tag:blogger.com,1999:blog-82198691505657744972024-02-07T13:51:36.697+11:00Dishing up NirvanaNirvanahttp://www.blogger.com/profile/18124940531655195933noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-8219869150565774497.post-40081823550276486262012-05-21T17:04:00.000+10:002012-05-21T18:03:58.026+10:00Beautiful Banana breadIt's been a while since my last blog post. Put it down to work, travels or other interests, my love for food and cooking has never been lost. Feels great to be sharing my creations and recipes again! This banana bread recipe is one you really should try!<br />
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There are certain aromas that just fill you with a sense of happiness, a sense of warmth and comfort. The wafting aroma of banana bread baking in the kitchen does just that. Actually there's a beautiful aroma from the moment that you add the mashed ripe bananas to the cake mixture. It's sure to test your patience too as you wait for an hour to pass whilst the bread bakes and then cools down!<br />
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Banana bread was a regular creation in my childhood home, and is popular in South Africa. In Australia it's also popular, commonly served thickly sliced and toasted with butter. I prefer a moist, soft banana bread with nuts that's good to eat on its' own. It's a fantastic treat to take on picnics or walks and can be eaten at any time of the day.<br />
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This recipe yields a beautiful, soft, moist bread that's very tasty and is sure not to last very long in any eager household. I've added walnuts to my bread beacuse I love the texture of crispy nuts in the soft bread. Walnuts also complement the taste of bananas really well.<br />
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You will need:<br />
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2 cups flour<br />
3/4 teaspoon baking soda <br />
1/2 teaspoon salt <br />
1/2 to 1 cup sugar depending on how sweet you'd like your bread<br />
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60g butter, softened <br />
2 large eggs <br />
1 1/2 cups mashed ripe banana (about 4 bananas) <br />
1/3 cup plain low-fat yogurt <br />
1 teaspoon vanilla extract <br />
1/2 cup lightly crushed walnuts (optional)<br />
Preheat oven to 180° C (fan forced 160 degrees C).<br />
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Beat together the sugar and butter in a large bowl with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add mashed banana, yogurt, and vanilla extract. Beat lightly until blended. <br />
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Combine the flour, baking soda, and salt and add this flour mixture to the wet ingredients. Mix with a wooden spoon until just moist. Add the crushed walnuts and stir in lightly. Spoon batter into a lighlty greased medium loaf pan. Bake at 180° C (160 degrees for convection oven) for 1 hour or until a wooden skewer inserted into the centre comes out clean. Cool for 10 minutes before removing from pan, then cool completely on wire rack, slice and enjoy!<br />
<br />Nirvanahttp://www.blogger.com/profile/18124940531655195933noreply@blogger.com2tag:blogger.com,1999:blog-8219869150565774497.post-3465026186606253582010-09-30T14:14:00.001+10:002012-05-21T17:04:27.282+10:00Tropical Bread Pudding<div class="separator" style="clear: both; text-align: center;">
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It's not often that I buy a $6 loaf of bread. Only when desperate and no other options are available. Now if that loaf of bread is only half eaten and stale two days later, it certainly will get used! I know of no tastier way of using stale bread than in a delicious bread pudding.<br />
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Having watched the animated movie "Ratatouille" for the umpteenth time again recently, I was reminded of tastes that take you back to your childhood. Home-made bread pudding does that for me. Just the first spoonful transported me back to my childhood home, my mum in the kitchen whisking eggs and vanilla essence in her oval Pyrex bowl and the sweet fragrant smells wafting through the kitchen. I'm so glad that I can recreate those feelings with this pudding.<br />
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There is no exact science to making a bread pudding. It really does depend on the size of the slices of bread, the consistency of the bread and your personal taste. I like a moist bread pudding, with a tropical taste and not too sweet. Just like my mother used to make. It may never turn out exactly the same twice though.<br />
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In this pudding I've used dessicated coconut, almonds and dried mixed fruit (my mum used to use dried cut mixed peel). Eggs, milk, sugar and vanilla essence are the other basic ingredients.<br />
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I like it best served warm with soothing custard. Aaah... the taste of home!<br />
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<strong>Recipe</strong></div>
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You will need:</div>
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a few slices or half a loaf of stale white bread (2 days old or more)5</div>
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500ml milk</div>
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2 eggs</div>
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1 teaspoon vanilla essence</div>
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2 tablespoons sugar</div>
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1/4 cup of dried mixed fruit</div>
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1/4 cup dessicated coconut</div>
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1/4 cup sliced almonds</div>
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100g butter</div>
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Remove the crust and cut the bread into blocks (approximately 1cm x 1 cm squares). Soak in the milk for about 30 minutes to one hour.</div>
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Beat the eggs and sugar till creamy and then add vanilla essence. Combine this with the soaked bread. Then add the dried fruit, coconut and almonds and pour into a greased pyrex or ovenproof dish.</div>
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Dot pieces of the butter evenly into the mixture.</div>
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Place in the middle shelf of a pre-heated oven at 160 degrees (fan-assisted oven) for about 45 minutes to one hour till golden brown and just set. Eat warm.</div>
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As mentioned earlier this recipe can be changed according to your personal tastes. Lessen the quantity of milk used if you'd like the pudding to be less moist. Enjoy!</div>
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<br /></div>Nirvanahttp://www.blogger.com/profile/18124940531655195933noreply@blogger.com4tag:blogger.com,1999:blog-8219869150565774497.post-34324282789060012962010-09-21T15:22:00.001+10:002010-09-21T23:51:11.144+10:00Greek style lamb baked with pasta (Giouvetsi / Γιουβέτσι) <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirfNcwjHG_U9m7ZbyF1Jwc68ICMNxS0E1ZY4PGa7BzReVYGRuPJ2HcADVqERW-GLynVg73W5tbJbANG1nRYa1ReqLC1UqXpaQDEQmSBD-2bvl_79E3kqknYB9rQd5oI-0U60sZbvJrqxg/s1600/Capture0020.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirfNcwjHG_U9m7ZbyF1Jwc68ICMNxS0E1ZY4PGa7BzReVYGRuPJ2HcADVqERW-GLynVg73W5tbJbANG1nRYa1ReqLC1UqXpaQDEQmSBD-2bvl_79E3kqknYB9rQd5oI-0U60sZbvJrqxg/s640/Capture0020.jpg" width="550" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This particular dish really impressed me the first time I had the pleasure of eating it. My mother-in-law always makes this dish for me whenever I visit Greece. It's a simple dish to prepare with basic ingredients, but the flavours are truly awesome! She uses a Greek pasta called hilopites (χυλοπίτες), but orzo pasta can also be used. The hilopites (χυλοπίτες) she used were made from fresh local ingredients that she would supply to the pasta maker and needless to say they were of a truly superior quality. They are easy enough to find in packets in your local continental grocer as well though.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0qT7PSmbNooB7fBcDH7ehxcfiDg1-YvscmvQAaAO5ZGUxnGSFfEFdocKoKp0s7SKTfdaem1S2ByhxOstgrEjaQ8RtATguocTcLcpCT8PHGzNr46h7-p8gqO_DOJBHzHK8A34Br6au_rk/s1600/Capture0035.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0qT7PSmbNooB7fBcDH7ehxcfiDg1-YvscmvQAaAO5ZGUxnGSFfEFdocKoKp0s7SKTfdaem1S2ByhxOstgrEjaQ8RtATguocTcLcpCT8PHGzNr46h7-p8gqO_DOJBHzHK8A34Br6au_rk/s640/Capture0035.jpg" width="550" /></a><br />
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I've used a shoulder of lamb, cut into 6 large pieces by the butcher. I have also previously used leg of lamb to make this dish, but find that the shoulder yields a more tender meat. There are various recipes for this particular type of Greek dish. The recipe I have followed here is inspired by my mother-in-law, the best Greek cook I know!<br />
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This dish is complemented really well by the traditional Greek sides of Kalamata olives, feta cheese and crusty bread.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikingyoUODUt8VKvYVBYVM2QfFbNAJaiWWrcIq4ur8UJlBFrJSHFZ7fbguce06QmrQYckTnzNovuuLX9u4NisxBsmoVlec3HC0OSTY7_BpAnB2JzN4hkStbd30fISPwIKoqwKU60YXGG0/s1600/Capture0031.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikingyoUODUt8VKvYVBYVM2QfFbNAJaiWWrcIq4ur8UJlBFrJSHFZ7fbguce06QmrQYckTnzNovuuLX9u4NisxBsmoVlec3HC0OSTY7_BpAnB2JzN4hkStbd30fISPwIKoqwKU60YXGG0/s640/Capture0031.jpg" width="550" /></a></div><div><br />
Eat it hot. It will be hard to further resist the smells of roasting lamb wafting through the kitchen.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOFlZEAxe9NLomFvvTGc20Z0m3Arr3FYI98AHlsIOi5mfRAgZOdtwXoxkstTuQwov4oowJ_E1k0OUpmgDJDlM1-FsLyi9eBzJtmuh55tGS-8Bk5mDilbkwiHyWEi-aANzYUuD-a-AsBqM/s1600/Capture0025.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOFlZEAxe9NLomFvvTGc20Z0m3Arr3FYI98AHlsIOi5mfRAgZOdtwXoxkstTuQwov4oowJ_E1k0OUpmgDJDlM1-FsLyi9eBzJtmuh55tGS-8Bk5mDilbkwiHyWEi-aANzYUuD-a-AsBqM/s640/Capture0025.jpg" width="550" /></a></div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2mYuh-QvygxKGq3bbG3J5SGU7m_Nbphr5IqtYDJdwQ81dXf1QZPkLascdyzMO-JyNaF8AwRUL5uWVFSY4uvjeTCbMNnJG-oaNJu5nVMLO-vtQtqD2bOniqvpgcUDVsNoLioOZC95u15Y/s1600/Capture0038.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2mYuh-QvygxKGq3bbG3J5SGU7m_Nbphr5IqtYDJdwQ81dXf1QZPkLascdyzMO-JyNaF8AwRUL5uWVFSY4uvjeTCbMNnJG-oaNJu5nVMLO-vtQtqD2bOniqvpgcUDVsNoLioOZC95u15Y/s640/Capture0038.jpg" width="550" /></a></div><div><br />
</div><div><b>Recipe</b><br />
<b><br />
</b><br />
You will need:<br />
<a name='more'></a><br />
<br />
1 shoulder of lamb, cut into 5 to 6 large pieces<br />
salt and pepper<br />
dried oregano<br />
olive oil<br />
3 tomatoes, blended slightly<br />
2 garlic cloves crushed<br />
200g orzo/ hilopites (χυλοπίτες) pasta<br />
Grated Parmesan/ kefalotiri cheese<br />
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Rub the lamb with salt, pepper, oregano and olive oil. Place in a large Pyrex dish with a little water, cover with foil and place in a pre-heated oven at 230º C for 10 minutes. Then reduce the heat to 180 ºC and bake for 1 hour.<br />
Add the blended tomatoes with garlic, cover with foil and bake for another hour.<br />
Then add the pasta and a little water if there isn't enough liquid for the pasta to simmer in.<br />
Cook in the over for a further 10-15 minutes until the pasta is done.<br />
Serve with grated cheese and eat hot.<br />
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</div>Nirvanahttp://www.blogger.com/profile/18124940531655195933noreply@blogger.com6tag:blogger.com,1999:blog-8219869150565774497.post-74483027741972353752010-08-24T22:32:00.004+10:002010-08-24T22:47:41.261+10:00Onion Bhajias<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVd20GXPmGagqunoJ9oQV0Hn2r0siLoJo-jszuOdmo5u67CcHuC6_d6RU8mgrht2-RpV0CfBNsN0I7F3w723_NCLxRXlalxvpzn20Nn4588BJ1eYDi9kBTrIoDrGFysGXyrTcUDo5sclY/s1600/P1030129.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVd20GXPmGagqunoJ9oQV0Hn2r0siLoJo-jszuOdmo5u67CcHuC6_d6RU8mgrht2-RpV0CfBNsN0I7F3w723_NCLxRXlalxvpzn20Nn4588BJ1eYDi9kBTrIoDrGFysGXyrTcUDo5sclY/s640/P1030129.jpg" width="550" /></a></div><br />
Bhajias are a staple at any Indian tea party in South Africa. These light and fluffy savoury bites are also known as pakoras, bhajis or "chilli bites". Now although I try to eat healthily and avoid deep fried foods, an occasional bhajia cannot be resisted!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbS_bomxCn2mfNFLeQiyjx1k7bBPT7ZEz3UwkhyUpPgeTXbMi_l4ACOgdBxpOUfNaeye8FzCEPkZHn4vL8D3RqK1oL6ZOAWxwQfwDxCu2tHTwsA9_QExy4Vw98SPB-z17Exh0kGT1Sfq0/s1600/P1030126.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbS_bomxCn2mfNFLeQiyjx1k7bBPT7ZEz3UwkhyUpPgeTXbMi_l4ACOgdBxpOUfNaeye8FzCEPkZHn4vL8D3RqK1oL6ZOAWxwQfwDxCu2tHTwsA9_QExy4Vw98SPB-z17Exh0kGT1Sfq0/s640/P1030126.jpg" width="550" /></a></div><br />
There are various ready-made bhajia mixes available in boxes in supermarkets but it is simple to make your own mix with fresh spices. When I was growing up in Durban, every Indian household had a copy of "Indian Delights", an essential book with all recipes for basic Indian meals and festive foods. I still consult my copy regularly and gain inspiration from the recipes in it. This recipe comes from this iconic South African recipe book.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBdvRY25g-CRmCy6iM0rCl8hc-32Tp_WzEQF8u-wWxLVzvgJfAOb6Ue63siN7ZczSvydS0csLBv1XD3n-bweQudJT3kByRSA-513GXJSySt_Fz8YXItcDwbcTPq7Aqyb5f5Cf3Tnc0gcY/s1600/P1030136.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBdvRY25g-CRmCy6iM0rCl8hc-32Tp_WzEQF8u-wWxLVzvgJfAOb6Ue63siN7ZczSvydS0csLBv1XD3n-bweQudJT3kByRSA-513GXJSySt_Fz8YXItcDwbcTPq7Aqyb5f5Cf3Tnc0gcY/s640/P1030136.jpg" width="550" /></a></div><br />
Once you've made the basic batter it's really up to you what vegetables and herbs you choose to make the bhajias with. Here I've made onion bhajias with white onions, spring onions and coriander. You could also use spinach, eggplant slices, mushrooms, cauliflower, etc.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmBV0UcOSkYujJhJZE3cdb7mMozxXllgXIyRL7f5MZL9lMLw68AnnZHx5t0jWbtW4-1-IhbmozfPUM9Xg5XOjAmQAuL35nRqGtmOCRVtnGnYORrB8jM8Nqt83G8fQGFInJu9dfPbdgx7c/s1600/P1030115.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmBV0UcOSkYujJhJZE3cdb7mMozxXllgXIyRL7f5MZL9lMLw68AnnZHx5t0jWbtW4-1-IhbmozfPUM9Xg5XOjAmQAuL35nRqGtmOCRVtnGnYORrB8jM8Nqt83G8fQGFInJu9dfPbdgx7c/s640/P1030115.jpg" width="550" /></a></div><br />
