Tuesday, 20 December 2011
Crispy Pork Belly with Cumquats and Ginger Beer
This is just what the doctor ordered, thank you Sue for the Cumquat's, I am sure you will enjoy this sticky, sweet pork dish.
What you need....
1kg pork belly
8 - 10 Cumquat's, halved
6 sprigs of sage
2 1/2 cups ginger beer
salt
Make it happen....
1. Place the cumquat's, sage and ginger beer in a baking dish.
2. Score the pork and rub the skin with salt, place it on the bed of cumquat's.
3. Place the pork in a hot oven 200c for 10 min, reduce the heat to 180c and cook for a further 2 hours until the meat it tender and the cumquat's are candied and sticky with ginger beer.
4. Cut and serve making sure everyone gets a little of the crackle and some sticky cumquat's.
Pork belly is a great cut, inexpensive and simple to cook.
K
What you need....
1kg pork belly
8 - 10 Cumquat's, halved
6 sprigs of sage
2 1/2 cups ginger beer
salt
Make it happen....
1. Place the cumquat's, sage and ginger beer in a baking dish.
2. Score the pork and rub the skin with salt, place it on the bed of cumquat's.
3. Place the pork in a hot oven 200c for 10 min, reduce the heat to 180c and cook for a further 2 hours until the meat it tender and the cumquat's are candied and sticky with ginger beer.
4. Cut and serve making sure everyone gets a little of the crackle and some sticky cumquat's.
Pork belly is a great cut, inexpensive and simple to cook.
K
Sunday, 11 December 2011
Summer Sangria
I love red wine, but in summer I find myself looking for a cold drink. With Sangria you can have the best of both worlds, chilled red wine in a light fruity punch. There are many versions, I am sure you will like this one made from a random bottle of red left over from a dinner party.
What you need....
1 bottle of red wine
1 cup orange juice
1/2 cup cranberry juice
1 lemon, thinly sliced
8 mint leaves
1/3 cup vodka
1/3 cup gin
1 cup fresh cranberries
Make it happen....
1. Add all ingredients to a large jug, stir and chill.
2. Serve in big wine glasses with a little of the fruit and mint.
K
Stick Date and Walnut Paste
Walnuts are such a treat, I love to sit around with my little ladies and have a "cracking" session. I am sure far more are eaten rather than deposited in to nut jar. Thank you Robert, for the delectable walnuts.
What you need....
2 cups dates, finely chopped
3 tbsp lemon juice
1 tsp lemon zest
1 chili, finely chopped
2 tbsp honey
3/4 cup white sugar
1 1/2 cups walnuts, roughly chopped
Make it happen....
1. Set the walnuts to one side and place all other ingredients in a heavy based saucepan. Stir continuously over medium heat until sugar dissolves.
2. Simmer for around 20 minuets, the mixture should look pasty and stiff.
3. Cool and transfer to a sheet of baking paper, roll into a log and twist the ends to secure.
4. Refrigerate for up to 1 month, cut into slices for serving.
This paste is so moreish, great with cheese and rocket as photographed. Alone in my kitchen I have been know to smear it straight on to a thick piece of crusty bead - yum!
K
What you need....
2 cups dates, finely chopped
3 tbsp lemon juice
1 tsp lemon zest
1 chili, finely chopped
2 tbsp honey
3/4 cup white sugar
1 1/2 cups walnuts, roughly chopped
Make it happen....
1. Set the walnuts to one side and place all other ingredients in a heavy based saucepan. Stir continuously over medium heat until sugar dissolves.
2. Simmer for around 20 minuets, the mixture should look pasty and stiff.
3. Cool and transfer to a sheet of baking paper, roll into a log and twist the ends to secure.
4. Refrigerate for up to 1 month, cut into slices for serving.
This paste is so moreish, great with cheese and rocket as photographed. Alone in my kitchen I have been know to smear it straight on to a thick piece of crusty bead - yum!
K
Kay Sarah Sarah Mango Ice
Thank you Sarah, for the lovely mango liquor. Here is a tasty summer ice cream for you to make, I am sure it will be a big hit in your family, as it is in mine. Topped with stars as I know you love them! xx
What you need....
3 mango's, pureed
2 cups milk
1 cup sugar
1/3 cup powdered coconut milk
7 egg yokes
1 cup cream
2 tbsp vanilla extract
Make it happen....
1. Place the milk, sugar, vanilla and coconut powder in a heavy based pot and bring to a simmer over medium heat.
2. Once the sugar has dissolved, reduce heat to low, add the egg yolks, whisking continuously until the mixture thickens to custard consistency.
