Sathya's Kitchen Adventures

Scones with jam and cream

2010-05-03T18:33:00.001+09:30

Scones with jam and cream, is there anything as simple and humble, yet satisfying and comforting? I don’t think so.

I seem to have finally mastered the art of the perfect scone after many, many years of failed attempts and all sorts of recipes.

The answer lay with one of my favourites, Nigella Lawson. The recipe comes together very easily (with a ridiculous amount a Cream of Tartar) and 10 minutes later you have gorgeous fluffy hot scones to serve with tea, whipped cream and your favourite jam and everyone will love you and ooh and aaah over how wonderful your scones are.

Thanks Nigella!

Makes 12

500g flour
1 tsp salt
2 tsp baking soda
4 ½ tsp cream of tartar
125g unsalted butter, diced
300ml milk

Preheat oven to 220°C.

Sift the dry ingredients together and rub in the butter thoroughly.

Add the milk and stir very briefly. Knead lightly together on a floured surface. (Don’t overwork scone dough).

Roll out to approx 3cm thickness and then cut into 12 scones.

Bake for 10 minutes until wonderfully soft but slightly golden.

Sathya-rating *****

Hot Cross Buns

2010-04-03T18:59:00.004+10:30

Happy Easter everyone. I hope you're doing something you enjoy with your loved ones. We had a wonderful time with our family today and a great night with friends last night and still have 2 more days of not going to work. Ah, bliss!

Now, I know I spoke to you about Ree, The Pioneer Woman on my last post but here I am again. She constantly inspires me in the kitchen. This time with her Hot Cross Buns especially for Good Friday. The rolls came together easily and tasted wonderful. Admittedly they were a little flat which was disappointing.

You can find the recipe here.

Sathya-rating ***

Apple Fritters

2010-03-28T15:14:00.001+10:30

I’m sure I’ve mentioned Ree, The Pioneer Woman, here before. I love her. We love her. She’s brilliant. If you somehow don’t know her, go check out her website and learn about her beautiful part of the world, her sensational kitchen, the cute dog Charlie, homeschooling her lovely children, photography and many more things.

Apart from all this it constantly amazes me how often Ree posts on her website. Seriously, it’s several times a day. What, does the woman not sleep or something!? I don’t know how she does it. I don’t sleep much and I struggle to find the time to get to the store and make something delicious let alone photograph it and then tell you all about it on a regular basis and make it interesting! I guess I’m not really a writer though. Yeah, they’re pathetic excuses but I’m sticking to them.

Ree has inspired me a lot lately, which is great. Last time I was pregnant I didn’t want to go anywhere near the kitchen. Recently my friend Hannah and I made her Chocolate Sheet Cake (which I've made shared here before and raved about) and topped it off with what was described as the Best Frosting Ever. It was a successful and gorgeous birthday cake, everyone loved it but for the first time, ever, I did not agree with The Pioneer Woman about the frosting.

Anyway, this is not about the frosting, it’s about Ree’s Apple Fritters. They lived up to every bit of praise Ree gave them. And more. Yummo, these little balls of apple, cinnamon-ey doughnutey goodness were to die for. Next time I make them I’ll halve the recipe as there was too much batter for our house. It did keep in the fridge nicely and fried up perfectly the next day but I’m not sure we need that much deep-fried goodness in our lives!

2 cups plain flour
½ cups sugar
3 tbs sugar
2-¼ tsp baking powder
1-¼ tsp salt
2 tsp cinnamon
2 eggs
¾ cups milk
2 tsp vanilla extract
2 tbs melted butter
2 whole granny smith apples, peeled and diced
Icing sugar (optional, for dusting)

In a mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt.

In a separate bowl, beat the eggs with a fork, then add milk, melted butter, and vanilla.

Gently fold dry and wet ingredients together until just combined (do not overmix.) Fold in apples. Add enough apples to make a very chunky batter. You want the apples to shine though!

Heat a couple of inches of canola oil over medium to medium-low heat. When it gets hot, drop a little drop of batter into the oil. If it sizzles immediately and rises to the top, the oil is ready; if it burns quickly, turn down the heat.

Drop teaspoons of batter into the hot oil, six or eight at a time. Sometimes they'll flip over by themselves; sometimes you have to flip them. Just watch them and make sure they don't get too brown, but cook them long enough to make sure the batter's cooked through, about 2 to 2 1/2 minutes total.

Remove and drain on a paper towel.

Serve warm!

Sathya-rating ****

Pirate ship birthday cake

2010-02-28T10:19:00.000+10:30

Tomorrow is our gorgeous little boy, Austen’s very first birthday. What a crazy thought, a year ago today I was in the difficult process of trying to get him out, and tomorrow out whole lives changed.

It’s been the most rewarding and challenging year all at the same time. Austen arrived on Sunday afternoon and took us on a crazy ride of worry and sleep deprivation for the next 2 months, varying health problems for both of us and, of course, the crash course in parenting you have to go through to get to the first birthday. I’m sure we still have so much to learn, each phase seems to have its share of joys and difficulties. Looking back on it all there’s no way you can prepare yourself for any of it, people can warn you, tell you, help you and the rest of it but each parent, child and experience is different so you just have to work it out. As hard as it’s been, I wouldn’t change a single thing (ok, maybe all the times I’ve been peed and pooed on) because this little man is the best thing ever! The love and emotion that he creates within me is indescribable. I can watch him for hours, laugh and giggle and snuggle with him for days. A social little boy, who loves to be the centre of attention and gives so much love to all he comes into contact with.

And somehow we find ourselves getting ready to do it all again with a second child in July!

So yesterday, we threw Austen his first birthday party. It was such a special day full of all our loved ones, sun, laughter and delicious food.

I tried my hand at my first kids birthday cake from The Women’s Weekly “Kids’ Birthday Cakes” a pirate ship. As you can see it isn’t perfect, but I was happy at my attempt and it really wasn’t too difficult. I didn’t eat a piece when we served it, the ‘black’ icing just didn’t seem right to me! Everyone else enjoyed it though.

Cake

375grams butter, softened
3 tsp vanilla essence
500grams sugar
6 eggs
675g self-raising flour
375ml milk

8 skewers

Frosting
black food colouring
375g butter, softened
720g icing sugar
6 tbs milk

Decorations

9 x 25g packets Curly Wurly
24 crazy bananas
12 white Life Savers
15g milk chocolate block
3 x 10cm – square pieces of white cardboard
3 X 8cm – square pieces of white cardboard
6.5 x 8.5cm Jolly Roger picture

Preheat the oven to 180C. Grease and line a deep 26cm x36cm pan.

Beat butter, vanilla and sugar until light and fluffy. Beat in the eggs, one at a time until combined. Stir in the flour and milk in 2 batches. Spread mixture into pan and bake in oven for 1 hour. Stand cake in pan for 10 minutes and then turn onto wire rack to continue to cool. Using serrate knife, level the cake top.

Cut cake in half lengthways. Cut side down, cut 7cm piece from each half, as shown.

Assemble cake pieces on board to form galleon, as shown, secure with five skewers.

Trim front of galleon at angles to make how, as shown, discard cake trimmings. Trim skewers to the same height as cake.

Beat the butter until as white as possible. Gradually beat in half the icing sugar, milk then remaining icing sugar. Tint with black food colouring and spread all over galleon.

Decorate galleon with pieces of Curly Wurly, as shown.

Decorate galleon with Crazy Bananas and Lifesavers. Position chocolate for plank (support by placing piece of skewer or toothpick underneath.

Thread large then small cardboard pieces on remaining skewers and position Jolly Roger on top of centre skewer. Position the 3 masts on galleon.

Chocolate Cake

2010-02-21T14:33:00.002+10:30

I'm not sure this photo does this magnificent chocolate cake justice. I am also not sure if I will be able to describe to you whole fantastic this chocolate cake was. I'll give it a go though, and hope that you believe me when I say - best chocolate cake ever!

This is Beatty's Chocolate Cake which comes from a very successful American food writer Ina Garten, otherwise known as Barefoot Contessa. I came across this recipe on a blog called Suitable for Consumption which has some lovely recipes. This one stood out months ago and I put it aside for another day. That day arrived recently when my favourite 13 year old girl was coming for dinner and I thought could I make for after dinner and looked through my list and saw this one. Luckily, for me, it was exactly what I felt like!

The cake came together easily, although the batter was very wet and we all wondered if it would work. I had a mini-pregnancy-meltdown and so my favourite girl made the frosting on her own and did a perfect job let me tell you! Thankfully I was convinced to come back from my hiding spot and wasn’t made to feel as silly as I really was as this cake was not to be missed!

I look forward to making this cake again and again, I believe it will be my go-to chocolate cake. Its moist and crumbly and very chocolatey without being ridiculously chocolatey that you can only take a few bites. The next day after it had been in the fridge it was even better I think, our guests agreed (as I sent them home with some) – it didn’t last to the end of the day at either house!

butter, for greasing pans
1 3/4 cups plain flour, plus more for pans
2 cups sugar
3/4 cup cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk
1/2 cup vegetable oil
2 eggs, at room temperature
1 tsp vanilla
1 cup freshly brewed hot coffee

Chocolate Frosting
170g good semisweet chocolate
225g unsalted butter, at room temperature
1 egg yolk, at room temperature
1 tsp vanilla
1 1/4 cups sifted icing sugar
1 tbs instant coffee powder

Preheat oven to 180C. Butter 2 (8 inch) round cake pans. Line with parchment paper, butter again and flour both pans.

Sift and combine flour, sugar, cocoa, baking soda, baking powder and salt in large bowl. In a medium bowl, combine the buttermilk, oil, eggs and vanilla. With a mixer on low speed, slowly add the wet ingredients to dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.

Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Chop the chocolate and place it in a heat proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In a large bowl, beat butter on medium high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the icing sugar then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.

Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

Place 1 layer flat side up on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Sathya-rating *****

Jelly Slice

2010-02-14T20:04:00.000+10:30

Dear Valentine,

On this day of love I give you my heart in the form of biscuit, cheesecake and strawberry jelly = jelly slice.

Thank you for allowing me to be myself and still loving me.

Sometimes our love feels as old and reassuring as Lyle’s Golden Syrup (oldest brand in the world). Yet sometimes when our eyes catch my heart skips a beat like it did when all this began.

Our life is a rollercoaster, but, I wouldn’t (and couldn’t) do it without you.

200g digestive biscuits
125g butter, melted
2½ teaspoons gelatine
¼ cup water
250g cream cheese
1 can sweetened condensed milk
1/3 cup lemon juice
½ cup cream
100g packet of strawberry jelly

Blend or process biscuits until the mixture resembles fine breadcrumbs. Pour in melted butter and stir till combined.

Press biscuit mixture evenly over the base of a square pan and pop it in the fridge till you need it.

Next, measure out the gelatine and mix with the water. Allow to stand for a couple of minutes to allow the gelatine to absorb the water. Microwave for 30 seconds or until dissolved.

Beat cream cheese, condensed milk, lemon juice and cream til smooth. Stir in the gelatine mixture. Pour over the top of the biscuit crumbs. Refrigerate until set.

Make jelly according to packet instructions, but only us half the water it says on the packet. Pouring over the cream cheese layer, put it back in the fridge and wait till its set. Once its firm, cut into squares and serve.

Sathya-rating ****

Eggs Florentine/Benedict

2010-01-28T21:40:00.001+10:30

I love going out for breakfast. Or brunch. There's nothing better than having a big night out full of fun and silliness, rolling out bed the next morning feeling rather average and ordering a greasy breakfast and coffee to try and make it all better. Admittedly it's been a very long time since I've been in that situation, but I remember it fondly. These days it's more of a luxury, Austen's woken us up early and we can't be bothered sorting out breakfast at home so we go out for Eggs Benedict.

Eggs Benedict originated in the Walford Hotel, New York by an banker called Lemuel Benedict who was trying to find a cure for his hangover. Toasted English muffins with sliced ham or bacon, poached eggs topped of with Hollandaise. If you don't know this dish or haven't had the honour, do yourself a favour - take a loved one out for breakfast and order it and enjoy! I think you need to taste a good one before you attempt this in your own kitchen at home as the Hollandaise is all about a specific flavour. Its a hard one to order as it's done wrong far too often. Revolting Hollandaise or big thick slices of bread or accompaniments that don't belong. Ask around who does a good Eggs Benedict locally.

For those of us who are Eggs Benedict connoisseur's, try this at home and see how you go. I was shown how to make this by a wonderful friend of mine, Hannah, who is a very good in the kitchen. I have since made it myself and it's taken me a few attempts to get it just right.

Wine reduction
1/4 cup white wine
1/4 cup of vinegar
5 peppercorns
1 bayleaf

Start by making the wine reduction which carries the flavour in the Hollandaise. Place all the above ingredients in a small pan and allow to simmer and bubble till it reduces by half and set aside.

Hollandaise
8 egg whites
Approx 1 tbs wine reduction
Apprx 1 tbs water
250g butter, melted
tabasco
lemon
salt and pepper

You will need to set up a bain marie. I put a small pan of water onto boil. As it comes to the boil turn it down to a simmer - small bubbles - and place a bowl over the top, making sure the water does not touch the bowl. In the bowl you will have 8 eggs with the wine reduction and water and you need to whisk constantly till they reach ribbon stage. Very slowly pour the melted butter into the bowl continuing to whisk till nice and glossy and thick. Now taste it. It could be just right. If not add salt, pepper, tabasco or lemon till you get the flavour of your liking.

4 English muffins
8 eggs
Ham or bacon (cooked till crispy) or steamed spinach

Poach the eggs.

Toast the muffins.

Fry the bacon if you are using.

Place the toasted muffins on a plate, cover with a couple of pieces of ham, bacon or spinach, next comes a poached egg and finally top with your gorgeous Hollandaise and serve!

Note - whilst you are assembling and poaching, keep the Hollandaise near the stove so it keeps slightly warm.

Sathya-rating *****

Upma

2010-01-19T18:43:00.003+10:30

Life is a rollercoaster, Ronan Keating tells me. The older I become the more that rings true to me. So many ups and downs, sometimes even in the same moment. As hard as it all is, it’s all totally worth it. 2009 was a huge year for us, becoming parents and helping a little boy grow up and get to know the world, along with massive sleep deprivation, the transition into the role of mother and working mother, budgeting and prioritising, integrating all these new things into our old life, friends, and all that comes with these things. We have recently found out we will be parents again later this year which is huge news and brings with it another box of issues but we know we can cope with it all now, and so we keep going.

It’s amazing, being a mother is the best thing I've done in my life and I look forward to all the wonderful things it will bring me in the future, even when it means work isn't as exciting as it was, friends don't change with you, there are no last minute romantic weekends, or meals for two.

What’s not so awesome is pregnancy. Pregnancy does not suit me. I hate it, to put it mildly. I constantly feel revolting, fat, gross, exhausted and bamboozled. I realise I am very lucky and special to be able to be pregnant and carry a baby full time, and don't get me wrong, I am thankful and honoured, but by golly is it hard work! This pregnancy is very different to the last in many ways, one of them is my deep need for flavour and saltiness which brings me to this wonderful Indian dish called Upma. Traditionally a breakfast dish but we eat it at any time of day, usually for dinner after a big day at work. It takes a few minutes to prepare and has whole load of flavour sensations and a gorgeous soft texture with cubes of potatoes, bites of coriander or chilli all topped off with some refreshing yogurt.

Big glug of vegetable oil

1 ½ tb mustard seeds

1 tbs urad dhal

1 bunch of fresh curry leaves

2 spanish onions, finely diced

2 birds eye chillies, sliced

1 inch of ginger, peeled and finely diced

Pinch of turmeric

2 tomatoes, small dice

2 potatoes, small dice

1 cup of course semolina

1 tsp salt

Fresh coriander and yogurt to serve

Start of by boiling the kettle, you’ll need this soon. Make sure all your ingredients are close at hand and ready to go.

Heat up a pan (best type if a small heavy wok) and add the oil. Once hot add the mustard seeds and allow to sizzle and pop. Once you hear popping add the urad dhal and briefly fry to a golden brown colour.

Add 1 bunch curry leaves and fry briefly.

Add 2 onions and fry on a high heat, stirring frequently. Next, add the chilli and ginger and fry a little more.

Add the turmeric and potatoes and stir. After a minute add the tomatoes and
salt and allow to fry till soft and cooked. Taste and check that its nice and salted.

Add 1.5 cups of boiling water and stir. Once it comes back to the boil, turn the heat down lower and slowly add in the semolina stirring till thick. Now, turn off heat, cover and leave for 5 minutes.

Serve with topped with fresh coriander and yogurt.

Sathya-rating ****

Pavlova

2010-01-05T22:06:00.000+10:30

Most of my family was in Europe this year for a white Christmas so the rest of us hired a big house in for a week in Port Elliot with friends and had a wonderfully relaxed Aussie Christmas by the beach.

It was quite a stressful process getting all of us down there with all the food and drink we would need to have a great time and some of us questioned the lengths we went to (like Magic Christmas Pudding from Dulwich Butcher which was well worth the trouble) but once we had been there a couple of hours, unpacked the car, made our beds, smelt and heard the magnificent ocean and had a glass of bubbles all that frustration was released from our uptight shoulders.

We feasted on many things on Christmas day including lobster thermidor and my personal favourite - rockmelon, rocket and Persian feta salad. Everyone was deeply satisfied.

For dessert we also indulged as I'm sure you can imagine but the highlight here was my very first pavlova.

I think pavlova is a traditionally Australian dessert, a meringue style cake with crispy crunch outter and marshmallowly inside and piled high with sweetened whipped cream and generously topped with the fruits of your choice. We had strawberries, kiwis, mango, passionfruit and blueberries.

It was pure perfection and declared so by the man who never eats desserts!

8 egg whites from large eggs at room temperature
pinch of salt
1 3/4 cups caster sugar
2 teaspoons vanilla extract
1 tablespoon cornflour
1 teaspoon white vinegar
1 teaspoon boiling water

Topping

2 cups thickened cream
1/4 cup caster sugar
Fruit

Preheat the over to 120 degrees C (100 C fan)

Line a baking tray with baking paper and dust with cornflour.

Attach wire whisk to stand mixer and place eggwhites and salt in bowl and beat on speed 2 until soft peaks form.

Add sugar and continue to beat on speed 2 until incorporated. Increase to speed 10 and mix until very thick and glossy.

Add vanilla, cornflour, vinegar and water and gently fold in with a large metal spoon.

Spread mixture onto tray, forming a 24 cm disc about 5cm thick.

Bake on bottom shelf of oven for 1 hr 45mins

Allow to cool in oven with door ajar.

Now for the topping. Attach wire whisk to stand mixer, place cream and sugar in bowl; beat on speed 6 until soft peaks form. Spread over meringue and pile with fruit on top and dust with icing sugar to serve.

Sathya-rating *****

Basil Pesto

2009-11-28T10:15:00.000+10:30

Life is so full. I feel like I'm constantly running from one thing to the next. I try to say no to things, push back and not expect so much of myself but still life is busy. In the last 24 hours alone I have had coffee with 3 seperate groups, helped make an engagement cake, had a jam packed day at the office, blown raspberries on my gorgeous little boy's belly, prepared and eaten several meals, cleaned the house and slept. There is probably more but that's what comes to mind.

And now comes my hour of relaxation for the weekend, a blog post and a hair cut. I'm looking forward to little pampering and feeling glam.

While life whizz's past, sometimes I need a meal I can prepare in no time, sit down and thoroughly enjoy. Fresh spaghetti and basil pesto made as it boils away. This is pure perfection if you ask me, sensational ingredients and packed full of flavour.

Saucy Onion is a new little daily addiction of mine. When I saw Indira's take on pesto I craved it till I had the chance to make it. I hope the photo above makes you feel the same and you find yourself preparing this quick, simple and satisfying meal soon and enjoy it as much as we all did.

1 large handful of freshly picked basil leaves

1 garlic clove

2 tablespoons of pine nuts

1/3 cup grated parmigiano reggiano

5 tablespoons extra virgin olive oil

salt and pepper to taste

Place the basil leaves, the garlic clove, the salt and pepper in a mortar and pestle and pound the leaves until you have a smooth green paste. Add the pine nuts and pound. Then stir in the grated cheese. Pour the olive oil into mixture in a steady stream and stir to emulsify. Adjust seasoning. This will make about 1/2 cup of sauce. Keep in the fridge in a sealed container under a thin layer of olive oil . Will keep for about a week.

Sathya-rating *****

West Indian Punch

2009-11-03T12:38:00.000+10:30

We moved house recently and I had my birthday so we decided to through a party. A Bollywood party.

It was fantastic, I put on a huge spread of curries and Indian snacks, we had Bollywood movies and music on the big screen, posters and decorations everywhere and all the ladies wore gorgeous sari's in every colour of the rainbow, all on a balmy night in our wonderful new garden.

You must have punch for party, so I considered for weeks how to do this best. I was thinking a alcoholic chai punch with no milk but when I googled I discovered punch actually originated in India (I believe the British added the alcohol!). Whilst researching I discovered West Indian Punch which is what I decided on. There were several recipes online so I combined them and the result was delicious. I ended up making 2 batches it was such a huge success.

1 bottle dark Rum

2 litres club soda

1 bottle of sparkling wine

4 cups Lemon Juice

4 cups Orange Juice

4 cups Pineapple Juice

1/2 bottle banana liquer

1 tsp. Cinnamon

1 tsp. Nutmeg (Grated)

3/4 cups brown Sugar

1/2 tsp. Cloves (ground)

4 oranges sliced

1 pineapple, sliced

Dissolve the sugar in a splash of water on the stove. Then dissolve the spices in a little club soda and pour into a large punch bowl. Add the remaining ingredients, garnish with fruit slices and ice.

Sathya-rating *****

Delicious grilled chicken

2009-10-25T10:07:00.000+10:30

Sorry for my long absense away from here. Life's been incredibly busy. I went back to work about a month ago, 3 days a week, which is quite a bit with a 8 month old little boy. We also moved which was a huge job but we're now in a gorgeous big house on the other side of town and loving it.