The most essential ingredient is besan flour, also known as chana, gram or chickpea flour. It can be found in Indian grocery stores and I even found it in my local, inner Sydney Coles supermarket in the gluten-free section.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6TLQl6dHAFzJ8H3PUqhfEEWb7xtXI4WLTSuHfl6M2D0wuINeOWaQsVaSrO4n6ituQJuMrq9SP-_GNGbuiy3bhjQIG4k6YH1ZDaOxJDmAw4GTmuzhZmxEJeNUxYCRuhylON0vW526vsPU/s1600/P1030127.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6TLQl6dHAFzJ8H3PUqhfEEWb7xtXI4WLTSuHfl6M2D0wuINeOWaQsVaSrO4n6ituQJuMrq9SP-_GNGbuiy3bhjQIG4k6YH1ZDaOxJDmAw4GTmuzhZmxEJeNUxYCRuhylON0vW526vsPU/s640/P1030127.jpg" width="550" /></a></div><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">They are usually served as part of an Indian high tea or as a starter before a main course. Chilli sauce or cucumber and mint raita (a yoghurt-based sauce) are good dips to accompany these light and tasty fritters. Be warned... they're very moreish!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJGJR9wMRKSOdoPLcuB-F6rA8nd16rpxKioLr_izCelkoDi39ZRZRi52zPoQ3mJMtbSrnr_o99Nj0ApAxZLEXAavvMg-MMG_fS3OeR4MmPYGwTfy3E9LiMFyVYGWlBkvOUvl1IPAtoPsk/s1600/P1030142.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJGJR9wMRKSOdoPLcuB-F6rA8nd16rpxKioLr_izCelkoDi39ZRZRi52zPoQ3mJMtbSrnr_o99Nj0ApAxZLEXAavvMg-MMG_fS3OeR4MmPYGwTfy3E9LiMFyVYGWlBkvOUvl1IPAtoPsk/s640/P1030142.jpg" width="550" /></a></div><br />
<b>Recipe</b><br />
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You will need:<br />
<a name='more'></a><br />
<ul><li>1 cup besan flour</li>
<li>1 teaspoon crushed cumin seeds</li>
<li>2 teaspoons crushed coriander seeds</li>
<li>½ teaspoon fine salt</li>
<li>1 teaspoon baking powder</li>
<li>1 teaspoon chilli powder</li>
<li>1 large white onion</li>
<li>spring onions</li>
<li>coriander leaves</li>
</ul>Mix together the dry ingredients. Slowly add cold water, mixing as you add the water to obtain a thick dropping consistency (like a pancake mix). Don't let the mixture get too thin. You may only need a little water to get the consistency right.<br />
Then add 1 chopped white onion, some chopped spring onions and coriander leaves to the batter. Mix thoroughly into the mixture. You can add other vegetables as suggested as well at this stage.<br />
Deep fry in batches in hot oil, dropping small handfuls of the mixture into hot oil, turning once, till golden brown.<br />
Drain on kitchen paper.<br />
Eat hot!<br />
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<div class="separator" style="clear: both; text-align: center;"></div>Nirvanahttp://www.blogger.com/profile/18124940531655195933noreply@blogger.com8tag:blogger.com,1999:blog-8219869150565774497.post-14804498628256691752010-08-17T17:46:00.005+10:002010-08-17T18:13:55.415+10:00Pyramidal Cheesecake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdUk7ffKPIBzYFNAHbwksUgnpLUr2XiW2yZUyei0LOWDWxK_BRaBAHysdq5oTRsNjXZxDFj8OzNmYjF7RNd8yGZQ_ezSn3aic56WG6a3p7MMLpbgP9hpi81cJIJb0MazJV-isLx2Ol9RI/s1600/DSC_0241.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdUk7ffKPIBzYFNAHbwksUgnpLUr2XiW2yZUyei0LOWDWxK_BRaBAHysdq5oTRsNjXZxDFj8OzNmYjF7RNd8yGZQ_ezSn3aic56WG6a3p7MMLpbgP9hpi81cJIJb0MazJV-isLx2Ol9RI/s640/DSC_0241.jpg" width="550" /></a></div><br />
There are certain desserts that represent a certain country and this cheesecake is an example of a South African favourite. Tennis biscuits are South Africans' favourite coconut biscuit. I have not found a similar buttery coconut biscuit made anywhere else. Being very moreish, they're always welcomed at tea-time. These biscuits are an essential ingredient in this pyramidal cheesecake that yields pretty triangular slices. Any crumbly, square shaped (preferably coconut flavoured) biscuit could also be used if you're unable to find any Tennis biscuits.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8FE7pn31IZvHHQjX07QBUyo1Rcy0eqAZNz6F2JLvTg2HTyCxizhXU6Gw_9yJycWCvj0lBybwu_qs3WImTjycYgsGF37re8Vu922qLHrOipvyahT0sv_-G9iYndvnr7z-URJwMT_uCIt8/s1600/DSC_0271.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8FE7pn31IZvHHQjX07QBUyo1Rcy0eqAZNz6F2JLvTg2HTyCxizhXU6Gw_9yJycWCvj0lBybwu_qs3WImTjycYgsGF37re8Vu922qLHrOipvyahT0sv_-G9iYndvnr7z-URJwMT_uCIt8/s640/DSC_0271.jpg" width="550" /></a></div><br />
I have been fortunate to always being able to locate these biscuits in South African food stores in England and Sydney. Their taste takes me back to my childhood when it was not uncommon for dinner guests to arrive with a pack of these biscuits as a gift. The combination of Tennis biscuits, sweetened cream cheese, fresh cream, chocolate and strawberries is a match made in heaven!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA6_40KSDUq2ziQJ9uEkkqwp5orM84H6P0JNqBZU9uO61EmcdnidIPler_FvckMDNMA-CxiYPfuSOPH7yS4vDZBUOG-Q-195qTSbxyq0kxgRK5urJ3zCzf9KP2o_OVtNj_wFSvieaLi9w/s1600/DSC_0244.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA6_40KSDUq2ziQJ9uEkkqwp5orM84H6P0JNqBZU9uO61EmcdnidIPler_FvckMDNMA-CxiYPfuSOPH7yS4vDZBUOG-Q-195qTSbxyq0kxgRK5urJ3zCzf9KP2o_OVtNj_wFSvieaLi9w/s640/DSC_0244.jpg" width="550" /></a></div><br />
This cheesecake needs to be made a day in advance as it's best if frozen overnight and garnished with whipped fresh cream the next day. This softens the outer biscuits and makes it melt in your mouth!<br />
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</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeHaJMC-BOPoveHSXaZ8j0iP6yf2WSNxPesgS5_L9ughbxI9pGcpUECU3PUpb3EZmBDmp8T2HLNJjYBHIr099vteh5Ge2zs3yKIOunz20fWAo54e6l9n8c6-8gXbDztQ5aAQaMvFC8AAM/s1600/DSC_0257.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeHaJMC-BOPoveHSXaZ8j0iP6yf2WSNxPesgS5_L9ughbxI9pGcpUECU3PUpb3EZmBDmp8T2HLNJjYBHIr099vteh5Ge2zs3yKIOunz20fWAo54e6l9n8c6-8gXbDztQ5aAQaMvFC8AAM/s640/DSC_0257.jpg" width="550" /></a><br />
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</div>Be imaginative with the decoration. Glace cherries, shaved chocolate and fruit can be used to garnish the cake as well. I've used chocolate hearts here to create our anniversary cake. I've been making this cheesecake for my husband from the time I first met him and it still tickles his tastebuds!<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZJVxsUfcF7Lku38o2ROreWvDh-SqSaCJscENbdvsGQ7vl7zVw8vZfgCR8IWHxYmv0hoKlTBGXhyUL2qAeMGG5YeRqE6cws6Yd3dJ-o4j2_LeNSX6L5-WGmz4SH5hgkn-zIqsujny89is/s1600/DSC_0229.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZJVxsUfcF7Lku38o2ROreWvDh-SqSaCJscENbdvsGQ7vl7zVw8vZfgCR8IWHxYmv0hoKlTBGXhyUL2qAeMGG5YeRqE6cws6Yd3dJ-o4j2_LeNSX6L5-WGmz4SH5hgkn-zIqsujny89is/s640/DSC_0229.jpg" width="550" /></a></div><br />
It's an easy no-bake cheesecake with a unique appearance and bound to create "wows" at the table!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSB40Ido3HOwWrPQuUKidIz3Dc7U1nFyU4n51DEw4SzX_t7yz12ANNtxKNgqBufEP-nYBRVgjXs5uwD7hrAK2jXWD6oLqMfZoMh81vjTyNhJOpglv6ICPp8NdMh4Uzb7FFCSOMw-J5yuQ/s1600/DSC_0266.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSB40Ido3HOwWrPQuUKidIz3Dc7U1nFyU4n51DEw4SzX_t7yz12ANNtxKNgqBufEP-nYBRVgjXs5uwD7hrAK2jXWD6oLqMfZoMh81vjTyNhJOpglv6ICPp8NdMh4Uzb7FFCSOMw-J5yuQ/s640/DSC_0266.jpg" width="550" /></a></div><br />
<br />
<strong>Recipe</strong><br />
<br />
You will need:<br />
<a name='more'></a><br />
<br />
<ul><li>36 Tennis biscuits or any square crumbly coconut biscuits</li>
<li>125g margarine</li>
<li>150ml caster sugar</li>
<li>250g softened cream cheese</li>
<li>1 egg</li>
<li>5ml vanilla essence</li>
<li>5ml lemon juice (optional)</li>
<li>250ml fresh cream</li>
</ul><br />
Cream margarine and sugar. Beat in egg and vanilla essence. Flavour with lemon juice if desired. Fold in cheese.<br />
Lay out a piece of foil on the counter. Place 3 rows of biscuits on the foil, each row comprising 6 biscuits aligned close to each other in straight lines. Spread 1/3 of the cream cheese mixture on the biscuits and cover with another 3 rows of 6 biscuits closely aligned. Spread the rest of the mixture onto the top layer of biscuits. Placing your hands under the foil bring together the outer 2 rows of biscuits to meet over the middle row, producing a pyramid.<br />
Cover with the foil and place in the freezer overnight. Garnish as desired with whipped fresh cream and strawberries the next day. Keep refrigerated after garnishing.Nirvanahttp://www.blogger.com/profile/18124940531655195933noreply@blogger.com15tag:blogger.com,1999:blog-8219869150565774497.post-24049766314522713112010-08-09T09:04:00.000+10:002010-08-09T09:04:10.938+10:00Greek Custard Pastry (Galaktoboureko)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvMLXr_T6y5uadY_uRfoZveBH14JsAtzeECuA4I1u9IEIpF1XBijFtZnaSvmvoHOHDIKxQGN-5FruM76iP86JoR7WRRByzG2VL7oFYtJmxmhVysJEZJCeKMJoPyYZgU39GkDUvxb3QeTs/s1600/DSC_0545.jpg" imageanchor="1"><img alt="Galaktoboureko" border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvMLXr_T6y5uadY_uRfoZveBH14JsAtzeECuA4I1u9IEIpF1XBijFtZnaSvmvoHOHDIKxQGN-5FruM76iP86JoR7WRRByzG2VL7oFYtJmxmhVysJEZJCeKMJoPyYZgU39GkDUvxb3QeTs/s640/DSC_0545.jpg" title="Galaktoboureko" width="550" /></a></div><br />
There's nothing like eating food you grew up with to remind you of home. I was only really introduced to Greek desserts when I met my husband but I have grown to love the sweetness and simplicity of Greek sweets. He craves these sweet delights frequently and I have been challenged to make them just like his mother does.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeZYXUP1UA1jR_Lb4Tg1gz0KfEwgYsP2pFPH2EB9hzhZSdq6YDfZHKPhsH6h0VtY3Rjgx14-ESB5lj9Hdtz9Xv3NdyyL4WoRsEyb4exaU9ALP38Nj03FGL4ZSnYCOEZetMET_t1CA7BgA/s1600/DSC_0525.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img alt="Galaktoboureko" border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeZYXUP1UA1jR_Lb4Tg1gz0KfEwgYsP2pFPH2EB9hzhZSdq6YDfZHKPhsH6h0VtY3Rjgx14-ESB5lj9Hdtz9Xv3NdyyL4WoRsEyb4exaU9ALP38Nj03FGL4ZSnYCOEZetMET_t1CA7BgA/s640/DSC_0525.jpg" title="Galaktoboureko" width="550" /></a></div><br />
Acquiring a good Greek desserts recipe book was therefore a priority during our courtship. I became familiar with Vefa Alexiadou on Greek morning television and realised that she was to Greece what Martha Stewart is to America or Delia Smith is to Britain. I have tried her recipes for over a decade now and am always pleased with the results.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPA0g-m2T9TABEJjC83P_YVWRZNGwEX2-HQARll3prD1-JWeythLXCIKRO3zBpt6vVQJmSqZdOy5qNJMdAQpph9tbpNl-cF-Fab5Gvk_dnjR-iVrU0y-rloi2iz1jBkckxPzmY7xEpOcQ/s1600/DSC_0553.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img alt="Galaktoboureko" border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPA0g-m2T9TABEJjC83P_YVWRZNGwEX2-HQARll3prD1-JWeythLXCIKRO3zBpt6vVQJmSqZdOy5qNJMdAQpph9tbpNl-cF-Fab5Gvk_dnjR-iVrU0y-rloi2iz1jBkckxPzmY7xEpOcQ/s640/DSC_0553.jpg" title="Galaktoboureko" width="550" /></a></div><br />
Galaktoboureko is a deliciously sweet and comforting treat. It consists of a custard layer sandwiched between layers of buttered phyllo sheets and soaked in a lemony syrup after baking. My mother-in-law always makes this for us whenever we visit her in Greece. It is one of my husband's favourite desserts.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYTvUQx4Plp3uZxsM1E2_VGu6DTUw3mb4rOKIXinstVwehrgdwn8W-ms_wcleiMSz5GsAuOghoafF0jkG_BvjxhOgjt9efFgN7czG2lxJYVmXcZ-tGiKEne-8fIIOrz_0NXjrPWAfjosE/s1600/DSC_0539.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img alt="Galaktoboureko" border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYTvUQx4Plp3uZxsM1E2_VGu6DTUw3mb4rOKIXinstVwehrgdwn8W-ms_wcleiMSz5GsAuOghoafF0jkG_BvjxhOgjt9efFgN7czG2lxJYVmXcZ-tGiKEne-8fIIOrz_0NXjrPWAfjosE/s640/DSC_0539.jpg" title="Galaktoboureko" width="550" /></a></div><br />
It is made in a large Pyrex rectangular glass tray and is ideal for dinner parties, although my husband is quite comfortable eating the whole trayful over a few days!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicIMSy8C242-bdGSLGDwzwRw8aU7ENmRB49g2XQ5lAKrytGNX5T5wP-1Us-QPs3kiiMkLK7zic6oF1662lSMss75ZkZkHo8YzUIPRKEdXR1QtC3p2J235Rh6byvljp5PStfTf3YZ8_DLQ/s1600/DSC_0557.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img alt="Ingredients for Galaktoboureko" border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicIMSy8C242-bdGSLGDwzwRw8aU7ENmRB49g2XQ5lAKrytGNX5T5wP-1Us-QPs3kiiMkLK7zic6oF1662lSMss75ZkZkHo8YzUIPRKEdXR1QtC3p2J235Rh6byvljp5PStfTf3YZ8_DLQ/s640/DSC_0557.jpg" title="Ingredients for Galaktoboureko" width="550" /></a></div><br />
There are just a few basic ingredients needed. The custard is smooth and creamy, every mouthful a delightfully comforting experience within the syrupy phyllo pastry.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxy5QnOqEt7g2rHAgTEMTX-oWKp6couC5-6ePPAnbF41J-CFiV2eE3eba58ir4NmuGmdF_OCQuenH3Scgc9G8XdeLFMSA1_oq_6Osa7Lq77DtrKOpok19DCVoDuBygBPw4xy1hTyrUb6Q/s1600/DSC_0549.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img alt="Galaktoboureko" border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxy5QnOqEt7g2rHAgTEMTX-oWKp6couC5-6ePPAnbF41J-CFiV2eE3eba58ir4NmuGmdF_OCQuenH3Scgc9G8XdeLFMSA1_oq_6Osa7Lq77DtrKOpok19DCVoDuBygBPw4xy1hTyrUb6Q/s640/DSC_0549.jpg" title="Galaktoboureko" width="550" /></a></div><br />
I have cut the galaktoboureko into a circular piece here for a modern presentation of a very traditional Greek dessert. My husband's only complaint about this is that his favourite piece is η γωνία (the corner piece)!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihdGPg8Bra5b333ayOzrUZxq9Zw9ygiaLuPRL-VSJZ-Dbd2Q3gUKZmadxNHfzrx9xVplkUW9tjL_Zx_04AxlD4YKNmh4ifZLYsNTO8rXWf-HFQkMdMU1iWxjrzw3B-vhmVzIzjDFfXsDM/s1600/DSC_0572.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img alt="Galaktoboureko" border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihdGPg8Bra5b333ayOzrUZxq9Zw9ygiaLuPRL-VSJZ-Dbd2Q3gUKZmadxNHfzrx9xVplkUW9tjL_Zx_04AxlD4YKNmh4ifZLYsNTO8rXWf-HFQkMdMU1iWxjrzw3B-vhmVzIzjDFfXsDM/s640/DSC_0572.jpg" title="Galaktoboureko" width="550" /></a></div><br />
<b>Recipe:</b><br />
<br />
You will need:<br />
<a name='more'></a><br />
<br />
<ul><li>4 cups milk</li>
<li>3 eggs and 2 egg yolks</li>
<li>1/2 cup sugar</li>
<li>1/3 cup and 1 tablespoon fine semolina</li>
<li>2 teaspoons vanilla essence</li>
<li>1 box ready made phyllo pastry</li>
<li>1/2 cup hot melted unsalted butter</li>
</ul><br />
For the syrup:<br />
<br />
<ul><li>1½ cups sugar</li>
<li>1 cup water</li>
<li>1 tablespoon lemon juice</li>
<li>1 teaspoon vanilla essence</li>
</ul><br />
Boil the milk and cool slightly.<br />
Beat the eggs and sugar with an electric mixer till light and creamy.<br />
Add the semolina and mix well with a wooden spoon.<br />
Transfer the mixture into a large heavy based saucepan. Stirring constantly pour in the hot milk. Cook the mixture stirring, over low heat, to maintain a smooth textured cream, about 10 minutes.<br />
Remove from the heat, stir in the flavouring and 4 tablespoons of the butter.<br />
Grease a large rectangular glass Pyrex dish. Place one phyllo sheet at a time over the base of the pan, buttering each one with melted butter. Use half the number of phyllo sheets (usually about seven).<br />
Then pour in the custard and spread it evenly over the pastry.<br />
Continue placing the remaining seven phyllo sheets on top of the custard, brushing each one with the melted butter. Brush the surface with melted butter and sprinkle with some drops of warm water to prevent the phyllo from curling up while baking.<br />
Bake in a 180º C pre-heated oven for 15 minutes then reduce the temperature to 160ºC and bake for about 35 minutes longer until the top is golden brown.<br />
To make the syrup, put the ingredients in a saucepan and bring to a boil. Let it boil for 7 minutes. Ladle the syrup slowly over the pastry as soon as you remove it from the oven.<br />
Allow it to absorb the syrup and cool slightly.<br />
Cut the galaktoboureko in pieces and serve warm or cold. Keep any leftovers in the refrigerator.<br />
<div><br />
</div><div><br />
