Archive for the ‘Recipes’ Category

And although the mixture looks quite delicious here, they were a complete disaster!
Leave them to Adriano Zumbo I say…


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My favourite food is food that you can play with (burritos, fondue, antipasto platters), so I have been eating a lot of rice paper rolls lately, all thanks to this delicious dipping sauce recipe I found in the Crown St Cooks cook book.

Nuoc tuong ngoc (hoisin dipping sauce)
½ hoisin sauce
1 ½ tbsp white vinegar
½ cup mik

Combine hoisin and vinegar in a saucepan and heat. Stir in milk and heat until just at boiling point. Set aside to cool. Serve on with all your various rice paper roll ingredients (I use prawns, dried vermicelli noodles, crispy lettuce, carrots, chives, mint leaves, chilli and roasted peanuts). Amazing x

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Pork and Fennel Sausage Rolls
(Slighty adapted from the Bourke St Bakery recipe)

30ml extra virgin olive oil
6 garlic cloves, finely chopped
40g fennel seeds, ground in a mortar and pestle
4 thyme sprigs, leaves picked
150g brown onions, finely chopped
150g celery, finely chopped
150g carrots, finely chopped
1.2 kg lean minced pork
40g dry breadcrumbs
20g salt
15g white pepper
10 sheets puff pastry
1 egg
1/2 cup milk
Fennel seeds, for sprinkling

Heat the oil in a saucepan over medium heat. Add the garlic and cook for 30 seconds. Add the fennel seeds and thyme and stir together for 1 minute, or until aromatic. Add the onion and celery and cook for 5 minutes, or until the onion has softened. Add the carrots and cook for about 20 minutes, stirring often, until the vegetables are mushy. Remove from the heat and allow to cool.

Put the pork mince into a large bowl and add the cooled vegetables, breadcrumbs, salt and white pepper. Using your hands, mix the meat quite forcefully for 3 minutes to thoroughly combine. At this stage it is best to roll up a little ball of the meat mixture and cook it in a hot frying pan for 2 minutes to check the flavour. You may find it is too salty, however once the mix is encased in pastry the saltiness should even out. But if you cannot taste the salt at all then you need to add a pinch or two more. Preheat the oven to 200C.

Make an egg wash by whisking together the egg, milk and a pinch of salt. Divide the pork mixture into six even-sized portions. On a clean work surface, roll each portion out into a 20cm log with a 4cm diameter. Place each log in the centre of a pastry sheet and brush one long edge with egg wash. Firmly fold the pastry over, pressing to enclose the log tightly, leaving the ends open. Cut each roll into two even-sized pieces and place on baking trays lined with baking paper. Brush the top of each roll with egg wash and sprinkle with fennel seeds. Reduce the oven temperature to 190C and bake for 35-40mins, or until they are golden brown and delicious. Serve with chutney and a green salad.

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Last weekend I hosted a Gold Soiree at my house, to raise money for the Sydney Children’s Hospital’s Gold Week campaign. Guests were asked to wear a touch of gold and I tried to theme the food around the colour gold, including making these tasty vanilla cupcakes, and decorating them with a ‘gold’ praline.

Sparkle Cupcakery’s Vanilla Cupcakes

(Via the Crown St Cooks cookbook)

260g butter
1 1/3 cups caster sugar
4 eggs
3 cups plain flour
1/2 cup milk
2 tsp vanilla bean paste

Buttery Vanilla Icing

115g butter
2 1/2 cups pure icing sugar
1 egg white
1/2 tsp lemon juice
1/2 tsp vanilla extract

Preheat oven to 150ºC. Sift flour and baking powder. Cream butter and sugar on high speed with egg beaters for 5-15mins, depending on butter’s softness. Add eggs, one at a time, allowing to combine and not curdle. Add ½ the sifted flour and baking powder and ½ the milk and vanilla paste. Mix lightly to combine. Add remaining sifted flour and baking powder, then remaining milk and vanilla paste. Mix through to combine to a smooth batter.

Spoon mix into cupcake foils. Bake for 30mins on 140ºC to 160ºC (oven temperature may vary, depending on type).

To make topping, cream butter and icing sugar on high speed with egg beater for between 5 and 10 mins, depending upon softness of butter. Add egg white, lemon juice and vanilla extract. Cream for an additional 3mins. Use to ice cooled cupcakes.

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Chicken, Pesto and Almond Sandwiches

1kg chicken breasts
1 cup basil pesto
1/4 cup almond flakes
100ml mayonnaise
mesclun salad leaves
2 loaves sandwich bread
Salt and pepper

Place chicken breasts in a large saucepan and cover with water. Add a dash of salt and pepper and bring to the boil. Let the chicken boil for 10mins, turn the heat off and let the chicken cook in the boiling water for a further 10mins. Take off the heat and let the chicken cool before finely shredding. Alternatively you can finely dice your chicken, stir-fry with a splash of oil and salt and pepper and then once cooked, process until it is a minced consistency.

Combine your chilled chicken with pesto, mayonnaise, flaked almonds and season with salt and pepper. Spread the chicken mix on one side of a piece of bread (take right to the corners). On the other piece of bread thinly spread mayonnaise and place pieces of mesclun. Sandwich the two pieces of bread together, cut the crusts and then either cut diagonally into two or four triangles.

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A recipe anyone can make…

A few years ago I went over to my friend Bex’s house (it was for a Nutrimetics party actually, but that’s a story for another day) and because Bex is just so amazing she had put on a big spread of food and drink for everyone to enjoy, including this amazing dip! Ever since then I pretty much make it every time I have visitors over. It is so delicious as well as very simple to make, and relatively inexpensive.

Bex’s Feta Dip

200g feta
2 ripe tomatoes, diced
1 large red onion, diced
Juice of 1 lemon
Salt and pepper

In a large bowl mash up your feta with a fork. If it’s not mashing up very well, add the lemon juice. Add the lemon and combine until it starts to look much smoother. Add the red onion, combine and season with salt and pepper. Transfer to a smaller bowl and serve with a knife for spreading, and either toasted pita bread or a thinly sliced baguette. Easy!

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Party favourite….

Tomato, Feta and Basil Tarts

3 sheets of puff pastry
2 tomatoes
1/2 bunch basil
200g feta
250ml cream
3 eggs

Preheat oven to 180ºC and grease a muffin tray.
Either cut out four circles of pastry (overlap them slightly to leave a little gap) out of each of the sheets of pastry or cut the sheet into four even squares and fold into the muffin tray. You don’t have to be too precious with puff pastry. Half fill each with the diced tomatoes, roughly chopped basil, crumbled feta and diced red onion. Whisk the cream and eggs together with salt and pepper and fill each of the tarts almost to the brim. Cook for about 20mins, or until golden. Decorate with a few basil leaves to make them look like they are really fancy, and serve.

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