tag:blogger.com,1999:blog-33510964378631081812024-03-20T20:46:48.549+11:00Flatrock FoodA food sharing website inspired by the lovely people and delicious food of Flatrock's WilliWorld.Unknownnoreply@blogger.comBlogger83125tag:blogger.com,1999:blog-3351096437863108181.post-15371131043950242152017-02-05T19:43:00.000+11:002017-02-05T19:43:44.111+11:00Pfeffernusse<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvCrncCVdylA64JxVty6xXJe9QdI416EBnVtwQeiUD566jt19GHbW8unc9zDj1X4TOYQVGuL1DydiVF1YjOnUu9WUiilQYmxUUGiN-2oJEurJhaJ4d47B6_9gUqg_nKvNAjpJCWVIU41qq/s1600/Pfeffernusse.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvCrncCVdylA64JxVty6xXJe9QdI416EBnVtwQeiUD566jt19GHbW8unc9zDj1X4TOYQVGuL1DydiVF1YjOnUu9WUiilQYmxUUGiN-2oJEurJhaJ4d47B6_9gUqg_nKvNAjpJCWVIU41qq/s320/Pfeffernusse.jpg" width="315" /></a></div>
For me, pfeffernusse are quintessentially Christmas and remind me of home, or Mama, which is maybe the same thing.<br />
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Leading up to the Christmas just gone, I discovered that a good friend from work also loves these tiny spice cookies, and seeing them being made on a cooking show, she took note of the recipe. After going on the hunt for ground aniseed, and then kindly sharing the recipe with me, along with a mixture of the various spices required, I found myself all set to try homemade pfeffernusse - which my friend had found to be far more spectacular than the store-bought kind.<br />
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So, to share the Christmas love (albeit at little late), I have finally gotten the chance to try them for my self. So here it is...<br />
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6 Tbsp honey<br />
6 Tbsp white sugar (I used raw)<br />
1/4 cup brown sugar<br />
1/4 cup soft butter (I didn't have enough, so used half butter, half coconut oil)<br />
1 egg (oops - I left this out!)<br />
1 egg yolk<br />
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2 cups plain flour<br />
3/4 tsp baking soda<br />
1/4 tsp salt<br />
1/2 tsp each of ground: cinnamon, cardamom, cloves, allspice, pepper, aniseed.<br />
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Mix the first set of ingredients together, than sift the dry ingredients into the mixture. Stir until combined.<br />
Roll mixture into small (cherry tomato) size balls.<br />
Bake at 160C/325F for about 15 minutes.<br />
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Icing:<br />
Mix icing sugar with just enough water to make a runny paste, then dunk the cooked cookies into the paste then place on a try to drip.<br />
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Yum! These certainly are delicious. Perfect with an afternoon coffee.<br />
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</style>Luke and Kristelhttp://www.blogger.com/profile/16320359514459882198noreply@blogger.com0tag:blogger.com,1999:blog-3351096437863108181.post-38254793321988927342015-11-18T09:49:00.000+11:002015-11-18T09:49:17.850+11:00Brown Rice and Cranberry Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivom6sgCGsfyGlSAZN4X9s4alp8YTRi_uTPjkVhcEaQ7p2mOq9g-_fhCkKyh4wo_neV8h95_ZpS5ijY9ub2f__FTe0yvvM3qm54Hqpw-02ZUyTPGWCGqVkjSTgROt0_K_v7NgYjzM-CeFZ/s1600/thumb_IMG_1905_1024.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivom6sgCGsfyGlSAZN4X9s4alp8YTRi_uTPjkVhcEaQ7p2mOq9g-_fhCkKyh4wo_neV8h95_ZpS5ijY9ub2f__FTe0yvvM3qm54Hqpw-02ZUyTPGWCGqVkjSTgROt0_K_v7NgYjzM-CeFZ/s320/thumb_IMG_1905_1024.jpg" width="320" /></a>While in Melbourne visiting friends, we dropped past Ganache for, well, chocolate really, but given we'd missed lunch, I ordered a salad first.<br />
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What came out was a unique and surprisingly delicious brown rice salad with nuts, cranberries, fresh peas and legumes.<br />
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I loved every mouthful and thought it would make a great lunch for work so jotted down the key ingredients so I could try it out at home.<br />
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Thankfully, my attempt turned out well - maybe even better than the original.</div>
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Here's what I used...</div>
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Brown rice</div>
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Almonds</div>
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Hazelnuts</div>
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Pine nuts</div>
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Pipitas</div>
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Cranberries</div>
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Turkish barberries</div>
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Baby peas</div>
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Chives</div>
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Coriander</div>
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Mint<br />
Basil</div>
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Macadamia nut oil (or EV olive oil)</div>
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Lemon juice</div>
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Salt</div>
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Pepper<br />
Bay leaf for cooking rice<br />
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Cook the rice with a pinch of salt and a bay leaf or two in the water.<br />
Meanwhile, soak cranberries and barberries in boiling water.<br />
Roughly chop the almonds and hazelnuts.<br />
Toast nuts and seeds in a dry frying pan then set aside in a large mixing bowl.<br />
Add chopped herbs, frozen peas to the mixing bowl.<br />
Drain berries and rice (remove bay leaf) and add to mixing bowl.<br />
Add lemon juice, oil, salt and pepper.<br />
Combine well.<br />
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Enjoy warm or cold.<br />
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Yum! This is my new favourite and makes for a delicious lunch or dinner. It's excellent with boiled eggs (from the lovely hens next door), haloumi or tofu.<br />
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Oh, in case you were wondering, I also had a piece of Hazelnut Fan Slice and a couple of handcrafted chocolates.<br />
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Luke and Kristelhttp://www.blogger.com/profile/16320359514459882198noreply@blogger.com0tag:blogger.com,1999:blog-3351096437863108181.post-26363740706150156082014-10-26T10:42:00.000+11:002014-10-26T10:42:34.264+11:00Bizza G's Lemon and Ginger JamIf you've been to Williworld at breakfast time, chances are you were offered some Buderim Ginger Marmalade to complement your toast. Although frightening to some, and I must admit I was a little hesitant trying it for the first time, it really is one of the most delicious condiments. Equally delicious is the Buderim Ginger and Lime Marmalade.<br />
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Using this as inspiration - and with my lemon trees laden with beautifully rite fruit, I thought I'd try making my own version.<br />
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1.1kg lemons<br />
400 or 500g fresh ginger<br />
400ml water (give or take)<br />
1.2kg white sugar<br />
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Place ginger in a large heavy-based saucepan with the water and cook gently until tender.<br />
In the meantime, v-slice the lemons and remove the pips.<br />
Add the sliced lemon to the ginger and cook until the lemon rind is tender.<br />
Using a stick-mixer, blend the lemon and ginger until it is a 'roughly chopped' consistency.<br />
Increase the heat and bring to the boil (add a little extra water to stop it from frying on the bottom of the pan, or if the mixture is just too think).<br />
Add sugar, stirring constantly but gently until the sugar is fully dissolved.<br />
Stirring frequently, boil for about 20 minutes or until it reaches 105-110 degrees or setting point.<span style="font-size: x-small;">*</span><br />
Ladle into prepared jars and tighten the lids.<br />
Using a damp cloth, carefully clean the jars from any spills then wait and listen... I love hearing the lids 'pop' as the jam cools.<br />
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Yum! I love the sweet-tartiness and zing of the fresh ginger.<br />
I may be a little biased, but I think I'd even prefer this to the pale-golden-jelly that inspired it.<br />
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<i><span style="font-size: x-small;">* If you don't have a candy thermometer, test the setting point by dropping a little marmalade onto a chilled saucer, allowing it to cool for a minute before gently pushing it with your finger. If the marmalade crinkles, or is think, the setting point is reached; if not, boil for a few more minutes then check again.</span></i><br />
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<br />Luke and Kristelhttp://www.blogger.com/profile/16320359514459882198noreply@blogger.com2tag:blogger.com,1999:blog-3351096437863108181.post-78749994716704425092014-10-15T21:53:00.000+11:002014-10-26T10:43:42.791+11:00Carrot, Pear and Coconut Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijKRYBm31S90w915UDqPhaEQsfs_X51QMiTx3852ksaRId3ZX7K9EwKm4wnkLOCCO2KOr0VjutjB7sYCrgE4c7FunaMUFmAQEPlCc2sYRV6La5eKJzKG3KGOjG-plr_MiWpWUddAMia94H/s1600/IMG_4553.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijKRYBm31S90w915UDqPhaEQsfs_X51QMiTx3852ksaRId3ZX7K9EwKm4wnkLOCCO2KOr0VjutjB7sYCrgE4c7FunaMUFmAQEPlCc2sYRV6La5eKJzKG3KGOjG-plr_MiWpWUddAMia94H/s1600/IMG_4553.JPG" height="240" width="320" /></a></div>
One very special day for Greenhouse is 15 October. Why?<br />
It's Ruby's birthday!!<br />
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Each year I try to make her a cake that is safe for her to eat, but also delicious for the humans around.<br />
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As coconut is apparently her favourite (judging by how much it makes her get her dribble on!) I thought I'd go with that. And 'cause I love it too.<br />
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Thanks to CSR I found this great recipe - although altered a tad which means it doesn't actually have any CSR products in it. Sorry!<br />
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Here goes:<br />
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125g butter<br />
2/3 cup honey (I used raw honey from Williworld which has a great strong flavour)<br />
2 eggs<br />
1/2 cup self-raising flour<br />
1/2 cup plain wholemeal flour<br />
1/3 cup coconut milk<br />
2 small carrots, grated<br />
