tag:blogger.com,1999:blog-67437362691192104472024-03-06T11:09:28.118+11:00The Belly Rules BlogKitchen adventures and random ramblings from a Melbourne foodie on food, friendship, love and life...K_Bomhttp://www.blogger.com/profile/09584622212381022630noreply@blogger.comBlogger94125tag:blogger.com,1999:blog-6743736269119210447.post-53818438235533626262015-03-09T16:48:00.001+11:002015-03-09T18:19:03.841+11:00Pork, macadamia & apricot mini pasties<div class="separator" style="clear: both; text-align: center;">
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<br />
The humble pasty: delicious flaky pastry encasing whatever meaty-veggie goodness your heart desires. This is an adaption of a few different recipes but mostly Maggie Beer's version, except I've changed the flaky pastry to a slightly healthier model and the filling contains apricots and macadamias because ... they're just a winning combo (and I had a handful of leftover macadamias I needed to use). <br />
<br />
I<b>ngredients: flaky pastry</b><br />
<br />
- 4 & 1/2 cups plain flour (plus extra for rolling/dusting)<br />
- 12 tablespoons light greek yogurt<br />
- 250g chilled chopped butter<br />
- few tbs ice water<br />
<br />
<b>Ingredients: filling</b><br />
<br />
- 500g pork mince<br />
- 1 tbs olive oil<br />
- one brown onion, finely chopped<br />
- 3 cloves garlic, minced<br />
- handful of chopped dried apricots<br />
- handful of chopped macadamias<br />
- 1 tsp salt<br />
- 1 tsp cinnamon<br />
- 1/2 tsp ground ginger<br />
- 1/4 cup white wine or sherry<br />
- pepper<br />
- 1 egg + 1 tbs milk<br />
<br />
<b>Method:</b><br />
<br />
Put the flour and butter in the food processor and whiz until resembling breadcrumbs. Add the greek yogurt a few tablespoons at a time, pulsing until it starts to come together as a dough. You may need to add some ice water to bring it together. Turn out onto a floured bench and knead lightly until smooth, divide into two portions and shape into discs. Wrap in cling-film and refrigerate for half an hour.<br />
<br />
Put the raw pork mince into a large bowl and put to one side. Heat the olive oil in a pan and add the onion, salt and garlic, frying gently until opaque. Then add the cinnamon, ginger, apricots and macadamias, mix and fry until fragrant, then add the wine and let simmer over a low heat until reduced and sticky. Let cool.<br />
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Add the onion mixture to the pork mince and mix thoroughly together with your hands, until well combined. Set aside in the fridge.<br />
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Meanwhile, take the dough out and roll out until about 2mm thin. Then, using a 12cm round cutter, cut out rounds and put to one side, re-rolling out and cutting until you have little to no dough left. <br />
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<br />
Take the mince mixture out of the fridge. Take teaspoonfuls and put them in the middle of the pastry rounds, do this in batches of ten or more, so you have a bit of a production line going. Brush around the edges with egg wash with one egg beaten with milk, and then fold the pastry over until it is a crescent shape, squeezing out any air. <br />
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Finally, gently press the edges together with your fingers so they are sealed, and place onto large trays lined with baking paper. Brush the tops with remaining egg wash.<br />
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Bake at 200C for approximately 15 minutes, until browned on top. <br />
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Feel free to adapt them to your taste. Pork can be replaced with lamb, apricots with cranberries or raisins, macadamias with pine nuts or almonds. Have fun!<br />
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<br />K_Bomhttp://www.blogger.com/profile/08280935706040210408noreply@blogger.com0tag:blogger.com,1999:blog-6743736269119210447.post-6086748874359861482014-08-30T20:19:00.000+10:002014-08-30T20:21:29.260+10:00Titty BikkiesUntil I had a newborn of my own I had no idea bout such things as latching, supply, on-demand-feeding, nipple confusion, formula-nazis, nipple shields, and just the day to day relentless grind of having a tiny screeching thing attached to my chest pretty much 24/7. <br />
<br />
Having a baby is wonderful, of course. It's the most incredible thing ever and while I look back on that newborn baby time with a mixture of amazement (that I managed to come out the other side relatively unscathed, both mentally and physically) and nostalgia, it's bloody hard work. <br />
<br />
We had a new addition to our family last week which made me a blood-aunty for the first time: my little sister had her baby. My two year old is completely in awe and already smitten with this tiny creature. She begs to touch her face, wants to stare at her all day, and has been drawing picture after picture "for Aunty J's baby". <br />
<br />
It's hard to know what to do when someone has a bub. There are all these rules around what's appropriate and what isn't, when to visit, whether to visit at all for the first little while. I used to wonder why people were so specific and strict particularly in that first month ... then I had my own and of course it made a lot more sense. Feeling as if I'd been run over by a bus but at the same time having to settle and feed a constantly crying infant, still unsure how to change a nappy and in a sleep-deprived haze. That feeling of being "raw", of walking around without a layer of skin. Not being able to even think about doing something so simple as cooking a meal or having a shower. Those early, early days are rough, perhaps tougher on some than on others, everyone (and every baby) is different. But when someone close to me has a bub, I cook, and I bake. <br />
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These bikkies are supposed to get the milk flowing, which is helpful if you've got a hungry baby who sleeps best with a full tummy. The 'secret' is the brewer's yeast and flaxseed. And I guess, it can't hurt to just have some yummy snacks on hand for when you're tied to the lounge for hours. This is my special recipe, using the least amount of sugar as possible and lots of healthy goodness packed inside.<br />
<br />
<u>Titty Bikkies</u><br />
<u><br /></u>
Ingredients:<br />
<br />
1 cup coconut sugar (available in many health food stores)<br />
1/2 cup rapadura sugar (or brown sugar if you can't get rapadura)<br />
1 cup softened butter (or coconut oil for a healthier alternative)<br />
2 eggs<br />
2 cups SR flour (white or wholemeal)<br />
4 tbs flaxseed meal<br />
1 tbs vanilla<br />
2 tsp cinnamon, ground<br />
4 tbs brewer's yeast (health food stores generally stock it, don't use anything but brewer's yeast specifically)<br />
pinch salt<br />
3 cups thick-cut oats<br />
1 cup dark choc chips (or dried fruit if preferred)<br />
<br />
Method:<br />
<br />
Beat the sugar and butter until fluffy, then add eggs and beat again. Sift flour into another bowl and mix in all dry ingredients, then add dry ingredients to the butter & sugar mixture. Stir to combine, adding a few tablespoons of water if too thick. Roll table spoon sized balls of the mixture between palms and place on a baking tray, pressing down lightly with the back of a fork. Bake at 170 degrees celsius for approx 8 minutes until lightly browned. <br />
<br />
Another tip is to save a little raw mixture as it's purported to 'work' better than the cooked bikkies. It's also just flaming delicious!<br />
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<br />K_Bomhttp://www.blogger.com/profile/08280935706040210408noreply@blogger.com0tag:blogger.com,1999:blog-6743736269119210447.post-88305671997532002082013-12-03T21:06:00.004+11:002013-12-03T21:41:08.057+11:00Australian GingerbreadIt's that time of year again, but rather than decorate my house in cheap tinsel (not that I have anything against cheap tinsel, I just haven't got around to it yet) I decided to make something I hadn't made in a long, LONG time: gingerbread. <br />
<br />
I love the IDEA of gingerbread, I mean, how can you go wrong with brown sugar, spice and golden syrup as the star ingredients? But when I bite into it ... I dunno. I'm often hit with uber-ginger then get that bitter taste of all the mixed spice, and the texture also seems to miss the mark, all too often. I like a subtle, cinnamon-y, slightly chewy with just a hint of crunch texture at the end. Too particular? Maybe. <br />
<br />
Anyhoo. I adapted this very easy recipe from Taste (check <a href="http://www.taste.com.au/recipes/9761/gingerbread+men">here </a>for the original recipe if you're into more traditional flavoured gingerbread), which hit the spot. I even gave the men a miss and made it all about the ladies, cutting out love-hearts and decorating them into bikini tops and bottoms. They were a bit of a hit.<br />
<br />
Ingredients:<br />
<br />
- 125g butter, softened<br />
- 1/2 cup brown sugar<br />
- 1/2 cup golden syrup<br />
- 1 egg, separated<br />
- 2 & 1/2 cups plain flour<br />
- 1 tsp ground ginger<br />
- 1 tsp ground cinnamon<br />
- 1 tsp bi carb soda<br />
- 1 cup icing sugar (sifted)<br />
- few drops green food dye<br />
- few drops red food dye<br />
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How to:<br />
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Heat oven to 180 degrees C. Beat the butter and sugar until pale, add the golden syrup, egg yolk, then gradually sift in the flour, bi carb and spices, and mix until combined.<br />
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Dust a clean bench with flour and knead together, pressing down to form a rough 'disc' shape. Cover in plastic wrap and refrigerate for at least 30 mins.<br />
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Roll out between two sheets of baking paper, until about 3mm thick. Cut as many shapes as you can, then re-roll and cut more. <br />
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Eat remaining raw dough (it's completely delicious and more-ish) with a strong coffee. Okay you don't <i>have</i> to do that last part. But. Trust. Me. It's. That. Good.<br />
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Put onto a non stick (or paper lined) baking sheet and bake approx 20 mins until it starts to brown slightly. Basically, the browner it is, the crunchier it will be. <br />
