tag:blogger.com,1999:blog-60447657991589673172024-03-04T20:51:52.593-08:00splendid spillslineyhttp://www.blogger.com/profile/04150115872240940719noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-6044765799158967317.post-8219446433835132402011-01-31T01:09:00.003-08:002011-01-31T01:09:58.872-08:00It's been Splendid<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">So, it’s been a long time since my last post. The thing is... I didn’t miss blogging. It may be because no one reads my blog so I didn’t get the shrill and motivation to continue posting, but I don’t think it’s just that. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Blogging just isn’t for me. I don’t feel the motivation to write about my food. I like sharing food, no doubt and talking about it... and cooking it... and eating it, but I’m just not someone who wants to blog. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">I’m not giving up my dreams. I will still cook (and I’m sure my cookbook collection will continue to grow no matter how much I try to convince myself otherwise). But now I have just decided to cook for myself, my family and my friends. I will store these memories in a photo album. This album will be passed through my family. Secrets and dreams will be revealed. It will be like a resume that shows off all my cooking achievements. It’s something I will be proud of and not embarrassed to share with my family. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Maybe one day I’ll return to blogging. I will keep this blog running though... who knows, someone might want to create vanilla and roobis ice cream and will need a recipe. Or they might create it and sadly find out they did not think of the idea. (If that is you... I’m sorry I got to it first!) I’m sure someone will want Anzac muesli somewhere along the lines too....</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">This was a nice experiment; it’s just not for me... I’ll face the world some other way!</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Signing off for now,</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Liney</span></div>lineyhttp://www.blogger.com/profile/04150115872240940719noreply@blogger.com0tag:blogger.com,1999:blog-6044765799158967317.post-17007052607660713572011-01-21T02:22:00.000-08:002011-01-21T02:22:44.132-08:00Banana and Choc Chip Cookies<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">One of the things I remember most about my childhood is baking with my parents, which is a shame now because my parents never bake anymore, well at least not as much. The one thing I remember most is my mum’s banana and chocolate muffins. <span style="mso-spacerun: yes;"> </span>She would make a batch almost every month and then freeze them. During the weeks we would take them to school and by the time recess came around, the muffins were defrosted and tasted as if they were just baked. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">But, that’s not what I remember about her muffins. What I remember was eating them from the freezer! It’s a weird habit <strong>I still have not grown out of. I like my cakes, whether muffins, brownies or cookies eaten from the freezer, ice cold, frozen and solid.</strong> I don’t know what attracts me to frozen cake and I still haven’t met anyone else with the same unusual eating habit. My sister thinks it’s different.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">When I saw the recipe for these cookies <strong><em>(in The Golden Book of Chocolate</em></strong>), I knew I had to bake them. The end result was a soft cookie, almost reminiscent of a muffin top. Crunchy on the outside and soft and fluffy on the inside. They are a light and delicate cookie (well that really does depend on how you big you make them) and taste delicious from the freezer. (They make a good cookie for ice cream sandwiches!) <span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">I notched up the recipe about however and added double the amount of banana and chocolate chips. I love the added texture and crunch the banana chips give, almost like eating toffee! <strong>I have now decided that in all banana and chocolate muffins I make I will be using banana chips, they make it even more so Moorish! </strong>I even chose to go all old fashioned and beat the butter without my electric mixer, and it was so much more fulfilling!</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">I also decided to replace a 1/3 of the flour with Milo. I’m not sure if this altered the ‘airiness’ of the cookies but feel free to try it out. I’m sure any malted milk powder or even a banana flavoured pudding mix would work. For a nuttier version, add some peanuts! We all know peanuts, banana and chocolate are a winning combination!</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;"><em><strong>A little side note, if you do make these cookies and intend to give them to a friend, don’t carry them in 36 degrees heat... they will just crumble in your brown paper bag!</strong></em></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrI3LDz56eVaeBbsHj0wdKEu6dzAYm_QVNeP9EKOHKIooC0MGY1wibTECZ9CroiElD50FhgVBL8T-NO7Jl4Awq8wEc4R7JgdWNLvbtVuxhflP-3-7HwByylKQFVk1RbNFIwJo08yKPJ0E/s1600/P1020734.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrI3LDz56eVaeBbsHj0wdKEu6dzAYm_QVNeP9EKOHKIooC0MGY1wibTECZ9CroiElD50FhgVBL8T-NO7Jl4Awq8wEc4R7JgdWNLvbtVuxhflP-3-7HwByylKQFVk1RbNFIwJo08yKPJ0E/s400/P1020734.JPG" style="cursor: move;" unselectable="on" width="400" /></a></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;"><strong>Banana and Choc Chip Cookies</strong></span></div><div class="MsoNoSpacing" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNoSpacing" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">2 1/3 cups plain flour (or 2 cups flour, 1/3 cup Milo / malted milk powder)</span></div><div class="MsoNoSpacing" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">1 teaspoon baking soda</span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">A pinch of salt</span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">250 g butter, softened </span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">¾ cups packed brown sugar</span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">½ cup raw sugar</span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">1 teaspoon vanilla extract</span></div><div class="MsoNoSpacing" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">2 large eggs </span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">1 large (overripe) banana, peeled and mashed </span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">1 cup chocolate chips</span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">1 cup chopped banana chips</span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Preheat the oven to 180 degrees and lay baking paper over two trays</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Mix the flour, baking soda and salt in a medium bowl</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Beat the butter an both sugars into a bowl with an electric mixer at high speed (or by hand) until creamy, add in an egg one at a time until just blended and stir in the vanilla</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Using a spoon beat in the mashed banana, followed by the flour (in 4 sections) and then stir in the chocolate and banana chips</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Drop teaspoons of dough on to the baking sheets and bake one tray at a time for 15 minutes (or until the cookies are a golden colour). Remove from the tray and let it cool on a wire rack. ( I used the same baking tray three times to save washing up if you find you have run out of space)</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Makes about 30 plus, enjoy! I know I did!