tag:blogger.com,1999:blog-32726204252486783622024-03-16T12:10:09.733+11:00 food by jessicaJessicahttp://www.blogger.com/profile/08198674614139027853noreply@blogger.comBlogger280125tag:blogger.com,1999:blog-3272620425248678362.post-77510131486343242152020-04-24T12:36:00.000+10:002020-04-24T12:37:55.217+10:00Anzac Biscuits<div class="separator" style="clear: both; text-align: center;">
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I like mine chewy with a pinch of salt. The mixture of golden syrup, coconut, oats, salt and butter make this one biscuit that you just can't have one of. </div>
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And because I like my sweet treats a little savoury I have also given you my recipe for burnt butter and bay leaf Anzac biscuits!</div>
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1¼ cup (110g) rolled oats<o:p></o:p></div>
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1¼ cups (185g) plain flour<o:p></o:p></div>
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1 cup (220g) caster sugar<o:p></o:p></div>
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1 tsp sea salt flakes</div>
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¾ cup (60g) desiccated coconut<o:p></o:p></div>
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¼ cup (90g) golden syrup<o:p></o:p></div>
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150g unsalted butter, chopped<o:p></o:p></div>
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½ teaspoon bicarbonate of soda<o:p></o:p></div>
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2 tablespoons boiling water<o:p></o:p></div>
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1. Preheat oven to 180°C fan forced (200C convectional). Place the oats, flour, sugar, salt and coconut in a large bowl and mix to combine.<o:p></o:p></div>
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2. Place the golden syrup and butter in a small saucepan over high heat, stirring constantly, until butter is melted. While the butter is melting, place the bicarbonate of soda and water in a small bowl and mix to combine. Add to the butter mixture, being careful as it begins to foam. Add to the oat mixture and mix to combine.<o:p></o:p></div>
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3. Roll heaped tablespoonfuls of the mixture into balls and place on baking trays lined with non-stick baking paper, allowing room to spread.<o:p></o:p></div>
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4. Bake in batches, for 12–14 minutes or until golden brown. Set aside to cool on the trays slightly before transferring to wire racks to cool completely. Serve. Makes 15.<o:p></o:p></div>
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To make my <b>burnt butter and bay leaf </b>version;</div>
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1¼ cup (110g) rolled oats<o:p></o:p></div>
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1¼ cups (185g) plain flour<o:p></o:p></div>
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1 cup (220g) caster sugar<o:p></o:p></div>
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1 tsp sea salt flakes, plus extra to sprinkle</div>
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<span style="font-size: 12pt;">1/2 cup (60g) roughly chopped</span></div>
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150g unsalted butter, chopped<o:p></o:p></div>
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1 sprig bay </div>
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<span style="font-size: 12pt;">½ teaspoon bicarbonate of soda</span></div>
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2 tablespoons boiling water<o:p></o:p></div>
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1. Preheat oven to 180°C fan forced (200C convectional). Place the oats, flour, sugar, salt and walnuts in a large bowl and mix to combine.<o:p></o:p></div>
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2. Place the butter and bay in a small saucepan over low heat, stirring constantly, until butter is melted. Simmer on low for 5 minutes. While the butter is melting, place the bicarbonate of soda and water in a small bowl and mix to combine. Increase heat to high. Remove the bay leaves and add honey. Cook for 30 seconds. Add to butter mixture to the bicarb, being careful as it begins to foam. Add to the oat mixture and mix to combine.<o:p></o:p></div>
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3. Roll heaped tablespoonfuls of the mixture into balls and place on baking trays lined with non-stick baking paper, allowing room to spread.<o:p></o:p></div>
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4. Bake in batches, for 12–14 minutes or until golden brown. Set aside to cool on the trays slightly before transferring to wire racks to cool completely. Sprinkle with salt to serve. Makes 15</div>
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Jessicahttp://www.blogger.com/profile/08198674614139027853noreply@blogger.com0tag:blogger.com,1999:blog-3272620425248678362.post-39908433146664498282020-04-10T14:35:00.000+10:002020-04-10T14:41:48.814+10:00Sourdough rosemary, manchego + sea salt hot cross buns<br />
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<span style="font-size: 12pt;">Hotcross buns, traditionally a sweet, spiced and dried fruit studded bun, decorated with a cross and brushed with a sweet glaze are traditionally eaten across the world over Easter.</span><br />
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My version has the addition of a sourdough starter to give them a little more chew and that quintessential ‘sour flavour. And because I sometimes like my sweets a little savoury, I have added rosemary and finely grated Spanish manchego cheese.<o:p></o:p></div>
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There is a mixture of both yeast and sourdough starter in this recipe, as I find that by adding both you get the best of both worlds!<o:p></o:p></div>
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Don’t worry if you don’t have a sourdough starter </div>
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<span style="font-size: 12pt;">at home. I have given a tip at the bottom of the recipe for a regular yeast version. </span><span style="font-size: 12pt;"> </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKvSW_xNQbaaJQUa5cyxi6tNcwOXBMwfg9YGSrfbN3VMp9zNod9noPDt1HsAwlFpqbMp3jV12sM3Q-TCfCm_wUKP8uDsG5xjnBNQoFuBaKtCEQ9gAgdZNQYWJR-NfvvXyxLQazKarGNog/s1600/IMG_9936.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKvSW_xNQbaaJQUa5cyxi6tNcwOXBMwfg9YGSrfbN3VMp9zNod9noPDt1HsAwlFpqbMp3jV12sM3Q-TCfCm_wUKP8uDsG5xjnBNQoFuBaKtCEQ9gAgdZNQYWJR-NfvvXyxLQazKarGNog/s400/IMG_9936.JPG" width="300" /></a></td></tr>
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enjoy these buns hot with butter, or served with sliced</div>
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manchego + quince paste</div>
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1 cup (250ml) milk, warmed<o:p></o:p></div>
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2 tbsp honey<o:p></o:p></div>
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2 tbsp extra virgin olive oil<o:p></o:p></div>
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60g salted butter, melted<o:p></o:p></div>
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1 cup (250ml) apple juice<o:p></o:p></div>
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½ tsp (3gm) dried yeast<o:p></o:p></div>
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100g sourdough starter, fed and stirred<o:p></o:p></div>
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1 egg<o:p></o:p></div>
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1/3 cup dried currants<o:p></o:p></div>
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¼ cup rosemary<o:p></o:p></div>
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5 1/3 cups (800g) 00 flour<o:p></o:p></div>
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10g fine table salt<o:p></o:p></div>
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100g finely grated manchego cheese<o:p></o:p></div>
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1 tsp sea salt flakes<o:p></o:p></div>
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<b>FLOUR PASTE</b><br />
1/2 cup (75g) plain flour<o:p></o:p></div>
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1 tablespoon caster (superfine) sugar<o:p></o:p></div>
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1/3 cup (80ml) cold water<o:p></o:p></div>
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<b>GLAZE<o:p></o:p></b></div>
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1 tablespoon caster sugar<o:p></o:p></div>
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1 teaspoon powdered gelatine<o:p></o:p></div>
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1 tablespoon water<o:p></o:p></div>
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1.Place milk, honey, oil and butter together in a bowl and mix to combine.<o:p></o:p></div>
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<span style="border-radius: 0px; box-sizing: border-box; display: inline-block;">2. Whisk the juice, yeast and sourdough starter in a large bowl until dissolved. Add the egg, currants and rosemary. Add the flour, then milk mixture; using your hand, mix together until combined. Cover with plastic wrap; stand in a warm place for 30 minutes. <o:p></o:p></span></div>
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3. Add the salt and pinch the dough for 3-4 minutes or until combined. Cover with plastic wrap and set aside for 30 minutes. Add the manchego and lightly knead dough on a lightly oiled or floured surface for 10 seconds. Return to bowl, cover; and rest for 30 minutes.<o:p></o:p></div>
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4. Divide the dough into 16 and shape into balls. Place in a baking tray lined with baking paper. Cover again stand in a warm place for 30 minutes or until risen by half. (at this stage you can refrigerate your dough to slowly prove for a further 12 hours. This will give you a more ‘sour’ flavour.)<o:p></o:p></div>
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5. Preheat oven to 200°C fan forced.<o:p></o:p></div>
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6. To make the flour paste, combine the flour and sugar in a small bowl. Gradually mix in enough water to make a smooth paste. Place flour paste mixture into a small piping bag fitted with a small plain tube. Pipe crosses onto the buns.<o:p></o:p></div>
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7. Bake buns for 25 minutes or until buns are browned and sound hollow when tapped.<o:p></o:p></div>
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8. While the buns are backing make the glaze. Combine the ingredients in a small saucepan; stir over low heat, without boiling, until sugar and gelatine dissolve.<o:p></o:p></div>
