/SxcV_UUpvTI/AAAAAAAAAOQ/bQd2QlUTBgU/s1600-h/lemon+and+vanilla+jam.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/_Vpl02EFtzTg/SxcV_UUpvTI/AAAAAAAAAOQ/bQd2QlUTBgU/s320/lemon+and+vanilla+jam.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5410817654840212786" /></a><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>I absolutely loved the look of Chit Chat Chomps Lemon and Vanilla Jam from week 1 of the cooking challenge, so gave it a go myself on the weekend. Its deliciously tart, with additional depth of flavour through the vanilla. An absolute hit- and perfect as a small Christmas gift for friends and family!</div><div><br /></div><div><a href="http://chitchatchomp.blogspot.com/2009/11/cookbook-challenge-no-1-citrus.html">Chit Chat Chomp's post with Lemon and Vanilla Jam</a></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Mareehttp://www.blogger.com/profile/13202549577395746018noreply@blogger.com2tag:blogger.com,1999:blog-8434774831843390618.post-79636974790679051862009-11-29T17:43:00.000-08:002009-11-29T18:44:54.890-08:00Gateway to India<div><div><div><div><div><div><div align="center"><a href="http://1.bp.blogspot.com/_Vpl02EFtzTg/SxMoLHariUI/AAAAAAAAANI/k6M2BYxmydM/s1600/TCC---Badge-1.jpg"><img id="BLOGGER_PHOTO_ID_5409711748836723010" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 180px; CURSOR: hand; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_Vpl02EFtzTg/SxMoLHariUI/AAAAAAAAANI/k6M2BYxmydM/s320/TCC---Badge-1.jpg" border="0" /></a> <span style="font-family:trebuchet ms;">Week 2</span></div><div align="center"><span style="font-family:trebuchet ms;">Theme: Indian</span></div><div align="center"><span style="font-family:trebuchet ms;">Cookbooks Used: Madhur Jaffry Indian Cookery & </span></div><div align="center"><span style="font-family:trebuchet ms;">Charmaine Solomon Complete Vegetarian</span></div><div><br /><a href="http://2.bp.blogspot.com/_Vpl02EFtzTg/SxMonlOOVYI/AAAAAAAAANQ/EPzUNDpFSXw/s1600/charmaine+solomon+vegetarian.jpg"><img id="BLOGGER_PHOTO_ID_5409712237873878402" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 160px; CURSOR: hand; HEIGHT: 200px" alt="" src="http://2.bp.blogspot.com/_Vpl02EFtzTg/SxMonlOOVYI/AAAAAAAAANQ/EPzUNDpFSXw/s200/charmaine+solomon+vegetarian.jpg" border="0" /></a><a href="http://1.bp.blogspot.com/_Vpl02EFtzTg/SxMooGI7VdI/AAAAAAAAANY/GbwijxZoW6M/s1600/madhur+jaffrey+indian+cookery.jpg"><img id="BLOGGER_PHOTO_ID_5409712246710031826" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 200px" alt="" src="http://1.bp.blogspot.com/_Vpl02EFtzTg/SxMooGI7VdI/AAAAAAAAANY/GbwijxZoW6M/s200/madhur+jaffrey+indian+cookery.jpg" border="0" /></a><br /><br /><br /></div><br /><br /><br /><br /><div align="center"><span style="font-family:trebuchet ms;"></div></span><br /><br /><br /><br /><div><span style="font-family:trebuchet ms;"></span> </div><div><span style="font-family:trebuchet ms;">I love cooking and eating Indian food, so this week was an absolute pleasure. The only thing I don’t like about Indian food is that it is not always particularly photogenic- I find it so hard to photograph and make it look appetizing…so looking forward to seeing everyone else’s pics.<br />Anyway, again I made 3 dishes from the theme.<br /></span><span style="font-family:trebuchet ms;"><strong>Pork Vindaloo - Goan Style Hot and Sour Pork (Madhur Jaffrey)<br />Sweet Corn and Potatoes with Mustard Seeds and Mint (Madhur Jaffrey)<br />Eggplant Pickle (Charmaine Solomon )<br /><br /><span style="font-size:130%;">Sweet Corn and Potatoes with Mustard Seeds and Mint</span></strong></span><br /><span style="font-family:trebuchet ms;">Of the 3 recipes, this is my favourite. Made it on a Friday night after a couple of drinks at work- it was quick, easy and satisfyingly carb rich with delicious fresh flavours. And it is pretty healthy too. If you’re on a diet, apparently you can substitute water for the coconut milk.<br /><a href="http://3.bp.blogspot.com/_Vpl02EFtzTg/SxMpDZPgJBI/AAAAAAAAANg/xG5wFQRA0SE/s1600/corn+finished.jpg"><img id="BLOGGER_PHOTO_ID_5409712715694351378" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 134px" alt="" src="http://3.bp.blogspot.com/_Vpl02EFtzTg/SxMpDZPgJBI/AAAAAAAAANg/xG5wFQRA0SE/s200/corn+finished.jpg" border="0" /></a><br />Serves 2 as a main meal<br />3 tbsp vegetable oil<br />½ tsp black mustard seeds<br />¼ tsp cumin seeds<br />1 clove garlic, peeled and finely chopped<br />150g potatoes, peeled, diced and boiled<br />200g ripe tomatoes, cut into fine dice<br />4 tbsp coriander, finely chopped<br />3 tbs mint , finely chopped<br />1 fresh hot green chilli, finely chopped (I left the seeds in, but if you want it milder, take them out)<br />Fresh corn kernels measured to the 450 ml level in a measuring jug (you could use frozen to be even quicker)<br />85ml coconut milk<br />½ tsp salt<br />¼ tsp cayenne pepper<br />1 tbsp lemon juice<br />2 tsp ground cumin seeds<br /><br />Heat the oil in a large frying pan over medium heat. When hot, put in mustard seeds and cumin seeds, as soon as they start to pop, add garlic and potatoes. Stir and fry until potatoes are lightly browned.<br />Add the tomoatoes, fresh coriander and mint and green chilli. Stir and fry for another couple of minutes. </span><br /></div><div><a href="http://3.bp.blogspot.com/_Vpl02EFtzTg/SxMpPKKRyvI/AAAAAAAAANo/J0JQxpylOqY/s1600/corn+in+the+pot.jpg"><img id="BLOGGER_PHOTO_ID_5409712917804337906" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="http://3.bp.blogspot.com/_Vpl02EFtzTg/SxMpPKKRyvI/AAAAAAAAANo/J0JQxpylOqY/s320/corn+in+the+pot.jpg" border="0" /></a><span style="font-family:trebuchet ms;">Put in the sweet corn and stir. Add the coconut milk, salt, cayenne and lemon juice. Stir and bring to a simmer.<br />Cover and turn heat to low and cook for 3-4 minutes- or until the corn is cooked.<br />Uncover, add some black pepper and the ground cumin.<br />Stir through, check for seasoning and serve.