winosandfoodies

Sago Gula Melaka Recipe

 

 

I know,sago is one of those love it or hate it foods. My mother made a lemon version which I quite enjoyed as a child.  During our November visit to Sydney when my appetite was lacking I lived on this for dinner most evenings. It was on the hotel restaurant menu and I fell in love with it.

Gula Melaka is known in English as palm sugar. The sap from the flower bud of a coconut tree is collected, boiled until thick and then poured into bamboo tubes 3 - 5 inches long until set. @OMGemma_ from the Brisbane blog Get In My Gulliver gave me several pieces she brought back from a recent trip to Malaysia.   

SAGO GULA MELAKA  (from SBS Food)

INGREDIENTS

• 300g sago
• 1 egg white
• 200g palm sugar, chopped
• ½ cup water
• 4 tbsp white sugar
• 1 can coconut milk

METHOD

• Bring a large pan of water to the boil and when boiling, add sago. Stir frequently as the water returns to the boil, to avoid them sticking. The sago will float to the surface and be transparent when cooked. Strain and rinse with cold water a couple of times to remove the starch. The straining, rinsing and straining was quite messy but lucky me,  I have my Kitchen B*tch to clean up after me.
  
  
• In a clean bowl beat the egg white until soft peaks form. Add sago, stir to combine and pour into moulds. Chill until set, about 1 hour or overnight.
  
  
• Stir palm sugar and water over medium heat until sugar has dissolved. Stir in white sugar. Stir until completely dissolved and then strain through a fine sieve into a jug. Refrigerate for approximately 1 hour.
  
  
• Turn sago out onto a serving plate,  serve topped with a little of the coconut milk and syrup.

I didn't have cocnut milk so we enjoyed it with pouring cream.

This is my entry for Sweet New Zealand January, hosted this month by my dear friend Arfi at Homemades.

 

November and My Cabbage Salad Recipe

Bourke Street Bakery

Whoa it's December already. What happened to 2011? Only 25 days until Christmas and I have not been Christmas shopping at all. ...and I have no idea how I'm going to be ready for Christmas 2011. We are moving to a new apartment the first week of December.

One blessing, Michael, my youngest son, is doing the entire Christmas feast for the first time....and at his house.  A little sad we won't have left overs in the our fridge, but a small price to pay for a no stress Christmas feast.

At the beginning of November Bryan and I took a road trip to Sydney. We went via Warwick so we could meet up with Krista from Rambling Tart, who moved here recently.

With Krista

 From Warwick we headed to Armidale where I had booked what was described on their website as luxury B & B. It was far from luxurious. We left the moment we awoke the following morning.  Leaving Armidale we headed toward the coast on Highway 78.

Known as the Waterfall Way it is described as one of Australia's most beautiful drives. It crosses over the Great Dividing Range.

Ebor Falls Highway 78

We travelled from west to east. I'd like to drive it in reverse next time.

Highway 78 views

Thankfully the B & B I had booked at Bellingen turned out to be a charming stopover after the disaster of Armidale. Ian and Ulrieke planted a beautiful garden around their home and called it The Rose Patch.   

The Rose Patch gardens

The formal part of the garden was full of roses and lilies in bloom. Through the formal garden and over the fence is  a bush walk through native bush with birds and local fauna. Back in our room later in the afternoon I realised I had brought back a leech attached to my ankle. He was a fat little leech by the time I discovered him.

Bush walk  at Bellingen

We awoke the following morning to a misty day.

Morning mist at Bellingen

Breakfast was served on the front deck overlooking the gardens, complete with Ulrieke's home made bread, farm fresh free range eggs and a jam made with the local Davidson plum. The jam had a delicious sour taste. I loved it.

Breakfast at the Rose Patch Bellingen

Next stop Sydney where we caught up with  friends before I attended the Eat Drink Blog Conference. Here are a few photos of conference day.

Eat Drink Blog 2011

We spent an evening with @Carmr at La Casa...and yes the polpotte, made to her Mother's secret recipe,  are a highlight. We can also recommend the gnocchi and the pappardelle.  Her Papa was there and allowed me to take his photo.

Carmen and her Papa

Bourke Street Bakery was on my 'to do' list so we met friends there for coffee and pastries.

Pastries with Madame Shawshank at Bourke St Bakery

 

Chocolate Rapsberry Muffin

I love the apple galette.

Apple Galette

On our last morning we headed to Marrickville Markets for breakfast with my little friends Max and Charlie.

  Breakfast with Max and Charlie

Fresh seasonal produce.

Marrickville Markets

 Coming home we stopped overnight at Coff's Harbour. Despite Australia having plenty of coastline it is really difficult to find accommodation on the beach. This is the view from the dining room of the Aanuka Beach Resort.

On our last coffee stop of the day we discovered the little cafe/wine bar Evolution at Ballina.  Again really hard to find cafes and restaurants by the beach in Australia. Evolution at least has a water view.

Evolution Cafe Ballina

I cannot remember the muffin flavour but it was good.

........and as promised, a recipe for a simple cabbage salad. Alter quantities to suit number of servings. This amount is enough for two as a lunch dish. It is best made and served immediately.

CABBAGE SALAD

INGREDIENTS

• 1/2 head of a small cabbage, finely shredded
• 1/3 cup parmesan cheese, finely grated.
• quality olive oil
• 1/2 lemon

 

METHOD

• Mix cabbage and parmesan
• Place on serving plate.
• Drizzle with oil, a few drops of lemon juice and a grating of pepper.
• Serve

CLICK ON ALL PHOTOS FOR A LARGER VIEW.