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9. While hot, brush the buns with the glaze and sprinkle with salt.<o:p></o:p></div>
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NOTE: If you don’t have a sourdough starter, double the amount of yeast in the recipe (7g total).<o:p></o:p></div>
Jessicahttp://www.blogger.com/profile/08198674614139027853noreply@blogger.com1tag:blogger.com,1999:blog-3272620425248678362.post-75104670518482022832020-04-05T16:49:00.000+10:002020-04-10T14:42:45.791+10:00Madeleines (my way)<div class="separator" style="clear: both; text-align: center;">
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My madeleine recipe is by no means a traditional version of these little French butter cakes (or biscuit depending on who you ask).<o:p></o:p></div>
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Made with egg whites instead of whole eggs, (I find this recipe to be the perfect excuse to bake when I have left over eggwhites in my freezer), nor do I rest the batter as most traditional recipes instruct.<o:p></o:p></div>
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They do, however live up to their literary and food historic reputation. This easy recipe is fast to make and rewards you with little cakes, baked with a golden crispy edge, spongy and a buttery soft inside. They are the perfect side kick to an afternoon coffee, tea or aperitif.<o:p></o:p></div>
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This recipe is the base of many different flavour combinations. I have added the adaptations for a few favourite flavour combinations and also included a savoury version.<o:p></o:p></div>
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<o:p> </o:p><span style="font-size: 12pt;">¾ cup (110g) plain flour</span></div>
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½ tsp baking powder<o:p></o:p></div>
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¾ cup (165g) caster sugar<o:p></o:p></div>
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4 egg whites (at room temperature)<o:p></o:p></div>
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110g melted unsalted butter, plus extra to grease<o:p></o:p></div>
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1.Preheat oven to 200C (convectional). Place the flour and baking powder in a medium bowl and whisk to combine. <o:p></o:p></div>
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2.Whisk the eggs and sugar together to combine. Add the white mixture to the flour, whisking until smooth. Gradually add the butter and fold to combine.<o:p></o:p></div>
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3.Grease a 12 whole madeleine pan with melted butter. Spoon tablespoons of the mixture into the pan and bake for 12-15 minutes, or until golden and the mixture, is sticky to the touch but bounces back when pressed with your finger. Carefully invert onto a wire rack and repeat with remaining batter. Repeat with remaining batter.<o:p></o:p></div>
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Makes 24.<o:p></o:p></div>
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To make <b>earl grey tea and lemon madeleines</b>, add 1 tsp loose early grey tea and 1 ts finely grated lemon rind to the sugar mixture. (pictured)<o:p></o:p></div>
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To make <b>savoury madeleines</b>, remove the caster sugar. Instead add 1 tbsp caster sugar<o:p></o:p></div>
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¾ cup almond meal where you would add the sugar. Add ¼ cup buttermilk with your butter. You can flavour these with cheese, herbs and cured meats.<o:p></o:p></div>
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Jessicahttp://www.blogger.com/profile/08198674614139027853noreply@blogger.com2tag:blogger.com,1999:blog-3272620425248678362.post-43640396499338322462019-10-29T18:11:00.000+11:002019-10-29T18:11:37.826+11:00Tomato + mozzarella salad with blood orange, cumin and caraway dressing <div class="separator" style="clear: both; text-align: center;">
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Eating for the season; is what this salad is all about. A few ingredients tossed together with carefully paired flavours.<br />
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500g mixed vine ripened tomatoes, cut into wedges<br />
250g fresh mozzarella, torn<br />
100g rocket leaves<br />
basil leaves, to serve<br />
<b>Blood orange, cumin + caraway dressing</b><br />
1 tsp each coriander and caraway seeds, toasted<br />
juice from 1 blood orange<br />
1 tbsp red wine vinegar<br />
2 tbsp extra virgin olive oil<br />
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1. To make the dressing, place the coriander and caraway seeds in a mortar and pestle and grind until roughly crushed. Add the orange juice, vinegar and oil. Season well with salt and pepper and mix well.<br />
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2. Place the tomatoes in a large bowl. Season with salt and pour over half the dressing. Set aside to macerate for 5 mintues.<br />
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3. Arrange the rocket, tomatoes and mozzarella between 4 plates. Top with basil leaves and spoon over extra dressing.<br />
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Serves 4.Jessicahttp://www.blogger.com/profile/08198674614139027853noreply@blogger.com1tag:blogger.com,1999:blog-3272620425248678362.post-32376299084886453372018-03-10T16:35:00.000+11:002018-03-10T16:37:02.555+11:00Sesame ginger plum cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpfEnBoto70C4QD2ASY0ab2Ad-BBQ7STCRTMJQvtVUagiJoucAR5t0MpDeibg7D9K8iIzYRyJm-H9UhEqrStrrJOBwLvb72Ba99GgDB4SkHl7pNcqAMzjvJoz_2IzJuufwRDfj6mix2BQ/s1600/unnamed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="803" data-original-width="803" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpfEnBoto70C4QD2ASY0ab2Ad-BBQ7STCRTMJQvtVUagiJoucAR5t0MpDeibg7D9K8iIzYRyJm-H9UhEqrStrrJOBwLvb72Ba99GgDB4SkHl7pNcqAMzjvJoz_2IzJuufwRDfj6mix2BQ/s400/unnamed.jpg" width="400" /></a></div>
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An easy cake that celebrates plums at their best. This version has some inspiration from Japan, matching plums with ginger and sesame.<br />
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125g unsalted butter, softened<br />
3/4 cup caster sugar<br />
1 tablespoon grated ginger<br />
2 eggs<br />
1 1/2 cups self raising flour<br />
1/4 cup toasted sesame seeds<br />
3/4 cup sour cream<br />
1/2 cup milk<br />
6 plums, quartered<br />
2 tablespoons caster sugar, extra<br />
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Preheat oven to 180C. Place the butter, sugar and ginger in the bowl of an electric mixer and beat for 6-8 minutes, or until light and creamy. Add the eggs, one at a time, beating well after each addition. Add the flour, sesame seeds, sour cream and milk and mix to combine. Spoon into a 20 x 30 slice tin lined with non stick baking paper. Spoon the mixture into the tin. Toss the plums in the sugar and place on top of the cake. Bake for 30-40 minutes, or until golden and cooked through, when tested with a skewer.<br />
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Serves 6-8.Jessicahttp://www.blogger.com/profile/08198674614139027853noreply@blogger.com11tag:blogger.com,1999:blog-3272620425248678362.post-18309592700554369422016-03-05T18:05:00.000+11:002016-03-05T18:05:35.725+11:00Cauliflower & potato curry puffs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikxCRQd1g9j4gdoDXaNVn4JteZui3xZcpJdDlhdvvS5PLMjaNcrglAvR7X6wMD5bYE3cWye9KchSaynMY0T2czIdAdkWyDy46q-9mb0TsMjEaNq8c5Z9ZKNs-7r3tgnw7VsDEBy9fgtnc/s1600/IMG_0541.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikxCRQd1g9j4gdoDXaNVn4JteZui3xZcpJdDlhdvvS5PLMjaNcrglAvR7X6wMD5bYE3cWye9KchSaynMY0T2czIdAdkWyDy46q-9mb0TsMjEaNq8c5Z9ZKNs-7r3tgnw7VsDEBy9fgtnc/s640/IMG_0541.jpg" width="640" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Cousins with an Indian samosa and Spanish empanada these curry puffs are all things right in the world. Crispy buttery pastry encases spiced fluffy potatoes and tender cauliflower. Peas are just the little green you need. Be warned you will not stop at one!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">400g baby chat potatoes, chopped</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup melted ghee</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 brown onion, finely chopped</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 cloves garlic crushed</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tablespoon grated ginger</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon chilli flakes</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon ground cumin </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">300g cauliflower florets, chopped</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">6 fresh curry leaves</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">sea salt and cracked pepper</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup frozen peas, thawed</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Curry puff pastry</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 cups (450g) plain flour</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 teaspoon baking powder</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup ghee+</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup iced water</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">To make the pastry, place the flour, baking powder and salt in a large bowl and whisk to combine. Add the ghee and rub with your fingers until the flour is sand like in consistency. Gradually add the water mixing with your hands as you go until combined. Turn out onto a clean bench and knead for 3 minutes or until smooth. Place the pastry in a lightly oiled bowl. Cover with cling film and set aside to rest for 30 minutes. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Meanwhile place the potatoes in a saucepan with cold salted water. Bring the water to the boil over high heat and cook for 6 minutes or until tender. Drain and set aside. Heat the ghee in a large frying pan over high heat. Add the onion, garlic, ginger and chilli and cook stirring for 4 minutes. Add the ground cumin, cauliflower<span style="font-family: "arial" , "helvetica" , sans-serif;">, curry leaves salt and <span style="font-family: "arial" , "helvetica" , sans-serif;">pepper</span></span> and cook for a further 4 minutes. Add the peas and toss to combine. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Divide the dough into 22 pieces. Roll each out into 9.5cm circles on a lightly floured surface. Place the circle in your hand and place a tablespoonful of the mixture in the middle. Pinch the edges well to seal and then twist to pleat. Repeat with remaining pastry and filling. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">To bake: preheat oven to 220C. Place the curry puffs on large baking trays lined with non stick baking paper and bake for 20 minutes or until golden and puffed. