tag:blogger.com,1999:blog-66885897332886489852024-03-05T23:49:51.952+11:00Something By KateWelcome to Something By Kate - changing the world not even a little bit (unless you count the calories)SomethingByKatehttp://www.blogger.com/profile/16100856187125856229noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-6688589733288648985.post-89367109401276370292010-03-17T12:36:00.001+11:002010-03-17T12:37:35.420+11:00The Cookbook Challenge - Week 17 - Vietnamese - Chicken with Vietnamese Caramel Sauce<span style="font-family: Verdana, sans-serif;">Yes, I'm late. I'm sorry. Fitting blogging in around my life is harder than I anticipated. Uni's back, and I went away for the weekend - not making excuses... ok, maybe I'm making excuses. But, I'm blogging now!</span><br />
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<span style="font-family: Verdana, sans-serif;">This week's recipe came from delicious. Magazine, June 2007 edition - Chicken with Vietnamese Caramel Sauce. This is a great mid-week dinner recipe as it's nice and quick, cheap, and delicious. Although, and I'm not quite sure how, I did manage to create a lot of washing up with this recipe. I have a reputation for using the maximum number of dishes and utensils possible when cooking though, so don't let this put you off the recipe. I expect I'm the exception. And that's what dishwashers are for. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWY35u5drgxVej82Nd7-87AjlNjawY7OVGPCqmLL1v-HJltjy6HSHcVL35Q7-NkyPAGrdLN1MlG5gyRWPKw8KWIV5KA5Hfp-YRw0MUz8Rj2HfGM9H5S0TYpwkIcvEEPk8m-MwEvvTFRJ0X/s1600-h/SBK+17.03.10+028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWY35u5drgxVej82Nd7-87AjlNjawY7OVGPCqmLL1v-HJltjy6HSHcVL35Q7-NkyPAGrdLN1MlG5gyRWPKw8KWIV5KA5Hfp-YRw0MUz8Rj2HfGM9H5S0TYpwkIcvEEPk8m-MwEvvTFRJ0X/s640/SBK+17.03.10+028.jpg" vt="true" width="640" /></span></a></div><span style="font-family: Verdana, sans-serif;"><br />
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<span style="font-family: Verdana, sans-serif;">Chicken with Vietnamese Caramel Sauce - delicious. June 2007</span><br />
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<span style="font-family: Verdana, sans-serif;">1 tbs sunflower oil (or substitute peanut oil)</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp grated fresh ginger </span><br />
<span style="font-family: Verdana, sans-serif;">1/3 cup soy sauce </span><br />
<span style="font-family: Verdana, sans-serif;">125g brown sugar </span><br />
<span style="font-family: Verdana, sans-serif;">1 tbs fish sauce </span><br />
<span style="font-family: Verdana, sans-serif;">1 tbs tamarind concentrate</span><br />
<span style="font-family: Verdana, sans-serif;">4 chicken breast fillets with skin on</span><br />
<span style="font-family: Verdana, sans-serif;">steamed pak choy and white rice to serve</span><br />
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<span style="font-family: Verdana, sans-serif;">Heat half a tablespoon of oil in a pan over medium heat, add ginger and stir for one minute - watch it carefully as you don't want burnt ginger. The ginger flavour is really mild, so if you're looking for a ginger kick, double the amount. I will next time.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlHJjG8s-7nZQDhHGnuMK_C-MUucwXzBsNoAaTeoPpW0eFCwwBSh1kwuIqXvdUvpBfHDEoZVGD8ogSsxOHTDNBjin3dNL6HvfuTKIatYLDvCdijZIZmr8rwN42KWHy2feTCGry_P-RDCdM/s1600-h/SBK+17.03.10+013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlHJjG8s-7nZQDhHGnuMK_C-MUucwXzBsNoAaTeoPpW0eFCwwBSh1kwuIqXvdUvpBfHDEoZVGD8ogSsxOHTDNBjin3dNL6HvfuTKIatYLDvCdijZIZmr8rwN42KWHy2feTCGry_P-RDCdM/s640/SBK+17.03.10+013.jpg" vt="true" width="640" /></span></a></div><span style="font-family: Verdana, sans-serif;"><br />
