Thursday, April 27, 2017
This week's Eating with Ellie theme is Mash Ups, chosen by me. My pick for this theme is Ellie's Good For You Shepherd's Pie.
At first glance, it looks similar to any other Shepherd's Pie. However, the "mash up" topping is not just potato - it is potato and cauliflower. And the potatoes have their skins left on! Also, there are heaps of veggies in the mince part of the pie - normally, a Shepherd's Pie has no veggies in the mince part.
I think that next time, I'd add a spoon of promite or similar to spice up the mince a bit, but otherwise, I really enjoyed this version of Shepherd's Pie, which is very satisfying.
To see what Mash Up madness everyone else got up to this week, visit the LYL section of EwE website.
Tuesday, April 25, 2017
We would remember them today
Who from their homeland sailed away
So blithely and so willingly
To give their lives for you and me
Father guard their sleeping.
Bene Gibson Smythe
Today is ANZAC Day in Australia and New Zealand. It is a holiday to remember Australians and New Zealanders who served their country in all wars. The day is the anniversary of the landing of Australian and New Zealand soldiers at Gallipoli, Turkey in World War I.
Our primary school always did a great job of teaching us about ANZAC Day and its significance. ANZAC Day ribbons were sold in the classrooms every year to raise money for war veterans, and the choir learned various ballads about those who served in the wars, including the verse above. We had a special school assembly at which the choir sang the aforesaid songs, and a member of the band played the last post on their trumpet while the assembly remained silent.
In high school, much less was said about ANZAC Day. However, we watched the film, Gallipoli, as part of our English studies. It is the ending of that film that always gets me.
To commemorate ANZAC Day in my own way while I am coccooned at home, I made the April recipe from my Red Tractor calendar, being Apple Crumble with ANZAC Biscuit Topping.
April's calendar quote is another sage saying:
Apple crumble is the British/Australian version of a Brown Betty. What makes this version unusual and ANZAC Day appropriate is the ANZAC biscuit topping:
3/8 cup plain flour
1/4 cup sugar (I cut this to 1/8 cup)
1/4 cup rolled oats (not quick oats)
1/4 tablespoon dessicated coconut
1/16 cup golden syrup
1/4 tablespoon cold water
1/4 teaspoon bicarbonate of soda
Combine the sugar, oats and coconut in a small bowl.
In a small saucepan over medium heat, melt the butter, golden syrup, water and bicarbonate of soda together. Pour over the dry ingredients, then chill in the fridge while making the apple filling.
Stewed Ginger Apples
1 1/2 cups Granny Smith apples, roughly chopped
1/2 tablespoon water
1 teaspoon finely chopped fresh ginger
1/16 cup brown sugar
1/4 teaspoon vanilla
1/16 teaspoon cinnamon
Preheat your oven to 180 degrees Celsius, and lightly grease 2 ramekins.
Put all of the filling ingredients into a saucepan and cook over medium heat until the fruit is tender.
Divide the apples evenly between the two ramekins. Remove the ANZAC biscuit mixture from the fridge and crumble into smallish pieces. Sprinkle the biscuit pieces evenly over the top of each ramekin, then bake in the preheated oven until the top is crisp and golden (~20 minutes).
Serve warm with icecream and custard, if desired.
This week's Tuesday with Dorie recipe is Lemon Meringue Tart A New Way. Lemon Meringue Pie is a perennial favourite, and when I brought this one to work, it was no exception. Someone was disappointed that they missed out because they were trying to be good, then they changed their mind and there was no pie left.
Lemon Meringue Pies can be hit and miss. Too much meringue, it can be too sweet. Filling too lemony - it is not balanced out by the sweetness of the meringue (reminds me of the infamous "Sunlight Soap" lemon pie served to us at college, to much derision). Oh, and some recipes have a weepy filling - check out the Daring Bakers version that I made many moons ago.
However, this lemon meringue "tart" suffered from none of those shortcomings. The "new way", according to Dorie, is that this lemon tart has a flan-like filling. I believe that Dorie's introduction comes from the perspective that this tart is different to a traditional tarte au citron, which has a curd-like filling. However, it is very much the type of lemon meringue pie that I am used to, and which is a staple of Australian cafes.
And what a lovely lemon meringue tart it is. The filling is a lemony pastry cream rather than a curd, so there is no weepiness, and it is smooth and silky. It also set up like a dream. The meringue was good, although someone said she would have liked more. To solve this, you could just use the two additional egg whites that are left over from this recipe to make a more voluminous meringue.