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Meanwhile make the icing, beat egg white until soft peaks form, then mix in the icing sugar. Separate into two bowls and add a colour to each, mixing to combine. <br />
<br />
Wait until the boobs/bums are cooled completely, then pipe the icing using either a piping bag and small round tip, or alternatively an old (clean) sauce bottle will also do the trick (and is easier for young kids who want to "help"). <br />
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<br />K_Bomhttp://www.blogger.com/profile/08280935706040210408noreply@blogger.com3tag:blogger.com,1999:blog-6743736269119210447.post-47493653075205758842013-09-22T18:31:00.000+10:002013-09-22T18:31:03.626+10:00The Chocolate QuickieWho doesn't love chocolate? You love it, I love it, everyone loves chocolate. I <em>especially </em>love a Chocolate-Quickie-Custardy-Pud. Four ingredients and five minutes to sweet, sweet ecstasy.<br />
<br />
<strong><u>Ingredients</u></strong><br />
<br />
3 cups whole milk<br />
1 block (about 200g) dark chocolate<br />
1/3 cup raw sugar<br />
1/4 cup cornflour<br />
<br />
<strong><u>Method</u></strong><br />
<br />
Whisk together 1/2 cup of the milk with cornflour in a small bowl. Heat the rest of the milk in a medium saucepan, whisk in the cornflour mixture, and heat until it thickens slightly. <br />
<br />
Add in chocolate, a few squares at a time, and whisk into the milk until it's all melted through. Stir and heat until nice and thick, then pour into small bowls or jars. Serve as-is or enjoy with fruit.<br />
<br />
<em>Optional: Try adding some other flavours to the 'pud' like ground cinnamon, ginger, or even chilli. </em><br />
<em></em><br />
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K_Bomhttp://www.blogger.com/profile/08280935706040210408noreply@blogger.com1tag:blogger.com,1999:blog-6743736269119210447.post-17385328585034488012013-09-11T21:40:00.000+10:002013-09-11T21:40:04.353+10:00Moussaka (Greek "lasagne")<div>
My introduction to moussaka happened on my first trip to Greece in 2000, and I've been hooked ever since (both to the dish and to Greek food in general). If you google "moussaka recipe"you'll get about a bazillion different versions of this very famous and popular dish; some use potatoes, others only eggplant, some include zucchini or other vegetables. I've tried loads of different recipes over the years and here's my favourite version, it uses mixed beans which makes it lighter and not so "meaty", but just as delicious and filling as the original. You could even try sneaking in some finely chopped vegies.</div>
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mso-ascii-font-family:Cambria;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:"Times New Roman";
mso-fareast-theme-font:minor-fareast;
mso-hansi-font-family:Cambria;
mso-hansi-theme-font:minor-latin;
mso-ansi-language:EN-US;}
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<div class="MsoNormal">
<u><span style="mso-ansi-language: EN-AU;">Base Ingredients:<o:p></o:p></span></u></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;">1kg mince (lamb is the
authentic way but you can use any mince eg: pork, veal, beef, even turkey!)<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-AU;">two large eggplants
(or 3-4 smaller ones)<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-AU;">1 large jar passata
(Italian tomato sauce)<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-AU;">1 can of mixed beans</span></div>
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<span style="mso-ansi-language: EN-AU;">1/2 cup water</span></div>
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<span style="mso-ansi-language: EN-AU;">2 bay leaves<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-AU;">½ teaspoon cinnamon<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-AU;">¼ teaspoon nutmeg<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-AU;">¼ teaspoon allspice<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-AU;">1 brown onion (finely
diced)<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-AU;">2 cloves garlic
(crushed)<o:p></o:p></span></div>
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<br /></div>
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<u><span style="mso-ansi-language: EN-AU;">Bechamel topping
Ingredients<o:p></o:p></span></u></div>
<div class="MsoNormal">
<br /></div>
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<span style="mso-ansi-language: EN-AU;">100g salted butter<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-AU;">100g plain flour<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-AU;">600ml full cream milk <o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-AU;">nutmeg</span></div>
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<span style="mso-ansi-language: EN-AU;">2 eggs (lightly
whisked)<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-AU;">Grated cheese<o:p></o:p></span></div>
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<br /></div>
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<u><span style="mso-ansi-language: EN-AU;">Make Base:<o:p></o:p></span></u></div>
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<br /></div>
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<span style="mso-ansi-language: EN-AU;">Put onions and garlic
in hot pan and sauté til tender, then add mince and brown.<span style="mso-spacerun: yes;"> </span>Add passata, beans and water, bay
leaves, cinnamon, nutmeg & allspice, stir and turn heat right down to
lowest setting.<span style="mso-spacerun: yes;"> </span>Simmer, stirring
occasionally, until all the water has evaporated and the sauce is very thick
(may take up to two hours).<span style="mso-spacerun: yes;">
</span><o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-AU;"><span style="mso-spacerun: yes;"><br /></span></span></div>
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<span style="mso-ansi-language: EN-AU;">Meanwhile, cook the
eggplant: slice into ½ cm slices and fry until just softened – I use the
“George Foreman” grill without any oil.<span style="mso-spacerun: yes;">
</span>BBQ also works well and adds a nice smoky flavour.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-AU;"><span style="mso-spacerun: yes;"><br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyRazC8XYs2UWyXAwyzNTUZleufy5sXz4qfeXG98aIptq1_4BUMC0kHaRPb2X4GbEzgXawLesS2EBqgk2eLxk6g8Cc7jSvxQbPgN1C02WfMIUE3ed1e4ouUA78XZsZb87GlWKwHo12nrG/s1600/IMG_1910.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyRazC8XYs2UWyXAwyzNTUZleufy5sXz4qfeXG98aIptq1_4BUMC0kHaRPb2X4GbEzgXawLesS2EBqgk2eLxk6g8Cc7jSvxQbPgN1C02WfMIUE3ed1e4ouUA78XZsZb87GlWKwHo12nrG/s320/IMG_1910.jpg" width="239" /></a></div>
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<span style="mso-ansi-language: EN-AU;"><span style="mso-spacerun: yes;"><br /></span></span></div>
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<br /></div>
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<span style="mso-ansi-language: EN-AU;">Next, make the
topping…<o:p></o:p></span></div>
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<br /></div>
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<u><span style="mso-ansi-language: EN-AU;">Make Bechamel
topping:<o:p></o:p></span></u></div>
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<br /></div>
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<span style="mso-ansi-language: EN-AU;">Put butter and flour
into large saucepan and melt, stirring, until combined and the mixture bubbles
and changes colour.<span style="mso-spacerun: yes;"> </span>It should go
from light brown, to a cream colour, then back to a caramel colour.<span style="mso-spacerun: yes;"> </span>This takes around five minutes, keep
stirring while this happens.<span style="mso-spacerun: yes;"> </span>Add
all the milk and use a whisk to combine it together.<span style="mso-spacerun: yes;"> </span>Let it heat, whisking every minute or two, until the mixture
starts to thicken to a creamy consistency.<span style="mso-spacerun: yes;"> </span>Add eggs and whisk again, at this point the mixture should
thicken up a lot.<span style="mso-spacerun: yes;"> </span>Once that
happens, remove from heat, and add a sprinkle of nutmeg and white pepper for
flavour.</span></div>
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<u><span style="mso-ansi-language: EN-AU;"><br /></span></u></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiiWnKAMybS8ChKNXlUmv26nR_5zYRqhQtgRi_rKdiIvxc3061e7NTf1TGfoK5NKGl6xdaG5JLsjcpVFCEJkKbOoPeUygPHr6K22S62JSRXTAUhVpanwbeTEAwvCyRGBTaQ9toBUV0McfC/s1600/IMG_1922.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiiWnKAMybS8ChKNXlUmv26nR_5zYRqhQtgRi_rKdiIvxc3061e7NTf1TGfoK5NKGl6xdaG5JLsjcpVFCEJkKbOoPeUygPHr6K22S62JSRXTAUhVpanwbeTEAwvCyRGBTaQ9toBUV0McfC/s200/IMG_1922.jpg" width="149" /></a></div>
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<u><span style="mso-ansi-language: EN-AU;"><br /></span></u></div>
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<u><span style="mso-ansi-language: EN-AU;">Assemble Moussaka:<o:p></o:p></span></u></div>
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<br /></div>
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<span style="mso-ansi-language: EN-AU;">Divide eggplant into
three batches, divide mince mix into two batches.<o:p></o:p></span></div>
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<br /></div>
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<span style="mso-ansi-language: EN-AU;">Put one layer of
eggplant on the base of a large casserole dish, then put a layer of mince on
top.<span style="mso-spacerun: yes;"> </span>Add another layer of
eggplant, and another layer of mince.<span style="mso-spacerun: yes;">
</span>Finish with the last of the eggplant, then top with béchamel topping,
and grate some cheese over the top.<o:p></o:p></span></div>
