tag:blogger.com,1999:blog-32837945958482851552024-03-13T21:49:02.935-07:00The Recipe BinderEver wanted to know how to cook a great risotto? Or attempt an authentic Indian dish? Or perhaps you're just after some new biscuit recipes to pack for the kids lunchboxes? Well, this is the place to get all of those recipes, and many more! Take a look around, comment on the recipes and feel free to make requests for something specific.The Recipe Binderhttp://www.blogger.com/profile/00217524394619136396noreply@blogger.comBlogger62125tag:blogger.com,1999:blog-3283794595848285155.post-19245386034853804882012-04-07T00:37:00.013-07:002012-04-07T01:24:33.622-07:00Singapore Food PornI know, another post which isn't a recipe. Tut, tut! But sometimes food is pretty. And interesting. And I wanted to share a few food snaps I took in Singapore. <br /><br />To kickstart our holiday, we had to get up at 4am for a 7:40am flight. That was painful. (I am NOT a morning person!) Plus, I get a tad motion sick at times so I didn't eat any breakfast nor did I eat much on the plane. So when we got to the hotel at about 2:30pm, I was starving and Pete was a tad peckish too. Too tired to go out hunting for food, we decided that a bit of room service would go down nicely. <br /><br />We ordered two ham and cheese panini's, a pot of tea for me and a can of coke for Pete. We assumed it would be served on a little trolley or tray, like most other hotels we've previously stayed at do. We were wrong. Half an hour later, this arrived and was set up beside our window. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs1452YCTKUN9rP7EA-BCfTHjtUSNkCWXAZz3dWOZ0rbELLj8UyLmyIBj8r1ays5FwgulNYBQyQhiOeBAMGUioTEulXTrl7fgskc1dNRX8ZQH1fBWwDkp4jSWgFp-UVZtAc8ddByyeI08/s1600/P3280028.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs1452YCTKUN9rP7EA-BCfTHjtUSNkCWXAZz3dWOZ0rbELLj8UyLmyIBj8r1ays5FwgulNYBQyQhiOeBAMGUioTEulXTrl7fgskc1dNRX8ZQH1fBWwDkp4jSWgFp-UVZtAc8ddByyeI08/s320/P3280028.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5728569989089933458" /></a><br />Everything we'd ordered and more! <br /><br />Ham and cheese panini, lightly toasted with melty cheese. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqOMy-6yaYUfWc02L_26mpn3TG5lm81a6eTrJAzEzLg3_g89_ocqegOEs7AmxAQ2HK_0exjuVNb94IKDHLr6fCSwkV7YZtmibB37cCh57KYF65EZk1WCZ3MyNhjFDkcIRjxr5YBSRktfc/s1600/P3280030.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqOMy-6yaYUfWc02L_26mpn3TG5lm81a6eTrJAzEzLg3_g89_ocqegOEs7AmxAQ2HK_0exjuVNb94IKDHLr6fCSwkV7YZtmibB37cCh57KYF65EZk1WCZ3MyNhjFDkcIRjxr5YBSRktfc/s320/P3280030.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5728570206277260210" /></a><br />Complimentary side salad with a gorgeous honey-balsamic dressing. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFWmPiBRXZtXoeE724R1gzS-pgLvVZVY97021EVnNbELl32Qa_VFLwsPwTHAXziq-OATV7HNv6UGIyWAxlpNSWG5T-ZSyFc8zL-ordqsZOuabXK3B7ILO-6JN5PvCH80YZcPNquZxwHQY/s1600/P3280029.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFWmPiBRXZtXoeE724R1gzS-pgLvVZVY97021EVnNbELl32Qa_VFLwsPwTHAXziq-OATV7HNv6UGIyWAxlpNSWG5T-ZSyFc8zL-ordqsZOuabXK3B7ILO-6JN5PvCH80YZcPNquZxwHQY/s320/P3280029.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5728570400920845938" /></a><br />Condiments for our fries (which were also complimentary). Two bowls of ketchup, one of hot English mustard and the other of the creamiest and yummiest mayonnaise ever!<br /> <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi512SwlLn_xphXD4UCruSu35LTK66oYudYO_Gq3JGdV6aJMo-1BD950DHYgZHY9hnEd4lLneEi15rQwkJHZ4YVU3-AN_49lvZAAocgDf4Bgd8x7V003XPUY9I72dZrjbUdqvy0vxrIFNM/s1600/P3280031.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi512SwlLn_xphXD4UCruSu35LTK66oYudYO_Gq3JGdV6aJMo-1BD950DHYgZHY9hnEd4lLneEi15rQwkJHZ4YVU3-AN_49lvZAAocgDf4Bgd8x7V003XPUY9I72dZrjbUdqvy0vxrIFNM/s320/P3280031.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5728570592188688754" /></a><br />We also received chilled jasmine tea and moist face towels. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIjL86SufoS3zY1KTEGsHFj9zZWLPjPHuNbk2orb2z7q5bV9JgA6M4XCU4sh0DWQU8CJYWtB62PI6shWjjzBU6NrZWWiS474tX2zAN7TyLQm5LLS4cVECajGFHkkHd4DGFCNDf59-vxhI/s1600/P3290176.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIjL86SufoS3zY1KTEGsHFj9zZWLPjPHuNbk2orb2z7q5bV9JgA6M4XCU4sh0DWQU8CJYWtB62PI6shWjjzBU6NrZWWiS474tX2zAN7TyLQm5LLS4cVECajGFHkkHd4DGFCNDf59-vxhI/s320/P3290176.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5728570868887380050" /></a><br />We headed out one night and grabbed dinner from one of the food courts. This was Pete's char kway teow. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOk7D3m7z8PBTtmw9AjKtmN9IGjk6gmgpTuHZ49TEA4fK5AuMKU549puz-sK8qZUle7AIwFCZCwAS0TFNfGbSan6cgbAolLgOig4D8FkMhx3Fcvo5enS7bG43kyTSPd0XUjeG4tqfQmn8/s1600/P3290171.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOk7D3m7z8PBTtmw9AjKtmN9IGjk6gmgpTuHZ49TEA4fK5AuMKU549puz-sK8qZUle7AIwFCZCwAS0TFNfGbSan6cgbAolLgOig4D8FkMhx3Fcvo5enS7bG43kyTSPd0XUjeG4tqfQmn8/s320/P3290171.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5728562595381586066" /></a><br />I ordered a nasi goreng. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZG1fy2KwJ7IAE29oj89OkA9DJG5ZhuZFiqiI4RjmmXDIkvMi7QriMi8RE7-RbbYGC84eohjk6uryMPzaV_io447_-zSbf6H_-cdiDghnSjJlCAdLI0XlAxoXMNg45U5JUpcA7ZONcL-o/s1600/P3290179.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZG1fy2KwJ7IAE29oj89OkA9DJG5ZhuZFiqiI4RjmmXDIkvMi7QriMi8RE7-RbbYGC84eohjk6uryMPzaV_io447_-zSbf6H_-cdiDghnSjJlCAdLI0XlAxoXMNg45U5JUpcA7ZONcL-o/s320/P3290179.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5728562932329782098" /></a><br />One day whilst out and about, the only place we could find was a Western-style cafe. The had pasta and pizza and all the usual type of stuff which was a little disappointing. I ordered a BLT which came served with potato chips. The BLT itself was quite tasty though. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLGuoKufdM1CTYQXA2ne4S75Gc_BCWbRtiMNcgqydYNCVSZ8j7yato64ZOSmommxCdPszj_413pFkEBP_eXwPjvCLZk8yxtX1WtO0uWkWV2C7Ha0NKhQ3dZHMxcx4hzbxOEc_Okcid8lc/s1600/P3300279.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLGuoKufdM1CTYQXA2ne4S75Gc_BCWbRtiMNcgqydYNCVSZ8j7yato64ZOSmommxCdPszj_413pFkEBP_eXwPjvCLZk8yxtX1WtO0uWkWV2C7Ha0NKhQ3dZHMxcx4hzbxOEc_Okcid8lc/s320/P3300279.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5728563268508498898" /></a><br />Pete ordered a burger and it was HUGE! Although not very nice. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBngrzpN7ql95wldEnMLkPwi41CueslY0dGtzQsZ8ButWZziP7iRaCJXO4oDrwVIAiT0_JnqOem3zZu2PJhhRlj1AJxcfRv73mzY_NKj5YlkXYWMtOnEQ4p1RezgI2jiofd2MZpHKOCSA/s1600/P3300281.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBngrzpN7ql95wldEnMLkPwi41CueslY0dGtzQsZ8ButWZziP7iRaCJXO4oDrwVIAiT0_JnqOem3zZu2PJhhRlj1AJxcfRv73mzY_NKj5YlkXYWMtOnEQ4p1RezgI2jiofd2MZpHKOCSA/s320/P3300281.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5728563496077995778" /></a><br />We ate big lunches whilst out and about most days and in the evenings, treated ourselves to fancy bars for cocktails and tapas/bar bites. We got into the habit of ordering satay sticks at each place (Axis Bar, The Fullerton and the Ritz-Carlton to name a few.) <br /><br />Pete thought the satay was best at the Ritz because the sticks were served with a really thick and chunky sauce. I preferred the Fullerton because their sauce was smoother and creamier in texture with the right amount of spice. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIvBXB3s3N9lKa84gaKsoQjdwnKFm35ewkTw4HgdGdP97NJoA_PAPTV2PYykulzuR3AbuDw8iYGdLjUkhkvKA2gsXcM7D819j_YyoQzv8lUusECWKlqXDHj0CZAk5bhgeib16uOLK6JdE/s1600/P3290177.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIvBXB3s3N9lKa84gaKsoQjdwnKFm35ewkTw4HgdGdP97NJoA_PAPTV2PYykulzuR3AbuDw8iYGdLjUkhkvKA2gsXcM7D819j_YyoQzv8lUusECWKlqXDHj0CZAk5bhgeib16uOLK6JdE/s320/P3290177.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5728563821362169666" /></a><br />On our last evening in Singapore, as we walked back to our hotel from The Fullerton where we'd had a few cocktails, we came across a little store called The Cookie Museum. WOW! What a place! I wish we'd found it earlier in our trip. The lady there was an absolute darling and let us try half a dozen different varieties of cookies. <br /><br />At $45 a tin, they weren't cheap but they were divine! We tried berry, salted toffee, chocolate and even laksa flavoured cookies. (The laksa ones were surprisingly good!)<br /><br />We ended up buying a tin of berry cookies for Pete's Nanna and bought a tin of salted toffee, pistachio, dark chocolate and papaya cookies for ourselves. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEGllUA4EAr4yjp0THjY8LR3v-966ABR5IPciXag-t-An8yv-jZ2fmJdCBrqA3Hkj3440-Vl5_L4e9_hlRohS8h2HIKI1-NlehyphenhyphenCZtK02RNI7pHCM75KWXK3IesUB3HzofVMu2tCshaRs/s1600/P4071142.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEGllUA4EAr4yjp0THjY8LR3v-966ABR5IPciXag-t-An8yv-jZ2fmJdCBrqA3Hkj3440-Vl5_L4e9_hlRohS8h2HIKI1-NlehyphenhyphenCZtK02RNI7pHCM75KWXK3IesUB3HzofVMu2tCshaRs/s320/P4071142.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5728564254211788370" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMYbuTeRlndlTA7Gxfy5hHHSn_CjOkEZTeadPhoWiZPNHu3tcDtUtC9h4xPkBBykAIjMk1qdlNK-lflMxeVF8JXgQtJ2YlVV6ImxLf6pS2mB-AfTkIFq1ntNYnc1rViXm6EBnTK4n4gv0/s1600/P4071146.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMYbuTeRlndlTA7Gxfy5hHHSn_CjOkEZTeadPhoWiZPNHu3tcDtUtC9h4xPkBBykAIjMk1qdlNK-lflMxeVF8JXgQtJ2YlVV6ImxLf6pS2mB-AfTkIFq1ntNYnc1rViXm6EBnTK4n4gv0/s320/P4071146.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5728564262067795666" /></a><br />There were a surprising amount of chocolate stores in Singapore. We found one that stocked every type of every brand of chocolate in the world so purchased some M&Ms that we're never able to find in Australia - dark chocolate and peanut butter. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFLmSULKcZeeHNe-_FlQJEBDd5D3mBgL0BIO1TioOo5YcVVD5LWxFHB7635uvuETy4yaNLRv8w4Jo07X2aHejVcqHa3FIU_hMMXtRuYR9Xvhhcvf8ipUI3X_eJgwiB1meIJqX-Tkv3h8w/s1600/P4071144.