Our first soiree in our new home was on a gorgeous spring day last weekend. We had all the family from both sides over. The boys played on the grass with their toys and we sat outside with crisp Pinot Grigio and enjoyed a delicious lunch of grilled chicken, black bean burgers, truffled grilled portobello mushrooms, haloumi, green bean and roast tomato salad, and my favourite fancy green salad with Joy The Baker's buttermilk ranch dressing, all served with rustic Italian bread. Sounds good huh?

I also mananged to thrown together an old favourite Jill Dupleix's orange cake.

The grilled chicken which came from Nigel Slater's book Appetite is what I am here to tell you about. It was easy to prepare, I pretty much had everything in house and resulted in tasty moist charred chicken skewers. Summer is on its way in Australia and we have a lovely back yard and love our Weber Q so I think we'll be making this recipe again and again.

1 cup yogurt
Handful of mint leaves, chopped
2 chillies (red or green), chopped
1/2 tsp tumeric
1 tsp garam masala
Thumb-size piece of ginger, peeled and grated
1 lime
500g chicken

Mix together the yogurt, mint, chillies, tumeric, lime zest, garam masala and ginger in a bowl with a few grinds of pepper.

Cut your chicken into large chunks and thread onto skewers. Place these into the marinade and pop them in the fridge for an hour or 2. No longer, Nigel says they become "wet and wooly".

Remove from the fridge and heat your barbeque or grill till very hot. Place the skewers on the bars and leave them for 2 to 3 minute then turn and cook on the other side.

Serve on a warm plate drizzled with lime juice.

Sathya-rating ****

International Food Flags

2009-09-22T09:19:00.005+09:30

a
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I stumbled across many countries of the worlds flags symbolised by food. It's very cool, don't you think? Have a look.

Beef Rendang saga

2009-09-16T15:34:00.006+09:30

My girlfriend Laura and I are on the quest for perfect Beef Rendang. We have tried twice and have been disappointed both times. I started off with high hopes and now feel sad and lost at the prospect of making the perfect Rendang. Laura was told its impossible to get turmeric leaves in South Australia which is a key ingredient. Instead, an expert told her, we should substitute fresh turmeric root.

We hunted high and low for fresh turmeric root with not much luck, ending with getting our local Indian grocer to order it in frozen. Now, we thought we were on the path to Rendang enlightenedness. We followed the recipe below (which we saw on the fantastic Australian TV show, Food Safari) to the letter apart from adding some potatoes and green beans. We soaked, chopped and blended and allowed it to simmer away for an hour and a half. When we finally sat down to eat it the flavour just wasn't there. There was no richness or complexity like we had hoped.

A few days later I stumbled across Almost Bourdain's Rendang which she proclaimed to be amazing. Right, this would be our next attempt. This recipe came together easily and I wondered why we had bothered with all the work previously. Again, it simmered for hours and we excitedly sat down to consume this bowl of curry, only to be unsatisfied with this result as well.

Does anybody have any thoughts or recipes we can try? I would love to hear from you and am willing to try anything for the perfect Rendang!

6 long dried chillies, seeds removed and torn in half (keep seeds if you like hot food)
150g Spanish onions, chopped
5 cloves garlic, chopped
3cm knob galangal, peeled
3cm knob young ginger, peeled and sliced
1 lemongrass stalk, finely chopped
¼ cup vegetable oil
3cm knob turmeric root
6 lime leaves, sliced
1 kg topside or chuck steak, cut into 3cm cubes
1 cup coconut milk
4 tbsp meat curry powder
½ cup water
1 cup desiccated coconut, dry toasted over low heat and ground
Salt to taste
1- 2 tbsp thick caramel soy sauce

Soak chillies in hot water until soft. Place chillies, onion, garlic, galangal, ginger and lemongrass into a blender. Blend to a paste, adding a little of the soaking water from the chillies.

Heat a heavy based pan. Add oil and then fry the paste adding the turmeric and lime leaves. Mix and cook for 3-4 minutes, until fragrant.

Add steak, stir in coconut milk and then the curry powder. Add the water and the desiccated coconut (which will help thicken the rendang). Stir and simmer for 1 – 1½ hrs, or until meat is tender. Lastly, season with salt and soy sauce .

Sathya-rating *

Welcome

2009-09-14T15:59:00.003+09:30

Welcome to my new blog! I have decided to move over here to my on little blogging corner of the world and hope you join me and like the upcoming changes.

Make sure you save me in your favourites/bookmarks so you can come and visit me often.

Honey-baked Pumpkin Risotto

2009-08-31T10:00:00.000+09:30

Sounds good right? Looks nice as well, don't you think?

Well don't be fooled like I was, it was terrible. Actually, terrible might be too strong. It was bad. The combination of the mascarpone, ginger, parsley and honey did not work for me at all. As I've said here before, its always a disappointment when you go to some extra effort for dinner, then when you take that first hopeful mouthful you think, hmm not what I expected. Then the second and you realise yuk, its not good, I just waited time, money and calories.

I did that recently with this. We were off to a friends for a big birthday gathering and I announced I would bring nibbles as I made the yummiest dip. Sarah, the host, was disappointed when I turned up with 2 containers of store bought dip and some crackers as I had talked this cucumber and feta dip UP!

Funny how you look around a while later and see everyone's devoured the store bought crap and doesn't even know how you spent all morning peeling and chopping and soaking and mixing for them only to stick your little finger in at the end to check the seasoning and realise with enormous dread that somehow a cup of salt must have fallen in there or something! It was so ridiculously salty I needed a gallon of water after a tiny taste!

Anyway, back to this risotto. I found it on Taste and loved the sound of it, only to be sorely disappointed.

900g pumpkin, peeled, cut into 1cm cubes
1/4 cup (60ml) olive oil
1/2 tbs honey, plus extra to drizzle
850ml vegetable stock
1 onion, chopped
2 celery stalks, finely chopped
2cm piece ginger, grated
1 cup (220g) arborio rice
2/3 cup (160ml) white wine
Juice of 1/2 lemon
1/2 cup chopped flat-leaf parsley, plus extra to garnish
2 tbs mascarpone, plus extra to serve

Preheat the oven to 220°C.

Lay pumpkin in an even layer on a large baking tray and drizzle with 2 tablespoons of oil. Season with salt and pepper. Roast for 15 minutes, then remove and drizzle with 1/2 tablespoon of honey, tossing well to coat each piece. Roast for a further 15 minutes until cooked and golden.

Place stock in a saucepan and keep at a simmer over low heat.

Heat remaining tablespoon of oil in a large heavy-based pan over low heat. Add onion and stir for 2-3 minutes until soft. Add celery and cook for 1 minute, then add ginger and rice and cook for a further minute, stirring to coat grains. Increase heat to medium-low, add wine and cook until absorbed. Add stock a ladleful at a time, allowing each to be absorbed before adding the next. Continue for 15 minutes or until rice is cooked but still firm to the bite. Add lemon juice, pumpkin and parsley. Season, then stir in mascarpone.

Serve with a dollop of mascarpone, a drizzle of honey and extra parsley.

Sathya-rating *

Banana Cake

2009-08-24T07:39:00.000+09:30

I bought a new camera recently. A DSLR and am trying to learn how to use it. I'm really enjoying all the new things I can do and am working out the best time of day as well as the best spots in the house for the right light etc.

One of the best spots is at the back of the house where the sun directly hits. I wandered out there recently to try and get a good shot of this delicious cake. I spread out a table cloth and got started. After a while I noticed our cat, Kurty had joined me as you can see here.

I continued to take photos and trying all the different tricks I've been learning and reading about. I'm not very good yet, hopefully I'll get there. The funny thing about Kurty is he's never been interested in our food. Only his fish. So you can imagine it's taken us by surprise to find him getting into food we've left out. This has never been a problem before so we're quickly learning we have to put everything away. I never thought he'd get into banana cake, but as you can see here he gave it a red hot go!

This delicious banana cake came from The LA Times, and is a recipe from The Clementine Bakery which shares their secret is using pastry flour. I stumbled across this recipe at Amateur Gourmet who says its his "dream cake". I must agree its fantastic!

2 2/3 cups sugar
3/4 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
3 large or 4 small very ripe bananas
3 eggs
1/2 cup buttermilk
3/4 cup canola oil
1 1/2 teaspoons vanilla extract

frosting:
1 cup plus 1 1/2 tablespoons cream cheese, at room temperature
5 tablespoons butter, room temperature
1/2 cup powdered sugar
2 tablespoons sour cream

Heat the oven to 350 degrees. Into a large bowl sift together the flour, sugar, baking powder, baking soda and salt.

In the bowl of a stand mixer, or in a large bowl with a hand mixer, mash the bananas. Mix in the eggs, one at a time, until each is completely incorporated, then mix in the buttermilk, oil and vanilla. Finally, mix the dry ingredients into the batter just until thoroughly combined.

Pour into a 9-by-13-inch greased pan. Bake for 35 to 40 minutes, until golden-brown on top, a toothpick inserted comes out clean and the cake springs back when lightly touched. Cool on a rack.

In the bowl of a stand mixer, or in a medium bowl with a hand mixer, beat the cream cheese until smooth and there are no lumps. Add the butter and whip until incorporated, then add the powdered sugar and the sour cream. Frost the top of the cooled cake, then slice and serve.

Sathya-rating *****

Vege Tagine

2009-08-16T12:13:00.000+09:30

Can you see that cinnamon stick? And the cummin seeds? And the gorgeous juicy dates in amongst all that delicious goodness? Oh yeah, this is a lovely dish.

My sister, Sal and her boyfriend, Liam came over for dinner recently. It was hard to know what to prepare as Sal is vegetarian, and a fussy vegetarian at that and Liam is a big time meat eater. Like any real Aussie male. I've really enjoyed cooking lately and am trying lots of different ingredients and techniques. We never had stews when I was a kid so its a new thing for me. I made a beef stew for the boys and this yummy vegetable tagine (from taste.com.au) for Sal and I all served with mashed potatoes.

It's quite a sweet subtle flavour so its very different from dishes that usually come out of my kitchen but I enjoyed it.

2 tsp olive oil
1 brown onion, halved, cut into wedges
2 carrots, peeled, coarsely chopped
2 garlic cloves, crushed
2 tsp finely grated fresh ginger
2 tsp cumin seeds
2 tsp ground paprika
1 cinnamon stick
Large pinch of saffron threads
375ml (1 1/2 cups) vegetable stock
650g butternut pumpkin, deseeded, peeled, coarsely chopped
250g green beans, topped, cut into 6cm lengths
100g dried apricots
100g fresh dates, halved, pitted
1 x 400g can chickpeas, rinsed, drained
2 tsp finely grated lemon rind

Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add the carrot, garlic, ginger, cumin seeds, paprika, cinnamon and saffron and cook, stirring, for 30 seconds or until aromatic.

Add stock and bring to the boil. Add the pumpkin, beans and apricots. Reduce heat to medium and cook, stirring occasionally, for 15 minutes or until the pumpkin is tender. Add dates, chickpeas and lemon rind and stir to combine.

Sathya-rating ***

Dengaku Tofu

2009-07-27T11:39:00.001+09:30

I love tofu. I'm not ashamed to admit it. For many reasons, its so versatile and delicious when you add good flavourings to it. I know many people out there hate it, if so, then go to the next post.

This little recipe comes from Serious Eats, an interesting place I regularly hang out. I liked the sound of it and it sounded healthy, all I needed was some tofu and off we went.

It was a tasty and healthy meal but it was a fair bit of work for something that wasn't amazing. The flavour wasn't great. I needed chilli paste when I was eating it. I like the idea of painting a yummy sauce all over tofu and grilling it though, so although I won't make exactly this again, I will make something similar and make it my own.

One block of firm tofu
1/3 cup of a miso paste
2 eggs yolks
2 tablespoons sake
2 tablespoons mirin
2 tablespoons sugar
3 tablespoons dashi, or water

Toppings (optional):

Sesame seeds
Grated lemon

To make the miso sauce: put a bowl on top of a pan of simmering water, or use a double boiler if you have one. Put the miso in the bowl along with the egg yolks, sake, mirin, and sugar.

Over the simmering water, gradually add the dashi. Stir until thick, and adjust seasonings to taste if needed. At the last moment, some lemon rind if you like.

To prepare the tofu: Remove the tofu as a block from its packaging, and set it on a chopping board. Wrap the tofu in a clean tea towel. Weigh the block of tofu down with something heavy.

Cut tofu into 2-inch blocks and lay on a tray and put under a hot grill it is browned and the tofu is heated through.

Remove generously lather one side with the miso sauce. Sprinkle with sesame seeds and place back under the grill for one or two minutes, until the topping is browned. Serve immediately.

Sathya-rating ***

Soy Chicken

2009-07-22T11:15:00.000+09:30

I have a little something to tell you but I don't have a photo so you'll have to use your imagination. I'm hoping I can portray the deliciousness and ease with my words. I don't know if I can do it, but here goes.

I'm not sure where or when this started for me, but someone somewhere in my universe mentioned soy chicken. It may have been a blog, it may have been in a magazine, maybe it was a friend or someone I was eaves dropping on at my local coffee hang out (I know, I'm pathetic, I'll do anything for some adult conversation lately. Including going to a coffee shop with Austen, parking myself next to the most interesting looking people and listening in to what they're chatting about).

Anyway I Googled 'Chinese Soy Chicken' and this video came up. I fell in love with the lady who commentates the recipe while her her son pesters her in the background. Its gorgeous.

I noted down what I needed and found myself making it for friends a few nights later.

I had gone to the Adelaide Central Markets and gathered everything I needed hoping to make it for our fortnightly visitor Nikolas but it didn't happen so when my dear friend Hannah said she was coming to see Austen and I, I said, stay for dinner and whipped this up. We all loved it! I thought I'd made far too much but we demolished it with steamed broccoli tossed in oyster sauce and minced garlic. The chicken is tender and sticky and tasty and crunchy has no skin or fat left on it after the cooking process so it is wonderfully healthy, which I need at the moment (damn baby weight).

Hey, if just one of you out there makes it then I will have succeeded.

2kg chicken drumsticks
2-3 tbs miso paste
big bottle of soy sauce (I have no idea how much I used probably 1 to 2 cups)
2 tsp chinese five spice
fresh ginger, roughly chopped (I think I used about a 2 cm piece)
quite a few twists of the pepper grinder

Add all the ingredients together except the chicken in a large pot and stir to make a paste. Add the drumsticks and cover with water and more soy sauce so the water is quite black. Stir thoroughly. Place on the stove and bring to the boil. Once it is boiling, turn it down to a low simmer and cover.

After 30 minutes, turn the oven onto 180C and remove the chicken from the pot and place into baking dish.

Roast the chicken drumsticks in the oven for 20-30 minutes, remove from the oven and serve with streamed greens.

Sathya-rating ****

Raspberry Cheesecake

2009-07-18T16:14:00.000+09:30

Recently we had a 'family weekend'. In Holland (where my family is from) this a a normal yearly occurrence with most families. Everyone goes away together for the weekend, we play games, watch movies, go for walks, cook, etc. Sometimes I love it, sometimes not so much. This family weekend was the first one in a long time and was great. We went to Victor Harbour, about an hour and half out of Adelaide and had a gorgeous penthouse apartment overlooking the ocean for 3 nights. The weather was terrible so we spent a lot of time in the apartment whale watching from the balcony. My parents were incredibly disappointed to return one afternoon and hear that we had spotted whales and they hadn't, while they had gone especially looking for them!

The deal was that my parents paid for the accommodation and my sisters and I looked after the food. As you can imagine, we ate like kings! The highlight was a raspberry baked cheesecake which I found on cuisine.com.au and is by Stephanie Alexander and is simply titled "Best-ever Cheesecake". Let me tell you, it was! Oh my Lordy! I studded raspberries on the top and made a coulis and it was amazing. Honestly one of the best things I've ever made or eaten!

100g butter, melted
300g wheatmeal biscuits
500g cream cheese, at room temperature
200g caster sugar
1 tbsp cornflour
3 eggs
2 tbsp lemon juice
few drops pure vanilla, or vanilla extract to taste
pinch of salt
2 cups sour cream
200 grams of raspberries

Preheat oven to 180ºC. Brush the base and sides of a 22cm x 6cm deep springform tin with a little of the melted butter. Remove the base from the tin.

Cut a round of baking paper to fit the base of the tin, brush the paper with a little butter and set aside.

Tear off an 80cm sheet of foil and double it over so it measures 40cm in length. Lay the foil over the base of the tin, then put the buttered round of paper on top. Sit the springform tin over the base and lock the sides into place, leaving excess foil outside the tin. Draw up the excess foil around the tin and fold the top out of the way. You now have a watertight container.

Crush the biscuits in a food processor. Add the remaining butter and process. Press the crumb mixture into the base of the tin, tapping firmly with the base of a glass tumbler or similar as you go.

Beat the cream cheese and sugar in an electric mixer until smooth. Beat in the cornflour, then add the eggs, 1 at a time, beating each time just until smooth. Add the lemon juice, vanilla and salt. Add the sour cream and beat briefly to combine. Pour the batter into the tin, sprinkle with raspeberries (pushing some into the mix) and stand the tin in a large baking dish. Pour boiling water into the dish to come halfway up the sides of the tin. Bake for 50 minutes, then turn off the oven but do not open the door for a further hour.

Lift the tin from the water bath and flatten the foil away from the sides just in case there is any water trapped inside. Cool completely in the tin on a wire rack and refrigerate for several hours or overnight before serving.

Sathya-rating *****

Shepherds Pie

2009-06-08T21:22:00.000+09:30

Every second week the gorgeous Nikolas comes to hang out with his Dad. I enjoy spoiling him and introducing new things into his little world. Nik hadn't had crumpets for example and they are now his favourite.

Dinner is a little tough, he's a fussy eater so I am always searching for inspiration of what to cook. Shepherds Pie never fails however. Nik and his Dad love it. The crispy comforting mash potato and the meat filling served piping hot is such a wonderful winter meal. This recipe from www.taste.com.au is easy and perfect if you ask the three of us!

1 tbs olive oil
1 brown onion, halved, finely chopped
1 carrot, peeled, finely chopped
2 celery sticks, trimmed, finely chopped
500g lamb mince
2 tbs plain flour or gravy powder
500ml (2 cups) beef stock
1 dried bay leaf
1 tbs Worcestershire sauce
1 tbs tomato paste
Salt & freshly ground black pepper
8 desiree potatoes, peeled, chopped
40g butter
125ml (1/2 cup) milk
Melted butter, to brush

Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until soft. Add beef mince and cook, stirring to break up any lumps, for 5 minutes or until lamb changes colour.

Add the flour and cook, stirring, for 2 minutes or until combined. Add stock, bay leaf, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens. Taste and season with salt and pepper.

Meanwhile: cook potato in a saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pan with the butter. Use a potato masher or fork to mash until smooth. Add milk and use a wooden spoon to stir until combined. Taste and season with salt and pepper.

Preheat oven to 200°C. Spoon meat mixture into a 2L (8-cup) capacity ovenproof baking dish. Top with mashed potato and use a fork to spread over meat mixture. Brush with butter. Bake in preheated oven for 20 minutes or until mashed potato is golden brown. Serve immediately

Sathya-rating ****

Lucious Lemon Cake

2009-06-01T17:23:00.000+09:30

I stumbled across this gorgeous coconut cake and decided to make it for an after dinner treat with the lovely Liz. I've been getting a little bored at home and enjoying being back in the kitchen so was excited to see how this cake would turn out, because Julie over at 'Dinner with Julie' made it look and sound delicious.

A few minutes into the process I realised I was screwed. I didn't have coconut extract. I did however have a few lemons in the fruit bowl so I mixed things up and used lemon zest and juice as the flavor for the cake and frosting. I'm glad I did, and so was Liz, cos it was perfect. Everything came together nicely and a delicious cake was enjoyed. Liz took a few pieces home for her and her new man and ate both of them, so it must have been good!

2 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp. salt
1/3 cup butter, softened
1 1/2 cups sugar
3 large eggs
juice and zest of 1 lemon
1 1/4 cups milk

Preheat the oven to 180°C. Spray two 8” or 9” round cake pans or one 9”x 13” pan with nonstick spray.

In a medium bowl, stir together the flour, baking powder, and salt. In a larger bowl, beat the butter with an electric mixer for about half a minute, until it’s pale and creamy. Pour in the sugar and continue to beat for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, beating well after each, and adding the lemon juice and zest along the way. Scrape down the sides of the bowl whenever it needs it.

Add about one-third of the flour mixture to the butter mixture and stir it in by hand or with the electric mixer on low speed, just until it’s combined. Add about half the milk in the same manner, then another third of the flour, the rest of the milk, and the rest of the flour, mixing just until the batter is blended.

Divide the batter between the greased cake pans and tap the bottoms a few times on the countertop to remove any air bubbles. To prevent a domed top, spread the top of the batter with a spatula, creating a slight dent in the middle and a raised edge. This compensates for the way a cake tends to rise higher in the middle.

Bake for 30-35 minutes for round layers or 40-45 minutes for a 9-x 13-inch cake, until golden, the edges are pulling away from the sides of the pan, and the tops are springy to the touch. Let them cool for about 10 minutes before running a knife around the edge of the pans and inverting them onto a wire rack. Cool completely before you frost them.

Lemon Frosting:
1/2 cup butter, softened
Juice and zest of 1 lemon
3 cups icing sugar

In a medium bowl, beat the butter and extract with an electric mixer until creamy. Add about a third each of the icing sugar and milk; beat and continue to add each until you have a spreadable frosting. Makes enough for 1 cake or a batch of cupcakes.

Sathya-rating ****

Slowcooked Butter Chicken

2009-05-27T19:59:00.000+09:30

I was very lucky to get a slow cooker for my birthday late last year. At the time I was five months pregnant, incredibly nauseous 24 hours a day and not really in the mood to go anywhere near the kitchen. Six months later the weather was much cooler and I had much less time to prepare dinner, what with a new baby and all, and so came my first attempt at using the slowcooker or crockpot as it seems the Americans call them.