3. Strain and whisk in the cream and mango. Refrigerate until completely cold - around 5 hours.
4. Transfer the mixture to an ice cream churn for around 25 min until the mixture looks like soft serve.
5. Serve straight away or freeze for a later date.
This is such a refreshing ice cream, lovely with mint or toasted coconut on top. It is a good idea to take the ice cream out of the freezer 10 minuets before you want to serve it. It sets quite hard once frozen and this time lets the ice cream relax.
K
What you need....
3 mango's, pureed
2 cups milk
1 cup sugar
1/3 cup powdered coconut milk
7 egg yokes
1 cup cream
2 tbsp vanilla extract
Make it happen....
1. Place the milk, sugar, vanilla and coconut powder in a heavy based pot and bring to a simmer over medium heat.
2. Once the sugar has dissolved, reduce heat to low, add the egg yolks, whisking continuously until the mixture thickens to custard consistency.
3. Strain and whisk in the cream and mango. Refrigerate until completely cold - around 5 hours.
4. Transfer the mixture to an ice cream churn for around 25 min until the mixture looks like soft serve.
5. Serve straight away or freeze for a later date.
This is such a refreshing ice cream, lovely with mint or toasted coconut on top. It is a good idea to take the ice cream out of the freezer 10 minuets before you want to serve it. It sets quite hard once frozen and this time lets the ice cream relax.
K
Sunday, 4 December 2011
Full Pan Frittata
My lovely chickens are laying with gusto at the moment, giving me the gift of eggs each day. I have become such an egg snob now I have my own flock of ladies, this frittata is so fresh, with simple flavours and the eggs are so yellow. I made this today with my three year old, the fillings were her choice, what three year old likes olives?
What you need....
6 large eggs
1/2 cup cream
1 cup corn
2 tbsp chives, finely chopped
1/3 cup pitted olives
1 tomato, seeds removed, finely chopped
salt and pepper
1/2 cup grated Parmesan
Parsley and rocket to serve
Make it happen....
1. Whisk the cream and eggs together in a large bowl.
2. Add the salt and pepper, corn, chives, olives and tomato, mix well.
3.Line a pan with grease proof paper, heat on medium. Pour in the egg mixture. Cook for 5 minuets.
4. Sprinkle the cheese on top and transfer pan to the grill, cook for 5-10 minuets until golden and firm.
5. Serve with dressed rocket and chopped parsley.
This is really versatile, simply change the filling to suit your needs, salmon, capers and red onion is a lovely combination and you can leave out the dairy if needed.
K
Monday, 28 November 2011
Amber Pear Paste
One of my friends has a massive grafted pear tree in his yard including the varieties Winter Cole, Willams and Beurre Bosc. Every year it produces buckets and buckets of pears and really, how many pears can one man eat? He gifts them my way and I make pear paste to sell at the local farmers market. It has a rich amber colour and an intense flavor. Perfect with a cheese plate, as a glaze on baked ham or as a condiment with roast meat. A lot of work, but a great result.
What you need.....
2 kg pears
Water
2 kg sugar
1 lemon, halved
Make it happen....
1. Wash and core the pears, don't be to fussy as they are passed through a fine sieve later on.
2. Place the pears and the halved lemon into a large pot and add a little water to half cover them. Bring to the boil and reduce to a simmer until the pears are soft and mushy.
3. Pass the pears through a fine sieve to ensure a smooth result - don't cheat at this stage!
4. Return the pear pulp to a large pot, add the sugar and bring to the boil, reduce the heat and let it bubble away for 2 hours stirring at least every 10 min to reduce the chance of sticking.
5. Skim any sugar scum of the top and discard. Once the paste has reduced, thickened and become a dark amber colour it is ready to dry. Pour the thick paste into the required form - I use silicon muffin forms or you can dry the whole mixture as one in a lined slice tin and cut it into squares later.
6. Place the paste in the oven on the lowest setting, you really just want it to dry out so if it's a sunny day you can sit it in a window or other warm spot. Drying can take up to three days, but it is worth the wait. The choice of consistency is up to.
This is a real process but the result is worth the effort. I now know why quince and pear paste is so expensive. Once you have made your paste you can store it in an air tight container for up to a year - if it lasts that long!
K
What you need.....
2 kg pears
Water
2 kg sugar
1 lemon, halved
Make it happen....
1. Wash and core the pears, don't be to fussy as they are passed through a fine sieve later on.
2. Place the pears and the halved lemon into a large pot and add a little water to half cover them. Bring to the boil and reduce to a simmer until the pears are soft and mushy.
3. Pass the pears through a fine sieve to ensure a smooth result - don't cheat at this stage!
4. Return the pear pulp to a large pot, add the sugar and bring to the boil, reduce the heat and let it bubble away for 2 hours stirring at least every 10 min to reduce the chance of sticking.
5. Skim any sugar scum of the top and discard. Once the paste has reduced, thickened and become a dark amber colour it is ready to dry. Pour the thick paste into the required form - I use silicon muffin forms or you can dry the whole mixture as one in a lined slice tin and cut it into squares later.