1 large pear, grated<br />
1 cup shredded coconut<br />
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Grease and line and 20cm round cake tin.<br />
Cream butter and honey until light and fluffy and add eggs one at a time.<br />
Stir in the sifted flours along with the coconut milk and grated carrot and half of the pear.<br />
Spread mixture into cake tin and top with the coconut and remaining grated pear.<br />
Bake at 180C for around 50 minutes or until skewer comes out clean.<br />
Stand for a few minutes before transferring to a wire rack to cool.<br />
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Delicious!!<br />
A super moist, heavenly little number - which I'll certainly make again.<br />
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Happy Birthday Ruby-girl!<br />
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<br />Luke and Kristelhttp://www.blogger.com/profile/16320359514459882198noreply@blogger.com0tag:blogger.com,1999:blog-3351096437863108181.post-27699312388255721032014-07-09T20:57:00.000+10:002014-07-09T21:02:24.134+10:00Veal and Potato Tagine<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1qQwsiarpXk-az9p24jz3UinB1qSGEekHYdRycAUh9YyHUPdWkmct4dFs_SEsSYq3fJxiur7Hi0Vn6Wrf8hlrHN8d59dehywB4DxTNmFd0vqsySeOvM3wbPpZlwQzHJczvXkwvGFNTElw/s320/P1100848.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1qQwsiarpXk-az9p24jz3UinB1qSGEekHYdRycAUh9YyHUPdWkmct4dFs_SEsSYq3fJxiur7Hi0Vn6Wrf8hlrHN8d59dehywB4DxTNmFd0vqsySeOvM3wbPpZlwQzHJczvXkwvGFNTElw/s320/P1100848.JPG" id="BLOGGER_PHOTO_ID_5619847081023229426" style="height: 320px; margin-top: 0px; width: 294px;" /></a>I began making Tagines after we were given a beautiful Tagine by the Kelf family as a wedding present.<br />
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Tagine is a traditional Moroccan meal named after the dish in which it is cooked. The tagine was originally used by Moroccan nomads as a portable oven, cooking pot and serving dish and was cooked on using a charcoal brazier, also made of clay.<br />
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Some modern-day tagines can be used on the stove as well as in the oven. After soaking it in water for an hour or so, I use a heat-spreader under mine and place it over a low flame, before transferring to the oven to cook.<br />
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If you don't have a tagine, a slow cooker, heavy based casserole or Dutch oven will work just as well.</div>
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Chop about 500g veal leg or shoulder into bite sized chunks, along with a brown onion, a few waxy potatoes and a red capsicum. </div>
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In a large bowl mix a finely chopped red onion, a bunch each of roughly chopped coriander and parsley, 4 or 5 cloves of garlic, a Tbsp each of cumin and paprika, 2 tsp turmeric, a chilli, pepper and salt. </div>
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Toss the veal and veggies with the spice mix.<br />
You can then either leave to rest and marinate for a while, or just carry straight on...</div>
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When you're ready, set the tagine over a low to medium heat with a Tbsp or so of olive oil.<br />
Place the mixture into the tagine and lightly fry for 3 - 4 minutes, stirring continuously.</div>
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Add half a cup of stock and a tin of crushed tomatoes, cover and turn the heat down or place in a low oven. </div>
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It is best if you gently cook this for several hours, checked occasionally and stirred if necessary, until the meat and potatoes are tender.!</div>
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Serve on a bed of couscous and top with fresh herbs and a little <a href="http://www.flatrockfood.com/search?q=harissa" target="_blank">harissa</a>.<br />
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<pre class="tw-data-text vk_txt tw-ta tw-text-large" data-fulltext="" data-placeholder="Translation" dir="rtl" id="tw-target-text" style="background-color: white; border: none; font-family: inherit; font-weight: lighter !important; height: 72px; margin-bottom: -10px !important; overflow: hidden; padding: 0px 0.14em 0px 0px; position: relative; resize: none; text-align: right; unicode-bidi: -webkit-isolate; width: 237.5px; word-wrap: break-word;"><div style="border: none; font-family: inherit; font-weight: lighter !important; height: 72px; margin-bottom: -10px !important; overflow: hidden; padding: 0px 0.14em 0px 0px; position: relative; resize: none; text-align: left; unicode-bidi: -webkit-isolate; width: 237.5px; word-wrap: break-word;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYoul7kLgJ84qvvVXGfP5swNhyywHrNopCO1PQOueaTAuzbV9An92y8ZLvvVlf-yt6AYASylMtv-MLFEuZ5YOffzb4yVI12P6IKEWt0HCePGf3GEltUNfz2lU86Z3vbGuAoSfqUozCW96/s1600/IMG_1734.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYoul7kLgJ84qvvVXGfP5swNhyywHrNopCO1PQOueaTAuzbV9An92y8ZLvvVlf-yt6AYASylMtv-MLFEuZ5YOffzb4yVI12P6IKEWt0HCePGf3GEltUNfz2lU86Z3vbGuAoSfqUozCW96/s1600/IMG_1734.JPG" height="300" width="400" /></a></div>
So Aasha and I have been making caramelised figs for desert a fair bit recently due to a certain supermarket chain that has been selling punnets of fresh figs (usually 5 or 6 figs in each) for around $3-$4. Seriously good value when they can be up to $1.50 just for a single fig. Anyway, this particular evening Aasha made some coconut Parfait to accompany the figs. You can also serve the figs with a big spoonful of Greek yoghurt and some crushed nut (salted cashews are nice).<br />
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for two people I usually do the following:<br />
4 medium-large figs<br />
1/2 tsp butter<br />
1 tsp brown sugar<br />
1tsp water<br />
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If you want a sauce to drizzle over the top use a bit more water. Alternatively you can substitute water with brandy, white port or anything else that takes your fancy. This is also true for the accompaniments. While the coconut parfait was delicious, I think i prefer the Greek yoghurt as it is a nice contrast to the sweetness of the figs. <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuu7o2YKdaOgZgBMR29E5JfL40GGTDdnQwyl087DGWrtxLgSt9pw7q4c6w9_M9WrR5zILeE9T3rcBooJCuFiufTN6-qx8i7NGdArl-KJyKGgeSFNQPROQqZ9AU2vTmuz4BmvIdMaaRqHQf/s1600/Caramelised+figs+with+Coconut+Parfait.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuu7o2YKdaOgZgBMR29E5JfL40GGTDdnQwyl087DGWrtxLgSt9pw7q4c6w9_M9WrR5zILeE9T3rcBooJCuFiufTN6-qx8i7NGdArl-KJyKGgeSFNQPROQqZ9AU2vTmuz4BmvIdMaaRqHQf/s1600/Caramelised+figs+with+Coconut+Parfait.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caramelised Figs with coconut parfait</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji9ZdhzwZ-Oqxn_tv6sYLwoaOhIfBV2QnweoJuCU9webSH9ixCLalO54knxPw1lFElyGyQIgUIWD1LrmnrswUF9r77HY-ZckIazEU782Iq_0U4fQgOz38-xOFgooQn5phEO_vATBB4Z1a9/s1600/IMG_1736.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji9ZdhzwZ-Oqxn_tv6sYLwoaOhIfBV2QnweoJuCU9webSH9ixCLalO54knxPw1lFElyGyQIgUIWD1LrmnrswUF9r77HY-ZckIazEU782Iq_0U4fQgOz38-xOFgooQn5phEO_vATBB4Z1a9/s1600/IMG_1736.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caramelised Figs with white port syrup, greek yoghurt and salted cashews</td></tr>
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Jethro and Aasha Williamshttp://www.blogger.com/profile/12490498548897240504noreply@blogger.com0tag:blogger.com,1999:blog-3351096437863108181.post-39742839023261947622014-01-25T14:47:00.001+11:002014-01-25T14:47:52.279+11:00Slow-Roasted TomatoesWhen I was at school Mama used to make this regularly over summer when there were more tomatoes in the garden than we could possibly eat. Although somehow, prepared this way, you can always eat more...<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyt8Q5SK04nqTwz1FlkpRF-cRo_LQZ5PhEnMLHkeJ3xRQo7ENjYvDu7X49Vh38ETz5sKD1Iq-rNzUzLF_QtwGdKH_nd30By5WK8UfbnX3cicWmA8rCCiX5dhzE_5fyj3-xlvwbktLU_Q2k/s1600/IMG_2889.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyt8Q5SK04nqTwz1FlkpRF-cRo_LQZ5PhEnMLHkeJ3xRQo7ENjYvDu7X49Vh38ETz5sKD1Iq-rNzUzLF_QtwGdKH_nd30By5WK8UfbnX3cicWmA8rCCiX5dhzE_5fyj3-xlvwbktLU_Q2k/s1600/IMG_2889.JPG" height="300" width="400" /></a></div>
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<br /></div>
<div>
A simple, fool-proof meal that is bound to be a favourite.<div>
<br /></div>
<div>
Slice ripe tomatoes in half or quarters.</div>
<div>
Add a good amount fresh basil, chopped garlic, chilli, salt and freshly ground black pepper.</div>
<div>
Drizzle with a healthy amount of extra virgin olive oil.</div>
<div>
Bake in a moderately low oven until perfectly caramelised - this usually takes a couple of hours.</div>
<div>
<br /></div>
<div>
Serve with pasta or a crusty sour-dough loaf, which is particularly good for soaking up every skerrick of flavour.</div>
<div>
<br /></div>
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<br /></div>
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<br /></div>
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<br /></div>
</div>
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</div>
Luke and Kristelhttp://www.blogger.com/profile/16320359514459882198noreply@blogger.com0tag:blogger.com,1999:blog-3351096437863108181.post-28036591954289435702014-01-21T20:17:00.000+11:002014-01-21T20:17:15.521+11:00Pear and Rocket Salad
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<div class="ecxmsonormal" style="background: white;">
<span style="font-size: 12pt;"><span style="font-family: inherit;">This is one of Mama’s many amazing
salads. Originally a 'napkin recipe' copied down while dining at a cafe, it has since become one of many favourites. </span></span></div>
<div class="ecxmsonormal" style="background: white;">
<span style="font-size: 12pt;"><span style="font-family: inherit;"><br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUa2VIUeDk6fcGA5u_1RTOYhScr3CIyT5CGpd0H2U5RooWZra_L5zYV1pNbuCFLpZjKyQkJshVJEEpbk5tld4RJKbSl_P3pT378DUbfOfsToa_gSpk24PsRB83BQQ_JwZ38y-cfqcK40HH/s1600/P1100332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUa2VIUeDk6fcGA5u_1RTOYhScr3CIyT5CGpd0H2U5RooWZra_L5zYV1pNbuCFLpZjKyQkJshVJEEpbk5tld4RJKbSl_P3pT378DUbfOfsToa_gSpk24PsRB83BQQ_JwZ38y-cfqcK40HH/s1600/P1100332.JPG" height="300" width="400" /></a></div>
<div class="ecxmsonormal" style="background: white;">
<br /></div>
<div class="ecxmsonormal" style="background: white;">
<span style="font-size: 12pt;"><span style="font-family: inherit;">It's quick and delicious and
can be easily varied depending on your taste and what you might have available.
