Tuesday, December 20, 2011

※ Rocky Road






This is easy, its no-cook and has the different textures of marshmallows, peanuts, chocolate and jelly lollies.

Ingredients
500g chocolate (good quality not compound)
2 cups (250g) dry-roasted peanuts (I use salted as they taste fantastic salty + sweet combo)
1 packet (250g) marshmallows
1 packet (400g) Allans Red Frogs

Preparation method
Grease and line a 22x33cm baking tray or slice tin with wax paper.
In a medium size bowl over a pan of simmering water, melt the chocolate.
Stir occasionally until chocolate is smooth. Stir the remaining ingredients into the chocolate, combining well.
Pour into prepared tray and chill until firm. 
Cut into squares.

This is a re-post as I blogged it in January: here

Posting it again as I always get asked for this simple recipe this time of year. (just added a different photo)

Sunday, December 18, 2011

※ What's in Season

Victorian Produce in Season: December


Avocados
WE'RE fortunate to benefit from several locally grown varieties of this creamy fruit throughout the year. Hass is the variety of the moment, available until February. It has a warty skin that darkens to become almost black when very ripe. This variety is wonderful in salads and pastas, the key ingredient in guacamole and an ideal replacement for butter in sandwiches. For serious indulgence, simply pour a good dressing into the cavity once you've halved it and removed the stone, and spoon from the skin.

Cabbages
SUMMER cabbages equals coleslaw and other salads. Look for red, green, savoy or the milder-flavoured wombok. Select specimens that feel heavy with tight heads, indicating densely packed leaves. Great as a sandwich ingredient as well as a side dish.

Potatoes
GIPPSLAND potato grower Gordon Jones says this season will kick off with the Nicola, Cranberry Red and Royal Blue waxy varieties - suited to salads - and the starchy/floury Wilwash and King Edwards that are best baked or roasted. This early in the harvest the potatoes are immature and slightly smaller, with soft skins and a shorter shelf life.

Valencia oranges
CITRUS, by and large, are winter fruits but the Valencia orange is a summer crop. Often they have few seeds and are generally considered to be a sweeter orange, making them popular for juice as well as eating. Don't let a green skin put you off; it's part of the process of the fruit ripening at this time of the year and can even indicate an extra-juicy specimen.

Blueberries
IT'S a topsy-turvy harvest this year, according to organic blueberry grower Mal Deveson. His plants in Moondarra have a light crop - cooler temperatures in the flowering period, when pollination would normally occur, kept the bees at bay. Several weeks later, his early varieties seem to be behind schedule and the later ones are coming on early. In northern New South Wales, where most Australian blueberries are grown, damage from wind and rain doesn't bode well for the harvest. Northern Victorian plantings are heavy with delicious fruit, available now. It comes down to individual microclimates, so lovers of blueberries are advised to indulge when and wherever they sight good fruit. Happily, the small bursts of blue antioxidant goodness last well in the refrigerator when handled lightly.

Source: Victorian Farmers' Markets Association, vicfarmersmarkets.org.au

Thursday, December 15, 2011

※ Fakers!

I really take pride in my food, photography & my blog. I have recently seen quite a few pages on facebook that have taken photos from popular cooking websites and are trying to pass them off as their own. At least give the photographer & or website credit. (or make it blatantly obvious you didn't cook that food)

Yes you can cook the recipe, (most people can) but you didn't take that photo.

Give credit where it is due. 

What happened to taking pride in what you do and being original?

/end rant.

All of these photos are mine. 
See below for links.

Tuesday, December 13, 2011

※ Aceitunas Picante (Chili Olives)

Will post a picture of complete recipe in about 2 weeks.
 
Aceitunas Picante (Chili Olives)

Servings:  4 cups

INGREDIENTS

  • 3 garlic cloves, thinly sliced
  • 2 tablespoons white vinegar or lemon juice
  • 680 grams black olives, cured **
  • ½ cup fresh parsley, minced
  • 1 tablespoon dried red chili pepper flakes
  • 3 teaspoons coriander seeds, crushed
  • 2 teaspoons cumin seeds, crushed
  • 2 cups olive oil

**(1.5 pounds for you Americans) 


METHOD
Soak the garlic slices in the vinegar or lemon juice for 24 hours.
Drain and mix in a large bowl with the olives, parsley, chili flakes, coriander and cumin.

Sterilize a 4 cup wide necked jar by rinsing with boiling water and drying in a warm oven (do not use a tea towel).

Spoon the olive mixture into the jar and pour in the olive oil.

Seal and marinate in the refrigerator for 2-3 weeks before serving at room temperature.

The olives will keep for a further month in the refrigerator.

Thursday, December 8, 2011

※ Lamb on panfried potato & asparagus



Cleaning up my old hard drive and came across these photos from the archives.
Looking at this makes me want to eat lamb for dinner. Think a trip to the butcher this afternoon then.

Monday, December 5, 2011

※ Dark Choc Tarts

Chocolate tarts are smooth, silky and rich. Small servings are the key and can be put into fridge until needed, brilliant to make the day before and leave to chill over night.

INGREDIENTS
½ pint (285ml) single cream
200 g bittersweet chocolate (best quality 70% cocoa solids)
2 large yolks
3 tablespoons good brandy
20 g butter
fresh berries, to serve 
1 1/2 Sheets of Shortcrust pastry

METHOD
Make tart cases as specified in this recipe
1. In a thick bottomed pan, heat the cream until nearly boiling. Remove and set aside for 1 minute before snapping in your chocolate. Stir in until melted and smooth.

2. Once melted, beat in your egg yolks and brandy then stir until smooth. Allow to cool slightly before stirring in the butter until the mixture is smooth

3. Pour into small individual tart cases and put in fridge to chill.

NOTE: If you add the butter to early and the chocolate isn't cool enough it will make the chocolate look as if it has split. If this happens add a little cool milk and whisk until the chocolate is smooth again.