Monday, 25 February 2008
Wednesday, 20 February 2008
Our very own Ed (http://www.tomatom.com/) and Jackie (http://www.eatingwithjack.blogspot.com/) will be at the Melbourne Food and Wine Festivals "Out of the Frying Pan" so why don't you get some tickets and go along to see them... here are some links that should help you get there... Out of The Frying Pan event and link to this festival page here and the booking page here .
Ed says "the whole event should be fascinating to anybody interested in food and food media trends. In particular, there are two sessions which will probably interest bloggers. Matt tells me that “Future food. Future Food Media” talking about how chefs innovate online will be addressing social media and blogging and the cutting edge of the internet".
Sounds great to me!!!
I hope to see you there!!
200g butter, melted
500g cream cheese, softened,
1 cup (220g) caster sugar (granulated) (3/4 cup for cheese mix and 1/4 for egg whites)
3 eggs separated
1 tablespoon cornflour, sifted
2 teaspoons vanilla extract
2 cups 480g) sour cream
1/4 cup (60ml) lemon juice
Preheat oven to 150C/130C fan forced.
Process the biscuits until fine, add melted butter and press biscuit mixture evenly over the base and sides of a 26cm springform pan by hand. Refridgerate until needed.
For a smooth textured result, have the cream cheese, eggs and sour cream at close to room temperature. Beat the cream cheese, 3/4 cup of sugar, egg yolks and cornflour in a large bowl with an electric mixer until smooth. Add the vanilla, sour cream and juice, beat until just combined.
Beat the egg whites in a small bowl with electric beater until soft peaks form, gradually add the remaining 1/4 cup sugar, beating until dissolved. With a large balloon whisk, fold the egg white mixture into cream cheese mixture.
Spread filling into the biscuit crust; bake the cheesecake for about 1 hour 15 minutes or until just set. Cool in oven with door ajar. (This helps to stop the cheesecake from cracking).
Serve at room temperature.
For photos see October posting.
2/3 cup (110g) hazelnuts
1/2 cup (75g) sesame seeds
1/4 cup (20g) coriander seeds
2 tbls cumin seeds
2 tsp freshly ground black pepper
2 tsp flaked sea salt
Friday, 15 February 2008
200g chocolate ripple biscuits
75g butter, melted
250g (1 cup) mascapone
zest of 1 lime, grated (or lemon)
2 tbsp lime juice (or lemon)
2 egg yolks
2 tbsp castor sugar
1 tsp vanilla extract
2 egg whites
300g fresh (or frozen) raspberries
Place biscuits in a food processor and whiz to form small crumbs. Add butter and process briefly. Press biscuit mix into base of a 20cm spring-form cake tin and refrigerate to set for at least 20 minutes.
Beat mascapone with zest, juice, yolks and sugar. Add vanilla. Beat whites until almost stiff and fold through mascapone. Spoon mixture onto biscuit base, top with raspberries and refrigerate until set.
From The Age Epicure.
This was dinner, sesame soy chicken, rice with carrot and broccoli and Aji (Chilean salsa).
The rice was brown rice fried up with garlic, grated carrot and broccoli to which I add stock and used the absorbtion method (2 cups of stock to 1 cup rice less 1/2, so for 1 cup of rice it's 2 cups of stock less 1/2 cup so it's 1 1/2 cups of stock). I was not wrapt in this recipe but the chicken was great.
Chicken pieces were marinated in 2 tbsp of dark and 2 tbsp of light soy sauce until ready to cook. I then made a mix of plain flour, toasted sesame seeds and dried chilli flakes and pepper. I dipped the chicken into this mix and fried it on both sides for just thirty seconds. I then laid it out on an oven tray and put a few drops of sesame oil and as much as I fancied of Indonesian sweet soy sauce (ketjap manis). This went in the oven for about 10 to 15 minutes depending on the thickness of your chicken. This was really flavoursome and very moist.
Sunday, 10 February 2008
21/2 tbls cocoa
1 cup water
1 teas bicarb soda
2 large beaten eggs
1 teas vanilla extract
150gm dark cooking chocolate (chopped)
1 teas unsalted butter