winosandfoodies

January and Roasted Pear Salad Recipe

 

Okay, skip to the end if you are just after the roasted pear salad. I was back into chemo on 3rd January so we made the most of the few days beforehand with a family New Years Day and Chris' birthday lunch.

 

Summer is all about stone fruits and berries.  Here in Australia they.are.the.best.

 

For the family lunch I dipped some in dark chocolate which I had tempered in the Thermomix. So easy.

 

There were platters of meat and Crystal Bay prawns,  the only seafood I will buy from a supermarket.

 

....and salads made with  tiny beetroot heads roasted in olive oil and a sprinkling of salt, then tossed through with some vine ripened tomatoes.

 

Once chemo kicked in I couldn't have cared less about food.  I've taken up rag knitting. Hopefully it will make the chemo days pass quickly.

 

 

I promised you a Pear Salad so from the files here it is. After much experimenting over autumn and winter, with roasted pear as the base and various cheeses, nuts and sweeteners here is my favourite.

 WARM ROASTED PEAR SALAD (quantities will depend on amount of people being served)

INGREDIENTS

•  ripe firm pears
• olive oil
• Salt flakes ( I use Maldon)
•  feta cheese
• maple roasted walnuts. I used this recipe and omitted the sesame seeds. The nuts can burn easily so watch them constantly and keep checking they don't overcook.

METHOD

• Preheat oven to 180C (350F)
• Cut pears in half,remove core, place in a baking dish
• Sprinkle pears  with a few drops of olive oil and salt.
• Roast until pears are cooked thru and slightly caramalised on edges, about 20 minutes.
• Remove from oven, scatter some crumbled feta cheese over and top with some candied walnuts.

 

 

Foodie Ideas For Valentine's Day

 

click to enlarge

 

2010 was my year of hearts.  

Bryan and I don't make a fuss over  Valentine's day. Throughout 2010 I served up hearts on a few occasions.  If you are planning a special meal to celebrate Valentine's Day with your loved one you might find some ideas from the photos above. With a heart shaped cookie cutter you can easily turn any food into a heart offering.

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.

 

My Seven Year Blogaversary

winos and foodies is celebrating 7 years of blogging  this week. In my head I wrote a long post docementing  my feelings over the past seven years. But when I sat down at the computer the words wouldn't come. So I'll keep it simple.

Thank you to everyone who popped into winos and foodies over the past 7 years.

Thank you to those who read and leave comments, thank you to those that read and don't leave comments.

Thank you to the friends I've made; those still here and those that have moved on from blogging.

Thank you to those friends I've met and those friends in the virtual world.

Thank you for your love and support; especially those   who  showed their support when I really needed it...and those who helped me celebrate when I was ready to celebrate.

winos and foodies began as a diary of my days and  a place to leave my memories of family and recipes for my children. Lately I haven't been able to find the energy to do much baking.

The drugs I take to manage my pain make me sleepy. They have taken away my appetite.  Food doesn't excite me in the way it once did.

Sometimes I will taste something that will excite me. Like the sweetness of my first summer strawberry, or the smell of a new season peach.

As each day passes my energy is a little less as the secondary cancer again begins to take over my body. Which is why I have decided to accept my oncologist's suggestion and undergo another six months of chemo.

I will continue to blog when I feel able. I may even bake and blog. I hope so.

....and one final thank you and my most important thank you. Thank you Bryan. I know we joke about you being my kitchen bitch.........but I do appreciate all you do for me, everyday. <3

 

Goodbye December and Hello 2012

The month started with a trip to spend a few days in Montville.  But that's another post for another time.

In the first week we moved to a wonderful apartment on the river. Loving this kitchen.

 

Then there's the view.

We hadn't even had a chance to settle in before we headed back to the Sunshine Coast to have lunch with my friend Mausa visiting from Melbourne.  Lots of eating, drinking and chatting at   Season's, right on Noosa Beach. Then a stroll around Noosa and a little shopping.  So much fun spending time when you've been friends over 40 years.  Maus has been living with cancer for 10 years. We talk a lot about drugs these days!

I do wear that scarf a lot don't I? It seems to turn up in every photo lately.

Christmas began when this colorful display arrived on Christmas Eve. A gift from my brother and his wife.

Michael hosted our  Christmas Day feast. Not before he and Aimee announced their engagement. Another wedding to look forward to.

We  began with a spinach dip from Emma.

Followed by a little Asian  from Chris' kitchen.

Michael cooked a perfect turkey and I didn't get a photo. So here it is already carved.
Boxing Day we spent on the couch watching Day 1 of the Boxing Day Test.