<br /><br /></span></div><br /><br /><div><span style="font-family:trebuchet ms;"><span style="font-size:130%;">Pork Vindaloo - Goan Style Hot and Sour Pork</span><br /><a href="http://3.bp.blogspot.com/_Vpl02EFtzTg/SxMphwAqC0I/AAAAAAAAANw/8DR_IjVxrGI/s1600/Pork+Vindaloo.jpg"><img id="BLOGGER_PHOTO_ID_5409713237202176834" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="http://3.bp.blogspot.com/_Vpl02EFtzTg/SxMphwAqC0I/AAAAAAAAANw/8DR_IjVxrGI/s320/Pork+Vindaloo.jpg" border="0" /></a><br />Serves 6<br /><br />2 tsp cumin seeds<br />2-3 dried hot red chillies<br />1 tsp black peppercorns<br />1 tsp cardamom seeds<br />Cinnamon stick<br />1 ½ tsp black mustard seeds<br />1 tsp fenugreek seeds<br />5 tbsp white wine vinegar<br />2 tsp salt<br />1 tsp brown sugar<br />10 tbsp vegetable oil<br />200g peeled and sliced onions<br />900g boneless pork, from the shoulder, cubed into 2.5cm cubes<br />2.5 cm piece of ginger, roughly chopped<br />Whole head of garlic with the cloves separated and peeled<br />1 tbsp ground coriander<br />½ tsp turmeric<br /><br />Grind the cumin seeds, red chillies, peppercorns, cardamom seeds, cinnamon, black mustard and fenugreek seeds in a coffee grinder- put in a bowl. Add the vinegar, salt and sugar. Mix well and set aside.<br />Heat the oil in a wide, heavy pan and put on medium heat. Fry the onions till brown and crisp. Remove with a slotted spoon and put them into the container of an electric blender with 2 – 3 tbs water. Puree. Add the pureed onion to the ground spices (This is the vindaloo paste- it can be frozen at this point if you want to make it ahead of time).<br />Use a blender to puree the ginger and garlic- again adding a couple of tbs of water.<br />Heat the pan again to medium heat and brown the pork in batches. Remove all the pork. Add the ginger-garlic paste to the pan, fry off the paste for a minute or two, then add the coriander and turmeric. Stir.<br />Add the meat with any juice that has accumulated and the vindaloo paste as well as 250ml water.<br />Bring to the boil and the lower heat to gently simmer for an hour- stir occasionally to prevent sticking.<br /><br />Serve with rice and raita (I used just plain greek yoghurt- as this dish is pretty hot, depending on the chillies you are using).<br /><br /><span style="font-size:130%;">Eggplant Pickle</span></span></div><a href="http://2.bp.blogspot.com/_Vpl02EFtzTg/SxMqNKjMVvI/AAAAAAAAAOI/Pk4kZIEmaVE/s1600/finished+relish.jpg"><img id="BLOGGER_PHOTO_ID_5409713983060727538" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="http://2.bp.blogspot.com/_Vpl02EFtzTg/SxMqNKjMVvI/AAAAAAAAAOI/Pk4kZIEmaVE/s320/finished+relish.jpg" border="0" /></a><br /><br /><br /><span style="font-family:trebuchet ms;"><div><br />I made this to give friends and family, this made 2 nice medium size jars, with half a one left over that I’ll use myself. This would be delicious served with curries, but would also be nice to spice up a ham or cheese sandwich.<br /></div><div> </div><div>1 kg eggplants<br />12 dried red chillies<br />4 tsp chopped garlic<br />3 tsp chopped ginger<br />2 tbsp black mustard seeds<br />1 ½ tsp ground turmeric<br />1 ½ cups oil<br />3 tsp salt<br />½ cup brown sugar<br />¾ cup vinegar<br />2 tsp. garam masala<br /><br />Wash eggplants and slice crossways. If eggplants are very large, you can also cube them.<br />Soak chillies in hot water for 5 minutes.<br />In a blender, combine chillies, garlic, ginger, mustard seeds and some of the chilli water and puree. Combine with the turmeric.<br /><br />Heat the oil and fry the blended mixture for a few minutes, then add the eggplant. Cover and cook on low heat till the eggplant is soft, stirring now and then. <a href="http://1.bp.blogspot.com/_Vpl02EFtzTg/SxMqMuklRsI/AAAAAAAAAOA/nNwxw1F3IvY/s1600/relish+in+the+pot+2.jpg"><img id="BLOGGER_PHOTO_ID_5409713975550363330" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="http://1.bp.blogspot.com/_Vpl02EFtzTg/SxMqMuklRsI/AAAAAAAAAOA/nNwxw1F3IvY/s320/relish+in+the+pot+2.jpg" border="0" /></a><br />Add salt, vinegar, sugar, and simmer till thick, stirring to prevent burning. Stir in garam masala, remove from heat and bottle.<br /><br /></div></span><span style="font-family:trebuchet ms;"><a href="http://3.bp.blogspot.com/_Vpl02EFtzTg/SxMqMWx0NbI/AAAAAAAAAN4/7E6Scj58gDg/s1600/relish+in+the+pot.jpg"></a></span><div><span style="font-family:trebuchet ms;"></span> </div><div><span style="font-family:trebuchet ms;"></span> </div><div><span style="font-family:trebuchet ms;"></span> </div><div><span style="font-family:trebuchet ms;"></span> </div><div><span style="font-family:trebuchet ms;"></span> </div><div><span style="font-family:trebuchet ms;"></span> </div><div><span style="font-family:Trebuchet MS;"></span> </div><div><span style="font-family:Trebuchet MS;"></span> </div><div> </div><div><span style="font-family:trebuchet ms;">If you like these, here are another couple of recipes you might like:</span></div><div><span style="font-family:Trebuchet MS;"><a href="http://mymelbournerestaurants.blogspot.com/2009/06/different-strokes.html">Eggplant and Beetroot Curry</a></span></div><div><span style="font-family:Trebuchet MS;"><a href="http://mymelbournerestaurants.blogspot.com/2008/03/my-first-rogan-josh.html">Rogan Josh</a></span></div><div><span style="font-family:trebuchet ms;"><a href="http://mymelbournerestaurants.blogspot.com/2008/02/shahjahani-leg-of-lamb.html">VERY SPECIAL Roast Lamb</a></span></div><div><span style="font-family:trebuchet ms;"><a href="http://mymelbournerestaurants.blogspot.com/2008/03/beef-baked-with-yoghurt-and-black.html">Baked beef and Yoghurt</a></span></div></div></div></div></div></div></div>Mareehttp://www.blogger.com/profile/13202549577395746018noreply@blogger.com7tag:blogger.com,1999:blog-8434774831843390618.post-85776776210361983402009-11-26T19:29:00.000-08:002009-11-26T19:47:24.934-08:00Finally...Vue de Monde<a href="http://4.bp.blogspot.com/_Vpl02EFtzTg/Sw9Ic3s3irI/AAAAAAAAAMw/Cxk5IHrkl2E/s1600/vue+de+monde+003.jpg"><img id="BLOGGER_PHOTO_ID_5408621338320931506" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://4.bp.blogspot.com/_Vpl02EFtzTg/Sw9Ic3s3irI/AAAAAAAAAMw/Cxk5IHrkl2E/s320/vue+de+monde+003.jpg" border="0" /></a><br /><div> Spoiler alert: this entry does not have a happy ending : ( <div><div></div><br /><div>Finally got my wish to eat at Vue de Monde- its been on the list for a while...and got to eat at the Chef's table- a wonderful vantage point to sit and watch the theater of the kitchen.