</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div>lineyhttp://www.blogger.com/profile/04150115872240940719noreply@blogger.com0tag:blogger.com,1999:blog-6044765799158967317.post-10134744356552402492011-01-18T23:00:00.000-08:002011-01-18T23:01:26.286-08:0010 kg of Apricots ... and so little freezer space!<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Its apricot season... and cherry and nectarine and plum... And oddly enough, I’m rather thankful that strawberry season came just before my beloved stone fruits. <span style="mso-spacerun: yes;"> </span>My family is lucky enough to have a family friend who grows the most beautiful apricots. Just right, not too mushy (though the mushiest and juiciest of stone fruits usually is the best in my opinion) and full of apricot flavour! However, like most fruits, they all choose to ripen at the same time, leaving bucket loads of fruit for only one person. Thank the world for sharing!</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Our family friend came by on Monday with one full bucket of freshly picked apricots for us. My mum then decided to go shopping and returns home with a 5kg box of Apricots, which she purchased for only $5. She made jam with half of the apricots and then pitted the rest, sprinkled them with sugar and freezed them for use throughout the year. </span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfZtaKX33imoD-UDaaqaTFKYmjyO5y9L__PANLY62qU5KWrSx8GNSpxc2-7M1-2qjIkP6v818Mjn5VE4vSe3hWdHPVA_1QwgvL1sIiiRed5mPTpIdn46seAi_LyBuSeVomTDel8qkCF1M/s1600/P1020742.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfZtaKX33imoD-UDaaqaTFKYmjyO5y9L__PANLY62qU5KWrSx8GNSpxc2-7M1-2qjIkP6v818Mjn5VE4vSe3hWdHPVA_1QwgvL1sIiiRed5mPTpIdn46seAi_LyBuSeVomTDel8qkCF1M/s320/P1020742.JPG" width="240" /></a></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">The next day, on Tuesday our family friend came back, but this time with twice the amount of apricots. So we took out the dehydrator we borrowed from another family friend and dehydrated some of the apricots, along with cherries, strawberries and cucumbers. <strong><em>Note: don’t ever dehydrate cucumber, even for your curiosity, the taste is just awful! May as well eat a fresh cucumber and save yourself 6 hours!</em></strong></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGBnHeujhJt85T1kT9CPJepa8YyuaIIO2_jFCpbHug0ksJw1N-BQqF49Vi5P_SYRHh2dDC3CPGkRR6wwUKss4j-OHGL0KiM1y5Iqis0-XUMa-gXDpvLDbJyA7eWfcHagNswjTvE-CR-Iw/s1600/P1020741.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGBnHeujhJt85T1kT9CPJepa8YyuaIIO2_jFCpbHug0ksJw1N-BQqF49Vi5P_SYRHh2dDC3CPGkRR6wwUKss4j-OHGL0KiM1y5Iqis0-XUMa-gXDpvLDbJyA7eWfcHagNswjTvE-CR-Iw/s320/P1020741.JPG" width="320" /></a> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><strong><em><span style="font-family: Calibri;">Has dried fruit ever looked fancier? </span></em></strong></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><br />
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</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">With the leftover apricots, we’re back to freezing them. Fortunately I grabbed a few before they were frozen and turned them into another frozen treat, also known as <strong>Frozen Yoghurt</strong>. I love frozen yoghurt! When we went to Sydney late November last year, I was on a hunt for a fro yo store. The first place I went to was called <strong>Martoni Frozen Yoghurt</strong>, and for my three days in Sydney... It was the only place I went to for a healthy and selfish serve of fro yo. </span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">The frozen yoghurt I made tastes nothing like my fro yo from Sydney, but it still tastes great. Over the weeks I intend to create a recipe that resembles Martoni’s, but until I finish this apricotty batch, I won’t be able to.... anywhoo, If you’re in an apricot pickle like me, go ahead and make this frozen treat! Even if you’re not in an apricot pickle, make it anyway!</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcPT6bkFbZSwmz8J20KI7Pi6wAbYw0EI7TusvSiy6oOlzS91_ipPxATIkLiFEs-mwT1XsUfp2scNBARGn3mVTEBLQz1uR-SNOIExRoX0YwhnvqmrgJ0DV00L9DpYCq94HbeZG1eixsMwA/s1600/P1020757.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcPT6bkFbZSwmz8J20KI7Pi6wAbYw0EI7TusvSiy6oOlzS91_ipPxATIkLiFEs-mwT1XsUfp2scNBARGn3mVTEBLQz1uR-SNOIExRoX0YwhnvqmrgJ0DV00L9DpYCq94HbeZG1eixsMwA/s320/P1020757.JPG" width="240" /></a><span style="font-family: Calibri;"><strong>Apricot Fro Yo <em>(created with fro yo making tips from The perfect Scop, by David Lebovitz)</em></strong></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">700g apricots, (weighed after halved and pitted)</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">½ cup water</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">½ <span style="mso-spacerun: yes;"> </span>cup raw sugar</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">2 tablespoons honey (use any flavour you like, I used a creamed vanilla honey which I get at my farmers markets)</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">500g full fat yoghurt (I used sheep’s)</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">½ a freshly squeezed lemon</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Put the apricots into a saucepan with the water and cook on a medium heat, stirring occasionaly for 15 to 20 minutes until cooked through and slightly mushy, remove from the heat and stir in the sugar then chill in the refrigerator</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">When the apricots have cooled, put them in a food processor with the yoguhrt and lemon juice until desired consistency (smooth or slightly chunky)</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Freeze the mixture according to the manufactures instructions on your ice cream maker. When it has finished churning store in the freezer, I recommend taking the frozen yoghurt out 20 minutes before serving to allow it to soften. </span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></span></div>lineyhttp://www.blogger.com/profile/04150115872240940719noreply@blogger.com0tag:blogger.com,1999:blog-6044765799158967317.post-66165420111763441752011-01-17T02:08:00.000-08:002011-01-18T02:40:45.534-08:00Eggplant and Salted Mackerel Hot pot<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">I am addicted to salt. By addicted I mean I would rather slowly suck on those plastic fish filled with soy sauce that you get with sushi than chew gum. That’s probably not the best example, but it’s the best I could think of so far!</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">I’ve only had salted fish and eggplant hot pot once before, while at yum cha. Though I don’t think I can call it ‘yum cha’ because I didn’t understand the concept of it. Instead I ordered one thing for myself, as did all my friends. My dish was delicious, though it was too much for just one person to finish by themselves! </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">When we left, I said to my Chinese friend, maybe it would have been better if we shared all of our dishes! She glared at me and told me that she had been trying to tell me that we were supposed to do that any way! ... I have trouble paying attention to people. I think it’s genetic? </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">The recipe I followed comes from Poh’s kitchen and can be found <a href="http://www.lifestylefood.com.au/recipes/14693/eggplant-and-salted-mackeral-hotpot">here</a>.