A break from Day 2 of the cricket to lunch with Jam Faced and Sara. This perfect and delicious tortilla was made by @jamfaced and I seem to have accidentally deleted the photo of the cut piece.

@jamfaced and sara introduced us to the card game Dominion .  I'm working on my strategy to win next time.....and you can't have a card game without a bottle of Grand Marnier.

A few days before the end of December, our new neighbours  little baby Charlie arrived.

 Thank you to everyone who dropped by winos and foodies during the year. I appreciate your love and support very much. Here's to 2012.

HAPPY NEW YEAR

 

Happy Holidays Everyone

Christmas Gingerbread Recipe

Yay, my kitchen is totally organised.  After 18 months in the smallest kitchen in the world, I had forgotten what it was like to cook in a decent sized kitchen. I have a two cupboards devoted solely to my baking equipment...and all laid out neatly.  No more pans stacked a mile high I need to move when I want the one at the bottom.

Reading the various December blog posts has made me realise I have so few Christmas baking traditions. Fruit mince pies is my sole contribution. My fruit mince pies are jolly good though. The secret is in the pastry.....use lots of butter. I use a quality bottled fruit mince as I don't have the energy for making that from scratch.

Anyway this year I made gingerbread. My first foray into gingerbread. Pop over to Taste Australia for the recipe. The ginger taste is very subtle. Next time I will add an extra teaspoon of ginger.

This is my entry for Sweet New Zealand hosted this month by my dear friend Bron Marshall.

Things I've Seen This Week

House moving week for me. So here's a little list of what I've been reading lately you might enjoy.

Pink As at coco +kelly

Pip Boydell at absolutely beautiful things

Chic Elegance at Habitually Chic

blue and white at Canvas

Do I need another cookbook? YES, this one by Serge Dansereau 

This will make you smile. Sorry at obtampons

This will make you cry, but please watch. Whats goin on

 

 

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.

 

B&W Wednesday - Tea Ladies at my Cancer Clinic

The lovely ladies who dispense tea and love at my cancer clinic HOCA at The Wesley.

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.   

B&W Wednesday - Homeless Men In The Park

My suburb , on the edge of the CBD, is an eclectic mix of housing and residents. Along with million dollar homes are hostels which house the homeless. I happened upon this group of homeless men enjoying drinks on a sunny bench in the park one day this week.

This is this weeks photo for Black and White Wednesdays at The Well Seasoned Cook.

UPDATE Several people on Twitter have commented at the sadness in this photo.  The men were sitting around chatting and enjoying the sunshine and the company and at times laughing together. The dark skinned man actually commented to me "what a beautiful day". Possibly some of the drinks contained meths and what to us would be a sad existence,  these men, at that moment in time, were enjoying themselves.

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.

Black and White Wednesday Open Kitchen @Ole

Open Kitchen @Olerestaurant

Black and White Wednesdays at The Well Seasoned Cook.

 

 

 

Working On An Idea

Jacqui can you leave a link to the husba's blog in the comments please? Then I can link to it. Au revoir

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.

Black and White Wednesdays

Bryan, A Glass of Red and the iPad

Black and White Wednesdays at The Well Seasoned Cook.

October 2nd Livestrong Day 2011

LiveSTRONG Day 2011

I began my blog seven years ago as a distraction to my  cancer, which is why I rarely talk about it here on winos and foodies.  Since it's beginning in 2007,  LiveSTRONG with a Taste of Yellow was my way of raising awareness of both cancer and the great work done by Lance Armstrong and his LiveSTRONG organisation.

I am one of 28 million people worlwide living with cancer...and I have lived with cancer for 7 years now. It hasn't been easy, and there have been days where I have wanted to give in. Like everyone I have this strong will to live and have been prepared to try new chemos and new drugs as they became available.  I just need to hang in here long enough in the hope they find a cure for cancer.

Early detection is the best way to beat cancer. Talk to your doctor about which tests you should have appropriate to your age. If there is a history of cancer in your family be especially viligant.

This is the first year since 2007  there has not been A Taste of Yellow. Having completed more chemo earlier this year I didn't feel I had the energy to promote a blog event. I am hoping to be back with it in 2012.

Sunday October 2nd is LiveSTRONG Day 2011.  Please wear yellow and show your support for cancer survivors and LiveSTRONG.

Taste of Yellow 2007

Taste of Yellow 2008 Part 1

Tatse of Yellow 2008 Part 2

Taste of Yellow 2009

Taste of Yellow 2010

All LiveSTRONG Day posts

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.

Bottles of Wine for Black and White Wednesday

Visit The Well Seasoned Cook for more Black and White Wednesday photos.

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.