 

Quinoa Patties Recipe from 101 Cookbooks

We're moving house in December and I'm cleaning out my pantry. Way at the back I came across some quinoa. It had been there so long it was passed its use by date.

Heidi's quinoa patties recipe has been stuck on my fridge door for months now. I think Seven Spoons was the first time I came across it. How fabulous is that egg oozing all over the plate? I've had to adapt mine to accommodate what was in my pantry and fridge.  Once we move house I'll make  the original recipe as Heidi wrote it on 101 Cookbooks.

QUINOA PATTIES (Adapted from 101 Cookbooks)

INGREDIENTS

• 2 1/2 cups cooked quinoa, at room temperature(I used black quinoa)
• 4 eggs,beaten
• 1/2 teaspoon salt
• 1/3 cup finely chopped celery
• 1/2 red onion, finely chopped
• 1/3 cup freshly grated Parmesan cheese
• 1 cup fresh breadcrumbs
• 1 tablespoon oil
• 1 tablespoon butter

METHOD

• Combine the quinoa,eggs, salt, in a medium bowl
• Stir in the celery,onion,cheese
• Add breadcrumbs,let sit for a few minutes to allow eggs to absorb the breadcrumbs
• Form into 12  patties 2.5cm (1 inch)  thick
• Heat oil and butter in large frypan over medium-low heat, add 6 patties and cook for 7 minutes each side and until browned on bottom. Watch to make sure bases don't burn
• Remove from pan and cook remaining 6 patties.
• Serve immediately or at room temperature

A little mango salsa on the side - perfection.

Thursdays With Thermomix - Pasteis de Nata

I never got to try Pasteis de Nata, the famous Portuguese custad tart, when I was in Portugal in 2004. My trip was cut short by an unexpected event.  I have been meaning to make them ever since.  Seven years later I finally did.

I stood in the kitchen,rolling and folding the puff pastry, thinking of all the Pasteis de Nata I never got to even try. Bryan did, and he said mine had the taste of the Portuguese tarts he ate in Portugal.

They weren't perfect. I didn't get the silky custard I  aimed for, but I think I know where I went wrong and how to fix it. The pastry part was fine, could maybe rolled a little thinner.   I purchased Careme, a quality puff pastry sold in Australia and recommended by foodie friends.  You could use a cheaper one, but as puff pastry is something I don't buy  often I was happy to pay the extra dollars.  It's a little like eating one piece of really good chocolate over an entire block of standard regular chocolate.

The whorls in the base are the result of the special folding and rolling that is unique to these tarts. Check out the post over at Sunday Hotpants for a 'how to' post.

I went with the Bill Granger recipe. It seemed to be the most popular. The custard was made in the Thermomix.

PASTEIS de Nata (PORTUGUESE TARTS)

INGREDIENTS

• 1 sheet of puff pastry
• 3 egg yolks
• 1/2 cup caster sugar
• 2 tablespoons cornflour (cornstarch)
• 1/2 cup heavy cream
• 2/3 cup milk
• 2 teaspoons pure vanilla extract

METHOD

• place egg yolks, sugar and cornflour in Thermomix bowl and blend for 5 seconds  on speed 4
• Add cream and milk
• mix for 7 minutes at 80C on speed 4.
• Add vanilla and blend for 10 seconds on speed 8
• Pour into a bowl, cover with cling film to avoid a skin forming and leave to cool.
• Preheat oven to 200C (375F)
• Lightly grease a 12 count muffin tray
• Half pastry sheet horizontally. Place one piece on top of other and set aside for 5 minutes
• Tightly roll up pastry into a log from short end to short end
• Cut pastry log into 1.25c (1/2 inch) 12 rounds
• Lie each piece on a lightly floured surface and roll out to 10C  (4inch) rounds
• Press each round into muffin pans
• Spoon cooled custard into pastry cases
• Bake in oven until pastry and custard is golden (about 20 - 25 minutes)
• Remove from oven and leave in tin for 5 minutes
• Remove and place on wire rack to cool
• These are best served warm

If you'd like to know the history of these Portuguese Tarts Duncan at Syrup and Tang has written a well researched article. Sarah at Foodbridge documents her visit to Portugal with some wonderful photos and a visit to Pasteis de Belem, the holy grail of the Portuguese tart.

I'm not sure what the difference between 'pastel de nata' and 'pasteis de nata' is.  Is 'pastel' the singular? Anyone know?

HHDD Anniversary Drinks

Thanks to everyone who contributed there drink creations to Hay Hay It's Donna's Anniversary drinks challenge. Here are the entries.

From Arfi at Homemades a Lemon, Vanilla and Strawberry Cooler. Perfect for a warm spring day in New Zealand.

After a busy day with work and family Bron relaxes with Lemon Balm, Sorbet Gin Slushie.

Cheers to Vanille @Down Under who celebrates the warmer light filled days with her Orange and Rhubarb Granita.

In the Philippines Joey at 80 Breakfasts combines the local lime dayap with cucumber to create a refreshing  Cucumber Dayap Cooler.

 

October and a Peach and Fig Tart Recipe

I'm wrapping up my month of October a few days early as we are off on a road trip to Sydney. First stop on the road is to meet, Australia's newest immigrant, Krista of Rambling Tart.  After swapping emails for the past couple of years, I will finally get to hug the sweet lady.

