 |
| Cool mints and jaffas become - Festive Lollies |
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| Off to the Farmers Market |
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| Figgy pudding |
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| My garden Raspberries |
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| Reindeer Food |
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| Cake cake and more Cake |
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| Some strange Christmas chic |
Thursday, 13 December 2012
All things Christmas
It really has been too long, but now as Christmas is here I thought I might inspire you with some Christmas cheer.......
Wednesday, 18 July 2012
Heather's Lazy Day Pear Tatin
This little delight is for Heather who gifted me some lovely Chestnuts. I have to confess they became old and dry before I had a chance to use them. So, a big sorry from me.
This tart should make you very happy, I have just feed it to my ladies for afternoon tea. There was a call for seconds all round!
What you need....
5 Pears, peeled, cored and sliced
1 cup castor sugar
125g butter melted
8 inch dish or pan, heavy based and oven proof
cinnamon to taste
whipped cream to serve
two sheets of store brought extra flaky puff pastry
Make it happen....
1. Put half the butter in the heavy based pan, roll it around so the base it well greased.
2. Sprinkle half the sugar evenly over the pan.
3. Arrange the pears evenly in the base and pour over the remaining butter.
4. Sprinkle the last of the sugar over the pears ready for the pastry.
5. The first sheet of pastry lays over the pears like a blanket, slightly to the side of the pan, over hanging the edge. There will be two gaps on the other side. Cut the remaining pastry to suit the pan remembering to allow for the tucking in.
6. Tuck the pastry down around the sides of the pan enveloping the pears.
7. Use a knife to prick the pastry, this allow the hot air the escape.
8. Cook the Tart in a 190c oven for 45 - 50 min. If the pastry gets a little dark simply cover with a sheet of baking paper.
9. You need a little conviction now. Once the tart is cooked remove from the oven and turn out onto a serving plate. Remember it will be extreamly hot with molten toffee so be careful. Place the plate on top of the hot pan, flip them over in one swift movement - presto! A stunning pear tatin, Well Done!
This tart should make you very happy, I have just feed it to my ladies for afternoon tea. There was a call for seconds all round!
What you need....
5 Pears, peeled, cored and sliced
1 cup castor sugar
125g butter melted
8 inch dish or pan, heavy based and oven proof
cinnamon to taste
whipped cream to serve
two sheets of store brought extra flaky puff pastry
Make it happen....
1. Put half the butter in the heavy based pan, roll it around so the base it well greased.
2. Sprinkle half the sugar evenly over the pan.
3. Arrange the pears evenly in the base and pour over the remaining butter.
4. Sprinkle the last of the sugar over the pears ready for the pastry.
5. The first sheet of pastry lays over the pears like a blanket, slightly to the side of the pan, over hanging the edge. There will be two gaps on the other side. Cut the remaining pastry to suit the pan remembering to allow for the tucking in.
6. Tuck the pastry down around the sides of the pan enveloping the pears.
7. Use a knife to prick the pastry, this allow the hot air the escape.
8. Cook the Tart in a 190c oven for 45 - 50 min. If the pastry gets a little dark simply cover with a sheet of baking paper.
9. You need a little conviction now. Once the tart is cooked remove from the oven and turn out onto a serving plate. Remember it will be extreamly hot with molten toffee so be careful. Place the plate on top of the hot pan, flip them over in one swift movement - presto! A stunning pear tatin, Well Done!
Friday, 15 June 2012
Prescription Pomplecello
Thanks Sue for the lovely Grapefruit from your tree. Not a lover of this fruit myself, I have transformed it into something I do fancy - a little drink. Pomplecello, is the grapefruit version of the much desired Limoncello found throughout Italy. This is my take on the refreshing classic.
What you need....
4 large Grapefruit
2 cups sugar
1/3 cup water
2 cups white rum
Make it happen....
1. Wash the grapefruit and cut it in half.
2. Place the fruit, sugar and water in a large pot and bring to the boil, reduce and simmer for 15 min or until the fruit is mushy.