</div>Nirvanahttp://www.blogger.com/profile/18124940531655195933noreply@blogger.com6tag:blogger.com,1999:blog-8219869150565774497.post-41019581293972901952010-08-02T23:30:00.003+10:002010-08-08T21:24:38.938+10:00Banana fritters<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4x9XyfhxOnRnwsm-oPdEUq98Z569BNC44FGYs0vTA8CftbEv80KHhZTGNrsO3Foh-_8EmD6Aj-57wXpdhzvdKzYioT1mAtjz4iA7-lyZpQ6KAZynUz58_CH55aex1oiQY7sJvzjybW1E/s1600/DSC_0505.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4x9XyfhxOnRnwsm-oPdEUq98Z569BNC44FGYs0vTA8CftbEv80KHhZTGNrsO3Foh-_8EmD6Aj-57wXpdhzvdKzYioT1mAtjz4iA7-lyZpQ6KAZynUz58_CH55aex1oiQY7sJvzjybW1E/s640/DSC_0505.jpg" width="550" alt="Banana fritters" title="Banana fritters" /></a></div><br />
There are always bananas in our home. Such a convenient, portable and healthy snack. Invariably though you end up with a very ripe banana that nobody feels like eating. Fritters are a perfect way to make a ripe banana go a long way.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrStspAGmo99lDwGtYMskEh5QpwKOsnLeSNzlc51dQvB4UtJ5B67I8RDuy7BecDVR4dwExSJkg2hOdOYFOlknTc8CajC1OEl2hvV2X6d5cvrW5rEGhUkWnYl-oMwjzLnbIB5LdCAOGkgk/s1600/DSC_0494.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrStspAGmo99lDwGtYMskEh5QpwKOsnLeSNzlc51dQvB4UtJ5B67I8RDuy7BecDVR4dwExSJkg2hOdOYFOlknTc8CajC1OEl2hvV2X6d5cvrW5rEGhUkWnYl-oMwjzLnbIB5LdCAOGkgk/s640/DSC_0494.jpg" width="550" alt="Banana fritters" title="Banana fritters" /></a></div><br />
There are various ways I serve up these fritters, largely dependant on the formality of the occasion and on how many guests there are to serve. Recently I had a couple of friends over for an impromptu dinner and when stuck for a quick dessert idea, looked at the lone ripened banana in the fruit tray and decided on fritters! I fried up a batch after the main course, dusted them with cinnamon sugar and drizzled dark chocolate all over! Amazing! 4 forks sharing from a loaded plate, everyone nodding in mutual appreciation, it was really good fun.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxTw-lfJeLMovRF-BxCtnYvvYGZ9W9YgIHH3aT0m7G8wMO3cVioLNwZeKbwe-9AOrO4tx-PhX9lTwHYiTRv9bQQHu1imPkUir7Zw-uHi8hh3U8w0qAlqukQbK6n5ZKu8YqVcrWARCNJ6w/s1600/DSC_0481.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxTw-lfJeLMovRF-BxCtnYvvYGZ9W9YgIHH3aT0m7G8wMO3cVioLNwZeKbwe-9AOrO4tx-PhX9lTwHYiTRv9bQQHu1imPkUir7Zw-uHi8hh3U8w0qAlqukQbK6n5ZKu8YqVcrWARCNJ6w/s640/DSC_0481.jpg" width="550" alt="Banana fritters" title="Banana fritters" /></a></div><br />
For just a quick tea-time treat, roll the hot fritters in caster sugar that you've sprinkled some powdered cinnamon into and enjoy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNmk1BCQ4EBRPznA0smVu90y3FhhKsBDnU6LzXEOX2CCY0pvfnd8_HZ1pog-8PkFJ_DLDqFBNGz1j-ur7Jaew5eKH4eSX59cSV6I-3leY740HRBKilAF5_Dk4V6wEhVYuUBnd_ZDzklq4/s1600/DSC_0490.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNmk1BCQ4EBRPznA0smVu90y3FhhKsBDnU6LzXEOX2CCY0pvfnd8_HZ1pog-8PkFJ_DLDqFBNGz1j-ur7Jaew5eKH4eSX59cSV6I-3leY740HRBKilAF5_Dk4V6wEhVYuUBnd_ZDzklq4/s640/DSC_0490.jpg" width="550" alt="Banana fritters" title="Banana fritters" /></a></div><br />
These fritters remind me of home. They were usually made on a rainy day to cheer us up. There's no doubt these sunshine-filled fritters will bring some cheer to you too.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMsSpjlUAREKD6GRDx-9XHK7RJDJj1jQ8Etn4w9wMZlc4tdT2lhvVKz1VhUajXNQoQ2VP_HF6CdRI8CeGgcOvFtR8iSr1s2Y9Z6JnGkT0KHjvzoD3y922K8su7ZXDInwysyQw8lrcnwyo/s1600/DSC_0503.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMsSpjlUAREKD6GRDx-9XHK7RJDJj1jQ8Etn4w9wMZlc4tdT2lhvVKz1VhUajXNQoQ2VP_HF6CdRI8CeGgcOvFtR8iSr1s2Y9Z6JnGkT0KHjvzoD3y922K8su7ZXDInwysyQw8lrcnwyo/s640/DSC_0503.jpg" width="550" alt="Sliced banana" title="Sliced banana" /></a></div><br />
When you really feel like indulging, go ahead and drizzle melted chocolate over and don't hesitate to have a large scoop of vanilla ice-cream on the side too.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWdf-z8QUwKLj7J8j7MpbiJCOI-Tm_GInJ_51vSL1SWAYIVFeN3mmOQeZ-nCUnSoKPlWrosMt4eEslzidqDNhrKmJMBI5TzXnxNZAJUcIPHvfJ9hoM1kvQeFEfwGZZfF2-DglhemRsj8/s1600/DSC_0509.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWdf-z8QUwKLj7J8j7MpbiJCOI-Tm_GInJ_51vSL1SWAYIVFeN3mmOQeZ-nCUnSoKPlWrosMt4eEslzidqDNhrKmJMBI5TzXnxNZAJUcIPHvfJ9hoM1kvQeFEfwGZZfF2-DglhemRsj8/s640/DSC_0509.jpg" width="550" alt="Banana fritters" title="Banana fritters" /></a></div><br />
<b>Recipe:</b><br />
<br />
You will need:<br />
<a name='more'></a><br />
<br />
<ul><li>1.5 cups flour</li>
<li>1/3 cup sugar</li>
<li>1 egg</li>
<li>2 teaspoon fennel seeds</li>
<li>1.5 tablespoons butter</li>
<li>1 tsp baking powder</li>
<li>1/2 cup milk</li>
<li>1-2 ripe bananas, sliced thickly</li>
</ul><br />
Rub the butter in flour, add fennel seeds, the well beaten egg, sugar and milk. Make it into a batter of dropping consistency and leave it aside for about an hour.<br />
Add baking powder. Dip the slices of ripe banana into the batter and fry in deep oil over medium heat till golden brown.<br />
Drain and serve immediately.Nirvanahttp://www.blogger.com/profile/18124940531655195933noreply@blogger.com26tag:blogger.com,1999:blog-8219869150565774497.post-88087538587298745192010-07-23T19:52:00.007+10:002010-08-08T21:29:34.498+10:00Passionfruit and lemon syrup cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHPljd5xlI8NPYEmkzBBfMfchzJyzS7jPmnk4vcSJeQ7U_vM1oqaMtl7FEZJUh0PU97FvoovbuOCuwBg1SxfoDLYgKWEqpKu_m8j91GdaJ5z39bNpPWjnI0uEtGUlgtaCWFq2P84fbZYM/s1600/DSC_0451.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHPljd5xlI8NPYEmkzBBfMfchzJyzS7jPmnk4vcSJeQ7U_vM1oqaMtl7FEZJUh0PU97FvoovbuOCuwBg1SxfoDLYgKWEqpKu_m8j91GdaJ5z39bNpPWjnI0uEtGUlgtaCWFq2P84fbZYM/s640/DSC_0451.jpg" width="550" alt="Passionfruit cake" title="Passionfruit cake" /></a></div><br />
If only you could grab a piece and taste! You would know then just how good this moist, flavourful cake really tastes. I fear that my words alone do not do it justice. You'll just have to trust me then and take my word for it. This cake rocks! One piece will never be enough. And I'm not just saying that. Convinced yet?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNytHTTk0vMjpefCQHXgXptlzy7ju4olUh_OC3CKhMI11PDLRrojDLoCA5vMljND2dnisw4wrQWnThkx6MgEo_eSIW7xbvKDEtCUaDSeyVizeSM26X4jIBIfoCG4sIV7iA6pdy2jBKwM8/s1600/DSC_0403.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNytHTTk0vMjpefCQHXgXptlzy7ju4olUh_OC3CKhMI11PDLRrojDLoCA5vMljND2dnisw4wrQWnThkx6MgEo_eSIW7xbvKDEtCUaDSeyVizeSM26X4jIBIfoCG4sIV7iA6pdy2jBKwM8/s640/DSC_0403.jpg" width="550" alt="Passionfruit cake" title="Passionfruit cake" /></a></div><br />
I've always loved passionfruit. Right from my childhood days in Durban when we had a vine growing over an arched trellis in our front garden bearing granadillas (the term for passionfruit in South Africa). We could walk under the purple hued jewels hanging from the vines, taking in their fragrance as they ripen. Now in Australia I find them in the greengrocers all year round at very reasonable prices too. They wrinkle as they ripen and are delightfully exotic in taste.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDhR51S0MfMz9lp4olnT5r8zyc4m0f0xEbzkEsQmQ_PWlwTf-V0kZ5T1CfnzBh-gTvY55LfWe43ZUuOrml2ompEV7WwUNCMj65FDyNW4tHjArMXpmZ0iiFzs3UpeMlGN-euIu_X9_6I74/s1600/DSC_0453.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDhR51S0MfMz9lp4olnT5r8zyc4m0f0xEbzkEsQmQ_PWlwTf-V0kZ5T1CfnzBh-gTvY55LfWe43ZUuOrml2ompEV7WwUNCMj65FDyNW4tHjArMXpmZ0iiFzs3UpeMlGN-euIu_X9_6I74/s640/DSC_0453.jpg" width="550" alt="Passionfruit" title="Passionfruit" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnNnjhviVffwoL3jOIXEAeYJu7D5OtQogyRopZ24KknKKNF7P2-ryRCgy5M02s8SavIh24m9M6uwe_-4Yn1wx8hTIyDiwVqgvaJ3m_KdOa7XgbdT-VbkwXyY5kTS1dGaAJDUkSoaEC9H4/s1600/DSC_0457.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnNnjhviVffwoL3jOIXEAeYJu7D5OtQogyRopZ24KknKKNF7P2-ryRCgy5M02s8SavIh24m9M6uwe_-4Yn1wx8hTIyDiwVqgvaJ3m_KdOa7XgbdT-VbkwXyY5kTS1dGaAJDUkSoaEC9H4/s640/DSC_0457.jpg" width="550" alt="Passionfruit" title="Passionfruit" /></a></div><br />
I've used passionfuit often as a colourful addition to fruit punches but it brings on a whole new flavour to a cake. A very moreish flavour!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcwTEz9E7N3hHu_PKTcN2lWmE9DKcbbJSriM1Q825rt-8oVys3z4ScFznnx1BsGTOji58arTaQ0KG05TbWJpFcX9sgbTTBPE_z-IgQJXBf4dhzjS771BWoM-bpi-uX31fSXESZ1rz_SEo/s1600/DSC_0467.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcwTEz9E7N3hHu_PKTcN2lWmE9DKcbbJSriM1Q825rt-8oVys3z4ScFznnx1BsGTOji58arTaQ0KG05TbWJpFcX9sgbTTBPE_z-IgQJXBf4dhzjS771BWoM-bpi-uX31fSXESZ1rz_SEo/s640/DSC_0467.jpg" width="550" alt="Passionfruit cake" title="Passionfruit cake" /></a></div><br />
This recipe is adapted from The Australian Women's Weekly magazine. The cake is light, moist and fantastic! Certain to disappear very fast off your plates.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP2JW9QfrHK40JAyA38enGg46ls_jfd983ulAY8c2bXWhCALslBwuJhD-929qGdZ0t9OWqothPPcRq0g145-reGA0u8p92DxwxcsNTniL2piD7x1q6bB9JNtioDatAQ1RbB6_tXqxmCVs/s1600/DSC_0472.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP2JW9QfrHK40JAyA38enGg46ls_jfd983ulAY8c2bXWhCALslBwuJhD-929qGdZ0t9OWqothPPcRq0g145-reGA0u8p92DxwxcsNTniL2piD7x1q6bB9JNtioDatAQ1RbB6_tXqxmCVs/s640/DSC_0472.jpg" width="550" alt="Passionfruit cake" title="Passionfruit cake" /></a></div><br />
<b>Recipe:</b><br />
<br />
You will need:<br />
<a name='more'></a><br />
<br />
<ul><li>160ml passionfruit pulp</li>
<li>250g butter, softened</li>
<li>1 tablespoon finely grated lemon rind</li>
<li>1 cup caster sugar</li>
<li>3 eggs</li>
<li>1 cup buttermilk</li>
<li>2 cups self-raising flour</li>
</ul>For the lemon syrup:<br />
1/3 cup lemon juice<br />
1/4 cup water<br />
3/4 cup caster sugar<br />
<br />
Preheat oven to 180ºC (160ºC for convection ovens). Grease a deep 19cm square cake pan well and line the bottom with baking paper.<br />
Strain the passionfruit pulp and reserve the seeds and juice separately.<br />
Beat the butter, lemon rind and sugar until light and fluffy.<br />
Add eggs one at a time, beating until combined between additions.<br />
Fold in combined passionfruit juice and buttermilk, and sifted flour, in two batches.<br />
Spread mixture into the pan and bake for about one hour till done.<br />
For the lemon syrup combine the lemon juice, water, sugar and some of the reserved passionfruit seeds in a small saucepan. Stir until the sugar dissolves and then let boil for five minutes without stirring.<br />
Stand the cake for 5 minutes in the tin and then turn out. Pour the hot lemon syrup over the cake and eat warm.Nirvanahttp://www.blogger.com/profile/18124940531655195933noreply@blogger.com12tag:blogger.com,1999:blog-8219869150565774497.post-51775984012390253612010-07-13T17:12:00.002+10:002010-08-08T21:33:09.096+10:00Rainbow cookies with M&M's or Smarties<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xedNsU0BRVAmIrxWaWazuJCEaA0Jqzwd40NlzvU-pAJrNCt-ff1_MqbsukX43KziZQ5Jz56M_fFOI8MSXJEIp2CHXStuxWMe6lR8vvILL_xGdcEqk2bMDT963LpcdCzfQ3eb4jIcI5Y/s1600/DSC_0387.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xedNsU0BRVAmIrxWaWazuJCEaA0Jqzwd40NlzvU-pAJrNCt-ff1_MqbsukX43KziZQ5Jz56M_fFOI8MSXJEIp2CHXStuxWMe6lR8vvILL_xGdcEqk2bMDT963LpcdCzfQ3eb4jIcI5Y/s640/DSC_0387.jpg" width="550" alt="Rainbow cookies with M&M's or Smarties" title="Rainbow cookies with M&M's or Smarties" /></a></div><br />
Everybody has a little childishness in them still. The kind of feeling that you get when you get handed a colourful rainbow cookie with little rounds of coated chocolate dotted on its surface. When the biggest dilemna you face is whether to capture a chocolate piece in your mouth with every bite or to save the choc pieces as little treats in-between bites of the cookie (like I do)!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNoloj7Y933gokt1ypsnieozuerrFC5_qMWYRW9gtmH3cZKseyIuhh3RWg_-LCtMXhG-J0c7I3EfG2iD7LXjrXgNk66-wT9F5aMMfKKaYmzF7O2s9atcvx7Fh4xlC8GNBsB41lugR7FGU/s1600/DSC_0380.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNoloj7Y933gokt1ypsnieozuerrFC5_qMWYRW9gtmH3cZKseyIuhh3RWg_-LCtMXhG-J0c7I3EfG2iD7LXjrXgNk66-wT9F5aMMfKKaYmzF7O2s9atcvx7Fh4xlC8GNBsB41lugR7FGU/s640/DSC_0380.jpg" width="550" alt="Rainbow cookies with M&M's or Smarties" title="Rainbow cookies with M&M's or Smarties" /></a></div><br />
These delightful cookies are so yummy and the recipe is foolproof! They look the picture of a fun biscuit too with its colourful appearance really warming up any plate or hand it's placed on.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiODLpYtoFYhJSiIo77t_3byXcAloJe2UPycJdbBPKwirihZER369kjofycxtfscYuF38woXzwisEBKY6D4kXriPbRN_FX160yieIElAZKLk0gXqQECljN2va25zvMXdsMd2v5nqiGaVNo/s1600/DSC_0362.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiODLpYtoFYhJSiIo77t_3byXcAloJe2UPycJdbBPKwirihZER369kjofycxtfscYuF38woXzwisEBKY6D4kXriPbRN_FX160yieIElAZKLk0gXqQECljN2va25zvMXdsMd2v5nqiGaVNo/s640/DSC_0362.jpg" width="550" alt="M&M's or Smarties" title="M&M's or Smarties" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIutRoKx5O09CcSaq3gQrgaHgLlXj_5cceL1nHDeC_r1jlN5CWwUwQXoLbHED66pywUM5pUORN8ZuIPLpFlZ2T3IrVKRqz2wmB7l0wEc997MeQSEpDh0kqCdsLjKauIRQKiP6h_26rPFI/s1600/DSC_0368.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIutRoKx5O09CcSaq3gQrgaHgLlXj_5cceL1nHDeC_r1jlN5CWwUwQXoLbHED66pywUM5pUORN8ZuIPLpFlZ2T3IrVKRqz2wmB7l0wEc997MeQSEpDh0kqCdsLjKauIRQKiP6h_26rPFI/s640/DSC_0368.jpg" width="550" alt="Rainbow cookies with M&M's or Smarties" title="Rainbow cookies with M&M's or Smarties" /></a></div><br />
They would go very well at a children's party or in the cookie jar for a sneaky adult snack at anytime!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXhVqrIQcLu79awbtJcjpLARhV8i5jt97QfFRKwPnfqVrn_u5CAQ70vs1_vyOfBxFqUeOZLnOmdNoSRgUVzA5nmZIJ5psggCi10KfOIboCG87M6tfKfrBbJarcowQp2vmF5kahBEyY_NQ/s1600/DSC_0376.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXhVqrIQcLu79awbtJcjpLARhV8i5jt97QfFRKwPnfqVrn_u5CAQ70vs1_vyOfBxFqUeOZLnOmdNoSRgUVzA5nmZIJ5psggCi10KfOIboCG87M6tfKfrBbJarcowQp2vmF5kahBEyY_NQ/s640/DSC_0376.jpg" width="550" alt="Rainbow cookies with M&M's or Smarties" title="Rainbow cookies with M&M's or Smarties" /></a></div><br />
You could use either M&M's or Smarties and can also change the colours you place on the cookies to suit the occasion. Try red for Valentine's day, green and red for Christmas, orange for Halloween... just use your imagination!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmwT9F0a32KRMBVruxwHZUZtkFzGNYx9K2ty3noib6OOedKbPeZoNYg-IPa0wvle2N4CqKED3sW-HLaB690zEi5WDF0RQ503fTMQp6g0Ra088sNrFwV71CZCM7uBZacJz7UENYojYztZQ/s1600/DSC_0390.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmwT9F0a32KRMBVruxwHZUZtkFzGNYx9K2ty3noib6OOedKbPeZoNYg-IPa0wvle2N4CqKED3sW-HLaB690zEi5WDF0RQ503fTMQp6g0Ra088sNrFwV71CZCM7uBZacJz7UENYojYztZQ/s640/DSC_0390.jpg" width="550" alt="Rainbow cookies with M&M's or Smarties" title="Rainbow cookies with M&M's or Smarties" /></a></div><br />
<strong>Recipe:</strong><br />
<br />
You will need:<br />
<a name='more'></a><br />
<br />
125g softened unsalted butter<br />
125ml soft brown sugar<br />
125ml castor sugar<br />
1/2 tsp vanilla extract<br />
1 egg, beaten<br />
1 and 3/4 cups self-raising flour<br />
1/2 teaspoon salt<br />
M&M's or Smarties<br />
<br />
Beat together the butter and sugars till pale. Add the vanilla extract and egg and beat well together.<br />
Then add in the flour and salt and mix well together with a spoon until a soft dough forms.<br />