6. Place the paste in the oven on the lowest setting, you really just want it to dry out so if it's a sunny day you can sit it in a window or other warm spot. Drying can take up to three days, but it is worth the wait. The choice of consistency is up to.
This is a real process but the result is worth the effort. I now know why quince and pear paste is so expensive. Once you have made your paste you can store it in an air tight container for up to a year - if it lasts that long!
Chocolate Cherry Pots
On Sunday I went to the local framers market and happily spied the first cherries of the season. I gifted them to myself - is that OK? I am sure you don't mind me treating myself to a gift from time to time. This is a recipe made up of things in my fridge, there is no cooking involved! All though I did make to mud cake the day before.
What you need....
4 wide opening jars or glasses
20 fresh cherries per person, stones removed
4 slices Mud Cake
2/3 cup raspberry jam
1 cup Greek yogurt
Make it happen....
1. Cut each slice of chocolate cake into four, place one piece in the bottom of the jar with a couple of cherries.
2. Spoon on one teaspoon of jam and yogurt.
3. Repeat the layers until all the jars are almost full.
4. Top with a cherry to serve.
I made this super quick treat and presented it to my family. I have never seen such empty vessels! The jars were totally clean.
The rich chocolate mud cake was perfect with the firm, sweet cherries. I loved the tart, creamy yogurt cut by the super sweet raspberry jam, It is a winning combination.
K
4 wide opening jars or glasses
20 fresh cherries per person, stones removed
4 slices Mud Cake
2/3 cup raspberry jam
1 cup Greek yogurt
1. Cut each slice of chocolate cake into four, place one piece in the bottom of the jar with a couple of cherries.
2. Spoon on one teaspoon of jam and yogurt.
3. Repeat the layers until all the jars are almost full.
4. Top with a cherry to serve.
I made this super quick treat and presented it to my family. I have never seen such empty vessels! The jars were totally clean.
The rich chocolate mud cake was perfect with the firm, sweet cherries. I loved the tart, creamy yogurt cut by the super sweet raspberry jam, It is a winning combination.
Salted Pistachio Brittle
What a great sound it is to hear the crunch of Peanut Brittle being politely consumed. I have some stunning green and rosey coloured pistachios compliments of my neighbour. I thought it might be nice to make some pistachio brittle - it really gives the teeth a work out !
What you need....
1/2 cup sour cream
What you need....
1/2 cup sour cream
125g butter
1 cup castor sugar
1/2 cup liquid glucose
2/3 cup chopped pistachios
1/3 cup dried cranberries
1 tbsp rose water
sea salt to sprinkle
1 cup castor sugar
1/2 cup liquid glucose
2/3 cup chopped pistachios
1/3 cup dried cranberries
1 tbsp rose water
sea salt to sprinkle
Make it happen....
1. Add the sour cream, butter and sugars to a med saucepan on low heat. Once the butter has melted increase the heat to medium for around 3 min or until the mixture turns light brown.
2. Add half the pistachios and cook for a further 8-10 minuets
3. Remove from heat, stir in the rose water and quickly drop a teaspoon full of brittle onto grease proof paper, repeat until the mixture is gone.
4. Top with the remaining nuts and cranberries.
5. Sprinkle a little sea salt over the brittle before serving.
K
1. Add the sour cream, butter and sugars to a med saucepan on low heat. Once the butter has melted increase the heat to medium for around 3 min or until the mixture turns light brown.
2. Add half the pistachios and cook for a further 8-10 minuets
3. Remove from heat, stir in the rose water and quickly drop a teaspoon full of brittle onto grease proof paper, repeat until the mixture is gone.
4. Top with the remaining nuts and cranberries.
5. Sprinkle a little sea salt over the brittle before serving.
K
Sunday, 27 November 2011
Crunch Crunch Crackle Roast Pork
I know a few people who get a little stressed about cooking roast pork. I hope this helps ease your concerns. I have been given some lovely sea salt infused with pepper berries, but don't stress good old table salt will do! The salt is key to a good crunchy crackling.
What you need....
2kg boned pork leg
1 big handful of sea salt
1 tbsp olive oil
1 cup of each - chunky diced celery, onion and carrot.
3 sprigs of fresh sage
Make it happen....
1. Score the skin of the pork by creating lines with sharp knife.
2. Place the salt and olive oil in the palm of your hand, rub it all over the pork skin, trying to get some salt into the little score cuts.
3. Place the diced vegetables and sage in an oven dish and sit the pork on top.
4. Place the pork in a hot oven 220c for 10 min, then reduce the heat to 200c and roast for 2 hours or until the juices run clear.Rest for 10 minuets before carving.