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">To fry: fill a saucepan 2/3 full with vegetable oil or ghee and heat to 180C on a deep frying thermometer. In batches lower the curry puffs and cook, turning for 4-6 minutes or until golden. Remove with a slotted spoon and drain. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Makes 22 curry puffs.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxyBcipeSBRHGAUQShkReF9aoc2JIXmYvk_brC7fBhDyY9Nq4oQAo6B1t8hwGfWwuJ54VyDgBkl6TB85H0ewtMZ3CsemRfH05sqtDAnbmutE_45dt1G3RkHeVXpoj8Bk7HrbYJOqGKS3Q/s1600/IMG_0517.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxyBcipeSBRHGAUQShkReF9aoc2JIXmYvk_brC7fBhDyY9Nq4oQAo6B1t8hwGfWwuJ54VyDgBkl6TB85H0ewtMZ3CsemRfH05sqtDAnbmutE_45dt1G3RkHeVXpoj8Bk7HrbYJOqGKS3Q/s640/IMG_0517.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">+if you can not get a hold of ghee use vegetable oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">++ curry puffs can be frozen uncooked. Thaw before cooking. </span>Jessicahttp://www.blogger.com/profile/08198674614139027853noreply@blogger.com1tag:blogger.com,1999:blog-3272620425248678362.post-3043928214898061152015-11-29T17:27:00.000+11:002015-11-29T17:27:43.832+11:00Pineapple & Rum Jam<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyNgBTxzts4SYEr6mVu9R5XJn-C9BIYglmwiR2Q6-P-PWuTpznZX1tPS_EFQWC4iwiiVY0-edleoTpVizB7ANTlXQZWvkb_EXkH2TRB0o4-ql3M_8ZRI_1HkUi6heC9M0SS7l-dbDryTE/s1600/IMG_0580.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyNgBTxzts4SYEr6mVu9R5XJn-C9BIYglmwiR2Q6-P-PWuTpznZX1tPS_EFQWC4iwiiVY0-edleoTpVizB7ANTlXQZWvkb_EXkH2TRB0o4-ql3M_8ZRI_1HkUi6heC9M0SS7l-dbDryTE/s1600/IMG_0580.JPG" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">I can smell summer it is that close! Long sun shining days at the beach and hot balmy nights cooking outside. In anticipation I have been making this pineapple and rum jam. It is great spread on buttered toast but I am sure I will be spreading it between layers of coconut sponge or swirled through vanilla ice cream. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 large ripe pineapple, skin and core removed and chopped</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup (125ml) water </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 1/2 cups (330ml) caster sugar </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tablepsoon lemon juice</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup (60ml) white rum</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Place the pineapple and water in a medium saucepan over medium heat and cover with a tight fitting lid. Cook for 20 minutes or until the pineapple is soft. Remove the lid, add the sugar and lemon juice, bring to a boil and cook for 40 minutes, stirring occasionally. You can test that your jam is ready by placing a small plate in the freezer. Place a teaspoon of jam on the plate and set aside for 1 minute. If the jam holds its shape and wrinkles slightly when you run your finger through it, it is ready. Add the rum and mix to combine. Pour into sterilized containers and store for up to 3 months. Makes 1 litre jam. </span><br />
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Jessicahttp://www.blogger.com/profile/08198674614139027853noreply@blogger.com4tag:blogger.com,1999:blog-3272620425248678362.post-57368985726391021992015-11-01T15:05:00.001+11:002015-11-01T15:05:39.082+11:00Salted millionaires' shortbread <br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Buttery coconut shortbread topped with rich caramel and finished with bitter chocolate and salt flakes - I think that says it all. Make it and you will understand the simple explanation. The love affair will last a life time I promise. <b> </b></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients</b> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>coconut shortbread base</b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 1/2 cups (225g) plain flour</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup (110g) caster sugar</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup (100g) desiccated coconut</span> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">225g unsalted butter, softened </span><br />
<b><span style="font-family: Arial,Helvetica,sans-serif;">caramel</span></b><br />
<span style="font-family: Arial,Helvetica,sans-serif;">100g unsalted butter, chopped</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">3/4 cup (165g) caster sugar </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 395g can sweetened condensed milk</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">200g dark chocoalted, melted</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">sea salt flakes, to sprinkle </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<b><span style="font-family: Arial,Helvetica,sans-serif;">Method</span></b><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span><span style="font-family: Arial,Helvetica,sans-serif;">Preheat oven to 180C (fan forced). To make the shortbread, place the flour,
caster sugar and coconut in the bowl of a food processor. Add the
butter and pulse until the mixture just comes together. Press the base
into a 20 x 30 cm tin lined with nonstick baking paper. Bake for 20 minutes or until golden. Meanwhile place the butter,
sugar and condensed milk in a medium saucepan over medium heat. Bring
to a simmer, stirring occasionally. Reduce the heat to low and cook for
10-15 minutes or until golden and thickened. Pour over the shortbread
base and set aside for 15 minutes, to set. Spread with melted chocolate
and sprinkle with salt. Cut into bars. Makes 20 bars. </span></span></span><b><span style="font-family: Arial,Helvetica,sans-serif;"></span></b><br />
<b><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></b>
<b><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></b>
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<span><span style="font-family: Arial,Helvetica,sans-serif;"></span><br /></span>Jessicahttp://www.blogger.com/profile/08198674614139027853noreply@blogger.com4tag:blogger.com,1999:blog-3272620425248678362.post-47315233300451978292015-09-20T19:00:00.001+10:002015-09-20T19:00:59.457+10:00Rhubarb, rosehip & apple bircher muesli
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<span style="font-family: Arial,Helvetica,sans-serif;">I start this recipe the night before. I soak the oats, nuts
and seeds in water in the refrigerator overnight, drain it and swirl it through
yoghurt just before serving. I swap the fruit topping as the seasons change. </span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;">Rosehip tea is also one of my favourite<span style="mso-spacerun: yes;"> </span>go tos for rhubarb. Besides being the same brilliant
shade of pink, I find that the tea always brings out the floralness of rhubarb,
meaning you don’t have to add too much sugar.</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;">Give me the newspaper, a tea and breakfast has never tasted better. </span></div>
<div class="MsoNormal">
<br /></div>
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<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;">1 cup natural oats</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;">¼ cup flaked almonds</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;">¼ cup sunflower seeds</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;">1 bunch rhubarb, trimmed and chopped</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;">¼ cup honey</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;">1 teaspoon vanilla bean extract </span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;">½ cup steeped rosehip tea</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;">1 pink lady apple, thinly sliced</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;">Greek style yoghurt, to serve</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;">The night before, place the oats, almonds and seeds in a
large bowl and cover with cold water. Refrigerate over night of for 6 hours.
Drain and set aside. </span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;">Preheat oven to 180C. Place the rhubarb, honey, vanilla, tea
on a baking tray lined with nonstick baking paper and toss to combine. Cook for
15 minutes. Add the apple and toss to combine. Cook for a further 5 minutes or
until the apples are just soft and the rhubarb is tender. Set aside and cool. </span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;">To serve, spoon yoghurt into bowls, top with oats mixture
and stir to combine. Top with rhubarb and serve. Serves 4. </span></div>
<div class="MsoNormal">
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<span style="font-family: Arial,Helvetica,sans-serif;">
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Jessicahttp://www.blogger.com/profile/08198674614139027853noreply@blogger.com6tag:blogger.com,1999:blog-3272620425248678362.post-10897038856541858582015-09-09T20:27:00.000+10:002015-09-09T20:27:22.773+10:00Roasted banana & mixed seed bread<br />
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<span style="font-family: Arial;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">I wanted to make banana
bread but my bananas were just too firm. Insert great idea #45; I put them in a
hot oven with their skins on and while filling the house with delicious
caramelised banana aromas – the result was ever so soft and slightly caramelised
bananas. </span><span style="font-family: Arial;"> </span><span style="font-family: Arial;">Mashed up with flour and a
whole bunch of seeds (for texture/flavour and a bit of a healthy alternative),
olive oil and brown sugar, the result is my favourite banana bread to date.</span></div>
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<span style="font-family: Arial;"><o:p><b><br /></b></o:p></span></div>
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<span style="font-family: Arial;"><o:p><b>Ingredients</b></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">4 large bananas, skin on<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1 ½ cups (225g) plain flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">½ cup (75g) rye flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">¾ brown sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1 teaspoon baking soda<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">¼ teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2 cups mixed seeds (white
and black sesame seeds, linseeds, sunflower seeds)<o:p></o:p></span></div>
<div class="MsoNormal">
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<span style="font-family: Arial;">1/3 cup (80ml) olive oil<o:p></o:p></span></div>
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<span style="font-family: Arial;">2 eggs<o:p></o:p></span></div>
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<span style="font-family: Arial;">½ cup Greek style yoghurt <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><o:p><b>Method</b></o:p></span></div>
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<span style="font-family: Arial;">Preheat oven to 180C (fan forced).