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<span style="mso-ansi-language: EN-AU;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJO45KTz8ECJQPfIayGpvSmLTZgQtgpA35BNMrVyMtAbLVUgrbObFAa8VBTPZ4lmTCE4UlcNMX9ptPZiJ2tFJE0Drxo8Yu9eKWzsqbvzy6I74WOav7WFo2fb5BG11wl0Py58XTlQUULKbI/s1600/IMG_1912.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJO45KTz8ECJQPfIayGpvSmLTZgQtgpA35BNMrVyMtAbLVUgrbObFAa8VBTPZ4lmTCE4UlcNMX9ptPZiJ2tFJE0Drxo8Yu9eKWzsqbvzy6I74WOav7WFo2fb5BG11wl0Py58XTlQUULKbI/s200/IMG_1912.jpg" width="149" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiATEIwhgQrm5qthF_xwr_myYrjxXAuz0YMsSoXjM-K1MwsZk_f91HpLtgSTQpI44ihF5ouMTzKEapbsHAV0AFPkYF5431tbIiI_L7mozLQcjWJwnNZvQ3EvKy-2PwiiHbXQBWS7wRyHi56/s1600/IMG_1923.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiATEIwhgQrm5qthF_xwr_myYrjxXAuz0YMsSoXjM-K1MwsZk_f91HpLtgSTQpI44ihF5ouMTzKEapbsHAV0AFPkYF5431tbIiI_L7mozLQcjWJwnNZvQ3EvKy-2PwiiHbXQBWS7wRyHi56/s200/IMG_1923.jpg" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBIkv6ec9hZI65ZZoa91jMP22xnMHY0G6knliHGYGBep-GLWnxb7H39zNjYfdYlCCzXL3XZPC5cX0W4apzLAtlucJt11nXMIqIRPL9H80rj2dap9UArEig084rPM0g_DNECNvJsjC8zZ3i/s1600/IMG_1919.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBIkv6ec9hZI65ZZoa91jMP22xnMHY0G6knliHGYGBep-GLWnxb7H39zNjYfdYlCCzXL3XZPC5cX0W4apzLAtlucJt11nXMIqIRPL9H80rj2dap9UArEig084rPM0g_DNECNvJsjC8zZ3i/s200/IMG_1919.jpg" width="149" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcPIg84ukspqJtIItpyLbzrMwLrVkP-k9y5CwojJw3VM6X-LDiaFqOA5Dy2KfW1WiTWVUYD1m41nQA-sk_vbylT8fY0TVALYoDBL8SOd3eu7_hgp-K1y-hSaYeICCLpT2z7dKqdvbhvvGX/s1600/IMG_1917.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcPIg84ukspqJtIItpyLbzrMwLrVkP-k9y5CwojJw3VM6X-LDiaFqOA5Dy2KfW1WiTWVUYD1m41nQA-sk_vbylT8fY0TVALYoDBL8SOd3eu7_hgp-K1y-hSaYeICCLpT2z7dKqdvbhvvGX/s320/IMG_1917.jpg" width="239" /></a><br />
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<br />
Bake in a hot oven
(180 degrees C) until brown on top, approx 25 minutes.<br />
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<span style="mso-ansi-language: EN-AU;"><o:p>Disclaimer: NOT the most aesthetically pleasing dish this blog has seen, but as we know, looks can be very deceiving. Especially where food is concerned.</o:p></span></div>
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<span style="mso-ansi-language: EN-AU;"><o:p><br /></o:p></span></div>
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K_Bomhttp://www.blogger.com/profile/08280935706040210408noreply@blogger.com1tag:blogger.com,1999:blog-6743736269119210447.post-83802059913361162662013-09-08T08:52:00.001+10:002013-09-08T09:16:14.446+10:00Easy Benedict (with five minute hollandaise)I woke today feeling totally disenchanted at the state of our political system and in dire need of some pampering. With only eggs in the fridge and one stale slice of bread in the tin, I needed to get creative. <br />
<div>
<br /></div>
<div>
I'm gonna be straight up here. I love hollandaise, but I don't have time or patience to muck around with endless whisking and staring at the stovetop and measuring in bits of butter at set times. I'm a "throw it all in the pan and mix like mad and hope for the best" kinda gal. I know I'm not alone here.</div>
<div>
<br /></div>
<div>
<b><u>Easy Benedict</u></b> </div>
<div>
<br /></div>
<div>
<b>Ingredients:</b></div>
<div>
<b><br /></b></div>
<div>
3 egg yolks</div>
<div>
approx 100g melted salted butter (microwave it!)</div>
<div>
juice from one lemon</div>
<div>
cracked pepper</div>
<div>
eggs for poaching (or scrambling, or frying, or however you like them)</div>
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<br /></div>
<div>
<b>How to:</b></div>
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<b><br /></b></div>
<div>
Put a small pan of water (about an inch) on to the stovetop and bring to a simmer. On the top of the pan, place a bowl (not touching the water) and throw in the the egg yolks. This is where you start whisking. As you whisk the yolks, slowly pour in the melted butter, keep whisking the mixture until it starts to pale and thicken, then add the lemon juice. Once you get to your desired level of thickeness, take it off the heat and add some pepper. It should look a bit like this.</div>
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<div>
Poach or whatever your eggs.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9vFfbyC3ct4IPabaBJAGDVfrshRvLJCretalAqQUGaRosy2kMRmyOpzShnFa6yLQm2v5bNhVpnEheS8XMZNsWobbyNU8iBMiyXIzkHlx8gtzcu1DuvM_FaOuttCMklpjN0GFMFC_CKKfZ/s1600/IMG_1882.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9vFfbyC3ct4IPabaBJAGDVfrshRvLJCretalAqQUGaRosy2kMRmyOpzShnFa6yLQm2v5bNhVpnEheS8XMZNsWobbyNU8iBMiyXIzkHlx8gtzcu1DuvM_FaOuttCMklpjN0GFMFC_CKKfZ/s320/IMG_1882.jpg" width="239" /></a></div>
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<div>
Spoon over your awesome kick - butt, five minute hollandaise, and get into it.</div>
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<div>
(Oh, and with the leftover egg whites, you can make <a href="http://www.goodfoodhappylife.blogspot.com.au/2012/07/chocolate-and-date-torte.html">this</a>.)</div>
K_Bomhttp://www.blogger.com/profile/08280935706040210408noreply@blogger.com0tag:blogger.com,1999:blog-6743736269119210447.post-19558289848634046862012-07-01T20:53:00.005+10:002013-09-08T11:53:29.782+10:00Chocolate and date torteAt a local cafe recently I spied an interesting chocolatey, nutty, cakey thing and decided I must try it. It was the most delectable chocolate nut torte, with a smattering of dates, of all things. Their chewy earthy sweetness melted beautifully with the chocolate and I immediately went home to try making one myself (the cafe would not give up their recipe!). This recipe is a mish-mash of a few different torte recipes found all over the internet, but I think this is one of the simpler ways of throwing it together on short notice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn_GJIAoIDAlr5RO_M30jQ5UcNmNJSDioktAJ6ihTgcrOF0cykmuNLCkh55DWJ8OL1p3Fh3HKxE4d0CeqzJkiJRnz4A4_20X2-ncv2hw3f4HONnccL9ulyl28PvbBUCL202XS27rDOqg/s1600/IMG_0864.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn_GJIAoIDAlr5RO_M30jQ5UcNmNJSDioktAJ6ihTgcrOF0cykmuNLCkh55DWJ8OL1p3Fh3HKxE4d0CeqzJkiJRnz4A4_20X2-ncv2hw3f4HONnccL9ulyl28PvbBUCL202XS27rDOqg/s200/IMG_0864.jpg" width="149" /></a></div>
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<br /></div>
<div>
Ingredients:</div>
<div>
<br /></div>
<div>
1 cup roughly chopped pitted dates (or any other dried fruit you like)</div>
<div>
1 cup roughly chopped dark chocolate (or choc bits)</div>
<div>
1 cup almond meal</div>
<div>
4 egg whites</div>
<div>
1/2 cup caster sugar</div>
<div>
1/2 cup chopped walnuts (or any other nut)</div>
<div>
<br /></div>
<div>
Method:</div>
<div>
<br /></div>
<div>
Pre heat oven to 180C (or 160 fan-forced). Line the bottom of a springform cake pan with baking paper. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg24SbdPsBbSaLCVFsiex5kGXvQhQXftKmX6LI5ogo_T8XqCJzuQv6xrBOSdYCXq-S1nHW1EEu47vKriQwg2xmB8ya5_pOwxUatNUyYSYivhut5H4ZrJloP8cMp-kXECGcxMS7SGjpibw/s1600/IMG_0871.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg24SbdPsBbSaLCVFsiex5kGXvQhQXftKmX6LI5ogo_T8XqCJzuQv6xrBOSdYCXq-S1nHW1EEu47vKriQwg2xmB8ya5_pOwxUatNUyYSYivhut5H4ZrJloP8cMp-kXECGcxMS7SGjpibw/s200/IMG_0871.jpg" width="149" /></a></div>
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<div>
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<div>
In a medium bowl, throw together the dates, chocolate, almond meal and nuts. </div>
<div>
<br /></div>
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<div>
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<div>
In another bowl, beat together the egg whites and sugar until stiff peaks form. </div>
<div>
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<div>
<br /></div>
<div>
Fold the dry ingredients into the meringue, then spread into the cake pan. </div>
<div>
<br /></div>
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<br /></div>
<div>
Bake for approx 45 minutes until lightly browned on top. Cool, then remove cake from pan. Serve with cream or ice-cream and a strong coffee.<br />
<br />
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K_Bomhttp://www.blogger.com/profile/09584622212381022630noreply@blogger.com1tag:blogger.com,1999:blog-6743736269119210447.post-46455815023444237542012-05-27T16:47:00.000+10:002012-05-27T16:49:09.595+10:00Apple Tarte TatinLast picking season for Tim's family at their orchard before taking a well earned hiatus. We visited several weekends ago - our first proper family roadtrip with little L - and collected some boxes of apples, possibly the last for some time. <br />
<br />
I'm into simple these days, well, I always was. But even more so now I have a little bub to tend to and waste lots of glorious time with. I'd always meant to try making apple tarte tatin and found a simple recipe in an old cookbook, here it is (with slight modifications):<br />
<br />
Apple Tarte Tatin:<br />
<br />
Ingredients:<br />
<br />
110g salted butter<br />
185g caster sugar<br />
6 large royal gala apples, peeled, quartered and cored<br />
1 slice pre made/rolled butter puff pastry, unfrozen<br />
<br />
Method:<br />
<br />
In a large non stick (and oven proof) frying pan, melt butter and add sugar. Cook stirring for 5 minutes until sugar dissolves, then take it a bit further and let turn a golden brown colour.<br />
<br />
Cook apples in two batches over low heat, approx 10 minutes each side. Remove from pan and set aside. Turn up the heat and cook the syrup until it goes from runny to a more sticky consistency.<br />
<br />
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<br />
Arrange the apples in the pan, then place the pastry on top, gently pushing down the edges with the back of a wooden spoon. Place in a pre heated oven (220C) for approx 30 minutes or until pastry has turned golden.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZNXtacbSjTwYeXRnHwI0937cJrUKBxdfqfa5JCKI1I_M0HxoB8PlJ_OS84YJKlmPO2SF5MW8m2lnDIqezjo9t_1JKLRsSOLc_EzZDmJd4V32F3fzovZbYt1eiahrS_x9X8_W0YltBXQ/s1600/IMG_0773.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZNXtacbSjTwYeXRnHwI0937cJrUKBxdfqfa5JCKI1I_M0HxoB8PlJ_OS84YJKlmPO2SF5MW8m2lnDIqezjo9t_1JKLRsSOLc_EzZDmJd4V32F3fzovZbYt1eiahrS_x9X8_W0YltBXQ/s320/IMG_0773.jpg" width="239" /></a></div>
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<br />
Allow to cool a little then turn out onto a serving plate, serve with cream or ice cream.<br />
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<br />K_Bomhttp://www.blogger.com/profile/09584622212381022630noreply@blogger.com0tag:blogger.com,1999:blog-6743736269119210447.post-6486909747954846912012-03-10T17:43:00.000+11:002012-03-10T17:43:26.139+11:00A new level of sickly decadence ... Tim Tam Cake!Credit where credit is due. I did not invent the tim tam cake; you can find the recipe <a href="http://www.raspberricupcakes.com/2011/04/tim-tam-cake.html">here.</a><br />
<br />