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<span style="font-family: Verdana, sans-serif;">Add soy sauce and brown sugar and stir until the sugar dissolves. Add fish sauce and tamarind concentrate, reduce heat to low and simmer for five minutes or until sauce thickens and is a dark caramel colour. I found it took no time at all to caramelise, but I think I had the stove up a little too high - it didn't seem to make a difference though. I still simmered it for the five minutes while I cooked the chicken.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihJVgoOANqJmBsvTRA7h-14ElK86316st_1ierLwUMXYVhX8xrU2FFXkADRaguZW9RAK1lu6sAG055DeoLtKYQqM6S-ua2XAHgC5qOO3S5ZV4r-nqs8WhHw40R8K7NCy3przQCyXDqVD5u/s1600-h/SBK+17.03.10+011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihJVgoOANqJmBsvTRA7h-14ElK86316st_1ierLwUMXYVhX8xrU2FFXkADRaguZW9RAK1lu6sAG055DeoLtKYQqM6S-ua2XAHgC5qOO3S5ZV4r-nqs8WhHw40R8K7NCy3przQCyXDqVD5u/s640/SBK+17.03.10+011.jpg" vt="true" width="640" /></span></a></div><span style="font-family: Verdana, sans-serif;"><br />
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<span style="font-family: Verdana, sans-serif;">Make three to four slashes in each chicken breast, about an inch apart so it depends on the size of your chicken breast, and season with salt and pepper. </span><br />
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<span style="font-family: Verdana, sans-serif;">Heat remaining oil in a frypan over medium-high heat. Add chicken, skin-side down, and cook for two to three minutes until golden brown. Turn and cook for two minutes on the other side, then turn skin-side down once more. </span><br />
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<span style="font-family: Verdana, sans-serif;">Reduce heat to medium-low, then add the sauce and cook chicken, basting, for a further five minutes or until cooked through. Serve with white rice and steamed pak choy, drizzled with the sauce.</span><br />
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<span style="font-family: Verdana, sans-serif;">Tip: Donna Hay (Modern Classics Book 1) taught me how to cook rice perfectly - To serve 4, put 1 1/2 cup long grain rice, 2 1/2 cups water in a pan with a tight fitting lid. Cook over a medium heat for 10-12 minutes, until funnels form in the rice and the liquid is absorbed. Set aside for 10 minutes, then fluff with a fork and serve. Ignore the instructions on the pack and follow these - you'll have perfect rice every time. </span><br />
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<span style="font-family: Verdana, sans-serif;">There you go, that's something by Kate.</span>SomethingByKatehttp://www.blogger.com/profile/16100856187125856229noreply@blogger.com4tag:blogger.com,1999:blog-6688589733288648985.post-72780404891855151702010-03-08T11:27:00.002+11:002010-03-08T11:29:17.927+11:00Double Post Monday part 2! The Cookbook Challenge - Weeks 15 & 16<div style="font-family: Verdana,sans-serif;">The weather has been frightful in Melbourne this weekend. You can see photos on The Age website <a href="http://www.theage.com.au/photogallery/victoria/wild-weather-hits-melbourne/20100306-pph5.html">here</a>. Check out photo 37. There's a car under there. I saw it with about a foot to go. Funnily enough, I didn't end up going that way after all. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Luckily we escaped with only minimal storm damage, unlike many other people as you can see from those photos. And the poor <a href="http://www.ses.vic.gov.au/">SES</a>, they will have been working hard to help people, giving up their long weekend. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Well, this all meant perfect soup weather. Marie Claire's Kitchen produced a recipe for miso broth with somen noodles, shiitake and pumpkin. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqWLBkrVlazJ2pwyZ9-9bAOrHzt5bXMbmLSIajry8LOowji1ZZd6METK_FwrDzE2OAS-8Naf2pW6v3VaECvNN10bQ2d4kHu5X_5dYpE-4Ew42aDx0RLGbp5PuelzxRx6lcB8tJsF4HDOAs/s1600-h/IMG_4507.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqWLBkrVlazJ2pwyZ9-9bAOrHzt5bXMbmLSIajry8LOowji1ZZd6METK_FwrDzE2OAS-8Naf2pW6v3VaECvNN10bQ2d4kHu5X_5dYpE-4Ew42aDx0RLGbp5PuelzxRx6lcB8tJsF4HDOAs/s640/IMG_4507.JPG" width="640" /></a><span style="font-family: Verdana,sans-serif;"> </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">Yep, more pumpkin - I don't know why I always have left over pumpkin...