tag:blogger.com,1999:blog-29323585109167502262024-02-07T18:58:49.211+11:003EggsFullEat, Explore and Experience are my 3 eggs of wisdom for you.
A blog filled with my culinary journey and travels.Tote_n_spoonhttp://www.blogger.com/profile/16120614911670993299noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-2932358510916750226.post-46483196762293504872021-07-24T22:52:00.003+10:002021-07-25T08:33:41.156+10:00Seb's very meaty meat and mushroom pie!<p><br /></p><p><br /></p><p>It seems to be all doom and gloom with the extended lockdown in NSW since Term 2 school holidays. </p><p>So to mix things up a bit, I thought it would be a good idea for the kids to provide one savoury and one sweet dish each week to give their Mama a break from cooking duties. </p><p>Throwing them a few food magazines to get their creative minds working, Seb decided he wanted to make a meat pie, this child of mine is quite a carnivore and loves spice.</p><p>With our fortnightly <a href="https://yourfoodcollective.com/">Your Food Collective food</a> box delivery, it's always a fun surprise to see what delicious seasonal produce is provided, so that was our starting point. We also love the meat provided by these ladies, and I can't go past that delicious bacon.</p><p>So with gravy beef, osso bucco, mushrooms, beans in this week's delivery, Seb's pie was on the menu for this family.</p><p> Thanks Jamie for kicking me into gear to post this pie recipe.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWx7Uz6ANb4vLJveCfxhYerUIEqKbKe-tGsYbl5N7N8DeeM_FIMRr3Kqr8X00Qjo98kTxVuU2w_T3QX5BB6oOVbObfZTgGmxw6wkI1CSS0c_XbzKHN1bN92pYlicGWyrP8U4F0qKJaFyoo/s1440/Slice+of+pie.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWx7Uz6ANb4vLJveCfxhYerUIEqKbKe-tGsYbl5N7N8DeeM_FIMRr3Kqr8X00Qjo98kTxVuU2w_T3QX5BB6oOVbObfZTgGmxw6wkI1CSS0c_XbzKHN1bN92pYlicGWyrP8U4F0qKJaFyoo/s320/Slice+of+pie.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><h4 style="text-align: left;"><span lang="EN-US" style="mso-ansi-language: EN-US;">Ingredients</span></h4>
<table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: none; mso-border-alt: solid windowtext .5pt; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt; mso-yfti-tbllook: 1184;">
<tbody><tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;">
<td style="border: 1pt solid windowtext; mso-border-alt: solid windowtext .5pt; padding: 0cm 5.4pt; width: 90.15pt;" valign="top" width="120">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><b>Meat filling<o:p></o:p></b></span></p>
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<td style="border-left: none; border: 1pt solid windowtext; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt; width: 90.15pt;" valign="top" width="120">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><b>Vegetable Filling<o:p></o:p></b></span></p>
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<td style="border-left: none; border: 1pt solid windowtext; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt; width: 90.15pt;" valign="top" width="120">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><b>Herbs<o:p></o:p></b></span></p>
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<td style="border-left: none; border: 1pt solid windowtext; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt; width: 90.15pt;" valign="top" width="120">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><b>Liquids<o:p></o:p></b></span></p>
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<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><b>Baking</b><o:p></o:p></span></p>
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<td style="border-top: none; border: 1pt solid windowtext; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt; width: 90.15pt;" valign="top" width="120">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">1kg of gravy steak<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">500g osso bucco<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">1 tsp black pepper<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">Season well with salt<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p> </o:p></span></p>
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<td style="border-bottom: 1pt solid windowtext; border-left: none; border-right: 1pt solid windowtext; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt; width: 90.15pt;" valign="top" width="120">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">2 onions finely diced<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">2 garlic cloves chopped finely<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">Season with salt<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p> </o:p></span></p>
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<td style="border-bottom: 1pt solid windowtext; border-left: none; border-right: 1pt solid windowtext; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt; width: 90.15pt;" valign="top" width="120">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">2 star anise<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">1 cinnamon stick<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">2 bay leaves<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">2 tbsp tomato paste<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p> </o:p></span></p>
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<td style="border-bottom: 1pt solid windowtext; border-left: none; border-right: 1pt solid windowtext; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt; width: 90.15pt;" valign="top" width="120">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">A good two shakes of worcestershire
sauce</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">200mL red wine</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">1 stock cube and 3 cups of water
(or 3 cups beef stock)<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">Juice of ½ lemon</span></p>
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<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">2 sheets of puff pastry thawed<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">2 sheets of short crust thawed<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p> </o:p></span></p>
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<tr style="mso-yfti-irow: 2; mso-yfti-lastrow: yes;">
<td style="border-top: none; border: 1pt solid windowtext; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt; width: 90.15pt;" valign="top" width="120">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">1 cup of cornflour <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p> </o:p></span></p>
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<td style="border-bottom: 1pt solid windowtext; border-left: none; border-right: 1pt solid windowtext; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt; width: 90.15pt;" valign="top" width="120">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">2 celery sticks cut finely<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">500g mushrooms cut in half<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">2 carrots, rough chopped<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p> </o:p></span></p>
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<td style="border-bottom: 1pt solid windowtext; border-left: none; border-right: 1pt solid windowtext; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt; width: 90.15pt;" valign="top" width="120">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">1 sprig of rosemary, remove stalk
and cut leaves finely<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p> </o:p></span></p>
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<td style="border-bottom: 1pt solid windowtext; border-left: none; border-right: 1pt solid windowtext; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt; width: 90.15pt;" valign="top" width="120">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">Olive oil<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p> </o:p></span></p>
</td>
<td style="border-bottom: 1pt solid windowtext; border-left: none; border-right: 1pt solid windowtext; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt; width: 90.2pt;" valign="top" width="120">
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">Baking ceramic beads<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">1 egg lightly beaten to glue the
short crust and puff pastry/ and brushing on top<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p> </o:p></span></p>
</td>
</tr>
</tbody></table><span style="text-indent: -18pt;"><br /></span><div><div style="text-indent: 0px;"><br /></div><div style="text-indent: 0px;"><p class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]--><span lang="EN-US">1.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span lang="EN-US">Cut up gravy steak into 2-3cm bite size
pieces. Leave osso bucco as is. Season the beef with generous amount of salt
and black pepper. Then toss beef pieces and osso bucco in the corn flour.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]--><span lang="EN-US">2.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span lang="EN-US">Heat 2 tablespoon of olive oil in a
large saucepan over high heat. Shake off the excess cornflour from the beef and
add to the saucepan. Do this in batches, so you don’t overcrowd the pan and the
sear the beef all over for 3 mins til the meat gets this lovely golden brown burnish
all over. Transfer beef to a plate once this is done.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]--><span lang="EN-US">3.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span lang="EN-US">Use the same pan, add 2 tablespoon
of olive oil and add onions and season with salt and add fine chopped rosemary
leaves. Once onions have softened, about 4 mins, add garlic and cook for a further
minute until fragrant. Transfer to a bowl once this is done. <o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]--><span lang="EN-US">4.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span lang="EN-US">Using the same pan, add 1 tablespoon
of olive oil, add carrots, celery to fry for about 2mins.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]--><span lang="EN-US">5.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span lang="EN-US">Add the onions back in. Then add the tomato paste, star anise, cinnamon
stick, bay leaves, 200mL red wine, Worcestershire sauce, and golden brown beef
pieces. Then add the stock if using or stock cube and 3 cups of water and lemon
juice. Cover and, turn the heat to low and simmer gently for 2 hours. Don’t
forget to stir every 10- 20 mins or so (as you don’t want the mixture sticking to
the bottom).<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]--><span lang="EN-US">6.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span lang="EN-US">After 2 hours, the mixture will be
like a thick gravy consistency, the meat will be tender, the osso bucco will have
fallen off the bone. Remove bone, add bone marrow into the meat mixture and break up osso bucco meat. Remove
star anise, cinnamon stick and bay leaves as well. Allow mixture to cool.</span></p><p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><br /><span lang="EN-US"></span></p><div class="separator" style="clear: both; text-align: center;"><span lang="EN-US"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh56YBS4s7jfK6PW3xBBvA6deDjlXfZr31BXD2bdZH_Ijxjrinj_0JDMELaT9edpuAU6OAZXS2AIHK4-l6NQNj4xZCHjXaWVKwr_md4QA7Ihs0avRoMMJWSczs-175Ptdz-9fQYHvK_OPXc/s1440/pie+filling.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh56YBS4s7jfK6PW3xBBvA6deDjlXfZr31BXD2bdZH_Ijxjrinj_0JDMELaT9edpuAU6OAZXS2AIHK4-l6NQNj4xZCHjXaWVKwr_md4QA7Ihs0avRoMMJWSczs-175Ptdz-9fQYHvK_OPXc/s320/pie+filling.jpg" /></a></span></div><span lang="EN-US"><br /><o:p></o:p></span><p></p><p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span lang="EN-US"><br /></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]--><span lang="EN-US">7.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span lang="EN-US">Preheat oven to 180C<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]--><span lang="EN-US">8.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span lang="EN-US">We used a lasagna dish for this family of big eaters. Using two sheets of short crust pastry that have been thawed. You’ll find there will be a bit of overlap in
the middle so cut this section out and add to the short sides. Line a sheet of baking
paper on top of the pastry, add ceramic baking beads on top and bake for 20
mins. Once this is done, take the baking sheet and ceramic baking beads out and
place pastry back in the oven for another 5 mins until the base is a light golden
colour. (This will give the base that lovely crisp crunch.)<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]--><span lang="EN-US">9.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span lang="EN-US">Fill the pie with cooled meat filling.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]--><span lang="EN-US">10.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span lang="EN-US">Brush edges of the cook short crust
pastry with egg before applying the puff pastry (for a delicious flaky golden
topping) on top. You will note overlap again, cut the section out and make
interesting shapes to apply on top of the lids. Apply eggwash on lids and cut
out pieces. Make 4 little incisions with a small knife before placing back into
the oven to bake for 30mins. <o:p></o:p></span></p>
<p class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><!--[if !supportLists]--><span lang="EN-US">11.<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span lang="EN-US">Devour whilst the pie is hot and fresh topped with
tomato sauce with a side of peas and blanched beans. <o:p></o:p></span></p><p class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuylULKm1kvkQeawjYFZY9ge2eIVVPYY8yXo5fVPF2WV2lhttsPILJP-1qgUIz0T1MRou8enNIQMdYlNzyZJQb28gHTBitXpTxWksfRDAoLz9myRKch6NvDQr8goc6XDj_faAtuytYVpS8/s1440/family+pie.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuylULKm1kvkQeawjYFZY9ge2eIVVPYY8yXo5fVPF2WV2lhttsPILJP-1qgUIz0T1MRou8enNIQMdYlNzyZJQb28gHTBitXpTxWksfRDAoLz9myRKch6NvDQr8goc6XDj_faAtuytYVpS8/s320/family+pie.jpg" /></a></div><br /><span lang="EN-US"><br /></span><p></p><p class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span lang="EN-US"><br /></span></p></div>
<p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"><u>Hot tip</u></span></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;">Keep left
over meat mixture to make mini meat pies later on. <o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;">Any left over pie can be reheated in the oven at 180C for 15 mins. </span></p>
<p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p> </o:p></span></p></div>Tote_n_spoonhttp://www.blogger.com/profile/16120614911670993299noreply@blogger.com0tag:blogger.com,1999:blog-2932358510916750226.post-27592909854914271882019-02-25T13:07:00.000+11:002019-03-01T13:18:15.519+11:00Apple muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP50a5E3L5-F19hIagnGUES8OLQQtqWmBOdiOOw6uU8IkIMia7TeJ8Naq3nVh0FtKVOE2hjJ9Sh4G2b7E3PYkkHaEss-12LrOSc0-6GrvJzLxCiXXFmTJqlmUezTbo2_dXaBWeStYIYsWa/s1600/LRG_DSC08872.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="214" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP50a5E3L5-F19hIagnGUES8OLQQtqWmBOdiOOw6uU8IkIMia7TeJ8Naq3nVh0FtKVOE2hjJ9Sh4G2b7E3PYkkHaEss-12LrOSc0-6GrvJzLxCiXXFmTJqlmUezTbo2_dXaBWeStYIYsWa/s1600/LRG_DSC08872.JPG" /></a>After apple picking in Bilpin last weekend, I have been working my way through 13kg of Jonathon apples. So far we've had apple tart, apple crumble, apple muffins. I think my next task will be make jam. But before I do, I just wanted to share an apple muffin recipe that the kids have loved, my sister is yet to try as it always gets eaten before she comes over.<br />
<br />
So if you have any other apple recipe suggestions, please let me know.<br />
<br />
I do love a good apple muffin, I like lots of apple in mine and the Jonathon apples become sweeter and soft once baked. A great combination.<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsY0i-18D_I-xxnJmZhSe-bNYwsoxV9CugqJLAVviOJrdMw5dbJZExgip9RFtkgn9nwvTuzG638EVWocxLGcdGE1ifuu4dxugHDjxuCYUQsQG46NmFMrY2cbRZy62QKUsXozGT34pMHITu/s1600/IMG_9576.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>Makes 18 muffins<br />
<br />
<u></u><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
<u>Ingredients</u><br />
240g plain wholemeal flour<br />
300g plain flour<br />
5 tsp baking powder<br />
1/2 tsp salt<br />
2 eggs<br />
300g caster sugar<br />
140g melted unsalted butter<br />
375mL milk<br />
zest of 1 lemon<br />
5 unpeeled apples cut into 1cm dice.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsY0i-18D_I-xxnJmZhSe-bNYwsoxV9CugqJLAVviOJrdMw5dbJZExgip9RFtkgn9nwvTuzG638EVWocxLGcdGE1ifuu4dxugHDjxuCYUQsQG46NmFMrY2cbRZy62QKUsXozGT34pMHITu/s1600/IMG_9576.JPG" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; clear: right; color: #0066cc; float: right; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1em; margin-left: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="320" data-original-width="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsY0i-18D_I-xxnJmZhSe-bNYwsoxV9CugqJLAVviOJrdMw5dbJZExgip9RFtkgn9nwvTuzG638EVWocxLGcdGE1ifuu4dxugHDjxuCYUQsQG46NmFMrY2cbRZy62QKUsXozGT34pMHITu/s1600/IMG_9576.JPG" /></a><br />
<u>Method</u><br />
1. Preheat oven to 170 degree Celcius.<br />
2. Line muffin tray with paper cases<br />
3. Sift together flour, baking powder, salt, zest and set aside.<br />
4. In a mixing bowl, whisk together eggs, sugar, melted butter and milk.<br />
5. Add the dry ingredients and fold together gently with wet ingredients (keep it lumpy and rough)<br />
6. Add apples and stir gently once more.<br />
