Saturday, April 30, 2011
Friday, April 29, 2011
Thursday, April 28, 2011
Blog-checking lines: The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blogCheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com!
• 1 cup (240 ml/ 8 fluid oz.) pure maple syrup (not maple-flavoured syrup)
• 4 large egg yolks• 1 package (7g/1 tbsp.) unflavoured gelatine
• 1 1/2 cups (360 ml. g/12 fluid oz) whipping cream (35% fat content)
1. Bring maple syrup to a boil then remove from heat.
2. In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don’t curdle).
3. Add warmed egg yolks to hot maple syrup until well mixed.
4. Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatine. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatine has completely dissolved.5. Whisk the gelatine/whipping cream mixture into the maple syrup mixture and set aside.
6. Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.
7. Whip the remaining cream. Stir 1/4 of the whipped cream into the maple syrup mixture. Fold in the remaining cream and refrigerate for at least an hour.
8. Remove from the fridge and divide equally among your edible containers.
• 3 large egg whites at room temperature
• ¾ cup (165 g./5.5 oz) sugar
Directions:1. Preheat the oven to 300 degrees F/150 degrees C.
2. Put the egg whites in a large bowl. Using an electric mixer beat for a few minutes until the whites become stiff. Now add the sugar, a little at a time, whisking until the mixture is stiff and glossy. You should be able to turn the bowl upside down and the mixture won’t fall out.
3. Place baking parchment on to a clean baking sheet. Using a spoon or a piping bag, dollop the meringue into circles that fit inside the rim of your edible cups. (See mine, I wanted height but they fell a bit...which is OK...freeform art)
4. Put the tray in the oven, then immediately turn the oven down to 250 degrees F/130 degrees C. and bake for 45 minutes.
5. Turn off the oven and allow the meringues to cool in the oven for a few hours.
6. Place meringues as decoration on your maple mousse which has already be spooned into your edible containers.
Friday, April 22, 2011
Wednesday, April 20, 2011
Tuesday, April 19, 2011
Monday, April 18, 2011
Sunday, April 17, 2011
Thursday, April 14, 2011
Wednesday, April 13, 2011
Tuesday, April 12, 2011
Recently my husband went out with his work colleagues for an end of season thank you tea. Now normally this is a worker only event, but this time partners were allowed.
So off we all went to Piccolo. Now I have been hear before for meals and they always been good - except for the salty golden syrup dumplings. Which they chef assured us, via the waitress that the syrup should always taste like salt was added instead off sugar. As that was a couple of years ago now, there hasn't been any repeats of cooking mishaps.
We started the evening with shared plates of warm pita bread and 3 dips, beetroot, hummus and a slightly spicy red capsicum. Very enjoyable.
Then onto mains, my husband ordered the eye fillet with peppercorn sauce, it came out perfectly cooked served with potato and vegies. As it was eaten quite quickly I didn't get a good look, but he did give me a taste of his steak and it was very tender.
I had the seafood risotto it was piping hot with succulent prawns and sweet scallops. Very, very enjoyable.
Now while I was eating I sipped on a Expresso martini. I had had one of the on my last visit, last year and enjoyed them so much, that I recreated them for Christmas Day. Which my Dad and I enjoyed so much that the champagne he brought is still sitting in the fridge.
Now after this food I didn't think I would need desert, but we managed to fit it in. I didn't see what my husband had as he had table hopped and ate it there. I had white chocolate mousse, it was very light and totally delectable.
So if you are ever in Warrnambool, have a meal at Piccolo.
Sunday, April 10, 2011
Friday, April 8, 2011
4 dried chilli, 5 garlic cloves, 2-3cm stick cinnamon, 1/4 teaspoon each of dried basil, oregano, cumin seeds (or 1 tablespoon fresh of each), 2 tablespoons chopped fresh coriander – leaf and stalk, 3 tablespoons oil (olive or other cooking oil) 1 large onion, chopped, 1 can chopped tomatoes (approx 400g), 1 cup (250 ml) chicken stock , 8 chicken pieces, 40g bittersweet, dark chocolate, 1/4 tsp salt and ¼ tsp black pepper Cooked rice
Heat 1 tablespoons oil in a large saucepan over medium-high heat and add the garlic cloves, skin and all. Toast these for 10 minutes until the skins begin to blacken in places and the garlic has begun to soften. Remove from the heat. Blend in a mortar and pestle, or food processor, the garlic, chilli, basil, oregano, cumin seeds and coriander and finally add the oil and toasted garlic from the saucepan. Blend together and if there are any large garlic skins that are easy to pick out then do so, otherwise ignore them.
Heat 2 tablespoons of oil in the saucepan and cook the onions on a gentle heat until they are softened. Increase the heat to medium, add the blended spices and cook for 3-5 minutes until the onions begin to brown and the spices give up their aromas. Add the cinnamon stick, tomatoes and chicken stock. Cook the sauce on a vigorous simmer for 10 minutes until it thickens. Add chicken pieces, salt and pepper, cover and bring to a simmer and cook for a further 30-40mins or until the chicken is cooked through. Add more stock (or water) if the sauce thickens too much. Add the chocolate and stir through. Before serving check seasoning and add additional salt, pepper or chilli as desired. Serve with rice and soft tortilla garnished with fresh coriander.
So try it the recipe is actually quite easy, and once it is all together it just cooks itself.
Thursday, April 7, 2011
Wednesday, April 6, 2011
Well I found myself with a problem what can I cook with 4 lamb leg steaks. After a search through a couple of cook books I got an idea to make a Lancashire Hot Pot. I didn't use a specific recipe, but I went with what I thought would work. It is very simple, not many ingredients required, the hardest part was peeling the potatoes.