tag:blogger.com,1999:blog-26783557270909211782024-03-14T05:19:31.253+11:00tastes like yuma blog about food and drink that tastes yum! Also restaurant info for melbourne and the macedon ranges region.Anonymoushttp://www.blogger.com/profile/07306503761872123181noreply@blogger.comBlogger118125tag:blogger.com,1999:blog-2678355727090921178.post-27462834453220551632014-01-06T22:48:00.000+11:002014-01-06T22:48:01.341+11:00<span style="font-family: Trebuchet MS, sans-serif;">To go with out blackened pork fillets and barbecued corn tonight, I made cornbread muffins. These things are a savoury muffin with a lick of sweetness. I actually drop the sugar level in the recipe by a third as I find they are too sweet when made with the full amount. With this batch I also swapped out the butter for oil - not for any clever reason though. It was only because we were out of butter. However the results were better than normal so I will be amending the recipe book as soon as I get up! The recipe comes from the Food Safari show and book. You can find it by clicking <a href="http://www.sbs.com.au/food/recipes/cornbread-muffins" target="_blank">here</a>.</span><br />
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<a href="http://4.bp.blogspot.com/-LX8Ta8z6OH0/UsqXZ6ilm5I/AAAAAAAAT30/loxG2tWeB08/s1600/Sam+Darroch+Photography+-9818.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-LX8Ta8z6OH0/UsqXZ6ilm5I/AAAAAAAAT30/loxG2tWeB08/s1600/Sam+Darroch+Photography+-9818.JPG" height="400" width="266" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/07306503761872123181noreply@blogger.com1tag:blogger.com,1999:blog-2678355727090921178.post-71272310413330095232013-11-19T14:43:00.002+11:002013-11-19T14:43:51.402+11:00Kinda healthy donuts<span style="font-family: Trebuchet MS, sans-serif;">Once again, it's a long time between drinks (well, bites) and I see that the last post I made here was about Apple Pies, back in May. Well this time around I have a somewhat healthier recipe, in the form of donuts constructed from wheat flour and greek yoghurt. This is based on a recipe I found on the '<a href="http://www.lovefromtheoven.com/" target="_blank">Love from the oven</a>' website, however I have changed quite a few of the ingredients to make them a little healthier. I should point out that I'm only supplying the donut recipe - what ever you choose to put on top to sweeten them up is totally up to you!</span><br />
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<a href="http://2.bp.blogspot.com/-xzDveEAM1Dw/UorctKuN2gI/AAAAAAAATxM/Uj8DrfV_tLY/s1600/Sam+Darroch+Photography+-8288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="400" src="http://2.bp.blogspot.com/-xzDveEAM1Dw/UorctKuN2gI/AAAAAAAATxM/Uj8DrfV_tLY/s400/Sam+Darroch+Photography+-8288.JPG" width="266" /></span></a></div>
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<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><u>Kinda healthy donuts </u></span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">(recipe adapted from <a href="http://www.lovefromtheoven.com/2013/06/13/delicious-donuts-made-with-whole-wheat-and-greek-yogurt/" target="_blank">here</a>)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1 cup of wholemeal self raising flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp of baking powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup of stevia</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp vanilla extract</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 tbsp raw cacao powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 of greek yoghurt.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup of milk</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 egg</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup of coconut oil</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Method</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Preheat oven to 180 degrees celsius.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Line a flat oven tray with baking paper.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Combine all dry ingredients. In a separate bowl combine all wet ingredients. Mix the two mixtures together and place into a piping bag. Pipe the mixture into donut shapes. Bake for 10-12 minutes. Allow to cool, then ice, glaze, spread or dollop your choice of toppings.</span>Anonymoushttp://www.blogger.com/profile/07306503761872123181noreply@blogger.com1tag:blogger.com,1999:blog-2678355727090921178.post-80317641001391866182013-05-21T23:23:00.005+10:002014-02-04T09:32:33.222+11:00The famous Darroch apple cakes.....<span style="font-family: Trebuchet MS, sans-serif;">A childhood favourite! Thanks Mum!</span><br />
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<a href="http://3.bp.blogspot.com/-5Gm8ikcBiPE/UZxDvlQ4gXI/AAAAAAAAN_s/kH6G7uae2Uk/s1600/_MG_2073.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-5Gm8ikcBiPE/UZxDvlQ4gXI/AAAAAAAAN_s/kH6G7uae2Uk/s400/_MG_2073.jpg" height="266" width="400" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">The biscuit pastry uses this recipe from the venerable 'Cookery the Australian way'.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">110g Plain flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">110g Self raising flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">125g caster sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">125g butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 egg, beaten</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Mix flours, and add the sugar. Rub the butter into the dry ingredients. Add egg to flour mixture and mix into a firm dough, leaving the basin clean. Knead lightly on a lightly floured bench. Allow to rest, wrapped in glad wrap in the fridge for five minutes.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Divide dough into two pieces. Roll one out, and cut into rounds to fit your tart pan. We use one that looks roughly like <a href="http://www.maldoncookshop.co.uk/detail.asp?Baking-TraysPans=Mince-Pie-Tart-Pan" target="_blank">this</a>. Roll out the other piece and cut out appropriately sized lids. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Spray the tin with cooking spray, and place the cake bases into the tin. Fill with stewed apple (tinned works just as well), place the lid on top, then gently press down around the edges to seal.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Bake at 180 deg C for approximately 20 minutes. Allow to cool before icing. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Now, the most important step - dust the freshly iced cakes with cinnamon sugar. They are just not the same without it!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/07306503761872123181noreply@blogger.com1tag:blogger.com,1999:blog-2678355727090921178.post-49303833362566135832013-04-16T09:37:00.001+10:002013-04-16T09:37:25.537+10:00Tuna Tataki<div class="separator" style="clear: both; text-align: left;">