Make into small balls and flatten them slightly with your palm when placing on a baking tray.<br />
Decorate with M&M's or Smarties on top, pressing them lightly into the cookies.<br />
Bake for 15 minutes in a preheated oven at 180º C until golden brown.<br />
<br />
Enjoy anytime!Nirvanahttp://www.blogger.com/profile/18124940531655195933noreply@blogger.com10tag:blogger.com,1999:blog-8219869150565774497.post-68991219867014870882010-07-07T16:42:00.011+10:002010-08-08T21:34:55.765+10:00Cupcakes for all<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtpR3PDBOv-GHSx27KW4OE4KHHyyVsG6o4PmNS8XdFipA39LLnOfrKEDTnnFeEZFBYsVQAGnhJdPXz8D0vCEjlQCEuZC-42OA6f7JJsgk-ycxpWC470Tf4cYoHG74yuanldKURdrCJns0/s1600/DSC_6553.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtpR3PDBOv-GHSx27KW4OE4KHHyyVsG6o4PmNS8XdFipA39LLnOfrKEDTnnFeEZFBYsVQAGnhJdPXz8D0vCEjlQCEuZC-42OA6f7JJsgk-ycxpWC470Tf4cYoHG74yuanldKURdrCJns0/s640/DSC_6553.jpg" width="550" alt="Cupcakes" title="Cupcakes" /></a></div><br />
Everyone loves a cupcake. A miniature cake in your hand. Mess-free and fuss-free. Handy serving portions to easily pass around. Easy to store and great for picnics too. They can be dressed up for high tea or casually left unadorned for easy outdoor treats. There's a cupcake for any age, for any occasion.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVN4ITxYHp2yNVn-GZ_1FghtLaIcrxGq79ekPR4as9xRI1tmNIcnk1Qg9ZDFbZO6zDZAOK2nMsvH7EaOEPvJNiPfRhMGJfTFNmWJf-T8PUC1oK828MSDB0DykoMqYeRXA4U0EKFdFEfis/s1600/DSC_6560.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVN4ITxYHp2yNVn-GZ_1FghtLaIcrxGq79ekPR4as9xRI1tmNIcnk1Qg9ZDFbZO6zDZAOK2nMsvH7EaOEPvJNiPfRhMGJfTFNmWJf-T8PUC1oK828MSDB0DykoMqYeRXA4U0EKFdFEfis/s640/DSC_6560.jpg" width="550" alt="Cupcakes" title="Cupcakes" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAzEyHX2WN2rtqUs8Nrsn643M_WoFdptq2ZlQnCDMinJr18LHCvhxeuKmLMd_rQ3rsydmWN3Qqpe2WgrhDk2kAgP9V_EpMe7eT4zpCuXvNZQLh11D0P7git3gOgt6P3BCnnQA-groQYVY/s1600/DSC_6555.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAzEyHX2WN2rtqUs8Nrsn643M_WoFdptq2ZlQnCDMinJr18LHCvhxeuKmLMd_rQ3rsydmWN3Qqpe2WgrhDk2kAgP9V_EpMe7eT4zpCuXvNZQLh11D0P7git3gOgt6P3BCnnQA-groQYVY/s640/DSC_6555.jpg" width="550" alt="Cupcakes" title="Cupcakes" /></a></div><br />
I have a basic cupcake recipe that I manipulate to suit the occasion. Piped, coloured butter icing to top it off creates a pretty finish but isn't absolutely necessary to fully enjoy these flavoursome treats.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1b4iz2GwWkGEhDChyphenhyphenpFnGSBH608WzyOgCl7bmNsHLbqYTNaDsZHSfBhnKD_CBN2VmEGiCIP0ohkVGR6JtmlEZajwGwly6d_78BQPTZiNBsHpXZFZALXus-rWQL0T2NG2kiOcwhfw6FFs/s1600/DSC_6562.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1b4iz2GwWkGEhDChyphenhyphenpFnGSBH608WzyOgCl7bmNsHLbqYTNaDsZHSfBhnKD_CBN2VmEGiCIP0ohkVGR6JtmlEZajwGwly6d_78BQPTZiNBsHpXZFZALXus-rWQL0T2NG2kiOcwhfw6FFs/s640/DSC_6562.jpg" width="550" alt="Cupcakes" title="Cupcakes" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRH0D4AuOZIuhjp9GUyiqv3GKQNjTAudqMok7HXF1P-DJbK24TflHhmfTqeYGqBKpWs6wRpDpJoDELwgrZa5HHQeA_bdtEAyljdi7ZaqoH-RiJoQPbwtiBthevdp8Q-mk9GtoihIKVdFU/s1600/P1020710.JPG.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRH0D4AuOZIuhjp9GUyiqv3GKQNjTAudqMok7HXF1P-DJbK24TflHhmfTqeYGqBKpWs6wRpDpJoDELwgrZa5HHQeA_bdtEAyljdi7ZaqoH-RiJoQPbwtiBthevdp8Q-mk9GtoihIKVdFU/s640/P1020710.JPG.jpg" width="550" alt="Cupcakes" title="Cupcakes" /></a><br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I sometimes add cocoa or coconut to this cupcake mixture as well. You could also flavour with orange or lemon zest if desired.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7-VCpAR7FBbuPCc7x2uWa59Y_V8wEJGLjietdulT04jzVIslRGjm3M-3oIprO8iZtoFbD8MVHeA1a6ubdCF-jeO8ILlVQAsLSPoQe4aqyAsy8_646r2VzZSc3NtkvLLjXsyx-6LFr-ZE/s1600/DSC_6561.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7-VCpAR7FBbuPCc7x2uWa59Y_V8wEJGLjietdulT04jzVIslRGjm3M-3oIprO8iZtoFbD8MVHeA1a6ubdCF-jeO8ILlVQAsLSPoQe4aqyAsy8_646r2VzZSc3NtkvLLjXsyx-6LFr-ZE/s640/DSC_6561.jpg" width="550" alt="Cupcakes" title="Cupcakes" /></a></div><br />
I recently made these blue marbled cupcakes by colouring half the cupcake mixture with blue food colouring and then marbling the two colours together in the cupcake liner. Be imaginative!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiPC15JIFbZ-fLWvMPQYBgOm1NFB6u3q-Hlao2h7ZDBvtkcuaI5aweUv0x475ujZkWTIPDiic47XXF20nJJ6mZIkjKkcxA2y_ZMm-jMFjGnuuRgi5Y09Kg2SBeGf385v6U5pqnQRXzkOk/s1600/P1020707.JPG.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiPC15JIFbZ-fLWvMPQYBgOm1NFB6u3q-Hlao2h7ZDBvtkcuaI5aweUv0x475ujZkWTIPDiic47XXF20nJJ6mZIkjKkcxA2y_ZMm-jMFjGnuuRgi5Y09Kg2SBeGf385v6U5pqnQRXzkOk/s640/P1020707.JPG.jpg" width="550" alt="Cupcakes" title="Cupcakes" /></a></div><br />
<b>Recipe</b><br />
<br />
You will need:<br />
<a name='more'></a><br />
<br />
125g margarine (or butter- see comments below)<br />
1/2 cup sugar<br />
2 eggs<br />
2 cups flour<br />
2 tsp baking powder<br />
1/2 tsp vanilla essence<br />
1.5- 2 cups milk<br />
<br />
Icing:<br />
125g butter<br />
1 tsp vanilla essence<br />
1.5 cups icing sugar<br />
2 tablespoons milk<br />
<br />
Beat together the softened margarine and sugar till smooth and creamy. Add the eggs and beat together.<br />
Add the flour, baking powder, vanilla essence and mix together lightly. Gradually add the milk to achieve a dropping consistency.<br />
Place the cupcake liners in a muffin tray. Fill the liners till three-quarter full.<br />
Bake in a pre-heated oven at 180°C for about 25 minutes till done. A toothpick inserted in the middle of the cupcake should come out clean.<br />
<br />
You can enjoy them just as is or ice with butter icing.<br />
To make the icing beat together the softened butter and icing sugar till smooth and creamy. Add vanilla essence. You can adjust the consistency of the cream to make it easier to pipe onto the cupcakes by adding milk.<br />
They're a treat for anytime!Nirvanahttp://www.blogger.com/profile/18124940531655195933noreply@blogger.com10tag:blogger.com,1999:blog-8219869150565774497.post-13261932631250845532010-06-16T18:47:00.004+10:002010-08-08T21:36:37.602+10:00Pecan nut cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLXp2NCrl8YyQw9kZVUW6rOL2o-TEYemFEO2l1xQdlw5KVGZIy9BIyBltgToc8iCcYwtTBWi_7IVwSz6neWZqEtL07YVsF_EH__dDlCPFNWQqqA5SGup5YS-9eWMmhefEHRJCeK-P5MSY/s1600/DSC_7763.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLXp2NCrl8YyQw9kZVUW6rOL2o-TEYemFEO2l1xQdlw5KVGZIy9BIyBltgToc8iCcYwtTBWi_7IVwSz6neWZqEtL07YVsF_EH__dDlCPFNWQqqA5SGup5YS-9eWMmhefEHRJCeK-P5MSY/s640/DSC_7763.jpg" width="550" alt="Pecan nut cookies" title="Pecan nut cookies" /></a></div><br />
I love sitting outdoors in the warm winter sun. I love it more when there's food to accompany the view as well. Sydney is one of the most beautiful cities I've seen. The Sydney Harbour bridge provides a fitting backdrop to a late afternoon tea with freshly-made cookies in my local park. The air is crisp but the sun is warm, a perfect winter's day.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEDcn0dAeCBABCG98FxQ35ULUQ8RIpz6DIYv6h6EzErWJilitruz42jQ4mhlmJ8EpHpyfoIDRQEb0QDJhzMNju4dNRKrZJMp9eGqPfvBA070XBAwVLNlI0rDTVZlBH8HESQG5pFu8WPYs/s1600/DSC_7771+(1).jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEDcn0dAeCBABCG98FxQ35ULUQ8RIpz6DIYv6h6EzErWJilitruz42jQ4mhlmJ8EpHpyfoIDRQEb0QDJhzMNju4dNRKrZJMp9eGqPfvBA070XBAwVLNlI0rDTVZlBH8HESQG5pFu8WPYs/s640/DSC_7771+(1).jpg" width="550" alt="Pecan nut cookies" title="Pecan nut cookies" /></a></div><br />
I love nutty cookies. I have made these particular cookies many times, using different nuts or combinations thereof. I've used pecan nuts for this batch but have also previously used almonds. Walnuts, hazelnuts or even various mixed nuts would go just as well too. I have topped each pecan nut cookie with an almond here as my husband really loves them.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RLlzYD4vOK6PtRDTthCE9Y-jcTQaN6hV21AFr2igbWpZabXbvKYEFqKQq9CoAN8hS7lYhn6GZ_7SnSdwqX6ZFldXPvyx8nzrAf9F4EAXvvQ9CGUba5yK6Rzozoq2enaKDgPhkblFWXE/s1600/DSC_7777.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RLlzYD4vOK6PtRDTthCE9Y-jcTQaN6hV21AFr2igbWpZabXbvKYEFqKQq9CoAN8hS7lYhn6GZ_7SnSdwqX6ZFldXPvyx8nzrAf9F4EAXvvQ9CGUba5yK6Rzozoq2enaKDgPhkblFWXE/s640/DSC_7777.jpg" width="550" alt="Pecan nut cookies" title="Pecan nut cookies" /></a></div><br />
These cookies are great with tea or coffee or even on their own. A light dusting of icing sugar creates the prefect balance between sweet and nutty.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCjJtl9N7Zn8R5z94IDd4gAbAXQof-lB7QTEgxZ81JOATbIY3TUdJvgN-KFoVfLovcl41Vay9Rrg6ZoRE8Cp2Iq1oENGMVr9VV0vRXW0AdpdzMFXwGQMcPPG4dH4Zhbzulf74Kva0ER3w/s1600/DSC_7784.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCjJtl9N7Zn8R5z94IDd4gAbAXQof-lB7QTEgxZ81JOATbIY3TUdJvgN-KFoVfLovcl41Vay9Rrg6ZoRE8Cp2Iq1oENGMVr9VV0vRXW0AdpdzMFXwGQMcPPG4dH4Zhbzulf74Kva0ER3w/s640/DSC_7784.jpg" width="550" alt="Pecan nut cookies" title="Pecan nut cookies" /></a></div><br />
You can whip up a batch in ten minutes and with only ten minutes baking time, there's no excuse not to have cookies with tea!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi2xs2__nttlJiKYoVVcJRDxtO2_Z6pgdk-Rp1e5xaR468FoiQ-cOR7Z1JPX7dcRggWXaa7ABbccyrAyCGbbTnb8aEEbQH3cfb54le_Oia2OgU07BKTzjtKOEVu6C4697sT-VDvccSlmU/s1600/DSC_7780.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi2xs2__nttlJiKYoVVcJRDxtO2_Z6pgdk-Rp1e5xaR468FoiQ-cOR7Z1JPX7dcRggWXaa7ABbccyrAyCGbbTnb8aEEbQH3cfb54le_Oia2OgU07BKTzjtKOEVu6C4697sT-VDvccSlmU/s640/DSC_7780.jpg" width="550" alt="Pecan nut cookies" title="Pecan nut cookies" /></a></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_ubqCIIITVnI/TBiMgGPWUEI/AAAAAAAAAPc/zpuWgLyYOlU/s1600/DSC_7791.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="http://1.bp.blogspot.com/_ubqCIIITVnI/TBiMgGPWUEI/AAAAAAAAAPc/zpuWgLyYOlU/s640/DSC_7791.jpg" width="550" alt="Pecan nut cookies" title="Pecan nut cookies" /></a></div><br />
<b>Recipe</b><br />
<br />
You will need:<br />
<a name='more'></a><br />
<ul><li>60g butter</li>
<li>1/2 cup icing sugar</li>
<li>1 tsp vanilla essence</li>
<li>125g pecans or almonds, coarsely ground</li>
<li>1/2 cup flour</li>
<li>whole pecans or almonds to decorate</li>
<li>icing sugar to dust over</li>
</ul><br />
Beat butter with sugar until light and creamy. Add the vanilla, pecans and flour. Mix into a dough. Roll each cookie into a marble and place on a baking tray. Top with a whole pecan and flatten slightly. Bake for 10-12 minutes at 180º C. When cool, dust with icing sugar.<br />
<br />
<div><br />
</div><div><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><br />
</span></span></div>Nirvanahttp://www.blogger.com/profile/18124940531655195933noreply@blogger.com3tag:blogger.com,1999:blog-8219869150565774497.post-25124911124478153632010-06-09T19:05:00.015+10:002010-08-08T21:39:02.628+10:00Malaysian Chicken Curry<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLZ2o_1AwUbKw33MT1sIKaCxM6Luhyj-eNMtWUn8YY2IHBT2LECnxZ7T5I_vt9I-YxL8Uq7rxW3-C8hP7xS42obWPKVQPnCFezlIJOd7x4zKLG_4dCrOS6-pDWnfhScrmqhDVm-JymKzc/s1600/DSC_0300.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLZ2o_1AwUbKw33MT1sIKaCxM6Luhyj-eNMtWUn8YY2IHBT2LECnxZ7T5I_vt9I-YxL8Uq7rxW3-C8hP7xS42obWPKVQPnCFezlIJOd7x4zKLG_4dCrOS6-pDWnfhScrmqhDVm-JymKzc/s640/DSC_0300.jpg" width="550" alt="Malaysian Chicken Curry" title="Malaysian Chicken curry" /></a></div><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Curry used to be synonymous with daily life when I was growing up. Almost anything could be turned into a curry. From canned pilchards to bananas and from jackfruit to baked beans. If it had an oil base, involved the use of Indian spices and was aromatic, the suffix "curry" was added to it! It's needless to say that the fragrant smell of curry would often waft through our house. Guests would often arrive being greeted by these aromas, a great way to whet your appetite.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLEHjeTV_arBDCJa2Dz1S5oPmGmsXPXCI7OViZA3fDvWWC0g88CPSScypykdDg4XJAA1o4Suu8hNT1NDDvfQ3zHyeasRPr9FbDqifpn85MAiTmKGlOnbYXO1Pg10hGiaJQLSXczLVmFS8/s1600/DSC_0318.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLEHjeTV_arBDCJa2Dz1S5oPmGmsXPXCI7OViZA3fDvWWC0g88CPSScypykdDg4XJAA1o4Suu8hNT1NDDvfQ3zHyeasRPr9FbDqifpn85MAiTmKGlOnbYXO1Pg10hGiaJQLSXczLVmFS8/s640/DSC_0318.jpg" width="550" alt="Malaysian Chicken Curry" title="Malaysian Chicken curry" /></a></div><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This particular curry was inspired by a recent trip to my local Malaysian restaurant, "The Drunken Geisha" in Pyrmont, Sydney. (Yes, it's Malaysian not Japanese). Their chicken curry which was served with fresh roti canai was arguably the best I've ever eaten. There was a huge blend of spices evident in the curry. Aniseed, cinnamon and coconut were very apparent. I researched recipes online for Kari Ayam and found that there were various kinds of Malaysian chicken curry. My version uses the basic essential ingredients, lemongrass, a lot less oil and some coconut milk.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt6jnusFIRj5-TowmPlGgn2qpsRFLglyTWkhrjanb_1ZtCEN_iaa_r7aFyCm08Qf0dsbhL6MGXCGR6b-m2N4GrV7kn7_A_hlKPvmo1nCwlohagl3lxwTJfZCY8flsHYmIkrRTCbiZmYsk/s1600/DSC_0305.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt6jnusFIRj5-TowmPlGgn2qpsRFLglyTWkhrjanb_1ZtCEN_iaa_r7aFyCm08Qf0dsbhL6MGXCGR6b-m2N4GrV7kn7_A_hlKPvmo1nCwlohagl3lxwTJfZCY8flsHYmIkrRTCbiZmYsk/s640/DSC_0305.jpg" width="550" alt="Malaysian Chicken Curry" title="Malaysian Chicken curry" /></a></div><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The result was a spicy and delicous curry. I would have loved to have eaten it with fresh roti canai but have opted for rice here instead as the easier option.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMWkxu8oOb5iSyg82nzP2_LVn5kXdvq0iPJCIkLvz1MIB7jboAM22pLXwDOcXL_9Gqp5mAA0SY4mddQSBsI3OhS5w4pslRLhRRg1SX_n-Fs3KtONDwju9tpazdeVJ3pd9_L352uTqhrEQ/s1600/DSC_0311.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMWkxu8oOb5iSyg82nzP2_LVn5kXdvq0iPJCIkLvz1MIB7jboAM22pLXwDOcXL_9Gqp5mAA0SY4mddQSBsI3OhS5w4pslRLhRRg1SX_n-Fs3KtONDwju9tpazdeVJ3pd9_L352uTqhrEQ/s640/DSC_0311.jpg" width="550" alt="Malaysian Chicken Curry" title="Malaysian Chicken curry" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiOTn3qg0T88p7uqgxx0TQE2UsCf1XHZoCexa_5qt3hAb2nEgRjjek-He2lkK45SNZScQJQZ46Vy_88G9QMd75uLCiSUrlAOUlkPeEqcXrYgcBDZMNFwBtvSFXv311sHmsJSMpSONll3Q/s1600/DSC_0313.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiOTn3qg0T88p7uqgxx0TQE2UsCf1XHZoCexa_5qt3hAb2nEgRjjek-He2lkK45SNZScQJQZ46Vy_88G9QMd75uLCiSUrlAOUlkPeEqcXrYgcBDZMNFwBtvSFXv311sHmsJSMpSONll3Q/s640/DSC_0313.jpg" width="550" alt="Malaysian Chicken Curry" title="Malaysian Chicken curry" /></a></div><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I have used numerous spices in this recipe, probably the most essential are cinnamon, aniseed and curry leaves. Try to use fresh curry leaves if you can, it does make a huge difference to using the dried version.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOZCRorRqy2FVFz8FCcyOfDT873h5IiuqGRB6LVUmDqtTi-agqLzUMcneiB0XGGJnUWU756T32Mcuvf_uY7SBj5KQmBxJcwPoibNi-sSCUG3vf5o432xeOf2GuPEMVWwX7UMUowyrprH0/s1600/DSC_0307.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOZCRorRqy2FVFz8FCcyOfDT873h5IiuqGRB6LVUmDqtTi-agqLzUMcneiB0XGGJnUWU756T32Mcuvf_uY7SBj5KQmBxJcwPoibNi-sSCUG3vf5o432xeOf2GuPEMVWwX7UMUowyrprH0/s640/DSC_0307.jpg" width="550" alt="Malaysian Chicken Curry" title="Malaysian Chicken curry" /></a></div><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Recipe<br />