Place the bananas (in their skins) on a baking tray lined with baking paper and
cook for 20-30 minutes or until soft and bubbling. Remove and set aside to cool
slightly. <o:p></o:p></span></div>
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and whisk to combine. Peel the bananas, place in a separate bowl and mash. Add
the oil, eggs and yoghurt and mix to combine. Add the banana mixture to the dry
mixture and mix to combine. Pour into a lightly greased and lined 24 x10x10cm
tin (or equivalent) tin. Sprinkle with remaining seeds and oats and place in
the oven. </span></div>
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<span style="font-family: Arial;">Cook for 1 hour 30 minutes, or until a skewer comes our clean when
inserted. Set aside to cool in the tin for 10 minutes. Transfer to a wire rack
and set aside to cool completely.</span><br />
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<span style="font-family: Arial;"><br /></span></div>
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<span style="font-family: Arial;">Makes 1 loaf.</span></div>
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<span style="font-family: Arial;"><br /></span></div>
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Jessicahttp://www.blogger.com/profile/08198674614139027853noreply@blogger.com1tag:blogger.com,1999:blog-3272620425248678362.post-84710266286417173152015-08-30T17:51:00.000+10:002015-08-30T17:51:32.292+10:00Overnight cinnamon sugar waffles
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMl3SyrxgOUXJgCVbwaZ9ZCDfTGUbSuevNiZgFoNq5HGmH2QwXeCgKgiy2zlNL-56xmNES0CDrc-dkw74tmPBRFGqjpnkC3SW8hyC1a_1L0twzphiqJJD89SFu7q7iVLtdgo68Kb304bM/s1600/IMG_0502.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMl3SyrxgOUXJgCVbwaZ9ZCDfTGUbSuevNiZgFoNq5HGmH2QwXeCgKgiy2zlNL-56xmNES0CDrc-dkw74tmPBRFGqjpnkC3SW8hyC1a_1L0twzphiqJJD89SFu7q7iVLtdgo68Kb304bM/s640/IMG_0502.JPG" width="640" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial;"></span><span style="font-family: Arial;"></span><span style="font-family: Arial;">I love a Sundays. I
especially love Sundays when they start with delicious sugar crusted waffles. I
prefer waffles to have yeast in them. They result in an ultra fluffy interior
with a crisp golden crust. </span>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;">This recipe is started the
night before and left to do all the magic while you sleep. Meaning Sunday morning
you can roll out of bed, pour yourself a coffee and start waffling. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><b>Ingredients </b></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1 cup milk</span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">50g butter, chopped</span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">¼ cup warm water</span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1 ½ teaspoons dried yeast</span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1 tablespoon brown sugar</span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1 ½ cups plain flour </span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1 egg</span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">¼ teaspoon baking soda</span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">melted butter, to brush</span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">½ cup caster sugar</span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2 teaspoons ground cinnamon</span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">maple syrup, to serve</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><b>Method </b></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">The night before, place the
milk and butter in a small saucepan over medium heat and cook, stirring until
the butter has melted. Set aside. Place the water, yeast and sugar in a large
bowl and whisk to combine. Set aside for 5 minutes or until foamy. Add the
flour, egg and milk mixture and mix to combine. Cover with plastic wrap and
refrigerate overnight+. Remove the waffle batter the next morning, add the
baking soda and whisk to combine. Preheat your waffle iron on medium. Lightly
brush with butter and pour in ¼ cup of batter. Cook for 6 minutes or until
golden and cooked through. Meanwhile place the sugar and cinnamon on a large
tray. When hot press the waffle into the sugar and set aside. Repeat with
remaining batter to make 10 waffles. Serve drizzled with maple syrup. Makes 10. </span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibsUqB1Gzt9SrQ0UIUZh1cHHeHJzYz8W1VBE2Eud_GLnDVi4l3KkSwZ9vrQdS2vX74rJiR0ln3pssOIX1dsDKiCTWWt4afS11Mgc4S9DmNUn4drJxU5tVqbMAVQBokdnucYzHJ1rbZSW8/s1600/IMG_0474.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibsUqB1Gzt9SrQ0UIUZh1cHHeHJzYz8W1VBE2Eud_GLnDVi4l3KkSwZ9vrQdS2vX74rJiR0ln3pssOIX1dsDKiCTWWt4afS11Mgc4S9DmNUn4drJxU5tVqbMAVQBokdnucYzHJ1rbZSW8/s640/IMG_0474.JPG" width="640" /></a></div>
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<br /></div>
<span style="font-family: Arial; font-size: 12.0pt; mso-ansi-language: EN-AU; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "MS 明朝"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast;">*If you don’t have overnight for your waffle
batter to rise, set it aside at room temperature for 2-3 hours or until doubled in size.</span><span style="font-family: Cambria; font-size: 12.0pt; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "MS 明朝"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;"> </span>
Jessicahttp://www.blogger.com/profile/08198674614139027853noreply@blogger.com1tag:blogger.com,1999:blog-3272620425248678362.post-53433106220504588842015-08-16T17:32:00.000+10:002015-08-16T17:32:41.146+10:00Japanese prawn & ginger cabbage pancake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tgySupq3g8RT_h2EnDog2uX347MZaHHtFEmlmKOwlhQH3AQvoe98F_5WNThvVB5HSGoP57A2TivbAsVN5Zv-0IM5mSAyt0EZpKtjBScfiILL2h77Tqvkn7XSbz-aFv_NgGMwZnj2fpY/s1600/IMG_0436.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tgySupq3g8RT_h2EnDog2uX347MZaHHtFEmlmKOwlhQH3AQvoe98F_5WNThvVB5HSGoP57A2TivbAsVN5Zv-0IM5mSAyt0EZpKtjBScfiILL2h77Tqvkn7XSbz-aFv_NgGMwZnj2fpY/s640/IMG_0436.JPG" width="640" /></a></div>
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--></style>Literally translating as “fried stuff you like”, <i>okonomiyaki</i> is just another reason why I'm in love with Japanese food. My version of this cabbage based savoury pancake is simple, easy and quick to prepare. Like its namesake suggests you can mix and match with flavours you like - try thinly sliced pork belly, shredded chicken, scallops, add leek, sprinkle with seaweed or serve with traditional sweet Japanese barbeque sauce. Easy, healthy fast food, fried as you like it!</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrmUYyUYSYKCwXe7ZqPsFb_z8IiVRum1oXi7WHwejRHQP8lCxx1RDLaYew1YtoJZYU8I6NEkBTAmt6upqutbCjIO4CvLD0boD_1Eo5lUjl4Hf0h9DfmsIw5xuzSa2qO1wl3hhGwXzSEKU/s1600/IMG_0433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrmUYyUYSYKCwXe7ZqPsFb_z8IiVRum1oXi7WHwejRHQP8lCxx1RDLaYew1YtoJZYU8I6NEkBTAmt6upqutbCjIO4CvLD0boD_1Eo5lUjl4Hf0h9DfmsIw5xuzSa2qO1wl3hhGwXzSEKU/s640/IMG_0433.JPG" width="640" /></a></div>
<br />
<b>Ingredients</b><br />
<div class="MsoNormal">
2 cups (300g) plain flour
</div>
<div class="MsoNormal">
½ cup (75g) corn flour</div>
<div class="MsoNormal">
1 teaspoon salt flakes</div>
<div class="MsoNormal">
1 ¾ cup water</div>
<div class="MsoNormal">
2 eggs</div>
<div class="MsoNormal">
500g white cabbage, shredded</div>
<div class="MsoNormal">
2 <a href="https://en.wikipedia.org/wiki/Umeboshi" target="_blank">umboshi plums</a>, seeds removed and finely chopped</div>
<div class="MsoNormal">
¼ cup pickled ginger, chopped</div>
<div class="MsoNormal">
12 large green prawns, peeled and chopped</div>
<div class="MsoNormal">
2 spring onions, thinly sliced</div>
<div class="MsoNormal">
vegetable oil, to brush</div>
<div class="MsoNormal">
bonito flakes and Japanese mayonnaise, to serve</div>
<div class="MsoNormal" style="tab-stops: 295.0pt;">
<br /></div>
<div class="MsoNormal" style="tab-stops: 295.0pt;">
<b>Method </b></div>
<div class="MsoNormal" style="tab-stops: 295.0pt;">
To make the batter place the
flours and salt in a large bowl. Add the water and eggs and whisk until smooth.
Set aside to rest for 15 minutes. Add the cabbage, plums, pickled ginger,
prawns and half the spring onions and mix until combined.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal" style="tab-stops: 295.0pt;">
Place a non stick frying pan or
flat grill pan over medium heat and lightly brush with oil. Spoon a quarter of
the mixture into the pan and spread to a 15cm circle. Cook for 6-7 minutes.
Turn and cook for a further 5 minutes or until golden and cooked through.