This was so simple, yet so delicious. Tuna, caught the day before, rolled in soy sauce, then black sesame seeds, and quickly seared on each side. Avocado puree, spicy chilli sauce, and a crunchy salad, with crispy slices of garlic. </div>
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<a href="http://1.bp.blogspot.com/-ShDnQO3Aecw/UWyDxi_wBVI/AAAAAAAAMwU/cug5OyNK8Yo/s1600/_MG_1206.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-ShDnQO3Aecw/UWyDxi_wBVI/AAAAAAAAMwU/cug5OyNK8Yo/s400/_MG_1206.jpg" width="400" /></a></div>
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The avocado puree was simply avocado, lime juice and salt, topped with basil tops. </div>
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<a href="http://1.bp.blogspot.com/-UdofdUKU6cw/UWyDo1VkvcI/AAAAAAAAMv8/cgqtLthFRIw/s1600/_MG_1205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-UdofdUKU6cw/UWyDo1VkvcI/AAAAAAAAMv8/cgqtLthFRIw/s400/_MG_1205.jpg" width="400" /></a></div>
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<span style="text-align: left;"> I was surprised at how delicious this all actually was! I was also surprised at the mess I had made in the kitchen, and how I am finding black sesame seeds everywhere - the following day! But it was worth it. </span></div>
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<a href="http://2.bp.blogspot.com/-Z5-m8DRY0xw/UWyDpGEiBzI/AAAAAAAAMwA/6K-C77Mz_jY/s1600/_MG_1207.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-Z5-m8DRY0xw/UWyDpGEiBzI/AAAAAAAAMwA/6K-C77Mz_jY/s400/_MG_1207.jpg" width="400" /></a></div>
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The dipping sauce was a simple mix of light soy, sesame oil, lime juice, salt, pepper, and ginger.</div>
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The salad was just some salad greens, steamed and refreshed bok choy, julienne carrot and ginger (placed in an ice bath before draining to keep it crispy), and finely sliced red onion, sitting atop more of the avocado puree.</div>
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<br />Anonymoushttp://www.blogger.com/profile/07306503761872123181noreply@blogger.com1tag:blogger.com,1999:blog-2678355727090921178.post-44898922879609931132013-04-09T21:19:00.002+10:002013-04-09T21:19:59.818+10:00A salad of sorts<span style="font-family: Trebuchet MS, sans-serif;">I had planned to make a fairly healthy dinner of grilled chicken and salad, however this plan nearly didn't come to fruition. Upon opening the fridge, I discovered a distinct lack of green, leafy, salad-y type ingredients - it's shopping day tomorrow!. No matter, I thought, I'll quickly blanch some frozen green beans. Wrong again. Strangely for our household, the vegetable supplies had dwindled almost down to the standard staples of potato, onions and garlic! They were accompanied by a few lonely spring onions, some forlorn fruit, and some cabbage that had just placed ads in the personal section. In light of the situation, I decided to quickly throw together a 'salad', comprising of just grilled potatoes, marinated and grilled chicken, red onion, herbs, crispy prosciutto and salsa verde. I was surprised at how nice this combination was - I thought it would be a little more austere! I would be lying if I said a little more greenery wouldn't go astray, but it was still delicious. You could jazz it up (spellcheck tells me 'fancify' is not a word - it should be) with some chorizo, endive and goats cheese. </span><br />
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<a href="http://2.bp.blogspot.com/-mW9lUwp4AI8/UWP3_wVrYsI/AAAAAAAAMvg/hehGRXLhCeY/s1600/_MG_1104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="265" src="http://2.bp.blogspot.com/-mW9lUwp4AI8/UWP3_wVrYsI/AAAAAAAAMvg/hehGRXLhCeY/s400/_MG_1104.jpg" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Here's what you need:</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Par boiled, then grilled potatoes, seasoned</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Thinly sliced red onion</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Grilled chicken, sliced (this was marinated in garlic, lemon juice, paprika, oil, salt and pepper)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Crispy prosciutto, torn into pieces</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Fresh mint and basil scattered on top</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Assemble the above on a plate, top with the salsa verde, and finish with some olive oil and salt. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">For the salsa verde, I created something that was along the lines of <a href="http://www.kitchengardenfoundation.org.au/learn-more/resource-area/recipe/43/salsa-verde" target="_blank">this</a>, but I omitted some of the herbs, and added garlic and two anchovies. </span>Anonymoushttp://www.blogger.com/profile/07306503761872123181noreply@blogger.com0tag:blogger.com,1999:blog-2678355727090921178.post-4643750075172057122013-04-05T10:00:00.000+11:002013-04-05T10:00:03.942+11:00The last of the tomatoes<span style="font-family: Trebuchet MS, sans-serif;">Yesterday was a sad, sad day. I used up the last of the beautiful heirloom tomatoes from our garden. Unfortunately for the rest of the year we are going to have to put up with those poor excuses for tomatoes available in the shops. You know, those perfectly round, bright red, un-blemished things that you could stub your toe on if you left one on the floor. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />I do have some slight reassurance in the fact that I was able to prolong their life (a little) by turning them into relish. Chutney. Sauce. I don't know what to call it - lets just say yummy tomato, chilli and capsicum relished saucy chutney stuff. I decided not to go for plain old tomato, as we have a reliably delicious and available source of this from my Mum. So I added some chilli, ginger, fish sauce, and lime juice to give it my relish a little kick. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b><u>2013 Relish</u></b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Approx 750g tomatoes, chopped roughly</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tin of crushed tomatoes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 capsicum finely diced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 garlic cloves, minced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 brown onions, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 green apple, peeled, cored and grated</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 tbsp apple cider vinegar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp red wine vinegar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup of sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp minced ginger</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 small red chilli, sliced very finely</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp chilli flakes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1.5 tbsp fish sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">juice from 1 lemon</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp lime juice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tsp paprika</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">salt and pepper</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Gently sweat the onions until softened in a heavy bottomed saucepan with some oil. Add the garlic, ginger and capsicum, and saute until the capsicum has softened. Add all the other ingredients, bring to the boil, then reduce to a simmer for around an hour. Once it has reached the consistency you like, pour into sterilised jars. </span><br />
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<br />Anonymoushttp://www.blogger.com/profile/07306503761872123181noreply@blogger.com0tag:blogger.com,1999:blog-2678355727090921178.post-41425842114824628302013-04-04T12:23:00.001+11:002013-04-04T12:53:01.742+11:00Make your own Huxtaburger<span style="font-family: Trebuchet MS, sans-serif;">While I don't wish to insult the kitchen intelligence (from here on in known as 'Burger IQ') of anyone reading, goodfood.com.au has today put up the recipe for the now infamous Huxtaburger - now available on Smith St and in the CBD. Click <a href="http://www.goodfood.com.au/good-food/cook/iflavours-of-urban-melbournei-20130402-2h4dl.html" target="_blank">here</a> for the recipe. </span><div>
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<span style="font-family: Trebuchet MS, sans-serif;">If the recipe seems incredibly simple and straightforward, that's because it is. However I highly doubt that I will be able to recreate these perfect little burgers at home. For starters, I'm a big believer in the 'context' of food - a burger is always going to taste better after you have spent an hour waiting for it on Smith St, in the freezing cold with your mates, watching the 'unique' inhabitants of Collingwood amble along muttering obscenities. It's the same phenomenon that occurs when you visit a winery, usually in a beautiful setting, with great company and more than a few 'samples' under your belt - only to return home and buy the wine from your soulless local boozer, take it home and discover that it wasn't really that good after all. Call this phenomenon the 'terroir' of the food in question if you will (if you're prone to using wine-snob language), as apparently this roughly translates to 'sense of place'. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I will also note that while the recipe on the surface appears very exact - for example measuring the salt and pepper in grams - it doesn't specify what sort of ketchup, mayonnaise, mustard, and even cheese are to be used. I understand though - chefs have to keep some secrets. After all, if you could make it at home, why would you go and wait for it. Well I suspect that the key to making it the same as the original lies in those sauces, the cheese, and the bun used. Who knows - perhaps they are importing a ketchup usually un-available here (or making it in-house), and I'm pretty sure their not just squeezing Kraft mayo onto those delicious buns. It is no doubt some kind of delicious house-made aioli. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">So for those whose burger IQ is on the lower end of the scale, remember this - all successful burgers have a formula! From the Big Mac, to the Raph Burger (of Beatbox kitchen fame) to the Huxtaburger - they all need a consistent supply of quality ingredients, and they're all put together in a certain order. No doubt all of the above-mentioned purveyors of burgers have agreements with suppliers to supply them only the softest of buns, the ripest of tomatoes and the crunchiest of lettuces - not to mention meat with a certain fat content (clearly I'm not talking about Maccas any more). The buns at Huxtaburger seem to be some kind of delicious brioche bun (from Breadtop according to the link) - they are not your usual sorry and soggy burger bun. So while I am going to try and replicate a Huxtaburger at home, and while it may capture the essence of the burger to which it is paying homage, I am under no illusions that it will be as good. Happy burger making!</span></div>
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Anonymoushttp://www.blogger.com/profile/07306503761872123181noreply@blogger.com0tag:blogger.com,1999:blog-2678355727090921178.post-89393616422670131542013-03-24T22:01:00.003+11:002013-03-24T22:01:52.822+11:00Pan de Sal - from Asia Finest, Sunbury<span style="font-family: Trebuchet MS, sans-serif;">It's not often you get a tip that actually delivers, so I tend to take any 'Wow, you HAVE to try this' suggestions with a grain of salt. I did however receive a tip a few weeks back, that actually came through with the goods. Sadly I can't remember who mentioned this to me, but whoever it was - thank you!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">The tip revolves around some delicious little buns called Pan de sal. I was told to go to our local Asian grocer, and 'buy the buns that are on display at the counter'. Well a few weeks later I did, and they did not disappoint. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">A quick Google search tells me that they are otherwise known as Filipino bread rolls, or sweet bread. I could tell from the aroma that hit me once I opened the bag that they were going to be sweet - they sure were. Normally sweet bread is anathema to me, however these delicious little buns are the exception to the rule. Flour, sugar, salt, yeast and eggs are all that are listed in the ingredients - nothing out of the ordinary - however the alchemy involved in creating them works to spectacular effect: they are delicous! </span><br />
