tag:blogger.com,1999:blog-21271088503194768572024-03-13T12:34:19.549+11:00MAYBAHAYEveryday Cookingdesiehttp://www.blogger.com/profile/15764325432939872786noreply@blogger.comBlogger45125tag:blogger.com,1999:blog-2127108850319476857.post-44578005030437884582008-04-27T09:17:00.011+10:002008-04-27T20:47:44.707+10:00Cheesecake Pops-A Daring Bakers Challenge<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj62r37FBY0SIZPe44pb2Azs-v8F-AzW23F0O_pAUDbDkkF4XFvmvnS7QGseSCL8hwQ7T7POWuNrexnWtpSJ1_HrsfSaCMmZrarHVGV-xWhqdpSYrHRwo0GYI8Bv7y6TTBvDLR0agrpMt1z/s1600-h/cheese+pops1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj62r37FBY0SIZPe44pb2Azs-v8F-AzW23F0O_pAUDbDkkF4XFvmvnS7QGseSCL8hwQ7T7POWuNrexnWtpSJ1_HrsfSaCMmZrarHVGV-xWhqdpSYrHRwo0GYI8Bv7y6TTBvDLR0agrpMt1z/s400/cheese+pops1.jpg" alt="" id="BLOGGER_PHOTO_ID_5193697668707158642" border="0" /></a><br />I was still feeling a bit dejected from stuffing up last month's Daring Baker challenge when I saw<a href="http://feedingmyenthusiasms.blogspot.com/"> Elle</a> and <a href="http://workingwomanfood.blogspot.com/">Deborah</a>'s April dare. It promisingly looked delicious and fun- Cheesecake Pops. I've never had these before, let alone attempted making them.<br />The pops looked like the perfect treat to take to our favourite twins' fourth birthday party. The do was to be held over the <a href="http://www.awm.gov.au/commemoration/anzac/anzac_tradition.htm">ANZAC</a> long-weekend which means I get an extra day of playing around lest things don't work out the first time around. I need not have worried. These were actually quite easy to make.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnwPbdLjV37k7WDVhCayzFK_rZF0z_8tivohxjvxu7XZoodlngv2JwFgQ3BXf1N0fCXQpTJQCNQtEC7OqVT1FOqsFaP05A4Hmb_hlHXk6MhfWjbMmu9HMKsaRZBy3mDSWOnwsQGep8o786/s1600-h/chee.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnwPbdLjV37k7WDVhCayzFK_rZF0z_8tivohxjvxu7XZoodlngv2JwFgQ3BXf1N0fCXQpTJQCNQtEC7OqVT1FOqsFaP05A4Hmb_hlHXk6MhfWjbMmu9HMKsaRZBy3mDSWOnwsQGep8o786/s320/chee.jpg" alt="" id="BLOGGER_PHOTO_ID_5193707392513116802" border="0" /></a><br />Basically, one makes a baked cheesecake, let this firm up, scoop balls out of the cake, freeze the pops and then dip them in chocolate and then decorate. See, doesn't that sound easy? I made less than the specified quantity in the original recipe but this recipe seems quite amenable to adjustments. I wasn't very strict with the measurements and ratios but the cheesecake turned out beautifully light (for a cheesecake anyway. None of that dense texture which I don't particulary enjoy) and yet firm. Instead of using 5 tubs of cream cheese, I only used 3. I used 3 eggs (instead of 5), 1 egg yolk (instead of 2) and 1 cup of sugar (instead of 2). These quantities produced 25 pops.<br /><br />Oh and I baked the cheesecake for 70minutes, instead of the recommended 35-40mins. I used a spring-form tin, wrapped in three layers of foil to avoid water getting in. I have to say, this is the very first successful cheesecake I have made, no cracks- the top was as smooth as a bub's bottom.<br /><br />The recipe also calls for scooping out balls of cheesecake but I decided to slice up the cake into cubes. Less wasteage and mess that way, I reckon. The cheesecake morsels were coated in white and dark chocolate from either end of the luxury spectrum. The 250g of white chocolate was a cheap and cheerful, store home-brand. The dark chocolate was Couverture. They were what I had in the cupboard, not really because there was some well-thought out reasoning behind the choices. Curiously, both kinds of chocolate turned out very well after melting them with a tablespoon of shortening. They formed sweet, crunchy shells over the frozen cheesecake cubes.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0wzc9uqWR9lL8MOUwfu7NhtD1beW4taGjQNJ0YTHNpog11ltIsBeqnbyYYDD0WtWuIEnXKoH5h1wydbTyZzg4tGTfHGK1DLqn4I2qkPTrhoGgkN9nuxB2Z36KnUuy0apK9iODZ8nnutp1/s1600-h/cheese+pops.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0wzc9uqWR9lL8MOUwfu7NhtD1beW4taGjQNJ0YTHNpog11ltIsBeqnbyYYDD0WtWuIEnXKoH5h1wydbTyZzg4tGTfHGK1DLqn4I2qkPTrhoGgkN9nuxB2Z36KnUuy0apK9iODZ8nnutp1/s320/cheese+pops.jpg" alt="" id="BLOGGER_PHOTO_ID_5193711683185445522" border="0" /></a><br />As for decorating, the pops, no sophisticated bling on mine. Just a sprinkling of colours from rainbow choc chips, butterfly shapes and hundreds-and-thousands.<br /><br /><br />The pops were a hit at the party! It wasn't a particularly warm day and they held up well on the wooden craft sticks I used. These just make such cute nibbles for the little ones but the taste was much appreciated by the grown-ups. Thanks for a fun challenge Elle and Deborah.<br /><br /><br /><br /><br /><br />Here is the original recipe from Sticky, Chewy, Messy, Gooey by Jill O'Connor.<br /><br /><p style="color: rgb(255, 255, 0);" class="MsoNormal"><span style="font-size:100%;"><b style="">Cheesecake Pops</b></span></p> <p class="MsoNormal"><span style="font-size:100%;">Makes 30 – 40 Pops<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">5 8-oz. packages cream cheese at room temperature<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">2 cups sugar</span></p> <p class="MsoNormal"><span style="font-size:100%;">¼ cup all-purpose flour</span></p> <p class="MsoNormal"><span style="font-size:100%;">¼ teaspoon salt<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">5 large eggs</span></p> <p class="MsoNormal"><span style="font-size:100%;">2 egg yolks<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">2 teaspoons pure va</span><span style="font-size:100%;">nilla extract<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">¼ cup heavy cream<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">Boiling water as needed<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">Thirty to forty 8-inch lollipop sticks<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">2 tablespoons vege</span><span style="font-size:100%;">tabl</span><span style="font-size:100%;">e shortening<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">(Note: White chocol</span><span style="font-size:100%;">ate is ha</span><span style="font-size:100%;">rder to use this way, but not impossible)<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - Optional<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">Position oven rack in the middle of the oven and preheat to 325 degrees F.<span style=""> </span>Set some water to boil.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth.<span style=""> </span>If using a mixer, mix on low speed.<span style=""> </span><span style=""> </span>Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan.<span style=""> </span>Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes</span><span style="font-size:100%;">.</span></p> <p class="MsoNormal"><span style="font-size:100%;">Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with pla</span><span style="font-size:100%;">stic wrap and refrigerate until very cold, at least 3 hours or up to overnight.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried.<span style=""> </span>Save the rest of the chocolate and shortening for later dipping, </span><span style="font-size:100%;">or use another type of chocolate for variety.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">Quickly dip a fr</span><span style="font-size:100%;">oz</span><span style="font-size:100%;">en cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decora</span><span style="font-size:100%;">tions. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.<o:p></o:p></span></p> <span style="font-size:100%;">Refrigerate the pops for up to 24 hours, until ready to serve.</span>desiehttp://www.blogger.com/profile/15764325432939872786noreply@blogger.com40tag:blogger.com,1999:blog-2127108850319476857.post-12351876878010303792008-04-14T13:24:00.003+10:002008-04-14T13:47:12.667+10:00Mixed Vegetable Bhaji<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBM5jTh4WBXKTYvO553KJrwFjdJc1v7vYMUolE-_uawvG7BLVy2kUh3OfnYY_7wUrNFBdvOETlJF-uixldbq7ufzoT70uGoyhFXyrAEVdhaG_fvnhTlOVew5AlCm5EmiizhsP96ny9uSzT/s1600-h/bhaji.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBM5jTh4WBXKTYvO553KJrwFjdJc1v7vYMUolE-_uawvG7BLVy2kUh3OfnYY_7wUrNFBdvOETlJF-uixldbq7ufzoT70uGoyhFXyrAEVdhaG_fvnhTlOVew5AlCm5EmiizhsP96ny9uSzT/s400/bhaji.jpg" alt="" id="BLOGGER_PHOTO_ID_5188936997120149362" border="0" /></a><br />Onion Bhajis are quite popular as a snack or appetiser item in the UK. Like most Indian dishes that could be found in the west, I'm not really sure about the authenticity of the recipes used but they taste great :-)<br />I am taking more liberty with the bhaji, adding more vegetables in the mix to make these crisp, mildly-spiced fritters. I hope my Indian friends won't mind...<br />These are best made with chickpea flour (gram flour, chana besan). I suppose plain flour could be substituted but one would miss out on the sublte, nutty, chick pea flavour.<br /><br />Mixed Vegetable Bhaji<br /><br />2 cups chickpea flour<br />1 cup thinly sliced brown onion<br />1 cup julienned sweet potato<br />1/2 cup julienned zucchini<br />1 tsp ground cumin<br />1 tsp ground coriander<br />1/2 tsp turmeric<br />salt<br />cold water<br />oil for frying<br /><br />1 tsp mint leaves, chopped finely<br />1/2 cup natural yogurt<br /><br />In a bowl, mix together the flour and spices. Add the vegetables and mix well. If the batter is too dry, add some cold water, a tablespoon at a time. You do not want a runny batter, it should be thick enough to make patties out of.<br />Season with salt. Take a tablespoon of the batter at a time, form into balls and flatten with your palms to form patties.<br /><br />Heat up the oil and deep-fry the patties until crisp. Let the fritters sit on paper towels prior to serving.<br /><br />In a small bowl, pour the mint leaves into the yogurt and stir. Serve the bhajis with this dip.<br /><br /><br /><span style="text-decoration: underline;"><br /></span>desiehttp://www.blogger.com/profile/15764325432939872786noreply@blogger.com15tag:blogger.com,1999:blog-2127108850319476857.post-12717321178165305202008-04-08T14:40:00.008+10:002008-04-08T15:24:23.053+10:00Blue-Eye Cod with Cherry Tomato Stew<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimxjXFrbyI2ujh9Jtb4vlNlgNNhKhcqQzXEmft9MmruRxqdWWMKc2ecw1dHjV_dUwmZoPrId8PlBOrd1ie6-SuP88AlC3lYuEknTvfUiU9OomC-DoVzjNhvybq34vTryYh1S3J38BSuqFm/s1600-h/blue_eye1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimxjXFrbyI2ujh9Jtb4vlNlgNNhKhcqQzXEmft9MmruRxqdWWMKc2ecw1dHjV_dUwmZoPrId8PlBOrd1ie6-SuP88AlC3lYuEknTvfUiU9OomC-DoVzjNhvybq34vTryYh1S3J38BSuqFm/s400/blue_eye1.jpg" alt="" id="BLOGGER_PHOTO_ID_5186731343458471986" border="0" /></a><br />Fish. I just don't cook it enough. I love it but my creativity with fish usually stops at baked salmon. Having found a fish I love will definitely change this, though. <a href="http://www.amonline.net.au/fishes/fishfacts/fish/hantarct.htm">Blue-eye cod (Trevalla)</a> is firm, delicately-flavoured and just lends itself to so many ways of preparing.<br /><br />Blue-eyes are huge for eating fish. The four cutlets I picked up from the fish monger weighed almost 1.6kilos. That's 400g of succulent fish meat in the photo above. I'd normally stay away from large fish as I haven't really got the knack for preparing them. Tuna and swordfish seem to always turn out too dry, obviously from overcooking. However, Blue eye was easy to get perfectly crisp on the outside yet moist and tender on the inside.<br /><br />I was going to prepare this simply fried with a bit of tartare sauce on the side but the husband came home with an interesting loot after a fishing trip on the river. No, he didn't manage to bag a decent catch (the bream were too small and had to be tossed back in) but his fishing buddies sent him home with a bucket of beautiful, juicy cherry tomatoes and a few fresh bay leaves from their garden. These went nicely into a ratatouille-style vegetable stew that beautifully-complemented the fish.<br /><br /><br /><span style="color: rgb(255, 204, 0); font-weight: bold;">Blue-Eye Cod with Cherry Tomato Stew</span><br />serves four<br /><br />olive oil<br />1 fennel bulb, sliced thinly<br />1 medium brown onion, sliced<br />1/2 tsp minced garlic<br />1/2 c very ripe cherry tomatoes, chopped finely<br />4 Tbsp balsamic vinegar<br />1 Tbsp sugar<br />3 bay leaves, torn<br />1 yellow capsicum, sliced thinly<br />1 cup cherry tomatoes<br />1 Tbsp chopped flat-leaf parsley<br /><br />2 x 400g Blue-eye cutlets<br />1/2 Tbsp tumeric (optional)<br />1/2 c flour<br />salt and pepper<br /><br />To prepare the vegetables, heat up the olive oil in the pan and toss in the fennel and onions.<br />Cook until soft. Add the garlic, chopped tomatoes, balsamic vinegar, sugar. Mix around until the tomatoes are soft. Throw in the bay leaf and cover with the heat on low. Simmer until the sauce has thickened up.<br />In the last few minutes of cooking, add the capsicum and cherry tomatoes. Mix around until thoroughly heated up. Do not let the tomatoes get overcooked. Season with salt and pepper and keep warm.<br /><br />In the meantime, lightly dredge the fish cutlets in a mix of flour, tumeric (if using), salt and pepper. Fry on both sides until golden and the outsides are crisp.<br /><br />Serve with the tomatoes and capsicum stew. Garnish with flat-leaf parsley.desiehttp://www.blogger.com/profile/15764325432939872786noreply@blogger.com11tag:blogger.com,1999:blog-2127108850319476857.post-24176506192509084652008-04-02T12:47:00.006+11:002008-04-02T14:21:13.669+11:00Lamb Shank and Lentil Stew<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-PUcUEoRzL-6_ZLiRoiAmXrOyTf-jin0YRn_mJJBcjI2E03UGuGMm5JnCkssT3-SuD5_5K_KU76vA5vVTkGJSnWwT8Ti585MxDuobEscZ1vRDzjqVsW85WE9FMcfH-cX0z4-M_mlBumti/s1600-h/lamb_shank.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-PUcUEoRzL-6_ZLiRoiAmXrOyTf-jin0YRn_mJJBcjI2E03UGuGMm5JnCkssT3-SuD5_5K_KU76vA5vVTkGJSnWwT8Ti585MxDuobEscZ1vRDzjqVsW85WE9FMcfH-cX0z4-M_mlBumti/s400/lamb_shank.jpg" alt="" id="BLOGGER_PHOTO_ID_5184474441223639074" border="0" /></a><br /><span style="text-decoration: underline;"><br /></span>Old friends from Zurich were on a flying visit to Sydney last week and we were lucky enough that they had time to pop over for dinner. Aaahh, it was good to reminisce.<br />Over some lovely wine and soft candle light, we talked about cushy jobs and corporate jollies, drinking <a href="http://en.wikipedia.org/wiki/Weissbier">Weissbier</a> and getting gas, ski trips and some cranky swish Swiss, dwarves (don't ask!) and weddings. Which are all in the past.<br /><br />As if on cue, one of the four-year olds in the next room screams which brought all three sets of parents running. Nothing serious, it was just your run-of-the mill pre-schooler fight on whose turn it was with the Hula hoop/Charlie and Lola book/kitchen knife. And just like that, we were jolted back to the present. Beer-brain has been replaced by nappy-brain. Mortgages, jobs, kiddy tantrums, petrol prices....<br />Yet, everyone is happy and content. Which is what counts.<br /><br />When I found out that my friends were visiting, I got concious of the fact that I am several kilos heavier than when they saw me last. The vain person in me wanted to make it out as though it was the new look I was going for- you know, the curvy <a href="http://en.wikipedia.org/wiki/Nigella_Lawson">Nigella Lawson</a>-sort of domestic goddess...'Dahhling, let me pop one more of those gorgeous deep-fried chocolate eclairs in my mouth'<br />Seriously, I just wanted to give my friends a taste of a flavourful, rustic, home-cooked meal that they must be missing while travelling. Nigella's creations, though mostly 'celery-challenged' (as one journalist puts it), are downright comforting and would fit the bill nicely.<br />One of the things I made for the night was adapted from <a href="http://uktv.co.uk/food/recipe/aid/516261">Nigella Lawson's Aromatic Lamb-Shank Stew</a> recipe.