5. Some pork is hard to crackle depending on age and condition. If the skin is being a little stubborn you can remove it at the end of the cooking period and crackle it up in the microwave - I know! Amazing.
6.Pop the skin on a plate lined with some kitchen paper, cover completely with more paper and cook on high for 2 minuets. It may sound a little violent but the result is great. Plate will be very hot so be careful, rest the crackle and serve with the pork, pan juice reduction and apple sauce. I have put a few cranberries with the apple sauce for a festive felling.
K
What you need....
2kg boned pork leg
1 big handful of sea salt
1 tbsp olive oil
1 cup of each - chunky diced celery, onion and carrot.
3 sprigs of fresh sage
Make it happen....
1. Score the skin of the pork by creating lines with sharp knife.
2. Place the salt and olive oil in the palm of your hand, rub it all over the pork skin, trying to get some salt into the little score cuts.
3. Place the diced vegetables and sage in an oven dish and sit the pork on top.
4. Place the pork in a hot oven 220c for 10 min, then reduce the heat to 200c and roast for 2 hours or until the juices run clear.Rest for 10 minuets before carving.
5. Some pork is hard to crackle depending on age and condition. If the skin is being a little stubborn you can remove it at the end of the cooking period and crackle it up in the microwave - I know! Amazing.
6.Pop the skin on a plate lined with some kitchen paper, cover completely with more paper and cook on high for 2 minuets. It may sound a little violent but the result is great. Plate will be very hot so be careful, rest the crackle and serve with the pork, pan juice reduction and apple sauce. I have put a few cranberries with the apple sauce for a festive felling.
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| Close up Crunch Crunch Crackle. |
Thursday, 24 November 2011
'Tis the season
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| Dusted Cointreau Truffles |
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| My Family's wreath of festive berries |
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| Little Christmas cakes drowned in Brandy |
Sunday, 13 November 2011
Bok Bok Noodle Soup
A few years back I worked on the oil rigs in Bass Straight. I met some great characters and a few wonderful chefs. This soup was one of chef Henry's most requested dishes. Clean, simple flavors with satisfying rice noodles - yum. I have been given some lovely fresh coriander and this soup will be the perfect way to make it the star ingredient. Here is my own version of Henry's chicken noodle soup.
What you need....
1 whole free range chicken
4 lt chicken stock
3 tbsp fish sauce
1 tbsp dark soy
1 stick lemongrass
2 kaffia lime leaves
rice noodles
2 birds eye chillies
4 spring onions
1 red capsicum
2 cups coriander
10 snow peas
2 cups bean shoots
Make it happen....
1. Place the chicken in a large pot, pour in the stock, fish sauce and soy.
2. Crush the lemongrass with the back of your knife place it and the lime leaves into the pot.
3. Cover and bring to the boil, reduce heat and simmer for 2 hours.
4. Remove the chicken and strain the broth.Have a little taste, I like to put in a little more fish sauce at this stage.
5. Finely slice the spring onions, snow peas and capsicum in long 6cm lengths. Place the vegetables and coriander in ice water to crisp up.
6. Return the broth to the heat, Remove the chicken flesh, roughly shred. Finely slice the chili and give the rice noodles a quick rinse under cold water. Add the chicken, chili and noodles to the hot broth for 5 min.
7. To serve, spoon some rice noodles and chicken into a serving bowl. Top with the crisp vegetables and poor over the broth.
This soup is so good for you! Satisfying and crunchy, fresh clean flavours.
K
What you need....
1 whole free range chicken
4 lt chicken stock
3 tbsp fish sauce
1 tbsp dark soy
1 stick lemongrass
2 kaffia lime leaves
rice noodles
2 birds eye chillies
4 spring onions
1 red capsicum
2 cups coriander
10 snow peas
2 cups bean shoots
Make it happen....
1. Place the chicken in a large pot, pour in the stock, fish sauce and soy.
2. Crush the lemongrass with the back of your knife place it and the lime leaves into the pot.
3. Cover and bring to the boil, reduce heat and simmer for 2 hours.
4. Remove the chicken and strain the broth.Have a little taste, I like to put in a little more fish sauce at this stage.
5. Finely slice the spring onions, snow peas and capsicum in long 6cm lengths. Place the vegetables and coriander in ice water to crisp up.
6. Return the broth to the heat, Remove the chicken flesh, roughly shred. Finely slice the chili and give the rice noodles a quick rinse under cold water. Add the chicken, chili and noodles to the hot broth for 5 min.
7. To serve, spoon some rice noodles and chicken into a serving bowl. Top with the crisp vegetables and poor over the broth.
This soup is so good for you! Satisfying and crunchy, fresh clean flavours.