I <i>did</i> invent a crafty short-cut. No-name brand cake mix, for sale at my local small supermarket for 71 cents a packet. Super easy to prepare.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht1o-i1Sc7g-ej_iVKMJtPr9xf2J4LK0gqzWTGCieYxJ0WjNg0OX3TTce7w54a2xqVVc0tA7HyMDIH9oU_kSxsxe7LWhce6u5Mt1dbF6KMhMU-ght1JMDs5ZJH52lYEEZDSMf1bBALIA/s1600/IMG_0668.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht1o-i1Sc7g-ej_iVKMJtPr9xf2J4LK0gqzWTGCieYxJ0WjNg0OX3TTce7w54a2xqVVc0tA7HyMDIH9oU_kSxsxe7LWhce6u5Mt1dbF6KMhMU-ght1JMDs5ZJH52lYEEZDSMf1bBALIA/s320/IMG_0668.jpg" width="239" /></a></div><br />
<br />
I also took the blog author's advice and crushed up a pack of tim tams, scattering them over the filling rather than lining the middle with whole tim tams. Much easier to cut up the cake that way!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiopRM3_XvkIi8WBHY_26OPKlUdn56nd2ZTJUd3tvoX1VrPV_yE3Uwi6-1sTdsI2pyUfJ5AaPBZWF6Wh7eSiNeB-leKG6boiwwaoCM6__xivMwOx897Cdna4tpsIxAIrQLV-FpoBVEH8Q/s1600/IMG_0670.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiopRM3_XvkIi8WBHY_26OPKlUdn56nd2ZTJUd3tvoX1VrPV_yE3Uwi6-1sTdsI2pyUfJ5AaPBZWF6Wh7eSiNeB-leKG6boiwwaoCM6__xivMwOx897Cdna4tpsIxAIrQLV-FpoBVEH8Q/s320/IMG_0670.jpg" width="239" /></a></div><br />
<br />
Be warned. It's disgustingly tasty.K_Bomhttp://www.blogger.com/profile/09584622212381022630noreply@blogger.com1tag:blogger.com,1999:blog-6743736269119210447.post-25391257585612603222012-02-13T09:14:00.000+11:002012-02-13T09:14:49.851+11:00Rhubarb, rhubarb, rhubarb...<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGnSuegpqWUhabpFkUvMnaW-AE7y1xlsmcFU1Ezd-pUH-plSjQ0QSrRCvOt3OIW8hEe272GCz7Kdn-dVkEoLc7IEFCDZgn6uTinNC780dvRw33GsZV-JGjfQ2phJ72PFBRxByUcVZv9w/s1600/IMG_0591.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGnSuegpqWUhabpFkUvMnaW-AE7y1xlsmcFU1Ezd-pUH-plSjQ0QSrRCvOt3OIW8hEe272GCz7Kdn-dVkEoLc7IEFCDZgn6uTinNC780dvRw33GsZV-JGjfQ2phJ72PFBRxByUcVZv9w/s320/IMG_0591.jpg" width="239" /></a></div><br />
<br />
I snatched up a few cheap bunches of lovely organic rhubarb at a local market recently; since then I have been experimenting with all manner of combos and recipes. On visiting a friend at their work - in - progress farm they too gave me some fresh rhubarb from their garden, after I took round a peach and rhubarb pie I'd made that morning.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUi08kYrFuB4ZytXH3ff6qaCK45juOEQMsQj8N1b9Y2qL5NyxcEBCmj2lqA_Bg21aYD0wDwNr4AGl9AOFmLlOtL6DuuI-TLkJekVOn2VLBN8WvkZ-bQAcTsy5OIqLH4mNNCiyquYlrkg/s1600/IMG_0580.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUi08kYrFuB4ZytXH3ff6qaCK45juOEQMsQj8N1b9Y2qL5NyxcEBCmj2lqA_Bg21aYD0wDwNr4AGl9AOFmLlOtL6DuuI-TLkJekVOn2VLBN8WvkZ-bQAcTsy5OIqLH4mNNCiyquYlrkg/s320/IMG_0580.jpg" width="239" /></a></div><br />
<br />
My father in law delivered another few trays of the mega peaches from the family Batlow orchard. So I got inspired to make another pie.<br />
<br />
<b>Strawberry peach and rhubarb pie with vanilla spiked cream.</b><br />
<br />
Ingredients:<br />
<br />
(Pastry)<br />
250g plain flour<br />
125g unsalted butter<br />
2 tbs caster sugar (optional)<br />
1tbs chilled water<br />
1 egg<br />
<br />
(Filling)<br />
Big bunch of rhubarb (approx 10 stalks)<br />
Punnet strawberries<br />
2 large peaches<br />
2 vanilla pods, scraped clean<br />
3 tbs brown sugar (optional)<br />
<br />
(Cream)<br />
<br />
200g thickened cream<br />
seed scrapings from 2 vanilla pods<br />
1 tbs brown sugar (optional)<br />
<br />
Method:<br />
<br />
In a food processor, blend flour with a pinch of salt (and sugar if you like a sweeter pastry) then process chopped butter until it resembles breadcrumbs. Whisk egg and water together, then add to flour mixture and process until it starts coming together. Turn out on a flat surface and knead together, form into a rough disc, wrap in plastic wrap and refrigerate for at least a few hours. Divide into two portions, roll out one portion to cover the bottom of a greased pie dish. <br />
<br />
Wash, trim and chop rhubarb into 2cm portions, fry in large non stick pan with a knob of butter until it just starts to soften. Add chopped peaches and strawberries, vanilla pods and sugar, cook until all fruits are soft. Be careful to not let the fruit catch on the bottom of the pan! Taste and add sugar if needed. I like to let the flavours of the fruit speak for itself, so less sugar is always better in my opinion.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLw_kPLsC3pkDGD3EMMJ8ZygIXhPsoGDCSSUR0qoTz6DC6hXnItdW1FFFkeM97iZAMMP8tkEdiu7R9NHWLYtxfbtx4cWFa_UFBsZai5jRhwXYcG6kHgqB965-bPVtNX4WC4whChPhnKQ/s1600/IMG_0583.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLw_kPLsC3pkDGD3EMMJ8ZygIXhPsoGDCSSUR0qoTz6DC6hXnItdW1FFFkeM97iZAMMP8tkEdiu7R9NHWLYtxfbtx4cWFa_UFBsZai5jRhwXYcG6kHgqB965-bPVtNX4WC4whChPhnKQ/s320/IMG_0583.jpg" width="239" /></a></div><br />
<br />
Pour fruit mixture into pastry case. Roll out other portion of pastry and cover pie, trimming excess pastry from the edges. Press edges to enclose the pie and chill in fridge for 30 minutes. Brush with a little egg whisked with milk.<br />
<br />
Place onto a baking tray and into a preheated 180C oven; bake for approx 45 minutes or until browned on top. Whip cream with sugar and vanilla; serve with the pie.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiet-qsReM1hM0kjbJYc_HCVK5XpI60am9VO53jFywdnpofzBjF1vMVUmUj-NUbr1-P5C4_CeEosP2sm4WuSEpm2B8c6euxJsMEdrznlQY6ArdEX9oUgjZo80AC6plvfgEziJZVB3IfKw/s1600/IMG_0590.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiet-qsReM1hM0kjbJYc_HCVK5XpI60am9VO53jFywdnpofzBjF1vMVUmUj-NUbr1-P5C4_CeEosP2sm4WuSEpm2B8c6euxJsMEdrznlQY6ArdEX9oUgjZo80AC6plvfgEziJZVB3IfKw/s320/IMG_0590.jpg" width="239" /></a></div>K_Bomhttp://www.blogger.com/profile/09584622212381022630noreply@blogger.com0tag:blogger.com,1999:blog-6743736269119210447.post-63195463232566232342012-01-15T13:07:00.001+11:002012-01-15T13:07:30.433+11:00Back in the game ... sort of<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQVLrwX0AMc4J2D311RRXQGTyRUYScSifPdBvkamLK0yWfZItUCiqfdjZrs9BeWBNFg5r6L4dSjLQj26Gs9oZdFPsfh0zPVWh6f3OsfLKk29sInDrx-3r-qJVNADcRIzYZ9wIReN1Kow/s1600/IMG_0546.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQVLrwX0AMc4J2D311RRXQGTyRUYScSifPdBvkamLK0yWfZItUCiqfdjZrs9BeWBNFg5r6L4dSjLQj26Gs9oZdFPsfh0zPVWh6f3OsfLKk29sInDrx-3r-qJVNADcRIzYZ9wIReN1Kow/s320/IMG_0546.jpg" width="239" /></a></div><br />
<br />
No, this isn't promotion or endorsement of a cake mix product. <br />
<br />
It's been a long time between drinks, folks. On 23 November, a little cherub joined the fold and turned our lives upside down.<br />
<br />
Needless to say, my life for the past 8 weeks has involved many sleepless nights, dirty nappies, tears (mine and hers) and uncertainty. It's also been a time of wonder, learning, growth and the most intense emotions I think I'll ever experience in this lifetime. <br />
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It was a bumpy start for our little monster. She was born 11 days overdue, after an incredibly long and tiring labour: robust and strong, with a clean bill of health. But within a week her temperature soared and suddenly we were back in hospital for an unknown infection. I watched with horror as she endured various invasive tests and procedures - including a spinal tap - not knowing the cause or what the outcome would be. As it turned out, she had developed mastitis - an extremely rare condition in newborn babies and "just one of those things". She was treated with several courses of antibiotics and ended up with some minor surgery to eliminate the abcess that had formed on her tiny chest, and then finally was home with us at three weeks of age.<br />
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We've had our ups and downs since then: colic and overtiredness, Christmas and family, countless visitors all wanting a cuddle and nights when I have cried at her crib, not knowing what to do next. We've also recently experienced the firsts: her head turning eagerly toward our talking, legs kicking happily in the bath, bright and aware blue eyes focusing on our faces, and the most amazing smiles and baby chatter in her new little voice; the beginnings of her communications with us. <br />
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I haven't kept up to my usual culinary standards. It's been all grilled sausages and salad, or re-heated meals from the freezer from generous friends - all wolfed down quickly in between her feeding and sleeping. But today, today - I baked. And I felt, almost, human again. <br />
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Thanks Mum, for subtly placing the cake mix in my pantry the last time you visited. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisihugL-5E_aTUiMYzT-M-3q6RgYPVorJN7wpLvTGoeVYAj_0H6nX43MgUq6UFjdQ5hGi_qGBk8xC2dvn44KY9YjM2YUC6pDjCSiBKvLEeUdpp9fMAhVVQt58e-PoE0H9XbH4rsJlpyQ/s1600/IMG_0537.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisihugL-5E_aTUiMYzT-M-3q6RgYPVorJN7wpLvTGoeVYAj_0H6nX43MgUq6UFjdQ5hGi_qGBk8xC2dvn44KY9YjM2YUC6pDjCSiBKvLEeUdpp9fMAhVVQt58e-PoE0H9XbH4rsJlpyQ/s320/IMG_0537.jpg" width="239" /></a></div>K_Bomhttp://www.blogger.com/profile/09584622212381022630noreply@blogger.com6tag:blogger.com,1999:blog-6743736269119210447.post-59084657262604025252011-09-09T13:34:00.006+10:002011-09-09T13:43:59.725+10:00Win one of five double passes: Taste of Melbourne 2011!<div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><a href="http://www.tasteofmelbourne.com.au/">Taste of Melbourne</a></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> returns to the iconic Royal Exhibition Building this September 15-18th 2011, bringing together the city’s finest restaurants and an exceptional line up of premium food and drink producers for an unforgettable gourmet experience all under one roof.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB6EVNuCPAHjzvjPavx4BMG1Zk0GUnlytTh1wR_f3AdZ7rhsTphXeBuVR97pTDqcktmLc5FtRvOzJuGeOFwyHLXd6NK61KqfcBGJoT7Sa-_AWJa1UQJrqjsnlvyUhkUIgedAPQJOKHAQ/s1600/Bld+TOM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB6EVNuCPAHjzvjPavx4BMG1Zk0GUnlytTh1wR_f3AdZ7rhsTphXeBuVR97pTDqcktmLc5FtRvOzJuGeOFwyHLXd6NK61KqfcBGJoT7Sa-_AWJa1UQJrqjsnlvyUhkUIgedAPQJOKHAQ/s320/Bld+TOM.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;" /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;" /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">Create your dream degustation from a mouth-watering menu of dishes prepared by Melbourne’s most exciting chefs. Enhance your appreciation of coffee, cheese, fine wine and cocktails with expert-led tastings and tutorials. Sip, sample and savour the gastronomic delights of the Taste Producers Market.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9_R09-YXZt_ANwEEGCdsVtimyWWGd-ktuAXCiztUtegbhxXmUCoWEfZ75JYi9PzUpARgmPJ9ew1T-YU-9w42cZvcUKWE7VDsAF5UeTP1zEDbhzgSN_LIwdKutAncgekeXCvTY6l_xvA/s1600/TOM+dish1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9_R09-YXZt_ANwEEGCdsVtimyWWGd-ktuAXCiztUtegbhxXmUCoWEfZ75JYi9PzUpARgmPJ9ew1T-YU-9w42cZvcUKWE7VDsAF5UeTP1zEDbhzgSN_LIwdKutAncgekeXCvTY6l_xvA/s320/TOM+dish1.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br />
