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Archive for September, 2010

Simply smitten.

When Nick and I first got together he pulled many, many tricks to try to woo me. During the first week I arrived at his house after work one evening to a bottle of wine and a huge batch of freshly baked chocolate chip cookies. Quite easily the best chocolate chip cookies I’ve ever had in my life and he’ll never let me live it down. I’m the cook and baker in our house but I’m going to give him the credit this time around…

Nick’s Chocolate Chip Cookies
Makes a whooping 48 cookies!
250g butter
3/4 cup sugar
2 eggs
1 tsp vanilla essence
2 cups flour
2 tsp baking powder
1 1/2 cups chocolate chips

Preheat oven to 180ºC and line a baking tray with greaseproof paper. Cream the butter and sugar and then slowly add the eggs and vanilla essence and beat until smooth. Sift in the flour and baking powder and slowly fold into the butter mixture. Add the chocolate and mix until well combined. Roll with hands into small balls, place on the lined baking tray and flatten with the tines of a fork. Place the tray in the oven and bake for 15-20mins, until lightly golden. When cooled store in an airtight container for up to 5 days.
Enjoy x

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I totally get people when they say they don’t know how others can survive on just a garden salad for lunch. I certainly couldn’t survive on just that! I’m sure garden salads are only supposed to ever be eaten as a side dish though, right? The only salads I eat as a whole meal have substance to them,  be it beans, rice, pasta, meat or boiled eggs. This salad is no different- the selection of hearty vegetables and the beef fillet make for a very filling meal. And I don’t usually even like mustard, but this mustard dressing is to die for. And the best part if that the smell of the barbeque and the taste of the slightly charred vegetables made me very aware of how near Summer really is x

For the Mustard Dressing
125ml vegetable oil
125ml olive oil (extra virgin is best)
A thinly sliced small brown onion
2 cloves crushed garlic
1tsp finely chopped rosemary
2 egg yolks
1/4 cup Dijon mustard
2 tbs white wine vinegar

Combine oils, onion, garlic and rosemary in a bowl, leave for 30mins for flavours to develop, then strain. Sing a food processor or egg beaters process egg yolks and 2tbs of the mustard. With the motor running very gradually pour in the strained oil over a few minutes until thick and emulsified. Add the rest of the mustard, 2 tbs of water, then season with salt and pepper. Makes 300ml.

For the Salad
800g of beef fillet
3 large garlic cloves, thinly sliced
125ml olive oil
1/4 cup rosemary sprigs
Red capsicum, cored and sliced into 6 pieces
Yellow capsicum, cored and sliced into 6 pieces
800g eggplant
1 lage bunch asparagus cut length ways and width ways
2 cups watercress
12 small butter lettuce leaves

Cut beef fillet into 5mm thick slices, then using the flat side of a meat mallet, pound until 3mm thick. Layer in a dish with the garlic, olive oil and rosemary. Season with pepper , cover and marinate in the fridge for 30mins. Cook the beef, capsicums, eggplant and asparagus in a char grill pan or on the BBQ for a couple of minutes until lightly charred on each side. Arrange on plates with the watercress and butter lettuce leaves and drizzle with the mustard dressing.

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