tag:blogger.com,1999:blog-33927187762282274722024-03-19T13:58:49.018+11:00A delicious. YearAn adventure through delicious. magazine.Katrenhttp://www.blogger.com/profile/07881075098756560030noreply@blogger.comBlogger369125tag:blogger.com,1999:blog-3392718776228227472.post-61998584102210354062022-07-29T10:17:00.006+10:002022-07-29T10:17:49.967+10:00Saffarjaliyya<p>I've made a lot of Persian food over the last few years. There's 2 awesome persian supermarkets close by to where I live so it is really easy to get the necessary ingredients these days. Plus it is such a rich and full flavoured food, especially their more stewish things. I'm not exactly sure how to pronounce this to be honest I didn't really even give it a red hot go as the alternate name is Aleppo Quince and Lamb Stew. Which, I will be truthful, is a lot easier to pronounce for me. Another thing easy to pronounce is delicious, like gloriously delicious. Two of my favourite things, lamb and quince together. </p><p>I really thought I had made this before. However, according to my friend I haven't, the last quince thing I made was a quince and pork stew. Whilst I remember it as being good, this was so much better. I did it a little differently than the recipe I found online but then I mostly do. I would highly recommend it. </p><div style="text-align: left;"><b>Saffarjaliyya (Aleppo Quince and Lamb Stew)</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Lamb: <br /></u>1 tbsp oil<br />750 g lamb, diced<br />1 tsp bharat<br />1 tsp salt</div><div style="text-align: left;">2 tbsp tomato past</div><div style="text-align: left;">2 small onions, diced </div><div style="text-align: left;">2 cloves garlic, minced (I used 6 from memory) </div><div style="text-align: left;">7 cardamom pods</div><div style="text-align: left;">7 peppercornes</div><div style="text-align: left;">1/4 tsp whole cloves</div><div style="text-align: left;">1 cinnamon stick (I didn't have one so added a bit of ground cinnamon)</div><div style="text-align: left;">100 ml pomegranate juice</div><div style="text-align: left;">1-2 cups water</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Quince: </div><div style="text-align: left;">1 kg quinces, peeled, cored and cut into bite-sized pieces</div><div style="text-align: left;">500 ml pomegranate juice</div><div style="text-align: left;">125 ml water</div><div style="text-align: left;">50 g sugar</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><p class="MsoNormal" style="margin-bottom: 4pt;"><b>Quince:</b> <o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 4pt;">In a medium saucepan, add sugar,
water and pomegranate juice, heat to simmer and sugar dissolved. Add quince and simmer
for 30 to 45 minutes. The quince should be soft enough to be easily pierced
with a fork, but not so soft that it’s falling apart.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 4pt;"><o:p> </o:p><b>Lamb:</b></p><p class="MsoNormal" style="margin-bottom: 4pt;"><o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 4pt;">Combine bharat, tomato paste and
salt to taste and rub over lamb. Brown in batches. <o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 4pt;">Add onion to the pan and soften,
add garlic and cook until fragrant. Add whole spices.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 4pt;">Return lamb to the pan and add remaining
pomegranate juice and 1-2 cups water. Simmer until lamb is cooked through and
only a small amount of liquid remains. <o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 4pt;">Stir quinces into the lamb
adding more liquid if necessary and simmer further 10 – 15 minutes until heated
through. <o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 4pt;">I served it with mashed potato and peas... not very Syrian of me, but it was the best I could come up with on a Monday night. It would be really good with a couscous with pomegranate seeds and herbs stirred in. </p><p class="MsoNormal" style="margin-bottom: 4pt;">I will definitely make it again and highly recommend you do too. </p><p class="MsoNormal" style="margin-bottom: 4pt;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/52247883433_7fe57e0cd8_c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="800" height="602" src="https://live.staticflickr.com/65535/52247883433_7fe57e0cd8_c.jpg" width="602" /></a></div><br /><p class="MsoNormal" style="margin-bottom: 4pt;"><br /></p></div>Katrenhttp://www.blogger.com/profile/07881075098756560030noreply@blogger.com0tag:blogger.com,1999:blog-3392718776228227472.post-51708910127974690622022-07-22T11:02:00.001+10:002022-07-22T11:02:28.173+10:00Everyone's turning 70<p> Well hello there lovely people. Long time no speak (write???). Who knows if this will continue, missing some creativity in my life. It has been suggested to me a couple of times to get back into my blog. So here I am. </p><p>I have heaps of things that I have made over the many years it has been since I last posted here. However, I thought that I would start with something familiar, cake decorating. </p><p>It's 5 1/2 years since I move to the big city and I've been with the same company the whole time too. It's a pretty good work place. As much as I whine about my job at times (and it is stressful) but the majority of the people here are lovely. Amazingly, we have 3 of the people here turning 70 this year. One in May, one a last week and one in 2 weeks! I just told them that I was going to make the cakes without giving them any options. I still have one to go but thought that I would post the two I have already done. </p><p>The first one was our office manager. She's very much an accessories person so I decided that it needed to be the theme of the cake some how. I did consider doing the whole handbag and shoes cake but I kind of missed the boat in timing, so in the end I made a handbag topper (which was also make of cake) to go on a standard round. I was pretty happy with the whole thing however I found that the white Satin Ice fondant was a little dry and the Fondtastic black icing was a little soft. In fact the black fondant started to slip on the little handbag but most people thought it was supposed to be that way given it was sitting on the "floor". LOL, I went with it. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTL1bzKl7py-V7qh0G6hQPe51qylENJ6Ebe5eg5IXNLoUUjx0CiaWL9XOswFpl4QhmsK4uLuM9YFQDPUD28_rFwrXRzoFZSawcSlz0tRdx2Q6oGrK2eKuM-jXuhePEJVEJJ8NRDrPkKTnLsxV-FkdiJL_UqY4BO8qzYcclgPoafCRS_BpOeTAwYzYX0Q/s741/Cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="741" data-original-width="740" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTL1bzKl7py-V7qh0G6hQPe51qylENJ6Ebe5eg5IXNLoUUjx0CiaWL9XOswFpl4QhmsK4uLuM9YFQDPUD28_rFwrXRzoFZSawcSlz0tRdx2Q6oGrK2eKuM-jXuhePEJVEJJ8NRDrPkKTnLsxV-FkdiJL_UqY4BO8qzYcclgPoafCRS_BpOeTAwYzYX0Q/w418-h418/Cake.JPG" width="418" /></a></div><br /><p>Our next 70th was a little bit more tricky, mainly because I really don't know what the big kahuna does outside of the office. There was a bit of investigating and checking with some of the "long termers" here (there's a lot of them) and came up with he likes to go walking/hiking. After doing a bit of googling and my own designs, I came up with a two tier cake with a walking track with boots and hiking poles. I was able to use the "chocolate stones" that I just had to have that would "come in handy one day" (and they did!). It was universally loved. The birthday boy took pictures of it himself to show his walking group. 😊</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8e6sEuppxBT2sPX8eJyVNw4s3M5kMogAvgvAlKvn2i4VZfQ5RAhODZrS9y03GWI63RJ3v1Ftd7mLySEZt6oSOUiW4T8WCN_RKbe6HuESd2Pt4U4fsPinGXM2_E7OZAw7PK7C3nKnDJO7i_cXTPhfOunDzfZvi0QCA-rhUHJXAk6FzY4U3bBm4uJhcaQ/s2048/293746517_10160619759393714_8140440751179461700_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="479" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8e6sEuppxBT2sPX8eJyVNw4s3M5kMogAvgvAlKvn2i4VZfQ5RAhODZrS9y03GWI63RJ3v1Ftd7mLySEZt6oSOUiW4T8WCN_RKbe6HuESd2Pt4U4fsPinGXM2_E7OZAw7PK7C3nKnDJO7i_cXTPhfOunDzfZvi0QCA-rhUHJXAk6FzY4U3bBm4uJhcaQ/w359-h479/293746517_10160619759393714_8140440751179461700_n.jpg" width="359" /></a></div><br /><p>They were, of course, made with my regular chocolate cake. The hiking cake I alternated ganache and dulce du leche in the layers and coated with peanut butter buttercream. I had done a "snickers cake" for my birthday in June which was particularly successful so decided to go with that again. It was so amazingly delicious!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeI4y1okHir8ZnHMpKgJUVcfsDZNzu52WQnkg2lBTGtMeO0S3WSwuvy-kNVORFa9mUC8k2CxzNToMSIB01PXgjhpxmzUsm-gvE-2-96BJdMI7MLYpvMKj9tBqY8Oj69-xUFFq5UFUM1FQvpmlDx7hlgTNSxypdDdD5uJNkSUcJwB3RqlUUeyrPCCRQFg/s2048/293849419_10160619759618714_5178268644797040769_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1537" height="473" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeI4y1okHir8ZnHMpKgJUVcfsDZNzu52WQnkg2lBTGtMeO0S3WSwuvy-kNVORFa9mUC8k2CxzNToMSIB01PXgjhpxmzUsm-gvE-2-96BJdMI7MLYpvMKj9tBqY8Oj69-xUFFq5UFUM1FQvpmlDx7hlgTNSxypdDdD5uJNkSUcJwB3RqlUUeyrPCCRQFg/w355-h473/293849419_10160619759618714_5178268644797040769_n.jpg" width="355" /></a></div><br /><p>I have a plan for my 3 cake in a couple of weeks. That boss man isn't a big fan of chocolate cake, so will have to find a different base... maybe carrot. I'm not sure yet. Looking forward to it though. </p>Katrenhttp://www.blogger.com/profile/07881075098756560030noreply@blogger.com0tag:blogger.com,1999:blog-3392718776228227472.post-39616710020523705822018-09-04T22:48:00.000+10:002018-09-04T22:54:12.906+10:00Riley St Garage Do you know what I didn't have access to when I lived up north????<br />
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RESTAURANTS<br />
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Well, we did have some but country town restaurants.<br />
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Do you know what I have access to now?<br />
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Every little purple dot on that map is a restaurant/cafe/bar. Look at it, just look. And that is just in the city. There are so many places to go and so many things to try. I could eat out every night for the rest of my life and not get to all of them. I, of course, have a list of must go to restaurants. I have been to a couple of them already. I have been to a lot of other amazing places too. I think I should take you with me too.</div>
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<a href="http://parlourgroup.com.au/rileystgarage/" target="_blank">Riley St Garage</a> is on my must go list. I'm not sure how or when I first heard of it but I knew that it was absolutely necessary that I go there. I've been to a number of restaurants on my own and, while wonderful, it just isn't the same as when you are sharing it with someone else. I decided to leave going to Riley St Garage until I had someone to go with me.The opportunity arose this past Saturday.</div>
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Did you know that Saturday was International Beard Day? Did you know there was an International Beard Day? No, neither did I until a few weeks ago when Riley St Garage posted about it on their <a href="https://www.instagram.com/rileystgarage/" target="_blank">instagram</a> with details of an event they were having. It really was some perfect timing. I had a well-groomed friend coming from Melbourne that weekend, a "degustation" menu was in place and, well, it was Riley St Garage. It was a no-brainer that we were going to go there.</div>
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Saturday arrived and it was a beautiful day. I will offer a little advice, don't wear new shoes and walk from Central Station to the restaurant. My feet did not appreciate it. If I hadn't been wearing new shoes it would have been an easy gentle walk from the city to the restaurant. Quite often when you look at the map the two points look a rather long distance apart but when you have google maps actually work out the route for you most things are within easy walking distance of public transport. This is no exception in relation to the train. Plus, if you want there is a bus stop pretty much right outside the door!</div>
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As per usual we were early, me more so. There is a little cafe next door. Now when I say little, I mean really little. We did consider going there but there was no room inside and secondly I didn't really want to eat or drink anything prior to our coming lunch. We wandered a little but my feet hurt so we sat on a bench and talked.</div>
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I know, I know, I can hear you all saying "we don't care about that. tell us about the food". LOL</div>