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</span></div><div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">Taste of Melbourne is an affordable and accessible way to sample some of Melbourne's top restaurants and food providores - and having a double pass which provides you and a friend with free entry into the event makes it even easier!</span></div><div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br />
</span></div><div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">To win one, all you need to do is write me a comment below. Winners will be chosen randomly. Oh, and PLEASE make sure you leave me some way of contacting you i.e. an email address or phone number! </span></div><div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><u><br />
</u></span></div><div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><u>Competition closes Sunday 11 September at 7pm. Be in it to win it!</u></span></div>K_Bomhttp://www.blogger.com/profile/08280935706040210408noreply@blogger.com16tag:blogger.com,1999:blog-6743736269119210447.post-54222745727551914982011-07-17T13:33:00.000+10:002011-07-17T13:33:06.735+10:00Salted chocolate caramel sliceI've been meaning to experiment with an old fashioned caramel slice recipe, here's my twist on the Aussie classic.<br />
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<u>Base:</u><br />
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- 220g plain flour<br />
- 165g chopped butter<br />
- 80g caster sugar<br />
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<u>Caramel filling:</u><br />
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- 1 tin condensed milk<br />
- 120g butter<br />
- 2 tbs golden syrup<br />
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<u>Topping:</u><br />
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- 200g dark chocolate<br />
- 100g milk chocolatee<br />
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Pre heat oven to 190C and line the base of a slice pan with baking paper (no grease). Put the base ingredients into a food processor and pulse until it resembles breadcrumbs, press firmly into the bottom of the pan and bake for about 15 minutes. Cool.<br />
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Put the caramel filling ingredients into a pan and melt, bring to a low simmer for a few minutes. Be careful as you don't want it to burn - it can catch easily on the bottom of the pan. Pour over the base. Cool and refrigerate for an hour or two.<br />
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Melt chocolates together. I just break it up and put it in a bowl in the microwave on low heat for 5 minutes. Check it every minute and stir so it doesn't burn. Pour over the caramel and spread with a spatula. At this point I sprinkled over some pink Murray River sea salt.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhnYyGA1G9DjxzIO0IYWPtKun5VMEVssvhDU__aqM3S4IDfjVbYJh4RnKSgsawrZqnGrhQhae-00y9qy9WMJtzFMCTL1aBwhXLbVhWR9PpbnimdSF44i6wXJk3BZ_e6WZK3_vaKF2aKw/s1600/IMG_0584.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhnYyGA1G9DjxzIO0IYWPtKun5VMEVssvhDU__aqM3S4IDfjVbYJh4RnKSgsawrZqnGrhQhae-00y9qy9WMJtzFMCTL1aBwhXLbVhWR9PpbnimdSF44i6wXJk3BZ_e6WZK3_vaKF2aKw/s320/IMG_0584.JPG" width="320" /></a></div><br />
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Cool and refrigerate for 30 mins, then cut with a hot knife. The salt really brings out the flavour of both the caramel and the chocolate. I think salt is something our grandmothers secretly knew added to the flavour of sweet food, hence the use of salted butter and adding a pinch of salt to most old fashioned baking recipes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLAuQngqgeF6kDsSx0f6akrqXdjcoKGlAxgFqUmJTo4a_fnarLB65hG3iHGnP7sPOD9Gpb3coBW3lm8btSlGGrcB9rc9NrGaV-gHANqbab31akoG7Y7QzUJPZh9TDpscIDp_0UVhvFNQ/s1600/IMG_0590.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLAuQngqgeF6kDsSx0f6akrqXdjcoKGlAxgFqUmJTo4a_fnarLB65hG3iHGnP7sPOD9Gpb3coBW3lm8btSlGGrcB9rc9NrGaV-gHANqbab31akoG7Y7QzUJPZh9TDpscIDp_0UVhvFNQ/s320/IMG_0590.JPG" width="320" /></a></div>K_Bomhttp://www.blogger.com/profile/09584622212381022630noreply@blogger.com5tag:blogger.com,1999:blog-6743736269119210447.post-71733342473496370632011-07-17T13:03:00.000+10:002011-07-17T13:03:55.079+10:00Garlicky "green" soupHusband T is feeling under the weather, suffering the effects of a terrible 'man flu'. To be fair, he has actually been pretty sick - something he really struggles with being such an outdoorsy person. A fair test of the severity of any illness affecting T, is whether he can bring himself to potter around the garden. Four days and counting, he was still curled up on the couch on Saturday morning.<br />
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This was a rare weekend when I had no plans, so I determined to make him a very healing winter soup. He's not such a fan of the watery varieties though, which rules out my favourite Chinese chicken soup recipe. But he does love broccoli. And garlic. Both of which happen to be in season.<br />
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<u>Garlicky green soup (man flu remedy):</u><br />
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<ul><li>Two heads of roughly chopped broccoli</li>
<li>Half a bulb of garlic (about 6 cloves) - peeled and chopped</li>
<li>Two celery stalks</li>
<li>One chopped brown onion</li>
<li>2 cups chicken or vegetable stock</li>
<li>2 cups water</li>
<li>150ml cream (or milk)</li>
<li>1 tbs olive oil</li>
<li>20g butter</li>
</ul><div>In a big pot, melt butter and add olive oil, onions, garlic and celery. Saute until softened, then add broccoli, stock and water. </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyQauMLl99xGlZqil2GpBY_UWFZLstg4qZ1X312mNw9ZCRvB814miK2vseOXX8_LoUk3QtnQnmVRQ1ebopfdYhSE6MuS48xapALu1orLpLd5aKKoFpHwc-6z5n4lbAC9cCxr6fjY-NiA/s1600/IMG_0574.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyQauMLl99xGlZqil2GpBY_UWFZLstg4qZ1X312mNw9ZCRvB814miK2vseOXX8_LoUk3QtnQnmVRQ1ebopfdYhSE6MuS48xapALu1orLpLd5aKKoFpHwc-6z5n4lbAC9cCxr6fjY-NiA/s320/IMG_0574.JPG" width="320" /></a></div><div><br />
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</div><div>Make sure there is just enough liquid to cover the broccoli - if not, add a little more. Simmer until broccoli is cooked through, then cool slightly. Use a stick blender to blend until smooth, then add cream or milk. Season with white pepper - it shouldn't need salt as the garlic should give it enough flavour.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvoikExqeCl6kAGIxXg741v6kT2pme6I13z7lCc2_PeEvGnHQpzbnV4G4rv8H3BY1hSsxQxiZ1ep5y40Tw6VyUO5JRgqatY4h0RhMc69yPKiPCocIuVhIaU6CnZfBMRRNTB-0K_EGIiA/s1600/IMG_0578.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvoikExqeCl6kAGIxXg741v6kT2pme6I13z7lCc2_PeEvGnHQpzbnV4G4rv8H3BY1hSsxQxiZ1ep5y40Tw6VyUO5JRgqatY4h0RhMc69yPKiPCocIuVhIaU6CnZfBMRRNTB-0K_EGIiA/s320/IMG_0578.JPG" width="320" /></a></div><div><br />
</div>K_Bomhttp://www.blogger.com/profile/09584622212381022630noreply@blogger.com2tag:blogger.com,1999:blog-6743736269119210447.post-69792906213742125202011-06-26T19:21:00.000+10:002011-06-26T19:21:15.816+10:00And the winner is ...The results are in. Thanks to all who posted comments on your favourite baking experiences, and for your ongoing interest in my modest little blog.<br />
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I'm pleased to say that the lucky winner of "the baker" cookbook giveaway is: Emma. Congratulations Emma! I will be in touch to arrange postage of your spanking new, hardcover bakers book.<br />
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Thanks again for your support. :-)K_Bomhttp://www.blogger.com/profile/09584622212381022630noreply@blogger.com0tag:blogger.com,1999:blog-6743736269119210447.post-21469235394696038542011-06-22T19:17:00.000+10:002011-06-22T19:17:21.593+10:00Cookbook Giveaway "the baker"It was the shortest day in Melbourne yesterday. The start of winter solstice. I've been blogging for the last year and a half. I'm having a baby. I took the day off work today. The fridge is stocked full of delicious fresh food.<br />
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Whatever the reason. Let's celebrate. <br />
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To thank those of you that take the time to read my blog and post comments, I'd like to reward you with a cookbook giveaway. Just because. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-2tcNfJ7Y4KvtDCF-ziytNZCk_7OOMgMqfmJGda6DZ0tnkLYtnyXlYq87oBEBYbZr2sItUMEBJ_DCQt5TLQCpnlV6CcFTsXOrhVrF5H2g6vzQ3jvuKVR-ptL0knrKqUYk8J7UtdIOmA/s1600/IMG_0559.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-2tcNfJ7Y4KvtDCF-ziytNZCk_7OOMgMqfmJGda6DZ0tnkLYtnyXlYq87oBEBYbZr2sItUMEBJ_DCQt5TLQCpnlV6CcFTsXOrhVrF5H2g6vzQ3jvuKVR-ptL0knrKqUYk8J7UtdIOmA/s320/IMG_0559.JPG" width="320" /></a></div><br />
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I bought myself a copy of "the baker" by Leanne Kitchen. It's a wonderful cookbook full of simple recipes plus some lessons thrown in on baking techniques, history of ingredients, and beautiful pictures of good old fashioned food. It's so lovely, I just had to buy two.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg99qc7R5YBE0i3UIP4NhfpCKXWP5ylx4zLug13vzWmd-RvEsV1eT360jLp6r3PT2TdBwp74Np0OLh483oS8A0qTWwXVnJVXk9ExNwaCRPHB4TW-JIVAvFta2mvFM9YbYm89-CBAQ09IA/s1600/IMG_0560.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg99qc7R5YBE0i3UIP4NhfpCKXWP5ylx4zLug13vzWmd-RvEsV1eT360jLp6r3PT2TdBwp74Np0OLh483oS8A0qTWwXVnJVXk9ExNwaCRPHB4TW-JIVAvFta2mvFM9YbYm89-CBAQ09IA/s320/IMG_0560.jpg" width="240" /></a></div><br />
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So readers, if you'd like a copy, just tell me what your favourite thing to bake is. Be sure to leave your email address or another way for me to contact you! <br />
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<span class="Apple-style-span" style="font-size: xx-small;"><i>** Open to Australian residents only. One entry per person. Entries close 5pm AEST Sunday 26th June 2011. </i></span>K_Bomhttp://www.blogger.com/profile/09584622212381022630noreply@blogger.com9tag:blogger.com,1999:blog-6743736269119210447.post-78448146877775739272011-06-13T17:10:00.002+10:002011-06-13T17:38:30.166+10:00Lunch at FenixYesterday I enjoyed a long anticipated lunch at Fenix with sis J. We had the 10 course luncheon, which turned out to be incredibly popular with the restaurant filling up fast.<br />
