tag:blogger.com,1999:blog-74012941342433079062024-03-22T15:00:16.893+11:00Melbourne Food GeekI enjoy cooking in all its forms as well as discovering the food culture of where ever I'm living. So much so that I have been known to do some slightly crazy things for an ingredient. Ellemayhttp://www.blogger.com/profile/06234861880768521566noreply@blogger.comBlogger92125tag:blogger.com,1999:blog-7401294134243307906.post-88462443807331006732017-06-03T16:02:00.000+10:002017-06-03T16:02:39.335+10:00Lamington cupcakes<span style="font-family: inherit;">Lamingtons are amazing. Just saying. </span><br />
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<span style="font-family: inherit;">Vanilla sponge fingers dipped in chocolate and then rolled in coconut. The larger ones have a jam center and some have a strawberry icing instead of chocolate. They played a strong part of my lunchbox during school. </span><br />
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiAIsSZsy8dhZLxl6_8TCjCwq0uzwTQ7byFdNBpRv_I7ZAe5yBFMtDDxtdEHuJ0WuNi_tguJLHjKpJyIQki2kvhLvGbM-rZKSThzPzgHZqWa0sjMmMI3oioQ8CvWi29bAvraq6756qrw/s1600/IMG_6924.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiAIsSZsy8dhZLxl6_8TCjCwq0uzwTQ7byFdNBpRv_I7ZAe5yBFMtDDxtdEHuJ0WuNi_tguJLHjKpJyIQki2kvhLvGbM-rZKSThzPzgHZqWa0sjMmMI3oioQ8CvWi29bAvraq6756qrw/s320/IMG_6924.JPG" width="320" /></a></span></div>
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<span style="font-family: inherit;">My version of these is a coconut cake base, raspberry jam center and chocolate ganache on top. I've made them before using a different coconut cake base. That one involved coconut milk and you can find it here. This was a new recipe. Apparently it is a Womens Weekly classic. The coconut flavour comes from desiccated coconut and coconut essence. Mostly the essence I think. the desiccated coconut adds to the texture. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv3mDB-MRl5HsGcCiLH2C4TzOSS_JMwo2P6Ya7Q9sFz4iIWkOEUavpJfSoD39kri8g2BF4P04WUAyBHm_d8Xg_BFg9nEL0jW2_2FoxC-4BsLTVqIcZPMa_7KCw27xhVQUGxEPZ4G0uVg/s1600/IMG_6925.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv3mDB-MRl5HsGcCiLH2C4TzOSS_JMwo2P6Ya7Q9sFz4iIWkOEUavpJfSoD39kri8g2BF4P04WUAyBHm_d8Xg_BFg9nEL0jW2_2FoxC-4BsLTVqIcZPMa_7KCw27xhVQUGxEPZ4G0uVg/s320/IMG_6925.JPG" width="240" /></a></div>
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<span style="font-family: inherit;">The recipe calls for a full cake, I found it made 18 cupcakes. The downside to 18 is that I could only half fill a tray. Partially full trays don't bake as evenly as full trays. To fix this I partly fill the empty cups with water. This helps with the even heat distribution. They took around 20-25 minutes in total. I preheated using fan forced and then switched into conventional for the baking. This mean that they rose properly. A final blast in fan forced finished off the colour on the half full tray. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBM0NLOI6I2NnpK6cJYTY-Q07F9ZB79kvbjHHfxR6MTxgv16uk-iL8htyedPfJn78IwwgFbUlu54h4J0kOzXDxUQ5kvaQ_tQUok7fABhvxCHLZOqha-BJ4iLi41ko_h_F_9monn5IooQ/s1600/IMG_6929.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBM0NLOI6I2NnpK6cJYTY-Q07F9ZB79kvbjHHfxR6MTxgv16uk-iL8htyedPfJn78IwwgFbUlu54h4J0kOzXDxUQ5kvaQ_tQUok7fABhvxCHLZOqha-BJ4iLi41ko_h_F_9monn5IooQ/s320/IMG_6929.JPG" width="240" /></a></div>
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<span style="font-family: inherit;">Whilst these babies cooled I started on the ganache. 300g dark chocolate broken into a bowl and 300ml of hot cream poured over. Wait about 5 minutes and give it a stir. Let it cool until thick. I then whipped it a little with the hand blender. This is when I realised that the ratio of chocolate to cream was off if I wanted silky smooth and pipable icing. Next time more cream or less chocolate. Potentially a different type of chocolate too.</span><br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzU4-WZXCUkjVc8CFqZzlRcsmMNW-w5sS8h4Qq4wV7tOgSkUFloaiufDY1Bap6hgWnDkzPlZ9obWZRDQ20T5Q' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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<span style="font-family: inherit;">The assembly is the messy part. I recommend having a sink of hot soapy water ready to go.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf2JpsJfGGvtj2HRwqumbdt_A3XFkPV3cx2Z3cb0Wnwjw9RmG_PA_iN5y7YcCd5j853byO-vP03V36w62kzUnL3SRldnE2J0yhNP1QFeMb9UfyYHrm8w8YDkRJYNvnedr7cu8tydzMUw/s1600/IMG_6937.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf2JpsJfGGvtj2HRwqumbdt_A3XFkPV3cx2Z3cb0Wnwjw9RmG_PA_iN5y7YcCd5j853byO-vP03V36w62kzUnL3SRldnE2J0yhNP1QFeMb9UfyYHrm8w8YDkRJYNvnedr7cu8tydzMUw/s320/IMG_6937.JPG" width="240" /></a></div>
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<span style="font-family: inherit;">Cut a hole in the top of the cupcake and trim of the excess cake. You need to create a lid as well as leaving room for the jam center. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqLnO6M9M7PnyBw2kovi83thB6MQe-y1m56EBi4pbo94gWcDcajeaGAags85ve2zZXZ26yQUFaQyqidwCOoVGVJvrqOzKYWFscLfv-LrSoaD4dx1KlKm8jBwBgth9-h7dq9g6vsov2Rg/s1600/IMG_6932.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqLnO6M9M7PnyBw2kovi83thB6MQe-y1m56EBi4pbo94gWcDcajeaGAags85ve2zZXZ26yQUFaQyqidwCOoVGVJvrqOzKYWFscLfv-LrSoaD4dx1KlKm8jBwBgth9-h7dq9g6vsov2Rg/s320/IMG_6932.JPG" width="320" /></a></div>
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<span style="font-family: inherit;">I mix the jam up a little so that it flows into the hole better then pop the lid back on.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUyldfT_IlP0U0EfD1WYZAIhUDHcstAZhWi7MCkCIbqezoluukrtPW_yq6IZCp6l45HeMfmJUIN1PKSnpEfn8Z2OklbJxjQH0fQodpYP7ED3fItzrN5O6pwH8NsG6bpymG-wcO7u0AHA/s1600/IMG_6931.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUyldfT_IlP0U0EfD1WYZAIhUDHcstAZhWi7MCkCIbqezoluukrtPW_yq6IZCp6l45HeMfmJUIN1PKSnpEfn8Z2OklbJxjQH0fQodpYP7ED3fItzrN5O6pwH8NsG6bpymG-wcO7u0AHA/s320/IMG_6931.JPG" width="320" /></a></div>
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<span style="font-family: inherit;">Once they are all done it's time to put the ganache on. Originally the plan was to pipe the ganache on. In the end it was dollop time. Once every cupcake had a suitably large dollop, I used a clean knife to smooth the tops. By then my husband and father in law had finished changing the locks on the front door. Someone broke into the house yesterday. We are missing small things like jewelry, cameras and some booze. The biggest annoyance is dealing with lock changes and a broken window. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRb6KTp6ZcAIWn35Mh6eHWqpJ4hMBQ8N4ZXIJH_S4to3kGA9DkdQA3jOBZ-edu1xdJ7tzODJJWd0mcoQN4wpWyt7NRQLW5V0S5D3W6DQ0jhwwKdMLByu489wxAltkw2Hf-k8vikJ8kjg/s1600/IMG_6935.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRb6KTp6ZcAIWn35Mh6eHWqpJ4hMBQ8N4ZXIJH_S4to3kGA9DkdQA3jOBZ-edu1xdJ7tzODJJWd0mcoQN4wpWyt7NRQLW5V0S5D3W6DQ0jhwwKdMLByu489wxAltkw2Hf-k8vikJ8kjg/s320/IMG_6935.JPG" width="240" /></a></div>
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<span style="font-family: inherit;">So once that was done, husband took over the final step with these puppies. Dipping them in coconut. They've been safely packaged to be taken to a party this evening with my father in law. Some of his friends are celebrating becoming Australian Citizens. </span><br />
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<span style="font-family: inherit;">The recipe for the coconut cake base is below. I used about 250g of raspberry jam. </span><br />
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<span style="font-family: inherit;">INGREDIENTS</span></h2>
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<li class="recipe__single-ingredient" style="box-sizing: border-box; margin-top: 20px;"><span style="font-family: inherit;">125g butter, softened</span></li>
<li class="recipe__single-ingredient" style="box-sizing: border-box; margin-top: 20px;"><span style="font-family: inherit;">½ teaspoon coconut essence</span></li>
<li class="recipe__single-ingredient" style="box-sizing: border-box; margin-top: 20px;"><span style="font-family: inherit;">1 cup caster sugar</span></li>
<li class="recipe__single-ingredient" style="box-sizing: border-box; margin-top: 20px;"><span style="font-family: inherit;">2 eggs</span></li>
<li class="recipe__single-ingredient" style="box-sizing: border-box; margin-top: 20px;"><span style="font-family: inherit;">½ cup (40g) desiccated coconut</span></li>
<li class="recipe__single-ingredient" style="box-sizing: border-box; margin-top: 20px;"><span style="font-family: inherit;">1½ cups self-raising flour</span></li>
<li class="recipe__single-ingredient" style="box-sizing: border-box; margin-top: 20px;"><span style="font-family: inherit;">250g extra-light sour cream</span></li>
<li class="recipe__single-ingredient" style="box-sizing: border-box; margin-top: 20px;"><span style="font-family: inherit;">⅓ cup (80ml) milk</span></li>
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<span style="box-sizing: border-box; font-size: 16px; word-spacing: -0.96px;"><span style="font-family: inherit;"><br style="box-sizing: border-box;" /><span style="background-color: white; word-spacing: -0.96px;">Preheat oven to 180°C (160°C fan-forced). Line 2 cupcake trays with 18 wrappers. </span><br style="box-sizing: border-box; word-spacing: -0.96px;" /><br style="box-sizing: border-box; word-spacing: -0.96px;" /><span style="background-color: white; word-spacing: -0.96px;">Beat butter, essence and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time.</span><br style="box-sizing: border-box; word-spacing: -0.96px;" /><br style="box-sizing: border-box; word-spacing: -0.96px;" /><span style="background-color: white; word-spacing: -0.96px;">Transfer mixture to a large bowl. Stir in half the coconut and half the sifted flour, half the sour cream and half the milk, then add remaining coconut, flour, sour cream and milk; stir until smooth.</span><br style="box-sizing: border-box; word-spacing: -0.96px;" /><br style="box-sizing: border-box; word-spacing: -0.96px;" /><span style="background-color: white; word-spacing: -0.96px;">Divide evenly into the cup cake tins and bake until cooked when tested. Stand cup cakes in pan for 10 minutes before turning onto wire rack, top-side up, to cool. </span></span><span style="box-sizing: border-box; word-spacing: -0.96px;"><span style="font-family: inherit;"><br style="box-sizing: border-box;" /></span></span></span>Ellemayhttp://www.blogger.com/profile/06234861880768521566noreply@blogger.com0tag:blogger.com,1999:blog-7401294134243307906.post-37669100753286941562017-05-31T19:10:00.000+10:002017-05-31T19:10:16.475+10:00Things I miss about England - the farm shopHere in Australia we have the farmers market. Once a month we all file into the designated park and buy our groceries from the farmers who have attended. It's important to note that you don't have to be a farm in order to sell your produce at these markets but that is a post for another day. <div>