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<a href="http://3.bp.blogspot.com/--R9XOibMIwQ/UU7ckcxXcyI/AAAAAAAAMRc/hbx9ofzLB8Q/s1600/6i9RlTUyqoW29EfD1EjklqzSN-PiPpCBAVhHbFGWaDA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/--R9XOibMIwQ/UU7ckcxXcyI/AAAAAAAAMRc/hbx9ofzLB8Q/s400/6i9RlTUyqoW29EfD1EjklqzSN-PiPpCBAVhHbFGWaDA.jpg" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The second tip I received was from the always friendly lady behind the counter who always has to put up with my no doubt annoying questions regarding black vinegar, rice wine vinegar, the subtleties of different chilli pastes, pork buns, you name it - the list goes on. She told me that I would love them, and to heat them up in the oven for a few minutes. Duly noted, we gave them a quick blast in a hot oven for around five minutes, and when they came out they were sporting a new, perfectly crusty exterior, with a soft pillowy (that's totally a word) interior. Second time around the same effect was achieved by using the Weber This time they were the perfect medium for enveloping the chicken sliders above.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Now I should point out that I'm not into giving tips, and telling people that they MUST try this - so I'm not going to do that. However if you're in Sunbury and anywhere near Asia Finest (Gap Road), ignore this post at your peril.....</span>Anonymoushttp://www.blogger.com/profile/07306503761872123181noreply@blogger.com1tag:blogger.com,1999:blog-2678355727090921178.post-64791876422840363972013-03-09T15:03:00.000+11:002013-10-14T22:15:02.826+11:00Gazpacho<span style="font-family: Trebuchet MS, sans-serif;">Are you looking for something quick, healthy, easy, and delicous? That's my aim pretty much every night, although I must admit, quick and healthy don't usually get a look in. Gazpacho ticks all the boxes, and you don't even need any special ingredients. I didn't follow any specific recipe, just took the best bits from all the ones I saw and put them together!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Gazpacho</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">1 carrot, peeled</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1.5 kg tomatoes, peeled and cored</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 red onion, peeled and chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 red capsicum, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 continental cucumber</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cloves of garlic, crushed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 spring onions, trimmed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 anchovy (optional - if using, pound to a pulp first in a mortar and pestle)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 tbsp olive oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 tbsp red wine vinegar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp paprika</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">a few tablespoons of finely chopped herbs - chives, basil, thyme, parsley</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">a pinch of cumin</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">pepper to taste</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Simply process in the food processor until all the pieces are very small, push through a fine strainer. You can leave the 'chunky' bits in if you like, but I thought the texture was much nicer after being strained. Don't worry, all that goodness won't be thrown out - I can saute it down to use as the base for a sauce, or even use it in some savoury muffins. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">You can garnish with whatever you like; I chose chopped hard-boiled egg, sliced olives, diced red capsicum, croutons, and mint and basil tops. </span>Anonymoushttp://www.blogger.com/profile/07306503761872123181noreply@blogger.com0tag:blogger.com,1999:blog-2678355727090921178.post-14003915453461591052013-03-08T22:53:00.001+11:002013-03-08T22:53:13.696+11:00Cauliflower Risotto<span style="font-family: Trebuchet MS, sans-serif;">So I made risotto. However, instead of using arborio rice, I used cauliflower! Yep, and it actually turned out pretty good. Also, it sure was quicker, and has the added benefit of being yet another way to sneak vegies into the kids. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">All you need to do, is roughly chop a whole cauliflower, add it to the food processor, and process until the cauliflower 'grains' resemble rice! Then substitute for rice in your favourite risotto recipe. I'm not going to put a recipe here, however simply dice one onion, saute gently with some crushed garlic, add the cauliflower and cook gently until the cauliflower is taking on some colour. Deglaze the pan with a glass of white wine (drink the rest), and add ladlefuls of stock, until your required consistency is reached. We went for thyme and roasted mushroom cauliflower risotto, finished off, of course, with copious amounts of parmesan, butter, and a little cream. Delicious!</span>Anonymoushttp://www.blogger.com/profile/07306503761872123181noreply@blogger.com0tag:blogger.com,1999:blog-2678355727090921178.post-75879474336421940552013-02-28T09:05:00.001+11:002013-02-28T09:05:56.572+11:00Apple Tart Tatin<div><p dir=ltr>This has to be one of the best desserts I have made in a long time.   Not only was it delicious, but simple also.  Don't be afraid of this pastry recipe, it is practically foolproof. </p>
<p dir=ltr>Sweet Shortcrust Pastry</p>
<p dir=ltr>250g plain flour<br>
100g cold butter, cubed<br>
100g icing sugar<br>
1 egg<br>
1 egg yolk<br>
A pinch of salt</p>
