Thursday, October 27, 2016
It's autumn (fall) in the US, so Kayte has chosen the seasonally appropriate theme of "This Spud's For You" for Eating with Ellie. Of course, potatoes are good at any time of the year, and in cool Melbourne, I am not dreaming of icecreams and seafood on the beach yet.
I made Ellie's Rosemary Potatoes from So Easy. These potatoes are so easy to make - just chop red potatoes in half, spray with olive oil, sprinkle with salt and rosemary, and et voila - a beautiful side dish is created.
To see what the others made this week, visit the LYL section of the EwE website.
Tuesday, October 25, 2016
The second recipe for Tuesdays with Dorie this month is Pear Tart with Crunchy Almond Topping.
This tart had a few components but was not hard to make. First, you made a fully baked pie crust. Next you cooked some pears for the filling and placed them in the tart. This was a little time consuming because you had to peel, core and dice the pears first. Finally, the pie was topped with a topping of egg whites and sliced almonds, before being baked. And lo, isn't it glorious:
This was one where the effort paid off. This tart was glorious, and well worth making again:
To see what the other TWD bakers made this week, visit the LYL section of the TWD website.
Sunday, October 23, 2016
It is Tim's birthday today. Originally, I wanted to make him a cake containing raspberries, but I didn't find anything that inspired me. Instead, I turned to my newest baking book, Classic German Baking by Luisa Weiss. My mother's family were Germans and Prussians who emigrated to Australia in the 1870s, so I have a very strong interest in German baking as my way of connecting to them. Luisa is an Italo-American who lived in Germany during part of her childhood and who married into a German baking family, hence the inspiration for her book.
The recipe that I chose to make for Tim is Dunkler Kirschkuchen (literally, a dark cherry cake). I chose it because the flavours (chocolate, almond, cherry) sounded wonderful, I had all of the ingredients, and the cake sounded festive enough to be a birthday cake (there is no photo of it in the book).
I made myself a cupcake to try:
The cupcake was slightly drier than I imagine the larger cake will be because I just approximated baking times (and talked on the phone while it was in there!), but the flavour was awesome - chocolatey, nutty and spicy (from the cinnamon, allspice and nutmeg). The toasted almonds gave the cake a lovely varied texture.
The cake itself took around half an hour longer than the baking time stated in the book because the batter is very moist from the cherries - the middle took quite a while to set, hence my theory that the cake itself will be moister. While baking, this cake smelled just like Christmas because of the lovely spices.
Luisa said that this cake is usually only made in autumn or winter in Germany - that makes it perfect for this year's Melbourne spring. The day I made this cake, it rained, hailed, shone and blew a gale in alternating cycles all day, and the temperatures were woefully cool for this time of year.
If you have a yen to make this cake, the ingredients are:
100g toasted almonds (or toast them yourself for 10 minutes in the oven)
585g canned pitted sour cherries, drained (I just used a 500g bag of frozen cherries)
100g dark chocolate
4 eggs, separated
3/4 cup plain flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 pinch nutmeg
grated zest of 1/2 lemon
1/4 teaspoon salt
Preheat your oven to 180 degrees Celsius and grease and line the base of a 9" springform pan.
Melt the chocolate in a bain marie or microwave and set aside.
Grind the almonds into a fine meal.
Beat the butter and sugar together in the bowl of a stand mixer until light and fluffy. Beat in the egg yolks, one at a time.
In another bowl, combine the ground almonds, flour, cocoa powder, baking powder, cinnamon, allspice, nutmeg and lemon zest, then beat into the butter mixture until just combined. Add the melted chocolate and fold in to combine.
In a separate bowl, beat the egg whites with the salt until they hold firm peaks. Fold one third of the egg whites into the cake batter to lighten it, then fold in the remainder of the whites until no white streaks remain.
Scrape the thick batter into the prepared springform pan and smooth over evenly. Top the cake with the cherries, pressing down gently but do not press so hard that they sink into the batter.
Bake in the oven for 45-50 minutes or until cooked through (mine took half an hour longer). Cool the cake in the tin on a wire rack for 10 minutes before unclipping the springform collar and allowing the cake to cool completely on the wire rack.
You can serve this cake dusted with icing sugar and with sweetened whipped cream if you like. I did neither, as I gave the whole cake to Tim simply placed on a homemade cake board and wrapped in gladwrap so that he could take it to share with his family for his birthday (which is today).
Saturday, October 22, 2016
Recently, Donna Hay Magazine celebrated its 15th birthday. I couldn't resist buying the 15th anniversary edition, as it had a gorgeous white meringue covered cake on the cover.