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFLmSULKcZeeHNe-_FlQJEBDd5D3mBgL0BIO1TioOo5YcVVD5LWxFHB7635uvuETy4yaNLRv8w4Jo07X2aHejVcqHa3FIU_hMMXtRuYR9Xvhhcvf8ipUI3X_eJgwiB1meIJqX-Tkv3h8w/s320/P4071144.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5728564579921472850" /></a><br />We also bought some locally made chocolate too. We bought a bar of 70% African milk chocolate (which has a light and slightly fruity finish) and 72% Peruvian dark chocolate (which is slightly acidic and has notes of blackberry.) <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBMLuvpTUXa1skwK8VOY87scC219_GW1lGsHVbjcQlCd2_p1pjdecmXKhDZCTVJLh_xikHS2_lLpu8BsrIh7z79VSVXfCWMOGVUV0k-CTebEUHFCeL3oeTwXCOo6LHxh_blWOT8Loah2M/s1600/P4071147.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBMLuvpTUXa1skwK8VOY87scC219_GW1lGsHVbjcQlCd2_p1pjdecmXKhDZCTVJLh_xikHS2_lLpu8BsrIh7z79VSVXfCWMOGVUV0k-CTebEUHFCeL3oeTwXCOo6LHxh_blWOT8Loah2M/s320/P4071147.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5728564835809534146" /></a><br />I adore the notes on the back: <br /><br /><span style="font-style:italic;">Eating instructions: Close your eyes, take a bite, letting it slowly melt and dance in your mouth. Refrain from groaning in ecstasy unless enjoying this chocolate bar in private. And just a word of caution: Eating this bar of chocolate will result in some serious pleasure. Be mentally prepared for it.</span><br /><br />We had a great trip to Singapore and tried lots of new and interesting foods. One day I hope we can go back and try more things - perhaps I may even get up the courage to give durian popsicles a shot! ;pThe Recipe Binderhttp://www.blogger.com/profile/00217524394619136396noreply@blogger.com10tag:blogger.com,1999:blog-3283794595848285155.post-59213613208173751372012-04-05T04:45:00.013-07:002012-04-05T05:38:29.609-07:00Dolce Vita, Singapore - Review<span style="font-style:italic;">Note: I don't usually do restaurant reviews, I tend to leave that to the professionals and stick to posting recipes suitable for the normal person to cook at home. But this was an opportunity I just had to take. </span><br /><br />Less than 24 hours ago, Pete and I got back from an 8 day trip to Singapore to celebrate Pete's 30th birthday. <br /><br />One of his New Years resolutions this year was to eat at a Michelin starred restaurant. Sadly there are no Michelin starred restaurants in Singapore but there are a number of starred chefs who have set up restaurants there which was good enough for us! <br /><br />At our hotel was a restaurant called Dolce Vita. The chef, Marco Pedrelli, was taught to cook by his Italian mother and grandmother in Cesena, Italy then went to work in numerous Michelin starred restaurants throughout Europe before earning his own Michelin star. <br /><br />Needless to say the guy knows how to cook, so we booked a table at Dolce Vita at the Mandarin Oriental Hotel in Singapore. We had assumed Marco Pedrelli had put his name to the restaurant and designed the menu but didn't actually cook in it. We were quite wrong - we found out a few days later he was actually cooking there and therefore most likely made (or at least supervised to cooking of) our dinner that Saturday night. <br /><br />So to kickstart the evening, we had a chat with the sommelier and decided that since it was Pete's birthday, the occasion called for bubbles so we ordered a nice glass of real French champagne each which was served with olive ciabatta bread and butter that was churned in-house. Divine! <br /><br />Next, out came the complimentary aperitif - a poached chicken roulade. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD0kdzL4zOsGcsDA51Fl0GaWrNW8WYZ6I-awvnxSMV7saCgL77lL64RNabtI9-PK1BYRDDZV3faNQKmUD91Ii8oCBmafbfVeJC3quJIJoUO-ATCaa504CDHkxTFs4zMXayqF6FHHBRCZs/s1600/P3310526.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD0kdzL4zOsGcsDA51Fl0GaWrNW8WYZ6I-awvnxSMV7saCgL77lL64RNabtI9-PK1BYRDDZV3faNQKmUD91Ii8oCBmafbfVeJC3quJIJoUO-ATCaa504CDHkxTFs4zMXayqF6FHHBRCZs/s320/P3310526.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5727887661735723314" /></a><br /><br />Whilst we were eating our chicken roulade, the laser light show at the Marina Bay Sands kicked off. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS_rzLdRZIq3_PKvahuASDyxGg1Z_dqm4b3QU4BaJFdymchEc1mzgUSYrj1WhpDpSLaa1oT0BluUsIcg_0u-bZb3o-wKeOKeJScmqKpYwH78hIqk0FPRXhpz4fQzC0meE-Jml6LCG-NqQ/s1600/P3310573.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS_rzLdRZIq3_PKvahuASDyxGg1Z_dqm4b3QU4BaJFdymchEc1mzgUSYrj1WhpDpSLaa1oT0BluUsIcg_0u-bZb3o-wKeOKeJScmqKpYwH78hIqk0FPRXhpz4fQzC0meE-Jml6LCG-NqQ/s320/P3310573.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5727888137204258978" /></a><br /><br />Next out was something I would happily call one of the best things I've ever eaten. Ever. Almost as good as my Mum's chocolate rum slice. (And that's a pretty big call!) <br /><br />It was grilled and chilled asparagus, aged Iberico de Bellota ham, buffalo mozzarella and morel ragout. I can't even get close to describing how amazing this was. Cold, refreshing, salty, creamy. Just gorgeous! <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNzLYx0bIOlK61iPunoU8jEY1Z3Vr3W4wjPRvUsjLeEANUfpx4NIkS-CY3Og92A1OBZ-gElGCmam7B2jtEyUSo9NUYZIRbhzB2lYr_ALJfIEyhctjCMY63Nat08E6QAfcsw4HBSrpsifI/s1600/P3310539.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNzLYx0bIOlK61iPunoU8jEY1Z3Vr3W4wjPRvUsjLeEANUfpx4NIkS-CY3Og92A1OBZ-gElGCmam7B2jtEyUSo9NUYZIRbhzB2lYr_ALJfIEyhctjCMY63Nat08E6QAfcsw4HBSrpsifI/s320/P3310539.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5727889321225414690" /></a><br /><br />For his entree, Pete ordered seared scallops with a creamed lobster and leek sauce.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN9JWfuaLZmEDCNv8mp_HLzMEgMxrMmKnLHL5FfKT1mT1cQcxkhMU5C75L724pNl0GZVPXboBcSLx7buTPw47o2yKYWmuc2lv83bYKSIT7Yglwf8c7osiRvmTPcbM6EowoTa1uAI9C6JI/s1600/P3310541.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN9JWfuaLZmEDCNv8mp_HLzMEgMxrMmKnLHL5FfKT1mT1cQcxkhMU5C75L724pNl0GZVPXboBcSLx7buTPw47o2yKYWmuc2lv83bYKSIT7Yglwf8c7osiRvmTPcbM6EowoTa1uAI9C6JI/s320/P3310541.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5727889713692737458" /></a><br /><br />Pete and I both ordered the same thing for our main meal - Tris di pasta. Starting from the left: braised oxtail-foie gras cannelloni with creamed spinach and parmesan ; homemade crab ravioli (made with squid ink) in a champagne sauce ; and tortellini of wild forest mushrooms and ricotta with a pine nut and olive oil dressing.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBR_K3arj5Lghu5utM3dz_RPqvoIoCTEBjIZ4T8hP3qLjFi-61VLDV3Q8jefyODojsqWtCkgjrITDaAU5HegiTV6Atab1XzthZs6dhdXLDNbGg-vAPSvg3aiHcSzidS03q9q7w9PMF9Q0/s1600/P3310553.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBR_K3arj5Lghu5utM3dz_RPqvoIoCTEBjIZ4T8hP3qLjFi-61VLDV3Q8jefyODojsqWtCkgjrITDaAU5HegiTV6Atab1XzthZs6dhdXLDNbGg-vAPSvg3aiHcSzidS03q9q7w9PMF9Q0/s320/P3310553.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5727890170481471314" /></a><br /><br />Now, I'm afraid Pete and I were a little too eager when our desserts reached us. We'd eaten half of them before we remembered to take a photo of them! Oops. <br /><br />So this is half a torta di mele - a slow baked golden apple on puff pastry, calvados ice-cream and Tahitian vanilla sauce.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpxB0Obauvcfdk_qc7e0wKHVLAxI1IawOsf4H_WZ_sOKWegZumZIYQQqAvUoivk68hiIndhHtBHRHKzWuXKiudtFpUfwWsS0kBzGsFc8-lLPDTQMpdXJHHRDAeIXW_1MfgJW-oPYBLApU/s1600/P3310559.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpxB0Obauvcfdk_qc7e0wKHVLAxI1IawOsf4H_WZ_sOKWegZumZIYQQqAvUoivk68hiIndhHtBHRHKzWuXKiudtFpUfwWsS0kBzGsFc8-lLPDTQMpdXJHHRDAeIXW_1MfgJW-oPYBLApU/s320/P3310559.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5727891085445661090" /></a><br /><br />And this is half a tarte di cioccolato e caramel - chocolate salted caramel tarte with fresh raspberries and gold leaf. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6VsHuNT0ho-jtDWW09h03Nd9wQqAMtqXNeKSDlbMCoLavT1E27L5dpASleAAaagphyCfJGRANhIUMUe5IWfk_7UkE3u_RH9JuN4qQzQjkH_JBbI72FaJw8nDcncxua0xu63FKlUdQD94/s1600/P3310560.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6VsHuNT0ho-jtDWW09h03Nd9wQqAMtqXNeKSDlbMCoLavT1E27L5dpASleAAaagphyCfJGRANhIUMUe5IWfk_7UkE3u_RH9JuN4qQzQjkH_JBbI72FaJw8nDcncxua0xu63FKlUdQD94/s320/P3310560.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5727891616676067906" /></a><br /><br />Overall, it was an amazing dinner. The service was flawless, the food was impeccable and Pete had a wonderful birthday. If anyone is heading to Singapore soon then I'd highly recommend Dolce Vita.The Recipe Binderhttp://www.blogger.com/profile/00217524394619136396noreply@blogger.com0tag:blogger.com,1999:blog-3283794595848285155.post-48394952236787246462012-03-16T01:02:00.005-07:002012-03-16T01:20:32.461-07:00ColcannonSince it's St Patrick's Day tomorrow, I thought I'd share one of my favourite Irish recipes. It's a very simple recipe and it centres, of course, around the simple potato.<br /><br />Colcannon (or caulcannon) is essentially mashed potato with stuff added into it. What "stuff" you wish to use is up to you - the most traditional addition was cabbage, but over time people started using kale, silverbeet and even spinach. I say use whatever you like or have in the kitchen. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfsZosjb58gcTkywDsAqzrQuQHIq8xydoOdCXeltcFiKNZx2U9SRVjjldZ7xkO0qvJ1lI0YbGpWh4KgjjAUXTkr381GJkR7wKUJ3pxSRd-QEEiFQbQPn8aNtOpEuFWGe2bMpL52VpiRMM/s1600/RIMG9095.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfsZosjb58gcTkywDsAqzrQuQHIq8xydoOdCXeltcFiKNZx2U9SRVjjldZ7xkO0qvJ1lI0YbGpWh4KgjjAUXTkr381GJkR7wKUJ3pxSRd-QEEiFQbQPn8aNtOpEuFWGe2bMpL52VpiRMM/s320/RIMG9095.