Stollen

I've wanted to make this for ages. I quite like a good piece of stollen, and I'm always looking for fun new recipes to make. This was fun! Feeding the yeast, kneading the dough, letting it rest and all the rest of the enjoyment that is bread making. The only thing that was missing was marzipan, and even then it wasn't really necessary. It was lovely with a cup of tea after a long week at work and a lovely way to herald in the Christmas food season.

Just remember to leave yourself enough time to make it.

Ingredients

2 teaspoons yeast
2 teaspoon white sugar, plus 1/3 cup
2/3 cup milk - I used almond milk - lukewarm
3 cups plain flour
1/2 teaspoon mixed spice
100 g butter, melted - I used dairy free spread
1 egg, lightly beaten
1 teaspoon vanilla
1/2 cup raisins
1/2 cup currants
1/2 cup mixed peel
1/2 cup slivered almonds - I used almond meal
Icing sugar to dust

Combine milk, yeast and sugar and sit until frothy (10 mins). Mix the flour, sugar and spice together and make a well. Add the wet ingredients and the yeast mix. Combine into a dough, then knead for 10 minutes until dough is elastic and smooth. Place in a lightly oiled bowl, cover with plastic wrap and place in a warm area and let rise for 1 hour or until doubled in size.

Roll dough out to 2 cm and then sprinkle with fruit and almond mix. Lightly knead to combine. Roll out in an oval shape and then roll into a log. This is where I would spread it with marzipan next time. Bake for 30 minutes at 180 degrees or until sounds hollow when tapped. Spring kle with icing sugar and serve.

Merry Christmas!
Xxx

Hummingbird cake

Yummy yum yum yum.
I've just finished scoffing this piece :-) I couldn't help it!

It is also gluten free and dairy free, and it is made of so much fruit it has to be healthy, right???
Next time you're looking for a classy tea-time treat and want to venture off the chocolate pathway (shock!) give this a try. You won't be sorry***


***unless you do not like or are allergic to bananas, pineapple or walnuts, then, you may be :-)

Gluten free, dairy free Hummingbird cake

Ingredients

250g gluten free flour (SRF or plain)
(2 teaspoons GF baking powder if using plain flour like I did)
1/2 teaspoon ground coriander (yes, I know, I was surprised too)
1/2 teaspoon ground cinnamon
270g brown sugar
440g crushed pineapple, drained
50g dessicated coconut
2 ripe bananas, mashed
1/2 cup walnuts, chopped
2 eggs
250ml (1 cup) oil (I used rice bran oil)

Preheat oven to 180 degrees. Grease and line a round cake tin.
Mix all dry ingredients in a bowl. Add the pineapple, bananas, walnuts, eggs and oil and combine.
Pour into pre-greased tin and bake until golden brown and skewer comes out clean (original recipe recommends 40 minutes; mine oven took 60 minutes).
Cool and then enjoy how you wish - I like mine as is with a mug of Japanese cherry green tea. You can ice it with cream cheese icing if you would prefer it dairy-fied.

(1 tub philadelphia cream cheese, icing sugar (GF), lemon juice - I did not measure any quantities, just mix in little bits of each until it tastes as you like it. I prefer mine less sweet so I don't add tons of icing sugar (maybe 1/2 cup??) and two (minimally enthusiastic) squeezes of a lemon half. But go mad...experiment!)

Enjoy!

xxx

Restorative chicken soup

Today has found me a little under the weather, and nothing says 'healing' like chicken noodle soup. This version is not my best, I started making it before I realised I didn't have all the ingredients, but the base soup is to die for, and even though this version is less than 'gold medal' it is a pretty good shower for the finals, and like the olympic finals, sometimes there is only a few micro-seconds between the first and last placegetters.

This isn't your traditional chicken soup recipe - I've borrowed this from my A Cook's Guide by Donna Hay. This one is asian inspired, and there is nothing like a bit of chilli to warm the cockles of your heart and clear our your sinuses. Next time you are in the mood for a really good, quick and healthy soup, or you catch the dredded lergy, give this soup a go. You won't be disappointed.