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">When I cooked mine, I would have added at least another 20g of the salted mackerel but as my dad has become extremely sensitive to salt and cares about what it does to your health (or at least attempts to pretend to care) I did not add the extra mackerel. However, when I was plating my own dish... I may have added a dash or two of fish sauce! </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijze4h0Hbb2np4Z02iwSsHGBUVKAgN9jiyPVA6-fHDpkUR5LS6RusEboz3EK1RKtSa7YoVKr__OBei5G3pxEbr4QnEpKN1-SbdFHUN2MGX15WOsoSDCI3Ybi9n5b61CLewYSF0K9UTH-8/s1600/P1020731.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijze4h0Hbb2np4Z02iwSsHGBUVKAgN9jiyPVA6-fHDpkUR5LS6RusEboz3EK1RKtSa7YoVKr__OBei5G3pxEbr4QnEpKN1-SbdFHUN2MGX15WOsoSDCI3Ybi9n5b61CLewYSF0K9UTH-8/s400/P1020731.JPG" width="400" /></a></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">I do apologise for the photo, the minced pork doesn't look in 'place' (or even that appealing) but if you just ignore my photo and stare at Poh's ... I'm sure you'll be convinced to cook the recipe! That picture is just so pretty! And the recipe is just so darn tasty!</span></div>lineyhttp://www.blogger.com/profile/04150115872240940719noreply@blogger.com0tag:blogger.com,1999:blog-6044765799158967317.post-30109206649545669932011-01-14T23:35:00.000-08:002011-01-14T23:36:57.317-08:00Banana and Date Chutney<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">In the world of food there are things which sound unappealing such as chicken feet, sauerkraut and wheat grass. Then there are those foods that look unappealing and well ugly like chicken feet, oatmeal and the end result of the latest recipe I will be sharing, date and banana chutney.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQoKlZZm7rKH0Q2NBpxnE-nZPY-bkHR24qWNm95f-y7hPkeaZkKlCvHiEgGwZ-OeIW94XnUDq9kTL1Cfal1aLJhSHPSn1uGTchEKXkr2oD7NGAd6ouUwA2D2dX5uqNSy_mbOUruvx3SzI/s1600/P1020728.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQoKlZZm7rKH0Q2NBpxnE-nZPY-bkHR24qWNm95f-y7hPkeaZkKlCvHiEgGwZ-OeIW94XnUDq9kTL1Cfal1aLJhSHPSn1uGTchEKXkr2oD7NGAd6ouUwA2D2dX5uqNSy_mbOUruvx3SzI/s320/P1020728.JPG" width="320" /></a></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">This may sound silly but I don’t like eating my curries with chutneys and the reason why I made this chutney was because I wanted it for my peanut butter sandwiches! A long time ago my mum came home with a date and banana chutney and all I ate it with was peanut butter. I would mix the two together and use it as a dip for vegetables or a spread on toast. I also once tried it with cheese, it wasn’t that bad. But that was almost a year ago and I haven’t found that chutney since.</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Then recently I was looking through a very old cook book which was divided into different cultures. There were recipes for American, Spanish, Italian, French, Chinese and Indian meals. I had to laugh when I was flipping through the Chinese recipes because in some recipes MSG was listed as an optional seasoning. </span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Anyway, in the accompaniments section for the Indian recipes was Banana and Date Chutney! With luck my mum and I went to the grocery store today and there was a 4kg bag of bananas going out for only $2! </span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">This recipe is a winner! I was sceptical when I was making it because the smell of bananas cooking in vinegar isn’t that appealing. Then when I added molasses and it turned into a big brown gloop, well it was highly off putting. But then I stuck my spoon in, had my peanut butter by my side and I was ecstatic! Not only because I had created my favourite chutney but also because I had made my first chutney, actually, my first preserved anything.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Feel free to mix around with the flavours and ratio of spices in the chutney. I’m sure cinnamon would work incredibly well as would a little bit of heat or fresh ginger. In my version however I did change one thing by using use <strong>date molasses</strong>. Date molasses can be found at any good Greek or Lebanese food store, maybe even health stores? If you have seen carob, grape or pomegranate molasses than there should be a stock of date molasses somewhere near you!</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">And if you are wondering about what date molasses is like, well it’s nothing like normal molasses. It is runnier and does not have any liquorice and aniseed smell or flavour. It’s much sweeter and unfortunately I don’t think it provides the nutrients which normal molasses does provide. Still, that shouldn’t stop you from trying it if you can find it. We still use butter after all!</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;"><strong>Date and Banana Chutney (Taken from Super cook’s Classic Dishes of the World, 1997)</strong></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;"><strong><em>Makes about 1 ½ kg (6 medium jars worth)</em></strong></span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">6 large Bananas, sliced</span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">4 red onions, cut into eighths</span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">250g pitted dates</span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">1 ¼ cup white vinegar</span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">½ tsp ground coriander</span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">¼ tsp ground turmeric</span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">¼ tsp ground cumin</span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">¼ tsp ground ginger</span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">125g crystallised (candied) ginger</span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">½ tsp salt</span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">250ml (1 cup) molasses (I used half molasses, half date molasses)</span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">First, put the onions in a food processor and finely chop, but not to a pulp. If you don’t have a food processor than chop by hand (using a food processor however saves time). Remove the onions and place in a heavy based saucepan. </span><br />
</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">Place the dates in the food processor (or chop by hand) and finely chop. Put into the saucepan with the onions, banana and vinegar. </span><br />
</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">Cook the mixture for 15 minutes at a medium high heat, stirring occasionally, or until the onion is cooked. </span><br />
</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">While you are waiting chop the crystallised ginger in the food processor or by hand into fine pieces. (It will be sticky)</span><br />
</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">Stir in the spices, crystallised ginger, salt and molasses and cook at a moderate heat for 20 – 30 minutes, depending on how thick you like it.</span><br />
</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;">Remove from the heat and spoon the chutney into clean, warmed preserving jars. Cover with vinegar resistant paper (optional, I didn’t do it... maybe I should have?), label and store in a cool dark place. </span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;"><em><strong>If you wish to make a peanut butter sandwich with your chutney, I use cucumber, carrot, lettuce, fresh garlic rubbed on the bread and corriander when I make mine. But please don’t just do what I do, the chutney has many other good uses!</strong></em></span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><br />