<br />I thought the use of soy sauce in a (non-Asian) stew was a bit dubious but I loved the resulting flavour. I also had some <a href="http://en.wikipedia.org/wiki/Chermoula">Chermoula</a> on hand and adding it packed a bit more complex punch.<br /><br /><span style="color: rgb(204, 51, 204); font-weight: bold;font-size:130%;" >Lamb Shank and Lentil Stew</span><br /><br />olive oil<br />6 pcs lamb shanks<br />1/2 c finely chopped onion<br />1tsp minced garlic<br />1tsp minced ginger<br />1Tbsp Turmeric<br />1 Tbsp chermoula<br />1 tsp cinnamon<br />3 Tbsp <a href="http://en.wikipedia.org/wiki/Marsala_wine">Marsala wine</a><br />1 Tbsp soy sauce<br />3 Tbsp honey<br />water<br />1/2 c lentils (I used split mung bean)<br />salt and pepper to taste<br /><br />Heat up some olive oil in a dutch oven/cocotte and brown the lamb shanks. Take the lamb shanks out and drain on absorbent paper.<br />In the same oil, cook the onion and garlic until soft. Then add the ginger, tumeric, chermoula and cinnamon. Stir around for a minute or so but do not let the spices burn. Add the Marsala and soy sauce and stir until it starts bubbling up. Stir in the honey.<br />Put the lamb shanks back in the pot and then cover in cold water (around 4 cups).<br />Let it get to boil and then turn the heat down to low. Simmer covered for approx 1 hour, or until the meat is tender.<br />Add the lentils and simmer uncovered for a further 20mins. Season with salt and pepper.<br /><br /><span style="font-style: italic;">*I like to cook this stew in advance and then skim off the fat after it has been sitting in the fridge overnight. The flavours develop better upon re-heating.</span><br /><br /><span style="font-style: italic;">** I served this with spinach rice. I sauteed the spinach in butter and cardamom and mixed in some cooked rice then topped with almond slivers. Next time, I will go back to serving this with polenta. I prefer something a bit 'more bland' as a backdrop for the various flavours.</span>desiehttp://www.blogger.com/profile/15764325432939872786noreply@blogger.com11tag:blogger.com,1999:blog-2127108850319476857.post-40091898277397860502008-03-30T22:42:00.005+11:002008-03-31T09:37:37.054+11:00DB March Challenge- Dorie Greenspan's Perfect Party Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVeHRkhPLQBaszrTxF6Lj9sCmx-5ndNAYuPwO72jZDWSVua8z34JtPEIma4XtvMGUx_ZbM-33jWYtX1lr5D2FEWTQF-qZElpbBnAXGAWLhTJ_ZegDdkBpnNK6VVSFfoESV9iF4aPMYfkgO/s1600-h/party_cake.jpg"><img id="BLOGGER_PHOTO_ID_5183498951071502338" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVeHRkhPLQBaszrTxF6Lj9sCmx-5ndNAYuPwO72jZDWSVua8z34JtPEIma4XtvMGUx_ZbM-33jWYtX1lr5D2FEWTQF-qZElpbBnAXGAWLhTJ_ZegDdkBpnNK6VVSFfoESV9iF4aPMYfkgO/s400/party_cake.jpg" border="0" /></a>It's that time of the month again when the Daring Bakers unleash their creative audacity to interpret a single recipe in a thousand and one ways. Our March host is Morven of <a href="http://foodartandrandomthoughts.blogspot.com/">Food Art and Random Thoughts</a>, who has chosen Dorie Greenspan's Perfect Party Cake recipe. Dorie Greenspan is supposed to be somewhat of a baking legend in the US and the fact that we were challenged with one of her well-known recipes excited my fellow Daring Bakers who were already familiar with her books (I'm not one of them). The recipe for this challenge comes from this <a href="http://www.amazon.com/dp/0618443363?tag=doriegreenspa-20&camp=14573&creative=327641&linkCode=as1&creativeASIN=0618443363&adid=1JSPY056251QJ2T3FADK&">book</a>.<br />The recipe was straighforward enough- the batter calling for cake flour,butter, buttermilk/milk, egg whites and sugar. The original version had the sponge and Swiss meringue butter cream icing flavoured with lemon. The cake was to be assembled in four layers with raspberry jam and buttercream sandwiched in between and then finished off with a coating of sweet dessicated coconut. Morven gave us a lot of leeway for presenting our own version, with the only proviso that it remains a layer cake.<br />When I first saw the recipe, I got quite excited as I imagined ending up with a giant white <a href="http://en.wikipedia.org/wiki/Lamington">lamington </a>(me heart lamingtons) . Now THAT would be a party cake. Unfortunately, my version turned out to be a deflated kill-joy, definitely in no mood to party :-(<br /><br />Because of the coconut, I decided to go with an <strong><span style="color:#ffcc00;">all-tropical flavour</span></strong>. I substitued <strong><span style="color:#33cc00;">lime</span></strong> for lemon and I used the last of the <span style="color:#33cc00;"><strong>mango and lime jam</strong></span> I made around Christmas time.<br /><br />Apart from going with the different flavours, I followed the recipe to a T and kept in mind all the other DB'er tips, using low-protein flour (for biscuits and cakes), whipped the egg whites prior to mixing with the buttermilk, etc. As soon as the batter was ready, I already had my doubts. There was just not going to be enough to fill two 9-inch pans. I plowed along nevertheless, pouring the batter into one pan and hoping that it would rise enough for me to get two layers out of one cake.<br /><br />Alas, 35 minutes into the cooking time and it was still looking stodgy. I gave it another 10 minutes and a knife came out clean when I insterted in the middle of the cake so I took the cake out. The cake just fealt heavy and dense when I turned it out onto a rack to cool. Oh dear.<br /><br />I tried to not think about the cake and got on with making the buttercream. Ahhh, that's more like it. Just as the recipe promised- fluffy, smooth and shiny. It was delicious with lime juice swirled through it. Woohoo!<br /><br />When it came time to assemble the cake, it became more apparent that this was a disaster. Slicing thru the cake to get two layers, I realised that it was undercooked, it had the texture of fudge in the middle. I knew that the crumb was supposed to be tight but not like this. This was on the eve of Easter and I had a million other things to make for my son's Christening the following day and there really was no time to sulk . So, I dress the little party cake up by filling up the two slices with jam and buttercream (again, yum!) , slathering on some more buttercream on the outside and lightly showering the cake with dessicated coconut. I topped it with a chick and a couple of Easter eggs, put it in the fridge and out of my mind.<br /><br />The following day, I let the cake sit out at room temperature for a couple of hours before cutting into it. Despite that, it still felt heavy as I cut thru it. I'm ashamed to say that I didn't even taste it. The texture was so unappealing to me that I wanted to bin it straight away. A couple of aunts ate a few bites and said that it was 'ok, the subtle lime flavour was nice'. I wasn't convinced. No photos of the slices either. I am not sure where it all went wrong but I will attempt this again when I have a bit more time. <em>I am determined to bake <strong>my party cake</strong> and eat it, too.</em><br /><br />Despite my failure in this challenge, I am happy to say that most of my fellow Daring Bakers had much fun and success in making their party cakes. You will be drooling over some of the combinations-I promise! So go out there and ogle out <a href="http://daringbakersblogroll.blogspot.com/">everyone's</a> party cake. ' Til next month!desiehttp://www.blogger.com/profile/15764325432939872786noreply@blogger.com22tag:blogger.com,1999:blog-2127108850319476857.post-58821024040828916022008-03-26T10:09:00.008+11:002008-03-26T10:15:53.413+11:00Prawn and Green Mango Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRY8ptu55zLKbyxN6JXZ7iYa7q6fJdInaRqmQ0lkQUDv_9isX3Z8fRuMwpJy1whwWsgQ4J1ISYONxstZtH9SYg41gzyTer52DSGFQFYmqmabb4uXR0hoNlyde_SbFrV6_d7vHDlFfWm8EJ/s1600-h/mango_prawn.jpg"><img id="BLOGGER_PHOTO_ID_5181820610996211698" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRY8ptu55zLKbyxN6JXZ7iYa7q6fJdInaRqmQ0lkQUDv_9isX3Z8fRuMwpJy1whwWsgQ4J1ISYONxstZtH9SYg41gzyTer52DSGFQFYmqmabb4uXR0hoNlyde_SbFrV6_d7vHDlFfWm8EJ/s400/mango_prawn.jpg" border="0" /></a> <div><div></div><div></div><br /><div>Here I am desperately clinging on to summer and what better way to defy the seasons than by enjoying the last of the harvest? Sadly, ripe mangos have again pretty much disappeared from the fruit shops but I was lucky enough to stumble upon some cooking mangos. </div><br /><div></div><div>Filipinos have an affinity for green, sour, under-ripe but crunchy mangos. They are usually simply sliced, dipped in salt or <a href="http://en.wikipedia.org/wiki/Bagoong">bagoong</a> (shrimp paste) and enjoyed with puckered lips. The more sour they are, the better. Little did I know, though, that Filipinos didn't have the monopoly on the pleasures of this masochistic snacking. Trying to introduce green mangos to an Indian friend a while back, she said 'Oh yeah, we love those back home dipped in salt and chili'. A Kenyan friend declared, 'Hmm, delicious with salt and sugar'. </div><br /><div></div><div>These days, green mangos are available not only in the Asian shops but at most green grocers in Sydney. Then I came across this Thai recipe for enjoying them with prawns. Bingo! It could only be a winner... </div><br /><div></div><br /><div><strong><span style="color:#33cc00;">Prawn and Green Mango Salad</span></strong></div><br /><div></div><br /><div>300g cooked prawns (shelled, tail left on) </div><div>1 cup julienned cooking mangos (the flesh should still be firm and green or very pale yellow)</div><div>2 stalks spring onions, sliced </div><div>2 red birds-eye chillis, finely chopped</div><div>2 Tbs chopped coriander leaves</div><div>2 Tbsp chopped mint leaves </div><div>3 c salad greens </div><br /><div></div><br /><div>Dressing </div><br /><div>1/4 c water </div><div>3 Tbsp sugar </div><div>1/2 tsp minced ginger</div><div>2 Tbsp fish sauce </div><div>juice from 1 lime </div><div>dash of sesame oil </div><br /><div></div><br /><div>To prepare the dressing, simmer the water, sugar and ginger on low heat until the sugar has melted. When the mixture has cooled down, add the fish sauce, lime juice and sesame oil. </div><br /><div></div><br /><div>Assemble the salad by mixing together the salad leaves, coriander, mint, spring onion and chillis. Top with the mangos and prawns. Drizzle the dressing over and enjoy!</div></div>desiehttp://www.blogger.com/profile/15764325432939872786noreply@blogger.com12tag:blogger.com,1999:blog-2127108850319476857.post-663638986841878772008-03-12T08:28:00.004+11:002008-03-13T08:55:49.606+11:00Garlicky Tarragon Chicken Goujons<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Z-qlX3NPOiDp2dspmIAhnoF0UXtWdmfV5voaiaYNIEjENZP9sD05fZYILPlxDr387ZHEOBdatXCJaBQNmOeq1wHwRu8qEs9KGVqsp5n8lEKr7sMsfTBST1NItOuyxrPab_cmWlykJtEl/s1600-h/chix_nuggets.jpg"><img id="BLOGGER_PHOTO_ID_5176599294691184114" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Z-qlX3NPOiDp2dspmIAhnoF0UXtWdmfV5voaiaYNIEjENZP9sD05fZYILPlxDr387ZHEOBdatXCJaBQNmOeq1wHwRu8qEs9KGVqsp5n8lEKr7sMsfTBST1NItOuyxrPab_cmWlykJtEl/s400/chix_nuggets.jpg" border="0" /></a><br /><div></div><br /><div></div><br /><div></div><br /><div>Let's not kid ourselves.. this is just chicken nuggets! Pardon my attempt at pretence, I only wanted to distance this from what everyone now accepts as chicken nuggets. Those 'gems' made of ground-up unnameable chicken parts and peppered with 'E' flavourings and preservatives have scarily become staple offerings as part of 'children's menus'. Why? It is so easy to batter up some real pieces of chicken and bake them in the oven, there's really no excuse to enjoy anything other than home-made chicken nuggets.</div><div></div><div>Here's my version. I used tarragon as I realised that I simply have not cooked much using this herb. It really is lovely with chicken but I think, it works best as part of a creamy sauce. Nevertheless, it still added an interesting dimension to a simple mid-week dish. Serve with a simple green salad. </div><div> </div><div></div><div><span style="color:#ffcc33;"><strong>Garlicky Tarragon Chicken Goujons</strong></span></div><div><strong><span style="color:#ffcc33;"></span></strong> </div><div></div><div>400g chicken tenderloins (sliced up chicken breast can be substituted)</div><div>2Tbsp sour cream </div><div>2 Tbsp chopped up tarragon</div><div>1 c garlic croutons (for crumbing) </div><div>Oil for frying</div><div> </div><div></div><div>In a bowl, marinate the chicken pieces in the sour cream for a couple of hours. </div><div></div><div>Make the croutons by baking cubes of stale bread, tossed in oil and garlic, in an oven until dry and crunchy. When cool, roughly grind up into crumbs by running a rolling pin over it a few times. Mix the tarragon leaves in with the crumbs. </div><div> </div><div></div><div>Coat the chicken pieces in the crumb and herb mixture. Fry in oil until golden. These can also be cooked in a 200deg C oven for approximately 20mins or until golden brown.</div>desiehttp://www.blogger.com/profile/15764325432939872786noreply@blogger.com9tag:blogger.com,1999:blog-2127108850319476857.post-65109239504990017422008-02-27T21:19:00.005+11:002008-02-28T15:17:15.234+11:00Chunky Smoked Salmon dip<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkARRLpqTo8ae_1hKHMOgG3-WEaEgJaiVHg6yZFZsTI-jp3amwDO_MASA2P6LWtvR3HHgezKoSlrTWRXhW6_vinPzauFJUZ3bmBogFK1WmegjKSpSxyK0el2-_KpnI8hXTzqEa7kCuYHUn/s1600-h/salmon_dip2.jpg"><img id="BLOGGER_PHOTO_ID_5171603601602997314" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkARRLpqTo8ae_1hKHMOgG3-WEaEgJaiVHg6yZFZsTI-jp3amwDO_MASA2P6LWtvR3HHgezKoSlrTWRXhW6_vinPzauFJUZ3bmBogFK1WmegjKSpSxyK0el2-_KpnI8hXTzqEa7kCuYHUn/s400/salmon_dip2.jpg" border="0" /></a> Oh how I've missed posting and interacting with you my bloggy mates. I can't say I am back with a vengeance, for I am still time-poor and barely hanging on to my sanity just to keep the machinations of housekeeping going while holding down a paid full-time job.<br /><br />I just thought I had better post some of the things I've made recently (or not so recently) before I forget the recipes.<br /><br />Smoked salmon. Ah! I love this stuff. I made a dip to take to a friend's baby shower and couple of the ladies asked for the recipe. So, here goes...<br /><br /><strong><span style="font-size:130%;color:#ff9900;"><span style="color:#ff9966;">Chunky Smoked Salmon dip</span><br /></span></strong><br />200g smoked salmon<br />1 baby fennel bulb<br />2 Tbsp creme fraiche<br />2 Tbsp chopped dill<br />1 Tbsp finely chopped spring onion<br />salt and freshly-ground pepper to taste<br /><br />Roughly shred the smoked salmon into small pieces. Chop the fennel bulb into very fine cubes, you'll need approx. 1/2 a cup.<br /><br />Mix the creme fraiche, dill spring onions and salt and pepper well.<br />Add the smoked salmon and fennel and very carefully toss together.<br /><br /><br />*<em>The richness of the salmon is great with the fresh, crisp and slightly sweet bits of fennel. I served this with some store-bought crackers (baked with bits of caramelised onion) but this would also be lovely with thin pieces of white bread toast.</em>desiehttp://www.blogger.com/profile/15764325432939872786noreply@blogger.com13tag:blogger.com,1999:blog-2127108850319476857.post-53742073937097809872008-01-28T21:10:00.000+11:002008-01-28T21:56:47.241+11:00Lemon Meringue Pie-January Daring Bakers Challenge<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJY8q3CG16u-D41diImen1jt8ICt0QY0WwuAHc1rOiLF_NRzmRd5Yvy-uAery9yhDKxPni30_OgGhabRmf4owX4QirWBdSl37lUxJIG5McBU4f_gDcrP-jiTpjhyphenhyphenogb5AXVpk2F__Sgtna/s1600-h/LMP.