3. Pour the pulpy mix into a strainer lined with a clean cotton cloth and let the liquid drain into a pot.
4. Return the syrup to the heat and pour in the rum. Warm the liquid for only a min, remove and pour into a sterilised bottle or jar. Seal while hot.
If you like things dry, serve the Pomplecello with some chopped mint and soda water or tonic. If it's a sweeter taste you seek use lemonade and the pulp of a passion fruit.
Keep it in the freezer for extra effect.
K
What you need....
4 large Grapefruit
2 cups sugar
1/3 cup water
2 cups white rum
Make it happen....
1. Wash the grapefruit and cut it in half.
2. Place the fruit, sugar and water in a large pot and bring to the boil, reduce and simmer for 15 min or until the fruit is mushy.
3. Pour the pulpy mix into a strainer lined with a clean cotton cloth and let the liquid drain into a pot.
4. Return the syrup to the heat and pour in the rum. Warm the liquid for only a min, remove and pour into a sterilised bottle or jar. Seal while hot.
If you like things dry, serve the Pomplecello with some chopped mint and soda water or tonic. If it's a sweeter taste you seek use lemonade and the pulp of a passion fruit.
Keep it in the freezer for extra effect.
K
Tuesday, 29 May 2012
The Aproneers Biscotti - A Crunchy Creation from The Gifted Ingredient
I have just created this crunchy little biscotti for the Aproneers lookout for it when you order a coffee in store. A sweet Pistachio, Cranberry and Chocolate crunch.
What you need....
2 cups plain flour
2 tsp baking powder
2 tbsp dutch cocoa
3/4 cup castor sugar
1 cup dried cranberries
1 cup pistachio nuts
1 1/2 tbsp orange zest
1 tsp vanilla extract
3 eggs
Make it happen....
1. Biscotti is quick and uncomplicated to make, simply mix the dry ingredients and add the eggs, mixing to form a dough.
2. Kneed well on a floured surface and shape into logs.
3. Bake at 160c for 30 min.
4. Give the biscotti a tap, if it sounds hollow it's ready.
4. Cool on the trays.
5. Slice thinly using a bread knife, lay each piece on a baking tray and return to the oven for a further 6 minuets.
Cool on trays, store in an air tight container for up to one week.
Yum, so crisp and thin this is perfect beside the moorish coffee at the Aproneers.
K
What you need....
2 cups plain flour
2 tsp baking powder
2 tbsp dutch cocoa
3/4 cup castor sugar
1 cup dried cranberries
1 cup pistachio nuts
1 1/2 tbsp orange zest
1 tsp vanilla extract
3 eggs
Make it happen....
1. Biscotti is quick and uncomplicated to make, simply mix the dry ingredients and add the eggs, mixing to form a dough.
2. Kneed well on a floured surface and shape into logs.
3. Bake at 160c for 30 min.
4. Give the biscotti a tap, if it sounds hollow it's ready.
4. Cool on the trays.
5. Slice thinly using a bread knife, lay each piece on a baking tray and return to the oven for a further 6 minuets.
Cool on trays, store in an air tight container for up to one week.
Yum, so crisp and thin this is perfect beside the moorish coffee at the Aproneers.
K
Friday, 25 May 2012
Cha Cha Cha Muddy Cointreau Cake
Kylie Kwong today - Saturday! 10am
To celebrate the first Aproneers store in
Lindisfarne, we have decided to put on a big day that celebrates the amazing
quality of food around us. With the help of local sustainable fisherman Mark
Eather, Kylie Kwong will be in store at 10am to officially open and cut The
Aproneers cake that has been donated to us by local baker and all round lovely
lady - Kylie Cashion.Just dropped off my Cha Cha Cha Muddy Cointreau Cake - Hope you all like it - Yum!
Friday, 18 May 2012
Garden Figs with Basil and Bresaola
I am such a fan of our local Italian Pantry, always walking out with an armful and beautiful produce. Married with my own autumn figs this dish is so simple and inspires lazy afternoon eating and quaffing.