7. Spoon mixture into muffin cases and fill them up.<br />
<br />
Optional (add a sprinkle of crumble mix on top before placing into the oven)<br />
<br />
8. Bake for 30-35 minutes or until nice browned ontop.<br />
<br />
<i>Crumble mix</i><br />
300g plain flour<br />
100g caster sugar<br />
200g unsalted butter cut into small cubes<br />
<br />
<u>Method</u><br />
1. Place flour, sugar and butter and mix with your hands until breadcrumb consistency.<br />
2. Transfer crumble to a plastic container and keep in the fridge for 5 days or freeze for use later.<br />
<br />
<br />
<b>Options</b><br />
Feel free to swap with blueberries, or add blue berries or what you have at hand.<br />
<br />
<br />
<br />Tote_n_spoonhttp://www.blogger.com/profile/16120614911670993299noreply@blogger.com0tag:blogger.com,1999:blog-2932358510916750226.post-55604591356558893042018-05-31T16:00:00.000+10:002018-06-15T16:19:48.955+10:00Mandarin almond cakeIt's been awhile but I've been baking up a storm especially as every event definitely needs cake. When Pepe requested a cake to take to his work's for morning tea, I knew what to do with the recently picked mandarins from Fords Farm.<br />
<br />
And surprise surprise it was a winner, picking up a prize for the delicious cake as well as many requests for the recipe.<br />
<br />
So with that in mind, here's the recipe.<br />
<br />
<br />
<i></i><br />
<div style="margin: 0px 0px 10.66px;">
<span lang="EN-GB" style="margin: 0px;"><span style="font-family: "calibri";"><i>Mandarin almond
cake</i></span></span></div>
<i></i><br />
Ingredients<br />
<br />
<div style="margin: 0px 0px 10.66px;">
<span lang="EN-GB" style="margin: 0px;"><span style="font-family: "calibri";">4 mandarins</span></span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span lang="EN-GB" style="margin: 0px;"><span style="font-family: "calibri";">250g caster
sugar</span></span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span lang="EN-GB" style="margin: 0px;"><span style="font-family: "calibri";">6 eggs</span></span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span lang="EN-GB" style="margin: 0px;"><span style="font-family: "calibri";">250g almond
meal</span></span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span lang="EN-GB" style="margin: 0px;"><span style="font-family: "calibri";">1 tsp
baking powder</span></span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<span lang="EN-GB" style="margin: 0px;"><span style="font-family: "calibri";">Icing sugar
to serve</span></span></div>
<br />
<div style="margin: 0px 0px 10.66px;">
<br /></div>
<div style="margin: 0px 0px 10.66px;">
<span lang="EN-GB" style="margin: 0px;"><span style="font-family: "calibri";">Method</span></span></div>
<br />
<div style="margin: 0px 0px 0px 48px; text-indent: -18pt;">
<span lang="EN-GB" style="margin: 0px;"><span style="margin: 0px;"><span style="font-family: "calibri";">1.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;"> </span></span></span><span lang="EN-GB" style="margin: 0px;"><span style="font-family: "calibri";">Place mandarins in a small pot and
bring to boil. </span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUSHalDd386eEjMW68tSdVsxZp62n__Lt9GFkeju2M9Nytd1jrvnhpTZtwE9PCwGLBd8bdyjrM9Zmi5ph5FH1WygyaEnHBXvo1C_KngSYK3vNJZt_ONhznrr5lYJltg6m8WLdtvI2HykiA/s1600/IMG_6417.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a>
<br />
<br /></div>
<div style="margin: 0px 0px 0px 48px; text-indent: -18pt;">
<span lang="EN-GB" style="margin: 0px;"><span style="margin: 0px;"><span style="font-family: "calibri";">2.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;"> </span></span></span><span lang="EN-GB" style="margin: 0px;"><span style="font-family: "calibri";">Boil for 1 hour until soft. (Make sure you check that there is water in the pot or else you'll end up with a burnt mess.) Drain and
blitz into a puree and allow to cool.</span></span></div>
<br />
<div style="margin: 0px 0px 0px 48px; text-indent: -18pt;">
<span lang="EN-GB" style="margin: 0px;"><span style="margin: 0px;"><span style="font-family: "calibri";">3.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;"> </span></span></span><span lang="EN-GB" style="margin: 0px;"><span style="font-family: "calibri";">Preheat oven to 160 degrees Celcius.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLwiZ31jQ_JeQKfG3pmMNMFKVx-TGUHcY9DMLmJzUnS_Km5S-smfomDFuXqi-yJqT51-bEUR_JYAwWpFzZwjwjwNj23cSWv9NFfQ1jJdJVYWxL89pvstjt33xNkee9VfI-3tHWNlixaBqQ/s1600/image1.jpeg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; clear: right; color: #0066cc; float: right; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 16px; margin-left: 16px; orphans: 2; text-align: center; text-decoration: underline; text-indent: -24px; text-transform: none; white-space: normal; word-spacing: 0px;"></a></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span lang="EN-GB" style="margin: 0px;"><span style="font-family: "calibri";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUSHalDd386eEjMW68tSdVsxZp62n__Lt9GFkeju2M9Nytd1jrvnhpTZtwE9PCwGLBd8bdyjrM9Zmi5ph5FH1WygyaEnHBXvo1C_KngSYK3vNJZt_ONhznrr5lYJltg6m8WLdtvI2HykiA/s1600/IMG_6417.JPG" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 1em; margin-right: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: -24px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="1512" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUSHalDd386eEjMW68tSdVsxZp62n__Lt9GFkeju2M9Nytd1jrvnhpTZtwE9PCwGLBd8bdyjrM9Zmi5ph5FH1WygyaEnHBXvo1C_KngSYK3vNJZt_ONhznrr5lYJltg6m8WLdtvI2HykiA/s320/IMG_6417.JPG" width="320" /></a></span></span></div>
<span lang="EN-GB" style="margin: 0px;"><span style="font-family: "calibri";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLwiZ31jQ_JeQKfG3pmMNMFKVx-TGUHcY9DMLmJzUnS_Km5S-smfomDFuXqi-yJqT51-bEUR_JYAwWpFzZwjwjwNj23cSWv9NFfQ1jJdJVYWxL89pvstjt33xNkee9VfI-3tHWNlixaBqQ/s1600/image1.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLwiZ31jQ_JeQKfG3pmMNMFKVx-TGUHcY9DMLmJzUnS_Km5S-smfomDFuXqi-yJqT51-bEUR_JYAwWpFzZwjwjwNj23cSWv9NFfQ1jJdJVYWxL89pvstjt33xNkee9VfI-3tHWNlixaBqQ/s320/image1.jpeg" width="320" /></a></span></span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
<div style="margin: 0px 0px 0px 48px; text-indent: -18pt;">
<span lang="EN-GB" style="margin: 0px;"><span style="margin: 0px;"><span style="font-family: "calibri";">4.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;"> </span></span></span><span lang="EN-GB" style="margin: 0px;"><span style="font-family: "calibri";">Grease and line a 22cm spring form
cake tin with baking paper</span></span></div>
<br />
<div style="margin: 0px 0px 0px 48px; text-indent: -18pt;">
<span lang="EN-GB" style="margin: 0px;"><span style="margin: 0px;"><span style="font-family: "calibri";">5.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;"> </span></span></span><span lang="EN-GB" style="margin: 0px;"><span style="font-family: "calibri";">Use a mixer to beat eggs and caster sugar
until well combined for 5 minutes. (It'll look frothy but makes for a light tasting cake)</span></span></div>
<br />
<div style="margin: 0px 0px 0px 48px; text-indent: -18pt;">
<span lang="EN-GB" style="margin: 0px;"><span style="margin: 0px;"><span style="font-family: "calibri";">6.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;"> </span></span></span><span lang="EN-GB" style="margin: 0px;"><span style="font-family: "calibri";">Stir in the mandarin puree, almond
meal and baking powder.</span></span></div>
<br />
<div style="margin: 0px 0px 0px 48px; text-indent: -18pt;">
<span lang="EN-GB" style="margin: 0px;"><span style="margin: 0px;"><span style="font-family: "calibri";">7.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;"> </span></span></span><span lang="EN-GB" style="margin: 0px;"><span style="font-family: "calibri";">Pour batter into the cake tin and bake
for 1 hour until top is golden.</span></span></div>
<br />
<div style="margin: 0px 0px 0px 48px; text-indent: -18pt;">
<span lang="EN-GB" style="margin: 0px;"><span style="margin: 0px;"><span style="font-family: "calibri";">8.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;"> </span></span></span><span lang="EN-GB" style="margin: 0px;"><span style="font-family: "calibri";">Allow to cool in the tin and dust
with icing sugar.</span></span></div>
<br />
<div style="margin: 0px 0px 0px 48px;">
<br /></div>
<br />
<div style="margin: 0px 0px 10.66px 48px;">
<span lang="EN-GB" style="margin: 0px;"><span style="font-family: "calibri";">Serve warm, cold and even the next day if there is any slices left.</span></span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: "calibri";"></span>Tote_n_spoonhttp://www.blogger.com/profile/16120614911670993299noreply@blogger.com0tag:blogger.com,1999:blog-2932358510916750226.post-62785910622177496402017-04-28T11:12:00.000+10:002017-04-30T21:48:45.353+10:00Signature chicken olive and fennel with preserved lemonThe cool change into winter hasn't done any wonders for my health of late. Hit with the flu at the start of the month to the point of being bed ridden for a few days, then a double whammy of mastitis and laryngitis at the end of the month, things can only look up from here, right?<br />
<br />
I've only started feeling like myself after finishing a course of antibiotics and been craving some hearty meals. This tagine recipe has been in my repertoire for a few years and too good not to share.<br />
<br />
I love that it's a one pot dish with not very much to prep as I always have one of the kids hanging off me. I love to serve this with wholemeal couscous soaking up the delicious sauce. If you end up with any leftovers, I find that this dish tastes better the next day. Don't take my word for it and see for yourself.<br />
<div>
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL_udnqRAA8PuAjPZEQUy7kred1q4FYL7X8b01vD2FJxkJcBqFHJTFOfPJyyqQ_SjyP6LF8472Fq2XocpmdfcoRy8lcWbHwWA5ePtx9WYeBYc8pH9Wn2dlDD_HZziNnu1FqEHB7rPWPtw1/s640/blogger-image-842216016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL_udnqRAA8PuAjPZEQUy7kred1q4FYL7X8b01vD2FJxkJcBqFHJTFOfPJyyqQ_SjyP6LF8472Fq2XocpmdfcoRy8lcWbHwWA5ePtx9WYeBYc8pH9Wn2dlDD_HZziNnu1FqEHB7rPWPtw1/s640/blogger-image-842216016.jpg" /></a></div>
<br />
<br />
Feeds 4 - 6 people<br />
<br />
20 mins preparation<br />
60 mins cooking time<br />
<br />
<h4>
Ingredients</h4>
<div>
<br /></div>
<div dir="ltr" id="yui_3_16_0_ym19_1_1493346373172_110956">
10-12 skinless chicken thigh cutlets </div>
<div dir="ltr" id="yui_3_16_0_ym19_1_1493346373172_110933">
1/2 cup (75g) plain flour</div>
<div dir="ltr" id="yui_3_16_0_ym19_1_1493346373172_110931">
1 tsp paprika</div>
<div dir="ltr" id="yui_3_16_0_ym19_1_1493346373172_110929">
<br />
100mL olive oil</div>
<div dir="ltr" id="yui_3_16_0_ym19_1_1493346373172_110927">
2 onions finely chopped</div>
<div dir="ltr" id="yui_3_16_0_ym19_1_1493346373172_110921">
4 garlic cloves finely chopped</div>
<div dir="ltr" id="yui_3_16_0_ym19_1_1493346373172_110919">
2 fennel bulbs thinly sliced</div>
<div dir="ltr" id="yui_3_16_0_ym19_1_1493346373172_110917">
<br />
400g can cherry tomato</div>
<div dir="ltr" id="yui_3_16_0_ym19_1_1493346373172_110966">
3cups (750mL) chicken stock</div>
<div dir="ltr" id="yui_3_16_0_ym19_1_1493346373172_110915">
1 tbs honey<br />
<br />
1 strip of peel from a lemon and zest from 1/2 an orange</div>
<div dir="ltr" id="yui_3_16_0_ym19_1_1493346373172_110968">
1/4 cup (35g) currants</div>
<div dir="ltr" id="yui_3_16_0_ym19_1_1493346373172_110970">
1 cinnamon quill</div>
<div dir="ltr" id="yui_3_16_0_ym19_1_1493346373172_110913">
2 tsp ground cumin</div>
<div dir="ltr" id="yui_3_16_0_ym19_1_1493346373172_110972">
1 tsp ground ginger</div>
<div dir="ltr" id="yui_3_16_0_ym19_1_1493346373172_110911">
16 saffron threads (optional)</div>
<div dir="ltr" id="yui_3_16_0_ym19_1_1493346373172_110909">
1 tsp dried chilli flakes</div>
<div dir="ltr" id="yui_3_16_0_ym19_1_1493346373172_110904">
1-2 green chillies roughly chopped</div>
<div dir="ltr">
1/2 cup (60g) green Sicilian olives</div>
<div dir="ltr">
1/2 preserved lemon (optional)</div>
<div dir="ltr">
<u><br /></u></div>
<div dir="ltr">
<u>Cous cous</u></div>
<div dir="ltr">
200g wholemeal couscous</div>
<div dir="ltr">
sprig of mint</div>
<div dir="ltr">
1 tbs parsley</div>
<div dir="ltr">
1cm of preserved lemon chopped finely <br />
<br /></div>
<h4 dir="ltr">
</h4>
<h4 dir="ltr">
</h4>
<h4 dir="ltr">
</h4>
<h4 dir="ltr">
Method</h4>
<div dir="ltr">
1. Preheat oven to 200 Celcius. </div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
2. Place chicken in a bag with flour and paprika. Season and shake until chicken is well covered. </div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
3. Heat 1 tbs oil in a cast iron over med-high heat and in batches, brown chicken turning for 3 - 4 minutes adding more oil as needed. </div>
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4. Transfer browned chicken to a bowl to add later. </div>
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5. Reduce heat to medium. Heat 2 tbs oil in cast iron then add onion and cook stirring for 5 minutes or until softened. </div>
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<br /></div>
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6. Add garlic and fennel and cook for 2 minutes to lightly soften. </div>
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7. Add tomatoes, preserved lemon, olives, stock, zest, currants, spices, fresh chilli and honey. </div>
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8. Place browned chicken on top of vegetables and just submerged in stock. </div>
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9. Bake for 1 hour in the oven (or simmer on stove top for 45mins over medium low heat). </div>
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10. Remove cinnamon quill and strip of lemon peel.</div>
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11. Season with salt. </div>
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<i>Making couscous</i></div>
<div dir="ltr" id="yui_3_16_0_ym19_1_1493346373172_110986">
12. Add 200mL boiling water to the couscous into a bowl and place a plate on top and let it stand for 6 minutes. </div>
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<br /></div>
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13. Fluff with fork and add the parsley, mint and preserved lemon.</div>
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<br /></div>
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14. Serve chicken tagine on a bed of couscous.</div>
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<h4>
Notes:</h4>
<div dir="ltr" id="yui_3_16_0_ym19_1_1493346373172_110958">
*This tagine can be refrigerated for up to 48 hours or frozen. To serve, bring to room temperature then reheat in a 180C oven for 20-30 minutes until heated through.</div>
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*If feeding for 2 people, I use 2 chicken Marylands with skin and halve the vegetables (1 fennel, 1 onion) and 500mL chicken stock.</div>
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*Use a tagine baking dish with lid or if you don't have this a cast iron with lid will do.</div>
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*You can substitute the cherry tomatoes with any canned tomatoes tin but I love the pops of flavour with the cherry tomatoes. <br />
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*I usually add parsley and mint with a little preserved lemon to toss through the couscous.<br />
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Tote_n_spoonhttp://www.blogger.com/profile/16120614911670993299noreply@blogger.com0tag:blogger.com,1999:blog-2932358510916750226.post-20526690618626400012016-06-10T12:05:00.000+10:002016-06-17T15:20:18.169+10:00Roasted eggplant fattoush<div class="separator" style="clear: both; text-align: center;">
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With the last few weeks of my pregnancy, the baby has been taking up valuable tummy space to the point I've can't really fit in big meals. So it has been all about salads. I love Middle Eastern food and the fresh flavours with Lebanese bread.<br />
<br />
The two flavours I love most are eggplant and fattoush so why not add these together. The dressing is so good with the sweet and sour notes from the pomegranate molasses and lemon, you'll want to make big match to pour over your salad.<br />
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I first made up this salad to have with the Uyghur style lamb skewers. Probably a little too filling to have both the skewers and the roasted eggplant but nonetheless it was delicious. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ro-RkB0GQ3otNA0lSIn8xnoioR_IlNvSNMYe4ZpgkzktYuFOS__HmwWrpW4cDQlo_qowoa2LbIsFcP0uEuQqMlBBKaqIsLpfIcvY988XORyy25_6TcyRusUM2ph8KO9tA3nl2EcR4WCN/s1600/IMG_3015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ro-RkB0GQ3otNA0lSIn8xnoioR_IlNvSNMYe4ZpgkzktYuFOS__HmwWrpW4cDQlo_qowoa2LbIsFcP0uEuQqMlBBKaqIsLpfIcvY988XORyy25_6TcyRusUM2ph8KO9tA3nl2EcR4WCN/s400/IMG_3015.JPG" width="300" /></a></div>
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<br />
<br />
Serves 4<br />
<br />
<h4>
Ingredients</h4>
<br />
1 medium eggplant<br />
2 tbs olive oil<br />
pinch of salt<br />
<br />
1 piece of Lebanese bread<br />
1 tbs olive oil<br />
<br />
<u>Salad</u><br />
1 tomato roughly sliced<br />
1 cucumber roughly sliced<br />
50g feta broken up<br />
1/2 bunch mint leaves<br />
1/2 bunch flat leaf parsley leaves<br />
1/4 bunch basil leaves<br />
<br />
<u>Dressing</u><br />
2 tbs pomegranate molasses<br />
juice of half lemon<br />
2 tbs olive oil<br />
1/2 tsp ground cumin<br />
1/2 tsp za'atar<br />
<br />
<h4>
Method</h4>
<div>
<br /></div>
1. Preheat oven to 200 degrees Celcius.<br />
<br />
2. Place eggplant on a baking paper lined tray and drizzle with 2 tbs oil with a sprinkling of salt. <br />