Repeat with remaining batter. To serve drizzle with mayonnaise, sprinkle with
bonito flakes and remaining spring onions. </div>
<div class="MsoNormal" style="tab-stops: 295.0pt;">
<br /></div>
<div class="MsoNormal" style="tab-stops: 295.0pt;">
Makes 4. </div>
<div class="MsoNormal" style="tab-stops: 295.0pt;">
<br /></div>
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<br /></div>
<div class="MsoNormal" style="tab-stops: 295.0pt;">
<br /></div>
Jessicahttp://www.blogger.com/profile/08198674614139027853noreply@blogger.com1tag:blogger.com,1999:blog-3272620425248678362.post-65601504347790873022015-08-04T21:04:00.001+10:002015-08-16T17:33:06.162+10:00Perfectly imperfect custard sponge <div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFEDTFC1AKhqO6k0ql7DW-9l-I3PPU7fxRKbmE3grTLjfPjmWpWnNEwkli-KXLoZhtv60-dwzKufBa-zNjhlKDwyh4rEc81V65BOEEbmfSHuflXrwaIoNvrY78Eo4g1MRNUu6yhLv1j1I/s1600/IMG_0299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFEDTFC1AKhqO6k0ql7DW-9l-I3PPU7fxRKbmE3grTLjfPjmWpWnNEwkli-KXLoZhtv60-dwzKufBa-zNjhlKDwyh4rEc81V65BOEEbmfSHuflXrwaIoNvrY78Eo4g1MRNUu6yhLv1j1I/s640/IMG_0299.JPG" width="640" /></a></div>
<br />
Sometimes the best things come from our mistakes. This custard sponge cake is one of my favourite culinary mistakes ever made. Ironically, I find it hard to follow a recipe and years ago found myself in the midst of a recipe fail. I was attempting to make an impossible pie, however skipped ahead while reading and forgot a crucial step. Instead, with a few tweaks here and there over the years, I came up <br />
with this delicious sponge like cake. With an ever so fluffy texture and utterly delicious custard flavour my perfectly imperfect custard sponge was born.<br />
<br />
<b>Ingredients </b><br />
100g unsalted butter, chopped <br />
2 cups (500ml) milk<br />
1 teaspoon vanilla extract<br />
4 eggs, separated<br />
¾ cup (165g) caster sugar<br />
1 teaspoon white wine vinegar<br />
1 cup (150g) plain flour, sifted<br />
icing sugar, to dust<br />
ground cinnamon, to dust<br />
<br />
<b>Method </b><br />
Preheat oven to 160C (fan forced). Place the butter, milk and vanilla in a medium saucepan over medium heat, stirring or until the butter has melted. Set aside. Place the egg yolks and half the sugar in a large bowl and whisk until combined. Add the milk mixture and flour to the egg yolk mixture and fold until just combined.<br />
Place the egg whites in the bowl of an electric mixer and whisk until stiff peaks form. Add the remaining sugar and vinegar and whisk for until stiff and glossy. Working in batches fold the egg white into the egg yolk mixture until just combined. Pour into a 26cm x 12cm lined loaf tin* (or 2 20 x 10cm) and cook for 45 minutes, or until risen, cracked on the top and with a slight wobble. Set aside for 10 minutes, before refrigerating until cold. To serve, dust with sugar and cinnamon. <br />
<br />
Serves 8-10. <br />
<br />
*This cake will puff and rise to the very top of the loaf tin so make sure you line the baking paper to the top. It will sink when it cools.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8m7ArMvzCwk3LVmS3GdSMXK9wfU6X6c0gIXUoIOTGi_lH9yS-zC4rtMGwxTshn48hDrgAXiu9fletnWx8J2ywr0MuyV7bDlDc0iRIzt60j5m4ZlOoMQUMkqWJ99nIqI8Zn3IXIrIMQrs/s1600/IMG_0306.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8m7ArMvzCwk3LVmS3GdSMXK9wfU6X6c0gIXUoIOTGi_lH9yS-zC4rtMGwxTshn48hDrgAXiu9fletnWx8J2ywr0MuyV7bDlDc0iRIzt60j5m4ZlOoMQUMkqWJ99nIqI8Zn3IXIrIMQrs/s640/IMG_0306.JPG" width="640" /></a></div>
<br />Jessicahttp://www.blogger.com/profile/08198674614139027853noreply@blogger.com1tag:blogger.com,1999:blog-3272620425248678362.post-86768537287895583642015-07-19T20:32:00.001+10:002015-08-16T17:33:23.453+10:00Chocolate, whiskey & rye cupcakes<style type="text/css">P { margin-bottom: 0.21cm; }</style>
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<br />
<span style="font-family: Arial,Helvetica,sans-serif;">I have found my new favourite ingredient
– rye flour. I have always been obsessed with rye bread; especially a European dark caraway studded kind. Apart from bread, rye flour
is now a favourite addition to my pantry. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">In this recipe it's
slightly tangy and nutty flavour makes it perfectly matched with
bitter chocolate. The touch of malt powder and whiskey make them an
indulgent cupcake for any grown up. </span><br />
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
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</div>
</div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<br />
<div style="margin-bottom: 0cm;">
<b><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients</span></b></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<br />
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">1 cup rye flour, sifted</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<br />
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">½ cup plain flour, sifted</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<br />
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup coca powder, sifted</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<br />
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">2 tablespoons malt powder</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<br />
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">2 teaspoons baking powder</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<br />
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">¾ cup caster sugar</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<br />
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">125g softened butter, chopped</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<br />
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">2 eggs</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<br />
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">1/3 cup milk</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<br />
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">2 tablespoons whiskey</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<br />
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">Icing</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<br />
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">½ cup cream</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<br />
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">400g dark chocolate, chopped</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<br />
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">¼ cup whiskey</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<br />
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
</div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<br />
<div style="margin-bottom: 0cm;">
<b><span style="font-family: Arial,Helvetica,sans-serif;">Method</span></b></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<br />
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">Preheat oven to 160C. Place the flours,
cocoa powder, baking powder, sugar, butter, eggs, milk and whiskey in
the bowl of an electric mixer. Beat for 8-10 minutes, scraping down
the bowl. Spoon the mixture into a 12 hole cupcake tin lined with
patty cases. Bake for 25-30 minutes or until the cupcakes spring back
when touched. Set aside on a cooling rack to cool.
</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<br />
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
</div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<br />
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">Meanwhile, to make the icing, place the
cream in a small saucepan over high heat and bring to a simmer. Add
the chocolate and take off the heat. Mix until smooth, add the whisky
and mix until combined. Refrigerate for 15 minutes or until just
starting to thicken. Spread over each cooled cupcake and serve.
Makes 12. </span><br />
<br /></div>
<div style="margin-bottom: 0cm;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV86M70W5vwo2LarVgKKlBfDOIm3ZjziA7u_7ahbgs1A00HbYPhYNag-FlCaJiBUazlXR6w9BBl0-0x7IMyNKDU61rGuD9kKZb5T5Fx9B3ciF8WI-F3XVfzqtX9hEjOIne33HmUMcfq08/s1600/IMG_0274.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV86M70W5vwo2LarVgKKlBfDOIm3ZjziA7u_7ahbgs1A00HbYPhYNag-FlCaJiBUazlXR6w9BBl0-0x7IMyNKDU61rGuD9kKZb5T5Fx9B3ciF8WI-F3XVfzqtX9hEjOIne33HmUMcfq08/s640/IMG_0274.JPG" width="640" /></a></div>
<br /></div>
Jessicahttp://www.blogger.com/profile/08198674614139027853noreply@blogger.com1tag:blogger.com,1999:blog-3272620425248678362.post-86427615019382803632015-07-14T19:16:00.002+10:002015-08-16T17:33:36.726+10:00Peanut butter, maple & rum spiked sticky buns<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdAfqrhfETS9vldQ_LefdSe9DBpPBmOIQXqll1y3ktkKkFwTQHrggjvJRKAbo7Q_rnTjWqMbzXE7rSEDDHDt8SMAnPo3DSrbMtLzm8QiR4SZdYrgkwqAsfbKoAvipfl3a_3rzlMO9bHtE/s1600/IMG_0141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdAfqrhfETS9vldQ_LefdSe9DBpPBmOIQXqll1y3ktkKkFwTQHrggjvJRKAbo7Q_rnTjWqMbzXE7rSEDDHDt8SMAnPo3DSrbMtLzm8QiR4SZdYrgkwqAsfbKoAvipfl3a_3rzlMO9bHtE/s640/IMG_0141.JPG" width="640" /><span style="font-family: Arial,Helvetica,sans-serif;"> </span></a><span style="font-family: Arial,Helvetica,sans-serif;"> </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">The key to a sticky bun is the indulgent layering of butter, sugar and spice. Flakey dough, spiraled with butter and sugar is baked in a caramel mixture that once cooked turns out to be the 'sticky' part of the bun. Part of it soaks into the dough while it bakes and the rest glazes the buns to perfection when turned out.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">I am not apologising by up-ing the indulgence in this recipe by adding crunchy peanut butter, maple and spiking the whole thing with rum. If there is anywhere to do it, a sticky bun is the place. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<style type="text/css">P { margin-bottom: 0.21cm; }</style>
<br />
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients </b></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">2 teaspoons dry yeast</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup warm
water<br />3 cups plain flour</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<br />
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">¼ cup brown sugar<br />1/2 cup milk <br />2
eggs<br />1/2 cup crunchy peanut butter</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<br />
<div style="margin-bottom: 0cm;">
<i><span style="font-family: Arial,Helvetica,sans-serif;">Rum and maple glaze</span></i></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<br />
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">50g butter, chopped</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<br />
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">¾ cup brown sugar</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<br />
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">¼ cup maple syrup</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<br />
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">¼ cup rum</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<br />
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">¼ cup crunchy peanut butter</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<br />
<div style="margin-bottom: 0cm;">
<i><span style="font-family: Arial,Helvetica,sans-serif;">Filling</span></i></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<br />
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup brown sugar</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<br />
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">2 tablespoons maple syrup<br />½ cup
crunchy peanut butter <br />50g butter,melted</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<br />
<div style="margin-bottom: 0cm;">
<b><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></b>
</div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Method</b></span>
</div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<br />
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">To make the dough, place the yeast in a
small bowl with the milk and whisk to combine and set aside for 5-10
minutes or until foamy on the surface. Place the flour, sugar, milk,
eggs and peanut butter in the bowl of an electric mixer. Add the
yeast mixture and using a dough hook (a paddle beater is fine) and
mix for 10 minutes or until smooth and elastic. Set the dough aside,
covered with plastic wrap for 30 minutes in a warm spot, or until
doubled in size.