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJY8q3CG16u-D41diImen1jt8ICt0QY0WwuAHc1rOiLF_NRzmRd5Yvy-uAery9yhDKxPni30_OgGhabRmf4owX4QirWBdSl37lUxJIG5McBU4f_gDcrP-jiTpjhyphenhyphenogb5AXVpk2F__Sgtna/s400/LMP.jpg" alt="" id="BLOGGER_PHOTO_ID_5160468136758371410" border="0" /></a>Lemon Meringue Pie (LMP) <span style="font-weight: bold;">IS</span> my favourite dessert. I will have it anytime, everytime if its on the menu. So when Jen, the <a href="http://canadianbaker.blogspot.com/">Canadian Baker</a> announced this month's Daring Baker challenge, I had to haul myself out of blogging semi-retirement and bake myself one of my beloved pie.<br /><br />Weird how I have never attempted to make this myself. I guess I've been of the mind that if a good one could be had very easily, then why bother. LMPs are a staple at Sydney coffee shops and I am very easily pleased. If it's tangy and the meringue has a hint of a crunch, I would be appreciative.<br /><br />Unfortunately, with all that's going on at home, I didn't get the chance to plan making my LMP out too well. I made it for a little get-together with friends for the Australia Day weekend. I was hoping to make tartlets and pipe the meringue on but I had to resort to just making a large pie and slather the meringue on top hoping this 'free-styling' would at least make the grade.<br /><br />This pie was a bit tricky as I couldn't make it the night before the barbecue for fear of ending up with a soggy crust. As things panned out the morning of the party, I was still stirring the curd as my guests stood at the door. Oh well. Pile the curd on to the base. Have a little drink and nibbles with guests while waiting for filling to cool down. Whip up the meringue. With another glass of Chardy on hand, chat over the whirring of the stand mixer. Slap the meringue onto the crust with a palette knife (while trying to look competent in front of friends). Bung that pie into the oven. Have another drink and wish for the best....<br /><br />A sad meringue. That's what I ended up with. It was so sad that it wept.<br />A few other Daring Bakers seemed to have had this problem. Despite following the suggestion of spreading the meringue right to the crust edge, I didn't escape the little pool of syrup that's been the bane of my fellow Daring Bakers. As for the taste? The crust was OK. It was biscuity but it would have been nice to have something a little bit more buttery, almost short-bread like. The filling was deliciously tart. The balance of sweet and sour was to my liking but there was something wrong with the consistency. It didn't cut smooth when I sliced the pie. Perhaps the 1.5 hours it sat in the fridge after baking just wasn't enough to set it properly. The meringue was well... meringue. I didn't get the crunch on the edges which I love from the LMP coffee-shop versions but my meringue top browned a little too quickly.<br /><br />All in all, this pie was OK and I enjoyed the experience (albeit hurried and distracted) of making it. I would be trying other recipes, though, and try and get a better consistency for the filling.<br /><br />Sorry for the lack of photos and for the poor quality of the only one I have. I had guests to entertain and by the time for dessert came around, my hands were already a little bit shaky from one glass of wine too many ;-)<br /><br />Go and enjoy all the other LMPs out there by the Daring Bakers...<br /><br />Hooroo!<br /><br /><br /><span style="color: rgb(255, 255, 0);font-size:130%;" ><span style="font-weight: bold;">Lemon Meringue Pie</span></span><br />(from "Wanda's Pie in the Sky" by Wanda Beaver)<br /><br /><br />Makes one 10-inch (25 cm) pie<br /><br />For the Crust:<br />3/4 cup (180 mL) cold butter; cut into ½-inch (1.2 cm) pieces<br />2 cups (475 mL) all-purpose flour<br />1/4 cup (60 mL) granulated sugar<br />1/4 tsp (1.2 mL) salt<br />1/3 cup (80 mL) ice water<br /><br />For the Filling:<br />2 cups (475 mL) water<br />1 cup (240 mL) granulated sugar<br />1/2 cup (120 mL) cornstarch<br />5 egg yolks, beaten<br />1/4 cup (60 mL) butter<br />3/4 cup (180 mL) fresh lemon juice<br />1 tbsp (15 mL) lemon zest<br />1 tsp (5 mL) vanilla extract<br /><br />For the Meringue:<br />5 egg whites, room temperature<br />1/2 tsp (2.5 mL) cream of tartar<br />1/4 tsp (1.2 mL) salt<br />1/2 tsp (2.5 mL) vanilla extract<br />3/4 cup (180 mL) granulated sugar<br /><br />To Make the Crust:<br />Make sure all ingredients are as cold as possible. Using a food processor or pastry cutter and a large bowl, combine the butter, flour, sugar and salt.Process or cut in until the mixture resembles coarse meal and begins to clump together. Sprinkle with water, let rest 30 seconds and then either process very briefly or cut in with about 15 strokes of the pastry cutter, just until the dough begins to stick together and come away from the sides of the bowl. Turn onto a lightly floured work surface and press together to form a disk. Wrap in plastic and chill for at least 20 minutes.<br /><br />Allow the dough to warm slightly to room temperature if it is too hard to roll. On a lightly floured board (or countertop) roll the disk to a thickness of 1/8 inch (.3 cm). Cut a circle about 2 inches (5 cm) larger than the pie plate and transfer the pastry into the plate by folding it in half or by rolling it onto the rolling pin. Turn the pastry under, leaving an edge that hangs over the plate about 1/2 inch (1.2 cm). Flute decoratively. Chill for 30 minutes.<br /><br />Preheat oven to 350ºF (180ºC). Line the crust with foil and fill with metal pie weights or dried beans. Bake for 20 to 25 minutes. Carefully remove the foil and continue baking for 10 to 15 minutes, until golden. Cool completely before filling.<br /><br />To Make the Filling:<br />Bring the water to a boil in a large, heavy saucepan. Remove from the heat and let rest 5 minutes. Whisk the sugar and cornstarch together. Add the mixture gradually to the hot water, whisking until completely incorporated. Return to the heat and cook over medium heat, whisking constantly until the mixture comes to a boil. The mixture will be very thick. Add about 1 cup (240 mL) of the hot mixture to the beaten egg yolks, whisking until smooth. Whisking vigorously, add the warmed yolks to the pot and continue cooking, stirring constantly, until mixture comes to a boil. Remove from the heat and stir in butter until incorporated. Add the lemon juice, zest and vanilla, stirring until combined. Pour into the prepared crust. Cover with plastic wrap to prevent a skin from forming on the surface, and cool to room temperature.<br /><br />To Make the Meringue:<br />Preheat the oven to 375ºF (190ºC). Using an electric mixer beat the egg whites with the cream of tartar, salt and vanilla extract until soft peaks form. Add the sugar gradually, beating until it forms stiff, glossy peaks. Pile onto the cooled pie, bringing the meringue all the way over to the edge of the crust to seal it completely. Bake for 15 to 20 minutes, or until golden. Cool on a rack. Serve within 6 hours to avoid a soggy crust.<br /><br /><br />Daring Bakers Extra Challenge: Free-Style Lemon Tartlets<br />(from "Ripe for Dessert" by David Lebovitz)<br /><br />Prepare the recipe as above but complete the following steps:<br /><br />To roll out tartlet dough, slice the dough into 6 pieces. On lightly floured surface, roll each circle of dough into a 5 inch disk. Stack the disks, separated by pieces of plastic wrap, on a plate, and refrigerate for 30 minutes.<br /><br />To bake the dough, position rack in oven to the centre of oven and preheat to 350ºF (180ºC). Place the disks of dough, evenly spaced, on a baking sheet and bake for 20 to 25 minutes, until golden brown. Cool completely.<br /><br />To finish tartlets, first place oven rack in the upper third of the oven and increase heat to 425ºF. Divide the lemon filling equally among the disks, mounding it in the centre and leaving a 1-inch border all the way around. Spoon the meringue decoratively over each tartlet, right to the edges, in dramatic swirling peaks.<br /><br />Return tartlets to oven and bake for about 5 minutes, until the meringue is golden brown.desiehttp://www.blogger.com/profile/15764325432939872786noreply@blogger.com34tag:blogger.com,1999:blog-2127108850319476857.post-27399996334697333572008-01-20T09:19:00.000+11:002008-01-20T13:40:41.452+11:00Waving not DrowningDespite the lull in posts, I am still here. Dear Sweet Margot of Coffee and Vanilla noticed my absence and I have been amiss in failing to warn my lovely bloggy friends of the (unintended) break.Here I am popping my head up to say a quick hi. All is well, though I have been very emotional about trying to cope with the new routine the new year has brought in.<br /><br />After 13 months of spending almost all of my waking hours with my two angels, we are preparing for my return to full time work. The kids are now at daycare a few hours each day, five days a week to get them used to it. After a week and a half, there are still tears from the little boy at drop- off and of course, I am a mess by the time I get back to the car.While they are out of the house, I am busy with speaking to resource agencies trying to line up a suitable contract for myself. We are also busy preparing for my in-laws' arrival. Hubby has been busy renovating our guest accomodation and I am looking around for things to fit the flat out with.<br /><br />I am still cooking! Just have even less time now to take photos and write about it. I am terribly missing my favourite blogs and seeing what everyone is up to. Rest assured, I will be back to see what you wonderful foodies have been up to. I will also be scouring your sites for quick and easy meals for my family.<br />Keep on cooking!<br /><br />XOdesiehttp://www.blogger.com/profile/15764325432939872786noreply@blogger.com6tag:blogger.com,1999:blog-2127108850319476857.post-55057489944210352142008-01-09T22:21:00.001+11:002008-01-09T23:34:24.051+11:00Sweet Potato and Raisin Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh3VL2iSmoMK6P_1yY7NmKM-vM963Awsvu3lft87f4xuoy0zDA75irAx_0U_eoO6Wejn_JQaAwhyphenhyphenfQdLCxXYMdgjwEpjOv2u9Xl_qJgc-avQFysMYbA7_hQ3Zf4RD5wfQnme5qa0pCgoYb/s1600-h/sweet_potato_muffins.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh3VL2iSmoMK6P_1yY7NmKM-vM963Awsvu3lft87f4xuoy0zDA75irAx_0U_eoO6Wejn_JQaAwhyphenhyphenfQdLCxXYMdgjwEpjOv2u9Xl_qJgc-avQFysMYbA7_hQ3Zf4RD5wfQnme5qa0pCgoYb/s400/sweet_potato_muffins.jpg" alt="" id="BLOGGER_PHOTO_ID_5153435745299551778" border="0" /></a>More healthy stuff. You have been warned. And this is the worst kind - eggless, butterless and no cow's milk. Shock, horror with an extra gasp for good measure!<br /><br />There was a time when I used to chide a friend whenever she ordered a 'decaf-lite-soymilk cappucino'. A 'triple-no-fun' I used to refer to her beverage of choice. My, how my tune has changed. Well, when it comes to the matter of health (especially of my kids), I would like to think that I have reasonably learned to compromise, but not on taste. Decaf coffee (there are some good blends out there) I've had to accept since I started getting heart palpitations even when David Beckham is not on the television screen. Then my gorgeous little boy was found to be allergic to eggs and dairy. My heart went out to the poor little mite, envisioning his lifetime deprived of calorie-laden, rich and creamy treats. But that's just me and my tendency for drama. Firstly, he is expected to grow out of his allergies. And in the meantime, I can try and be creative with the 'treats' I make at home so he can also enjoy them.<br /><br />Enter my 'triple-no-fun' muffins. Made with mashed sweet potatoes,part-wholemeal flour, olive oil and soymilk, these are good for everday guilt-free munching. They turned out absolutely moist but light and springy to the touch. The texture turned out better than my normal muffins which have a tendency to fall into crumbs when eaten. These are not overly sweet, with minimum sugar enhanced by the natural sweetness of the raisins and sweet potato.<br />As the ads say, 'Try them and you might be pleasantly surprised' :-)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg62odrK5fq4SkVk5jug-o_QljahLxSrTi6xt06iL5SZMgp50QOh_MXOX-39m2kpowWEmzDC64FLUw7o4P09aFY2QaxzxulS1ewa8u5aVak_dbn3tyPdnjtWEEnHXH7tUj7f1NfIJG0oTvr/s1600-h/whb-two-year-icon.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg62odrK5fq4SkVk5jug-o_QljahLxSrTi6xt06iL5SZMgp50QOh_MXOX-39m2kpowWEmzDC64FLUw7o4P09aFY2QaxzxulS1ewa8u5aVak_dbn3tyPdnjtWEEnHXH7tUj7f1NfIJG0oTvr/s200/whb-two-year-icon.jpg" alt="" id="BLOGGER_PHOTO_ID_5153452113419916850" border="0" /></a>I am sending this over to this week's edition of <a href="http://kalynskitchen.blogspot.com/2006/09/whos-hosting-weekend-herb-blogging.html">Weekend Herb Blogging</a> hosted by Vani of <a href="http://ladybluemarble.blogspot.com/">Batasari</a>. It was fun finding another use for sweet potato, which I normally only use roasted in salads. Varieties of this humble root crop has been cultivated in the Americas for thousands of years and is now popular in most parst of the world especially south east Asia and Polynesia.<br />Being a reliable and relatively easy crop to grow, it has become a staple in many cultures. Nutritionally, it is high in fiber, vitamins (Vit A specifically), minerals and is low in sodium.<br /><br /><br /><span style="font-size:130%;"><span style="color: rgb(51, 255, 255); font-weight: bold;">Sweet Potato and Raisin Muffins</span></span><br />makes 12<br /><br />1 c wholemeal flour<br />3/4 c self-raising flour<br />1 tsp baking powder<br />1/2 c castor sugar<br />2 tsp cinnamon powder<br />1 c raisins/ sultanas<br />3/4 c pureed sweet potato (steam potato pieces and then whizz in a food processor)<br />3 Tbsp olive oil<br />1 c soy milk<br /><br /><br />Preheat oven to 180deg Celsius.<br /><br />Sift together the wholemeal flour, self-raising flour and baking powder. Add the sugar and cinnamon, mixing to combine ingredients well. Add the raisins and mix to ensure that the fruit pieces are dredged in flour.<br /><br />In a bowl, mix together the sweet potato puree, olive oil and soy milk.<br /><br />Add the wet ingredients to the dry ingredients and mix but do not overdo it.<br /><br />Spoon the mixture onto muffin trays lined with muffin paper cups. Bake for 20 mins or until an inserted skewer comes off clean.desiehttp://www.blogger.com/profile/15764325432939872786noreply@blogger.com10tag:blogger.com,1999:blog-2127108850319476857.post-10388635786089339872008-01-07T22:18:00.001+11:002008-01-07T22:47:43.511+11:00Pan Fried Snapper and Asian Slaw<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglvWeeYK7X9tQW7HZxqtx_JGa5NwngNaER3UEzp8zpM5jdvJMj4ptIX6UFXrwvmw2_fh4uFcFKLDAkeiXKJTJz5xsMfXIjhNJC0FbMA5M83npFxnI014QaofSYwY2C2nbgZj0vwDnf7R1g/s1600-h/asian_slaw.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglvWeeYK7X9tQW7HZxqtx_JGa5NwngNaER3UEzp8zpM5jdvJMj4ptIX6UFXrwvmw2_fh4uFcFKLDAkeiXKJTJz5xsMfXIjhNJC0FbMA5M83npFxnI014QaofSYwY2C2nbgZj0vwDnf7R1g/s400/asian_slaw.jpg" alt="" id="BLOGGER_PHOTO_ID_5152692819036558866" border="0" /></a>The Holiday Season has finally sneaked out the back door, leaving lots of fun memories of great company and indulgent eating. Unfortunately, as it does every year, it has managed to leave some memento, most of it evident around my midriff.<br /><br />New Year's resolutions? I won't even go there but as the new year brought warm days, it's been a lot easier to eat light and fresh.<br /><br />I love this cabbage salad for the colour and the crispy tang of the dressing.