</div><br /><br /><br /><div>With one of our hosts running late, we were quite spoiled, with a number of Amuse Bouche- including the perfect 62 degree egg- it really was perfect. I adore tarragon and the little bit of tarragon cream was a delight and they served up the crispiest breadcrumbs (yes everyone has been laughing at me for raving about bread crumbs- it has that Emperor's New Clothes feel to it somehow).</div><br /><br /><div>The deconstructed sorbet was lovely food theatre and has had us talking for days about how passe or not this style of interactive food is...</div><br /><a href="http://3.bp.blogspot.com/_Vpl02EFtzTg/Sw9LA4jilLI/AAAAAAAAAM4/Pq6Ef9ZbOso/s1600/vue+de+monde+001.jpg"><img id="BLOGGER_PHOTO_ID_5408624156048790706" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://3.bp.blogspot.com/_Vpl02EFtzTg/Sw9LA4jilLI/AAAAAAAAAM4/Pq6Ef9ZbOso/s320/vue+de+monde+001.jpg" border="0" /></a><br /><div>My entree was TRUITE ET MOUSSE DE SAUMON FUMÉ<br />(Rainbow trout, smoked salmon mousse). The trout was perfectly cooked, the salmon mousse perfectly cooked- the topping of lemon, baby basil and caviar creating variety and delight.</div><br /><br /><div></div><br /><br /><div> </div><div> </div><div> </div><div> </div><div> </div><div>But sadly, this is where the story ends. Due to a commitment at 3 and the lateness of one of our group, I had to leave after entree, so no main or desert...wwaaaaghhhhhhh!</div><br /><br /><div></div><br /><br /><div>I must go again- the food really was divine, and for anyone who is interested, I think the weekday lunch special is absolutely worth the money (lunch time only, Tuesday to Friday with a selection of signature dishes to choose from. Two courses for $55 or three courses for $70, includes a matching glass of wine and side dishes for the table).</div><br /><br /><div></div><a href="http://2.bp.blogspot.com/_Vpl02EFtzTg/Sw9LBABIU8I/AAAAAAAAANA/-22GnKeDzTU/s1600/vue+de+monde+002.jpg"><img id="BLOGGER_PHOTO_ID_5408624158051947458" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://2.bp.blogspot.com/_Vpl02EFtzTg/Sw9LBABIU8I/AAAAAAAAANA/-22GnKeDzTU/s320/vue+de+monde+002.jpg" border="0" /></a><br /><br /><div>BTW For anyone doing the cooking challenge, its a week late, but these chocolate orange custards would have been perfect for citrus week!</div><br /><br /><div><a href="http://www.vuedemonde.com.au/the-menu_recipes-detail.aspx?view=23">http://www.vuedemonde.com.au/the-menu_recipes-detail.aspx?view=23</a></div></div></div>Mareehttp://www.blogger.com/profile/13202549577395746018noreply@blogger.com3tag:blogger.com,1999:blog-8434774831843390618.post-54891006437174213852009-11-22T16:01:00.000-08:002009-11-22T17:04:44.011-08:00Citrus-Fest<div><div><a href="http://3.bp.blogspot.com/_Vpl02EFtzTg/SwneA-rMiBI/AAAAAAAAAMQ/Bs7kQbFxV6A/s1600/TCC---Badge-1.jpg"><img id="BLOGGER_PHOTO_ID_5407096936040531986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 180px; CURSOR: hand; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_Vpl02EFtzTg/SwneA-rMiBI/AAAAAAAAAMQ/Bs7kQbFxV6A/s320/TCC---Badge-1.jpg" border="0" /></a><br /><div align="center"><a href="http://1.bp.blogspot.com/_Vpl02EFtzTg/Swndz2bC8eI/AAAAAAAAAMI/zUJ_tIuy23Y/s1600/mcflavours.jpg"><img id="BLOGGER_PHOTO_ID_5407096710487011810" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 249px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_Vpl02EFtzTg/Swndz2bC8eI/AAAAAAAAAMI/zUJ_tIuy23Y/s320/mcflavours.jpg" border="0" /></a><span style="font-family:trebuchet ms;"> Week 1<br />Theme: Citrus<br />Cookbook Used: Marie Clair Flavours</span><br /><div align="center"><span style="font-family:trebuchet ms;">Author: Donna Hay</span></div><br /><div align="left"><span style="font-family:trebuchet ms;">Well, the citrus cooking challenge turned into an absolute citrus-fest. I turned to one of my favourite cookbooks, <em>Marie Claire Flavours</em>. It seemed the obvious choice as it has a chapter titled lemon + lime. Problem was deciding on one recipe. I solved that problem by making three. </span></div><span style="font-family:trebuchet ms;"><div align="left"><br />Roast lamb with preserved lemon (served with Sicilian Broad Beans)<br />Fresh salmon and lime cakes (served with fresh beans and lemony onions)<br />Spaghetti with lime and rocket<br /><br />All three were delicious, and as with most of the Marie Claire Flavours recipes, all three are easy and quick to prepare.<br /><br />My favourite were the salmon cakes, so let me start there. They combine the lovely flavour of kaffir lime leaves in the cakes themselves and tart and tangy lime juice in the dipping sauce.<br /><strong><a href="http://2.bp.blogspot.com/_Vpl02EFtzTg/Swne63oTyFI/AAAAAAAAAMo/27J-8Q35OP8/s1600/citrus+007.jpg"><img id="BLOGGER_PHOTO_ID_5407097930581788754" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 250px" alt="" src="http://2.bp.blogspot.com/_Vpl02EFtzTg/Swne63oTyFI/AAAAAAAAAMo/27J-8Q35OP8/s320/citrus+007.jpg" border="0" /></a>Fresh salmon and lime cakes </strong></div><div align="left"><span style="font-size:78%;">Serves 4 (or in our case 2 for dinner with enough cakes left over to combine with a quick salad for lunch the next day)<br /></span>500g salmon fillet, skin removed<br />1 egg white<br />3 tablespoons rice flour<br />2 kaffir lime leaves, finely shredded<br />1 tablespoon grated ginger<br />(recipe calls for 1 tsp wasabi paste- I left this out as Rusty and I both hate wasabi)<br />3 tablespoons chopped parsley<br />Oil to shallow fry<br /><br />Lime dipping sauce<br />¼ cup lime juice<br />¼ cup soy sauce<br />2 tbsp brown sugar<br /><br />Remove any bones from the salmon and chop into 5mm dice. Combine with the egg white, rice flour, lime leaves, ginger, (wasabi), and parsley<br />Heat oil over medium heat. Place 2 tbsp of the mixture into the hot oil, flatten out and cook till golden brown. Drain on absorbent paper and keep warm while you cook the rest.<br />For the dipping sauce, combine the ingredients and stir till the sugar is dissolved.