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5720406517072128146" /></a><br /><br /><span style="font-weight:bold;">Colcannon</span><br />Serves 4<br /><br />5-6 medium sized Ruby Lou potatoes, peeled and diced<br />100g butter<br />2 tbsp milk (use cream if you have any)<br />Salt and pepper<br />2 large handfuls of greens, finely shredded or chopped<br />1/4 cup fresh parsley, chopped<br />2 spring onions, finely sliced<br /><br />Boil the potatoes in a large pot of water for 15 minutes, or until they are cooked and tender. Drain well - you don't want soggy potato! Add in the butter, milk, a decent amount of salt and a small pinch of pepper. Mash well. <br /><br />Add the greens, parsley and spring onion. Stir well then serve.The Recipe Binderhttp://www.blogger.com/profile/00217524394619136396noreply@blogger.com0tag:blogger.com,1999:blog-3283794595848285155.post-19974704835261249692012-03-06T20:26:00.003-08:002012-03-06T20:48:50.956-08:00Spaghetti alla PuttanescaAccording to the powers that be (ie: Wikipedia), spaghetti alla puttanesca is literally called "whore's spaghetti". Charming. I don't know why it's called whore's spaghetti, possibly because it's a little tangy and salty. <br /><br />This pasta dish is pantry cooking at its finest. I always tend to have pasta and a tin of tomatoes in the pantry, a three-quarters-used jar of olives in the fridge and a lemon that's looking a bit worse for wear in the fruit bowl. This meal is very quick and easy to cook which makes it the perfect mid-week dinner. <br /><br />But please note, you don't have to be an Italian whore to enjoy this!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC0nq-I2AID48k0yxdijfrOTralG8nS4WkcBZD4iFdmPajirQYNdGwHoFXS0tAGUskvgz9pyQt7gIsNjgEZyRM0LTQ6kHFYD-Aw5bhQaObyCARaZchf5T0wSfjZI4kaVnR_Bi0a06Llcg/s1600/RIMG8735.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC0nq-I2AID48k0yxdijfrOTralG8nS4WkcBZD4iFdmPajirQYNdGwHoFXS0tAGUskvgz9pyQt7gIsNjgEZyRM0LTQ6kHFYD-Aw5bhQaObyCARaZchf5T0wSfjZI4kaVnR_Bi0a06Llcg/s320/RIMG8735.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5717007512730390098" /></a><br /><br /><span style="font-weight:bold;">Spaghetti alla Puttanesca</span><br />(Serves 4-6)<br /><br />350g dried spaghetti<br />2 tbsp olive oil<br />2 cloves garlic, finely chopped<br />1 tbsp capers<br />1 red chilli, finely chopped (take out the seeds if you don't like much heat)<br />1/4 cup olives, sliced (green, black, stuffed, pitted, whatever you have you can use!)<br />Pinch of ground cinnamon<br />Pinch of dried oregano<br />2 tins of chopped tomatoes<br />2 130g tins of "no drain" tuna (optional)<br />A small handful of fresh parsley or basil, roughly chopped (optional) <br />Lemon juice<br /><br />Put the spaghetti in a large pot of boiling water and cook according to the packet instructions. <br /><br />In a large pan (I use a heavy-based frying pan), heat the olive oil over a medium heat and add the garlic, capers and chilli. Fry for a minute to release all those aromas and flavours. <br /><br />Then add the olives, cinnamon, oregano, tomatoes and (if using) the tuna. Cook for a couple of minutes until the sauce has thickened a little and then season it generously with salt and pepper. <br /><br />When it's cooked, drain the spaghetti and add it to the sauce. Stir well, add the fresh parsley or basil and squeeze over a bit of lemon juice, then serve with a green salad, some fresh crusty bread and a glass of chilled white wine.The Recipe Binderhttp://www.blogger.com/profile/00217524394619136396noreply@blogger.com2tag:blogger.com,1999:blog-3283794595848285155.post-15207054661366371582012-02-16T18:57:00.000-08:002012-02-16T19:26:45.102-08:00Picadillo{Recipe developed with the help of Stacey}<br /><br />Picadillo is a latin American dish made using minced beef. I thought I was making a Mexican meal but according to Wikipedia my use of spices, herbs and fruit has made the recipe venture into Cuban territory. <br /><br />Origins aside, this is a savoury yet sweet recipe. You may look at the list of ingredients and wonder how the hell it could taste good when it contains beef, apple, tomatoes and ground cloves - but just trust me on this one. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrBhxmQKyqFLphD3rURc2wooARCOCTqPYQnc1fskNiIPYsHenZG3uAWnGIbGR1wusiT1Ojs_b7Ecaq5A_NT3XWrx4p5XNbCaa9HcTbGcrafkrQn4pvVyS3D35ch_iJdiXSGps16uXuYjM/s1600/RIMG8734.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrBhxmQKyqFLphD3rURc2wooARCOCTqPYQnc1fskNiIPYsHenZG3uAWnGIbGR1wusiT1Ojs_b7Ecaq5A_NT3XWrx4p5XNbCaa9HcTbGcrafkrQn4pvVyS3D35ch_iJdiXSGps16uXuYjM/s320/RIMG8734.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5709940736872470002" /></a><br /><br /><span style="font-weight:bold;">Picadillo</span><br />(Serves 4-6)<br /><br />2 tbsp vegetable oil<br />1 large onion, finely diced<br />2 cloves garlic, crushed<br />1 large chilli, finely chopped (you can leave the seeds in if you like heat)<br />1 tbsp fresh thyme leaves<br />500g beef mince<br />1/2 tspn ground cinnamon<br />1/2 tspn ground cloves<br />1/2 tspn ground cumin<br />1 tspn smoked paprika<br />50g olives, chopped<br />60g sultanas<br />1 apple, peeled and finely diced<br />2 tins of diced tomatoes<br />1 cup beef stock<br />50g slivered almonds (or you can substitute in peanuts), toasted<br />1 small handful of coriander, roughly chopped (optional) <br /><br />Heat the oil in a large saucepan over medium heat and gently fry the onion, garlic, chilli and thyme leaves until the onion has begun to soften. Add the beef mince and season it well with salt and pepper. Fry the meat until it is mostly brown. <br /><br />Add the cinnamon, cloves, cumin and paprika and fry for 1 minute or until the spices are fragrant. Stir in the olives, sultanas and apple and cook for a further 5 minutes. Add the tins of diced tomatoes and the stock and simmer the mixture for about 30 minutes, or until most of the moisture has evaporated. (You want it to be thick and saucey without being sloppy). <br /><br />Add the almonds and coriander (if using) then serve with rice, in a burrito or in a taco. <br /><br />Note: Recommended burrito/taco fillings are fresh lettuce, diced cucumber, diced tomato, guacamole, sour cream, grated cheese and tomato salsa.The Recipe Binderhttp://www.blogger.com/profile/00217524394619136396noreply@blogger.com0tag:blogger.com,1999:blog-3283794595848285155.post-92117414040370408062012-01-05T18:11:00.000-08:002012-01-05T18:39:22.417-08:00Shepherd's PieShepherd's pie (or cottage pie if you're using beef - cows don't have shepherds hence the change in name) is a traditional way of using leftovers from a roast dinner. The meat would be shredded, the roast potatoes mashed up and the veggies incorporated into the meat sauce. <br /><br />I don't often roast lamb or beef so I make my version of shepherd's pie using a pack of mince from the supermarket, however if you do have leftover roast meat then you can use that instead.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiauwhkLXlsqkW-X1wjf_7Y9xehqg0J8moTPfU2eIMwVn6LhOXV4zvkTEcaSTODStAdnT17WAvyHxpe_BGNOEboDNoJtBbwldD-EH8OX0RbvGvTKOAt4S9_01vgdZnjuatdFFIMH2JoqMQ/s1600/RIMG8569.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiauwhkLXlsqkW-X1wjf_7Y9xehqg0J8moTPfU2eIMwVn6LhOXV4zvkTEcaSTODStAdnT17WAvyHxpe_BGNOEboDNoJtBbwldD-EH8OX0RbvGvTKOAt4S9_01vgdZnjuatdFFIMH2JoqMQ/s320/RIMG8569.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5694343016285953202" /></a><br /><br /><strong>Shepherd's Pie</strong><br />Serves 4<br /><br />2 tbsp vegetable oil<br />1 large onion, finely diced<br />1 carrot, finely diced<br />2 sticks of celery, finely diced<br />1 garlic clove, crushed<br />500g lamb or beef mince<br />2 tbsp plain flour<br />1/2 cup red wine<br />1 tspn thyme leaves (try and use fresh, it does make a difference in this dish)<br />2 bay leaves<br />1 tbsp Worcestershire sauce<br />400g tin of chopped tomatoes<br />1 cup of gravy (I use the Gravox Traditional powder)<br />1/4 cup Beerenberg pepper steak sauce (optional)<br />5 large potatoes, peeled and diced<br />100g butter<br /><br />Heat the oil in a large saucepan over medium-low heat, add the vegetables and garlic and very gently saute for about 10 minutes until the vegetables begin to feel tender. Add the lamb mince and saute until it had browned through. (If you're using leftover roast meat, you'll only need to heat it through.) <br /><br />While the meat is browning, preheat the oven to about 200C. (If using a fan-forced oven, turn it to about 180C.) <br /><br />Add the flour and stir it through well then add the red wine. Bring the mixture to a boil then stir in the thyme, bay leaves, Worcestershire sauce, tomatoes, gravy and (if using) the pepper sauce. Season with salt and let the mixture simmer gently for about 30 minutes. If it begins to look dry then add a little hot water from the kettle however you do want it to have a thick consistency. <br /><br />Whilst the meat sauce is simmering, boil the potatoes until tender then drain and mash with the butter. Season with a little salt and pepper. <br /><br />Remove the bay leaves, then spoon the lamb mixture into a large oven-proof dish. Dollop the mashed potato on top so it completely covers the lamb mixture. If the dish is quite full looking then place it on a baking tray as the meat sauce can bubble over the side a little and I find it's easier to clean an extra oven tray than clean the bottom of my oven. <br /><br />Note: Real chefs will tell you not to put cheese on top because lamb and cheese don't "match" but if adding cheese is what it takes for your kids to eat, then add as much as you like!<br /><br />Bake in the oven for 20-30 minutes until the potato has browned and gone a little crunchy looking.The Recipe Binderhttp://www.blogger.com/profile/00217524394619136396noreply@blogger.com0tag:blogger.com,1999:blog-3283794595848285155.post-12148338717072839912012-01-04T20:06:00.001-08:002012-03-06T21:57:45.257-08:00Sour Fish CurryIt's no secret that I love curry - usually the creamier (and naughtier) the better! But when the weather is hot, I tend to find that too much cream can make me feel a bit queasy and sickly so this fish curry is light and fragrant thanks to coconut milk with a punch of sourness from the tamarind puree. However, if you have kids or a husband who are a bit fussy, then only use half of the tamarind puree. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwKiIbqO9NLw2cdMA_9E4ly3yuZNjuR6hYa6PqGR2bLsjAVF404wwW8Fuqav0EvduTBzl684v_KJlfF_5dzP0qZp_mNDJ28LhqQU4ApWRPvdZx_-SbRWS8DFR4iAuYALp-2bt-gtDDm5Y/s1600/RIMG8640.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwKiIbqO9NLw2cdMA_9E4ly3yuZNjuR6hYa6PqGR2bLsjAVF404wwW8Fuqav0EvduTBzl684v_KJlfF_5dzP0qZp_mNDJ28LhqQU4ApWRPvdZx_-SbRWS8DFR4iAuYALp-2bt-gtDDm5Y/s320/RIMG8640.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5694001646556656274" /></a><br /><br /><strong>Sour Fish Curry</strong><br />Serves 4<br /><br />3 tbsp vegetable oil<br />2 brown onions, halved then finely sliced<br />2-3 chillies (any colour), finely chopped<br />2 garlic cloves, crushed<br />5cm piece of ginger, grated<br />1 tspn black mustard seeds<br />1/2 tspn fenugreek seeds<br />1 tbsp ground coriander<br />1 tspn ground turmeric<br />400mL coconut milk<br />5 roma tomatoes, diced<br />2 tbsp tamarind puree<br />4 firm fish fillets (I tend to use John dory or local Pilbara blue spot emperor) <br />Small bunch of coriander leaves (optional) <br /><br />Heat the oil in a large pan and gently fry the onions until they begin to turn translucent. Add in the chilli, garlic, ginger and mustard seeds and fry until you can hear the seeds begin to pop. Add the fenugreek seeds, ground coriander and turmeric. Stir the mixture well and fry for another 2 minutes. (If the spice mixture begins to look very dry, feel free to add a touch more oil.) <br /><br />Add the coconut milk, tomatoes and tamarind puree. Bring the sauce to a rapid simmer for 4-5 minutes then turn the heat down to medium, add in the fish fillets and poach them for 3 minutes. Turn them, then leave them for another 3 minutes or until the fish is cooked through. Season the curry well with salt and add the coriander if you're using it. Serve over steamed basmati rice. <br /><br />Note: This curry would also work well with prawns.The Recipe Binderhttp://www.blogger.com/profile/00217524394619136396noreply@blogger.com0tag:blogger.com,1999:blog-3283794595848285155.post-19707885309137530612011-12-06T00:03:00.000-08:002011-12-06T00:38:52.392-08:00Dairy-Free Citrus CakeThere's a few flavours in life that I can't live without. Chocolate. Cinnamon. Citrus. Obviously I can't combine all three flavours in one cake - that would just be wrong. So this cake is citrus. And dairy-free. And super soft. And super yummy.<br /><br />In the ingredients, I've listed citrus zest and juice. Personally, I've made this cake using just oranges and a combination of orange and lemon. There's also no reason this wouldn't work with limes or mandarins so play about with the flavours to suit your own taste. <br /><br /><strong>Dairy-Free Citrus Cake</strong><br /><br />2/3 cup caster sugar<br />2 large eggs (use 3 if they're only small)<br />4 tspn citrus zest, finely grated (If you love a strong citrus flavour, add an extra tspn or 2!)<br />1/2 cup good quality olive oil<br />1 1/2 cups self-raising flour<br />1/4 cup soy milk<br />1/4 cup citrus juice <br /><br />Preheat the oven to 190C (or 170C if you have a fan-forced oven). Grease and line the tin with baking paper. (Make sure you line your tin completely - bottom and sides - as this cake is uber soft and may stick otherwise.)<br /><br />Using electric beaters, beat the sugar and eggs together for a couple of minutes until the mixture is thick and frothy. Beat in the citrus zest and olive oil. <br /><br />Stir in the flour, milk and juice then pour the mixture into the cake tin. <br /><br />Bake the cake for 50 minutes ot until it's golden on top. Test it's baked through by inserting a skewer - if should come out cleanly with only moist crumbs sticking to it. <br /><br />Let the cake cool in the tin for 10-15 minutes then turn it onto a wire rack to finish cooling completely. Finish by dusting it with icing sugar.The Recipe Binderhttp://www.blogger.com/profile/00217524394619136396noreply@blogger.com1tag:blogger.com,1999:blog-3283794595848285155.post-60852437696108567912011-11-29T03:23:00.000-08:002011-11-29T05:01:23.019-08:00Chicken StroganoffStroganoff is usually made with beef. And sour cream. And often brandy and lots of butter. <br /><br />A great strog can be a great weekly staple since it's actually quite easy to make and usually pleases the kids. And if you're going to make it a weekly (or fortnightly) meal, then your waistline may not thank you for the large doses of sour cream ingested on a regular basis. And you may not want to serve a sauce containing booze to your kids. <br /><br />So here's my "light" version, one made minus the brandy and the heavy cream. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr9I5dSQRk0TcNRAU5Omoll52Uqm7H0TsSY7OHxmgHKxuosBR9eoCrkfyQ9hGyQsn_ircy6LkXsC-pl4DRG9x2DLqJzPq0QLHPQrd_NoIweT3dPVspyp8L_5KKDIIfkCBfnKOJLybs0uY8/s1600/RIMG7667.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr9I5dSQRk0TcNRAU5Omoll52Uqm7H0TsSY7OHxmgHKxuosBR9eoCrkfyQ9hGyQsn_ircy6LkXsC-pl4DRG9x2DLqJzPq0QLHPQrd_NoIweT3dPVspyp8L_5KKDIIfkCBfnKOJLybs0uY8/s320/RIMG7667.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5680398322837578322" /></a><br /><br /><strong>Chicken Stroganoff</strong><br />(Serves 4-6)<br /><br />3 tbsp olive oil<br />1 large brown onion, diced<br />6 chicken thighs, diced into chunks<br />6 large field mushrooms, diced into chunks<br />1/4 tspn paprika<br />3 tbsp tomato paste<br />3/4 cup chicken stock<br />185ml tin of Carnation light and creamy evaporated milk<br />1 tbsp cornflour<br />2 tbsp chopped parsley<br /><br />Heat the olive oil in a large saucepan and gently fry the onion until it begins to turn translucent. Add the diced chicken and cook until it's browned all over. Add the mushrooms and continue cooking until the chicken has almost cooked through and the mushrooms have softened. <br /><br />Add the paprika and cook for 1 minute then add the tomato paste and stock. Bring the stroganoff to the boil, then turn the heat down to a very gentle simmer. <br /><br />Mix the evaporated milk and cornflour together then add to the saucepan along with some salt and pepper. Simmer the stroganoff until it's thick and has a creamy consistency. <br /><br />Mix in the chopped parsely then serve over pasta, rice or buttery mashed potato.The Recipe Binderhttp://www.blogger.com/profile/00217524394619136396noreply@blogger.com2tag:blogger.com,1999:blog-3283794595848285155.post-47895413777137545862011-10-26T02:58:00.000-07:002011-10-26T04:32:30.398-07:00Green Chicken PieThis year I've planted my first veggie patch and much to my surprise, I've had a bumper crop of silverbeet so I've had to become inventive and figure out a few recipes to use it up before the caterpillars ate it all! <br /><br />So let me introduce you to my Green Chicken Pie. I took some inspiration from the traditional English shephard's pie which has a meaty-veggie base topped with mashed potato and then baked. <br /><br />I know, I know - you're all remembering the boiled and grey silverbeet you were probably served up as a child, but trust me - after you've eaten my green chicken pie, you'll fall in love with this versatile and under-rated veggie. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoKErq5T0VOcU4SOuHzwZLKnpbZ32gVx23AtwmwtngiCiFCC5q6L_I8keRiYuXp-eqa7hf_8LW9DYOzbb0dU_26TDka26ojk-xEJpxVzFnCrjGR32hoisx1D0jbw5pFZ4HclLx17kxMdU/s1600/RIMG8456.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoKErq5T0VOcU4SOuHzwZLKnpbZ32gVx23AtwmwtngiCiFCC5q6L_I8keRiYuXp-eqa7hf_8LW9DYOzbb0dU_26TDka26ojk-xEJpxVzFnCrjGR32hoisx1D0jbw5pFZ4HclLx17kxMdU/s320/RIMG8456.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5667762270204169474" /></a><br /><br /><strong>Green Chicken Pie</strong><br />(Serves 4)<br /><br />3 tbsp olive oil<br />1 large brown onion, diced<br />6 large silverbeet leaves, stems finely diced and leaves shredded<br />4-5 large chicken thighs (skinless, boneless), cut into chunks<br />3 garlic cloves, crushed<br />1 tspn fennel seeds, ground<br />2 tbsp plain flour<br />1/2 cup white wine<br />1 1/2 cups chicken stock<br />1 small bunch flat leaf parsley, roughly chopped<br />5-6 royal blue potatoes, peeled and diced<br />100g butter<br /><br /><br />Preheat the oven to 220C. Grease a 2-3 litre casserole dish then place this on a baking pan or another type of "catcher" in case of over-spill! <br /><br />Heat the oil over medium heat in a deep saucepan and gently saute the onion and silverbeet stems until the onion is translucent. Add the diced chicken and cook until the chicken is almost cooked through. <br /><br />Add the garlic and fennel seeds and cook for 1 minute. Add the flour and cook for another minute. Stir in the white wine and bring the mixture to the boil then add the chicken stock. Turn the heat back down to medium, stir in plenty of freshly cracked black pepper and a bit of salt then let the mixture simmer for about 15 minutes or until the sauce has thickened. Thrown in the silverbeet leaves and parsley and mix in. <br /><br />Meanwhile, boil the diced potatoes until tender. Drain then mash with the butter, plenty of salt and a pinch of pepper. <br /><br />Spoon the chicken and silverbeet mixture into the casserole dish then top with the mashed potatoes. Pop this into the oven for 15-20 minutes or until the potato on top begins to brown a little. <br /><br />Serve this with a side of blanched veggies or just as it is.The Recipe Binderhttp://www.blogger.com/profile/00217524394619136396noreply@blogger.com2tag:blogger.com,1999:blog-3283794595848285155.post-9058954660910768572011-09-21T23:59:00.001-07:002012-03-06T20:49:28.170-08:00Nicoise SaladNicoise salad is one of those wonderfully robust French salads that can be a complete meal, rather than just a bit of decorative greenery on the side of your plate. You know, next to the 300g slab of beef, the barbequed sausages or the chicken kebabs. <br /><br />This is my take on a Nicoise salad. Traditionally, the salad contains tuna and anchovies and never contains any leaves (such as lettuce or baby spinach leaves). I prefer mine slightly untraditional. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzyu6juOLgpUeze9LnJ00SmgAB71vxW6wk23fLpc79p-wbumHhruSAhd2pZ4Q4GhsPOs49CULibskYiPbKFuTYWCe3QE2q95fDjYJ0rAxq1X1VvFLZ0xJtdAOndF7x74rwg6NYxlR2XRA/s1600/RIMG6288.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzyu6juOLgpUeze9LnJ00SmgAB71vxW6wk23fLpc79p-wbumHhruSAhd2pZ4Q4GhsPOs49CULibskYiPbKFuTYWCe3QE2q95fDjYJ0rAxq1X1VvFLZ0xJtdAOndF7x74rwg6NYxlR2XRA/s320/RIMG6288.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5655080059222249618" /></a><br /><br /><strong>Nicoise Salad</strong><br />(Serves 4-6)<br /><br />6 baby potatoes<br />150g fresh green beans<br />1 packet of washed leaves (lettuce or spinach) from the supermarket<br />1 punnet of cherry or grape tomatoes, halves<br />4 hard-boiled eggs, quartered<br />1 cup of black olives (preferably pitted)<br />2 tbsp olive oil<br />1 tbsp lemon juice<br />2 tbsp white wine vinegar<br />2 tspn dijon mustard<br /><br />Boil the baby potatoes (whole - no need to peel them either!) until they are tender. Drain and rinse under cold running water. Briefly blanch the green beans and also rinse them under cold running water. <br /><br />In a large salad bowl combine the salad leaves, potatoes, beans, tomatoes, eggs and olives. <br /><br />If you have a small container with a lid, use that to make the salad dressing by tipping in the olive oil, lemon juice, vinegar, mustard and some fresh cracked black pepper and shaking the whole lot really well until it's combined. (If you don't have a little container with a lid, put the ingredients in a jug and whisk until emulsified.) Dress the salad then enjoy as a main meal or a side dish. <br /><br />Note: If you'd like to add tuna (or even smoked salmon or chicken) to this salad, then I would suggest using approximately 500g.The Recipe Binderhttp://www.blogger.com/profile/00217524394619136396noreply@blogger.com5tag:blogger.com,1999:blog-3283794595848285155.post-34163588795200540972011-09-15T00:13:00.000-07:002011-09-15T00:34:23.125-07:00Beerenberg Berry ButtercreamTwo days ago there was a knock at my front door. By the time I'd wrestled Henry the Sausage (dog) into submission so I could open the front door without him bolting away, my friendly Australia Post neighbourhood delivery man was already rushing back to his van to get on with his deliveries. As always he gave me a cheerful wave and a cheeky grin before driving away. <br /><br />At my doorstep was a welcome sight. A nice large package. It was from Beerenberg, a wonderful South Australian company who make gorgeous jams, preserves, sauces and condiments. Cue a few excited squeals. <br /><br />I got the package inside, unleashed the hound (so he could have a quick bark at the front door so everyone knows this is HIS territory and no one is allowed to cross the threshold without receiving a good old lick) and tore open the package. <br /><br />Inside, I found love. JAM! Glorious fruity sweet jam. It's no secret that I always (seriously, ALWAYS) have a jar of Beerenberg or my local WA Lavender and Berry Farm raspberry jam in my pantry - it's my favourite berry! But Beerenberg have sent me blueberry jam. It's their newest product and I'm chuffed to have received a jar before it hits supermarket shelves. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq6hx9QMcWhted_WDuyfGcMrytG6So4W3y3rj62Tuk0K2FPy6ek3PmR18lktnr6JbqNhklsc5YgMRVMWI2we37ZyWQkJiVhpDmw2mhgGoj1nL3r3yg25NjmBRlR2i5bP-YE8IfEEBBX5A/s1600/RIMG8381.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq6hx9QMcWhted_WDuyfGcMrytG6So4W3y3rj62Tuk0K2FPy6ek3PmR18lktnr6JbqNhklsc5YgMRVMWI2we37ZyWQkJiVhpDmw2mhgGoj1nL3r3yg25NjmBRlR2i5bP-YE8IfEEBBX5A/s320/RIMG8381.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5652485002313995122" /></a><br /><br />My first thought (after the initial excitement wore off) was: What can I do with it? Obviously, I'll be eating it on toast, crumpets, muffins, pikelets and just about every other breakfasty type food. But I did have a few other ideas, and the one that stuck out the most: Beerenberg Berry Buttercream. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ3wezdXxNJ-1XMJsce4DZTy0jILR1ag0izm-b35yrdGp6iV8qvTITpVuzgkfjcvUguVVGfo1lSMRnAwU9YU8lcbkwqmmuZHDV-gHNQQGG_0s8i7ZuX-2OBzDd2MOvn5RqgHFrzyVzawU/s1600/RIMG8365.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ3wezdXxNJ-1XMJsce4DZTy0jILR1ag0izm-b35yrdGp6iV8qvTITpVuzgkfjcvUguVVGfo1lSMRnAwU9YU8lcbkwqmmuZHDV-gHNQQGG_0s8i7ZuX-2OBzDd2MOvn5RqgHFrzyVzawU/s320/RIMG8365.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5652484854508163394" /></a><br /><br /><strong>Beerenberg Berry Buttercream</strong><br /><br />24 cupcakes (preferably vanilla)<br />50g butter<br />3 tbsp milk<br />1 tspn vanilla extract<br />2 cups icing sugar<br />1/4 cup Beerenberg blueberry jam<br /><br />With an electric mixer, beat the butter for a minute or two then add the milk, vanilla and half of the icing sugar. Beat for 3-4 minutes, then add the remaining icing sugar and beat for a further 3-4 minutes until the buttercream is light and fluffy. Add the jam and beat briefly until combined. <br /><br />Lightly spread a small amount of the buttercream onto the cupcakes. (Trust me, unless you're a hardcore sweet-tooth or catering for a children's party, you will only need a small amount of buttercream per cupcake - this buttercream is quite sweet.) <br /><br />Next, sit back with a large cup of tea or coffee and enjoy a cupcake. Or two. <br /><br />Note: If you'd like to use raspberry or strawberry jam, add a tiny amount of pink food colouring (when beating in the jam) to really bring out the colour. <br /><br />Disclaimer: Whilst Beerenberg sent me some products for free, they in no way asked me to write about their products in a public forum. All opinions expressed are my own. (And my love of jam is real, just so you know...)The Recipe Binderhttp://www.blogger.com/profile/00217524394619136396noreply@blogger.com0tag:blogger.com,1999:blog-3283794595848285155.post-12740060081579295152011-09-11T23:02:00.000-07:002011-09-11T23:28:09.335-07:00Anzac BiscuitsHere in Australia, Anzac biscuits are a popular oat and coconut biscuit. The name originated back in World War I when wives and girlfriends of soldiers would send their loved ones these oat biscuits. <br /><br />The biscuits have always been made without eggs (which, during WWI, were difficult to get as many farmers joined the war effort) and did not spoil during the long trips overseas, hence their popularity at the time. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv_GjU13rwdJ9iQ17V7uO-2eMGZuJQKWNfp2t0QY8LKCyE11wevoMJ2Vu-W0DcScCzkfPkQFF9198b5dCu1nx6j-RjcIbsd3ogILTdI6K-nzVb7lIXLWif0zsZx4LXvTnWfqfIGc_32zk/s1600/RIMG8086.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv_GjU13rwdJ9iQ17V7uO-2eMGZuJQKWNfp2t0QY8LKCyE11wevoMJ2Vu-W0DcScCzkfPkQFF9198b5dCu1nx6j-RjcIbsd3ogILTdI6K-nzVb7lIXLWif0zsZx4LXvTnWfqfIGc_32zk/s320/RIMG8086.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5651349811563094338" /></a><br /><br /><strong>Anzac Biscuits</strong><br />(Makes 24)<br /><br />1 cup rolled oats<br />1 cup plain flour<br />1 cup coconut<br />3/4 cup caster sugar<br />150g butter<br />3 tbsp golden syrup<br />1/2 tspn bi-carb soda<br />1 tbsp boiling water<br /><br />Preheat your oven to 160C and line two baking trays with baking paper. <br /><br />In a large bowl, stir together the oats, flour, coconut and caster sugar. <br /><br />In a saucepan, melt the butter and golden syrup over low heat. In a small cup, mix together the bi-carb and water, add it to the melted butter mixture then straight away tip it into the flour mixture and stir it all really well. <br /><br />Roll spoonfuls of the mixture into balls and put them on the baking trays. Flatten them with a lightly floured fork then pop them into the oven. If you like your biscuits chewier, cook them for 18-20 minutes. For a crunchier biscuit, bake them for 22-25 minutes. <br /><br />Leave the biscuits to cool on the trays for about 5 minutes before removing them to a wire rack to cool completely.<br /><br />Note: This recipe is very adaptable. You can make large or small biscuits; crunchy or chewy; add crushed peanuts or macadamia nuts, chocolate chips, chopped glace cherries or any variety of dried fruit. However, I have kept this recipe very traditional and think nothing can improve the original biscuit.The Recipe Binderhttp://www.blogger.com/profile/00217524394619136396noreply@blogger.com0tag:blogger.com,1999:blog-3283794595848285155.post-12779231156319765832011-09-06T03:05:00.001-07:002012-03-06T21:58:32.027-08:00Spiced Prawns<strong>Spiced Prawns</strong><br />(Serves 2 adults as part of a main meal)<br /><br />350g peeled and deveined prawns<br />4 tbsp olive oil<br />2 garlic cloves, crushed<br />1 tspn paprika (not hot or smoked, just the normal stuff)<br />3/4 tspn ground cumin<br />1/2 tspn ground ginger<br />1/2 tspn ground turmeric<br />1 small bunch coriander leaves (optional)<br /><br />Heat the olive oil in a wok and stir fry the prawns until they are half cooked and starting to pink up. Add the garlic and ground spices and continue to stir fry until fragrant. Add a 1/4 cup of hot water and leave the prawns to simmer until the sauce has thickened and the prawns are cooked through. Season with salt and mix through the coriander. <br /><br />Serve with warmed Turkish bread, salad and lemon wedges as part of a main meal.<br /><br />These prawns can also be served as an entree to a dinner party or you can leave the tails on the prawns (as little handles) and fry up a large batch as finger food for a small party or family gathering.The Recipe Binderhttp://www.blogger.com/profile/00217524394619136396noreply@blogger.com0tag:blogger.com,1999:blog-3283794595848285155.post-63831943962073402852011-08-23T04:29:00.000-07:002011-08-23T04:46:52.362-07:00Moroccan FishThere is nothing better than fresh fish and whilst I'll always think the best way to eat it is very simply pan-fried with a lemon butter sauce, sometimes you need to jazz things up a bit.