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Today is all about the farm shop. </div>
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England has the farmers market and it runs under similar principles to the ones here. Everyone arrives to see the glorious produce and takes home their spoils at the end of the day. One of my favourite parts of England was the humble farm shop. </div>
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Depending on where you were, it was either a building on the farm property or a shack on the side of the road. Whilst my parents holidayed with us last August we went to Cornwall and I introduced them to the humble farm shop.</div>
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We were staying in a tiny fishing village called Polruan. It was across the mouth of the river from Fowey. Another tiny fishing village. The advantage of being based there was that we had easy access to the northern and southern parts of Cornwall. Polruan is the blue dot below. </div>
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On one of the days we were there, we all headed over to Padstow. Dad and M had tickets to the brewery tour so mum and I decided to check out the sights. We were expecting a quiet fishing village. What we got was anything but. On the way back to pick up the men, there was a farm shop. This was the first farm shop that my mum had been too. We spent far too much but it was all delicious.</div>
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After this meal it was on like Donkey Kong. I think the best meal we had was when I attempted to make chicken mignon/kiev. This was courtesy of a farm shop shack on the side of the road. Coming back from the south coast we just drove past a sign that said farm shop.</div>
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Next thing I knew, dad had loaded up the basket with chicken thighs, broccoli, carrots, garlic and local butter. </div>
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Ellemayhttp://www.blogger.com/profile/06234861880768521566noreply@blogger.com0tag:blogger.com,1999:blog-7401294134243307906.post-62207098557053266922017-05-30T17:38:00.001+10:002017-05-30T17:38:32.634+10:00Banana Cake with passion fruit icing<div style="text-align: center;">
Cake cake cake cake cake cake cake</div>
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I lurve the cake</div>
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It's so delicious. Tender crumbs on the inside and icing to contrast and compliment on the outside. I did not get to be the size I am today without a love of cake. True fact. </div>
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My classy amateur photos today were brought to you by my phone. </div>
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Last weekend there were uber ripe bananas. My husband hates to waste and so do I. Luckily the solution was simple. Banana Cake!!!! After trawling the internet and searching the cupboard I decided on using the <a href="https://www.donnahay.com.au/recipes/sweets/cakes/one-bowl-banana-cake" target="_blank">Donna Hay One Bowl Banana Cake recipe</a>. The only adaptation I did was to not put the cinnamon in. </div>
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I had some issues with the baking. When the oven is on fan forced, it is really enthusiastic. I'm talking seriously enthusiastic. The recipe said 45 minutes. I checked it after 20 minutes and it was pretty much done. Some small crumbs on the skewer so it was put back in for another 10 minutes with the fan on but heat off. Possibly not the best idea as the sides burnt a little. </div>
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Nothing a little passion fruit icing couldn't fix.</div>
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It was delicious </div>
Ellemayhttp://www.blogger.com/profile/06234861880768521566noreply@blogger.com0tag:blogger.com,1999:blog-7401294134243307906.post-59820197297923090022017-05-29T18:02:00.000+10:002017-05-29T18:43:52.339+10:00Chinese pork and cabbage dumplingsSince I was here last so much as happened. As is my habit now, I post a few things and then disappear for a few months/years because big life things happen. Between the last post and this one I have moved country, started back at my old school, gotten married and bought a house. Whilst all of this has been happening my love for pork dumplings has remained constant.<br />
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Oh pork dumpling. Shall I compare thee to a summers day? Thou art more lovely and temperate.</div>
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Bah! Only when you aren't consumed with mountains of chili sauce are you temperate. You are always lovely though.<br />
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I missed your deliciousness. </div>
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I really missed you.</div>
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Rural England doesn't really do the dumpling. You can find things in the freezer sections of some supermarkets. We had an Asian supermarket in town so worse case we could go there on a Saturday morning. I really missed the pork dumplings from Melbourne. They were soooo good. A food court staple for me the past few years.<br />
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Normally they ended up being made myself. I've made my own wrappers, used store bought and you know what? It doesn't matter which one you use. They both taste great. For this batch I went with the store bough wonton wrappers as that's what the local supermarket had. 500g of pork took 2 packets of wrappers.<br />
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As we wrapped them I had the jingle 'One ton rodeo' going through my head. It went like this 'won-ton-ellini' My wontons looked like tortellini. I love tortellini.<br />
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The basic recipe I got from the ABC website. It's one of the many fabulous things from Poh's Kitchen. I doubled everything and had some left over. The leftover filling became fried meatballs in a soup that evening with the dumplings.<br />
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Wontonallini. I gotta wontonalliiiiini. I need a wontonallini.</div>
Ellemayhttp://www.blogger.com/profile/06234861880768521566noreply@blogger.com0tag:blogger.com,1999:blog-7401294134243307906.post-30862608250943009882016-10-14T05:03:00.001+11:002016-10-14T05:03:40.630+11:00Yeasty goodness<br />
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Bread. How I love thee. Let me compare thee to a summers day.....<br />
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Seriously though it's the food of gods. I love the stuff but haven't been able to find bread I'd like to eat at a price I'm willing to pay. I enjoy baking my own but have never found the time to commit to a regular baking schedule. Let's face it. If you let me go, I'll eat bread and butter for most meals.<br />
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This is where present me thanks past me quite a bit. When I moved to the UK, my sister bought me an Amazon voucher so that I could stock up on ebooks for the plane. What we didn't realise is that .com vouchers cannot be used with .com.au or with .co.uk. Which meant that I had all this credit and nothing to spend it on... Needless to say I bought a few cookbooks. One of which was <a href="https://www.amazon.co.uk/Bread-Bible-Rose-Levy-Beranbaum/dp/0393057941/ref=sr_1_6?s=books&ie=UTF8&qid=1475430362&sr=1-6&keywords=rose+levy+beranbaum" target="_blank">The Bread Bible</a>.<br />
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Last week I tried the Sandwich Loaf recipe. Half was baked on the day and the other half stashed in the fridge for a few days. One of the comments in the book says that this loaf is everything that Wonder Bread tries to be and doesn't achieve. I thought the recipe was a little odd as it required both milk and butter as well as three rising sessions. Once as starter, another as dough and the third as a shaped loaf.<br />
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Over all I thought it was a very easy if not time consuming recipe. It could definitely be done over a few days if you were time poor but able to find 30 min for mixing, kneading and cleaning up the bench afterwards (this is a very wet dough). Last week I stuck to the recipe and this week I changed up half the flour to whole meal spelt. It's been sitting in the fridge for a while. To compensate for the wholemeal flour I added extra yeast.<br />
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Edit - a week later - the bread that sat in the fridge for a week was very tasty. M wasn't a fan of the texture. He found it oily, mostly likely due to the butter and milk.<br />
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There are no pictures because my iPad is being a poo and not accessing the images properly. Will update when I can.Ellemayhttp://www.blogger.com/profile/06234861880768521566noreply@blogger.com0tag:blogger.com,1999:blog-7401294134243307906.post-59366151546961721522016-08-31T03:17:00.001+10:002016-08-31T03:18:27.434+10:00Blueberry Muffins<div class="separator" style="clear: both; text-align: center;">
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One of my favourite muffins is blueberry. A crunchy top and filled with messy blueberries is all I need to be happy. Well it's all I thought I needed. For those who follow other food blogs you have probably already made your way over to <a href="http://www.smittenkitchen.com/" target="_blank">Smitten Kitchen</a>. Deb's food is delicious.<br />