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It's a bit of a surprise - as in, you're not sure what you'll get because they use "the best produce of the day". It's also a "sharing menu"; several plates are placed on the middle of the table to share. <br />
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Always good to start off with some sparkling mineral water. Cleans the palate! I may have also had a cheeky sip or two of sauv blanc, but I promise J drank most of my glass. It just felt nice to order it.<br />
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The first three courses were light, great for picking at and building an appetite. This first one appeared to be a cured salmon with some radishes and seaweed. In my current preggo-state, I couldn't eat this one, but J assures me it was scrumptious.<br />
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This, I could eat. Baba ghanoush with tomato/chickpeas and toasted flat bread. Smoky eggplant was a nice contrast to the zingy tomato. There was also some type of oil sprinkled over, if I had to guess, I'd say smoked capsicum.<br />
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Again, something I couldn't touch - but again, J assured me it was delicious. An assortment of cured meats and baby pickles.<br />
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Next up, three of "the first main course". Gorgeous roated chicken atop sauteed baby brussels sprouts.<br />
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A bowl of the most divine assorted green olives...<br />
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And one of the best (albeit very simple looking) tomato & basil spaghettini I'd ever tasted. A definite lemon flavour in amongst the tomato and basil goodness.<br />
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Next up, the "second of the mains": swordfish with a goats cheese, watermelon and caramelised onion salad. <br />
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Damn. I'm not a roast pork lover. However, this looked so divine I did have a taste, and it was quite nice! Roasted pork, crackling, atop creamy polenta (I think with ricotta or some sort of cheese melted through). Plus a lovely creamy gravy on the side.<br />
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Next up, desserts. The first one was a vanilla bean panna-cotta (absolutely perfect in texture and flavour), alongside two chocolate quenelles, fresh raspberries (where did they get those!??), and a caramel and biscuit base.<br />
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And finally, cinnamon 'donuts' with apples roasted in a caramel sauce.<br />
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What a revelation. The food was incredibly simple, but at the same time very well considered. Everything was fresh and delicious. At $59 a head, extremely good value for an experience at one of Melbourne's best.K_Bomhttp://www.blogger.com/profile/09584622212381022630noreply@blogger.com1tag:blogger.com,1999:blog-6743736269119210447.post-20188277916790702782011-06-13T16:43:00.000+10:002011-06-13T16:43:29.695+10:00Food Processor Cake<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><!--StartFragment--> </div><div class="MsoNormal"><span style="mso-ansi-language: EN-AU;">Don't get me wrong, I love using my Kitchen Aid mixer, but sometimes I just want to whip up a quick cake with minimal effort.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="mso-ansi-language: EN-AU;">That's where my food processor cake base mix comes in handy.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="mso-ansi-language: EN-AU;">Basically, you can put anything into this and make it into what ever kind of cake you like. Berries, fruits, nuts, chocolate chips - anything!<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div><div class="MsoNormal"><span style="mso-ansi-language: EN-AU;"><span style="mso-spacerun: yes;"><br />
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</div><div class="MsoNormal"><u>Ingredients:</u><o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="mso-ansi-language: EN-AU;">125g unsalted softened butter<o:p></o:p></span></div><div class="MsoNormal"><span style="mso-ansi-language: EN-AU;">¾ cup caster sugar<o:p></o:p></span></div><div class="MsoNormal"><span style="mso-ansi-language: EN-AU;">2 eggs<o:p></o:p></span></div><div class="MsoNormal"><span style="mso-ansi-language: EN-AU;">1½ cups self-raising flour<o:p></o:p></span></div><div class="MsoNormal"><span style="mso-ansi-language: EN-AU;">½ cup milk<o:p></o:p></span></div><div class="MsoNormal"><span style="mso-ansi-language: EN-AU;">1/2 tsp vanilla essence</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><u>Method:</u><o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="mso-ansi-language: EN-AU;">Put all ingredients (except any fruit or flavourings) in food processor and mix until combined.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="mso-ansi-language: EN-AU;">Take out the blade and stir through any flavourings.<span style="mso-spacerun: yes;"> </span>I used a cup of frozen raspberries, but you could also try orange zest + chopped dark chocolate, blueberries + slivered almonds, sliced apple + walnuts.<span style="mso-spacerun: yes;"> </span>Use your imagination - just remember to add a little more milk if you're using drier ingredients like cocoa or a lot of nuts.<o:p></o:p></span></div><div class="MsoNormal"><span style="mso-ansi-language: EN-AU;"><br />
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</div><div class="MsoNormal"><span style="mso-ansi-language: EN-AU;">Smooth into a lined cake or loaf tin. I sprinkled over a few more raspberries because I just love them so much. Bake in a 180c oven for 35 minutes (or until golden and risen).<o:p></o:p></span></div><div class="MsoNormal"><span style="mso-ansi-language: EN-AU;"><br />
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</span></div><!--EndFragment-->K_Bomhttp://www.blogger.com/profile/09584622212381022630noreply@blogger.com1tag:blogger.com,1999:blog-6743736269119210447.post-74557529330966052452011-06-05T18:54:00.001+10:002011-06-05T18:55:30.344+10:00Falling out of love with DonnaFor all her brilliant food styling and too-easy recipes, there's a big part of me that can't <i>stand</i> Donna Hay. There, I said it. It's not her personally; but the ridiculous and blatant commercialisation of all things "Donna" is cringe-inducing. <br />
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Beneath the facade, I'm starting to see some serious flaws to Donna's picture-perfect lifestyle-empire. First there's the magazine. It's very, very pretty, but packed with advertising and an unnecessary quantity of food porn. Then there's the books. Equally as pretty as the magazines and with some lovely simple recipes and seriously clever domestic catering ideas, but also a shameless promotion of her many (over-priced) kitchen products. And of course, the new TV show, "Fast, Fresh, Simple". Which is generally true to it's name, with plenty of nods to busy home cooks by providing family-friendly recipes, utilising simple and cheap pantry fare, and lots of shortcuts to make the whole experience a lot quicker and painless. <br />
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This is all fantastic and something I'm a huge advocate for. But, there is also some pretty terrible self-promotion by Donna, including numerous camera shots of her beautiful multi million dollar Sydney apartment, complete with harbour views. This is palatable; but then she suddenly breezes in, looking out the window, then, flicking her long glossy hair, she smugly looks back into the camera, says - "doesn't this AH-MAAAYZING view just MAKE you WANT to cook ALL DAY?" - before pulling out a Donna Hay pan, Donna Hay mixing spoon, Donna Hay chopping board, Donna Hay shower curtain, Donna Hay dildo, Donna Hay cat scratching post, Donna Hay ... well okay. You take my point.<br />
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I think I could almost overlook all of these things, except the sticking point for me is that you have to BUY everything Donna offers. In Donna-land, nothing is for free: the show is even on pay-TV. Maybe I'm just old-fashioned, but for someone with so much damn cash you'd think that at least she could throw the recipes from her show on the website every once in a while. A-la "The Cook and the Chef". Maggie and Simon's somewhat experimental but very honet and heart-felt recipes are still up on the good old ABC site for all to see and use. Free. And Maggie has a little empire of her own up in the Barossa, but she never pushed her products or rubbed our noses in the fact that she lives in the lap of luxury while the rest of us mere mortals toil away in cramped, inadequate kitchens with non stainless steel appliances and mismatched crockery from the '80's. <br />
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Now, honesty time. I'm airing my frustrations because, upon watching Donna's latest show (yes, I'm <i>still</i> a begrudging fan), she made what looked to be a a pretty easy and clever oven baked pumpkin risotto. But I didn't write down all the ingredients or the method, assuming I could visit her website and refresh my memory. No dice, it turns out that ALL the recipes featuring on her show are just a demonstration of the recipes that are in the latest mag. <br />
<br />
Well, this time I'm taking a stand. Donna, given the opportunity, I would happily acknowledge your good work by referencing it in my blog post, but unfortunately I'll have to resort to posting up my own dodgy, sub-standard work instead. Who likes a good pumpkin and sage risotto? One that's baked in the oven and doesn't require standing and stirring for half an hour? See below for this week's FREE recipe from, that's right, yours truly.<br />
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<u><b>Pumpkin and Sage "no stir" Risotto:</b></u><br />
<u><br />
</u><br />
<u><i>Ingredients</i></u><br />
<u><i><br />
</i></u><br />
One butternut pumpkin, skin removed and chopped into big cubes<br />
2 cups arborio rice<br />
6 cups chicken stock<br />
8 cloves finely sliced garlic<br />
1 diced onion<br />
pepper to taste<br />