</span> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif;">Yet again, I didn't quite follow the recipe, and went with what I had in the pantry. instant soup mix, and soba noodles instead of somen. I think it still looks the same. And it tasted great!</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8WZsSxvAN-_iP4RES-OHmz6FmY3tb2-TMB0jy5V2poXqLpLbcZChoV49skaNMCRN7aNziXUJPpgYKA1TjD_71SVjgm1OWDX2D1H_hbGjEeps_uDMdDKmJFdOg4adPjWh8pFu3wFvskxFY/s1600-h/IMG_4527.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8WZsSxvAN-_iP4RES-OHmz6FmY3tb2-TMB0jy5V2poXqLpLbcZChoV49skaNMCRN7aNziXUJPpgYKA1TjD_71SVjgm1OWDX2D1H_hbGjEeps_uDMdDKmJFdOg4adPjWh8pFu3wFvskxFY/s400/IMG_4527.JPG" width="300" /></a></div><div style="font-family: Verdana,sans-serif;"><br />
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</div><div style="font-family: Verdana,sans-serif;"><b>Miso broth with somen noodles, shiitake and pumpkin</b></div><div style="font-family: Verdana,sans-serif;"><i>serves two</i></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><i>the cheat's (Kate's) version of Marie Claire's. </i><b> </b></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">3 dried shiitake mushrooms</div><div style="font-family: Verdana,sans-serif;">2 sachets of instant miso soup</div><div style="font-family: Verdana,sans-serif;">1 tablespoon soy sauce</div><div style="font-family: Verdana,sans-serif;">150g pumpkin - 2 cm cubes</div><div style="font-family: Verdana,sans-serif;">100 g soba noodles</div><div style="font-family: Verdana,sans-serif;">2 spring onions sliced diagonally</div><div style="font-family: Verdana,sans-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/AVvXsEhGPWISOIz1SNrdTshVT114JeZonDxyACFhWSYf-wVcrzbb2qktbU736FZbrOcttXxHWpRnAGXf8PyKTINKpOn1FNA8_T-d61NJH-KeAi8oqYuyWFnzRMg3QFe4LxRFucLeO3SvDk51yCDD/s1600-h/IMG_4520.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGPWISOIz1SNrdTshVT114JeZonDxyACFhWSYf-wVcrzbb2qktbU736FZbrOcttXxHWpRnAGXf8PyKTINKpOn1FNA8_T-d61NJH-KeAi8oqYuyWFnzRMg3QFe4LxRFucLeO3SvDk51yCDD/s320/IMG_4520.JPG" /></a></div><div style="font-family: Verdana,sans-serif;">Cover the mushrooms with 250ml hot water and soak for about half an hour. Remove, reserving the liquid, and finely slice the mushrooms.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Put the mushrooms, miso soup powder, soy sauce, pumpkin, reserved mushroom liquid and 500ml water into a saucepan and bring to the boil. Reduce the heat and simmer for about 10 minutes, or until the pumpkin is tender. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: right;">I love these asymmetrical bowls I picked up in Garrards. </div><div style="font-family: Verdana,sans-serif; text-align: right;">They're perfect for soup </div><div style="font-family: Verdana,sans-serif;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRD-OW7FfvEhUob06hOqSF8ydu7S5lyaN3HQ3RJRxr5pGRuMl-mDfZ6ZAjz1sYDLaeX5cZ8qGV2mxMe9PDEaRNnZAUyTSzfeTGtEhwPr5wNt_PXCR_AGsvQsFTBs36herSyz1YQZL4NX7C/s1600-h/IMG_4522.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRD-OW7FfvEhUob06hOqSF8ydu7S5lyaN3HQ3RJRxr5pGRuMl-mDfZ6ZAjz1sYDLaeX5cZ8qGV2mxMe9PDEaRNnZAUyTSzfeTGtEhwPr5wNt_PXCR_AGsvQsFTBs36herSyz1YQZL4NX7C/s640/IMG_4522.JPG" width="640" /></a></div><div style="font-family: Verdana,sans-serif;"></div><div style="font-family: Verdana,sans-serif;">Meanwhile, cook the soba noodles in rapidly boiling water for approximately four minutes, drain and divide among two bowls.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1a7Cu5sLBeXlI3JaDrIHDOBKutl8YrDVi0ePKK8qGATEvfhbD75GJYhpEm-frVV4w6f2kiSAcL0VWEvDDr15Asth70ZIZnre6WEXv8I-rHIRNVdowFDdk5_KU8UPuAnkSfgucjkK87APo/s1600-h/IMG_4524.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1a7Cu5sLBeXlI3JaDrIHDOBKutl8YrDVi0ePKK8qGATEvfhbD75GJYhpEm-frVV4w6f2kiSAcL0VWEvDDr15Asth70ZIZnre6WEXv8I-rHIRNVdowFDdk5_KU8UPuAnkSfgucjkK87APo/s640/IMG_4524.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="font-family: Verdana,sans-serif; text-align: center;">I was disappointed these cooked so quickly. I loved watching them swirling around the pot!</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Spoon the soup over the noodles and sprinkle the spring onions over the top. </div><div style="font-family: Verdana,sans-serif;"><br />