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I'm in back to school mode. September 1st means the start of the school year and a new school for me. I'll be teaching at a school about an hours commute away which means leaving the house at 630am and not getting home until 6/630pm. My solution to this is to be uber organise and have enough food with me to cover all meals and snacks except dinner. If I'm even more organised then I'll be able to have breakfast at home before I leave work. <br />
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Deb posted these muffins as the perfect blueberry muffin a few days ago. As someone who adores blueberry muffins, I decided to try them out. For once I stuck to the recipe!! The only difference is that I got 10 muffins instead of 9. I could probably have gotten 9 if I bad filled the cups even higher. </div>
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As you can see I got quite sizeable muffins. Getting 9 would have meant slightly higher tops but I am happy with what I got. The recipe is <a href="https://smittenkitchen.com/2010/08/perfect-blueberry-muffins/#comment-850264" target="_blank">here</a></div>
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<br />Ellemayhttp://www.blogger.com/profile/06234861880768521566noreply@blogger.com0tag:blogger.com,1999:blog-7401294134243307906.post-86670034197352107962016-08-03T05:42:00.000+10:002016-08-03T05:42:29.944+10:00Rosemary chicken salad....with bacon Last Thursday M and I headed up to Edinburgh for a wedding. Neither of us had ever been to a Scottish wedding before and some parts were definitely different to what we're used too. <div>
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Our main breakfast each day was a choice between a full Scottish breakfast and a continental. Apparently fried bread is a thing in Scotland....wait... Fried everything is a thing in Scotland. Needless to say that we were craving vegetables and salad. Luckily I found <a href="http://www.howsweeteats.com/2016/07/rosemary-chicken-bacon-and-avocado-salad/" target="_blank">this</a>. We had it for dinner this evening and it was delicious. The only thing I would do differently would be to dress the leaves before they hit the plate. </div>
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Ellemayhttp://www.blogger.com/profile/06234861880768521566noreply@blogger.com0tag:blogger.com,1999:blog-7401294134243307906.post-17336924546563055422016-07-06T03:34:00.001+10:002016-07-06T03:34:45.518+10:00Birthdays come but once a yearYesterday I watched as this years birthday cake was being made. The cake itself is a coconut cake with raspberry jam sandwiched between and lemon icing on top. Recipe for the cake is <a href="http://geekdomaustralia.blogspot.co.uk/2008/08/birthday-cupcakes-of-yuminess.html" target="_blank">here</a>. <div>
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It doesn't look like much but it will be delicious. More detail will follow in a later post but for now let me leave you with this. </div>
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Ellemayhttp://www.blogger.com/profile/06234861880768521566noreply@blogger.com0tag:blogger.com,1999:blog-7401294134243307906.post-79184436374831370142016-06-27T07:36:00.002+10:002016-06-27T07:36:47.402+10:00A long long time agoin a galaxy far away, I stopped blogging for several years. My deepest apologies!<br />
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In a nut shell, teacher training was intense as was the first 4 years. I'm halfway through the 5th year and starting to wonder if this is really what I should be doing. So it's back to blogging!<br />
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Life in England is different to back Australia. Small towns don't provided the same opportunities as big cities but the also an advantage to this. I've been able to concentrate more of honing my crafts and focusing on the little things.<br />
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Like home grown strawberries.<br />
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Strawberries, custard and amaretti biscuits </div>
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I made one of these yesterday with home grown strawberries. Whilst not as sweet as the ones from Sainburys, they were still delicious. Both here was made from scratch, I bought it all. The amaretti biscuits have lasted since last July in the pantry, making them a worthwhile purchase. </div>
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The glass itself is from a tasting session with <a href="http://www.lakesdistillery.com/en/" target="_blank">The Lakes Distillery</a>. We had a taste of their vodka, gin and whiskey. I recommend checking them out if you can find them. </div>
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Ellemayhttp://www.blogger.com/profile/06234861880768521566noreply@blogger.com0tag:blogger.com,1999:blog-7401294134243307906.post-28465692409461671792013-03-10T22:25:00.000+11:002013-03-10T22:25:22.612+11:00New starts and taking actionTaking that first step is always difficult. It is even more difficult when you have to take that first step more than once.<br />
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About 3 years ago I was diagnosed with PCOS. I tried a variety of things and started to get in under control last summer. Everything fell apart last year health wise and I finally have a new path to go along. The short of it is, giving low gi a go properly, exercising at least twice a week and new drugs so that I can push a trip to hospital to later in the year.<br />
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I'm still planning on keeping this part of my life alive but, you can also find me over on tumblr. Just search for nellimay.tumblr.<br />
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The first step was awareness, next one is action. This week is all about action.Ellemayhttp://www.blogger.com/profile/06234861880768521566noreply@blogger.com0tag:blogger.com,1999:blog-7401294134243307906.post-6184953931196588952013-01-11T18:45:00.000+11:002013-01-11T18:45:35.418+11:00Thai Red Curry PasteOne of my favourite curries is a Thai red curry. It's tasty and goes well with most proteins. You start with a paste and then add too it. The recipe I use is from a book that Dad and I fight over. Technically it's his book but it spends more time at my house.<br />
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The recipe says to use dried chilli but I use fresh and it comes out fine. The paste freezes really well and can be used months later with no loss of taste (or at least none that I found).<br />
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Thai Red Curry Paste<br />
makes about 10 tablespoons<br />
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10-12 fresh, hot red long chillies<br />
5 cloves garlic, peeled and chopped<br />
140g shallots, chopped<br />
1 Tbsp fresh lemon grass, slices thinly<br />
3 thin slices peeled fresh galangal or ginger<br />
1 thin slice of fresh kaffir lime rind<br />
6-8 fresh coriander roots, washed and coarsely chopped<br />
freshly ground white pepper<br />
1/4 tsp shrimp paste or 2 anchovies<br />
1/2 tsp gnd cumin<br />
1/2 tsp gnd coriander<br />
2 Tbspn bright red paprika<br />
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Stick everything in a blender with some water and blend to a paste.<br />
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<br />Ellemayhttp://www.blogger.com/profile/06234861880768521566noreply@blogger.com0tag:blogger.com,1999:blog-7401294134243307906.post-68180528012627674252012-02-17T08:10:00.000+11:002012-02-17T08:10:04.052+11:00Long time no seeIt's been a while. Far too long in fact.<div>The good news is that I have many new things to share since last I was here, the bad news is that I don't have a lot of time at the moment.</div><div><br />
</div><div>See I started a new job recently at a Secondary School teaching years 7-11 Maths and Science. I love my job I really do. I've had a fail week mood wise and so I thought it best to stay at home today. This is something I cannot make a regular habit out of so taking care of my mental health is the priority.</div><div><br />
</div><div>*checks back to see the date on the last post*</div><div><br />
</div><div>Oh, hasn't been as long as I expected....</div><div><br />
</div><div>Well I finished my education course and now have an awesome job. I really do like my job and the people there. Just really not feeling great today.</div><div><br />
</div><div>Here is what is on the cards for the next few months.</div><div>- more cake!</div><div>- Daring Bakers </div><div>- Daring Kitchen</div><div>- Vegetarian things.</div><div>- Non vegetarian things</div><div>- more cake.</div><div><br />
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</div>Ellemayhttp://www.blogger.com/profile/06234861880768521566noreply@blogger.com0tag:blogger.com,1999:blog-7401294134243307906.post-74793614546427551152011-04-23T13:25:00.001+10:002012-01-30T23:03:16.519+11:00Roast Pork for EasterBeing a good Catholic is not high on my family's priority list. We tend to use this weekend as an opportunity to get together and have something different for dinner.<br />
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Tonight's adventure is roast pork.<br />
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We're not normally a pork family as my dad isn't a fan but, for some reason he suggested it the other night. So the menu tonight is roasted pork with an apple mustard sauce, twice baked potatoes and veg.Ellemayhttp://www.blogger.com/profile/06234861880768521566noreply@blogger.com0tag:blogger.com,1999:blog-7401294134243307906.post-82402227988060907632011-04-23T13:15:00.000+10:002011-04-23T13:15:17.840+10:00Fig and Blueberry Hot Cross BunsI had the urge to do some serious baking yesterday and I wanted fruit toast for this morning's breakfast. After searching through the latest editions of my food magazines I settled on one for fruit bread but I didn't like their bread component. I have not had the best luck with different bread recipes lately so I went to a tried and fabulous favourite of mine, Ree's cinnamon bread. Once you've mastered a basic white bread so many other delicious things can be made from it like hot cross buns.<br />
