tag:blogger.com,1999:blog-268914242024-02-08T09:23:20.601+11:00A Weakness For CookbooksA growing collection of recipes I have learnt from books, and a place where my friends can share theirs with me.Anonymoushttp://www.blogger.com/profile/17638281257361055396noreply@blogger.comBlogger83125tag:blogger.com,1999:blog-26891424.post-48291758334038338142016-09-05T22:54:00.000+10:002016-09-09T22:58:19.146+10:00Sausage Pasta, Broccoli, Chilli & Sweet TomatoesI had a lot of fun with this dish. Given our very busy lives, I don't get to try something new, but we do love our life, and we take what the universe gives us. This felt like a dish I could return to, something that's easy for weeknight dinner. It didn't take very long to put together, and hey, if you do follow the recipe, there's not a lot to wash at the end either! Family classics indeed! I very much love Jamie Oliver, who has been an inspiration for me, reminding me that food does make us happy and brings us together. I can't wait to try another recipe from this book (which you can pick up via <a href="http://www.socialbookco.com/book/9780718178444/super-food-family-classics?rid=27" target="_blank">SocialBookCo</a>)!<br />
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<blockquote class="instagram-media" data-instgrm-captioned="" data-instgrm-version="7" style="background: #fff; border-radius: 3px; border: 0; box-shadow: 0 0 1px 0 rgba(0 , 0 , 0 , 0.5) , 0 1px 10px 0 rgba(0 , 0 , 0 , 0.15); margin: 1px; max-width: 658px; padding: 0; width: 99.375%;">
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<a href="https://www.instagram.com/p/BJ-KNM7DE8Z/" style="color: black; font-family: "arial" , sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" target="_blank">Giving Monday night a boost with #broccoli via @jamieoliver's #superfoods! The #pork #leek and #chilli #sausages from @SpaCentreMeats were a great touch! #sausage #pasta #tomatoes #tagliatelle #parmesan #weeknightmeal #mondaynights #spacentremeats #butcher #lovemyhome #lifeisbeautiful #Daylesford</a></div>
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A photo posted by Jeffrey Chua (@justchuffedmtfranklin) on <time datetime="2016-09-05T10:40:53+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Sep 5, 2016 at 3:40am PDT</time></div>
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<br />
350g broccoli<br />
4 chipolata sausages<br />
1-2 fresh red chillies<br />
olive oil<br />
2tsp fennel seeds<br />
4 cloves of garlic<br />
2 onions<br />
1/2 bunch of fresh oregano (15g)<br />
2 tablespoons red wine vinegar<br />
1 x 400g tin of plum tomatoes<br />
300g dried wholewheat tagliatelle<br />
40g Parmesan cheese<br />
<br />
Chop the broccoli florets off the stalk. Cut the woody end off the stalk, halve the stalk lengthways and put into a large pan of boiling salted water with the sausages and whole chilli(es). Pop the lid on, boil for 5 minutes, then remove, leaving the water on the lowest heat.<br />
<br />
Meanwhile, chop the broccoli florets into nice bite-sized chunks and put aside for later. Once cool enough to handle, finely slice the sausages, broccoli stalk and chilli and place in a large frying pan in a medium heat with 1 tablespoon of oil, the fennel seeds and a pinch of sea salt and black pepper. Stir and fry while you peel and finely slice the garlic and onions. Once the sausage is lightly golden, stir in the garlic, followed a minute later by the onions, then pick in the oregano leaves. Cook for 15 minutes, or until softened, stirring occasionally. Add the vinegar and cook completely away, then pour in the tomatoes, breaking them up with a wooden spoon. Half-fill the tin with water, swirl around and pour into the pan. Simmer for 15 more minutes, or until thickened, then taste and season to perfection.<br />
<br />
Meanwhile, bring the pan of water back up to boil, and cook the pasta according to the packet instructions, adding the broccoli florets for the last 4 minutes. Drain the pasta and broccoli, reserving a mugful of cooking water. Toss through the sauce, loosening with a little reserved water if needed. Finely grate in most of the Parmesan and toss together, then serve with the rest of the Parmesan grated over the top.<br />
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Serves 4Anonymoushttp://www.blogger.com/profile/17638281257361055396noreply@blogger.com1Mount Franklin VIC 3461, Australia-37.2707306 144.1663956-37.3212816 144.0857146 -37.2201796 144.24707659999999tag:blogger.com,1999:blog-26891424.post-83316232439571473252015-01-18T20:28:00.000+11:002015-01-26T12:16:36.889+11:00Salt & Pepper Tofu with Lemon Soy Dipping SauceI'm always up for trying a new dish, but there's just too much to be done around the house on my days off, so finding the headspace to be inspired can be a challenge. I came across this when I was searching for a dish to complement the <a href="http://aweaknessforcookbooks.blogspot.com.au/2012/08/thai-chicken-risotto.html">Thai Chicken Risotto</a> for dinner with friends. I bought ingredients that day, but didn't get round to it (making dessert just seemed more of a priority!).<br />
<br />
I hardly use silken tofu, so it was a bit of a learning curve for me. They're very delicate, so take care when you roll them through the seasoned flour. I'm also very fortunate to have a deep fryer (which I inherited from my yoga teacher, but that's another story), so it was a relatively easy summer dinner to put together. Just remember to have everything ready so you don't have early batches going soggy by the time you serve everything!<br />
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<br />
4 tablespoons plain flour<br />
1/2 teaspoon Chinese five spice powder<br />
500g silken tofu<br />
600ml light flavoured oil, for frying<br />
2 spring onions, thinly sliced<br />
1 red chilli, sliced<br />
lemon soy dipping sauce (see recipe below)<br />
small handful coriander leaves<br />
<br />
Season the flour generously with sea salt, freshly ground black pepper and the five spice powder. Cut the moist tofu into thick fingers and roll in the seasoned flour to coat.<br />
<br />
Heat the oil in a deep saucepan over medium-high heat until hot. Drop the tofu into the oil and fry for 3-4 minutes, tossing regularly, until golden all over. Remove and drain on paper towel. Fry the spring onion and chilli for 2-3 minutes or until starting to turn golden. Remove and drain on paper towel.<br />
<br />
Serve the tofu with the dipping sauce and dress with the coriander leaves and spring onion and chiili. Serves 4.<br />
<br />
LEMON SOY DIPPING SAUCE<br />
1 1/2 tablespoons lime juice<br />
1 1/2 tablespoons lemon juice<br />
3 tablespoons mirin<br />
2 tablespoons light soy sauce<br />
<br />
Put the lime and lemon juices and the mirin in a small saucepan. Bring to the boil then remove from the heat and set aside to cool. Stir in the soy sauce.Anonymoushttp://www.blogger.com/profile/17638281257361055396noreply@blogger.com0tag:blogger.com,1999:blog-26891424.post-71461435933577409302014-09-11T23:17:00.000+10:002014-09-25T15:46:35.411+10:00Ginger and Chilli Caramel BiscuitsI first baked these biscuits over four years ago, and I've never forgotten how amazing they were! I remember being fascinated by making caramel, and somehow frustrated that biscuits continue to cook after they're out of the oven. I must admit I've never been great at baking biscuits, so it's always something that I've stayed away from. It was only when I started working at a cafe and observing how they've been baked, that I decided to try my hand at baking biscuits at home again. The only downside of this recipe is that 15 biscuits do tend to disappear rather quickly, but until I gain more confidence with biscuits, I'll stick to this number for now. Feels like perfect timing to drizzle the caramel before it hardens anyway!<br />