The month started with a delightful lunch with a dear friend, at Ole across the river on Southbank. I have to say it serves the best tortilla I've had outside of Spain. Almost as good as my own.

My friend Mei Yen invited me to brunch and served me my first congee.  I am unable to enjoy meat and fish at the moment so Mei Yen served it with omelette, pickled greens and salted duck eggs.  Not the best  photo but I wanted to share it with you.

While I was there lots of heavy cardboard boxes were delivered...and inside the boxes ......Mei Yen's latest edition of Brisbane Budget Bites 2012.  I'm not sure who was more excited, Mei Yen.... or me....or the dogs, Cookie and Basil.

All Brisbanites and visitors to Brisbane should have a copy of Brisbane Budget Bites. It will take me all year to work through the 215 eateries and bakeries, 29 coffee spots and the 65 providores. The latest edition has simplified the geographic boundaries, and not knowing Brisbane well, I found it very easy to follow.   Both the 'suburbs index' and the separate 'cuisine index' make it a useful resource for discovering dining around Brisbane.  My favourite local Japanese, Mizu in Teneriffe is in there.

 

My other favourite book this month is Karen Reyment's book the 2012 foodies guide to brisbane. 

I wish I'd had a copy of this book when I first arrived in Brisbane.  I'm loving the section 'specialist stores and markets', which covers everything including Asian food, butchers,delis,bakeries, cooking schools and more. 

Scattered throughout the book  under 'chef's favourites', Brisbane chef's share their favourite spots for supplies and dining out. In the sections 'spotlight on', experts in their respective fields share all manner of things like  storing chocolate in Brisbane's humid climate, eating local fish by season, and making the perfect cup of coffee.

'Further afield' are suggestions for foodie  trips to The Gold Coast, Sunshine Coast, Toowoomba and Stanthorpe.

I have decided I will visit at least one place from the book each week. Some of Karen's suggestions are already firm favourites. Like Chouquette and Bonjour Patisserie in New Farm and Freshi Sushi Company in James Street.  The first place I chose to visit was the Ruski Way Deli in Woolangabba.

We came home with jars of pickles,sour cherries, smoked mackerel, Russian chocolates,  potato   stuffed Pierogi and a slice of Russian Napoleon cake for our lunch.

During the month we enjoyed coffee and cake with friends at Blake and Taylor in Paddington.

I didn't spend a lot of time in the kitchen but  I did try Elise's version of the Amazon Cake......

.................and combining the end of Winter and the beginning of Spring I baked a peach and fig  tart.  Peaches are a fruit I associate with summer. Because of the climate here in Queensland, they arrive a little earlier in the shops. These ones are from the Glass House Mountains region.

I'm sorry there is no detailed recipe for you. It's just pastry and fruit. Go with your instincts and how many people you are serving.......and if you want some for left overs. It makes a great breakfast.

 

FIG AND PEACH TART

INGREDIENTS

• 1 quantity of shortcrust pastry
• peaches and figs, sliced
• 1 tablespoon  sugar

 

METHOD

• Set oven to 200C (390F)
• roll pastry out  and place on oven paper on an oven tray
• place fruit in a pattern over pastry.
• sprinkle with sugar
• bake in oven until pastry and fruit are cooked.
• Serve with a dallop of cream or yogurt

Finally, if you would like to join in the Hay Hay it's Donna's Anniversary,  I look forward to your entries.

 DISCLAIMER: Brisbane Budget Bites and 2012 foodies guide to brisbane were sent to me by the publishers.

Brisbane Budget Bites is published by Swallow Publishers. It retails at $19.95 and can be puchased at these outlets.

2012 foodie guide to brisbane is published by Hardie Grant. It retails at $24.95 and can be purchased at most book stores and online.   

Hay Hay Its Donna's Anniversary

It's Donna's anniversary. Donna Hay magazine are celebrating 10 fabulous years.

I remember buying  the first issue.

The issue I gave away as a prize for the best  Peanut Butter Cupcakes  at the very first Hay Hay It's Donna Day back in 2005.  In 2008  Bron took over from me as   facilitator.   Bron in turn passed the baton to the current facilitator, Denise at Chez Us

Denize has been caught up in life and hasn't had the time to devote to  HHDD.  As it's been almost a year since the last HHDD event, I thought it might be fun to join in the 10 year anniversary celebrations with a special HHDD event.

So let's celebrate with some drinks  from Donna's 10th Anniversary edition. If you own an iPad you can download the issue.

Bring on the drinks. I made the Rhubarb, Vanilla  and Lemon Cooler. You can make this or any other drink from Donna's web page.....or design your own drink. It's easy. The drinks are made of  fruit flavoured syrups and a mixer (soda water, ginger beer, lemonade etc). Alcohol is optional.

 rhubarb, vanilla and lemon cooler

INGREDIENTS

• 500g rhubarb,trimmed and chopped
• 2 cups (440g) caster (superfine) sugar
• 1 cup @250ml) water
• 1 vanilla bean,split and seeds scraped
• 3/4 cup (180ml) lemon juice
• 2/3 cup (160ml) gin (optional)
• 4 cups (1 litre) soda water
• crushed ice, to serve
• 250g strawberries,hulled and thinly sliced

METHOD

• Place the rhubarb, half the sugar, water and vanilla in a saucepan over low heat, stirring, until the sugar is dissolved.  Increase to high and bring to the boil for 5 minutes, or until thickened slightly.   Allow to cool completely before straining, reserving the syrup and vanilla bean. Set aside.
• Place the lemon juice and remaining sugar in a saucepan over low heat and cook, stirring until the sugar is dissolved.   Increase heat to high, bring to the boil and cook a further 2 minutes or until thickened slightly.   Allow to cool completely.
• Place the gin,lemon syrup,soda water, rhubarb syrup in a 6 cup capacity (1.5 litre) jug and stir to combine.   Add the ice and top with the strawberry slices.
• Makes 6 cups.