</div>lineyhttp://www.blogger.com/profile/04150115872240940719noreply@blogger.com0tag:blogger.com,1999:blog-6044765799158967317.post-4827980735706196522011-01-13T02:29:00.000-08:002011-01-14T23:38:34.442-08:00Finger Lime and Ricotta Ice Cream Cake<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;"><em>“You can’t put ricotta in ice-cream! That’s disgusting!”</em> was what my dad said this morning when I told him I was going to make him ricotta ice cream for dessert. My dad is one of those people who quinces at the idea of different food combinations. He is also the man who thinks using chorizos in a stew would be a good idea and that I should make it sometime. He has however forgotten that I had made chorizo stew on numerous occasions during the cold winter nights. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">I like the idea of sweet ricotta more than savoury ricotta. I much prefer traditional ricotta filled canolli to the average, custard and chocolate filled version more commonly found. I love ricotta toasties with honey and fresh berries and I would rather put a good dollop of ricotta and not yoghurt on my oatmeal. I don’t like the idea of warm, runny yoghurt.<span style="mso-spacerun: yes;"> </span>One time I had a phase when all I wanted to eat every day of the week was fresh ricotta on fresh honey oat bread. YUM!</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Recently, as mentioned on my trip to Melbourne, I had my first sample of Ricotta ice cream. It was sublime! It was creamy, sweet and because the weather was extremely hot, eaten within a few satisfying minutes. I knew I just had to create ricotta ice cream for myself.</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">On a later trip, last year in November, while in Sydney, I purchased a jar of<strong> Australian Finger Lime Curd</strong>. I’m one of those people who will save the best til last. I was saving the curd for a special occasion, to make mini cheese cakes and then last week I looked at the expiry date and it expires in two days! I had to use it up, and decided that I would make a cheesecake inspired ice cream using ricotta and swirls of finger lime curd. But why should I stop there? I decided to make an ice cream cake, because seriously, who can resist ice cream cake?</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">The end result was a tangy, creamy ice cream with a crunchy crust made of shortbread, wafers and coconut (<em>the crust was adapted from the coconut cheesecake in Rose Levy Beranbaums Heavenly Cakes).</em> I was a little too eager to cut into the cake so it was a little extra runny when I served it. On that note, I recommend making the cake a day before you want to eat it and let it sit in the freezer over night. </span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">And also, I understand that its probably difficult for most people to purchase finger lime curd, (but feel free to purchase it online <a href="http://www.bushtuckershop.com/category3_1.htm">here</a> ) <span style="mso-spacerun: yes;"> </span>so if that’s not available, simply use a good quality lemon or passionfruit curd, preferably one that uses free range eggs. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaE8R34J0IynbkVMCTIblwP5-j_EqhzX1FTokQdSpPXb-BplDy4aWGcvsvhwwM7hM9F4khdXY3ilWRgYdRCw0GSVDvLoCgn1MZcg45LTdbDi0MPdiXctLpOxp5IQJ5nuZP8HTVOeoPSE8/s1600/P1020727.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaE8R34J0IynbkVMCTIblwP5-j_EqhzX1FTokQdSpPXb-BplDy4aWGcvsvhwwM7hM9F4khdXY3ilWRgYdRCw0GSVDvLoCgn1MZcg45LTdbDi0MPdiXctLpOxp5IQJ5nuZP8HTVOeoPSE8/s400/P1020727.JPG" width="300" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Calibri;"><strong>Finger Lime and Ricotta Ice Cream Cake</strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Calibri;"><strong>Base Ingredients:</strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Calibri;">1/2 cup flaked coconut, toasted</span></div><span style="font-family: Calibri;">60g wafers (or ince cream cones)</span><br />
<span style="font-family: Calibri;">60g shortbread biscuits</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Calibri;">3 tbsp butter, melted</span></div><br />
<span style="font-family: Calibri;"><strong>Gelato Ingredients (adapted from <em>sassandveracity</em></strong><strong>) </strong></span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Calibri;">2 cups fresh wholemilk ricotta</span></div><span style="font-family: Calibri;">2 cups whole milk</span><br />
<span style="font-family: Calibri;">1 vanilla bean</span><br />
<span style="font-family: Calibri;">1 strip each lemon and lime peel</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Calibri;">1 cinnamon quill</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Calibri;">5 large egg yolks</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Calibri;">1 cup raw sugar</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Calibri;">1 cup heavy cream</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Calibri;">1 220g jar of finger lime or lemon curd</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Calibri;">first, make the base. Grease and line with baking paper a 20cm round springform pan. process all dry ingredients in a food proccessor until fine crumbs and than pour in the melted butter and pulse a few times. Pour the crumb mixture into the cake pan and press onto the bottom. Using your fingers press the crumbs towards the side of the pan, about 1 inch high, to form an even layer. cover with cling wrap and set in the fridge.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Calibri;">Then, make the ice cream according to the recipe on <a href="http://sassandveracity.com/2009/06/04/ricotta-and-brown-sugar-gelato/">this recipe here</a>. But when you are heating the milk for the first time, infuse it with the lemon and lime peel and cinnamon stick and remove along with the vanilla bean, according to the recipe.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Calibri;">When the ice cream has finished churning, take the base out of the fridge. Pour half of the ice cream into the tin and then top with the whole jar of finger lime or lemon curd. Top the rest of the cake off with the ice cream and then place in the freezer for more than 4 hours or overnight to firm. </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><span style="font-family: Calibri;">To remove the cake from the tin, place the cake on a plate, ready for serving. Then immerse a tea towel in boiling water and hold the tea towel around the tin for about 1 minute. Carefully pull the tin away from the cake and place back in the freezer for 10 minutes. cut into slices and serve with fresh berries or prefered fruit. </span><br />
<br />
<span style="font-family: Calibri;"><em><strong>note: </strong>you may find that you have leftover ice cream that won't fit in the cake tin, so i suggest doing what most people would do in the situation of leftovers, EAT IT!</em></span>lineyhttp://www.blogger.com/profile/04150115872240940719noreply@blogger.com0tag:blogger.com,1999:blog-6044765799158967317.post-54063103956040582972011-01-12T01:13:00.000-08:002011-01-12T01:16:19.544-08:00Asian Roasted Duck Soup<span style="font-family: Calibri;">Okay, it’s the middle of summer here in Australia and instead of craving ice blocks or fruit salad I would much rather sit down with a nice big bowl of soup. That is what I would consider as unusual. But we all have those comfort foods that we just cannot resist, even if it is the most inappropriate weather or situation when we want it.</span><br />