<p dir=ltr>Combine the dry ingredients, then add to a food processor with the butter. Process until fine. Add the egg and yolk, and process until just combined. Tip onto the bench, gently but quickly bring together with your hands and flatten into a disc. Try to touch the pastry as little as possible. Wrap in happy wrap and rest ib the fridge for at least 15 minutes.</p>
<p dir=ltr>Apples</p>
<p dir=ltr>Preheat oven to 180deg celcius. Peel, core and quarter 4 granny smith (or other firm) apples. Gently roll out the pastry on a floured surface, and cut out around big enough to cover the your frypan. </p>
<p dir=ltr>Heat 60g of sugar over low heat in a very clean, medium sized ovenproof frypan until coloured slightly around the edges. This should only take about two minutes. Swirl the pan and cook gently for another minute or so until all the sugar is dissolved, and has coloured a little. Add about 40g of butter, swirl the pan to combine, then place the apples carefully in the pan, rounded side down. </p>
<p dir=ltr>Gently but quickly drape the pastry over the apples, and very carefully tuck the edges in around the apples.</p>
<p dir=ltr>Bake for around 20 minutes, remove from the oven and let sit for five minutes. Shake the pan gently to make sure the tart doesn't stick. You may need to separate the pastry from the pan edge with a knife. Carefully flip onto a plate and serve with homemade custard. </p>
<br/><img src='http://lh5.ggpht.com/-ePo4ria2LBo/US6DQhIcyEI/AAAAAAAAMPg/ZZQe64ROO1g/20130226_203627.png' /></div>Anonymoushttp://www.blogger.com/profile/07306503761872123181noreply@blogger.com0tag:blogger.com,1999:blog-2678355727090921178.post-38375388541072318092013-02-06T13:35:00.001+11:002013-02-06T13:35:10.924+11:00I think I found my dream birthday cake...<span style="font-family: Trebuchet MS, sans-serif;">.... just don't look at the prices!</span><br />
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<a href="http://www.saltmeatscheese.com.au/product-category/cheese-tower/" target="_blank"><span style="font-family: Trebuchet MS, sans-serif;">http://www.saltmeatscheese.com.au/product-category/cheese-tower/</span></a>Anonymoushttp://www.blogger.com/profile/07306503761872123181noreply@blogger.com1tag:blogger.com,1999:blog-2678355727090921178.post-32723633539048621292013-02-04T20:17:00.003+11:002013-02-04T20:17:48.049+11:00A revelation...<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">No, there's no big news or anything. Not a revelation of that kind. Instead, a revelation that simple ingredients such as flour, milk, egg, and just a pinch of salt can be transformed into something amazing. I am talking about yorkshire puddings. Why has no-one ever introduced me to these gravy-soaking vehicles of deliciousness? I'm sure a lot of people are thinking 'big deal' - but I'm in love with them! Oddly enough, it was my six year old's idea to have them, and I thought .. why not? So we whipped them up (many thanks to Mr Jamie Oliver for some advice) and enjoyed them with seared pork fillet, and creamy, mustardy, mushroom sauce. Simple, and divine!</span>Anonymoushttp://www.blogger.com/profile/07306503761872123181noreply@blogger.com0tag:blogger.com,1999:blog-2678355727090921178.post-85048332396192408212013-01-24T13:30:00.002+11:002013-01-24T16:44:04.052+11:00A new, even quicker and easier, muesli bar recipe<span style="font-family: Trebuchet MS, sans-serif;">Thanks to one of the wonderful people from our wonderful twins group, I now have this recipe for some very easy, no bake muesli bar slice. Let alone recipes, we also get loads of support from the group, as well as lots of twin friendly activities. Our local AMBA (Australian Multiple Birth Association) group has certainly made our introduction to twin-life a whole lot easier!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">This recipe is great for a few reasons - it's fairly healthy, and it's super quick to make... which is especially handy when you've got double the toddlers to chase around.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Here's the recipe:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1 packet of mixed nuts and dried fruit (500g-ish), blitzed in the blender until the pieces are small enough for little people</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Stir in 3 tablespoons of honey, and 4 tablespoons of peanut butter.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Yep, that's it! All you need to do now is either roll into balls, or press into a lined slice tin, and refrigerate. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">You could make the dry ingredients whatever you want - we swapped out some nuts for rolled oats and coconut. You could even add chocolate chips if you like! If the mixture is too crumbly, just add some more peanut butter or honey, or if it's too wet simply add some more dry ingredients.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Thanks to Marisa for the recipe!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"> More information about AMBA is available here - http://www.amba.org.au/</span><br />
<br />Anonymoushttp://www.blogger.com/profile/07306503761872123181noreply@blogger.com2tag:blogger.com,1999:blog-2678355727090921178.post-56460570210923162862013-01-20T10:24:00.002+11:002013-01-20T10:24:51.843+11:00Custom made Weber skewers<span style="font-family: Trebuchet MS, sans-serif;">I finally got the chance to test out my handmade, Weber-size skewers... and they worked a treat! Thanks Mum and Speedy!</span><br />
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<a href="http://4.bp.blogspot.com/-AhcQq0N3MrQ/UPsppRxwKLI/AAAAAAAALro/L5VnYDeIvno/s1600/_MG_8769.CR2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-AhcQq0N3MrQ/UPsppRxwKLI/AAAAAAAALro/L5VnYDeIvno/s400/_MG_8769.CR2.jpg" width="400" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/07306503761872123181noreply@blogger.com0tag:blogger.com,1999:blog-2678355727090921178.post-44934653184399594672013-01-14T10:15:00.000+11:002013-01-24T14:05:50.266+11:00Garlic, rosemary and orange pork cutlets<span style="font-family: Trebuchet MS, sans-serif;">We made <a href="http://www.karenmartini.com/cook/recipes/pork-chops-garlic-rosemary-orange-sauce" target="_blank">this</a> great recipe by Karen Martini last night, which tasted amazing. It packed a huge flavour punch, and it has reminded me to use oranges more to flavour dishes. Too often I seem to reach for the lemons or limes, while forgetting about poor old oranges. The orange flavour, combined with the ground fennel seeds seemed a lot richer and fuller than the usual lemon/fennel combination. </span><br />