<br />
3. Roast eggplant for 40 minutes until tender and set aside to cool.<br />
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4. Drizzle oil over Lebanese bread and bake in oven for 8-10 minutes until crisp and golden.<br />
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5. Roughly tear bread and set aside.<br />
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6. Add tomato, cucumber into a bowl with the mint, basil, parsley leaves and baked Lebanese bread.<br />
<u><br /></u>
<u>To make the dressing</u><br />
7. Add cumin, za'atar, molasses, lemon juice, 2 tbs oil into a jar and shake until emulsified. <br />
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8. Drizzle dressing on the salad. <br />
<u><b><br /></b></u>
<u><b>Handy hint</b></u><br />
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTDZ2mKj4_Ug2SibZWbANXu7O5QjTelcCFhgeh_HHIeNm-U5hlqQjIp4BiYypa5RlDq6H_eBf2-gvjpxETf4GtOeBaIA10PhRVfL7dcAcF8TxP7JhXyv_LONu47WRVC7mKxnVic5rdHS37/s1600/IMG_2938.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div>
<div>
<b><u><br /></u></b></div>
<div>
Za'atar is available at supermarkets used in marinades, salads and dressings. I prefer the taste of za'atar with the hints of thyme, oregano, marjoram, toasted sesame seeds, salt and sumac. Sumac alone is too tart tasting for me.</div>
<div>
<br /></div>
<div>
Pomegranate molasses can be found at Harris Farm supermarket.</div>
<div>
<br /></div>
<div>
I also love this salad with Ughur lamb skewers. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTDZ2mKj4_Ug2SibZWbANXu7O5QjTelcCFhgeh_HHIeNm-U5hlqQjIp4BiYypa5RlDq6H_eBf2-gvjpxETf4GtOeBaIA10PhRVfL7dcAcF8TxP7JhXyv_LONu47WRVC7mKxnVic5rdHS37/s1600/IMG_2938.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTDZ2mKj4_Ug2SibZWbANXu7O5QjTelcCFhgeh_HHIeNm-U5hlqQjIp4BiYypa5RlDq6H_eBf2-gvjpxETf4GtOeBaIA10PhRVfL7dcAcF8TxP7JhXyv_LONu47WRVC7mKxnVic5rdHS37/s320/IMG_2938.JPG" style="cursor: move;" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKm7mFfF0BrQcxFnqfEPKkGzRgrV6EhMsW96PoY25hSxA9X62cXzcQE-BSDnf5Wj-dgAjXOdxieBg2-f-wKtWpxFMeMz7qs4y2OavJPEEuKBya5wWmoZSX5hb78NSU7-1duReNWKCVaFYf/s1600/IMG_2930.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKm7mFfF0BrQcxFnqfEPKkGzRgrV6EhMsW96PoY25hSxA9X62cXzcQE-BSDnf5Wj-dgAjXOdxieBg2-f-wKtWpxFMeMz7qs4y2OavJPEEuKBya5wWmoZSX5hb78NSU7-1duReNWKCVaFYf/s320/IMG_2930.JPG" width="240" /></a></div>
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<br />Tote_n_spoonhttp://www.blogger.com/profile/16120614911670993299noreply@blogger.com0tag:blogger.com,1999:blog-2932358510916750226.post-10556620397714123282016-06-07T09:46:00.000+10:002016-07-09T14:16:46.286+10:00Dutch pancakeI love this recipe as it's perfect when you are time poor and feel like its a pancake kind of day. As I'm on my last legs of my pregnancy, everyday is a pancake kind of day.<br />
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This pancake is baked at high temperature in a skillet where it puffs up in the oven then settles down as it comes out. Typically served with a dusting of icing sugar, whipped cream and lemon wedges on the side. It's so delicious. <br />
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I love to whip this pancake up and throw whatever fresh fruit I have in the fridge. Today's option was juicy sweet figs. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd1FEqvCM62gdsJ8wBzQu0glxocoWRLcD_loZNr9OmIPnw71ri7duKLFXwveYB_9lYNSeiuT5bKPyxOAiukP-Td7viamgT3sTGMiknaKkPCKd5H9DFHAGP6BXIrQSNQ9WrKvNZ4xHaIOK9/s640/blogger-image-946051925.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd1FEqvCM62gdsJ8wBzQu0glxocoWRLcD_loZNr9OmIPnw71ri7duKLFXwveYB_9lYNSeiuT5bKPyxOAiukP-Td7viamgT3sTGMiknaKkPCKd5H9DFHAGP6BXIrQSNQ9WrKvNZ4xHaIOK9/s640/blogger-image-946051925.jpg" /></a></div>
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<br />
Makes 1 large pancake<br />
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<h4>
Ingredients</h4>
<div>
<br /></div>
3 eggs<br />
1/3 cup of milk<br />
1/3 cup yoghurt<br />
2 tbs sugar<br />
1/4 tsp salt<br />
1/2 tsp vanilla paste<br />
1/2 cup of plan flour<br />
<br />
1 tbs of melted butter for the pan<b></b><br />
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<br />
<h4>
Method</h4>
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1. Preheat the oven to 250 degrees Celcius.<br />
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2. With a mixer beat the eggs, adding the milk, yoghurt, sugar, salt and vanilla until sugar has dissolved.<br />
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3. Add flour and mix until smooth.<br />
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4. Use an ovensafe frypan and coat the bottom of the pan with the melted butter.<br />
<b></b><br />
5. Pour batter into the pan and bake for 15 minutes or until golden brown on top and dark brown around the edges. (Pancake will rise whilst cooking and deflate once removed to cool.)<br />
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<b>Beware the</b> <b>frypan handle is HOT</b>. Use oven mitts to handle the hot handle or else you'll burn your palms. Something I haven't forgotten in a hurry. <br />
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6. Loosen the pancake around the edges with a couple of shakes of the frypan and slide out of the pan onto a plate. <br />
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7. Serve with fresh fruit, a squeeze of lemon and a sprinkling of icing sugar.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ZMzx34tEd3ZVw6niX_7o-sy6VRuqWphX-YGxY-ShEjEx1QHDP0HUKgkFBt0ycT282B_1k5W-sBq2__2nG4zC5iX-oSLdUoF3bJ90p6atedptF5f6aEOoABxKCFsDnmR1hdH2UbICMAL-/s640/blogger-image-206386570.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ZMzx34tEd3ZVw6niX_7o-sy6VRuqWphX-YGxY-ShEjEx1QHDP0HUKgkFBt0ycT282B_1k5W-sBq2__2nG4zC5iX-oSLdUoF3bJ90p6atedptF5f6aEOoABxKCFsDnmR1hdH2UbICMAL-/s640/blogger-image-206386570.jpg" /></a></div>
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<br />
<u><b>Handy hints</b></u><br />
You can substitute 1/4 cup of yoghurt with thickened cream which will still give you a fluffy texture. But as I have yoghurt in my fridge at all times, this is what I use. Tote_n_spoonhttp://www.blogger.com/profile/16120614911670993299noreply@blogger.com0tag:blogger.com,1999:blog-2932358510916750226.post-58446984612798646252016-06-05T15:08:00.000+10:002016-06-17T15:22:20.344+10:00Uyghur lamb skewers<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTDZ2mKj4_Ug2SibZWbANXu7O5QjTelcCFhgeh_HHIeNm-U5hlqQjIp4BiYypa5RlDq6H_eBf2-gvjpxETf4GtOeBaIA10PhRVfL7dcAcF8TxP7JhXyv_LONu47WRVC7mKxnVic5rdHS37/s1600/IMG_2938.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTDZ2mKj4_Ug2SibZWbANXu7O5QjTelcCFhgeh_HHIeNm-U5hlqQjIp4BiYypa5RlDq6H_eBf2-gvjpxETf4GtOeBaIA10PhRVfL7dcAcF8TxP7JhXyv_LONu47WRVC7mKxnVic5rdHS37/s320/IMG_2938.JPG" width="320" /></a></div>
I first came across Uyghur food during my post graduate university days. On a cold night, my boyfriend now hubby came across this small restaurant with the ceiling covered in the grapes and vine leaves diagonally opposite UTS Library. Sorry to say this place no longer exists. It was at that restaurant, I was introduced to the mouth numbing use of Sichuan pepper, braised and steamed dumplings, handmade noodles, the most tender lamb skewers and delicious chicken potato stew dish.<br />
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There are many Uyghur restaurants in Chinatown, Haymarket with their giant tapestries, plastic tablecloths, ceiling covered in vine leaves and cheap décor but the food is what people come here for time and time again.<br />
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So who or what is Uyghur you may say. The Uyghurs are a mainly Turkic people whose home is in Central Asia, between Kazakhstan and Mongolia, just north of Tibet in Xinjiang. They're one of more than 50 ethnic minorities in China and speak their own language, Uyghur.<br />
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The food is delicious and very comforting. With sciatic nerve issues with walking, it has been harder to go out for dinner so I thought I would try and bring Uyghur food to me with attempting the spice mix on the lamb kebabs that will have you salivating.<br />
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The spice mix hits it on the nail and is so good. I dare you try it for yourself. These are perfect with the <a href="http://3eggsfull.blogspot.com.au/2016/06/roasted-eggplant-fattoush.html" target="_blank">eggplant fattoush salad</a>. <br />
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<h4>
Ingredients</h4>
<br />
1 kg diced lamb (I've tried neck, leg which has worked a treat so far)<br />
<br />
3 tbs cumin seeds<br />
2 tbs fennel seeds<br />
1 tbs chilli powder with seeds<br />
1 tsp Sichuan peppercorns<br />
2 tsp of powdered garlic<br />
2 tsp salt<br />
<br />
3 cloves of garlic<br />
2cm knob of ginger<br />
<br />
<br />
<h4>
Method</h4>
<br />
1. Place 20 skewers in water so these don't burn when you place these lamb skewers on the bbq.<br />
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2. Make the seasoning by pounding together, cumin seeds, fennel seeds, Sichuan peppercorns, chilli powder, powder garlic in a mortle and pestle and set aside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_tY6VKXIwA2lNSh3rUaUDjB7O7wEaiCvVnrqm9N_GcfGyiu9HDF3QBcdmioBjtGMNm2YBojkJRuZFNTuYLhBYw0O1TmukWk6aJBzSwPzi5yTJgFwnNsJBGv9qdW6iK6fO1LT-xcBv5WIE/s1600/IMG_2926.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>3. Add garlic and ginger to the mortar and pestle and pound to a paste is formed.<br />
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3. Add the garlic and ginger paste with the powdered spices to massage the seasoning into the diced lamb. <br />
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4. Skewer the marinated lamb meat onto the skewers.<br />
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5. Put the skewers on the bbq grill and cook for 4 minutes and then turn them. Continue grilling until meat is cooked through, approximately 8-10mins in total.<br />
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6. Wait til they a slightly cooled and devour with salad.<br />
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<br />Tote_n_spoonhttp://www.blogger.com/profile/16120614911670993299noreply@blogger.com0tag:blogger.com,1999:blog-2932358510916750226.post-91887689897822593452016-06-04T12:00:00.000+10:002016-06-17T12:03:26.443+10:00General Tso's chicken <br />
Flicking through the pile of Delicious magazines that I've been meaning to go through, I was drawn to Cantonese style dishes. Spicy, Chinese flavours and of course fried goodness. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9f7YmqUBjopJllbbke63mm6kZYfjlOVJoW4r0c-95ec0_Pqgv4JS71S-UHvz_9G1Bpp_c39Fl_ZU2XeYGIoqtdTXyf_4w10MQ3SHqPy38KG89T7M0jN8effZEUAzpTEmwom5YvSDd8b-b/s1600/IMG_2916.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9f7YmqUBjopJllbbke63mm6kZYfjlOVJoW4r0c-95ec0_Pqgv4JS71S-UHvz_9G1Bpp_c39Fl_ZU2XeYGIoqtdTXyf_4w10MQ3SHqPy38KG89T7M0jN8effZEUAzpTEmwom5YvSDd8b-b/s320/IMG_2916.JPG" width="320" /></a>With the forecast of lashing rain for the entire weekend, I couldn't think of a better way to enjoy the indoors with an American Chinese dish of General Tso's chicken.<br />
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I found this recipe rather therapeutic to make. I think it was focussing on grating the garlic and ginger and having all the ingredients in the pantry is always handy. The marinade was relatively easy to make and timing it to make an hour before lunch was perfect. <br />
<br />
The batter mix was light and perfect for coating the chicken before frying. General Tso sauce was easy to make and makes extra for another dish. I made up a cabbage slaw instead of serving with rice.<br />
<br />
Using 8 chicken thigh fillets makes a lot perhaps too much for 4 people as we had a fair bit left over. The crispness of the chicken does disappear but I found refreshing the chicken in the oven worked well. <br />
<br />
I loved this dish, it was so good that we had to this again for dinner.<br />
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Recipe by Patrick Friesen, Eric Koh and Christopher Hogarth from Queen Chow, Queen Victoria Hotel Enmore. <br />
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Serves 6<br />
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<h4>
Ingredients</h4>
<div>
<br /></div>
<b>Chicken marinade</b><br />
250mL Chinese rice wine<br />
1 tbs caster sugar<br />
2cm piece ginger, finely grated<br />
2 garlic cloves, finely grated<br />
2 tsp chicken stock powder<br />
1 tsp freshly ground white pepper<br />
8 chicken thigh fillets, cut into 6 pieces each<br />
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<b>Batter mix</b><br />
1 tbs sunflower oil, plus extra to deep fry<br />
2/3 cup (100g) plain flour<br />
2/3 cup (100g) cornflour<br />
1 cup (250mL) water<br />
<br />
<b>To serve</b><br />
Steamed jasmine rice to serve<br />
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<b>My cabbage slaw</b><br />
1/4 white cabbage thinly sliced<br />
1/2 cup of mint leaves<br />
1/2 red capsicum thinly sliced<br />
handful of pickled red onion or fresh red onion<br />
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<b>General Tso's sauce</b><br />
1/2 cup (125mL) chicken stock<br />
1 tsp cornflour<br />
1 tbs peanut oil<br />
1 garlic clove, finely grated<br />
2cm piece ginger, finely grated<br />
2 spring onions, white part finely chopped, green part cut into 2cm batons<br />
12 died long red chillies<br />
1/4 cup (60mL) dark soy sauce<br />
2 tbs Chinese rice wine (shaohsing)<br />
2 tbs Chinese black rice vinegar<br />
2 tbs caster sugar<br />
1 tsp sesame oil<br />
1/2 tsp kombu tsuyu (kombu extract - optional)<br />
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<h4>
Method</h4>
<br />
<u>To make the marinade</u><br />
1. Combine the rice wine, sugar, ginger, garlic, stock powder, pepper and 1 tsp salt in a bowl. <br />
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2. Add the chicken, cover and chill for at least 1 hour or overnight to marinate.<br />
<u><br /></u>
<u>To make General Tso's sauce</u><br />
3. Whisk stock and cornflour in a small bowl and set aside.<br />
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4. Heat peanut oil in a wok over high heat.<br />
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5. Add garlic, ginger, white spring onion and chillies and cook, stirring for 2-3 minutes until fragrant and softened.<br />
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6. Add soy sauce, rice wine, vinegar, sugar, sesame oil, kombu extract and cornflour mixture and stir to combine.<br />
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7. Bring to boil then remove from heat and set aside. <br />
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<u>To make batter</u><br />
8. Place sunflower oil, flours and 1 tsp salt in a bowl.<br />
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9. Slowly whisk in 1 cup (250mL) water until smooth.<br />
<u><br /></u>
<u>To make chicken</u><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUPcBuH5Rfi3QwazLiHSwWcYK_EpNeguQmU_jOilBhRVMrAVOJvKAqJLrRpsGjZ40rxPUnAYr7jrVL63jtgq4paqjU_uBhAku1l98R0sYcwzbvzqh6KNK9PFVgX_pM0oQ9aE88O7xH4dlu/s1600/IMG_2913.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUPcBuH5Rfi3QwazLiHSwWcYK_EpNeguQmU_jOilBhRVMrAVOJvKAqJLrRpsGjZ40rxPUnAYr7jrVL63jtgq4paqjU_uBhAku1l98R0sYcwzbvzqh6KNK9PFVgX_pM0oQ9aE88O7xH4dlu/s320/IMG_2913.JPG" width="240" /></a>10. Half fill a large pan with sunflower oil and heat to 180 degrees Celcius.<br />
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11. Remove chicken from marinade and drain in a colander.<br />
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12. Coat chicken in batter allowing excess to drip off. <br />
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13. In batches, deep fry chicken for 5 minutes until crisp, golden and cooked. <br />
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14. Drain on paper towel.<br />
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15. Add fried chicken to General Tso's sauce and toss to coat.<br />
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16. Repeat with remaining chicken. <br />
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17. Deep fry dark green onion for 2 minutes or until crispy.<br />
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18 Top chicken with crispy spring onion and serve with steamed rice or cabbage slaw.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUPcBuH5Rfi3QwazLiHSwWcYK_EpNeguQmU_jOilBhRVMrAVOJvKAqJLrRpsGjZ40rxPUnAYr7jrVL63jtgq4paqjU_uBhAku1l98R0sYcwzbvzqh6KNK9PFVgX_pM0oQ9aE88O7xH4dlu/s1600/IMG_2913.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
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<br />Tote_n_spoonhttp://www.blogger.com/profile/16120614911670993299noreply@blogger.com0tag:blogger.com,1999:blog-2932358510916750226.post-6311703228933736182016-05-14T10:32:00.000+10:002016-05-24T15:25:07.167+10:00Apple, ginger and lime jam<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOHm3aVscuBXV4amoizagrptFhjw7f6fx4gzzyTMLlgnkOwU_76MzWe4gOXIvIDaEZJh-rRGi6xcDkZZK7rtUDBinsn_yVSYktAbj4uC0J11feqENtqdh891h4lfbkSkAqRsDjRmHltk7I/s1600/_MG_0099.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOHm3aVscuBXV4amoizagrptFhjw7f6fx4gzzyTMLlgnkOwU_76MzWe4gOXIvIDaEZJh-rRGi6xcDkZZK7rtUDBinsn_yVSYktAbj4uC0J11feqENtqdh891h4lfbkSkAqRsDjRmHltk7I/s320/_MG_0099.jpg" width="320" /></a>Making the most of this warm winter, we spent a day out at Bilpin, picking apples at Shields Orchards. It was here, I discovered the taste of tree ripened apples and I can't believe how sweet a Granny Smith apple can be.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCj93KPdOfG03N71l0y5Rl9AvikWSyorvAIei5dBbL4iFTzuYhJyFFze6mBkDmytQ3weMi0s0OF2tNj95KfnBj7KgxQGR6hLwKVk9Are9vXg2sx6jLONSi0jiH7IiaHpcM3bsoTgS9LN2N/s1600/_MG_0137.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCj93KPdOfG03N71l0y5Rl9AvikWSyorvAIei5dBbL4iFTzuYhJyFFze6mBkDmytQ3weMi0s0OF2tNj95KfnBj7KgxQGR6hLwKVk9Are9vXg2sx6jLONSi0jiH7IiaHpcM3bsoTgS9LN2N/s320/_MG_0137.jpg" width="320" /></a>The kids and I may have gone slightly overboard with our picking as we managed to pick my youngest child's weight in apples (15kg). Not a bad effort in 30 minutes, But now, I wondered what to make with all these apples. May be even try an apple pie, apple tarte tatin and perhaps apple jam. <br />