</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<br />
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">Meanwhile, to make the glaze, place the
butter, sugar, maple syrup and peanut butter in a medium saucepan
over medium heat. Bring to a simmer, stirring and cook for 2-3
minutes or until thickened slightly. Remove from the heat and add the
rum. Pour into a xx by xx slice tin and set aside.
</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<br />
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">To make the filling, place the sugar,
maple syrup, peanut butter and butter in a bowl and mix to combine.
</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<br />
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">Punch the air out of your risen dough
on place on a lighlty floured surface and roll out to a 20 x 50 cm
rectangle. Spread the dough with the filling mixture leaving a 2 cm
gap at the edge. Starting with the long edge roll up. Cut the dough
into 12 equal pieces and place into the tray lined with the rum
glaze. Loosely cover with baking paper and set aside to rise for 30
minutes.
</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<br />
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">Preheat oven to 180C. Remove the baking
paper and cook for 30 minutes or until golden. Set aside to rest for
10 minutes before turning out.
</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<br />
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,Helvetica,sans-serif;">Makes 12 sticky buns.
</span></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<br /></div>
Jessicahttp://www.blogger.com/profile/08198674614139027853noreply@blogger.com0tag:blogger.com,1999:blog-3272620425248678362.post-65929123234347891882015-07-01T18:47:00.000+10:002015-07-09T19:28:44.646+10:00Omelete for brunch?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6JVPWpayZy3vw0l_3tEPNjfcVJZI0wwjAkzYwt6ldcnMnQ9MRtYTuG_Ix-tx6cgQPeh8WKdEl9z2j18L0Zqarw1jRFtQjjzQv1QzpVb12iYXJ8aX29QWs6AW3cKSq3uxAocePp_Vlx0/s1600/fbj15-eggbasket3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6JVPWpayZy3vw0l_3tEPNjfcVJZI0wwjAkzYwt6ldcnMnQ9MRtYTuG_Ix-tx6cgQPeh8WKdEl9z2j18L0Zqarw1jRFtQjjzQv1QzpVb12iYXJ8aX29QWs6AW3cKSq3uxAocePp_Vlx0/s640/fbj15-eggbasket3.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Eggs aren't just for breakfast. If I have some eggs at home I know I always have a meal. </span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">An omelete in particular is one of my favourite vehicles for carrying some great flavour combinations; and cooking them are easier than you think. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><b>The tricks are:</b> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Make sure you whisk your eggs well - you need the egg white and yolk to become one without whisking too much air into the mix. I always use three eggs for an omelette for one.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">I add 1 tablespoon single cream (or 2 tablespoons milk). </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">I use a nonstick pan and a silicon spatula. Always make sure your pan is evenly heated over a medium heat. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Lighlty grease the pan with a little butter and pour your eggs and start stirring. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Turn your heat down to low. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Continue to stir and tilt the frying pan letting the raw egg mixture pour over itself. This should take 2 minutes max!</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">When the egg has a soft set, I turn the heat off add my topping, season with salt and pepper and fold the omelete over itself (the residual heat from the pan will gently just cook the omelet).</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<b><span style="font-family: Arial, Helvetica, sans-serif;">Why not try these fillings...</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Smashed avocado, ricotta, chilli and mint</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Cooked brown rice, prawns, green onion, soy and ginger</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Peas, goats cheese and chives</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salami, cheddar and parsley</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
Jessicahttp://www.blogger.com/profile/08198674614139027853noreply@blogger.com2tag:blogger.com,1999:blog-3272620425248678362.post-87082282675672655982015-06-28T20:40:00.000+10:002015-07-06T19:45:55.725+10:00Bread & Butter Pudding with Leek & Blue Cheese<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif; margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="425" id="BLOGGER_PHOTO_ID_5605793558850644514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXR7dc8lgYTvi_ZS90TaQTWrLDjxdb2LPlW-jddzyQ84T4mMsMmmLI6UDsav72DMGt3NzLp9Td-fwZcPJHwbVSOM3MD_piLHVcMhRYBAjeeKuPiq1yY5TKXm9BNFiGierk17jR0LCSV2Y/s640/IMG_3933.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></span></div>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Why Pancetta, leek and blue cheese bread and butter pudding?</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">A great twist on a classic dessert. Savoury bread and butter puddings are a great way to use up stale bread this winter.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I always make my bread and butter puddings with stale sourdough, rye or bakery loaf as apposed to using white flimsy sandwich bread. I find the texture of quality breads work well with the custard filling plus giving extra flavour plus substance.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">This is a simple yet tasty dish to enjoy for breakfast, lunch or dinner. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<b><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbs butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 leeks, sliced into 1 cm rounds</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">100g sliced flat pancetta, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 sprig of thyme, leaves picked</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 loaf stale sourdough bread, crust removed and torn into bite size pieces (you should end up with 300g of bread)*</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">50g soft blue cheese, broken into small pieces</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">300ml thickened cream</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 eggs, beaten</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<b><span style="font-family: Arial, Helvetica, sans-serif;">Method</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 200°C.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Lightly grease and line a 6 hole texas muffin tin. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Meanwhile melt the butter in a large fry pan over medium high heat. Add the leeks and season. Cook stirring for 3-4 minutes, or until they start to soften. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Add the pancetta and thyme and cook stirring for 2-3 minutes until the pancetta starts to crisp. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Transfer to a large bowl and add the leeks. Gently toss with the bread and blue cheese. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">In a separate bowl whisk together the cream and eggs. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Pour this over the bread and mix to combine. Leave for 5 minutes to soak. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Divide the mixture between the muffin holes. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Bake for 15 minutes or until the bread is golden and the egg just set. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Remove and leave to cool for 5 minutes before serving. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">These bread and butter puddings are also great served at room temperature. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Makes 6</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Bon Appetite</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">*I used Sonoma Miche loaf.</span>Jessicahttp://www.blogger.com/profile/08198674614139027853noreply@blogger.com1tag:blogger.com,1999:blog-3272620425248678362.post-70670650653620453402012-11-01T08:59:00.000+11:002015-07-01T19:54:53.979+10:00Panfried Spinach and Ricotta Gnocchi<style type="text/css">
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<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;">My first
memories of eating potato gnocchi are a series of Italian tragedies.
Potato bullets smothered in a pasty tomato passatas, dry dumplings
overtaken by pungent blue cheese sauces, and gnocchi that seem to
transform from dumplings into lumpy mash.</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;">I know
making potato gnocchi by hand, following tips from generations of
Italians, will give tender dumplings, however, I find myself
apprehensive to make them myself.
</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;">My love
affair with ricotta gnocchi is no secret. Pillow like dumplings
gently tossed in a simple sauce is my comfort food. They are simple
to make, using a few ingredients and a gentle touch.
</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;">For a
variation I have used a common technique used with potato gnocchi of
poaching and then pan frying in butter and oil to give these spinach
and ricotta gnocchi texture and extra flavour.
</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;">A labour
of love, gnocchi should never be doused in an overpowering sauce. I
like to serve my pan fried gnocchi with roughly chopped ripe tomatoes
and basil.
</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="margin-bottom: 0cm;">
<h4>
<b><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></b></h4>
</div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;">150g
baby spinach leaves</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;">300g
fresh ricotta</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;">finely
grated zest of 1 lemon</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbs
finely grated parmesan</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 egg,
lightly beaten</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;">150g (1
cup) plain flour, sifted (plus extra to dust)</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons
olive oil</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;">40g
butter</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;">4 vine
ripened tomatoes, roughly chopped</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;">micro
basil leaves, to serve</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="margin-bottom: 0cm;">
<h4>
<b><span style="font-family: Arial, Helvetica, sans-serif;">Method</span></b></h4>
</div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;">Heat a
frying pan over medium heat. Place spinach in a colander and rinse
with water. Transfer spinach to pan and cook for 1-2 minutes,
tossing, or until just wilted (the water on the spinach will create
steam and help cook the spinach). Place cooked spinach in a colander
and leave to drain and cool.