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</div><div style="font-family: Verdana,sans-serif;">There you go, that's something by Kate. </div>SomethingByKatehttp://www.blogger.com/profile/16100856187125856229noreply@blogger.com3tag:blogger.com,1999:blog-6688589733288648985.post-60544529629151766602010-03-08T10:49:00.002+11:002010-03-08T10:52:05.661+11:00Double Post Monday! The Cookbook Challenge - Weeks 15 & 16<div style="font-family: Verdana,sans-serif;">So, I log in today to post Week 16 (noodles) of the cookbook challenge. Turns out I hadn't posted week 15 despite what my, apparently faulty, memory was telling me. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">So today's posts are Week 15 - Muffins - Pumpkin and Cinnamon Muffins - Bill Granger's Feed Me Now, and Week 16 - Noodles - Miso Broth with Somen Noodles, Shiitake and Pumpkin - Marie Claire's Kitchen. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">My muffin choice was based on what was lying around - there was about 200g of pumpkin left over in the fridge, and those little packets of sultanas in the pantry. Everything else, I pretty much always have in stock. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFeGMDFfaaTHRwNXba0NcNDDjPeKLLS2pqaa2ANdfxFsuCWzDKdSA_fLUa2JB42dMM8KdnwqqjaBsT5dDna8FPZxQfNvuA3WyaK_BY93sGCCUUBpY8A8POlvS2mS-VxJG7qhBHlgeRbcOI/s1600-h/IMG_4464.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFeGMDFfaaTHRwNXba0NcNDDjPeKLLS2pqaa2ANdfxFsuCWzDKdSA_fLUa2JB42dMM8KdnwqqjaBsT5dDna8FPZxQfNvuA3WyaK_BY93sGCCUUBpY8A8POlvS2mS-VxJG7qhBHlgeRbcOI/s640/IMG_4464.JPG" width="640" /></a></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Given my previous history with baking, <a href="http://somethingbykate.blogspot.com/2010/01/cookbook-challenge-week-11-mixed-i-like.html">here</a>, <a href="http://somethingbykate.blogspot.com/2010/01/cookbook-challenge-week-9-berry-berry.html">here</a> and <a href="http://somethingbykate.blogspot.com/2009/11/brownies-by-request.html">here</a>, I decided that Bill's advice to use muffin papers was definitely something I should follow. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">With the recipe calling for 330g mashed pumpkin, and I only in possession of 200g pumpkin, I made two thirds of the recipe. Your kitchen scales and calculator are your most valuable assets when doing this, otherwise, how do you get two thirds of two eggs? Break two in, weigh them, and then remove one third of the weight. </div><div style="font-family: Verdana,sans-serif;"><br />
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</div><div style="font-family: Verdana,sans-serif;">These were a little dry. I think it's because, even though I was very accurate with my two thirds measurements for everything, it was everything except the pumpkin, so there wasn't quite enough to make them moist. I think these would be fine if you actually use the proportions specified. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiubGH9YPNGVyAV_X1-fYDpOXqPFpmELHjSrmQ1bv0J33JFc72Bl7yUYFjZKpiLFM-oUYDhzYidTT7CFDtNLq1X7FyshK0gtd3rdw0UIAHUTWMeeiBloZsSnGdmfCpKjGd_L6qMsmAtEPl3/s1600-h/IMG_4454_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiubGH9YPNGVyAV_X1-fYDpOXqPFpmELHjSrmQ1bv0J33JFc72Bl7yUYFjZKpiLFM-oUYDhzYidTT7CFDtNLq1X7FyshK0gtd3rdw0UIAHUTWMeeiBloZsSnGdmfCpKjGd_L6qMsmAtEPl3/s640/IMG_4454_2.JPG" width="640" /></a></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><b>Pumpkin and Cinnamon Muffins</b></div><div style="font-family: Verdana,sans-serif;"><i>makes 12</i></div><div style="font-family: Verdana,sans-serif;"></div><div style="font-family: Verdana,sans-serif;">250g