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<br />
50g unsalted butter, at room temperature<br />
100g golden caster sugar<br />
1 egg<br />
50g crystallized ginger, finely chopped<br />
130g plain flour<br />
1 1/2 teaspoons baking powder<br />
2 teaspoons ground ginger<br />
<br />
Chilli caramel<br />
100g golden caster sugar<br />
a pinch of ground cayenne pepper or hot chilli powder (or more if you like the heat!)<br />
<br />
1-2 baking trays, lined with greaseproof paper<br />
<br />
Makes about 15<br />
<br />
Preheat oven to 160 deg C (325 deg F) Gas 3.<br />
<br />
Cream the butter and sugar in a mixing bowl until light and fluffy. Add the egg and mix well, then stir in the crystallized ginger. Mix the flour, baking powder and ground ginger in a separate bowl, then gently fold into the wet ingredients.<br />
<br />
Take a generous teaspoon of the dough and place on one of the prepared baking trays. Flatten it slightly, then repeat this process with the remaining dough, spacing the dough balls well apart as they will spread when they are baking.<br />
<br />
Bake in the preheated oven for about 25 minutes, or until the biscuits are golden. Remove from the oven and leave to cool while you make the chilli caramel.<br />
<br />
To make the chilli caramel, put the sugar in a heavy-based saucepan over medium heat. The sugar can burn quite easily (which can render the caramel bitter), so stir it often and keep a close eye on it. After a few minutes, the sugar should have completely melted. Remove from the heat and stir in the pepper or chilli powder. Be very careful when handling caramel as it can easily burn you. Use it immediately before it starts to harden.<br />
<br />
Using a spoon, drizzle the caramel over the biscuits any way you like. The caramel sets extremely quickly. When it has set, remove the biscuits from the tray. Store in an airtight container for up to 1 week, but be warned that the caramel can seep into the biscuits in particularly humid conditions.Anonymoushttp://www.blogger.com/profile/17638281257361055396noreply@blogger.com0Mount Franklin VIC 3461, Australia-37.2747031 144.14730780000002-37.3252541 144.06662680000002 -37.224152100000005 144.22798880000002tag:blogger.com,1999:blog-26891424.post-60167768948042175392014-08-08T16:07:00.000+10:002014-09-25T16:39:26.326+10:00Green Curry PasteHaving lived away from the city for almost two years now, it was always a dream to live a more organic life. It was only recently that I decided to cut down on buying pre-made pastes from the supermarket, and I had all the tools at home for it. The irony is that I got my handy kitchen gadgets during a time when I could afford them (in my corporate past life), but have found myself having the time to use them only now that I'm leading a simpler life.<br />
<br />
Having said that, I do wonder why I'd never done this earlier. It is so easy to make your own curry pastes, it's any funny why most of us still continue to buy them pre-made. One may argue that you either just have time or money on you. I'd like to think I now prefer to spend my time instead of spending my money when doing something.<br />
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If you prefer more spice in your paste, keep the chilli seeds in as I did. Have fun!<br />
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<br />
1 teaspoon white peppercorns<br />
1 teaspoon coriander seeds<br />
1/2 teaspoon cumin seeds<br />
1 teaspoon sea salt<br />
1 teaspoon ground turmeric<br />
1 lemon grass stalk, chopped<br />
6 garlic cloves, chopped<br />
4 spring onions or 1 small red onion, chopped<br />
2 tablespoons coriander roots or stems, chopped<br />
3cm piece ginger, peeled and chopped<br />
4 green chillies, de-seeded and chopped<br />
2 tablespoons light flavoured oil<br />
<br />
Heat a small saucepan over medium heat. Add the peppercorns, coriander and cumin seeds and toast for 1-2 minutes or until fragrant. Place the toasted spices and remaining ingredients in a food processor and pulse to a paste.<br />
<br />
Makes about 250g (1 cup)Anonymoushttp://www.blogger.com/profile/17638281257361055396noreply@blogger.com0Mount Franklin VIC 3461, Australia-37.2747031 144.14730780000002-37.3252541 144.06662680000002 -37.224152100000005 144.22798880000002tag:blogger.com,1999:blog-26891424.post-56478721799086006142014-01-07T21:37:00.000+11:002014-04-03T13:28:44.065+11:00Mango PuddingThis was a fun one to put together, and I got a bit of help from Gillian who was staying with us for a few nights. We had a friend who's coeliac, and we searched for a recipe that she could also enjoy. I would recommend making this dessert the day before, so that it will set overnight.<br />
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<br />
2 gelatine leaves (4.5g) or 1 1/2 teaspoons powdered gelatine<br />
3 tablespoons cream<br />
115g (1/2 cup) caster sugar<br />
375g mango flesh, pureed (about 1-2 mangoes)<br />
3 tablespoons natural yoghurt<br />
1 1/2 teaspoons lime juice<br />
1 mango, peeled, stoned and diced<br />
<br />
Soak the gelatine leave in cold water or gradually sprinkle powder over 1 1/2 tablespoons water in a medium-sized bowl. Place the cream, sugar and soaked gelatine in a small saucepan over medium heat and stir until the sugar has dissolved. Remove from the heat and allow to cool for 2 minutes.<br />
<br />
Stir in the mango puree, yoghurt and lime juice and whisk gently to combine. Pour the mixture into four 180ml bowls, cover and refrigerate for 4 hours to set. Serve the individual puddings topped with the diced mango.<br />
<br />
Serves 4.<br />
<br />
If you enjoyed this recipe, please consider purchasing this cookbook at <a href="http://www.bookdepository.com/Bills-Everyday-Asian-Bill-Granger/9781844009787?a_aid=difficultkind" target="_blank">The Book Depository</a>!Anonymoushttp://www.blogger.com/profile/17638281257361055396noreply@blogger.com0Mount Franklin VIC 3461, Australia-37.2747031 144.14730780000002-37.3252541 144.06662680000002 -37.224152100000005 144.22798880000002tag:blogger.com,1999:blog-26891424.post-43184812210102363602014-01-07T18:33:00.000+11:002014-04-10T22:33:33.065+10:00Gingerbread BiscuitsI've never been great at making cookies, and I usually leave it to others to share theirs. I did however find myself at home with a whole bunch of kids, and before I knew it, I had organised an afternoon for them to help with some cookies in the kitchen. Amazing the amount of dough that gets saved when you tell them the more cookies we will get. I guess many hands make light work, too. Of course I'd only read halfway through the recipe before starting, and realised that the dough had to rest for at least 3 hours, so there was a visit to town, a little walk around the lake, and some coffee in between. Plan ahead!<br />
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<br />
50 ml (1 3/4 fl oz) maple syrup<br />
1/2 teaspoon ground ginger<br />
1 teaspoon ground cinnamon<br />
a pinch of ground cloves<br />
1/2 teaspoon ground cardamom<br />
100 ml (3 1/2 fl oz) pouring (single) cream<br />
100 g (3 1/2 oz) caster (superfine) sugar<br />
100 g (3 1/2 oz) butter, softened<br />
1 egg<br />
250 g (9 oz/2 cups) plain (all-purpose) flour<br />
1 teaspoon baking powder<br />
<br />
Put the maple syrup, ginger, cinnamon, cloves and cardamom in a small saucepan over low heat, stirring to dissolve all the spices. Remove from the heat and allow to cool a bit, then stir in the cream with a wooden spoon. Mix well, making sure that nothing is left stuck on the bottom.<br />
<br />