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</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Lately, I have gained a slight obsession with Asian style clear broths and soups. In the past, I assumed that unless a soup had coconut milk in it than it would be as tasteless as water. I was so wrong! After trying many different styles of clear broths, Vietnamese crab, tofu and tomato, or Chinese style stewed mutton broth, I am now convinced that Asian broths are by far the best and tastiest! (I see a pattern of me claiming that everything ‘is the best’...)</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Another thing which I have gained an obsession with (under influence of my sister) is coconut juice. I am not referring to ‘coconut water’, the stuff that is sold in health food shops for $5 a bottle but to the juice you will find in a plastic sealed cup in the refrigerator or freezer section of most Asian Grocers selling for only $1.50. Real coconut juice is by far so much superior, more refreshing and is the most delicious when it has been sweetened with cane sugar.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">If you ever do see coconut juice, please do try it! It is so delicious and once you have tried it, it is impossible to never crave it again! But warning, do not buy the stuff sold on the cans, for some reason the juice tastes metallic and off. I learnt that the hard way and ended up wasting $2.... </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1_R8e8uozWus44Ae7m5BkAstMLNVuVozfwQ2Jf-Zkv4HH9LeJiCzD4TlpaSMHxP_0ziq8dEceX9ipLy1VHq4tzuOm3rKS7hChVMBvIwFuEdzivjmvMENL-rShoXzKT3UfPvOfD1dYxGQ/s1600/P1020716.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1_R8e8uozWus44Ae7m5BkAstMLNVuVozfwQ2Jf-Zkv4HH9LeJiCzD4TlpaSMHxP_0ziq8dEceX9ipLy1VHq4tzuOm3rKS7hChVMBvIwFuEdzivjmvMENL-rShoXzKT3UfPvOfD1dYxGQ/s400/P1020716.JPG" width="400" /></a></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Anywhoo... I know you’re wondering, what does coconut juice have to do with the soup? I didn’t get side tracked; I simply believe that if you do make this soup (especially in the summer), having coconut juice on the side may just help to cool you off before you begin perspiring into your soup! (Not that I did). </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">The recipe for this soup comes from a book. I’m not sure which book however, but I have tweaked the soup to my likings. The original recipe called for 5 litres of water, I used only about 3 and still made a lot of soup! This recipe can also be made in advance, the stock can be made in the morning, or day before and everything else finished off at the end of the day, or when serving.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;"><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><strong>Asian Roasted Duck Soup</strong></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><strong><em>For the stock</em></strong></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">1 whole chinese roast duck*</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">11 cups of water</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">2 cloves of garlic, sliced in half</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">A knob (2 inch piece) of ginger, sliced</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">2 spring onions</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">2 tablespoons each hoi sin and tamari (or soy sauce)</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><strong><em>For the soup</em></strong></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">20g each dried shitake mushrooms and wood ear fungus</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">1 tablespoon olive oil</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">2 teaspoons sesame oil</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">2 garlic cloves, crushed</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">1 tablespoon grated ginger</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">115g fresh baby corn, sliced in half on the diagonal</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">200g snow peas, trimmed and sliced in half</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">2 spring onions, thinly sliced</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">400g choy sum (can use bok choy, Kan Kung, or all I just prefer choy sum) cut into 2cm lengths and well cleaned</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">100ml oyster sauce</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">1 tablespoon tamari (or soy sauce)</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">2 small chillies, chopped</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">500g preferred noodles (egg, udon, soba, rice)</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">Chopped coriander, chopped Thai basil, ground white pepper and bean sprouts (to serve)</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">Remove the meat and skin from the duck, thinly slice and set aside.</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">Put the bones and skin of the duck in a large sauce pan and cover with the water. Place all other <strong>stock ingredients</strong> in with the duck bones. <span style="mso-spacerun: yes;"> </span>Bring to the boil, and then simmer for 30 minutes.</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">Meanwhile, soak the mushrooms in boiling water for 30 minutes. Remove, squeeze dry and finely chop. Discard the stems as you go. (With the Wood ear fungus, I sliced it into ribbons)</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">Drain the stock and discard the bones and used herbs. (Look for any pieces of meat that may still be on the bones and use it for your soup)</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">Heat a large saucepan on high heat and add the olive and sesame oils. Add the garlic and ginger and fry for 30 seconds, add the duck meat and fry for another minute, stirring as you go. </div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">Add the corn, snow peas, spring onion, choy sum and mushrooms and fry for 2 minutes. Then add the oyster sauce tamari, chillies and stock and simmer until heated through.</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">In another sauce pan filled with boiling water cook the noodles until tender and drain.</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">To serve, put the noodles at the bottom of each bowl, top with the bean sprouts and then ladle in the soup. Garnish with the fresh herbs and lots of white pepper. Eat while it’s still hot! </div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><br />
</div></span><span style="font-family: Calibri;"><em><strong>*For this recipe, I advise, that when buying the roasted duck (which can be purchased from any good Chinese butcher or BBQ store) ask them to cut it up for you, but make sure you ask to keep the bones and head as you will need this for the stock, a mistake I unfortunately made.</strong></em></span></div>lineyhttp://www.blogger.com/profile/04150115872240940719noreply@blogger.com0tag:blogger.com,1999:blog-6044765799158967317.post-13006122918585252132011-01-09T20:06:00.000-08:002011-01-14T23:39:55.870-08:00Where I've Been<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">This week, I have an excuse for not adding more to my blog, I was in Melbourne. It was really tempting to write a review on a place I had eaten out at, but I’m not very keen on taking photos of food in public. I’m a tad self conscious and feel it’s a bit awkward and slightly weird to take photos of my food. Even at home, it feels weird.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">For example, imagine me saying: <span style="mso-spacerun: yes;"> </span>‘Hey dad, before you eat dinner.... can you wait? I need to plate up and make it all pretty so I can take a decent photo’. That kind of doesn’t work well with my family and doesn’t really constitute to ‘normal’ behaviour. However, I do feel that if your proud of something, or want to remember the memories forever than taking photos of your food is acceptable, if only you can get the photo before someone starts eating!</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">While in Melbourne, My sister and I were staying in Prahan. (Well my sister was moving into an apartment there so technically, I was staying in Prahan). We visited the Prahan market and got the BEST pesto I had ever had! It was not a traditional pesto and was flavoured with smoked chilli and had a good amount of pine nuts which made it super chunky and delicious! I forgot which stall we bought it at though. </span></div> <br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">We also bought an almond croissant and an apple and cinnamon muffin from a cafe located in the market and I know it sounds cliché but they were also the best I had ever eaten! There was also another gourmet food stall which sold the most delicious falafels! Usually I HATE falafels as they are dry and flavourless. These however were moist on the inside, crunchy on the outside and filled with fresh herbs. </span> </div> <br />