plain flour</div><div style="font-family: Verdana,sans-serif;">2 teaspoons ground cinnamon</div><div style="font-family: Verdana,sans-serif;">95g brown sugar</div><div style="font-family: Verdana,sans-serif;">80ml buttermilk (you can substitute 1 tablespoon of lemon juice and enough milk to make up 80ml - which I did)</div><div style="font-family: Verdana,sans-serif;">2 medium eggs, lightly beaten</div><div style="font-family: Verdana,sans-serif;">1 teaspoon natural vanilla extract (or vanilla bean paste)</div><div style="font-family: Verdana,sans-serif;">80g unsalted butter, melted</div><div style="font-family: Verdana,sans-serif;">330g mashed steamed pumpkin (about 360g uncooked weight)</div><div style="font-family: Verdana,sans-serif;">70g sultanas</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Preheat the oven to 190 degrees and line a 12 hole, 125ml muffin pan with papers.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Sift the dry ingredients into a large bowl and stir to combine. Bill specifies just adding the brown sugar after sifting the other ingredients, but I find it gets lumpy so I always sift it too.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Combine the buttermilk, eggs, vanilla and melted butter in a bowl, then add to the dry ingredients and stir until just combined.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH_T9B7MwchdmRQ261w3DmDtWiPz_DWtXYCHh9J_02kgW8VtSeGqBrrGp_0uZqufk5gSJOLqUC5JImDp1O-SbZ_xwloYsMo8TCxhfpYiSbxWWnwDmQCDlJiA_BHNi-4kZI7AovLV0YHxnl/s1600-h/IMG_4468.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH_T9B7MwchdmRQ261w3DmDtWiPz_DWtXYCHh9J_02kgW8VtSeGqBrrGp_0uZqufk5gSJOLqUC5JImDp1O-SbZ_xwloYsMo8TCxhfpYiSbxWWnwDmQCDlJiA_BHNi-4kZI7AovLV0YHxnl/s640/IMG_4468.JPG" width="640" /></a></div><div style="font-family: Verdana,sans-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/AVvXsEji7auCmFqlgt0hJEXH4XGRLiP_vTOYXRf8c-LLUEOWwPbMyZ9saOLX6dHgz-0D9pO_PI3ixr_HLiariwNrcZifgrsdex0vk3yqD5AGsPG50oY16xUi2qHidTAEVbgGLNJTYX77DwPJxmf4/s1600-h/IMG_4473.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji7auCmFqlgt0hJEXH4XGRLiP_vTOYXRf8c-LLUEOWwPbMyZ9saOLX6dHgz-0D9pO_PI3ixr_HLiariwNrcZifgrsdex0vk3yqD5AGsPG50oY16xUi2qHidTAEVbgGLNJTYX77DwPJxmf4/s200/IMG_4473.JPG" width="200" /></a></div><div style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrjGnDVgzInecW0zP8auJUtgxUN6bYR5RnRgVs_DbS2wkPhCu07ToBUPZ0eY5C126b6lt_lv5XEyAS3mJyfVQCtmyL3hViqWSOcw7uHskSfX3ksfTBryrh5UDi98dfE-1yRMXUB6pbRYHC/s1600-h/IMG_4469.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrjGnDVgzInecW0zP8auJUtgxUN6bYR5RnRgVs_DbS2wkPhCu07ToBUPZ0eY5C126b6lt_lv5XEyAS3mJyfVQCtmyL3hViqWSOcw7uHskSfX3ksfTBryrh5UDi98dfE-1yRMXUB6pbRYHC/s200/IMG_4469.JPG" width="200" /></a></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">This will look very, very dry. But don't worry, then add the mashed pumpkin and sultanas. It will add a lot of moisture.</div><div style="font-family: Verdana,sans-serif;"><br />
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Divide the mixture evenly into the muffin papers and bake for 20 minutes. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzh6WpTWjY8KWJqCPjjlfQL51zKt6zWxaOixaIed6DQCgQ3jZnOcFGPy_Kq15uy79feyoKkuq6ZQH1JBOqB8b_I4wezFXE00MylmZuJk6cFLSaREE3NT4ErJQh8YyM5dLB8xgcDRd_UmgY/s1600-h/IMG_4483_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzh6WpTWjY8KWJqCPjjlfQL51zKt6zWxaOixaIed6DQCgQ3jZnOcFGPy_Kq15uy79feyoKkuq6ZQH1JBOqB8b_I4wezFXE00MylmZuJk6cFLSaREE3NT4ErJQh8YyM5dLB8xgcDRd_UmgY/s640/IMG_4483_2.JPG" width="640" /></a></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">These aren't very pumpkin-y. They are a sweet muffin, so don't go thinking because they're full of vegetables they'll be savoury. Definitely sweet. This is probably the first recipe I've made by Bill Granger that I wouldn't make again.