At times, I swap the pear for apple, parmesan for fetta, and for those
non-vegetarians, it’s great with crispy baked prosciutto.</span></span></div>
<div class="ecxmsonormal" style="background: white;">
<span style="font-size: 12pt;"><span style="font-family: inherit;"><br /></span></span></div>
<div class="ecxmsonormal" style="background: white;">
<span style="font-size: 12pt;"><span style="font-family: inherit;">So, here it is...</span></span></div>
<div class="ecxmsonormal" style="background: white;">
<br /></div>
<div class="ecxmsonormal" style="background: white;">
<span style="font-size: 12pt;"><span style="font-family: inherit;">Baby rocket (or a rocket and spinach mix)<o:p></o:p></span></span></div>
<div class="ecxmsonormal" style="background: white;">
<span style="font-size: 12pt;"><span style="font-family: inherit;">Pears, sweet but still firm, cut into narrow wedges<o:p></o:p></span></span></div>
<div class="ecxmsonormal" style="background: white;">
<span style="font-size: 12pt;"><span style="font-family: inherit;">Shaved parmesan (I prefer crumbled fetta)<o:p></o:p></span></span></div>
<div class="ecxmsonormal" style="background: white;">
<span style="font-size: 12pt;"><span style="font-family: inherit;">Candied walnuts (or mixed nuts)<o:p></o:p></span></span></div>
<div class="ecxmsonormal" style="background: white;">
<span style="font-size: 12pt;"><span style="font-family: inherit;">Crispy prosciutto (optional)<o:p></o:p></span></span></div>
<div class="ecxmsonormal" style="background: white;">
<br /></div>
<div class="ecxmsonormal" style="background: white;">
<span style="font-family: inherit;"><u><span style="font-size: 12pt;">Dressing</span></u><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="ecxmsonormal" style="background: white;">
<span style="font-size: 12pt;"><span style="font-family: inherit;">Spiced pear paste (or quince paste)<o:p></o:p></span></span></div>
<div class="ecxmsonormal" style="background: white;">
<span style="font-size: 12pt;"><span style="font-family: inherit;">Verjuice (or ½ lemon juice, ½ white wine vinegar)<o:p></o:p></span></span></div>
<div class="ecxmsonormal" style="background: white;">
<span style="font-size: 12pt;"><span style="font-family: inherit;">Macadamia nut oil<o:p></o:p></span></span></div>
<div class="ecxmsonormal" style="background: white;">
<span style="font-size: 12pt;"><span style="font-family: inherit;">Salt and pepper<o:p></o:p></span></span></div>
<div class="ecxmsonormal" style="background: white;">
<span style="font-size: 12pt;"><span style="font-family: inherit;">(Add a little water to thin if necessary)<o:p></o:p></span></span></div>
<div class="ecxmsonormal" style="background: white;">
<br /></div>
<div class="ecxmsonormal" style="background: white;">
<span style="font-family: inherit;"><u><span style="font-size: 12pt;">Candied Walnuts</span></u><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="ecxmsonormal" style="background: white;">
<span style="font-size: 12pt;"><span style="font-family: inherit;">Lightly toast nuts in sauté pan.<o:p></o:p></span></span></div>
<div class="ecxmsonormal" style="background: white;">
<span style="font-size: 12pt;"><span style="font-family: inherit;">When hot, add some brown sugar and a little butter.<o:p></o:p></span></span></div>
<div class="ecxmsonormal" style="background: white;">
<span style="font-size: 12pt;"><span style="font-family: inherit;">Stir until sugar and butter start to congeal, being careful not
to burn the butter.<o:p></o:p></span></span></div>
<div class="ecxmsonormal" style="background: white;">
<span style="font-size: 12pt;"><span style="font-family: inherit;">Set aside to cool and then break apart.<o:p></o:p></span></span></div>
<div class="ecxmsonormal" style="background: white;">
<br /></div>
<div class="ecxmsonormal" style="background: white;">
<span style="font-size: 12pt;"><span style="font-family: inherit;">If you’re adding the prosciutto, gently fry the prosciutto in a
non-stick pan with a little ghee until golden.<o:p></o:p></span></span></div>
<div class="ecxmsonormal" style="background: white;">
<span style="font-size: 12pt;"><span style="font-family: inherit;">Set aside to cool then gently break apart. </span></span></div>
<div class="ecxmsonormal" style="background: white;">
<span style="font-size: 12pt;"><span style="font-family: inherit;"><br /></span></span></div>
<div class="ecxmsonormal" style="background: white;">
<span style="font-size: 12pt;"><span style="font-family: inherit;"><br /></span></span></div>
<div class="ecxmsonormal" style="background: white;">
<span style="font-size: 12pt;"><span style="font-family: inherit;">Bon appetit!</span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: inherit;"><br /></span></span></div>
<div class="ecxmsonormal" style="background: white;">
<span style="font-size: 12pt;"><span style="font-family: inherit;"><br /></span></span></div>
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<!--EndFragment-->Luke and Kristelhttp://www.blogger.com/profile/16320359514459882198noreply@blogger.com0tag:blogger.com,1999:blog-3351096437863108181.post-63479356340924234642013-12-08T19:07:00.001+11:002013-12-08T19:07:28.268+11:00ChermoulaThanks to a friend from work I have recently discovered chermoula.<br />
<br />
Having so much coriander in my yard that it could possibly be classed as a weed, I had given the occasional bag to my friend as I thought he might enjoy some.<br />
<br />
To my surprise, this resulted in a lovely jar of chermoula being left for me in the office fridge.<br />
<br />
Not really knowing what chermoula was intended for; I couldn't help myself but try some with the corn chips I had for lunch. I was an instant fan!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAPKSO9UQPoPaurMMXQdSTglFTXHrRfmY210uVkdJk1Zm8eCbGHtoghqurzQx0MFGI_mU9R6ymsFzJKRVp73bs723bvBDaRc9rvqsBpzbLIKN90-r5r_cHdm2Ow5Zov2Xk6QuLUHtH5VwK/s1600/Chermoula+Omlette.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAPKSO9UQPoPaurMMXQdSTglFTXHrRfmY210uVkdJk1Zm8eCbGHtoghqurzQx0MFGI_mU9R6ymsFzJKRVp73bs723bvBDaRc9rvqsBpzbLIKN90-r5r_cHdm2Ow5Zov2Xk6QuLUHtH5VwK/s320/Chermoula+Omlette.jpg" /></a><br />
Having not planned anything specific for dinner, and being home alone, I decided on an omelette of sorts.<br />
<br />
Using about 3 eggs, ½ cup milk and a tablespoon of chermoula I had myself a beautiful dinner for one.
Served on a slice of Rye Sourdough from the local Mosaics Bakery, and topped with some cayenne pepper and fresh coriander tips, I was in heaven.<br />
<br />
Having finished the last of my gift on some more corn chips, I definitely had to make some more.
<br />
<br />
After raiding the garden for some more coriander, parsley, lemons and chilli I was set to go.<br />
<br />
In the food processor, blend the following (more or less) into a smooth paste.<br />
<br />
1 Spanish onion, roughly chopped<br />
4 large cloves garlic, roughly chopped<br />
1 bunch of coriander, including stalks<br />
1 bunch of flat leaf parsley, including stalks<br />
2 small chillies<br />
2 tsp salt<br />
1 ½ tbs cumin powder<br />
1 ½ tbs coriander powder<br />
1 tbs turmeric powder (lightly toasted in a dry pan)<br />
1 tbs sweet paprika<br />
1 ½ tsp black pepper<br />
1 tsp ground ginger<br />
1 tsp ground cinnamon<br />
1 tsp mixed spice<br />
1 tsp ground allspice<br />
½ tsp ground cardamom<br />
Extra virgin olive oil<br />
Zest and juice of 1 large lemon<br />
<br />
<br />
Yum! How have I not had this before?<br />
<br />
Chermoula is currently my favourite condiment and it has been a great addition to my salad wraps.<br />
<br />
<br />Luke and Kristelhttp://www.blogger.com/profile/16320359514459882198noreply@blogger.com0tag:blogger.com,1999:blog-3351096437863108181.post-7860117512941540522013-12-04T19:22:00.000+11:002013-12-08T19:25:03.988+11:00Chicken Caesar Salad <div class="MsoNormal">
I’m not usually one to opt for a Caesar salad, as the few café versions I’ve seen really did nothing for me, however after having enjoyed one last year (made by my brother) and more recently enjoyed another, I’ve decided I am indeed a fan of this delicious salad.</div>
<div class="MsoNormal">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj229_qW2eMP45SLQACjoKqtGe2DAXtFRJ-ZcfV9t0WKibaLeBwEbCaStsxVOI-7FZU8OTzKJirp7XWRf8aGqcRGpB-YIckfP6EerXbVu9m7Ytp-DVQS_NLQEN4qD6yBFMDYzeivTkMeMVH/s1600/IMG_2181.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj229_qW2eMP45SLQACjoKqtGe2DAXtFRJ-ZcfV9t0WKibaLeBwEbCaStsxVOI-7FZU8OTzKJirp7XWRf8aGqcRGpB-YIckfP6EerXbVu9m7Ytp-DVQS_NLQEN4qD6yBFMDYzeivTkMeMVH/s320/IMG_2181.jpg" width="305" /></a>A few weeks ago I helped - or more stood around chatting and collecting ingredients for a lovely friend and guest as she made this amazing salad.</div>
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<br /></div>
<div class="MsoNormal">
I’ve since made it a few times and love, love, love it! </div>
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<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">You will need:<o:p></o:p></b></div>
<div class="MsoNormal">
1 sourdough baguette, cut into cubes</div>
<div class="MsoNormal">
2 sprigs of rosemary</div>
<div class="MsoNormal">
2 – 3 chicken breast fillets</div>
<div class="MsoNormal">
1 lemon</div>
<div class="MsoNormal">
4 baby cos lettuce</div>
<div class="MsoNormal">
6 free range eggs<br />
<div class="MsoNormal">
Olive oil</div>
<div class="MsoNormal">
Rindless bacon</div>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Caesar dressing<o:p></o:p></b></div>
<div class="MsoNormal">
2 egg yolks</div>
<div class="MsoNormal">
2 teaspoons Dijon mustard</div>
<div class="MsoNormal">
1 large garlic clove, chopped</div>
<div class="MsoNormal">
4 anchovies, chopped</div>
<div class="MsoNormal">
1 tablespoon red wine vinegar</div>
<div class="MsoNormal">
3/4 cup olive oil</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Slice chicken and place in a bowl with the juice and rind of 1 lemon. Add a splash of olive oil and salt and pepper to taste. Cover and set aside until needed.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For the dressing, place egg yolks, mustard, garlic, anchovy, vinegar and oil in a food processor and process until smooth. Season with salt and pepper. Cover and refrigerate until ready to serve.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat oven to 180°C. Arrange bread on a large baking tray. Drizzle with olive oil and season with salt and pepper and sprinkle with as much rosemary as you’d like. Bake for 10 to 15 minutes or until lightly golden. Set aside to cool.</div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
<o:p>Boil the eggs until just how you like them. With all the eggs in a saucepan of cold water, I boil mine for 8-10 minutes from the time that tiny bubbles start appearing on the bottom of the pan. Quarter the eggs and set a side.</o:p></div>
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<br /></div>
<div class="MsoNormal">
On a medium to hot BBQ, preferably the griddle plate, cook the chicken and the bacon until golden.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Chop lettuce and place in a large bowl or serving platter. Add chicken, eggs, bacon and croutons. Pour dressing over the salad, or let your guests add their own. </div>
<br />
Delicious! A great meal for lunch or dinner.
