Monday, July 25, 2016

Broccoli and Ricotta Mash


Mashed potatoes are nearly universally adored, but poor old broccoli is often given a bad rap.  If you have children who don't like broccoli, or you are not a fan, a way that you might be able to make it more palatable is by making this broccoli and ricotta mash.

The mash comprises potatoes, broccoli and ricotta, mashed together with flavour enhancing ingredients.  This delicious mash alternative is from The Good Life by Sally Obermeder, and the recipe is as follows:

2 small potatoes diced into 2cm squares
500g broccoli cut into small florets
2 tbspns olive oil
2 crushed cloves garlic
115g ricotta
zest of 1 lemon
2 tbspns lemon juice

Cook the potatoes in boiling water for 8 minutes.  Add the broccoli and cook for another 6 minutes or until the vegetables are tender.

Heat 1 tbspn of olive oil in a frying pan and cook the garlic.

Drain the potatoes and broccoli and put into the bowl of a food processor.  Add the garlic with the remaining tbspn of olive oil, the ricotta, and    the lemon zest and juice, and process until you have the desired  mash consistency.

Season with salt and pepper to taste, and serve as a nutritious side with whatever you fancy.

Saturday, July 23, 2016

The High Tea Party, Sofitel, Melbourne


Last Saturday, Kamilla, Irena and I headed off to The High Tea Party at the Sofitel in Melbourne.

One of the event sponsors was Royal Albert China, who had this gorgeous display of tea party crockery at the door:


We had goodie bags on our chairs full of samples and vouchers on arrival, and there was a lovely mini bottle of Prosecco for each guest.

 Once we were seated, our tea tray arrived:


There were mini desserts:


and scones and mini quiche:


and ribbon sandwiches:


My favourite was the scones, served with jam and cream:


The crockery was Miranda Kerr by Royal Albert - isn't the tea cup pretty:


The tea was bottomless but I could only manage two cups.

Here we are at our table waiting to be served:



There was also entertainment by jazz singer Emma Pask (from The Voice Australia), and two fashion parades - one by Leona Edmiston and the other by a lingerie house.

Outside, there was a seemingly endless array of stalls selling everything from jewellery to chocolates to vodka.

It was a great opportunity to catch up with my friends and enjoy some great food and entertainment.

Thursday, July 21, 2016

EwE - Greek-Style Spinach Rice - It Isn't Easy Being Green



For Eating with Ellie this week, I chose the theme of It Isn't Easy Being Green.  Ellie has lots of fabulous vegetable recipes in her books, so I decided to choose something along that line for a side dish.

I chose Ellie's Greek-Style Spinach Rice from Weeknight Wonders.  In theory, it sounded great - brown rice and frozen spinach cooked with tomato paste and onion, with optional feta.  I left out the feta but otherwise made the recipe as written.

Unusually for me with an Ellie recipe, I didn't take to this dish.  It was too bland for my liking - a little too close to rabbit food.  Unfortunately, it won't be a repeat.

To se what the other Ellie cooks made this week, visit the LYL section of the Eating with Ellie website.

Wednesday, July 20, 2016

Slow Cooker Whole Chicken and Cranberry Maple Pecan Pudding for Christmas in July



On Sunday, I invited four friends over to my place for Christmas in July dinner.  For the uninitiated, Australia's seasons mean that July is winter, making it the perfect time to indulge in Christmas treats which are more suited to cold weather than December, when Christmas is celebrated around the world.  This means that in Australia, we really can have two Christmases - one in July with roasts and Christmas pud, and one in December with seafood and icecream.

We started off with cheese (washed rind, triple cream brie and cheddar), dips (sweet potato and cashew and guacamole) and crackers to start the conversation while dinner finished cooking: 



Here is the table all laid in expectation:



For dinner, we had slow cooker roast chicken with roast pumpkin, potato and carrot, and steamed asparagus:



I had never cooked a whole chicken in the slow cooker before, so I was pleasantly surprised.  the recipe for the chicken that I used (including a spice rub) is online here at Tori Avey's website.  The meat stayed beautifully moist and tender, and the spice rub gave the meat a nice flavour.  For the gravy (not pictured), I drained off the juices that cooked out of the chicken and thickened them up in a saucepan with a dessertspoon of cornflour dissolved in water to make a paste.

Two of my guests are gluten and dairy sensitive, so I made this Cranberry, Maple and Pecan Pudding from BBC Good Food:




You can see that when I turned out the pudding, the base of it caved in a little.  I can only guess that the crumbly texture of the pudding is at least in part due to its gluten free status.  Next time, I would leave the pudding to cool in the pudding basin for a while before unmoulding.

I didn't have fresh  cranberries (they are virtually impossible to obtain in Australia), so I used frozen cherries in the  sauce instead:



For the dairy lovers, there was also raspberry ripple icecream to go with the pudding.

The pudding doesn't taste like regular Christmas pudding - it is nowhere near as rich for a start.  However, it is very fruity, and reminds me of a light fruitcake. 

It was a fun evening and a great way to celebrate Christmas in July.

Monday, July 18, 2016

Date and Walnut Self-Saucing Pudding


Recently, I asked my colleagues what they wanted me to bake next.  They suggested Sticky Date Pudding.  However, I am a little rebellious and decided to go with the general theme but in a different form so that I didn't have to buy cream.  And lo, the Date and Walnut Self-Saucing Pudding was born.  