Strawberry and lemon ice blocks

Place  sliced strawberries into ice block trays and cover with water. Freeze overnight.

Place pieces of lemon with rind on into ice block trays and cover with water. Freeze over night.

Place ice blocks in glass and cover with mixed drink.

Rules of Entry…

1. Hay Hay it’s Donna Day is open to all food and wine bloggers.
2. Entries submitted for HHDD must be made specifically for the current round of this event, although photos may be submitted to photo competitions such as “Does My Blog Look Good In This.”
3. The host will select, make and post an original Donna Hay recipe without any changes. Participants may make that exact same recipe as is, or put their own spin on the recipe by altering the ingredients whilst remaining with the theme. Or if they prefer participants may share a well loved recipe within the same theme.
4. Entrants must include a link to the host (winos and foodies) and the facilitator (Chez Us)  in their entry post.
5. Entries can be made at any time once the event has been announced, but must be posted and emailed to the host by the closing date.
6. The host then assembles all the entries together into a roundup, from where the participants of the round vote to elect a winner.

 It is optional for the host to give a small gift to the winning participant. This should be something inexpensive and can be as simple as a pre loved, no longer used item from the host's kitchen drawers. (I've been culling my linen napkins and will  be giving away a couple to the entry with the most votes).

Entries can be posted at any time up until Thursday 10th November. I will write the round up over the weekend with a voting page up on Monday 14th November. You will have a week to vote. Voting is only open to those who submit entries.

Send your entries to me at -  pinotgrisATgmailDOTcom with HHDD in the subject line.

Include

• your name
• blog name
• URL to your HHDD post
• a photo 250 x 250 px

Hay Hay Its Donna Day should not be confused with the styling and photography challenge over at Junglefrog Cooking.  They are two seperate events.

CHEERS Donna! Happy 10th Anniversary. Here's to another 10 years.

Pears in Caramel - Slow Cooker Recipe

It's the end of pear season here...... although there are still a couple of varieties in the shops.  Lydia at Perfect Pantry mentioned her slow cooker poached pears on Twitter this morning. They sounded delicious. So I made them for dessert tonight....and they are delicious.

My version is slightly adapted from Lydia's. As I didn't have any ginger in the cupboard I omitted it. I also reduced the sugar amount and increased the butter. 

PEARS IN CARAMEL IN THE SLOW COOKER

INGREDIENTS

• 1 cup brown sugar
•  50g butter, cut into small cubes
• 4 firm pears

METHOD

• Peel and half pears. Remove cores.
• Place cut side down in slow cooker.
• Sprinkle  sugar over pears.
• Add butter to sugar.
• Set cooker to high and cook for 1 hour.Remove lid and spoon the sauce over the pears.
• Cook for a further hour. Test with knife to ensure pears are cooked.
• With slotted spoon remove pears from slow cooker onto serving plate.
• Pour sauce into a saucepan and bring to the boil. Reduce heat to low and keep at a simmer  until sauce reduces by one third. Stir sauce or shake pan to keep the sauce from sticking to saucepan. It will take 2 - 3 minutes, but be careful not to burn the caramel.
• To serve place two pears on individual plates,  spoon a little caramel sauce over.
• Serve warm with cream.

This is my entry for Sweet New Zealand hosted by Sue at Couscous and Consciousness.

September, Kate Hill's Tomato Tart and Edmonds Pikelet Recipe

Spring is nice. I prefer Autumn, but I'll settle for a few months of warmer days, cooler nights and pretty blossoms.... and soon the summer stone fruits will be in our shops.

September was a busy month.  My brother and his wife were in town for a few days. We had a number of family get togethers and unbelievably no photos.

During  September we packed champagne, wine, magazines and books for a  gourmet mid week break with Janet (The Old Foodie) at her holiday apartment in Caloundra.  These days I'm reading more style magazines and less about food. 

A subscription to Country Style magazine is on my Christmas wish list. It has a nice mix of design, interiors,art and just enough food  without making it to difficult to decide which recipe to try....and they always have the most beautiful and enticing covers.

All good holidays begin with a glass of champagne.......

....and all good holidays should include Janet's Buttermilk Hotcakes for breakfast.

We spent our days indulging in good food,reading, walks on the beach and afternoon coffees at Saltwater.

 

Back home I baked a tomato tart adapted from Kate Hill's book  A Culinary Journey.

It is similar to a Tomato Tart I have baked before. Kates has capers and rosemary sprinkled on top. My tart tin is still packed away in a moving box so I baked this one free form on a tray.

An adaptation of Kate's Tomato Tart has also been seen over at  David Lebovitz .

...and finally this week we snacked on Pikelets from the famous New Zealand  Edmonds cook book.

oops I just realised I have made a mistake in the instructions. It should read "Beat egg and sugar until thick".