Beat the sugar and butter together for a minute or two, until the sugar dissolves. Add the egg. Mix in the flour and baking powder alternately with the maple syrup cream. Mix well with a wooden spoon until the mixture is thick and smooth. Cover the dough with plastic wrap and leave in the fridge for at least 3 hours or even overnight.<br />
<br />
Preheat the oven to 190 deg C (375 deg F/Gas 5) and line two baking trays with baking paper.<br />
<br />
Take lumps pf the dough and roll out on a floured surface with a floured rolling pin to about 5mm (1/4 thick). Add extra flour as you roll if you find the dough too soft to handle. (You can also make the biscuits very thin if you prefer, and they will need less time in the oven.) Cut out the shapes with your cookie cutters. Put about half the shapes on the baking trays, leaving just a little space between them for spreading. Bake one tray at a time for 12-15 minutes, or until the biscuits are golden with a deeper gold around the edges.<br />
<br />
Lift them onto wire racks to cool and use the same trays to bake the rest of the biscuits. (If you are making holes to hang them from your Christmas tree, do that now and then hang them when they harden.) These will keep in a biscuit tin or plastic bag for up to 2 weeks.<br />
<br />
Makes about 35 biscuits, depending on the shapes.<br />
<br />
If you enjoyed this recipe, please consider purchasing this cookbook from <a href="http://www.bookdepository.com/Apples-for-Jam-Tessa-Kiros/9780740769719?a_aid=difficultkind" target="_blank">The Book Depository</a>!Anonymoushttp://www.blogger.com/profile/17638281257361055396noreply@blogger.com0Mount Franklin VIC 3461, Australia-37.2747031 144.14730780000002-37.3252541 144.06662680000002 -37.224152100000005 144.22798880000002tag:blogger.com,1999:blog-26891424.post-46866779186733034552014-01-03T17:46:00.000+11:002014-04-03T13:34:04.581+11:00Broad Bean and Mint SoupWe found ourselves with a whole bunch of broad beans from Sharon's garden, and thought we'd give this recipe a go. It's also a great way to use what's left in the fridge and pantry. Yum!<br />
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<br />
"We also do a broad bean and mint soup, which is basically hot stock, a potato, the shelled beans and a bunch of mint added to an onion and garlic that have been sweated in olive oil. When the potato is cooked, blend and pass through a colander, then put everything back in the pan, season and add a handful of parmesan before serving with bruschetta."<br />
<br />
If you enjoyed this recipe, please consider purchasing this cookbook at <a href="http://www.bookdepository.com/Fire-Christine-Manfield/9781920989392?a_aid=difficultkind" target="_blank">The Book Depository</a>!Anonymoushttp://www.blogger.com/profile/17638281257361055396noreply@blogger.com0Mount Franklin VIC 3461, Australia-37.2747031 144.14730780000002-37.3252541 144.06662680000002 -37.224152100000005 144.22798880000002tag:blogger.com,1999:blog-26891424.post-84308061642519945302014-01-01T13:18:00.000+11:002014-04-03T13:35:54.041+11:00Coconut Meringue Cake<div>
What a wonderful way to start the New Year! The sky was overcast, so it wasn't too hot a summer's day for baking. I also stumbled across this recipe by accident, when I realised I didn't have enough butter for the <a href="http://aweaknessforcookbooks.blogspot.com.au/2011/10/chocolate-brownies.html">Chocolate Brownies</a>. It so happened I had just enough ingredients for this recipe, and I was up for the challenge of beating egg whites that day (I'm usually unsure of when it's ready, but this boosted my confidence). It was a big hit at the <a href="https://www.facebook.com/media/set/?set=a.10152135059704935.1073741832.717769934&type=1&l=19afdb2b38" target="_blank">Glenlyon Sports Day</a> that afternoon! Best served with <a href="http://aweaknessforcookbooks.blogspot.com.au/2011/04/orange-and-cardamom-ice-cream.html">Orange and Cardamon Ice-Cream</a>.</div>
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<div>
<br /></div>
120g butter<br />
<div>
1 1/2 cups castor sugar</div>
<div>
3 eggs, separated</div>
<div>
1 teaspoon vanilla extract</div>
<div>
1 1/4 cups self-raising flour</div>
<div>
1/2 cup milk</div>
<div>
1 cup desiccated coconut</div>
<div>
<br /></div>
<div>
Preheat oven to 180 deg C. Grease and line a 22-cm springform tin.</div>
<div>
<br /></div>
<div>
Cream butter and 1/2 cup of the sugar, then beat in egg yolks and vanilla. Add sifted flour and milk and beat until combined. Pour mixture into prepared tin.</div>
<div>
<br /></div>
<div>
In a clean bowl, whip egg whites until stiff peaks form. Add remaining sugar and beat until glossy. Gently fold in coconut.</div>
<div>
<br /></div>
<div>
Pour meringue mixture over cake mixture in tin and smooth top. Bake for 45 minutes, until risen and crisp on top.</div>
<div>
<br /></div>
<div>
Serves 8.</div>
<div>
<br /></div>
<div>
If you enjoyed this recipe, please consider purchasing this cookbook at <a href="http://www.bookdepository.com/Dessert-Bible/9780143006459?a_aid=difficultkind" target="_blank">The Book Depository</a>!</div>
Anonymoushttp://www.blogger.com/profile/17638281257361055396noreply@blogger.com0Mount Franklin VIC 3461, Australia-37.2747031 144.14730780000002-37.3252541 144.06662680000002 -37.224152100000005 144.22798880000002tag:blogger.com,1999:blog-26891424.post-461839161174340132013-11-12T18:42:00.000+11:002014-04-03T13:37:26.657+11:00Blueberry Muffins<div>
It's been a challenging year trying to get back to being creative in the kitchen again, having lived through renovating at home, so I've stuck with safe choices, and mostly they're dictated by what we've got available in our fridge and pantry. It's a completely different approach, and resisting spending more on our already tight budget. I do recall picking up these blueberries because they'd just come into season and were really cheap at the shops, so there you go. It was just something a little different for breakfast the next day, and we kept some in the fridge so that last a little longer over the next few days.</div>
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<a href="http://www.bookdepository.com/Hummingbird-Bakery-Cookbook-Tarek-Malouf/9781845978303?a_aid=difficultkind" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img border="0" src="http://cache0.bdcdn.net/assets/images/book/medium/9781/8459/9781845978303.jpg" /></a></div>
<div>
<br /></div>
360g plain flour<br />
<div>
370g caster sugar</div>
<div>
1 teaspoon salt</div>
<div>
1 1/2 teaspoons baking powder</div>
<div>
1/2 teaspoon bicarbonate of soda</div>
<div>
375ml buttermilk</div>
<div>
1 egg</div>
<div>
1/2 teaspoon vanilla extract</div>
<div>
70g unsalted butter, melted</div>
<div>
250g blueberries</div>
<div>
<br /></div>
<div>
a 12-hole muffin tray, lined with paper cases</div>
<div>
<br /></div>
<div>
Makes 12</div>
<div>
<br /></div>
<div>
Preheat the oven to 170 deg C (325 deg F) Gas 3.</div>
<div>
<br /></div>
<div>
Put the flour, sugar, salt, baking powder and bicarbonate of soda in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed.</div>
<div>
<br /></div>
<div>
Put the buttermilk, egg, and vanilla extract into a jug and mix to combine. Slowly pour into flour mixture and beat until all the ingredients are incorporated.</div>
<div>
<br /></div>
<div>
Pour in the melted butter and beat until the butter has just been incorporated, then turn the mixer up to medium speed and beat until the dough is even and smooth.</div>
<div>
<br /></div>
<div>
Finally, gently fold in the blueberries with a wooden spoon until evenly dispersed.</div>
<div>
<br /></div>
<div>
Spoon the mixture into paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until golden brown and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the muffins to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.</div>