<br /><br /><br /><br /><span style="color: rgb(51, 204, 0);">Pan Fried Snapper and Asian Slaw</span><br />serves 2<br /><br />2x 150g red snapper fillets<br />1Tbsp plain flour<br />1/2 Tbsp corn flour<br />salt and pepper<br /><br /><br />1 c shredded Wong Bok (Napa cabbage)<br />1 c shredded red cabbage<br />1/2 c julienned crunchy vegetables (I used carrots and red beets)<br />1 Tbsp finely chopped spring onions<br />handful of <a href="http://gourmetsleuth.com/equivalents_substitutions.asp?index=C&tid=370">fried noodles</a> , or use nuts for crunch instead of the noodles<br />1 Tsp toasted sesame seeds<br /><br /><span style="font-weight: bold;">salad dressing<br /><br /></span>1/2 c olive oil<br />3 Tbsp rice wine vinegar<br />3 Tbsp sugar<br />1 Tbsp fish sauce<br />juice from 1/2 lime<br />1 Tbsp sesame oil<br /><br />Make the salad dressing ahead by combining the olive oil, vinegar and sugar in a saucepan. Heat until the sugar is dissolved. Let it cool. Add the fish sauce, lime juice, and sesame oil and mix well.<br /><br />To prepare fish, lightly dredge the fillets with the combined plain flour, corn flour, salt and pepper. Fry in olive oil until cooked through, approx 5 mins on each side.<br /><br />Toss all the salad vegetables together in a bowl. Add the dressing and mix well. Just before serving, top with the fried noodles and sprinkle some sesame seeds.<br />Serve with the fish.desiehttp://www.blogger.com/profile/15764325432939872786noreply@blogger.com7tag:blogger.com,1999:blog-2127108850319476857.post-27760216186513108042008-01-02T11:12:00.000+11:002008-01-03T14:55:59.706+11:00Arroz a la Valenciana<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi13FiOW_UeUCn3NK6KCjBluCrGCm94Un2MGd3a1rj4rDedFyxjh2siNd2dl-iG6ijJNEjh3nUv77H5XXrMIEE6ENapOawNerZcgK3Rkha_IpHkt-gBcrnPdJMjz2Lm5gC78tYOM1leFKfY/s1600-h/Valenciana.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi13FiOW_UeUCn3NK6KCjBluCrGCm94Un2MGd3a1rj4rDedFyxjh2siNd2dl-iG6ijJNEjh3nUv77H5XXrMIEE6ENapOawNerZcgK3Rkha_IpHkt-gBcrnPdJMjz2Lm5gC78tYOM1leFKfY/s400/Valenciana.jpg" alt="" id="BLOGGER_PHOTO_ID_5150668317482112258" border="0" /></a>Filipinos love rice. My husband still marvels at the mounds of white rice consumed every time the family gets together for a meal. There really is nothing more filling and satisfying than steamed white rice with a sauced meat dish and some <a href="http://www.ochef.com/60.htm">patis</a> on the side.<br /><br />Apart from the daily steamed staple, rice is also enjoyed in various conconctions, whether it be savoury or sweet. One of my favourite rice dishes is Arroz a la Valenciana or Valenciana, for short. There are also various Latin American versions of this Spanish dish of rice, meat, a tomato base and vegetables but the Filipino interpretation is very much Asian-style with the use of sticky rice, coconut milk and fish sauce.<br /><br />Valenciana is a dish usuallly made for <span style="font-style: italic;">fiestas</span> in the Philippines- it is truly a special occassion dish, being colourful, rich and very filling. I made this for New Year's Day dinner. I actually hesitated trying to make this as my childhood memories of Valencianas were of perfect creations. Chewy sticky rice, tender meat redolent of rich tomatoes and bay leaves. Those were either made by a great aunt (who used to cook for rich families in Manila) or my late grandfather. Having made this now, the process, I feel is not that complicated but I still have to make this a few times before I get the consistency exactly right. Valencianas are supposed to be crusty on the sides (I remember aunts fighting over the<span style="font-style: italic;"> tutong</span>, the blackened, crunchy overcooked bits) and beautifully chewy but moist in the middle.<br /><br />To further get a Filipino flavour, I searched for banana leaves to line the pots with. The authentic process involves cooking the rice in broth and coconut milk in one pot, stirring until the liquid is absorbed (as in making risotto) and then finishing off the cooking in the pot lined with banana leaves. The fragrance as the rice was steaming in the leaves was beautiful. I also experimented with wrapping individual serves, finished off in the oven instead of the stove top. This is an easier option and the parcels are easier to transport as <span style="font-style: italic;">baon</span> for picnics and can even be thrown on a barbecue for re-heating.<br /><br />The end result was quite tasty but the rice turned out too soft. I gave in to the temptation to add more water than what was required after seeing that the rice was already quite sticky but still raw in the middle. I did not realise that there was more than enough moisture in the banana leaves to cook the grains to<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuU_h-COE7RlIrtfL5TVCiWvp9UejqmIKJ-3okrmTvd6i1hQOrL64F-zbvRgpOd5x-GA9RNEgNZd97h1M49L5DG407pDMiIkjiZxWvYzZEAJDbukb9mP6FnkaGdm3zDppP_sKD7dzA84x4/s1600-h/LP22-01A.gif"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuU_h-COE7RlIrtfL5TVCiWvp9UejqmIKJ-3okrmTvd6i1hQOrL64F-zbvRgpOd5x-GA9RNEgNZd97h1M49L5DG407pDMiIkjiZxWvYzZEAJDbukb9mP6FnkaGdm3zDppP_sKD7dzA84x4/s320/LP22-01A.gif" alt="" id="BLOGGER_PHOTO_ID_5151009002877965586" border="0" /></a> perfection. I have noted this for next time.<br /><br /><br /><br /><br />I am sharing this at the <a href="http://www.lasangpinoy.org/">Lasang Pinoy</a> December edition. The theme being 'Rice to the Challenge', I'm sure Filipino food bloggers worldwide would be in their element. Be sure to check out the round-up by JMom from <a href="http://kitchen.amoores.com/">Cooked from the Heart</a>.<br /><br /><br /><br /><br /><br /><br /><span style="color: rgb(255, 204, 0);font-size:130%;" ><span style="font-weight: bold;">Filipino Style 'Arroz a la Valenciana'</span></span><br />serves 12<br /><br />3 Tbsp olive oil<br />1 c sliced chorizo<br />2 cloves garlic, minced<br />1 large onion, chopped finely<br />3 medium very ripe tomatoes, chopped finely<br />1 Tbsp sweet paprika<br />6 bay leaves<br />1.5 kg chicken pieces<br />2 Tbsp fish sauce<br />4 potatoes, cut into chunks<br />2.5 c sticky rice (soaked in water for a couple of hours)<br />1x400g can coconut milk<br />1c chicken stock<br />salt and pepper<br />1 large red pepper, sliced<br />1 c green peas<br />boiled egg for garnish (optional)<br />Banana leaves<br /><br /><br />Line a pot or deep pan with banana leaves and set aside<br /><br />Heat oil in a pot and fry the chorizo until brown. Drain on kitchen paper and set aside.<br />In the same oil, sautée garlic and onion until browned slightly. Add the chopped tomatoes paprika and bay leaves. Mix around and simmer with the lid on until you get a thick sauce, around 5 minutes.<br /><br />Add the chicken pieces and fish sauce. Mix around until the chicken pieces are slightly cooked. Add the potato, stir and cover to simmer for around 10 minutes.<br /><br />Drain the sticky rice and add into the pot. Stir until the grains are well coated in the sauce. Add the coconut milk and stock.<br />On medium heat, keep on stirring until the rice has absorbed all the liquid, approximately 15 minutes. Season with salt and pepper.<br /><br />Add the cooked chorizo, red pepper and peas then transfer the mix into the banana leaf-lined pot. Further cook on low heat for 30-40minutes until the rice is cooked and very sticky.<br /><br />If making individual serves, spoon some of the rice onto banana leaves, wrap then tie with twine. Place in a baking tray and cook in a 150deg C oven for 30 minutes.<br /><br />To serve, garnish with sliced boiled eggs.desiehttp://www.blogger.com/profile/15764325432939872786noreply@blogger.com24tag:blogger.com,1999:blog-2127108850319476857.post-7111522116725890712007-12-22T15:38:00.000+11:002007-12-23T06:22:53.669+11:00Yule Log - A Daring Bakers Challenge<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlMF_deqaJQZiuYJ2j3VBV7OmOCsz1givTP6CIZlOzW7aXjPL8bv6lqKRKYmdaaJPCAJ0YeYV3eKUx_iC0RXi4ca03MfokTJoc0Aoci9emy0e8YAawqPBnvKP7z2nt7FieKf7FsjSnl8_p/s1600-h/yule_log1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlMF_deqaJQZiuYJ2j3VBV7OmOCsz1givTP6CIZlOzW7aXjPL8bv6lqKRKYmdaaJPCAJ0YeYV3eKUx_iC0RXi4ca03MfokTJoc0Aoci9emy0e8YAawqPBnvKP7z2nt7FieKf7FsjSnl8_p/s400/yule_log1.jpg" alt="" id="BLOGGER_PHOTO_ID_5146653528082699474" border="0" /></a> <span style="font-weight: bold;">From our family to yours....</span><br /> <span style="font-style: italic; font-weight: bold; color: rgb(51, 255, 255);font-size:180%;" > MERRY CHRISTMAS</span><br /><br />I am growing to love, love, love these <a href="http://maybahay.blogspot.com/2007/12/tender-potato-bread-daring-bakers.html">Daring Baker</a> challenges. With trepidation, I joined this daredevil group of breadmakers and cakemakers (amongst other things) in an effort to learn more about the art of baking. Boy, two challenges down and I can't count the number of 'firsts' I have had experienced in trying to meet my challenges.<br />The December challenge is appropriately a Yule Log or Bûche de Noel. Yes, I asked the same question. Wiki had the answer as usual and informs that a Yule Log is <span style="color: rgb(102, 255, 255);">'a traditional dessert served during the Christmas holidays inFrance and Quebec. As the name indicates, the cake is generally prepared, presented, and garnished so as to look like a log ready for the fire. The traditional bûche is made from a Génoise or other sponge cake, generally baked in a large, shallow jelly roll</span><span style="color: rgb(102, 255, 255);"> pan, frosted, rolled to form a cylinder, and frosted again on the outside.'</span><br />OK.<br /><br />The recipe involves making a <a href="http://www.answers.com/topic/genoise">génoise</a>, Swiss <a href="http://www.pastrysampler.com/Questions_and_Answers/buttercream.htm">buttercream</a>, <a href="http://www.wisegeek.com/what-is-marzipan.htm">marzipan</a> -none of which I have attempted to make before.<br /><br />The Christmas rush of baking , gift-buying, visiting friends, having friends over etc ., proved to be a blessing. By the time I got around to making ¨the log¨, lots of fabulous and talented Daring Bakers have already made theirs. The DB blog was inundated with tips and tricks which helped immensely. See, this is exactly what I love about the group-it's all about sharing the failures and successes with their creations and allowing everyone to learn in the process.<br /><br />What with all the Christmas stress and all, I didn't think my nerves could take any more unpleasant surprises so I decided to stick to the recipe to the letter. No exotic flavour for my butter cream, no nuts thrown into the sponge batter, no fancy baubles to decorate the log with. Nevertheless, making this was a lot of fun. My sponge might have been overcooked (though I only baked it for 8mins, as opposed to 10-12mins as stated in the recipe) and the buttercream was runny and perilously split (salvaged by putting in the fridge and whisking by hand additional icing sugar)- the result was absolutely delicious. I have to say that the buttercream was the star in this recipe. I just could not get enough of the coffe and rum laden dream of an icing. This cream will be used in this household again, for sure. Hmm, I can already see it over a mocha chiffon or some dark chocolate cupcakes.<br /><br />Making the marzipan was also a hoot. It was playdough for grown-up. Sadly, I've neve<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfrQhCSkieMB_9pMf1YP78TM1aOOUvSZJeC3g2uMwPQucHPn4gwjkRBk8tAlYLZ-23yazb52Yuwfd98j1e3Bu3TZWiWf4koA1vpYeAVytWsYAh9FfYksHkAUzAlYkXR8qlhyLvJSbi7tGv/s1600-h/yule_log3.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfrQhCSkieMB_9pMf1YP78TM1aOOUvSZJeC3g2uMwPQucHPn4gwjkRBk8tAlYLZ-23yazb52Yuwfd98j1e3Bu3TZWiWf4koA1vpYeAVytWsYAh9FfYksHkAUzAlYkXR8qlhyLvJSbi7tGv/s320/yule_log3.jpg" alt="" id="BLOGGER_PHOTO_ID_5146879679585670370" border="0" /></a>r been much good with playdough so I did not attempt to make anything fancy with the marzipan (I left that to my three-year old). I stuck with the humble mushrooms and oh, how I loved the little stumpy ones. They were so cute.<br /><br />As a final touch, I just added some <a href="http://en.wikipedia.org/wiki/Gum_tree">gum tree</a> leaves and gum nuts for that Australian feel.<br /><br />Thanks to the Dynamic Duo (and Daring bakers founders) of Ivonne (of <a href="http://www.creampuffsinvenice.ca/">Cream Puffs in Venice</a>) and Lis (of<a href="http://llcskitchen.blogspot.com/"> La Mia Cucina</a>) for choosing a fabulously festive challenge.<br /><br /><span style="color: rgb(255, 0, 0);font-size:130%;" >Happy Holidays Everyone!!</span><br />XO<br /><br /><span style="color: rgb(204, 0, 0); font-weight: bold;">Yule Log</span><br />(from Perfect Cakes by Nick Malgieri and The Williams-Sonoma Collection: Dessert)<br /><br />Plain Genoise:<br /><br />3 large eggs<br />3 large egg yolks<br />pinch of salt<br />¾ cup of sugar<br />½ cup cake flour - spoon flour into dry-measure cup and level off (also known as cake & pastry flour)<br />¼ cup cornstarch<br /><br />one (1) 10 x 15 inch jelly-roll pan that has been buttered and lined with parchment paper and then buttered again<br /><br />1.Set a rack in the middle of the oven and preheat to 400 degrees F.<br />2.Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering.<br />3.Whisk the eggs, egg yolks, salt and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees if you have a thermometer (or test with your finger - it should be warm to the touch).<br />4.Attach the bowl to the mixer and, with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume. The egg foam will be thick and will form a slowly dissolving ribbon falling back onto the bowl of whipped eggs when the whisk is lifted.<br />5.While the eggs are whipping, stir together the flour and cornstarch.<br />6.Sift one-third of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps. Repeat with another third of the flour mixture and finally with the remainder.<br />7.Scrape the batter into the prepared pan and smooth the top.<br />8.Bake the genoise for about 10 to 12 minutes. Make sure the cake doesn’t overbake and become too dry or it will not roll properly.<br />9.While the cake is baking, begin making the buttercream.<br />10.Once the cake is done (a tester will come out clean and if you press the cake lightly it will spring back), remove it from the oven and let it cool on a rack.<br /><br />Coffee Buttercream:<br /><br />4 large egg whites<br />1 cup sugar<br />24 tablespoons (3 sticks or 1-1/2 cups) unsalted butter, softened<br />2 tablespoons instant espresso powder<br />2 tablespoons rum or brandy<br /><br />1.Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot.<br />2.Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Dissolve the instant coffee in the liquor and beat into the buttercream.<br /><br />Meringue Mushrooms:<br /><br />3 large egg whites, at room temperature<br />¼ teaspoon cream of tartar<br />½ cup (3-1/2 ounces/105 g.) granulated sugar<br />1/3 cup (1-1/3 ounces/40 g.) icing sugar<br />Unsweetened cocoa powder for dusting<br /><br />1.Preheat the oven to 225 degrees F. Line 2 baking sheets with parchment. Have ready a pastry bag fitted with a small (no. 6) plain tip. In a bowl, using a mixer on medium-low speed, beat together the egg whites and cream of tartar until very foamy. Slowly add the granulated sugar while beating. Increase the speed to high and beat until soft peaks form when the beaters are lifted. Continue until the whites hold stiff, shiny peaks. Sift the icing sugar over the whites and, using a rubber spatula, fold in until well blended.<br />2.Scoop the mixture into the bag. On one baking sheet, pipe 48 stems, each ½ inch (12 mm.) wide at the base and tapering off to a point at the top, ¾ inch (2 cm.) tall, and spaced about ½ inch (12 mm.) apart. On the other sheet, pipe 48 mounds for the tops, each about 1-1/4 inches (3 cm.) wide and ¾ inch (2 cm.) high, also spaced ½ inch (12 mm.) apart. With a damp fingertip, gently smooth any pointy tips. Dust with cocoa. Reserve the remaining meringue.<br />3.Bake until dry and firm enough to lift off the paper, 50-55 minutes. Set the pans on the counter and turn the mounds flat side up. With the tip of a knife, carefully make a small hole in the flat side of each mound. Pipe small dabs of the remaining meringue into the holes and insert the stems tip first. Return to the oven until completely dry, about 15 minutes longer. Let cool completely on the sheets.