Ginger Chicken soup with Asian Greens (the ORIGINAL Donna Hay recipe)

Ingredients

6 cups chicken stock + 2 cups water
shredded chicken pieces
50g ginger
2 green onions
4 small red chillies
1/4 cup (60ml) soy sauce
1/2 teaspoon sesame oil
2 tablespoons chinese rice wine
2 bunches baby bok choy
coriander to serve

Now, I must admit, I rarely completely stick to the ingredients or the instructions.
I grate my ginger and add a stalk or two of grated lemon grass. I generally have 2 large red chillies (deseeded) because that is generally enough of a chilli experience for me, but knock yourself out if you like your soups to, dare I say it, knock you out.

I also have added in fish sauce (1/8 cup) and often omit the sesame oil. I don't add the rice wine.
I also love mushrooms in mine. This one had normal button coz that is what I had, but my favorite are the black fungi mushrooms which I probably butchered by just dumping them whole into the soup. You know what though? I like it that way - slimy yet satisfying!!!

Since I am a carb fiend I generally will also add some rice noodles at the very end. But not always. I hope you are beginning to realise the inherent flexibilitity in this soup.

Directions

I add the grated ginger, sliced green onions, chillies (sliced and deseeded), lemon grass to the pot first, then add the stock, soy and fish sauces (and the others if I were to use them) and water, and then bring this all to the boil. I then add the shredded chicken and mushrooms and then at the end, the greens (not always bok choy) and the noodles (if I am using them). Serve straight out of the pot for an instant crowd pleaser. 

Warming, tasty and definitely restorative.
Enjoy
xxx

Blue spot pot

I adore my birthday present from my sister - the gorgeous blue spot pot and delightful matching mugs - and now I have the perfect accompanyments - this vintage inspired tea strainer and T2 Strawberry bliss chai. Perfect for a lazy winters night in...

xxx

What would YOU do for the perfect pair of shoes???

I had a mercy dash today - a quick trip down the coast to get the forgotten pair of perfect shoes for a special outing tonight. My poor sister brought everything (and the kitchen sink) with her today for her week long trip but forgot the crucial component to tonights outfit...and what is a girl to do without those perfect pair of shoes?!?!

Totally worth it...she looked gorgeous (as always)...and her shoes rocked!

Enjoy your evening R! Love you xxx

xxx

Orange Manuka Honey cookies

My gourmet "go to" cookie recipe is one from Jo Seagar. We are having a birthday afternoon tea picnic tomorrow (it is fun when the birthday celebrations extend over a couple of months!) so I made them today to take along.

They are super easy, and only have a few ingredients. They are naturally gluten free and dairy free, although you definitely wouldn't know it. They are chewy, gooey and yet crispy in all the right places. I'm not one for delayed gratification but if you have the will power, they will last well too. Apparently they freeze and defrost well, although I must admit I've not tried.

Orange Manuka Honey Biscuits 


Ingredients

2 cups ground nuts (my favourite is almond, the recipe calls for pecan but I find it too heavy and dare I say, too nutty)
1 cup castor sugar
grated rind of 1 orange
2 egg whites, beaten to soft peaks
1 tablespoon manuka honey, warmed (I must admit I just use regular honey....they would probably be even more divine with Manuka if you have ready access)
icing sugar to dust (approx 1/2 cup - if you are cooking for gluten free ppl then make sure your icing sugar is also gluten free!)

Preheat oven to 160 degrees C and line baking trays with baking paper
Mix the ground almonds, sugar and orange rind together then add the egg whites and honey.
Roll small balls of the mixture in the icing sugar and then place on the baking tray.
Press them flat and bake until done. The recipe calls for 15-18 minutes, I usually cook them for about 12.
Cool on a wire rack.

(I don't have a fan forced oven so I try keep them away from the element as much as possible as the sugar under the cookie can burn if you're not careful - and believe me, that is a waste of a very good cookie!)

Bon appetit!

xxx

Ultimate one-bowl chocolate dessert cake

Our lovely Canadian intern celebrated her birthday this week - when asked what type of cake she would like, she said with a smile, chocolate! Not having made a chocolate cake for an eternity, this sent me scurrying to my default cooking guru - Donna Hay - and she did not fail me. There, in all its print glory, sat the recipe that was designed for me - a one-bowl recipe (bargin, reduced washing up!) that could be altered to cater for the gluten free kids at work. Sounded great to me! I braved the chocolate isle at Coles and found some good quality chocolate (as everyone knows that your recipe is only as good as your raw ingredients) and then I set to work.

