Kids love balloons and blood orange and almond biscuits

A few months ago (remember I told you how behind I am) I had the pleasure of being on Chris Holland's podcast Kids Love Balloons.

Chris is a huge Eurovision fan and was the standby jury member for Australia in 2015. He has also had Julia Zemiro and Nina (Carbon 2011) on the podcast so you can imagine just how excited I was to be amongst that level of Eurovision royalty. (I keep wondering who cancelled??)

The focus of the podcast is a simple question "what makes you happy?" and the conversation goes from there. 

Chris has a great way of just letting you talk/ramble that all the talking points you'd thought of in the car just go out the window. 

The second part of the podcast has each guest discusing three songs that make them happy and to Chris' disappointment I didn't add any Eurovision! Madness I know!

The ever growing playlist of joy is a total joy and will have you going "oh yes I love that song" more than once as guests adds their songs. 

My contributions were Italian pop, 80's girl power and the perfect inspiration for any dance audition! 

The day we recorded this interview was also the first day my mate Carly Findlay and I recorded the first episode of Refreshments Provided so it was great to see how Chris worked.

In the episode I did give Chris the scoop that there was going to be a Chow Down to Junior Eurovision and I was hoping to be in Malta, well sometimes life just gets in the way. The good news is I may have started Chow Down to Eurovision 2017....243 countries what am I thinking?

Please check out Kids Love Balloons, my favourite episodes are Julia Zemiro and Nina (obviously), as well as Lelia Gurruwiwi and Osamah Sami. The latest episode with Joan Korblith gave a great insight into the workings of radio in the USA in the 70's.

Being the obsessed baker I am I made some biscuits to take to the recording, you should never go anywhere empty handed. 

Blood orange and almond biscuits (makes about 40)

Ingredients

• 2 blood oranges
• 200g unsalted butter
• 200g caster sugar
• 75g slivered almonds lightly toasted and chopped 
• 450g self raising flour
• 2 tbsp milk
• 1 cup icing sugar

Method

• Zest the 2 oranges
• Cream butter, sugar and zest together
• Add almonds, flour and milk
• Mix together
• Turn onto the bench and knead lightly for a minute till it comes together smoothly
• Shape into a square log
• Refrigerate for at least 30 minutes
• Preheat oven to 200°C
• Slice into 1cm thick slices and place on a lined baking tray
• Bake for 12 minutes (10 if you like a softer biscuit)
• Allow to cool on a wire rack
• Make icing by beating icing sugar with a knob of butter and the juice of 1 blood orange (a tbsp at a time)
• Pipe into whatever designs make you happy!

I had to add a final clip that is just pure joy Manic by Michael Sembello, I'm sure it will make you happy!

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Chow Down to Eurovision 2015 - Slovenia

What is Slovenian for we have arrived at the final country for Semi Final Two in Chow Down to Eurovision 2015?

Well according to google translate this is:

Kaj je slovenska ker smo prispeli v državo končnega za polfinale dva v Chow navzdol na Evrovizijo 2015 ?

I'm sure my Slovenian friend will let me know how well it did.

So if you are still unsure we are "in" Slovenia with a pretty easy tray bake of almond squares.

These dense almond morsels will always be Here For You when you need something full bodied and not too sweet that go perfectly with a strong coffee.

Slovenian Almond Squares
Ingredients

• 70g butter
• 2 large eggs
• 1 tsp. almond essence
• 140g plain flour
• 1 tsp. baking powder
• 100g icing sugar + dusting
• 100g almond meal
• 50g chocolate chips (the type that hold their shape when baked)

Method

• Preheat oven to 180°C (160°C fan)
• Line a 20cm square cake tin (shallow)
• Melt butter
• In a large mixing bowl beat the eggs till thick and fluffy
• Add cooled butter and almond essence to eggs
• Combine remaining ingredients in a bowl
• Fold into eggs mixture
• Pour into lined cake tin
• Even the batter out with a spoon, it will look lumpy but will spread
• Bake for 20-25 minutes (the top will still look bumpy)
• Flip onto a wire rack to cool
• Dust with icing sugar
• Cut into 2-3cm squares
• On a serving plate pile into a replica of Mount Triglav...Slovenia's highest peak   (optional)

Maraaya made up of married couple Marjetka and Aleš "Raay" Vovk represented Slovenia in Vienna and placed a respectable 14th in the final.  They came 5th in their semi final but scored 1st performance position in the final so it was always going to be an up hill battle, even with a futuristic air violinist...