Click on photos to enlarge.

Full Disclosure: CountryStyle magazine was sent to me by their PR company.

Vanilla Icecream on Thursdays With Thermomix

Three thousand years ago the Chinese  began mixing ice and yak milk to create a sweet treat which has evolved into what we now call ice cream.  My plan this week to make a black sesame ice cream was thwarted when I was too busy with too many social outings to pick up any black sesame seeds.  So I stuck with my favourite flavour, a simple vanilla.

VANILLA ICE CREAM

INGREDIENTS

• 2 egg yolks
• 250 gr cream
• 250 gr full cream milk
• 150 gr sugar
• seeds from 1 vanilla bean or 1 teaspoon vanilla essence
• pinch salt

METHOD

• Place all ingredients in Thermomix bowl.
• Cook 5 minutes at 80C on Speed 4.
• Place the mixture in a stainless steal bowl and place in freezer until firm but NOT frozen.
• Take the ice cream from the freezer, cut into medium size pieces and place back in Thermomix bowl.
• mix for 20 seconds on speed 9 then 10 seconds on speed 4.
• Return to freezer until ready to serve.

I have included the Thermomix instructions as this is a Thermomix post.  When I made this I churned it in an an ice cream maker once the custard mixture has cooled.

This is my contribution to Alessandra's Sweet New Zealand, hosted this month by Allison at Pease Pudding.

Beer Butt Chicken Recipe

The legendary   Beer Butt Chicken is my son's  favourite method of cooking chicken.  After first cooking it at his recent  bachelor party, he decided to cook it for our Father's day lunch.

You don't need the special stand.  It works as effectively by  placing the chicken, butt end, over an opened can of beer.

Preheat the barbecue to medium - hot. I have no idea  how barbecues work. I just watched the men folk and took photos.

Open can of beer and put chicken butt end over.

Place the can on a tray and cook in the oven or on a barbecue with the lid closed.

Baste the chicken with melted butter (or oil) before placing in the oven. 

Every 15 minutes baste with the juices which have dripped down into the tray.

We cooked this chicken for 50 minutes and rested it  for 15 minutes before carving.

My Beer Butt Chicken is for Jeanne's event Braai The Beloved Country  at Cooksister.

Beetroot Cake Recipe

This morning Bryan said to me  what is the big attraction with beetroot these past few days. 'It's in season so I'm making the most of it' I replied.  Mostly we eat the base roasted and served as a salad with feta cheese.  I have even used the beet tops as a vegetable. Saute them as if it was spinach and add them to a couscous salad.

But I have to say this beetroot cake is by far my favourite way of eating beetroot.  The recipe is from Tina Richardson and was originally published on the website www.riverford.co.uk . It no longer exists on the site. 

I was a little concerned about the extra baking powder combined with self raising flour.  However the cake is quite dense and needs the extra raising agent. 
 

BEETROOT CAKE

INGREDIENTS

• 250 gr (8 oz) self raising flour,sieved
• 2 teaspoons baking powder
• 150 gr (5 oz) soft brown sugar
• 100 gr (3 1/2 oz) sultanas
• 200 gr (7oz) beetroot, peeled and grated (2 -3 medium size beetroots)
• 150 gr (1/4 pint) vegetable or sunflower oil
• 2 mediun sized eggs, beaten

METHOD

• Preheat oven to 180C, 350F, Gas Mark 4
• Grease and line an 8 inch loose based cake tin.
• Mix together the flour, baking powder and soft brown sugar in a large bowl.
• Add the sultanas, grated beetroot.
• Beat the oil and eggs together, and then add to the bowl.
• Combine with either a wooden spoon or electric mixer.
• Spoon the mixture into the prepared tin and bake for 1 - 1 1/4 hours. Insert a metal into the cake; if it comes out clean,  the cake is cooked. (I'd check at about 55 minutes. I cooked mine for an hour and it was just beginning to burn)
• Cool on a wire rack.
• Serve with cream if you wish. Bryan does, I prefer it without.

 I felt no guilt in eating this for breakfast on a couple of mornings.

 
I'm submitting this post to the blog event Sweet New Zealand  at Alessandra Zecchini.

 

Thursdays With Thermomix - Lemon Curd Recipe

It's been awhile since my last Thermomix post. Needing to use all the lemons I had in the pantry I tried this lemon curd recipe from the Thermomix forums.  Unbelievably easy and delicious.

TENINA'S LEMON CURD

INGREDIENTS

• 100 grams butter
• zest of 1 lemon
• juice of 2 lemons
• 2 eggs
• 1 egg yolk
• 150 grams caster sugar

METHOD

• Place everything into Thermomix. Chop 5 seconds on speed 7.
• Insert butterfly, cook 8 minutes, 80 degrees, speed 3.
• Pour into sterilised jars.
• Store in fridge. I don't know how long it will last as mine is used within a week.

It is my current favourit breakfast stirred into a bowl of plain greek yogurt a few strawberries and a sprinkle of meusli.

Other lemon cured recipes for those who don't have a Thermomix.

My microwave lemon curd.

David Lebovitz.

Thursday Night Smackdown.

 

 

 

July and My Warm Beetroot Salad Recipe

After the excitement of the wedding in June (and photos are coming,I promise)  we continued into July with a busy schedule.

First was our dinner at Aria which I won in a recipe competition with my Pear and Chocolate Clafouti.