K
Captain Anne's Tarragon Mushrooms
On Wednesday's I play tennis with some lovely ladies, this week my current captain Anne has gifted me a big bunch of Tarragon. One stalk even has some roots so I may soon have a plant of my own. Tarragon is a lovely herb, I love it fresh in dressings and salads. Here I have married it with mushrooms - a very good match, give it a go!
6 large mushrooms
2 baby leeks, finely sliced
2 french shallots, finely diced
2 tbsp chopped Tarragon
3 heaped tbsp sour cream
salt and pepper to taste
olive oil
2 1/2 tbsp butter
Parmesan shavings to serve
Make it happen....
1. Saute the Leeks, shallots and tarragon in the butter until soft and transparent.
2. Add the sour cream, mix well, season with salt and pepper.
3. Brush the mushrooms on both sides with a little olive oil.Grill until golden, turn and repeat.
4. Fill the mushrooms with the creamy mixture, top with extra tarragon and some Parmesan shavings.
I enjoyed these mushrooms so much, I made another batch two days later and had them on toast for breakfast. My husband really dislike mushrooms but is currently away for a time, so I don't feel bad eating them morning noon and night in his absence.
K
Monday, 31 October 2011
Melbourne Cup Lunch for Ladies who Tennis
Today is a big day in horse racing, the 76th Melbourne Cup is to be run and I am catering for a ladies lunch with some help from some very talented people. People who grow beautiful roses, people who sew perfect lines, clever home cooks and people who do the dishes. Thank you all!
Here is a little look at my menu........
Melbourne Cup Lunch Menu
To Nibble on…
Stable Grown Pumpkin Dip
GF, DF, NF
To Start…
Galloping rice paper rolls bursting with sticky Char- Siu Pork and crisp shredded vegetables
GF, DF, NF
In the Middle…
The Strappers Salmon and Avocado stack with Nigella seeds and Wasabi dressing.
GF, NF
0r
The Jockeys Couscous tower, with Harissa Chicken, Dates and citrus dressing.
To End…
Trotting Teacups with Lemon Crème and Petite Macaroons
GF
Thank you for coming!
See you next year.
Friday, 28 October 2011
Speedy Beetroot Dip
I love beetroot! Here is a very quick dip to celebrate the masses of it bursting from my garden.
What you need....
1 cup whole egg mayo - buy a jar if you don't want to make it
2 large beetroots, finely shredded
2 tbsp balsamic vinegar
a squeeze of lime juice
a handful of finely chopped mint
1/2 tsp lime zest
Make it happen....
1. Put all ingredients in a bowl and mix well - that's it!!
2. Serve with thin crackers for a big crunch.
K
What you need....
1 cup whole egg mayo - buy a jar if you don't want to make it
2 large beetroots, finely shredded
2 tbsp balsamic vinegar
a squeeze of lime juice
a handful of finely chopped mint
1/2 tsp lime zest
Make it happen....
1. Put all ingredients in a bowl and mix well - that's it!!
2. Serve with thin crackers for a big crunch.
K
Frenchy Chicken with Baby Leeks
I have a few people getting the idea of my blog now, last night I gratefully received bag filled with baby leeks and oregano. My friends Juzzy and Sarah are getting right into the veggie patch movement, so I look forward to more random bags of produce from them.
What you need....
6 Chicken thigh fillets
4 baby leeks, white part only
1 cup cream
1 cup chicken stock
2 tbsp American mustard
1 tbsp honey
3 tbsp butter
12 baby carrots
Salt and pepper
1 handful Thyme and Oregano
Make it happen....
1. Heat and season a heavy based pan with salt and pepper, toss in half the butter. Seal both sides of the chicken, remove and set aside.
2. Wash and chop the leeks into 2cm rounds, add to the pan with the remaining butter, saute and toss in the baby carrots. Remove the pan from heat, add the chicken, spoon some of the leeks and carrots on top of the chicken.
3. Mix the cream, stock, honey and mustard together, pour over the chicken, toss in the herbs and season with salt and pepper. Cover with a tight fitting lid and place in a 180c oven for around 1 - 1 1/2 hours.
You may like to add a little more cream and knob of butter just before serving. This dish is not for the diet conscious. It is rich, creamy and beautifully aromatic thanks to the fresh herbs.
Serve with simply dressed salad greens and fresh crusty bread.
K
What you need....
6 Chicken thigh fillets
4 baby leeks, white part only
1 cup cream
1 cup chicken stock
2 tbsp American mustard
1 tbsp honey
3 tbsp butter
12 baby carrots
Salt and pepper
1 handful Thyme and Oregano
Make it happen....
1. Heat and season a heavy based pan with salt and pepper, toss in half the butter. Seal both sides of the chicken, remove and set aside.
2. Wash and chop the leeks into 2cm rounds, add to the pan with the remaining butter, saute and toss in the baby carrots. Remove the pan from heat, add the chicken, spoon some of the leeks and carrots on top of the chicken.