<div style="text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggkeiDi3FNxC-VE1hrmmpzBcRLu-p8keL1gCo11Oi8dhN0Mpmdic-FEHlISz4RpzbUHI5EDnJlRsh2U5sq-5Motg-OOfs_-G2Bkz1pwq5YJUjHpq3ZwF5tPCLvsgmLYioU0E12aIhbrTE/s1600/P1020607.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggkeiDi3FNxC-VE1hrmmpzBcRLu-p8keL1gCo11Oi8dhN0Mpmdic-FEHlISz4RpzbUHI5EDnJlRsh2U5sq-5Motg-OOfs_-G2Bkz1pwq5YJUjHpq3ZwF5tPCLvsgmLYioU0E12aIhbrTE/s320/P1020607.JPG" width="320" /></a></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">At home, my sister and I do not have access to a microwave, so we took advantage of the one in the apartment and made what is known as the <em>‘Brownie in a Mug’</em>. Our creations <em>‘exploded’</em> in her microwave and we were left with a big chocolate cake mess! However we did get some pretty tasty results with what was left. It was also pretty impressive to watch a cake bake in a mug in less than 5 minutes! </span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYlA22mVFhtXvZkYKDpLmfreaBGoWCDEB3Hf6J0YMQOo3jG-cEzidGo6JXbipdaIbKF1EgUS_7Z8YRV6xhvh88JCncLGZJxNNXsBiyU3QQNqlAvHATB2YBLayUazHqspDmtzZY5k9KFuw/s1600/P1020649.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; height: 206px; margin-bottom: 1em; margin-left: 1em; width: 214px;"><img border="0" height="200" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYlA22mVFhtXvZkYKDpLmfreaBGoWCDEB3Hf6J0YMQOo3jG-cEzidGo6JXbipdaIbKF1EgUS_7Z8YRV6xhvh88JCncLGZJxNNXsBiyU3QQNqlAvHATB2YBLayUazHqspDmtzZY5k9KFuw/s200/P1020649.JPG" width="150" /></a></div> <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Calibri;">For dinner one night my sister and I went to <strong>Misty’s Diner</strong>. An American inspired diner of course. I found it cute that all the waiters had <em>‘American style’</em> names such as Grace and Mary Sue. I have got to say that the burgers were not as impressive as the milkshakes! I got captain crunch and peanut butter flavoured and my sister got the turtle (caramel and chocolate). <span style="mso-spacerun: yes;"> </span>If captain c<span style="font-family: Times New Roman;"> </span>runch wasn’t $10 a box here in Australia, I would definitely buy a box for myself. If I was to go back to Misty’s, it would be for the milkshakes. I had gotten the pulled pork sliders but found the pork a tad too sweet alone and ended up dousing them in yellow mustard. <span style="mso-spacerun: yes;"> </span></span> </div></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;"></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><div style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCqrGcdj_cm9GyU7c-bVl7oNqZS0Ab1hyphenhyphensyZ6XFmPlc7kCuEg8Owi_wRRzpCGcBaThWpFPCIUcaRFGGRQcAj8QkmS9M0H1MxPJMhTDWoxwCC8gfXJtlah2u04HgRq0sQHFQk_zjUxDxws/s320/P1020650.JPG" width="320" /></div> <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Calibri;">I had wanted to go to EARL canteen and Glick’s bakery for lunch but they were both closed as well as Limoncello (a gelato store) and Le Petit Un Gateau. Next time when in Melbourne I suppose. My sister and I also found an excellent Chinese restaurant which we will have to go back too as well as an ice cream store on Lygon Street that sold <strong>Ricotta Ice Cream</strong>, which I just have to re create soon! </span></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div>lineyhttp://www.blogger.com/profile/04150115872240940719noreply@blogger.com0tag:blogger.com,1999:blog-6044765799158967317.post-53704681647673714772011-01-01T20:13:00.000-08:002011-01-14T23:37:25.819-08:00Anzac Biscuit Inspired Muesli<div class="MsoNormal" style="margin: 0cm 0cm 10pt; tab-stops: 83.85pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Calibri;">Wow! I am terrible at remembering to update my blog. Although, as I have no one reading my posts yet, I guess I suppose it doesn’t have to be updated that frequently. But still, I must persevere as I am sure one day, someone is going to want to make Anzac Biscuit style muesli and will need a recipe from somewhere. </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; tab-stops: 83.85pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Calibri;">Anzac Biscuits are in doubt one of the best cookies ever created. They’re both chewy and crunchy at the same time and have all the wonderful flavours and textures of oats, coconut and golden syrup. The best recipe for Anzac biscuits which I have come across is from <em>Women’s Weekly</em>. <span style="mso-spacerun: yes;"> </span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; tab-stops: 83.85pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Calibri;">Anzacs are iconic Aussie foods, as are lamingtons and vegemite. I have never come across a person who has disliked Anzacs (the people who are allergic to coconut don’t count). Even the biscuits that burn or crumble in the oven or don’t make the ‘snap’ sound when broken in half still <strong>TASTE</strong> as equally delicious as a symmetrical, perfectly cooked Anzacs.<span style="mso-spacerun: yes;"> </span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; tab-stops: 83.85pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Calibri;">My cousin, for one, loves Anzac Biscuits and this year for his Christmas present I wanted to make him something special in favour of his favourite biscuit. So I created Anzac inspired muesli, suitable for breakfast, snacking on or stirring through honey comb ice cream.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; tab-stops: 83.85pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Calibri;"><strong>The usual suspects for Anzac biscuits are oats, coconut, golden syrup and butter</strong>. For those who cannot eat dairy, or are not keen on using butter, in my recipe simply replace it with an equal amount of oil, or for an extra coconut taste, use coconut oil (butter). <span style="mso-spacerun: yes;"> </span>I have included a small amount of sugar in my recipe, this of course is optional. Though Anzacs don’t usually have brown sugar, I like a bit of extra sweetness and the sugar helps to bring this. (As well as an extra crispness, this reminds me of Anzac biscuit crumbs!) </span></span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio8DwB3GUUdwcVSN4jrEImSQzJze2hyDORS3pGYCFTy3mA6jV7g2_DdAtKdiKKBpgifCkLQsxAr0NfG7WySN15YzMMMP7jsAFdu6QGs4FdQgxtYY0Rs7GJH6zifSwOnIdw3gjsVcLjWUI/s1600/P1020477.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio8DwB3GUUdwcVSN4jrEImSQzJze2hyDORS3pGYCFTy3mA6jV7g2_DdAtKdiKKBpgifCkLQsxAr0NfG7WySN15YzMMMP7jsAFdu6QGs4FdQgxtYY0Rs7GJH6zifSwOnIdw3gjsVcLjWUI/s400/P1020477.