Tuesday, May 23, 2017
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
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
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
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
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
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
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 café.
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:
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
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.
Thursday, May 11, 2017
This week's Eating with Ellie theme is Mother's Favourite, chosen by Kayte. It coincides with Mother's Day this Sunday.
My mother likes very plain food, and I strongly suspect that many of Ellie's recipes would not appeal to her. I therefore took the liberty of choosing what I would like for my favourite instead.
The recipe that I selected is Apple and Spinach Stuffed Pork Chops with Mustard Wine Sauce from Comfort Food Fix. As the title of the dish suggests, pork chops are stuffed with apple, spinach - and sauerkraut! The hardest part was cutting the pocket in the chops, and on the last one, I managed to cut my finger.
This dish was very hearty and good to eat. I would make it again.
To see what the others made for this week's theme, visit the LYL section of the Eating with Ellie website.
Tuesday, May 9, 2017
For Tuesday with Dorie this week, I made Plain and Simple Almond Cake. It is exactly what it says on the tin - a cake containing fat only from eggs, with almond meal and sugar making up the other components of the cake.
Despite its beautiful texture, I did find the cake a little too plain for my taste by itself, so I took up Dorie's suggestion and added jam in the middle of my slice, with some icecream on the side:
This was a pleasant cake, which was very unassuming in flavour and can be dressed up, for example with berries and cream, to make a lovely dessert.
Monday, May 8, 2017
My friend Sandra loves the British Royal family, and in particular, she has a soft spot for Queen Elizabeth II. She found this recipe for the Queen's birthday cake last year, and asked me to make it.
As it was Sandra's birthday recently, I decided to make this cake for her. It uses a lot of ingredients - 8 eggs and 450g of chocolate jump out.
This cake did not go that great for me, but Sandra was happy with it.
Here is the cake before being dressed:
It is a sponge cake with just a touch of cocoa. The cake is then sandwiched with ganache and covered with more ganache - holy dooley:
The layers did not cut nicely for me - I tried for three, but only got two very wonky layers.
Here is a peek inside:
I would not make this cake again, if only because of the incredible amount of ingredients for an end result that was just OK (I am not a huge fan of sponge cake), and high stakes if the end result was not edible.
In any event, Sandra was happy with her cake, which is all that matters in the end.
Sunday, May 7, 2017
I recently started tap dancing again for the first time in 15 years or so. I was inspired, like half the universe, by La La Land - the dance sequence with Emma Stone and Ryan Gosling looked like such fun. And I still had the shoes!!!
My tap class is led by Miss Jane, who is ably assisted by Miss Ellie. Miss Ellie let us know the week before that it was her birthday, so of course I was going to make her cake if I got the chance.
Luckily, I did get the chance, and I decided to make Ellie some pussy cat cupcakes (because our dance studio is called Glamour Puss).
I used my favourite Primrose Bakery recipe for the cupcakes and the buttercream frosting:
I then topped the cupcakes with pink rolled fondant (already tinted thanks to Dr Oetker). The eyes and the bow are cut freeform from rolled white fondant. For the features, I used edible marker pens, inspired by designs that I found on Google images.
Ellie had also made herself a gorgeous cake but forgot to bring a knife to share it. Cupcakes are made for sharing, so problem solved!
Saturday, May 6, 2017
The Melbourne Cake Club met on Thursday evening a couple of weeks back, and our theme was Animal Cakes.
I had by chance purchased a book called Aussie Cakes for a mere $7 prior to this theme being chosen, and as you would expect, it contains quite a lot of ideas on how to make Aussie animal cakes. This book is more of a design and concept "how to" book; you wouldn't buy it for the recipes as it talks about packet cakes and ready made icing. However, some of the cake designs are really clever and it is a fun book if you are into Australiana.
After being tempted by the Barbara the Bat cake (after my Bendigo trip), I went for the Emma the Echidna Cake. The concept is quite simple: make two chocolate cakes, one large and round for the back (I used a metal mixing bowl to give it a more 3D effect), and one small and rectangular for the snout:
Carve your snout and glue it to the body with a little melted jam:
Smother your cakes in chocolate buttercream and use chocolate bits, chocolate melts and a jelly snake to create the eyes, nostrils and tongue:
Get 3 packets of Woolies choc finger biscuits and arrange them as the echidna's spines, et voila:
Linda Lomelino probably did not have an echidna cake in mind when she wrote her recipe for Chocolate and Espresso Cake in Lomelino's Cakes, but that is the recipe for the cake and icing that I used. (Yes, as the folks on the Amazon forum point out, the recipe omits what to do with the melted butter in the method for the cake; if you are a baker at all, you can work it out.) Someone else has posted the recipe online here, fixing up the omission, if you are interested in making this cake and don't have the book (which, by the way, is scrumptious, especially the espresso icing).
That's me done. Now onto the other animal cakes brought by the Club.
Here is Sue's gluten free hummingbird cake - a moist tropical delight with cream cheese frosting:
This is Karen's gorgeously decorated Noah's Ark Cake, which hides an orange cake with fig buttercream icing:
Dalya, our Club founder, made a gluten free chocolate hedgehog cake which was superbly moist (and can I add, I just loved those Flake spines):
Our fun evening was hosted by the good folks at Pause Bar in Balaclava, who were very gracious in accommodating us and our cakes.
Thursday, May 4, 2017
Tomorrow is Cinco de Mayo, so Peggy has chosen the seasonal theme of Cinco de Mayo Fiesta for this week's Eating with Ellie.
I decided to make Chicken and Mushroom Quesadillas from So Easy - because they were so easy! There was a traditional Mexican stew in another of my books, but it called for ingredients that I would find hard to obtain (hominy, tomatillos).
I was a bit worried that Chicken and Mushroom would be a little bland, but it is far from it - Ellie spices things up with cumin, chilli and oregano, so the end result is anything but bland. I also highly recommend investing in the salsa and sour cream for the side. I bought them thinking that they went into the quesadillas, and was miffed to learn that they were sides. However, they really made the quesadillas delicious.
To see what everyone else made for Cinco de Mayo, visit the LYL section of the Eating with Ellie website.
Tuesday, May 2, 2017
Tuesdays with Dories - Dorie's Cookies is baking Chocolate Cornflake Haystacks this week. The closest Australian equivalent is Honey Joys.
These are cornflake cookies containing coconut, pecans, raisins (or in my case, cranberries) and chocolate.
These are simple to make and good to eat - not much more to them than that.
To see what the other Dorie bakers thought of these cookies, visit the LYL section of the Tuesdays with Dorie website.