<br />
<br />
<br />Luke and Kristelhttp://www.blogger.com/profile/16320359514459882198noreply@blogger.com0tag:blogger.com,1999:blog-3351096437863108181.post-86976014826379895302013-10-17T20:33:00.000+11:002013-10-17T20:33:37.835+11:00Homemade Pizza<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 11.0pt; mso-bidi-font-family: Arial;">For me, just saying ‘homemade pizza’ stirs the
nostalgia pot. I have very distinct memories of making pizzas as a family and
arranging the tasty ingredients to build each pizza. I’d eat my portion of pineapple
fresh as I was not a fan of hot pineapple!<o:p></o:p></span></div>
<div class="MsoNormal">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFbMyHB8V9UYfrWBtQjJqE5qEJAlp-9Lnht4S7z3qEGAiUFNO5HPKvW556-F22TLHDpdl9rboYdWe2IkQpJ64EQ8WzPbRM86QPUVD5fNXP_xy2U7LwGHexcYDqMCY91TVBPg_mpN62og3l/s1600/IMG_2260.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFbMyHB8V9UYfrWBtQjJqE5qEJAlp-9Lnht4S7z3qEGAiUFNO5HPKvW556-F22TLHDpdl9rboYdWe2IkQpJ64EQ8WzPbRM86QPUVD5fNXP_xy2U7LwGHexcYDqMCY91TVBPg_mpN62og3l/s400/IMG_2260.JPG" width="400" /></a></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 11.0pt; mso-bidi-font-family: Arial;">When it was ready, I would pull the topping off,
eat the base, and then savour the delicious amalgamation of all things pizza. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 11.0pt; mso-bidi-font-family: Arial;">This is an easy meal and still a favourite - although now I leave it
intact. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 11.0pt; mso-bidi-font-family: Arial;">For this tasty little version, I used the
following:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 11.0pt; mso-bidi-font-family: Arial;">Flat bread<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 11.0pt; mso-bidi-font-family: Arial;">Roast garlic and herb bottled pasta sauce<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 11.0pt; mso-bidi-font-family: Arial;">Spicy Salami</span></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 11.0pt; mso-bidi-font-family: Arial;">Red onion<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 11.0pt; mso-bidi-font-family: Arial;">Red capsicum<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 11.0pt; mso-bidi-font-family: Arial;">Mushroom<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 11.0pt; mso-bidi-font-family: Arial;">Pitted kalamata olives<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 11.0pt; mso-bidi-font-family: Arial;">Chilli marinated stuffed green olives<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 11.0pt; mso-bidi-font-family: Arial;">Artichoke<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 11.0pt; mso-bidi-font-family: Arial;">Fresh sage<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 11.0pt; mso-bidi-font-family: Arial;">Fresh thyme<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 11.0pt; mso-bidi-font-family: Arial;">Water cress<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 11.0pt; mso-bidi-font-family: Arial;">Cheese <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 11.0pt; mso-bidi-font-family: Arial;">Salt and pepper to taste<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 11.0pt; mso-bidi-font-family: Arial;">Assemble in a logical manner, drizzle with some
garlic oil, then bake until the edges are crisp and the cheese
has melted.<o:p></o:p></span></div>
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<br /></div>
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<div class="MsoNormal">
<span style="font-family: Book Antiqua;"><span style="font-size: 14.999999046325684px;">MmMmmm. Delizioso!</span></span></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 11.0pt; mso-bidi-font-family: Arial;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 11.0pt; mso-bidi-font-family: Arial;"><br /></span></div>
Luke and Kristelhttp://www.blogger.com/profile/16320359514459882198noreply@blogger.com0tag:blogger.com,1999:blog-3351096437863108181.post-25333088902583232942013-07-14T22:29:00.001+10:002013-07-14T22:29:52.283+10:00Pecan and coffee sugar cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOniRHVTmM6bvBCKZn9AOXudyNs888M1Am8dCsVMf0FFZANDd36T7UMnuyddZUfRwGpbmIu5V7wW8tQru1oUUdQz_UjoKhVBcmwOAJ8jZvoVgB5G2uEIUKZSEUg5DTpHHjGRecdr0odg/s1600/IMG_1667.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOniRHVTmM6bvBCKZn9AOXudyNs888M1Am8dCsVMf0FFZANDd36T7UMnuyddZUfRwGpbmIu5V7wW8tQru1oUUdQz_UjoKhVBcmwOAJ8jZvoVgB5G2uEIUKZSEUg5DTpHHjGRecdr0odg/s320/IMG_1667.jpg" width="240" /></a><span style="color: black;">Rod here. Sarah gives me a recipe
book - "Coffee - a fine selection of sweet treats". Kristel and I
bake a couple on a rainy Canberra Sunday in July. AGTYS - Astoundingly good!
Thank you Sarah.<o:p></o:p></span><br />
<br />
<span style="color: black;">(Makes 45)<o:p></o:p></span><br />
<span style="color: black;">Preheat oven 180.<span class="apple-converted-space"> </span></span><br />
<b>Baking
paper<span class="apple-converted-space"> </span></b>on tray x2.<br />
<br />
<span style="color: black;">Combine 40g (1/3c) <b style="mso-bidi-font-weight: normal;">icing sugar<span class="apple-converted-space"> </span></b>and 1 1/2 T very finely ground<span class="apple-converted-space"> </span><b style="mso-bidi-font-weight: normal;">espresso
coffee</b> and put aside.<o:p></o:p></span><br />
<br />
<span style="color: black;">Take 1T out of 55g (1/4c) <b style="mso-bidi-font-weight: normal;">caster (superfine) sugar</b> and process
with 100g (1c) <b style="mso-bidi-font-weight: normal;">pecans</b> in
food processor until it resembles fine breadcrumbs.<o:p></o:p></span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzFBVn1RsrrBLsCqHT_01M1I8rZklH-F0jFt4YtAEQHSWKPMAH1X2qh7GBOtRQU61_LWjdIFCYgCcsuzND8fCS8lYpzd3cWSB1s0PfdHxrViroq470kJk5iVQvtq8HijYKlsBXH1xU1Q/s1600/IMG_1662.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzFBVn1RsrrBLsCqHT_01M1I8rZklH-F0jFt4YtAEQHSWKPMAH1X2qh7GBOtRQU61_LWjdIFCYgCcsuzND8fCS8lYpzd3cWSB1s0PfdHxrViroq470kJk5iVQvtq8HijYKlsBXH1xU1Q/s320/IMG_1662.jpg" width="240" /></a><span style="color: black;"></span><br />
<span style="color: black;"><span style="color: black;"><br /></span></span>
<span style="color: black;">Using a large bowl and electric
beater, cream 185g (3/4c) unsalted butter, softened, with the rest of the
sugar, until pale and fluffy. Add 1<span class="apple-converted-space"> </span><b style="mso-bidi-font-weight: normal;">egg yolk</b> and beat until well
combined.<o:p></o:p></span><br />
<br />
<span style="color: black;">Stir in the ground pecan mixture,
sift in 200g (1 2/3c) <b style="mso-bidi-font-weight: normal;">plain flour</b> and
pinch<span class="apple-converted-space"> </span><b style="mso-bidi-font-weight: normal;">salt</b>, then mix into a dough. (Ran out of plain so we used
about 2/3c of freshly-ground<span class="apple-converted-space"> </span><b style="mso-bidi-font-weight: normal;">spelt flour.</b>)<o:p></o:p></span><br />
<br />
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<span style="color: black;">Roll dough into 2.5cm balls,
place on trays and flatten slightly. Bake 10min or until light golden around
edges. Transfer to a wire rack and, while cookies are still hot, sift the sugar
and coffee mixture over the top. Set aside to cool completely.<span style="font-size: medium;"><o:p></o:p></span></span><br />
<br />
<span style="color: black;"><br /></span>
<span style="color: black;"><br /></span>Anonymoushttp://www.blogger.com/profile/01291792083520855638noreply@blogger.com0tag:blogger.com,1999:blog-3351096437863108181.post-38940070629954570372013-05-18T12:51:00.000+10:002013-05-18T12:51:06.121+10:00Jamie’s Veggie Chilli with Crunchy Tortillas and Avocado Salad<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdNfie-oypjosss6BRxtc9JAAkJ9xaySzuVJCwXYPghdQ-wkNZPg1xcjQP5ORQkdPbVPIRc1OUzmxDq-1kJYcKd79FeRHX-o3UHv92pDm6rnqcwj3ra3h_3LmGLxr6_Ja3w3vu-YGntrHF/s1600/IMG_1174.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdNfie-oypjosss6BRxtc9JAAkJ9xaySzuVJCwXYPghdQ-wkNZPg1xcjQP5ORQkdPbVPIRc1OUzmxDq-1kJYcKd79FeRHX-o3UHv92pDm6rnqcwj3ra3h_3LmGLxr6_Ja3w3vu-YGntrHF/s320/IMG_1174.JPG" width="320" /></a>For some time I’ve been feeling totally uninspired when it comes to cooking dinner. Cold days and getting home well after-dark have resulted in a very mundane, repetitive and at times ‘weird’ menu.<o:p></o:p></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
With a new lease on trying to be more organised, and some deliciously inspiring night-time TV, I thought I’d give a few new dishes a go.<o:p></o:p></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
As such, a bit of googling brought me to this recipe. Although it is from <i>Jamie Oliver's 15 Minute Meals</i> series, I had no expectation of being able to prepare it that quickly. I was however pleasantly surprised that it didn’t take that much longer.<br />
<br />
I varied the recipe a little, so here's my version.</div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<o:p></o:p></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="mso-ansi-language: EN;">For the sauce <o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="mso-ansi-language: EN;">1 fresh red chilli <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="mso-ansi-language: EN;">1 red onion <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="mso-ansi-language: EN;">2 teaspoon smoked paprika <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="mso-ansi-language: EN;">1 teaspoon cumin seeds <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="mso-ansi-language: EN;">3 garlic cloves <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="mso-ansi-language: EN;">1 bunch fresh coriander <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="mso-ansi-language: EN;">2 red capsicum <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="mso-ansi-language: EN;">1 x 400 g tin of chickpeas <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="mso-ansi-language: EN;">1 x 400 g tin of butter beans <i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="mso-ansi-language: EN;">700 g passata <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="color: black; letter-spacing: 0.4pt; mso-ansi-language: EN;">Put the chilli, garlic, peeled and halved red onion, paprika and cumin seeds into the food processor, along with the coriander stalks (reserving the leaves) and whiz until fine. <o:p></o:p></span></div>