</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;">In a
bowl combine ricotta, lemon zest, parmesan and egg. Season with salt
and pepper and mix to combine. Squeeze out as much liquid as possible
from spinach and roughly chop. Add spinach to ricotta mixture and
mix. Add flour and mix until just combined.
</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;">Divide
gnocchi into 4 batches. On a lightly floured surface, working one
batch at a time, roll gnocchi into a log 3 cm wide. Dust a sharp
knife with flour and cut gnocchi into 1 cm wide pieces and set aside.
Repeat with remaining gnocchi.
</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;">Bring a
large saucepan of salted water to the boil and reduce heat to medium
heat. In 4 batches cook gnocchi for 2-3 minutes, or until gnocchi
float to the surface. Remove with a slotted spoon and place on a
lightly oiled tray. Repeat with remaining gnocchi.
</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;">Heat olive oil and butter in a large frying pan over medium high heat.
Cook for 1 minute, or until butter is foaming. Add gnocchi and cook,
turning for 3-4 minutes or until golden brown.
</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;">Serve
gnocchi tossed with tomatoes and basil leaves.</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;">Serves
4-6.</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="margin-bottom: 0cm;">
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
Jessicahttp://www.blogger.com/profile/08198674614139027853noreply@blogger.com2tag:blogger.com,1999:blog-3272620425248678362.post-1781380978908522522012-10-20T15:31:00.001+11:002015-07-06T19:53:46.145+10:00Beetroot, mozzarella & white anchovy salad<style type="text/css">
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<div style="margin-bottom: 0cm;">
<br />
<span style="font-family: Arial, sans-serif;">As a
food editor, I am often asked <i>where do you get your inspiration
for recipes</i>? The answer is easy - I'm inspired by what
I see around me. </span>
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">This
salad is inspired after finding beautiful baby golden beetroot at the
markets. I love the earthiness of beetroot, especially baby beetroots
raw. They are best pared with a delicate balance of flavours.
Beetroots love the tartness of lemon and the saltiness of white
anchovies. I have tied all these flavours together with one of my
favourites, creamy buffalo mozzarella. </span>
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">Ingredients</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">1 bunch
each baby golden and regular beetroot</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">¼ cup
(60ml) extra virgin olive oil</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">1
quarter preserved lemon, flesh discarded</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">1 cup
mint leaves picked</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">250g
buffalo mozzarella</span></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">10-12
white anchovies</span></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">Method</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">Scrub
beetroots, removing any dirt and blemishes and trim off stalks
leaving 2 cm. Using a peeler or mandolin thinly shave beetroots.
Place red beetroot in a bowl of cold water and golden beetroot in a
separate bowl of water. Leave to sit for 5 minutes. </span>
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">Meanwhile
finely chop preserved lemon and combine in a small bowl with olive
oil. Season with salt and pepper and set aside. </span>
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">To
serve, drain beetroot and arrange on a platter. Tear over buffalo
mozzarella and scatter with mint leaves and preserved lemon dressing.
Lay anchovies over the top and serve. </span>
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">Serves
4-6.</span></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<br /></div>
Jessicahttp://www.blogger.com/profile/08198674614139027853noreply@blogger.com3tag:blogger.com,1999:blog-3272620425248678362.post-73749154178498441912012-10-07T17:14:00.000+11:002015-07-01T19:55:21.649+10:00Gluten Free Banana and Nut Cake <style type="text/css">
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<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">I like a
challenge, especially a recipe related one. </span>
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">I have a
friend who often sends me text messages with intriguing recipe
questions, and I often find myself researching late into the night
trying to answer them.</span></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">Some are
simple to answer - can one make a meringue without sugar? The answer
is no. While others leave me so interested enough to test it out
myself. </span>
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">Her
latest question; can nuts be ground and used instead of flour? This
is not a simple yes/no answer, however I wanted to personally test my
theory and ended up with this moist, gluten free, nutty banana cake. </span>
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">The
mixture of cashews and almonds not only adds texture, but flavour to
this banana cake. This cake is moist yet crumbly and best eaten
within 3 days of baking.</span></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">Ingredients</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">220g
ground almonds</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">150g raw
cashews, ground in a food processor</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">150g
unsalted butter, at room temperature</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">1/3 cup
honey</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">3 ripe
bananas, mashed</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">3 eggs,
lightly beaten</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">½ cup
Greek-style yoghurt</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">½ cup
rice flour</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">2 tsp
baking powder</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">1 tsp
bicarbonate of soda</span></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">Method</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">Preheat
oven to 180C. Grease and line a 25cm round cake tin (I used a vintage
octagon one) and set aside. </span>
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">Place
the ground almonds and cashews on a baking tray and roast for 5
minutes, or until lightly golden. Remove and leave to cool. </span>
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">Meanwhile,
combine the butter and honey in the bowl of an electric mixer and
beat for 6 minutes or until soft and creamy. Add the cooled nuts,
rice flour, baking powder and bicarbonate to the butter mixture and
beat until just combined. </span>
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">Add the
bananas, eggs and yoghurt together and beat until just combined and
add to the cake mixture. Beat until just combined..</span></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">Pour
into lined baking pan and bake for 1 hour, or until a skewer inserted
comes out clean. Serve warm with extra honey to drizzle. </span>
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">Serves 8</span></div>
Jessicahttp://www.blogger.com/profile/08198674614139027853noreply@blogger.com1tag:blogger.com,1999:blog-3272620425248678362.post-11188316835858080832012-09-16T16:12:00.000+10:002015-06-28T20:25:58.943+10:00Coconut Miso Chicken Karaage<style type="text/css">
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<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">Why
Coconut, Miso Karaage?</span></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<br /></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">Karaage
is the Japanese answer to Kentucky Fried Chicken. JFC (Japanese fried
chicken) what could one want more?</span></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">Imagine
mixing 'chicken fried goodness' with a miso soup and a katsu
curry... now that is just too tempting. </span>
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">Instead
of marinating the chicken in soy and garlic, in this version I have
used coconut milk, white miso and curry powder. </span>
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">The
result, heaven from chopstick to mouth. </span>
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">Ingredients</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">3
tablespoons white miso</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">270ml
coconut milk</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">2 tbs
soy sauce</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">1 tbs
curry powder</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">600g
chicken thigh, cut into 4cm pieces</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">Vegetable
oil to deep fry</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">½ cup
potato flour (or corn flour)</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">Kewpie
mayonnaise, to serve</span></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">Method</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">Combine
miso, coconut cream, soy sauce and curry powder together in a large
bowl and whisk to combine. Add chicken. Toss to coat, cover and
refrigerate for at least 2 hours (over night is best). </span>
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">Next
day, fill a wok or saucepan 1/3 full with oil and heat to
180C.</span></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">Working in three batches, remove chicken from marinade and
lightly dust in potato flour. </span>
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">Lower
chicken into oil and cook for 6 minutes, turning, or until chicken is
golden and cooked through. Remove with a slotted spoon and transfer
to a plate covered with kitchen paper. </span>
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">Repeat
with remaining chicken. </span>
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">Serve on
small plates with kewpie mayonnaise on the side. </span>
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">Serves 6
as main with Japanese rice, or 8 as a starter or snack.</span></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<br /></div>
Jessicahttp://www.blogger.com/profile/08198674614139027853noreply@blogger.com0tag:blogger.com,1999:blog-3272620425248678362.post-63098163915760307592012-09-01T08:51:00.000+10:002015-07-01T19:55:35.674+10:00Coconut lemon ice<style type="text/css">
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<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><br /></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;">Coconut ice,
just the name brings back sweet memories of childhood, where enjoying
a sugary treat made all problems disappear.</span></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;">Now as an
adult, if I close my eyes and take a bite of this coconut treat I am
6 years old again, at a Sunday afternoon birthday party, wearing my
favourite dress, ribbons in my hair without a worry in the world. </span>
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;">I have added
lemon to this classic. The balance of teeth aching sweetness, coconut
creaminess and the fresh tartness of lemon make it worthy of adult
innocence. </span>
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;">Ingredients</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;">125g coconut oil*</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;">250g
desiccated coconut</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;">400g icing
sugar, sifted</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;">2 egg whites,
whisked until frothy</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;">zest of 2
lemons</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;">1 teaspoon
lemon juice</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;">2 drops
yellow food colouring </span>
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;">Method</span></div>
<div lang="en-AU" style="margin-bottom: 0cm; margin-top: 0cm;">
<span style="font-family: Times, serif;"><span style="font-size: x-small;"><span style="font-family: Arial, serif;"><span style="font-size: small;">Line
a 14 x 20cm rectangular lamington tin with baking paper and set a
side. Place coconut butter in a small saucepan over low heat. Remove
from heat and set aside for 10 minutes or until cooled to room
temperature. </span></span></span></span>
</div>
<div lang="en-AU" style="margin-bottom: 0cm; margin-top: 0cm;">
<br />
<br /></div>
<div lang="en-AU" style="margin-bottom: 0cm; margin-top: 0cm;">
<span style="font-family: Times, serif;"><span style="font-size: x-small;"><span style="font-family: Arial, serif;"><span style="font-size: small;">Combine
the coconut and icing sugar in a large bowl. Add the coconut butter
and egg white and stir until well combined. Divide mixture in half.