<br />I served this with fresh beans and lemony onions. Soaking red onions in lemon juice overnight changes their flavour and texture- making them mild and delicious. So combine 1 sliced red onion with lemon juice, pop in the fridge over night and use to spice up steamed vegetables or with simple salads. (Courtesy of <em>Taking Tea in the Medina</em>, by Julie le Clerc).<br /><br /><strong><a href="http://1.bp.blogspot.com/_Vpl02EFtzTg/Swne6br8HJI/AAAAAAAAAMg/ER2uiqljg-s/s1600/citrus+005.jpg"><img id="BLOGGER_PHOTO_ID_5407097923080821906" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="http://1.bp.blogspot.com/_Vpl02EFtzTg/Swne6br8HJI/AAAAAAAAAMg/ER2uiqljg-s/s320/citrus+005.jpg" border="0" /></a>Spaghetti with Lime and Rocket<br /></strong>So simple and quick, this was the perfect worknight meal. Rusty was pretty skeptical about pasta and rocket (he thought it sounded as exciting as lettuce soup)- but succumbed to the great combination of flavours.<br />Serves 2<br />250g spaghetti<br />1 tbsp olive oil<br />Lime rind from 1 lime<br />2 crushed garlic cloves<br />1 red chilli, seeded and chopped<br />2 tbsp. capers, rinsed<br />6 slices of prosciutto, chopped<br />100g rocket, torn<br />3 tbs lime juice<br />80 g soft feta marinated in feta (I used Persian Feta from the supermarket)<br /><br />Cook the spaghetti as per the pack instructions and drain.<br />While the spaghetti is cooking, heat the oil in a large saucepan. Lightly sauté the lime rind, garlic, chilli and capers- for around 1 minute or until aromatic<br />Add the prosciutto and cook for another couple of minutes- till the prosciutto is nice and crispy.<br />Add the spaghetti to the pan and toss to coat and heat through.<br />To serve, toss through the rocket and lime juice and pile into serving bowls. Top them with feta and some of the marinating oil and cracked pepper.<br /><br />The lamb doesn’t really count, as I made this on the Sunday night before the challenge started (through winter we have a roast every Sunday night, and though its getting a bit warm, we just can’t break the habit). This was delicious (though I overcooked the lamb a bit!). Lamb was sourced from Vic markets (as was the salmon above) and was tender and tasty!<br /><br /><strong><a href="http://2.bp.blogspot.com/_Vpl02EFtzTg/Swne6I_eccI/AAAAAAAAAMY/4pHyKIlOE-A/s1600/citrus+002.jpg"><img id="BLOGGER_PHOTO_ID_5407097918062490050" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 294px" alt="" src="http://2.bp.blogspot.com/_Vpl02EFtzTg/Swne6I_eccI/AAAAAAAAAMY/4pHyKIlOE-A/s320/citrus+002.jpg" border="0" /></a>Roast Lamb with Preserved Lemon</strong><br />1 leg of lamb – about 1½ kilo (recipe recommends tunnel boned- I didn’t get this, but inserted a slit down the bone with a big sharp knife for the stuffing)<br />1 tablespoon chopped preserved lemon<br />¼ cup fresh oregano<br />2 garlic cloves sliced<br />½ tablespoon cracked pepper<br />1 tbsp olive oil<br /><br />Preheat the oven to 200°.<br />Trim the lamb of any excess fat<br />Combine the preserved lemon, oregano, garlic, pepper and oil in a bowl.<br />Stuff the cavity of the lamb with the filling.<br />If using a tunneled leg, tie together with kitchen twine and place on a rack in a baking dish.<br />Bake for 45 minutes for a quite rare roast, or longer until cooked to your liking.<br /><br />Serve with mashed potatoes and minted peas.<br />Or with Sicilian broadbeans as I did. At the Vic markets last weekend, I saw broad beans for only $3.99 a kilo so I grabbed a kilo to make this- an old favourite I sourced off the internet ages ago.<br /><br /><strong>Sicilian Broad Beans</strong><br />1 tbsp oil<br />1 small onion, chopped<br />4 tbsp chicken or vegetable stock<br />350 g broad beans (about 1 kilo still in the bean)<br />350 g fresh peas<br />4 small artichoke hearts, cooked, quartered and marinated (I use the ones from the jar)<br />4 tbsp lemon juice<br />Salt and pepper to season<br />Pinch grated nutmeg<br />10 leaves fresh mint<br /><br />Sauté onion till transparent<br />Add all other ingredients except the mint.<br />Simmer gently for 30 minutes<br />Stir in the mint and cook for 5 more minutes </span></div></div></div></div>Mareehttp://www.blogger.com/profile/13202549577395746018noreply@blogger.com10tag:blogger.com,1999:blog-8434774831843390618.post-64254739636673945602009-10-21T18:57:00.001-07:002009-10-21T19:37:40.247-07:00Bake Club - Sticky Orange and Vanilla Upside-down Cake<div><a href="http://1.bp.blogspot.com/_Vpl02EFtzTg/St-8h9H4YMI/AAAAAAAAALw/zsCdcb3Skno/s1600-h/orange+cake+001.jpg"><img id="BLOGGER_PHOTO_ID_5395238170142466242" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://1.bp.blogspot.com/_Vpl02EFtzTg/St-8h9H4YMI/AAAAAAAAALw/zsCdcb3Skno/s320/orange+cake+001.jpg" border="0" /></a> <div>For some reason this cake makes me think of Vincent Van Gogh. A perfect autumn treat!</div></div><p></p><p>4 eggs</p><p>1 cup caster sugar</p><p>1 tsp vanilla extract</p><p>1 cup self raising flour</p><p>150g unsalted butter, melted</p><p>1 cup almond meal</p><br /><p><em></em> </p><p><em>Sticky orange topping</em></p><p>1 cup caster sugar</p><p>1/2 cup water</p><p>1 vanilla bean, split</p><p>2 oranges, very thinly sliced</p><p>Preheat the oven to 16 degrees</p><p>To make the sticky topping, dissolve the sugar in the water in a saucepan, add the vanilla bean and the oranges and simmer for 15 minutes. Remove from the heat and set aside.</p><p>Whisk the eggs, sugar and vanilla extract for about 10 minutes or until its thick and pale and has tripled in volume. Sift the flour over the egg mixture and fold through. Fold through the butter and the almond meal. </p><p>Pour the orange mixture into the cake tin. Then pour the dough on top.</p><p>Bake for 40 - 45 minutes or until cooked when tested with a skewer. Turn out onto a platter to serve.