<br /><br />Marzipan Mushrooms:<br /><br />8 ounces almond paste<br />2 cups icing sugar<br />3 to 5 tablespoons light corn syrup<br />Cocoa powder<br /><br />1.To make the marzipan combine the almond paste and 1 cup of the icing sugar in the bowl of an electric mixer and beat with the paddle attachment on low speed until sugar is almost absorbed.<br />2.Add the remaining 1 cup of sugar and mix until the mixture resembles fine crumbs.<br />3.Add half the corn syrup, then continue mixing until a bit of the marzipan holds together when squeezed, adding additional corn syrup a little at a time, as necessary: the marzipan in the bowl will still appear crumbly.<br />4.Transfer the marzipan to a work surface and knead until smooth.<br />5.Roll one-third of the marzipan into a 6 inches long cylinder and cut into 1-inch lengths.<br />6.Roll half the lengths into balls. Press the remaining cylindrical lengths (stems) into the balls (caps) to make mushrooms.<br />7.Smudge with cocoa powder.<br /><br />Assembling the Yule Log:<br /><br />1.Run a sharp knife around the edges of the genoise to loosen it from the pan.<br />2.Turn the genoise layer over (unmolding it from the sheet pan onto a flat surface) and peel away the paper.<br />3.Carefully invert your genoise onto a fresh piece of parchment paper.<br />4.Spread with half the coffee buttercream (or whatever filling you’re using).<br />5.Use the parchment paper to help you roll the cake into a tight cylinder.<br />6.Transfer back to the baking sheet and refrigerate for several hours.<br />7.Unwrap the cake. Trim the ends on the diagonal, starting the cuts about 2 inches away from each end.<br />8.Position the larger cut piece on each log about 2/3 across the top.<br />9.Cover the log with the reserved buttercream, making sure to curve around the protruding stump.<br />10.Streak the buttercream with a fork or decorating comb to resemble bark.<br />11.Transfer the log to a platter and decorate with your mushrooms and whatever other decorations you’ve chosen.desiehttp://www.blogger.com/profile/15764325432939872786noreply@blogger.com39tag:blogger.com,1999:blog-2127108850319476857.post-2093629019449105132007-12-19T21:20:00.000+11:002007-12-22T17:25:45.613+11:00Pippies and Pumpkin Flowers in Coconut Milk<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_gMqranioZwkl2u7IikFkgxZ5sS00UZ81DRkXOlAlDyddHVcILEwf_vFawrHUUloGpyRCBl6Tow1bG2KYVbc00CDgs6pe3LQpF1z1K5n-hVpqQMYKGpzw5bp5_B-SVuxhCzTWd2W4BcBu/s1600-h/pippies3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_gMqranioZwkl2u7IikFkgxZ5sS00UZ81DRkXOlAlDyddHVcILEwf_vFawrHUUloGpyRCBl6Tow1bG2KYVbc00CDgs6pe3LQpF1z1K5n-hVpqQMYKGpzw5bp5_B-SVuxhCzTWd2W4BcBu/s400/pippies3.jpg" alt="" id="BLOGGER_PHOTO_ID_5145648179317920898" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyMKRCLU4tKzYQ6vV5rDaOTk61PMI2HF-PQZbyjIc_R7cHqCIY8CWXYJWACdOqsLcWYIyKb1zosKxY6CxOVIQ1EKJ9fwkVx_wB415scCLUY0eWtDtaWi-x4u4UQ7Ye8Bbdbom9CH6OLm7f/s1600-h/Christmas_goodies.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyMKRCLU4tKzYQ6vV5rDaOTk61PMI2HF-PQZbyjIc_R7cHqCIY8CWXYJWACdOqsLcWYIyKb1zosKxY6CxOVIQ1EKJ9fwkVx_wB415scCLUY0eWtDtaWi-x4u4UQ7Ye8Bbdbom9CH6OLm7f/s320/Christmas_goodies.jpg" alt="" id="BLOGGER_PHOTO_ID_5145627812583003234" border="0" /></a>My family has been putting up with very unimaginative meals of late as I'd been busy preparing goodies for our Christmas give-aways:<br />Mango and Lime Jam<br /><a href="http://maybahay.blogspot.com/2007/10/lasang-pinoy-21-atsara.html">Atsara</a><br /><a href="http://maybahay.blogspot.com/2007/11/zimtsterne-cinnamon-stars.html">Cinnamon Stars</a><br /><br />This is actually the first year that I'm gifting homemade stuff on a large scale. Last year's fudgy brownies and biscuits for the neighbours were whipped up in an afternoon. Not these. Halfway thru, I seriously had to think up friendships and how they (did not) served me in the last year in an effort to shorten the list of recipients. Just kidding!;-)<br />The jamming and baking did take a lot out of me and I'm still not finished. Another 7 or 8 hampers to put together. Some of those will have these lovely <a href="http://technicolorkitcheninenglish.blogspot.com/2007/12/chocolate-sandwich-cookies-with-vanilla.html">Oreo-style cookies</a> (from Patricia's <a href="http://technicolorkitcheninenglish.blogspot.com/">Technicolor Kitchen</a>) instead of the Cinnamon Stars, for friends who are allergic to nuts. Can't wait to bake and taste those. Now if only I could find the time. Or the energy. Spending too much time in the kitchen and having the kids fall ill totally sapped me of energy and inspiration.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs-FPhnwEu47Xy1qdpGqPAMzV_IkqnJJCaqRS8MAIP5AakKglWzTqybucOuv-NLbOj2ivgGORdMAPDvTL8cg8qIFLXDl5wO9NUiwPAwRDv7mVp16ajDpDU1-n5edksMzo_zRbyVTrvR-l4/s1600-h/pumpkin_flowers.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs-FPhnwEu47Xy1qdpGqPAMzV_IkqnJJCaqRS8MAIP5AakKglWzTqybucOuv-NLbOj2ivgGORdMAPDvTL8cg8qIFLXDl5wO9NUiwPAwRDv7mVp16ajDpDU1-n5edksMzo_zRbyVTrvR-l4/s320/pumpkin_flowers.jpg" alt="" id="BLOGGER_PHOTO_ID_5145632764680295538" border="0" /></a><br />Then, Mum dropped by on the weekend with these:<br />very pretty Pumpkin flowers from an aunt's garden. Couldn't wait to get my hands on those but the common ways of preparing gourd flowers (stuffed with cheese or in fritters) were not enticing enough.<br /><br />Another inspiration came from a fellow blogger. Tigerfish' <a href="http://teczcape.blogspot.com/2007/12/clam-pasta-asian-style-soybean.html">Clam Pasta</a> made me think of <a href="http://www.faunanet.gov.au/wos/factfile.cfm?Fact_ID=51">Pippies </a>(or Cockles or Surf Clams). The last time I had them were three years ago, on a short visit to Sydney (I was still living in Zurich then) while I was six and a half months pregnant. Hubby and I rented a beach house for a few days with another couple (the girlfriend was eight months pregnant!). The pregnant women suddenly decided that we were in the mood for Pippies and so off we went digging at the closest surf beach within the National Park. Dodging the park ranger (it wasn't <span style="font-style: italic;">exactly</span> legal to gather the clams from the National Park but that's by the by...) and ignoring the eye-rolling by the husbands, two huge ladies had their fill of clams that wonderful sunny afternoon.<br /><br />Anyhow, despite the long and digressing introduction, combining the Pippies and Pumpkin flowers in a dish was a simple exercise. Sautéed in garlic, onion, ginger and tomatoes, the fresh and clean flavour of the Pippies was not overwhelmed by any strong ingredients. The slight bitterness of the flowers added an interesting dimension to the dish.<br />I had this with steamed rice but it would also be lovely with some crusty bread for a summer's lunch.<br /><br /><br /><span style="font-weight: bold; color: rgb(0, 153, 0);">Pippies and Pumpkin Flowers in Coconut Milk</span><br />serves 4<br /><br />1 kg <span style="color: rgb(51, 204, 0);">Pippies</span> (or clams)<br />3 Tbsp vegetable oil<br />1/2 tsp minced garlic<br />1/2 tsp minced ginger<br />2 medium onions, sliced finely<br />2 medium tomatoes, diced<br />1tsp tumeric (optional, I only used for colour)<br />1 tin coconut milk (400mL)<br />salt and pepper<br />15 <span style="color: rgb(51, 204, 0);">Pumpkin flowers</span><br />5 pcs red chillies*<br /><br />To prepare the flowers, take out the stamen in the middle and rinse the flowers.<br /><br />It is best to soak the Pippies in saltwater overnight to get rid of most of the grit.<br />After soaking, brush the shells in clean cold water.<br />Steam the Pippies in a large pot with a cup of water. It will only take around 5 minutes for the clams to open up. Drain in a colander, over a bowl to save the cooking juices. Discard any shells that did not open.<br /><br />In a pan, heat up the oil and sautée the garlic and ginger. When they have coloured a little, add the onion ,tomatoes and tumeric if using. Mix around and cover. Cook until the tomatoes have softened and you have a sauce-like consistency.<br /><br />Add the coconut milk and half a cup of the Pippies cooking juices.<br />Let the sauce boil and simmer until it has thickened a little. Throw in the Pippies in their shell. Turn the heat up until the sauce boils. Season with salt and pepper.<br /><br />Add the Pumpkin flowers and chillies. Quickly and carefully mix, then turn off the heat.<br /><br /><span style="font-style: italic;">*I left the chillies whole as I knew I would be sharing these with family who don't care much about spicy dishes. If you love your food with zing, chop up the chillies and add at the same time as the onions and tomatoes.</span><br /><br /><a href="http://teczcape.blogspot.com/2007/12/clam-pasta-asian-style-soybean.html"></a>desiehttp://www.blogger.com/profile/15764325432939872786noreply@blogger.com10tag:blogger.com,1999:blog-2127108850319476857.post-47268107157853007602007-12-12T14:48:00.000+11:002007-12-13T20:55:30.815+11:00Creamy Pumpkin Penne with Bacon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfgbiLABt8JrTBv759FDS6PyM56jfnMYaFE8lEVIov34PwaW-hg0HPKCLLSjeVp9tbaz8i_OfRriPqIlN1EEvFd4elAlWLvM3XwktqWFMDLMs-vcfvUXPzyW86ulq6v_FeJSolFvxOy4-R/s1600-h/pumpkin_pasta2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfgbiLABt8JrTBv759FDS6PyM56jfnMYaFE8lEVIov34PwaW-hg0HPKCLLSjeVp9tbaz8i_OfRriPqIlN1EEvFd4elAlWLvM3XwktqWFMDLMs-vcfvUXPzyW86ulq6v_FeJSolFvxOy4-R/s400/pumpkin_pasta2.jpg" alt="" id="BLOGGER_PHOTO_ID_5142929096098596786" border="0" /></a><br />We have seen some dramatic weather in Sydney lately. Warm humid mornings gave in to dramatic lightning storms in the evenings. Hailstones the size of golf balls came raining down upon us on the weekend. Debris everywhere and it looks like there'd be more to come.<br /><br />The electric storms definitely brought some restlesness in the air or is it just Christmas already making its presence felt? So much running around to do, cooking, visiting and shopping to get out of the way. Would I love Christmas without all these frantic activities? Probably not.<br />Amidst all the Christmas baking, jamming and cooking that's beein going on, it's good to have some simple fare during the week. This pasta dish fits the bill perfectly. Simple, easy to make and comforting on a stormy night.<br /><br />Having small children in the house, we always have pureed vegetables in the freezer for adding to pasta sauces, using as a base for soups and to make into simple dips (My daughter is going thru a 'dips' phase. She likes to have something on the side to dunk her pieces of meat and vegetables in). This recipe makes use of puréed pumpkin but I've also made it before wit<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLMGU0i8bCUSP96yseaWqcBqia3Q1g_bTwL6Cawqr1uzKDwndUH6x9gZikgpRnTjQqR3jtvm7vncRPezgp_q7ZzLw6NRhMVrc0lbGit-UWfdIYF1uc4WYtKTfR5LBD2Yfek7Whr55eDuXJ/s1600-h/cauliflower_pasta.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLMGU0i8bCUSP96yseaWqcBqia3Q1g_bTwL6Cawqr1uzKDwndUH6x9gZikgpRnTjQqR3jtvm7vncRPezgp_q7ZzLw6NRhMVrc0lbGit-UWfdIYF1uc4WYtKTfR5LBD2Yfek7Whr55eDuXJ/s200/cauliflower_pasta.jpg" alt="" id="BLOGGER_PHOTO_ID_5142937479874758594" border="0" /></a>h puréed cauliflower (see smaller photo). Both versions have been a hit with the little girl.<br /><br />To purée vegetables, cut into small cubes and steam until<br />very soft. Use a masher or hand blender to get a thick mush.<br /><br /><br /><br /><br /><br /><span style="font-weight: bold; color: rgb(204, 153, 51);">Creamy Pumpkin Penne with Bacon</span><br />serves 2<br /><br />100 g bacon, cut into small pieces<br /><br />200g Penne or other pasta<br /><br />25g butter<br />1Tbsp plain flour<br />1 c milk<br />1/2 c grated Cheddar cheese<br />salt and pepper<br />1 c pureed pumpkin<br /><br />1Tbsp chopped parsley<br /><br /><br />Fry the bacon until browned. Keep warm.<br /><br />Cook the pasta in a generous amount of salted, boiling water.<br /><br />In the meantime, melt the butter in a pot. Add the flour, stirring vigorously until a paste forms and comes off the sides of the pot easily.<br /><br />Slowly add the milk while still stirring with a wire whisk. Cook very gently until smooth and thick but do not let it boil.<br /><br />Take the pot off the heat, add the grated cheese and mix until all the cheese has melted. Return to heat on low and add the pureed pumpkin while stirring. Heat up until bubbling gently.<br /><br />Take off the heat and season with salt and pepper.<br /><br />Strain the cooked pasta and transfer into a bowl. Top with the pumpkin sauce and bacon. Garnish with parsley.<br /><br />I'm sharing this for Presto Pasta night over at <a href="http://onceuponafeast.blogspot.com/">Once Upon a Feast</a>.<br />This is the first time I've been participating although I've been keeping an eye on the wonderful weekly round up by Ruth for some time now. Be sure to visit!desiehttp://www.blogger.com/profile/15764325432939872786noreply@blogger.com12tag:blogger.com,1999:blog-2127108850319476857.post-5002994836648079762007-12-08T17:23:00.000+11:002007-12-10T15:35:36.211+11:00I, the Maybahay<strong><span style="font-weight: normal;">The sweet lady behind <a href="http://dhanggitskitchen.blogspot.com/">Dhanggit's kitchen</a> has tagged me for my first meme.<br />I'm finding it fun reading everyone else's little revelations and finding tidbits that make up the personalities behind the blogs.<br /><br />Getting on with mine...<br /></span><br /><span style="color: rgb(255, 255, 0);">What were you cooking/baking 10 years ago?</span></strong><br /><strong></strong>Lots of vegetables! I was living with a friend who has asthma and allergies, and so had to watch his diet carefully (If you are reading this Anthony Long, let me know where you are. I've been looking everywhere for you!!!!). His Mum would come around every week with a large box full of fruit and vegetables straight from the markets. Curried vegetables were regularly on the menu. The rest were eaten in salads. Unfortunately, we always ended up binning lots of the vegies as neither myself nor my friend had much time to cook. I was enjoying singledom then and was eating out lots.<br /><br />I didn't bake much then though, I remember the' unfortunate incident of the shattered lemon tart'. I had a beautiful tart made for my housemate's dinner party. One of his guests turned on the electric hob unknowingly while the pyrex tart dish was sitting on it. Apparently there was tart everywhere and no one got to try it...<br /><br /><br /><strong style="color: rgb(255, 255, 51);">What were you cooking/baking one year ago?</strong><br /><strong></strong>I was cooking and baking our daily family staples like meat and couscous salads, stir-frys, lots of Thai curries and Indian curries, the occassional brownies and muffins. One of the reasons I decided to start blogging is so I can widen my cooking repertoire a bit.<br /><br /><strong style="color: rgb(255, 255, 0);">Five snacks you enjoy:</strong><br /><strong></strong><br />Me love salt and grease! Yum<br />1. <a href="http://en.wikipedia.org/wiki/Bombay_mix">Bhuja/Bombay mix</a><br />2. Seaweed rice crackers<br />3. Char Siu Bao (Siopao or Barbecue pork buns)<br />4. Hot Chips<br />5. Sushi (yes, as a snack!)<br /><br /><strong style="color: rgb(255, 255, 0);">Five recipes you know by heart:</strong><br /><strong></strong><br /><strong></strong>1. My very own 'special' fried rice (this dish has seen me through feasts and famines in my life)<br />2. <a href="http://en.wikipedia.org/wiki/Kare-kare">Kare Kare</a><br />3. standard Sunday roast (whether it be chicken, pork, beef or lamb)<br />4. pancakes<br />5. <a href="http://en.wikipedia.org/wiki/Sinigang">Sinigang</a><br /><br /><strong style="color: rgb(255, 255, 0);">Five culinary luxuries you would indulge in if you were a millionaire:</strong><br /><strong></strong><br /><strong></strong>1. Pay someone to clean-up after me so I can cook up a storm everyday with no worries.