Press half the coconut mixture over the base of the prepared pan (I
use the bottom of a jar to make sure the surface is flat and well
compressed). </span></span></span></span>
</div>
<div lang="en-AU" style="margin-bottom: 0cm; margin-top: 0cm;">
<br />
<br /></div>
<div lang="en-AU" style="margin-bottom: 0cm; margin-top: 0cm;">
<span style="font-family: Times, serif;"><span style="font-size: x-small;"><span style="font-family: Arial, serif;"><span style="font-size: small;">Add
lemon zest, juice and yellow food colouring to the remaining coconut
mixture and stir until well combined and evenly coloured. Press the
lemon coconut mixture over the white coconut mixture and smooth the
surface. Cover with plastic wrap and place in the fridge for 1 hour
or until set. </span></span></span></span>
</div>
<div lang="en-AU" style="margin-bottom: 0cm; margin-top: 0cm;">
<br />
<br /></div>
<div lang="en-AU" style="margin-bottom: 0cm; margin-top: 0cm;">
<span style="font-family: Times, serif;"><span style="font-size: x-small;"><span style="font-family: Arial, serif;"><span style="font-size: small;">Remove
the coconut ice from the pan and leave for 15 minutes. Use a sharp
hot and damp knife to cut into 2cm squares. </span></span></span></span>
</div>
<div lang="en-AU" style="margin-bottom: 0cm; margin-top: 0cm;">
<br />
<br /></div>
<div lang="en-AU" style="margin-bottom: 0cm; margin-top: 0cm;">
<span style="font-family: Times, serif;"><span style="font-size: x-small;"><span style="font-family: Arial, serif;"><span style="font-size: small;">Coconut
lemon ice will keep refrigerated for 2 weeks. </span></span></span></span>
</div>
<div lang="en-AU" style="margin-bottom: 0cm; margin-top: 0cm;">
<span style="font-family: Times, serif;"><span style="font-size: x-small;"><span style="font-family: Arial, serif;"><span style="font-size: small;">*Coconut
butter is available from health food stores.</span></span></span></span></div>
<div lang="en-AU" style="margin-bottom: 0cm; margin-top: 0cm;">
<br />
<br /></div>
<div lang="en-AU" style="margin-bottom: 0cm; margin-top: 0cm;">
<span style="font-family: Times, serif;"><span style="font-size: x-small;"><span style="font-family: Arial, serif;"><span style="font-size: small;">Makes
18.</span></span></span></span></div>
Jessicahttp://www.blogger.com/profile/08198674614139027853noreply@blogger.com1tag:blogger.com,1999:blog-3272620425248678362.post-84021252618634072852012-07-23T23:06:00.000+10:002015-07-01T19:55:48.386+10:00Caramel Salt Toffee<style type="text/css">
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<div style="margin-bottom: 0cm;">
<h4>
</h4>
</div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;">Salted
caramel - bitter-sweet
caramel, crystals of salt and buttery creaminess is a combination that will never go out of style. when put
together will never go out of style.</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;">This
recipe is for a hard toffee as opposed to the chewy kind. Personally,
I prefer the hard type because as you suck it, salt crystals start to
dissolve surprising you with new flavours and the best part is the
sticky chewy texture the toffee gets just before it is finished.</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="margin-bottom: 0cm;">
<h4>
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></h4>
</div>
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup (180 ml) thickened cream</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">60g butter, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">½ cup
(125ml) corn syrup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup (220g) caster sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">11/2 tbs salt flakes</span><br />
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<br />
<h4>
<span style="font-family: Arial, Helvetica, sans-serif;">Method</span></h4>
</div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;">Line the
base and sides of a 20cm square baking tin with baking paper and set
aside.</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;">Place
cream, half butter in a saucepan over medium heat and bring to the
boil. Set aside and keep warm.
</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;">In a
separate medium large saucepan combine corn syrup and sugar over
medium heat and cook, stirring until the sugar just dissolves. When
the sugar has dissolved cook, untouched (swirling the pan
occasionally) for 20 minutes, or until a sugar thermometer reaches
155C.
</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;">Remove
from heat and carefully stir in warm cream. Return to medium heat and
cook mixture until it reaches 130C. The timing will vary on how warm
or cold the cream is.
</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;">Stir in
half salt and pour into the lined tin. Scatter over remaining salt.
Leave to set for 15 minutes. Turn out onto a board and while still
warm, cut into cubes with a lightly oiled knife.</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Wrap in plastic wrappers or baking
paper.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Caramels will keep in airtight containers between sheets of baking paper for up to 1 month.
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Makes 40</span><br />
<br />
<br />
<br />
<br />Jessicahttp://www.blogger.com/profile/08198674614139027853noreply@blogger.com2tag:blogger.com,1999:blog-3272620425248678362.post-89344486778433142012-06-25T19:28:00.000+10:002015-07-06T19:46:59.712+10:00 French Onion Mac & Cheese<style type="text/css">
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<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,sans-serif;">Mac and
cheese... is your mouth watering yet??? Salty, creamy, buttery sauce
smothered in pasta, baked in oven with a crisp golden crust. Ultimate
guilt comfort food (there is a reason why it comes in a 'ready to
make box' in supermarkets and another reason why you pause to think
about buying one).</span></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,sans-serif;">There is
no glamorous, nor sophisticated mac and cheese recipe. That is why I
have made mine with french onion dip, guilty pleasure all the way. </span>
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,sans-serif;">Ingredients</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,sans-serif;">250g
macaroni pasta</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,sans-serif;">250g
french onion dip</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,sans-serif;">1/3 cup
thickened cream </span>
</div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,sans-serif;">100g
grated gruyere cheese</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,sans-serif;">2 tbs
Asian fried shallots</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,sans-serif;">Pickles,
to serve</span></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,sans-serif;">Method</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,sans-serif;">Preheat
oven to 180<span style="font-family: Arial,sans-serif;">°</span>C. Cook pasta in
boiling salted water for 6 minutes or until al dente. Drain and place
in a large bowl.</span></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,sans-serif;">Add
french onion dip, cream and half grated gruyere cheese. Season with
salt and pepper and toss to coat. </span>
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,sans-serif;">Lightly
grease an oven proof dish, pour macaroni into dish and top with
remaining cheese and season with pepper. </span>
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,sans-serif;">Place on
an oven tray and bake for 20 minutes or until golden and bubbling.
Scatter with shallots and serve with pickles.</span></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Arial,sans-serif;">Serves 2</span></div>
<br />
<div style="margin-bottom: 0cm;">
</div>
Jessicahttp://www.blogger.com/profile/08198674614139027853noreply@blogger.com2tag:blogger.com,1999:blog-3272620425248678362.post-54930127221022224582012-05-13T10:09:00.000+10:002015-06-28T20:28:13.778+10:00Bacon Jam<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgabXxye0yL0_gZKVKdMnXREHf67k0rnsDyDhuHrqIghDDscNnP8wuIlCD7X9n0oLw10AYBIVbprR7oixzqgjWndUH_3DDTfs5gB6gFpT1A_Iuh3Q5YrGJALexJYZCtXwi1gMGqB7uz7IE/s1600/IMG_4589.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgabXxye0yL0_gZKVKdMnXREHf67k0rnsDyDhuHrqIghDDscNnP8wuIlCD7X9n0oLw10AYBIVbprR7oixzqgjWndUH_3DDTfs5gB6gFpT1A_Iuh3Q5YrGJALexJYZCtXwi1gMGqB7uz7IE/s320/IMG_4589.jpg" width="320" /></a></div>
<br />
You had me at bacon....
A rich, sweet, smoky relish made with non other than my favourite, bacon.<br />
<br />
This jam is perfect with fried eggs, hotcakes and french toast in the morning. Spread on your favourite sandwich for lunch. A teaspoon added to a simple salad dressing, or mixed into a simple pasta sauce for dinner.
This bacon jam keeps refrigerated for up to 2 months.<br />
<br />
Ingredients<br />
300g rindless bacon, thinly sliced<br />
1 onion, thinly sliced<br />
3 garlic cloves, finely chopped<br />
1 tsp chilli flakes<br />
1/2 cup (125ml) cider vinegar<br />
1/2 cup (125ml) tomato ketchup<br />
1/2 cup packed dark-brown sugar<br />
1/4 cup (60ml) maple syrup<br />
1/2 cup (125ml) espresso coffee<br />
<br />
Method<br />
<br />
Combine all ingredients in a saucepan over low heat. Cover with a lid and cook for 2 hours, stirring occasionally.
Remove lid and cook for a further 1 hour, stirring occasionally until liquid is reduced and jam is thick and glossy.<br />
Makes 2 cups.<br />
Keep refrigerated for up to 2 months.<br />
<br />Jessicahttp://www.blogger.com/profile/08198674614139027853noreply@blogger.com2