I googled my way around the internet and stumbled across Stephanie over at A Year of Crockpotting (who literally used her crockpot for 365 days. Funny that). There are loads of recipes I am looking forward to trying but I started with Butter Chicken. Boy, am I glad I started with Butter Chicken. To be honest, I don't think I have moved away from Butter Chicken yet! I've made it several times and we're all loving it. I wonder how long till we get sick of it. No time soon, I hope because it is so incredibly easy to prepare and very tasty.

(I followed Stephanies recipe, however, I used 2 teaspoons of butter rather than 6 tablespoons and 3 tablespoons of tomato paste rather than a can).

900g boneless skinless chicken thighs
1 onion, sliced
6 garlic cloves, chopped
4 tbs butter
15 cardamom pods
2 tsp curry paste/powder
1/2 tsp cayenne pepper
2 tsp garam masala
1/2 tsp ground ginger
1 can coconut milk
3 tbs tomato paste
2 tbs lemon juice
1 cup plain yogurt (to add at the end)

Carefully sew together the cardamom pods using a needle and thread ro put them in a little cheese cloth bundle. Put chicken in crockpot, and add onion, garlic, and all of the spices. Plop in the butter and tomato paste. Add lemon juice and coconut milk and stir. Cover and cook on low for 8 hours, or high for 4. The chicken should shred easily when fully cooked.

Stir in the yogurt 15 minutes before serving. Discard cardamom pods. Season to taste and serve with rice.

Sathya-rating *****

Rice pudding

2009-05-16T20:20:00.000+09:30

I don't recall having rice pudding when I was a kid. The first time I had it was maybe a year or two ago when I made chocolate rice pudding (which it seems I didn't blog about). I enjoyed it but never made again. For some reason it popped into my head recently. Probably because I thought it would be easy to prepare, I wouldn't have to leave the house, it does not contain chocolate but would still be comforting.

Yes, poor, poor Sathya cannot have chocolate at the moment. Its devastating! Our gorgeous baby boy screams and screams for two days when I eat chocolate. You know, I think I'm struggling more with no chocolate than no alcohol. Big call I know.

Anyway, enough fantasising about booze and chocolate! I searched the web and found so many different recipes but Deb's (adapted from Gale Gand) over at Smitten Kitchen seemed best as I had everything at hand.

Its perfect. Creamy, sweet and absolutely delicious. I have made it a few times since finding the recipe. You can serve it with any fruit (we really like banana too), here I have served it with dried cranberries.

1/2 cup Arborio rice
4 cups milk
1/4 cup sugar
1 tsp vanilla essence
1/2 pint raspberries, other berries or dried fruit (optional)

In a large saucepan, place all the ingredients, except the fruit. Bring it to a gentle boil and then turn it down to a gentle simmer, stirring occasionally to keep it from sticking to the bottom, for about 30 to 40 minutes. Taste the rice to check for doneness. The rice should be very soft and plump.

Take the pudding off the heat and pour into dessert bowls and stir in some fresh raspberries, or other dried or fresh fruit. Serve immediately.

Sathya-rating *****

Pumpkin Cannelloni

2009-05-13T15:08:00.000+09:30

For Mothers Day this year we decided to spoil Mum by cooking her a nice lunch. Straight away I knew what we should make, and thankfully my sister Sal agreed.

We went to the Adelaide Central Markets on Saturday and got all the ingredients. Sal roasted the pumpkin at home later that day, so this dish was pulled together easily on Sunday. Sal rolled the cannelloni, I prepared the white sauce and the boys did the salad and the garlic bread. It was a perfect lunch on a cold wintery afternoon with family in the warmth by the fire.

This recipe comes from Bill Grangers new book and is a winner. I will definitely be making it again, everyone ate their plates clean and commented on how much they enjoyed it. I found the recipe at Lorraine’s blog Not Quite Nigella. Lorraine made this with ricotta and stated that next time she would do it with feta to counter balance the sweetness of the pumpkin, which is what we did and it worked a treat.

6 large fresh lasagne sheets or 12-14 smaller sized ones.
35g/1 oz parmesan

Filling
1.25kg peeled, deseeded pumpkin cut into 3 cm cubes
1 large red onion, cut into thin wedges
2 tablespoon extra virgin olive oil
2 teaspoons thyme leaves
1/2 teaspoon dried chili flakes
sea salt
freshly ground black pepper

Cheese sauce
40g butter
3 tablespoons plain flour
750ml milk
1 bay leaf
240g feta

Simple tomato sauce
800g tinned chopped tomatoes
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
1 teaspoon sugar
freshly ground black pepper
2 garlic cloves, crushed

Preheat the oven to 200C. To make the filling, place pumpkin and onion on a large baking tray and drizzle olive oil on top. Sprinkle thyme, chili, salt and pepper on top and roast for 45 minutes until golden stirring occasionally. Cool slightly and mash with a fork ensuring to leave some texture.

To make the cheese sauce , heat the butter in a large saucepan over medium heat. Add the flour and cook, stirring for 2-3 minutes or until bubbling. gradually whisk in the milk then add bay leaf and cook. stirring until the sauce is thickened and smooth. Remove from heat and whisk in the feta and season with salt and pepper.
Lightly butter a baking dish or use a non stick one ensuring you use one that will snugly hold the cannelloni. Pour 1/3 of the cheese sauce onto to base of the baking tray. then assemble the cannelloni by filling in each one with 2-3 tablespoons of filling and fold over to make a tube to enclose filling.

Place cannelloni in a single layer on top of cheese sauce and then sprinkle some water on the pasta. Pour the rest of the sauce on top ensuring that the cannelloni is covered with sauce. Cover with grated parmesan.

Cover and freeze at this stage. Or if cooking this now, bake in a 180C oven for 35-40 minutes until golden and bubbling.

While this is in the oven, prepare the tomato sauce - empty tomatoes into a saucepan and cook over a medium heat for about 15-25 minutes until reduced and thickened. Add remaining ingredients and cook for 1 minute.

Serve the cannelloni topped with the tomato sauce and a nice green salad.

Sathya-rating ****

Fijian Creamy Lentil Soup

2009-05-05T12:42:00.000+09:30

Summer must be officially over as it is cooling down and I am making lots of soups. The best so far was a chicken, corn and noodle soup by Karen Martini on Better Homes and Gardens which I forgot to take a photo of, but I'll defintely make it again and post it.

This lentil soup I made on the weekend is delicious. It was incredibly easy to prepare and was hearty enough with a bread roll for dinner. I love that, cos you can make a big pot and reheat it easily when you don't have time (ie, Austen the baby needs to be held). The caramilised onions were a nice touch, but I don't know if I'd bother next time. Although the cummin seeds through the caramalised onions were great, maybe I'd just dry roast and add them on their own at the end.

375g (1 1/2 cups) red lentils
1 litre (4 cups) vegetable stock or water
1/2 tsp ground turmeric
2.5cm piece ginger, peeled and chopped
2 tomatoes, chopped
250ml milk
1 tsp sea salt
60g unsalted butter
1 brown onion, diced
1 tsp cumin seeds

Pick over the lentils, removing any stones or discoloured ones. Rinse thoroughly and place in a deep saucepan with the vegetable stock or water, turmeric, ginger and tomato.

Bring to the boil over medium-high heat, then reduce the heat and simmer, uncovered, for 25 minutes, or until the lentils are soft.

Remove from the heat and allow to cool slightly before transferring to a food processor and blending until smooth. Return the pureed lentils to the warm pan, stir in the milk and salt and simmer gently over low heat until ready to serve.

Meanwhile, melt the butter in a frying pan over high heat. Add the onion and cumin seeds and cook, stirring occasionally, for eight minutes, or until the onions are brown and caramelised.

To serve, ladle the soup into warm bowls and sprinkle generously with cracked black pepper to taste. Scatter the caramelised onion and coriander over the soup and serve immediately.

Sathya-rating ***

Broccoli & Rice

2009-04-26T11:39:00.000+09:30

It's disappointing when you see a recipe that sounds tasty and you think to yourself, 'Yeah, that would be nice for dinner tonight'. You walk to the shop especially to get some ingredients, the baby has fallen asleep so you start dinner while you have a chance as dinner time is always crazy times. Baby wakes up so you quickly shut production down and settle him.

Hours later you find another moment to try and finish dinner off. Again, the baby is unhappy and you have to stop. Dad comes home and says something encouraging along the lines of 'that smells good', so you plant the baby on Dad's lap and finally finish off the dish and serve it.

Finally, you sit down, take the first bite and realise it is terrible.

This kind of thing breaks my heart. It happened to me with this Broccoli, Rice and Cheddar Casserole dish from Serious Eats. Boo hoo.

Pioneer Womans Chocolate Cake

2009-04-15T06:52:00.000+09:30

Another cake, I apologise! I shall try to make something different soon. However, this cake is fantastic! It comes from one of my personal favourite sites -
Pioneer Woman.

As you can imagine, we have had plenty of visitors coming to meet our gorgeous baby boy. I managed to throw this cake together without a special trip to the store or too much trouble. We got lots of pieces of cake an 'mmm's this is so good' which is exactly what we needed. Chocolate cakes are often dry I find, not this one, soft and moist.

Combine in a mixing bowl:
2 cups flour
2 cups sugar
1/4 teaspoon salt

In a saucepan, melt:
225grams butter
Add 4 heaping tablespoons cocoa. Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In measuring cup, pour 1/2 cup buttermilk.
Add:
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 180C degrees for 20 minutes.

While cake is baking, make icing:
Chop 1/2 cup pecans finely.
Melt 200grams butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
Add:
6 tablespoons milk
1 teaspoon vanilla
350grams icing sugar
Stir together.
Add pecans, stir together, and pour over warm cake.

Sathya-rating ****

Plum Cake & Welcome to the world

2009-03-25T17:39:00.000+10:30

Its been over a month since I have signed in or typed anything for you all. What a time it has been! On 1 March the moment we had been waiting for finally arrived and we welcomed our gorgeous little boy Austen Patrick into the world. After a crazy week in hospital we have spent the last 2 weeks getting settled in at home, and slowly but surely we're getting there. With this news I hope you can sympathise with how little I have been in the kitchen (what with 44C degree days here in Adelaide and a heavy load) and now trying to literally find time to do anything let alone cook and blog about it. Hopefully I will work it out soon and you will find me here more often.

Isn't he gorgeous? I think so haha.

Anyway onto the yummy stuff. A few weeks before Austen arrived my lovely friend Hannah had a dinner party and I offered to bring dessert. Coincidentally Mum left with me a bag of home grown plums, so I decided the dessert must use these plums. As a side note, let me say I hate plums, I find them sour and don't like the flavour, so I wasn't very excited about all this.

I was generously given "The Cooks Companion" by Stephanie Alexander for Christmas so I thought I'd start looking for a recipe there. I didn't have to look long as under the plum section there was this wonderful recipe. It was easy to make and the cake was gorgeous, the topping is the winner I think. I'd never made a cake like this before, the method was interesting, and I wasn't sure it was going to work, but it did. Give it a try, its delicious, everyone loved it, and some of them were outstanding chefs! Always nice to impress and receive compliments from chefs!

180g softened butter
150g castor sugar
135g plain flour
135g self-raising flour
pinch of salt
2 large eggs, lightly beaten
70ml milk
1/2 cup ground almonds (or fresh breadcrumbs)
10-12 ripe blood plums, halved and stoned

Topping:
60g butter
1/2 cup castor sugar
2 tsp ground cinnamon
2 large eggs

Preheat oven to 200C and lightly grease a 26cm springform tin.

To make the topping, melt butter and stir in sugar and cinnamon, then allow to cool a little. Whisk eggs well and stir into cooled butter mixture.

Cream butter and sugar until light and fluffy, then mix in flours and salt. Mix eggs with milk, then add to flour mixture and mix to make a softish dough (it should drop easily from the spoon). Spoon batter into prepared tin (it should not fill more than a quarter of the depth, as the cake rises a great deal), smooth the top and sprinkle over ground almonds. Arrange plums on top, cut-side up, starting around outside edge and working towards centre. Spoon topping over and around plums on cake. Place cake in oven and reduce temperature to 180C.

Bake for 50 minutes to 1 hour, until a fine skewer inserted in the centre comes out clean. Serve warm with cream or ice-cream. Any leftover cake can be warmed, wrapped in foil, in the oven at 180C for 15 minutes.

Sathya-rating *****

Apricot Jam

2009-02-09T11:16:00.000+10:30

A friend of mine at work had an excess of apricots from her tree at home and passed them onto me. They were incredibly ripe and delicious and I realised straight away they wouldn’t last long so decided I would have my first attempt at making jam. Not just any jam, apricot, which is my favourite.

I typed ‘apricot jam’ into Google and found this very easy recipe on www.cuisine.com.au a great Australian recipe site and got straight into it. It was all very easy and the end result was incredibly rewarding and worthwhile, the jam was delicious! It didn’t last long here, so I am looking forward to the next bag of fruit and my next attempt.

The recipe is below, but please note, I didn’t add the apricot kernels.

1.2kg ripe apricots
570g sugar
4 apricot kernels, chopped
Juice of a lemon

Wash apricots well and pat dry. Pit them (keep the kernels) and dice flesh into 1cm cubes. Mix diced apricots with sugar in a large pot and let stand for at least an hour or preferably overnight in refrigerator. Add chopped kernels. Bring mixture to boil, stirring so it doesn't catch. It will rise in the pot with large bubbles. Skim off any scum that forms on top. Lower heat to a vigorous simmer until bubbles get smaller. Test for thickness by placing a few drops on a small cold plate (from refrigerator). When ready, remove from heat, stir in lemon juice and place in preserving jars following the maker's instructions.

Makes about a litre.

Sathya-rating *****

The best stuffed tomatoes - ever!

2009-01-15T12:01:00.000+10:30

One of my favourite blogs is Orangette written by a gorgeous woman called Molly. I have probably told you about her before, she takes wonderful pictures and every recipe I have made has become a favourite - like the eggplant curry.

I have a new favourite which Molly demanded everyone make, and if I may be so bossy, I think you all should as well! Rice stuffed tomatoes adapted from Luisa Weiss.

The photo isn't terribly exciting but the flavour (and the ease) of this recipe make them perfect! Yum. I made them a lot before it turned really hot over here in Adelaide. Now, I try to avoid using the oven as pregnancy + heat doesn't mix!

4 large, good-tasting tomatoes
1 small onion, diced
Olive oil
1/3 cup Arborio rice
1/3 cup water
5 fresh basil leaves
Salt
Breadcrumbs
baby potatoes, sliced into rounds

Preheat the oven to 180C.

Cut the tops off the tomatoes. Holding them over a bowl, scoop out their insides – flesh, seeds, and juice – and let it all fall into the bowl. Set the tomatoes in a lightly oiled 9”x13” baking dish. Then fish the flesh out of the bowl, and chop it. Return it to the bowl with the juice and seeds.

In a medium saucepan, warm a glug of olive oil over medium heat. Add the onion, and cook, stirring frequently, until soft and translucent. Add the rice, and continue to cook, stirring, for another minute or two. Add the tomato flesh, juice, and seeds – it may look like a lot, but add it all – as well as the water. Tear the basil leaves into small pieces, and add them too. Add a generous pinch or two of salt. Reduce the heat slightly, cover the pot, and simmer for 10 minutes. Taste, and if needed, add more salt.

Spoon the par-cooked rice mixture into the tomatoes. Top them with a sprinkling of breadcrumbs. Arrange the potato slices around the tomatoes in the pan. Give everything a good drizzle of olive oil. (You might want to flip and rub the potatoes a bit, to make sure that each has a nice coat of oil.) Bake for 1 hour and 15 minutes. The tomatoes should shrivel a bit and release some of their juices, and the potatoes should cook through.

Cool for 15 minutes or so before eating, so that the tomato juices have time to settle.

Sathya-rating *****

December Daring Bakers Challenge - French Yule Log

2009-01-06T16:47:00.000+10:30

Its time for Daring Bakers! Yay!

This month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux. They have chosen a French Yule Log by Flore from Florilege Gourmand

I am a little late as I was in a rural part of Australia, Streaky Bay, without access to a computer and I couldn’t do it before we left on 27 December as posting day was 28 December. Hopefully I am not banished for this. We shall see though, as Daring Bakers has become much more organised and regulated in 2009.

This time last year the Daring Bakers made a Yule Log so when I first saw the challenge was a Yule log, I was a little disappointed as I thought it was the same, but I have since learnt that a French Yule Log is very different! I must say, however, that I enjoyed last years much more in taste and preparation.

This recipe took a lot of time and effort to prepare, so please don’t attempt unless you have those 2 things in abundance, which I didn’t at this crazy time of year plus being 7 months pregnant!

Thanks you to Hilda and Marion for hosting Decembers challenge. It can’t be easy to choose a recipe that both hosts are happy with and that they imagine all Daring Bakers will be happy with! Hats off to you ladies!

I think as Daring Bakers we need to be honest and open and give our feedback on these recipes so that is what I will do. I did not enjoy this challenge, preparing or eating it. Disappointing huh? I think it was partly the recipe, and partly me and my kitchen! Firstly, it was about 32C degrees (90F), my kitchen light had blown and I couldn’t change it as the ceilings are so high, my KitchenAid was playing up and finally the batteries in my scales ran out. Humph.

The taste testers enjoyed this though and it looks like many of my fellow Daring Bakers did as well so don’t take too much notice of me. I’m terribly hormonal!

FRENCH YULE LOG RECIPE by Flore of Florilège Gourmand

Element #1 Dacquoise Biscuit (Almond Cake)

80g almond meal
50g icing sugar
15g plain flour
3 medium egg whites
50g sugar

Finely mix the almond meal and the confectioner's sugar. (If you have a mixer, you can use it by pulsing the ingredients together for no longer than 30 seconds).

Sift the flour into the mix.

Beat the eggs whites, gradually adding the granulated sugar until stiff.

Pour the almond meal mixture into the egg whites and blend delicately with a spatula.

Grease a piece of parchment paper and line your baking pan with it.

Spread the batter on a piece of parchment paper to an area slightly larger than your desired shape (circle, long strip etc...) and to a height of 1/3 inches (8mm).
Bake at 180°C for approximately 15 minutes Let cool and cut to the desired shape.

Element #2 Dark Chocolate Mousse

2.5 sheets gelatin or 5g powdered gelatin
40g sugar
10g glucose or golden syrup
15g water
3 medium egg yolks
175g dark chocolate, coarsely chopped
350g heavy cream (35% fat content)

Soften the gelatin in cold water. (If using powdered gelatin, follow the directions on the package.)

Make a Pate a Bombe: Beat the egg yolks until very light in colour (approximately 5 minutes until almost white).

Cook the sugar, glucose syrup and water on medium heat for approximately 3 minutes (if you have a candy thermometer, the mixture should reach 244°F (118°C). If you do not have a candy thermometer, test the sugar temperature by dipping the tip of a knife into the syrup then into a bowl of ice water, if it forms a soft ball in the water then you have reached the correct temperature.
Add the sugar syrup to the beaten yolks carefully by pouring it into the mixture in a thin stream while continuing to beat the yolks. You can do this by hand but it’s easier to do this with an electric mixer.

Continue beating until cool (approximately 5 minutes). The batter should become thick and foamy.

In a double boiler or equivalent, heat 2 tablespoons (30g) of cream to boiling. Add the chopped chocolate and stir until melted and smooth.

Whip the remainder of the cream until stiff.

Pour the melted chocolate over the softened gelatin, mixing well. Let the gelatin and chocolate cool slightly and then stir in ½ cup (100g) of WHIPPED cream to temper. Add the Pate a Bombe.

Add in the rest of the WHIPPED cream (220g) mixing gently with a spatula.

Element #3 Dark Chocolate Ganache Insert

50g sugar
135g heavy cream (35% fat content)
135g dark chocolate, finely chopped
45g unsalted butter, softened

Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge).

While the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.

Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir
until smooth.

Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.

Element #4 Praline Feuillete (Crisp) Insert

Note: Feuillete means layered (as in with leaves) so a Praline Feuillete is a Praline version of a delicate crisp. There are non-praline variations below. The crunch in this crisp comes from an ingredient which is called gavottes in French. Gavottes are lace-thin crepes. To our knowledge they are not available outside of France, so you have the option of making your own using the recipe below or you can simply substitute rice krispies or corn flakes or Special K for them. Special note: If you use one of the substitutes for the gavottes, you should halve the quantity stated, as in use 1oz of any of these cereals instead of 2.1oz.

60g of gavottes (lace crepes - recipe by Ferich Mounia):
80ml whole milk
8g unsalted butter
35g plain flour
15g beaten egg
3.5g sugar
½ tsp vegetable oil

Heat the milk and butter together until butter is completely melted. Remove from the heat.

Sift flour into milk-butter mixture while beating, add egg and granulated sugar. Make sure there are no lumps.

Grease a baking sheet and spread batter thinly over it.

Bake at 430°F (220°C) for a few minutes until the crepe is golden and crispy. Let cool.

Ingredients for the Praline Feuillete:
100g milk chocolate
25g butter
30g praline
2.1oz (60g) lace crepes(gavottes) or rice krispies or corn flakes or Special K (I used cornflakes)

Melt the chocolate and butter in a double boiler.

Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate.

Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.

Element #5 Vanilla Crème Brulée Insert

115g heavy cream (35% fat content)
115g whole milk
4 medium-sized egg yolks
25g sugar
1 vanilla bean

Heat the milk, cream, and scraped vanilla bean to just boiling. Remove from the stove and let the vanilla infuse for about 1 hour.

Whisk together the sugar and egg yolks (but do not beat until white).

Pour the vanilla-infused milk over the sugar/yolk mixture. Mix well.

Wipe with a very wet cloth and then cover your baking mold (whatever shape is going to fit on the inside of your Yule log/cake) with parchment paper. Pour the cream into the mold and bake at 210°F (100°C) for about 1 hour or until firm on the edges and slightly wobbly in the center.