</p><p><em><span style="font-size:78%;">(Recipe courtesy of Donna Hay)</span></em></p><a href="http://4.bp.blogspot.com/_Vpl02EFtzTg/St_E5LPm9mI/AAAAAAAAAL4/RB2jYhGuaD4/s1600-h/84vangogh.jpg"><img id="BLOGGER_PHOTO_ID_5395247365162989154" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 266px" alt="" src="http://4.bp.blogspot.com/_Vpl02EFtzTg/St_E5LPm9mI/AAAAAAAAAL4/RB2jYhGuaD4/s320/84vangogh.jpg" border="0" /></a><br /><p></p><br /><p></p><br /><p></p>Mareehttp://www.blogger.com/profile/13202549577395746018noreply@blogger.com3tag:blogger.com,1999:blog-8434774831843390618.post-86710706514540916862009-10-18T20:18:00.000-07:002009-10-21T15:22:42.298-07:00Hens Love Art<a href="http://1.bp.blogspot.com/_Vpl02EFtzTg/StvdlSyqGeI/AAAAAAAAALo/RTSYnpKQF_s/s1600-h/shannans+hens+005.jpg"><img id="BLOGGER_PHOTO_ID_5394148611475511778" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 133px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://1.bp.blogspot.com/_Vpl02EFtzTg/StvdlSyqGeI/AAAAAAAAALo/RTSYnpKQF_s/s320/shannans+hens+005.jpg" border="0" /></a><br /><div><br /><div><br /><div><br /><div>Let's be honest, hens nights are usually fairly embarrassing affairs, there's always the mandatory tiaras, naked man/ men and someone on board with a slight compulsion to public exhibitionism. </div><div></div><br /><div>This weekend a girlfriend celebrated her hens with all the mandatory bits, but ringfenced in a safe environment - it made for a really interesting (and fun) night- instead of male strippers, we did a life drawing class.</div><div></div><br /><div>After a lovely dinner at Blue Chillies and a few wines under our belts, 16 of us trooped on down to Hens Love Art on Smith Street for our 9pm class. </div><br /><br /><br /><br /><div>The space is amazing- large and spacious. You can self cater, so we took a few bottles along and cupcakes.</div><br /><a href="http://3.bp.blogspot.com/_Vpl02EFtzTg/Stvcbam0ysI/AAAAAAAAALQ/LQCnwL7842U/s1600-h/shannans+hens+003.jpg"><img id="BLOGGER_PHOTO_ID_5394147342263044802" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://3.bp.blogspot.com/_Vpl02EFtzTg/Stvcbam0ysI/AAAAAAAAALQ/LQCnwL7842U/s320/shannans+hens+003.jpg" border="0" /></a><br /><br /><br /><div>Once we were settled in, we were taken into the art space, where 16 easels and a podium awaited. We were joined by our art teacher, a lovely lady who gave us some basic techniques and pointers and then off we went. With cool music pumping and plenty of breaks to have a look at everyone's work, the two hours there was an absolute giggle!</div><br /><div></div><br /><div>Definitely recommended for something a little more tasteful- and when you finish, you're in the heart of Fitzroy, so there's still plenty of opportunities for further mayhem at your feet!</div><br /><div></div><a href="http://1.bp.blogspot.com/_Vpl02EFtzTg/Stvcb36sqJI/AAAAAAAAALY/vyc61zlV2-4/s1600-h/shannans+hens+001.jpg"><img id="BLOGGER_PHOTO_ID_5394147350131026066" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://1.bp.blogspot.com/_Vpl02EFtzTg/Stvcb36sqJI/AAAAAAAAALY/vyc61zlV2-4/s320/shannans+hens+001.jpg" border="0" /></a><br /><div></div><br /><br /><div>Hens Love Art<br />Address: Smith St, Fitzroy, VIC, 3065<br />Phone number: 0414 339 792<br />URL: <a onclick="javascript: pageTracker._trackPageview('/outgoing/http://www.hensloveart.com.au');" href="http://www.hensloveart.com.au/" target="_blank">http://www.hensloveart.com.au/</a></div></div></div></div>Mareehttp://www.blogger.com/profile/13202549577395746018noreply@blogger.com3tag:blogger.com,1999:blog-8434774831843390618.post-23350731277265444852009-10-01T21:29:00.000-07:002010-01-26T17:21:08.158-08:00Social Roasting Company<a href="http://3.bp.blogspot.com/_Vpl02EFtzTg/SsWIqD7TitI/AAAAAAAAALI/2_R6tBD_2NM/s1600-h/Social+Roasting+Company+2.BMP"><img id="BLOGGER_PHOTO_ID_5387862785408600786" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_Vpl02EFtzTg/SsWIqD7TitI/AAAAAAAAALI/2_R6tBD_2NM/s320/Social+Roasting+Company+2.BMP" border="0" /></a><br /><div><a href="http://3.bp.blogspot.com/_Vpl02EFtzTg/SsWIpmr1hvI/AAAAAAAAALA/kKMHOSMPoOU/s1600-h/Social+Roasting+Company.BMP"><img id="BLOGGER_PHOTO_ID_5387862777559090930" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://3.bp.blogspot.com/_Vpl02EFtzTg/SsWIpmr1hvI/AAAAAAAAALA/kKMHOSMPoOU/s320/Social+Roasting+Company.BMP" border="0" /></a><br /><br /></div><div>A cafe with a conscience where the coffee is divine- SRC on Racecourse Road is my new absolute favourite for a quick pick me up on a Saturday morning or a relaxed Sunday breakfast.</div><div><br /></div><div>With 100% ethically sourced coffee and an employment philosophy that favours the longterm unemployed, this could all be a bit worthy. But its not.</div><div></div><div>They keep the funky space refreshed with different art and you have a choice between regular tables, a communal table, the bar facing the street for some people watching, or tables outside. The coffee is seriously good. And the cafe style food is fresh and delicious. </div><div>We've only breakfasted there- baked eggs were great, wtih nice gooey insides, fruit toast good- lots of newspapers and a superfriendly vibe.</div><div></div><div>Definitely recommended for a coffee, brunch or breakfast if you're in the Flemington area!</div><br /><div></div><div>Social Roasting Company </div><div>307 Racecourse Road </div><div>FlemingtonVictoria 3031 </div><div>Phone: +61 3 9372 3288 </div><div> </div><div><a href="http://www.urbanspoon.com/r/71/1480203/restaurant/Melbourne/Moonee-Valley/Social-Roasting-Company-Flemington"><img alt="Social Roasting Company on Urbanspoon" src="http://www.urbanspoon.com/b/link/1480203/biglink.gif" style="border:none;width:200px;height:146px" /></a><br /><br /></div><div></div>Mareehttp://www.blogger.com/profile/13202549577395746018noreply@blogger.com0tag:blogger.com,1999:blog-8434774831843390618.post-8727833500841098352009-08-29T16:35:00.000-07:002009-08-29T17:32:20.552-07:00Putting on a Vietnamese spread<div id="ms__id89"><a href="http://1.bp.blogspot.com/_Vpl02EFtzTg/SpnHCXQ4YYI/AAAAAAAAAK4/rLK8Cxz-KC0/s1600-h/Mussels.jpg"><img id="BLOGGER_PHOTO_ID_5375546473661882754" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_Vpl02EFtzTg/SpnHCXQ4YYI/AAAAAAAAAK4/rLK8Cxz-KC0/s320/Mussels.jpg" border="0" /></a><br /><div id="ms__id23">The hardest thing about putting on a Vietnamese spread for some friends last week, was picking what to make- I ended up with 5 dishes- after Rusty insisted I cull a couple- given the tightness of timing on the day, I have to say it was a good call, and I don't think anyone was hungry...