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<br /></div>
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<span lang="EN" style="color: black; letter-spacing: 0.4pt; mso-ansi-language: EN;">Tip into the pan and sauté lightly. Add the deseeded and roughly chopped capsicums, drained chickpeas and beans, passata and a pinch of salt and pepper. Stir well, cover and leave to simmer. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="color: black; letter-spacing: 0.4pt; mso-ansi-language: EN;">In the meantime, cook a cup or two of rice.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="color: black; letter-spacing: 0.4pt; mso-ansi-language: EN;">I used basmati rice and my new microwave cooker: 1 cup of rice, 2 cups of boiling water; 12 minutes in the microwave then cover and rest for 4 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="color: black; letter-spacing: 0.4pt; mso-ansi-language: EN;">Make a well in the bean mixture, spoon some or all of the hot rice into the well. Dollop with yoghurt and sprinkle fresh coriander leaves on top.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="color: black; letter-spacing: 0.4pt; mso-ansi-language: EN;"><br /></span><b style="mso-bidi-font-weight: normal;"><span lang="EN" style="mso-ansi-language: EN;">For the salad<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="mso-ansi-language: EN;">2 large corn tortilla wraps <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="mso-ansi-language: EN;">2 ripe avocados <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="mso-ansi-language: EN;">3 heaped tablespoons natural yoghurt, plus extra to serve <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="mso-ansi-language: EN;">2 limes <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="mso-ansi-language: EN;">Lettuce <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="mso-ansi-language: EN;">Cucumber <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="mso-ansi-language: EN;">Tomatoes<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="color: black; letter-spacing: 0.4pt; mso-ansi-language: EN;">Roughly slice the tortillas into strips, sprinkle on to a tray and bake until golden and crisp.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="color: black; letter-spacing: 0.4pt; mso-ansi-language: EN;">Mash, or whiz together, half a peeled avocado, a pinch of salt and pepper, the yoghurt and the juice from 2 limes, until silky.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="color: black; letter-spacing: 0.4pt; mso-ansi-language: EN;">Place the crunchy tortilla pieces into a bowl. Cut the lettuce into chunky wedges and add to the bowl. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="color: black; letter-spacing: 0.4pt; mso-ansi-language: EN;">Spoon out curls of avocado and dot over the salad. Chop the cucumber then scatter over the top along with the tomatoes. Add a sprinkling of coriander leaves - as many or little as you like.</span></div>
<span lang="EN" style="color: black; letter-spacing: 0.4pt; mso-ansi-language: EN;"></span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="color: black; letter-spacing: 0.4pt; mso-ansi-language: EN;"><br /></span>
<span lang="EN" style="color: black; letter-spacing: 0.4pt; mso-ansi-language: EN;">Pour the dressing over the salad and serve.</span></div>
<span lang="EN" style="color: black; letter-spacing: 0.4pt; mso-ansi-language: EN;">
</span>
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<span lang="EN" style="color: black; letter-spacing: 0.4pt; mso-ansi-language: EN;"><br /></span></div>
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<br /></div>
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Yum! I'll totally make this again.</div>
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<br /></div>
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</div>
</span>
Luke and Kristelhttp://www.blogger.com/profile/16320359514459882198noreply@blogger.com0tag:blogger.com,1999:blog-3351096437863108181.post-64521520604087995042013-03-26T18:12:00.000+11:002013-03-26T18:13:39.612+11:00Aubergine Parmigiana<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQKv1AujNevwZt6ENYVwMxKJZz2_WAahRhs78YduRZS3wR_gKsfL3YOed1-RcctMLk0iQAG8kZ8cGYmFVaOfdD39E8aF3HG55OQ8f6CU8nFSDQsHkc-VQJ4NrEuGQamB27DSghRhVROmU/s1600/IMG_6239.JPG" imageanchor="1" style="display: inline !important; line-height: 1.4; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQKv1AujNevwZt6ENYVwMxKJZz2_WAahRhs78YduRZS3wR_gKsfL3YOed1-RcctMLk0iQAG8kZ8cGYmFVaOfdD39E8aF3HG55OQ8f6CU8nFSDQsHkc-VQJ4NrEuGQamB27DSghRhVROmU/s320/IMG_6239.JPG" width="320" /></a></div>
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<i>Aubergine </i><i>parmigiana,</i> a very presumptuous title as there is no actual parma ham involved in this recipe.</div>
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<ul style="list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 1.4; margin: 0px 0px 0.25em; padding: 0px;">begin by slicing your eggplant into thick steaks</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 1.4;">sprinkle with rock salt and roast for a while (10-15min, 150 c</span><span style="font-size: 15px; line-height: 21px;">elsius</span><span style="font-size: 15px; line-height: 1.4;">) to pre-cook and dehydrate.</span></span></li>
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<i><span class="Apple-tab-span" style="white-space: pre;"> </span>meanwhile</i></div>
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<ul style="list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 1.4; margin: 0px 0px 0.25em; padding: 0px;">fry onions and garlic, then deglaze with wine or whatever while you think about what to put in the sauce.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 1.4;">I chose a swathe of fresh tomatoes, skins burst in scalding water and then peeled, cubed and seeds removed. You could use passata with olives, </span><span style="font-size: 15px; line-height: 21px;">chilies</span><span style="font-size: 15px; line-height: 1.4;"> and mixed Italian herbs.</span></span></li>
<li style="border: none; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 1.4; margin: 0px 0px 0.25em; padding: 0px;">allow to reduce and remove eggplant from oven</li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">cover eggplant with reduced sauce and a generous amount of <i>parmigiano</i> cheese.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">place in oven for 15 min or until cheese turns crispy brown.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="line-height: 1.4;">serve with side salad or something...</span></li>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3351096437863108181.post-88918602465709724322012-11-16T21:39:00.000+11:002012-12-12T10:06:01.385+11:00KedgereeA year ago we went on a road trip to Griffith, NSW, to pick up our precious little Ruby and had an awesome weekend with Baz checking out some great foodie locations.<br />
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One of these places was the De Bortoli winery where we did some tasting and bought a range of loverly wines (of course). A long with the wine purchase, we were gifted with a copy of the 2012 De Bortoli Wines calendar.<br />
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Each month provides a stunning photograph, recipe and matching wine along with the cooks notes and some gardening or produce information. An ideal collection for me.<br />
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This month we are looking at Kedgeree with the Yarra Valley Pinot Noir Rose.<br />
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Having seen Kedgeree on a few restaurant menus around Canberra I have been meaning to try this dish and after looking at the photo and recipe for last week or so, I finally decided to give it a go.<br />
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As usual I wasn't great at following the recipe but this is what it said.<br />
<br />
4 large eggs<br />
600g smoked haddok or cod (I left this out)<br />
2 bay leaves<br />
2 Tbsp butter<br />
1 Tbsp oil<br />
1 Tbsp finely chopped or grated ginger<br />
1 onion<br />
3 cloves garlic<br />
1 heaped Tbsp curry powder<br />
1 tsp turmeric<br />
3 tsp cumin seeds<br />
2 handfuls of fresh coriander leaves<br />
1 red chilli<br />
3/4 cup peas (fresh or frozen)<br />
1 spring onion<br />
4 or so cups of cooked long grain/basmati rice<br />
2 tsp chicken stock powder<br />
<br />
Boil the eggs for 10 minutes, then run under told water, peal, quarter and set aside.<br />
Melt the butter and oil in a pan over a low heat. Add the onion, garlic and ginger. Soften for about 5 or 10 minutes then add the curry powder, turmeric, cumin, chilli and stock powder.<br />
If you are using frozen peas, add these in too and cook with the spices for a few minutes.<br />
Add the cooked rice, eggs and coriander (as well as the meat if you are using it). Combine well and fry until the rice is hot.<br />
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I was almost surprised at how delicious this was, although the list of ingredients did give it away a little.<br />
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This is a great dish for either breakfast, lunch or dinner and one I will meet again soon.<br />
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<br />Luke and Kristelhttp://www.blogger.com/profile/16320359514459882198noreply@blogger.com1tag:blogger.com,1999:blog-3351096437863108181.post-15220877350254031732012-11-12T18:18:00.000+11:002012-11-12T19:50:17.033+11:00Pan-fried Trout with Sage, Chilli and Olives<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDwSchMS6hBo35552xGn_fIqg_lHfecMhNPHGUyG_SxT3qf2jVow24GX8LVkWBBSGZIy8kt4McgPqRN0rXEWqmsyaaTYdSUYWJjNPmsAGtoSL9fC1qLAW8IH4WXv-ChS4e0sRFp1CInpbR/s1600/IMG_20120918_181638.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDwSchMS6hBo35552xGn_fIqg_lHfecMhNPHGUyG_SxT3qf2jVow24GX8LVkWBBSGZIy8kt4McgPqRN0rXEWqmsyaaTYdSUYWJjNPmsAGtoSL9fC1qLAW8IH4WXv-ChS4e0sRFp1CInpbR/s320/IMG_20120918_181638.jpg" width="282" /></a>After spending the day fishing at Lake Eucumbene I was faced with the new challenge of cooking some fresh Rainbow Trout.<br />