<br />
The reason I've make my buns using figs and blueberries is because that's all we had in the house.<br />
<br />
Ingredients<br />
<br />
250g mixed dried fruit (I used dried blueberries and figs)<br />
1/2 cup orange juice<br />
1 cup milk<br />
6 tablespoons butter<br />
2 packets yeast<br />
3 1/2 cups plain flour<br />
1 teaspoon salt<br />
1 heaped teaspoon ground cinnamon<br />
1/2 heaped teaspoon mixed spice<br />
1/4 teaspoon grated nutmeg<br />
1/3 cup sugar<br />
2 eggs<br />
<br />
Method<br />
<br />
Chop the fruit so it is all the same size. I chopped my figs to the size of the blueberries. Soak in the orange juice and leave for 30 or so minutes. The fruit needs to have absorbed most of the liquid and be nice and soft. Drain off the liquid and set the fruit aside.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkTeOPI1ajoPoZWn6pNoQUZZrxRjA1Hw4ALA1z4mrDqjLYn0tmGnZ-mcyD43x_hTI45NFhyxZv9KY6pAnvNyES1h-zr3hQ9_4MP7u2rOL0I_JI4vioTXmbqIpeLlyy98isbsur3vqckw/s1600/IMG_0424.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkTeOPI1ajoPoZWn6pNoQUZZrxRjA1Hw4ALA1z4mrDqjLYn0tmGnZ-mcyD43x_hTI45NFhyxZv9KY6pAnvNyES1h-zr3hQ9_4MP7u2rOL0I_JI4vioTXmbqIpeLlyy98isbsur3vqckw/s1600/IMG_0424.JPG" /></a></div><br />
<br />
In a saucepan heat the milk and butter until the butter has melted. Do not let it boil. When the butter has melted, turn the heat off and let it cool until skin hot. Too hot or too cold and your yeast won't work! When it's cool enough to stick your finger in sprinkle the yeast over the top and let it sit for 10 minutes. This will activate the yeast.<br />
<br />
In a separate bowl mix together then flour, salt and spices. Set aside.<br />
Beat the eggs and sugar together in another bowl until combined. Add the milk and yeast mixture and stir until thoroughly mixed.<br />
Add in half the flour and mix until the flour is incorporated. At this point it is best to switch to a wooden spoon if you haven't already.<br />
Beat in the remaining flour and stir until a soft dough has formed.<br />
<br />
Tip dough out onto a floured surface and knead until the dough is a ball. Flatten the dough into a rectangle and spread the fruit down one edge. Fold up the dough around the fruit and knead until the fruit is evenly distributed and the dough itself is elastic. I found that at this point the blueberries were popping out of the dough.<br />
<br />
Stick the dough into an oiled bowl, cover with cling wrap and leave in a warm place until doubled in size. I partly fill a sink with tap hot water and stick the bowl in there covered with a bread board and tea towel.<br />
<br />
Knock the dough down and divide into 12 even pieces. Roll each into balls and slash the top in a cross. Place on a tray and let them rise again for about 30 minutes.<br />
<br />
Mix together enough flour and water to form a paste and pipe crosses on each bun.<br />
<br />
Pop them into a preheated 180-200C oven for 20-30 minutes until the bottoms are sound hollow when tapped.<br />
<br />
If you like the tops sticky then whilst they are still warm brush the tops with water that has had 2 tsp of sugar dissolved in it.Ellemayhttp://www.blogger.com/profile/06234861880768521566noreply@blogger.com0tag:blogger.com,1999:blog-7401294134243307906.post-34341699661061324402011-03-27T17:51:00.000+11:002011-03-27T17:51:14.808+11:00Daring Bakers rising to the occassion<div style="font: 9.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.</span></div><div style="font: 9.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="font: 9.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">This month I got to play with yeast, egg whites, chocolate and cardamom. All things I love to eat and work with. My eaters this month were Monucs and the Vic. Chorale. Joint concerts mean joint rehearsals which means that snacks are required. I'm also planning on taking a batch of cheesecake brownies.</span></div><div style="font: 9.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="font: 9.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">Below is the recipe I used. I noticed on the first one that I had spread the filling too close to the edge and it leaked out when rolling. Yum! The second one I didn't fill as close to the edge and it rolled up much cleaner. You can see the difference in the pictures below. The top one has the cleaner roll.</span></div><div style="font: 9.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="font: 9.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"></span></div><div style="color: #17375d; font: 14.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><b><i><span class="Apple-style-span" style="font-size: small;">FILLED MERINGUE COFFEE CAKE</span></i></b></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">Makes 2 round coffee cakes, each approximately 10 inches in diameter The recipe can easily be halved to make one round coffee cake</span></div><div style="color: #ff6725; font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><b><i><span class="Apple-style-span" style="font-size: small;"><br />
</span></i></b></div><div style="color: #ff6725; font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><b><i><span class="Apple-style-span" style="font-size: small;">Ingredients</span></i></b></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><i><span class="Apple-style-span" style="font-size: small;">For the yeast coffee cake dough</span></i><span class="Apple-style-span" style="font-size: small;">:</span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">4 cups (600 g / 1.5 lbs.) flour</span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">1⁄4 cup (55 g / 2 oz.) sugar </span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">3⁄4 teaspoon (5 g / 1⁄4 oz.) salt </span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 package (2 1⁄4 teaspoons / 7 g / less than an ounce) active dried yeast</span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 tsp ground cardamom</span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">3⁄4 cup (180 ml / 6 fl. oz.) whole milk</span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">1⁄4 cup (60 ml / 2 fl. oz. water (doesn’t matter what temperature) </span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">1⁄2 cup (135 g / 4.75 oz.) unsalted butter at room temperature </span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">2 large eggs at room temperature</span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"></span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><i><span class="Apple-style-span" style="font-size: small;">For the meringue</span></i><span class="Apple-style-span" style="font-size: small;">:</span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">3 large egg whites at room temperature</span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"> 1⁄4 teaspoon salt </span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">1⁄2 teaspoon vanilla </span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">1⁄2 cup (110 g / 4 oz.) sugar</span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><i><span class="Apple-style-span" style="font-size: small;"><br />
</span></i></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><i><span class="Apple-style-span" style="font-size: small;">For the filling</span></i><span class="Apple-style-span" style="font-size: small;">:</span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 cup (110 g / 4 oz.) chopped walnuts </span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">2 Tablespoons (30 g / 1 oz.) granulated sugar </span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">1⁄4 teaspoon ground cinnamon </span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">1 cup (170 g / 6 oz.) semisweet chocolate chips or coarsely chopped chocolate</span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"></span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">Egg wash: 1 beaten egg</span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">Cocoa powder (optional) and confectioner’s sugar (powdered/icing sugar) for dusting cakes</span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"></span></div><div style="color: #ff6725; font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><b><i><span class="Apple-style-span" style="font-size: small;">Directions:</span></i></b></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><i><span class="Apple-style-span" style="font-size: small;">Prepare the dough</span></i><span class="Apple-style-span" style="font-size: small;">: In a large mixing bowl, combine 1 1⁄2 cups (230 g) of the flour, the sugar, salt, cardamom and yeast.</span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhKdD4VX3ff9e3ZeHgsEYuZitX4uki3yXx9rhjfoUIGb6-GaNzM09PCl1f6IoXeDSjqd3zATDtEskMdUVX2gXg44hpsYDOhPuu7oHpE2ERNpkbG-6XZ9oRWPBXbtMjanK4sWVYnKxZEg/s1600/IMG_0401.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhKdD4VX3ff9e3ZeHgsEYuZitX4uki3yXx9rhjfoUIGb6-GaNzM09PCl1f6IoXeDSjqd3zATDtEskMdUVX2gXg44hpsYDOhPuu7oHpE2ERNpkbG-6XZ9oRWPBXbtMjanK4sWVYnKxZEg/s320/IMG_0401.jpg" width="240" /></a></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted. </span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes. </span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiC0v5B8Q_ERWRqabzQiBWyh8LHpa9560EM5ZXt-6DjlRL7hQ0KxKJwwQVZRZjb46fDTj9PNYAimhEEaHMEbL1jVEu0vA9c068vD2bSOUDy0rm1mWt87uHqhlBMW1Rr5nZvfKTbTs90Q/s1600/IMG_0402.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiC0v5B8Q_ERWRqabzQiBWyh8LHpa9560EM5ZXt-6DjlRL7hQ0KxKJwwQVZRZjb46fDTj9PNYAimhEEaHMEbL1jVEu0vA9c068vD2bSOUDy0rm1mWt87uHqhlBMW1Rr5nZvfKTbTs90Q/s320/IMG_0402.jpg" width="240" /></a></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">Add the eggs and 1 cup (150 g) flour and beat for 2 more minutes.</span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"></span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together. Turn out onto a floured surface (use any of the 1 1⁄2 cups of flour remaining) and knead the dough for 8 to 10 minutes until the dough is soft, smooth, sexy and elastic, keeping the work surface floured and adding extra flour as needed.</span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuIPtGUIqcEXv5SSjD4cHYD1VVLdffGvk5SfpQ0I9lclqhDxSMRQzljQzoH0BsTl1LaAnLFjEVf2BtDDipYdTFPSEk-3jblhCU2r6A6nvt1EAjnTeLUBanF17ZHmr1N-_y48EaMTyZFA/s1600/IMG_0403.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuIPtGUIqcEXv5SSjD4cHYD1VVLdffGvk5SfpQ0I9lclqhDxSMRQzljQzoH0BsTl1LaAnLFjEVf2BtDDipYdTFPSEk-3jblhCU2r6A6nvt1EAjnTeLUBanF17ZHmr1N-_y48EaMTyZFA/s320/IMG_0403.jpg" width="240" /></a></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><br />