Let cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly.

Element #6 Dark Chocolate Icing

½ Tbsp powdered gelatin or 2 sheets gelatin
60g heavy cream (35 % fat content)
60g granulated sugar
¼ cup water
30g unsweetened cocoa powder

Soften the gelatin in cold water for 15 minutes.

Boil the rest of the ingredients and cook an additional 3 minutes after boiling.

Add gelatin to the chocolate mixture. Mix well.

Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.

How To Assemble your French Yule Log

Depending on whether your mold is going to hold the assembly upside down until you unmold it or right side up, this order will be different.

THIS IS FOR UNMOLDING FROM UPSIDE DOWN TO RIGHT SIDE UP.

You will want to tap your mold gently on the countertop after each time you pipe mousse in to get rid of any air bubbles.

Line your mold or pan, whatever its shape, with rhodoid (clear hard plastic, I usually use transparencies cut to the desired shape, it’s easier to find than cellulose acetate which is what rhodoid translates to in English) OR plastic film. Rhodoid will give you a smoother shape but you may have a hard time using it depending on the kind of mold you’re using.

Pipe one third of the Mousse component into the mold.

Take the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.

Pipe second third of the Mousse component around and on top of the Creme Brulee Insert.

Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.

Pipe the last third of the Mousse component on top of the Praline Insert.

Freeze for a few hours to set. Take out of the freezer.

Pipe the Ganache Insert onto the frozen mousse leaving a slight edge so that ganache doesn’t seep out when you set the Dacquoise on top.

Close with the Dacquoise.

Freeze until the next day.

The next day...

Unmold the cake/log/whatever and set on a wire rack over a shallow pan.
Cover the cake with the icing.

Let set. Return to the freezer.
You may decorate your cake however you wish. The decorations can be set in the icing after it sets but before you return the cake to the freezer or you may attach them on top using extra ganache or leftover mousse, etc...

Transfer to the refrigerator no longer than ½ hour before serving as it may start to melt quickly depending on the elements you chose.

Sathya-rating **

Italian meatballs with tomato sauce

2008-12-05T15:34:00.000+10:30

Recently we went up to Queensland for a bit of a holiday and stayed with our gorgeous friends Polly and Shane. Polly and I are in our element in the kitchen, so there was plenty of cooking to be done, which was loads of fun.

One of my favourite meals during our time there were these meatballs. Mmm mm. Prior to this event I had never really like meatballs, they seemed pointless, why not just bolognese? I know, I know, silly of me huh? I totally understand why meatballs now! These are perfect! I've made them several times since, and they are very popular.

180ml olive oil
1 onion, finely chopped
100grams pinenuts, finely chopped
3 garlic cloves, crushed
handful of parsley, basil and rosemary, roughly chopped
2 tsp fennel seeds, ground
50g fresh breadcrumbs
250g ricotta
25g parmesan, grated
zest of 1 lemon
1 egg
500g minced beef or pork

Sauce:
2 x 400g tins of tomatoes
1 onion, chopped
2 garlic cloves, crushed
100ml red wine
large tbs tomato paste

Start with the meatballs - fry the onion, garlic and pinenuts in half the olive oil until soft.

In a large bowl combine the herbs, fennel, breadcrumbs, ricotta, parmesan, lemon zest, egg and mince. Add the cooled onion mix and some salt and pepper. Leave the mixture in the fridge for at least 30 minutes before making into balls.

Form the balls with about 50grams of the mixture (about the size of a walnut) and then flatten a little to make it easier to cook on both sides. Make balls out of all the mixture and then you're ready to fry.

Fry the meatballs in a large pan with the remaining olive oil until golden brown. Cook in batches so the pan isn't too crowded.

For the sauce, fry the onion and garlic in a little olive oil for a few minutes till soft and add the remaining ingredients and season with salt and pepper. Simmer for 5 to 10 minutes and then add the meatballs gently to the sauce and simmer for a further 10 minutes, covered. Allow this all to stand for 10 minutes and serve with pasta of your choice.

Sathya-rating *****

Daring Bakers November Challenge - Caramel Cake

2008-11-29T23:23:00.000+10:30

It is that time of the month for many food blogs around the world to be taken over by the wonderful Daring Bakers - yay! I love it. I have missed some challenges unfortunately, and for this I apologise. Pregnancy has caused vomiting all day, every day for 6 months straight which hasn't helped my time in the kitchen (or anywhere for that matter!) but this month I managed to complete a challenge so here I am again.

This months task was set by Dolores with the help of Alex, Jenny and Natalie and is a gorgeous caramel cake recipe created by Shuna Fish Lydon.

As you can see, I decided to make cupcakes, which turned out successfully. I as worried I may have lost my touch with months of not baking but I was fine. I didn't find this recipe difficult at all, I don't know how others feel? My caramel syrup came up easily, the frosting mixed together nicely and the cakes were perfect. I prepared the syrup and frosting on a different day to the cakes and when realising just how sweet the frosting was halved the sugar in the cakes, which I am very happy about as they overall effect was still very sweet. I am a sweet tooth, so when I think something is very sweet, it really is!

I brought these along to a big family event this evening and one walk around the room on a tray and they all disappeared and seemed to be devoured just as quickly.

CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING

10 Tablespoons unsalted butter at room temperature
1 1/4 Cups granulated sugar
1/2 teaspoon kosher salt
1/3 Cup Caramel Syrup (see recipe below)
2 each eggs, at room temperature
splash vanilla extract
2 Cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk, at room temperature

Preheat oven to 180C

Butter one tall (2 – 2.5 inch deep) 9-inch cake pan.

In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy.

Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.

Sift flour and baking powder.

Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}

Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.

Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it.

CARAMEL SYRUP

2 cups sugar
1/2 cup water
1 cup water (for "stopping" the caramelization process)

In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.

When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.

Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}

Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.

CARAMELIZED BUTTER FROSTING

12 tablespoons unsalted butter
450g icing sugar, sifted
4-6 tablespoons heavy cream
2 teaspoons vanilla extract
2-4 tablespoons caramel syrup
Kosher or sea salt to taste

Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.

Pour cooled brown butter into mixer bowl.

In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste.

Sathya-rating ***

Tiramisu - David Lebovitz

2008-11-24T15:47:00.000+10:30

I don't know about you, but if Tiramisu is on the menu somewhere, I always order it. Therefore I think of myself as quite the connoisseur! There seem to be so many different ways for it be made and presented. I am rarely disappointed, but there are outstandouts among all these tiramisu's I have ordered, I can't think how to describe it other than nice and moist, juicy, boozy and chocolatey as well as the definite flavour of mascarpone.

So when I saw David Lebovitz' recipe recently and noticed how easy it all was to prepare I decided it was time to give it a go at home. The perfect occassion arose, when friends of ours came for dinner who both own successful restaurants with my favourite little girl, Indiah. I made delicious meatballs (coming here soon) and this tiramisu for dessert. I always get a little nervous cooking for people in the hospitality industry, they know so much and chances are they'll discuss it (often at length) on the way home. Everyone loved this though, I think I was actually the most critical - the balance wasn't quite right - too much boozy biscuit and not enough creamy goodness. There's an easy solution for that though, I'll just double the mascarpone/egg mix next time!

½ cup (125ml) espresso, at room temperature
2 tablespoons dark rum
1 tablespoon cognac
2 large eggs, separated, at room temperature
pinch of salt
90g sugar, divided
250g mascarpone
twelve ladyfingers
optional: 1 ounce (30g) bittersweet chocolate
unsweetened cocoa powder, for serving

Mix together the espresso, rum, and cognac.

Beat the egg whites with a pinch of salt until they begin to get stiff. Beat in half of the sugar until stiff. Scrape the egg whites into a small bowl.

Separately beat the egg yolks with the remaining sugar until stiff and light-colored, about three minutes. Beat in the mascarpone with a spatula or whisk by hand, until smooth.

Fold in half of the beaten egg whites, then the remaining half, just until fully incorporated.

Place a large soup spoon, of the mascarpone cream into each vessel (I used martini glasses).

Dip each ladyfinger in the espresso mixture for 5-10 seconds, until completely, utterly soaked. (Dried ladyfingers will take longer to saturate than softer ones.) Break the ladyfinger in half to be sure; they should be dropping wet, and can't be saturated enough. Then layer them over the mascarpone cream in each vessel. Use two ladyfingers per.

Grate a lots of dark chocolate over serve and top with remaining mascarpone cream. Cover and refrigerate at least four hours, or overnight.

When you’re ready to serve shake powdered cocoa generously on top.

Sathya-rating ***

Coconut Bread

2008-11-17T10:54:00.000+10:30

First and foremost, I'm sorry I haven't been giving this little blog much attention of late. I can give you many excuses, but I don't really like excuses, they're boring and don't really relate to the world of food, so please believe me its not because I don't love this blog and all that comes with it, its just been a full on time in my life (and will continue to be what with a baby coming in Feb)!

Anyhow, I'm here to tell you about a Bill Granger recipe I came across, mixed up and served when my gorgeous friend Anna came over for a cup of tea recently. Coconut Bread. YUM! It was delicious. I often make banana bread as its such an easy pull together recipe that is highly satisfying, so this appealed to me immediately. Everyone really enjoyed it and the loaf disappeared in one afternoon (hence the photo). It does take an hour to bake, but its defintely worth it. The house smelt sensational, we served it warm with lashings of butter and cups of tea and were all extremely content.

2 eggs
300ml (10 fl oz) milk
1 tsp vanilla essence
2 ½ cups plain (all purpose) flour
2 tsp baking powder
2 tsp cinnamon
1 cup caster (superfine) sugar
150 g (5 oz) shredded coconut
75 g (2 1/2 oz) unsalted butter

Preheat oven to 180 degrees C (350 degrees F). Lightly whisk eggs, milk and vanilla together.

Sift flour, baking powder and cinnamon into a bowl, add sugar and coconut, and stir to combine. Make a well in the centre and gradually stir in the egg mixture until just combined. Add melted butter and stir until the mixture is just smooth, be careful not to over-mix.

Pour into a greased and floured 21 x 10 cm (8 1/2 x 4 in) loaf tin and bake in the preheated oven for 1 hour, or until bread is cooked when tested with a skewer.
Leave in the tin to cool for 5 minutes, and remove to cool further on a wire rack.

Serve in thick slices, toasted, buttered and dusted with icing sugar. Makes 8-10 thick slices.

Sathya-rating *****

Donut Muffins

2008-10-09T12:43:00.000+10:30

I spotted these little babies over at Dishing Delights and was sold. I made them a few days later, quickly and easily and they were delicious! Simple little cakes with a cinnamon sugar topping - how can you go wrong!

My sister, Sal remembered I was making them and dropped in and really enjoyed them as well. So much so, she made them herself.

This is the type of recipe I will use over and over as its easy and everyone will enjoy.

2 cups flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt

2 large eggs
1 cup plain yogurt
2/3 cup packed brown sugar
4 to 8 tbsp oil
1 tsp vanilla

Topping:
55 grams butter, melted
1/4 cup sugar
½ tsp cinnamon

Position oven rack in the middle position and preheat oven to 400 degrees. Line a standard muffin pan with paper cups.

Whisk flour, baking powder, baking soda and salt in a large bowl. In a separate bowl, whisk together eggs, yogurt, sugar, oil, and vanilla. Add flour mixture and mix with light strokes until the dry ingredients are just moistened. Don't overmix; batter should not be smooth.

Divide batter among the muffin cups and bake until a toothpick inserted in one or two of the muffins come out clean, 15-20 minutes.

While the muffins are baking, melt the butter and place in a bowl just large enough to hold a muffin. Combine 1/4 cup of sugar and 1 teaspoon cinnamon in a small, shallow bowl. As soon as the muffing are done, dip them one at a time in the melted butter and then roll in the sugar mixture. Set on a rack to cool.

Sathya-rating ****

Spinach pesto - easy week night dinner

2008-09-27T10:46:00.000+09:30

Once upon a time I lived in Amsterdam for a year to get to know my Dutch family and learn the language. I was a very poor young lady struggling to pay the rent every month while I did a traineeship in a gorgeous 5-star hotel in the city. This meal was cooked often in my tiny kitchen, as it would go a long way and didn't cost a lot to make. Its very tasty and easy and quick to prepare.

So, recently when I saw a luscious green bush of spinach on special at the store I remembered this dish and needed to eat it again. It was as good as I remembered. It must have been about 10 years since I last made it, but it was like yesterday and brought back lots of memories.

You can also prepare this with frozen spinach and it works fine. Just make sure you squeeze out all the excess water before you puree.

300g spaghetti
450g frozen spinach or a large bunch fresh spinach/silverbeet
2 cloves of garlic, finely chopped
large handful of parmesan, freshly grated
fresh nutmeg
salt and pepper

Defrost the spinach well and squeeze out the excess water. If using fresh spinach, wash thoroughly and remove the stalks. Pop the leaves in large pot, put the lid on and cook for a few minutes, stirring once or twice to cook the spinach.

Cook the pasta according to packet instructions.

Put all the ingredients into a food processor and whizz until smooth. You'll need a lot of freshly grated nutmeg and salt and pepper. Taste to check the seasoning. Depending on the water content of the spinach you may need to add a spoonful of pasta water to break up the pesto. Use your instincts.

Once the pasta is cooked, drain and toss through the pesto and serve with a sprinkling of parmesan on top.

Sathya-rating ****

Chocolate Chip Cookies

2008-09-09T12:13:00.000+09:30

These little babies are meant to be the best chocolate chip cookies in the world according to the New York Times. Big call if you ask me. I noticed them when several bloggers were making them and decided they would be a good way to introduce a new little 9 year old who stays at our house occasionally to the kitchen.

They look good don't they? They were very but personally, the recipe took far too long (24-36 hours in the fridge) + my oven couldn't fit the cookies in one go for them to be the best ever plus I also like nuts in my chocolate cookies. Anyway, have a go, I don't know anyone who can say no to a chocolate chip cookie - yum!

2 cups minus 2 Tbsp. (240g) plain flour
1 2/3 cups (240g) bread flour
1 ¼ tsp. baking soda
1 ½ tsp. baking powder
1 ½ tsp. coarse salt,
2 ½ sticks (1 ¼ cups; 285g) unsalted butter, softened
1 ¼ cups (285g) light brown sugar
1 cup plus 2 Tbsp. (8225g) granulated sugar
2 large eggs
2 tsp. vanilla extract
1 ¼ pounds (570g) bittersweet chocolate chips or chunks, preferably about 60% cacao content
Sea salt, such as Maldon

Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined. (Unless you have a plastic guard that sits around the rim of the bowl, this will make a big mess at first, with flour flying everywhere. I found that carefully holding a dish towel around the top of the bowl helped a lot.) Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours.

When you’re ready to bake, preheat oven to 180°C. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Line a baking sheet with parchment paper or a nonstick baking mat.

Using a standard-size ice cream scoop – mine holds about 3 fluid ounces, or about 1/3 cup – scoop six mounds of dough onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.

Repeat with remaining dough.

Yield: About 24 (5-inch) cookies.

Sathya-rating ***

Something silly

2008-09-07T18:25:00.000+09:30

I saw this on Peabodys blog and thought it was fun.

1) Copy this list into your blog or journal, including these instructions.

2) Bold all the items you’ve eaten.

3) Cross out any items that you would never consider eating.

The VGT Omnivore’s Hundred:
1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam Chowder in Soudough Bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar
37. Clotted Cream Tea
38. Vodka Jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth $120 or more
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine (fine Canadian food) - YUM!
60. Carob chips - gross
61. S’mores
62. Sweetbreads
63. kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cakd
68. Haggis (It’s not that bad people)
69. Fried plantain
70. Chitterlings or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang Souchong
80. Bellini
81. Tom Yum
82. Eggs Benedict
83. Pocky
84. 3 Michelin Star Tasting Menu
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake

Daring Bakers August Challenge: Pierre Hermé’s Chocolate Éclairs

2008-08-31T09:03:00.000+09:30

Yesterday was the last day I could possibly make August's Daring Bakers challenge. I had all the ingredients in the fridge, but had resigned myself to the fact I probably wouldn't make them. The kitchen hasn't been my favourite place since I found out I'm pregnant, the exhaustion and nauseous kills the fun, so I wasn't expecting to jump out of bed and feel like hours of whisking, beating, stirring and baking but I did! And, I am glad I did, these are so delicious! And it wasn't too complicated.

Tony Tahhan & Meeta set this months yummy chocolate-y challenge. Following our Daring Bakers forums this month, it seemed like a few people struggled so I was a little nervous but it all came together quite nicely. Now, I know my little creations don't look great, but I blame that on not having a big enough nozzle for my piping bag so I struggled to make the choux pastry into decent shapes (you should see the 'finger' style, eclairs ones - ha!). Yes, they don't look great but they tasted perfect if I may say so myself.

I was planning to make the pastry cream vanilla rather than chocolate but I had a visitor chatting to me whilst I was making these so I didn't pay close attention and suddenly realised I had made chocolate pastry cream! I'm glad I did to be honest, cos this component was my favourite - yum. Although this was my favourite, this pastry cream also annoyed me the most as I could not get it thick enough to pipe nicely into the choux pastries. Eventually I added some thick whipped cream which helped a little, but not enough. Its ok, people don't realise till they take a bite and yummy chocolate cream oozes all over them. Fun to watch if you ask me.

Please find the recipe below and if you want to check out my fellow Daring Bakers please do so here.

(Oh, I forgot to mention, I followed the recipe to the letter, but I halved the chocolate sauce ingredients at the end and it was plenty for the 7 tablespoons needed for the glaze).

Pierre Hermé’s Chocolate Éclairs
Cream Puff Dough (see below for recipe), fresh and still warm

1) Preheat your oven to 375 degrees F (190 degrees C). Divide the oven into thirds by
positioning the racks in the upper and lower half of the oven. Line two baking sheets with waxed or parchment paper.

2) Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough. Pipe the dough onto the baking sheets in long, 4 to 41/2 inches (about 11 cm) chubby fingers. Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff. The dough should give you enough to pipe 20-24 éclairs.

3) Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip the handle of a wooden spoon into the door to keep in ajar. When the éclairs have been in the oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking time should be approximately 20 minutes.

Assembling the éclairs:
• Chocolate glaze (see below for recipe)
• Chocolate pastry cream (see below for recipe)
1) Slice the éclairs horizontally, using a serrated knife and a gently sawing motion. Set aside the bottoms and place the tops on a rack over a piece of parchment paper.

2) The glaze should be barely warm to the touch (between 95 – 104 degrees F or 35 – 40 degrees C, as measured on an instant read thermometer). Spread the glaze over the tops of the éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill the bottoms with the pastry cream.

3) Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottoms with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream and wriggle gently to settle them.

Cream Puff Dough
½ cup (125g) whole milk
½ cup (125g) water
1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
¼ teaspoon sugar
¼ teaspoon salt
1 cup (140g) all-purpose flour
5 large eggs, at room temperature

1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the boil.

2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium and start to stir the mixture vigorously with a wooden spoon. The dough comes together very quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough will be very soft and smooth.

3) Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your handmixer or if you still have the energy, continue by hand. Add the eggs one at a time, beating after each egg has been added to incorporate it into the dough.
You will notice that after you have added the first egg, the dough will separate, once again do not worry. As you keep working the dough, it will come back all together again by the time you have added the third egg. In the end the dough should be thick and shiny and when lifted it should fall back into the bowl in a ribbon.

4) The dough should be still warm. It is now ready to be used for the éclairs as directed above.

Chocolate Pastry Cream
2 cups (500g) whole milk
4 large egg yolks
6 tbsp (75g) sugar
3 tablespoons cornstarch, sifted
7 oz (200g) bittersweet chocolate, melted
2½ tbsp (1¼ oz: 40g) unsalted butter, at room temperature

1) In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavy‐bottomed saucepan.

2) Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture. Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.

3) Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat.

4) Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it remains smooth.

5) Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four instalments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge.

Chocolate Glaze
1/3 cup (80g) heavy cream
3½ oz (100g) bittersweet chocolate, finely chopped
4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature
7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature

1)In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.

2) Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.

Chocolate Sauce
4½ oz (130 g) bittersweet chocolate, finely chopped
1 cup (250 g) water
½ cup (125 g) crème fraîche, or heavy cream
1/3 cup (70 g) sugar

1) Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly. Then reduce the heat to low and continue stirring with a wooden spoon until the sauce thickens.

2) It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.

Sathya-rating ****

Fragrant Custard Apple Cake

2008-08-29T15:08:00.000+09:30

www.cuisine.com.au is a great Australian website linked to a local newspaper which I enjoy having a look at from time to time when I feel adventurous or like a challenge.

I found this recipe sometime ago and when my sister came over from Melbourne recently and lunch was to be at our house, I thought this would be the perfect dessert as she cannot eat chocolate.

I never really made up my mind about this cake, I didn’t really enjoy making it as there wasn’t enough batter to spread it on the bottom of the pan, then pour on the custard and then spread on more batter. Secondly, ‘spreading’ batter on runny custard is not easy with a thick batter. I ended up adding some of the left over egg whites into the batter to make it runny and just putting spoonfuls on top of the custard and hoping for the best. When it finally came out of the oven it looked perfect and delicious, the sliced apple and spiced sugar helped I think.

Once we let it cool a little and sliced it into chunks and served it with cream everyone was very happy and enjoyed it. Personally, I was expecting a layer of cake, layer of custard and another lay of apple cake, but the custard kinda went into the cake. You couldn’t differentiate the custard at all. Some bites were moist and custardy and others were just ordinary cake. If I make this again, I think I would add some of the spices to the batter and possibly put some apples slices on top of the batter before the custard goes in. Anyway, it lovely, and everyone enjoyed it and it was lovely to sit around the table with the whole family.