What you need....
200g Bresaola (cured beef)
4 fresh figs
10 balsamic pickled onions
1 handful of basil
lemon infused olive oil
flat bread to serve
Make it happen....
1. Lay the bresaola out on your platter of choice, slightly overlapping.
2. Wash and quarter the figs, place randomly on the platter.
3. Top the platter with the onions and sprinkle with the basil leaves, roughly torn.
4. Drizzle generously with the olive oil.
5. Toast the flat bread and serve immediately.
Sweet figs, acidic onions and salty beef with a hit of lemon at end that lingers on the tongue - give it a go you wont be disappointed.
K
What you need....
200g Bresaola (cured beef)
4 fresh figs
10 balsamic pickled onions
1 handful of basil
lemon infused olive oil
flat bread to serve
Make it happen....
1. Lay the bresaola out on your platter of choice, slightly overlapping.
2. Wash and quarter the figs, place randomly on the platter.
3. Top the platter with the onions and sprinkle with the basil leaves, roughly torn.
4. Drizzle generously with the olive oil.
5. Toast the flat bread and serve immediately.
Sweet figs, acidic onions and salty beef with a hit of lemon at end that lingers on the tongue - give it a go you wont be disappointed.
K
Tuesday, 8 May 2012
The Aproneers and The Gifted Ingredient
The gifted ingredient is about to embark on a new venture with The Aproneers - Real + Sustainable + Food.
Supplying seasonal Cakes and slices for the coffee drinkers of the Eastern Shore of Hobart, the gifted ingredient is proud to support the Aproneers values and ethos.
It really will be great to have a local pantry of such high standards and ideas - some great forward thinking.
K
Supplying seasonal Cakes and slices for the coffee drinkers of the Eastern Shore of Hobart, the gifted ingredient is proud to support the Aproneers values and ethos.
It really will be great to have a local pantry of such high standards and ideas - some great forward thinking.
 |
| Look out for my Ginger and Pear cake in store. |
Thursday, 12 April 2012
Not So Scary Spaghetti Squash with Grilled Haloumi and Peppers
What you need....
1 medium spaghetti squash
6 cloves garlic, minced
3 tbsp butter
1 tbsp olive oil
180g haloumi cheese, cut into strips
1 red pepper/capsicum char grilled, peeled and chopped
1/2 cup chopped parsley
Salt and pepper to taste
Make it Happen....
1. Oven bake the whole squash for around 1.5 hours at 200c.
2. Check it is cooked by piercing with a knife, it should glide through without resistance.
3. Cut the squash in half and scoop out the seeds. Then scrape the flesh with a fork and watch the lovely ribbons appear.
4. Heat a fry pan to medium heat, add the olive oil, add the haloumi and fry until golden brown on each side, remove and set aside.
5. Add the butter and garlic to the pan, fry until golden. Then add the squash, peppers and haloumi.
6. Toss until hated through, season with a little salt and pepper, serve topped with the parsley.
K.
Brucey's Spicey Plum Sauce
Fat, red, ripe plums from a lovely Howrah dwelling have arrived at my house. To the stove I say and create something saucy......
What you need....
2kg ripe plums
1 cup water
4 tbsp Chinese five spice
4 cloves garlic
1/2 cup sliced ginger
10 chillies, halved
1kg sugar
Make it happen....
1. In a large pot bring the fruit and water to the boil, reduce to a simmer, cook until the fruit is soft.
2. Push the fruit through a medium strainer.
3. Warm the sugar in a low oven.
4. Return the fruit to the pot and add all remaining ingredients.
5. Bring to a rapid boil, reduce heat slightly to a slow roll for 30 to 40 min.
6. Remove from heat and pour into sterilized jars.
Lovely with duck or bbq pork, my little ladies love it with some dumplings or spring rolls.I have reduced the sugar as my batch was a little bit to sweet.
K
What you need....
2kg ripe plums
1 cup water
4 tbsp Chinese five spice
4 cloves garlic
1/2 cup sliced ginger
10 chillies, halved
1kg sugar
Make it happen....