<br />2. Go to as many Michelin star -rated restaurants as possible.<br />3. Set up my own cook book shop/bistro.<br />4. Set up my own arena to hold 'Iron Chef' style cook-offs in. I get to try all the dishes at the end, of course ;-)<br />5. Have a cellar of the best Margaux' for my husband.<br /><br /><strong style="color: rgb(255, 255, 0);">Five foods you love to cook/bake:</strong><br /><strong></strong><br /><strong></strong>1. <a href="http://maybahay.blogspot.com/2007/08/pinakbet-or-pakbet.html">Pakbet</a>. I love vegetables and this is a uniquely Filipino way of enjoying them.<br />2. Stir-fries. The variety can be endless. Experiments hardly ever go wrong.<br />3. My 'party pork'. Slow-roasted pork belly sitting in a braising liquid (stock, cane sugar, sometimes with anise, fish sauce, etc). Chuck it in a low oven, forget about it for a few hours, serve it on the table and watch your guests devour it.<br />4. Simple sugar cookies made with my darling little girl.<br />5. Wickedly fudgy brownies.<br /><br /><strong style="color: rgb(255, 255, 0);">Five foods you cannot/will not eat: </strong><br />1. Any dish made from creatures that could count as a housepet :-(<br />2. Licorice. I just don't get it.<br />3. can't think of anything else...<br />4.<br />5.<br /><br /><br /><strong><span style="color: rgb(255, 255, 0);">Five favorite culinary toys:</span><br /><span style="font-weight: bold;"><br /></span><span style="font-weight: normal;">My collection of kitchen gadgets is quite lean. I don't even like food processors.<br /><br /></span><span style="font-weight: bold;"></span></strong><strong></strong>1. My husband's big set of <a href="http://en.wikipedia.org/wiki/W%C3%BCsthof">Wüsthof</a> knives and kitchen utensils. Very sharp knives are safe knives. He got these before we got together. I think it's what sealed the deal for me ;-)<br />2. can't think of anything else...<br /><br /><strong><span style="color: rgb(255, 255, 0);">Five dishes on your "last meal" menu:</span><br /><br /><span style="font-weight: normal;">I would like to keep this quite simple<br /><br /></span></strong><strong></strong>1. soft-boiled egg and toast (I have this almost everyday for breakfast)<br />2. rocket and parmesan with olive oil and balsamic vinegar<br />3. crispy roast duck<br />4. lemon meringue pie<br />5. gruyere on crackers<br /><br /><br /><br /><strong style="color: rgb(255, 255, 0);">Five happy food memories:</strong><br />1. Weekend meals at my Mum's or an aunt's house. My extended family love to eat and the table is never big enough for the food everyone brings to share. Food tastes best over gossip, laughter, a little bit of fighting, complaints about ailments, plans for the future, etc.<br />2. As a child in the Philippines, waiting for the street vendor bearing the afternoon's <a href="http://scentofgreenbananas.blogspot.com/2006/10/manila-merienda.html">merienda</a>.<br />After an imposed siesta, we got to enjoy daily treats like fried noodles, sticky rice in coconut milk, different types of rice cakes and spring rolls.<br />3. Packed picnics by my husband. Alpine mountain and lakeside walks were made the more special by his little parcels of goodies-cheese, crusty bread, cold meats and a few bars of Swiss chocolate.<br />4. LOTS of cheese and LOTS of wine while on holidays with friends in the south of France.<br />5. Introducing my children to their first taste of anything. Seeing my kids' expression when they first had ice cream is priceless.<br /><br />It would be great to get to know more about the other bloggers who inspire me.<br />Of course, there's no obligation on their part to do this. I am passing this on to:<br />Margot of <a href="http://www.coffeeandvanilla.com/">Coffee and Vanilla</a>- she's such a prolific poster, has great variety of recipes and beautiful photography.<br />Veron of <a href="http://kitchenmusings.typepad.com/">Kitchen Musings</a>- her posts are always very informative. And this lady CAN make Macarons!<br />Kate of <a href="http://aapplemint.blogspot.com/">Applemint</a>-there's always freshness about her recipes and photographs<br />Zuzana of <a href="http://www.burntmouth.com/">Zlamushka's Spicy Kitchen</a> - her recipe collection is so culturally-diverse. And I LOVE spicy food<br />Patricia of <a href="http://www.technicolorkitcheninenglish.blogspot.com/">Technicolor Kitchen</a> - this site is a recent discovery for me. The recipes are varied, simple and elegant.desiehttp://www.blogger.com/profile/15764325432939872786noreply@blogger.com7tag:blogger.com,1999:blog-2127108850319476857.post-20317367675780309482007-12-05T14:51:00.000+11:002007-12-06T16:28:11.802+11:00Flambéed Caipirinha Scallops<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjughBLpPFTCi7yGVz67xZiZgKv0FEgQ74rpuQmmI4hcUzEYOtORAOTP7HzhtURczBxxeR525yp3eWOvFD40to1npVkI-tf2844T0AiOvkbdk4Ppfy0FaUOfmTnyGL7kNhV-WR3pJ8oWtX7/s1600-h/scallops2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjughBLpPFTCi7yGVz67xZiZgKv0FEgQ74rpuQmmI4hcUzEYOtORAOTP7HzhtURczBxxeR525yp3eWOvFD40to1npVkI-tf2844T0AiOvkbdk4Ppfy0FaUOfmTnyGL7kNhV-WR3pJ8oWtX7/s400/scallops2.jpg" alt="" id="BLOGGER_PHOTO_ID_5140331747086829906" border="0" /></a>Since coming back from <a href="http://sillybubs.blogspot.com/">holidays</a>, all I could think about are seafood and cocktails. Something clicked and I decided to combine the two!<br /><br /><a href="http://www.drinksmixer.com/drink2632.html">Caipirinha</a> is a favourite summer drink of mine. I finally found a bottle shop in the city that sells <a href="http://en.wikipedia.org/wiki/Cacha%C3%A7a">Cachaca</a> and am looking forward to treating friends to a round of the refreshing cocktail one weekend soon. In the meantime, I enjoyed the flavours that go in this drink in an unusual way.<br /><br />The sauce for this scallop dish is very simple, a mix of lime juice, rind and sugar. A glug of Cachaca is added and set alight (I do love some theatrics in the kitchen from time to time!).<br /><br />The result is simple but special enough to be part of a festive meal with the closest of your friends. This is not a traditional dish served for a traditional festival but I believe that just getting the chance to sit down for a meal with your nearest and dearest is always worth celebrating.<br /><br />I am sending this over to Anna of <a href="http://morselsandmusings.blogspot.com/">Morsels and Musings</a> for the <a href="http://morselsandmusings.blogspot.com/2007/10/festive-food-fair-2007.html">Festive Food Festival</a>.<br />Pop on over and enjoy the buffet!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmD3r5JAJdBzuOlt1pAuKWhyphenhyphenDTpg0PDGNsK1bmmjCM5uVnXCK9jfbmi123ZQfLnJHXkCUZovQF_sq9RAe1xut8aWXO2mw9NGnnXEptnTDGKDNFr1b3AnPpX0Tw9IPOcUNZIoDY3afckJRR/s1600-h/festivefoodfair.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmD3r5JAJdBzuOlt1pAuKWhyphenhyphenDTpg0PDGNsK1bmmjCM5uVnXCK9jfbmi123ZQfLnJHXkCUZovQF_sq9RAe1xut8aWXO2mw9NGnnXEptnTDGKDNFr1b3AnPpX0Tw9IPOcUNZIoDY3afckJRR/s400/festivefoodfair.png" alt="" id="BLOGGER_PHOTO_ID_5140340976971549026" border="0" /></a><br /><br /><br /><span style="font-weight: bold; color: rgb(0, 153, 0);">Flambéed Caipirinha Scallops</span><br /><br />Serves 2 for a light lunch but if you're feeding the masses, bigger quantities are best made in small batches.<br />I had the scallops with some tumeric and butter rice but they would also be nice served as an appetizer/finger food, sitting on some lettuce leaves.<br /><br />300g scallops (roe removed)<br />a knob of butter<br />2 Tbsp olive oil<br />4 Tbsp lime juice<br />zest from 2 limes<br />1 Tbsp raw or brown sugar<br />a dash of Cachaca<br /><br />chives for garnish<br /><br /><br />Combine in a cup the lime juice, zest and sugar.<br />In a skillet/pan, heat up the butter and olive oil. Once the butter is melted, add the lime juice mix.<br />Swish the skillet around to keep the sugar from burning. Once the sauce has thickened and browned slightly, turn up the heat and toss in the scallops.<br />Stir-fry for around one minute. Add a dash of Cachaca. If cooking over a gas burner, tilt the pan slightly such that the alcohol catches the flame. Otherwise, light up with a match.<br />Do not let the scallops overcook. They are best flash-cooked to keep them plump and sweet.<br /><br />Garnish with chives and extra lime slices.desiehttp://www.blogger.com/profile/15764325432939872786noreply@blogger.com10tag:blogger.com,1999:blog-2127108850319476857.post-59676471708044195402007-12-01T21:12:00.001+11:002007-12-02T00:13:19.819+11:00Tender Potato Bread- A Daring Bakers Challenge<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuK_Lt8nvd3tG3gt2S_hyUUawGosqDVv1qFAKJh1X-B_arsl0RWNf_6W6QeJWVwyAOlBHjDQJN24S3xI9h3phvHnAC3FQWF0xVHbDxt7Ph15qmYY77TXaP7fMshVhNQtWw38lAmh2_Dm3v/s1600-r/potato_bread.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-hf4bBGBuzr7bQA6cr-UgNIoLrsLmJzSDn3Jxrpfk1Uf49T-Ac9vBGaL4KkfZDBETBjvjNpbxPHtlhmcK8m3Lx7qYLIaP4PBaQPaD1mAKa7H81I52gf4N6DUWeg_W9IOG5iDSWi0Fe3yv/s400/potato_bread.jpg" alt="" id="BLOGGER_PHOTO_ID_5138949519236793922" border="0" /></a>When I started this blog, I wasn't really sure where I wanted it to lead me. It was simply something to while away the time with while my kids are down for a nap or too engrossed in play to have Mum hovering around. It was a bit of me time while being productive by documenting my recipes in a medium a little more of this era (I still have some recipes saved in floppy discs. It's weird realising that my kids will not even know what those are!)<br /><br />Three months on and blogging has re-defined my relationship with food and cooking. Where there was before a convenient albeit stagnant marriage, there is now an exciting, growing and inspiring love affair. I am finding fun in my daily ventures in the kitchen knowing that I am later able to share the experience with newfound friends. I try and become more attuned to flavours and savour my food a little bit more lovingly so I can honestly describe my creations in words. I have spiced things up a little bit more by bringing in inspirations from other food blogs and taking advice from the more experienced. Now the love affair has just moved up another notch -each month I will be venturing into unchartered territory all in the name of self-improvement so I can further nourish the passion. I have joined the <span style="font-weight: bold; color: rgb(255, 153, 255);">Daring Bakers</span>. Yep, I will be baking more. And more succesfully, I hope.<br /><br />The Daring Bakers is a group of food bloggers of varying experiences, blogging on the same day each month about a recipe set by a member as a challenge. The bakers follow the recipe to the letter, apart from some allowed modifications.<br /><br />I nearly fainted when I saw what was to be my very first Daring Baker challenge: <a href="http://web.mac.com/tannajones/My_Kitchen_In_Half_Cups...Second_Helping_/My_Kitchen_in_Half_Cups...Second_Helping/Entries/2007/11/26_DB_Nov_ChallengeTender_Potato_Bread_Recipe.html">Tender Potato Bread</a> as chosen by <a href="http://web.mac.com/tannajones/My_Kitchen_In_Half_Cups...Second_Helping_/My_Kitchen_in_Half_Cups...Second_Helping/My_Kitchen_in_Half_Cups...Second_Helping.html">Tanna of My Kitchen in Half Cups</a>. I have tried to bake bread maybe two or three times before and the results were average at best. My husband has always blamed the non-success on 'atmospherics'. 'Hmm, it's been quite humid today' or 'Maybe the recipe did not take into account altitude' (this when we were living in a city approx 430m above sea level). Yeast is contentious enough a foe but adding mashed potato to bread dough? What complications would that throw in the mix? Great, my first challenge might end up as my last.<br /><br />Finding the right day to bake the bread was in itself a challenge. Having read posts of fellow DBers, I got the impression that making this bread is a long process, involving boiling, mashing potatoes and letting it cool, then working a very sticky dough. Can't have kids running around or crying in the background while I grab this one by the horns. Knowing that the family will be holidaying around the time we were scheduled to post didn't leave me much choice though. So, out I went to get my potatoes (Pontiac) and crossed my fingers that the baking stars would align for me. And that they did.<br /><br />The original recipe called for '4 medium potatoes' which can be quite open to interpretation. Luckily, the more experienced bakers gave an approximate weight to try (between 8oz to 16oz). I used close to 400g of potatoes (approx 14oz) and 1kg of unbleached flour. The resulting dough was very tacky. It also had a very flabby feel that unfortunately resembled my upper arms which have not been in any contact with gym equipment for years. Eeek. I oiled my hands and dug in to knead. Whoa! That dough felt good. Sure it was a bit sticky but it was also 'friendly'. It allowed me to just carress it into shape instead of fighting me back as have previous projects.<br /><br />At this point, I just had the feeling that things were going to turn out ok. True enough, the tempreature in the house just seemed perfect and the dough doubled in size after a couple of hours of proving. I got the confidence to dare myself and eventually divided the dough into three and shaped them into a foccacia and two loaves.<br /><br />One of the loaves had a parsley pesto swirled through it and then sprinkled with sesame seeds on top.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYgzCu5DteQH_M_QDV1nj45MUwRi-aC34XEMENyFf4KgIvgIXk8u6s4umfVuCyCv4My7oU0Mh9uOkSb5vepOlHp8tzYDOuv3Oe4WKm8LXwnBBG9f3JZHFUWBKXsWh6TuLVkJHNfGEnKUJc/s1600-r/loaves.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioiQ9p4_bnuhWTugV3LKEfmqzo00DZJcDNxmcJiKcr3E5fimb2F0y-hsizEbjxYbSJz2gD49VSPKkjehPOvNHn2ooWIh_NAzPraMM4DfAf2Em1zvB9uefjllb8R_LcKqEddNCQ3nu2lxU-/s200/loaves.jpg" alt="" id="BLOGGER_PHOTO_ID_5138977071451997810" border="0" /></a><br /><br /><br /><br />The foccacia was drizzled with brown butter and then sprinkled with rocksalt and sage leaves prior to baking.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTq7v4cDyEXtNYOJ60X1a_4fwcgJIPALedm2brvMqeDTald9jd2TLQO6bv6mTqen2KOKYIgby1lC6Z4PeDF5g9Sr-HStBkRyHp9GjQbZYxndsvN5kgjBVXWNwyykcX2iVC23ExU6fKezYG/s1600-r/foccacia_db.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRMmGrfYYDzrNCjpyaQZdVfMNWRMRp1jWppKnEXrN6OnR9f3iP5OeUDZZ2QvzjJRrbN5R21LSPm-WTbe69U1njE2Ug06YiDFxAItKvc0LRZfyKOsw-CBQd_UDph0Grtk1VBWb4nnCBcLu7/s200/foccacia_db.jpg" alt="" id="BLOGGER_PHOTO_ID_5138977509538662018" border="0" /></a><br /><br /><br /><br /><br /><br />YUMM-O!<br />Tanna chose a great recipe. This bread was wonderful. I loved how it was almost 'cakey' but not heavy. The foccacia was cut up into smaller squares and used in miniature salami and rocket sandwiches. The plain loaf tasted great toasted. It toasted nice and crisp outside and moist in the middle. The beautiful holes were perfect for the melting buter. As for the parsley loaf, I intended to have it with soup but we ended up eating the slices on their own.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgywMKKzUTXO1PgRGkwKZOftb6k9t2rjDOaZI4c9fZfZ_zTUWjjT0b-eM3f8QKtmqCU-ogukWXJ48CWgAKCqanRogJXJuvilbWWVGubyhp6WTE2g0YwqMj3ThOAcyQ9g8WNlUncU6xVIpBs/s1600-r/pink_sil.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF4SvZ0IBlZzCeEVh7dranM7f9X2gL3WXyh35GOvlAWX8LhyphenhyphenvDA8zsWKbw3ql3pM3dyp1_VW1ba9F5A0A4tC8oAku3i6aeTXiRGOwPQHtnt5FmvU-DF07I7dBMc1s4___npHBn72Dzt8Km/s200/pink_sil.jpg" alt="" id="BLOGGER_PHOTO_ID_5138985128810645138" border="0" /></a>There, my first challenge done. I am now an official 'Daring Baker'. Hurrah!