Anonymoushttp://www.blogger.com/profile/17638281257361055396noreply@blogger.com0Mount Franklin VIC 3461, Australia-37.2747031 144.14730780000002-37.3252541 144.06662680000002 -37.224152100000005 144.22798880000002tag:blogger.com,1999:blog-26891424.post-84997433295016290352013-07-10T19:51:00.000+10:002013-07-20T10:06:17.450+10:00Cinnamon Drizzle Cake with Candied OrangeThe first time I made this cake, it was all decided that very afternoon that I would be serving it for dessert that night. It may have been the fact that I had to use up the oranges in the fridge, but I happen to have the right ingredients at home, so off I started! Oh, we'd also invited our neighbours over for dinner that late morning, so there was no harm in lining friends up for some new cake!<br />
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<br />
Serves 6<br />
<br />
175g softened unsalted butter, chopped<br />
3/4 cup (165g) caster sugar<br />
3 eggs<br />
1tbs milk<br />
4 oranges<br />
2/3 cup (100g) self-raising flour, sifted<br />
1/2 cup (60g) almond meal<br />
3/4 tsp ground cinnamon<br />
1/2 cup (35g) icing sugar, sifted<br />
2 tbs Grand Marnier or other orange-flavoured liqueur<br />
Whipped cream, to serve<br />
<br />
Candied orange<br />
1 1/2 cups (330g) sugar<br />
2 oranges, thinly sliced<br />
<br />
Preheat the oven to 180 deg C. Grease an 18cm round springform cake pan and line the base and sides with baking paper.<br />
<br />
Beat the butter and caster sugar with electric beaters until thick and pale. Add the eggs, 1 at a time, beating well after each addition, then beat in the milk and zest and juice of 1 orange. Combine the flour, almond meal and cinnamon in a separate bowl, then fold into the egg mixture until well cobined. Pour the batter into the pan, then bake for 45 minutes or until skewer inserted into the centre comes out clean. Cool the cake in the pan for 15 minutes.<br />
<br />
Meanwhile, for the candied orange, place sugar in a saucepan with 2 cups (500ml) water and bring to a boil over high heat, stirring until sugar dissolves. Add orange and cook for 10 minutes or until softened and translucent. Transfer the orange to a baking tray lined with baking paper, discarding the syrup.<br />
<br />
To make drizzle, combine icing sugar, Grand Marnier and juice of remaining 3 oranges in a saucepan. Bring to the boil, then reduce the heat to medium-low and cook for 5-6 minutes until the syrup is reduced by half, thick and glossy.<br />
<br />
Prick the top of the cake all over with a skewer, then pour over half of the drizzle. Top with candied orange, then pour over the remaining drizzle. Serve with the whipped cream.Anonymoushttp://www.blogger.com/profile/17638281257361055396noreply@blogger.com0Mount Franklin VIC 3461, Australia-37.2747031 144.14730780000002-37.3252541 144.06662680000002 -37.224152100000005 144.22798880000002tag:blogger.com,1999:blog-26891424.post-45251132566416217332013-07-02T18:12:00.000+10:002014-04-03T13:39:17.716+11:00Beef RendangI've been wanting to cook this dish for many years now, but just never got round to it. <a class="g-profile" href="http://plus.google.com/101350821664527616558" target="_blank">+Nick</a> had also been requesting this many times, and I thought recently that it would be a perfect dish for winter. It's still a bit of challenge finding some Asian vegetables, herbs and spices here in Daylesford, but I'm finding out more from the locals!<br />
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<br />
Serves: 4-6<br />
Preparation: 30 minutes<br />
Cooking: about 2 hours<br />
<br />
1 tbsp neutral-flavoured oil<br />
1 kg chuck steak, beef short rib or other braising steak, cut into 3cm cubes<br />
3 stalks lemon grass, white part only, bruised with a pestle<br />
1 turmeric leaf, shredded (or 3 kaffir lime leaves, shredded)<br />
2 tsp sugar<br />
400ml coconut cream<br />
100g grated fresh coconut (or 130g desiccated coconut)<br />
<br />
Base paste<br />
8 eschalots<br />
6 red-birds-eye chillies<br />
6 garlic cloves<br />
3cm piece each of galangal, ginger and turmeric, all peeled and thickly sliced<br />
2 tsp sea salt flakes<br />
<br />
To make the base paste, put all the ingredients in a food processor or mortar and grind to a fairly smooth paste.<br />
<br />
Heat the oil in a large saucepan and fry the paste, stirring often, over medium heat for about 5 minutes until darkened and fragrant.<br />
<br />
Add the beef, lemongrass, turmeric leaf and sugar and toss to coat in the paste. Add the coconut cream and 250ml water and bring to a low simmer. Cover and cook for 30 minutes, then uncover and cook for 1 hour. In this time the coconut cream should split to release its oil while the liquid boils away. The cooking process will turn from simmering to frying to give a flavoursome dry dish. If the liquid is evaporating too quickly, cover the pot for a while or add a little more water.<br />
<br />
Meanwhile, dry-fry the coconut in a frying pan until golden brown. Transfer to a mortar and grind to a paste. The coconut will release its oil during grinding and the paste will become sticky.<br />
<br />
When the beef has been cooking for 1 1/2 hours and most of the liquid has evaporated, add the coconut paste and cook, stirring often, over low heat for 30 minutes until the liquid has evaporated and the meat is frying in the separated coconut oil. Adjust the seasoning and serve.Anonymoushttp://www.blogger.com/profile/17638281257361055396noreply@blogger.com0Mount Franklin VIC 3461, Australia-37.2747031 144.14730780000002-37.3252541 144.06662680000002 -37.224152100000005 144.22798880000002tag:blogger.com,1999:blog-26891424.post-58752726224161203602013-07-01T18:53:00.000+10:002013-09-18T13:48:21.815+10:00Chinese Chicken CurryThis is the one stir-fry recipe that I swear by, and I've done it so many times over the years, I've been able to vary it on occasions where food in the fridge needs to be cleared out, substituting ingredients where needed.<br />
<br />
If this is your first time trying out a stir-fry, don't be fazed! The list of ingredients below gives you an idea of the essentials that are useful to have at home for a quick meal.<br />
<br />
A few rules for a good stir-fry: always heat up the wok until it is very hot. By very hot, I mean seeing light smoke coming out of the wok. Same applies for the oil. Only pour in the oil when the wok is very hot, swirling the oil on the bottom of the wok, and only throw in the first lot of ingredients when you see the oil smoking.<br />
<br />
Be prepared with everything before you heat up your wok. You only have 6 minutes to stir-fry this once the oil is hot. For this, I have divided the ingredients below into sections, so you can see you will only have three lots to put together at prep: marinated chicken, chopped capsicum and garlic in a bowl, and the stock/paste mixture combined in a measuring cup. I have only used water for velveting the chicken for this recipe.<br />
<br />
Last but not least, have the rice washed and cooking in the rice cooker after marinating the chicken, because you want everything ready at the same time!<br />
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<br />
Serves: 4<br />
Preparation time: 15 minutes, plus 20 minutes' chilling<br />
Cooking time: 10 minutes<br />
<br />
450g (1 lb) boneless, skinless chicken breasts, cut into 2.5-cm (1-in) chunks<br />
1 egg white<br />
1 teaspoon salt<br />
1 teaspoon sesame oil<br />
3 teaspoons cornflour<br />
<br />
300 ml (10 fl oz) groundnut oil or water<br />
1 tablespoon groundnut oil<br />
<br />
225 g (8 oz) red or green peppers., cut into 2.5-cm (1-in) pieces<br />
1 tablespoon coarsely chopped garlic<br />
<br />
150 ml (5 fl oz) Classic Chinese chicken stock or good-quality bought stock<br />