1/2 cup white wine (leave this out if you don't have any)<br />
1/2 cup grated parmesan<br />
handful of fresh sage leaves<br />
50 grams salted butter<br />
splash of olive oil<br />
<br />
<i><u>Method</u></i><br />
<i><u><br />
</u></i><br />
Grab a big casserole dish with a heavy lid (I got mine at Harris Scarf for about $40 bucks), and throw in the pumpkin, rice, stock, garlic, onion, pepper and wine. Shake it around a bit to combine, then put the lid on and place in a pre-heated 200 degree oven for 40 minutes. <br />
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Take it out and take off the lid. Add the parmesan and give it a gentle stir so the creamy starch comes out of the rice, it's also ok if some of the pumpkin breaks up as it adds to the lovely colour of the dish. It will look a little watery at this point but trust me, it shouldn't need any more cooking. Put the lid back on and set aside, then put a frypan on medium heat on the stove top. Add butter, olive oil and sage leaves, and fry the leaves, shaking the pan while the leaves cook. Do this for about 5 minutes or until they start to curl slightly (or just as the butter starts to brown). Pour the butter/oil and sage over the risotto.<br />
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Serve with a little extra parmesan.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipCu5EYzPHcRJvsy_JEVI2hXPjDr5wWPu-ag3o_z5zAYk4mdj5Drz_jl_5KZJyhyphenhyphenIZ05Z3U4w5j-JZgEWWqcCCW4BLzIOCQfT5HH5NPnnsTlmZqFZbsd24e8FH8ur89-x2SO5HCl7yeg/s1600/IMG_0527.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipCu5EYzPHcRJvsy_JEVI2hXPjDr5wWPu-ag3o_z5zAYk4mdj5Drz_jl_5KZJyhyphenhyphenIZ05Z3U4w5j-JZgEWWqcCCW4BLzIOCQfT5HH5NPnnsTlmZqFZbsd24e8FH8ur89-x2SO5HCl7yeg/s320/IMG_0527.JPG" width="320" /></a></div>K_Bomhttp://www.blogger.com/profile/09584622212381022630noreply@blogger.com6tag:blogger.com,1999:blog-6743736269119210447.post-11126523462720720182011-05-29T20:53:00.000+10:002011-05-29T20:53:01.727+10:00Chocolate feijoa cakeI had about 8 remaining feijoas after my <a href="http://www.goodfoodhappylife.blogspot.com/2011/05/feijoa-heaven.html">friand experiment</a>, so did I went where any self respecting foodie with a curiousity about obscure ingredients goes: Google. <br />
<br />
I went out on a limb and tried "chocolate+feijoa"and found a blog with a section dedicated to feijoas. The <a href="http://www.thinkingaboutfood.com/2008/04/four-or-is-it-five-fantastic-feijoa.html">chocolate feijoa cake</a> took my fancy. I didn't quite have the required 1.5 cups of chopped feijoas, but substituted with about half a cup of milk to give it some more moisture. <br />
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It sunk a little in the middle, but who cares? The top was lovely and crunchy, and the centre seems very moist. I can't comment on the flavour yet; I'll let you know after I slice it up tomorrow at work. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqanvCRTiq8zUqlPu-FkcrlmKRPmZm8dkGJj4dRYajzYtrhzY42ZC-z06wIGU1UC6IxLgheN8sToRlELcAlvo_mi-vpISEyq7BHh8vOPsbLbxFWTMemhN7gyaitFKmAAlAPJ9kX34M0g/s1600/IMG_0524.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqanvCRTiq8zUqlPu-FkcrlmKRPmZm8dkGJj4dRYajzYtrhzY42ZC-z06wIGU1UC6IxLgheN8sToRlELcAlvo_mi-vpISEyq7BHh8vOPsbLbxFWTMemhN7gyaitFKmAAlAPJ9kX34M0g/s320/IMG_0524.JPG" width="320" /></a></div>K_Bomhttp://www.blogger.com/profile/09584622212381022630noreply@blogger.com0tag:blogger.com,1999:blog-6743736269119210447.post-47389258958018102942011-05-29T16:35:00.000+10:002011-05-29T16:35:32.917+10:00Ham hock soupThis was my first weekend in something like two months, where I didn't have any plans. It was an exhausting week on many levels and I was looking forward having some kitchen 'time out', to potter about reading recipe books & foodie blogs, baking, blogging, and generally resting.<div><br />
</div><div>I got up early Saturday to do some much needed grocery shopping. It's actually my favourite time to shop - the supermarkets are usually devoid of people at that time and often the shelves are freshly stocked ready for the weekend. It's nice to take time, casually strolling aisle to aisle, dreaming up the weekend's menu. </div><div><br />
</div><div>It's perfect soup weather. Having a big pot of soup cooking on the stove-top always reminds me of Mum - who is a massive fan of soup and forever dreaming up new recipes to use up the many vegetables in her garden. I can't remember the last time I visited and there <i>wasn't</i> fresh soup at the ready. So I'm sure at some point I've seen her use a great big ham hock to flavour the broth.</div><div><br />
</div><div>Ham hock soup is very easy, and uber-practical because you can use up bits and pieces in your cupboard and fridge. Get out your biggest pot, put the hock in and put just enough water in to cover the meat. Then, add some finely diced onion, a bay leaf, and a cup of (rinsed) green lentils - or any other type of pulse you happen to have in the pantry. "Soup mix" is good for obvious reasons. The rest is up to you: I like to throw in a couple of chopped potatoes and carrots - but celery, peas, beans, turnip and parsnip also works well. You also might like to put in some extra flavour - like a stock cube or two, or a teaspoon of vegemite. </div><div><br />
</div><div>Put the lid on and bring to a gentle simmer, cook for two hours or until the meat just starts coming away from the hock. Take off the heat and remove the hock, then strip away the meat with a couple of forks, or some kitchen scissors. Discard any fat or skin. Put meat back in to the soup and stir well.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsOqjMzuxWWorO23lfCHTcCGVoXks-FQDKlIEWf2bS0wHzpUeApnsww0YMV8cyYXEWtqE5Lu6yHrwPFXDz9vfXiwY2t-X4SMi5sw87DsypRNLYE5c_2DdR5Q8BE7JzWXv9JHg05R6T9A/s1600/IMG_0521.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsOqjMzuxWWorO23lfCHTcCGVoXks-FQDKlIEWf2bS0wHzpUeApnsww0YMV8cyYXEWtqE5Lu6yHrwPFXDz9vfXiwY2t-X4SMi5sw87DsypRNLYE5c_2DdR5Q8BE7JzWXv9JHg05R6T9A/s320/IMG_0521.JPG" width="320" /></a></div><div><br />
</div><div>Adjust the seasoning of the broth to taste, I just use a little salt and pepper. If you cool and put it in the fridge, the flavours develop overnight and it becomes even more flavourful. Remember, once it's cooled the fat will rise to the top, so you can skim it off for a healthier version.</div><div><br />
</div>K_Bomhttp://www.blogger.com/profile/09584622212381022630noreply@blogger.com1tag:blogger.com,1999:blog-6743736269119210447.post-89143022299618793152011-05-29T10:32:00.002+10:002011-05-29T10:48:47.380+10:00Feijoa heavenA very sweet colleague and fellow foodie P, recently left generous bag of freshly picked feijoas on my desk. She had recently been introduced to a friend's "feijoa crumble" and hasn't stopped raving about it.<br />
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I'd never eaten a feijoa. When I opened the bag and emptied them into a bowl, immediately an incredibly pungent and delicious smell arose - not fundamentally dissimilar to quince. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlP5W3HQIOBUn4dOO9gHJejcJ1v2uMaa8mypKqa8L0yuBLRhPb2i9vvNt-0eHhdnT8n4FZ3zgvbhNm3cwx1HSa5Wn5Xgpk1Lb7BAH0QMPVevmNkxzOBSA_EDeKAZ1eYlUN-pfqR-0u9A/s1600/IMG_0512.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlP5W3HQIOBUn4dOO9gHJejcJ1v2uMaa8mypKqa8L0yuBLRhPb2i9vvNt-0eHhdnT8n4FZ3zgvbhNm3cwx1HSa5Wn5Xgpk1Lb7BAH0QMPVevmNkxzOBSA_EDeKAZ1eYlUN-pfqR-0u9A/s320/IMG_0512.JPG" width="320" /></a></div><br />
Ok so they don't look appealing. Almost like an unripened fig. Cutting them open, they don't look terribly appetising either.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU8LSke1nTW-vAsJ5gF6vBnwJDqz_zgWSbMCxAdzujZtKS05rXFdRJpx55JVQb3ylF4Q_BccG3w-oRth3YUNG5VKGvsBDol74zrPu6kH684x8_SAs5QqdWD1B97E6TZV1OhlZjBpwrkw/s1600/IMG_0514.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU8LSke1nTW-vAsJ5gF6vBnwJDqz_zgWSbMCxAdzujZtKS05rXFdRJpx55JVQb3ylF4Q_BccG3w-oRth3YUNG5VKGvsBDol74zrPu6kH684x8_SAs5QqdWD1B97E6TZV1OhlZjBpwrkw/s320/IMG_0514.JPG" width="320" /></a></div><br />
Not to be disheartened, I pondered for a while on what to do with them. I thought about P's crumble fixation, and entertained the idea of doing an apple/feijoa combo crumble. But I need to do some baking to take into work tomorrow to celebrate some birthdays, and a crumble isn't really convenient for that purpose. I decided on adapting my tried and tested <a href="http://www.goodfoodhappylife.blogspot.com/2010/11/when-life-hands-you-lemons.html"><span id="goog_1182523214"></span>friand recipe<span id="goog_1182523215"></span></a>. I sliced about 6 feijoas in half and scraped out the insides with a teaspoon, then mashing roughly in a bowl with the back of a fork. I also decided to keep the raspberries and lemons in the recipe, adding some sliced almond to the top just before putting them in the oven.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsolbfB6RrbwgVEjp1EQlRqDettkE6QkcqUKGbvhzivAsd-xYbcBEc5UNmRWEjqJn1Nl2Wlfy3SGg1vjxMmBtMt71a-JAYtxfqaQMGfVKCjMl68RWD_Bs5boerxlywVwDiR-BcSqJ-dw/s1600/IMG_0518.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsolbfB6RrbwgVEjp1EQlRqDettkE6QkcqUKGbvhzivAsd-xYbcBEc5UNmRWEjqJn1Nl2Wlfy3SGg1vjxMmBtMt71a-JAYtxfqaQMGfVKCjMl68RWD_Bs5boerxlywVwDiR-BcSqJ-dw/s320/IMG_0518.JPG" width="320" /></a></div><br />
<br />
Sen-SATIONAL. I've said it before, I'll say it again: I wish I could somehow record smell in this blog. The aroma that wafted out of my oven when I took them out, was completely out-of-this-world-good. I couldn't resist biting into a warm one - let me promise you, it was very, very good. The feijoa made the friands super moist and the flavour was a bit like passionfruit in nature. The raspberries and lemon were definitely worthwhile too - sweet feijoa against tartness works really well.K_Bomhttp://www.blogger.com/profile/09584622212381022630noreply@blogger.com3tag:blogger.com,1999:blog-6743736269119210447.post-76526810251047991592011-05-28T14:46:00.000+10:002011-05-28T14:46:25.208+10:00A quick Autumn lunchRecently a friend made me a lovley entree of roasted mushrooms atop sourdough bread, topped off with with lovely garlic and goats cheese.<br />
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My husband loves mushrooms, and because he's working hard both in the garden and painting the house (without any of my help), today I whipped him up a quick lunch. I tried to replicate the dish we'd eaten, but somehow it wasn't quite as good. <br />
<br />