<br />
<br />This Moroccan-inspired recipe is very light but packed with the beautiful fresh flavours of tomatoes and herbs with just a few spices for added zing.
<br />
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXXSdIGBseyTNSkbHRrhLRX739yrq0Fkv-JyCni05UTSaqGJNMKbRZBsd1aivzgdLW-deVKTuTXhnJdNEYOo8uTiDIj6i6ymQoosdz4HilOgwHTUAkcRT1hBAIPECXxTnfj6aRSmXWd_Q/s1600/RIMG7999.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXXSdIGBseyTNSkbHRrhLRX739yrq0Fkv-JyCni05UTSaqGJNMKbRZBsd1aivzgdLW-deVKTuTXhnJdNEYOo8uTiDIj6i6ymQoosdz4HilOgwHTUAkcRT1hBAIPECXxTnfj6aRSmXWd_Q/s320/RIMG7999.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5644015393706746754" /></a>
<br />
<br /><strong>Moroccan Fish</strong>
<br />(Serves 4)
<br />
<br />4 tbsp olive oil
<br />600g firm white fish, cut into chunks
<br />Plain flour
<br />1 leek, white part only, sliced
<br />3 garlic cloves, crushed
<br />3/4 tspn ground cumin
<br />1 tspn paprika
<br />4 large tomatoes, diced
<br />1 zucchini, cut into 5mm slices, then quartered
<br />1/2 cup stock (fish, chicken or vegetable - whatever you have!)
<br />6 sprigs of thyme, leaves stripped off
<br />1/4 tspn saffron threads
<br />1 small bunch of fresh parsley, roughly chopped
<br />1 small bunch of fresh coriander, roughly chopped
<br />
<br />Heat the olive oil in a large pan. Lightly dust the chunks of fish with the flour (so it's all coated) then gently fry the fish until the outside begins to turn golden and the flesh is almost cooked through.
<br />
<br />Add the leek and garlic and saute for 1 minute. The add the spices, tomatoes, zucchini, stock, thyme leaves and saffron. Season well with salt and pepper, pop a lid on the pan and let it all simmer over a low heat for 20 minutes. If it looks like it's drying out, add a splash of water. If it's too wet, simmer with the lid off for a few minutes - it should be nice and saucey.
<br />
<br />Add the chopped parsley and coriander, stir through then immediately serve over cous cous or white rice. The Recipe Binderhttp://www.blogger.com/profile/00217524394619136396noreply@blogger.com2tag:blogger.com,1999:blog-3283794595848285155.post-73840716254409727922011-06-16T05:31:00.001-07:002011-06-16T05:55:53.229-07:00Naan BreadI should preface this by stating I'm not Indian. I've never been professionally trained in Indian cuisine (or any other type of cuisine actually!) This is not a traditional recipe and it's not cooked in a traditional tandoor clay oven. This is just me trying to re-create a very difficult recipe in the average domestic kitchen. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh78E5Wi0hvvJVZYZo1vTWf2JD0FI7ofRcf67ITXF4kGNWLGbcGUVhyphenhyphen2DcZeifpmbjGhlMYkfE_GnZC-c7oGxGpBRqsTWXN6uzSyfzrYw27EY8r1Y9Whc4yzxDIEZdhYwEfeqMdDIDwVv4/s1600/Naan.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 220px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh78E5Wi0hvvJVZYZo1vTWf2JD0FI7ofRcf67ITXF4kGNWLGbcGUVhyphenhyphen2DcZeifpmbjGhlMYkfE_GnZC-c7oGxGpBRqsTWXN6uzSyfzrYw27EY8r1Y9Whc4yzxDIEZdhYwEfeqMdDIDwVv4/s320/Naan.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5618795816657868338" /></a><br /><br /><strong>Naan Bread</strong><br />Makes 4<br /><br />1/3 cup milk<br />1 tspn dry yeast<br />180g bread flour<br />1/4 tspn baking powder<br />1/8 tspn salt<br />1 tspn sesame seeds<br />1 tspn nigella (or kalonji) seeds<br />2 tspn vegetable oil<br />1/3 cup natural yoghurt<br /><br />Warm the milk (in the microwave or on the stove) until it is lukewarm, then stir in the yeast and set it aside for 5 minutes. <br /><br />Sift the flour, baking powder and salt into a bowl then mix in the sesame and nigella seeds. Tip in the milk, oil and half of the yoghurt. Mix the dough well with your fingers or a fork. If the dough is too dry then add a bit more yoghurt. If it's too wet then add some more flour. <br /><br />Once you get the dough to a good consistency (soft and tacky, but not sticky), turn it onto your kitchen bench and knead it well for 5-10 minutes. <br /><br />Rub a small amount of oil on the inside of a large clean bowl, gently put the dough into it then cover and leave the bowl somewhere warm for a few hours - until the naan has doubled in size. <br /><br />Preheat your oven to 200C and lay some baking paper on the bottom of a good-sized baking tray. <br /><br />Slice the ball of dough into quarters and gently roll out each quarter until they are about 6-7mm thick. Carefully place the naan onto the baking tray. To keep the bread from drying out too much in the oven, dip your fingers into a small bowl of water and flick the water droplets over a piece of dough. Repeat this for each piece of naan.<br /><br />Cook the bread on the top shelf of the oven for 8 minutes, then turn the naan over and bake for further 6 minutes.The Recipe Binderhttp://www.blogger.com/profile/00217524394619136396noreply@blogger.com2tag:blogger.com,1999:blog-3283794595848285155.post-7995619997183528362011-06-16T05:04:00.001-07:002011-06-16T05:23:59.119-07:00Lamb KheemaLamb kheema is a dry-style Indian curry using lamb mince (although you could try using beef or chicken mince if lamb mince isn't available). This is one of my favourite curries and I always serve it with naan bread and a gingery tomato chutney. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis2uFNIXK_aZZlZhQesnJQKEE-K9B-iP48Gt_8-OjrV-h4MVyGTh2CEQEYfGeqMDpJDV-1WPvlP6wjpeFiZQL7KbqnAoJ9ny0V672-8yWlzkgo0tXAkAjar6WnqVPKtKCAZn-D-Sov8h0/s1600/RIMG8034.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis2uFNIXK_aZZlZhQesnJQKEE-K9B-iP48Gt_8-OjrV-h4MVyGTh2CEQEYfGeqMDpJDV-1WPvlP6wjpeFiZQL7KbqnAoJ9ny0V672-8yWlzkgo0tXAkAjar6WnqVPKtKCAZn-D-Sov8h0/s320/RIMG8034.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5618787869425574722" /></a><br /><br /><strong>Lamb Kheema</strong><br />Serves 4<br /><br />2 tbsp vegetable oil<br />1 large onion, finely diced<br />5 garlic cloves, minced<br />8cm piece of ginger, grated<br />1 large red chilli, deseeded and finely chopped<br />3 bay leaves<br />500g lamb mince<br />1 1/2 tbsp ground coriander<br />1 1/2 tbsp ground cumin<br />1/4 tspn ground turmeric<br />1 heaped tbsp of tomato paste<br />2 heaped tbsp natural yoghurt<br />1 cup frozen peas<br />1/4 tspn garam masala<br />1 small handful fresh coriander, roughly chopped<br /><br />Heat the oil in a large pan and gently saute the onion, garlic, ginger, chilli and bay leaves until the onion is translucent and the mixture is aromatic. Add the lamb mince and gently brown it. <br /><br />Add the ground coriander, cumin and turmeric and mix it well into the lamb mince. Cook for 2 minutes and let the spices infuse the meat. Stir in the tomato paste, then stir in the yoghurt and cook the mixture for another 2 minutes. Add half a cup of water, stir it in, then cover the pan and leave the mixture to simmer for 15 minutes. <br /><br />Stir in the peas and garam masala, season well with salt and pepper, cover the pan and leave to cook for 5 minutes. If, after this, the mince still looks a bit watery, leave it to simmer with the lid off to evaporate some of the excess moisture. <br /><br />Remove the pan from the heat, remove the bay leaves, stir in the chopped coriander and serve hot with a tomato or mango chutney and any form of Indian bread.The Recipe Binderhttp://www.blogger.com/profile/00217524394619136396noreply@blogger.com0tag:blogger.com,1999:blog-3283794595848285155.post-10366976909841929402011-06-09T18:19:00.000-07:002011-06-09T18:35:54.972-07:00Minestrone SoupIt's winter here in Australia and I just adore cooking creamy pasta dishes, coconutty curries and rich casseroles. But you can have too much of a good thing so when I feel a little too indulged in rich wintery foods, I make this very light and reasonably healthy minestrone soup which is packed with veggies. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1THYraDLmf8FE440dATkZ3Dee4ntMpkpFTwdGbWOzHI1M37kEACPjYlear4__AU9UkeVr8DmQggwby1xC_nHDgjbuwRBu1d2DX1FdaG1cXmzePCbd_0vQCU-9AnGMBVyNsOjFsNk026g/s1600/RIMG7523.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1THYraDLmf8FE440dATkZ3Dee4ntMpkpFTwdGbWOzHI1M37kEACPjYlear4__AU9UkeVr8DmQggwby1xC_nHDgjbuwRBu1d2DX1FdaG1cXmzePCbd_0vQCU-9AnGMBVyNsOjFsNk026g/s320/RIMG7523.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5616396643635436770" /></a><br /><br /><strong>Minestrone Soup</strong><br />(Serves 4)<br /><br />Olive oil<br />1 onion, finely diced<br />2 cloves garlic, crushed<br />1 celery stick, diced<br />1 carrot, diced<br />2 bay leaves<br />2 sprigs of fresh thyme<br />1 large potato, diced<br />1 zucchini, diced<br />80g green beans, cut in half<br />1L beef stock (use veggie stock if you're vegetarian)<br />1 tin chopped tomatoes<br />1/4 cup macaroni<br />Grated parmesan<br /><br />- Heat the olive oil in a large saucepan and add the onion. Gently saute until it begins to look translucent, then add the garlic, celery, carrot, bay leaves and thyme. Cook for 5 minutes then add the potato, zucchini and green beans. Cook for a further 5 minutes. <br /><br />- Add the stock and tomatoes. Bring the soup to a boil then reduce the heat to low, cover and simmer for 1 1/2 hours, stirring occassionally. If the soup looks like it's drying out, add some hot water. <br /><br />- Remove the thyme sprigs and bay leaves, then add the macaroni and cook for 15 minutes, or until the pasta is tender. Season well with salt and pepper then serve the soup in big bowls with the parmesan sprinkled over the top. (And if you're like me, you'll want some crusty, buttery bread on the side to mop up the liquid too!)The Recipe Binderhttp://www.blogger.com/profile/00217524394619136396noreply@blogger.com2tag:blogger.com,1999:blog-3283794595848285155.post-46570495726037948152011-06-08T01:55:00.001-07:002011-06-08T02:11:24.895-07:00The Best Meatballs EverThese meatballs have been evolving for as long as I've been cooking. Originally they were basic meat-garlic-egg-breadcrumb meatballs but they've slowly morphed into Italian pork meatballs that are packed with flavour. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwi8qURo-UTSriGyKZvb_C-UKWjsJCttBU7zWnvxv2WcF5TSwGFRBJWkrQD_HnenBjgtq4lVmMDYb9ojF_nEFjDFynbCD9r6JJez1u8fndki9EMxbaSz8lDRdj16WyKpFLizqtpMmGsN4/s1600/RIMG6121.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwi8qURo-UTSriGyKZvb_C-UKWjsJCttBU7zWnvxv2WcF5TSwGFRBJWkrQD_HnenBjgtq4lVmMDYb9ojF_nEFjDFynbCD9r6JJez1u8fndki9EMxbaSz8lDRdj16WyKpFLizqtpMmGsN4/s320/RIMG6121.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5615770685525566914" /></a><br /><br /><strong>The Best Meatballs Ever</strong><br />Serves 4<br /><br />1/4 cup olive oil<br />1 onion, finely diced<br />80g pine nuts<br />4 large garlic cloves, crushed<br />500g pork mince<br />1 egg<br />65g breadcrumbs<br />5g basil leaves, roughly chopped<br />30g parsley, roughly chopped<br />1 1/2 tspn fennel seeds, ground<br />200g ricotta<br />1 lemon, zested<br />1 quantity of fairly plain pasta sauce (either from a jar or homemade)<br />350g pasta <br /><br />In a small saucepan, heat the olive oil and gently fry the onion and pine nuts until the onion has turned translucent. Add the garlic and cook for a further minute, then remove from the heat and set aside to cool. <br /><br />Combine the pork mince, egg, breadcrumbs, basil, parsley, fennel, ricotta and zest in a large bowl with the onion mixture and a decent amount of salt and pepper. <br /><br />Roll two tablespoons of the mixture into a ball and flatten it slightly (to make it easier to cook!) Do this for the rest of the mixture. <br /><br />Heat some olive oil in a large non-stick fry pan and fry the meatballs until they are golden on the outside and cooked all the way through. <br /><br />Cook the pasta until al dente and tip the pasta sauce over the meatballs to warm up. <br /><br />Serve the pasta with the saucey meatballs on top and enjoy the best meatballs ever.The Recipe Binderhttp://www.blogger.com/profile/00217524394619136396noreply@blogger.com0tag:blogger.com,1999:blog-3283794595848285155.post-51675561250753748232011-05-30T05:08:00.001-07:002012-03-06T22:02:11.382-08:00Almond and Vanilla CupcakesI've made these cupcakes once. That was today when I felt like trying out a new baking recipe. And they are AWESOME! They have instantly become my favourite cupcake ever and I HAD to share the recipe instantly. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimopcubVHgoRayq312T8AJvFFI9mtDAVwsrzY6YnkKxvKVBtAC-FblbQPnlsvu66guT5zYo-ZaHYSDoVBq424yUyQAG7O05Hu9b5OAWQHxwjYCmGLGQU8g5oYf6Jnh9pV5yzbuf6vju7o/s1600/RIMG7425.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimopcubVHgoRayq312T8AJvFFI9mtDAVwsrzY6YnkKxvKVBtAC-FblbQPnlsvu66guT5zYo-ZaHYSDoVBq424yUyQAG7O05Hu9b5OAWQHxwjYCmGLGQU8g5oYf6Jnh9pV5yzbuf6vju7o/s320/RIMG7425.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5612480767586156450" /></a><br /><br /><strong>Almond and Vanilla Cupcakes</strong><br />Makes 12<br /><br />135g butter<br />3/4 cup caster sugar<br />3 eggs<br />2 tspn vanilla extract<br />3/4 cup plain flour<br />1 1/2 cups almond meal<br />3 tbsp natural yoghurt<br />1 1/2 tspn baking powder<br /><br />Pre-heat your oven to 170C (160C if fan-forced) and line a 12-hole cupcake pan with papers. <br /><br />In a medium-sized bowl, cream the butter for 2 minutes. Add the sugar in thirds and beat for 2 minutes after each addition. Add the eggs one at a time, beating for 1 minute per egg. Add the vanilla and beat the mixture one last time until it looks pale and fluffy. <br /><br />Add half of the flour and half of the almond meal and gently stir it into the butter mixture. Add the yoghurt and stir then add the remaining dry ingredients and stir the mixture until everything has combined. <br /><br />Spoon the mixture into the cupcake papers and bake for 20-25 minutes (or until a skewer inserted comes out cleanly). Remove the cupcakes from the pan and leave them to cool completely on a wire rack. <br /><br />Make a simple icing (using icing sugar and a splash of water). For something a little different, add 1/8 tspn of violet water, orange blossom water or rose water to the icing. Or, if you'd prefer, ice them with a white chocolate ganache. <br /><br />Then try not to eat them all at once. ;pThe Recipe Binderhttp://www.blogger.com/profile/00217524394619136396noreply@blogger.com1tag:blogger.com,1999:blog-3283794595848285155.post-38715926507108181082011-05-20T02:50:00.000-07:002011-05-20T03:05:40.894-07:00Pizza DoughI've had a request for my pizza dough recipe from fellow Twitterer @Davsimp. So here it is David. :) <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje322vcazuovOo1ez3Sw-Qi68kPtDCfLhMfBuQ-UgpiLd3kAwpinyZLDboSuGwsohd8jcECQ6axxunrWP8bP6l8ULHKVuj91ULizpvjZB5Z_yP80c6QPKxK8JAjlb6i9dppCLRJzt7Rng/s1600/RIMG7248.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje322vcazuovOo1ez3Sw-Qi68kPtDCfLhMfBuQ-UgpiLd3kAwpinyZLDboSuGwsohd8jcECQ6axxunrWP8bP6l8ULHKVuj91ULizpvjZB5Z_yP80c6QPKxK8JAjlb6i9dppCLRJzt7Rng/s320/RIMG7248.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5608737211915951298" /></a><br /><br /><strong>Basic Pizza Dough</strong><br />Makes 4 thin bases<br /><br />200mL lukewarm water<br />8g fresh yeast<br />5g sugar<br />350g strong bread flour<br />A decent pinch of salt<br />2 tbsp olive oil<br />1 tbsp milk<br />4 pieces of baking paper, the same size as your pizza stone (or baking tray)<br /><br />Add the yeast and sugar to the warm water then leave it to sit for 10 minutes so the yeast activates. <br /><br />Sift the flour and salt into a bowl then add the yeast mixture, olive oil and milk and combine the mixture. Tip onto a surface and knead. If the mixture is too wet, add some more flour. If it's too dry then add a splash more olive oil. <br /><br />Knead the dough for 10 minutes then pop it into a lightly oiled bowl, cover with a clean tea towel and leave it to prove for 20 minutes. <br /><br />Cut the dough into quarters then knead them all seperately for 5-10 minutes each. (It's always good to have a bit of help at this point!) Leave for a further 30 minutes to prove. (At this point, I just dust the kitchen bench with a bit of flour and leave them there, covered with a tea towel.) <br /><br />Preheat the oven to as hot as it will go and put a pizza stone (or your baking tray) in to heat up. Roll out the pizza dough portions onto a piece of baking paper. Prick the dough all over with a fork (this stops it rising unevenly and looking "bubbled") then add your toppings to the pizza. <br /><br />Working quickly, take the stone out of the oven, slide your piece of baking paper (with the pizza on it) onto the stone, then put it back into the oven for 6-8 minutes.The Recipe Binderhttp://www.blogger.com/profile/00217524394619136396noreply@blogger.com2tag:blogger.com,1999:blog-3283794595848285155.post-16103090286083384902011-05-01T05:06:00.001-07:002011-10-16T21:10:14.388-07:00Pantry PaellaI have only recently discovered the delights on paella (yeah, I know, it took me awhile!) and I've been playing about with a few different variations. This is one I've dubbed "pantry paella". Mainly because I keep most of these ingredients in my pantry or fridge (or freezer - thank you frozen beans!) and it's dead easy to make. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbWabXsAr8cOS0oCxKCM-G0Ci73ZxXHYQiXIVpHxkm9rz7s5ldqv9hAvrd4iTtHNZFCqzucDF3EqmIiegkiFBUVkKD0whfL0__XxdPxJ7U4fCKfkPgV_eImpY-mvn01mELWNKuudqpGI0/s1600/RIMG7862.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbWabXsAr8cOS0oCxKCM-G0Ci73ZxXHYQiXIVpHxkm9rz7s5ldqv9hAvrd4iTtHNZFCqzucDF3EqmIiegkiFBUVkKD0whfL0__XxdPxJ7U4fCKfkPgV_eImpY-mvn01mELWNKuudqpGI0/s320/RIMG7862.