For the custard
1 cup milk
3 large egg yolks
55g castor sugar
30g plain flour
2 tsp vanilla extract

For the cake:
200g soft butter
110g castor sugar
2 eggs
225g self-raising flour, sifted
2 small unpeeled apples, cored and thinly sliced (about 140g each)
1 tbsp butter, melted
2 tsp castor sugar, extra
¼ tsp nutmeg
¼ tsp allspice
¼ tsp ginger
¼ tsp cloves
¼ tsp cardamom
½ tsp cinnamon

For the custard
Place milk in a small saucepan and bring to a simmer over medium heat. Remove.

Whisk egg yolks and sugar in a small bowl until thick then add flour and whisk until smooth. Pour hot milk onto egg yolk mixture and stir until smooth. Return mixture to saucepan and stir over low heat until mixture comes to the boil. Stir constantly for 1-2 minutes until thick then remove from heat, stir in vanilla and chill, covered in the fridge.

For the cake
Pre-heat oven to 180C.

Combine butter and sugar in a bowl and beat with an electric mixer until pale and fluffy.

Add eggs, one at a time, beating well after each. Fold in flour.

Spread half the mixture into a 22cm greased and base-lined cake tin, add custard and smooth with a spatula.

Add spoonfuls of remaining cake mix and spread carefully with a spatula to cover custard.

Arrange apples on top of cake mixture and brush with melted butter. Combine sweet spice mix with extra castor sugar and sprinkle over apples.

Bake for 60 or until cooked when tested with a skewer. Cool in pan before turning out.

Sathya-rating ***

Cucumber & Feta Dip

2008-08-19T18:49:00.000+09:30

I've mentioned several other food bloggers on here, I think, many of them I admire and enjoy reading and seeing what they're up to. David Lebovitz is an amazing blogger, writer and chef who lives in Paris and keeps me regularly entertained with all sorts of interesting recipes and tales. A recipe he recently blogged about caught my eye, I printed it out and made it the next day for a big family lunch to celebrate my sister being in Adelaide for the weekend.

Now, David mentions how fantastic the cucumber & feta dip below is, and I was expecting a lot as all the ingredient are up there in my favourites list but you should have seen everyone wolf this dip down! It was sensational. I will be making this again and again!

I served Joanne Weir's cucumber and feta dip with triangles of pita bread brushed with olive oil and paprika and crisped them under the grill for a few minutes.

1 large cucumber, peeled, seeded and diced into pea-sized pieces
coarse salt
8 ounces (225g) feta cheese (see Note)
1/4 cup (60ml) olive oil
2-3 tablespoons freshly-squeezed lemon juice
1 tablespoon water
freshly ground black pepper
1 small red onion, peeled and finely-diced
1 tablespoon (each) chopped fresh mint, parsley and fresh dill

Place the cucumber pieces in a colander, mix with a light sprinkling salt, and let drain 30 minutes to an hour, shaking the colander from time to time.

Crumble the feta into a bowl and mash together with the olive oil, lemon juice, water, and a few turns of black pepper.

Mix in the cucumbers, onions, and herbs. Taste, and add more salt if desired.

Sathya-rating *****

Easy week night dinner - tom yum soup

2008-08-09T13:41:00.000+09:30

I haven't been around much sorry, cooking and inspiration in the kitchen hasn't been the easiest thing for me at the moment. Hopefully one day soon I can explain. However, this is something I managed to whip up nice and quickly after a busy day at the office - tom yum soup. You can do the same with laksa (just use laksa paste and coconut milk instead of tom yum paste and stock). The ingredients don't matter too much, like most soups you can chuck in whatever you have in the house and think would suit. If you don't know tom yum its a sour spicy soup that is delicious!

(makes 2-3 serves)
2 tsps of ready-made tom yum paste
half cucumber, sliced
100g beancurd, cubed
handful bean sprouts
2 tbs fresh coriander leaves
500ml-1 lt stock
2 lime leaves, finely sliced
100 g oyster mushrooms, cleaned
spring onions, chopped
200g asian noodles, prepared according to packet instructions

Bring a large pot of stock to the boil, add the tom yum paste, lime leaves and mushrooms and allow to simmer for a few minutes.

Place the noodles in 2 large bowls and top with cucumber, bean sprouts and spring onions and ladle in the soup mixture to cover everything. Top with coriander leaves and serve.

Sathya-rating ****

July Daring Bakers Challenge - Hazelnut gateau with praline butttercream

2008-07-30T13:48:00.000+09:30

Its that time of the month for us to share our July Daring Bakers challenge with you! Yay. I love it when we get to share it, as it means the hard work is over and we get to find out soon what our next challenge is… Something without buttercream I hope!

July’s challenge, a hazelnut gateau with praline buttercream, was set by Melecotte and was awesome! Everyone loved it. I think this and the Danish Braid we did last month are my favorites so far.

I struggled with this challenge though. I think I went in too confident (as we as Daring Bakers have completed the genoise and buttercream a few times now). The cake part went fine, the glaze went fine, but the buttercream, (the blooming buttercream) wouldn’t work for me! The first attempt was lumpy as I tried to cut corners by not creaming the butter before adding it to the egg mix, so I started again. This time I followed the instructions to the letter and it just wouldn’t come together, it looked like it was curdled. But, I just kept on beating and it came together perfectly in the end. Sometimes you just gotta keep on beating. Thank goodness, as it was the best part. How could you go wrong with praline though, I ask you!

I made this cake for my youngest sister, Sals birthday and she loved it, which is the only person I really cared about. I packed ¾ of the cake up for her and she took it to work and she tells me everyone there loved it too and thought she’d bought it! That’s a compliment in my books. Or maybe not! Haha. Anyway, the recipe is to follow and if you want to look at what my fellow DB members got up to have a look here.

Filbert Gateau with Praline Buttercream
From Great Cakes by Carol Walter

1 Filbert Gateau
1 recipe sugar syrup, flavored with dark rum
1 recipe Praline Buttercream
½ cup heavy cream, whipped to soft peaks
1 recipe Apricot Glaze
1 recipe Ganache Glaze, prepared just before using
3 tablespoons filberts, toasted and coarsely chopped

Filbert Gateau

Because of the amount of nuts in the recipe, this preparation is different from a classic genoise.

1 ½ cups hazelnuts, toasted/skinned
2/3 cup cake flour, unsifted
2 Tbsp. cornstarch
7 large egg yolks
1 cup sugar, divided ¼ & ¾ cups
1 tsp. vanilla extract
½ tsp. grated lemon rind
5 lg. egg whites
¼ cup warm, clarified butter (100 – 110 degrees)

Position rack in the lower 3rd of the oven and preheat to 180C. Grease and flour a 25.5cm X 6cm round cake pan.

Using a food processor, process nuts, cake flour, and cornstarch for about 30 seconds. Then, pulse the mixture about 10 times to get a fine, powdery mixture. You’ll know the nuts are ready when they begin to gather together around the sides of the bowl. While you want to make sure there aren’t any large pieces, don’t over-process. Set aside.

Put the yolks in the bowl of an electric mixer, with the whisk attachment, and beat until thick and light in color, about 3-4 minutes on med-high speed. Slowly, add ¾ cup of sugar. It is best to do so by adding a tablespoon at a time, taking about 3 minutes for this step. When finished, the mixture should be ribbony. Blend in the vanilla and grated lemon rind. Remove and set aside.

Place egg whites in a large, clean bowl of the electric mixer with the whisk attachment and beat on medium speed, until soft peaks. Increase to med-high speed and slowly add the remaining ¼ cup of sugar, over 15-20 seconds or so. Continue to beat for another ½ minute.
Add the yolk mixture to the whites and whisk for 1 minute.

Pour the warm butter in a liquid measure cup (or a spouted container). * It must be a deep bottom bowl and work must be fast.* Put the nut meal in a mesh strainer (or use your hand – working quickly) and sprinkle it in about 2 tablespoons at a time – folding it carefully for about 40 folds. Be sure to exclude any large chunks/pieces of nuts. Again, work quickly and carefully as to not deflate the mixture. When all but about 2 Tbsp. of nut meal remain, quickly and steadily pour the warm butter over the batter. Then, with the remaining nut meal, fold the batter to incorporate, about 13 or so folds.

With a rubber spatula, transfer the batter into the prepared pan, smoothing the surface with the spatula or back of a spoon. **If collected butter remains at the bottom of the bowl, do not add it to the batter! It will impede the cake rising while baking.

Tap the pan on the counter to remove air bubbles and bake in the preheated oven for 30-35 minutes. You’ll know the cake is done when it is springy to the touch and it separates itself from the side of the pan. Remove from oven and allow to stand for 5 minutes. Invert onto a cake rack sprayed with nonstick coating, removing the pan. Cool the cake completely.

*If not using the cake right away, wrap thoroughly in plastic wrap, then in a plastic bag, then in the refrigerator for up to 3 days. If freezing, wrap in foil, then the bag and use within 2-3 months.

Sugar Syrup
Makes 1 cup, good for one 10-inch cake – split into 3 layers

1 cup water
¼ cup sugar
2 Tbsp. dark rum or orange flavored liqueur

In a small, yet heavy saucepan, bring the water and sugar to a boil and simmer for 5 minutes. Remove from heat, add the liqueur. Cool slightly before using on the cake. *Can be made in advance.

Praline Buttercream
1 recipe Swiss Buttercream
1/3 cup praline paste
1 ½ - 2 Tbsp. Jamaican rum (optional)

Blend ½ cup buttercream into the paste, then add to the remaining buttercream. Whip briefly on med-low speed to combine. Blend in rum.

Swiss Buttercream
4 lg. egg whites
¾ cup sugar
1 ½ cups (3 sticks) unsalted butter, slightly firm
1 ½ -2 Tbsp. Grand Marnier or liqueur of your choice
1 tsp. vanilla

Place the egg whites in a lg/ bowl of a electric mixer and beat with the whisk attachment until the whites are foamy and they begin to thicken (just before the soft peak stage). Set the bowl over a saucepan filled with about 2 inches of simmering water, making sure the bowl is not touching the water. Then, whisk in the sugar by adding 1-2 tablespoon of sugar at a time over a minutes time. Continue beating 2-3 minutes or until the whites are warm (about 120 degrees) and the sugar is dissolved. The mixture should look thick and like whipped marshmallows.
Remove from pan and with either the paddle or whisk attachment, beat the egg whites and sugar on med-high until its a thick, cool meringue – about 5-7 minutes. *Do not overbeat*. Set aside.

Place the butter in a separate clean mixing bowl and, using the paddle attachment, cream the butter at medium speed for 40-60 seconds, or until smooth and creamy. *Do not overbeat or the butter will become toooooo soft.*

On med-low speed, blend the meringue into the butter, about 1-2 Tbsp. at a time, over 1 minute. Add the liqueur and vanilla and mix for 30-45 seconds longer, until thick and creamy.

Refrigerate 10-15 minutes before using.

Refrigerate in an airtight container for up to 5 days, or can be frozen for up to 6 months. If freezing, store in 2 16-oz. plastic containers and thaw in the refrigerator overnight or at room temperature for several hours.

Praline Paste
1 cup (4 ½ oz.) Hazelnuts, toasted/skinless
2/3 cup Sugar
Line a jelly roll pan with parchment and lightly butter.

Put the sugar in a heavy 10-inch skillet. Heat on low flame for about 10-20 min until the sugar melts around the edges. Do not stir the sugar. Swirl the pan if necessary to prevent the melted sugar from burning. Brush the sides of the pan with water to remove sugar crystals. If the sugar in the center does not melt, stir briefly. When the sugar is completely melted and caramel in color, remove from heat. (160C) Stir in the nuts with a wooden spoon and separate the clusters. Return to low heat and stir to coat the nuts on all sides. Cook until the mixture starts to bubble. **Remember – extremely hot mixture.** Then onto the parchment lined sheet and spread as evenly as possible. As it cools, it will harden into brittle. Break the candied nuts into pieces and place them in the food processor. Pulse into a medium-fine crunch or process until the brittle turns into a powder. To make paste, process for several minutes. Store in an airtight container and store in a cook dry place. Do not refrigerate.

Apricot Glaze
Good for one 10-inch cake

2/3 cup thick apricot preserves
1 Tbsp. water

In a small, yet heavy saucepan, bring the water and preserves to a slow boil and simmer for 2-3 minutes. If the mixture begins to stick to the bottom of the saucepan, add water as needed.

Remove from heat and, using a strainer, press the mixture through the mesh and discard any remnants. With a pastry brush, apply the glaze onto the cake while the cake is still warm. If the glaze is too thick, thin to a preferred consistency with drops of water.

Ganache Glaze
Makes about 1 cup, enough to cover the top and sides of a 9 or 10 inch layer or tube cake

**Ganache can take on many forms. While warm – great fudge sauce. While cool or lukewarm – semisweet glaze. Slightly chilled – can be whipped into a filling/frosting. Cold & solid – the base of candied chocolate truffles.

6 oz. (good) semisweet or bittersweet chocolate, like Lindt
6 oz. (¾ cup heavy cream
1 tbsp. light corn syrup
1 Tbsp. Grand Marnier, Cointreay, or dark Jamaican rum (optional)
¾ tsp. vanilla
½ - 1 tsp. hot water, if needed

Blend vanilla and liqueur/rum together and set aside.

Break the chocolate into 1-inch pieces and place in the basket of a food processor and pulse until finely chopped. Transfer into a medium sized bowl and set aside.

Heat the cream and corn syrup in a saucepan, on low, until it reached a gentle boil. Once to the gently boil, immediately and carefully pour over the chocolate. Leave it alone for one minute, then slowly stir and mix the chocolate and cream together until the chocolate is melted and incorporated into the cream. Carefully blend in vanilla mixture. If the surface seems oily, add ½ - 1 tsp hot water. The glaze will thicken, but should still be pourable. If it doesn’t thicken, refrigerate for about 5 minutes, but make sure it doesn’t get too cold!

Assembling Cake

Cut a cardboard disk slightly smaller than the cake. Divide the cake into 3 layers and place the first layer top-side down on the disk. Using a pastry brush, moisten the layer with 3-4 Tbsp. of warm sugar syrup. Measure out 1 cup of praline buttercream and set aside.

Spread the bottom layer with a ¼-inch thickness of the remaining buttercream. Cover with ½ of the whipped cream, leaving ¼-inch border around the edge of the cake. Place the middle layer over the first, brush with sugar syrup, spreading with buttercream. Cover with the remaining whipped cream.

Moisten the cut side of the third layer with additional sugar syrup and place cut side down on the cake. Gently, press the sides of the cake to align the layers. Refrigerate to chill for at least 30 minutes.

Lift the cake by sliding your palm under the cardboard. Holding a serrated or very sharp night with an 8-ich blade held parallel to the sides of the cake, trim the sides so that they are perfectly straight. Cut a slight bevel at the top to help the glaze drip over the edge. Brush the top and sides of the cake with warm apricot glaze, sealing the cut areas completely. Chill while you prepare the ganache.

Place a rack over a large shallow pan to catch the ganache drippings. Remove the gateau from the refrigerator and put it the rack. With a metal spatula in hand, and holding the saucepan about 10 inches above the cake, pour the ganache onto the cake’s center. Move the spatula over the top of the ganache about 4 times to get a smooth and mirror-like appearance. The ganache should cover the top and run down the sides of the cake. When the ganache has been poured and is coating the cake, lift one side of the rack and bang it once on the counter to help spread the ganache evenly and break any air bubbles. (Work fast before setting starts.) Patch any bare spots on the sides with a smaller spatula, but do not touch the top after the “bang”. Let the cake stand at least 15 minutes to set after glazing.

To garnish the cake, fit a 12 – 14-inch pastry bag with a #114 large leaf tip. Fill the bag with the reserved praline cream. Stating ½ inch from the outer edge of the cake, position the pastry tube at a 90 degree angle with the top almost touching the top of the cake. Apply pressure to the pastry bag, moving it slightly toward the center of the cake. As the buttercream flows on the cake, reverse the movement backward toward the edge of the cake and finish by pulling the bag again to the center. Stop applying pressure and press the bag downward, then quickly pull the tip up to break the flow of frosting. Repeat, making 12 leaves evenly spaced around the surface of the cake.

Make a second row of leaves on the top of the first row, moving the pastry bag about ¾ inch closer to the center. The leaves should overlap. Make a 3rd row, moving closer and closer to the center. Add a 4th row if you have the room. But, leave a 2-inch space in the center for a chopped filbert garnish. Refrigerate uncovered for 3-4 hours to allow the cake to set. Remove the cake from the refrigerator at least 3 hours before serving.

Leftover cake can be covered with foil and kept in the refrigerator for up to 5 days.

Sathya-rating ****

Vegetarian Shepards Pie

2008-07-25T12:04:00.000+09:30

Its cold in my part of the world at the moment. Not as cold as its gets in many other parts of the world, but cold enough that you hate getting into bed at night ‘cos its like ice, hate getting out of bed in the morning ‘cos its just so cosy, shiver while you wait for the bus and time to eat nice comforting food like Shepards Pie.

I made this one recently for my dear friends Ehren, Kate, Tony and my sister Surya. Surya and I weren’t too excited about it and thought it could have used some tomato paste and more seasoning and more herbs but everyone else really liked it. I would like to make again soon and tweak the taste a little.

This recipe came from Delia, who is one of my favourite celebrity chefs, and I think was maybe one of the first whom I fell in love with many years ago. She’s got quite a reputation in the UK, but not so much here, but her books are like bibles of the kitchen to me. The recipe and amounts are very specific, I’m not that type of cook, so feel free to work with this one as you like. I didn’t note amounts of veges etc which is annoying, sorry. I also didn’t add goats cheese to the mash as Delia states, just some grated cheese and paprika on top.

110 g dried black-eyed beans, pre-soaked and drained
75 g green split peas (no need to soak), rinsed
75 g green lentils (no need to soak), rinsed
50 g peeled carrots
50 g peeled swede
50 g peeled celeriac
1 large onion, peeled
1 small green pepper, deseeded
50 g butter, plus a little extra for greasing
225 g tomatoes
2 heaped tbs chopped rosemary
2 heaped tbs chopped parsley
¼ level teaspoon ground mace
¼ level teaspoon ground cayenne pepper
salt and pepper

For the topping:
700 g potatoes, peeled
50 g butter
2 tbs milk
25 g Pecorino cheese, grated
1 cup grated cheddar
Sprinkling of paprika
salt and freshly milled black pepper

Soak and drain the black-eyed beans overnight if you have time and think of it in 2 pints (1.2 litres) cold water. If you need them now, bring them up to the boil (using the same amount of water), boil for 10 minutes and leave them to soak for two hours before draining.

Next, put the drained beans into a saucepan with the split peas and lentils. Add 1¼ pints (725 ml) boiling water and some salt, cover and simmer gently for about an hour, or until the pulses have absorbed the water and are soft. Remove them from the heat and mash a little with a large fork.

Pre-heat the oven to 190°C, and put the potatoes on to cook. Once they are cooked, roughly chop all the vegetables, pile the whole lot into a food processor and process until chopped small. Next, melt the butter in a large frying pan over a medium heat, add the vegetables and cook gently for 10-15 minutes, stirring now and then until they're softened and tinged gold at the edges.
After that, add the vegetables to the pulses mixture, along with the herbs, spices and salt and freshly milled black pepper to taste.

As soon as the potatoes are cooked, mash them with the butter, pecerino and milk, season well with salt and freshly milled black pepper and spread the potato over the rest of the ingredients in the dish. Finally, sprinkle over the cheddar and paprika and bake the pie on the top shelf of the oven for 20-25 minutes, or until the top is lightly browned. If you want to prepare this in advance, it will need about 40 minutes in the oven.

Sathya-rating ***

Easypeasy Coconut Macaroons

2008-07-21T13:49:00.000+09:30

Here's something super easy, quick and tasty. Coconut macaroons. I never knew they were so easy. If I did I would probably be 20kgs heavier than I am now! My lovely sister Surya threw these together and we were shocked by how they came out. Perfect. A good last minute go to recipe.

1 can of condensed milk
450g shredded coconut

Mix all ingredients together.

Drop by teaspoonfuls onto generously greased baking sheets.

Bake at 180°C for 8 minutes.

Cool coconut macaroons slightly; remove to rack.

Sathya-rating ****

Lemon Risotto with bacon & almonds

2008-07-15T11:20:00.000+09:30

Another busy weekend of unpacking and sorting out our new home. Its coming along nicely and I’ve managed to cook a few nice meals to make it feel more like home. I have also managed to burn to cakes in the oven, so I am yet to work that one out! I made this on the weekend, which was the perfect comfort food while Adelaide is so cold and we’d worked hard around the house. This recipe comes from the gorgeous Heidi Swanson over at 101 Cookbooks which I have adapted to suit out liking. I love lemon, and I love risotto, the creamy, tangy bowl full of rice is perfectly finished with the crunchy almonds and crispy bacon. Try it, its yummy!

3 tbs olive oil
1 onion, chopped
3 cloves garlic, chopped
1 teaspoon fine-grain sea salt
2 cups arborio rice
Squeeze of half a lemon
4 cups stock (or water), almost at boiling point
Grated zest of 2 lemons
½ cup Parmesan cheese
1 tbs sour cream
3 big handfuls of greens, chopped (I used rocket)
3-4 rashers of bacon, roughly chopped and fried till crispy
Handful of toasted flaked almonds to garnish

Heat the olive oil in a large, heavy saucepan over medium heat. Add the onions, , garlic, and salt and fry lightly, stirring constantly, for a few minutes.

Add the rice and stir until coated by the oil. Next add a squeeze of lemon juice and stir till it evaporates.

Add one ladle of stock at stock at a time to the rice mixture, stirring continually letting the rice slowly absorb the liquid. I have the heat on medium so there’s a little bubbling but doesn’t go to fast. Add all of the stock till the rice is just cooked.

Stir in the lemon zest, parmesan, rocket and sour cream and season. Cover and allow to sit for 5 minutes .Taste to check the rice is cooked and seasoning is correct and serve in warm bowls topped with the toasted nuts, crispy bacon and more parmesan cheese.