<br />
You will need:</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a name='more'></a><br />
1 Whole chicken, disjointed and cut into pieces<br />
Cooking oil<br />
1 sprig Curry Leaves (use only the leaves)<br />
1 Star anise<br />
3 cloves<br />
2 cardamon pods<br />
2 cinnamon sticks<br />
1 teaspoon crushed garlic<br />
1 teaspoon crushed ginger<br />
1 large onion, chopped.<br />
1 teaspoon turmeric powder<br />
1 teaspoon ground coriander seeds<br />
1 teaspoon fennel seeds<br />
1 teaspoon cumin<br />
1 lemongrass (white part only)<br />
Salt to season<br />
2 Potatoes (peeled and cut into 8 pieces each)<br />
200ml Thick coconut milk or add to your taste</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
Heat the oil in a large pot. Fry the cinnamon sticks, cardamon pods, cloves and star anise for a few minutes till fragrant. Add the chopped onion and fry at medium heat for a few minutes till golden. Add the turmeric powder, ground coriander seeds, fennel seeds, cumin, curry leaves and fry till fragrant. Add the garlic and ginger, then the chicken pieces and coat with the spices. Add the lemongrass and potatoes, some water to form a gravy and the coconut milk. Season with salt. Cover and cook on medium low heat for about 45 minutes till done.<br />
Enjoy with roti or rice.</span>Nirvanahttp://www.blogger.com/profile/18124940531655195933noreply@blogger.com7tag:blogger.com,1999:blog-8219869150565774497.post-90391312112778662112010-06-04T17:35:00.005+10:002010-08-08T21:41:34.689+10:00Melanzane parmigiana (Baked eggplant with parmesan)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo_1lNk4UUvZTmbhFOlS_6e7H2Kj_iK5pQTIT25HofHmXDwNT-PvAQ3dmooTF2fOBFcK55MAZIkgDGwTEfvsJGnbhMEg_odi6gVvg9oAHPhpFTFcSVyyHQdWEuneLWQMaYT4Z32O7yr6Q/s1600/DSC_0262.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo_1lNk4UUvZTmbhFOlS_6e7H2Kj_iK5pQTIT25HofHmXDwNT-PvAQ3dmooTF2fOBFcK55MAZIkgDGwTEfvsJGnbhMEg_odi6gVvg9oAHPhpFTFcSVyyHQdWEuneLWQMaYT4Z32O7yr6Q/s640/DSC_0262.jpg" width="550" alt="Melanzane parmigiana" title="Melanzane Parmigiana" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">There's a certain vegetable that always calls out to me in the greengrocer. Its' shiny aubergine skin tempting me to pick it up and say, "This one's coming home with me!" I simply can't resist buying eggplants. One or two always seem to end up in my shopping basket. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5XvATS4Pc4CNp1dP04OHcteYSTBfvbDEaSjScLK57s8uT_oE5wGYEr1wLjVZu-zHI7VclReBJPMy3USGvmtb6i-CjQp6OTWKc8b84_RYYp9S_lm8p8HPQ6mQo9-CptiJqzmgoQYJ37cg/s1600/DSC_0270.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5XvATS4Pc4CNp1dP04OHcteYSTBfvbDEaSjScLK57s8uT_oE5wGYEr1wLjVZu-zHI7VclReBJPMy3USGvmtb6i-CjQp6OTWKc8b84_RYYp9S_lm8p8HPQ6mQo9-CptiJqzmgoQYJ37cg/s640/DSC_0270.jpg" width="550" alt="Melanzane parmigiana" title="Melanzane Parmigiana" /></a><br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">My use of this unusual vegetable over the years has changed just as much as I've changed the name I call it. I used to call them aubergines in England, melitzana in Greece and brinjals in South Africa. From making brinjal curry in Durban, to moussaka in Athens and now to melanzane parmigiana in Sydney! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPXO82f9gzF2IFo4snevnUpY7vaVuJbmem7YH8bBCvwjUXUNVGR6AiSQvXyjW_JKhsRJWsE-qYckTrjMW8UKuhmPdwk9JPwqfA-Eg0W2OEdMDUWBkFSyBj1GC4SjEweFElIzYTk9IR_RY/s1600/DSC_0258.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPXO82f9gzF2IFo4snevnUpY7vaVuJbmem7YH8bBCvwjUXUNVGR6AiSQvXyjW_JKhsRJWsE-qYckTrjMW8UKuhmPdwk9JPwqfA-Eg0W2OEdMDUWBkFSyBj1GC4SjEweFElIzYTk9IR_RY/s640/DSC_0258.jpg" width="550" alt="Melanzane parmigiana" title="Melanzane Parmigiana" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">I loved ordering this vegetarian dish in Italian restaurants so much that I decided that I had to learn how to make it myself. It's basically layers of grilled or fried aubergine slices, tomato sauce, mozzarella cheese and parmesan. It's then baked for about half an hour and best eaten hot with crusty bread and a salad or olives on the side.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmFTJFg244N4qT29dSpiMtgkOeKBskVLDGk_TbalCAfe75aQeaY6T8ttQuockMJyICuwcMGSLShvDNAdxwSl7eGgEEX8bVUEzUQ-_X44UIyF5pOrYrt7F6_GTLi_HahXSaAbY-Np81chI/s1600/DSC_0294.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmFTJFg244N4qT29dSpiMtgkOeKBskVLDGk_TbalCAfe75aQeaY6T8ttQuockMJyICuwcMGSLShvDNAdxwSl7eGgEEX8bVUEzUQ-_X44UIyF5pOrYrt7F6_GTLi_HahXSaAbY-Np81chI/s640/DSC_0294.jpg" width="550" alt="Melanzane parmigiana" title="Melanzane Parmigiana" /></a></div><div><br />
</div><div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">I have read quite a number of recipes for melanzane parmigiana and there are various versions of this dish. This recipe is my interpretation of what I have read and tasted.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirmHwC09Rb63Od-ufTn8cjBnByr8Ox6FLa7A2F4G1XrsOuLfKqdoQpw8aTKowxeBhTZolGOkcT4hf81DsqNAttGD1v4WduYyXysja0jrUjx2KcMv7HelmaJ2vWnYIHbpo4VU5kWfOmPio/s1600/DSC_0288.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirmHwC09Rb63Od-ufTn8cjBnByr8Ox6FLa7A2F4G1XrsOuLfKqdoQpw8aTKowxeBhTZolGOkcT4hf81DsqNAttGD1v4WduYyXysja0jrUjx2KcMv7HelmaJ2vWnYIHbpo4VU5kWfOmPio/s640/DSC_0288.jpg" width="550" alt="Melanzane parmigiana" title="Melanzane Parmigiana" /></a></div><div><br />
</div><div><b>Recipe</b></div><div><br />
</div><div>You will need:</div><div><a name='more'></a></div><div><span class="Apple-style-span" style="color: #333333; line-height: 19px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">• </span><span class="Apple-style-span" style="font-family: inherit;">2 large firm eggplants<br />
• olive oil<br />
• 1 onion, peeled and finely chopped<br />
• 1 clove of garlic, peeled and finely sliced<br />
• 1 heaped teaspoon dried oregano<br />
• 2 x 400g tins good-quality plum tomatoes or 1kg fresh ripe tomatoes<br />
• sea salt and freshly ground black pepper<br />
• a large handful of fresh basil<br />
• 4 large handfuls of freshly grated Parmesan cheese<br />
• 1 large ball of buffalo mozzarella</span></span></div></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;">Slice the eggplants lengthwise into 1cm wide slices. Place the slices in a colander, sprinkling them with sea salt and cover with a plate with a heavy object on top. Leave aside for about an hour. This helps to remove some of the moisture and bitterness from the eggplants. Rinse the eggplants well after an hour, removing all the salt. Fry in hot oil till lightly browned or brush with olive oil and grill on both sides.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;">In the meanwhile prepare the sauce</span><span class="Apple-style-span" style="color: #333333; line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;">. Heat the olive oil in a large pan. Add the onion, garlic and dried oregano and cook for 10 minutes, until the onion is soft and the garlic has a tiny bit of colour. If you’re using tinned tomatoes, break them up, and if you’re using fresh tomatoes (which will taste sweeter and more delicious, if they’re in season), very quickly prick each one and put them into a big pan of boiling water for 40 seconds. Remove from the pan with a slotted spoon and put them into a bowl of cold water for 30 seconds, then remove the skins, carefully squeeze out the pips and cut up the flesh. Add the tomato flesh or tinned tomatoes to the onion, garlic and oregano. Give the mixture a good stir, then put a lid on the pan and simmer slowly for 15 to 20 minutes till reduced and thick. Add in the chopped fresh basil. Season with pepper. Be careful with the amount of salt you add as you may need to add a lot less if you had salted the eggplants prior to frying or grilling.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span> </span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #333333; line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;">In an ovenproof dish put in a small layer of tomato sauce, then a thin scattering of Parmesan, followed by a single layer of aubergines and slices of the buffalo mozzarella. Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce, mozzarella and another good sprinkling of Parmesan.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span> </span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;">Bake in a pre-heated oven at 180º C (fan-assisted oven) for about half an hour until the surface is golden brown.</span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span> </span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;">Eat hot with crusty bread.</span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span> </span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Nirvanahttp://www.blogger.com/profile/18124940531655195933noreply@blogger.com10tag:blogger.com,1999:blog-8219869150565774497.post-71431381464360324082010-05-31T21:57:00.004+10:002010-08-08T21:45:01.971+10:00Apple pie<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXYg-6IX5XaVMWAd-yzxMgW_OfgWoVA-onegSToFEMnLCL24trRruAimjKrhlEZv0EbcFrk73Ty8pqfYJF6VG9UGUO-WgGWqLbV5YK1r1rfm9Qxxw4yUAn5PEfcwgafk3DRkVySY_VjqA/s1600/DSC_0234+(1).jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXYg-6IX5XaVMWAd-yzxMgW_OfgWoVA-onegSToFEMnLCL24trRruAimjKrhlEZv0EbcFrk73Ty8pqfYJF6VG9UGUO-WgGWqLbV5YK1r1rfm9Qxxw4yUAn5PEfcwgafk3DRkVySY_VjqA/s640/DSC_0234+(1).jpg" width="550" alt="Apple pie" title="Apple pie" /></a></div><br />
There couldn't be a more comforting dessert than warm apple pie served with smooth, thick custard and rich vanilla ice-cream. Hot and cold in one mouthful. The crispy shortcrust pastry contrasting with the sweet soft apple filling. Delicious!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqK7U6fUgmAE7KCDI5wrLvRzQqSRkidv5q1pV58UZ1TDE7E195chmnDlIToAJ_FAsSymRiHH6ouQX4ps8O1v2eptKYlBea5DTLZW5EhEoiE0txUM9vgXY99627tYGlGSMZzOvrwFcFK4Q/s1600/DSC_0223.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqK7U6fUgmAE7KCDI5wrLvRzQqSRkidv5q1pV58UZ1TDE7E195chmnDlIToAJ_FAsSymRiHH6ouQX4ps8O1v2eptKYlBea5DTLZW5EhEoiE0txUM9vgXY99627tYGlGSMZzOvrwFcFK4Q/s640/DSC_0223.jpg" width="550" alt="Apple pie" title="Apple pie" /></a></div><br />
Apples are in abundance right now, their glistening skins blushing in the fruit shops in beautiful colours.<br />
They're great to eat on their own of course as a very healthy snack, but with a little effort can be transformed into little handfuls of absolute delight!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbrjhtxAl8P-umTxy34tkVl9srwPJkeQb4Slzv1s2kqfx8tMezLnQh9PpzZN4Z4v78MNyM-hswBRDidTj8Ec77k5B7xajbUkbvKR_iOxTQO9859_vCMU5F4GLpGA9gU33pkAEZr840Nss/s1600/DSC_0217.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbrjhtxAl8P-umTxy34tkVl9srwPJkeQb4Slzv1s2kqfx8tMezLnQh9PpzZN4Z4v78MNyM-hswBRDidTj8Ec77k5B7xajbUkbvKR_iOxTQO9859_vCMU5F4GLpGA9gU33pkAEZr840Nss/s640/DSC_0217.jpg" width="550" alt="Apple pie" title="Apple pie" /></a></div><br />
Apple pie has become a winter staple in our home, especially for those cosy winter evenings when all you want to do is cuddle up in front of the television. Store bought pies are no comparison for home-baked taste.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJdTkKOQWsEnhH5pTPFVCQHcUEm44nr_Ia7nzKbOX6oDxVu_tjJ2uNOL5U83bDZC0N_HgSNmeXFM_STNlPEbIntYswI9eAHI_FswjGEokYfjt0topEWTuGUWM0lS8M2Kj9K060BwCbf3A/s1600/DSC_0237.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJdTkKOQWsEnhH5pTPFVCQHcUEm44nr_Ia7nzKbOX6oDxVu_tjJ2uNOL5U83bDZC0N_HgSNmeXFM_STNlPEbIntYswI9eAHI_FswjGEokYfjt0topEWTuGUWM0lS8M2Kj9K060BwCbf3A/s640/DSC_0237.jpg" width="550" alt="Apple pie" title="Apple pie" /></a></div><br />
I have made apple pies with both puff pastry and shortcrust pastry. I find that puff pastry allows more flexibility with shapes and presentation. Shortcrust pastry though provides perhaps a better taste with the apple filling.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvluRCA32xcmFVEd7EPFnIxfKqCfkP8wSamNxUaNq7QS2IYUJVyxcw6RucutDrQzFO9kpm8QE9WE4uL4b6XBAtoQzOB0E_9HotW_t6Pp4V7eksE4Vl9faZYgJmh7r-NDYK6ZkLKALeJ5A/s1600/DSC_0235.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvluRCA32xcmFVEd7EPFnIxfKqCfkP8wSamNxUaNq7QS2IYUJVyxcw6RucutDrQzFO9kpm8QE9WE4uL4b6XBAtoQzOB0E_9HotW_t6Pp4V7eksE4Vl9faZYgJmh7r-NDYK6ZkLKALeJ5A/s640/DSC_0235.jpg" width="550" alt="Apple pie" title="Apple pie" /></a></div><br />
Serve with custard and/ or ice-cream for a very memorable treat!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7v4VX-X4vR1G1ZbcqXr5QjsVxS8RimVI18E5h_tOjUcpUy39UQQC2vAm6RF1SGZ2BZ2Uy_WuXXEV-cnDC-fBdceniTFnZ3i92yVYOUkJQ3Askmw394hrrOb8MNwNSPqEFzwb6hF2_Be4/s1600/DSC_0245.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7v4VX-X4vR1G1ZbcqXr5QjsVxS8RimVI18E5h_tOjUcpUy39UQQC2vAm6RF1SGZ2BZ2Uy_WuXXEV-cnDC-fBdceniTFnZ3i92yVYOUkJQ3Askmw394hrrOb8MNwNSPqEFzwb6hF2_Be4/s640/DSC_0245.jpg" width="550" alt="Apple pie" title="Apple pie" /></a></div><br />
"Apple" has always been a popular choice in our household! A celebratory "Apple" iPie for the apple of my eye's latest Apple acquisition!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirGAXThJ3xUROSuo-WJbqrLF_XxVGvWtJJMGlR5-gn76QONyl7pkEurgMQ8xEP772pjXk00K7VUz46KcRvmEm7mubSgsniwmp1fssGK3H4K7Q1RL234rNrzItFt9Xvc77huJXiHeINiQY/s1600/DSC_0246.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirGAXThJ3xUROSuo-WJbqrLF_XxVGvWtJJMGlR5-gn76QONyl7pkEurgMQ8xEP772pjXk00K7VUz46KcRvmEm7mubSgsniwmp1fssGK3H4K7Q1RL234rNrzItFt9Xvc77huJXiHeINiQY/s640/DSC_0246.jpg" width="550" alt="Apple ipie" title="Apple ipie" /></a></div><br />
<b>Recipe:</b><br />
<br />
You will need:<br />
<a name='more'></a><br />
<ul><li>4 Granny Smith Apples</li>
<li>1 tablespoon flour</li>
<li>1 teaspoon cinnamon powder</li>
<li>1/2 cup sugar</li>
<li>pinch of nutmeg</li>
<li>handful of sultanas</li>
<li>frozen shortcrust pastry</li>
<li>100g butter</li>
<li>1 egg, beaten</li>
</ul>Thaw the shortcrust pastry. Peel and thinly slice the apples. Mix together the flour, cinnamon powder, sugar and nutmeg. Mix the apples with the dry ingredients till the apples are coated. Add the sultanas. Cut the shortcrust pastry into rounds that fit a small muffin pan. Spoon the apple filling into the pastry-lined muffin tins. Add a small knob of butter into each pie. Cover with another round of shortcrust pastry (cut to a smaller diameter than the base).<br />
Brush with beaten egg. Cook for about 20 minutes in a preheated oven at 200 degrees.<br />