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<a href="http://1.bp.blogspot.com/-UWrOA6a5t2Y/UPM_a9uhBkI/AAAAAAAALrU/5prdLO7kbIo/s1600/_MG_8748.CR2" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-UWrOA6a5t2Y/UPM_a9uhBkI/AAAAAAAALrU/5prdLO7kbIo/s400/_MG_8748.CR2" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">While the pork was delicious, it was great to cook using so many ingredients from our own garden - the corn was a highlight, along with the potatoes I dug up, and the rosemary, 'foraged' from a park nearby!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I simply grilled the corn in it's husk on the weber, slathered it with aioli, and sprinkled with paprika and parmesan. It's a kind of cheat's version of the corn served at Mamasita - recipe <a href="http://mamasita.com.au/uploads/documents/mamasita-recipe-elotes.pdf" target="_blank">here</a>. It works well with haloumi or kefalograveria instead of the parmesan. </span>Anonymoushttp://www.blogger.com/profile/07306503761872123181noreply@blogger.com0tag:blogger.com,1999:blog-2678355727090921178.post-44816101157745407702013-01-02T14:48:00.000+11:002013-01-02T14:52:13.505+11:00Dinner at Rosetta<span style="font-family: Trebuchet MS, sans-serif;">Being a public holiday, it was a bit of a struggle to find any decent restaurants that were open on new years day. A drive up and down of Gertrude St, Smith St and Johnston St proved fruitless, as did driving through the CBD. However a quick call to Crown confirmed that all of their restaurants were indeed open, so we happily drove there, knowing that we would be easily able to choose between the likes of Rockpool, Atlantic, and Bistro Guillame amongst others. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">While I usually try to avoid Crown like the plague (expect for the restaurants), it actually wasn't too crowded for once. A quick walk down the main row of restaurants along the river confirmed that this would be a hard decision. Most of the restaurants were only half full, and I forgot just how many nice places there were along there. We were pretty set on French at Bistro Guillame until we reached the 'suite' of Neil Perry restaurants at the very end. Having dined quite a few times at Rockpool, and more recently Spice temple, I was quite excited at the prospect of eating again at one of the aforementioned restaurants. However I had forgotten that Rosetta, the Italian offering, had recently opened here. After a quick look at the menu (and the restaurant) we quickly decided this would be our dinner venue. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">After entering and getting a table at Rockpool, Spice Temple, and now Rosetta, you notice a common 'vibe' as you walk across the dining rooms of all three. These restaurants feature some of the most personal and friendly service in Melbourne, not to mention incredible fit-outs that transport you to another place entirely. Gone is the noise, riff-raff and flashing lights of the casino; instead you are enveloped in opulent textures and colours that feel luxurious, yet comfortable all at once. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">After a few minutes we had forgotten that we were sitting next to the murky Yarra, instead, it was feeling distinctly 'Mediterranean' - mostly I think thanks to the ingenious ceiling and floor heaters that line the outside dining area, and the rosemary growing in the planter boxes next to us. The white and blue colours of the furniture, and the rattan of some of the chairs added to the effect. Most of the people walking past, and all bar the brightest lights of the city across the river were blocked out by the trees separating the restaurant from the river path. The city lights reflected back off some low cloud enhanced the sky colour, and it was a pleasant, hazy, purple/orange hue that filled what I could see of the city skyline. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The menu, while not as expansive as Rockpool, still had many delicous sounding options to choose from. Our fantastic server recommended picking and choosing from all sections of the menu, and sharing - taking the 'journey' in her words. We started with 'Manzo' - beef carpaccio with anchovy dressing and parmesan - I could have happily eaten a huge plate of this, it was simply divine. Vitello tonatto was on the menu - this is something I had been dying to eat again for a few years now, and it did not disappoint. Strangely enough after being plied with house made bread, grissini, delicous wine and these two amazing starters I was feeling quite full already! </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">After a short break our pasta was served - delicious pillows of roast rabbit, veal and pork agnollotti with sage, covered in a creamy, buttery sauce. The main we chose, the veal cotoletta, while hardly pushing the envelope of culinary imagination, was spectacular - every part as delicious as it was simple. To accompany the veal we chose sides of crispy potatoes, and carrots with ricotta, which were superb. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I should point out at this point that the service (as it always is at a Neil Perry restaurant) was just superb. Every time we began to think about something else, whether it be parmesan for the pasta, or simply some more water, seemingly telepathically our waitress would appear! That said, the service was definitely not obtrusive - there was no constant asking 'how is everything?'. The bread and water seemed to be magically refilling themselves, and the pacing of the dishes coming out of the kitchen was perfect. The staff were all so friendly and accommodating, and we also spied Neil Perry coming out from the kitchen several times to one of the inside tables to talk to the diners seated there. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">There was no way we were going to skip the 'dolci', no matter how full. We chose the sumptuous Ciocollato torrone, while also indulging our inner child with the gelati. The pistachio flavoured gelati was simply divine. I have not tasted it's match anywhere (and I have eaten a lot of gelati). </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Despite the pain inflicted on our bank balance, it was worth every last cent, and we walked away happy. Happy that we had eaten a meal while being transported halfway around the world, happy for a night away from the kids, and happy to spend some quality time together at such a nice venue. Whilst the expense may keep us away for a while, I would happily go back any time to try out other parts of Rosetta's extremely tempting menu. </span>Anonymoushttp://www.blogger.com/profile/07306503761872123181noreply@blogger.com1tag:blogger.com,1999:blog-2678355727090921178.post-59759165116038929152012-12-21T09:08:00.004+11:002012-12-21T09:08:46.284+11:00Fork to fork, garden to gob, or how I dug up my dinner<span style="font-family: Trebuchet MS, sans-serif;">Below is the basis of last nights dinner, which had been dug from the garden not thirty minutes earlier. </span><br />