Sathya-rating *****

Easy week night dinner - Kheema with Peas

2008-07-09T06:43:00.000+09:30

We're settling into Adelaide well, but there is just so much to do! The house is coming together and we're getting used to our jobs, slowly. All of this means I don't give this site or my kitchen as much attention as I'd like, sorry. However, the internet was connected yesterday and the kitchen is pretty much done so that will change soon.

Here is a little something I threw together after work that was so easy and so delicious! Its saucy, tasty and comforting. The best part was the leftovers the next day which we put into toasted sandwiches, yum!

2 tbsp vegetable oil
2 onions, finely chopped
1 tbsp grated ginger
2 garlic cloves, crushed
750g lean minced lamb or beef
2 tbsp tomato paste
250ml water or stock
1 tsp ground coriander
1/2 tsp dried red chilli flakes
1 tsp turmeric
1/2 tsp salt
1/4 tsp pepper
200g podded peas, fresh or frozen
1-2 tsp garam masala
3 tbsp coriander leaves, chopped

Heat the oil in a frying pan. Add the onion and fry gently for 5 minutes until light golden. Add the ginger and garlic, stirring well, than add mince and fry for 5 mins until browned.

Add the tomato paste, water, coriander, chilli, turmeric, salt and pepper, and stir well. Cover and cook gently for 20 mins. Uncover, add the peas and garam masala and simmer until the peas are cooked and the kheema is thick and saucy.

Sprinkle with coriander leaves and serve with yogurt and breads or rice.

Sathya-rating ****

June DB Challenge - Cherry & Custard Danish Braid

2008-06-29T10:27:00.000+09:30

It's the end of June, which means time has come for the Daring Bakers to take over the blog-waves again!

This month we were set the enormous challenge of a Danish Braid with a filling of our choice.

Hours before I discovered this challenge, I was having lunch with dear Laura, who was telling me all about these amazing German custard and cherry pastries she devoured when she was working in Hahndorf, South Australia.

So by the time I'd finished reading the recipe for this latest challenge I knew I would use a cherry and custard filling and started thinking of how I could do that. I ended up finding a jar of morello cherries in juice at the supermarket, boiling them down with some sugar and mushing them to create a yummy compote. I glugged some custard on top and closed my braid and the end result was heavenly. Sour and sweet with flaky, sweet and buttery pastry.

The challenge took me a long time with all the resting (5 times + proofing) (one night and one morning which I didn't enjoy this time. I think because it was stopping and starting. The actual making of the braid part was fiddly but enjoyed it and the end result looked really special, which made it all worthwhile (as did the taste!). I made one large one and 1 small one, which I froze after proofing, defrosted in the fridge over night and then the next day took it out of the fridge for a few hours before popping it in the oven, and it worked fine, which is always good. Overall, I really enjoyed this challenge, I think the end result was my favourite out of all 11 challenges I have now completed, it was yum! I don't think the process was though, and I doubt I will be making Danish pastry from scratch again, although who knows!

If you would like to check out how my fellow Daring Bakers went with their Danish Braids this month you can do so here.

For the dough (Detrempe)
28 grams active dry yeast
1/2 cup whole milk
1/3 cup sugar
Zest of 1 orange, finely grated
3/4 tsp ground cardamom
1 1/2 tsp vanilla extract
1/2 vanilla bean, split and scraped
2 large eggs, chilled
1/4 cup fresh orange juice
3 1/4 cups plain flour
1 tsp salt

For the butter block (Beurrage)
225 grams cold unsalted butter
1/4 cup flour

DOUGH

Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the "walls" of your fountain are thick and even. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.

BUTTER BLOCK

Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.

After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 45 x 33 cm and 0.5 cm thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.

Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 33 x 45 cm, 0.5 cm thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.

Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.

Cherry compote
Makes enough for two braids

500 grams cherries, washed, pitted and halved (or 1 jar of morello cherries)
1/2 cup water
1/4 cup lemon juice
1/2 cup sugar
1 tablespoon cornstarch
1 tablespoon kirsch, or orange flavored-liqueur

In a medium saucepan, combine the cherries, water, lemon juice, and sugar.

Bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes, stirring occasionally.

In a small bowl, combine the cornstarch and kirsch and add to the cherry mixture.

Return to a boil and cook for 1 minute, stirring. Reduce the heat to low and simmer until thickened, about 4 minutes.

DANISH BRAID

Makes enough for 2 large braids

Ingredients

1 recipe Danish Dough (see below)
2 cups cherry compote
1 cup of thick vanilla custard
2 tbs flaked almonds (for decorating)
For the egg wash: 1 large egg, plus 1 large egg yolk

Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 38 x 50 cm rectangle, 0.5 cm thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.

Along one long side of the pastry make parallel, 12 cm long cuts with a knife or rolling pastry wheel, each about 2.5 cm apart. Repeat on the opposite side, making sure to line up the cuts with those you've already made.

Spoon the cherry compote onto down the center of the rectangle of the braid and then glug a little custard over the top of your braid.

Starting with the top and bottom "flaps", fold the top flap down over the filling to cover. Next, fold the bottom "flap" up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.

Egg Wash

Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking

Spray cooking oil onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 32 degree C environment for about 2 hours, or until doubled in volume and light to the touch.

Near the end of proofing, preheat oven to 200 degrees C. Position a rack in the center of the oven.

Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 180 degrees C, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.

Black Dhal

2008-06-23T19:12:00.000+09:30

Dhal is one of my favourites. For me, its a comfort food. As mentioned on this blog a few times by now , I assume, the Indian culture, and therefore Indian cuisine has been central in my life since I was born. Whenever I’m not well or down, I enjoy making dhal (or ordering it takeaway) and enjoying it with rice and yogurt. Dhal is an easy dish to prepare made with spices and lentils. Black dhal is, in my opinion, a fancy dhal. It originated in Punjabi, in the North of India and is creamy and has a very different taste to traditional (yellow) Dhal. I’ve tried to make it a few times but this last time was the first time I truly succeeded. It tasted as it should. The black lentils (urad dhal) take a very long time to cook in comparison to other lentils. If you don’t have a pressure cooker, then you’ll need to cook it gently overnight to get the same effect.

I’m looking forward to making this again. Its delicious. I usually make way too much as it freezes really well.

1 cup black urad dal
2 tbsp kidney beans
2 tbsp chickpeas
5 cups water
salt to taste
red chilli powder to taste
1 onion, finely chopped
1/2 tsp garlic paste
1 tsp ginger paste
4 tbsp ghee
4 pureed tomatoes
2 tsp coriander powder
1/2 tsp garam masala
1 tsp butter
1-2 tbsp tomato ketchup
medium bunch coriander

Soak 1 cup black urad dal, 2 tbsp kidney beans and 2 tbsp chickpeas in cold water for 5-6 hours.

Drain water from soaked dals. Add 5 cups of water, 1.5 tsp salt, 1/4 tsp garlic paste, 1/2 tsp ginger paste, 1 tbsp ghee and 1/4 tsp red chilli powder. Put these in a pressure cooker.

After first whistle, boil on low flame for 40-45 minutes.

Heat 3 tbsp ghee in a pan. Add 4 pureed tomatoes and cook till tomatoes become a little dry. Add 2 tsp coriander powder, 1/2 tsp garam masala, 1/4 tsp garlic paste, 1/2 tsp ginger paste and 1/4 tsp red chili powder. Cook till oil separates.

Add boiled dal to this tomato mixture with 1 tsp butter and 1-2 tbsp tomato sauce.

Mix and cook for 10-15 minutes on medium flame mashing some of the dal occasionally to create a nice thick texture.

Garnish with fresh coriander leaves and cream.

Sathya-rating ****

Gordon Ramsay

2008-06-22T21:44:00.000+09:30

I.

Saw.

Gordon Ramsay.

Today.

Yep.

Little ol' me.

He's perfect.

*swoon*.

I promise a recipe is coming soon, the move is almost complete.

Perfect Party Cake

2008-06-16T08:42:00.000+09:30

I made this again on the weekend.

Actually, would you beleive I made it twice! Once on Saturday morning for a dear friends baby shower which was demolished in under an hour and then just the cake party (no buttercream) last night. I'm having some people over for dinner tonight whom I want to spoil and as I was throwing around ideas for dessert I thought why not amke just that gorgeous cake and serve it with some berries and fresh cream. I'll let you know how it goes. I can't imagine any other way than brilliant.

The method of rubbing the sugar with the lemon zest before you get started is genius. The smell it creates is divine!

Anyhow, I just thought I'd share just how brilliant this cake really is!

Sathya-rating *****

Baba ganoush

2008-06-10T19:07:00.000+09:30

I don't like eggplants/aubergine. Nope, don't like it. Won't order it, cook it, serve myself some. For some reason this is changing. Its funny how things change. Everything does really, well, I think it does anyway. My tastebuds are ever changing and eggplant is one of the last things to cross the line. I made this eggplant curry a couple of months ago and loved it and now baba ganoush has come along. I love it. And, I love the eggplant curry. Does that mean I now like eggplant? Nah, I don't think so.

This is what came up when I typed baba ganoush in Google and its easy and delicious.

1 large eggplant baked then peeled
1/2 cup lemon juice
2 cloves of garlic, minced
1/2 tsp salt
1/2 cup of tahini
blend in blender or
mix with mortar
mint or parsley for garnish
olive oil/cayenne pepper to top

Roast the eggplant for one hour in a hot even and then place a plastic bag to cool, then you can peel and remove top, place in a bowl. Add garlic, lemon juice and tahini paste, blend in a blender or with a mortar. Spread onto a deep plate and garnish with parsley or mint and top with olive oil and a sprinkle of cayenne pepper or paprika.

Serve with turkish bread, crackers or pita breads fresh or toasted under the grill with a little olive oil and salt and pepper.

Sathya-rating ****

Tiropita - Greek Cheese Pie

2008-06-02T19:45:00.000+09:30

Being back in my home town brings all sorts of feelings. One of my favourites is catching up and cooking a nice meal for someone I love and haven't seen much of in a long time.

Monday night was one of those nights. I'd had a hard start to a second week in my new job and had forgotten plans with a dear friend I'd hardly seen since being in Adelaide. I dragged my sorry bones home wondering where I was going to muster the energy to cook dinner and hang out. Our guest arrived as I did and the pure luxury of having her there gave me all the energy I needed. I had a great night, made this pie from what was in the fridge while catching up on the latest gossip and news and just hanging out with an old friend and too much wine - I was full of beans and feeling much happier!

80 grams baby spinach
4 eggs, lightly beaten
400 grams feta cheese
few shavings fresh nutmeg
salt and pepper
10 sheets filo pastry
6 tbs melted butter
1 tsp kalonji (black onion seed)

Preheat the oven to 180C.

Place the spinach, eggs, cubed feta, nutmeg and salt and pepper and blend together with a bamix till just smooth.

Lay pastry on flat work surface, covered with a damp cloth to prevent it from drying out. Brush one sheet with melted butter and top with second sheet of filo. Repeat until filo is finished. Brush the remaining butter into the pie dish, line with the buttered filo and spoon the filling in and fold the sides onto the top. Cut pieces from the sides if too long and place over the filling to cover. Brush the top with butter and sprinkle on the kalonji or sesame seeds and place into the hot oven for 20 minutes or till golden and firm to touch.

Remove from the oven and allow to sit for 5 minutes before cutting into wedges and serving with salad (we chopped 1/2 cucumber, 1/4 red capsicum & 4 tomatoes into chunks and tossed them in glug of olive oil, juice of half a lemon & salt and pepper).

Sathya-rating ****

Lavender & White Chocolate Opéra Cake - Daring Bakers May Challenge

2008-05-28T08:07:00.000+09:30

Herewith I share with you my 10th Daring Bakers Challenge - Opéra Cake. Ta-da!

Do you know what that is? I didn't. I had to read up and look through Google images. I realised immediately this was something I had eaten at a glorious high tea at the Sofitel Wentworth a few months ago. According to Larousse Gastronomique "Opéra gateau is an elaborate almond sponge cake with a coffee and chocolate filling and icing." The founders of our wonderful Daring Bakers group, Lis & Ivonne set this months challenge with clear instructions to follow the recipe but adapt the flavourings to our likings as long as the overall appearance was light in colour.

I threw around many ideas for about a week and eventually decided on an old favourite flavouring, Lavender which I had mainly used for pannacottas (that reminds me, I don't think I've done them on BCM - I will soon!).

So Lavender and White Chocolate it was. I followed the recipe we were given to the letter, however I flavoured the soaking syrup with a few leaves of lavender, the white chocolate mousse with a few more leaves of lavender and several strategic drops of food colouring.

I hope you like the look of this - I worked very hard to complete this in one evening. It went down very well, but next time I share it around I will be cutting pieces half the size as it was incredibly rich! I enjoyed this recipe immensely. As I've said many times now, my confidence gets better every time I complete a challenge and this was no exception.

If you would like to see how my fellow Daring Bakers went, please head on over to the Daring Bakers Blogroll.

Here's what I did.

A Taste of Light: Opéra Cake

This recipe is based on Opéra Cake recipes in Dorie Greenspan's Paris Sweets and Tish Boyle and Timothy Moriarty's Chocolate Passion.

For the joconde

(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperate)

What you'll need:

2 12½ x 15½-inch (31 x 39-cm) jelly-roll pans
a few tablespoons of melted butter (in addition to what's called for in the ingredients' list) and a brush (to grease the pans)
parchment paper
a whisk and a paddle attachment for a stand mixer or for a handheld mixer
two mixing bowls (you can make do with one but it's preferable to have two)

Ingredients:

6 large egg whites, at room temperature
2 tbsp. (30 grams) white sugar
2 cups (225 grams) ground blanched almonds
2 cups icing sugar, sifted
6 large eggs
½ cup (70 grams) all-purpose flour
3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled

Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.

Preheat the oven to 425◦F. (220◦C).

Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.

In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.

If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.

Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!).

Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.

Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.

Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.

Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.

For the syrup

(Note: The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)

What you'll need:

a small saucepan

Ingredients:

½ cup (125 grams) water
⅓ cup (65 grams) granulated sugar
1 3 -5 cm piece of lavender leaves

Stir all the syrup ingredients together in the saucepan and bring to a boil.

Remove from the heat and let cool to room temperature.

For the buttercream

(Note: The buttercream can be made up to 1 month in advance and packed in an airtight container. If made way in advance, you can freeze the buttercream. Alternatively you can refrigerate it for up to 4 days after making it. To use the buttercream simply bring it to room temperature and then beat it briefly to restore its consistency.)

What you'll need:

a small saucepan
a candy or instant-read thermometer
a stand mixer or handheld mixer
a bowl and a whisk attachment
rubber spatula

Ingredients:

2 cups sugar
1/2 cup water
seeds of one vanilla bean
1 large egg
1 large egg yolk
1¾ cups unsalted butter, at room temperature
3 tablespoons of melted white chocolate

Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.

Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C) [*Note: Original recipe indicates a temperature of 255◦F (124◦C), however, when testing the recipe I found that this was too high so we heated to 225◦F and it worked fine] on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.

While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.

When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don't worry about this and don't try to stir it into the mixture as it will harden!

Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).

While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.

With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.

At this point add in the white chocolate and beat for an additional minute or so.

Refrigerate the buttercream, stirring it often, until it's set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).

(Note: The mousse can be made ahead and refrigerated until you're ready to use it.)

What you'll need:

a small saucepan
a mixer or handheld mixer

Ingredients:

7 ounces (200g) white chocolate
1 cup plus 3 tbsp. heavy cream (35% cream)

Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.

Stir to ensure that it's smooth and that the chocolate is melted. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.

In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.

Gently fold the whipped cream into the cooled chocolate to form a mousse. If it's too thin, refrigerate it for a bit until it's spreadable.

If you're not going to use it right away, refrigerate until you're ready to use.

For the glaze
(Note: It's best to make the glaze right when you're ready to finish the cake.)

What you'll need:

a small saucepan or double boiler

Ingredients:

14 ounces (400g) white chocolate, coarsely chopped
½ cup heavy cream (35% cream)
5 - 8 cm piece of lavender leaves

Melt the white chocolate with the heavy cream and the piece of lavender. Whisk the mixture gently until smooth.

Let cool for 10 minutes, remove the lavender and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer.

Place the cake into the refrigerator for 30 minutes to set.

Assembling the Opéra Cake

(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).

Line a baking sheet with parchment or wax paper.

Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you'll have four pieces in total): one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle.

Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.

Spread about three-quarters of the buttercream over this layer.

Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.

Spread the remaining buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour).

Prepare the ganache/mousse (if you haven't already) and then spread it on the top of the last layer of the joconde. Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up.

Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.

Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

Sathya-rating ****

Stirfry vegetables with tofu

2008-05-22T21:49:00.000+09:30

So, I'm home in Adelaide, South Australia and its all good. Its so nice to be home and with all things familiar. We're housesitting for my parents who are in Holland at the moment. Its a gorgeous big house, just outside the city, on a gorgeous property. Its cold, dark, quiet, which means perfect sleeping weather! Mmm. Its great. We're here for a couple of months with my sister who's vegetarian.

I made this Kylie Kwong stirfry for us all just before Dad took off. He's on a special diet of only organic vegetables at the moment. With all the organic ingredients, this was a yummy dinner for all.

Here's what I did.

1 small Carrot, peeled
1 medium Zucchini
½ medium Red Capsicum
2 tablespoons Peanut oil
200g Tofu, sliced
1 medium Red Onion, finely sliced
1 tablespoon Ginger, julienne
¼ cup Shao Hsing Wine (Or Dry Sherry)
2 tsp White Sugar
2 tsp Light Soy Sauce
2 tsp Malt Vinegar
1 tsp Chinese 5 spice
1 tsp Oyster Sauce
½ teaspoon Sesame Oil
½ cup Spring Onion, julienne

Cut carrot and zucchini in half lengthways, then finely slice on the diagonal.

Remove seeds and membranes from pepper and cut into fine slices.

Heat oil in a hot wok until surface seems to shimmer slightly.

Add carrot, tofu, onion and ginger and stir-fry for 1 minute. Add wine or sherry, zucchini, pepper and sugar and stir-fry for 1 minute.

Pour in soy sauce, vinegar, oyster sauce, 5 spice and sesame oil and stir-fry for a further minute or until vegetables are just tender.

Toss in spring onion, stir-fry for 10 seconds, then remove from heat.

Transfer to a large bowl and serve immediately.

Sathya-rating ***

One year on + Lemon Bars

2008-05-14T09:40:00.000+09:30

One year ago today, this little blog, The Baker and The Currymaker began. Yep, that's right. I survived a whole 12 months. I didn't know I had it in me to come here several times a week and tell you all about my kitchens goings-on all the while, taking pictures, trying new things, trying to keep it exciting as well as suitable for the mouths that needed feeding. I've loved it. Honestly, every single time has been fun. I've made friends, I've tried new things, my photography is very slowly getting better, I feel a little more confident in my verbal ramblings to you all and according to the traffic, theres quite a few of you who like it here even though, no matter what I do, I can't get you to comment much, apart from my favourite day of the month, Daring Bakers challenge reveal day when I get my dose for ages.

To celebrate all this I decided to try something from 2 ladies I love - Smitten Kitchen and The Barefoot Contessa. I came across these Lemon Bars on Smitten Kitchen's site and its a Barefoot Contessa recipe she's adapted and here's my attempt at it.

It was almost too easy. Strange thing for me to say really, as I still don't consider myself a baker, but there's a little more proof I am I guess. So you make an easy shortbread style layer and chill it and then mix a few things together and pop it in the oven, slice it up and you have little pieces of heaven. Yum! These are delicious. My sister, Surya, must be happy to have me home, as I swear she ate like 6 of them, if not more!

For the crust:
225 grams unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon salt

For the lemon layer:
6 extra-large eggs at room temperature
2 1/2 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Icing sugar, for dusting

Preheat the oven to 180C and grease a 22 by 33 by 2-inch baking sheet.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes (less if you are using the thinner topping), or about five minutes beyond the point where the filling is set. Let cool to room temperature.

Cut into triangles and dust with icing sugar.

Sathya-Rating ****

Sathya-rating

2008-05-12T23:31:00.000+09:30

This evening I made the chicken curry I discovered last month for Liz.

I picked Liz up from work and made her dinner, as I was getting everything together Liz, who is unaware what I'm making, announces the chicken curry with the lemon you made recently looked great. Funny thats what I'm making. Liz loved it, which is always great and we were talking about how hard it is to portray to the people who read this blog who wonderful something is.

From this, comes the 'Sathya-rating' legend. I'm having trouble making it the right size, but I hope you can see it and understand where I'm going with this.

So, from now on I want to try to give each recipe a rating. We'll see how we go - whether you like it and I like it. Let me know what y'all think :)

Lemon, Pea & Proscuitto Risotto

2008-05-11T12:09:00.000+09:30

I'm back, sorry I've taken so long, as some of you may know I've just moved from Sydney on the Eastern border of Australia to Adelaide in South Australia. It was wonderful, I bought a new car just before we left and we drove to Melbourne and had a wonderful night night of Tapas and Sangria, and then took the Great Ocean Road stopping overnight in Lorne, on the river at Pt Fairy, Mt Gambier, the famous Australian wine region - the Coonawarra and then arrived in Adelaide.

Just before we left Sydney, I made this wonderful risotto for our friends Stacy & Will from the Delicious magazine (Australian gourmet food magazine). I love risotto, I love proscuitto and lemon is a known favourite, so I was pretty sure this would be a hit. You'll be happy to know it was! This is going to be my go to risotto recipe, it was fantastic. You should try it and let me know what you think.

70 grams unsalted butter
2 large leeks (pale part only), thinly sliced (I used 2 onions, as I didn't have leeks)
1 large garlic clove, finely chopped
1 1/2 cups (330g) arborio rice
1.5 litres (6 cups) chicken stock, kept at a simmer
2 tsp olive oil
70 grams sliced proscuitto, cut into strips (I doubled this to 150g as the boys love it)
1 1/2 cups (180g) frozen peas
2 tbs parsley, finely chopped
zest of 1 lemon
1 - 2 tbs lemon juice
2 tbs cream or 20g butter (I used butter)
2/3 cup (50g) parmesan, freshly grated, + shaved parmesan to serve

Melt the butter in a large deep pain over medium heat. Add the leek (or onions) and garlic and cook for 5 to 10 minutes, stirring until soft.