<div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"></div><div style="font-size: medium; font: normal normal normal 10px/normal 'Book Antiqua'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: small;">Place the dough in a lightly greased (I use vegetable oil) bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes. The rising time will depend on the type of yeast you use.</span></div><div style="font-size: medium; font: normal normal normal 10px/normal 'Book Antiqua'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkDai1uADcqtWMcOlQTX0JMaXRxExlI4z5QtQa0x6ZuZlJKG9j2s-BuDcxqy-1XSaXg9a4tBp3H_ZdfVbkgbI5gCu9FqfkXxazDqRhzYWdlnDKJJ48Imc3EnHIuCGyb73tE9XYyGSEGQ/s1600/IMG_0405.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkDai1uADcqtWMcOlQTX0JMaXRxExlI4z5QtQa0x6ZuZlJKG9j2s-BuDcxqy-1XSaXg9a4tBp3H_ZdfVbkgbI5gCu9FqfkXxazDqRhzYWdlnDKJJ48Imc3EnHIuCGyb73tE9XYyGSEGQ/s320/IMG_0405.jpg" width="240" /></a></div><div style="font-size: medium; font: normal normal normal 10px/normal 'Book Antiqua'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="font-size: medium; font: normal normal normal 10px/normal 'Book Antiqua'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: small;"></span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">Prepare your filling. In a small bowl, combine the cinnamon and sugar for the filling if using. You can add the chopped nuts to this if you like, but I find it easier to sprinkle on both the nuts and the chocolate separately.</span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><i><span class="Apple-style-span" style="font-size: small;">Once the dough has doubled, make the meringue</span></i><span class="Apple-style-span" style="font-size: small;">: In a clean mixing bowl – ideally a plastic or metal bowl so the egg whites adhere to the side (they slip on glass) and you don’t end up with liquid remaining in the bottom – beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque. Add the vanilla then start adding the 1⁄2 cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.</span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeQqp0yQl_93b49C7Go6pt31d5WZ8iossM8W28N7eAlEaPFrXecAhe3OpUEtCKjnjq-PbNP5-1fGImrr9GmRXY7lof-1ui7hACgF7OHlHWJrzDxP9fE1nNIPITr_wGi_jlyk_bHXUk3g/s1600/IMG_0404.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeQqp0yQl_93b49C7Go6pt31d5WZ8iossM8W28N7eAlEaPFrXecAhe3OpUEtCKjnjq-PbNP5-1fGImrr9GmRXY7lof-1ui7hACgF7OHlHWJrzDxP9fE1nNIPITr_wGi_jlyk_bHXUk3g/s320/IMG_0404.jpg" width="240" /></a></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"></span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><i><span class="Apple-style-span" style="font-size: small;">Assemble the Coffee Cakes</span></i><span class="Apple-style-span" style="font-size: small;">: Line 2 baking/cookie sheets with parchment paper.</span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">Punch down the dough and divide in half. On a lightly floured surface, working one piece of the dough at a time (keep the other half of the dough wrapped in plastic), roll out the dough into a 20 x 10-inch (about 51 x 25 1⁄2 cm) rectangle. Spread half of the meringue evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges. Sprinkle half of your filling of choice evenly over the meringue (ex: half of the cinnamon-sugar followed by half the chopped nuts and half of the chocolate chips/chopped chocolate).</span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif9sdo0VMmPsGz8NO-UytGf7CyzptaWGCdL3_Uwnqohy4rwH64sQI_lxXHaYevzpPDw_Ybgw1RAsznxbKsd_FHl1eHK4Z_JDt_H2hqMUKFYu9Q0PQd7FB9OIXGsCxvpOHjuzOkHMkruQ/s1600/IMG_0406.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif9sdo0VMmPsGz8NO-UytGf7CyzptaWGCdL3_Uwnqohy4rwH64sQI_lxXHaYevzpPDw_Ybgw1RAsznxbKsd_FHl1eHK4Z_JDt_H2hqMUKFYu9Q0PQd7FB9OIXGsCxvpOHjuzOkHMkruQ/s320/IMG_0406.JPG" width="320" /></a></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"></span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">Now, roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.</span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">Using kitchen scissors or a sharp knife (although scissors are easier), make cuts along the outside edge at 1-inch (2 1⁄2 cm) intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.</span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">Repeat with the remaining dough, meringue and fillings.</span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes.</span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMohkGrbLmxER8r-wx8G2plDWyTvs4ario0d4hZ3FBiDeVl9ig66bKLbP3CO0hw6NVsIMx-RJVlwgwjyFIhW9RsnzyvGhX5z1b4Eg5qeJA0YhDsYsznW0gUY7poN3mtf-RA9ueuwq9jA/s1600/IMG_0407.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMohkGrbLmxER8r-wx8G2plDWyTvs4ario0d4hZ3FBiDeVl9ig66bKLbP3CO0hw6NVsIMx-RJVlwgwjyFIhW9RsnzyvGhX5z1b4Eg5qeJA0YhDsYsznW0gUY7poN3mtf-RA9ueuwq9jA/s320/IMG_0407.JPG" width="320" /></a></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">Preheat the oven to 350°F (180°C).</span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">Brush the tops of the coffee cakes with the egg wash. </span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPZ8E8Cf30EE4IUMdZB1jsLhjU41VDh2wMUhxWXjour3VZh-svZLJUtR_TONpyot1CKLXIXEdrr54OqeJ82jqw6Rg-bLZN3Gq-zqK27uqGiVlJKjuE0GkNrhhEQ3E95ERIjQRIXiP2aQ/s1600/IMG_0408.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPZ8E8Cf30EE4IUMdZB1jsLhjU41VDh2wMUhxWXjour3VZh-svZLJUtR_TONpyot1CKLXIXEdrr54OqeJ82jqw6Rg-bLZN3Gq-zqK27uqGiVlJKjuE0GkNrhhEQ3E95ERIjQRIXiP2aQ/s320/IMG_0408.JPG" width="320" /></a></div><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/AVvXsEiM4IxG2C1PgX1hFdaiQ2soH9YDOGHFTzwod70nzRhcmxV7O_k_1MrJ6xWfbpc2hJheTvR19G_ON9tHygRmhYGIo64T3Fj3TCHkEY1RbFYUHdGctri0yFIfnsfq0ERQpKUudfomdbpygQ/s1600/IMG_0409.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM4IxG2C1PgX1hFdaiQ2soH9YDOGHFTzwod70nzRhcmxV7O_k_1MrJ6xWfbpc2hJheTvR19G_ON9tHygRmhYGIo64T3Fj3TCHkEY1RbFYUHdGctri0yFIfnsfq0ERQpKUudfomdbpygQ/s320/IMG_0409.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.</span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;"></span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">Remove from the oven and slide the parchment paper off the cookie sheets onto the table. Very gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks. Allow to cool.</span></div><div style="font: 10.0px 'Book Antiqua'; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: small;">Just before serving, dust the tops of the coffee cakes with confectioner’s sugar as well as cocoa powder if using chocolate in the filling. These are best eaten fresh, the same day or the next day.</span></div>Ellemayhttp://www.blogger.com/profile/06234861880768521566noreply@blogger.com0tag:blogger.com,1999:blog-7401294134243307906.post-46175405097198987572011-03-14T19:24:00.000+11:002011-03-14T19:24:43.497+11:00Peekaboo I see you<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBWXBdk0T1W_JNIoD-OynSKBU4YU2zflhyphenhyphenLEURCh9dwWobg9BMcpbRWc1aHqK5_cPTSXewzSk9cInTYJ-lMNkeN6OfOqQG3LWa5dWSqTYqXM2cia_pSKhFsZFZd_9kuJA1rHPJEYdYfA/s1600/IMG_0407.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBWXBdk0T1W_JNIoD-OynSKBU4YU2zflhyphenhyphenLEURCh9dwWobg9BMcpbRWc1aHqK5_cPTSXewzSk9cInTYJ-lMNkeN6OfOqQG3LWa5dWSqTYqXM2cia_pSKhFsZFZd_9kuJA1rHPJEYdYfA/s320/IMG_0407.JPG" width="320" /></a></div>Any guess what lies under the tea towels?Ellemayhttp://www.blogger.com/profile/06234861880768521566noreply@blogger.com2tag:blogger.com,1999:blog-7401294134243307906.post-82877698380895330952011-03-07T19:16:00.000+11:002011-03-07T19:16:16.801+11:00Beef Wellington<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">When I made this last year you could smell it halfway round the building. As my old job required working shifts, I liked to get creative in what I ate. Reheated pasta only goes so far with me. So when the new season of Masterchef started I was ecstatic. New recipes to try. New takes on old recipes. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">One of the challenges when they were going from the top 50 to the top 20 was beef wellington. Having always wanted to make it but never getting up the guts to actually do it, I put my Daring Cook hat on and decided to give it a try. This was actually a challenge for the Daring Cooks over a year ago but I never got around to making it.... This recipe is taken from the Masterchef Australia website.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Here we go!