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We were very warmly welcomed, I would love to say by who but...I didn't get names, I also didn't take photos of the set up inside....I'll do better. Everyone was very friendly and jovial. We started at the bar. The stools at the bar were comfortable and sturdy but I had a lot of trouble getting up there. LOL Platform heels next time I guess. A well set out bar and a nice little range of cocktails. I had a sinnam<span style="color: #0000ee;">a</span>n which was described as an apple pie in a glass (I didn't take a photo, sorry). It was, it really did taste just like an apple pie. My friend asked our bartender to surprise him, I'm not a very good reveiwer, I don't remember what he got now.... looking at the <a href="http://parlourgroup.com.au/wp-content/uploads/2018/08/Drinks-July-002.pdf" target="_blank">menu</a> I think it was the Tommy's Twisted. He was very happy with the choice.</div>
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We moved onto the table and off we went to our table and into an amazing degustation menu.</div>
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The oysters came served in a champagne box full of ice. I'll be honest, I'm not usually a fan of oysters. Usually quite happy for others to have my share but I was intrigued by the combination of flavours and wasn't going to miss out. I was very pleased that I did. It would have been very easy for one of the flavours to dominate the dish with either the smoke or the truffle taking over but I found that it was wonderfully balanced and they complimented each other perfectly. It was a wonderful start to the meal. </div>
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The tacos were next out in a box filled with barley, another excellent presentation. I admit that I had not come across barley miso before. The crunch of the taco shells were perfect with the soft and buttery tuna. The miso was perfectly proportioned so that it coated but didn't smother the tuna nor soften the crunchy shells. The dabs of mayo on top completed the dish. I assume that the taco shells were some kind of rice paper. I really should have asked...</div>
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We were just finished with our tacos and the beef carpaccio was next to hit the table. I read the menu, we both read the menu, and I still ask my companion if it was parmesan, to which he agreed. It was not because the menu very clearly states salted ricotta....not a good foodie! LOL I'll also admit to another little d'oh moment with this dish in that there was some crunchy pieces in it and I asked "do you think this is fried garlic slices?" No that would be the horseradish. I've never had a carpaccio before. I've always been really hesitant of having raw beef but I did really enjoy it the beef was, like I said with the tuna, soft and buttery. I had always wondered how difficult it would be to eat it raw. I guess, like every other situation it depends on the cut and how you treat it to get the result you want. I wouldn't hesitate to try it again.</div>
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Can I just say how much I love burrata? I do, I really do. It looks like it's firm like mozzarella but it is oozy inside. This one was perfect a little resistance when first cutting into it, with a spoon, but then so soft, silky and oozy inside. The pickled onion was a perfect accompaniment with the cheese. It had a vinegary flavour but it was not over-powering. The pistachios added a lovely crunch to the dish.</div>
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I wasn't completely sure what to expect with the corn dogs. I do love a good chorizo and this was a really good one. I'd never had a lamb chorizo before and I didn't really notice the lamb flavour in it. My mum would have I'm sure. She could tell if the meat grinder hadn't been cleaned completely after mincing the lamb before the beef, she really didn't like lamb. The chorizo was perfectly seasoned, a nice bite to it but nothing over powering. The batter coating it was perfectly cooked and an excellent batter to meat proportion. The pickle and sauce completed it nicely.</div>
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The lamb shoulder, truffle mash and broccolini all hit our table. The lamb was just melting off the bone. A spoon was all that was needed to break it apart. It was saucy and juicy the labne and little crunch bits or garlic were delicious with it. The truffle mash was absolutely to die for. I really could have just sat there with the spoon and eaten the whole dish. The truffle flavour was strong but not too strong. The actual mash was so creamy. I love creamy mash and, I'll be honest, is one of the few reason I keep my thermomix. The broccolini was perfectly cooked. The smokey charred flavour came through beautifully. The three components of the main course fitted together so perfectly.</div>
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After devouring all of that food we were grateful that they offered a bit of a break before the dessert. It was nice to sit with the flavours for a while and not have them rushed off your palate with a burst of sugar. A glass of wine, Sauvignon Blanc for me and Pinot Noir for him, had also been consumed during lunch. We just stayed with water for the rest of the meal. The dessert made an appearance flaming away (I really should have done a video), and we waited for it to die down. there was a beautiful crack on top when we broke into it. It looked like it was going to be really sweet and really heavy but it really wasn't either of those. Yes, it was sweet but not overpowering. It wasn't a huge rush of sugar into my system. The brownie was dense but not so dense that it weighed down in my stomach. I will admit that we didn't finish it. I'd had the perfect amount of food and any more really would have been too much so the last bit went begging.</div>
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I thoroughly enjoyed my meal. Everyone was very friendly and the service was excellent. I can tick it off my go to list but will leave it on there as I'd really like to go to Riley St Garage again. </div>
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Katrenhttp://www.blogger.com/profile/07881075098756560030noreply@blogger.com0tag:blogger.com,1999:blog-3392718776228227472.post-86251153424146880072018-08-19T00:13:00.000+10:002018-08-19T00:13:06.168+10:00Smokey beans with chorizoOver the last few months I have been trying to bulk cook either for the week ahead or to freeze leftovers for a later time. I know that I have written about bulk cooking and freezing and how it didn't really work for me. Well, like a massive amount of things my life has changed and habits change too. I usually take my lunch to work with me 4 days a week and treat myself on the 5th. Some weeks are better than others. My work place offers amazing facilities. We have a full kitchen with cook top, oven, microwave, toaster, sandwich press and I have seen one of those pizza ovens in the cupboard. Our pantry and fridge are amazingly stocked. We are provided with both fresh fruit and fresh bread each week. I tend to have my two pieces of fruit at work each day. I have morning tea of vitawheat with vegemite and sometimes with cheese. I think that the only down fall in our office kitchen is there is so much chocolate and other sweet foods. I think there is all and every type of chocolate biscuit there is in our fridge at the office. I do love a mint slice but it really isn't good to be frequenting the chocolate biscuit drawer and it would be lovely to have some healthier options, not sure what they could be.<br />
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As I said I do meals for the week or freezer when bulk cooking but I have also taken to making breakfasts as well. If I don't have breakfast ready for the week I tend to have corn thins with peanut butter and banana, not exchange bad but it could be better. I often make a baked oatmeal, which I thought I had previously blogged but I cannot seem to find so I will do that one day soon. That will usually take me through 5 - 6 days. It was time for something different though. I found a recipe for Smokey Baked Beans and the idea sounded good but not so much the recipe. My first issue with it was that it wasn't baked.... in the end mine weren't either hence there is no "baked" in the title. So I used it as a base and went my own way. I did find that part way through the cooking it wasn't really tasting all that smokey to me so I added a couple of tbsp of a bbq sauce I had in the fridge. I think part of the issue was that the recipe I was using as a guide had water and it was just too much liquid so I lost some of the flavour. As part of my bulk cooking and freezing, I cooked a large amount of kidney beans, borlotti beans and chickpeas and have them in the freezer. It makes life so much easier and so much cheaper than buying the tins. So I thawed some of them overnight and cooked it up in the morning. I think this gave me 4, maybe 5 breakfasts. I served it on a piece of toasted sourdough for the first couple of days but then just heated a bowl up in the morning and ate it without anything else.<br />
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Smokey beans with chorizo<br />
<ul>
<li class="ingredient" itemprop="ingredients">1 onion, diced </li>
<li class="ingredient" itemprop="ingredients">3 cloves of garlic, chopped</li>
<li class="ingredient" itemprop="ingredients">1 chorizo, chopped into bite sized pieces</li>
<li class="ingredient" itemprop="ingredients">400g tin chopped tomato </li>
<li class="ingredient" itemprop="ingredients">2 tbsp tomato paste</li>
<li class="ingredient" itemprop="ingredients">2 tbsp smokey bbq sauce (I used <a href="https://www.harrisfarm.com.au/products/stubbs-smokey-mesquite-all-natural-bar-b-q-sauce" target="_blank">Stubbs smokey mesquite</a> which I got from Harris Farm Market) </li>
<li class="ingredient" itemprop="ingredients">1 tbsp worcestershire sauce </li>
<li class="ingredient" itemprop="ingredients">1 tsp maple syrup </li>
<li class="ingredient" itemprop="ingredients">1 tsp smoked paprika (I used a hot smoked paprika)</li>
<li class="ingredient" itemprop="ingredients">2 cups cooked beans (I used kidney & borlotti)</li>
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Heat large frypan over a medium heat and add chorizo. Cook until it is starting to brown and then remove from the pan. Add onion and cook until soft and translucent then add the garlic and cook for a further minute.<br />
Add the tomato paste and cook, stirring for 1 - 2 minutes, I find the flavours better if tomato paste is "cooked off".<br />
Add the remaining ingredients and reduce to a low heat until it has thickened and is the consistency that you desire.<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/26459152@N07/43999230642/in/dateposted/" title="IMG_20180725_222701_428"><img alt="IMG_20180725_222701_428" height="542" src="https://farm2.staticflickr.com/1818/43999230642_a16b079bc9_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>Katrenhttp://www.blogger.com/profile/07881075098756560030noreply@blogger.com0tag:blogger.com,1999:blog-3392718776228227472.post-38418512105589740872018-08-09T23:01:00.001+10:002018-08-12T13:46:54.311+10:00QuincesHello...hello....hello. It's probably an echo chamber in here. Such an incredibly long time since I even looked at my blog let alone posted anything.<br />
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There has been lots of changes here. The biggest being I moved to the city! No more country life for me. I do miss my friends but there are other options to see them then living there. I've been here in the city for 18 months now! It's amazes me when I think about it. Seems like just yesterday that I packed everything up and moved on down. People ask me if I'll ever go back...my answer is a rapid "no". I love living in the city. So much to do and so many places to go. If I do get to a point where I decide that city life isn't for me there is a whole world to places to go, although backwards isn't one of them.<br />
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Besides all the places to go and things to do I so love the access that I have to ingredients down here. All those recipes I used to pour over and think "if only I could get the ingredients", well I can now. So many options. Near where I work there is a most wonderful fruit, veg and deli place. I will rave over it regularly. Such a wide range of produce and other things. Some cheap, some not so. I do have access to some other cheap fruit & veg places plus butchers nearer to where I live. Although I admit to thinking the other night that with the meat in these butchers being so cheap, and it really is, how much are the farmers getting screwed down. We are in the midst of a dreadful drought and having grown up on the land it suddenly occurred to me that cheap meat, whilst good for my pocket, effects those down the line. I'm not sure what the answer is though. Now I'm on a stricter budget every little saving helps. Plus it does mean that I am still eating meat reasonably regularly. If I was relying on other butchers or the supermarket there would not be much of it on my table. Not that that would be a terrible thing.<br />