</div><br /><div id="ms__id85">Most are from the Red Lantern cook book, the calamari is an adaptation of something we made at the Red Bridge cooking school in Hoi an and the desert is an old Gourmet Traveller favourite, with Red Lantern ice cream...</div><br /><div id="ms__id24">So the menu:</div><br /><div id="ms__id38"><strong>Entree</strong></div><div id="ms__id25">Mussels with Lemongrass, chilli and garlic</div><br /><div id="ms__id37">and Lemongrass Calamari </div><br /><div id="ms__id27"></div><div id="ms__id28"><strong>Main<img class="gl_bold" alt="Bold" src="http://www.blogger.com/img/blank.gif" border="0" /></strong></div><div id="ms__id34">Braised Duck with ginger and spring onions</div><br /><div id="ms__id30">and Chargrilled Sirloin on a green pawpaw salad</div><br /><div id="ms__id35"></div><div id="ms__id36"><strong>Desert</strong></div>Banana Split with homemade coconut and banana icecream<br /><div id="ms__id91"></div>And my new favourite apperitif- Cosmopolitan Champagne Cocktail<br /><br /><div id="ms__id31">So it was a pretty hectic day- after getting back from the Footscray markets, I spent most of the morning making the chicken stock, the icecream and getting the beef, duck and calamari into marinades. Had a break in the afternoon and then got on to cleaning the mussels and doing the other prep. I got so confused about when what how, I scribbled down a running sheet - which Rusty found highly amusing- but it got me through...</div><div id="ms__id32">Now, the recipes:</div><div id="ms__id40"><strong>Cosmopolitan Champagne Cocktail</strong> (makes 6)</div><div id="ms__id41">Boil 250 ml cranberry juice uncovered for 10 minutes. Cool. Combine with 2tbsp of cointreau and 2 tbsp lime juice in a jug.</div><div id="ms__id42">Take 6 glasses, each with a sugar cube + 1/6 of the cranberry concoction and fill with bubbly.</div><br /><div id="ms__id44"><strong>Lemongrass Calamari</strong></div><div id="ms__id45">1 kg calamari</div><div id="ms__id46">4 lemongrass stalks</div><div id="ms__id59">4 shallots</div><div id="ms__id47">2 clove garlic</div><div id="ms__id60">1 chilli</div><div id="ms__id48">tsp pepper</div><div id="ms__id49">tsp salt</div><div id="ms__id50">tsp sugar</div><div id="ms__id64">2 tsp vegetable oil</div><br /><div id="ms__id65">Peel lemongrass and cut finely. Chop the shallots and garlc and chilli. Put all ingredients in a mortar and grind to a paste. </div><div id="ms__id57">Clean calamari and score.</div><div id="ms__id66">Smear the paste over the calamari and place in a container and refrigerate for at least an hour.</div><div id="ms__id58">Place on the barbecue and grill till golden brown.</div><br /><div id="ms__id53">Serve with lime dipping sauce and fish dipping sauce</div><br /><div id="ms__id54">Lime: tsp salt, tsp pepper, tsp sugar + juice of one lime mixed together</div><br /><div id="ms__id52">Fish: Fish Dipping sauce.<br />Combine 3tbsp fish sauce, 3 tbsp rice vinegar and 125 ml water and 2 tbsp sugar in a saucepan over medium heat. Stir well and cook until just below boiling point, then allow to cool. To serve, finely chop 2 cloves of garlic and 1 birds eye chilli and stir through with 2 tbsp lime juice (makes 250 ml.)</div><br /><div id="ms__id62"><strong>Mussels with Lemongrass, chilli and garlic</strong></div><div id="ms__id61">500g mussels<br />250 ml chicken stock<br />2 tbsp oil<br />2 lemon grass stems, white only finely chopped<br />½ onion finely chopped<br />2 garlic cloves chopped<br />Birds eye chilli, sliced<br />Tbsp oyster sauce<br />Tbsp fish sauce<br />Tsp corn flour<br />2 tsp sugar<br />½ tsp salt<br />½ tsp black pepper<br />Handful fresh coriander<br />½ lemon</div><br /><div id="ms__id63">Scrub and debeard mussels, then set aside. In a wok, over high heat, add the chicken stock and mussels, cover and cook for 5 minutes or until the mussels open (discard any that don’t open). Strain the mussels, but keep the liquid for later.<br />Put the wok back on medium heat, add the oil and gently fry the lemon grass, onion, garlic and chilli. Once golden, add the mussels and increase the heat. Toss through the oyster sauce and fish sauce, then add 125 ml of the reserved cooking liquid.<br /><br />Mix the cornflour with tbsp of water and toss it through the mussels to thicken up the sauce. Season with salt, pepper and sugar and serve, garnished with coriander and lemon.<br /></div><br /><br /><strong>Chargrilled Beef on pawpaw salad</strong><br /><div id="ms__id67">2 x 250 g sirloin steaks<br />2 handfuls shredded green pawpaw<br />Small handful mixed Vietnamese herbs (perilla, Vietnamese mint and basil)<br />Tbsp fried Asian shallots<br />Tbsp dried shrimp, soaked in hot water for 5 minutes and drained<br />3 tbsp Fish Dipping Sauce<br /><br />Marinade<br />2 tsp pickled chilli<br />2 crushed garlic cloves<br />2cm piece of ginger, minced<br />2 tbsp fish sauce<br />1 tbsp caster sugar<br />2 tsp vegetable oil<br />Pinch salt</div><br /><div id="ms__id71">Mix all the marinade ingredients together until the sugar dissolves.<br />Add the steaks and marinade a minimum of 2 hours in the fridge.<br />Chargrill the steaks over medium high heat to your preference, then rest the steaks for 5 minutes. Reheat the steaks on the chargrill, then cut into thin slices.<br />Serve with a salad of green pawpaw, mixed herbs, shallots, shrimp and dressed with dipping sauce.</div><br /><div id="ms__id69"><strong>Braised Duck with Ginger and Spring Onion (Vit Tiem Gung Hanh)</strong></div><div id="ms__id70">I was a bit sceptical about this recipe- boiled duck?! But the sauce reduces down to a gooey deliciousness that is brilliant served with jasmine rice.</div><div id="ms__id90">6 duck leg quarters<br />6 spring onions – white part bashed, green part finely sliced<br />3 garlic cloves<br />3 tbsp. minced ginger<br />125 ml fish sauce<br />2 tbsp light soy sauce<br />2 tbsp caster sugar<br />Litre of vegetable oil<br />2 litres of chicken stock</div><br /><div id="ms__id88">Wash duck leg, pat dry with paper towel. Trim and discard excess fat. Add the white part of the spring onion, garlic, ginger, fish sauce, soy sauce and sugar to a large bowl and mix well to dissolve sugar.<br />Cut the legs in half through the knee joint and marinate for a minimum of 2 hours.