</div><div style="font-family: Verdana,sans-serif;"></div><div style="font-family: Verdana,sans-serif;">Anyway, that's something by Kate. </div>SomethingByKatehttp://www.blogger.com/profile/16100856187125856229noreply@blogger.com2tag:blogger.com,1999:blog-6688589733288648985.post-61828004823397809782010-02-22T21:18:00.000+11:002010-02-22T21:18:48.891+11:00The Cookbook Challenge - Week 14 - Japanese - Japanese Eggplant Slices<div style="font-family: Verdana,sans-serif; text-align: justify;">Like most of the challenge participants, I don't have a Japanese cookbook either, and a few indexes of a few books didn't yield a lot of options. I turned to Stephanie Alexander's, The Cook's Companion, given it's claim of the "complete book". It didn't let me down, and produced a recipe for Japanese Eggplant Slices.</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"></div><div style="font-family: Verdana,sans-serif; text-align: justify;"></div><div style="font-family: Verdana,sans-serif; text-align: justify;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_19ULT2ndE2OIbp_mTTq284J_WYzPSx5pzY1w8eDAMC5ShDQ90AEVjo7C8hmOw7YAH0dQa9wagKbs_NDpa3ud6WDFvIjPuhPPQU6RNSjqxaMWUZRBBV5FM4IVvtjZ3M7MVsEGxuudk54I/s1600-h/IMG_4168.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_19ULT2ndE2OIbp_mTTq284J_WYzPSx5pzY1w8eDAMC5ShDQ90AEVjo7C8hmOw7YAH0dQa9wagKbs_NDpa3ud6WDFvIjPuhPPQU6RNSjqxaMWUZRBBV5FM4IVvtjZ3M7MVsEGxuudk54I/s320/IMG_4168.JPG" /></a></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br />
I prepared this for my lunch on Saturday, and didn't offer to share it as I was sure the offer would be greeted with a resounding "blech!". According to him, eggplant is not your friend. </div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFbjVEldxZhNsBeqYHrDUMd189z6aqFe79EpjcvG3TCWyxo6dKRrupq4Mcc9ahQrMQOPAISN-uQ_hWm1rTKGp8Y800GvdnXvXv_QDLuXLAo3qgQsVK1-XunNjPLruLBxXr7Kn6_B4E1lPI/s1600-h/IMG_4173.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFbjVEldxZhNsBeqYHrDUMd189z6aqFe79EpjcvG3TCWyxo6dKRrupq4Mcc9ahQrMQOPAISN-uQ_hWm1rTKGp8Y800GvdnXvXv_QDLuXLAo3qgQsVK1-XunNjPLruLBxXr7Kn6_B4E1lPI/s640/IMG_4173.JPG" width="640" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"> Look how friendly they are!</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">I'm not convinced this can stand alone as a dish, however it would make a great starter, or part of a Japanese style buffet. </div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br />
The steps are basic, and the ingredients minimal - if I hadn't followed the direction to salt and stand the eggplant slices it would have been really quick too. The technique requires you to spread the flavoured chicken paste on to the eggplant and fry it in a pan - I was amazed, but it stayed put! I was paranoid about flipping it over and splashing it everywhere, so it ended up a little overcooked. <br />
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I'd probably put ginger and spring onions into the chicken paste next time I make it, as well as sprinkled over the top, just for a little added flavour - some garlic wouldn't go astray either - mmm, stinky garlic, my favourite. It was a teriyaki style flavour, but I like my teriyaki garlicky. <br />
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Here's a tip for fresh ginger - freeze the whole knob, skin on, and grate however much you need straight from the freezer. I find there's not even a need to peel it, provided you've washed it before you've frozen it. I never use a whole knob before they go rotten, so this means I always have fresh ginger, with no waste. <br />
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As far as quantities go for this, I used half of the amount of eggplant specified for the chicken listed, I think if you don't do this it will be fairly bland. I like eggplant as much as the next girl, but with such a small amount of chicken suggested per slice you'd really be wasting your time and might as well just fry plain eggplant. <br />
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I'll give you the quantities I used. <br />
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Japanese Eggplant Slices - The Cook's Companion, Stephanie Alexander<br />