I made it in one bowl, but had to 'dirty' a saucepan to melt the chocolate. I"ll forgive Donna this one, it didn't really add much to my washing up :-) Now, if someone could make a one spoon dish.....

This cake looked really good - gooey, moist and of course, chocolatey! Definitely worth a shot if you want a quick, easy, tasty, moist chocolate cake. Thanks Donna!

Most importantly, Happy Birthday C, hope you had a fabulous day, despite being at work. And hope  you enjoyed the chocolate cake for breakfast :-)

Donna Hay's ultimate one-bowl chocolate dessert cake

Ingredients

125g butter, chopped
375g dark chocolate, chopped
1 cup brown sugar (175g)
1/4 cup (35g) plain flour (I used gluten free)
2 tablespoons milk
1 cup almond meal (120g)
5 eggs
Topping - cocoa, crumbled twirls, icing sugar, melted chocolate etc etc

Preheat oven to 170 degrees C
Melt butter and chocolate together in a bowl (either in the microwave...beware burning the chocolate...or over a saucepan of simmering water)
Add sugar, flour, almond meal and milk  and mix to combine
Add the eggs and mix well
Pour into a cake tin (22cm springform, or I just used my bundt tin)
Cover the tin with aluminium foil and bake for 40 minutes
Uncover and cool in the tin
Serves 10 (apparently)

(I cooked mine for 60 minutes at 180 degrees but then my oven may be special. Basically cook until the skewer comes out clean).

Bon appetit!

xxx

Things that make you...smile....

I've got a weird mish-mash of songs running through my head....a mash up of "Things that make you go...hmmm...." and " these are a few of my favourite things...". Either way you look at it, these flowers make me smile. How can you not love the soothing colour mix of blue, white and purple? Ahh....delightful!

Hope you're finding some reasons to smile today xxx

Smile

Bloggers, I've been so slack. I"m sorry! Life has been a tad crazy the last couple of months. I'm finally surfacing from exams, work, birthdays and running to do a little catch up on the blogging front! This post should be last, because it happened most recently, but I"ll forgive myself a little backwards blogging if you will!

I received a lovely surprise parcel in the mail this week from a lovely friend from NZ who remembered it was my (30! shh.....) birthday and sent me this gorgeous inspirational quote. It now sits pride of place on top of my bookcase, next to my candles, which, by the way, make me smile. In fact, I might just go light one now....

Some good advice there! Thanks D!

xxx

Experimentation

This post is a little chicken before the egg, figuratively speaking. Yesterday I went to the Hampton high country food and wine festival for the first time. And had an absolute ball taking pics, sampling some absolutely scrummy food, and getting reinspired to cook more healthy, fresh ingredients. I purchased some new inspiration - verjus and some beautiful relishes - and I had to try them out tonight. So, watch this space for the festival fun, but for now, my verjus greens with a poached egg and rhubarb and chilli relish. I think I need to experiment more with quantities, but for a first go I was suitably impressed!

Not Dominique Rizzo's, but tasty none the less :-)

It may not be verjus or a new relish, but I challenge you to step out of your food comfort zone. Instead of that packet stirfry mix or the bottle of pasta sauce, try some fresh, organic ingredients. Mix it up a bit, try something new. You never know...you might just find it blows your mind and taste buds.

xxx

Lunch a la mon pere

I"m spending the weekend with my wonderful parents. Toowoomba has outdone itself and given us glorious weather. My darling daddy cooked us lunch today. Yummo. This is what it looked like. Only one pic...I was impatient to eat it!!! Barramundi with truffle soy mushrooms, mashed potato and assorted greens.

Hope you have had a wonderful easter weekend and remember, Jesus is the reason for the season.

xxx

Ginger and fig pudding

I'm always on the lookout for quick, simple but yet stunning recipes to add to my collection of tried and true. I'm also trying to step outside my comfort zone and cook things I haven't cooked before. This little gem is a "Sammy and Bella" recipe, sourced from the same New Idea as the capsicum dip. Gooey, moist and surprising light. This is definitely worth making for your next dinner party.