<br /><br />I have to say, though, that this bread was really baked by the collective virtual hands of the Daring Bakers. The convivial online exchange of tips and ideas on the DB blog was an inspiration. This group is not only daring but also helpful, fun and friendly. I am already looking forward to the December challenge.<br />In the meantime, I will be a bit busy checking out <a href="http://daringbakersblogroll.blogspot.com/">everyone else's </a>take on this wonderful recipe.<br /><br /><br /><span style="font-size:85%;">PS.<br />The official posting date for the November challenge was supposed to be 26th Nov. Though I made the bread in November, I was not able to post about it until now as I was away on a beach holiday with the family. </span>desiehttp://www.blogger.com/profile/15764325432939872786noreply@blogger.com16tag:blogger.com,1999:blog-2127108850319476857.post-14815559078572738582007-11-21T20:42:00.000+11:002007-12-19T21:27:41.800+11:00Tropical White Chocolate Dessert<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMZnOMooI654BkgDY0mc04H-FYRdKjbn8NESzO7fMVWMffJOW8YoYjQgrzGYn6DFk2yGk5R398GLyn5lBfQENW_vdPpWnNkFDTMyDTgsApxCM2h3QlTV3julji-BV3-oFxi5Ux84j0L0pG/s1600-h/mango_whitechoc.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMZnOMooI654BkgDY0mc04H-FYRdKjbn8NESzO7fMVWMffJOW8YoYjQgrzGYn6DFk2yGk5R398GLyn5lBfQENW_vdPpWnNkFDTMyDTgsApxCM2h3QlTV3julji-BV3-oFxi5Ux84j0L0pG/s400/mango_whitechoc.jpg" alt="" id="BLOGGER_PHOTO_ID_5135235220192371618" border="0" /></a>Folks have probably noticed a recurring theme when I blog of things baked and sweet. They are always tales of woe.<br />Successful dessert-making still eludes me. Might it have to do with the fact that I do not have a sweet tooth? Who knows. Beautiful dessert creations I've seen in books and other blogs constantly inspire and challenge me, though. I am also always on the look-out for something to appease the hubby's major love of sugar. So I persevere...<br /><br />A <span style="font-style: italic;">kitchen tea</span> was held at my house on the weekend and I had my heart set on making a tart. This was to be a good chance to practice making a crust, rolling it onto the tart pan and avoid shrinkage (which happens to me too often, even when I refrigerate the crust overnight prior to baking!). Anyhow, I find a decent (or so I thought) recipe for White Chocolate Mousse tart. I wanted to put my spin on it so I thought I'd throw in some dessicated coconut in the mix and then top it with mangoes.<br /><br />The recipe for the filling called for thick cream, white chocolate and condensed milk. I had my reservations right from the start, wondering how the filling was supposed to set. I saw a few other similar recipes for mousse tart on the net which left me assured that mine should set after a four-hour stint in the fridge. Still, come the time when I made it, I actually used a teaspoon of gelatine just to be sure.<br /><br />Everything was planned out for the day. I would make the crust first thing in the morning. By the time it has cooled down a bit, my filling should also be at room temperature and I could proceed to assembling my lovely dessert. This gives me five hours to let the tart set for a 2PM start.<br /><br />2PM came and this is how the tart looked:<br />Ta dah!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIM8ZwegeFplnyvdwvUxktIGSAaZXzgzhM6GvYx4CTGEcN0Nx4TXTFb1YYIBE3wweDaWp52XSXFi-60Gb2POKKRUps_eSonqELX5Aj2OX8Lii5XtWbX7f1-TNhEbCGSeQqayfM-Y9JBBRY/s1600-h/tragic_tart2.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIM8ZwegeFplnyvdwvUxktIGSAaZXzgzhM6GvYx4CTGEcN0Nx4TXTFb1YYIBE3wweDaWp52XSXFi-60Gb2POKKRUps_eSonqELX5Aj2OX8Lii5XtWbX7f1-TNhEbCGSeQqayfM-Y9JBBRY/s200/tragic_tart2.jpg" alt="" id="BLOGGER_PHOTO_ID_5135234893774857106" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMUhTMcng_WQP3BnEAj2_xQh_Ir6bxj5B0opQRc4Qbl_E-Ii__9L6S_VFNBLCn7EqPS6crQBJiA1ck9Qq9E1JtGNMv2Bpxxz2vsXResdUjZrayRC8-uHckvUz6ksVTfZomplpP4H7X02Qf/s1600-h/tragic_tart.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMUhTMcng_WQP3BnEAj2_xQh_Ir6bxj5B0opQRc4Qbl_E-Ii__9L6S_VFNBLCn7EqPS6crQBJiA1ck9Qq9E1JtGNMv2Bpxxz2vsXResdUjZrayRC8-uHckvUz6ksVTfZomplpP4H7X02Qf/s200/tragic_tart.jpg" alt="" id="BLOGGER_PHOTO_ID_5135234623191917442" border="0" /></a><br /><br />Pretty heh?<br />Problem was, it couldn't be cut up. The filling was not set. A brave friend tried. Swoosh went the filling in every direction. 'Still tastes great', they said. 'We can eat it with a spoon', they tried to console. No, I wouldn't even touch it.<br />Still, after everyone has left, I didn't have the heart to throw it away.<br /><br />The following day, my sister invites me to a small pool party at hers. What to bring, what to bring? I decided to scoop the filling out of the tart base. I cut up some mangoes, cubed some left-over madeira cake and threw everything into small tumblers. My sisters' guests enjoyed them, complete with oohs and aahs as they spoon the last of the 'custard' out of the glasses.<br />Whew!<br /><br />Now I'm going to be cheeky and still send this over to <a href="http://www.cooksister.com/">Cook Sister</a> as my entry for this edition of <a href="http://www.cooksister.com/2007/05/all_you_need_to.html">Waiter, There's Something In My...</a> . This popular food event's them for this month is 'tarts'.<br />Hey, this dessert started off as a tart. I hope they accept it.....<br />There might be a reader out there who'd like the idea and know exactly how to fix the non-set filling. I will certainly try it out again and add more gelatine next time.<br /><br /><br /><span style="color: rgb(0, 153, 0); font-weight: bold;">Tropical White Chocolate Dessert<br /><br /></span><span style="color: rgb(0, 153, 0);">makes 8 portions</span><span style="color: rgb(0, 153, 0); font-weight: bold;"><br /><br /></span><span style="font-weight: bold;">White Choc filling</span><br />2 c thick whipping cream<br />1 tsp gelatine granules<br />180 g white cooking chocolate, broken into small pieces<br />390g tin condensed milk<br />1/2 c toasted dessicated coconut<br /><br /><br />2 c madeira or pound cake, cut into 1cm cubes<br />2 c cubes of mangoes<br />zest from 2 limes<br />1 kiwi fruit for decoration<br /><br />To make the cream filling, fill a metal bowl with 150ml of the cream. Sprinkle the gelatine over the cream.<br />Sit the bowl on top of a slowly-simmering pot of boiling water, stirring until the cream is hot (but do not let it boil). Take the bowl off the heat and add the chopped white chocolate. Whisk until the chocolate has been incorporated. Mix in the condensed milk and dessicated coconut. Let cool to room temperature.<br /><br />Meanwhile, whip the remaining cream until stiff peaks form.<br />Slowly fold into the white chocolate mixture once it has cooled.<br /><br />To assemble the dessert, spoon some of the filling into a cup or wine glass. Add a layer of madeira cake and then a layer of mango. Sprinkle zest of lime over the mangos and then top with a slice of kiwi fruit.desiehttp://www.blogger.com/profile/15764325432939872786noreply@blogger.com11tag:blogger.com,1999:blog-2127108850319476857.post-63324710036440006162007-11-19T21:59:00.000+11:002007-11-20T07:32:31.229+11:00Roast Chicken and Vegetable Stuffed Mushrooms<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghriBlJPwiCJBL3zNN1iFLdNgp2jUfQCCn8lIzW_-ePO9OkCA5cWUN0yV8KqygtIlQa2LqSk_Ub0sStPCgTl9X2TvYlkvGYwcyfFLcC5txTTRJ9Do5nFXpbBvSj9kxjuc1hyVEW53i9XaE/s1600-h/stuffed_mushrooms.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghriBlJPwiCJBL3zNN1iFLdNgp2jUfQCCn8lIzW_-ePO9OkCA5cWUN0yV8KqygtIlQa2LqSk_Ub0sStPCgTl9X2TvYlkvGYwcyfFLcC5txTTRJ9Do5nFXpbBvSj9kxjuc1hyVEW53i9XaE/s320/stuffed_mushrooms.jpg" alt="" id="BLOGGER_PHOTO_ID_5134505999170020098" border="0" /></a><br />A low- carb easy option for dinner during the week. These mushrooms were stuffed with left-over chicken and roasted vegetables. Any roasting vegetables would do, eg sweet potatoes, peppers, parsnips, carrots, etc.<br /><br /><br /><span style="color: rgb(255, 153, 0); font-weight: bold;">Roast Chicken and Vegetable Stuffed Mushrooms<br /></span><span style="color: rgb(255, 153, 0);"><span style="color: rgb(51, 0, 0);">serves 2</span></span><span style="color: rgb(255, 153, 0); font-weight: bold;"><br /></span><br />2 large flat mushrooms<br />1/2 c shredded roasted chicken meat<br />1/2 c pumpkin, cut into 1cm cubes<br />1 small zucchini, sliced thinly<br />1/4 tsp minced garlic<br />1 Tbsp toasted pine nuts<br />5 sage leaves<br />10g butter, cubed<br />1 Tbsp olive oil<br />oil spray<br />salt and pepper to taste<br /><br />Pre-heat oven to 180deg Celsius.<br /><br />Carefully remove mushroom stems and chop finely.<br />In a small roasting pan, toss together the chopped mushroom stems,pumpkin, zuchinni, garlic and olive oil. Season with salt and pepper. Roast until vegetables are tender, around 15minutes.<br /><br />Place mushroom caps on a baking tray greased with the oil spray.<br />Take the vegetables out of the oven and stuff into the mushrooms.<br />Top with cubes of butter, sage leaves and pine nuts. Return to the oven and cook for a further 15 minutes or until mushroom is tender.desiehttp://www.blogger.com/profile/15764325432939872786noreply@blogger.com6tag:blogger.com,1999:blog-2127108850319476857.post-62567424232908741932007-11-12T20:28:00.001+11:002007-12-24T07:33:04.029+11:00Zimtsterne (Cinnamon Stars)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxwPlE_zXx1U56yDB5VRcMEk_IbtGuCi2EJf3fgWTxD0EqvYs9RQ3MZ_vjh-ACkeN4PIR5oohBu7Do-5bFKhYCZ5nahpPbdRc4Mox9Q6sRGKp_FSONIQV6vOzm-euY0-RpvAx-OoTOlNLQ/s1600-h/zimt_sterne.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxwPlE_zXx1U56yDB5VRcMEk_IbtGuCi2EJf3fgWTxD0EqvYs9RQ3MZ_vjh-ACkeN4PIR5oohBu7Do-5bFKhYCZ5nahpPbdRc4Mox9Q6sRGKp_FSONIQV6vOzm-euY0-RpvAx-OoTOlNLQ/s320/zimt_sterne.jpg" alt="" id="BLOGGER_PHOTO_ID_5131884112350901634" border="0" /></a><span style="font-weight: bold;">Warning: Do not involve any 2 1/2 year olds in making these biscuits.<br /><br /></span>I was trying to get into the Christmas spirit early by doing some trial runs on stuff that will go in this year's gift hampers. I thought 'Hmm, why not make some of my beloved 'Zimtsterne', haven't had them since leaving Zurich a couple of years ago and these biscuits definitely make the holidays worth celebrating. Little did I know that after this little practice, I would be tempted to gift tins of Spam instead in order to spare myself the trouble.<br /><br />My friends at Google offered a few recipes. The main ingredients were consistent enough- egg whites, icing sugar, almond meal. However, the ratios were all over the place as were the baking temperature and durations. So of course, I do the sensible thing and 'fuse' together a few recipes based on those which came with the best-looking photos. I might add that a couple of these recipes were in German. My second mistake. I am still in denial about my suspect command of the language.<br /><br />Anyhow, I contracted my daughter to be my assistant. Her enthusiasm to help almost melted my heart. The beautiful picture of mother and daughter, side by side in culinary bonding dissipated all too quickly when a cup of icing sugar was knocked off the table. Deep breaths, a broom and some rags, and we were on our way again.<br /><br />Finally the dough was ready. One recipe actually warned that the dough is <span style="font-style: italic;">quite delicate</span> and that the biscuits are quite messy to make. <span style="font-weight: bold;">Major</span> understatement (upon hindsight). So, although the dough looked quite runny, I foolishly tipped it out onto the table for kneading. Before I could even say anything, the little girl dove in there with both hands and started shrieking when she couldn't shake off the sticky mess that covered her up to the elbows. More deep breaths and mentally humming 'The Twelve Days of Christmas' got me thru somehow and after adding flour (which wasn't in any of the recipes), we managed to get a workable dough.<br />When the biscuits were finally in the oven, my husband, all too aware of all the prep and cleaning a couple of trays of these biscuits entailed, sensitively remarked 'Those biscuits are only like 2Francs ($2.50) a kilo from the shops'. Thanks, honey. You'll have to travel 10,000 miles now though to get to those shops. So hah!<br /><br />He redeemed himself later on. After one bite of the fluffy and chewy gems that came out of the oven, he gingerly declared 'These are not bad'. Now, anyone who knows my darling boy will recognise this as a compliment of the highest order. Ah, bless his heart.<br /><br />The biscuits were indeed delicious. The cinnamon and lemon zest are the perfect festive flavours for the nutty meringues.<br /><br />Ok, maybe I won't be giving out Spams after all.<br /><br /><span style="font-weight: bold; color: rgb(204, 51, 204);">Cinnamon Stars (or Hearts, or Moons, etc)</span><br />makes around 40 biscuits<br /><br />4 egg whites<br />a pinch of salt<br />300g icing sugar, sifted<br />200g ground almond<br />200g ground hazelnut *<br />1 Tbsp lemon zest<br />2 tsp cinnamon<br />1Tbsp lemon juice<br />1/2c to 3/4 c plain flour<br /><br />Preheat oven to 220deg Celsius.<br /><br />Whisk egg whites and salt until soft peaks form.<br /><br />Slowly add the icing sugar and continue whisking until the mixture is quite stiff. Put aside half a cup of the meringue mix.<br /><br />Add the ground nuts, lemon zest, cinnamon and juice. Carefully incorporate using a palette knife.<br /><br />Add the flour in small amounts until you get a workable dough.<br /><br />Turn out onto a floured surface and pat flat to around 8mm thick.<br /><br />Cut shapes out of the dough using a cookie cutter and transfer biscuits onto a tray lined with baking paper.<br /><br />Brush the biscuits with the reserved meringue mixture.<br /><br />Bake in the oven for around 5minutes or until the icing just starts to colour.<br /><br />The biscuits will be quite soft when they first come out so do not handle.<br />Leave to cool on the tray.<br /><br />These will keep in an airtight container for around 2 weeks.<br /><br /><br />*The biscuits can be made with all ground almond instead of mixing with hazelnut.<br /><br />Udated 24/12/2007- after experimenting a little bit more with these cookies, here's some tips:<br /><br /><span style="font-weight: bold; color: rgb(102, 255, 255);">1. Refrigerate the cookies for 30mins before baking. This prevents the</span><br /> <span style="font-weight: bold; color: rgb(102, 255, 255);">icing from browning too quickly</span><br /> <span style="font-weight: bold; color: rgb(102, 255, 255);">2. Bake at 150deg C for around 10-12 minutes. The icing stays white.</span><br /><br /><br /><span style="color: rgb(255, 153, 255); font-weight: bold;">I do believe my friends would love these and they will certainly ma</span><a style="color: rgb(255, 153, 255); font-weight: bold;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjParG0DO7gWUmq_3Xe8kuikegqlBXUWrhjN9C22Y0F3mlTfQ86fGbdQT2ydeBo5geGR-qhxP5HGpWAOZeckf5aK6f-H84Awml8OkrX03yNWcZ6KSO0PP67CxselXr8AFUEji_t_q9N0th7/s1600-h/xmas_spoon.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjParG0DO7gWUmq_3Xe8kuikegqlBXUWrhjN9C22Y0F3mlTfQ86fGbdQT2ydeBo5geGR-qhxP5HGpWAOZeckf5aK6f-H84Awml8OkrX03yNWcZ6KSO0PP67CxselXr8AFUEji_t_q9N0th7/s320/xmas_spoon.jpg" alt="" id="BLOGGER_PHOTO_ID_5131909199254877586" border="0" /></a><span style="color: rgb(255, 153, 255); font-weight: bold;">ke a great addition to any Christmas hamper. I am sending this first batch of cookies over to <a href="http://www.burntmouth.com/">Zlamushka </a>for the fun <a href="http://www.burntmouth.com/2007/10/spoonful-of-christmas.html">'A Spoonful of Christmas'</a> event she is hosting. Be sure to check out the round up for lovely edible Christmas gift ideas.