3. Mix the cream, stock, honey and mustard together, pour over the chicken, toss in the herbs and season with salt and pepper. Cover with a tight fitting lid and place in a 180c oven for around 1 - 1 1/2 hours.
You may like to add a little more cream and knob of butter just before serving. This dish is not for the diet conscious. It is rich, creamy and beautifully aromatic thanks to the fresh herbs.
Serve with simply dressed salad greens and fresh crusty bread.
K
Monday, 24 October 2011
Basil- mint and Parmasan Toasts
Yesterday was to most stunning, sunny day in quite some time. I worked in my veggie patch all day and only stopped when my dear friend Trein and her family popped in to gift me some Basil-mint. I was thinking yum, some type of Thai salad or the like, but I had already started a roast for our Sunday night dinner. Placing the Basil mint in water over night, I waited, lusting after a fresh, summery Thai salad...........and woke to a cold, dull, rainy day. I really believe the weather effects your mood and appetite, so salad was off the menu and something comforting was in order.
I settled on a rich tomato based pasta dish. I was desperate to use my gifted basil-mint, so came up with these crispy little toasts to serve on the side.
You will need....
6 slices of thick cut olive bread
4 tbsp softened butter
1/2 cup chopped basil-mint
1/2 cup grated Parmesan
Make it happen....
1. Line an oven tray with grease proof paper and arrange the bread evenly.
2. Mix the basil-mint and butter together and spread over each slice of bread making sure you go right to the edges.
3. Sprinkle the Parmesan over the bread and place into a 190c oven for 15 min or until golden and crisp.
This little gem was made out of desperation to use my gifted ingredient and turned out to be a warm, fragrant, comforting crunch on a plain grey day.
K
I settled on a rich tomato based pasta dish. I was desperate to use my gifted basil-mint, so came up with these crispy little toasts to serve on the side.
You will need....
6 slices of thick cut olive bread
4 tbsp softened butter
1/2 cup chopped basil-mint
1/2 cup grated Parmesan
Make it happen....
1. Line an oven tray with grease proof paper and arrange the bread evenly.
2. Mix the basil-mint and butter together and spread over each slice of bread making sure you go right to the edges.
3. Sprinkle the Parmesan over the bread and place into a 190c oven for 15 min or until golden and crisp.
This little gem was made out of desperation to use my gifted ingredient and turned out to be a warm, fragrant, comforting crunch on a plain grey day.
K
Friday, 21 October 2011
Beetroot and Yoghurt Cheese Salad
Have you had Yoghurt cheese? I have been given some and what a taste sensation - so soft and creamy these little round balls come in olive oil infused with herbs, garlic and peppercorns. On further investigation I also found a plain version available. This salad is great as a side dish or used as a topping on crusty bread - bruschetta style.
What you need....
2 Beetroots
1 jar Yoghurt Cheese Balls
1 tbsp olive oil
2 tbsp ver juice
Salt and Pepper to taste
8 mint leaves
Make it happen....
1. Peel and shape the beetroot until perfectly round. Using a mandoline thinly slice the beetroot and lay it out on some greaseproof paper. Top with salt, pepper, ver juice and olive oil, rub it around ensuring all the slices are coated. Give it a few moments alone.
2. Arrange the beetroot slices on a serving platter in a flat single layer. Top with the yoghurt balls (at least one per person, to avoid fights) and sprinkle on some torn mint leaves.
What a pretty dish of vibrant colours, the crunch of the beetroot and the smooth creamy texture of the yoghurt cheese is a perfect match. With an abundance of beetroot bursting out of my garden I am sure this salad will become a summer essential.
K
What you need....
2 Beetroots
1 jar Yoghurt Cheese Balls
1 tbsp olive oil
2 tbsp ver juice
Salt and Pepper to taste
8 mint leaves
Make it happen....
1. Peel and shape the beetroot until perfectly round. Using a mandoline thinly slice the beetroot and lay it out on some greaseproof paper. Top with salt, pepper, ver juice and olive oil, rub it around ensuring all the slices are coated. Give it a few moments alone.
2. Arrange the beetroot slices on a serving platter in a flat single layer. Top with the yoghurt balls (at least one per person, to avoid fights) and sprinkle on some torn mint leaves.
What a pretty dish of vibrant colours, the crunch of the beetroot and the smooth creamy texture of the yoghurt cheese is a perfect match. With an abundance of beetroot bursting out of my garden I am sure this salad will become a summer essential.
K
Saturday, 15 October 2011
Joise's White Chocolate Truffles
Today I left my little friend Josie's birthday party with a bundled gift of birthday cake. Josie's mum Trein is a chef and I feel compelled to make something yummy with the gifted cake. I have cut off the blue icing as I am sure it will be devoured by my own little girls and I am left with the delicious butter cake ready to be transformed.