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5601718764942821922" /></a><br /><br /><strong>Pantry Paella</strong><br />Serves 4<br /><br />3 tbsp olive oil<br />1 large onion (or 2 little ones), diced<br />3 garlic cloves, crushed<br />6 large chicken thighs, cut into large chunks<br />1 capsicum (red or green), diced<br />100g green beans<br />2 tomatoes, diced<br />Large pinch of saffron threads<br />1 tspn dried rosemary<br />1 tspn smoked paprika (use normal paprika if you can't get smoked)<br />1L chicken stock<br />1 cup long-grain white rice (or use paella rice if you have it)<br /><br />Heat the olive oil in a large heavy-based saucepan over medium-low heat and gently cook the onion until it's transparent. Add the garlic and cook for a minute then add the chicken thighs and turn the heat up to medium. Let the chicken thighs brown all over. <br /><br />Add the capsicum and green beans and cook for about 5 minutes - until the capscium has begun to soften a little. Add the tomatoes and cook for a few minutes until the juice has leaked out of the tomatoes and looks like it's beginning to thicken. <br /><br />Stir in the saffron, rosemary, paprika and stock. Turn the heat down to medium-low and let the whole lot simmer for 20 minutes. Stir occassionally so nothing sticks on the bottom of the pan. <br /><br />Tip in the rice, bring the mixture to a boil, stir well then lower the heat and simmer for 15-20 minutes, or until the rice has cooked. If it looks like it's drying out before the rice has cooked, then just add some more hot water. Season the paella well with salt and pepper, then serve. Don't forget to save the slightly burnt, crusty bit at the bottom of the pan for yourself (or share if you're a nicer person than me!)The Recipe Binderhttp://www.blogger.com/profile/00217524394619136396noreply@blogger.com2tag:blogger.com,1999:blog-3283794595848285155.post-397026153852488852011-03-27T04:31:00.002-07:002012-03-06T22:02:31.561-08:00Kitchen Basics - Basil PestoBasil pesto is easy. Really, really easy. You don't have to cook it, just throw everything into a small food processor and blitz it - it's easy to increase the amount (if you're having a dinner party) or make a very small amount of you're cooking for just yourself. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi098qyBU7V0jOPDVMowYeUSZZfhBM3V5oEtuM8JzBuCzjONRH-f99XA4AKOEuuDzuzQi97uc2Xxvkf2fmTPKHoYDiJMysrvIxKxMsaBkAQpiLXBkEGj76DSZX_CCEB_BKvAbAZ8DCskgw/s1600/RIMG7769.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi098qyBU7V0jOPDVMowYeUSZZfhBM3V5oEtuM8JzBuCzjONRH-f99XA4AKOEuuDzuzQi97uc2Xxvkf2fmTPKHoYDiJMysrvIxKxMsaBkAQpiLXBkEGj76DSZX_CCEB_BKvAbAZ8DCskgw/s320/RIMG7769.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5588721499272662626" /></a><br /><br /><strong>Basil Pesto</strong><br />Serves 2<br /><br />1 garlic clove<br />40g pine nuts<br />50g basil leaves<br />3 tbsp parmesan, grated<br />1/4 cup olive oil<br />1-2 tbsp lemon juice<br /><br />Literally just put all these ingredients in a food processor and turn it on. You can blitz it until it's completely smooth, or leave it slightly chunky - it's entirely up to you. <br /><br />Spoon the pesto over 200g of cooked pasta and mix it in well then serve with a big glass of chilled white wine (or a ginger ale if wine isn't your thing. ;p )The Recipe Binderhttp://www.blogger.com/profile/00217524394619136396noreply@blogger.com3tag:blogger.com,1999:blog-3283794595848285155.post-66163217968405573852011-03-18T07:10:00.000-07:002011-03-18T07:26:32.205-07:00Childhood Birthday CakesI recently heard the news that the Australian Women's Weekly is reprinting their Children's Birthday Cake Book - this book was a staple in our house and every year I would eagerly flick through the book and choose the birthday cake I wanted Mum to make for me. <br /><br />This post is a nostalgic trip down memory lane for me and I wanted to share the cakes the Mum made for her children during the 1980s. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr7fP0bwt_Q1F6JRvsiPTiEq56A562fUntNT-0YOJMfq3IA15kIoJir25X_zykUcgbklcV569Qw1y1uOUhpYIunjFQ_a2ckO3odGklzU8jNTjK5bBH9B2cMQnXu_uBzQVsZqc6Dnt17bA/s1600/RIMG1781.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr7fP0bwt_Q1F6JRvsiPTiEq56A562fUntNT-0YOJMfq3IA15kIoJir25X_zykUcgbklcV569Qw1y1uOUhpYIunjFQ_a2ckO3odGklzU8jNTjK5bBH9B2cMQnXu_uBzQVsZqc6Dnt17bA/s320/RIMG1781.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5585424099834633682" /></a><br /><p><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJgXHljYTsqtdUlOFDAPCKEJ_ihsIVBJ7ORpx6cpKEkf88JJRUND1kpH7hmx757UMpeVwNgaxzHC8DBXxWeBuaXPdYBTcZQnuWYlUh5R_tfh94UH6cWxqRvyUbuf6JcDXDa3e3JMpntpg/s1600/RIMG1862.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJgXHljYTsqtdUlOFDAPCKEJ_ihsIVBJ7ORpx6cpKEkf88JJRUND1kpH7hmx757UMpeVwNgaxzHC8DBXxWeBuaXPdYBTcZQnuWYlUh5R_tfh94UH6cWxqRvyUbuf6JcDXDa3e3JMpntpg/s320/RIMG1862.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5585424526263675602" /></a><br /><p><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpRzZ9NORImESquCAT1Znccxf8V4A-Yw6MIewrmcZ3cYjEMzQ0catmDAgdRQgt0rHsv-ui_w5ykJT8Y75RpaBPZ4qjDYKi7jLpUvJhNwSYoVVx7yZfer6f-wP7EB9_Bn75_Lk-F-OYInk/s1600/RIMG1910.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpRzZ9NORImESquCAT1Znccxf8V4A-Yw6MIewrmcZ3cYjEMzQ0catmDAgdRQgt0rHsv-ui_w5ykJT8Y75RpaBPZ4qjDYKi7jLpUvJhNwSYoVVx7yZfer6f-wP7EB9_Bn75_Lk-F-OYInk/s320/RIMG1910.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5585424878519542962" /></a><br /><p><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZwhQ_W4_4LVjBZEjntZHfX9cSZcLKR4-HUYtUS5NQrkMRcSkVhqzM8jq_82F-yU7DBO8AYEmdA_VFC34-UU248Q1lIjMBN3fwpyKUpecJp8stO8rxpLth4pGjGCP8L59KGjjZEOwWwBA/s1600/RIMG1960.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZwhQ_W4_4LVjBZEjntZHfX9cSZcLKR4-HUYtUS5NQrkMRcSkVhqzM8jq_82F-yU7DBO8AYEmdA_VFC34-UU248Q1lIjMBN3fwpyKUpecJp8stO8rxpLth4pGjGCP8L59KGjjZEOwWwBA/s320/RIMG1960.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5585425198825678962" /></a><br /><p><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTNagCLfOE0KCeLVBqL3dGzeYAsNaf3wf5jZZqMVyYu1HMmOB2UN0lAriVOT0MggVhkh3PVzgEDlPn48zBZXXN1hyBJunxKOY5AImLRpF5ignWJkcV6TfAIwgcsPrgxBtcdpXmPalv6mk/s1600/RIMG2215.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTNagCLfOE0KCeLVBqL3dGzeYAsNaf3wf5jZZqMVyYu1HMmOB2UN0lAriVOT0MggVhkh3PVzgEDlPn48zBZXXN1hyBJunxKOY5AImLRpF5ignWJkcV6TfAIwgcsPrgxBtcdpXmPalv6mk/s320/RIMG2215.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5585425562317781010" /></a><br /><p><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihkwTdw5Tl292no8nMcJh1-hbyhhqk3aNMShjJAt5JqN2QMph-292txuP1wJu2PZl65t8lBX2ccvRGbE6NwfvoqHKrkU0KAsG1ZE6Tsjh0uShHsUcv-TtV9EyJPwgk7Gnk5WLNw3LYzwY/s1600/RIMG2235.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihkwTdw5Tl292no8nMcJh1-hbyhhqk3aNMShjJAt5JqN2QMph-292txuP1wJu2PZl65t8lBX2ccvRGbE6NwfvoqHKrkU0KAsG1ZE6Tsjh0uShHsUcv-TtV9EyJPwgk7Gnk5WLNw3LYzwY/s320/RIMG2235.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5585425774506303666" /></a><br /><p><br />Did your Mum use the AWW Childrens Birthday Cake Book?The Recipe Binderhttp://www.blogger.com/profile/00217524394619136396noreply@blogger.com8tag:blogger.com,1999:blog-3283794595848285155.post-31893788702432644282011-03-15T04:47:00.000-07:002011-12-06T00:09:04.674-08:00Carrot CakeApologies for the prolonged break in recipe blogging - we were busy moving house but we've now settled into our new place and regular programming shall now continue. <br /><br />* * * * <br /><br />I've always been a big fan of carrot cake ever since I was a kid (although Mum was more into making melting moments and jam tarts) and I've finally found the ultimate recipe. It's moist, packed with flavour and contains a vegetable (always a bonus, it helps to cancel out all the sugar. ;p ) <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO27fsBLaqtJJhkP0vvJmlPVDWghuDL_tn7mFfHvFiD3mIyg2Q73RDagrAuHwC256hGj6cazVrqbus1HoyQ2AheFM8EWMT5qOs-6c4m0G6QaUvrGavS4eyuZ2z2jCCZlc3Gb8EmC8paDk/s1600/RIMG7542.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO27fsBLaqtJJhkP0vvJmlPVDWghuDL_tn7mFfHvFiD3mIyg2Q73RDagrAuHwC256hGj6cazVrqbus1HoyQ2AheFM8EWMT5qOs-6c4m0G6QaUvrGavS4eyuZ2z2jCCZlc3Gb8EmC8paDk/s320/RIMG7542.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5584279345255750626" /></a><br /><br /><strong>Carrot Cake</strong><br /><br />1 cup vegetable oil<br />1 1/3 cups soft brown sugar<br />3 eggs<br />3 cups grated carrot<br />1 cup chopped walnuts<br />Zest of 1 lemon<br />Zest of 1 orange<br />2 1/4 cups self-raising flour<br />1 1/2 tspn bi-carb soda<br />1 tbsp ground cinnamon<br /><br />Preheat oven to 180C. Grease and line a 20cm round cake tin. <br /><br />In a large bowl beat together the vegetable oil, brown sugar and eggs for 5 minutes or until the mixture looks creamy. <br /><br />With a wooden spoon stir in the grated carrot, walnuts and fruit zest then stir in flour, bi-carb and cinnamon. <br /><br />Tip the mixture into the prepared cake tin and bake for 30 minutes, or until a wooden skewer inserted comes out clean. Let the cake cool for 10 minutes in the tin then turn it out onto a wire rack to cool completely before icing it. <br /><br /><strong>Cream Cheese Icing</strong><br /><br />40g butter<br />120g soft cream cheese<br />1/2 tspn vanilla extract<br />2 cups icing sugar<br /><br />Cream the butter for a minute then add the cream cheese, vanilla and 1 cup of icing sugar. Beat the icing with an electric mixer for 4 minutes then add the second cup of icing sugar and beat for a further 4 minutes. Spread the icing over the cake then sprinkle with some brown sugar or a little more cinnamon. <br /><br />Enjoy a really big slice of this cake with a cup of tea or coffee. :)The Recipe Binderhttp://www.blogger.com/profile/00217524394619136396noreply@blogger.com3