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I have no idea if I've mentioned quinces here on the blog before. I love quince. When I was a kid we lived on a farm that had some old quince trees. We had to compete with the codling moth for the fruit so we didn't always get a lot of it. I don't really remember what I mum used to do with them either. I know there was jam, perhaps pie. I do remember them being really good. Not that you can eat them uncooked. Perhaps you could...I wouldn't recommend it though. I had bought them at supermarkets occasionally but they were expensive. I found them here, first at <a href="https://www.harrisfarm.com.au/" target="_blank">Harris Farmm market</a> where I have also bought a lot of produce but mainly from the deli. I've made a number of things from them.<br />
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First I used this Stephanie Alexander recipe for <a href="https://www.stephaniealexander.com.au/what-to-cook/recipes/quinces-baked-honey/" target="_blank">Baked Quinces</a>. It was excellent. So very delicious with some yoghurt as a dessert. I also added them as a sweetener to my morning porridge. They would probably be fabulous with an oozy rice pudding. I will admit to not being overly keen on the skin being left on. Whilst you can eat it, I found it didn't soften too much. I guess that was part of the idea to hold the quince halves together but I'd most likely peel them if doing the recipe again. They were sweet and delicious though.<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/26459152@N07/42999152655/in/dateposted/" nbsp="" title="Baked quince with yoghurt"><img alt="Baked quince with yoghurt" height="640" src="https://farm2.staticflickr.com/1837/42999152655_925cf1835a_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> <br />
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My next foray with quince was <a href="https://www.taste.com.au/recipes/pork-roasted-quinces-honey-red-wine/71332100-a0a7-4608-8b73-b5f36bc6c2a7" target="_blank">Roast Pork with Quinces, Honey & Red Wine</a>. Now, this was good but I'd definitely make some changes to the process if making again. All of the elements were wonderful, although I replaced the parsnips with carrots and chokos. I found that the quince and vegetables ended up a tad over cooked and, s you can see in my picture, almost black with the sauce having excessively reduced down I will admit that I have a very big roasting pan and it would probably been beneficial to be in something smaller. However, I think it would have been best do the pork at high heat and then add the quince and liquid following that. I would also wait a little longer before adding the other veg. Although parsnips are quite a bit more dense than carrot and chokos so that could be one of the reasons for the slight over cooking. It was delicious but there are definitely changes that could be made to make it better.<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/26459152@N07/30077036118/in/dateposted/" title="Roast pork with quince, honey & red wine"><img alt="Roast pork with quince, honey & red wine" height="480" src="https://farm2.staticflickr.com/1816/30077036118_5459dd36ce_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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My <span data-dobid="hdw">pièce de résistance</span> with my quinces, although I do have one left, was this Quince Upside Down cake. O.M.G. Amazing. It is a long process. I mean there is the poaching of the quince. The only change I made to the poaching process was that I added a cartouche over the fruit before adding the plate to the top and putting the lid on for part of the cooking too. I didn't like that the cores were left in. I would remove them next time. They were just a pain trying to remove them after they had been poached & cooled. Sometimes quince cores can be difficult to remove and have a hard surrounding to them that really needs to be removed and it was hard since the rest of the fruit was softened. I was very concerned when I was putting the cake batter in the tin and throughout baking that there was too much of the syrup in the pan. I mean it was coming up around the cake batter. However it turned out perfectly. I was surprised but very pleased. I hate to waste ingredients. I work in a larger office now and they are very grateful for any baking contributions that I make to the office. I am happy because I get to bake and I don't have to eat it. Most people were convince there was ginger in the cake. Perhaps the combination of fresh grated nutmeg and the cloves threw them off. I'm not sure. I got some raves for it. Plus I have some left over poached quince. I had some one night with a drizzle of cream for dessert. It was lovely. I'm not exactly sure what I will do with the rest of the left overs...ice cream maybe, rice pudding perhaps. I would highly recommend making this if you can get your hands on some quinces.<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/26459152@N07/42094691830/in/dateposted/" title="Quince upside down cake"><img alt="Quince upside down cake" height="640" src="https://farm1.staticflickr.com/929/42094691830_8f1189687c_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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Katrenhttp://www.blogger.com/profile/07881075098756560030noreply@blogger.com0tag:blogger.com,1999:blog-3392718776228227472.post-22522639128932018622016-01-03T11:19:00.001+11:002016-01-03T11:19:29.760+11:00Eggs Poached in Tomato Sauce<div style="text-align: justify;">
Hi! It's been ages, actually I don't really need to say that. I have made a bunch of things and keep telling myself "I must blog that" but never seem to get around to it but here I am. I've been on holidays for the past 10 days. Well, sort of, since I did go to work for 3 days but it was fine because I got a heap of stuff done and didn't have to put up with anyone else. Unfortunately I have to go back to work proper tomorrow. I don't really feel much like interacting with people so I might end up in my separate little office on the guise of finishing stuff I didn't get done in those three days. I suppose it will depend on how I am feeling tomorrow.</div>
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It is raining here today which makes it a lovely day to be sitting here writing. I will most likely end up on the lounge reading and/or napping at some point today. Although there is house work that needs doing. I keep telling myself that I can do it later however the problem with that is that it continues to build up. Yes, you can do it later but it becomes a bigger job. Will get out of the chair and off here soon.</div>
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I started this with this <a href="http://www.nigella.com/recipes/view/eggs-in-purgatory" target="_blank">Eggs in Purgatory</a> recipe from Nigella. As I started to cook it dawned on me that it was a pretty boring recipe so I just started adding things. It turned out really well so I thought that I should sit down & blog as quickly as possible so that I remember it. One thing I did put in it was 3 smoked mushrooms. I bought a jar of them when I was on my cruise to New Zealand. That was over a year ago now and I hadn't opened the jar. They added a lovely little smoky flavour, not too much, just a hint. I will make this again. The sauce will make enough for two eggs, possibly 3. I cooked 1 egg in it and scooped it out. I will use the sauce again, probably tomorrow. Next time I would either make half the amount or, more likely, take out half the mix before cooking the egg. I would also sprinkle with chopped parsley but I didn't have any inside and it is raining out there. </div>
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Eggs poached in tomato sauce</div>
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1/2 onion, diced</div>
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1 garlic clove, crushed</div>
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shake of chilli flakes</div>
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1/2 tsp sugar </div>
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1/2 roasted capsicum, torn into pieces </div>
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1 zucchini, grated</div>
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125g can four bean mix</div>
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3 smoked mushrooms, chopped</div>
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400 g can crushed tomatoes</div>
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1 egg </div>
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Saute onion 1 - 2 minutes, add garlic and chilli flakes and saute another minute.</div>
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Add remaining ingredients. Cook 10 minutes.</div>
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Make an impression in the sauce and crack egg into it. Cover and cook 2 - 3 minutes. Until the white is firm and yolk still runny. I cooked a little bit too far today. Serve on toast.</div>
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/26459152@N07/23508851103/in/datetaken/" title="Egg poached in tomato sauce 1"><img alt="Egg poached in tomato sauce 1" height="427" src="https://farm6.staticflickr.com/5659/23508851103_86e3a5ca39_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<br />Katrenhttp://www.blogger.com/profile/07881075098756560030noreply@blogger.com0tag:blogger.com,1999:blog-3392718776228227472.post-79080589191262207872015-07-29T23:10:00.000+10:002015-07-29T23:10:14.521+10:00July 2015 - Colin Fassnidge Pot Roast Chicken<div class="separator" style="clear: both; text-align: center;">
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Back again with another dish from this issue. There really is a lot of good food in it. Although I haven't made as many as I had planned when first reading through. I am still having fluctuating cooking mojo. Along with that sometimes I just want to make something familiar. The only things I have made lately have been bolognaise sauce, curried sausages and a beef stew (that tastes great but looks vile in a photo). All good food just not all that exciting or really worth blogging. The most recent bolognaise sauce was just a quick, easy version. If I make my long slow cooked version again then I may blog that. Mince, some veg, various tomato substances, wine & herbs really isn't all that thrilling. </div>
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Anyway, I made Colin's pot roast chicken one night. It had quite a lot of flavour to it but there was something about it that I just didn't like that much. I don't even know what it was. Mine didn't colour up that much. Not nearly as much as the one he has pictured. Although I have heard quite a bit about how in some cases you don't want your food to look like the photo. I wonder if that happens in food magazine photo shoots? There was a tv show here in Australia called Gruen Transfer that was all about advertising. One of the guests on there one night was talking about how to get that "wisp" of steam coming off a steak. She said that they soaked a tampon in water, microwaved it and then shoved it under the steak for the photo. It weirded me out then and does again now. There was also talk of gluing sesame seeds onto buns, nailing pizza to get the perfect cheese pull and using brown paint for the pour of chocolate... All fascinating stuff and, well, a bit gross too. </div>
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The flavour of the chicken was great. It was juicy and all. I just didn't like it for some reason. The recipe is available <a href="http://www.taste.com.au/delicious/article/people/pot+roast+chicken,2362" target="_blank">here</a> on the <a href="http://taste.com.au/">taste.com.au</a><span id="goog_1936802212"></span><span id="goog_1936802213"></span> website. </div>
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Katrenhttp://www.blogger.com/profile/07881075098756560030noreply@blogger.com1tag:blogger.com,1999:blog-3392718776228227472.post-50426227123468789652015-07-19T22:51:00.000+10:002015-07-19T22:51:19.160+10:00Pancake Sunday<div style="text-align: justify;">
Do you have any family food traditions. There are a few in our family that I think it is time that I start going through them. I am starting with the easiest one because a lot of them involve a bit of preparation. There are a couple that will not be hitting my kitchen leave alone my dining table. They can be explained along the way when it comes to supposedly "paired" dishes. Anyway, on to pancake Sunday. </div>
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One very clear memory that I have from throughout my childhood is of pancakes. Fluffy, yummy pancakes. My mum & I lived with my grandparents for quite some time when I was young. I think I have mentioned before what a good cook my Gramma was, especially when it came to desserts. However her pancakes were the best. It was a tradition, a major tradition. I am sure there was the occasional Sunday when pancakes weren't the breakfast made however they would be the exception rather than the rule. What do I remember the most. Well, my Gramma would make the pancake batter and put the bacon on to cook. My Grampa would cook the pancakes. They had this great big huge round electric griddle (well that is what they called it) and Grampa would make four smallish pancakes at a time. As they were ready they were moved to a plate in a warm oven so that more could be cooked. When the bacon was cooked Gramma would fry eggs, fresh eggs from the hen house. When they were cooked it was just a matter of assembling it all. </div>