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Having never cooked or eaten Trout, I wasn't sure what flavour it would have, or what flavours would suit such a fish.<br />
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Following a quick search on Google, I found a recipe that piqued my interest due to my love of the listed ingredients, and the fact nearly everything I needed was growing in my garden.<br />
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Using my new found recipe as I guide, I went about preparing the trout and gathering the ingredients from the garden.<br />
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What I used:<br />
2 small-med Rainbow Trout<br />
Flour for dusting fish<br />
1 Tbsp olive oil<br />
2 Tbsp butter<br />
2 cloves garlic<br />
2 small chillies<br />
2 sprigs fresh sage (about 10 leaves or so)<br />
1 Tbsp baby capers<br />
1/3 cup kalamata olives<br />
1 lemon<br />
Salt and pepper<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyDvOkkr0PooDAHsfctwlNjnbsfVeZKxBs-xC0UvPIY-fip6nJhJZs6q0r29pRhAn92EPcmQr0dis125Q28KeEwfsUlgBAbPzWuhlXnDpwZNduNJlfzUtghPtshIfTldPbOIQlgKxUX5OU/s1600/IMG_20120918_181655.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyDvOkkr0PooDAHsfctwlNjnbsfVeZKxBs-xC0UvPIY-fip6nJhJZs6q0r29pRhAn92EPcmQr0dis125Q28KeEwfsUlgBAbPzWuhlXnDpwZNduNJlfzUtghPtshIfTldPbOIQlgKxUX5OU/s320/IMG_20120918_181655.jpg" width="320" /></a>Using a large frying pan, heat the olive oil.<br />
Dry the fish with some paper towel, then dust with the flour.<br />
When the oil is hot, add the dusted fish and cook until the skin is golden and crisp.<br />
Turn the fish over, add the butter and leave to brown slightly.<br />
Thinly slice the garlic, chilli and half the lemon (keep the other half for juice), then add them to the pan along with the sage, capers and olives.<br />
Season with salt and pepper and add the juice of the remaining half lemon.<br />
Leave on medium heat until the fish is cooked.<br />
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I served the trout with cous cous, potato wedges and english spinach.<br />
Make sure you drizzle the delicious flavour-full butter from the pan, over the trout and cous cous.<br />
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Mm Mmm... totally delicious!<br />
We may just have to go fishing again.<br />
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<br />Luke and Kristelhttp://www.blogger.com/profile/16320359514459882198noreply@blogger.com0tag:blogger.com,1999:blog-3351096437863108181.post-55085635337962242572012-09-27T18:31:00.000+10:002012-09-27T18:31:00.447+10:00Baked Mushrooms with Herb and Cashew ButterThese are possibly the tastiest mushrooms I've ever had. Although I'd suggest making double, as each time I've made them, I was always disappointed when the last one was gone.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUQ2MfkHJD84FfnihpjtO9jgKUNZ70XsaXeP7ER0PQhOZaSAsSZU2TvoHzGtOB5MMT6riIEP78qTZabPBhcNleg5peXO-sOiVhB3FYP4R76qdyolcXEZ3gwOPyABmzl9LP7Uep_SsBxdpL/s1600/IMG_20120714_211932.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUQ2MfkHJD84FfnihpjtO9jgKUNZ70XsaXeP7ER0PQhOZaSAsSZU2TvoHzGtOB5MMT6riIEP78qTZabPBhcNleg5peXO-sOiVhB3FYP4R76qdyolcXEZ3gwOPyABmzl9LP7Uep_SsBxdpL/s320/IMG_20120714_211932.jpg" width="276" /></a></div>
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You will need:<br />
12 med-large mushrooms<br />
1 Tbsp olive oil<br />
1/4 red onion<br />
1/3 cup chopped cashews<br />
1 garlic clove<br />
1 Tbsp lemon juice<br />
Fresh parsley<br />
Fresh thyme<br />
Fresh rosemary<br />
70g butter, softened<br />
Salt and pepper<br />
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Preheat the oven to 180C.<br />
Finely chop the red onion, garlic and herbs and combine well with the butter, lemon juice and chopped cashews.<br />
Remove the stalks from the mushrooms and spoon the butter mixture into the hollowed mushrooms.<br />
Place on a non-stick baking tray and bake for 30-40 minutes, or until the mushrooms are cooked through and golden.<br />
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The mushrooms are best cooked just before serving, although they can be prepared in advance.<br />
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Enjoy! I'm sure you'll want a second, and maybe a third or forth.<br />
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<br />Luke and Kristelhttp://www.blogger.com/profile/16320359514459882198noreply@blogger.com0tag:blogger.com,1999:blog-3351096437863108181.post-84639229317542692492012-09-21T20:29:00.001+10:002012-09-21T20:31:17.743+10:00Baked Polenta with sun-dried Tomato and Parsley<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-bgaWRO4MLNEFkPB2V8P7R86IWm9Dg3NixgzMHLVa2ZuBbH_vLilKnVmP72g5D0QlH1R3txRlKI7S1kHdXyuineoS9LsrmGe_2CV36t6Q6JC14uhD0-QbtMO8xd738Yj_m4bemj0gtV_t/s1600/IMG_20120714_211908.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-bgaWRO4MLNEFkPB2V8P7R86IWm9Dg3NixgzMHLVa2ZuBbH_vLilKnVmP72g5D0QlH1R3txRlKI7S1kHdXyuineoS9LsrmGe_2CV36t6Q6JC14uhD0-QbtMO8xd738Yj_m4bemj0gtV_t/s400/IMG_20120714_211908.jpg" width="318" /></a>This is a tasty little treat - perfect for brunch or entre.<br />
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I adapted the recipe from Kitchen Classics - Gourmet Vegetarian, a great book that Mama gave me a few years ago.<br />
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You will need:<br />
600ml milk<br />
100g polenta<br />
25g diced butter<br />
1 Tbsp olive oil<br />
1 Tbsp polenta, extra<br />
Black olive tapenade<br />
Semi-sun dried tomatoes<br />
Harissa or chilli oil<br />
Fresh parsley leaves<br />
<br />
Lightly grease a 20x30 cm cake tin.<br />
Bring the milk to the boil in a saucepan.<br />
Reduce the heat to medium and whisk in the polenta, pouring it in a stream, until it thickens.<br />
Stir continuously with a wooden spoon for about 20 minutes, or until it leaves the side of the pan.<br />
Remove from the heat and stir in the butter.<br />
Season to taste.<br />
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Spread the cooked polenta into the tin and smooth the top. Refrigerate for 2 hours or until set.<br />
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Preheat the oven to 200C. Turn the polenta out onto a board, cut into 5cm squares, then into triangles.<br />
Place on a baking tray covered with baking paper, brush with olive oil and sprinkle with the extra polenta.<br />
Bake for 10 minutes, or until the polenta is golden and has a crust.<br />
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Spoon about 1/2 to 1 tsp on tapenade on to each triangle, add a fraction of harissa or a drizzle of chilli oil, a sun dried tomato and top with a fresh parsley leaf.<br />
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Serve warm and enjoy!<br />
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<br />Luke and Kristelhttp://www.blogger.com/profile/16320359514459882198noreply@blogger.com0tag:blogger.com,1999:blog-3351096437863108181.post-35803150613001013502012-07-15T21:16:00.002+10:002012-12-12T10:06:58.877+11:00Potato BondasI first had these at a friends baby shower, and I could have eaten every one of them.<br />
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It's been a few months since, but with a day to myself at home, I thought I would give them a go. After a message back from the mummy-to-be I was on my way with the recipe at hand.<br />
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I did change the recipe a little as I didn't have everything I needed, and I couldn't remember them having a batter coating as the recipe described.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq4BepV2t5Bv8FbK5xE9N_CV8bGDW3STWZ6_an5mUrgIM83XnJZt5gVh78vjAxzWnBPdguuUTL95yRrLKMwdQe9Tces8ThW8Va6XxSeQltHruKfYOMvmXqYliaY6KQtSu-UtsY8s2WHEwQ/s1600/IMG_20120715_200114.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq4BepV2t5Bv8FbK5xE9N_CV8bGDW3STWZ6_an5mUrgIM83XnJZt5gVh78vjAxzWnBPdguuUTL95yRrLKMwdQe9Tces8ThW8Va6XxSeQltHruKfYOMvmXqYliaY6KQtSu-UtsY8s2WHEwQ/s320/IMG_20120715_200114.jpg" width="320" /></a>As usual, I'm not so great with quantities, but roughly used the following.<br />
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5 large potatoes, diced and steamed<br />
1 large onion, finely chopped<br />
1 green chilli<br />
1/2 bunch fresh coriander<br />
1/3 cup chopped cashew nuts<br />
1 tsp ginger<br />
1 tsp garlic<br />
1 tsp turmeric powder<br />
1 cup blended, cooked kidney beans <span style="font-size: x-small;">(the recipe called for besan flour, so chickpeas would have been better)</span><br />
1 1/2 cups water (more or less)<br />
1-2 handfulls of self raising flour<br />
Salt and pepper<br />
Oil (for deep frying)<br />
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<i>Sauce (Blend the following together)</i><br />
1/2 bunch fresh coriander<br />
1/2 - 1 bunch of fresh mint<br />
1/4 cup lime juice<br />
1 tsp hot chilli oil (or fresh green chilli)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-PiK4XLhwpYceBmNolmPO4WvJVc6hXQ33bC9seBdneYHalR1daQd3Q-WXynm8SUF6mXDZH3dwZ26A0UtVYLrp-e-XP-Gx9OtPZ8439NG6pjgxfwWAhqFI_spub5z2efbTjPz9KFbWAvZ/s1600/IMG_20120714_212006.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-PiK4XLhwpYceBmNolmPO4WvJVc6hXQ33bC9seBdneYHalR1daQd3Q-WXynm8SUF6mXDZH3dwZ26A0UtVYLrp-e-XP-Gx9OtPZ8439NG6pjgxfwWAhqFI_spub5z2efbTjPz9KFbWAvZ/s320/IMG_20120714_212006.jpg" width="268" /></a></div>
Fry the onion, then add the potatoes, coriander, chilli, garlic, ginger, turmeric and cashews.<br />
While lightly browning in the pan, gently mash the potato a little.<br />
Transfer mixture to a large bowl, then add the blended beans, flour, salt and pepper.<br />
Combine well.<br />
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Heat oil on relatively high heat. Using two teaspoons, form potato mixture into bite size balls.<br />