I was very happy that the hop on hop off bus in Dusseldorf had joined the Maraaya trend!

Previous Chow Down to Eurovision Slovenia:

2014 Slovenian Cheese Cones

2013 Turkey Schnitzel with Gorgonzola Sauce

Chow Down to Eurovision 2015 - Georgia

Welcome to Georgia the final country in semi final one for Chow Down to Eurovision 2015. 

You will be able to start voting for your favourite dishes so that the top ten will proceed to the final.

But how long till semi final 2 starts, I hear you ask.  Well, One More Day, which also happens to be to 2011 entry from Georgia performed by Eldrine and placing 9th. 

I'm sure a warrior will need a lot of energy!

Walnut and Almond Gozinaki

Ingredients

• 400g walnuts
• 100g almonds
• 150g honey
• 50g sugar
• Icing sugar to dust

Method

• Toast nuts in a fry pan over medium heat
• Chop nuts or put through food processor with slicer attachment about 3mm setting
• Add the honey to a fry pan and stir over love heat for 10 minutes till thickened
• Add the sugar and stir till dissolved
• Let cook for another couple of minutes
• Add the nuts and stir to combine well
• Let cool for a minute because it will be very hot
• Press onto a lined tray with the back of a spoon or wet hands (remember I said VERY HOT!!!!)
• Allow to cool to set
• Slice diagonally to create diamond or odd triangles as I have
• Dust with icing sugar

In 2015 there are two songs call Warrior but sadly we did manage to get a third called worrier!

Nina Sublatti will be the first Warrior before Malta presents their Warrior in semi final two.

Georgia's Warrior is strong and there is no mixed message Nina is a Warrior and if have any doubt she will sing another chorus to let the message hit you right between the eyes.

The video clip shows the "zena type" warrior images and a snake, yes a bloody snake, we all know how much I hate them!

Siri has picked a team when it comes to Warrior....she mustn't have issues with the snake! 

Past Georgia Chow Down to Eurovision:

2014 Chicken with Walnut Sauce

2013 Khachapuri

A Pot of Carrots Under Every Rainbow...

 

As I prepare for my normal Saturday morning farmers market run, under the steam of my second cup of ambition, there is a true sense of ambition as to what new discovery will occur today.

 

Last week I bought the first asparagus of the season and some AMAZING veal chops. I was also lucky enough to be given (yes freebie disclosure) some veal bones to make stock. This is the story behind the veal.

 

The veal chops just were treated to a quick brown in some butter and 10 minutes in the oven to finish them off, and there simply aren't enough foodie words to describe the tender, sweet, heavenly flavour.

 

It just goes to strengthen the argument that with the best produces you don't need to put it through 8 different processes, to have it as a gel, foam, a mist or even a soil.

(Oh I just can't wait to try the next deconstructed salted caramel soil, sorry was that too harsh? Maybe I need another cup of ambition?)

With this theory in mind one of my staples purchases at the market are carrots, and yes people carrots aren't just the new orange, they are a rainbow of colour.

This salad can be enjoyed raw, but I opt for a light blanching just to take the raw edge off

Rainbow Carrot Salad
Ingredients

• 4 carrots
• 1 tbsp. cumin seed ground (see note)
• 1/4 cup slivered almonds
• 2 tbsp. olive oil
• Juice of 1 lemon
• 2 tsp. honey
• Salt

Method

• In a fry pan on medium heat, toast the almonds with the cumin and a pinch of salt, as the almonds heat, their oils will be a glue for the cumin to stick on
• Using a food processor, slice the carrots into thin slices (do this separately by variety)
• Blanch 1 variety of carrot for under 1 minute in boiling water, and then transfer into icy water to stop the cooking process.
• Repeat with remaining varieties.
• Dry on paper towel (or salad spinner but I'd be worried they'd fly through the slots)
• For the dressing combine olive oil, lemon juice and honey with a pinch of salt, and shake it baby!
• Add the carrots to a bowl and coat with the dressing
• Top with cumin almonds
• The purple carrots bleed a lot so you want to make sure they are well drained to avoid them staining the others
• Note: I toast whole cumin seeds and then grind but go with whatever way you prefer
• I have also added tahini to the dressing and while delicious it makes the salad cloudy and takes away from the brightness of the carrots
• Also I've used whole almonds as well....is it a worry I don't even follow my recipes??  