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The table would be set with an array of condiments. There was maple syrup, <a href="http://www.logcabinsyrups.com/" target="_blank">Log Cabin syrup</a>, homemade <a href="http://www.canadasfood.com/history_products/saskatoon_berries.php" target="_blank">saskatoon</a> syrup, jams, cream and yoghurt (especially for my uncle). We all started mostly the same. Pancake, syrup, egg & bacon. Oh, wow it makes my mouth water just thinking about it. Next, for me, was usually pancake, <a href="http://tastesbetterfromscratch.com/2013/06/raspberry-freezer-jam.html" target="_blank">raspberry freezer jam</a> and cream. If, on one of my frequent trips home in my twenties, I was late to rise I would squeeze in another pancake with saskatoon syrup in lieu of lunch. </div>
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I don't have pancakes every Sunday anymore. They are an occasional treat here now mainly because I over eat when I make them. I do make half of this recipe but it still makes 6 pancakes. I have thought about freezing leftovers but there is nothing like fresh pancakes so it usually means that at least 3 go to waste. They aren't the same without the freezer jam or saskatoon syrup either but since neither of those are possible I make do. I have even found myself a very old electric "griddle" to cook them on. Okay, it is rectangular but it is much better than a frypan on the stove. </div>
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Gramma's Pancakes </div>
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2 c flour</div>
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3 tsp baking powder</div>
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1/2 tsp salt </div>
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2 tbsp sugar</div>
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2 eggs</div>
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1 1/2 c milk</div>
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1 tbsp butter, melted </div>
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Combine dry ingredients. Whisk eggs & milk together and then combine with flour mix then add the butter. Let sit 20 - 30 minutes before cooking. </div>
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<br />Katrenhttp://www.blogger.com/profile/07881075098756560030noreply@blogger.com0tag:blogger.com,1999:blog-3392718776228227472.post-45129302530352647282015-07-12T22:03:00.001+10:002015-07-12T22:03:10.478+10:00Delicious - July 2015 - Dulce de Leche Banana Bread<div class="separator" style="clear: both; text-align: justify;">
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Congratulations to delicious magazine on the achievement of reaching 150 issues and just look at the amazing cake on the front cover. I definitely want to make that. It may make an appearance for our next Toastmasters meeting. Even if it does take 12 eggs to make it! I mean that is a lot of eggs. However, I really do want to make it...</div>
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I am surprised by the amount of recipes in this issue that I actually want to make given how meh I have been so far this year. Although I am starting to think that has had a lot more to do with my lack of cooking mojo. Thinking back over the past 6 months and, for the most part, I have been making some pretty banal food. Nothing wrong with it, easy to do and involves little thinking but nothing to be blogging about. I am sure you don't want to read about me cooking lamb cutlets & veg or steak & veg. Plus you really can only blog lasagne once. I've already blogged the curried sausages. Hmm, there may have been a couple of interesting things in there but I can't think of anything off the top of my head. Oh, there was one really excellent roast pork belly but I have a rather dreadful out of focus picture. I guess I'll just have to make it again. </div>
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I have actually already made something else from this issue and will write about that in another post. I would also like to make Matt Wilkinson's Garlic, Ginger & Sesame brown rice, add some chicken & greens and I think it would make a fabulous dinner. His Pumpkin B'Stilla with beetroot & yoghurt sauce sounds really interesting too. I have all but the filo pastry to make it. I hate filo pastry. I can never get it to work for me. I would just use some puff pastry & roll it a little thinner. I might add that to my menu plan for some time this week...Wednesday maybe. (Hahahaha, I said "menu plan"... like that happens)</div>
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After mentioning about the endurance of dulce de leche in the fridge and how I had finally used the last of it in my snickers cupcakes I discovered that I needed some again. So I threw all the <a href="http://adeliciousyear.blogspot.com.au/2015/06/snickers-cupcakes.html" target="_blank">ingredients in the thermomix</a> and off it went. I actually overcooked it a little so it is a bit more "set" than I would like it to be but all I have to do is toss some in the microwave for a minute on soften/melt function. Plus, it doesn't make any difference when sitting eating it with a spoon. lol. I really liked this banana bread recipe. The addition of the dulce de leche added an amazing moistness to it. Surprisingly it wasn't that sweet. It was welcomed with open arms at my Toastmasters meeting. I would make a few changes to the recipe though. The first is that I would leave out the chocolate chips. Only 50 g in the entire mix and it just seemed kind of pointless. I maintain that walnuts aren't all that nice of a nut so I used pecans for the nuts. I didn't have a loaf pan large enough so I put it in my 20 cm square pan. I think the 22 cm would have been better, it took a long time to cook and I had to foil the top as it was starting to darken too much. I also didn't use the coffee icing on it as we have a member who loathes coffee. I think that there was plenty of favour in it without the coffee icing. My final change would be to put the batter in the cake pan and then dollop and swirl the dulce de leche in as is really dispersed putting it in before putting in the pan. </div>
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Dulce de Leche Banana Bread</div>
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adapted from delicious magazine July 2015 pg 88</div>
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1 1/4 c (300 g) sour cream</div>
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100 ml thickened cream</div>
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1 tsp bicarb soda</div>
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125 g unsalted butter, melted, cooled</div>
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250g caster sugar</div>
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2 eggs lightly beaten</div>
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1 tsp ground cinnamon (I used 2) </div>
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2 cups (300g) plain flour</div>
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1 tsp baking powder</div>
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2 large ripe bananas, mashed</div>
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1 cup pecans, chopped (I didn't bother toasting) </div>
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1/3 cup dulce de leche </div>
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Pre-heat oven to 160 C (fan-forced)</div>
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Grease 22 cm square pan</div>
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Combine sour cream, cream & soda in a both, set aside for 10 minutes. </div>
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Mix in butter, sugar & eggs. </div>
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Mix in dry ingredients and then bananas and pecans. </div>
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Spread batter in pan and dollop dulce de leche on and use a knife to swirl through the batter. </div>
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Bake 1 hour, checking at 50 min if using the larger 22 cm pan. If using 20 cm cook about 1 hr 15 min. </div>
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Katrenhttp://www.blogger.com/profile/07881075098756560030noreply@blogger.com2tag:blogger.com,1999:blog-3392718776228227472.post-40185917345201823392015-07-04T21:25:00.000+10:002015-07-04T21:25:12.066+10:00Delicious - June 2015 - Beetroot & Pumpkin Curry <div class="separator" style="clear: both; text-align: center;">
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My last post said that I found this issue unread on my dining table. Well, apparently it just looked unread as when I started looking for this recipe it turned out to be in the June issue.</div>
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Doesn't the cake on the cover look amazing? I would love to make that but, well you know, I can't bake too much. There is only so much that I can (should) eat. I do get a bit of a chance to bake now that I am in Toastmasters as I get to provide supper for the meetings. So perhaps I will make the Almond cake with poached pears and caramel praline. Sounds awesome doesn't it? Although it might be a be much for one of our meetings. Plus those pears would mean that it wouldn't be "finger food". There are plates there that we can use but, well, then there is just more washing up. lol</div>
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The Beetroot & Pumpkin Curry recipe jumped out at me when I was flicking through the magazine. I love both beetroot & pumpkin. I have had pumpkin in curries before but never beetroot. It had me a bit curious. Beetroot are plentiful and pumpkins are in season so it was a really good seasonal meal to make. Like all beetroot dishes the colour is glorious. The earthy flavour of the beetroot combined nicely with the spice. I am not a huge curry fan but I did really enjoy this one. The recipe called for it to be served with flat bread however I didn't feel like making any so I just cooked up some rice. I just used white rice but I think that the nuttiness & chew of brown rice would be much better with this dish. I did really like it but given I am not a huge curry lover and freezing didn't go well I doubt I would make it again.</div>
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Beetroot & Pumpkin Curry</div>
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by Jill Dupleix</div>
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Delicious magazine June 2015 pg 58</div>
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800 g baby beetroot, stalks trimmed & scrubbed (I used 3 or 4 regular beetroot)</div>
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400 g butternut pumpkin, peeled & cut into 2 cm pieces</div>
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1 onion, thinly sliced</div>
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2 garlic cloves, crushed</div>
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1 long red chilli, thinly sliced</div>
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2 tbsp tomato paste</div>
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1 tsp tumeric</div>
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2 tsp ground cumin</div>
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1/2 tsp chilli powder (I would add a bit more)</div>
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50 g baby spinach (I used finely slice silverbeet)</div>
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1 tbsp sunflower oil</div>
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2 tbsp raw unsalted cashews,</div>
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Natural yoghurt & fried curry leaves to serve (I didn't have curry leaves)</div>
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Boil beetroot until tender. Drain saving 2 cup cooking liquid.</div>
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Cook onion until soft & then add garlic, chilli, tumeric, cumin & chilli powder and cook until fragrant. Add tomato paste and cook for a further minute. Add beetroot "stock" and pumpkin. Simmer until tender (approx 15 min)</div>
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Peel beetroot, chop & process 150 g to a puree. Chop remaining beetroot. Add both to the pumpkin mixture. Cook until heated through. Add spinach and stir in to wilt.</div>
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Serve with rice, yoghurt & cashews.</div>