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<a href="http://2.bp.blogspot.com/-BMunoqFsnqo/UNOJWtpPhbI/AAAAAAAALg0/QLprjhA2MVU/s1600/_MG_7651.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="213" src="http://2.bp.blogspot.com/-BMunoqFsnqo/UNOJWtpPhbI/AAAAAAAALg0/QLprjhA2MVU/s320/_MG_7651.jpg" width="320" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Creating, tending to, and reaping the benefits from our vegie garden has been so satisfying, and even therapeutic this year. Doubly so, as it has actually been successful. While it looks like a jungle, there is some kind of order, and (almost) everything appears to be thriving. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">We know that amongst the tangle of leaves, and lettuce and herbs that have bolted, heirloom tomatoes lurk; ripening slowly.</span></div>
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<a href="http://4.bp.blogspot.com/-__RSHHx-7hs/UNOJ-HzZXsI/AAAAAAAALh0/NOgFZDdjMpE/s1600/_MG_7676.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="266" src="http://4.bp.blogspot.com/-__RSHHx-7hs/UNOJ-HzZXsI/AAAAAAAALh0/NOgFZDdjMpE/s400/_MG_7676.jpg" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">We know that if we brave the thorns of the raspberry canes, the rewards are there, multiplying every day. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">We also now know how corn grows. What we mistakenly thought were the beginnings of corn, were actually the seeds. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">We now see where the corn is!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">So the garden has also taught us a lot. Who knew that seed potatoes would sprout and produce beautiful offspring, after being barely buried in the soil and covered in pea straw? </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Not me, although I did know once the plants above the ground started dying off, these dutch cream spuds were destined to become crunchy on the outside, yet fluffy on the inside, delicious chips!</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/07306503761872123181noreply@blogger.com0tag:blogger.com,1999:blog-2678355727090921178.post-46281437052280500532012-12-17T09:52:00.001+11:002012-12-17T09:52:44.617+11:00Christmas Gingerbread House v3.2<span style="font-family: Trebuchet MS, sans-serif;">This years gingerbread house.... I have to admit, this is actually Mk II. The first one ended up basically flat after the royal icing didn't set properly! After some quick googling, I found out that royal icing was more finicky that I had thought. It has worked flawlessly for the last two years, however I think the weather was too humid yesterday. This one is still standing - for now!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/07306503761872123181noreply@blogger.com0tag:blogger.com,1999:blog-2678355727090921178.post-46196782450039667712012-12-12T08:16:00.001+11:002012-12-12T08:16:41.043+11:00Mexican Bean Wraps<span style="font-family: Trebuchet MS, sans-serif;">I love this meal because it has all that great mexican flavour, however it is also quick, cheap, and the beans also make a great meal for the babies. </span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">Mexican Bean Wraps</span></b><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">2 onions finely diced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 garlic cloves, crushed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 teapsoon dried rosemary</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 teaspoon cinnamon</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 teaspoon smoky paprika</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 teaspoon chilli flakes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon sweet paprika</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon cumin</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon ground coriander</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3 tins of kidney beans, drained and rinsed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tin tomatoes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Approx 1 cup of chicken stock</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">salt and pepper to taste</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Gently fry the onions and garlic in a large frypan with some oil. Once the onion has softened and is translucent, add the spices and cook gently for a few more minutes. Add the beans and tomato, and enough stock to cover. Simmer until the beans are softened and cooked through. To make the mixture a little thicker, and suitable for wraps without spilling out and burning your hands, I stick the bamix into the pan and whizz around a third of the bean mix into a puree, then stir this back through the rest of the beans to thicken. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">We like these in wraps, with sour cream, crispy lettuce, thinly sliced red onion, fresh red chilli and cheese. Not what you would call authentic by any means, but delicious nonetheless. If you are after a recipe for tortillas, click <a href="http://tastelikeyum.blogspot.com.au/2010/08/tortilla-press-trial-and-chicken-fajita.html" target="_blank">here</a>. <a href="http://teaforsix.com/2010/08/02/flour-tortillas/" target="_blank">This</a> recipe also works well if you don't have the maize/corn flour. </span><br />