Add the rice and stir to coat the grains for 1 - 2 minutes.

Add the stock, ladleful at a time, stir thoroughly allowing each addition to absorb before adding the next ladleful. Continue for 20 minutes or till the rice is cooked but still firm to bite. (I didn't need all the stock, I think I used about 4.5 - 5 cups, but it depends on the rice).

At the same time, heat the oil in another pan over medium heat, fry the proscuitto and cook for 2 minutes when it starts to get crispy, add the peas and toss until the peas are warm. Set aside and keep warm, by covering the pan.

When the risotto is ready, turn off the heat and add the parsley, lemon juice and zest and cream or butter and 2/3's of the pea mixture and stir. Season to your liking and serve with the remaining pea mixture on top with the shaved parmesan.

S

Taste & Create: Borani (spinach, feta & yogurt dip)

2008-04-30T07:51:00.000+09:30

I have noticed the festivities of Taste and Create around the traps but have never managed to join in time until this latest one. Taste and Create is a blogging event which a terrific event created by Nicole over at For the Love of Food Each blogger is paired up with a fellow food blogger and you each make something from each other's blog.

I was partnered with We [Heart] Food which is a lovely blog by Chris and Lisa in Seattle. As you may know, I am moving interstate at the moment, so it may not have been a great idea to join in this month, but by the time I realised this it was too late. Story of my life really!

There are many recipes I was interested in making on Chris and Lisa’s site, but I was most attracted to a Persian dish called Borani which is a dip or salad made up of spinach, yogurt, feta and dill. It came together quickly and easily and went down a treat with some Turkish bread. I will definitely be making this one again! Thanks guys!

1 bunch fresh spinach, well rinsed, stemmed, and chopped
1 cup chopped onions
3 spring onions, chopped
1 clove garlic, minced
1/4 cup olive oil
1 tbsp minced fresh dill
1/3 cup feta cheese
2 tbsp light plain yogurt
salt and ground pepper to taste

After rinsing the spinach, cook for a few minutes over medium heat in a covered sauce pan until wilted but still bright green. Drain the spinach and press in a colander or sieve to squeeze out the excess moisture.

Saute the onions, spring onions, and garlic in the olive oil. When the onions are soft and translucent, stir in the spinach and dill and heat for about 2 minutes. Use a slotted spoon to press out any extra liquid and transfer to a bowl. Stir in the feta and yogurt and add salt and pepper to taste. Chill for at least an hour.

Serve with bread or pita.

Makes approx. 2 cups

S

April Daring Bakers Challenge - Cheesecake Pops

2008-04-28T08:07:00.000+09:30

Its the end of April, which means it Daring Bakers challenge time. This month one of my favourite bloggers, Deborah from Taste & Tell joined Elle from Feeding My Enthusiasm choose the challenge - Cheesecake Pops. I was quite excited to see this recipe originally as I've never made a baked cheesecake and have not really 'played' with food like this to form it into something so fun.

We're moving back to Adelaide, South Australia from Sydney next week so I wasn't sure I'd be able to complete the challenge but things came together and I managed to make them this weekend for my gorgeous friends Stacy and Will who are kindly looking after us at the moment as we had to get get out of our apartment quicker than we thought.

I loved this challenge, the pops taste fantastic and I didn't struggle with any of the tasks. The only slight difficulty was the fact there are no beaters in this kitchen, so it took me a long time to combine everything to the right consistency. It made me realise how much I love my gorgeous red KitchenAid! I will definitely be making these again, maybe not us 'pops' but the cheesecake part for sure. It'll be a breeze with the KitchenAid.

Thank Elle and Deborah, this was a lot of fun. If you would like to check out my fellow challengers, please do so here.

Makes 30 – 40 Pops
5 x 225g packages cream cheese at room temperature
2 cups sugar
¼ cup flour
¼ tsp salt
5 large eggs
2 egg yolks
2 teaspoons pure vanilla extract
¼ cup heavy cream
Boiling water as needed
Thirty to forty 8-inch lollipop sticks
450g milk chocolate, finely chopped milk
2 tbs vegetable shortening
Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars) - Optional

Position oven rack in the middle of the oven and preheat to 160C. Set some water to boil.

In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.

Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.

Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.

When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.

When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it's shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.

Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.

Refrigerate the pops for up to 24 hours, until ready to serve.

S

Double-Baked Gruyere Soufflé

2008-04-22T14:46:00.000+09:30

The news in our world is we are moving from Sydney, Australia to Adelaide, South Australia. For those of you who don’t know our wonderful country, that’s 2 days drive away or a few hours in a plane. In other words, a big move! Its all very stressful and we are in the midst of boxes, tape, bubble wrap and a few temper tantrums! (So, please bear with me, if there aren't too many posts up here in the coming weeks).

We had our last dinner party 2 weekends ago and I somehow convinced myself to make soufflés! I know, brave huh? Well, you’ll be happy to hear they went really well. The preparation was a little fiddly but they rose perfectly in the oven and tasted delicious along side a green salad of rocket, apple and toasted walnuts with a tart French vinaigrette. I used a recipe from a handy site called Cuisine, it makes 6 and is worth a try next time you would like to impress.

70g butter
65g plain flour
1/2 tsp nutmeg
1/2 tsp cayenne pepper
1 tsp sea salt
380ml milk
160g gruyere cheese, grated
3 egg yolks
4 egg whites
1 1/2 cup thickened cream

Pre-heat oven to 180C. Grease 6 x 200ml ramekins.

Melt butter over low heat. Add flour, nutmeg, cayenne and salt. Cook for eight minutes, stirring regularly, until mixture starts to foam and flour is cooked. Gradually add the milk, stirring to prevent lumps.

Cook further for 10 minutes, stirring. Stir through 80g gruyere cheese. Remove from heat and transfer mixture to a bowl then add egg yolks. Combine. Whisk whites to medium peaks and gently fold through in three batches. Pour evenly into ramekins. Fill a roasting tray with hot water, one-third the height of the ramekins. Bake 20 minutes.

Remove from oven and allow to cool. They will shrink. At this stage, you can put them to one side.

When ready to serve, remove from moulds and place upside down in six ovenproof dishes with sides. Pour cream evenly between soufflés. Sprinkle with remaining cheese and bake for 20 minutes or until puffed up and golden brown. Serve immediately with a well dressed green salad.

S

Chicken with Sliced Lemon and Fried Onions

2008-04-14T15:59:00.000+09:30

Do you love lemons? I do, they are my favourite, sweet or savoury, and honestly 9 times out of 10 a squeeze of lemon makes a dish better! In my book, anyway.

So, when I saw a Madhur Jaffrey on Serious Eats for a chicken curry focused on lemon I knew I'd love it. I organised a curry night with our newly wed friends, Merryn and Jamie and started this wonderful concoction.

It didn't take too long to prepare, but I did let it bubble away on the stove, on a low simmer for an extra 30 minutes to an hour. The end result is a delicious thick gravy with tender tasty chicken. It was devoured by all. Its not too spicy, or to Indian-ey either, like Robin Bellinger, I think this would be enjoyed even by those who think they don't like Indian food or curries.

Go ahead, give it a go, I will most definitely be trying it again.

1.5kg bone-in, skinless chicken pieces (I used all thighs; it’s easy to remove the skin yourself, if you can’t find bone-in, skinless parts)
3 medium onions
Ginger fresh, about 1-inch cube, peeled and coarsely chopped
4 cloves garlic, peeled and coarsely chopped
6 tbs vegetable oil
1 tbs ground coriander
1 tsp ground cumin
½ tsp turmeric
2 tbs plain yogurt
4 tablespoons tomato sauce
1 tsp salt
¼ tsp ground cinnamon
¼ tsp ground cloves
1/8 tsp cayenne pepper
1 whole lemon
1 tbs sugar
1/8 tsp freshly ground pepper

If the chicken pieces are skin-on, remove the skin. Rinse and pat dry.
Peel the onions. Chop two of them coarsely and put them into the bowl of a food processor or blender. Cut the third one in half lengthwise, then slice it into thin half-rounds and set aside.

Add 6 tablespoons of water, the ginger, and the garlic to the onions in the food processor or blender and blend at high speed until you have a smooth paste.

Heat 4 tablespoons of the oil in a 10-12 inch pot over medium-high flame. When hot, put in the sliced onions and fry them, stirring, until they are darkish brown and crisp, though not burned. Remove onions with a slotted spoon and leave them to drain on paper towels.

In the same oil, brown the chicken pieces on all sides until they are golden. Do this speedily over high flame so the chicken browns but does not cook through. I did the thighs about 2 minutes per side. You will need to do it in at least 2 batches. Remove the chicken with slotted spoon to a bowl or plate.

Add the remaining 2 tablespoons of oil to the pot. Pour in the paste from the blender (turn your face away!). Stirring, fry on medium-high heat for about 10 minutes or until the paste turns a nice golden brown. Now put in the coriander, cumin, and turmeric and fry, stirring continuously; after another 2 minutes add yogurt, a teaspoon at a time; after 2 or 3 minutes, the tomato sauce, a tablespoon at a time, continuing to stir and fry. Finally, add salt, cinnamon, cloves, cayenne pepper, and 1 1/2 cups of water. Bring to a boil. Cover, lower heat, and simmer gently for 10 minutes.

Cut the lemon into 4 or 5 slices, discarding the end pieces, and remove the seeds. Add lemon slices along with the chicken pieces, fried onions, sugar, and the ground pepper to the sauce, stir, and bring to a boil. Cover, lower heat, and simmer gently for 20-25 minutes, or until the chicken is tender, turning the pieces every now and then. If chicken sticks to the bottom of pot, add a little more water. You should end up with a very thick sauce.

S

Roast Pumpkin Lasagne

2008-04-11T08:41:00.000+09:30

Between the 2 of us we've posted quite a few lasagne's and here is yet another one. I guess it shows how many different ways there are to do 1 dish! I made this one while I was at home in Adelaide recently for a large group including vegetarians. I found half a butternut pumpkin/squah in the fridge and sliced it very thinly and roasted it and included it as one of the layers. It worked so well! So many people have an infinity with roast pumpkin.

Note the empty plates and lasagne from a different angle at the bottom, everyone really enjoyed it.

½ butternut pumpkin/squash
2 sprigs fresh rosemary finely chopped
2 x 400g tins of peeled tomatoes
Olive oil
2 garlic cloves, finely sliced
1 onion, diced
Handful fresh basil leaves, torn
1 packet of fresh lasagne sheets
Salt and pepper
½ tsp nutmeg
300g grated mozzarella
100g grated parmesan

Bechamel sauce
140g butter
3 tbs flour
5 cups milk
1 ½ tsp nutmeg

To begin preheat the oven to 200C.

Next peel the butternut pumpkin and cut into large thin slices. Place on a baking tray and sprinkle with olive oil, rosemary and salt and pepper. Place in hot oven for 15-25 minutes till roasted and set aside till you build the lasagne.

In a large pan heat a tablespoon of olive oil and add the onion and garlic and fry on a medium heat till soft. Add the tins of tomatoes and season and stir. Allow to simmer, uncovered for 20 minutes till nice and thick. Add the torn basil leaves and stir through. Set aside.

To make the béchamel sauce, melt the butter over low heat until foaming then add the flour. Cook for 2 minutes, stirring constantly. Remove the pan from the heat and gradually stir in the milk. Return to the heat and bring to the boil, stirring until thickened. When thick, simmer for 2 minutes. Season well with salt, pepper and nutmeg.

Lightly oil a lasagne pan and start with a little of the tomato sauce spread over the bottom. Lay the lasagne sheets on top. Next pop the roasted pumpkin in one layer and top with more lasagne sheets. Then the tomato sauce with a sprinkling and mozzarella and parmesan then the lasagna again. Continue, in this order with the layers, finishing with béchamel, top with the parmesan and mozzarella and bake for 30-45 minutes or until golden brown. Leave for 10 minutes before cutting and serve with a well dressed green salad.

S

Banana Bread

2008-04-08T10:04:00.000+09:30

Here's a nice easy, comforting recipe for you when you have left over bananas, like we all do sometimes.

This recipe comes from Woman's Weekly cookbook collection, and is the only banana bread recipe I have ever used as it was perfect every single time.

1 ¼ cups self raising flour
1 tsp ground cinnamon
20g butter
½ cup firmly packed brown sugar
1 egg, lightly beaten
¼ cup milk
½ cup ripe mashed banana
Preheat oven to 170C.

Grease 14cmx21cm loaf pan.

Sift flour and cinnamon into a large bowl and rub in the butter.

Stir in the sugar, egg, milk and banana and mix. Do not over mix, the batter should be lumpy.

Spoon into the prepared pan and bake for 30 minutes, or until cooked when tested.

Cool and serve sliced with butter.

S

Eggplant Curry

2008-04-03T11:02:00.001+10:30

Molly over at Orangette posted a recipe for eggplant curry a few weeks ago and it sounded wonderful. I'm not overly keen on eggplant, but lately I've realised doing things a whole other way can make a difference. Certain things I did not like, I do now. Eggplant curry is the only way I can enjoy eggplant at the moment, although I have not yet made one myself. Here is my first attempt and it was wonderful. Molly is spot on, its not hard to make and it definitely gets better as each day goes by. The texture of the eggplants is like velvet and with all those spicing its my idea of comfort food. I followed the recipe pretty much exactly, however I finely chopped up the roots and them stems of the coriander (cilantro) and added them to the pan with the ginger and the garlic.

The smell that filled our place when the onions, cummin seeds, coriander roots, ginger, garlic and jalepeno was warm and tangy and spicy all at the same time.

Adapted from Food & Wine, March 2005

3 large eggplants
2 tbs olive oil
1 tsp cumin seeds
1 onion, finely chopped
1 small jalapeño, finely chopped
2 garlic cloves, finely chopped
1 ½ tbs fresh ginger, minced
¼ tsp chilli flakes
3 medium tomatoes, finely chopped
½ tsp paprika
¼ tsp turmeric
1 cup frozen peas
¾ cup coriander, chopped
½ cup plain yogurt
Salt, to taste
1 tsp garam masala

Preheat the oven to 260°C. Put the eggplants on a rimmed baking sheet, and pierce them all over with a paring knife. Bake for about 1 hour, or until the skins are blackened and the flesh feels very soft when pressed. Set aside to cool slightly. Slice open lengthwise and, using a spoon, scrape the flesh from the skin onto a large bowl. Using a potato masher or a large fork, mash the flesh coarsely. (This part can be done a day or so ahead, if you like. Refrigerate the prepared eggplant in a covered container.)

Heat the oil over medium-high heat in a large skillet. Add the cumin seeds and cook until they begin to sizzle and pop, about 10 seconds. Add the onion, and cook, stirring occasionally, until it is soft and beginning to brown, about 5 - 10 minutes. Add the jalapeño, garlic, ginger, coriander roots/stems and chilli flakes, and cook, stirring constantly, for 2 minutes.

Add the tomatoes, and stir well. Cook until all the liquid has evaporated, about 10 -15 minutes. Add the paprika and turmeric, and cook, stirring, for another 2 - 3 minutes. Add the eggplant, stir to combine, and cook over low heat for 10 minutes. Add the peas, and cook to warm through. Reduce the heat to low, and stir in the coriander, yogurt, garam masala and salt.

S

March Daring Bakers Challenge - The Perfect Party Cake

2008-03-30T07:50:00.000+10:30

Well, well, here we are at my eighth Daring Baker Challenge. Can you believe it? I certainly can’t! When I first signed up, I honestly thought I wouldn’t last, and look at me now. Yes, March’s DB Challenge went well, that’s why I sound so pleased with myself. There have been some disasters over the last 8 months, as well as some mediocre moment and some great results. Although I managed to make the process of making this challenge much more complicated than it needed to be, this month’s challenge goes into the category of great results.

My gorgeous friend Kate bakes and decorates the most exquisite cake for everyone, so when I noticed her birthday coming, I decided all these Daring Bakers Challenges I’d done lately helped my confidence enough to bake Kate a cake for her birthday.

A few days later the March Challenge was set by Morven The Perfect Party Cake – how more perfect could it be! What timing. I was really looking forward tho this challenge. I read the recipe through and felt relaxed, I knew the buttercream from our December Yule Log Challenge

I got myself organised, music was blaring, the doors were open, it was a gorgeous day outside. I scrubbed my house and got into the kitchen. Once the amazing lemon-scented sugar and butter was whizzing away in my fire-engine red Kitchen-Aid I went to preheat the oven.

For those of you who haven’t figured out I am quite the bimbo at times, you’ll know for sure now – the oven door was missing. Oh no! That’s right they took it away to be repaired. I totally forgot! There I was standing in the middle of my kitchen, nearly in tears; I was that cross with my own stupidity. I contemplated asking neighbours I’d never met before or plain old giving up. Eventually I called Kate (yes, the birthday girl) and explained. How ridiculous! Can I bake your birthday cake in your oven!?

I jumped into a taxi, Kitchen-Aid mixer bowl filled with batter and drove 15 minutes to her place. The chubby cabby asked 100 questions and made me feel even more like the Dumb Baker I was.

In the end, the cake came out wonderfully. Kate’s house smelt like freshly bakes cakes and I returned home to finish it all off and everyone loved it! I had visions of the batter collapsing or curdling but it held up wonderfully. I will definitely be making this cake again. Now, I ask you, was all that daring enough for you!?

Here’s what I did:

For the Cake
2 ½ cups cake flour (I used plain flour and removed 1 tbs of flour from each cup)
1 tbs baking powder
½ tsp salt
1 ¼ cups buttermilk
4 large egg whites
1 ½ cups sugar
2 tsp lemon zest
113 grams unsalted butter, at room temperature
½ tsp lemon extract

For the Buttercream
1 cup sugar
4 large egg whites
340 grams unsalted butter, at room temperature
¼ cup fresh lemon juice (from 2 large lemons)
1 tsp vanilla extract

For the filling
2/3 cup raspberry jam stirred vigorously or warmed gently until spreadable
About 1 ½ cups shredded coconut

Preheat the oven 175C and butter two 9 x 2 inch round cake pans, lining the bottom of each pan with a round of buttered baking paper. Put the pans on a baking sheet.

Sift together the flour, baking powder and salt.

Whisk together the sugar and lemon zest in a bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the lemon extract, then add one third of the flour mixture, still beating on medium speed.

Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated.

Divide the batter between the two pans and smooth the tops with a rubber spatula. Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centre’s should come out clean

Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners. Invert and cool to room temperature, right side up.

Now for the buttercream - put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes.

The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from the heat. Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.

Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. During this time the buttercream may curdle or separate – just keep beating and it will come together again. On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla. You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.

To assemble the cake, cut the cakes horizontally in half, using a sharp serrated knife and a gentle sawing motion. Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of parchment paper. Spread it with one third of the jam. Cover the jam evenly with about one quarter of the buttercream. Top with another layer, spread with jam and buttercream and then do the same with a third layer (you’ll have used all the jam and have buttercream leftover). Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top.

Press the coconut into the frosting, patting it gently all over the sides and top.

The cake is ready to serve as soon as it is assembled, but it’s best to let it sit and set for a couple of hours in a cool room – not the fridge. Whether you wait or slice and enjoy it immediately, the cake should be served at room temperature; it loses all its subtlety when it’s cold.

If you would like to see what my fellow Daring Bakers did with this challenge please check out our Daring Baker’s Blogroll.

S

Apple Pandowdy

2008-03-25T16:47:00.000+10:30

Here’s another dish we whipped up while I was home in Adelaide. I don’t know where I found this, it was in my emails. I’ve never heard of a Pandowdy but basically it’s like a cobbler, yummy spiced apples with a cake topping. It looks pretty boring when it comes out of the oven, but it’s delicious! Everyone was very excited and there were no leftovers. That plus a few more compliments the next day means it’s a winner! I served this with ice-cream which worked perfectly. You could try this with any fruit really. I’d like to try it with some raspberries next time, mmm.

900g golden delicious apples
2 tbs golden syrup
½ tsp ground cinnamon
¼ tsp freshly grated nutmeg
175g plain flour
2 tsp baking powder
115g sugar
115g unsalted butter, melted
150ml milk

Peel, quarter and core the apples, then thinly slice them into a bowl. Add the syrup, cinnamon and nutmeg, and toss gently to coat the apple slices evenly.

Spoon the mixture into a buttered 1-litre ovenproof, deep-sided dish. Sift the flour, salt and baking powder into a bowl and stir in the sugar.

Make a well in the centre and add the melted butter and the milk. Stir to make a smooth batter, then spread it evenly over the apple slices.

Bake in a preheated oven at 180°C for 40-45 minutes or until the sponge topping has risen and is browned.

Serve from the baking dish or invert into a serving dish. It is, of course, highly improved with cream in generous dollops.

S

Warm Roast Vege Salad

2008-03-17T09:10:00.000+10:30

I'm happy to report I am in my home town of Adelaide, South Australia with my nearest and dearest. There's been been a few things going on, so we thought we'd take a few days off plus Easter to see how everyone's going on.

Its been 41C (106F) degrees, the air conditioner is broken, so you do not feel like doing much! We've swam in the ocean, had lots of ice cream and hours out the back of Mum and Dads overlooking the valley with about 50 lorikeets who come to bath and eat oatmeal from my Dad's little bird sanctuary he's set up. Pure bliss if you ask me.

Mum and Dad have a very nice little vegetable patch, so my sister and I set out to make dinner with what we had at home. It turned out really well. I must admit, during the process I didn't know whether beetroot and pumpkin would work together, but they did! Combined with cherry tomatoes, lemon, rosemary and garlic they were a marriage made in heaven.

1/2 butternut pumpkin, peeled and diced
1 small beets, scrubbed but leave on tops and tails so they don't bleed
4 large garlic cloves
2 sprigs rosemary
3 tbs parsley, chopped
1 lemon
2 big handfuls of cherry tomatoes
4 tbs olive oil
1/2 tsp chilli flakes
1 1/2 cups rice
1 tsp vegetable stock

Preheat the oven to 180C.

