Wednesday, November 28, 2012

I'm turning violet, Violet.

Another in the 60 second gelato range, blueberry cheesecake. With summer on the way and a predicted 38 degrees in Melbourne tomorrow, I am dreaming about anything that's frozen. Oh how I can relate to pastry, I hate the heat!!
Because this is so time consuming at 60 seconds you can spend another couple of minutes and go fancy pants with the plating. The base adds a yummy crunchy crumb, but is optional if you do have the time.

Blueberry cheesecake gelato
  • 500 grams frozen blueberries
  • 250 grams cottage cheese (or ricotta)
  • 100 grams icing sugar
  • 1 lemon, zest and juice
  • 1/2 teaspoon of vanilla essence (optional)
Method
  • Blend all together in a food processor till smooth.
Biscuit base
  • 60grams plain biscuits
  • 30grams almonds
  • 50g unsalted butter
  • 1 tablespoon of golden syrup
Method
  • Melt butter and golden syrup together (about 45 second in a microwave)
  • Add all ingredients to food processor and blend to fine crumb
  • To save on wash up you can make the crumb first, wipe out the processor and then make the ice cream. Use commonsense as if people have nut allergies, that could be an awkward end to a dinner party.
  • This recipe is enough for about 6 bases and gelato to spare.
You can plate fancy in a ring mold, put it in a bowl, or just go straight from the processor bowl. I am too embrassased to admit my normal plating scenario, but I'm sure you can figure it out.


I probably need to see someone about my purple obsession.

Tuesday, November 27, 2012

Ice cream in under 60 seconds

Just like the ice cream this post will be done in under 60 seconds.
Ultra quick and I like to think on the healthier side.
Seriously it too longer to plate and take the photo than to make it.

Mixed Berry 60 Second Gelato
  • 500grams frozen mixed berries
  • 100grams icing sugar
  • 300ml light cream.

Method
In a food processor blend all together for 60 seconds and you're done.
I like the texture of the pips and seeds because it means your eating real fruit and not a fake flavour, but you can blend for longer for a smoother texture.


Friday, November 9, 2012

Let them eat Catfood

Family heirlooms can be funny things. The value of these items is rarely determined by dollars or sense. The most expensive diamond can not compare to a childhood Christmas angel, dirty, ratty and missing a hand.


The same is the case with family food heirlooms. It can be that one dish that no matter who makes it doesn't taste the same as the Nan's, or it can just be the dish itself. For me it is my Nanna's cream of chicken soup I have been trying to master for years, I'm close to cracking the secret, I think it's nutmeg.
AB's all time favourite is a "dish" that is known by the family as Catfood. Before I came along and took over the kitchen I do believe that a large percentage of AB's diet was made up of Catfood. Surely some of you have turned away in horror, as you should, Catfood is horrid, I mean it with love but I can't stand the stuff. I wasn't going to post the recipe just in case it was a breach of the charter of human rights, but seeing it was AB's birthday this is an extra present.
Please if you make it you do so at your own risk, although I an worried that there will be a flood of comments from people that actually love it!!
My next challenge is to do a pimped up version of catfood that I'd eat.

Catfood
makes a huge tray so it can be frozen for lunches
  • 1kg of pasta, Penne works well but any short pasta will do.
  • 2 cans of tuna
  • 2 bottles of passata
  • grated cheese to cover, I'd say about 2.5kg is needed to make it taste OK, but a 500g bag will also do the job.

Method
  • Cook pasta and drain.
  • Add tuna and passata/sauce to baking dish
  • Add pasta and stir through
  • Add cheese
  • Bake at 180 degrees C for 35-40 mins until golden.
  • You can try with adding onion or herbs,but be aware they aren't part of the original recipe as I found out.



Being the birthday week there has to be a cake and in the words of Kath Day-Knight, lets just say I like to team with a theme.

Sunday, November 4, 2012

Layer upon Layer upon Layer

The chickies have finally arrived!
Their presence has been about a year and a bit in the making. The process could have been made very simple by going and getting a flat packed coop at the hardware store and be done with it, but from all the reviews I have read that is just asking for your chooks to become a fox's dinner.
The coop we settled on wasn't cheap but it was the best option for happy, safe birds as well as it being built for life. It is so well made that if you put a solid roof, sides and floor, I'd happily move in. The girls, Flo, Dorrie and Mrs Whit, moved into number 96 and we so loving themselves sick in their new home, Flo was laying less than 24 hours in. The other 2 have been a bit slower to come to the party. but they are aware that I have a copy of "101 chicken dishes".
They have averaged 1 egg a day but today we got 2 so things are looking up. I need to explain to them about my baking so they understand prolific production, mine and in turn hopefully theirs.
I don't mind getting the girls out as they love a bit of free range action, plus they are way better than TV. Even though they are yet to love cuddles, they have all managed to pay a little visit while I have been writing this post. why is it everything in my life is apposed to cuddles? (outside on laptop, chickes ain't coming inside)
 
 
 
 
The first egg didn't get the royal treatment of being served with truffle, it ended up in a timpano as I had run out. We did however have the cermonial first breakfast with poached egg on smoked salmon muffin and minature asparagus from the garden. There would have been holiandese but the girls weren't quite up to that just yet.