1. In a large pot bring the fruit and water to the boil, reduce to a simmer, cook until the fruit is soft.
2. Push the fruit through a medium strainer.
3. Warm the sugar in a low oven.
4. Return the fruit to the pot and add all remaining ingredients.
5. Bring to a rapid boil, reduce heat slightly to a slow roll for 30 to 40 min.
6. Remove from heat and pour into sterilized jars.
Lovely with duck or bbq pork, my little ladies love it with some dumplings or spring rolls.I have reduced the sugar as my batch was a little bit to sweet.
K
Friday, 6 April 2012
Thin Nut Cookies
Thin and crisp these nut cookies are a must for any peanut butter fan. I like them super thin so you can eat more with out to much guilt.
What you need....
120g butter
3 tbsp crunchy peanut butter
1 tsp vanilla
1/3 tsp nutmeg
1 1/2 cups brown sugar
1 egg
1 1/2 cups plain flour
1/2 tsp bicarb
Almond slithers for decorating
Make it happen....
1. Combine the butter, sugar, peanut butter, nutmeg and vanilla using and electric mixer.
2. Add the egg and mix until light and creamy.
3. Add the flour and bicarb, mix until the dough comes together.
4. Halve the mixture onto two sheets of baking paper, cover with two more sheets of baking paper and roll out to a thin sheet.
5. Place the sheets of dough into the refrigerator for 15 min.
6. The dough is quite delicate so work gently, cut the cookies into desired shapes.
7. Top with the almonds and bake at 180c for around 10 min or until golden and aromatic.
8. Cool on the tray.
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| Yum. |
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| Enjoy - K |
Thursday, 5 April 2012
Big Fig Jam
Oh I do love to come to a gifted box of fruit on my doorstep. This week it's figs - thanks Jill. I have a lovely black genoa fig tree myself, quite young but producing good fruit. I think Jill has given me a variety called brown turkey. Both varieties are so lush and pretty inside, classic Autumn fare.
What you need....
1kg fresh ripe figs, washed and roughly chopped
2 1/2 cups sugar
1 tsp ground cinnamon
2 vanilla pods, halved and seeds scraped out
Make it happen....
1. Place all the ingredients in a large, heavy based pot, mix well.
2. Set the pot aside for 2-3 hours at room temp.
3. Slowly heat the figs on low heat, increasing to high heat after 10 minuets.
4. Once boiling point is reached reduce heat to lowest possible setting and cook for around 2 hours.
5. Mash the jam.
6. Pour the jam into sterilized jars and cover with clear plastics.
This jam is so nice on toast, in cakes or as a glaze on roast meat. Give it a go!
K
What you need....
1kg fresh ripe figs, washed and roughly chopped
2 1/2 cups sugar
1 tsp ground cinnamon
2 vanilla pods, halved and seeds scraped out
Make it happen....
1. Place all the ingredients in a large, heavy based pot, mix well.
2. Set the pot aside for 2-3 hours at room temp.
3. Slowly heat the figs on low heat, increasing to high heat after 10 minuets.
4. Once boiling point is reached reduce heat to lowest possible setting and cook for around 2 hours.
5. Mash the jam.
6. Pour the jam into sterilized jars and cover with clear plastics.
This jam is so nice on toast, in cakes or as a glaze on roast meat. Give it a go!
K
Sunday, 25 March 2012
Yo hoho and a bottle of ............Cider
Thanks to my creative friend Nick and his son I have a bottle of their hand crafted apple cider in my hot little hands. Nick, being a thoughtful man made sure there was a bottle for me to drink (long gone) and one for me to cook with.
Summer has ended and the last of my lovely harvest is before you in this end of season salad drizzled with the Capt Bligh's cider dressing.
From the garden - corn, cucumber, tomatoes, basil and carrots.
From the farmers market - asparagus, broccoli and avocado.
What you need....
2 tbsp olive oil
2 tbsp apple cider
2 tbsp white balsamic
salt and pepper to taste
Make it happen....