You will need....
1/2 cup of cream
30g butter
200g white chocolate, grated
1 cup butter cake crumbs
2 tbsp raspberry liqueur
1 cup shaved coconut, toasted if you prefer.
Make it happen....
1.Place the cream and butter in a medium pot and set on low heat.
2. Once the butter has melted and the mixture is simmering add the chocolate, remove from heat mixing constantly.
3. When the chocolate has melted add the cake crumbs and the liqueur, mix well and refrigerate for two to three hours.
4. Once the mixture has set take a teaspoon full and place it in the palm of your hand. Roll into a perfect ball, drop into a bowl of coconut, covering completely with the coconut. Remove and refrigerate once more until ready to serve.
Smooth, creamy and moreish......say no more
K
You will need....
1/2 cup of cream
30g butter
200g white chocolate, grated
1 cup butter cake crumbs
2 tbsp raspberry liqueur
1 cup shaved coconut, toasted if you prefer.
Make it happen....
1.Place the cream and butter in a medium pot and set on low heat.
2. Once the butter has melted and the mixture is simmering add the chocolate, remove from heat mixing constantly.
3. When the chocolate has melted add the cake crumbs and the liqueur, mix well and refrigerate for two to three hours.
4. Once the mixture has set take a teaspoon full and place it in the palm of your hand. Roll into a perfect ball, drop into a bowl of coconut, covering completely with the coconut. Remove and refrigerate once more until ready to serve.
Smooth, creamy and moreish......say no more
K
Friday, 14 October 2011
Aunty May's Rice Paper Rolls
This recipe is a birthday gift to my sister-in-law Mel. Happy birthday! Eat up and enjoy.
You will need....
1 pork fillet
2 tbsp Char Siu sauce
1 tbsp Chinese five spice
1 packet rice paper rolls
Water
1 Lebanese cucumber seeds removed, sliced in to strips
1 beetroot peeled and finely shredded
1 carrot peeled and finely shredded
1 daikon radish peeled and finely shredded
1 cup of coriander leaves
1 cup of mint leaves
Kecup Manis for dipping
Make it happen....
1. Rub the pork fillet with the Char Siu sauce and Chinese five spice. Place the fillet on a lined oven tray and roast 180c for 20 to 30 min until browned and sticky. Cool briefly and refrigerate.
2. Prepare the vegetables being sure to rinse the beetroot three times. Place the shredded beetroot, carrot and radish in separate bowls. Cover with ice water, vegetables will become crisp.
3. Thinly slice the Pork, drain the shredded vegetables and line up all the ingredients ready to assemble the rice paper rolls.
4.Soften the rice paper in a bowl of tepid water, lay flat on a plate, top with a little pork, shredded vegetables, cucumber and herbs. Fold in the sides and roll from top toward you. Repeat until all ingredients are exhausted.
5. Dip in a little Kecup Manis - enjoy.
So yummy and fresh they are a big hit in my house especially with the little girls. For a more grown up version add some fresh chili at the wrapping stage and lightly fry them in some vegetable oil until crisp and golden.
K
You will need....
1 pork fillet
2 tbsp Char Siu sauce
1 tbsp Chinese five spice
1 packet rice paper rolls
Water
1 Lebanese cucumber seeds removed, sliced in to strips
1 beetroot peeled and finely shredded
1 carrot peeled and finely shredded
1 daikon radish peeled and finely shredded
1 cup of coriander leaves
1 cup of mint leaves
Kecup Manis for dipping
Make it happen....
1. Rub the pork fillet with the Char Siu sauce and Chinese five spice. Place the fillet on a lined oven tray and roast 180c for 20 to 30 min until browned and sticky. Cool briefly and refrigerate.
2. Prepare the vegetables being sure to rinse the beetroot three times. Place the shredded beetroot, carrot and radish in separate bowls. Cover with ice water, vegetables will become crisp.
3. Thinly slice the Pork, drain the shredded vegetables and line up all the ingredients ready to assemble the rice paper rolls.
4.Soften the rice paper in a bowl of tepid water, lay flat on a plate, top with a little pork, shredded vegetables, cucumber and herbs. Fold in the sides and roll from top toward you. Repeat until all ingredients are exhausted.
5. Dip in a little Kecup Manis - enjoy.
So yummy and fresh they are a big hit in my house especially with the little girls. For a more grown up version add some fresh chili at the wrapping stage and lightly fry them in some vegetable oil until crisp and golden.
K
Thursday, 13 October 2011
Lychee Martini Sliders
Last summer I won a silly bet and was rewarded with a bottle of Gin (thanks Bretty) With warm days and balmy evenings it was the perfect weather for a few lazy drinks. This drink is delightfully refreshing but be mindful, they slide down very easily and you might just find yourself sliding off your chair.