Eat warm with vanilla ice-cream and/or custard.Nirvanahttp://www.blogger.com/profile/18124940531655195933noreply@blogger.com0tag:blogger.com,1999:blog-8219869150565774497.post-83943843858465162552010-05-20T21:22:00.005+10:002010-08-08T21:46:36.224+10:00Gambas Pil Pil (Sizzling garlic and chilli prawns)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZkO5BBQriGpkZcw-l4tM5G6skF0HDaxLkem5_2OIhlfMAZaEXmHl7VOyY39Oj9Sjexu85u0gmwORRawpqm3E6mdF7OZRoqvqiAvCUQscowJJLwkYZO4O0P_osnLbSlwMyETeq68mFRXU/s1600/DSC_0170.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZkO5BBQriGpkZcw-l4tM5G6skF0HDaxLkem5_2OIhlfMAZaEXmHl7VOyY39Oj9Sjexu85u0gmwORRawpqm3E6mdF7OZRoqvqiAvCUQscowJJLwkYZO4O0P_osnLbSlwMyETeq68mFRXU/s640/DSC_0170.jpg" width="550" alt="Gambas Pil Pil" title="Gambas Pil Pil" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>When it rains it pours in Sydney. This is the first rainy day I remember all year. I'm driving home in torrential rain, grateful that everyone else is driving slowly too. All I can see are the rows of red tail-lights glistening ahead on the wet road and suddenly I'm reminded of England. The wet roads, the traffic, the dark sky and the rain! I have just purchased half a kilo of fresh green prawns from Sydney Fish Market and can't wait to cook them. As I sit in my car, in the rain, listening to "Clocks" by Coldplay, I'm reminded of our favourite tapas dish that we used to love in a Spanish restaurant in London. Feeling nostalgic as I am at this moment I decide that that's what we're going to have for dinner tonight.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvfuSQYu2gudmnI2bydfjkL5yKc4A1WbP8XhW4F56sfg5E95f2PICtWeKtSHaPn4_3g3VeJV8-7QiiPiCwu-aDitELprDcOiBb9IVs0ubeU-aq5Bli4bKwY60NBKCG7GnNZzkJyrjMTYc/s1600/DSC_0114.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvfuSQYu2gudmnI2bydfjkL5yKc4A1WbP8XhW4F56sfg5E95f2PICtWeKtSHaPn4_3g3VeJV8-7QiiPiCwu-aDitELprDcOiBb9IVs0ubeU-aq5Bli4bKwY60NBKCG7GnNZzkJyrjMTYc/s640/DSC_0114.jpg" width="550" alt="Gambas Pil Pil" title="Gambas Pil Pil" /></a></div><br />
Now the beauty of this delicious dish is that it is so quick to make. It takes less than five minutes! It has just seven basic ingredients that don't require much preparation at all. I've used fresh, cleaned, deveined prawns with the tails intact.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyi9jPN8Tj4kREKH_B3Kh711xLP1sr8dUKq_ae3rqA2gLi_YnnA5zlzOcZRYZxi8Pr4leBScqJSKpKRAGnkDolpCVQTd-HbcRJtXxmfBZC1mBVb4KQrFYJUZ5qmpAynt9booDOAb5mxMs/s1600/Gambas+Collage.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyi9jPN8Tj4kREKH_B3Kh711xLP1sr8dUKq_ae3rqA2gLi_YnnA5zlzOcZRYZxi8Pr4leBScqJSKpKRAGnkDolpCVQTd-HbcRJtXxmfBZC1mBVb4KQrFYJUZ5qmpAynt9booDOAb5mxMs/s640/Gambas+Collage.jpg" width="550" alt="Gambas Pil Pil" title="Gambas Pil Pil" /></a></div><br />
A good few slices of bread is definitely needed to lap up the delicious juices.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUa8zCJ7ED-oeLOJm27v37h3JCD18CJGyXihPC5aFev_G4q6ciXkpLWoLBNfUcqKpSp5FReN6bcCzfNiptbOd1lpPRKIKzENfpY1xFeb_uFx_BkAMMxNJROJAr3vnsrf-tG3EMR9ynPAI/s1600/DSC_0145.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUa8zCJ7ED-oeLOJm27v37h3JCD18CJGyXihPC5aFev_G4q6ciXkpLWoLBNfUcqKpSp5FReN6bcCzfNiptbOd1lpPRKIKzENfpY1xFeb_uFx_BkAMMxNJROJAr3vnsrf-tG3EMR9ynPAI/s640/DSC_0145.jpg" width="550" alt="Gambas Pil Pil" title="Gambas Pil Pil" /></a></div><br />
Prepare this dish immediately before eating. It's meant to be brought to the table sizzling.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkpqQktSMVG4aah7r9aY13ygWkHgK8c8u4-SOZrLmNTuqBvELTTQlAK7jsCc3secEwIRoaBnLzwC1xIWhuC_J2sHvUFpNMMIWLgWEFIASlZ1IQiv2Yf3BOvlc-otF0SW-oTEOpx7uRFzY/s1600/DSC_7663.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkpqQktSMVG4aah7r9aY13ygWkHgK8c8u4-SOZrLmNTuqBvELTTQlAK7jsCc3secEwIRoaBnLzwC1xIWhuC_J2sHvUFpNMMIWLgWEFIASlZ1IQiv2Yf3BOvlc-otF0SW-oTEOpx7uRFzY/s640/DSC_7663.jpg" width="550" alt="Gambas Pil Pil" title="Gambas Pil Pil" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwKNrK7UYWl5IB8R0IBrRVLHrMRs93KIU6LOzms6Rzt_I7COY4dpDJWqJUAiA0n9fyGYfsQb-L5z7is90uc8ypABO-ndweg38qwgd16uUDBrXeZmXF9zMzp7kpWzClqsAKtpM1TiHEXv8/s1600/DSC_7631.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwKNrK7UYWl5IB8R0IBrRVLHrMRs93KIU6LOzms6Rzt_I7COY4dpDJWqJUAiA0n9fyGYfsQb-L5z7is90uc8ypABO-ndweg38qwgd16uUDBrXeZmXF9zMzp7kpWzClqsAKtpM1TiHEXv8/s640/DSC_7631.jpg" width="550" alt="Gambas Pil Pil" title="Gambas Pil Pil" /></a></div><br />
Alter the quantity of garlic and chilli to your taste. My quantities are merely suggestions. Garnish with parsley and serve with warm bread to dip in the delicious juices. Enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbFS5nMxDt7s1cyTf3wXW88GfAoqp80mzcFyJOCriJsyrKNiDoeLhju2dpqQ0Ert7RuRWAYiCJnOYwhOEyzx-yeNvHnh_ZaUyHjV2y3VdRYe1Xo5WkeGuuZDN-LDD7mXUvp_o85hSVC1w/s1600/DSC_0171.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbFS5nMxDt7s1cyTf3wXW88GfAoqp80mzcFyJOCriJsyrKNiDoeLhju2dpqQ0Ert7RuRWAYiCJnOYwhOEyzx-yeNvHnh_ZaUyHjV2y3VdRYe1Xo5WkeGuuZDN-LDD7mXUvp_o85hSVC1w/s640/DSC_0171.jpg" width="550" alt="Gambas Pil Pil" title="Gambas Pil Pil" /></a></div><br />
<b>Recipe</b><br />
<b><br />
</b><br />
You will need:<br />
<a name='more'></a><br />
<ul><li>Olive oil</li>
<li>3 garlic cloves, sliced</li>
<li>1 teaspoon dried chilli flakes</li>
<li>500g fresh raw cleaned deveined prawns with tails intact</li>
<li>100ml white wine</li>
<li>salt</li>
<li>freshly chopped parsley</li>
</ul><br />
Pour olive oil into a saucepan until it is about 1.5cm deep. Heat the oil and add the chopped garlic, frying gently on low heat till lightly browned. Be careful not to burn the garlic. Add the dried chilli flakes and fry for a few seconds.<br />
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Then add the prawns, fry for a few seconds and add the wine. Cook till the prawns are pink, this takes about two minutes. In the last few seconds add the fresh parsley and serve sizzling to the table.<br />
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</div><div><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><br />
</span></span></div>Nirvanahttp://www.blogger.com/profile/18124940531655195933noreply@blogger.com3tag:blogger.com,1999:blog-8219869150565774497.post-76746743744042611112010-05-17T21:44:00.003+10:002010-08-08T22:15:18.518+10:00Greek semolina halva<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk51T5g1ywX9SFE5X4JCqCPs0VR0dMPgU05YGe2qv3k-gJFBPuka8RL24vu4k37199-5wHnG9TxlLJzGYIHC1eYfMUDtzTP4gNBRPEcMSbBHvgIbwQfYmyg6z8v5yOisG4Em-JRWI358g/s1600/DSC_0065.jpg" imageanchor="1" style="margin-left: oem; margin-right: oem;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk51T5g1ywX9SFE5X4JCqCPs0VR0dMPgU05YGe2qv3k-gJFBPuka8RL24vu4k37199-5wHnG9TxlLJzGYIHC1eYfMUDtzTP4gNBRPEcMSbBHvgIbwQfYmyg6z8v5yOisG4Em-JRWI358g/s640/DSC_0065.jpg" width="550" alt="Greek semolina halva" title="Greek semolina halva" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>It's mid-afternoon and my husband suddenly declares that he feels like eating halva with coffee. Just like his mother use to make. It's a cool afternoon and halva seems the perfect accompaniment to coffee today. The thought of wonderful aromas of cinnamon and roasted almonds wafting through the house give me the urge to have halva too.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiepZUMeigJWd6VcgJBM9e697NnAYGsyPeD3koCCJ6eYCgAxIz01xXEBjJDtUrIIRUN0j31QjSGYrcmVyXFfK9sv26zSRwNB-YxM39UT8xsz7hvltUFjJSCUQ4vSz3tP6mI1z0xXM-7Etk/s1600/DSC_0093.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiepZUMeigJWd6VcgJBM9e697NnAYGsyPeD3koCCJ6eYCgAxIz01xXEBjJDtUrIIRUN0j31QjSGYrcmVyXFfK9sv26zSRwNB-YxM39UT8xsz7hvltUFjJSCUQ4vSz3tP6mI1z0xXM-7Etk/s640/DSC_0093.jpg" width="550" alt="Greek semolina halva" title="Greek semolina halva" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwVYV2_-zL3kf8_nIf_Dd7gTFVrJ4gyxyBD7xGTm3kMPsWWwIT6qKPrvUp1l-SLARDHJ7HE6gHGZAhaRPoeezwjiQwQTPyGnAIEIJS1ffQJxG52wCLCUmGmFGl4hAJF-t7LhXjy3u-OsU/s1600/DSC_0072.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwVYV2_-zL3kf8_nIf_Dd7gTFVrJ4gyxyBD7xGTm3kMPsWWwIT6qKPrvUp1l-SLARDHJ7HE6gHGZAhaRPoeezwjiQwQTPyGnAIEIJS1ffQJxG52wCLCUmGmFGl4hAJF-t7LhXjy3u-OsU/s640/DSC_0072.jpg" width="550" alt="Greek semolina halva" title="Greek semolina halva" /></a></div><br />
Semolina desserts are something that I grew up with in South Africa. This halva reminds me of an Indian version that yields a taste similar to this Greek recipe. There was an association with a grand occasion whenever my mum would make it. This recipe is from Vefa Alexiadou's book "Greek Pastries and Desserts".<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT1NG-RB7DBLxq34O450VWZIoaLkIUT8b7qQ8sNFW0D_os7W3UfX4MTtmdIIQFsI11GLDw4MrETx-Jh1-9lUSkMCuqnu0wReARobVbS5JxsQY-9TUkBX4iGZcdr2arJbgH-6PNGlxx8xI/s1600/DSC_0085.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT1NG-RB7DBLxq34O450VWZIoaLkIUT8b7qQ8sNFW0D_os7W3UfX4MTtmdIIQFsI11GLDw4MrETx-Jh1-9lUSkMCuqnu0wReARobVbS5JxsQY-9TUkBX4iGZcdr2arJbgH-6PNGlxx8xI/s640/DSC_0085.jpg" width="550" alt="Greek semolina halva" title="Greek semolina halva" /></a></div><br />
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The syrup will fill your kitchen with the fragrance of cinnamon and awaken your senses. It's such a tasty treat!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb4hB1-lGekFsVx-3Z1W6E1h1bHDoR7xfPOvf3yhPdKpYXvqEjN6LaiPGUtBLD5WD0er_n5L056k5Q3vtisA5tAYSznslpgNXOX9jyVYu7z4a9Lxdr4kdY4Ue4WLK3fyY6nAXvJP2SYbQ/s1600/DSC_0091.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb4hB1-lGekFsVx-3Z1W6E1h1bHDoR7xfPOvf3yhPdKpYXvqEjN6LaiPGUtBLD5WD0er_n5L056k5Q3vtisA5tAYSznslpgNXOX9jyVYu7z4a9Lxdr4kdY4Ue4WLK3fyY6nAXvJP2SYbQ/s640/DSC_0091.jpg" width="550" alt="Greek semolina halva" title="Greek semolina halva" /></a></div><br />
This recipe is not difficult, involves just a few steps and yields a sweet, delicious dessert. You can mould the halva into fancy shapes that add an attractive decorative touch.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLcrmV-nVltA6Hk2EEGZXia1gfMwrjojicm6Gdtg6890CMQNZ_ga2aSjl3io68BdzFNyvJgN0AlVF60_FACXVyktwLBig6Tw3W-6WIoWo6Tn1UD0mq6sO3TyT5aYy-azm34T9qNTYwMKc/s1600/DSC_0087.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLcrmV-nVltA6Hk2EEGZXia1gfMwrjojicm6Gdtg6890CMQNZ_ga2aSjl3io68BdzFNyvJgN0AlVF60_FACXVyktwLBig6Tw3W-6WIoWo6Tn1UD0mq6sO3TyT5aYy-azm34T9qNTYwMKc/s640/DSC_0087.jpg" width="550" alt="Greek semolina halva" title="Greek semolina halva" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZQfWMuoZQSW1ffPSn4NzKH-Mczhhyphenhyphenv0hOfsbt5g2XhXBO-mxNLxkEZrrIYg1qlunh5i1hvSUKT1anGGmiJCJANupIH83sNmFjHvOJxIQ5k9DRpdTjFSzCX39hXIp39rB7dTBeEmldjCQ/s1600/DSC_0104.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZQfWMuoZQSW1ffPSn4NzKH-Mczhhyphenhyphenv0hOfsbt5g2XhXBO-mxNLxkEZrrIYg1qlunh5i1hvSUKT1anGGmiJCJANupIH83sNmFjHvOJxIQ5k9DRpdTjFSzCX39hXIp39rB7dTBeEmldjCQ/s640/DSC_0104.jpg" width="550" alt="Greek semolina halva" title="Greek semolina halva" /></a></div><br />
<b>Recipe</b><br />
<br />
You will need<br />
<a name='more'></a><br />
<br />
<ul><li>4 cups water</li>
<li>2.5 cups sugar</li>
<li>1 cinnamon stick</li>
<li>the rind of 1 lemon</li>
<li>6 whole cloves</li>
<li>1 cup olive oil</li>
<li>2 cups coarse semolina</li>
<li>1/2 cup coarsely chopped almonds</li>
<li>Roasted blanched almonds to garnish</li>
</ul><br />
Put the water and sugar in a large, heavy pan and stir over medium heat until the sugar is completely dissolved. Add cinnamon, lemon rind and cloves, cover the pan and boil the syrup for 5 minutes.<br />
Remove the spices.<br />
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Heat the oil in a deep, heavy-bottomed pan. Add the semolina and brown it over medium heat, stirring constantly until golden. The degree you brown it depends on your own personal taste. The browner the semolina, the heavier the halva. A few minutes before the end of browning add the almonds.<br />
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Carefully empty the browned semolina into the hot syrup, stirring constantly over medium heat until all the syrup is absorbed and the semolina is puffed and soft. Halva is ready when it falls off the spoon cleanly.<br />
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Remove the saucepan from the heat. Cover the pan with a kitchen towel, then the lid. Allow to stand for 10-15 minutes. Spoon halva into one large mould or smaller individual moulds. Press to pack tightly. Unmould onto a serving dish and sprinkle with a little cinnamon. Garnish with roasted almonds.<br />
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Serve warm or cold. It keeps at room temperature for up to one week.Nirvanahttp://www.blogger.com/profile/18124940531655195933noreply@blogger.com11tag:blogger.com,1999:blog-8219869150565774497.post-60648299945880571442010-05-16T20:34:00.004+10:002010-08-08T22:16:39.567+10:00Greek lentil soup (Fakes)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGqskd9hmSSY8EImR3k9FaFGIhqLRr1UJOTwY3mUxD_N_H6unKT6FOLlQV7isV3isU47DViBq_N1DDMUU2Ngk8xNUl3HAEpRhX4dR4YzAL5GOIBEOIhxM2QcO3G0QjW4YJ9oyExOv4UhQ/s1600/DSC_0037.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGqskd9hmSSY8EImR3k9FaFGIhqLRr1UJOTwY3mUxD_N_H6unKT6FOLlQV7isV3isU47DViBq_N1DDMUU2Ngk8xNUl3HAEpRhX4dR4YzAL5GOIBEOIhxM2QcO3G0QjW4YJ9oyExOv4UhQ/s640/DSC_0037.jpg" width="550" alt="Greek lentil soup fakes" title="Greek lentil soup fakes" /></a></div><br />
It's been a really long day and I feel like curling up on the sofa watching a light-hearted movie. We've had a fantastic Saturday afternoon walking through the side streets of Sydney and enjoyed a mocha at Sydney's oldest coffee shop in Darlinghurst. The warm wintry sunshine provided a backdrop to some lively conversation with my husband whilst we engaged in some interesting people watching. Now that we're back home I don't have the energy to stand over the stove, so it's time for one of my "dishes that cook by themselves".<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGBAnq2oBIa1QOnz5qg1Wah48W8zOCwfYlcgk4OLiomTTm7LIpKaT7Pg2UB0tn3WNFUAulURvrC8_wl9juUyi6VYNC7AFG9Sgf4Cgbji2cCjz29idoLmrDp0DuxkoJwIypmslEzWrIgHc/s1600/DSC_0027.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGBAnq2oBIa1QOnz5qg1Wah48W8zOCwfYlcgk4OLiomTTm7LIpKaT7Pg2UB0tn3WNFUAulURvrC8_wl9juUyi6VYNC7AFG9Sgf4Cgbji2cCjz29idoLmrDp0DuxkoJwIypmslEzWrIgHc/s640/DSC_0027.jpg" width="550" alt="Greek lentil soup fakes" title="Greek lentil soup fakes" /></a></div><br />
I always have a pack of French or continental lentils in my cupboard, especially useful for a day like this. This Greek lentil soup, known as "fakes" is a really comforting dish. It was first served to me by my mother-in-law in Greece and it has become a favourite.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHMHWpOd_t4jpt8sBTUNvg8G1nzBSh2cPxO5DQWR7PxHKxpQ69TQoTEoFoD9Mjl7SbNmLOaCgZsv8gKVdl-ZuOvtTRzFiHlZu-nUubhexszIyDR_OaOlHPOXPDOt-gaY7fNmI3JR7-5vo/s1600/DSC_0048.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHMHWpOd_t4jpt8sBTUNvg8G1nzBSh2cPxO5DQWR7PxHKxpQ69TQoTEoFoD9Mjl7SbNmLOaCgZsv8gKVdl-ZuOvtTRzFiHlZu-nUubhexszIyDR_OaOlHPOXPDOt-gaY7fNmI3JR7-5vo/s640/DSC_0048.jpg" width="550" alt="Greek lentil soup fakes" title="Greek lentil soup fakes" /></a></div><br />
It's not a fussy dish to make, it's delicious and fills you up too. I literally put all the ingredients into the pot together, occasionally checking on the water level. It needs my attention again just five minutes before it's done.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQJVSZinMImQEedABCxoObJsLDdxJ_xkpirWFxfQrC-4bD2VhacpfdGBLakOXOVeWmg2_bRMh49Htl2gSR-CHsxIod7ZcU4ELjdhKipyYtNnuEir4Cfwb8tPaL0zA6dYUjBu9sIbDuKd0/s1600/DSC_0044.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQJVSZinMImQEedABCxoObJsLDdxJ_xkpirWFxfQrC-4bD2VhacpfdGBLakOXOVeWmg2_bRMh49Htl2gSR-CHsxIod7ZcU4ELjdhKipyYtNnuEir4Cfwb8tPaL0zA6dYUjBu9sIbDuKd0/s640/DSC_0044.jpg" width="550" alt="Greek lentil soup fakes" title="Greek lentil soup fakes" /></a></div><br />