<br />Remove from the marinade (keep the marinade for later) and dry the duck with a paper towel.<br />Heat the oil in a wok and deep fry the duck pieces for 3 – 5 minutes or until golden. Remove from oil, place in a single layer in a saucepan. Add the reserved marinade and cover with stock by 2cm.<br />Bring to the boil, skim off impurities and excess oil, then reduce heat to a slow simmer.<br />Cook for 1 hour.<br />Garnish with sliced spring onion greens and serve with jasmine rice.<br /><br />Chicken Stock<br />Crush 6 garlic cloves in a mortor. Clean a whole chicken under water- place chicken in saucepan with 6 litres of water and bring to the boil. Skim for 10 minutes to remove impurities, then add garlic + 8 spring onions and a 4cm piece of ginger sliced up. Cook for 2 hours.<br /></div><br /><p>Each individual recipe is really easy to make- typical Vietnamese- just simple fresh ingredients- it lets the food speak for itself- so go ahead and try.</p><p>Enjoy! </p></div>Mareehttp://www.blogger.com/profile/13202549577395746018noreply@blogger.com0tag:blogger.com,1999:blog-8434774831843390618.post-53087307519812574732009-08-09T19:30:00.000-07:002010-01-26T17:24:27.513-08:00Set to impressAs a Sydney expat who has lived in Melbourne for 3 years now, I think I am qualified to say that Sydney people love Melbourne. Most of them, not enough to actually leave the harbour city- but since the day we announced we were going to move, we've been regaled with comments about how fabulous Melbourne is. Especially the food. And the fact that true gems are hidden in Melbourne, not lit up in neon.<br /><br />So when we have visitors from Sydney, as we did this weekend, I feel a strange responsibility to my adopted hometown to show it in its best light. So choosing a restaurant for a Saturday night "double date" should be hard right- well no, its not- because I've got the Panama Dining Room- and it has never let me down.<br /><br />So on Saturday night, we set off in a cab bound for Smith Street, with Sydney friends in tow. Stepping out across from the inauspicious entrance and going up the stairs, we all marvel at how Melbourne's delights are hidden in such a curious way.<br /><br />Every time I step into the dining room - a turn of the century furrier's warehouse, with enourmous semi-circular gabled windows along two walls with a great view- I like to reimagine it as my apartment- an open plan kitchen where the bar is- I'd probably leave the pool table where it is...well anyway, its a fabulous space, and usually full enough to generate a pleasing buzz. The kind of buzz that makes you feel like you're part of the city...<br /><br />But the best part is the food- and Saturday did not disappoint.<br /><br />The highlight was definitely Frizz's perfectly cooked pork- that thin line of perfect golden crackling skin, but the rest of us did alright with succulent, moist rabbit loins succulent and chicken pie- all exquisitely cooked and flavoured.<br /><br />Deserts were great- I shared a lemon custard with citrus salad with Rusty- tart and creamy, the custard was perfect. The Frizz and FC had chocolate mousse- an absolute delight...<br /><br /><br /><br />Another highlight (sorry, it felt like just one after the other!) was definitely the cheese plate- we decided we would each pick one- and each of us wanted a different cheese, so we just got all 4- served at room temperature they were absolutely divine!<br /><br /><br /><br />Commencing the evening with brilliantly mixed cocktails (I had a gimlet, the boys had martinis of various complexions) and complemented by an extensive winelist and a sommelier who knows his wine and food, the overall culinary experience can hardly be faulted.<br /><br />For anyone into detail, here the cheeses we enjoyed with their descriptions from the Panama website.<br />GABRIEL COULET ROQUEFORT This blue made from raw ewe’s milk is matured in caves in Southern France. This artisan cheese has a strong salty flavour yet is rich and creamy<br />BRILLAT-SAVARIN A rich cow’s milk cheese from Normandy in France. Made with whole milk and enriched with extra cream. It has a dense creamy texture similar to that of ice cream.<br />SEVRE & BELLE CAPRIFEUILLE This log shaped goats cheese is ripened using a geotrichum mould giving it a slightly yeasty flavour. Typical of cheeses from the region of Poitou-Charentes in central France.<br />LE NAPOLEON A rare hand made single dairy ewe's milk cheese from the Central Pyrenees. Slow ripened in cold humid conditions it develops a condensed nutty texture and rounded caramel flavour.<br /><br />THE PANAMA DINING ROOM AND BAR<br />Level 3/231 Smith St, Fitzroy Phone: (03) 9417 7663<br /><a href="http://thepanama.com.au/">http://thepanama.com.au/</a><br /><br /><a href="http://www.urbanspoon.com/r/71/761454/restaurant/Melbourne/Collingwood/Panama-Dining-Room-and-Bar-Fitzroy"><img alt="Panama Dining Room and Bar on Urbanspoon" src="http://www.urbanspoon.com/b/link/761454/biglink.gif" style="border:none;width:200px;height:146px" /></a>Mareehttp://www.blogger.com/profile/13202549577395746018noreply@blogger.com2tag:blogger.com,1999:blog-8434774831843390618.post-54696986350615404552009-06-13T17:54:00.001-07:002009-08-09T19:51:30.150-07:00Hot and Sour Soup<div id="ms__id50"><a href="http://3.bp.blogspot.com/_Vpl02EFtzTg/SjRKcoseecI/AAAAAAAAAKo/ZVzmRN-lBY8/s1600-h/hot+and+sour+soup.JPG"><img id="BLOGGER_PHOTO_ID_5346980513416378818" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_Vpl02EFtzTg/SjRKcoseecI/AAAAAAAAAKo/ZVzmRN-lBY8/s320/hot+and+sour+soup.JPG" border="0" /></a> This is my most favourite meal in the world. I haven't made it for ages...and it is truly wonderful, such a lovely combination of flavours!</div><br /><div id="ms__id55">I was inspired to make it again when I picked up some shinoji mushrooms at the markets for $1.50- oyster mushrooms are great, but substitute with any kind of mushrooms you can get.</div><br /><div id="ms__id51">I usually make my own vege stock to start. Just your usual stock- but add in some coriander roots to give it a little bit of zing.