What you need....
1 cup good quality Gin
2/3 cup Lychee liqueur
4 cups lemonade
1 lime sliced
1 big handful of torn mint
2 cups of ice
Make it happen....
1. Take a big jug and place the lime , mint and ice in the bottom
2. Pour in the Gin, Lychee liqueur and lemonade
3. Serve and enjoy in your choice of glass.
With the festive season almost here why not drop some pomegranate seeds in the mix - they look like little red Christmas jewels.
K
What you need....
1 cup good quality Gin
2/3 cup Lychee liqueur
4 cups lemonade
1 lime sliced
1 big handful of torn mint
2 cups of ice
Make it happen....
1. Take a big jug and place the lime , mint and ice in the bottom
2. Pour in the Gin, Lychee liqueur and lemonade
3. Serve and enjoy in your choice of glass.
With the festive season almost here why not drop some pomegranate seeds in the mix - they look like little red Christmas jewels.
K
Mia's Peanut Butter and Chocolate Cookies
My daughter Mia came home recently after visiting one of our local farmers markets. Held like a prize in her little hands was a lovely tub of fresh peanut butter. I love peanut butter, Mia has no pallet for it. She simply said "Mum, I got this for you" What a lovely gesture from my 7 year old. So I thought I might try to come up with a way for her to enjoy peanut butter without having to spread it on toast. The result is spectacular and easy making around 20 cookies.
You will need......
1 cup peanut butter
1 cup caster sugar
2 tbsp polent0leaving enough room between the cookies for expansion. Bake at 180c for 10 min or until golden.
4. Cool on the tray - if you can wait!
Your kitchen will smell superb, I particularly love the little granular crunch from the polenta and Mia already wants to make some more.
You will need......
1 cup peanut butter
1 cup caster sugar
2 tbsp polent0leaving enough room between the cookies for expansion. Bake at 180c for 10 min or until golden.
4. Cool on the tray - if you can wait!
Your kitchen will smell superb, I particularly love the little granular crunch from the polenta and Mia already wants to make some more.
Wednesday, 12 October 2011
Mrs Cuthill's Lilly Pilly and Cointreau Honey
Out for a walk the other day, I bumped into an old family friend. While chatting away in her drive way I spied a massive Lilly Pilly tree full of fat little purple berries. We discussed the possibility of making some use of the berries and I was promptly handed a bag to help myself.I returned home to see what I could come with.Here it is.
Mrs Cuthill's Lilly Pilly and Cointreau Honey
What you need......
A bag of Lilly Pilly's
Water
Some sugar
The juice of one lemon
A good dash of Cointreau
Make it happen......
1. Wash and remove the stalk's from the Lilly Pilly berries
2. Place the berries in a large pot and just cover with water. Bring to the boil, reduce heat and simmer for 20 to 30 minuets until berries are soft and pulpy.
3. Line a colander with muslin and sit it in a bowl, pour the berries in and let gravity do the work. The syrup will trickle into the bowl, give it a little time, around an hour. Be sure not to disturb the berries as it will result in a cloudy honey.K
Mrs Cuthill's Lilly Pilly and Cointreau Honey
What you need......
A bag of Lilly Pilly's
Water
Some sugar
The juice of one lemon
A good dash of Cointreau
Make it happen......
1. Wash and remove the stalk's from the Lilly Pilly berries
2. Place the berries in a large pot and just cover with water. Bring to the boil, reduce heat and simmer for 20 to 30 minuets until berries are soft and pulpy.
3. Line a colander with muslin and sit it in a bowl, pour the berries in and let gravity do the work. The syrup will trickle into the bowl, give it a little time, around an hour. Be sure not to disturb the berries as it will result in a cloudy honey.K
The Idea behind this blog
Recently I was given a jar of strawberry jam from the lady next door. She passed it over the fence for no reason, just a lovely gesture between two ladies on a sunny afternoon.
This got me thinking about the age old act of gifting ingredients. It may be that you have too much silver beet or an over supply of fresh eggs. A lemon here, a bowl of raspberries there. Buying a special chocolate for a friend or a slice of cake that you know your mum would love.
I think the sharing of produce is very much in-vogue, it is heart felt to see the gifting of ingredient's is alive and well. I plan to push it a step further by creating a dish from these gift's and share it with you, a gift from me to you.
This got me thinking about the age old act of gifting ingredients. It may be that you have too much silver beet or an over supply of fresh eggs. A lemon here, a bowl of raspberries there. Buying a special chocolate for a friend or a slice of cake that you know your mum would love.
I think the sharing of produce is very much in-vogue, it is heart felt to see the gifting of ingredient's is alive and well. I plan to push it a step further by creating a dish from these gift's and share it with you, a gift from me to you.
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