It is served with feta and vinegar. Also great with fresh, crispy bread and olives on the side.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs9E4li57sxBT3TDliNRBAbqBgc-MQLoIUnexIc1iq69maiEcqaHIWHHd_MsixTTRAbAhNVzOFl4oW0CSU6NkPhlUaGg5axyAIVzKV0yXKMPWTiauucMeP-NPNb7vpxCapxnsGoNvzU8M/s1600/DSC_0058.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs9E4li57sxBT3TDliNRBAbqBgc-MQLoIUnexIc1iq69maiEcqaHIWHHd_MsixTTRAbAhNVzOFl4oW0CSU6NkPhlUaGg5axyAIVzKV0yXKMPWTiauucMeP-NPNb7vpxCapxnsGoNvzU8M/s640/DSC_0058.jpg" width="550" alt="Greek lentil soup fakes" title="Greek lentil soup fakes" /></a></div><br />
<b>Recipe</b><br />
<b><br />
</b><br />
You will need<br />
<a name='more'></a><br />
<ul><li>375g French style lentils</li>
<li>1 onion</li>
<li>5 cloves garlic</li>
<li>2 bay leaves</li>
<li>1/2 teaspoon oregano</li>
<li>salt and pepper to taste</li>
<li>1/2 cup olive oil</li>
<li>1 cup pureed fresh tomatoes</li>
</ul>Wash the lentils well. Place the lentils in a large pot and add about 1.5 litres of water. Bring to the boil. Add one whole peeled onion, the bay leaves, peeled garlic cloves and oregano. Cover and let it simmer for about 40 minutes, until the lentils are tender, adding more water if needed during the cooking to get your desired consistency. Season to taste. Add the pureed tomatoes and the olive oil. Let it simmer gently for five minutes more.<br />
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When done, remove and discard the onion, garlic and bay leaves.<br />
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Serve the dish hot or cold. Add vinegar to your taste, sprinkle with freshly ground black pepper and pieces of feta.Nirvanahttp://www.blogger.com/profile/18124940531655195933noreply@blogger.com7tag:blogger.com,1999:blog-8219869150565774497.post-49857281514135518192010-05-14T14:39:00.005+10:002010-08-08T22:18:14.666+10:00Coconut Creme caramel<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP3pOru33w7CMIdh4fsC6ozeOX-eaBGol_lJmht0q9jY2b2gtSiVkpj1q1tEjaIiV2DUfGwElISZ52O9jde3JNmBnU6XLSTgdNuhSYn6OP7gJ92suRiFG88etxSPQFqkw2zXDsiNtMzVA/s1600/img_0006+(1).jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP3pOru33w7CMIdh4fsC6ozeOX-eaBGol_lJmht0q9jY2b2gtSiVkpj1q1tEjaIiV2DUfGwElISZ52O9jde3JNmBnU6XLSTgdNuhSYn6OP7gJ92suRiFG88etxSPQFqkw2zXDsiNtMzVA/s640/img_0006+(1).jpg" width="550" alt="Coconut creme caramel" title="Coconut creme caramel" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>The 'WOW' factor. That's what I always aim for in my desserts. For the guests at the dinner table to suddenly find that extra bit of space in their tummies that they've already just declared full. That's what this dreamy tasting coconut creme caramel does at my dinner parties. The glistening caramel surface dripping over the sides reflects the looks of glee on everybody's faces and gets the mouths watering.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj47uLN2QE1PG1cYa_ZTtlRPrqEse1lOnUgQWJhRuo4bTatvUkxLdtEO7NUE5EKVrN1JjhRY-MP6mb1OattaiEzZlsGWiOhru59XVZhBzzCKKy2JRfinynL3P_iONx64GQhBE34AlegNqY/s1600/img_0010.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj47uLN2QE1PG1cYa_ZTtlRPrqEse1lOnUgQWJhRuo4bTatvUkxLdtEO7NUE5EKVrN1JjhRY-MP6mb1OattaiEzZlsGWiOhru59XVZhBzzCKKy2JRfinynL3P_iONx64GQhBE34AlegNqY/s640/img_0010.jpg" width="550" alt="Coconut creme caramel" title="Coconut creme caramel" /></a></div><br />
Moving to warmer climes has given me a yearning for tropical flavours again. I came across this <a href="http://www.taste.com.au/recipes/22698/coconut+creme+caramel">recipe </a>which is a tropical variation on the traditional creme caramel. It is really quick, easy and gives a fantastic result. It needs to be made a day in advance.<br />
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The first spoonful usually produces a "wow!" followed by an eager request for seconds (and even thirds!).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1VK57KnQW7YZ-AjYwkJygfw64MLhEFwYf1VVhrQ4VXTbBkw66Pn1m4w4Ub2WGQU7KBVx_6nVtHQWC-FHpNaI3XEANbN0CMl0TWgUAFQbM4Ep1liVAf5OIrApEHuJuG1qVzbtgMY0aKok/s1600/DSC_7575.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1VK57KnQW7YZ-AjYwkJygfw64MLhEFwYf1VVhrQ4VXTbBkw66Pn1m4w4Ub2WGQU7KBVx_6nVtHQWC-FHpNaI3XEANbN0CMl0TWgUAFQbM4Ep1liVAf5OIrApEHuJuG1qVzbtgMY0aKok/s640/DSC_7575.jpg" width="550" alt="Coconut creme caramel" title="Coconut creme caramel" /></a></div><br />
I've garnished the slices with caramel sculptures. I've broken up pieces of hardened caramel and made little sculptures. Spun sugar would also look great as a decoration on top. Use your imagination!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQZo4W2HkJurR-0aQ1TeXK5By7gOXJhxlvIod-l7EHhROwg5zxd_03otwnpEtJE7ynkTOCc3lcgs448Bs8cALOgkteGMusenfl2ehY1QmdVIseFoWaooTRlziZPke6djLeKna3capRcIo/s1600/DSC_7581.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQZo4W2HkJurR-0aQ1TeXK5By7gOXJhxlvIod-l7EHhROwg5zxd_03otwnpEtJE7ynkTOCc3lcgs448Bs8cALOgkteGMusenfl2ehY1QmdVIseFoWaooTRlziZPke6djLeKna3capRcIo/s640/DSC_7581.jpg" width="550" alt="Coconut creme caramel" title="Coconut creme caramel" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAXREgZBMDP_U-ziYQdb_Bjde2JlSVprI7Ea1g9fn1xZe2jpJRGcWal2jJlHnnmbVCjAz_3DJmywq7GNGh0qhg4U8VSP57U-p-vJ6ljbmZUXGnwbtFWZXTUUyUUNyGut_ZG0s5FdU9ROc/s1600/DSC_7578.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAXREgZBMDP_U-ziYQdb_Bjde2JlSVprI7Ea1g9fn1xZe2jpJRGcWal2jJlHnnmbVCjAz_3DJmywq7GNGh0qhg4U8VSP57U-p-vJ6ljbmZUXGnwbtFWZXTUUyUUNyGut_ZG0s5FdU9ROc/s640/DSC_7578.jpg" width="550" alt="Coconut creme caramel" title="Coconut creme caramel" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For recipe see <a href="http://www.taste.com.au/recipes/22698/coconut+creme+caramel">here</a>.</div>Nirvanahttp://www.blogger.com/profile/18124940531655195933noreply@blogger.com0tag:blogger.com,1999:blog-8219869150565774497.post-52312776731739173322010-05-12T19:04:00.003+10:002010-08-08T22:20:00.584+10:00Lamb moussaka with Greek village salad<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtUB5AaSwvZ-zKOJRVYZayMUR70xfJEff7OaMFP9iWYEA8ab6NslSkSTTjxSYjuqa-0t8W-KfcaewxUwBqP6FQRHLGbauCPx1l7oFf-x_gTOVbW572QpR_zHrHCnAVrkfcKJjiFdPdtYg/s1600/DSC_7550.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtUB5AaSwvZ-zKOJRVYZayMUR70xfJEff7OaMFP9iWYEA8ab6NslSkSTTjxSYjuqa-0t8W-KfcaewxUwBqP6FQRHLGbauCPx1l7oFf-x_gTOVbW572QpR_zHrHCnAVrkfcKJjiFdPdtYg/s640/DSC_7550.jpg" width="550" alt="Moussaka with Greek salad" title="Moussaka with Greek salad" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I really enjoy cooking with my husband, together in the kitchen, moving around each other in smooth harmony, like a dance. The stereo's providing the soundtrack to a flirtatious evening. It's fun getting hugs and kisses whilst making Bechamel sauce!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Moussaka is a firm favourite in our home. I always make it with lean lamb mince. A fresh Greek village salad made of ripe tomatoes, crispy cucumbers, aromatic green peppers, red onion, feta, Kalamata olives, dressed with extra virgin olive oil and oregano is the perfect accompaniment.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMWL_KgT1JluQhDB0hb3x5bhCe7M22jywXdxnxsQ-AITLyJu8h_MeRgRMQ2C_oyB6CI3vFH1xM5dPw5P4aSwkuacNrHdSHCI6w-Xnr2c0YiDHKxO_34umDhsqF1GQyqCf_equpNQIiEwk/s1600/DSC_7529.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMWL_KgT1JluQhDB0hb3x5bhCe7M22jywXdxnxsQ-AITLyJu8h_MeRgRMQ2C_oyB6CI3vFH1xM5dPw5P4aSwkuacNrHdSHCI6w-Xnr2c0YiDHKxO_34umDhsqF1GQyqCf_equpNQIiEwk/s640/DSC_7529.jpg" width="550" alt="Moussaka with Greek salad" title="Moussaka with Greek salad" /></a><br />
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</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuMlxgkGwEjBRpzfelXpOQXGRHKftBCGPudOR6ARqwabViQk4Xzh4srk5qRwi1Xkm_e2CBhLn80C1jkjDmps3ZYq8UCjR1JbyTu4jqmKNL8CKJeaFyiNnalX-Hb5LLyWARoxKK2PjIvWA/s1600/DSC_7534.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuMlxgkGwEjBRpzfelXpOQXGRHKftBCGPudOR6ARqwabViQk4Xzh4srk5qRwi1Xkm_e2CBhLn80C1jkjDmps3ZYq8UCjR1JbyTu4jqmKNL8CKJeaFyiNnalX-Hb5LLyWARoxKK2PjIvWA/s640/DSC_7534.jpg" width="550" alt="Moussaka with Greek salad" title="Moussaka with Greek salad" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">This recipe is my own modification of the recipe in Vefa Alexiadou's book, Greek Cuisine. It's not difficult to make and if you have a few aubergines in the fridge sometime, it's certainly worth a try. I grilled my aubergines on the barbecue, brushing them lightly with olive oil first ( a job my husband took on with no resistance as it involved using the barbecue!)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPp_KR8689C7c6S6wMkOnM0z4-NuUw0WPqDzbYQ5Et9st5vHcbfpqeo6GfProTiwKIr6dgMiYJW3qFcvHnBuFJBKHfF6MFCE6yXlhyphenhyphen7XYixj8NHNNORXcNNUXDunk3NcSmW3iOSCbZtTo/s1600/DSC_0045.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPp_KR8689C7c6S6wMkOnM0z4-NuUw0WPqDzbYQ5Et9st5vHcbfpqeo6GfProTiwKIr6dgMiYJW3qFcvHnBuFJBKHfF6MFCE6yXlhyphenhyphen7XYixj8NHNNORXcNNUXDunk3NcSmW3iOSCbZtTo/s640/DSC_0045.jpg" width="550" alt="Moussaka with Greek salad" title="Moussaka with Greek salad" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkNw1dhvY2Hjbp1kJxpmQ5bW56-3XPhMixRXelB4ZEJ8qxWdp26w-Y-shXIbGYe-hxRwjzdtdpYWElUUn32ZBfNPwZzsBbdAz5_ZA9TI0jvztOkvj9RZXzWt3vckIpx4kbP34cDcR8jEI/s1600/DSC_7541.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkNw1dhvY2Hjbp1kJxpmQ5bW56-3XPhMixRXelB4ZEJ8qxWdp26w-Y-shXIbGYe-hxRwjzdtdpYWElUUn32ZBfNPwZzsBbdAz5_ZA9TI0jvztOkvj9RZXzWt3vckIpx4kbP34cDcR8jEI/s640/DSC_7541.jpg" width="550" alt="Moussaka with Greek salad" title="Moussaka with Greek salad" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;"> It is really delicious and will have everyone coming back for seconds!</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbusqNQfaH2YZ2Qjxf-yNxBjyv7KBRz2BzoUNP4BEoYxBOesyo9kJkLzgXAZk0mtFnqQAG1Qy_qs3GA9j3HpTrD7wpebGkUswB525ct_ivXGdIV__khq_mYObqlHfsBc0MMVpqZjhDD3A/s1600/DSC_7532.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbusqNQfaH2YZ2Qjxf-yNxBjyv7KBRz2BzoUNP4BEoYxBOesyo9kJkLzgXAZk0mtFnqQAG1Qy_qs3GA9j3HpTrD7wpebGkUswB525ct_ivXGdIV__khq_mYObqlHfsBc0MMVpqZjhDD3A/s640/DSC_7532.jpg" width="550" alt="Moussaka with Greek salad" title="Moussaka with Greek salad" /></a><br />
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</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigFEjm3gUVrXhg3wZ4YqXB_ytapz9NpMjkev4aJR2V1YWQ8OsjQF7sQA5i527fJCYwKA1-aMMwjkyDdd1YnodrYDVxnLA_S73lrwPW0YHXpQcKN5rVgheGAJpQrZ1TcCSLSndrorjuWwQ/s1600/DSC_7551.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigFEjm3gUVrXhg3wZ4YqXB_ytapz9NpMjkev4aJR2V1YWQ8OsjQF7sQA5i527fJCYwKA1-aMMwjkyDdd1YnodrYDVxnLA_S73lrwPW0YHXpQcKN5rVgheGAJpQrZ1TcCSLSndrorjuWwQ/s640/DSC_7551.jpg" width="550" alt="Moussaka with Greek salad" title="Moussaka with Greek salad" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;"><b>Recipe</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">You will need:</div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a><br />
<ul><li>3 large aubergines</li>
<li>4 medium sized potatoes</li>
<li>3 tablespoons olive oil</li>
<li>1 large onion, chopped</li>
<li>2 garlic cloves, crushed</li>
<li>750g minced lamb mince</li>
<li>500 ml passata or 2 cups pureed tomatoes</li>
<li>1/2 cup finely chopped parsley</li>
<li>6 tablespoons fine bread crumbs</li>
<li>3 cups thick Bechamel sauce</li>
<li>1 cup grated parmesan cheese</li>
</ul><br />
<div class="separator" style="clear: both; text-align: left;">Slice the aubergines and potatoes, fry them till lightly browned or lightly brush them with olive oil and grill them on the barbecue. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Saute the onion in the heated oil in a heavy saucepan until transparent. Add the garlic and lightly fry. Add the mince and stir until browned. Then add the tomatoes and season to taste. Simmer until all the liquid evaporates. Allow to cool and add in the chopped parsley.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Arrange half the eggplant and potato slices and in a layer on the bottom of an ovenproof dish, sprinkled with 2 tablespoons bread crumbs, and spread over half the meat sauce. Sprinkle the top with half the grated cheese and 2 tablespoons bread crumbs. Cover with the remaining eggplants and potatoes, spread over the remaining meat sauce and sprinkle top with the rest of the grated cheese and breadcrumbs.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Prepare 3 cups thick <a href="http://lifesafeast.com.au/blog/recipe-bechamel-sauce/">Bechamel sauce</a> and pour over the moussaka. Bake in a 200º C preheated oven for 45 minutes. Let moussaka stand for 15 minutes before serving.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Serve with Greek village salad, olives, feta and crispy bread! Enjoy the taste of Greece!</div><div class="separator" style="clear: both; text-align: left;"><br />
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</span></span></div>Nirvanahttp://www.blogger.com/profile/18124940531655195933noreply@blogger.com1tag:blogger.com,1999:blog-8219869150565774497.post-8163345245519237082010-05-06T21:59:00.016+10:002010-08-08T22:23:04.301+10:00Decadent Profiteroles<div class="separator" style="clear: both; text-align: auto;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSQZViE1kKt2EC2Aer1f6wwU2e6T3QirC_EE1f1EHE7AGu5_OOjq4KwLhnkUFYlMrbjFob-O2RXvgUGMM-D5e9PB4lzdmUOSTJ5RqCzQZX0jQCoSTwutmDEVUDdRPEj5W63-3olW00Ffk/s1600/profiteroles+in+glass.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSQZViE1kKt2EC2Aer1f6wwU2e6T3QirC_EE1f1EHE7AGu5_OOjq4KwLhnkUFYlMrbjFob-O2RXvgUGMM-D5e9PB4lzdmUOSTJ5RqCzQZX0jQCoSTwutmDEVUDdRPEj5W63-3olW00Ffk/s640/profiteroles+in+glass.jpg" width="550" alt="Profiteroles" title="Profiteroles" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I love baking in my pyjamas first thing in the morning, before breakfast, whilst the rest of the household is still asleep, unaware of the sweet treats that will greet them. The gentle sounds of the wooden spoon beating against the glass bowl breaking the stillness of the peaceful morning, the aroma of melting butter filling the kitchen with such luxurious richness.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6lo0SReIEt5MrOig1gx9KCh4CAM3aTu3DLcjUFBQv2hRi5Yr9CUN3hnZpk1bfuGLOjZGeSlWKKBKp8BF4hvpmzPTthsCYo7hcTiiU6QOD6QF-Uex2uRds-fZo5HJScJ32zOAJsd9hbKE/s1600/single+profiterole.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6lo0SReIEt5MrOig1gx9KCh4CAM3aTu3DLcjUFBQv2hRi5Yr9CUN3hnZpk1bfuGLOjZGeSlWKKBKp8BF4hvpmzPTthsCYo7hcTiiU6QOD6QF-Uex2uRds-fZo5HJScJ32zOAJsd9hbKE/s640/single+profiterole.jpg" width="550" alt="Profiteroles" title="Profiteroles" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I love choux pastry and after discovering a foolproof recipe, have made it on numerous occasions. It's quick and easy to make, can be frozen and filled, covered and presented in numerous ways.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4K9FTLiNLy_g1243N7qj-HvCO4QqbKi2kt4rAVCaxDDPs5qD7Yne7OoVGcyGw88X6OTtUFBYT9t08Sl7iRgPo7FUj_WvZflt5jqW457HJeIYMR2IGbtVYMI8wZ5Or0icJ1DA9J93XYhE/s1600/profiteroles+in+bowl+top.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4K9FTLiNLy_g1243N7qj-HvCO4QqbKi2kt4rAVCaxDDPs5qD7Yne7OoVGcyGw88X6OTtUFBYT9t08Sl7iRgPo7FUj_WvZflt5jqW457HJeIYMR2IGbtVYMI8wZ5Or0icJ1DA9J93XYhE/s640/profiteroles+in+bowl+top.jpg" width="550" alt="Profiteroles" title="Profiteroles" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The recipe comes from a Greek pastry book, "Greek Pastries and Desserts" by Vefa Alexiadou. It has never failed me. My husband loves buying a box of choux pastry puffs filled with cream and topped with crispy caramel from the Greek cake shops every time we visit Greece. I decided that I wanted to learn to make these delightful treats for him to remind him of home... and I've succeeded!</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjglkreAD2LVIB3ENZslVOFVP9cG7GOE-WwdEosyY8lGjesLHxxNL1fgovYvs5Mf1TCF7bfeHTaw34S-Z9RPPdd3azq1Nv6wZGvmAVW380ld3xWn_wGsyoSTdALWnm8MFcyaHXOdPzh90E/s1600/3+profiteroles.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjglkreAD2LVIB3ENZslVOFVP9cG7GOE-WwdEosyY8lGjesLHxxNL1fgovYvs5Mf1TCF7bfeHTaw34S-Z9RPPdd3azq1Nv6wZGvmAVW380ld3xWn_wGsyoSTdALWnm8MFcyaHXOdPzh90E/s640/3+profiteroles.jpg" width="550" alt="Profiteroles" title="Profiteroles" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I have filled my choux puffs on this occasion with fresh cream and topped them with dark chocolate ganache.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgROkZhJO-siA1JHQug5A2L6Tcq8W063Al3W_3WOMjWitCYZ2gDKIDCUwqnm200RlIJnjy7i2807UVKFk2jOugZ3B4iIgMe8RRG1fNTiC8hTTZJsjdsNIVfd3MWG0GM_W-sGJQVgvtnZ7U/s1600/profiteroles+on+paper.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgROkZhJO-siA1JHQug5A2L6Tcq8W063Al3W_3WOMjWitCYZ2gDKIDCUwqnm200RlIJnjy7i2807UVKFk2jOugZ3B4iIgMe8RRG1fNTiC8hTTZJsjdsNIVfd3MWG0GM_W-sGJQVgvtnZ7U/s640/profiteroles+on+paper.jpg" width="550" alt="Profiteroles" title="Profiteroles" /></a><br />