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100g chicken mince <br />
2 tablespoons soy sauce<br />
2 tablespoons mirin (or mirin seasoning) <br />
salt<br />
fresh ginger, grated for sprinkling<br />
1 spring onion, finely sliced for sprinkling<br />
olive oil for frying<br />
1 eggplant, sliced into 2cm thick rounds<br />
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Score the eggplant on one side, twice in each direction. Sprinkle with salt and set aside for 30 minutes. </div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO0858TUH6qVcOyVOcqrcs9w_dVb0eAyl11QudXX6x6N5SkhYyW-upBjhVhm2x2GD7n-XOYjUuZ_U-v4xdoMCPTx5RqsFj4346Ndp_0RAwrNhARgu7_ZjhTWdmDNDbp7VRDJXwQXRFs9r6/s1600-h/IMG_4178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO0858TUH6qVcOyVOcqrcs9w_dVb0eAyl11QudXX6x6N5SkhYyW-upBjhVhm2x2GD7n-XOYjUuZ_U-v4xdoMCPTx5RqsFj4346Ndp_0RAwrNhARgu7_ZjhTWdmDNDbp7VRDJXwQXRFs9r6/s640/IMG_4178.JPG" width="640" /></a></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br />
Meanwhile, combine the chicken, soy sauce and mirin in a food processor, until a paste forms, chicken breasts were on sale, so I threw in a whole breast, and minced it in the food processor. At this point I'd add in a chopped spring onion, some garlic and a bit of ginger. </div><div style="font-family: Verdana,sans-serif; text-align: justify;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmFcp6S4kMqQKjArASLpXR8sya1pEr31KrPDMY8S_XksDCFWSV2bjgUOA4vYc6gIB2vjQ21EQmDbY8jwtkvgxH8y2eVbE7hRgyDP0JrYHiVFaPMILC-L8VjD6ujREH-S674wQlbhZkiwF/s1600-h/IMG_4181.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmFcp6S4kMqQKjArASLpXR8sya1pEr31KrPDMY8S_XksDCFWSV2bjgUOA4vYc6gIB2vjQ21EQmDbY8jwtkvgxH8y2eVbE7hRgyDP0JrYHiVFaPMILC-L8VjD6ujREH-S674wQlbhZkiwF/s320/IMG_4181.JPG" width="320" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKZGlFq3_Di19hb5W1lL6dXB0c0PXyRE8So2hjm3rfH_YrObBoOiSz89nVlPaAjvamCapm2tqQvxJTmNZ6z4yxu6N7Cxx5b5Qpz9tNhhAl4pSI2GobHHP5aA3sEvpm6XN8rBKZufcZi-5T/s1600-h/IMG_4190.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKZGlFq3_Di19hb5W1lL6dXB0c0PXyRE8So2hjm3rfH_YrObBoOiSz89nVlPaAjvamCapm2tqQvxJTmNZ6z4yxu6N7Cxx5b5Qpz9tNhhAl4pSI2GobHHP5aA3sEvpm6XN8rBKZufcZi-5T/s320/IMG_4190.JPG" width="320" /></a><br />
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<div style="font-family: Verdana,sans-serif; text-align: justify;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: right;"><span style="font-family: Verdana,sans-serif;">At this point it doesn't look so delicious</span></div><div style="text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">Rinse and dry the eggplant rounds well.</div><div style="text-align: left;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiUINv-juuNoKHCMY2fJvsupREINnH50mApTAtq396epCFg9s5EFhlnxgRcgmnHaljlWD8bpXD2s79zlDK1bLHHbpDTtcrjsb_ebJL0lPqa3vvKgzWkWdgfHq_Iu5rbQLjaouRFOZdu28X/s1600-h/IMG_4195_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiUINv-juuNoKHCMY2fJvsupREINnH50mApTAtq396epCFg9s5EFhlnxgRcgmnHaljlWD8bpXD2s79zlDK1bLHHbpDTtcrjsb_ebJL0lPqa3vvKgzWkWdgfHq_Iu5rbQLjaouRFOZdu28X/s640/IMG_4195_2.JPG" width="640" /></a></div><br />
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Spread the chicken paste on the scored side of the eggplant, and fry, chicken side down, for about 3 minutes on medium heat in plenty of olive oil. Turn, and cook for a further 3 minutes on the other side. </div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br />
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</div><div style="font-family: Verdana,sans-serif; text-align: justify;">Serve sprinkled with grated ginger and chopped spring onion. </div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br />
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There you go. That's something by Kate. </div>SomethingByKatehttp://www.blogger.com/profile/16100856187125856229noreply@blogger.com7tag:blogger.com,1999:blog-6688589733288648985.post-41563457489517458192010-02-14T22:20:00.001+11:002010-02-14T22:20:52.964+11:00The Cookbook Challenge - Week 13 - Love - Molten Chocolate Puddings<span style="font-family: Verdana,sans-serif;">Love is.... serving chocolate pudding just the way he likes it - to his desk while he plays Battlefield on the computer on Valentine's Day.</span><br />