Place the pumpkin, beets,rosemary and whole garlic cloves in an oven dish with a couple of glugs of olive oil and salt and pepper and toss. Pop this into the oven for 45 minutes.

Cook the rice according the packet instructions, preferably the steam method so you don't have to drain all the flavour away. Before cooking add half the cherry tomatoes and the vegetable stock. Squash the tomatoes with your hands into the pot of rice.

Next prepare the dressing. In a small bowl add the rind of the lemon, the juice of the lemon 2 tbs of olive oil, lots of salt and pepper, chilli flakes and whisk. Remove the roasted garlic cloves from the oven and push the sweet flesh away from the garlic peel. Mash with a fork and add to the dressing and mix further.

Cut the remaining cherry tomatoes in half and finely chop the parsley. Next, top and tail the beets and peel and cut into quarters.

Now to assemble. Add half of the dressing, the cut cherry tomatoes and half of the parsley to the rice and mix and pile onto a suitable plate. Toss the pumpkin and beets in the remaining dressing and pile on top of the rice mix, sprinkle with parsley and serve.

(Serves 4)

S

Zucchini Flowers Stuffed with 2 Cheeses

2008-03-13T18:22:00.000+10:30

Here in Sydney, we have the Growers Markets on the first Saturday of every month on the banks of Darling Harbour. There are loads of stalls, people, dogs, chairs and umbrellas to guard us from the sun, live music and all sorts of nice things. I try to go every month, but you have to get there super early or the things you want will have run out, like the mushrooms I love.

In the week leading up to the recent markets, it rained and rained and rained here so I thought I wouldn’t be going. I woke up on the first Saturday of March and it was a gorgeous sunny day so we sleepily traipsed down there.

I got in the line for a breakfast roll and Tony got in the line for coffees. We met up a while later and sat in the sun and woke up over breakfast with the stunning water views and all sorts of happening around us. Right near us was the stall you can see above. I’ve never made zucchini flowers at home so I bought myself some, found the recipe below in the Sydney Morning Herald (our local paper) and whipped them up for us. They were great. Not as good as some restaurants I’ve been to, but from the old home kitchen, they were lovely. If you find your self with some zucchini flowers, they’re worth a shot.

Batter
200g plain flour
2/3 cup cold water
Salt and pepper to taste

Zucchini flowers
24 female zucchini flowers with the zucchini attached
100g grated parmesan
100g grated gruyere
100g breadcrumbs
Handful of chopped parsley
A few sprigs of thyme, finely chopped
Salt and pepper, to taste

First, make the batter. Mix the flour and the water together until they form a rough, lumpy mixture; don't work the batter too much. Rest this while you are preparing the rest of the dish.

For six people, get 24 female zucchini flowers with the baby zucchini attached. Mix 100g each of grated gruyere cheese and breadcrumbs. Add a few sprigs of finely chopped thyme and add salt and pepper. Open the ends of the flowers and fill them with as much mixture as can fit comfortably inside, while still being able to pinch the points of the flowers closed. Dip the filled zucchini in the batter, allowing any excess to run off and deep fry in olive oil until golden.

Take them out, drain, salt lightly and serve with salad.

S

Pasta with Sun-Dried Tomatoes and Cannellini Beans

2008-03-10T14:07:00.000+10:30

This pick may look simple and not at all exciting, but I tell you what, that pot of dinner up there was oh so good! Adam, The Amateur Gourmet also raved about it as one of his favourites, Lydia Bastiniach recipes. I hadn't tried anything from his site before, and thought this recipe looked simple and right up my alley so I made it a few days later. Half way through making it I wondered how good it could really be, but once I stuck my spoon in the bowl, scooped some out and out it in my mouth my tastebuds were satisfied. Actually, better than satisfied, they were mighty happy! Tony claims its one of the best pastas I've made, but I think we've all heard that before! To be honest, these broad comments haven't been coming as thick and fast lately, so that does mean he really enjoyed. Give it a go, you won't regret it.

500g macaroni
2 large garlic cloves, sliced
1 cup of sun-dried tomatoes in oil, roughly chopped (keep the oil)
2 tbs olive oil
1/2 tsp red pepper flakes (I assume that's chilli flakes? That's what I used)
1 can cannellini beans, drained and rinsed
1/4 tsp salt
1 handful fresh parsely, chopped
fresh pepper
1/2 cup freshly grated Parmesan cheese

Bring a large oan of water to the boil and cook pasta according the the instructions.

Add 2 tablespoons of olive oil and 2 tablespoons of the oil from the sun-dried tomato jar to a large pan over medium heat. Add the garlic and cook for a minute or so. Next, add the chilli flakes and toast for another 1/2 minute.

Then add 1 cup sun-dried tomatoes and spread them out, let them sizzle, toast for a minute. After a minute, ladle in 1 cup of the pasta cooking water, keep it simmering, until the liquid reduces by half.

Finally, stir in the cannellini beans, 1/4 tsp salt and approx 1 and 1/2 cups more pasta cooking water. Bring it to a boil, stir together, and cook "at an active simmer" for 4 minutes.

When the pasta is done, drain and add it to the pan with the tomatoes etc. Add the parsley, then off the heat add about 1/2 cup of parmesan cheese and a final tablespoon of olive oil and fresh pepper before serving.

S

Blogging By Mail

2008-03-08T13:00:00.000+10:30

Stephanie over at Dispensing Happiness is holding a blogging event at the moment, called Blogging my Mail. We all signed up and then received emails notifying us to whom we have to send parcel to and then wait for ours to turn up. To be honest, I had kinda forgotten about it as it had been a little while. And, let me tell you she is well and truly dispensing happiness ladies and gentlemen - this week I came home after a miserable day at the office to find a huge parcel from the States, all for me! Check it out! Aren't I a lucky girl? (Hey, yes I'm still a girl, I'm 30 at the end of this year and I'm going to abuse that term well and truly till then!)

My parcel came from a blogger I hadn't come across yet, Angel who has a gorgeous site called Angel's Bento Box. Two things have come out of this event, one I have a new friend and blog I will be regularly keeping an eye on and two, I have a whole basket fully of goodies! Actually, make it three cos goddamn did all this make me grin from ear to ear and forget all about my horrendous day!

Angel spoilt me - I got kitten embossing pages, Victorian stationery thats so pretty, sweet stickers, sparkly green sprinkles in Angel's fav colour green, tea, a candle in my favourite scent, cinnamon, bento boxes, silicone cups that I will find countless uses for I'm sure, miniature cookie cutters and to top it off some yummy US chocolates, like Reese's Cups which we can't get here.

I am so spoilt!! Thank you very very very much to the two ladies, I've never met before, Angel and Stephanie at the Dispensing Happiness. I can't wait to see how my parcel is received.

S

Thai Basil Chili Chicken

2008-03-07T15:42:00.000+10:30

For me if its not Pad Thai when we go out for Thai its Basil Chicken. The flavour is big and unforgettable. I love it! If I’d have known how simple it and quick this was to prepare this would be my go to recipe, I would be making it all the time.
This is a Kasma Loha-unchit recipe. I have no idea how it ended up in my pile of recipes to try, but I will be attempting more of his recipe after this one was such a huge success. It taste exactly like my local Thai restaurant, which means perfect!

2-3 tbsp peanut oil, for stir-frying
10-12 cloves garlic, finely chopped
2-3 shallots, thinly sliced
500g boneless chicken thighs, cut into small pieces 10 Thai chillies, cut into very thin rounds
2 small kaffir lime leaves, finely shredded (optional)
2-3 tsp black soy sauce (I used Ketchup Manis – sweet Indonesian soy sauce)
2 tbsp fish sauce, or to taste
1 cup fresh Thai holy basil, or Thai sweet basil leaves
Pepper

Heat a wok until its surface is smoking hot. Swirl in the oil to coat the wok surface. Toss in the garlic and shallots. Stir 15 to 20 seconds before adding the chicken. Stir-fry 1 to 2 minutes, or until most of the chicken has changed color on the outside and is no longer pink.

Toss in the chillies and kaffir lime leaves. Sprinkle black soy sauce over the mixture and stir-fry for another 15 to 20 seconds. Season to taste with fish sauce, then stir in the fresh basil. Toss well. Stir-fry another 1/2 to 1 minute, or until the basil is wilted and the chicken cooked through. Sprinkle with white pepper.

S

La Stracciatella

2008-03-05T15:53:00.000+10:30

Once upon a time, London was my home town. I lived in a suburb called Wapping, just down the road from what I consider to be one of the most beautiful places in the world, Tower Bridge. I loved London, it treated me very well. Any place gets the better of you though, and I swear, a walk over that magnificent bridge put it all in perspective. Every single time. I don't think I have that in Sydney. Maybe thats why I'm not so in love with this city...

Anyway, I digress, Tower Bridge has nothing to do with it. The point is there a restaurant in Wapping called Ill Bordello. Oh the memories! I used to go there all the time, and anyone who came to visit was taken there. Ill Bordello was one of those wonderful Italian neighbourhood restaurants, that when you walked in the front door, they knew your name and greeted all the pretty ladies with a big kiss. One of their specials was Straccitella soup, which I loved, and they always remebered I loved it and would make it esepcially for me.

I never tried to make it myself, I had no idea where to start and assumed it was difficult. Blake over at Serious Eats has had a bit of fascination with egg soups and recently he added my favourite, La Straciatella. It was bubbling away in my kitchen the same day, and I'm happy to report it was spot on! Its a simple broth with silky egg shreds, salty tasty parmesan and crusty bread. Thats my type of soup, and its way easier than the other eggy soups Blake's been sharing with us!

6 cups chicken stock
3 large eggs
3 tablespoons semolina flour
1/4 cup freshly grated Parmesan
1 tablespoon finely chopped parsley
Pinch of freshly grated nutmeg
Salt and pepper

Separate one cup of the stock and chill if not already refrigerated. Heat the remaining 5 cups in a large saucepan until it boils.

Meanwhile, combing the cold broth, eggs, flour, cheese, parsley, and nutmeg in a mixing bowl and whisk until well blended.

Whisk the egg mixture into the boiling broth, stirring constantly. Turn the heat to low and cook, whisking constantly, for 3-4 minutes. Season with salt and pepper to taste.

Serve in warmed bowls topped with more grated Parmesan and parsley if desired.

S

The Cheesecake Truck

2008-03-02T17:42:00.000+10:30

The Cheesecake Truck is a song by a guy called King Missile who most of us probably know from the song Detachable Penis.

Elly over at Elly says Opa! is running a very cool blogging event closing today called Eat to the Beat.

As soon as I heard about it I had visions of making marshmallow pies from Lucy in the Sky with Diamonds. However, my oven door was not returned to me in time to do this, so I decided and unbaked blackcurrant cheesecake to match the Cheesecake Truck song would be my next bets option.

This is a super easy cake to make and its very tasty and looks pretty.

Thanks Elly, I look forward to seeing what others created for this event.

Half a packet gingernuts
50g butter, melted
250g Philadelphia cream cheese
1 tin condensed milk
1/3 cup lemon juice
2 tbs jam (I used blackcurrant)
1 tbs water

Crush biscuits in a food processor. Mix in the melted butter and press down in a springform cheesecake tin. Place in fridge.

Using electric beaters, beat the cream cheese for a few minutes. Add the condensed milk and beat until it becomes a moussy creamy mix. About 5 minutes. Add the lemon juice and mix again. Pour into tin. In a separate bowl, mix the jam and the water so you have a runny consistency. Spoon on top of the cheesecake and swirl through. Place in fridge. It takes a few hours to set.

S

February Daring Bakers Challenge - French Bread

2008-02-29T09:01:00.000+10:30

I somehow landed a whole Saturday to myself. Sitting in front of the Saturday morning music clips with coffee and hot cross bun I wondered what I could do. After a few sleepy minutes I realised the next Daring Bakers Challenge – Julia Child’s French Bread!

The challenge had been set about 2 or 3 weeks ago at this stage by Mary from Breadchick and Sara from I Like to Cook.

As I looked through the Daring Bakers discussion site I noticed many people were bowing out because this month’s challenge was too hard… Hmm how hard could it be I thought.

I then read the recipe (which took a long time!) and understood why people had had such a thought! Maybe I should consider bowing out gracefully myself…

I walked into the kitchen at 11am and cleaned everything to have a fresh canvas, and with that the games began. Some people said it took them 9.5 hours. I assume because I was in hot and humid Sydney, Australia I lucky as it only took me about 4 – 5 hours start to finish. The dough rose much quicker than the recipe indicated, both times.

And so, with all that time kneading, waiting for the yeast to do its job, and brushing the rolls with iced water every 3 minutes during their time in the oven they came out great! They were crunchy on the outside and soft on the inside. I was very pleased. I was surprised they were so salty, but I’m not complaining! What a treat that all this effort and time produced gorgeous little French dinner rolls. Thanks Mary and Sara.

We don’t have a printer at home, so I went up to a local internet café and printed the recipe. It was 11 pages! Therefore I am not posting it here. If you would like to check out the recipe, please find it here.

And, of course, if you would like to check out my fellow Daring Bakers, please do so here.

S

Chocolate Peanut Brittle

2008-02-27T09:19:00.000+10:30

Please allow me to introduce you to Mister Peanut Brittle.

We became friends this weekend and it was love at first sight (or taste).

This recipe came from the American Gourmet magazine (December 2007) which featured a candy section. I thought it would be way too hard for little ol’ me, and put it aside. 3 months on, I came across it as I was cleaning out my drawer and thought ‘oh ye, I could do that, just need a candy thermometer’. I found a candy thermometer at House for $8 bought some peanuts and began.

What a wonderful process! I felt like I was in some sort of candy chemistry laboratory, watching the temperature rise as the butter and sugar boiled and bubbled away for 20 minutes and turned into thick glossy goodness. Once that was done, there wasn’t too much to it, stir in the nuts, spread it out, sprinkle with chocolate, sprinkle with more nuts, chill and then came the joyous sound of cracking it into pieces, taking some pics, packaging it to give away and sitting down with a cup of coffee and munching away on the hard candy around the salty crunchy nuts with the gooey chocolate on top. It is pure perfection. I love it, and so did everyone who gobbled it up as soon as they received it! I am definitely look forward to more time with my candy thermometer.

450g unsalted butter, cut into cubes
2 cups sugar
4 cups whole salted & roasted peanuts
1 cup chopped peanuts
225g dark chocolate, finely chopped

Butter baking pan, line with baking paper and put on a heat proof surface.

Bring butter, sugar and salt to a boil in a large heavy pot over medium heat, whisking until smooth, then boil, stirring occasionally until the mixture is deep golden and registers 300F on a candy thermometer (15 – 20 minutes)

Immediately stir in whole peanuts and then carefully pour hot toffee into centre of baking pan. Spread with spatula, smoothing the top. Let stand for 1 minute.

Then immediately sprinkle the chocolate on top and allow to stand for the chocolate to melt (2 – 4 minutes) then spread over toffee with cleaned spatula.

Sprinkle over the chopped peanuts, then freeze until chocolate is firm (about 30 minutes).

Break into pieces and watch it disappear!

S

Easy Weeknight Dinner - Comforting Pasta Bake

2008-02-25T09:01:00.000+10:30

Once upon a time, a girlfriend cooked us dinner while we were chatting and drinking wine. I didn't pay a lot of attention, but it was a nice and simple comforting meal. Pasta would have to be my all time favourite (aside from chocolate that is). You can do it in so many different ways and add anything like you like really. It always leaves you with a full belly and smile on your face (and yes, of course, the need for a good work out at the gym the next day).

This pasta bake is so simple, that part of me thinks I shouldn't even post it on here, but I'm going to anyway cos each of our kitchens does its own thing, from complicated to easy. If you want to see loads of pasta recipes go and check out Once Upon a Feast Presto Pasta blogging event.

1 500g jar of pasta sauce (I love Paul Newmans range)
500g frozen spinach and ricotta ravioli
Handful of grated cheese
Salt and pepper
Basil

Preheat the oven to 180C.

Spray an ovenproof dish with oil and spread a little of the pasta sauce on the bottom (about 1/2 a cup). Add the frozen ravioli on top and pour over the remaining pasta sauce. Tear over a few basil leaves and roughly stir through trying to make each piece of ravioli have some sauce on it.

Top with grated cheese and place in the hot oven for 20 -30 minutes till bubbly and golden. Remove from the oven and allow to sit for 5 minutes and serve with green salad and bread.

S

Neil Perry's Grilled Squid Salad & Thai `Son-In-Law' Eggs

2008-02-22T10:06:00.000+10:30

Here is the final installment of the ladies lunch I have mentioned previously with the Thai Sweet Pork Salad and Thai Egg Nests.

The last 2 dishes were a grilled squid salad and ‘son-in-law’ eggs. They were not my favourites, but I think to be fair if these were the only dishes served I would have raved about them, they are still wonderful The eggs have a gorgeous texture with a sweet and sour dressing and the squid works really well with the peanuts, ground rice and fried garlic and shallots to make it crispy and smoky along side the sweet and crunchy cos lettuce and the juicy squid.

Neil Perry's Grilled Squid Salad

2 cloves garlic
2 green chillies, deseeded
2 coriander roots
1 tsp sea salt
6 tbs palm sugar
3 tbs lime juice
5 tbs fish sauce
250 grams squid, cut into rectangles and scored inside
vegetable oil
3 shallots, thinly sliced
½ cup thinly sliced red onion
¼ cup fine julienne of ginger
1 cup mint leaves
1 cup coriander leaves
1 cup Thai basil leaves
2 red chillies, deseeded and cut into julienne
1 baby cos lettuce
fried shallots
fried garlic
¼ cup chopped roasted peanuts
1 tbs rice, roasted and ground to a powder

Pound together the garlic, chillies, coriander roots and salt and then add the palm sugar and mix in the lime juice and fish sauce.

Brush the squid with oil, and sear it quickly on a char grill.

Mix the shallots, red onion, ginger, mint, coriander, basil and chillies with the dressing and toss with the grilled squid.

Arrange the cos lettuce on a platter, place the squid on top, and sprinkle with the fried shallots, fried garlic, peanuts and rice.

Thai `Son-In-Law' Eggs

6 eggs
¼ cup peanut oil
1 onion, thinly sliced
2 chillies, seeded and sliced
2 tbs palm sugar
3 tbs water
2 tsp tamarind pulp
1 tbs fish sauce
coriander leaves

Place the eggs in boiling water and simmer for 8 minutes.

Run under cold water and peel. Dry the eggs on paper towels and pierce several times with a toothpick.

Fry the eggs in the oil until golden and crisp and drain on paper towels.

Pour off most of the oil and stir-fry the onions and chillies until the onions are golden and slightly crisp and remove from the pan.

In a separate pan, mix the palm sugar, water, tamarind and fish sauce. Stir over low heat for a few minutes until slightly thick.

Serve the eggs with the onions spooned over, followed by the sauce and garnish with the coriander leaves.

S

Crumiri (Italian Polenta Cookies)

2008-02-19T18:37:00.000+10:30

There’s a few food websites I check regularly, one of which is Chocolate & Zucchini. I like it for Clotilde’s writing style and the recipes I don’t really see anywhere else. I haven’t made anything from this site until recently.

Crumiri are Italian cookies, and they’re made with cornmeal according the recipe, which I assume it Polenta. I hope I’m correct! Well, they worked with polenta anyway! They’re very easy to bring together and take a short time in the oven and produce gorgeous tasty corn type shortbread. Well worth the effort, thanks Clotide.

180 g unsalted butter, at room temperature
140 g sugar
2 large eggs, at room temperature
1 tsp pure vanilla extract, or 1/8 teaspoon seeds scraped from a real vanilla bean
240 g all-purpose flour
½ tsp salt
110 g polenta

Preheat the oven to 180°C (350°F) and line a baking sheet with baking paper.

Cream together the butter and sugar. Add the eggs one at a time, mixing well between each addition. Add the vanilla and mix again.

In a medium mixing bowl, combine the flour, salt, and polenta. Add the dry ingredients to the butter mixture and mix until just combined. The dough will be thick.

Transfer the dough to a piping bag fitted with a 2-cm (3/4-inch) star-shaped nozzle, and pipe onto the prepared baking sheet to create the shape of your choice (such as a horseshoe, a stick, or a small "V", "S", or "O"). Make sure you keep the cookies small and give them a little room to expand.

If you don't own a piping bag or worse, if you own a shoddy one, plop rounded teaspoons of the dough onto the baking sheet.

Slip into the oven and bake for 12 to 16 minutes (depending on the size and shape of the cookies), until pale golden around the edges. Let stand on the baking sheet for 2 minutes then transfer to a rack to cool completely. The cookies will keep for about a week in an airtight container.

S

Roast Tomato Soup

2008-02-18T08:10:00.000+10:30

Tomatoes were something like $18/kg here in Sydney a few months ago and recently a fruit and vegetable grocer was giving them away for free! He said it was cheaper than dumping them! Well as the saying goes, if life give you lemons...

I had intentions of making ketchup, but time slipped away from me so I roasted all the juicy, sweet tomatoes and made soup. It was delicious, simple and hit the spot on a rainy Sunday afternoon.

1.5 kg tomatoes
500ml vegetable stock
handful basil leaves
1 onion, finely diced
2 garlic cloves, crushed
several big glugs of olive oil
1 tbs balsamic vinegar
salt and pepper

Begin by preheating the oven to 160C.

Quarter and de-core all the tomatoes and put on a roasting tray. Drizzle with olive oil and sprinkle with salt and pepper.

Roast in the oven for 30-40 minutes.

In a large pan fry the onion and garlic gently in some olive oil till clear. Add the roasted tomatoes and all their juices to the pan with the stock.

Allow to simmer for at least 20 minutes or up to an hour.

Blend approximately half to two thirds of the soup and return to the pan. Add the freshly torn basil, the balsamic and taste to check the seasoning. Add more salt and pepper if needed and serve with fresh bread or toast.

S