<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Such fun to pile them into a big bowl, drizzle over chocolate sauce and top the treasure with delicate chocolate butterflies.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglm3-Q2LaXbpTl7RtW3DH0M03GgakZfLl1qHfLZdOCEodkfDQ9hEeMy_s3Sj0Bo2xsMmlkqYuGzas6s4UyHsQZFFPXP49Hb9CrA556XOs4Au4yQ0iVIJU5zm1dBEFzmkILrCBJSDGu6tU/s1600/profiteroles+in+bowl+side.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglm3-Q2LaXbpTl7RtW3DH0M03GgakZfLl1qHfLZdOCEodkfDQ9hEeMy_s3Sj0Bo2xsMmlkqYuGzas6s4UyHsQZFFPXP49Hb9CrA556XOs4Au4yQ0iVIJU5zm1dBEFzmkILrCBJSDGu6tU/s640/profiteroles+in+bowl+side.jpg" width="550" alt="Profiteroles" title="Profiteroles" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Recipe</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Yields 20 to 40 puffs, depending on the size</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">You will need:</span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a name='more'></a></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup water</span><br />
<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">125g unsalted butter</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 tsp salt</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup flour</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 eggs</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Put the water, butter and salt in a small, deep saucepan over high heat and bring to a boil, stirring constantly until the butter is melted. Turn off the heat and add all the flour at once, stirring vigorously with a wooden spoon for about 1 minute, until the mixture forms a solid mass that comes away cleanly from the sides of the pan. Empty the batter into a mixer bowl. Let it cool for 2-3 minutes.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Then beat the batter with the dough hook, adding the eggs one at a time, beating well after each addition to incorporate each egg thoroughly. Continue beating until all eggs are added and the ingredients are smoothly blended to a satiny mass that will drop very slowly from the spoon.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Spoon the batter into a piping bag and pipe the dough into rosettes onto a baking sheet lined with baking paper. Leave about 3 cm between them.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Bake at 210° C for 15 minutes then reduce the heat to 150º C and bake for 15-20 minutes more to dry out the inside of the pastries. Cool on a wire rack.</span></li>
</ul><br />
<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Fill with whipped cream (I used a piping bag with a long nozzle attached) to pierce the choux puffs and top with <a href="http://allrecipes.com/recipe/chocolate-ganache/detail.aspx">chocolate ganache</a>. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">They're lovely to share and impressive to present!</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div>Nirvanahttp://www.blogger.com/profile/18124940531655195933noreply@blogger.com3tag:blogger.com,1999:blog-8219869150565774497.post-90078986631613951272010-05-02T01:18:00.018+10:002010-08-08T22:25:21.200+10:00Spicy crab curry<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0bcgGeJPPvOeXLxhnrQXZb8XNPa_bwVyLL-gdyzT8MsUEsQG9JaLWCUm1IsU2uzmdhgOTfE1uKXkQZG4hIBqRai5NSX4Cpe1ofqXlG78EuUwk7Yh4nAEpOY0Jeg0U8Q4I_4TzL6qZ3TU/s1600/DSC_7310_2.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" alt="Crab curry" title="Crab curry" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0bcgGeJPPvOeXLxhnrQXZb8XNPa_bwVyLL-gdyzT8MsUEsQG9JaLWCUm1IsU2uzmdhgOTfE1uKXkQZG4hIBqRai5NSX4Cpe1ofqXlG78EuUwk7Yh4nAEpOY0Jeg0U8Q4I_4TzL6qZ3TU/s640/DSC_7310_2.jpg" width="550" /></a></div><br />
I've had a strange desire to eat crab. This may have been brought on by the cooler weather and the distinct need for comfort food.<br />
<br />
We're fortunate to be living close to Sydney Fish Market, the biggest fish market in the Southern Hemisphere. I often frequent it on a Saturday when it's a buzz of activity and showcases a spectacular array of fresh and exotic seafoods.<br />
<br />
I excitedly pick out one large mud crab wriggling in the crate (there is something amusing about choosing your food whilst it's still alive) and the sales assistant disappears with it behind the counter, emerging with the crab in four pieces.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLmHCIpQTcrKxPlVtUJ9Jta9uvasr5sJXTGl_7kj7mmy48OiuCtdQaWrIBsug0t8f-WUkhrTpx4p0lBZxbq1FiaTRx-2wqjGgS92XuEYYj69r5U72h-SCw02XpnMa_-gXICBfkBxj_coc/s1600/Crab+in+focus_2.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLmHCIpQTcrKxPlVtUJ9Jta9uvasr5sJXTGl_7kj7mmy48OiuCtdQaWrIBsug0t8f-WUkhrTpx4p0lBZxbq1FiaTRx-2wqjGgS92XuEYYj69r5U72h-SCw02XpnMa_-gXICBfkBxj_coc/s640/Crab+in+focus_2.jpg" width="550" alt="Crab curry" title="Crab curry" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_W_rR8tYkvZ8IlACESrClOM9ieZJkL6j19R2-nZRzZt2_tAXrAXfmii_3Q2wIHB_iK_JVBzr6QZ4kCu3fNuGWi9PES_K2R_WpatvveAotV0svULnQ4r4MgwNJuGGrlfz0cwoZlh-L0rI/s1600/crab+and+spice.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_W_rR8tYkvZ8IlACESrClOM9ieZJkL6j19R2-nZRzZt2_tAXrAXfmii_3Q2wIHB_iK_JVBzr6QZ4kCu3fNuGWi9PES_K2R_WpatvveAotV0svULnQ4r4MgwNJuGGrlfz0cwoZlh-L0rI/s640/crab+and+spice.jpg" width="550" alt="Crab curry" title="Crab curry" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">It's not long before the kitchen is filled with the wonderful aroma of spices. It's a quick dish to prepare and doesn't take long for the crab to take on a glowing orange hue.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRx2QqHWE99ywTjDgZn_CgwEVqCFmVC1n5Ood_3vxRgUCF8tKZxEPLe8DQusu4wlCY454t7sIRPL-el86eogksatSfkTwA9dQhAF6t3iJreCfp6J6z0E7jOGnvoZYGLsRII5xX13u98NE/s1600/DSC_7322.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRx2QqHWE99ywTjDgZn_CgwEVqCFmVC1n5Ood_3vxRgUCF8tKZxEPLe8DQusu4wlCY454t7sIRPL-el86eogksatSfkTwA9dQhAF6t3iJreCfp6J6z0E7jOGnvoZYGLsRII5xX13u98NE/s640/DSC_7322.jpg" width="550" alt="Crab curry" title="Crab curry" /></a><br />
<div class="separator" style="clear: both; text-align: auto;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Served with rice it feels like home on a plate! Certainly takes me back to my days in Durban! ... and yes, you'll have to use your fingers!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdCl3NuVwKZVf2_cGisj8pEc_lMroiFR7D3ix405kqjAcju7iRJftl3h35061SAw6Nd78lr4qwirJC7e8yolUKon8APPqj1s5igQkuCAwGi6EYVHZ_vm1xBcWlnFS5RN3_RZndVxhcDdA/s1600/DSC_7311.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdCl3NuVwKZVf2_cGisj8pEc_lMroiFR7D3ix405kqjAcju7iRJftl3h35061SAw6Nd78lr4qwirJC7e8yolUKon8APPqj1s5igQkuCAwGi6EYVHZ_vm1xBcWlnFS5RN3_RZndVxhcDdA/s640/DSC_7311.jpg" width="550" alt="Crab curry" title="Crab curry" /></a><br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3mtV-fOtbg_WmYtsOae5f6p3m5-LjIhYsJMBwAvcSpEDZNg2d4NnrosClXj-zdmrlMecHBBrFARcBI_fE1X2JE3JWEtg0LfpYuWM4KL2VDGFGfD4XnCrS3_GxUe5QsWahC7LwNo-O3BE/s1600/DSC_7304.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3mtV-fOtbg_WmYtsOae5f6p3m5-LjIhYsJMBwAvcSpEDZNg2d4NnrosClXj-zdmrlMecHBBrFARcBI_fE1X2JE3JWEtg0LfpYuWM4KL2VDGFGfD4XnCrS3_GxUe5QsWahC7LwNo-O3BE/s640/DSC_7304.jpg" width="550" alt="Crab curry" title="Crab curry" /></a><br />
<br />
<b>Recipe</b><br />
<br />
You will need:<br />
<a name='more'></a><br />
<table class="instructions" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; border-collapse: collapse; margin-top: 10px; text-align: left; width: 422px;"><tbody>
<tr class="InstructionsAndMeasuresCont"><td class="filmdetails" colspan="2" style="margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 10px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><ul style="list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 2em; margin-left: 2em; margin-right: 2em; margin-top: 0px; padding-bottom: 0px; padding-left: 30px; padding-right: 0px; padding-top: 10px;"><li class="recipe_item" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">3 tbsp Oil</span></li>
<li class="recipe_item" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 Cinnamon Stick</span></li>
<li class="recipe_item" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2 Cloves</span></li>
<li class="recipe_item" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2 Cardamom Pods</span></li>
<li class="recipe_item" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 medium Onion</span></li>
<li class="recipe_item" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 sprig fresh curry leaves</li>
<li class="recipe_item" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 ½ tbsp Ginger-garlic paste</span></li>
<li class="recipe_item" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 tsp Turmeric powder</span></li>
<li class="recipe_item" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 tsp Red chilli powder</span></li>
<li class="recipe_item" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 tsp Coriander powder</span></li>
<li class="recipe_item" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 tsp Cumin powder</span></li>
<li class="recipe_item" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2 Tomatoes</span></li>
<li class="recipe_item" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">A pinch of salt</span></li>
<li class="recipe_item" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">800 g Crab (with shell)</span></li>
<li class="recipe_item" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">A bunch of Fresh Coriander leaves</span></li>
</ul></td></tr>
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Finely slice 1 medium sized onion. Warm the pan over a high heat before adding 3 tablespoons of oil.<br />
Add 1 stick of cinnamon, a sprinkling of cardamom pods, a sprinkling of cloves and the curry leaves.<br />
Cook for about a minute. The oil will help extract the flavour of the spices. Add the chopped onions and cook for a further 10 minutes until golden brown. Keep stirring occasionally.<br />
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Next, chop 2 tomatoes into small pieces. Now add 1 tablespoon and a half of ginger-garlic paste and stir well. Then add 1 teaspoon of turmeric, 1 teaspoon of red chilli, 1 large teaspoon of coriander, and 1 large teaspoon of cumin powder.<br />
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Turn the heat down a little and stir well because dry ingredients can easily stick to the bottom of the pan. Now add the tomatoes. Turn up to a high heat as there is now less risk of the ingredients sticking to the bottom and burning. Stir for a further 2-3 minutes. Add a little water and keep stirring for another 2 to 3mins. If the ingredients stick at all, add a little more water. Add half a teaspoon of salt and continue to stir.<br />
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Now add the crab. Stir until all the pieces are smothered with sauce. Turn the stove down to a low heat, add a little water, and stir. Cover and simmer for about 6-8 minutes. Chop up some coriander as a garnish.<br />
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Serve with rice or roti and enjoy!Nirvanahttp://www.blogger.com/profile/18124940531655195933noreply@blogger.com3tag:blogger.com,1999:blog-8219869150565774497.post-71363989932279819832010-04-29T19:55:00.032+10:002010-06-07T21:43:23.388+10:00Gnocchi with burnt sage butter<div></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiikEDIwpCf0phQk-wnI7szdt-yHLpSlcN5Vt1zOrJhr623RDUZpO1et3zeZaV_W9PB0whNMruUcQFznlHS6MIreDtPqdSmxVmhdvUu4ZFd3zeE2F5UHEJDMoche85dKeIfhZD1pfDRwkM/s1600/gnocchi+and+wine.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiikEDIwpCf0phQk-wnI7szdt-yHLpSlcN5Vt1zOrJhr623RDUZpO1et3zeZaV_W9PB0whNMruUcQFznlHS6MIreDtPqdSmxVmhdvUu4ZFd3zeE2F5UHEJDMoche85dKeIfhZD1pfDRwkM/s640/gnocchi+and+wine.jpg" width="550" /></a><br />
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</div>Husband's out tonight on a photography course, so it's going to be a quick dinner in front of the telly watching The Daily Show. I know there's a pack of fresh (store-bought) gnocchi in the fridge and I'm thinking about an aromatic burnt butter with sage sauce that I had a few weeks ago at Cafe XXii in Pyrmont. <br />
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<div>A quick search on Google brings me to the pleaseant realisation that it's so quick and easy (<a href="http://www.taste.com.au/recipes/9148/gnocchi+with+burnt+sage+butter">recipe link</a>) and I dash to get the last bunch of fresh sage in the supermarket fridge on my way home from work!</div><div></div><div><br />
</div><div></div><div>It was my first try at cooking gnocchi and I think that I may have slightly overcooked it (al dente is not an Indian concept!).</div><div>The sauce though was fab and such great comfort food for a cool Sydney evening.<br />
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</div><div></div><div>A definite winner for a quick, impressive, delicious and easy meal in minutes!</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="margin-left: 1em; margin-right: 1em;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsvBAEJ30bPMzz-a6HX253lhJPNzv9r3T58yafUw_Xr_tkMElggZ6CLmMmNdH5QrwbR7-ypNLv00p9ZYlsOgCoBDpGJJkk1-CoxW2qrLvk3sfTErmKt6ZR05UEwCcnztzryPLgCnkvMrQ/s1600/gnocchi+in+dish.jpg" imageanchor="1" style="margin-left: 0em; margin-right: 0em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsvBAEJ30bPMzz-a6HX253lhJPNzv9r3T58yafUw_Xr_tkMElggZ6CLmMmNdH5QrwbR7-ypNLv00p9ZYlsOgCoBDpGJJkk1-CoxW2qrLvk3sfTErmKt6ZR05UEwCcnztzryPLgCnkvMrQ/s640/gnocchi+in+dish.jpg" width="550" /></a></div><br />
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<div></div><div></div>Nirvanahttp://www.blogger.com/profile/18124940531655195933noreply@blogger.com0tag:blogger.com,1999:blog-8219869150565774497.post-2379218351446172262010-04-29T19:41:00.000+10:002010-04-29T19:44:49.273+10:00Finally started!I've been thinking of setting up a blog for ages and have finally done it!<div>This blog is going to be dedicated to the love of food and sharing its appreciation.</div><div><br /></div><div><br /></div>Nirvanahttp://www.blogger.com/profile/18124940531655195933noreply@blogger.com0