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<a href="https://www.flickr.com/photos/26459152@N07/18261000211" title="Pumpkin & beetroot curry by purrly_cat, on Flickr"><img alt="Pumpkin & beetroot curry" height="428" src="https://c1.staticflickr.com/9/8873/18261000211_1e968aa5a7_z.jpg" width="640" /></a>Katrenhttp://www.blogger.com/profile/07881075098756560030noreply@blogger.com0tag:blogger.com,1999:blog-3392718776228227472.post-69791206328071687002015-06-29T22:07:00.001+10:002015-06-29T22:07:39.713+10:00Snickers Cupcakes<div style="text-align: justify;">
Well, hello there. It has certainly been a while. However, here I am writing again. I haven't really got the cooking mojo thing happening again however I do have the urge to write again. I do have a massive back catalogue of stuff that I have cooked in the last year when I just didn't feel like writing. So I may get on to posting some of those. Might be a bit of a stretch to remember some of them though. Photos are great but they cannot always revive the tastes and smells of something in the distant past. I will try though.</div>
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I can't say if it was delicious magazine that lost me or if I was just so ambivalent about cooking etc that I glazed over a lot of very good recipes. I will go back and have a look at the last few months. I found last month's issue buried on my table yesterday with not even a page turned. The new issue came out today. I have dutifully bought it although that has more to do with the absolutely stunning cake on the front cover, oh and the fact that it is the 150th issue, than duty. Although there is a bit of duty to given that I have a standing order for it from my local newsagent and, well, I just haven't gotten around to cancelling it. They put a sticker with my name on it and everything so I just can't say no to that, lol. I do have one thing that I made from the April issue (I think) that I will get posted up next.</div>
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My first post in ages is inspired by my desire to share these cupcakes far and wide. It was my birthday last week. I'm not saying how old because, well, I don't want to be this old. Unfortunately, I didn't really have a choice. Let's just say it was one of those 0 birthdays... sigh. I did have a nice day. My boss & his wife took me to lunch, my grandparents came along too. I received some lovely flowers, a few lovely text messages, fabulous forum messages and facebook posts. Since there wasn't much of a celebration I decided that I would make myself some cupcakes as a "happy birthday me".</div>
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I loooooove snickers bars. I mean really. I don't buy them because if I do I inhale them. My doctor tells me it is okay to buy them occasionally and suggests eating them "mindfully". Ha ha ha ha. No, they get inhaled. I can plan the whole mindful thing up to the point where I open it and, well, the next thing I know it is gone. I've seen all sorts of recipes over the years for snickers cupcakes and they usually involve the use of the actual snickers bar in them at some point. But, yeah, that just isn't going to happen here. They would be inhaled before going any where near being chopped up or melted down for use in cupcakes. So I decided that I would use all the elements and see what came out. So what did I do. I made chocolate cupcakes, cut a hole in the centre and filled with dulce de leche, iced with peanut butter buttercream and then sprinkled with chopped nuts and grated dark chocolate. **drool**</div>
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I wasn't sure on a chocolate cupcake recipe. I sometimes use my regular cake recipe but it makes such a big mix. Anyway I googled and the top result was a taste.com.au recipe from an old Notebook magazine issue (I miss that magazine). They were really easy and quite tasty. Possibly not quite as chocolatey as I would have liked but they were a nice texture, slightly dense which was perfect for my purposes. I also liked that they weren't overly sweet since there was plenty of sweetness to come. I would definitely make these again, oh actually I already have. </div>
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<a href="http://www.taste.com.au/recipes/22173/chocolate+cupcakes" target="_blank">Chocolate cupcakes</a></div>
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<span datetime="2010-01-01" itemprop="published">Notebook: - April 2009
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Page 155 </span>
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Recipe by <span itemprop="author">Sarah Hobbs</span> </div>
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<label for="ingredient-0-0" itemprop="ingredients">100g dark chocolate</label></div>
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<label for="ingredient-0-0" itemprop="ingredients"> </label><label for="ingredient-0-1" itemprop="ingredients">1 cup (250ml) water</label><label for="ingredient-0-2" itemprop="ingredients"> </label></div>
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<label for="ingredient-0-2" itemprop="ingredients"> 125g butter, softened</label><label for="ingredient-0-3" itemprop="ingredients"> </label></div>
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<label for="ingredient-0-3" itemprop="ingredients"> 1 1/4 cups (255g) brown sugar</label>
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<label for="ingredient-0-4" itemprop="ingredients">3 eggs</label>
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<label for="ingredient-0-5" itemprop="ingredients">1 1/2 cups (225g) self-raising flour</label>
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<label for="ingredient-0-6" itemprop="ingredients">1/2 cup (75) plain flour</label>
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<label for="ingredient-0-7" itemprop="ingredients">1/4 cup (30g) cocoa powder</label></div>
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<div class="description" itemprop="recipeInstructions" style="text-align: justify;">
Preheat oven to 160°C. Line 18 x 1/3-cup (80ml) capacity muffin pans with paper cases.</div>
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Combine
the chocolate and water in a small saucepan over low heat. Cook,
stirring, for 5 minutes or until chocolate melts and mixture is smooth.
Remove from heat and set aside to cool.</div>
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Use
an electric mixer to beat the butter and sugar until pale and creamy.
Add the eggs, one at a time, beating well between each addition, until
just combined. Add the flours and cocoa powder and stir until just
combined. Add the melted chocolate mixture and stir to combine. Spoon
evenly among the lined muffin pans. Bake in preheated oven for 20
minutes or until a skewer inserted in the centre comes out clean. Remove
from oven and transfer to a wire rack to cool.</div>
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Next was the dulce de leche. I had this in the fridge, I have had it in the fridge forever. I made it in my thermomix, ages and ages and ages ago. I was kind of surprised that it was still okay. There was a bit of crystalised sugar on top but not bad and it still tasted great. Plus, not dead so it was fine, lol. I cannibalised a few recipes online for this one. Good thing I scribbled it down as I went, I don't always do that.</div>
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Dulce de Leche</div>
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1 litre milk</div>
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100 g sugar</div>
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150 g brown sugar</div>
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300 g cream</div>
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1/2 teaspoon bicarb soda</div>
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Place all in the bowl, 45 - 50 minutes; Varoma; Sp 5.</div>
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Use the basket on lid for evaporation without splatter.</div>
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**Will keep forever** </div>
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(Oooh, I just looked at my flickr feed. The photo I took of the finished product was taken on 29/6/2013, so yeah 2 years. Um, how on earth did a pot of caramel last in my fridge for 2 years? It wasn't like I didn't know it was there. **startled face**)</div>
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Now, for snickers, you obviously need nuts and what better way to get that in than peanut butter buttercream. This turned out nice and creamy, not too sweet.</div>
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Peanut Butter Buttercream</div>
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165 g butter</div>
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3/4 c peanut butter</div>
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500g icing sugar</div>
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1-2 tbsp milk </div>
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Cream butter & peanut butter until smooth. Add icing sugar slowly. Add milk to get consistency desired.</div>
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Assembly:</div>
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Use a knife to cut a cone shape into the cupcake. Fill that with dulce de leche, pipe buttercream on and then top with grated chocolate & chopped nuts.</div>
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<a href="https://www.flickr.com/photos/26459152@N07/18892117169" title="Snickers cupcake by purrly_cat, on Flickr"><img alt="Snickers cupcake" height="428" src="https://c1.staticflickr.com/1/507/18892117169_18112a040e_z.jpg" width="640" /></a>
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<a href="https://www.flickr.com/photos/26459152@N07/18890619888" title="Snickers cupcake by purrly_cat, on Flickr"><img alt="Snickers cupcake" height="426" src="https://c1.staticflickr.com/1/522/18890619888_4f9e594bd6_z.jpg" width="640" /></a>
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<a href="https://www.flickr.com/photos/26459152@N07/19081539431" title="Snickers cupcake by purrly_cat, on Flickr"><img alt="Snickers cupcake" height="428" src="https://c1.staticflickr.com/1/287/19081539431_95fdc3d797_z.jpg" width="640" /></a>
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Katrenhttp://www.blogger.com/profile/07881075098756560030noreply@blogger.com0tag:blogger.com,1999:blog-3392718776228227472.post-22569413969739190272015-01-31T23:39:00.000+11:002015-01-31T23:39:45.101+11:00January 2015 - Heirloom tomato & haloumi salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1134.photobucket.com/albums/m609/purrlykitkat/416322402_200_zpsa29f1650.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i1134.photobucket.com/albums/m609/purrlykitkat/416322402_200_zpsa29f1650.gif" /></a></div>
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Just squeaking in here with my January recipe. Goodness it was a long hard road to get here. </div>
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My cruise around New Zealand was amazing. The food was just incredible. So much variety and so good. I will post some of the photos I have in another post. I was incredibly good on the cruise though and didn't just pig out on the food. I came home without having put on any weight! Even though I tried a lot of food I ate small amounts of it. </div>
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Unfortunately I came home and discovered that food didn't just appear in a buffet in front of me. The well cooked, tasty and mainly healthy food just wasn't appearing. I have actually put on weight since coming home and I have kind of fallen into a can't be bothered hole. A lot of people have said to me that if they lived on their own they wouldn't bother cooking. I have always said that I love to cook and, well, you have to eat decent meals. However, this past month the food hasn't been great. I have been eating breakfast most days. I do try to have a good lunch every day, even if it has involve buying it every week day. It is bloody expensive but it is better than nothing at all or just snacking. </div>
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I really need to get my mojo back. I need to get back into a routine. What I am eating is off a bit, I am not exercising as much and my sleep, while I am getting more it still isn't that restful.</div>
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Eat, sleep, exercise</div>
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They are the three main things that underpin all things in our lives. If there isn't some kind of balance there then a bunch of other things will sprout from it. </div>
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The food has been random. </div>
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My exercise has been less frequent. My main form of exercise is swimming and I got a new tattoo 2 weeks ago so have not been allowed to swim. They said give it two weeks but it isn't completely healed yet so will need another week. There are plenty of other forms of exercise though. So I really need to get off my butt and get out there doing them. </div>