1 1/2 tablespoons Madras curry paste or powder<br />
2 teaspoons sugar<br />
1 1/2 tablespoons Shaoxing rice wine or dry sherry<br />
1 1/2 tablespoons light soy sauce<br />
1 teaspoon cornflour, blended with 1 tablespoon water<br />
<br />
Fresh coriander leaves to garnish (optional)<br />
<br />
Put the chicken pieces in a bowl with the egg white, salt, sesame oil and 2 teaspoons of the cornflour and mix well. Put the mixture into the refrigerator for about 20 minutes.<br />
<br />
IF YOU ARE USING OIL for velveting the chicken, heat a wok until very hot and then add the oil. When it is very hot, remove the wok from the heat and immediately add the chicken, stirring vigorously to prevent it sticking. After about 2 minutes, when the chicken turns white, quickly drain it and all of the oil in a stainless steel colander set over a bowl. Discard the oil. IF YOU ARE USING WATER, do exactly the same but bring the water to the oil in a saucepan before adding the chicken. It will take about 4 minutes to turn white in the water.<br />
<br />
If you have used the wok, wipe it clean. Heat it until it is very hot, then add the tablespoon of groundnut oil. When it is very hot, add the peppers and garlic and stir-fry for 2 minutes.<br />
<br />
<div style="text-align: left;">
Add the stock, curry paste or powder, sugar, rice wine or sherry, soy sauce and cornflour mixture. Cook for 2 minutes. Add the drained chicken to the wok and stir-fry for another 2 minutes, coating the chicken thoroughly with the sauce. Serve at once.</div>
Anonymoushttp://www.blogger.com/profile/17638281257361055396noreply@blogger.com0Mount Franklin VIC 3461, Australia-37.2747031 144.14730780000002-37.3252541 144.06662680000002 -37.224152100000005 144.22798880000002tag:blogger.com,1999:blog-26891424.post-75366704506612752122013-06-22T19:00:00.000+10:002013-07-16T22:52:08.949+10:00Pad Grapao Gai - Stir-Fried Minced Chicken with Holy BasilI still recall eating this dish on many an occasion for weekday lunches in Singapore. I may hold back on the chillies (or at least remove half the seeds in future), but it was worth it! It was a quick and easy meal to put together, but if you live in a cold climate as we do, be sure to have warmed serving dishes on standby, especially while you get your eggs fried after you've cooked this dish. I also ended up using minced beef instead of chicken.<br />
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<br />
Serves 4<br />
<br />
2 tbs sunflower oil<br />
4 garlic cloves, crushed<br />
3 long red chillies, 1 finely chopped, 2 sliced on the diagonal<br />
6 red bird's-eye chillies, finely chopped<br />
400g minced chicken<br />
1 tsp soy sauce<br />
2 tsp dark soy sauce<br />
1 tsp fish sauce<br />
1 tbs oyster sauce<br />
1/2 tsp caster sugar<br />
10 green beans, thinly sliced<br />
4 large Asian red eschalots, thinly sliced<br />
1 cup holy basil leaves<br />
Steamed riced and 4 fried eggs, to serve<br />
<br />
Dipping sauce<br />
4 thinly sliced red bird's-eye chillies<br />
125ml (1/2 cup) soy sauce<br />
1/2 Asian red eschalot, thinly sliced<br />
1/4 cup holy basil leaves, finely chopped<br />
<br />
To make dipping sauce, combined all the ingredients in a bowl and set aside.<br />
<br />
Heat oil in a wok over high heat. Add garlic, 1 chopped long red chilli and all the bird's eye chillies, and cook for 30 seconds or until fragrant. Add chicken and cook, breaking up lumps, for 4 minutes or until cooked through.<br />
<br />
Combine soy, fish and oyster sauces and the sugar in a small bowl. Add to the wok with beans, sliced long red chillies and eschalots, and cook, stirring occasionally, for 1 minute or until heated through. Add basil and remove from heat. Serve the stir-fry with rice and dipping sauce and top with a fried egg.Anonymoushttp://www.blogger.com/profile/17638281257361055396noreply@blogger.com0Mount Franklin VIC 3461, Australia-37.2747031 144.14730780000002-37.3252541 144.06662680000002 -37.224152100000005 144.22798880000002tag:blogger.com,1999:blog-26891424.post-79150847989803071262013-06-19T18:21:00.000+10:002013-06-21T12:24:42.991+10:00Risotto with Bacon and Mushrooms<div>
This was the first risotto I've ever made, and I guess trying the recipe on the packet can actually be a good start. Feel free to substitute ingredients when you've got a feel of getting the consistency right.</div>
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<br /></div>
2 tablespoons olive oil<br />
<div>
30g butter</div>
<div>
1 teaspoon minced garlic</div>
<div>
1 large onion, chopped</div>
<div>
4 rashers rindless bacon, sliced</div>
<div>
2 cups arborio rice</div>
<div>
4 cups chicken stock, simmered</div>
<div>
1/4 cup white wine</div>
<div>
2 cups button mushrooms, sliced</div>
<div>
1/3 cup grated Parmesan cheese</div>
<div>
Chopped parsley</div>
<div>
Ground black pepper</div>
<div>
<br /></div>
<div>
Heat olive oil and butter in a large heavy based saucepan. Add garlic, onion and bacon and cook for 3 minutes. Stir in arborio rice and cook over a medium heat for 5 minutes or until rice slightly colours, stirring frequently. Add wine and simmer to absorb the liquid, stirring constantly. Begin adding stock, a cup at a time, allowing each addition to be absorbed and stirring well between each addition. After the first cup of stock, add mushrooms. Adjust consistency with each extra water or stock, if necessary. When all stock has been absorbed, remove pan from heat. Stir in cheese, parsley and pepper. Serves 4.</div>
Anonymoushttp://www.blogger.com/profile/17638281257361055396noreply@blogger.com0Mount Franklin VIC 3461, Australia-37.2747031 144.14730780000002-37.3252541 144.06662680000002 -37.224152100000005 144.22798880000002tag:blogger.com,1999:blog-26891424.post-16114846918691304132013-06-18T19:23:00.000+10:002014-04-03T13:42:13.321+11:00Sticky Honey, Soy & Ginger Pork RibsI must admit it's been refreshing trying out new dishes over the past week or so. My cookbooks are still boxed up in the shed, but I have been pulling out a book or two here and there. Trying to live with a minimal kitchen also means using as much of what we've already got at home, so that there's less to pack when we get ready for our new kitchen. I couldn't have found this recipe without <a href="http://www.eatyourbooks.com/member/difficultkind" target="_blank">Eat Your Books</a> (and the fact that I knew exactly which box this book was in).<br />
<br />
I may have had too much water in the roasting pan, so it took ages for me to reduce the liquid for the glaze. I also would've taken it out at 35 minutes, so getting the rice cooker ready and having my evening shower a little earlier might have been a good idea.<br />
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<br />
Serves 3-4<br />
<br />
5cm piece fresh ginger, grated<br />
6 garlic cloves, finely chopped<br />
1/2 cup (125ml) light soy sauce<br />
1/2 cup (175g) honey<br />
1/2 cup (125ml) Chinese rice wine (shaohsing)<br />
1 tbs sweet chilli sauce<br />
1.4kg pork ribs, cut into individual ribs<br />
Coriander, lime wedges and steamed rice, to serve<br />
<br />
Combine the ginger, garlic, soy, honey, rice wine and sweet chilli sauce in a large zip-lock bag. Add the ribs, close the bag and shake to coat the pork thoroughly. Marinate in the fridge for at least 1 hour or overnight.<br />
<br />
Preheat the oven to 180 deg C.<br />
<br />
Remove the ribs from the bag, reserving the marinade, and place on a rack over a roasting pan filled with 1cm water. Roast for 35-40 minutes until sticky and golden. Remove the pork from the rack and set aside, loosely covered with foil, while you make the glaze.<br />
<br />