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
Strange as it may sound, I was going to attempt apple jam. Knowing that apples contained high levels of pectin, the jam wouldn't have any problems setting. <br />
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The first batch was a mixture of Pink Ladies and Granny Smith apples which worked out a treat. So I made a second batch with just Granny Smiths. <br />
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This is a great jam to make as the cooking process time was a lot less than making <a href="http://3eggsfull.blogspot.com.au/2015/05/mandarin-marmalade.html" target="_blank">mandarin marmalade</a>.<br />
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I was pleasantly surprised how good both jams were. The Pink Ladies tended to keep its shape better than the Granny Smith apples but I found apples didn't take long to make into jam. <br />
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Makes 11 x 300mL jars<br />
<h4>
Ingredients</h4>
3kg of apples once cored and peeled reduces to 2.3-2.5kg.<br />
zest and juice of 3 limes<br />
1.1kg white sugar<br />
50g grated ginger<br />
<br />
<u>Prevent apples from browning</u><br />
water <br />
juice of half lemon<br />
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<u>Optional spices</u><br />
Cinnamon sticks<br />
Cloves<br />
Star anise<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM8ZGu5vDQrRam8x-iScYXMTO1X_YnlsLQRUPJs9I4s4pnT1gUUbqeGT35i_RPhJ_pvHGiF97GDwF2kE4X6FVXlKxKv6h5WKM2-ul233e74yQx8atOgqPFcIBvvcX-iK8TRO6G7Dz-3JJF/s640/blogger-image-1860484653.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM8ZGu5vDQrRam8x-iScYXMTO1X_YnlsLQRUPJs9I4s4pnT1gUUbqeGT35i_RPhJ_pvHGiF97GDwF2kE4X6FVXlKxKv6h5WKM2-ul233e74yQx8atOgqPFcIBvvcX-iK8TRO6G7Dz-3JJF/s640/blogger-image-1860484653.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM8ZGu5vDQrRam8x-iScYXMTO1X_YnlsLQRUPJs9I4s4pnT1gUUbqeGT35i_RPhJ_pvHGiF97GDwF2kE4X6FVXlKxKv6h5WKM2-ul233e74yQx8atOgqPFcIBvvcX-iK8TRO6G7Dz-3JJF/s640/blogger-image-1860484653.jpg" /></a><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
<h4>
Method</h4>
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<div>
1. Peel and core all the apples and slice into 2cm pieces.<br />
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2. Place the juice of half a lemon and water into a deep bowl to place the chopped apples to prevent from browning.<br />
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3. Drain the lemon water bowl and place chopped into a large heavy based saucepan with 1 Litre of water over a low heat for 30 minutes until the fruit softens.<br />
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4. Once the fruit has softened, add sugar and stir using a wooden spoon until dissolved.<br />
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5. Add half the zest, all the lime juice and grated ginger. <br />
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6. Bring to boil for 40 minutes or til setting point is reached, stirring continuously so it doesn't catch on the bottom and burn (you want to avoid this as cleaning this burnt sugary goodness is not fun). The jam will turn slightly more orange pink in colour. <br />
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<b>How to test your setting point?</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnH9ttgYehMMfOB54aajjQyK-uWn_1PQ0nLrprJUnu4VoI57UYrLHhAtRUoetwrVQt3YjpaEGbHd1RokBfaQKgwkz6-2sOQYBEXXfZbcZKngJUJxA_VvanI1PSa9I92cMzdBuqaz4uJXNM/s1600/_MG_0154.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigP3p0GerL1F-AfzNguHzsGMxKgiuXa5a4N8VCSp4C0RvXGIwcSUBWlWzBaZKtO9ky5pFEegB8VYUTzyFm7dS_1gDBsfkYf8rux3WnZeoDzxwwo8LbLd1gZye7l7uaJFCiVaABgIw2Pa7C/s1600/IMG_3791.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>Put a plate in the freezer and chill it. Take it out when ready to test, add a dollop of jam onto plate. Let it stand for a 30 seconds. Then draw a line through the jam with your finger, if the line disappears, its means the jam is still runny, so keep boiling the mixture for another 5-10 minutes and test again. When the you draw a line through the jam and the line remains, your jam is ready for bottling.<br />
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7. Meanwhile, sterilise jars by giving these a warm soapy wash then placing into the oven at 110C for 15 minutes until completely dry. To sterilise the lids, place into boiling water in a saucepan for 5minutes and leave these to air dry on the dish rack.<br />
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8. Once setting point of the jam is reached, add the rest of the lime zest.Feel free to add a cinnamon stick into the jar, a few cloves or star anise to vary the flavours. <br />
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9. Carefully ladle the jam mixture into the sterilised jars filling to the top. <br />
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10. Wipe the rims of the jars with a clear damp cloth before putting the lids on.<br />
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11. Store in a cool, dark place for up to 2 years. Once opened, refrigerate and use within a few months.<br />
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<h4>
Handy hints</h4>
You can mix up the jam by adding Cointreau, whisky, brandy for an adults only version of this jam. For this jam, I added a mix of 1 cinnamon stick, 3 cloves and star anise. I'm looking forward to trying these variations in a few months time and seeing how the flavours have developed.</div>
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A great breakfast option is toast with ricotta and apple jam. Yum yum. </div>
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Tote_n_spoonhttp://www.blogger.com/profile/16120614911670993299noreply@blogger.com0tag:blogger.com,1999:blog-2932358510916750226.post-8132112637107436472016-02-12T08:26:00.000+11:002016-02-15T20:10:02.351+11:00Happy New Year 2016 mochi ricecakesThe soft chewy texture filled with red bean filling oozing with that first bite, that's when I fell in love with mochi. I vividly remember as an after school snack, mum would purchase these favourite treats of mine. Wrapped in clear plastic, 6 mochi balls of pink, white and green filled with red bean which I would devour in a few minutes. <br />
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To celebrate Chinese New Year 2016, I thought I would attempt to make rice cakes of some sort. This meant experimenting with different flours to attempt hoddeok, a sweet Korean pancake which reminded me of the street stalls in Korea selling these tasty treats filled with cinnamon peanut sugary goodness. With that down pat, my next experiment was to try mochi. <br />
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Scouring the internet for an easy recipe, they varied from baking the glutinous mix to some fiddly and time consuming methods. I adapted Maagchi's "Korean style mochi rice cakes" recipe for my purposes. I found that you'll need to work quickly with the mochi to make the most of the elastic quality whilst its warm to cover the balls of red bean or black sesame paste. The kids will love stretching out the mochi and attempting to enclose their filling of choice.<br />
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The Koreans call this dish c<i>hapssaltteok </i>whereas the word <em>mochi</em> is a Japanese word that simply means “rice cake.” The Korean version of chapssaltteok uses the colour green which is created with green tea powder. I found that mochi came in three different colours, white (plain), pink (with 2 drops of red food colouring), and green (with 1 teaspoon green tea powder or 2 drops of green food colouring).<br />
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I would of liked to make the filling but due to time constraints, I opted to try the ready made pastes. Next task for me is attempt to make the white sesame filling that hubby loves so much. <br />
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You'll never buy mochi again once you discover how easy it is to make it. I recommend you devour a few before the kids and hubby have discovered that you have made these delicious delights.<br />
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Makes 10 mochi balls<br />
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<h4>
Ingredients</h4>
<br />
<u>Filling</u><br />
Red bean paste<br />
Black sesame paste<br />
<br />
<u>Ricecake</u><br />
1 cup glutinous rice flour<br />
sprinkling of potato starch/ or mung bean starch powder<br />
1 tablespoon caster sugar<br />
1/4 teaspoon salt<br />
3/4 cup of water<br />
2 drops of food colouring of your choice, I opted for green<br />
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<u>Outside coating</u><br />
1/4 cup dessicated coconut<br />
1/4 cup black sesame powder<br />
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<h4>
Method </h4>
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1. Roll your paste into 10 balls 2-2.5cm diameter for easy insertion into the rice cakes. I found putting the paste in the fridge to harden slightly made it easier to roll into balls. Or sprinkle a little starch powder to prevent the paste sticking to your hands when you roll into balls. Set aside to use later on.<br />
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2. Place glutinous rice flour, salt, sugar and two drops of green food colouring into a microwave-safe bowl.</div>
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3. Add water to the rice flour and mix well. (It may look like a liquid mix rather than dough, but don't worry)</div>
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4. Cover the rice mix with plastic wrap and cook on HIGH 3 mins in the microwave. (Watch the mixture slowly rise and fall before you have a ricecake)<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
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5. Remove the rice cake from the microwave. (Be careful taking off the plastic wrap or else be blasted with hot steam, this happened to me). Mix the rice cake with a spoon for 20 seconds.</div>
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6. Cover the rice cake with plastic wrap and put back in the microwave for HIGH 1min. </div>
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7. Knead the hot rice cake with a spoon as the best you can for about 1-2 minutes. This is the key part to get that soft chewy texture.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-v3t81EIHSUU6WZy9uTayDY0QlSM6bCX3BSYnkjRCW2wcGHVuDZBSQOQXyOsShJILhHjolVlStIcoJ_y2t4fHer8kYBHmX0OLmBB9lkJ5BT6blS82aYk5Q_b5CI5QXMsCnBK8aym8KrcK/s640/blogger-image--796193953.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-v3t81EIHSUU6WZy9uTayDY0QlSM6bCX3BSYnkjRCW2wcGHVuDZBSQOQXyOsShJILhHjolVlStIcoJ_y2t4fHer8kYBHmX0OLmBB9lkJ5BT6blS82aYk5Q_b5CI5QXMsCnBK8aym8KrcK/s640/blogger-image--796193953.jpg" /></a></div>
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8. Sprinkle your choice of starch powder on your cutting board. Pull out the rice cake with a spoon into a sausage shape.</div>
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9. Wet your hands first, to stop the rice cake sticking to your hands. This way you can attempt to shape your rice cake into a rectangle about 15 cm x 5 cm. (Somehow I managed to flattened my rice cake into an oval shape that was 15cm long and 2-5cm in width) </div>
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10. Cut the rectangle into half with a sharp wet knife and cut 5 even perpendicular cuts, to make 10 pieces of rice cake. Cover the rice cakes with plastic wrap to keep them from getting dried out.</div>
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11. Take one piece of rice cake, flatten and stretch out to a round circle about 5 cm in diameter. </div>
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12. Add a sweet red bean ball or black sesame ball to the middle of the piece of rice cake. Pull the rice cake over the ball and seal by dabbing a little water to join the edges with your fingers. Roll the mochi to look like a nice round ball. (If the rice cake starts sticking to your fingers, add a little starch powder to prevent this.)</div>
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13. I wanted to add an extra dimension of taste, so I dabbed water on the outside of my mochi and rolled this in coconut which the kids loved. Hubby is more of a black sesame fan, so I rolled a few mochi in black sesame powder for him.</div>
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14. Repeat this until you’ve made 10 pieces of <em>chapssaltteok/mochi ricecakes</em>.</div>
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15. Eat a couple before the kids discover them.</div>
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<b><u>Handy hints</u></b></div>
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*Red bean and black sesame paste can be found at Asian grocery stores.<br />
*Place paste in the fridge as this hardens this slightly and makes it easier to roll into balls<br />
*Potato starch and mung bean starch can be used. I prefer the mung bean taste so I went with mung bean starch.<br />
*It's extremely hot when it comes out of the microwave, so be careful with removing the plastic wrap.<br />
*Work within 5-8 minutes of the dough being cut to make nice smooth round balls for presentation</div>
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Tote_n_spoonhttp://www.blogger.com/profile/16120614911670993299noreply@blogger.com0tag:blogger.com,1999:blog-2932358510916750226.post-44251053932876822272015-11-30T15:34:00.004+11:002015-11-30T20:10:25.665+11:00Cherry Tart<br>
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<span lang="EN-AU" style="mso-ansi-language: EN-AU;"><b>Cherries, cherries cherries.</b></span></div>
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<span lang="EN-AU" style="mso-ansi-language: EN-AU;"></span><span lang="EN-AU" style="mso-ansi-language: EN-AU;">We've always headed to Young, cherry picking capital in NSW for our yearly supply of cherries. With the best time to go being November to December, invite your friends and family to go picking. Indulge in everything cherry, whether its cherry jam, pickled cherries, cherry wine or cherry port. Or pick a few kilograms and wow your friends and family with this delicious cherry tart.</span></div>
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<span lang="EN-AU" style="mso-ansi-language: EN-AU;">This year, I've written a "How to go about a day trip to go cherry picking in Young" guide for all of those that ask about my cherry picking weekend. (</span><a href="http://www.weekendnotes.com/day-trip-to-cherry-picking-capital-young/" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">http://www.weekendnotes.com/day-trip-to-cherry-picking-capital-young/</a>)</div><div class="post-header-line-1"><span lang="EN-AU" style="mso-ansi-language: EN-AU;"><br></span></div><div class="post-header-line-1"><span lang="EN-AU" style="mso-ansi-language: EN-AU;">Make sure you have a couple of drivers for the 4 hour drive and discover Young in a day or two. My hubby thinks I'm crazy as I've driven there and back in a day a few times now. But I totally recommend that you visit Young and taste their plump red cherries and be impressed. </span></div>
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<span lang="EN-AU" style="mso-ansi-language: EN-AU;"><b>Cherry tart by Bill Granger</b></span></div>
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<span lang="EN-AU" style="mso-ansi-language: EN-AU;"><u>Pastry</u></span></div>
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<span lang="EN-AU" style="mso-ansi-language: EN-AU;">125g unsalted butter<o:p></o:p></span></div>
<span lang="EN-AU" style="mso-ansi-language: EN-AU;">90g caster sugar<o:p></o:p></span><br><span lang="EN-AU" style="mso-ansi-language: EN-AU;">175g plain flour<o:p></o:p></span><br><span lang="EN-AU" style="mso-ansi-language: EN-AU;">A pinch of salt<o:p></o:p></span><br><span lang="EN-AU" style="mso-ansi-language: EN-AU;">2 tablespoons almond meal<o:p></o:p></span><br><br><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-AU" style="mso-ansi-language: EN-AU;"><u>Filling<o:p></o:p></u></span></div>
<span lang="EN-AU" style="mso-ansi-language: EN-AU;">170mL cream</span><br><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-AU" style="mso-ansi-language: EN-AU;">2 eggs lightly beaten</span></div>
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<span lang="EN-AU" style="mso-ansi-language: EN-AU;">2 teaspoons vanilla extract</span></div>
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<span lang="EN-AU" style="mso-ansi-language: EN-AU;">3 tablespoons caster sugar</span></div>
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<span lang="EN-AU" style="mso-ansi-language: EN-AU;">2 tablespoons plain flour</span></div>