Gently drop potato balls into oil and fry until golden.<br />
Remove bondas from oil and rest on paper towel.<br />
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<span style="background-color: white;">Having made these in advance, I placed them on a tray in a hot oven to re-heat and crisp back up.</span><br />
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<span style="background-color: white;">Serve hot with the fresh, bright, zingy sauce.</span><br />
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YUM! These are totally delicious and will definitely be a regular on my menu.<br />
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<br />Luke and Kristelhttp://www.blogger.com/profile/16320359514459882198noreply@blogger.com0tag:blogger.com,1999:blog-3351096437863108181.post-28572208182232656642012-04-14T20:23:00.006+10:002012-09-21T20:37:44.749+10:00Chocolate Ripple Cake<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNElfIqXsGsS8LEesHacyZgt0ODC48H_-Ss9D-twEclmTe24NEDLWBmrdAFFmuKogJ_x_I00d9m5QsJ8VvwAm4tg8sUiT_544oVAxY8UlEl7vPLkPaw1VPS7EAiPpLuUDhVVkIX-bv5YD9/s1600/P1120181.JPG" style="text-align: left;"><span style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5731205327368316578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNElfIqXsGsS8LEesHacyZgt0ODC48H_-Ss9D-twEclmTe24NEDLWBmrdAFFmuKogJ_x_I00d9m5QsJ8VvwAm4tg8sUiT_544oVAxY8UlEl7vPLkPaw1VPS7EAiPpLuUDhVVkIX-bv5YD9/s400/P1120181.JPG" style="cursor: hand; display: block; height: 319px; margin: 0px auto 10px; text-align: center; width: 400px;" /></span></a></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">I’m sure this is a fairly old-fashioned recipe, and possibly even on the actual Arnott’s packet but I think there is a reason for that…as the saying goes, it’s an oldie but a goodie.</span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 packet Arnott’s chocolate ripple biscuits</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">600ml thickened cream</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><span style="mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">⅓</span> cup pure icing sugar</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 tsp Vanilla essence</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Cadbury’s Old Gold Roast Almond chocolate</span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Whip the cream until it begins to thicken, add the sugar and vanilla and continue whipping until peaks form.</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Carefully spread cream on one side of a biscuit, sandwich it with another, then stand the two on a clean serving tray with the flat side of the biscuit facing the long side of the tray.</span><br />
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<img alt="" border="0" id="BLOGGER_PHOTO_ID_5731206104410610178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGH7TgM7WHeZtS4fIDz_IaUYIsSVW5bnvvoi0z4ndmiy0Cb-hh5v89Kzn0Ph31-uaa5L8dIzuBanT5wl_R8fUSwZ4y8vtbbuXHeFN4mDIPR205AtG4NUcmJy5gkaxZbfwy-ZlRwq4C2tVH/s400/P1120177.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: left; width: 400px;" /><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Spread cream on another biscuit and gently add it to the two on the tray, so you have cream, biscuit, cream etc repeated about 4 times, then do the same, placing the biscuits along side the first section. (You should end up with the biscuits sitting pretty much the same as they do in the packet.)</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Cover the whole lot with cream and top with grated or chopped chocolate.</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Place in the fridge for several hours, or overnight if you can, to allow the biscuits to soften.</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">If you like cream or chocolate, I'm sure you will love this. It is so simple, yet so tasty. If you can wait long enough to eat it, it would be great with a fresh cup of coffee.</span></div>
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Luke and Kristelhttp://www.blogger.com/profile/16320359514459882198noreply@blogger.com1tag:blogger.com,1999:blog-3351096437863108181.post-74029208325352820192012-03-14T21:03:00.000+11:002012-03-19T17:42:50.599+11:00Slow cooked... Coq au Vin<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg05cFl7ZZNCFLZLp3map57lMt8RkyiWE-LgCavFCE2vofvG-5KtTAZh6HoWgOBUyJex8qQJdaK-sGJfBEQmdyCT5TaEvFrGaY0yhtkGn9u__AfdozheRQ1Qq_eSFHLFUViIQMXEsViiOy6/s1600/P1120256.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 302px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg05cFl7ZZNCFLZLp3map57lMt8RkyiWE-LgCavFCE2vofvG-5KtTAZh6HoWgOBUyJex8qQJdaK-sGJfBEQmdyCT5TaEvFrGaY0yhtkGn9u__AfdozheRQ1Qq_eSFHLFUViIQMXEsViiOy6/s320/P1120256.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5721494788788801842" /></a><div style="text-align: left;"><span style="font-family: Georgia, serif; font-size: 100%; ">Lounging around at home on a public holiday, the weather being cool and overcast, and having just acquired a slow cooker, I thought what better thing to do then test it out and let it cook me a lovely rich, classically French braise.</span></div><div style="text-align: left;"><span style="font-family: Georgia, serif; font-size: 100%; "></span><div style="text-align: right;"><br /></div></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">Ingredients<br />5 pieces of short-cut rind-less bacon </div><span style="font-family: Georgia, serif; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; font-size: 100%; ">2 large onions cut into chunks (or lots of baby onions)</span><br /><span style="font-family: Georgia, serif; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; font-size: 100%; ">8 chicken wings</span><br /><span style="font-family: Georgia, serif; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; font-size: 100%; ">4 garlic cloves</span><span style="font-family: Georgia, serif; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; font-size: 100%; ">Salt and pepper to taste</span><br /><span style="font-family: Georgia, serif; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; font-size: 100%; ">1 Tbs massel chicken stock powder</span><br /><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">1 cup water1 bottle red wine (I used a 2009 De Bortoli Durif)<br />3 bay leaves</div><span style="font-family: Georgia, serif; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; font-size: 100%; ">1/3 cup flour</span><div><span style="font-family: Georgia, serif; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; font-size: 100%; ">Salt and pepper</span><br /><span style="font-family: Georgia, serif; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; font-size: 100%; ">20g butter</span><br /><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">5 large sprigs fresh thyme</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">500g or 3 cups button mushrooms</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj75YVyc2NrnK18u5k1KdZJuwKD4XC9R9W6eJfqT5LtUKUC14SMSwRTb4L2k56KuiMDVBelJrYrrgHnh-HktpiJiudahLF-ABjW44EH83suX24XOOw_fyv35xoA-SYFugnIs1cwuBZ6PJm8/s400/P1120258.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5721493975581012866" />Chop bacon and onions then fry in a hot pan for a few minutes, then set aside in a slow cooker.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br />Combine flour with some salt and fresh cracked pepper, toss together with the chicken to coat. Place chicken, skin side down, in hot fry pan with a little butter. Brown the chicken then remove and set aside in the slow cooker with the onions.<br />Fry mushrooms until they begin to turn golden then add to the chicken along with the thyme, bay leaves, chopped garlic and red wine.<br /><br />Turn on the slow cooker, set to medium heat and cook for 4-6 hours.<br /><br />Although I didn’t have any at the time, garnish with parsley, and serve with boiled potatoes or sweet potato and steamed green beans.</div><br /><br /><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "></div><br /><br /><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "></div></div>Luke and Kristelhttp://www.blogger.com/profile/16320359514459882198noreply@blogger.com0tag:blogger.com,1999:blog-3351096437863108181.post-88133850418414168582012-02-08T09:03:00.008+11:002012-02-09T12:40:53.899+11:00Warm Chicken and Vegetable Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikvjMNuljND-ySIaWmmLr21lygN7kb0PgISFKSxkjtLIf_QL-dKvPu44hagSRP0dY-5xOzywD0HcQD8ycMpZG8vVnxqxQiWSprbS_TPewBJaiQ7JV4fPkL00hw4vSWY6qZXjwTZ1uPC0MX/s1600/P1120158.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 400px; FLOAT: left; HEIGHT: 292px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5706710399178069378" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikvjMNuljND-ySIaWmmLr21lygN7kb0PgISFKSxkjtLIf_QL-dKvPu44hagSRP0dY-5xOzywD0HcQD8ycMpZG8vVnxqxQiWSprbS_TPewBJaiQ7JV4fPkL00hw4vSWY6qZXjwTZ1uPC0MX/s400/P1120158.JPG" /></a> This is a concoction I made last night as ‘diet food’ for you know who… it appears he has been inspired to embark on a health kick and has requested a change in his meals.<br />That's no problem for me as it means lovely fresh, nutritious, vegetable rich meals.<br /><br />The idea partially came from a video on YouTube called ‘6 minute meals’. This takes more than 6 minutes, but is still super quick, and a whole lot yummier!<br /><br /><strong>You will need<br /></strong>2 chicken breasts, sliced<br />1 Tbsp tandoori spice mix<br />1 ½ cups green beans (I used frozen)<br />1 cup frozen corn<br />1 medium head of broccoli, chopped into bit-size pieces,<br />1 cup sweet potato, diced<br />1 carrot, grated<br />1 spring onion, chopped<br />2 Tbsp lemon juice<br />1/2 chilli, finely chopped<br />2 Tbsp chopped basil<br /><br />Put the chicken in a fry pan with a little oil and mix through the spice mix, put this on a very low heat while you prepare the veggies.<br /><br />In a large, microwave safe bowl, put the beans and corn in the microwave for a minute or 2.<br />Add the broccoli, mix a little, and microwave for another minute or so, until the broccoli is just cooked.