For the glaze, place the marinade in a small saucepan over medium-high heat with any juices from the roasting pan. Bring to the boil, then allow to bubble for 4-5 minutes until the mixture is sticky, watching carefully to ensure it doesn't burn. Brush over the ribs.<br />
<br />
Place the glazed ribs on a serving platter with coriander and lime wedges, then serve with steamed rice.Anonymoushttp://www.blogger.com/profile/17638281257361055396noreply@blogger.com0Mount Franklin VIC 3461, Australia-37.2747031 144.14730780000002-37.3252541 144.06662680000002 -37.224152100000005 144.22798880000002tag:blogger.com,1999:blog-26891424.post-16945588802051154692013-06-14T18:37:00.000+10:002014-04-03T13:43:47.446+11:00Thit Heo Mam Ruoc - Pork Shoulder, Slow-Cooked with Shrimp Paste and Lemon GrassI had so much fun cooking this dish, and believe it or not, this is the very first time I've used shrimp paste in my cooking. I couldn't find pork shoulder, so I ended up using pork belly instead. I was just ready for any kind of pork at this point! I may hold back on the salt in future, as there was plenty in the shrimp paste. It was great as pork curry puffs the next night, too!<br />
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<a href="http://www.bookdepository.com/Secrets-Red-Lantern-Pauline-Nguyen/9781740459044?a_aid=difficultkind" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img border="0" src="http://cache0.bdcdn.net/assets/images/book/medium/9781/7404/9781740459044.jpg" /></a></div>
<br />
1kg (2lb 4oz) pork shoulder, with skin and fat<br />
1 1/2 tablespoons oil<br />
4 x 8cm (3 1/4 in) pieces of lemon grass (with white part), finely chopped<br />
2 spring onions (scallions), chopped<br />
3 garlic cloves, chopped<br />
1 tablespoon shrimp paste<br />
2 tablespoons fish sauce<br />
1 tablespoon sugar<br />
1 teaspoon salt<br />
2 teaspoons white pepper<br />
approximately 2 litres (70 fl oz / 8 cups) pork stock<br />
<br />
Wash the pork under cold water, then pat dry with paper towel. Place on a cutting board and cut into 4 x 1cm (1 1/2 x 1/2 in) pieces. Add the oil to a large saucepan over medium heat, then add the lemon grass, spring onions and garlic. Fry until the lemon grass starts to brown slightly, then add the shrimp paste with 2 tablespoons of water and increase the heat. Add the pork to the pan and stir through well. Seal the pork, then add the remaining ingredients and enough pork stock to cover the meat by about 2cm (3/4 in), then bring it to a slow simmer. Cook for 1 1/2 hours, adding a little extra stock if required. You should be left with enough liquid to sauce the dish.<br />
<br />
Serves 6.Anonymoushttp://www.blogger.com/profile/17638281257361055396noreply@blogger.com0Mount Franklin VIC 3461, Australia-37.2747031 144.14730780000002-37.3252541 144.06662680000002 -37.224152100000005 144.22798880000002tag:blogger.com,1999:blog-26891424.post-32347539530490243272013-06-13T18:35:00.000+10:002013-06-17T23:21:08.034+10:00Pad ThaiI've found myself wanting to try new dishes over the last few weeks, and I knew this was one of them as soon as I saw the packet of rice noodles at the shops. This was the recipe on the back of the packet, and I stir fried some chicken before I proceeded with the main dish.<br />
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<a href="http://www.oriental.com.au/product/erawan-pad-thai-rice-noodle" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img border="0" src="http://www2.woolworthsonline.com.au/Content/ProductImages/big/313632.jpg" /></a></div>
<br />
150g Pad Thai Rice Noodles<br />
300g cooked chicken, sliced<br />
2 cloves garlic, finally chopped<br />
2 tbsp chopped spring onions<br />
1-2 tbsp peanut oil<br />
2 tbsp chopped chives<br />
2-3 tbsp brown sugar<br />
1/2 cup unsalted peanuts, chopped<br />
2 tbsp fish sauce<br />
juice of 1 lemon<br />
1 egg, beaten<br />
1/2 cup bean sprouts, soaked in water<br />
coriander to garnish<br />
<br />
Place the Pad Thai Rice Noodles into boiling water, cook for 6-8 minutes until soft then drain.<br />
<br />
Finely chop the garlic and onions, fry gently in peanut oil until transparent.<br />
<br />
Add all the remaining ingredients except the egg and bean sprouts and continue to fry.<br />
<br />
Add egg slowly and continue to mix. Add the drained bean sprouts and continue to fry for 30 seconds.<br />
<br />
Garnish with coriander and serve hot.Anonymoushttp://www.blogger.com/profile/17638281257361055396noreply@blogger.com0Mount Franklin VIC 3461, Australia-37.2747031 144.14730780000002-37.3252541 144.06662680000002 -37.224152100000005 144.22798880000002tag:blogger.com,1999:blog-26891424.post-53504785201944329672013-06-09T19:52:00.000+10:002014-04-03T13:45:31.210+11:00Spiced Beef Curry - Daging RempahI'm all for using cheap cuts of meat to make a great meal, but I wasn't sure if I wanted to do the <a href="http://aweaknessforcookbooks.blogspot.com.au/2011/04/simplest-beef-stew.html" target="_blank">Simplest Beef Stew</a> again. I've been out of touch with my cookbooks in storage while we're renovating, and it's difficult trying to think up new ideas for dinner.<br />
<br />
So when I had the sudden urge for a beef curry, I went digging around the shed for my books, and found this recipe! I had most of the ingredients at home, and it was the thought of a spicy curry on a cold winter's night that got me. As with all good curries, the secret is in the slow simmer, then reducing the liquid, until you get a thick consistency that you will recognise. Imagine all that big flavour soaked in the meat!<br />
<br />
I also made up <a href="http://aweaknessforcookbooks.blogspot.com.au/2006/11/aloo-gobi.html" target="_blank">Aloo Gobi</a> that night for some veggies to round up the meal.<br />
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<a href="http://www.bookdepository.com/Cooks-Companion-Stephanie-Alexander/9781920989002?a_aid=difficultkind" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img border="0" src="http://cache0.bdcdn.net/assets/images/book/medium/9781/9209/9781920989002.jpg" /></a></div>
<br />
2 heaped tablespoons (about 80g) tamarind pulp<br />
600ml hot water<br />
1/4 cup vegetable oil<br />
1 sprig fresh or 9 dried curry leaves<br />
1 kg chuck or blade steak, cut into 5cm cubes<br />
2 tablespoons dark soy sauce<br />
2 tablespoons sugar<br />
freshly chopped red chilli<br />
<br />
Spice Paste (Rempah)<br />
6-10 dried long red chillies<br />
1 tablespoon cumin seeds<br />
1 tablespoon fennel seeds<br />
2 teaspoons black peppercorns<br />
1/2 stick cinnamon<br />
8 cloves<br />
2 star anise<br />
1 sprig fresh or 9 dried curry leaves<br />
<br />
Using your fingers, mix tamarind pulp and water until dissolved. Pass through a fine sieve, discard fibre and seeds and set liquid aside.<br />
<br />
To make the spice paste, soak chillies in hot water for 10 minutes (seed them first if you prefer a milder paste), then drain and chop finely. Set aside. Using a mortar and pestle or a small food processor or spice grinder, pound or grind remaining spice paste ingredients, except curry leaves, to a powder. Add chilli and curry leaves and reduce to a smooth paste. (If you are using a food processor or spice grinder, add 1/4 cup water to facilitate easier blending.) Set aside.<br />
<br />
Heat oil in a saucepan and toss in curry leaves (be careful - they will pop). Add spice paste, stirring often to prevent burning, and fry until fragrant, about 3-5 minutes. Add beef and stir well to coat thoroughly with paste. Add tamarind liquid, soy sauce and sugar. Cook very gently for 1 1/2 hours or until meat is tender and liquid has reduced to a sauce consistency. Taste and adjust seasoning if required. Ladle beef into a large serving bowl and scatter with chilli. Serve with steamed rice.Anonymoushttp://www.blogger.com/profile/17638281257361055396noreply@blogger.com0Mount Franklin VIC 3461, Australia-37.2747031 144.14730780000002-37.3252541 144.06662680000002 -37.224152100000005 144.22798880000002tag:blogger.com,1999:blog-26891424.post-1162431659051350902013-06-09T19:51:00.000+10:002013-06-21T22:57:33.293+10:00Aloo Gobi (Potato and Cauliflower Curry)<div class="separator" style="clear: both; text-align: left;">