I toasted some thick slices of sourdough under the griller, then topped some big mushrooms with Meredith goat's fetta, drizzling the garlicky/tarragon oil over the top. This went into a hot oven for 15 minutes.<br />
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Simple!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1dqnk8wwhPNjdBUSMWPLm-4MAKXMkBMmkyxO789Rdu_vjISQ6F8woVRiXjFJPTYhaRnWIa4rM-Fc14AUmO4SRTuGnYfVLfpjINlsdADhqDXZOGhvI_wShGVPPP277CP95_vfziPbCdg/s1600/IMG_0506.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1dqnk8wwhPNjdBUSMWPLm-4MAKXMkBMmkyxO789Rdu_vjISQ6F8woVRiXjFJPTYhaRnWIa4rM-Fc14AUmO4SRTuGnYfVLfpjINlsdADhqDXZOGhvI_wShGVPPP277CP95_vfziPbCdg/s320/IMG_0506.JPG" width="320" /></a></div>K_Bomhttp://www.blogger.com/profile/09584622212381022630noreply@blogger.com2tag:blogger.com,1999:blog-6743736269119210447.post-34590238023162836402011-05-28T14:34:00.000+10:002011-05-28T14:34:54.367+10:00A cheeky lunch at Cumulus Inc ...I'd wanted to pop in to Cumulus Inc since reading their wonderful review in the Age Good Food Guide. Also I'd pressed my nose up to the glass many times; the unassuming, casual interior, bare floors and a kitchen that you can observe from your table all get a big tick in my book.<br />
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How fortuitous then, to be attending a work function yesterday nearby. How even more fortuitous for my friend and colleague G to have a coughing fit in the middle of someone else's presentation, causing her to hastily leave the venue and find a quiet spot to grab some water, check email, and wait for me to emerge from Spring Street.<br />
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Neither of us had eaten; and being Friday after a difficult and exhausting week at work, we decided to treat ourselves to a light, late lunch.<br />
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I was initially dismayed to see that over half the options on the menu were immediately out for me; smoked fish featured highly, along with a whole section dedicated solely to cured assorted meats, another for oysters. Damn - I <i>almost</i> cracked, it all looked so delicious. But instead we asked our very friendly and accommodating waiter for help. We decided to share three entrees, and nibble on some of their amazing sourdough breads.<br />
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While we waited, we talked 'shop' and went over the weeks events over a lemon soda and soda, lime and bitters. Both delicious.<br />
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We started with slow cooked octopus with aioli and "dehydrated olive". It came out thinly sliced and sitting on some wonderful olive oil and balsamic. The presentation was incredible. There was also a tiny thin slice of green chilli and shred of basil atop each one, and the flavour combo, almost indescribable. Clean-tasting, a bit like sushi, the chilli giving off just a little heat but definitely not overpowering. How pretty!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuCURZcGFl-R63AGPPVlp29nKyMCZma1dHnrPX9sF2B9nmjUvdJE4hhxpWsA6VYy86DZalt2706UIwofMipl96qZXOyV4CEd5z_MDxU1VWg4wiHxsoguUSu1OUz-JuZHfS41ZwFu9SOA/s1600/IMG_0500.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuCURZcGFl-R63AGPPVlp29nKyMCZma1dHnrPX9sF2B9nmjUvdJE4hhxpWsA6VYy86DZalt2706UIwofMipl96qZXOyV4CEd5z_MDxU1VWg4wiHxsoguUSu1OUz-JuZHfS41ZwFu9SOA/s320/IMG_0500.JPG" width="320" /></a></div><br />
Next, was some of the most delicious, out of this world, soft shell mud crab I have ever eaten. I always order this if it's on the menu, but I think my palate has now been well and truly spoiled. It came with a golden coloured sauce - if I had to guess, I'd say some sort of roasted capsicum aioli. It was truly amazing, the crab had a lovely crispy crunch, but inside it was juicy and soft. I think there was some sort of salt and pepper seasoning on the outside. My mouth is watering just thinking about it!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0nrWD-YXMVnb_kQoNOVpLsO6dN3IIFcv8HfnKXcYt3VFVvDiD_HgZJJcE_-H6H0Kt-8mSk5C0KKZY8CmQiGiDQKgyG19xp1tSYpFcBrxjbEY099MBpd_7YWNu3QfL7i1KvYJq8DnJ9w/s1600/IMG_0502.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0nrWD-YXMVnb_kQoNOVpLsO6dN3IIFcv8HfnKXcYt3VFVvDiD_HgZJJcE_-H6H0Kt-8mSk5C0KKZY8CmQiGiDQKgyG19xp1tSYpFcBrxjbEY099MBpd_7YWNu3QfL7i1KvYJq8DnJ9w/s320/IMG_0502.JPG" width="320" /></a></div><br />
Lastly - on the waiter's assurance that we'd love it - we had the smoked corn and mussel chowder. Happy to accommodate our "sharing" preference, the kitchen split it between two glasses. It was sweet/salty, the mussels were thinly sliced so they weren't overpowering, and it looked like there was maybe a tiny bit of truffle oil sprinkled over the top. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijPnBknuK62mhA5ry2tGvtsDTtf59S_t5RA9hUs3hr2yAUFva1YzwdmKo2xClHqZlflF30qTjtXnrl27X2xwXdpdqdYf3FD66Fuk9ui3lLCyClL6Ixugbtsy88k58nQhKNt2IHDl2ZUQ/s1600/IMG_0503.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijPnBknuK62mhA5ry2tGvtsDTtf59S_t5RA9hUs3hr2yAUFva1YzwdmKo2xClHqZlflF30qTjtXnrl27X2xwXdpdqdYf3FD66Fuk9ui3lLCyClL6Ixugbtsy88k58nQhKNt2IHDl2ZUQ/s320/IMG_0503.jpg" width="240" /></a></div><br />
My i-Phone pictures don't exactly do the experience justice, but it was truly lovely. And at less than $25 each including drinks (okay they were soft drinks but still), it was an absolute steal as far as fine dining goes. <br />
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The slow-cooked whole lamb shoulder begged me to come back for dinner sometime soon.K_Bomhttp://www.blogger.com/profile/09584622212381022630noreply@blogger.com0tag:blogger.com,1999:blog-6743736269119210447.post-51715983772026571462011-05-15T09:58:00.000+10:002011-05-15T09:58:51.855+10:00Bun ... in the ovenIt's about time I started blogging again. Since starting this little project, this is the longest break I'd taken from both cooking and writing about it. And it's been killing me; not just being unable to spend the time and energy it takes to sit down and write, but also feeling so physically unwell that I couldn't even open a recipe book, let alone step foot in a kitchen. But I cannot, will not, complain because ...<br />
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I'm finally pregnant. <br />
<br />
Our infertility (and subsequent IVF) journey - thankfully - turned out to be relatively short-lived. And I feel so very - unbelievably - blessed and fortunate. I made 14 weeks (end to the first trimester) yesterday.<br />
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Anyone who has suffered from infertility and subjected themselves to assisted reproductive therapies will tell you: it's a bloody difficult ride. For me, the emotional roller-coaster (sorry, that's a cliche but there's no other way to describe it) by far surpassed any physical discomfort I felt from the many procedures, incisions, tests, needles, medications, hormones, poking and prodding that formed part of my existence over the last few years. And let's not forget the expense - thousands of dollars only to be told there was 'no reason' - then several thousand more for each 'treatment'. The "unknowns" were the hardest part: will we ever have a child? What's wrong with me? Will our marriage survive? Will I? And then of course the parade of couples all making their happy announcements in the midst of our own suffering. How strange to feel so happy for someone else, but so sad for myself, simultaneously. <br />
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But there's another difficult part of infertility that only those who've experienced it can relate to: the "advice" and "well-wishes" from no doubt well meaning friends, family and (some) alternative health care practitioners. What NOT to say to someone you know who is having difficulty conceiving:<br />
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- "just relax and it will happen" (this is like a kick in the stomach for the fertility-challenged, who often already blame themselves for the problem. One in 6 couples will have trouble conceiving, and of those over 90% will have an actual, physical reason for it. Of the remaining 10%, it is thought there could also be a medical reason that simply can't be diagnosed with current medical tests available. THERE IS NO RELIABLE RESEARCH WHICH SUPPORT THE STRESS = INFERTILITY URBAN MYTH). So no, going on holiday, getting a massage, or "forgetting" about trying to get pregnant won't work. <br />
- "you should try standing on your head after sex" (aside from feeling even more desperate and ridiculous than you already do, it's also bad for your back. As above: totally unsubstantiated)<br />
- "we had the opposite problem to you - we got pregnant straight away!" Ouch.<br />
- "you should sit on the Receiptionist's chair - all the girls who use it, fell pregnant!" Are you fucking retarded?<br />
- "you should try bowen therapy/acupuncture/reflexology/chinese herbs/yoga/meditation/reiki." Ok, so the jury's out on most of these things except for acupuncture, which has been shown to <i>slightly</i> improve one's chances of conception. I myself actually went to a wonderful reflexologist who didn't actually help with getting pregnant per se, but because she saw lots of infertile women who were going through IVF, was a great sounding board for my experiences and had some good practical advice on how to get through the process relatively unscathed. I am a huge fan of complementary therapies and if nothing else, it's lovely to just relax and have a bit of time out. But this stuff is expensive, dude. Along with my hospital excess, medication, health insurance, reflex treatments, chiropractor, fertility specialist, a dozen blood tests and about 10 ultrasounds (none bulk-billed), I think in one month I shelled out over $10,000 just on health care. So to hear about yet another "miracle cure" at that point just made me want to scream. Then cry. For a good few days.<br />
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I don't want this post to be all about pain and suffering; I do want to celebrate my good fortune. But during my time in fertility-pergatory I developed some amazing connections with women all over the world - bloggers, mostly - who were going through the exact same thing. So it's natural that I immediately think of them and wish the same happiness and relief that I feel right now - whether that means they eventually realise their motherhood dream, or simply end their journey and find peace. As the Dresden Dolls wrote "I consider them my sisters..."K_Bomhttp://www.blogger.com/profile/09584622212381022630noreply@blogger.com4