Ginger and fig pudding

Ingredients


 Pudding
125g dried figs, chopped roughly (actually chop them, don't cut them in 6ths like I did...a little too chunky and rustic for polite company, although it doesn't change the taste!)
1/2 teaspoon bicarb soda
180ml water
65g dairy free spread, softened
1/2 cup brown sugar
pinch of salt
1 egg
130g plain flour

Syrup
160ml golden syrup
1cm fresh ginger, finely grated

Place figs, soda and water in a saucepan and simmer until figs soften and break down a little.
Combine dairy-free spread, sugar and salt and beat until light and fluffy. Add the egg and beat until well combined.
Slowly fold in the flour and fig mixture alternating 1/3 the mixture at a time until all combined.
Place in greased muffin tins and bake at 180 degrees C for 30 minutes, or until golden and cooked through when tested with a skewer. Remove from tins and allow to cool slightly while making the syrup.

Gently heat golden syrup and ginger in a saucepan, then strain and pour half the syrup over the puddings. Let sit for 10 minutes and then serve with remaining syrup and cream/icecream.

(confession time - I didn't realise I didn't have golden syrup in the pantry. I used 1/2 cup brown sugar and the same of water as a substitute. Tastes pretty good too if you are as unorganised as I am :-) And I also couldn't be bothered straining it...coz I quite like ginger)

I got impatient to taste it :-) It is good, by the way :-)

Bon appetit!

A weekend of gastronomic delights

There is nothing better than good food and good company. I had the absolute pleasure of having both this weekend when I went to visit my family down the coast. Mountains of delectable delights were consumed and it was just wonderful to have a relaxing weekend with the people I love most in the world.

Saturday.

Breakfast at the Sunset Bar at the Marina Mirage was light, beautifully presented and tasted as good as it looked. An easy unpretentious meal served by friendly, easygoing staff. It was just a pleasant experience all round. I had mushrooms and a poached egg on toast. My dad had an omlette and my mum had eggs benedict (a firm favourite).

My mushrooms...tres bien.

Omlette with feta, spinach and smoked salmon

Eggs benedict with fresh asparagus

Sunday.

Lunch at Vie Restaurant at Palazzio Versace. The only bad thing about the entire experience was trying to decide which heavenly sounding meal I was going to have! I aquiesed and had THREE courses. I know. I'm still surprised. I loved every mouthful though. Well worth it I say. Although I really did need to be rolled out of there.

The view at the Vie...nice. Was too windy to sit outside and have an unobstructed view of the broadwater unfortunately.

 

 

 

 

My entree - confeit duck with grapefruit, pistachio puree and puffed grains.

The popular barramundi main. I didn't partake of this however it looks awesome.

The 'other' entree - grilled haloumi on compressed watermelon.

Refreshments - lemon lime and bitters all round!

My main - Shallot tart with goats cheese and candied walnuts. So good it is scary.

The dukkah and olive oil/balsamic starter.

Grilled nectarine with basil sorbet. Amazingly good. Quite refreshing!

The standout dish of the day - coconut parfait with lime granita, lime syrup and pastry sheet. Oh. My. Goodness. So Good.

 
If you get a chance you should try them sometime.

xxx

Roast capsicum dip

I'm obviously attracted to the dip culture - I've blogged about my amazing roast cauliflower dip, and I have a love affair with hummus. This caught my attention as I was flicking through a previous New Idea mag (shh...don't tell anyone!!). Regardless of its origin, it is dreamily good. It is also vegan, healthy and super simple to make. A winning combo. Snack anyone???

Roast Capsicum dip

 

Ingredients
2-4 red capsicums (or red peppers if you prefer the american nomenclature)
1 tin chickpeas
2 tablespoons tahini
juice from one lemon
1 teaspoon basil
1 teaspoon ground cumin
1 teaspoon ground coriander seed
a pinch of chilli flakes
1 tablespoon minced garlic
2 tablespoons oil ( I used rice bran oil but you could just as easily use good quality extra virgin olive oil)
1 tablespoons water

Wash and deseed capsicums and quarter lengthways. Roast under a hot grill skin side up until skin is blackened and blistered. Place in a snaplock bag and let cool. Once capsicum is cool you can easily remove the skin and retain the soft flesh.