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; tab-stops: 83.85pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Calibri;">This muesli recipe can also be doubled and mixed and matched with different styles of dried fruits, cereals and extra nuts, but if you omit the coconut, golden syrup and oats (well its very unlikely that oats would be omitted from a muesli recipe) than I don’t think it can be called Anzac Muesli. I also call for organic ingredients in this recipe; this is mainly because of flavour and because I think breakfast should be something special. Once you buy organic coconut, you are converted; the flavour is just so amazing! </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; tab-stops: 83.85pt;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Calibri;"><strong>Anzac Inspired Muesli</strong></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;"><span style="color: black; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">2 cups of organic oats</span><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;"><span style="color: black; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">1 cup of organic dried coconut <em>(I did a mix of flaked and shredded)</em></span><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><em> </em></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;"><span style="color: black; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">1/4 cup packed brown sugar</span><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"> <em>(I like to use palm or muscovado) </em></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;"><span style="color: black; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">1/4 teaspoon salt</span><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"> </span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;"><span style="color: black; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">30g organic butter <em>(or coconut butter)</em></span><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: Calibri;"><span style="color: black; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">2 tablespoons golden syrup</span><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"> </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; tab-stops: 83.85pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: Calibri;"><span style="color: black; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Preheat oven to 300°F (150°C) and get a large baking tray ready, lined with baking paper ready</span><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: Calibri;"><span style="color: black; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">In a large bowl, mix the oats, coconut and salt.</span><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"></span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: Calibri;"><span style="color: black; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">In a saucepan, on low heat, melt the butter, sugar and golden syrup together until it is dark brown syrup.</span><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"></span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: Calibri;"><span style="color: black; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Pour the warm syrup over the oat mixture and stir until everything is well coated.</span><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"></span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: Calibri;"><span style="color: black; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Spread the muesli over the baking tray and bake for 30 - 40 minutes, stirring the mixture every 10 minutes. </span><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: Calibri;"><span style="color: black; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Turn off the oven, leave the door slightly ajar and cover the muesli with piece of baking paper and leave it in there to dry and crisp up for about an hour.</span><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"></span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: Calibri;"><span style="color: black; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Remove from the oven and store in an airtight container. </span><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"></span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt; tab-stops: 83.85pt;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0o0VQkpiQtkyGVpT3k5WxOUBpaWaW1dDNvHuT0RHojMCIHiM3RS0df_lKcMekTnj13jOf6ai27kmUrRrBYphFHzwvzdrrrifpjccyNuu9CRtrYP6qwSGA0gAe8X9Tp4TV0rd278G4pKk/s1600/P1020474.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0o0VQkpiQtkyGVpT3k5WxOUBpaWaW1dDNvHuT0RHojMCIHiM3RS0df_lKcMekTnj13jOf6ai27kmUrRrBYphFHzwvzdrrrifpjccyNuu9CRtrYP6qwSGA0gAe8X9Tp4TV0rd278G4pKk/s400/P1020474.JPG" width="400" /></a></div>lineyhttp://www.blogger.com/profile/04150115872240940719noreply@blogger.com0tag:blogger.com,1999:blog-6044765799158967317.post-31522011267892965832010-12-29T22:10:00.000-08:002011-01-14T23:38:18.351-08:00Roobis and Vanilla Ice Cream<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">This first recipe, I have to admit is not all my own. But every inspired recipe had to come from somewhere didn’t it? Whoever invented brownies with cookie dough icing did not create cookie dough and brownies (but I have to admit, that is pretty genius!). <span style="mso-spacerun: yes;"> </span>They simply combined two favourite recipes together and voila! Ultimately gross deliciousness!</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">I was excited to make this as I had wanted to make it for a while and luckily I got a surprise gift (a pretty baby blue ice cream maker) from Santa for Christmas. </span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">This recipe <em>is adapted from an Issue of Better Homes and Gardens</em> (whichever one... who knows!) to suit my flavours.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">I had trouble naming this recipe. Theo original recipe calls it a sherbet, however I associate sherbet with fizz, and this dessert most certainly does not tickle my tongue. I then looked for the definition of each ice cream and gelato. This made naming the recipe difficult. The taste has a texture similar to gelato and is rich in flavour. The recipe however is most similar to that for a sorbet. I decided to call it an ice cream however as that is what it is, <strong>ice and cream</strong>. Why does everything have to be so difficult? </span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Anyway, it doesn’t matter what you call it. The taste is absolutely delicious and refreshing. If you’ve never had roobis tea before, I highly recommend trying it. In this ice cream, <strong>the flavour of the tea is delicate, with hints of coffee and hazelnut. Paired with the vanilla, it is absolutely beautiful.</strong> You can however, use any tea you prefer to use. Green tea perhaps? Chai? Oolong? Have a go and enjoy!</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcFgPkET_6Y1gHeHRBDVq1C6dfhA1BIdIJFEZWpWh8PZTjDz8Xo4yBq2mOsMKSA5WW1Vsrzg-IzBJ57jmtnbaw6CT1IlYIQqlhJHmeZVm5MKvGyVsPOG3QD4nTjyNuDIYz-iEb8SDRWlo/s1600/P1020589.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; height: 252px; margin-bottom: 1em; margin-left: 1em; width: 341px;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcFgPkET_6Y1gHeHRBDVq1C6dfhA1BIdIJFEZWpWh8PZTjDz8Xo4yBq2mOsMKSA5WW1Vsrzg-IzBJ57jmtnbaw6CT1IlYIQqlhJHmeZVm5MKvGyVsPOG3QD4nTjyNuDIYz-iEb8SDRWlo/s320/P1020589.JPG" width="320" /></a><span style="font-family: Calibri;"><strong></strong></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt; text-align: center;"><span style="font-family: Calibri;"><strong>Roobis Tea and Vanilla Ice Cream</strong></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: center;"><span style="font-family: Calibri;">2 ½ cups of water</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt; text-align: center;"><span style="font-family: Calibri;">1 cup of sugar</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: center;"><span style="font-family: Calibri;">¼ cup roobis tea leaves</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: center;"><span style="font-family: Calibri;">½ cup boiling water</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: center;"><span style="font-family: Calibri;">300ml thickened cream</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: center;"><span style="font-family: Calibri;">½ cup sour cream </span><br />