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<br />Anonymoushttp://www.blogger.com/profile/07306503761872123181noreply@blogger.com0tag:blogger.com,1999:blog-2678355727090921178.post-28671745373645184792012-11-20T13:42:00.002+11:002012-11-20T13:42:23.292+11:00Ahhh November...<span style="font-family: Trebuchet MS, sans-serif;">.... Christmas is coming.... That time of year when I have to explain to confused butchers why I need suet. I am hanging out for fruit mince pies!!!</span>Anonymoushttp://www.blogger.com/profile/07306503761872123181noreply@blogger.com0tag:blogger.com,1999:blog-2678355727090921178.post-68556704038821141912012-11-09T15:18:00.001+11:002012-11-09T15:18:14.581+11:00Death Cake<span style="font-family: Trebuchet MS, sans-serif;">This cake is named as such simply because it contains copious amounts of cream cheese, cream, snickers, butter, and chocolate biscuits. Adapted from <a href="http://aww.ninemsn.com.au/food/8376077/mars-bars-cheesecake" target="_blank"><b>this</b></a> recipe. Scroll down, then drool!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/07306503761872123181noreply@blogger.com0tag:blogger.com,1999:blog-2678355727090921178.post-75564920368277328932012-11-09T14:55:00.003+11:002012-11-09T14:55:25.248+11:00From our garden, to the table<span style="font-family: Trebuchet MS, sans-serif;">Beetroot, salad leaves, and thyme from our garden, turned into a delicious salad.....</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">This is such a simple salad. Some roast beetroot, sliced into segments, and cubed roasted pumpkin, on top of salad leaves. Dress this with red wine vinegar, olive oil and salt, then top with fetta and toasted walnuts. Yum!</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/07306503761872123181noreply@blogger.com0tag:blogger.com,1999:blog-2678355727090921178.post-14935567347007480822012-11-08T13:35:00.001+11:002012-11-08T13:35:37.144+11:00Roasted red capsicum pesto<span style="font-family: Trebuchet MS, sans-serif;">After searching three supermarkets and delis for a pesto I had on the weekend, I succumbed and decided it was time to make one myself. Ridiculously enough, I could have made the pesto in the time it took to search one supermarket! Also, this was I know what's going into it - no sugar, no..t too much salt... Enjoy!</span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">Roasted Red Capsicum Pesto</span></b><br />
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<span style="font-family: Trebuchet MS, sans-serif;">These quantities were all a bit of an educated guess, but it seemed to work well. A few things however - you may need to loosen it up with either a dash more oil, or even a tiny amount of hot water. I added a little more lemon juice to good effect. I also realised after checking an actual recipe that I probably should have toasted the nuts for a little more flavour. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">50g cashews</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">30g pinenuts</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">50g sun-dried tomatoes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">80g roasted red capsicum (I used some preserved in a jar as I was in a rush, I just rinsed off the liquid)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cloves of garlic, crushed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp finely chopped basil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp paprika</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">25g parmesan cheese</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">salt and pepper to taste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp oil</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Combine all the ingredients except the oil in a small food processor, and process until all the large chunks have broken down. Add the oil, and combine briefly until a smoothish paste is formed. Add more oil if neccessary. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Another thing you could add would be some red chilli, for a little kick!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">We made use of the pesto, and some leftover sausages for dinner last night, simply stirred through some fusilli, zucchini, mushrooms, fennel, and chilli - it was delicious!</span>Anonymoushttp://www.blogger.com/profile/07306503761872123181noreply@blogger.com0tag:blogger.com,1999:blog-2678355727090921178.post-90011666342214143162012-11-07T12:26:00.001+11:002012-11-07T12:35:21.847+11:00In the letterbox this week<span style="font-family: Trebuchet MS, sans-serif;">Hot on the heels of Adriano Zumbo's packet macaron and brownie cake mixes, the Willy Wonka-esque genius, Heston Blumenthal appears to have released his own packet mixes just in time for Christmas I spotted these in the Coles catalogue today:</span><br />
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<a href="http://3.bp.blogspot.com/-1SUCVmEa15k/UJm1P67Y7kI/AAAAAAAALW4/WHJ0pEiGCzA/s1600/IMAG0603.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="238" src="http://3.bp.blogspot.com/-1SUCVmEa15k/UJm1P67Y7kI/AAAAAAAALW4/WHJ0pEiGCzA/s400/IMAG0603.jpg" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I find it hard to believe you could get the same delight combining some ingredients from a box to create one of his amazing creations, compared to the feeling of accomplishment you would get from hunting down all the ingredients and making it from scratch. I mean, that's the fun part isn't it? Surprisingly I haven't seen any premix boxes with the Jamie Oliver name on it, which is interesting seeing as his name is plastered on everything from mixing bowls, to lounge suites. Okay, lounge suites is a stretch, but you get the point. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I also spotted the gem below in the Aldi catalogue, a pre-boned, pre-stuffed, pre-rolled, and generally pre-fabricated example of that wonderful poultry trilogy - the turducken! For the un-initiated, it's traditionally a stuffed chicken, inside a duck, inside a turkey. Click <a href="https://picasaweb.google.com/lh/photo/EOJ9wcxp6IVnUEUsxvar_dMTjNZETYmyPJy0liipFm0?feat=directlink" target="_blank"><b>here</b></a> to see a pic one under construction my clever Mum made a few years ago. Not the prettiest thing when raw, however once cooked in a woodfired oven it was delicious. </span><br />
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