My friend Mickey was in town and we spent a little time with her over lunch  at The Sardine Tin.

Bryan and I  celebrated our birthdays with a lunch at e'cco, a restaurant I have been wanting to visit since we  moved to Brisbane.

 

I've been making the most of autumn fruits with pomegranate juice for breakfast.

................ and I've been doing a little cooking with pumpkin from my friend Bernie's garden.

I made cultured butter. This is so easy and unbelievably good. Just add a couple of tablespoons of plain yogurt to 600ml cream. Rest in fridge for 24 hours then proceed with usual method for  making butter.

 

Finally my favourite lunch this week is my warm beetroot salad.

Beets, or as we in Australia call them - beetroot. Love them or hate them? I love them.  Sweet tasting early in the season and slightly earthy tasting as the season progresses.

WARM BEET SALAD WITH FETA

INGREDIENTS (base quantities on number of people being served)

• fresh beetroot (1 beet per person is sufficient)
• feta cheese
• parsley
• red chili (optional), sliced
• olive oil
• lemon juice
• salt and pepper to season

METHOD

• preheat oven to 180 C (350F)
• wrap beetroot in al-foil and bake in oven until soft, about 45 - 60 minutes
• remove from oven and cool a little
• rub skin off (wear gloves to avoid staining hands)
• cut beetroot into eighths and place in a bowl
• drizzle with oil and lemon juice, a few grindings of salt and pepper and mix to cover
• place beetroot on serving plate
• sprinkle with crumbled feta, parsley and chili
• Serve for lunch with crusty bread

Other beetroot ideas.

Beet Hummus from Simply Recipes

Beet and Goat Cheese Crostini  from White on Rice Couple

Beet and Fennel salad from The Perfect pantry

Osso Bucco Bianco Recipe

Remember the slow cookers popular in the eighties? I had one and turned out many an insipid and watery meal  back then.  Finally I gave up trying to produce anything tasty in my slow cooker. It was relegated to the back of the cupboard and only ever made an appearance, keeping the mulled wine warm in winter.

Several months ago Breville asked if I'd like to one of their latest slow cookers to play with. Their latest slow cooker with the removable insert that allowed you to brown the meat first. Sure I would, 'cos I always knew why my meals in my eighties  slowcooker were dull and insipid. I never bothered to brown the meat first.

I also had a further reason for accepting the offer. Since my last round of chemo I've been suffering with some painful side effects. This has made  standing at the kitchen bench for any length of time tiring. Which resulted with me being quite grumpy when I sat down to eat dinner.  Now I do all the work in the morning, rest up and sit down to dinner with a smile on my face. Much more pleasant for Bryan than the grumpy old biddy I was turning into.

Browning the meat prior to slow cooking has resulted in a much nicer looking and better tasting meal.  This slow cooker makes a great savoury mince, insanely tender and moist slow roasted lamb, melting off the bone osso bucco,poached fruit - I've only poached apples but imagine the smell of your house with autumn quince simmering away.

 

OSSO BUCCO BIANCO

• 4 tablespoons olive oil
• 2 tablespoons butter
• 12 pieces of veal shank (about 3 cm or 1 1/4 inch thick)
• 1 medium brown onion finely chopped
• 1 medium carrot, finely diced
• 1 stalk of celery, finely sliced
• 2 anchovies
• 3 bay leaves
• 1 cup flour seasoned with salt and pepper
• 250 ml (1 cup) white wine. I used pinot gris.
• 500 ml vegetable, veal or chicken stock
• juice of 1 lemon
• 1 strip of lemon peel without the white pith
• 1/4 teaspoon grated nutmeg
• 1 parmegiano rind (optional)

METHOD

• Remove slow cooker insert and heat  on stove top.
• Heat 2 tablespoons oil and 1 tablespoon butter over a medium heat.
• Add onions,carrots,celery and soften for about 15 minutes. Stir to avoid vegetables burning.
• Remove vegetables and set aside.
• Coat the veal pieces in the seasoned flour.
• Add remaining oil and butter to pan and allow to melt.
• Brown veal pieces on both sides in two batches. Don't overcrowd pan.
• Remove and set aside with the vegetables.
• Add anchovies and saute until melted.
• Add wine, stock, lemon juice, lemon rind, bay leaves, parmegiano rind.
• Bring to boil, then return veal pieces and vegetables to pot.
• Place insert back into slow cooker base.
• Cook on low setting for 6 hours.
• Before serving, remove veal pieces from pot. Place insert back on stove top on high heat. Boil for a few minutes to thicken sauce.
• Return veal pieces to pot, adjust seasoning.
• Serve with a sprinkling of gremolta on the top.

 FULL DISCLOSURE : The slow cooker was provided by Breville.

Petits Pois A La Francais Recipe

There are a variety of recipes for this dish. Some cook the dish in a combination of butter and water, some add cream and a stock cube.I do neither. My recipe is influenced by a recipe in the wonderful Art of Eating by MFK Fisher.

I'm happy to use frozen peas, the one vegetable I keep in my freezer all year round. So versatile is that little packet of frozen peas.