</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Ingredients</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="color: #4f4f4f; line-height: 18px;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Crepes</span></strong></span><span class="Apple-style-span" style="color: #4f4f4f; line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span></span><span class="Apple-style-span" style="color: #4f4f4f; line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span></span><span class="Apple-style-span" style="color: #4f4f4f; line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 cups (300g) plain flour</span></span><span class="Apple-style-span" style="color: #4f4f4f; line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span></span><span class="Apple-style-span" style="color: #4f4f4f; line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span></span><span class="Apple-style-span" style="color: #4f4f4f; line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 eggs</span></span><span class="Apple-style-span" style="color: #4f4f4f; line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span></span><span class="Apple-style-span" style="color: #4f4f4f; line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span></span><span class="Apple-style-span" style="color: #4f4f4f; line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2½ cups (625ml) milk</span></span><span class="Apple-style-span" style="color: #4f4f4f; line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span></span><span class="Apple-style-span" style="color: #4f4f4f; line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span></span><span class="Apple-style-span" style="color: #4f4f4f; line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 tablespoon melted butter</span></span><span class="Apple-style-span" style="color: #4f4f4f; line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span></span><span class="Apple-style-span" style="color: #4f4f4f; line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span></span><span class="Apple-style-span" style="color: #4f4f4f; line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 tablespoon finely chopped chives</span></span><span class="Apple-style-span" style="color: #4f4f4f; line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span></span><span class="Apple-style-span" style="color: #4f4f4f; line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 tablespoon finely chopped flat leaf parsley</span></span><span class="Apple-style-span" style="color: #4f4f4f; line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span></span><span class="Apple-style-span" style="color: #4f4f4f; line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 teaspoon finely chopped tarragon</span></span><span class="Apple-style-span" style="color: #4f4f4f; line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span></span><span class="Apple-style-span" style="color: #4f4f4f; line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">50g butter, chopped</span></span><br />
<span class="Apple-style-span" style="color: #4f4f4f; line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #4f4f4f; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 18px;"><span class="Apple-style-span" style="line-height: normal;"></span></span><br />
<div style="color: #4f4f4f; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Sauce</span></span></strong><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 tablespoon olive oil<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />500g small beef bones <br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2 eschallots, thinly sliced<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />6 black peppercorns<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />4 sprigs thyme<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 clove garlic, bruised<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 bay leaf<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />80ml port<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />200ml red wine<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />500ml veal stock<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />80ml veal glace<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />40g chopped butter</span></span><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />Mushroom filling</span></span></strong><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">80g dried porcini mushrooms <br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2 tlbs (40ml) olive oil<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />30g butter, chopped<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2 eschallots, finely chopped<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />200g swiss brown mushrooms, finely chopped<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 clove garlic, finely chopped<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2 tablespoons finely chopped flat leaf parsley<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 tablespoons finely chopped tarragon<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 tablespoon Dijon mustard</span></span></div><div style="color: #4f4f4f; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</div><div style="color: #4f4f4f; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Beef Fillet</span></span></strong><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />500g beef fillet <br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2 tablespoons Dijon mustard<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 large sheet puff pastry approx (30 X 32cm)<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />Eggwash: 3 egg yolks mixed with a pinch of salt<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />4-5 slices Iberico Ham</span></span></div><div style="color: #4f4f4f; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span></div><div style="color: #4f4f4f; font-size: 12px; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="line-height: normal;"></span></div><div style="color: #4f4f4f; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Method</span></span></div><div style="color: #4f4f4f; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">For the crepes, sift flour into a bowl, add a pinch of salt. Make a well in the centre of the flour and add the eggs and a quarter of the milk. Whisk vigorously from the middle incorporating the flour, add a little more milk and continue to whisk to form a smooth thick batter, whisk in the remaining milk and melted butter to form a loose smooth batter the consistency of thick cream. Set aside to rest for 15 minutes. Stir in herbs.</span></span></div><div style="color: #4f4f4f; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span></div><div style="color: #4f4f4f; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKTdlz9WISyUtYWEkELHbLp8RIEi7CNOpqunYVEiKWayH-pluTSVSXxL4Po1_dtAhfNlWzTUvHSqaDqVq89JQ76FPF_2KsNppkOAw7816IFgSgQ86smPk9tlo-NfuZjM5sgnHLAiJexQ/s1600/IMG_0182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKTdlz9WISyUtYWEkELHbLp8RIEi7CNOpqunYVEiKWayH-pluTSVSXxL4Po1_dtAhfNlWzTUvHSqaDqVq89JQ76FPF_2KsNppkOAw7816IFgSgQ86smPk9tlo-NfuZjM5sgnHLAiJexQ/s320/IMG_0182.JPG" width="320" /></a></div><div style="color: #4f4f4f; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span></div><div style="color: #4f4f4f; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span></div><div style="color: #4f4f4f; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Heat a little chopped butter in a large non-stick frying pan, Ladle some of the crepe batter into the pan and quickly swirl around to cover the base to make a crepe about 25cm in diameter. Cook until the crepe is a slight golden brown, turn over and cook until golden. Remove from the pan and set aside. Repeat using the remaining mixture. You must have at least 4 crepes.</span></span></div><div style="color: #4f4f4f; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJAUsXNCpF2PyUBCOkXQHcVdUDMyY_3TVGlFBiN_zyjcFBsX-lS9DPbcZsW9LbnS4QG_keafczEinZFC9y4MyBfclT4Y_dpqbszKqlar_-Of71Gxf-46wlwQxOGzve40TAMsRGb7y6pA/s1600/IMG_0183.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJAUsXNCpF2PyUBCOkXQHcVdUDMyY_3TVGlFBiN_zyjcFBsX-lS9DPbcZsW9LbnS4QG_keafczEinZFC9y4MyBfclT4Y_dpqbszKqlar_-Of71Gxf-46wlwQxOGzve40TAMsRGb7y6pA/s320/IMG_0183.JPG" width="320" /></a></div><div style="color: #4f4f4f; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqgvIFB_FJYMk6C-QdlLKNTwmu_bXLzLsS1W6c8byeS2DZVVBT21fJ71VdqlyU2yjMeEzCBg6qE-ybeeglIAWttvn3lWYR7JH1Vh1tSiVOkY9-3C3MLaggrZK08XvT8tOFzXdAzqX2yA/s1600/IMG_0184.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqgvIFB_FJYMk6C-QdlLKNTwmu_bXLzLsS1W6c8byeS2DZVVBT21fJ71VdqlyU2yjMeEzCBg6qE-ybeeglIAWttvn3lWYR7JH1Vh1tSiVOkY9-3C3MLaggrZK08XvT8tOFzXdAzqX2yA/s320/IMG_0184.JPG" width="320" /></a></div><div style="color: #4f4f4f; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span></div><div style="color: #4f4f4f; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />Meanwhile, start the sauce. Preheat the oven to 200C. Place a non stick roasting pan onto the stove top over a moderate heat, add oil and the beef bones, colour evenly, place into the oven for 20 minutes until caramelized and golden. Remove from the oven and tip the bones into a colander to drain away excess fat.</span></span></div><div style="color: #4f4f4f; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZUKArZyOPjLo1uRM8yLKqNL8kNxumQ-5X1hPhHH5az2xD7iYFqZAFDtBC2tEyQsNxRuQlRfTtZLc2jFp_B1FtkFm7fkIHjK8l-Jacy3oZjGuP6GngzUAPvEYVdKwnPtZ81h4zZCFtw/s1600/IMG_0188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZUKArZyOPjLo1uRM8yLKqNL8kNxumQ-5X1hPhHH5az2xD7iYFqZAFDtBC2tEyQsNxRuQlRfTtZLc2jFp_B1FtkFm7fkIHjK8l-Jacy3oZjGuP6GngzUAPvEYVdKwnPtZ81h4zZCFtw/s320/IMG_0188.JPG" width="320" /></a></div><div style="color: #4f4f4f; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span></div><div style="color: #4f4f4f; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />For the mushroom filling. Place dried mushrooms in a bowl and add just enough boiling water to cover, stand 15 minutes, drain. Rinse under running water to remove grit. <br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />Meanwhile, heat oil and butter in a large frying pan over a high heat. Add eschallots, fresh mushrooms and garlic, cook until soft and golden. Stir in re-hydrated mushrooms, season with salt and pepper. Tip the mushrooms into a colander allow to cool to room temperature. Process mushroom mixture, parsley, tarragon and mustard in a food processor until finely chopped but not a paste.</span></span></div><div style="color: #4f4f4f; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEajL5jdETOdKK1GPhv9JP6I7VyviK39l4i_R044o3inyr6ltWQUx9JnoXwJ0C0KpJWA3sckPDEHqNJR_FA07L8DBVEZ3iMURJVoJ1RQJ66W7vk6Porgh1bpMnCpMRrll3TVsM__RUqw/s1600/IMG_0185.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEajL5jdETOdKK1GPhv9JP6I7VyviK39l4i_R044o3inyr6ltWQUx9JnoXwJ0C0KpJWA3sckPDEHqNJR_FA07L8DBVEZ3iMURJVoJ1RQJ66W7vk6Porgh1bpMnCpMRrll3TVsM__RUqw/s320/IMG_0185.JPG" width="320" /></a></div><div style="color: #4f4f4f; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span></div><div style="color: #4f4f4f; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />For the beef fillet. Season the beef fillet with salt and pepper. Heat a lightly greased large frying pan, add beef and cook until all sides are well browned. Set aside to cool. Brush with the Dijon mustard.</span></span></div><div style="color: #4f4f4f; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz6TsIuDBRmRNjd0cGozFgbQbsHkUF_Ht0U19VFR7P9fKMzNlk_uPIZi8Y_MGEFGroVhpSrqUOeMPVykq8Pz_szCVT3J8GjXvolF3TeazcMZb67UMzPq_WP8XFIBThGFeP7plg6qD6DA/s1600/IMG_0187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz6TsIuDBRmRNjd0cGozFgbQbsHkUF_Ht0U19VFR7P9fKMzNlk_uPIZi8Y_MGEFGroVhpSrqUOeMPVykq8Pz_szCVT3J8GjXvolF3TeazcMZb67UMzPq_WP8XFIBThGFeP7plg6qD6DA/s320/IMG_0187.