I don't have kids, but I think they might like to eat the bright carrot "magic coins", I know I would!

 

 

What is your favourite "showcase the produce" meal or ingredient?

Feed the Birds, Tuppence a Slice

While on an excursion doing research for the upcoming Chow Down to Eurovision 2014,  the group was offered some stone age bread.

Bread with no flour? What is this crazy talk??

It was like a scene from my Big Fat Greek Wedding come to life, What you mean you don't put no flour in the bread?.........ok I use spelt?

I'd never heard of it, but loved the nutty deliciousness.

So no flour, just seeds and nuts, which makes it fit into the Paleo diet (if that kind of thing floats your boat)

The chef's reply when asked for the recipe was "Google it!"

So after some Googeling, recipe comparison and testing, this is my take on the Nordic nut bread.

There are more seeds than what I found traditionally which I think gives a better firm multigrain bread texture rather than one of crispy seeds.

I'm not one for trendy diets but for me this bread is a perfect breakfast as 1 slice will keep you going for hours....and that's just the chewing! (kidding)

The only down side is it's best not to quickly grab a piece before meeting people unless you like the blacked out tooth look.

Nordic Nut Bread aka Stone Age Bread

• 100g slivered almonds
• 100g walnuts
• 100g linseeds
• 100g sunflower seeds (kernels)
• 100g pumpkin seeds (pepitas)
• 50g sesame seeds
• 50g black sesame seeds
• 50g poppy seeds
• 50g black and white chia seeds (or just 1 or the other)
• 2 1/2 tsps. sea salt flakes
• 5 eggs
• 100ml olive oil

Method

• Preheat oven to 150°C
• Line a medium loaf pan  (25.5 x 14.5 x 6cm)
• Add all the seeds and salt to a mixing bowl and combine well
• Add eggs and oil to a jug and whisk with a fork
• Pour egg mix into mixing bowl and stir till the seeds and liquid is very well combined
• Pack into the lined loaf tin
• Flatten the top of the loaf and make sure there is no excess liquid (it will just be cooked egg and not look great)
• Bake for about 1 hour and 15minutes.
• It will be oily at the bottom
• Remove from the tin and place on a wire rack over a tray to cool, and release any extra oils
• When cooled it isn't oily but moist with a nutty texture
• Enjoy with cheese, salmon, poached eggs, avocado or just on it's own for that long lasting breakfast
• Some recipes use whole almonds but I think the slivered give a better end result as the nuts cook all the way through
• It will make another appearance with a slight variation when the Chow Down to Eurovision 2014 heads to Copenhagen, so watch out for that! #eatus 

Heaven is a place on earth.....with blue cheese and quince paste.

Blueberry crumble tray bake

Last Sunday's Bake Club theme was tray bakes so my contribution was a blueberry crumble tray bake.

There were a few decisions about where the berries should go while testing but in the end I opted for a layer between the sponge and the crumble.

Given the current conversations around the health benefits of whole foods I also went with a wholemeal flour.

I have since learnt that the whole foods philosophy does not extend to whole cakes, whole pizzas, or whole buffets which is a shame as I thought they may have been onto something there........


Blueberry Crumble Tray Bake
Ingredients:

• 125g unsalted butter
• 125g caster sugar
• 1 teaspoon vanilla
• 2 eggs
• 430g wholemeal self raising flour
• 250ml cream
• 200g frozen blueberries

For crumble

• 60g unsalted butter
• 40g treacle
• 80g slivered almonds
• 100g rolled oats
• 30g wholemeal self raising flour

Method:

Pre heat oven to 180ºC and line a 27.9cm x 17.8cm x 3.81cm tray (or there abouts) with baking paper

Make crumble:

• Melt butter with treacle in a microwave for 30 seconds (or on stove top)
• Add almonds, oats and flour to a bowl
• Mix butter and treacle through the dry ingredients

Make batter:

• Cream butter and sugar till pale and fluffy
• Add vanilla
• Beat through eggs a little at a time
• Mix in flour and cream
• Spread batter into lined tray
• Evenly sprinkle blueberries onto batter
• Top with crumble
• Press down to even the top
• Bake at 180ºC for 40-45 mins
• Let cool in tin before serving

I over line the tray so the corners can be tucked over to protect the crumble sides from burning.

 



 The cream is just thickened cream with some caster sugar & about 10 blueberries whipped using a hand blender.