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<span lang="EN-AU" style="mso-ansi-language: EN-AU;">550g cherries, halved and pitted (fresh is best)<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4DmisXPMmt58Fs9tKFC5DXYMHo3CepeYO1JjorvnD4JyQBPC6X_rvsXSE0Ik4rNQhSMdr0z-UVVUvmDlwQ1MqVSqv4eSc9cxWYvpwBQHat9qgn6JwWO5vdfXUuais6l1KqHGqQxs3dzc/s1600/IMG_0006.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4DmisXPMmt58Fs9tKFC5DXYMHo3CepeYO1JjorvnD4JyQBPC6X_rvsXSE0Ik4rNQhSMdr0z-UVVUvmDlwQ1MqVSqv4eSc9cxWYvpwBQHat9qgn6JwWO5vdfXUuais6l1KqHGqQxs3dzc/s200/IMG_0006.JPG" width="133"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwDHsA2hsXGyideyK2g41hnfPaAjqUv_nPviYASZWr8Cfil7E3_tr0d8P3IzHSzyS3bE9I3YShlzsoco0ZFC_L1kESDTxzo-CRrRpRrI_l4LavZOV_LkHUd94REciWdLerb54VhacAApg/s1600/IMG_0002.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwDHsA2hsXGyideyK2g41hnfPaAjqUv_nPviYASZWr8Cfil7E3_tr0d8P3IzHSzyS3bE9I3YShlzsoco0ZFC_L1kESDTxzo-CRrRpRrI_l4LavZOV_LkHUd94REciWdLerb54VhacAApg/s200/IMG_0002.JPG" width="200"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEYxM92uWKnpWphTmDBODHyoHepbt3f639vj9j3eFmdyAQblOwQYJQ-yCmZyXm9e9pmTWbiOgl4XO4SyruTrf-H60Cg-TtUiOVgMfPiLz76ytOFGprgaEecTgd4Jkee09QZuE3BHBeTCs/s1600/IMG_0011.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEYxM92uWKnpWphTmDBODHyoHepbt3f639vj9j3eFmdyAQblOwQYJQ-yCmZyXm9e9pmTWbiOgl4XO4SyruTrf-H60Cg-TtUiOVgMfPiLz76ytOFGprgaEecTgd4Jkee09QZuE3BHBeTCs/s200/IMG_0011.JPG" width="200"></a><span lang="EN-AU" style="mso-ansi-language: EN-AU;">1. Preheat the oven to 180C and grease a 24cm round tart tin. </span></div>
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<span lang="EN-AU" style="mso-ansi-language: EN-AU;">2. To make the pastry stir together the butter and sugar in a large mixing bowl. </span></div>
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<span lang="EN-AU" style="mso-ansi-language: EN-AU;">3. Add the flour and salt to stir to make a soft dough. </span></div>
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<span lang="EN-AU" style="mso-ansi-language: EN-AU;">4. Transfer the dough to the tin and press evenly into the base and side of the tin with your fingertips. </span></div>
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<span lang="EN-AU" style="mso-ansi-language: EN-AU;">5. Put the tin on a baking tray and bake for 12-15 minutes or until pastry is slightly puffy. Remove from oven and sprinkle the almond meal over the base.<o:p></o:p></span></div>
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<span lang="EN-AU" style="mso-ansi-language: EN-AU;">6. To make the filling, whisk together the cream eggs, vanilla and sugar. </span></div>
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<span lang="EN-AU" style="mso-ansi-language: EN-AU;">7. Add the flour and whist until well mixed. </span></div>
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<span lang="EN-AU" style="mso-ansi-language: EN-AU;">8. Arrange the cherries, slightly overlapping over the pastry base and pour the cream filling evenly over the cherries.<o:p></o:p></span></div>
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<span lang="EN-AU" style="mso-ansi-language: EN-AU;">9. Return the tart to the oven for a further 40-50mins until the filling is firm. </span></div>
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<span lang="EN-AU" style="mso-ansi-language: EN-AU;">10. Leave to cool and serve with cream or ice cream. </span></div>
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<span lang="EN-AU" style="mso-ansi-language: EN-AU;">This didn't last very long in my household, yummy!</span></div>
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Tote_n_spoonhttp://www.blogger.com/profile/16120614911670993299noreply@blogger.com0tag:blogger.com,1999:blog-2932358510916750226.post-52927972232659164142015-11-28T17:14:00.000+11:002015-11-30T17:14:58.186+11:00Cherry ClafoutisThis is a dessert I can never say correctly and hubby just laughs whenever I attempt to say this. Admitting to this fact, please don't ask me how to pronounce it. <br />
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I recently made this dessert and I can say its a light and delicious dessert that the kids and I demolished this in minutes.<br />
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A little warning though, I kept the cherry stones in as it keeps the shape and flavour of the fruit intact. Please let your guests know before serving. Or you could pit the cherries but I was little time poor to do this.<br />
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<h4>
Ingredients</h4>
500g fresh dark cherries<br />
1 tbs caster sugar<br />
2 tbs kirsh (I omitted this due to not having any)<br />
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<u>Custard</u><br />
2 eggs<br />
1/4 cup (55g) caster sugar<br />
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1/4 cup (50g) plain flour<br />
1/2 cup (125mL) sour cream or crème fraiche<br />
1/2 cu (125mL) cream<br />
grated rind of 1 lemon<br />
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butter for baking<br />
icing sugar for dusting<br />
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Method</h4>
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1. Preheat the oven to 200 degrees Celcius.<br />
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2. Place the cherries in a shallow baking dish and sprinkle caster sugar and kirsh, (if using) over them.<br />
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3. Bake 5-6mins or until cherries are cooked but still firm. Set the cherries aside and reserve cooking juices.<br />
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4. For the custard, beat the eggs with a mixer, then add caster sugar and beat until frothy.<br />
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5. Carefully add the flour and combine, then add 1 tablespoon of the reserved cherry cooking juices, sour cream, cream and lemon rind. <br />
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6. Dot a small baking dish with a little butter and spread half the custard over the base of the dish.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTaTNV5QlY9kFFLGlSbDzVpi-dwkQ_kX89cVoEjAlHGBJ2ojs9ZsuuZaW_liSzun7D_Rlfsxn3QCTgCLh4Aec1juIVr2P1xWJfkXZ4dgwIHfdn3H1Q2T_jBbp59Af26_phyphenhyphenev14N9DA6np/s640/blogger-image--1789749835.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTaTNV5QlY9kFFLGlSbDzVpi-dwkQ_kX89cVoEjAlHGBJ2ojs9ZsuuZaW_liSzun7D_Rlfsxn3QCTgCLh4Aec1juIVr2P1xWJfkXZ4dgwIHfdn3H1Q2T_jBbp59Af26_phyphenhyphenev14N9DA6np/s640/blogger-image--1789749835.jpg" /></a></div>
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7. Spoon in the cooked cherries to cover the custard, then add the remaining custard.<br />
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8. Bake for 25-30minutes, the top will be golden and the cherries will appear as little mounds in the custard.<br />
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9. Serve warm, dusted with icing sugar.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7rZQym26dRKippBgwkyAJa07NyPRg0d7FACfAr6z6UY_IehROkNZD-Tqkd1na0wWG6HMkz1NRMC77DbqVGy9DJGDet_sfwlO3Anmw7lJUhn0wLQAjZcaYbAGOtrufxpzCY47hycZU42M4/s640/blogger-image--1038159710.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7rZQym26dRKippBgwkyAJa07NyPRg0d7FACfAr6z6UY_IehROkNZD-Tqkd1na0wWG6HMkz1NRMC77DbqVGy9DJGDet_sfwlO3Anmw7lJUhn0wLQAjZcaYbAGOtrufxpzCY47hycZU42M4/s640/blogger-image--1038159710.jpg" /></a></div>
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<u>Tips and findings</u><br />
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I have made this a couple of times and even had leftovers cold the next day. Its one of those desserts that does taste good either warm or cold. </div>
Tote_n_spoonhttp://www.blogger.com/profile/16120614911670993299noreply@blogger.com0tag:blogger.com,1999:blog-2932358510916750226.post-58113172101028567182015-11-21T16:14:00.000+11:002015-11-30T16:56:36.305+11:00Pickled cherriesAs Christmas is only just round the corner, I like to give presents of the homemade kind. This year, I was thinking of gifts of cherries. To herald the plump red cherries coming into season, the first box of cherries for 2015 sold for $65,000 raising money for Save our Sons and the Sydney Markets Foundation.<br />
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With cherries on my mind, I wanted to try pickling cherries. Having read that these are great served with pate, duck or pork rillettes, terrines, hams and pickled pork, all of which will probably be part of the Christmas feast this year. <br />
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I'm planning to make my mandarin jam basted ham with pickled cherries on the side. Drooling just thinking about this. Following Maggie Beer's recipe for pickled cherries, I can't wait to try these on Christmas Day.<br />
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<div>
<br />
Makes 1kg jar or 5x200mL.<br />
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<h4>
Ingredients</h4>
850mL white wine vinegar<br />
700g sugar<br />
24 black peppercorns<br />
12 cloves<br />
6 bay leaves<br />
1 clove of garlic<br />
1kg Morello cherries (I just used fresh dark cherries)<br />
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<h4>
Method </h4>
<div>
1. Boil all the ingredients except for the cherries in a stainless steel saucepan for 10 minutes, then leave to cool completely.</div>
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<div>
2. Meanwhile, wash and dry the cherries thoroughly discarding any that are bruised or marked.</div>
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3. Trim the stalks to 1cm long. then pack the fruit into a sterilised 1 Litre preserving jar.</div>
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4. Pour the cold syrup over the cherries, then seal and store for at least a month. (Maggie uses her after 6 weeks but states that they will keep indefinitely).</div>
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<u>Tips and findings</u><br />
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I may used fresh dark cherries instead of Morello and skipped the step in regards to trimming the stalks to 1cm as I wanted to keep intact the stems that were on already on the cherries. As these pickled cherries were going to be given as gifts, I packed the cherries into 7x200mL glass jars. I also added a bay leaf in each jar for a little Christmas green to go with the red cherries.<br />
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However after a day or two, the cherries started to float to the surface. In light of this, I waited a couple of days and repacked cherries into 5x200mL sterilised glass jars. <br />
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I also had a taste test of 3 day old cherries in the pickling syrup and it has notes of sweet and savoury. I think it will be a hit with the ham, will keep you posted. </div>
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike>I'll leave you on a few interesting facts about cherries. You'll want to make sure you're never low on cherries again. <br />
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<b>Nutritional Facts of Cherries</b> Cherries are a source of potassium, manganese, magnesium, copper iron, phosphorous, vitamin C, vitamin K, thiamine, riboflavin, vitamin B6 and pantothenic acid. They also contain traces of niacin, folate and vitamin A. One hundred grams of cherries is only 63 calories. Cherries are also a good source of dietary fibre, they are low in saturated fat, cholesterol and sodium.<br />
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<b>Health Benefits of Cherries</b><br />
Cherries act as an antioxidant. They can reduce the pain of arthritis, gout, headaches, and can be used for treating bronchitis, asthma and chronic diarrhoea. Cherry juice is helpful for the function of the immune system. Cherries are used for nausea and vomiting, wild cherry bark is an important cough remedy. <b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
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Tote_n_spoonhttp://www.blogger.com/profile/16120614911670993299noreply@blogger.com0tag:blogger.com,1999:blog-2932358510916750226.post-56821652562865414452015-08-09T09:39:00.000+10:002015-08-29T10:06:09.815+10:00Huon salmon tacosI've been meaning to replicate an amazing dish "Ocean Trout tacos" that I had tried at <a href="http://www.weekendnotes.com/big-stone-tapas/" target="_blank">Big Stone</a>. I had wondered how they made the taco shell which was so crunchy and delicious combined with the rice and sashimi grade ocean trout was a taste explosion I wanted to have all over again.<br />
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Whilst making deep fried dumplings for the kids a few nights ago, I realised the tacos were made from egg wonton wrappers. With this in mind, I was determined to make this dish. Heading down to the Sydney Fish Market, I found that the deboned, skinless Huon salmon was on special and spotting the Huon Salmon caviar on the shelf would add to that extravagance for this dish.<br />
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I loved this dish and so did the kidlets. These were so good and being eaten as fast as I could make them. A delicious tasty dish that I will certainly be making again soon.<br />
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<div>
Makes 24 tacos<br />
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<h4>
Ingredients</h4>
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<div>
<u>Rice</u></div>
<div>
1 cup of cooked rice (day old rice works a treat)</div>
<div>
1 tsp sesame oil</div>
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Pinch of salt</div>
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<div>
400g deboned and skinless Huon salmon, cut into small cubes </div>
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Garnish with spring onion thinly sliced</div>
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Tasmanian Huon salmon caviar 50g<br />
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Egg wonton wrappers<br />
Canola oil</div>
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<u>Sauce</u></div>
<div>
1 tbs rice vinegar</div>
<div>
1 tbs light soy sauce</div>
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1 tbs mirin </div>
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2 tsp grated ginger</div>
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<h4>
Method</h4>
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1. Prepare rice by mixing with sesame oil and salt. Roll into long 5cm long logs and set aside.<br />
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2. Prepare the salmon, cutting into thin half centimetre slices and then into small cubes. Set aside in a bowl.<br />
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3. Make the sauce by combining all the ingredients of vinegar, soy sauce, mirin and grated ginger.<br />
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4. Place 2 cups of oil into a wok and place on medium high. (Pointing a wooden chopstick to the base of the heated oil in the wok, when the bubbles rise instantly, you know when it is ready).<br />
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5. Place 4 wonton wrappers into the hot oil. As these cooking away, place the tongs in the centre to create a slight depression to give a bowl like appearance. This will be handy when putting the tacos together.<br />
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6. Place the cooked wonton wrappers on a plate and add the rolled rice logs. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtn_RTftJMjhHJ8jpmTA2ed2owhjNOXD4ozM3CHCADdnnUk8knQEcFNXy-8oF-rvFaAuzqWEFOAwhGqIpAuFNDMoyr1wS_WIL3dG5Mm6pI6xxWmJw8ijU_rfwNbnmwYdj8YtUiUZIXsKvK/s640/blogger-image--1000904496.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtn_RTftJMjhHJ8jpmTA2ed2owhjNOXD4ozM3CHCADdnnUk8knQEcFNXy-8oF-rvFaAuzqWEFOAwhGqIpAuFNDMoyr1wS_WIL3dG5Mm6pI6xxWmJw8ijU_rfwNbnmwYdj8YtUiUZIXsKvK/s640/blogger-image--1000904496.jpg" /></a>7. Place a good amount of Huon salmon on top of the rice.<br />
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8. Garnish with thinly sliced spring onion and salmon caviar.<br />
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9. Sprinkle a teaspoon of sauce on top just before serving.<br />
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<u>Handy Hints</u><br />
<br />
<strong>What to do with leftover rice?</strong><br />
With the leftover rice, I use sandwich bags and fill this to a handful size to place into the freezer and have rice ready to use at a moment's notice. <br />
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Place the unwrapped frozen rice into a bowl in the microwave with a dash of water and place on high heat for 3 minutes to get lovely soft rice instantly.<br />
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<strong>Ingredients sourced from?</strong><br />
You can find Tasmanian Huon salmon caviar 100g for $15 at De Costi, Sydney Fish Markets.<br />
You can also use Ocean Trout fillets or Huon salmon deboned and skinless. <br />
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Tote_n_spoonhttp://www.blogger.com/profile/16120614911670993299noreply@blogger.com0tag:blogger.com,1999:blog-2932358510916750226.post-32461221895360853152015-08-06T20:09:00.000+10:002015-08-31T13:44:59.620+10:00Stuffed sardines Catania style<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJHj_WY3OHg57hOOtZUcIJaWYccNDLmMJ1MR9iHyKoGot2IIhIQx6FzYt-_iztxzHHowaxktwuDFni4x4CDpshXtGslUD-8HWolvyFmUIO1CKGw7L09gVwSa5Kwx-F_ZA318sPTnUOv_mJ/s1600/IMG_0974.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJHj_WY3OHg57hOOtZUcIJaWYccNDLmMJ1MR9iHyKoGot2IIhIQx6FzYt-_iztxzHHowaxktwuDFni4x4CDpshXtGslUD-8HWolvyFmUIO1CKGw7L09gVwSa5Kwx-F_ZA318sPTnUOv_mJ/s1600/IMG_0974.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJHj_WY3OHg57hOOtZUcIJaWYccNDLmMJ1MR9iHyKoGot2IIhIQx6FzYt-_iztxzHHowaxktwuDFni4x4CDpshXtGslUD-8HWolvyFmUIO1CKGw7L09gVwSa5Kwx-F_ZA318sPTnUOv_mJ/s320/IMG_0974.JPG" width="213"></a>This dish is homage to my time spent in Sicily. When I heard of my inlaws' impending trip to Dubai, Malta and Sicily, it didn't take long to convince hubby that we were going to tag along. A week of last minute organising flights and accommodation, it was one of the craziest things I have done. <br>
