Tuesday, May 23, 2017

TWD - Pistachio and Berry Gratins

This week's Tuesdays with Dorie recipe is Pistachio and Berry Gratins.  Berries are combined with sugar to help create a syrup from their juices, then placed in ramekins.  The berries are then topped with a pistachio cream.

I used raspberries for my gratins.  I made just two of them by quartering the recipe.

These gratins made a delicious dessert - not too sweet and full of flavour.

To see what everyone else made this week, visit the LYL section of the TWD website.

Friday, May 19, 2017

Oat Pancakes

Tim recently gave me a sheet of recipes from a nutritionist who had visited his work.  The recipe that immediately caught my eye was for oat pancakes.  I had been thinking of making pancakes for a couple of weeks and not gotten around to it, so I was spurred into action when this recipe landed in my lap.

These pancakes are so easy and delicious:

To make them, you will need:

2 cups oats
2 eggs
1 banana
3/4 cup water

Blend the oats in a food processor to a fine meal.  Add the remaining ingredients and process til smooth.

Heat a tablespoon of oil in a frypan, and add spoonfuls of batter to the   pan.  Cook until bubbles appear, then flip the pancakes and cook the other side until just browned.

Serve with toppings of your choice.  I used maple syrup, Greek yoghurt and microwaved frozen cherries.

Thursday, May 18, 2017

EwE - Grilled Shrimp Po'Boy - Roll It Up, Roll It Up

For Eating with Ellie this week, Margaret chose the theme of Roll It Up, Roll It Up.  I decided to interpret this as something in a roll, and made Ellie's Grilled Shrimp Po'Boy from Comfort Food Fix

This Po'Boy was very easy and very tasty - grilled prawns in a roll with veggies and a tasty, zingy sauce.  I had to buy a few things I don't normally use (eg horseradish) but it was worth it.  I'd make this again.

To see what everyone else made this week, visit the LYL section of the EwE website.

Wednesday, May 17, 2017

Beef Goulash, The Hairy Dieter's Way

I love a good stew, especially during the colder months.  Despite my wishing it otherwise, Melbourne is plunging head long into winter - and we are only half way through May!

I am a fan of The Hairy Dieters books, and I found a recipe for beef goulash in The Hairy Dieters - Eat for Life.  You can also find the recipe online here

What is not to like here - beef cooked with the sweet heat of paprika, and smothered in onions and tomatoes and capsicums.  It is rich and hearty, and perfect for those feral cold days where you need something to warm the soul.

I have been making a few Hairy Dieters' recipes recently, and will share them in due course because they are so good, and they won't mess up your diet.

Tuesday, May 16, 2017

TWD - Goat Cheese and Chive Cookies

This week's Tuesday with Dorie (Cookies) recipe is Goat Cheese and Chive Cookies.  These are, as the name suggests, savoury cookies flavoured with goat cheese and chives.

I'll be honest - these were not exactly my cup of tea.  I quartered the recipe and made 6 cookies.  I think they'd be good perhaps with quince paste or cheese on top, but as they were, the didn't do much for me.

To se what everyone else thought of these cookies, visit the LYL section of the TWD website.

Monday, May 15, 2017

The Glass Den, Coburg

A couple of weeks ago, I went for lunch with some friends to The Glass Den in Coburg.  It is set in part of the former Pentridge Jail. 

On the day that we visited, the place was bustling.  We were seated at one end of a communal table in the middle of the cafĂ©.

After ordering coffees, it was on to the serious business of lunch. I ordered a meatball sub ($17.50), which is as pretty as a picture despite its unromantic name: 

The sub is served on a pumpkin brioche roll, which was rather good.  The sauce on the sub had quite a sinus-clearing zing to it, and I loved it.

For dessert, I order The Mafia Boss - millionaire's shortbread with white chocolate and salted caramel:

Everything at The Glass Den is gorgeously presented.  If you have a serious sweet tooth, they do some amazing sweet breakfast dishes, complete with Persian fairy floss.  However, while the ladies seated next to us were delighted when they were presented with the same, I knew that I just couldn't go there.

If you want unique food that is poles apart from the offerings at your local greasy spoon, The Glass Den is the place for you. 

15 Urquhart St, Coburg VIC 3058

Sunday, May 14, 2017

Devil's Food Cake with Mint Frosting for Swee's Birthday

It was my friend Swee's birthday on Thursday, so I squeezed in making her a cake as a surprise when I met her for lunch.  I know Swee likes the choc mint flavour combination, so that is what I went with again this year.

Last year was the Andes Mint (aka Frankenstein's Head) cake.  I wanted this year's cake to be an aesthetic improvement as well as being choc mint.  This year, I made up my own choc mint combination.

First of all, I made the Devil's Food Cake from The Complete Magnolia Bakery Cookbook that came with me all the way from NYC two years ago (wow, has it been that long?): 

There was a slight issue in that I forgot to add the egg whites - oops.  However, I had made myself a separate little cupcake so I could taste the result, and apart from the cake being a teensy bit crumblier than usual, it tasted just fine.  (There is baking powder and baking soda in the recipe so density was not an issue.) 

I then mixed up a half batch of Crabapple Bakery's buttercream frosting, and flavoured it with around five drops of vanilla (three, as recommended in the boo, did not cut it) and coloured it green (this year using the dropper to avoid The Hulk look).  I then frosted the bottom layer, whizzed up a Peppermint Crisp bar in the food processor, and sprinkled it on top:

The second layer was added and the whole cake frosted.  To make it pretty, I piped some white icing (thanks to Dr Oetker) around the top and bottom borders with a star tip, and positioned green cachous strategically around the top border.  Finally, I cut another Peppermint Crisp into pieces and positioned them on top of the cake:

I think it looks pretty!

Not sure how the cake went down, but I think it should have been pretty good, having tasted the components.