INGREDIENTS

• 1 cup frozen peas, defrosted to room temperature
• 1 small onion, sliced
•  a couple of iceberg lettuce leaves, shredded
• a good knob of butter
• salt and pepper

METHOD

• In a heavy bottamed pan ( I use a Dutch oven) melt half the butter and soften onions without browning.
• Add peas and the remainder of the butter. Stir, turn heat to low, cover pot with lid. Cook until peas are tender, about 5 minutes.
• Remove lid, add lettuce, stir and cook briefly.
• Season with salt and pepper and serve. This will serve two as  an entre or four as a vegetable side to a main course.

Sopa de Ajo Recipe

 

Okay so this isn't the prettiest soup...but it packs a powerful punch.....and my house now smells (some would say reeks) of garlic. I've been wanting to make a garlic soup  since I fell in love with it in  Spain.  When Soup Chick posted a recipe recently  it seemed like the perfect time.  Then MeleCotte announced her Cooking to Combat Cancer event, and garlic being a cancer fighting food, it all fell into place.

SOPA DE AJO (Garlic Soup, serves 2)

• 6 - 8 cloves garlic, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon sweet paprika
• 1 teaspoon hot paprika
• 4 cups vegetable broth, heated
• 2 eggs
• 2 slices crusty, day old bread torn into chunks

METHOD

• Place oil in medium pan over gentle heat. Fry garlic until fragrant, about 2 minutes. Do not let garlic brown.
• Add hot paprika and heated broth. Cover and simmer gently for 5 minutes. Taste and add salt if needed.
• Remove lid. Break eggs into soup and gently cook through.
• Place bread in bowl cover with soup and top with egg and serve.

 

Thursday With Thermomix

Thankyou everyone for you kind thoughts and wishes for our safety during the  flood crisis in Brisbane. We were spared any damage, despite the peak in the flood forecast to enter our street.

Brisbane is now devoid of fresh food. We took a drive up to Wilson's Point to see how fast the river was flowing.

On the way home we stopped off at the supermarket to see if we could restock the fridge. The shelves had been well picked over prior to the floods. Luckily we had flour and butter at home so I able to  mix up a batch of scones.

I've made scones before in the  Thermomix. Not with any great success.  The dough was much too wet. Today I mixed the flour and butter in the Thermomix, then tranferred it to a bowl and added the buttermilk till I was happy with the consistency.

BUTTERMILK SCONES

• 440 gr self raising flour
• 2 tablespoons caster sugar
• pinch salt
• 60 gr butter chopped
• 300 - 350 gr buttermilk

METHOD

• Place flour, sugar, salt and butter in Thermomix and mix for 5 seconds on speed 8.
• remove from Thermomix and place in a large bowl.
• Slowly add buttermilk to achieve a soft dough.
• Place dough on a lightly floured board and roll out to 3 cm.
• Cut rounds with a 5cm scone cutter.
• Place scones, touching on a tray lined with baking paper
• Bake 15 minutes at 200C in a convection oven until lightly golden and hollow when tapped on top.

 

Ice Cream Christmas Pudding Recipe

When it comes to Christmas lunch my boys are set in their ways. Two non negotiable items are a hot turkey and an ice cream pudding.

You could go all out and make your ice cream and pudding from scratch but who has time for that during the lead up to Christmas.

ICE CREAM FRUIT PUDDING

• 2 litres vanilla icecream (softened)
• 1 x 700 gram Christmas pudding (crumbled)
• a handful slivered almonds
• a handful of glace cherries
• a good slosh of Grand Marnier (optional)

METHOD

• Grease a pudding basin with a little oil and line with clingfilm. Or make individual servings by greasing and lining a teacup as above.
• Mix all the ingredients together and place in greased and lined basin or cup. Cover with cling wrap.
• Place in freezer. I make mine about a week prior to Christmas.
• When ready to serve, remove from freezer and unmould onto serving plate. Remove cling wrap. If you have trouble removing the pudding from mould gently warm sides with hot wet towell.
• Serve with pouring cream or custard.

Gourmet Hamburger Recipe

 
I'm joining Cooksister in  celebrating National Braai Day with my son Michael's gourmet hamburgers.

There are no measurements because Michael doesn't bother with measurements. He eyeballs the amounts depending on the number of guests.

• Season some good beef mince with salt and pepper.
• Toss in some breadcrumbs if you feel like it.
• Take a scoop of mince and flatten it to a square.
• Top with a piece of proscuitto.
• Spread a little pate over proscuitto.
• Flatten another scoop of beef mince and place on top, seal edges by squishing together.

You'll need a set of bbq tools

Place hamburgers on grill

Brown one side, then flip them

Some guests like to add an egg and pineapple

 
Always.....always grill some onions

Drinks while you wait.  Vodka and Cranberry in a carton - perfect for picnics on the park.

Don't forget the sauce

Build your burger

Any leftovers for Jazz?

(FULL DISCLOSURE - the carton of vodka and cranberry juice was sent to me by Smirnoff)

Lemon Matcha Cookies Recipe

I've been a fan of @missesdelicious'  blog Delicious Days since...... forever.  Her banana nutella cupcakes are an all time favourite in our house.

A little late night reading in bed last week, I happened upon Nicky's lime matcha cookie recipe. Perfect for converting to a Thermomix recipe. Nicky's cookies are a variation of the matcha cookie recipe by   Kelli at Lovescool .

I replaced the limes with lemons. My cookies are not as green as Nicky's - the fault of slightly past the 'use by' date of my packet of matcha.