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Whereas we had managed to secure a beautifully decorated hotel, Shalai in town with alfresco murals adorning the ceiling, my inlaws had managed to secure a homestead just outside of Linguglossa. With views to an active Mt Etna spewing smoke into the sky, surrounded with olive trees, fruit orchard with a secret garden feel. <br>
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We headed into town for our usual supply of pecorino, assortment of salamis, delicacies and biscuits. Whilst in town, we spied the local fish shop and checked out the fresh catch of the day. The sardines caught my eye, as well as the copious amounts of young and mature pecorino and crusty bread.<br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPYU8fV19FaTKnCr2OZXMzYDDAF9AuniDCpS-YrkgPEUQmeWNanMzcvyfUe00HQNRvMUtEUlgrmdtaVlELBh8_SP4VrrwXtQv41eAWcZAiXoajJvjczJ3DN6Ht0_ydReG5CMZiSHja9dBX/s1600/IMG_0340.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPYU8fV19FaTKnCr2OZXMzYDDAF9AuniDCpS-YrkgPEUQmeWNanMzcvyfUe00HQNRvMUtEUlgrmdtaVlELBh8_SP4VrrwXtQv41eAWcZAiXoajJvjczJ3DN6Ht0_ydReG5CMZiSHja9dBX/s320/IMG_0340.JPG" width="320"></a>Unbeknownst to us, the town had been decorated overnight with flags of pink. With blaring music, the locals out and about, I came across a van selling paraphernalia for the 2011 Giro d'italia. <br>
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My lightbulb moment. <br>
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Click! It's the cycling race which is the precursor to the Tour de France. How exciting to be here whilst it was all happening.<br>
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With growing excitement in the air, we were told the race would be passing straight past the house. I was surprised at the number of support crew but understanding mishaps happen in minutes, it's best to be prepared. Watching numerous skodas driving past, motorbikes weaving in and out of steady queue of support and media cars, policemen on stanby posted along the route.<br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9gxdIAJygZaGNUje_kcqthOA_OXDupe2TRFoj1JReSCKfPi9qCJxQasINExNq6JXUl9OWdEhJpOx0U8lmswpcBIg53Oc6E7QUTO_2ix4lH4KgvGj4esaq-ZhNfBSeTrFQZ7B60hCbpP2_/s1600/IMG_0443.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9gxdIAJygZaGNUje_kcqthOA_OXDupe2TRFoj1JReSCKfPi9qCJxQasINExNq6JXUl9OWdEhJpOx0U8lmswpcBIg53Oc6E7QUTO_2ix4lH4KgvGj4esaq-ZhNfBSeTrFQZ7B60hCbpP2_/s320/IMG_0443.JPG" width="320"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1vGxLtSAk75fsq26Jae16AkEbiV4UOYb6npMHON7GCC-K5ce5HoGQK7WeUCpjit50XwY6tMKnh67CurUFgtcwnsp3ifHnOBBPuvO-u5XpOaDbw6simzBEiG4jB2WdJnSnzNmMy3oB16Da/s1600/IMG_0449.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1vGxLtSAk75fsq26Jae16AkEbiV4UOYb6npMHON7GCC-K5ce5HoGQK7WeUCpjit50XwY6tMKnh67CurUFgtcwnsp3ifHnOBBPuvO-u5XpOaDbw6simzBEiG4jB2WdJnSnzNmMy3oB16Da/s320/IMG_0449.JPG" width="320"></a><br>
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Not knowing when the race was happening, we were pacing from the back to the front of the house. The growing crescendo of beeping horns signalled that the peloton was on approach.<br>
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These lean athletes were within eyeshot, climbing the long ascent to where we were standing before whizzing past in the blink of an eye. There may have been a few stragglers which we cheered on with gusto.<br>
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It may be the closest I was going to get to Alberto Contador, who also won the race a few days later. Standing beside my inlaws, I must have looked like a loony waving a rainbow coloured sun umbrella in my bright pink Gira d'Italia tshirt cheering as the cyclist flew past. Hubby lugged our 6 month bub who looked rather bewildered at the whole experience. <br>
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It was soon back to lunch, setting up the front porch with pillows and blankets for bubba to explore. <br>
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The boys, ahem men, made fire to bbq our sardines. Lunch was a success with a glass of the Mt Etna white in hand. One of the many amazing memories on this trip.<br>
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Counting down the days til the next trip which is in a few more sleeps time.<br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt8-tvtIS7uEE_rpsQ8y4XnUyH2UILw8q4Q2W-it7tMbheId8iJZOezdDQrxIB2HFq5bGtyMxdCDrZ6e6CHY4kDOHR_vWRfzAWLDJgqGLaPM18PzEY2Kk48p_4qIHV4w3dBqU4XlEmX16_/s1600/IMG_1040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt8-tvtIS7uEE_rpsQ8y4XnUyH2UILw8q4Q2W-it7tMbheId8iJZOezdDQrxIB2HFq5bGtyMxdCDrZ6e6CHY4kDOHR_vWRfzAWLDJgqGLaPM18PzEY2Kk48p_4qIHV4w3dBqU4XlEmX16_/s320/IMG_1040.JPG" width="320"></a></div>
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<div>
<br>
Serves 4<br>
</div>
<h4>
Ingredients </h4>
<br>
<div>
800g sardines, filleted and cleaned</div>
<div>
100g bread with crusts removed</div>
<div>
100g aged pecorino cheese, grated </div>
<div>
Italian parsley</div>
<div>
Plain flour</div>
<div>
Sunflower oil</div>
<div>
Red wine vinegar</div>
<div>
</div>
<h4>
Method </h4>
<br>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiOa9-vQxEifRp0fsh9v7VEqg8YKcSFPCG8mB6BSMu9b_5tZDdocpW1hyphenhyphenqSTGuAvWXXcE-Ps8XZv4gJ13f_yLgxzUKQibOsNX22peftTW13GKdBPzn2ECkQJQ51gCnsyNfBholqM-80huf/s1600/IMG_0324.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiOa9-vQxEifRp0fsh9v7VEqg8YKcSFPCG8mB6BSMu9b_5tZDdocpW1hyphenhyphenqSTGuAvWXXcE-Ps8XZv4gJ13f_yLgxzUKQibOsNX22peftTW13GKdBPzn2ECkQJQ51gCnsyNfBholqM-80huf/s320/IMG_0324.JPG" width="320"></a></div>
<div>
1. Bone the sardines and soak in vinegar for 20mins. Dry and lay flat. </div>
<div>
<br></div>
<div>
2. Soak the bread in the vinegar. Wring out, mix with cheese and chopped parsley. </div>
<div>
<br></div>
<div>
3. Spread a little of the stuffing on the flesh side of half the sardines. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigdlK6RXaTsHlOrgVfNWVz8ajoic5h3yCZkp8ourebKv50qtnODaB4tJNUGcm9j_sJHZiBxNWZdAlMXJB7_HAqhV45vfox-Jx1xCVYB8uqhaQl4xB7Jc11PnVPy64i-ACYbBHZeeGO1TTK/s640/blogger-image--631162477.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigdlK6RXaTsHlOrgVfNWVz8ajoic5h3yCZkp8ourebKv50qtnODaB4tJNUGcm9j_sJHZiBxNWZdAlMXJB7_HAqhV45vfox-Jx1xCVYB8uqhaQl4xB7Jc11PnVPy64i-ACYbBHZeeGO1TTK/s640/blogger-image--631162477.jpg"></a></div><br></div>
<div>
<br></div>
<div>
4. Lie another sardine on the top, forming a kind of sandwich and seal thoroughly. </div>
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<br></div>
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5. Flour and fry in oil.<br>
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<br>
<strong><u>Handy hints</u></strong><br>
<u><em></em></u><br>
I have found filleted sardines at the <a href="http://www.sydneyfishmarket.com.au/home" target="_blank">Sydney Fish Market</a> at De Costi for about $10 which removes the fiddly work of having to do it yourself.<br>
</div>
Tote_n_spoonhttp://www.blogger.com/profile/16120614911670993299noreply@blogger.com0tag:blogger.com,1999:blog-2932358510916750226.post-42970609797792356272015-07-25T23:15:00.001+10:002015-07-27T20:51:41.694+10:00My fave lemon tartThis recipe is made with homegrown lemons which are their best during the winter. As I'm getting over a cold, I wasn't going to say no to a bagful of bright yellow lemons. What better treat is a lemon tart for an afternoon tea or served as dessert after dinner on these cool evenings.<br />
<br />
Your guests will be in for a treat with this one. I've had a few requests for this one, so I've finally written it down. A creamy tart filling with the perfect pastry crust. Totally divine, if I say so myself. This delectable tart was gobbled down quite quickly before you could say, 'Can I have some more, please?'<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd_gZCpLkornLdT7kFbH-I_beONJ-f-XFT5PPp_qeb7WoADBKr5CYkQMU3lDQJfSnDMLT_nFmsixq7_0jzA7toOfl-rlLER82N59uvx0UIQiewaSShv70YMy671GmZ8sg7ClZ4eSZl5Sq_/s640/blogger-image-357313899.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd_gZCpLkornLdT7kFbH-I_beONJ-f-XFT5PPp_qeb7WoADBKr5CYkQMU3lDQJfSnDMLT_nFmsixq7_0jzA7toOfl-rlLER82N59uvx0UIQiewaSShv70YMy671GmZ8sg7ClZ4eSZl5Sq_/s640/blogger-image-357313899.jpg" /></a></div>
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<br />
<div>
<br /></div>
<h4>
Ingredients</h4>
<div>
<br /></div>
<div>
<u>Sweet pastry</u></div>
<div>
300g cups plain flour</div>
<div>
150g unsalted butter cubed</div>
<div>
120g icing sugar</div>
<div>
pinch of salt</div>
<div>
1/2 tsp vanilla extract</div>
<div>
3 egg yolks</div>
<div>
Zest of 1 lemon</div>
<div>
<br /></div>
<div>
<u>Filling</u></div>
<div>
3/4 cup caster sugar</div>
<div>
zest of 1 lemon </div>
<div>
3/4 cup lemon juice</div>
<div>
1/2 cup double cream</div>
<div>
1 tsp vanilla extract</div>
<div>
6 eggs<br />
<br />
<br />
Serves 8</div>
<div>
</div>
<h4>
Method</h4>
<br />
<div>
1. In a food processor, combine flour, butter, salt, icing sugar until it forms a coarse crumb like appearance.<br />
</div>
<div>
2. Add egg yolks and vanilla extract into the food processor and mix until combined.<br />
</div>
<div>
3. Shape pastry into a disc and cover with plastic film and place in the fridge for 30 mins.<br />
</div>
<div>
4. Make a cartouche* with baking paper to cover the base of the 20cm flan pan or 20cm springform cake pan. Basically a circular shaped piece of baking paper so the tart crust doesn't get stuck on the bottom. <br />
<br />
5. Roll out pastry between baking paper and the plastic film used to wrap pastry. <br />
<br />
6. Place pastry into a lined 20cm flan/cake pan. Use your hands to mould pastry around the flan/cake pan. Cut off excess pastry around the flan/cake pan with a knife. <br />
</div>
<div>
7. Prick the pastry lightly with a fork and refrigerate for 30mins. (This is so the pastry doesn't shrink and to add as much of that delicious filling as you can)<br />
</div>
<div>
8. Preheat the oven to 180C degrees and bake the pastry case with baking paper held down by dried beans for 15-20 mins. <br />
</div>
<div>
9. Remove baking beans and return pastry case to bake for another 10 mins. Before taking out to cool.<br />
</div>
<div>
10. Turn the heat down to 150C. </div>
<div>
<br />
11. Whisk together sugar, zest, lemon juice, cream, vanilla extract and eggs one by one. </div>
<div>
<br />
12. Pour the lemon filling into the pastry case and cook 35-45 mins or until the mixture is set.<br />
<br />
13. Serve as is or with a dollop of icecream.<br />
<br />
<br />
<strong><u>Handy hints</u></strong><br />
</div>
<div>
*How to make a cartouche. <br />
I usually start with a square, fold in half to get a rectangle, fold in half again to get a square, then fold again along the edge of the folds to get a triangle. You will want to use the end with no edges or else you'll end up with 2 semi circles. Place pointy end to the centre of the 20cm cake pan and cut off the larger end of the triangle to fit within the cake pan. When you unfold the baking paper, it should be a perfect circle.</div>
<div>
<br /></div>
<div>
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Tote_n_spoonhttp://www.blogger.com/profile/16120614911670993299noreply@blogger.com0tag:blogger.com,1999:blog-2932358510916750226.post-76313918065564798262015-07-23T09:54:00.000+10:002015-07-27T21:02:43.091+10:00Light and fluffy superhero pancakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWFHXAE1JKJeEMBTKl6l2mx2CGqWC3wNyFw2Ou9EEp5RVFp-ZR-yomyJLmcekuMc4HnsvlgbRPhb_I6hgyUbeP8fD_BC1j9bIkCBApyR9OigaoDP0E65GSLB8bu6h1FnAwOTNy23bS0v1r/s640/blogger-image-2040361308.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWFHXAE1JKJeEMBTKl6l2mx2CGqWC3wNyFw2Ou9EEp5RVFp-ZR-yomyJLmcekuMc4HnsvlgbRPhb_I6hgyUbeP8fD_BC1j9bIkCBApyR9OigaoDP0E65GSLB8bu6h1FnAwOTNy23bS0v1r/s320/blogger-image-2040361308.jpg" width="320" /></a>What is it about the golden brown, crisp on the edges, light and fluffy centre, that has you coming back for more? That's right, I'm talking about the all time favourite, pancakes.<br />
<div>
<br /></div>
<div>
This pancake recipe is extra light and fluffy with a balance of just the right amount of baking powder and baking soda giving the pancakes light texture and golden brown colour.<br />
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</div>
<div>
It's also not too bad in making fun characters for the kids too. My sister set me a rather large challenge to cook pancakes like a boss with superheroes such as all the characters from Avengers. <br />
<br />
I took the challenge on and asked the kids what they wanted, this varied from Pokémon, George Pig and Baymax so I did all three, of course.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxiKOl2r7-7eFczRmXXtl_IPBVOfKtPD37-klRnzssfpa2Ac3aLZYsDvI4eJs23LmV0RI9JBtw7npA908lQ7xCGVmmQSbjdKRepXokcSSIbaski8fxjs6dnrKDMG8C56litjrYmJZmCfuk/s640/blogger-image-1723315740.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxiKOl2r7-7eFczRmXXtl_IPBVOfKtPD37-klRnzssfpa2Ac3aLZYsDvI4eJs23LmV0RI9JBtw7npA908lQ7xCGVmmQSbjdKRepXokcSSIbaski8fxjs6dnrKDMG8C56litjrYmJZmCfuk/s200/blogger-image-1723315740.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCI8UOGAQv9FiKW_4MtP-M5KEOW2MnaCleeIDi2SmrOnpv_c8QLoxxHZaNfDm4g-3CUvfpKm5VR6QEvL_tnXcmazr37YceOFpbZytTbbdmkyd9x33s89haX51271B-gwACc7lrv3TQfEHr/s640/blogger-image-1988289791.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCI8UOGAQv9FiKW_4MtP-M5KEOW2MnaCleeIDi2SmrOnpv_c8QLoxxHZaNfDm4g-3CUvfpKm5VR6QEvL_tnXcmazr37YceOFpbZytTbbdmkyd9x33s89haX51271B-gwACc7lrv3TQfEHr/s200/blogger-image-1988289791.jpg" width="200" /></a></div>
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So what do you think of my creations?<br />
<br />
<br />
Makes about 20 pancakes or 10 the kids' fave characters<br />
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<h4>
Ingredients</h4>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjVdEZqasOoyVlMLgABdI3wl9MJc_ec20_WPKwo1S3pG7ujAiIp5vSZBjzHSYERzrFV5HGpgzjKqoO-_dnvZGfI5bQJf38ObrnwWNXJzPGSzTF2rUigp0dqqray3eGago3qQqUEXXs1wUf/s1600/IMG_9689%255B1%255D.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjVdEZqasOoyVlMLgABdI3wl9MJc_ec20_WPKwo1S3pG7ujAiIp5vSZBjzHSYERzrFV5HGpgzjKqoO-_dnvZGfI5bQJf38ObrnwWNXJzPGSzTF2rUigp0dqqray3eGago3qQqUEXXs1wUf/s320/IMG_9689%255B1%255D.JPG" width="320" /></a><br />
<u>Dry Ingredients</u> <br />
<span class="ingredient">2 cups plain flour</span><br />
<span class="ingredient">1 teaspoon baking powder</span><br />
<span class="ingredient">1/2 teaspoon baking soda</span><br />
<span class="ingredient">1 teaspoon salt</span><br />
<span class="ingredient">1 tablespoon sugar</span><br />
<span class="ingredient"></span><br />
<span class="ingredient"></span><br />
<u>Wet ingredients</u><br />
<span class="ingredient"><span class="ingredient">2 large eggs, separated</span><br />
<span class="ingredient">1 1/2 cups buttermilk*</span><br />
<span class="ingredient">1 cup of unsweetened yoghurt (I use Greek Yoghurt)</span><br />
<span class="ingredient">4 tablespoons coconut oil (or if you want to be more decadent use butter), plus more for serving</span><br />
<span class="ingredient"></span><br />
<span class="ingredient"></span><br />
<span class="ingredient"><u>To serve</u></span><br />
<span class="ingredient">Maple syrup</span></span><br />
<br />
<h4>
Method</h4>
1. Combine flour, baking powder, baking soda, salt, and sugar in a large bowl and whisk until mixed through.<br />
<br />
2. In a medium bowl, mix the egg yolks, buttermilk, and yoghurt until mixed through. Slowly drizzle in the melted butter/coconut oil while whisking<br />
<br />
3. Carefully fold in the egg whites with a rubber spatula until just combined. Pour the mixture over the dry mix and fold until just combined (there should still be plenty of lumps).<br />
<br />
4. Using a stand mixer, whisk the egg whites until stiff peaks form. <br />
<br />
5. Heat a large heavy-bottomed non-stick frypan over medium heat for 5 minutes<br />
<br />
6. Add a small amount of butter or oil to the frypan. <br />
<br />
7. Use a 1⁄4 measuring cup to place 4 pancakes in the pan and cook until bubbles start to appear on top and the bottoms are golden brown, This will take about 2 minutes. <br />
<br />
8. Carefully flip the pancakes and cook on the other side until golden brown. This will take about 2 minutes too. <br />
<br />
9. Serve the pancakes immediately, or keep warm on a wire rack set in a warm oven while you cook the remaining batches. <br />
<br />
10. Serve with maple syrup and butter.<br />
<br />
<br />
<u><strong>Handy hints</strong></u><br />
<br />
* You can easily make buttermilk using milk and vinegar.<br />
1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.<br />
2. Add enough milk to bring the liquid up to the one-cup line.<br />
3. Let stand for five minute. Then, use as much as your recipe calls for.<br />
<br />
<u>How to draw characters</u><br />
If you are going to make characters, my tips are to keep the frypan hot to ensure the outline is noticeable. Work reasonably fast as it's hot work.<br />
<br />
Place the batter mix into a squeezie bottle (say an empty tomato sauce). <br />
Draw the outline of your choice of character, freehand of course. <br />
Add details such as the eyes, ears, hands, feet first and leave for a 1 minute. <br />