Add capsicum flesh to a food processor with remaining ingredients and process until smooth.
Serve with crusty bread, vegetable sticks (carrot, celery, cauliflower, brocoli, etc) or crackers.

Enjoy!

xxx

Summer paradise

I'm sitting here with a ridiculous big grin on my face, just listening to this song so I had to share it with you.I heard it on my way home from work - and it is just so happy, bright and energetic..I just can't help feel good when I hear it!So, listen and enjoy, and hope it makes you feel as happy as it made me.

I'm also missing summer...Autumn is well and truly here.
Stay warm!

Summer Paradise by Simple Plan

xxx

Pumpkin and leek tart

What does one do with a magnificent piece of pumpkin like this? Make pumpkin tart...thats what!

 Well, it is a pumpkin and leek tart actually, with fromage le chevre (goats cheese)...just a little bit schmancy. The original recipe is from the Delicious cookbook More Please but has been modified to cater for non-dairy consumers.

Pumpkin and leek tart

Ingredients
  
Savory short crust pastry
1 2/3 cups plain flour
180g dairy free spread
1-3 tablespoons iced water
1 egg yolk

Tart filling
700g pumpkin
1-2 leeks, white only, chopped finely
1/4 cup vegetable stock (or white wine)
4 garlic cloves
300ml soy milk (or pouring cream for the believers)
2 eggs and 1 egg yolk
1/4-1 cup cheese (I used goats cheese, you can use whatever you like, original recipe calls for gruyere, would likely be fabulous with that)
herbs - the original recipe calls for thyme and parsley, I only had mixed Italian herbs
salt and pepper to taste

Instructions
Make the pastry by processing all ingredients until a dough is formed. Chill for 30 minutes before rolling out. Place in a tart dish and chill for another 15 minutes prior to baking for 10 minutes (with weights). Remove weights and bake for another 5 minutes or until golden and dry.

Meanwhile:
Cut the pumpkin into 1cm thick slices and place on a baking tray with the garlic cloves still in their paper and roast until soft (25-40 minutes depending on your oven and the pumpkin).
Finely slice leeks and roasted garlic and soften over a medium heat for 4-5 minutes. Add stock/wine and reduce until liquid is almost gone. Cool.
Place pumpkin and leek mix in the food processor along with the milk, eggs, cheese, herbs and salt/pepper. Process until smooth. Pour into tart shell and bake for 40 minutes until firm and golden.

Serve with salad or sauted mushrooms.
Above all, Bon appetit!

Plum tart

Not sure how to fancy the name up...it is what it is. I could francois it up I suppose...maybe...tarte aux prune, although I"m not sure I've translated that correctly. Whatever you wish to call it, it is yummy.

Plum tart

Ingredients

Sweet shortcut pastry
1 2/3 cup plain flour
2 tablespoons icing sugar
1 egg white
180g dairy free spread
vanilla bean, split, seeds scraped

Tart filling
5 plums
(water, vanilla, castor sugar for syrup)
1 tin coconut cream
1 vanilla bean, split, seeds scraped
2 eggs + 1 egg yolk
1/4 cup caster sugar
blueberries

Grease a part tan and preheat oven to 180 degrees C.

Make pastry - process all ingredients until a dough forms. Wrap in clingfilm and chill for 1 hour.
Roll out pastry and bake with pastry weights for 10 minutes. Remove weights and bake for a further 5-10 minutes until pale golden.

Meanwhile halve and deseed the plums. Blanch in syrup for 1 minute.
Make the custard - heat coconut cream and vanilla until almost boiling. Whip eggs and sugar together and then add the warm cream into the egg mixture.

Place plums, cut side down, into the tart case. Add blueberries and then gently pour in the custard.
Bake for 35-40 minutes until custard is set.

It is best eaten chilled. With vanilla icecream. Everything is great with icecream :-)

Bon appetit!

Haystacks

I'm not talking about the structures made of straw. Haystacks happen to be a gastronomic delight of all things yummy. Tantilisingly healthy (well at least I tell myself this when I have them), they are fabulous for a lazy Saturday evening dinner for one, an impromptu movie dinner for vegetarian (or omnivorous) friends, or an easy way to feed multitudes at a Sabbath lunch picnic. The versitility of the dish is refreshing. In what other dish can you literally pick whatever salad ingredients you have in the fridge, chop them up, and then put them with the fail-safe ingredient of corn chips (whatever flavour you fancy) and voila, a healthy, no fuss meal.