</span>desiehttp://www.blogger.com/profile/15764325432939872786noreply@blogger.com10tag:blogger.com,1999:blog-2127108850319476857.post-60227060658066968882007-11-06T23:22:00.001+11:002007-11-08T00:05:36.248+11:00WHB#108 - Beef and Pumpkin Stir-fry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTi2OHpyExj9uKTGu65Ru8dYK_pwgfWMsvP1GDA0JPXO_UkPvF5bWe1Z3pnW7maXPjPFnrCcF1X0LRxQsGjpgXuopvHEH48BbZSA_aJD3fP-AuYRtFvAQEzBdAqR89mWCMAAggmVFg_jur/s1600-h/beef_pumpkin_stir-fry.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTi2OHpyExj9uKTGu65Ru8dYK_pwgfWMsvP1GDA0JPXO_UkPvF5bWe1Z3pnW7maXPjPFnrCcF1X0LRxQsGjpgXuopvHEH48BbZSA_aJD3fP-AuYRtFvAQEzBdAqR89mWCMAAggmVFg_jur/s320/beef_pumpkin_stir-fry.jpg" alt="" id="BLOGGER_PHOTO_ID_5130064154176239490" border="0" /></a><br /><div>Stir-fries are wonderful as one can be as creative as they wish with them. A change in the marinade flavours, in the combination of vegetables or vary the herbs and you need not make the exact same dish twice.<br /><div> </div><br /><div>We do at least one stir-fry a week in our house. This time, it's beef with lots of vegetables , lifted by the sweet, anise flavour of <span style="font-style: italic;">Thai Basil</span>.<br /><br />Thai Basil (<span style="font-style: italic;">Bai Horapa</span> in Thai) is extensively used in Thai, Vietnamese and Cambodian cuisine for curries, stir-fries and salads. Just like the Meditteranean/Western Sweet Basil, this herb is best used fresh as cooking tends to destroy its flavour. When I buy these from the vegie shop, they always come in trays rather than in small bunches as do the other herbs. Apparently, this type of basil is more often used as a vegetable, rather than herb in Indochine cooking. They are thrown in with seafood, meat or in salads by the handful.<br /><br />This herb is distinguished by its green leaves but purple stems and buds (which are also edible) . The leaves are smaller than those of Sweet Basil, are more pointy but narrower. They make quite a pretty potted plant. Last summer, I grew Thai Basil in one big pot along with the Sweet and Purple kind. The effect was quite lovely by mid-season.<br />Here's a picture of Thai Basil from a related article in <a href="http://en.wikipedia.org/wiki/Thai_basil">Wikipedia</a>:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmbfmiu8UiNbfpKLQr7Q7ICWxestVQBuoBUSNKRy0Knyq1uCzn83oShM0AHOpqx-8T1R1ThMbQa5iDPFTW35lwL2WTmrjQoyjwtM5XoC5LL6A1ShWj4KwvJ-2ootPoqx_6MBtoSdys1rMk/s1600-h/Thai_basil_with_flowers.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmbfmiu8UiNbfpKLQr7Q7ICWxestVQBuoBUSNKRy0Knyq1uCzn83oShM0AHOpqx-8T1R1ThMbQa5iDPFTW35lwL2WTmrjQoyjwtM5XoC5LL6A1ShWj4KwvJ-2ootPoqx_6MBtoSdys1rMk/s320/Thai_basil_with_flowers.jpg" alt="" id="BLOGGER_PHOTO_ID_5130073298161612690" border="0" /></a><br /><span style="color: rgb(102, 51, 102); font-weight: bold;">Beef and Pumpkin Stir-Fry</span><br /><br />300g Oyster Blade steak, cut into strips<br />200g pumpkin, cut into small pieces<br />1 medium red onion<br />1 bunch green asparagus, cut into 3cm pieces<br />1 red capsicum, cut into strips<br />1 c Thai Basil leaves<br />3 Tsp peanut oil<br /><br />marinade:<br />2Tbsp oyster sauce<br />1Tbsp soy sauce<br />2Tbsp sugar<br />1 clove garlic, minced<br /><br /><br />Mix all the marinade ingredients in a bowl. Marinate the beef strips for at least one hour prior to cooking.<br /><br />Steam or microwave the pumpkin pieces until tender, then pat dry with paper towels.<br /><br />Heat up the oil in a wok or large non-stick pan. Toss beef into pan and stir-frequently until well browned and the marinade juices have dried up. Add the pumpkin and onion, stir around for two minutes. Add the asparagus and capsicum and stir around until vegetables are cooked but still crunchy.<br /><br />Turn off the heat. Add the Thai Basil prior to serving.<br /><br />Notes:<br /><span style="font-style: italic;">*I quite liked this as a dry stir-fry. If you like yours 'saucy', double the marinade quantity, thicken with a bit of cornflour and add when the beef is cooked.<br /><br /></span><span style="font-style: italic;">*The quantities served two adults and a toddler with a big appetite :-)</span><br /><br />I am sharing this over at <a href="http://expatriateskitchen.blogspot.com/">The Expatriate's Kitchen</a>, who's hosting this week's round of <a href="http://kalynskitchen.blogspot.com/2006/09/whos-hosting-weekend-herb-blogging.html">Weekend Herb Blogging</a>. Be sure to check out the round up for interesting ideas on using your favourite herbs, fruits and vegies!<br /><br /><br /></div><div> </div></div>desiehttp://www.blogger.com/profile/15764325432939872786noreply@blogger.com7tag:blogger.com,1999:blog-2127108850319476857.post-70782709710493839582007-10-31T23:24:00.001+11:002007-12-13T20:56:45.846+11:00Lasang Pinoy 21- Atsara (Green Papaya Pickle)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicbqpeGO_DO54puoWfts-YxCHWoB5_0-iKHVfxT4bKaP3TLH3oy6eGdxcRoTYR6TQ6sPP79aL6EjwSMApte2DwxShaguZ75_lBgsJS8cvz1nHhxsNppYGlUDCh7goI3zIhHG9ni2XzUJsW/s1600-h/atsara.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicbqpeGO_DO54puoWfts-YxCHWoB5_0-iKHVfxT4bKaP3TLH3oy6eGdxcRoTYR6TQ6sPP79aL6EjwSMApte2DwxShaguZ75_lBgsJS8cvz1nHhxsNppYGlUDCh7goI3zIhHG9ni2XzUJsW/s320/atsara.jpg" alt="" id="BLOGGER_PHOTO_ID_5127476045538375522" border="0" /></a>Finally, a chance to join <a href="http://lasangpinoy.blogspot.com/">Lasang Pinoy</a>, a food blog event dedicated to Filipino fare. I've been keeping an eye out for the latest round's announcement for the longest time. The anniversary theme 'Cooking for Heroes' inspired me to haul myself out of my sick bed, plied with endless cups of <a style="font-style: italic;" href="http://www.recipezaar.com/172770">salabat</a> and some serious antibiotics, I get on to work in the kitchen. We are talking about our Philippine national heroes here after all. In my own little way, from the heart of my own little kitchen,I shall honour them.<br /><br />Admittedly, though, my knowledge of Philippine history is a tad rusty. I can rattle off names considered to be 'heroes' but hardly know their story in detail. General Emilio Aguinaldo's is one name I remember well from childhood visits to <a href="http://www.waypoints.ph/detail_gen.html?wpt=biakna">Biak na Bato,</a> a series of caves in San Miguel ,Bulacan (where both of my parents were born) which the early revolutionaries against the Spaniards used as a place of refuge. The caves later on served as the headquarters of the Philippine revolutionary government. Emilio Aguinaldo became the president of the First Philippine Republic and continued to fight for Philippine independence through to the American occupation.<br /><br />Thinking of a dish fit for a revolutionary and statesman, the best I thought I could offer is a bottle of <span style="font-style: italic;">atsara. </span>During the days of the revolution, freshly-cooked meals would have been hard to come by. I imagined that dried meat or fish and the occasional produce foraged from the mountains would have been the staple. At Biak na Bato, one of the bigger caves, from memory, is called <span style="font-style: italic;">Bahay Paniki- </span>for the millions of bats that used to inhabit the structure. I dread to think that barbecued <span style="font-style: italic;">'panikis' </span>were eaten regularly but they would have been a good source of protein for the freedom-fighters. A sweet, sour and refreshing helping of <span style="font-style: italic;">atsara</span> would have made the fighters' meager meals a lot more enjoyable.<br /><br />Personally, I believe <span style="font-style: italic;">atsara</span> complements a LOT of dishes. From the humble <span style="font-style: italic;">tuyo </span>(dried salted fish) to the special fiesta dishes like <span style="font-style: italic;">lechon </span>(whole roasted pig) and anything fried in between. This relish of green papaya has many variations. When I researched recipes, I found that some people enjoy them as simple as possible with just papaya and carrots while some throw in pineapple or cabbage in the mix. My <span style="font-style: italic;">atsara</span> is similar to those made by an aunt and what I've had from Bulacan- a mix of papaya, carrots, peppers and raisins.<br />I made half of the batch for immediate consumption, simply pouring the pickling solution over the vegetables in a jar and then refrigerating. The other half, I will be giving away as gifts so I 'pasteurised' in pickling jars with pop lids.<br /><br /><br /><br /><span style="color: rgb(0, 153, 0); font-weight: bold;">Atsara</span><br /><br />800 g green papaya, grated or julienned<br />2 medium carrots, grated<br />1 onion, grated<br />1 medium red capsicum (pepper), julienned<br />1 medium green capsicum, julienned<br />1 c raisins<br />2 Tbsp salt<br /><br />Syrup<br />2 1/2 c white vinegar<br />2 c sugar<br />1 inch piece ginger, julienned<br />2 cloves garlic sliced thinly<br />1/4 tsp freshly ground pepper<br /><br />In a large bowl, mix the grated green papaya with the salt. Cover with cling film and leave in the refrigerator overnight.<br />Meanwhile, the syrup can be prepared by boiling the vinegar and sugar. When the sugar has dissolved, mix in the ginger, garlic and black pepper and let simmer for a further 5 minutes.<br /><br />When ready, rinse the papaya well. Squeeze as much of the water out as possible by placing the rinsed papaya in a large piece of muslin and wringing it hard. Mix in the rest of the vegetables.<br />Put the vegetable mix into sterilized jars. Pour in the syrup and remove bubbles by pushing the vegetables down with the back of a spoon. Put lid on jar.<br /><br />If for immediate consumption, the jar can be put in the fridge and it should last for a week.<br /><br />If 'preserving', put the jars in a cauldron of lukewarm water, making sure the water level is around 2cm above the jar lids. Bring to a boil and leave on a rolling boil for around 30minutes. Leave the bottles in the cauldron, with water, until completely cool. The pop lids should be flat, meaning a vacuum has been created. Otherwise, repeat the pasteurisation process. This pasteurised atsara should be good in the jar for a couple of months. Refrigerate upon opening.<br /><br /><span style="color: rgb(204, 102, 204);">*Updated 14 Nov</span><br /><span style="color: rgb(204, 102, 204);">The batch of atsara was well-received by my first guinea pigs:-)</span><br /><span style="color: rgb(204, 102, 204);">They will definitely make it to this year's Christmas hamper. I am sending this jar over to </span><a style="color: rgb(204, 102, 204);" href="http://www.burntmouth.com/">Zlamushka</a><span style="color: rgb(204, 102, 204);"> to put under her tree, as part of the festive event that is </span><a style="color: rgb(204, 102, 204);" href="http://www.burntmouth.com/2007/10/spoonful-of-christmas.html">'A Spoonful of Christmas'.</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE3tz40WAZkNPVQJ0NEv1gM7CD4tHoHp2Dm_kEn5CJ50CbpSt8Jts-WGWJRNMnaIVwoLmF9wpjtBRo8kEeclQaD88LKvBnySSYmAOvt5885zNRzXcOB3KwjIEesDiymEmArgsP7-MLBGkC/s1600-h/xmas_spoon.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 183px; height: 183px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE3tz40WAZkNPVQJ0NEv1gM7CD4tHoHp2Dm_kEn5CJ50CbpSt8Jts-WGWJRNMnaIVwoLmF9wpjtBRo8kEeclQaD88LKvBnySSYmAOvt5885zNRzXcOB3KwjIEesDiymEmArgsP7-MLBGkC/s320/xmas_spoon.jpg" alt="" id="BLOGGER_PHOTO_ID_5132637915098527282" border="0" /></a>desiehttp://www.blogger.com/profile/15764325432939872786noreply@blogger.com21tag:blogger.com,1999:blog-2127108850319476857.post-56071540859462232862007-10-26T22:35:00.000+10:002007-10-27T07:31:46.133+10:00Banana and Jackfruit Slice (or Turon Saba...sort of)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThbPvRsX3WTOOw8lFosS3mgzMRNFgZNVYR076wGuEjSSeb0QsmIn-2vloW_qv3Ybkn-qcC1xjnBjQb7g1j8IcUoAXl4UrWoNF9u9D-9HTtqldAM_OnabJ2ZdjrhB1zKFfUWkdciOyW5Y-/s1600-h/banana_jkfrt1.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThbPvRsX3WTOOw8lFosS3mgzMRNFgZNVYR076wGuEjSSeb0QsmIn-2vloW_qv3Ybkn-qcC1xjnBjQb7g1j8IcUoAXl4UrWoNF9u9D-9HTtqldAM_OnabJ2ZdjrhB1zKFfUWkdciOyW5Y-/s320/banana_jkfrt1.jpg" alt="" id="BLOGGER_PHOTO_ID_5125624566741448514" border="0" /></a>Ahh, to feel healthy again and join the land of the living. Some nasty chest infection kept me out of action for a little while and it wasn't fun. Cooking and <span style="font-style: italic;">even </span>eating were too much of an effort.<br /><br />Now that the batteries are slowly getting recharged, food is again foremost on my mind. Curiously, I have been craving more Filipino food.<br /><br />I have recently made <span style="font-style: italic;">kare kare, </span>a rich peanut based beef stew, although we were having summer temperatures. As I type, there's some salted grated green papaya in the fridge waiting to be turned into a refreshing batch of relish (<span style="font-style: italic;">atsara/achara</span>). And then there's this. Banana and Jackfruit in pastry. Technically, this is a 'deconstructed' version of one of my favourite Filipino snacks. <span style="font-style: italic;">Turon saging </span>are bananas (saging, usually the <a href="http://www.marketmanila.com/archives/saba-or-cooking-bananas">saba </a>variety), slivers of <a href="http://en.wikipedia.org/wiki/Jackfruit">jackfruit</a> and a sprinkling of brown sugar wrapped in spring roll pastry and then deep fried. Oooh, I remember when I used to burn my mouth as I bite into a hot turon, straight from the street vendor's wok. I never did learn my lesson- I could not muster the patience to wait for my turon to cool down.<br /><br />Anyhow, I decided to experiment making a snack with the turon flavours in a form similar to baklava. In the end, I can't really say that this is a 'lower fat' version for all the butter and olive oil I used on the pastry. Not that I was too worried about that, you don't think of those things when trying to recreate childhood memories and sharing them with your own family. Hubby and the little girl loved these sweet and flaky slices. They were even good cold, staying crunchy after an overnight stint in the refrigerator. I could not find fresh jackfruit in the local Asian shop so I had to settle for the <a href="http://www.blogger.com/tinned%20variety">tinned variety</a>, in light syrup.<br /><br /><span style="color: rgb(0, 153, 0); font-weight: bold;">Banana and Turon Slice</span><br /><br />2 large bananas, sliced thinly on the diagonal<br />1 cup sliced jackfruit<br />5 phyllo pastry sheets<br />2 Tbsp melted butter<br />1 Tbsp olive oil<br />1 Tbsp brown sugar<br />cooking oil spray<br /><br /><span style="font-weight: bold;">Syrup<br /></span><span>1 c sugar<br />1/2 c water<br />1 Tbsp lemon juice<br /><br />Preheat oven to 180dec C.<br />Grease a cookie tray with the cooking oil spray.<br /><br />Cut the phyllo sheets into four and cover with a cloth to prevent from drying out as you work.<br /><br />Layer 6 sheets of pastry, brushing each thoroughly with the combined butter and oil.<br />Arrange the slices of banana to cover the top layer. Sprinkle with half of the sugar.<br /><br />Layer another 8 sheets of greased pastry over the banana. Arrange the slices of jackfruit and sprinkle with the rest of the sugar.<br /><br />Top with the remaining 6 sheets of greased pastry. Brush the top of the pastry with the remaining butter and oil.<br /><br />With a very sharp knife, cut into 3 lengthways, but do not cut through the base.<br /><br />Bake in the oven for around 40minutes.<br /><br />Meanwhile, stir the syrup ingredients together in a pan over low heat until the mixture boils and the sugar has dissolved. Reduce the heat and simmer for 10 minutes.<br /><br />When the pastry is cooked, pour the cooled syrup over the hot slice. When cold, cut into squares or diamonds.<br /><br />Makes approx 12 pieces.<br /></span>desiehttp://www.blogger.com/profile/15764325432939872786noreply@blogger.com6