1. Pop all ingredients in a jar. Tightly fit the lid and shake.
2. Dress the salad and serve immediately.
I really like this proper cider - light, dry and moreish I look forward to some sort of baking with it in the near future. I have been told there may even be a pear variety in the making.
K
Summer has ended and the last of my lovely harvest is before you in this end of season salad drizzled with the Capt Bligh's cider dressing.
From the garden - corn, cucumber, tomatoes, basil and carrots.
From the farmers market - asparagus, broccoli and avocado.
2 tbsp olive oil
2 tbsp apple cider
2 tbsp white balsamic
salt and pepper to taste
Make it happen....
1. Pop all ingredients in a jar. Tightly fit the lid and shake.
2. Dress the salad and serve immediately.
I really like this proper cider - light, dry and moreish I look forward to some sort of baking with it in the near future. I have been told there may even be a pear variety in the making.
K
MISE N PLUS - A concept for life
On a recent photo shoot someone made a passing comment on my need to work cleanly, methodically and in an organised manner. I started to think about the origins of this trait.
In cooking, the French call it "mise n plus" meaning everything in its place.
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| Spices ready to go |
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| Little Quails awaiting the oven |
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| Chequerboard Sashimi |
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| Preparation! |
Mise n plus - a way of life.
K
Sunday, 4 March 2012
TWO METER TALL BEER & BEEF
After a relaxing start to our Sunday, we received the wonderful gift of an invite to join our friends on a little country drive in search of some quality beer. Who could resist such an offer.
Kids in tow, we made our way to the Two Meter Tall Company, makers of fine ales and cider, with the promise of individuality in every batch. Just out side of New Norfolk in southern Tasmania we made the right hand turn onto the property and followed the dirt drive up the hill.
A cluster of rustic sheds and out building ignited our interest and thirst. Groups of picnickers and people barbecuing were dotted about the place and rolling hills covered in dry summer grass surrounded us.
The kids ran off to the hills and we set off to the beverages.
Cold cider and ales awaited us, hand pumped where it is grown and brewed, a very nice concept.
Outstanding service and conversation erupted at the farm bar, tastings were a plenty and a fantastic afternoon was had by all. I love the "Cleansing Ale" in particular and the "Foresters bitter amber ale" was also a winner.
The day got better still when we discovered the fridge full of hand crafted sausages made from the farms very own beer fed beef - yes I said beer fed!
We made use of the BBQ on site known as "the man cave" we then sliced the charred snags, dipped them in supplied mustard and relish and devoured them with vigor . Great flavor, quite lean and very meaty. Perfect with a beer or two.
Tabs were payed, take home beers assembled, kids loaded into the car and our trusty designated driver in charge. What a great afternoon, thanks 2MT we will see you again.
K
Kids in tow, we made our way to the Two Meter Tall Company, makers of fine ales and cider, with the promise of individuality in every batch. Just out side of New Norfolk in southern Tasmania we made the right hand turn onto the property and followed the dirt drive up the hill.
A cluster of rustic sheds and out building ignited our interest and thirst. Groups of picnickers and people barbecuing were dotted about the place and rolling hills covered in dry summer grass surrounded us.
The kids ran off to the hills and we set off to the beverages.
Cold cider and ales awaited us, hand pumped where it is grown and brewed, a very nice concept.
Outstanding service and conversation erupted at the farm bar, tastings were a plenty and a fantastic afternoon was had by all. I love the "Cleansing Ale" in particular and the "Foresters bitter amber ale" was also a winner.
The day got better still when we discovered the fridge full of hand crafted sausages made from the farms very own beer fed beef - yes I said beer fed!
We made use of the BBQ on site known as "the man cave" we then sliced the charred snags, dipped them in supplied mustard and relish and devoured them with vigor . Great flavor, quite lean and very meaty. Perfect with a beer or two.
Tabs were payed, take home beers assembled, kids loaded into the car and our trusty designated driver in charge. What a great afternoon, thanks 2MT we will see you again.
K
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