There are endless versions, all revolving around the central core structure - cornchips, beans, salad, toppers. Substitute what you wish - some people serve it with rice instead of chips, others do both. I prefer the sans rice variety myself, but each to their own.

The original version I had involved a dairy feast - guacamole, sour cream and cheese, and it is truly a delight to eat it like this. Since going dairy free however, I've improvised, and to tell you the truth, I don't miss the dairy in haystacks. More power to the haystack!!!! I add chopped avocado if I have it, and put hummus on top. Delish!

Haystacks

Ingredients

Cornchips - I chose salted, but you can have anything your heart desires

Beans - I vary this depending on what I have in the cupboard, mix it all together in a saucepan to have nice hot bean mix
- refried beans
- kidney beans
- baked beans
- butter beans
- taco flavoring, tomato paste, tinned tomatos etc
+/- salsa
+/- mince if you so felt like it...although I must say I've never had a meat version

Salad ingredients - chopped up into easy to eat pieces
- green salad - lettuce, spinach, I even had watercress and sprouts today, and rocket is great too
- cucumber
- tomato
- capcisum
- carrot, grated
- mushrooms
- avocado or guacamole
- whatever else you wish for - gerkins, olives, capers etc etc

Toppings
- grated cheese (goes on top of the hot bean mix)
- sour cream
- hummus (my preferred topping)

Stack it yourself...that way you can create the haystack you desire. I prefer to start with the chips and layer on top of them, others like to have them in little piles over the plate. That is the joy of haystacks, you can really do whatever you want with them, they still taste mighty fine.

Chips + beans + cheese (if you are a believer) + salad (I tend to do the leafy greens first and then stack all the other chopped salad ingredients on top of that) + hummus (or topping of your choice)

Oh, and a word to the wise...these seem to take on a life of their own. Only add a small amount of each salad ingredient or you will end up with a mountain of food on your plate!!

Bon appetit!

So cute!!!

This little guy/gal is sitting on my carpet at the moment...First gecko I've seen inside here actually. But he/she is adorable!!!

xxx

le fromage chevre

Here's to new experiences.

A new cafe. A new breakfast favourite.
For all you Brisbaneits, if you haven't checked out Anouk in Paddington yet, you must. Even Jamie Oliver has :-)

The cafe itself was open yet cosy. New and exciting yet familiar. Bright and airy yet inviting. The staff were friendly and knowlegable. The menu, captivating. The service, impecable. The food, amazing. I can't wait to go back and try something new and different - maybe the mushrooms? or risotto? or maybe something completely different.

I had avocado, roast mushrooms and rocket with dukkah and goats cheese on toasted sourdough.
SO. SO. GOOD. I finished my plate. Go try it for yourself.

Phone pic of my scrumptious breakfast!

...and after I demolished it.

It was so good I had to go try it for myself...not actually a fan of goats cheese (or goat anything...it generally tastes like I"m licking a goat...ugh)...THIS cheese here is really nice. Tres tres bien.

It's the real deal - authentique francais

And it goes beautifully with poached egg, rocket and olive sourdough too...in case you were wondering :-)

Try something new today. Who knows, it might just change your life!

Bon appetit!

Still life photography challenge

I'm not really a still life photography kinda girl. I know the genre is all about precision, control and lighting and even though I"m the world's biggest control freak, I much prefer the challenge of capturing every day moments, than setting up a scene to photograph. Maybe it is my lazy side coming out. (I'm a walking contradiction...which is a post for another day...). So here are my attempts at still life photography for a friendly photography group challenge. Not sure they exactly fit the genre, but I quite like them so I'll run with it. Was also fun to shoot purely in manual focus mode. Makes me feel more in control (!).

I love the feeling of suspended animation with this shot

Sadly not my own idea, but an adaptation on a photo that inspired me

I love the symmetry and yet the asymmetry in this shot.

I've got a few technical things to work on such as lighting, but had fun playing. And after all, isn't that what photography is all about!

xxx