Fill in the spaces with the remaining batter and wait for the bubbles to come up before turning over. <br />
<br />
</div>
</div>
Tote_n_spoonhttp://www.blogger.com/profile/16120614911670993299noreply@blogger.com0tag:blogger.com,1999:blog-2932358510916750226.post-91833534171072073402015-07-22T14:34:00.001+10:002015-07-22T14:38:54.783+10:00Cocoa Coconut Roughies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9I7pzGALu5fXCvVghtS1GGfjJee4jNtish-Pz0wFlbI-PDP83zClLHl1Hymb3W7JyF_nv_LQqORzhy8mVauIpyj08bBPxhKrHIY5p0reAhcj1SlHW6zqB4xSdzCrOk53gohIwwEIK-KZq/s1600/finished-product-cacao-coconut-roughies11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9I7pzGALu5fXCvVghtS1GGfjJee4jNtish-Pz0wFlbI-PDP83zClLHl1Hymb3W7JyF_nv_LQqORzhy8mVauIpyj08bBPxhKrHIY5p0reAhcj1SlHW6zqB4xSdzCrOk53gohIwwEIK-KZq/s1600/finished-product-cacao-coconut-roughies11.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRUMc7n2xKO0Yp31nC08KYynXXPcJ_YQ-cPbgGOUpjRhDLr13VwXgUqRZ2E3RcdMlrA7FbMR6j0kgb9ZHpCMGfkH7IMzx4Rq2TNoZCrrHs2xK1UQkxUMdvae374YnKaGnwtoXqKh0BLnvz/s1600/IMG_1362%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
Needing a super fast easy treat to appease the kids? A treat that's sugar, gluten and diary free, nutritious and satisfies a sweet tooth craving. These Cacao Coconut Roughies are so good, you'll need to make double quantities to keep up with the demand as the kids will love them. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis7OobCm4ozgc97Hoh9suGOtvyNz3XrzurI4-KVrC2_t8vQGYi1drRsHI4HMAXfojF38WWkwyOnEXrJQDHRxRcr4oW5JZdmKkTenosnQoiG2NFZfpw-ZIWewlATBpWfCvjRHw58rJc2ITI/s1600/IMG_1361%5B1%5D.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis7OobCm4ozgc97Hoh9suGOtvyNz3XrzurI4-KVrC2_t8vQGYi1drRsHI4HMAXfojF38WWkwyOnEXrJQDHRxRcr4oW5JZdmKkTenosnQoiG2NFZfpw-ZIWewlATBpWfCvjRHw58rJc2ITI/s1600/IMG_1361%5B1%5D.JPG" width="240" /></a><span style="font-family: inherit;"><span class="section"><b>Preparation Time</b></span>:</span> 3 minutes <br />
<span class="section"><b>Cooking Time</b></span>: 10 minutes <br />
<span class="section"><b>Makes</b></span>: 15-20 rectangles <br />
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<h4>
Ingredients </h4>
100g almond meal (or hazelnut meal for a nuttier taste) <br />
80g rice malt syrup <br />
50g dessicated coconut <br />
100g coconut oil <br />
20g linseed <br />
20g cacao powder <br />
pinch of sea salt <br />
20g rice bubbles for an extra crunch (can leave out if you want) <br />
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<h4>
<span style="font-family: inherit;">Method </span></h4>
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<span style="font-family: inherit;">1. Combine the almond meal, rice malt syrup, coconut, coconut oil, linseed, and rice bubbles if you are using these. </span><br />
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<span style="font-family: inherit;">2. Press mixture into a small lined tray and press into the mix with your hands and place in the fridge or freezer to set for 5-10 minutes.</span><br />
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<span style="font-family: inherit;">3. Once this mix has set, remove from the tray and cut into little rectangles. It is best served chilled or else they will melt on a warm day.To store keep these in a container in the fridge or freezer for a longer shelf life. But I doubt that they're last that long.</span> <br />
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<strong><u>Handy tips</u></strong><br />
If you need it to be sweeter, throw in a few chocolate drops and that will hit the spot. <br />
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<strong><u></u></strong><br />Tote_n_spoonhttp://www.blogger.com/profile/16120614911670993299noreply@blogger.com0tag:blogger.com,1999:blog-2932358510916750226.post-17365686356751620122015-07-21T22:06:00.002+10:002015-07-21T22:15:37.078+10:00Roast pork knuckle<div class="separator" style="clear: both; text-align: left;">
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I remember watching an episode of the German Food Safari and it was after watching the Roast Pork Knuckle Recipe, I decided then and there, that we were going to have this dish for Christmas Eve. It is one decadent dish and probably best eaten once a year. </div>
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Whether it is Christmas or settling into hibernation for the winter, this dish is truly one to try. It's easy to make and the crunch of the crackling and taste of caraway and melting pork meat, is what its all about. </div>
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<h4>
Ingredients</h4>
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1 apple roughly chopped (red or green is fine)<br />
1 brown onion thinly sliced<br />
2 pork hocks<br />
6 cloves of garlic finely chopped<br />
2 tbs of salt<br />
1 tbs of caraway seeds<br />
2 cups of water<br />
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</h4>
<h4>
Method</h4>
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1.Preheat oven to 180C.<br />
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2. Smear hocks with salt to get a good crunchy crackling<br />
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3. Smear hocks with garlic and caraway seeds<br />
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4. Cover the base of the cast iron with the chopped onions and apple before adding the pork hocks on top.<br />
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5. Add 2 cups of water or til half full<br />
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6. Place into cast oven into the oven to cook for 2.5 hours. (No need to cover with lid)<br />
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7. The meat will fall off the bone and smell amazing.<br />
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8. Serve up pork knuckle with sauerkraut and glass of cider or beer.<br />
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<strong><u>Handy hints</u></strong><br />
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Use a cast iron pot or a deep pot as it gives the pork hocks something to lean against rather than an open oven roasting dish. I found that my pork hocks were always falling over into the onion apple mix which meant the crackling didn't work as well.<br />
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Tote_n_spoonhttp://www.blogger.com/profile/16120614911670993299noreply@blogger.com0tag:blogger.com,1999:blog-2932358510916750226.post-53722956818492326172015-07-18T18:53:00.000+10:002015-07-20T20:24:40.059+10:00Mulled wine perfect for Christmas in July<div class="copy-paste-block">
I love a good mulled wine and it's a must when celebrating 'Christmas in July' or any cold winter's night. A nice warming drink that was a hit on the night. So much so that I've had to write it down to swap recipes with another friend. </div><div class="copy-paste-block"><br></div><div class="copy-paste-block"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRCKbvxT4jVdJjyrCySzY7qD9pllIGJyDPOMRfWSsKPK4vHzqgN5DjK9FxK3cCMJksiJMrROITvb-_dzdqhW5bHs6sAmJsDu3ojMXgSs0SICysNY1j_YK8jBnYBEsHWsvwuAJiWJ6LMf8s/s640/blogger-image--1352654239.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRCKbvxT4jVdJjyrCySzY7qD9pllIGJyDPOMRfWSsKPK4vHzqgN5DjK9FxK3cCMJksiJMrROITvb-_dzdqhW5bHs6sAmJsDu3ojMXgSs0SICysNY1j_YK8jBnYBEsHWsvwuAJiWJ6LMf8s/s640/blogger-image--1352654239.jpg"></a></div></div><div class="copy-paste-block"><br></div>
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Ingredients</h4>
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2 oranges (peel and juice)</div>
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1 lemon (peel only)</div>
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3 bay leaves</div>
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2 star anise</div>
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1 whole nutmeg</div>
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1 cassia bark (cinnamon stick will work too)</div>
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<span>200 g caster sugar</span> </div>
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2 bottles of Shiraz (I used Syrah/<em><strong><span style="color: #6a6a6a;">Shiraz</span></strong></em> grapes from Spain)</div>
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Method</h4>
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1. Using a peeler, peel large sections of peel from the 2 oranges and 1 lemon. </div>
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2. Place the sugar in a large saucepan over a medium heat with the juice of 2 oranges. </div>
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3. Throw in enough red wine to cover the sugar. </div>
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4. Let this simmer until the sugar has completely dissolved into the red wine and then bring to the boil. </div>
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5. Add peel, cassia bark, bay leaves, star anise and about 10 to 12 gratings of nutmeg and keep on a boil for about 4 to 5 minutes, or until you've got a beautiful thick syrup. </div>
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(This will create a wonderful flavour base by getting the sugar and spices to infuse and blend well with the wine. It's important to make a syrup base first as it needs to be quite hot. If you were to do this with 2 bottles of wine, you'll burn off the alcohol.)<br><br> 6. When your syrup is ready, turn the heat down to low and add the rest of the wine. </div>
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7. Gently heat the wine and after around 5 minutes, when it's warm and delicious, ladle it into glasses or in my case mugs and serve. </div>
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Tote_n_spoonhttp://www.blogger.com/profile/16120614911670993299noreply@blogger.com0tag:blogger.com,1999:blog-2932358510916750226.post-11542728248005911662015-07-18T16:27:00.000+10:002015-07-21T21:43:45.431+10:00Mandarin jam glazed hamHaving always wanted to try to make glazed ham for Christmas, it was finally my chance. I had visions of marmalade, whisky and mustard flavours studded with cloves.<br />
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Researching recipes that had instructions to soak the ham with water, or add cider or guiness in the basting mix, wasn't really what I had in mind.<br />
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Pre-ordering my 6kg Kurabuta honey smoked leg ham from the local butcher meant that I didn't have to pick it up til the day before. As I recently re-sorted my spice stocks, I knew what I had in the pantry.<br />
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My glaze was going to consist of a jar of my <a href="http://3eggsfull.blogspot.com.au/2015/05/mandarin-marmalade.html" target="_blank">homemade mandarin marmalade</a>, a good dose of brown sugar for caramelisation dosed with ginger and mustard. Fingers crossed, I hoped that the glaze would work out. The baking smells of ham, marmalade and cloves are irresistible. Watching the fat rendering, separating into the diamond shapes highlighting the clove centres, this was going to be one good looking ham.<br />
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With time up my sleeve, I covered the bone part of my ham with a white napkin wrapped in a green ribbon and a bouquet garni of freshly picked rosemary and thyme to finish the dish.</div>
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Not only did it look good but it tasted amazing. Can't wait to have another go at this at the end of the year.<br />
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Based on weight of 6kg, 18-22 serves<br />
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<h4>
Ingredients</h4>
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250g (1 cup) mandarin marmalade<br />
5 tbs brown sugar<br />
1.5 tbs mustard powder<br />
1 tbs ginger powder<br />
6kg Kurobuta easy carve smoked leg ham (bone is removed for easy carving)<br />
cloves to decorate<br />
<h4>
Method </h4>
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<u>Prep the ham</u><br />
1. Use a small sharp knife to cut around the rind, about 5cm from the end where the bone is. <br />
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2. Run a knife under the rind, around the edge of the ham. <br />
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3. Gently lift rind off in one piece by running your fingers between the rind and the fat.<br />
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4. Score the fat, (in our case there wasn't that much fat, so it was a 0.5cm deep), in a diamond pattern, taking care not to cut into the meat.</div>
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5. Place a single clove at the centre of the diamond pattern (this will also help the fat lifting away from the ham)<br />
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6. Preheat oven to 200°C (400°F). </div>
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7. Place the marmalade, mustard, sugar, ginger in a bowl and whisk to combine. </div>
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8. Baste the ham every 10 minutes for 35-40mins or until the ham is golden and caramelised. </div>
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<strong><u>Handy Hints</u></strong></div>
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Freeze left over ham and ham bone for soups. Label, date and freeze for up to one month. When ready to use thaw in fridge overnight.</div>
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Leftover ham is fantastic for breakfast or supper. My sourdough bread was perfect for the job with pickled onions, avocado. </div>
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<h4 class="recipe-description" id="hamweights">
Guide to ham weights</h4>
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3kg - 10-14 serves</div>
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4kg - 12-16 serves</div>
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5kg - 15-20 serves</div>
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6kg - 18-22 serves</div>
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7kg - 20-25 serves</div>
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8kg - 23-27 serves</div>
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Tote_n_spoonhttp://www.blogger.com/profile/16120614911670993299noreply@blogger.com0tag:blogger.com,1999:blog-2932358510916750226.post-9540684519723214402015-07-11T21:42:00.000+10:002015-07-12T18:34:35.702+10:00Basque burnt cheesecakeResearching our next trip to the Basque region, I came across a recipe for a Basque burnt cheesecake. In readiness for our trip to San Sebastian and the food to eat, I was excited to learn that this is a place where you have to eat dessert first.<br>
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Not due to the fact that this is a Basque tradition but if we were to fill ourselves on savoury tapas, all this delicious cheesecake from the cafes will be gone. </div>
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This must be the easiest cheesecake to make and equally delicious. I'll be sure to make a trip to the cafes in San Sebastián to get my fill of this cheesecake. </div><div><br></div><div>And yes dear sister, it's meant to be burnt as the sugars form a delicious crust which I can't get enough of. Will make it for you soon. </div>
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Ingredients</h4>
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600g cream cheese</div>
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4 eggs</div>
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275g caster sugar</div>
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300mL thickened cream</div>
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1 tbs plain flour </div>
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Method</h4>
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<div>
1. Preheat the oven to 200 degrees Celcius. </div>
<div>
<br></div>
<div>
2. Grease and line the bass and sides of a 23cm springform cake pan with baking paper so the paper comes 2cm above the rim of the pan. </div>
<div>
<br></div>
<div>
3. Beat the cream cheese using electric beaters until smooth and creamy. </div>
<div>
<br></div>
<div>
4. Add the eggs, 1 at a time, beating well after each addition. </div>
<div>
<br></div>
<div>
5. Gradually beat in the sugar, then the cream, then add the flour and beat until smooth. </div>
<div>
<br></div>
<div>
6. Pour the cheesecake batter into the prepared pan and tap the pan gently on a flat surface to remove any air bubbles. </div>
<div>
<br></div>
<div>
7. Bake for 50mins or until the top is dark brown and cake is set with a slight wobble in the centre and a skewer inserted into the centre comes out clean. </div>
<div>
<br></div>
<div>
8. Remove from the oven and leave to cool completely before removing from the pan. </div>
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<br></div>
<div>
9. The cake is best eaten within a few hours of baking. (Actually is still really good til the next day). </div>
<div>
<br></div>
<div>
<br></div>
<div>
<u>Handy hints</u><br>
<u></u><br>
The recipe did ask for double cream (fat content of 48%) as it is the most versatile cream because it withstands boiling and whips and freezes well. <br>
<br>
But I opted for the thickened cream (fat content of 35%) which does an equally good job for this cheesecake and for whipping into cream.</div>
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<br></div>
<div>
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<br></div>
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<br></div>
</div>