This was originally posted in November 2006, and I've come such a long way since. Aloo Gobi was the dish that inspired me to start cooking, and over the years I've committed this to memory, making little tweaks here and there. I've also been attempting new techniques, cooking it at medium heat, in a casserole, and finishing it off in the oven. Next try: Aloo Gobi in the slow cooker!</div>
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<div class="separator" style="clear: both; text-align: left;">
<a class="g-profile" href="http://plus.google.com/101350821664527616558" target="_blank">+Nick</a> has also made a suggestion recently, that the mushier the potatoes and cauliflower the better, so that's on the list, too!</div>
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<a href="http://www.amazon.com/Bend-Like-Beckham-Parminder-Nagra/dp/B00006681N?ie=UTF8&tag=jeffreyonline&link_code=bil&camp=213689&creative=392969" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img alt="Bend It Like Beckham" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=B00006681N&tag=jeffreyonline" /></a></div>
INGREDIENTS AND PREPARATION:<br />
<br />
<img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=jeffreyonline&l=bil&camp=213689&creative=392969&o=1&a=B00006681N" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /><br />
1/2 cup Vegetable oil<br />
1 large onion, peeled and cut into small pieces<br />
Large bunch of fresh coriander, seperated into stalks and leaves and roughly chopped<br />
Small green chillis, chopped into small pieces<br />
1 large cauliflower, leaves removed and cut evenly into eighths<br />
3 large potatoes, peeled and cut into even pieces<br />
1 tin of whole, peeled tomatoes, grated<br />
Fresh ginger, peeled and grated<br />
Fresh garlic, chopped<br />
1 tbsp Cumin Seeds<br />
2 tsp Tumeric<br />
2 tsp Salt<br />
2 tsp Garam Malasa<br />
<br />
<br />
MAKING THE CURRY SAUCE:<br />
<br />
Heat half a cup of vegetable oil in a large saucepan.<br />
Add the chopped onion and one tablespoon of cumin seeds to the oil.<br />
Stir together and cook until onions become creamy, golden and translucent.<br />
Add chopped coriander stalks, two teaspoons of tumeric and two teaspoons of salt.<br />
Add chopped chillis (according to taste).<br />
Stir grated tomatoes into the onion mixture.<br />
Add ginger, garlic and mix thoroughly.<br />
<br />
<br />
FROM SAUCE TO ALOO GOBI:<br />
<br />
Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).<br />
Ensure that the potatoes and cauliflower are coated with the curry sauce.<br />
Cover and allow to simmer for twenty minutes (or until potatoes are cooked).<br />
Add two teaspoons of Garam Masala and stir.<br />
Sprinkle chopped coriander leaves on top of the curry.<br />
Turn off the heat, cover and leave for as long as possible before serving.Anonymoushttp://www.blogger.com/profile/17638281257361055396noreply@blogger.com0Mount Franklin VIC 3461, Australia-37.2747031 144.14730780000002-37.3252541 144.06662680000002 -37.224152100000005 144.22798880000002tag:blogger.com,1999:blog-26891424.post-71090451292750736462012-11-26T08:23:00.000+11:002014-04-03T13:47:09.256+11:00Egg and Heirloom Tomato Rice BowlI came across this recipe via <a href="http://www.eatyourbooks.com/member/difficultkind" target="_blank">Eat Your Books</a> when I was on the train back to the city. We'd just bought our house near Daylesford, Victoria, and <a class="g-profile" href="http://plus.google.com/101350821664527616558" target="_blank">+Nick</a> was staying up there to renovate. We were in the middle of packing up our home, so there wasn't much left in the fridge, and I was just looking for a simple meal for one (and another serving to pack for lunch at work). It was so easy to put together, and I highly recommend it on those busy days, instead of spending your money on a take away meal.<br />
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<br />
Serves: 2<br />
Preparation: 5 minutes + 10 minutes standing<br />
Cooking: 1 minute<br />
<br />
2 large ripe heirloom tomatoes, cut into thick wedges<br />
1/2 tsp sea salt flakes<br />
1 pinch white pepper<br />
4 eggs, lightly beaten<br />
2 tbsp neutral-flavoured oil<br />
3 spring onions, green part only, finely sliced<br />
3 cups cooked Japanese short-grain rice<br />
<br />
Scatter the tomatoes with the salt and pepper and leave for 10 minutes. Mix together the egg and any juice from the tomatoes. Heat the oil in a wok over medium-high until smoking and then add the eggs. Leave to cook for 20 seconds, then add the tomatoes on top of the eggs. When the egg is half-cooked, toss the wok to combine the egg and tomatoes.<br />
<br />
Continue to stir-fry until the egg is nearly set but still a little runny and the tomatoes have just softened. Mix in the spring onions and then immediately serve over bowls of cooked rice.Anonymoushttp://www.blogger.com/profile/17638281257361055396noreply@blogger.com0Brunswick VIC 3056, Australia-37.767872 144.96192900000005-37.792976499999995 144.92158850000004 -37.7427675 145.00226950000007tag:blogger.com,1999:blog-26891424.post-6591194584622625782012-08-13T21:31:00.000+10:002013-06-21T22:56:17.605+10:00Thai Chicken RisottoI got really excited cooking this dish, and I must admit that after months of being uninspired in the kitchen, it was exciting trying out a new dish again, and I planned this ahead with grocery shopping list and all. When I announced at work that I would be cooking this that night, I got strange looks from the... traditional kitchen purists among us. I always enjoy combining different elements and flavours, but as Nick pointed out over dinner, eating rice soaked in curry isn't much different from this dish. The spice is also perfect for a cold winter's night!<br />
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<br />
1 tbs peanut oil<br />
500g skinless chicken thigh fillets, trimmed, cut into 2cm pieces<br />
1 onion, finely chopped<br />
1 long red chilli, seeds removed, thinly sliced<br />
2 garlic cloves, crushed<br />
4 kaffir lime leaves, stems removed, finely shredded<br />
1 1/2 cups (330g) arborio rice<br />
1/4 cup (75g) Thai red curry paste<br />
2 cups (500ml) chicken stock<br />
1 cup (250ml) coconut cream<br />
2 tbs fish sauce<br />
200g green beans, trimmed, chopped<br />
Coriander sprigs, fried Asian shallots and lime halves (optional), to serve<br />
<br />
Preheat the oven to 180 deg C.<br />
<br />
Heat the oil in a flameproof casserole over medium-high heat. In batches, add the chicken and cook, turning, for 2-3 minutes, until browned. Remove the chicken from the casserole and set aside.<br />
<br />
Reduce the heat to medium and add the onion, chilli, garlic and half the kaffir lime leaves. Cook, stirring constantly, for 2-3 minutes until the onion is soft, then add the rice and curry paste and cook, stirring to coat the grains, for a further 1 minute.<br />
<br />
Return the chicken to the casserole with the stock and 1/2 cup (125ml) water. Bring to a simmer, then cover with a lid and cook in the oven for 25 minutes or until most of the liquid has been absorbed. Remove from the oven and stir in the coconut cream, fish sauce and beans, then cover and stand for 10 minutes.<br />
<br />