I have neither a blow torch nor a broiler, so I just put my tart into the oven for an extra ten minutes after adding the meringue topping. It may have made the crust a little too brown around the edges, but it didn't detract from the flavour.
Verdict - a thumbs up.
To see what the other Dorie bakers made this week and what they thought of it, visit the LYL section of the TWD website.
Sunday, April 23, 2017
While browsing through The Toowoomba Chronicle this week, I spotted an irresistible recipe for Baby Pear and Ricotta Tart. The recipe comes from a new cookbook by Emiko Davies called Acquacotta, which focusses on Italian family recipes.
How cool does this tart look with the pears standing up and their stalks left on? It's a bit like stargazy pie, but without the gruesome factor.
The biggest challenge that the recipe posed was finding baby pears, but I lucked in and my supermarket just happened to have baby beurre bosc pears. You don't have to core the pears for this recipe - when they are poached, the core goes soft enough to eat:
This is a smooth, creamy cheesecake with fruit - what is not to love:
I changed the order of proceedings a little from the recipe by making the pastry first and letting it chill while I poached my pears so that I could seamlessly move from poaching pears to lining the pie tin with pastry then adding the filling.
Would I make this again? Absolutely - it is striking to look at and so delicious.
Thursday, April 20, 2017
Margaret chose An Apple A Day as the theme for this week's Eating with Ellie. There are lots of Ellie recipes, sweet and savoury, that use apples, so there was plenty to choose from.
I selected Ellie's Morning Glory Baked Oatmeal, which as well as apple, contains carrot, pecans and raisins (I used cranberries).
It looks and smells delicious, and tastes like dessert. I only made a half recipe because the full recipe made 8 serves (yikes!).
To see what everyone else made this week, visit the LYL section of the Eating with Ellie website.
Wednesday, April 19, 2017
Betty's Burgers and Concrete Co is a burger restaurant chain founded in Noosa. It landed in Melbourne late last year, taking over a vacated Laura Ashley store location. When Betty's first opened, it was impossible to get in the door, such was its popularity, so I left my run at Betty's for a few months.
Betty's is styled to mimic US-style burger joints, and is remarked by commentators to be like Shake Shack. I liked the kitschy 50's style store fitout, which I found quite charming.
Betty's is still very popular, despite having been open for nearly 6 months now. At lunch and dinner, the lines still snake out the door as people line up for a seat. However, I am in the minority in that the décor is where my love of Betty's ends.
Burgers and fries are quite pricey. I ordered a Betty's classic (beef, lettuce, tomato, onion, cheese, lettuce, Betty's special sauce), which cost $10 for what was a rather small burger. Shoestring fries are $5, although the serving of fries was quite generous. You need the fries, as the burger will not fill you up by itself:
Looks attractive enough, doesn't it. The taste was OK, but nothing out of the ordinary. And something about Betty just didn't agree with me. For a $15 burger meal, I was hoping for more.
Here is an interior shot of Betty's - quite pleasing from my perspective:
This is the inside view of my Classic Betty:
You can also buy frozen concretes at Betty's, which have some great sounding flavours, but at $8 a pop, I'll wait til I can share one.
97 Elizabeth St
Melbourne VIC 3000
Ph: (03) 9642 5823
Tuesday, April 18, 2017
This week's Dorie's Cookies recipe comes from my own backyard - ANZAC Biscuits. Most Aussie kids grow up with ANZAC biscuits in the bikky tin, and I loved (and still love) my mum's version.
I have made Anzacs myself a number of times over the years. The first time was a bit of a disaster, but things got better after that. The first Anzacs recorded on my blog were in 2008 using the same recipe as my mum (a la Margaret Fulton) in my South Yarra kitchen; since then, on my return to Melbourne, I made some healthy ones in 2012 (meh); and these in 2013 from my high school home ec cookbook.
Dorie's ANZAC biscuits are a little more L M Downes than Margaret Fulton; much more oatmeal cookie-esque than the Margaret Fulton ones that I am used to. They are still tasty and smell good. However, mum's Anzacs win hands down.
Dorie said that these biscuits would spread a lot, but mine didn't spread much at all. I also think that I would add back the 1/2 cup of sugar that Dorie took out; sweetened coconut is not common here, and as I used unsweetened coconut, I missed that extra sweetness that I associate with Anzacs.
ANZAC Day is not until 25 April, but for Dorie, I am making these biscuits early this year.
To see what cookies the others made this week and what they thought about it, visit the LYL section of the TWD website.