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Sleep is, well, I am not sure how to describe it. I bought myself a vivofit a few weeks ago. My doctor had suggested it as a way of keeping track of my sleep. It is really very interesting. I have been sleeping for a longer time than I had previously thought but I am very restless and don't hit a deep sleep for any length of time. </div>
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When looking for another recipe to make out of this double issue this was one that caught my eye. Easy, quick and fresh. Even though it is a really easy recipe I still took a couple of short cuts but hey it got a good meal on my table. Do whatever you need to so that you can get back into it. I'm just going to write this as I did it. </div>
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Heirloom tomato & haloumi salad </div>
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(serves 1)</div>
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1 tbsp garlic olive oil</div>
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1 tsp butter</div>
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1 slice sourdough bread, torn</div>
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haloumi slices</div>
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Mixed heirloom tomatoes (I got the cherry tomato mix)</div>
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1/2 lebanese cucumber, deseeded & sliced</div>
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handful salad leaves</div>
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your favourite vinaigrette dressing, I used Paul Newman's Classic </div>
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Heat oil & garlic over a medium heat. Toss in bread & cook until golden. Set aside. </div>
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Fry haloumi in the same pan until soft & melty (I cooked mine too long). </div>
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Combine all ingredients. </div>
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<br />Katrenhttp://www.blogger.com/profile/07881075098756560030noreply@blogger.com0tag:blogger.com,1999:blog-3392718776228227472.post-79517483530486803532014-12-16T19:22:00.000+11:002014-12-16T19:22:01.594+11:00December 2014 - Bloody Mary Beans<div class="separator" style="clear: both; text-align: center;">
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You're not getting much this time as tomorrow I head off on my adventure. Cruising around New Zealand. Well, I don't actually get on ship tomorrow but I am on my way and I still have things to do tonight. </div>
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This was really yum. I will post the recipe at a later date when I have some extra time but I just wanted to get the post up. However I will say that while they were called Bloody Mary Beans they didn't have vodka in them. I mean really? I rectified that. A slug of vodka went in the pot. Hmm, now that I think about it perhaps the slug of vodka should have gone in me instead of the pot. lol</div>
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<br />Katrenhttp://www.blogger.com/profile/07881075098756560030noreply@blogger.com0tag:blogger.com,1999:blog-3392718776228227472.post-34419981206449224322014-11-29T22:52:00.000+11:002014-11-29T22:52:28.891+11:00November 2014 - Baked Ocean Trout with smashed cucumber salad<div class="separator" style="clear: both; text-align: center;">
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I planned to make this early in the month but I just didn't get to it. For the past two weeks I have been basically kitchenless as I have been renovating. It is so very exciting and photos will be forthcoming. I am actually away this weekend so I decided to make it here. It was a pretty simple dish although I didn't have anything to smash the cucumbers with, or any bags to put them in, so it is just chopped. I would definitely make the fish again but the cucumber was a bit meh. I used salmon instead of trout as that is what I could get. I forgot to bring ginger with me so I put some of the pickled ginger in the marinade along with some green onions. </div>
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<span class="userContent"><span class="text_exposed_show">Baked Ocean Trout with Smashed Cucumber Salad <br /> Serves 6-8<br /> <br /> Ingredients:<br /> 2/3 cup (160ml) soy sauce<br /> 150ml maple syrup<br /> 3cm piece ginger, grated<br /> 3 garlic cloves, crushed<br /> 1kg skinless ocean trout, pin boned (I used a salmon fillet)<br /> <br /> Cucumber Salad:<br /> 2 telegraph cucumbers<br /> 2 garlic cloves, finely chopped<br /> 1 red onion, halved and thinly sliced<br /> 1/4 cup drained, finely shredded pickled ginger<br /> Micro herbs (I used rocket)<br /> <br /> Method:<br /> <br /> 1. Line a baking tray with baking paper. Place soy, maple syrup, ginger and garlic in a small bowl and stir to combine.<br /> 2. Place trout on the baking tray. Pour over marinade , then cover and refrigerate for 1 hour.<br />
3. Meanwhile, for the cucumber salad, peel and halve the cucumbers
lengthways, scoop out seeds and discard. Transfer cucumber to a large
ziplock bag, seal, then bash with a rolling pin. Using your hands, break
into chunks.<br /> 4. Add garlic and 2 tsp salt to the bag and shake to combine, then seal, removing as much air as possible. Chill for 15 mins.<br /> 5. Preheat the oven to 140 deg and cook the trout uncovered fir 15 mins or until just cooked through.<br />
6. Meanwhile, drain cucumber mixture, discarding liquid, then todd with
ginger in a bowl. Serve trout with cucumber salad, top with herbs</span></span></div>
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<br />Katrenhttp://www.blogger.com/profile/07881075098756560030noreply@blogger.com0tag:blogger.com,1999:blog-3392718776228227472.post-5963633068638419072014-10-30T20:23:00.003+11:002014-10-30T20:23:33.498+11:00October 2014 - Coconut-crumbed pork with pineapple salad<div class="separator" style="clear: both; text-align: center;">
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This was okay. I probably wouldn't make it again.</div>
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Coconut-crumbed Pork with Pineapple Salad</div>
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3 eggs, lightly beaten</div>
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1/3 c plain flour</div>
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1 1/2 cups panko bread crumbs</div>
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1/2 cup desiccated coconut </div>
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2 x 400 g pork fillets (I used pork scotch fillets)</div>
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1/2 pineapple, thinly sliced</div>
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1/2 daikon, peeled, cut into matchsticks (I used regular radishes)</div>
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1 bunch coriander, leaves picked (I used mint)</div>
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1 tbsp each fish sauce & soy sauce</div>
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2 tbsp oil </div>
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Finely grated zest & juice of 1 lime</div>
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1 tsp dried chilli flakes (didn't use)</div>
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Pre-heat oven to 180 C</div>
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Mix breadcrumbs & coconut. Crumb fillets with flour then egg and then crumbs. If you have enough dip in egg & crumb a second time.</div>
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Heat about 2 cm oil in pan, brown pork on all sides and then place on a baking tray and roast in oven for about 20 minutes</div>
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Combine pineapple, daikon and coriander. Separately combine remaining ingredients and pour over pineapple. Serve with the pork.</div>
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Blah to cooking this month. No there has been some done but mostly rather plain stuff or stuff that shouldn't be spoken about, like the Pasta & Sauce sachet that I bought, made and devoured...blergh. </div>
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There were various things in this issue that did look okay but I just could not seem to get interested in making any of it. Coming towards the end of the month and I realised that something had to be done. So I went for something quick and easy. Valli Little's Spaghetti with cherry tomato sauce. It was good. I mean it was spaghetti with a tomato sauce not much can go wrong with that. I didn't have pancetta so I had to leave that out. The resulting meal was very good. </div>
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Spaghetti with Cherry Tomato Sauce </div>
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by Valli Little </div>
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Delicious September 2014 pg 48</div>
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1 onion, chopped</div>
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125 g pancetta, rind removed, chopped</div>
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1 rosemary sprig, leaves picke</div>
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1 garlic clove, chopped</div>
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2 tbsp evoo</div>
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3 anchovy fillets in oil, drained & chopped</div>
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400 g can chopped tomatoes </div>
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400 g can cherry tomatoes </div>
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400 g spaghetti</div>
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2 cups basil leaves ( I didn't have any, added dried mixed herbs & baby spinach for green)</div>
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80 g grated parmesan</div>
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Wizz, onion, pancetta, rosemary and garlic in a processor until finally chopped.</div>
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Cook onion mixture over medium heat for 2 -3 minutes. Add anchovy and cook for a further 2 minutes. Add tomatoes, cook 5 - 6 min until slightly reduced. </div>
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Cook pasta as per directions, drain, toss to combine with sauce. </div>
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<br />Katrenhttp://www.blogger.com/profile/07881075098756560030noreply@blogger.com0tag:blogger.com,1999:blog-3392718776228227472.post-47121263293032126552014-08-30T21:41:00.000+10:002014-08-30T21:41:12.659+10:00August 2014 - Orange & Ginger Jellies<div class="separator" style="clear: both; text-align: center;">
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I actually made these last weekend but didn't get around to finishing them off until tonight. I'm not really that fussed about them. I think they could have used a bit more gelatine. The sugar really didn't last long on them. They were too wet. I used blood oranges. The ginger was a bit strong. </div>
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Urgh, I just didn't really like them. </div>
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Orange & Ginger Jellies </div>
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250 ml Orange juice</div>
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125 ml Lemon juice</div>
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1 tbsp finely grated ginger</div>
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1/3 c (75g) caster sugar + extra to dust</div>
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4 gold-strength gelatine leaves</div>
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Oil base 10 x 18 tray. </div>
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Bring orange & lemon juices, sugar & ginger to a boil over medium-low heat. Simmer for 5 min or until sugar dissolved. </div>
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Soak gelatine in cold water until soft. Squeeze out and whisk into hot juice until dissolved. </div>
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Pour in tin, chill until set. </div>
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Cut into squares, roll in caster sugar. </div>
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Katrenhttp://www.blogger.com/profile/07881075098756560030noreply@blogger.com0tag:blogger.com,1999:blog-3392718776228227472.post-10150295485752425012014-08-24T16:31:00.000+10:002014-08-24T16:31:54.640+10:00Cake Decorating I don't think I will be able to catch up on posts with all the different cakes, so one post with all of them up to now.<br />
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I wish I could have found a more rounded glass for the top.<br />
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This was supposed to be sprayed with lustre spray, well it was but it splattered out instead of a fine mist. No one else knew it wasn't supposed to be like that. I was annoyed though.<br />