Top risotto with coriander, fried Asian shallots and remaining kaffir lime leaves and serve with lime halves, if using.Anonymoushttp://www.blogger.com/profile/17638281257361055396noreply@blogger.com0Brunswick VIC 3056, Australia-37.767872 144.961929-37.780424 144.942188 -37.75532 144.98167tag:blogger.com,1999:blog-26891424.post-57965996856926106802012-08-11T21:26:00.000+10:002014-04-03T13:54:37.650+11:00Banana Batter Cake with Coconut Caramel SauceEven though I've never had this when I was growing up in Singapore, it does remind me a little bit of my childhood. It could be the softness of the sweet bananas, or the coconut milk. This was the second time I've done this, and it's turned out much better, and I really like how the consistency of the pudding turned out. Very lovely on a cold winter's night with friends around the dinner table.<br />
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150g (1 cup) self-raising flour<br />
115g (1/2 cup) caster sugar<br />
pinch sea salt<br />
3 bananas, 1 mashed, 2 halved lengthways<br />
1 egg<br />
250ml (1 cup) milk<br />
100g butter, melted and cooled<br />
2 teaspoons vanilla extract<br />
140g (3/4 cup lightly packed) light brown sugar<br />
coconut milk<br />
<br />
Preheat the oven to 180 deg C and lightly grease a 1.5litre (6 cup) 20cm square baking tray<br />
<br />
Put the flour, caster sugar and salt in a large bowl and stir to combine. Whisk together the mashed banana, egg, milk, butter and vanilla extract. Add the wet ingredients to the dry ingredients and stir until smooth and combined. Pour into the prepared tray and decorate with lines of banana. Sprinkle the brown sugar over the top and pour over 125ml (1/2 cup) water.<br />
<br />
Place in the oven and bake for 25-30 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool slightly. Serve with coconut milk.<br />
<br />
Serves 4.Anonymoushttp://www.blogger.com/profile/17638281257361055396noreply@blogger.com0Brunswick VIC 3056, Australia-37.767872 144.961929-37.780424 144.942188 -37.75532 144.98167tag:blogger.com,1999:blog-26891424.post-79643911664128162392012-08-09T23:22:00.000+10:002012-08-11T15:31:49.627+10:00Banana LoafI've lost count of the number of times I've made this banana loaf. I now get overripe bananas left on my desk at work, and many of my workmates have learned to grab a piece of cake to save for later, because they run out pretty quickly! Maybe it's the balance of the ginger and cinnamon. Or maybe it's the fact that it's made without cream (or so I was told by someone who never ever has sweets). I've made this so often, I prepared the batter and had it in the oven within 20 minutes after I got home from work! I also highly recommend cooling your loaf overnight if possible, just so it's allowed to cool its own time and fluff up inside.<br />
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<br />
270g soft light brown sugar<br />
2 eggs<br />
200g peeled bananas, mashed<br />
280g plain flour<br />
1 teaspoon baking powder<br />
1 teaspoon bicarbonate of soda<br />
1 teaspoon ground cinnamon<br />
1 teaspoon ground ginger<br />
140g unsalted butter, melted<br />
<br />
a 23 x 13-cm loaf tin, greased and dusted with flour<br />
<br />
Makes 8-10 slices<br />
<br />
Preheat the oven to 170 deg C (325 deg F) Gas 3.<br />
<br />
Put the sugar and eggs in a freestanding electric mixer with a paddle attachment (or use a hand held electric whisk) and beat until well incorporated. Beat in the mashed bananas.<br />
<br />
Add the flour, baking powder, bicarbonate of soda, cinnamon and ginger to the sugar mixture. Mix it thoroughly until all the dry ingredients have been incorporated into the egg mixture. Pour in the melted butter and beat until all the ingredients are well mixed.<br />
<br />
Pour the mixture into the prepared loaf tin and smooth over with a palette knife. Bake in the preheated oven for about 1 hour, or until firm to the touch and a skewer inserted in the centre comes out clean. Leave the cake to cool slightly in the tin before turning out onto a wire cooling rack to cool completely.Anonymoushttp://www.blogger.com/profile/17638281257361055396noreply@blogger.com0Brunswick VIC 3056, Australia-37.767872 144.961929-37.780424 144.942188 -37.75532 144.98167tag:blogger.com,1999:blog-26891424.post-35286100116084214452012-07-12T20:02:00.000+10:002014-04-03T13:59:36.607+11:00Basic Congee (Jook)You may not believe this, but for a dish as simple as this, I'd been dreaming of making this for a very long time. Growing up in a Chinese household, I cannot even begin to explain how the comfort of having a beautifully simple meal like this can actually cleanse the body. Sometimes the body just needs a break from the rich foods which we consume daily, but it doesn't have to be boring! I took the opportunity to cook this when Nick was sick and spent most of his time in bed. It's still not a meal he would turn to, but maybe someday he'll understand.<br />
<br />
I've included the basic recipe from this book, but feel free to add 100g mince pork if you wish, or season with pepper and a drizzle of soy sauce. You can also stir in two eggs vigourously until mixed through at the end. Serve with a drizzle of sesame oil, and season to individual taste. Serve with pickled cabbage, century eggs, etc on the side.<br />
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<br />
1/2 cup short-grain rice<br />
1/4 cup glutinous rice<br />
4 1/2 cups water<br />
4 cups Chicken Stock<br />
<br />
Place both rices in a large pot, with water to cover. Wash the rice by rubbing between your palms. Drain. Repeat twice more.<br />
<br />
Return the washed rice to the pot, add the 4 1/2 cups of water and the stock, and bring to a boil over high heat. Reduce the heat to medium-low, cover the pot, leaving the lid cracked, and cook for 1 hour, stirring occasionally to prevent the rice from sticking to the pot bottom. A nonstick pot is preferred. Cook until the rice thickens almost to a porridge consistency.<br />
<br />
Heat a tureen by pouring boiling water into it. When the congee is done, turn off the heat, pour the congee into the heated tureen, and serve. For a vegetarian congee, substitute Vegetable Stock for the chicken stock.<br />
<br />
Makes 6 to 8 servings.Anonymoushttp://www.blogger.com/profile/17638281257361055396noreply@blogger.com0Brunswick VIC 3056, Australia-37.767872 144.961929-37.780424 144.942188 -37.75532 144.98167tag:blogger.com,1999:blog-26891424.post-22751639820267527672012-05-27T18:18:00.000+10:002014-04-03T14:01:07.291+11:00Langkal - Creamed Kale<div>
We were invited to a Eurovision party, and asked to cook a dish of the country we were supporting. I didn't know which country to bat for, so I decided to support the one I had a recipe for!</div>
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<br /></div>
<div>
3 litres (5 1/4 pints) ham or vegetable stock</div>
<div>
800 g (1 3/4 lb) kale, stripped from its stalks</div>
<div>
2 tbsp bitter</div>
<div>
100 ml (3 1/2 fl oz) double cream</div>
<div>
Salt and freshly ground black pepper</div>
<div>
<br /></div>
<div>
Serves 6-8</div>
<div>
<br /></div>
<div>
Bring the ham or vegetable stock to the boil in a large saucepan. Add the kale, a little at a time as it collapses rapidly, and simmer for 30 minutes.</div>
<div>
<br /></div>
<div>
Drain off the stock (you can save it to make kale soup later). Chop the kale. Melt the butter in a large frying pan, tip in the kale, and sizzle.</div>
<div>
<br /></div>
<div>
Pour over the cream and simmer until it's reduced to a thick sauce. Season to taste.</div>
<div>
<br /></div>
<div>
Serve the creamed kale as part of a Christmas buffet, or eat it with slices of Christmas Ham.</div>
Anonymoushttp://www.blogger.com/profile/17638281257361055396noreply@blogger.com0Brunswick VIC 3056, Australia-37.767872 144.96192900000005-37.792976499999995 144.92158850000004 -37.7427675 145.00226950000007