Blood Orange, Tarragon and Almond Chicken

As I mentioned in the In My Kitchen post blood oranges are my best friend this time of year.

 

From the sweet syrup cakes to moist roast chicken I am detecting a strong bond between the blood orange and the almond.

 

My day tomorrow is all mapped out after I get my hands on some more of these babies, making more cordial, a curd and fine tuning the sauce pictured below.

 

I may head into some experimental ground by trying to preserve them or making a salt.

 

Oh and an ice cream how could I forget ice cream............

 

Clearly this is becoming an obsession, so if ever you can't find me start looking at any fruit shop.

 

Blood Orange, Tarragon and Almond Roast Chicken

Ingredients

• 100g soft butter
• 50g blanched almonds
• Zest and juice of 2 blood oranges
• 2-3 sprigs of tarragon
• 2 chicken maryland
• Salt and black pepper

Method

• Put almonds into a plastic bag and bash with a rolling pin to roughly crush
• Add butter to mixing bowl
• Add almonds, zest and juice of blood oranges and roughly torn tarragon
• Mix with a fork to combine
• Put mixture on plastic wrap and roll into a log
• Refrigerate for about 20 minutes (could be made ahead)
• Slip a finger under the skin of the chicken and fill each piece with half of the butter
• Massage it evenly over the thigh and into the leg
• Place on a lightly oiled baking tray and season with salt and pepper
• Bake at 180°C/160°C fan for 30 mins
• Let rest for 10 minutes
• I served with blanched broccoli and kale sautéed in butter and more almonds

 



It's a ready!

Sunday Blood Orange Sunday

I can't believe how quickly this week has flown by it's already Sunday Baking Club time again.

And in very exciting news last week's Caveman's Quiche, Man! was voted the winner of the Golden Spoon, yay!!
 
It was a lovely surprise to wake up to find I'd won with all the lovely comments that followed. I'm sure that bakers are the nicest people in the world...might have something to do with the amount of sugar in the air.
 
This week the theme is Dinky (tiny) and my offering is mini blood orange and almond syrup cakes.
 
If blood oranges are out of season you could use any orange.
 

Mini Blood Orange and Almond Syrup Cakes
 
Ingredients
For dried orange wedges

• 2 blood oranges - thinner skinned oranges are better

For cake

• 100g soft unsalted butter
• 1 cup caster sugar
• 1 tbsp. orange blossom water
• 2 eggs
• 60g almond meal
• 60g self raising flour
• zest and juice of 1 blood orange

For syrup

• Juice of 2 blood oranges
• 2 tbsp. of caster sugar
• 1 tbsp. water

For ganache

• 80ml cream
• 250g white chocolate
• 1 tsp. unsalted butter
• 1 tbsp. Campari

 
Method
To make the dried orange wedges

• Slice the oranges to about 4mm thick (luckily I have a meat slicer to assist)
• lay on baking paper on a wire rack over a baking dish
• Bake for 2 hours at 100°C
• Let cool and then cut out small wedges
• There will be more oranges than you need but this means you can pick the best coloured pieces, left overs can be added to muesli or dipped in chocolate

 

 

To make the cake

• Preheat oven to 160°C/140°C fan forced
• Grease and flour 2 x 12 hole mini muffin time and put in the freezer to help with not sticking
• Cream butter and sugar, adding sugar in stages rather than all at once
• Beat in orange blossom water
• Beat in eggs 1 at a time
• Sift almond meal and flour into the mix
• Add zest and juice of blood orange and gently fold through
• Take the muffin tins from the freezer
• Fill each hole 3/4 full and tap to remove any air pockets
• Bake for 10-12 minutes
• Let cool for 5 minutes and remove from the tin
• While warm baste with the blood orange syrup

To make the syrup

• In a small saucepan add the blood orange juice, sugar and water
• Stir and heat on medium heat for about 8 minutes till it slightly thickens
• Take care that the sugars don't catch and burn on the sides of the pan
• Baste the cakes with the syrup while they are still warm

To make the ganache

• In a microwave bowl add the cream and chocolate and heat on high for 1 minute
• Add the butter and stir to make sure all the chocolate has melted
• Add the Campari and stir through
• Chill for about 30 minutes till it holds it's shape
• Pipe onto the cakes
• Top with dried orange wedge

 This mix should make about 24 mini cakes or 1 large 19cm round cake tin. For less of a sweet hit substitute 85% dark chocolate for the white chocolate, yum bitter.......