This delicious pudding features dates and walnuts in a biscuity pudding batter, and makes its own caramel sauce (which I think is quite magical).

I served this pudding warm with a scoop of icecream - what could be better on a cold winter's night?

Saturday, July 16, 2016

Sweet and Sour Pork


If you go to your average Chinese takeaway in Australia and order sweet and sour pork, you will be served battered pieces of pork coated in an atomic red sauce.  It's a bit like the British version of chicken tikka masala.  However, in the June 2016 edition of Gourmet Traveller, there is a beautiful Cantonese recipe for sweet and sour pork that is nothing like the Chinese takeaway version.  I couldn't wait to make it.

I was so glad that I did - it was rich, spicy and flavourful, and no atomic red sauce in sight.  I served this gorgeous dish with brown rice to ensure that all of that wonderful sauce was soaked up.


To make this Cantonese sweet and sour pork by Tony Tan, you will need:

250g fresh pineapple
1 small onion
1 firm tomato
1/2 red capsicum
1/2 green capsicum
1 spring onion
2-3 long red chillies, deseeded
2 cloves garlic
oil for deep frying
75g potato flour + 1 tspn extra
65g rice flour
steamed rice to serve

Pork

1 teaspoon five spice powder
2 tspns light soy sauce
2 tspns Shaoxing wine
1 tspn ginger juice (squeezed from 2 tbspns finely grated ginger)
1 beaten egg
500g pork neck

Sweet and sour sauce

185ml chicken stock
125 ml tomato sauce
1 tbspn sugar
1 tbspn rice vinegar
2 tspns light soy sauce
1/2 tspn dark soy sauce
1/2 tspn sesame oil

For the pork:

Mix all of the ingredients other than the pork together in a bowl. 

Cut the  pork into 3cm pieces, toss in the marinade in the bowl, cover the bowl with plastic wrap and marinate for at least 15 minutes.

For the sauce:

Mix all of the ingredients together in a bowl.

For the rest:

Cut the pineapple into bite sized pieces, cut the onion and tomato into wedges, thinly slice the capsicums and chillies, cut the spring onion into batons, finely chop the garlic;  set aside.

Heat the oil in a wok.  Combine the flours in a bowl, add the marinated pork and toss to coat, then deep fry the pork in batches until browned and crisp.  Drain the pork on paper towels.

Wipe the wok clean and add 1 tbspn frying oil.  Once heated, add the garlic, chillies and onion, and stir fry until the onion starts to colour.  Add the capsicum and pineapple and stir fry for 20 seconds.

Add the sweet and sour sauce, bring to the boil, then add the spring onion and tomato, and stir fry until warmed through.

Combine the extra tspn of potato flour with 1 tbspn cold water and stir into the sauce to thicken.  Season with salt and pepper to taste.

Return the pork to the wok and warm through.  Serve over rice.

Thursday, July 14, 2016

Walnut Cake (Gateau aux noix) for Bastille Day


Today is Bastille Day, also known as French National Day, and celebrates the start of the French Revolution in 1789.  To join in the celebrations, I have made a French specialty from The Alps region - Walnut Cake or Gateau aux noix. 

The recipe that I used is from Taste Le Tour by Gabriel Gate.  This is fitting, because the Tour de France is currently on, and this book contains recipes from Gabriel's TV program showcasing recipes from the regions through which the Tour de France is held. 

I wasn't really sure what to expect when I made this cake, and the "icing" in particular baffled me.  This cake is a flourless walnut cake topped with caramel and decorated with walnuts.  I had no idea what I was doing with the caramel and was scared that I would ruin the cake by putting it on top.  However, I needn't have worried - the cake itself was soft and nutty and delicious, and the caramel on top adds a touch of sweetness. 


To make this cake, you will need:

160g walnuts
150g butter
140g sugar
grated zest of one lemon (I skipped this)
4 eggs, separated
3/4 cup dried breadcrumbs
a pinch of cream of tartar

Topping

50ml water
100g sugar
2 drops red wine vinegar (I used balsamic - no problems)
10 walnut halves

Preheat your oven to 150°C. Grease and line a 22 cm cake tin.

Grind the walnuts to a coarse meal in a food processor.
 
In the bowl of a stand mixer, beat the butter, lemon zest and half of the sugar together until pale and creamy. Add the egg yolks, one at a time, and mix well between each addition. Fold in the breadcrumbs and walnut meal.


In a separate bowl, whisk the egg whites and cream of tartar to  form stiff peaks, then whisk in the remaining sugar until the mixture is no longer grainy.

Add a third of the egg whites to the nut mixture and fold in using a rubber spatula, then fold in the remaining egg whites.


Scrape the mixture into the prepared cake tin and smooth the top of the cake, then bake in the pre-heated oven for 1 hour.

Remove the cake from the oven and allow to cool in the tin for 5 minutes before unmoulding onto a wire rack to cool completely.


For the topping, mix the water, sugar and vinegar together in a small saucepan and bring to the boil. Cook to a light brown caramel. Pour the topping slowly onto the centre of the cake and spread it out evenly over the top of the cake. Decorate with walnut halves.

Here is the first slice of cake:




I was amazed at how good this was - definitely a repeat.

Happy Bastille Day!