Tote_n_spoonhttp://www.blogger.com/profile/16120614911670993299noreply@blogger.com0tag:blogger.com,1999:blog-2932358510916750226.post-69353720890399376512015-07-04T22:26:00.000+10:002015-07-11T22:35:08.884+10:00Fiery chicken, dakgalbiThis dish, dakgalbi, has always been something I wanted to make but my recent memories of this dish is a sweet potato, cabbage stew that my mother makes. This chicken dish is marinated then cooked with plenty of vegetables and was once a favourite of mine. <br />
<br />
It was time to face my fears and see if it was a good dish to keep in my cooking repertoire. Traditionally the dish is made with sweet potato but I replaced this with white radish as it soaks up the delicious sauce. As I didn't have any cabbage in the fridge, I opted with moon buk, a dwarfed variety of buk choy instead. I can happily say that this is one fiery dish that tastes even better the next day. With the cold winter upon us, this dish will hit the spot.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbdEEwN_iEh1-BAUvqmVfIBw3JL-ylzGAFpB7CgmnCIHsaRbORpbmUKS5z4mOdL8F51TixE0Oho4yVDYGsPHKq_a949CXvSm4aqopUn_TToSH0MUkboXxB-GMtXPZz7PlEJeB_On7EGbj9/s640/blogger-image-421059275.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbdEEwN_iEh1-BAUvqmVfIBw3JL-ylzGAFpB7CgmnCIHsaRbORpbmUKS5z4mOdL8F51TixE0Oho4yVDYGsPHKq_a949CXvSm4aqopUn_TToSH0MUkboXxB-GMtXPZz7PlEJeB_On7EGbj9/s640/blogger-image-421059275.jpg" /></a></div>
<br />
<br />
<h4>
Ingredients</h4>
<br />
1kg of chicken wings<br />
1 carrot thinly sliced<br />
1 onion thinly sliced<br />
100g long white radish thinly sliced<br />
2 leaves of cabbage* roughly chopped<br />
<br />
<u>Marinade</u><br />
200mL water<br />
3 tbs Korean chilli paste (gochujung)<br />
2 tbs of rice malt syrup<br />
2 tbs soy sauce<br />
2 tbs crushed garlic<br />
2 tbs cooking wine<br />
1 tbs grated ginger<br />
1 tbs curry powder (optional)**<br />
2 tsp Korean chilli powder<br />
1 tsp sesame oil<br />
1 tsp sesame seed<br />
pinch black pepper<br />
<br />
<h4>
Method </h4>
<br />
1. Place all the marinade ingredients together.<br />
<br />
2. Place chicken into the marinade mix for 1 hour.<br />
<br />
3. Thinly slice carrots, onions, radish and cabbage<br />
<br />
4. Place the marinated chicken mix into a heavy cast iron pot and bring to boil. Bring to simmer for an hour.<br />
<br />
5. With a half hour to go on the cooking, throw in the cut up vegetables.<br />
<br />
6. Serve with steamed greens and rice.<br />
<br />
<br />
<u>Handy hints</u><br />
*Bunch of moon buk roughly chopped<br />
**I've used a mild korma curry mix or you can make up a curry mix using<br />
1 tsp ground cumin<br />
1 tsp ground coriander<br />
1 tsp dried chilli flakes<br />
1 tsp ground turmeric<br />
1 tsp ground black pepper<br />
<br />
<br />Tote_n_spoonhttp://www.blogger.com/profile/16120614911670993299noreply@blogger.com0tag:blogger.com,1999:blog-2932358510916750226.post-43178817711944414122015-07-02T17:17:00.002+10:002015-07-21T22:17:33.289+10:00Pork slider with kimchi<div class="MsoNormal" style="margin-bottom: 12pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7uJQ0ckzr63niF7GaZqkR7k1fJUXI9JX0xOdGB4OzwouXb9oBP2N1PWpcfKW9DU8g2MZCdUe5UQ4JwJ4NSvk46dfUxNMzDUfhEybRaUzGKwPLZGfp0Lawlaoimi8hRkpjs7byYNVA-mJZ/s1600/IMG_0985.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7uJQ0ckzr63niF7GaZqkR7k1fJUXI9JX0xOdGB4OzwouXb9oBP2N1PWpcfKW9DU8g2MZCdUe5UQ4JwJ4NSvk46dfUxNMzDUfhEybRaUzGKwPLZGfp0Lawlaoimi8hRkpjs7byYNVA-mJZ/s320/IMG_0985.JPG" width="240" /></a><span style="font-family: "Tahoma",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">The flavours and textures used in
Korean food are popping up all over the place, from exciting new restaurants
like Moon Park to funky fusion diners like Ms.Gs. With celebrity chefs such as
David Chang and Akira Back leading the charge, Korean food is being dabbled
with by other hugely successful identities in the dining scene. As a result, Korean food is developing a real
familiarity with Sydney palates. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 2.25pt;">
<span style="font-family: "Tahoma",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">I love that Korean food has
finally received recognition and has become mainstream to being served in
burgers and not just served as a side dish. As my tastebuds have changed over
time, I usually detest very fermented kimchi. Only now I've started to
appreciate the complexity of the flavours and have finally begun to
understand what my parents have been telling me all this time.</span><br />
<span style="font-family: "Tahoma",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><br /></span>
<span style="font-family: "Tahoma",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Ever wondered how to make that pork slider, with the tender shredded meat and crackling, then don't venture too far. </span>I found that this dish impressed the friends and
family the most, and is so easy to do as the oven does most of the work.</div>
<div class="MsoNormal" style="margin-bottom: 2.25pt;">
<span style="font-family: "Tahoma",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><br /></span><span style="font-family: "Tahoma",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">
When we served this dish to my brother in law, his response was annoyance that we hadn't served this up to him earlier at our get togethers and loved it so much, it was summed up as, "winner, winner,
pork slider dinner".</span></div>
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<span style="font-family: "Tahoma",sans-serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><br /></span> </div>
<div class="MsoNormal" style="margin-bottom: 2.25pt;">
<b><span style="font-family: inherit;">Ingredients</span></b></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid-0WDWOVru2ebVT7o5rMJ6FFTNEptkhZs4bwb6OvFA16aRQsU9QJpBCQwuUajJ7XmIfZIO7zQ3JNJUELMGLEiKKQwrru8qHd6IZqKbDRHXg3NaQx6aH0rIO01YSiPameYQpmvxH5jn__t/s1600/IMG_4959.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid-0WDWOVru2ebVT7o5rMJ6FFTNEptkhZs4bwb6OvFA16aRQsU9QJpBCQwuUajJ7XmIfZIO7zQ3JNJUELMGLEiKKQwrru8qHd6IZqKbDRHXg3NaQx6aH0rIO01YSiPameYQpmvxH5jn__t/s1600/IMG_4959.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid-0WDWOVru2ebVT7o5rMJ6FFTNEptkhZs4bwb6OvFA16aRQsU9QJpBCQwuUajJ7XmIfZIO7zQ3JNJUELMGLEiKKQwrru8qHd6IZqKbDRHXg3NaQx6aH0rIO01YSiPameYQpmvxH5jn__t/s320/IMG_4959.JPG" width="240" /></span></a><br />
<span style="font-family: inherit;">1.5 kg pork belly<o:p></o:p></span><br />
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: inherit;">1 onion roughly sliced<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: inherit;">1 tsp of Chinese Five Spice<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: inherit;">1 tsp salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: inherit;">3 bay leaves<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: inherit;">400mL oil (olive oil and rice bran is what I typically use)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: inherit;"><u>To serve</u><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: inherit;">hot sirachi sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: inherit;">1/2 cup of mayonnaise<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: inherit;">1/2 cup of </span><a href="http://3eggsfull.blogspot.com.au/2015/03/easiest-kimchi-recipe-ever.html" target="_blank"><span style="font-family: inherit;">kimchi</span></a><o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: inherit;">handful of coriander leaves<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: inherit;">12 soft white burger buns<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 2.25pt;">
<span style="font-family: inherit;"><br /></span></div>
<h4 class="MsoNormal" style="margin-bottom: 2.25pt;">
Method</h4>
<div class="MsoNormal" style="margin-bottom: 2.25pt;">
<o:p><span style="font-family: inherit;"></span></o:p> </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: inherit;">1. Place pork skin side on a wire rack over the sink.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0cm;">
</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0cm;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjiQe6kat6yfU1v4wcxbpoTwMlLeA4-9XbhUsKgPIBoDOeK4M_c0Xj8wUaQ2ePOFuhEjPDLwpMrMzx-jUdL4ssYADd4L9TSE1yjwXnfrdZzBysahdOScseqDWDhuCjHvoWdnO_lZdh9_Yz/s1600/IMG_4960.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjiQe6kat6yfU1v4wcxbpoTwMlLeA4-9XbhUsKgPIBoDOeK4M_c0Xj8wUaQ2ePOFuhEjPDLwpMrMzx-jUdL4ssYADd4L9TSE1yjwXnfrdZzBysahdOScseqDWDhuCjHvoWdnO_lZdh9_Yz/s1600/IMG_4960.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjiQe6kat6yfU1v4wcxbpoTwMlLeA4-9XbhUsKgPIBoDOeK4M_c0Xj8wUaQ2ePOFuhEjPDLwpMrMzx-jUdL4ssYADd4L9TSE1yjwXnfrdZzBysahdOScseqDWDhuCjHvoWdnO_lZdh9_Yz/s320/IMG_4960.JPG" width="240" /></span></a><br />
<span style="font-family: inherit;">2. Boil a kettle of water and pour over the pork skin.</span><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: inherit;"></span><br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: inherit;">3. Using absorbent paper, pat the pork dry.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: inherit;"></span><br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: inherit;">4. Place in a tray and leave in the fridge overnight to air dry. (Steps 2-4 are to help give that crispy crackling but these can be skipped, as I've stated in the handy hints section)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: inherit;"></span><br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: inherit;">5. Next day preheat the oven to 160C.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: inherit;"></span><br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: inherit;">6. Rub the pork with salt and 5 spice.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: inherit;"></span><br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: inherit;">7. Find a tray deep enough to add onion, bay leaves, garlic, oil
and pork and cover tightly with foil.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: inherit;"></span><br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: inherit;">8. Place in the oven and cook for 4 hours or until meat is soft.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: inherit;"></span><br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: inherit;">9. Drain pork from oil. Remove the meat and return the skin to the
grill.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: inherit;"></span><br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0cm;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitz_yOEHdropWzey90UkkU22-pL4avQFYMCQyQU02IxviliQdpq7hiKB2K1FxUEkNJmExzfIQhI3ntmIn32s5rsJW8D5gIzZwPyYnBR9leGrCXFlvHpsHOf-AzbNiQu5hNGRJO4YQTOI2r/s1600/IMG_0981%5B1%5D.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitz_yOEHdropWzey90UkkU22-pL4avQFYMCQyQU02IxviliQdpq7hiKB2K1FxUEkNJmExzfIQhI3ntmIn32s5rsJW8D5gIzZwPyYnBR9leGrCXFlvHpsHOf-AzbNiQu5hNGRJO4YQTOI2r/s1600/IMG_0981%5B1%5D.JPG" width="240" /></a><span style="font-family: inherit;">10. Turn the grill on and return the pork belly to crisp up the
skin. Make sure you keep an eye on this as you don't want it to burn.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: inherit;"></span><br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: inherit;">11. Allow the meat to cool before shredding.</span></div>
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: inherit;">12. I also like to refresh the buns to give it a nice crunch on
the outside and the contrast of the soft inside. Heat the oven to 180C and
leave the buns in for 8mins.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: inherit;"></span><br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: inherit;">13. To assemble, dollop mayonnaise and chilli sauce on one side of
the bun.<o:p></o:p></span></div>
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<span style="font-family: inherit;"></span><br /></div>
<div class="separator" style="margin-bottom: .0001pt; margin: 0cm;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi4RGiEldsiBdah4OikDnsuJZ5WeBYIfAGSj3Bmxb7VMAnA4WzYljX-T2wqomXQxlUKtC39ST3-w8VeigDPzt9oJeBmvxV-NvxXSLGiGz6sWvNzV_tRO3SkJjm3lLKNZExZh8R_npKPoug/s1600/IMG_4961.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi4RGiEldsiBdah4OikDnsuJZ5WeBYIfAGSj3Bmxb7VMAnA4WzYljX-T2wqomXQxlUKtC39ST3-w8VeigDPzt9oJeBmvxV-NvxXSLGiGz6sWvNzV_tRO3SkJjm3lLKNZExZh8R_npKPoug/s1600/IMG_4961.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi4RGiEldsiBdah4OikDnsuJZ5WeBYIfAGSj3Bmxb7VMAnA4WzYljX-T2wqomXQxlUKtC39ST3-w8VeigDPzt9oJeBmvxV-NvxXSLGiGz6sWvNzV_tRO3SkJjm3lLKNZExZh8R_npKPoug/s320/IMG_4961.JPG" width="320" /></span></a></div>
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: inherit;">14. Add a small amount of kimchi, coriander and a generous
heap of pork belly and small pice of crackling. Sandwich and secure in
place with a toothpick.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: inherit;"></span><br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: inherit;"><u>Handy hint</u><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: inherit;">You don't have to wait a day to start this recipe, as soon as you
have poured the boiling hot water over the pork and dried this. Add the spices
and oil and place into the oven.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: inherit;"></span><br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: inherit;">If the crackling doesn't work as well, a great trick is to cut off
the areas that it didn't work well for and place under the grill and crank the
heat up and watch it closely. <o:p></o:p></span></div>
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<span style="font-family: inherit;"></span><br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: inherit;">Find my </span><a href="http://3eggsfull.blogspot.com.au/2015/03/easiest-kimchi-recipe-ever.html" target="_blank"><span style="font-family: inherit;">kimchi recipe here</span></a><span style="font-family: inherit;">.</span></div>
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</span></div>
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Tote_n_spoonhttp://www.blogger.com/profile/16120614911670993299noreply@blogger.com0tag:blogger.com,1999:blog-2932358510916750226.post-43988161166689837392015-06-22T21:59:00.000+10:002015-06-28T23:44:03.159+10:00Decadent Chocolate FondantsI haven't forgotten you all and I've been on adventures to Taiwan and Hong Kong which I will need to fill you in at another time but I needed to stop and write a recipe for my decadent chocolate fondants.<br />
<br />
I recently ate at <a href="http://www.weekendnotes.com/big-stone-tapas/" target="_blank">Big Stone Tapas in North Sydney</a> and I couldn't get over how amazing the chocolate fondant dessert was. It was one of the things I missed most on my travels was being able to cook and bake for my family.<br />
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I decided to rectify this to replicate a quick and easy chocolate fondant that could be whipped up whilst we enjoyed our family dinner of spaghetti bolognese.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijv7DgfD6Cg3P0zMvVU6VYYELKafLCVSxDjon5iK6_FTUFBguu-6iYHUSmEHYB0tMm6NHg7NK-3YU8ikmSvfOZKtBeH5rLhArzAuMo9tnFPCag4qQNbJ00R9hKd9crEQvJlZoTNHkEUmQ8/s640/blogger-image-1805744881.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijv7DgfD6Cg3P0zMvVU6VYYELKafLCVSxDjon5iK6_FTUFBguu-6iYHUSmEHYB0tMm6NHg7NK-3YU8ikmSvfOZKtBeH5rLhArzAuMo9tnFPCag4qQNbJ00R9hKd9crEQvJlZoTNHkEUmQ8/s640/blogger-image-1805744881.jpg" /></a></div>
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Serves 6<br />
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<h4>
Ingredients</h4>
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100g dark chocolate <br />
100g unsalted butter<br />
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2 eggs<br />
2 egg yolks<br />
100g sugar<br />
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100g plain flour<br />
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<h4>
Method</h4>
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1. Preheat the oven to 150 degrees Celcius<br />
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2. Use a thin slice of butter and use this to grease the ramekins. (I use a pannacotta mould as I wanted these to be small as these were rather decadent)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZtxM9bfzec2YKA8ox4FmjFBHIz-vZdggIT3Pdi6Wg50CfE4YWijUMQVSHtTtnG9hn9loA4oNTiL5jAQ9uMUHn8GPEdqDv49otfoCYqLyBaabmN221yliyvbVTpSk8iDqEdHFmh10ytwnL/s640/blogger-image--2094916883.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZtxM9bfzec2YKA8ox4FmjFBHIz-vZdggIT3Pdi6Wg50CfE4YWijUMQVSHtTtnG9hn9loA4oNTiL5jAQ9uMUHn8GPEdqDv49otfoCYqLyBaabmN221yliyvbVTpSk8iDqEdHFmh10ytwnL/s640/blogger-image--2094916883.jpg" /></a>3. Add chocolate and butter into a microwave dish with lid and place in the microwave for High 50 seconds. The chocolate wouldn't have completely melted but stir this mixture around and it will melt due to the residue heat from the butter.<br />
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4. Add eggs and egg yolks with the sugar into a mixing bowl and whisk for 3 minutes until pale yellow in colour.<br />
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5. Add the chocolate mixture to the egg mix and fold in the 100g of flour.<br />
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6. Divide the mixture into the ramekins and place on an oven tray.<br />
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7. Bake for 8-10 mins or until the surface is cooked but still soft in the centre.<br />
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8. I like to serve mine with a dollop of yoghurt as it is a rather rich dessert.Tote_n_spoonhttp://www.blogger.com/profile/16120614911670993299noreply@blogger.com0