<br />In a separate bowl, microwave or steam the sweet potato until tender, then add it to the rest of the veggies.<br />Add the carrot, spring onion, lemon juice, chilli and basil.<br /><br />When the veggies are about done, turn the heat up and fry the chicken until it is golden on each side. Tip the chicken into the veggie mix, cut or shred the chicken up a little more so it is bite-sized and manageable.<br /><br />Combine well, serve and enjoy…<br /><br /><br /><span style="font-size:85%;"><em>These quantities should satisfy two hungry adults</em><br /><br /></span><br /><div><em><span style="font-size:0;"></span></em></div><br /><br /><div></div>Luke and Kristelhttp://www.blogger.com/profile/16320359514459882198noreply@blogger.com0tag:blogger.com,1999:blog-3351096437863108181.post-2466086781914010132012-01-03T17:53:00.008+11:002012-01-07T08:01:12.173+11:00Plum Jam<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5FhEa80kjfYzjmGvbzqlin1XKtthsAD7m7NJB8HopQCBmQ-ZFLjJv4vI6BtZ6JsCEWFYarcE7sSevqCSzLfU9o1_T93ILWLjg9qFAN2UbWEp_aIul7h9c_rKazKCo5cidhjzKLiP2yqzs/s1600/P1110618.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5694622131073794642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5FhEa80kjfYzjmGvbzqlin1XKtthsAD7m7NJB8HopQCBmQ-ZFLjJv4vI6BtZ6JsCEWFYarcE7sSevqCSzLfU9o1_T93ILWLjg9qFAN2UbWEp_aIul7h9c_rKazKCo5cidhjzKLiP2yqzs/s320/P1110618.JPG" /></a>We moved into a new house recently which to our delight has a rather large plum tree in the backyard. Over the last few months we have been watching the fruit develop and start to change colour.<br /><br />When I found the first ripe plum I was amazed at how delicious it was!<br /><br />Unfortunately (or fortunately as it turns out) all the fruit began to ripen at once, right when we were going away on holidays. Not wanting to miss out on any delicious fresh fruit, or have it go to waste on the birds, we picked all of the plums... 13 kg in total!<br /><br />With about 2 or 3 kg eaten in Albury, we decided to take the rest to Ulladulla to make some jam.<br /><br />Mama pulled out one of her old recipe books - Cookery in Colour edited by Leila Howard and Marguerite Patten, 1960 (it's a kind of encyclopedia for cooking) and found me a recipe for Plum Jam, made from ripe fruit.<br /><br />The original recipe was 1 lb. plums to 1 lb. sugar, using no water if the fruit is ripe, or 1/2 gill water if under-ripe.<br /><br /><strong>For the first batch</strong> of our jam, we used 3 kg ripe plums and 3 kg white sugar.<br />In a large saucepan gently bring the fruit to a simmer, then add the sugar, stirring until the sugar is disolved. Boil the jam until it sets when a small amount is cooled in a saucer.<br /><br />As I used ripe fruit, the jam was super sweet, so I decided to tart it up a bit by adding a lemon from mums tree. Mum v-sliced the lemon into small juliennes and we stirred this through, simmering until the lemon was cooked.<br /><br />When ready, ladle the jam into clean, dry jars. Put the lids on immediately then sit back and wait for it to cool and set.<br /><br /><strong>For the second batch</strong> I decided to leave this one a pure plum jam, but used less sugar as the plums were so sweet on their own.<br />I used 2.3 kg of fruit to 1.8 kg of sugar and simmered it for a bit longer to ensure it would set.<br /><br /><br />Delish!!<br /><br />We now have 22 bottles of fresh, home-made plum jam, all of which set beautifully.Luke and Kristelhttp://www.blogger.com/profile/16320359514459882198noreply@blogger.com0tag:blogger.com,1999:blog-3351096437863108181.post-13640290549605420022011-12-28T20:36:00.009+11:002011-12-29T10:20:45.221+11:00Fresh Pasta with Salmon and Prawns<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh44VYOhENoMVOUz6LXV3-Shq4HMfiRns8nZ4LK9YAeyF8cxwGI4JFtexFpP_zWymei_mCSPj3MjHyKBfJgj1kXMX5mFwAaJksHLMyKjPQzxvMo4FtfYuu8JBkDc1URoPh8Dhh6X1LsNh-d/s1600/IMG_3342.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh44VYOhENoMVOUz6LXV3-Shq4HMfiRns8nZ4LK9YAeyF8cxwGI4JFtexFpP_zWymei_mCSPj3MjHyKBfJgj1kXMX5mFwAaJksHLMyKjPQzxvMo4FtfYuu8JBkDc1URoPh8Dhh6X1LsNh-d/s320/IMG_3342.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5691114153137575986" /></a>On a recent trip to Griffith to pick up our little Ruby girl, we stayed with an old colleague and friend of mine, Tania. With Griffith being the foodie region that it is, and Tania being Italian, we had an epic weekend of all things delicious. <div>Including a lesson in great pasta making.</div><div><br />First, we made the dough using ‘00’ flour, 1 egg per 100 g flour, an extra yolk, a pinch of salt and a splash of water.<br /><br />During the kneading process, I leant my first tip, which was to use semolina, not flour, to dust the bench.<br /><br />After the dough had rested we rolled it into sheets, again using semolina. Apparently using the semolina instead of flour stops the pasta becoming gluggy when you cook it – this worked fantastically for us.<div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-qFFnwz84GT-KMBrz3I7_-jVI7ZRSZM7qgc6akoPAPltkoyNZWVmweJ23mL0EMK5SWXpAGpJndA3y2gJhJXCfWh6u20O0Zo8fhnA6nq1wOiusGRBCvebg06xhnW1U4huvdqKJWbe9228f/s320/IMG_3344.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5691114759659944514" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 240px; height: 320px; " /></div><div><br />The second trick I leant was to not fold the dough back over it self while feeding it through the machine. This helps to create beautiful, delicate and fluffy pasta – it also reduces the amount of work.<div><br />For the first batch of pasta, Tania made a delicious sauce type thing…<br /><div>First, gently fry a leek.</div><div>Add the juice of 1 lime then stir through about a dozen prawns.</div><div>Slice a fairly large salmon steak into pieces and when the prawns are about half done, stir in the salmon. </div><div>Add a handful of fresh parsley then pour in about <span style="font-family: 'Times New Roman'; font-size: 12pt; ">½ a cup (or so) of white wine but do not stir, just leave it to gently simmer.</span></div> <!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal.dotm</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>11</o:Words> <o:characters>65</o:Characters> <o:company>Artisan Constructions</o:Company> <o:lines>1</o:Lines> <o:paragraphs>1</o:Paragraphs> <o:characterswithspaces>79</o:CharactersWithSpaces> <o:version>12.256</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:drawinggridhorizontalspacing>18 pt</w:DrawingGridHorizontalSpacing> <w:drawinggridverticalspacing>18 pt</w:DrawingGridVerticalSpacing> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:dontgrowautofit/> <w:dontautofitconstrainedtables/> <w:dontvertalignintxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="276"> </w:LatentStyles> </xml><![endif]--> <!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:EN-US;} </style> <![endif]--> <!--StartFragment--><!--EndFragment--><div>Season with a bit of salt and freshly cracked pepper.</div><div><br /></div><div>Fold the mixture through the fettuccini and serve with chilli flakes, shaved parmesan and a wedge of lime. </div><div><br /></div><div>Mangiamo!</div><div><br /></div><div>Easy, and amazing! I think I had a third helping. </div><div><br /></div><div><br /></div><div><i><span>For those interested, this dish matched perfectly with a Windy Peak - Sauvignon Blanc Semillon from the De Bortoli vineyard.</span></i></div><div><span><i><br /></i></span></div><div><i><br /></i></div></div></div></div>Luke and Kristelhttp://www.blogger.com/profile/16320359514459882198noreply@blogger.com0tag:blogger.com,1999:blog-3351096437863108181.post-58852406022114581342011-12-28T08:42:00.003+11:002011-12-28T08:56:38.587+11:00Roast Pumpkin and Fetta Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR6RXu74byBNEvoSJehiQzv8-e9g_7biOcvx4MEJOmZgmwRc5cM5DHc5SQLLrnwl5a1oDcyxzrnc3t-K4f2iEund7GFjZJkwYdjFl1lPS6XXiipiQHe6hAQ5NnGfZnawUUN3NzW0j89x3N/s1600/P1110388.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR6RXu74byBNEvoSJehiQzv8-e9g_7biOcvx4MEJOmZgmwRc5cM5DHc5SQLLrnwl5a1oDcyxzrnc3t-K4f2iEund7GFjZJkwYdjFl1lPS6XXiipiQHe6hAQ5NnGfZnawUUN3NzW0j89x3N/s400/P1110388.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5690929106125730546" /></a>This is a variation of a salad I had in Melbourne years ago at a Café with Aunty Jane. I wrote the ingredients on a napkin at the time and have made it a few times since, each varying a little from the last.<br /><br />It is quick to make and can be prepared a head of time, or assembled just before you eat.<br />Depending on how you are feeling, you can either combine everything together or layer it on individual plates.<br /><br />This time I did individual portions a little differently. June, my step-mother-in-law, asked me to make this salad as entre for Christmas lunch, and assemble it in some plastic tubes she had had made using PVC piping.<br /><br />This is what I used:<br />Baby spinach and rocket mixed<br />Butternut pumpkin, diced and roasted<br />Fetta, crumbled<br />Mediterranean stuffed olives, sliced<br />Red onion, finely chopped<br />Basil leaves, shredded<br />Slithered almonds, dry toasted<br />Balsamic vinegar, caramelised with a little brown sugar<br /><br />Plastic tubes (about 10cm diameter x 10cm tall)<br /><br />Place a clean tube on each individual plate.<br />Put a small handful of the spinach mix in the bottom of the tube.<br />Add the roast pumpkin as the second layer in the tube.<br />Lay a few slices of olives on the pumpkin then sprinkle with the crumbled fetta (I use a mild one so it’s not too over powering).<br />Add the red onion and basil leaves then very gently poke it down, not to squash any of the ingredients but to help it settle a little.<br />Sprinkle the toasted almonds on top then drizzle the caramelised balsamic over the almonds.<br /><br />If the balsamic has cooled and thickened too much, just gently heat it back up and it should liquefy again.<br /><br />To serve, gently lift the tubing away so the salad is left standing.<br /><div><br /></div><div>Bon appetit!</div><div><br /></div><div><br /></div>Luke and Kristelhttp://www.blogger.com/profile/16320359514459882198noreply@blogger.com0