LEMON MATCHA COOKIES (adapted from Delicious Days)

INGREDIENTS

• 80g (3 oz) icing sugar
• 2 teaspoon matcha tea powder
• 2 lemons (Nicky used 3 organic limes)
• 150 g (5.25 oz) cold butter
• 1 pinch salt
• 200 g (7 oz) flour (plus a little more for rolling out dough)
• 25 g (1  oz) cornstarch
• 3 medium egg yolks
• 75 g (2.75 oz) sugar

METHOD

• Place icing sugar and matcha powder into Thermomix. Pulse a couple of times to mix.
• Wash 1 lemon and finely grate the zest.
• Cut butter into cubes and add to the matcha/sugar mix, along with the salt and lemon zest. Pulse a couple of seconds until mixture resembles breadcrumbs.
• Add the flour, pulse to mix in.
• Set dial to closed lid position. Add egg yolks. Knead about 10 seconds on Interval speed.
• Divide dough into two pieces, shape into a finger thick slab, wrap in Gladwrap and place in fridge for an hour.
• Preheat the oven to 170C (340F) or if using a convection oven 150C (300F).
• Line baking sheet with baking paper.
• Wash remaining lemon and grate zest finely, mix with sugar and place in a bowl.
• Dust work service with flour and roll out the dough to desired thickness. (Mine were about 0.5cm). Cut cookies out of dough.
• Roll edges in lemon/sugar mixture. Place on baking tray.
• Bake in oven until cooked through without browning. (10 - 15 minutes)

Here is an alternate Matcha Cookie recipe I have made in the past.

 

Chocolate and Pear Clafouti Recipe

Like I said last week, clafouti is my comfort food.  Usually I stick to the original  Julia Child recipe

My most recent clafouti was from a recipe by Jules at Stonesoup.  Her chocolate clafouti was delicious but I wanted a little more texture.

Chocolate and pear are a recognised food match. Who hasn't enjoyed the fabulous  Poire belle Helene created by Escoffier and named after Offenbach's opera, La belle Helene.   Jamie and Nigella have both been down the  the chocolate pear path.

Here's my chocolate pear marriage.

CHOCOLATE AND PEAR CLAFOUTI

INGREDIENTS

• 4 small pears
• 80 grams flour
• 80 grams sugar
• 4 eggs
• 1 cup cream
• 1 cup milk
• 50 grams dark chocolate (I used Lindt 70%)

METHOD

• Preheat oven to 200C
• Grease baking dish with a little butter
• Cut tops off pears to use as decoration
• Peel and dice pears and place into greased dish
• Break chocolate into squares and add to pears
• Mix sugar and flour together
• Add eggs, cream and milk and whisk until blended
• Pour mixture over fruit and chocolate
• Bake in oven until cooked, about 35 - 40 minutes

Remove tops of pears

Peel and dice pears

Decorate clafouti with tops of pears

Delicious when sprinkled with powdered sugar and served with cream or ice cream

FULL DISCLOSURE -  The chocolate used in this recipe was sent to me by Lindt Chocolate.

Chocolate Clafouti

Clafouti is my comfort food.  Here is a chocolate version I made this weekend after seeing the recipe over on Stonesoup.

Cookie Wands for Parties

 

Over the years I made plenty of novelty cakes for the boys birthdays, and sometimes for their friends. I have made them all  - planes, boats, trains...even a hot hair balloon for one party.

If Kids Cakes from the Whimsical Bakehouse had arrived in my post box when my boys were tiny, I just know they would have wanted me to make the 3 D Fishbowl.  Just one of some great ideas  from Liv Hansen and Kaye Hansen,  the mother daughter team behind the Whimsical Bakehouse books.

This particular book received mixed reviews on Amazon, one that it repeated much from their previous book.  It was all new to me as it is the first of their books I've come across.  The majority of my readers are from North America, so the fact metric measurements are not included won't bother them.  Personally I'd like to see all recipes, in all cook books, in all measurements.

Not having any little kids around I got together with my son's fiancee (who also has no little ones around) and together we made the Magic wands, which she has shared with her work mates.

First make a sugar cookie dough

 

Roll out rested and chilled dough to 1/4 inch (61/2 mm)  thickness. Cut star shapes with a cookie cutter.

 

Carefully place a skewer into star

   

Bake cookies and cool them to room temperature.

Prepare the royal icing

 
Cover cookie with a layer of royal icing and dip cookies into sanding sugar or other candy decorations. Keep the bowls of  icing mixture covered with a damp cloth or plastic wrap to stop it hardening while not being used. Finish cookies  by piping patterns around edges with royal icing. Tie a ribbon around skewer below the star.

 

.....they look just as pretty without the extra piping

   

DISCLAIMER: I was offered this book to review from the publisher.

Pea Soup for Hay Hay Its Donna Day

Juls Kitchen, last months winner of Hay Hay Its Donna Day has chosen Pea and mint soup for the June event.

As I didn't have any mint I replaced it with garlic chives. It was so -so, I think I'd prefer it with the mint.

Pea Soup with Garlic Chives

• 3 cups frozen peas
• 2 large potatoes, peeled and chopped
• 1.5 litres water
• 2 teaspoons vegeta stock
• 1 tablespoon chopped garlic chives

Place the peas, potato,water and vegeta in a saucepan over medium-high heat. Bring to the boil, cover and cook for 10 minutes or until potato is soft. Remove from heat, add the chives and blend soup with a stick blender.  Taste and add salt and pepper to season.

Serve with a dallop of sour cream and some chive flowers.