</div><br /><div id="ms__id54"></div><br /><div id="ms__id53"><strong>Hot and Sour Soup</strong><br />Serves 2<br />Ingredients<br />Nam Prik Pow<br />4 tbsp oil<br />3 tbsp chopped garlic<br />3 tbsp shallots<br />3 large red chillis deseeded and chopped<br />2 tbsp sugar<br />1 tsp salt<br /><br />3 cups vege stock<br />1tsp nam prik pow<br />2.5 cm lemongrass, sliced<br />3 kaffir lime leaves roughly torn<br />2 tbsp soy sauce<br />1 tsp sugar<br />2 tbsp lemon juice<br />60 g oyster mushrooms<br />2 – 3 small red chillies, slightly crushed<br />Coriander leaves to garnish<br /><br />Nam Prik Pow – fry all ingredients except sugar and salt in the oil till golden brown. Pound all ingredients together in a mortar and pestle.<br />Bring stock to the boil and stir in Nam Prik Pow. Add the remaining ingredients and simmer, stirring well until the mushrooms are just cooked.<br />Pour into serving bowls and garnish with coriander. </div>Mareehttp://www.blogger.com/profile/13202549577395746018noreply@blogger.com0tag:blogger.com,1999:blog-8434774831843390618.post-58635394986201287572009-06-13T17:09:00.001-07:002009-06-13T17:20:30.932-07:00Different Strokes<div id="ms__id45"><a href="http://1.bp.blogspot.com/_Vpl02EFtzTg/SjRB3BO-M9I/AAAAAAAAAKY/C4B-p4c4o44/s1600-h/beetroot+curry.jpg"><img id="BLOGGER_PHOTO_ID_5346971071075464146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 238px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_Vpl02EFtzTg/SjRB3BO-M9I/AAAAAAAAAKY/C4B-p4c4o44/s320/beetroot+curry.jpg" border="0" /></a><br /><div id="ms__id41">Yesterday I had decided to make one of my absolute favourite dishes ever - a beautiful curry using beetroot and eggplant. Rusty was less than excited. After announcing my plans and getting a less than thrilled response, I asked how he would rate this dish in terms of anticipation. 2/10. I was devestated. I guess its easy to accept that blokes don't want to watch chick flicks, or spend hours looking for shoes, but I still take it personally when my bloke doesn't get excited about the same food I do. After eating it, he gave it an 8/10 (I think if he was being honest that would have been maybe a 6 1/2 or 7)- so there was peace in the household. But for me, this dish is an absolute 10/10- I just love it!</div><br /><div id="ms__id42">I've been trying to think of other dishes that divide the genders- would love to hear your stories...</div><br /><br /><div id="ms__id46"><strong>Beetroot and Eggplant Curry</strong></div><div id="ms__id44">2 red onions, roughly chopped<br />3 garlic cloves<br />3-4 hot chillies (fresh or dried)<br />1 lemongrass stalk<br />1 dsp cumin seeds<br />1 dsp coriander seeds<br />1 teaspoon fennel seeds<br />4 tbsp sunflower oil<br />450 g beetroot, peeled and cubed<br />5 baby eggplants, quartered (or one normal eggplant)<br />200ml stock<br />300 ml coconut milk<br />Salt and pepper<br />125 g cashew nuts<br />Fresh coriander to garnish (optional)<br /></div><br /><div id="ms__id43">Process the onions, garlic, chillies and lemon grass to a smooth paste either in a food processor or using a wand.<br />Dry roast the cumin, coriander and fennel for a few minutes and grind to a powder.<br />Heat the oil, when hot, add the onion paste and cook briskly for a few minutes, then add the spices, stirring continuously. When the spices and paste are nicely combined, add in the beetroot and eggplant and fry for a further couple of minutes- stirring constantly.<br />Pour in the stock, bring to the boil, then reduce the heat, cover and simmer until the veges are nice and soft.<br />Add the coconut milk and cook for another 5 minutes.<br />Meanwhile, dry roast the cashews to golden brown.<br />Serve with rice and garnished with coriander and cashews<br /></div><br /><br /></div>Mareehttp://www.blogger.com/profile/13202549577395746018noreply@blogger.com1tag:blogger.com,1999:blog-8434774831843390618.post-78296973891669073492009-06-10T03:24:00.000-07:002009-06-15T20:32:05.057-07:00Bake Club- Plum and Ricotta Crumble Cakes<div id="ms__id33"><a href="http://2.bp.blogspot.com/_Vpl02EFtzTg/SjRJGNv3BPI/AAAAAAAAAKg/VyIan77BMuM/s1600-h/plum+crumbe+cake.jpg"><img id="BLOGGER_PHOTO_ID_5346979028714063090" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 243px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_Vpl02EFtzTg/SjRJGNv3BPI/AAAAAAAAAKg/VyIan77BMuM/s320/plum+crumbe+cake.jpg" border="0" /></a><br /><br /><div id="ms__id47">Welcome to Bake Club. The first rule of Bake Club is you do not talk about Bake Club. </div><br /><br /><div id="ms__id38">The second rule of Bake Club is YOU DO NOT TALK ABOUT BAKE CLUB.</div><div id="ms__id53">OK Bake Club isn't quite like that, but talk about pressure.</div><br /><div id="ms__id54">The real second rule of bake club is that you can't wimp out and just buy something- you have to bake it. Two people per week for about 20 people. And this week was my first week.</div><br /><div id="ms__id29">The standards are pretty high, but I was happy with my performance- got a good response.</div><br /><div id="ms__id31">It's a recipe I've done a few times from the April Gourmet Traveller.</div></div><br /><div id="ms__id34"><strong>Plum and Ricotta Crumble Cakes</strong></div>Preheat the oven to 180°<br />Ingredients (makes 12)<br />Directions<br />90g butter<br />225g caster sugar<br />Finely grated rind of ½ orange<br />2 eggs<br />50 ml milk<br />100g plain flour<br />80g hazelnut meal<br />1tsp baking powder<br /><div id="ms__id35">350g ricotta<br />1 egg yolk<br />2 blood plums, thinly sliced<br />20g hazelnuts, roughly chopped<br /><br />Beat 80g butter, 165 g sugar and orange rind in a mixer until pale and creamy (3-4 minutes).<br />Add eggs one at a time, beating well. Scrape down sides and add milk and beat to combine.<br />Stir in flour, hazelnut meal and baking powder. Spoon into 12 buttered cupcake moulds. Smooth tops and set aside.<br />Process ricotta, the egg yolk and 40g sugar in a food processor until smooth and divide among the moulds. Top with plum slices (or any other fruit).<br />Combine chopped nuts, remaining butter and sugar in a small bowl, rub together with your fingers, then scatter over plums.<br />Bake until risen and golden.<br /></div>Mareehttp://www.blogger.com/profile/13202549577395746018noreply@blogger.com2