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="color: #4f4f4f; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span></div><div style="color: #4f4f4f; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />To assemble the Beef Wellington. Preheat oven to 200C.<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />Place a 40cm length of baking paper on bench top. Lay the Iberico ham slices slightly overlapping onto paper. Place an even layer of mushroom mixture over the ham slices, then place the beef fillet on top. Roll over to encase the beef tightly. Square off two sides of each crepe. Lay crepes, slightly overlapping on bench top, top with beef roll and roll to encase tightly. Wrap tightly in plastic wrap. Rest in the freezer for 10 minutes, making sure it is cool and firm making it easier to handle. Remove plastic wrap from beef roll, place beef roll in the centre of the pastry sheet. Cut four small corners out of the pastry so it creates a large thick cross shape, ensuring it is long enough on all sides to enclose the fillet completely. Carefully lift side flaps of pastry up over the beef roll so they just overlap, trimming as necessary. Seal with egg wash. Carefully lift remaining pastry flaps, so they just overlap, trimming as necessary. Seal with egg wash. Place on a baking paper-lined non stick roasting tray, making sure that the seam is at the bottom. With extra pastry, cut a 6cm disc and place in center of beef roll. Cut a 1cm whole in top of pastry for air.. Egg wash the top and sides evenly removing excess egg wash with the pastry brush, place in freezer for 10 minutes to cool the pastry. Repeat eggwash and freezer process. Bake for about 35 minutes. Use a meat thermometer to check the temperature of the fillet inside. It should be around 46-52C or just warm to the top lip for a perfect medium rare. Allow the beef wellington to rest for 15 minutes before carving.</span></span></div><div style="color: #4f4f4f; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib4_Od5R_lMx_aL4WVBygCsLH-Nd7Pb5FL4pDsOG39mZ3fydt_xlNIj7srAfgurv1KdGq3CXdYGEghC3TmGnwttdcM40MbaH4M3SSpxLvHBe5w7tQG0D4KTgzmBQ4kMRJwONh0nWG57g/s1600/IMG_0191.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib4_Od5R_lMx_aL4WVBygCsLH-Nd7Pb5FL4pDsOG39mZ3fydt_xlNIj7srAfgurv1KdGq3CXdYGEghC3TmGnwttdcM40MbaH4M3SSpxLvHBe5w7tQG0D4KTgzmBQ4kMRJwONh0nWG57g/s320/IMG_0191.JPG" width="320" /></a></div><div style="color: #4f4f4f; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span></div><div style="color: #4f4f4f; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />Meanwhile finish the sauce. Place the drained bones into a large saucepan add the sliced eschallots, peppercorns, thyme, garlic, bay leaf and season with salt. Cook, stirring until eschallots are golden. Add the port and red wine and reduce by two thirds. Add the veal stock and glace. Bring to the boil and skim away any scum or impurities that rise to the surface. Turn the heat down to a gentle simmer and cook for 20 minutes or until reduced to a sauce consistency; season to taste. Strain the sauce through a muslin-lined sieve into a clean saucepan to remove any sediment. The sauce should be viscous enough to sit on the plate well without being too runny but not too thick to be sticky, you may need to reduce it further after straining. Then slowly whisk in enough small cubes of butter to add shine.</span></span></div><div style="color: #4f4f4f; font-size: 12px; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />To serve, carve beef wellington and serve with the sauce.</span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span></div><div style="color: #4f4f4f; font-size: 12px; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRLhEHkv0qXIKc0zSDpiBTYt0Kixsof1octIzR7Neo1N3e9BEEN0W0HUrwAVTYpTu9-nUJZPeCbH0R817u-zsG3UVe6ieCuI0u4Y0ydLvU4BVk9pe0HqGBt15ha7Cw3BbVlcmGoM74Cg/s1600/IMG_0192.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRLhEHkv0qXIKc0zSDpiBTYt0Kixsof1octIzR7Neo1N3e9BEEN0W0HUrwAVTYpTu9-nUJZPeCbH0R817u-zsG3UVe6ieCuI0u4Y0ydLvU4BVk9pe0HqGBt15ha7Cw3BbVlcmGoM74Cg/s320/IMG_0192.jpg" width="240" /></a></div><div style="color: #4f4f4f; font-size: 12px; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
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</div><div style="color: #4f4f4f; font-size: 12px; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div>Ellemayhttp://www.blogger.com/profile/06234861880768521566noreply@blogger.com1tag:blogger.com,1999:blog-7401294134243307906.post-42520505022021753592011-02-27T15:38:00.001+11:002011-02-28T08:29:44.354+11:00Wibbly with just enough wobble to not fall over<span class="Apple-style-span" style="color: #442200; line-height: 14px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;"><br />
</span></span></span><br />
<span class="Apple-style-span" style="color: #442200; font-size: small;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">Not only have I completed a challenge but I've also remember to post it! Go me :D</span></span></span></span><br />
<span class="Apple-style-span" style="color: #442200; font-size: small;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;"><br />
</span></span></span></span><br />
<span class="Apple-style-span" style="color: #442200; font-size: small;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">This month was panna cotta and florentines. It was divine and all things nommy. I didn't use the florentine recipe provided as proper Aussie florentines involve cornflakes, nuts and glace cherries. The panna cotta made it all the way to Birchip in my tupperware snack cups. The perfect size! So here we go.</span></span></span></span><br />
<span class="Apple-style-span" style="color: #442200; font-size: small;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;"><br />
</span></span></span></span><br />
<span class="Apple-style-span" style="color: #442200; font-size: small; line-height: 14px;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.</span></span></span><br />
<span class="Apple-style-span" style="color: #442200; font-size: small; line-height: 14px;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;"><br />
</span></span></span><br />
<span class="Apple-style-span" style="color: #442200; font-family: Tahoma,Verdana,Arial,Helvetica,'Bitstream Vera Sans',sans-serif; font-size: small; line-height: 14px;"></span><br />
<div style="margin: 1em 10px 1em 0px;"><span style="font-size: small;"><b><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">Ingredients </span></span></b></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;"><br />
1 cup (240 ml) whole milk *I used skim<br />
1 tablespoon (one packet) (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin<br />
3 cups (720 ml) whipping cream (30+% butterfat) *2 cups full cream 1 cup light cream<br />
1/3 cup (80 ml) honey * replaced with sugar and 2 decent tsps of vanilla bean paste<br />
1 tablespoon (15 ml) (15 gm) (½ oz) granulated sugar<br />
pinch of salt</span></span></div><div style="margin: 1em 10px 1em 0px;"><span style="font-size: small;"><b><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">Directions:</span></span></b></span></div><ol style="list-style-type: decimal; margin: 1em 0px; padding-left: 2em;"><li style="margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigerator for a few minutes before you start making the Panna Cotta). Let stand for 5 minutes to soften the gelatin.</span></span></li>
<li style="margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">Pour the milk into the saucepan/pot and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes. (I whisk it a few times at this stage).</span></span></li>
<li style="margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">Next, add the cream, honey, sugar, and pinch of salt. Making sure the mixture doesn't boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes. *I used the cup of light cream and a cup of full cream here. The remaining cup I whipped to soft-stiff peaks.</span></span></li>
<li style="margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">Remove from heat, allow it to sit for a few minutes to cool slightly. *Fold through the whipped cream Then pour into the glass or ramekin.</span></span></li>
<li style="margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">Refrigerate at least 6 hours or overnight. Add garnishes and serve.</span></span></li>
</ol><div><span style="font-size: small;"><br />
</span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">The florentine recipe came from taste.com.au</span></span></div><div><span class="Apple-style-span" style="color: #666354; font-size: small; line-height: 16px;"><ul style="list-style-type: none; margin: 0px; padding: 0px;"><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;"><br />
</span></span></li>
<li><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span" style="color: black;">1/2 cup sultanas</span></span></span></li>
<li><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span" style="color: black;">2 cups cornflakes</span></span></span></li>
<li><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span" style="color: black;">100g slivered almonds</span></span></span></li>
<li><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span" style="color: black;">100g chopped glace cherries</span></span></span></li>
<li><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span" style="color: black;">2 tbs mixed peel</span></span></span></li>
<li><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span" style="color: black;">2/3 cup sweetened condensed milk</span></span></span></li>
<li><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span" style="color: black;">250g good-quality dark chocolate</span></span></span></li>
</ul><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span" style="color: black;"><br />
</span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span" style="color: black;"><br />