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</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Put the water in a medium pan with the sugar and stir until all the sugar is dissolved, bring to the boil and let it simmer for 15 – 20 minutes (you are just looking to get a sugar water not a syrup) and let it cool</span><br />
<br />
<span style="font-family: Calibri;">Meanwhile, put the tea in a jug with the hot water and let it steep for 7 – 15 minutes, depending on how strong of a flavour you are wanting, strain and let it cool</span><br />
<br />
<span style="font-family: Calibri;">As you are waiting for the liquids to cool, beat the cream (by hand or electric mixers) until thickened, add the sour cream and beat together</span><br />
<br />
<span style="font-family: Calibri;">Add the COOLED sugar water and tea and beat until thickened</span><br />
<br />
<span style="font-family: Calibri;">Pour into your ice cream maker and proceed as you would for any other ice cream recipe (alternatively pour mixture into a loaf tin and beat every 1 – 2 hours until smooth)</span><br />
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<span style="font-family: Calibri;">Remove the ice cream and place in the fridge 5 minutes before serving and enjoy!</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><br />
</div>lineyhttp://www.blogger.com/profile/04150115872240940719noreply@blogger.com0tag:blogger.com,1999:blog-6044765799158967317.post-47300655642122218622010-12-28T18:05:00.000-08:002010-12-28T18:05:53.316-08:00a bit of an introduction...<span style="color: black;"><strong>Hello fellow bloggers,</strong></span><br />
<br />
<span style="color: black;">My name is Liney and welcome to my blog. For my first post, before I get to sharing my culinary interests and personal achievements and thoughts (without trying to sound too predictable) I thought it would be best for me to explain why I have chosen to create this blog, and what having this blog means to me.</span><br />
<br />
<span style="color: black;">Like most, it started a few years back when my tastebuds and interests were changing. For me it became an obsession. I would look at books, tag recipes but would never cook anything. I feared failure, was afraid people would not want to eat what I had cooked and most of all, was terrified of the calories. Now, after years of collecting recipes, a large heavy folder sits on my bookshelf just waiting to be opened, used and devoured. </span><br />
<br />
<span style="color: black;">To explain how I managed to motivate myself to create this blog, I need to explain about one of the most inspiring books I have read to date. <strong>Five Wishes, by Gay Hendricks</strong>, tells the story of one man who was asked one question which changed his life forever. The question, (to be asked while on your death bed) “Was your life a complete success?” and if not, what are the things that you would have wished would have happened to make it a success?</span><br />
<br />
<span style="color: black;">To tell the truth, if I was dying right now there are so many things I wished I could have done (and it’s not just because of my young age). But as I am not dying (and hopefully won’t be for another hundred years or so...) I still have a whole future ahead of me where I can practice my five wishes and make them come true.</span><br />
<br />
<span style="color: black;">I imagined five things which I would like to achieve in my life time, and why my life is not a success and I am going to share them with you here. This way, anyone who chooses to follow me can help me along the way as I use this blog to make my five wishes come true.</span><br />
<br />
<strong><span style="color: black;">The main reason why my life was not a total success is because I didn’t allow myself to trust people with my thoughts without fear of judgment. I never allowed people to get to know the real me, not even my closet friends and family.</span></strong><br />
<br />
<strong><span style="color: black;">My life was also not a complete success because:</span></strong><br />
<div style="margin-left: 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="color: black;"><span style="mso-list: Ignore;">-<span style="font: 7pt "Times New Roman";"> </span></span>I never broke free of my eating disorder; it still remains a part of me. The appearance on the outside hides the anger, frustration and confusion on the inside.</span></div><div style="margin-left: 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="color: black;"><span style="mso-list: Ignore;">-<span style="font: 7pt "Times New Roman";"> </span></span>I always have doubts whether what I did was the right thing and never allowed myself to take the risks and opportunities that came across.</span></div><div style="margin-left: 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="color: black;"><span style="mso-list: Ignore;">-<span style="font: 7pt "Times New Roman";"> </span></span>I never appreciated my parents and didn’t do the right things such as taking care of their mental and physical health and telling them I love them everyday</span></div><div style="margin-left: 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="color: black;"><span style="mso-list: Ignore;">-<span style="font: 7pt "Times New Roman";"> </span></span>I didn’t share with the world my personal feelings, thoughts, inspirations and stories.</span></div><br />
<span style="color: black;">To lighten the mood here, let me introduce myself. I am seventeen years old, living in Australia and will be finishing my final year of high school in 2011. I don’t know what I what to become when I grow up, but right now its bordering becoming a food writer, some form of a psychologist or an anthropologist, in which I would study the history of food. Earlier this year I was determined to become a cheese maker.</span><br />
<br />
<span style="color: black;">As mentioned above in my five wishes, I used to have an eating disorder and borderline... still do. But I am determined to make 2011 and Ed free year. As I write this, I have just demolished two sweet slices of coconut cheesecake from my current favourite cookbook, <strong>Rose’s Heavenly Cakes, by Rose Levy Beranbaum. </strong></span><br />
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<span style="color: black;">I like to ride my bike, have on and off baking highs, love Korean food and eating raw garlic, enjoy writing children’s books and just to pep myself up a tad, won $10,000 of kitchen appliances and a trip to Sydney to perform live on stage this year (2010) in a national baking competition.</span><br />
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<span style="color: black;">The title of my blog, <strong>“Splendid Spills”</strong> was inspired by my favourite word from Anne of Green Gables, Splendid, of course. I feel that in the kitchen anything can be amazing unless it is oatmeal cooked in water, that is just uninspiring and the most tasteless thing ever. </span><br />
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<span style="color: black;">Any who, that was a bit of a long introduction, hopefully it was interesting. I am looking forward to hearing from anyone.</span><br />
<br />
<span style="color: black;">Liney (which of course, is not my real name!)</span>lineyhttp://www.blogger.com/profile/04150115872240940719noreply@blogger.com0