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This was a decorated fruit cake that was ordered.<br />
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<a href="https://www.flickr.com/photos/26459152@N07/11509986934" title="Christmas cake by purrly_cat, on Flickr"></a>
Katrenhttp://www.blogger.com/profile/07881075098756560030noreply@blogger.com0tag:blogger.com,1999:blog-3392718776228227472.post-61084633746545384442014-08-22T22:23:00.003+10:002014-08-22T22:23:58.451+10:00Maple Pecan Bundt Cake<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">I am designated supper maker for our Toastmasters meetings. I have made a variety of different sweets and taken a few savoury things along. I wasn't sure what to make for the meeting before last. I went through all of my magazines but nothing grabbed me so I turned to my cook books. It really is terrible, I have so many cook books but don't seem to use them any more. It is about time that I started cooking. I don't think I had ever made anything from Kitchen by Nigella. I found this wonderful looking cake. I got so many compliments for it. In fact I was told that it was the best thing I had ever made for them. I also got two orders for the cake, so it must have been good. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">I was going to wait until I made it again and was able to cut it and show the inside but I really don't have any idea on when that is going to happen so here it is now. You will just have to make it to see what the inside is like, and it is definitely worth it. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://www.styleathome.com/food-and-entertaining/recipes/recipe-nigella-lawson-s-maple-pecan-bundt-cake/a/32792" rel="nofollow" target="_blank">Maple Pecan Bundt Cake</a></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">from Nigella Kitchen<br /><br />Ingredients<br />Pecan filling<br /><br /> 75g plain flour<br /> 30g soft unsalted butter<br /> 1 teaspoon ground cinnamon<br /> 150g pecans (or walnuts), roughly chopped<br /> 125ml maple syrup<br /><br /><br />Cake<br /><br /> 300g plain flour<br /> 1 teaspoon baking powder<br /> 1 teaspoon bicarbonate of soda<br /> 125g soft unsalted butter<br /> 150g caster sugar<br /> 2 eggs<br /> 250ml crème fraîche or sour cream<br /> 1–2 teaspoons icing sugar, for decoration<br /> Flavourless oil, for greasing<br /> 1 x 23cm bundt tin<br /><br /><br />Directions<br /><br />Preheat the oven to 180°C. Using flavourless oil (or a squirt of
cooking spray) grease your bundt tin, and leave upside down on newspaper
for the excess oil to drain out.<br /><br />Make the filling for the cake
by mixing together the 75g flour and 30g butter with a fork, till you
end up with the sort of mixture you’d expect when making crumble
topping. Then, still using the fork, mix in the cinnamon, chopped pecans
(or walnuts) and maple syrup, to form a sticky, bumpy paste. Set aside
for a moment.<br /><br />For the cake, measure the 300g flour, the baking powder and bicarb into a bowl.<br /><br />Now, cream the butter and sugar (i.e. beat well together until light in
texture and pale in colour), then beat in 1 tablespoon of the flour
mixture, then 1 egg, then another tablespoonful of flour mixture
followed by the second egg.<br /><br />Add the rest of the flour mixture
beating as you go, and then finally the crème fraîche or sour cream. You
should expect to end up with a fairly firm cake batter.<br /><br />Spoon
just more than half the cake batter into the oiled bundt tin. Spread the
mixture up the sides a little and around the funnel of the tin to
create a rim. You don’t want the sticky filling to leak out to the sides
of the tin.<br /><br />Dollop the maple filling carefully into the dent
in the cake batter, then cover the filling with the remaining batter.
Smooth the top and put the tin into the oven for 40 minutes, though it’s
best to check with a cake tester after 30 minutes.<br /><br />Once
cooked, and the cake tester comes out clean where it hits the sponge
(obviously, any gooey filling will stick to the tester), let the cake
cool on a wire rack for 15 minutes in its tin, then loosen the edges
with a small spatula, including around the middle funnel bit, and turn
the cake out onto the rack.<br /><br />When the cake is cold, dust with icing sugar by pushing a teaspoonful or so through a tea strainer.</span></span></div>
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<a href="https://www.flickr.com/photos/26459152@N07/14855749334" title="Maple pecan bundt cake by purrly_cat, on Flickr"><img alt="Maple pecan bundt cake" height="427" src="https://farm6.staticflickr.com/5561/14855749334_7870cf6578_z.jpg" width="640" /></a>
Katrenhttp://www.blogger.com/profile/07881075098756560030noreply@blogger.com0tag:blogger.com,1999:blog-3392718776228227472.post-74533264973428142002014-08-06T20:18:00.000+10:002014-08-06T20:18:05.318+10:00Feast - Heather Honey Chicken <div class="separator" style="clear: both; text-align: center;">
<a href="http://i1134.photobucket.com/albums/m609/purrlykitkat/430_zps18d20e59.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://i1134.photobucket.com/albums/m609/purrlykitkat/430_zps18d20e59.jpg" height="200" width="165" /></a></div>
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It has been a long, long time since I have been compelled to blog about a recipe immediately after having finished it but I just had to tonight. </div>
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I don't often buy Feast magazine anymore. I find that so many of the recipes have stuff in them that I just cannot access. I was looking through the magazines last night when I was shopping and flicked through this issue. I noticed a few things that I would like to make and have access to all the ingredients. This is the first of those recipes.</div>
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So this dish was amazing. There is so much flavour and the meat just melted. I would use a bit less oil next time, and there will be a next time. I just loved this. The name refers to honey from heather flowers. They said in the magazine that it has a very limited availability here and to substitute manuka honey. Well, I didn't have that but I had recently bought 1 kg of local honey so, of course, used that. I think a leatherwood honey would been good. I didn't have any dijon mustard either. I had two choices a hot mustard or wholegrain. I went with the wholegrain. Although maybe a mix of the two would have been better. Oh it doesn't really matter, it was wonderful just the way it was.</div>
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Heather Honey chicken</div>
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Feast magazine - September 2014 - page 60</div>
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1.7 kg whole chicken</div>
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2 onions, cut into wedges</div>
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6 sprigs rosemary (apparently my plant is dead, I used dried)</div>
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100 ml olive oil</div>
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90 g (1/4c) manuka honey</div>
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1 1/2 tbsp Dijon mustard</div>
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1 tbsp curry powder</div>
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2 garlic cloves, crushed</div>
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Preheat oven - 180 C</div>
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Put onion & rosemary in casserole dish with a lid. Add half the oil.</div>
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Mix remaining oil, honey, mustard, curry powder & garlic. Place chicken in casserole dish & pour over honey mix.</div>
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Roast, covered, 30 minutes. Remove lid & bake further 1 hour or until cooked basting as necessary.</div>
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Let rest 10 minutes before serving.</div>
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<a href="https://www.flickr.com/photos/26459152@N07/14839786791" title="Heather Honey chicken by purrly_cat, on Flickr"><img alt="Heather Honey chicken" height="427" src="https://farm4.staticflickr.com/3907/14839786791_1427fa9f28_o.jpg" width="640" /></a>Katrenhttp://www.blogger.com/profile/07881075098756560030noreply@blogger.com0tag:blogger.com,1999:blog-3392718776228227472.post-76758341259968490832014-07-30T22:24:00.000+10:002014-07-30T22:24:07.303+10:00July 2014 - Beetroot Chocolate Fudge cake<div style="text-align: justify;">
<a href="https://www.flickr.com/photos/26459152@N07/14782500841" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="DeliciousJuly14 by purrly_cat, on Flickr"><img alt="DeliciousJuly14" height="200" src="https://farm3.staticflickr.com/2913/14782500841_170932e98e_o.jpg" width="160" /></a>Wasn't much I wanted to make. I have started doing the supper for our Toastmasters meetings so decided that making one of the sweet items from the issue would be good. I decided on this cake. I have always seen chocolate cakes with beetroot and have been tempted to make them. It turned out really well. </div>
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<span class="ingredient"><span class="amount"><span class="value">Valli also had a recipe for a parsnip cake with coffee icing. I would have liked to have made that but just wasn't sure how it would turn out. I hate parsnips. Although I assume that, like carrot cake, you wouldn't be able to taste it. Parsnip is a strong flavour those so decided not to do it. </span></span></span></div>
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<span class="ingredient"><span class="amount"><span class="value">Beetroot Chocolate Fudge Cake </span></span></span></div>
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<span class="ingredient"><span class="amount"><span class="value">250 </span> <span class="type">g</span></span>
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dark chocolate
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<span class="ingredient"><span class="amount"><span class="value">3 </span> <span class="type">medium</span></span>
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free-range eggs
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<span class="ingredient"><span class="amount"><span class="value">250 </span> <span class="type">g</span></span>
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light muscovado sugar
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<span class="ingredient"><span class="amount"><span class="value">2 </span><span class="type">tbsp</span></span>
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golden syrup</span></span></div>
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<span class="ingredient"><span class="amount"><span class="value">2 </span> <span class="type">tbsp </span></span><span class="name">clear honey
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<span class="ingredient"><span class="amount"><span class="value">1/3 c (50g)</span><span class="type"></span></span>
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self-raising flour
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<span class="ingredient"><span class="amount"><span class="value">1/3 c (50g) </span></span><span class="name">plain flour
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<span class="ingredient"><span class="amount"><span class="value">1/4</span> <span class="type">tsp</span></span>
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bicarb soda</span></span></div>
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1/4 c (<span class="ingredient"><span class="amount"><span class="value">25</span><span class="type">g)</span></span>
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cocoa powder
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<span class="ingredient"><span class="amount"><span class="value">1/2 c (50</span><span class="type">g)</span></span>
almond meal </span></div>
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<span class="ingredient"> </span><span class="ingredient"><span class="amount"><span class="value">250 </span> <span class="type">g</span></span>
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beetroot, peeled and finely grated
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<span class="ingredient"><span class="amount"><span class="value">100 </span> <span class="type">ml</span></span>
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strong espresso, cooled</span></span></div>
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<span class="ingredient"><span class="amount">1 1/2 tbsp <span class="type"></span></span><span class="name">sunflower oil </span></span></div>
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<span class="ingredient"><span class="name">Pre heat oven - 160 C. Grease & line 20cm square tin (I did actually line it I don't normally bother but thought it was probably necessary and yes I think it was)</span></span></div>