I have tagged a few recipes, but the only one I have made so far is the Sticky Chicken Meatballs with Coconut Rice on p66. I was intrigued by the meatballs because they contain panko breadcrumbs.
While I am not a huge lover of meatballs, I did like these. The coconut rice was a lovely side dish to serve them with.
If you would like to make these Asian-inspired meatballs, you will need:
500g chicken mince
2 teaspoons chopped kaffir lime leaves
1/2 cup panko breadcrumbs
2 tablespoons finely grated ginger
1/3 cup soy sauce
1 tablespoon peanut oil (I just used olive oil)
1/2 cup water
1/2 cup coconut milk
4 cups cooked long grain rice
6 baby bok choy, halved and blanched
coriander to serve
Put the mince, kaffir lime leaves, breadcrumbs, ginger and half the oyster sauce into a bowl and mix to combine. Roll tablespoonsful of the mixture into balls.
Heat the oil in a large frypan, then add the meatballs and cook for 6-8 minutes, turning as necessary, until golden brown. Add the water and the rest of the soy sauce and cook for a further 2-3minutes or until slightly reduced and sticky.
Stir the coconut milk through the hot rice. Divide the rice between 4 plates, top with the meatballs and glaze, bok choy and coriander. Enjoy!
Thursday, October 20, 2016
Peggy has selected this week's Eating with Ellie theme, An Apple a Day. Initially, I was going to go for a savoury recipe, but most of those were salads, and it was far from salad weather in grey, cold, rainy Melbourne. Instead, I went for an intriguing recipe for Apple Brown Betty in So Easy.
This recipe was intriguing because the crumble on top of the Brown Betty was made primarily from brown bread crumbs, with crushed walnuts mixed in.
I really liked this dessert - it was so light, and very tasty. If you are an apple crumble fan but want to eat more healthily (ie keep off the butter), then this could be the dessert for you.
To see what the others made this week, visit the LYL section of the Eating with Ellie website.
Tuesday, October 18, 2016
"Dark and Sumptuous" - don't those words draw you in, regardless of what they may be describing? In this case, they refer to Nigella's Dark and Sumptuous Chocolate Cake, and they make me automatically want to lick the spoon. I got the recipe from Simply Nigella, but you can also find the recipe online here. Even better, watch Nigella make it here.
If you ever wondered why it is called a "dark and sumptuous" chocolate cake, wonder no more:
The cake itself is flavoured with cocoa, not chocolate, while the icing does contain rich melted dark chocolate. The cake contains coconut oil, while the icing contains coconut butter, which adds to the moistness and flavour of the cake.
Here's a peek inside the cake:
Here's a peek inside the cake:
This was a gorgeous, easy to make cake, and I would definitely make it again.
Sunday, October 16, 2016
For my birthday this year, Tim took me to Sunday lunch at Cutler & Co in Fitzroy. The set Sunday lunch menu ($75) is meant for sharing, and it changes weekly.
Our seats were at the bar, which was perfect, because we could watch the kitchen team prepare the food. It was pretty intricate labour in some cases, and it was amazing how fast they whipped up the dishes:
We started off our meal with a slightly bitter blood orange cocktail, which was devine:
For the appetisers, we started with prosciutto and pickle on rye crackers, and prawn crackers:
The other appetiser was radishes with fromage blanc, parmesan crackers and smoked fish roe:
Next came some beautiful bread that we spread with some of the fromage blanc:
Our next dish was grilled asparagus with stracciatella and watercress:
This was followed by sea bream with ginger soy dressing and kohlrabi - the dressing was just devine, though when I tried to source the ginger vinegar that the chef told us was in the dressing, I balked at the $40 price tag:
The next dish was roasted celeriac with pickled shitaki:
followed by smoked duck with zucchini and preserved lemon:
For our main course, we decided to share the roast lamb:
which came with this side salad:
Our final course was dessert. Tim chose the Earl Grey chocolate mousse with mandarin and yuzu curd:
while I went for the buttermilk panna cotta, rhubarb and plum blossom icecream:
I loved my dessert - the flavours and textures went together very well.
To finish off the meal, we received coffee and chocolates:
Here we are looking happy at Cutler & Co:
The service at Cutler & Co was very good - the staff were attentive, and the dishes moved quickly. Because we were seated near the kitchen, some of the chefs even took the time to talk to us about the dishes.
I really enjoyed my experience at Cutler & Co, and would visit again.
55–57 Gertrude St
Ph: 03 9419 4888