</span></span></span></div><div><div class="module-header" style="margin: 0px; padding: 0px;"><h2 class="method" style="display: block; font-weight: bold; margin: 25px 0px 0px ! important; padding: 0px;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span" style="color: black;">Method</span></span></span></h2><h2 class="method" style="display: block; font-weight: bold; margin: 25px 0px 0px ! important; padding: 0px;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span" style="color: black;"> </span></span></span></h2></div><div class="module-content" style="margin: 0px; padding: 0px;"><ol id="method" style="list-style-position: inside; list-style-type: decimal; margin: 0px; padding: 0px;"><li style="font-weight: bold; list-style-position: inside; list-style-type: decimal; margin-bottom: 10px;"><div style="display: inline; font-weight: normal; margin: 0px 0px 1em; padding: 0px;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span" style="color: black;">Preheat the oven to 170°C. Line 2 large baking trays with non-stick baking paper.</span></span></span></div></li>
<li style="font-weight: bold; list-style-position: inside; list-style-type: decimal; margin-bottom: 10px;"><div style="display: inline; font-weight: normal; margin: 0px 0px 1em; padding: 0px;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span" style="color: black;">Combine the sultanas, cornflakes, almonds, glace cherries, mixed peel and sweetened condensed milk in a bowl. Place spoonfuls of the mixture on baking trays, leaving enough room between each for biscuits to spread. Bake for 10 minutes until light golden brown, then set aside on a wire rack to cool.</span></span></span></div></li>
<li style="font-weight: bold; list-style-position: inside; list-style-type: decimal; margin-bottom: 10px;"><div style="display: inline; font-weight: normal; margin: 0px 0px 1em; padding: 0px;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span" style="color: black;">Melt the chocolate in a bowl over a saucepan of simmering water. Set aside to cool slightly then spread over the underside of the florentines. Use a fork to make wiggly lines in the chocolate, then place, chocolate-side up, on a wire rack until set.</span></span></span></div></li>
</ol></div></div></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span" style="color: black;">I served mine with fresh mango puree</span></span></span></div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHXYyAkBcwG0dSMMk_TSF6Mgv9BJpoj-b6xcYMuRuHHdrjN-sQ_fdX7IL3Sv4byH06688CriuIpIx1VQPgH0Kk4NTh7KFUqEa3E8YnjHgKe8J5FDJAX2fvWP6DVcdqFSYjKLwTqxP1mQ/s1600/IMG_0382.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHXYyAkBcwG0dSMMk_TSF6Mgv9BJpoj-b6xcYMuRuHHdrjN-sQ_fdX7IL3Sv4byH06688CriuIpIx1VQPgH0Kk4NTh7KFUqEa3E8YnjHgKe8J5FDJAX2fvWP6DVcdqFSYjKLwTqxP1mQ/s320/IMG_0382.jpg" width="240" /></a></div><div><br />
</div>Ellemayhttp://www.blogger.com/profile/06234861880768521566noreply@blogger.com2tag:blogger.com,1999:blog-7401294134243307906.post-16299983301403590802011-02-26T22:05:00.000+11:002011-02-26T22:05:09.560+11:00Watch this space.I'm still here. Honours is over and I start my new course on Monday.<br />
<br />
Monday will also involve new posts. I have a few Daring Kitchen posts lurking around as well as other things.<br />
<br />
Oh yeah, my new course is education. I'm going to be a secondary school teacher. Maths and Physics!!! Yes, I turned down patisserie but only because I couldn't afford it.Ellemayhttp://www.blogger.com/profile/06234861880768521566noreply@blogger.com0tag:blogger.com,1999:blog-7401294134243307906.post-43605399520283585592011-01-24T10:00:00.000+11:002011-01-24T10:00:57.422+11:00The great brownie challengeToday's thesis distraction is a brownie challenge. Which is better cocoa or chocolate?<br />
<br />
Cocoa batch is in the oven now. It split. I'm hoping that baking can save it otherwise I'm off to the shop for more cocoa.Ellemayhttp://www.blogger.com/profile/06234861880768521566noreply@blogger.com0tag:blogger.com,1999:blog-7401294134243307906.post-70130166993998632752010-11-24T18:28:00.000+11:002010-11-24T18:28:51.241+11:00New challenges!Aside from the Daring Bakers and Daring Cooks challenges that have been going on I've also entered a challenge with someone I've met through the Daring Kitchen. It turns out that we live down the road from each other and both of us bought the same cookbook recently.<br />
<br />
So last week we picked a section and the challenge was to back 2-4 recipes from it and post on Sunday. At the moment it looks like I'll be doing it all on the weekend and stocking up my freezer.<br />
<br />
I generally need to stock up my freezer anyway. What to add other then pasta and curry?<br />
<br />
The other news is that my partner and I split up last week and all I want to do is eat my weight in pomegranate frozen yoghurt.Ellemayhttp://www.blogger.com/profile/06234861880768521566noreply@blogger.com0tag:blogger.com,1999:blog-7401294134243307906.post-14169524111475328292010-10-23T06:45:00.000+11:002010-10-23T06:45:20.264+11:00This is so grossI've been put onto a tv show called solitary. So I'm watching season 1 episode 3 and they have just had to eat a crap load of food. Watching them eat it all made me want to chuck. Thankfully someone on the show did.Ellemayhttp://www.blogger.com/profile/06234861880768521566noreply@blogger.com0tag:blogger.com,1999:blog-7401294134243307906.post-7653626767863974602010-10-13T19:09:00.000+11:002010-10-13T19:09:35.675+11:00Recap of the last weekThe housewarming went swimmingly. Everyone loved my potatoes and the random bean salad I made. I haven't tasted it yet but it looks good.<br />
1 tin chickpeas, drained and rinsed<br />
1 tin borlotti beans, drained and rinsed<br />
2 tomatoes, diced<br />
1 carrot diced<br />
chives, diced<br />
olive oil.<br />
<br />
Stick everything in a bowl and drizzle olive oil over the top.<br />
<br />
My potatoes were the twice baked potatoes from PW. The changes I made were to omit the cheese and milk from the filling and to flavour it with chives and thyme. I've made it before with everything in there and they came out very soupy. I also made my favourite coconut cake recipe, omitting the lemon curd filling and whipped cream. I just made sure that the coconut was very toasted for maximum flavour. It still tasted great 3 days later.<br />
Unfortunately I have no photos.<br />
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I do have photos of cake though. Lots of cake.Ellemayhttp://www.blogger.com/profile/06234861880768521566noreply@blogger.com0tag:blogger.com,1999:blog-7401294134243307906.post-49438098451744486382010-10-02T11:33:00.000+10:002010-10-02T11:33:32.427+10:00Housewarming 3.1Okay so third house in 2.5 years so it's time for the third housewarming. If you're wondering why it's version 3.1 then listen whilst I explain.<br />
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3.1 is friends<br />
3.2 is one set of family<br />
3.3 is the other set of family<br />
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C's family housewarming will consist of parents, siblings, grandparents and uncles. Mine will be parents and maybe my sister. Hence 2 different parties.<br />
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We specified byo grog and meat for the bbq so hopefully this will mean that we only have to provide salads and our own protein. I'm expecting to have to provide basic snags anyway as there are always people who forget. The best part is salads!!!! I love a good salad.<br />
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At the moment I'm thinking the veg version of twice baked potatoes from PW. I use thyme instead of bacon. As well as a basic green salad and a chickpea/bean with roasted capsicum and greenery of some kind. I'm hoping to avoid providing bread as C doesn't eat it and I don't want it in the house. I'm trying to avoid it. Sweets will most likely be a fruit platter of some sort or some cupcakes. Depends on what I can whip up after my nap. I'm making a lot of cake that week.<br />
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Friday is a going away bbq at work for someone I actually like and seeing as work is funding the bbq I asked him if he would like cake as well. I got an astounding YES! Seeing as I don't really know how many people will be going I think I'm going to supply a coconut and lemon slab cake, cupcakes and possibly choc dipped strawberries or brownies. I am known for my brownies at work. The issues is that I'm taking my car in to be serviced on friday morning so transporting everything to work is going to be difficult unless I drop it all off on thursday or really early friday morning. Really early Friday morning might be best I think. Then I can drop my car off early as well before hopping on the bus back to work/uni. Looks like I will be spending most of thursday morning baking. 6am start here I come!Ellemayhttp://www.blogger.com/profile/06234861880768521566noreply@blogger.com0tag:blogger.com,1999:blog-7401294134243307906.post-79024316457746249882010-09-02T17:31:00.000+10:002010-09-02T17:31:13.036+10:00Where I've been.I know that I promised to update regularly but it seems that this has fallen by the wayside. Depression does that. Turns out that my hectic lifestyle of full time shift work and part time study has left me stress, anxious and depressed. We're trying to fix this.<br />
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In the mean time I have a new project for Monday. My partner and I are moving in together in a couple of weeks and his current housemates are throwing him a farewell dinner. I'm making the cake. This cake to be precise<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKpLoyGE4paeGxj9vn9VnEcgesYcBsN6XBHoEYGBuS1imSmtiqpF0ZKalBELTt-vLCxSXlOti1i0owTtNayb1-gMPZAKfSKWqW7v-qIJJwGspyuzbt4Rn2f9C6Qxli4HM2pkuVHtpy0A/s1600/birthday-_cake-designs-RescueThatDuck-353x332.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKpLoyGE4paeGxj9vn9VnEcgesYcBsN6XBHoEYGBuS1imSmtiqpF0ZKalBELTt-vLCxSXlOti1i0owTtNayb1-gMPZAKfSKWqW7v-qIJJwGspyuzbt4Rn2f9C6Qxli4HM2pkuVHtpy0A/s320/birthday-_cake-designs-RescueThatDuck-353x332.jpg" /></a></div>I can't remember the site I stole this picture from but the design is from a book called cartoon cakes. I should probably start making some of it this weekend so that it has enough time to dry, namely the flag. I'm actually looking forward to it.<br />
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Will let you know how it turns out.Ellemayhttp://www.blogger.com/profile/06234861880768521566noreply@blogger.com2