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<span class="ingredient"><span class="name">Melt chocolate over water, cool slightly. </span></span></div>
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<span class="ingredient"><span class="name">Beat eggs, sugar, syrup &a honey - 5 min or until thick. </span></span></div>
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<span class="ingredient"><span class="name">Add flours, bicarb & cocoa mix. Fold in almond meal. </span></span></div>
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<span class="ingredient"><span class="name">Drain grated beetroot (I didn't really have anything to drain maybe because I chopped in tmx instead of grating)</span></span></div>
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<span class="ingredient"><span class="name">Stir in beetroot, chocolate & oil. </span></span></div>
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<span class="ingredient"><span class="name">Bake 1 hr 15 min or until skewer comes out clean. (I think mine took longer but I forgot to set the timer initially so not sure) </span></span></div>
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<span class="ingredient"><span class="name">Cool and top with whipped cream to serve. </span></span></div>
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<iframe allowfullscreen="" frameborder="0" height="427" mozallowfullscreen="" msallowfullscreen="" oallowfullscreen="" src="https://www.flickr.com/photos/26459152@N07/14805412753/player/" webkitallowfullscreen="" width="640"></iframe>Katrenhttp://www.blogger.com/profile/07881075098756560030noreply@blogger.com0tag:blogger.com,1999:blog-3392718776228227472.post-65904199541603668202014-06-30T20:38:00.000+10:002014-06-30T20:38:03.988+10:00June 2014 - Palace Eggs with Caramelised Onion<div class="separator" style="clear: both; text-align: center;">
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Okay, so leaving things to the last minute doesn't always work out. Although, strictly, I am actually making this post in time. It is just not exactly what I was planning but it is a recipe from the June delicious magazine so it does comply with my overarching theme. </div>
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I had plans to make the Braised beef short ribs with silverbeet and haloumi crumbs. I mean how good does that sound? Pretty awesome if you ask me. I kept putting it off and putting it off. Busy with other stuff on this day or that day. So finally on Thursday I decided that I couldn't put it off any longer as end of month was fast approaching. On Friday after work I would grab the short ribs from the butcher and some silverbeet from the supermarket, I have everything else in the house. If I had gotten myself organised I would have had silverbeet in the garden but I didn't so I don't. However, not every thing went to plan. Instead of going to the supermarket and the butcher on Friday afternoon I had a trip to the hospital in an ambulance. What did I do you ask? Well, I somehow managed to fall down 2 stairs at work and wrench my ankle into a position it shouldn't have been in. My co-worker called the ambulance and they came, gave me morphine (yay for morphine!!) and off we went. Thankfully it isn't broken but I have been rather hobbled on a set of crutches, oh and my rolling office chair. That chair by the way is pretty awesome. It means that I don't have to use the crutches to go to the kitchen. Lol. Needless to say the dish did not happen. </div>
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I was kind of resigned to the fact that I wasn't going to get anything made. I didn't feel much like eating. Plus I have been pretty fuzzy from the painkillers. There are other things in this issue that certainly did look promising. The Moroccan spiced lamb chops with moghrabieh and roasted beetroot sounds excellent. I don't have moghrabieh but do have some of the pearl couscous which could easily be substituted. However, the lamb is in the chest freezer which is tucked away in the corner of the laundry. I also know that the lamb is toward the bottom of the freezer since I had to clean out my fridge/freezer in a hurry a few weeks ago and everything just got dumped in there. I didn't fancy balancing on one leg digging around in the freezer for some lamb chops. </div>
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Another dish that I am keen to try is another slow cooked meal, Pork cheek with celeriac puree. Beef cheek seems to have become the in thing to use I guess that pork cheek is probably going to be next on the hit list. I am pretty sure that my butcher wouldn't have any on hand so it is a meal that will involve a little planning. As I said, planning hasn't really been my forte lately. I will also have to buy a bottle of Pedro Ximenez for the recipe. I have a pretty good idea that isn't all that cheap. Although I do have a few other dishes that use it so I am sure that it wouldn't sit in the cupboard long. One day.</div>
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This morning I decided that I will not succumb. I will not let a month go by without a delicious magazine recipe. Okay, so I have also cut back the painkillers. Anyway I was looking through the issue for something that would be easy and I came across this recipe. It is really easy. Basically 2 kg of onions caramelised and then some allspice and cinnamon added. The onion is then placed in a dish and four eggs cracked into it and then cooked until the whites are firm. </div>
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I cheated. I made a heap of caramelised onion a few weeks ago so I grabbed a packet of that out of the freezer and heated it up. I put them in a little pan that I found in a kitchenware store a while ago, cracked in the egg and I baked it in the oven at 160 C for 9 minutes. It was probably a minute too long as the yolk wasn't really runny anymore. I tend to forget that they continue to cook once out of the oven. It wasn't the best thing I have ever eaten but it was nice and a bit unusual. It is supposed to be a breakfast meal but I had it for lunch. I think that it would be really good on a piece of toasted turkish bread (since it is a Turkish recipe). I won't be rushing to make it again but when I do cook up another lot of caramelised onions I might give it another shot. </div>
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<br />Katrenhttp://www.blogger.com/profile/07881075098756560030noreply@blogger.com0tag:blogger.com,1999:blog-3392718776228227472.post-8185532075684325122014-06-04T19:59:00.000+10:002014-06-04T19:59:05.815+10:00Herb & Spice crumbed pork chops<div style="text-align: justify;">
I have heaps of things waiting to be blogged. This is one of them. Problem is some of them I don't remember that much about them now. I do remember this was really good. I am pretty sure that I reduced the amount of fennel. It can be quite a strong flavour when freshly ground. I know that I didn't do the sweet potato with it instead serving it with a quick little salad. A great meal. I might have to make it again just to confirm it was as good as I remember...</div>
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Recipe: <a href="http://www.taste.com.au/recipes/28903/herb+spice+crumbed+pork" target="_blank">Herb & Spice Crumbed Pork Chops</a><br />
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<br />Katrenhttp://www.blogger.com/profile/07881075098756560030noreply@blogger.com1tag:blogger.com,1999:blog-3392718776228227472.post-35310121880141450702014-06-03T21:30:00.000+10:002014-06-03T21:30:02.833+10:00Review: Jamie Oliver's Chilli, Garlic & Rosemary Smashin' chicken fillets<div style="text-align: justify;">
So, Jamie Oliver now has an association with one of the major supermarket chains here in Australia. I have seen the various pasta sauces, pesto, relish and similar items scattered through the supermarket. I don't often buy meat at the supermarket preferring to support my local butcher. However one night it was late and I wanted something to eat so I did a spin through the meat section. To my surprise I found a number of different meat products with the Jamie Oliver name attached. I do love his recipes and I don't normally buy pre-marinated meat but they were a reduced in price due to being close to the use by date so I thought I would give them a try. I am so pleased that I did and they will be something that I will buy again. </div>
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There is an amazing amount of flavour. The combination goes together perfectly and has a real kick from the chilli. If you don't like spicy food definitely avoid these. There was 4 pieces of chicken in the packet, two breast fillets that have been sliced in half horizontally and covered with the spice paste. I think that a family would want more than one packet which given the full price of the product would probably make an expensive meal. It was more than enough for me. I used the leftovers shredded on wraps for lunch and it was just as good cold as it was hot. The ingredients list doesn't include any additional colours or other additives which is certainly something that I am quite keen to keep to a minimum these days. </div>
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I would highly recommend these. There are a number of different Jamie Oliver meat products available and I will definitely be trying some of the others. Given how good these are, and how much I enjoy Jamie's recipes, I can only hope that the rest of them will be just as good. </div>
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<br />Katrenhttp://www.blogger.com/profile/07881075098756560030noreply@blogger.com0tag:blogger.com,1999:blog-3392718776228227472.post-53200075623043348202014-06-02T22:34:00.001+10:002014-06-02T22:34:46.586+10:00Lemon Love Notes<div style="text-align: justify;">
I have shared this recipe around a bit lately. I posted it over on the Taste forums before they went down for maintenance. I number of the members over there tell me how much they loved them and that the recipe was very popular. I, myself, had not made it in a long time though.</div>
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This is my mum's recipe and I remember asking her to make it all the time. It wasn't something that she did make a lot however it made it more special when she did make it. There is another recipe that I used to beg her to make all the time I haven't made it in years either, I will have to dig that one out as well. She always used to let me help her make it. It is such an easy recipe that it really is one that the kids can help with making. I remember pressing the base into the pan and mixing up the ingredient for the topping. Mum would, of course, take it in and out of the oven and would pour the filling over the base. Even when I was older it was still something that we always made together. I made it this past weekend to take along to my Toastmasters meeting tonight and it was enjoyed by all. </div>
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Mum has some notes next to a few things. I am also not sure why the recipe specifies an ungreased pan. I both grease and line the pan. Also I have used my slice pan to make it rather than a 20 cm square. Finally the one I made on the weekend I made the base as it but made 1 1/2 times the topping recipe, I this it was better. I then cooked it for 28 minutes and it seemed perfectly cooked. </div>
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Lemon Love Notes</div>
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Base: </div>
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125g butter, melted</div>
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1 c flour</div>
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1/4 c icing sugar</div>
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Combine all ingredient and press into an ungreased 20cm square pan. Bake at 350 F (180 C) for 8 minutes (I usually bake for 12 - 15 min) or until golden brown. Cool slightly.</div>
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Topping:</div>
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2 tbsp flour</div>
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1/2 tsp baking powder</div>
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1 c sugar (Mum says 3/4 c)</div>
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2 eggs, beaten</div>
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2 tbsp lemon juice</div>
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2 tsp lemon zest (Mum just says more! I usually use 1 tbsp)</div>
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Combine
sugar, flour, baking powder. Add eggs, juice & zest and mix well.
Pour over base and bake at 350 F for 25 min. Top puffs up in baking but
falls when cooled. Cool in pan and sprinkle with icing sugar to serve. </div>
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Katrenhttp://www.blogger.com/profile/07881075098756560030noreply@blogger.com0