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<span style="font-family: Verdana,sans-serif;">Love is.... serving it undercooked because that's the way he likes it, despite the fact it will photograph badly for the blog. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjhlY5Tl3jxZ8p50HnLq7SLyXv54B3qoIdxVMEAv5WA2SirV_cRkP9Op5bOjI-LPJorjRtZslqvBPTMyKVhn-Zk1zWNlSoce4_rEdUfzrZ-MfzKxg8ixtAWcEB7aYGnQzCRQWDvm72DOwx/s1600-h/IMG_4134.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjhlY5Tl3jxZ8p50HnLq7SLyXv54B3qoIdxVMEAv5WA2SirV_cRkP9Op5bOjI-LPJorjRtZslqvBPTMyKVhn-Zk1zWNlSoce4_rEdUfzrZ-MfzKxg8ixtAWcEB7aYGnQzCRQWDvm72DOwx/s640/IMG_4134.JPG" width="640" /></a></div><br />
<span style="font-family: Verdana,sans-serif;">Love is.... making a recipe that's from a book I've already used for the cookbook challenge, and a recipe I've made before, because he "loves chocolate pudding even more than chocolate mousse" - this was a big call from someone who rarely orders dessert, but if he does it's chocolate mousse. </span><br />
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<span style="font-family: Verdana,sans-serif;">I came across this recipe when I was making <a href="http://somethingbykate.blogspot.com/2010/01/who-won-and-cookbook-challenge-week-10.html">Spicy Chicken Thighs</a> from Bill Granger's Every Day for Week 10 of the challenge. </span><br />
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<span style="font-family: Verdana,sans-serif;">Love is.... having made this recipe five times since Week 10 of the challenge, and it's only Week 13 now.</span><br />
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<span style="font-family: Verdana,sans-serif;">Ok, you get the point. This is why I chose this recipe for our love theme. And I stuck a white chocolate heart on it for bonus points - but didn't serve him that one, since he doesn't like white chocolate. See how much I love him?</span><br />
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<span style="font-family: Verdana,sans-serif;">This is a simple, molten centred pudding that I haven't had fail yet. The first time I made it, following Bill's cooking time instructions (10 minutes) it was only just firm and held its shape, you could probably cook it for 10 1/2 - 11 minutes and still have a gooey middle, but I cook it for 9 1/2 to get it the way he likes it. I like it either way, but tend to leave mine in the oven for the 30 seconds it takes me to plate his up, just for a little more cake, and a little less batter. I also always wish I'd made enough for two each!</span><br />
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</div><div style="text-align: left;"><span style="font-family: Verdana,sans-serif;">Here's one I prepared earlier - about 11 minutes in the oven - I also didn't have it on the middle shelf, and it was a little too close to the bottom element, as you can see from the "robust" colouring.</span></div><div style="text-align: left;"><span style="font-family: Verdana,sans-serif;"><br />
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</span></div><div style="text-align: left;"><span style="font-family: Verdana,sans-serif;"><b>Molten Chocolate Puddings</b> - Bill Granger's Every Day</span></div><div style="text-align: left;"><span style="font-family: Verdana,sans-serif;">Serves two </span></div><div style="text-align: left;"><span style="font-family: Verdana,sans-serif;">(but doubles well, just use four ramekins as they won't cook well as two larger puddings)</span></div><div style="text-align: left;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><span style="font-family: Verdana,sans-serif;">50g unsalted butter, plus extra for greasing</span><br />
<span style="font-family: Verdana,sans-serif;">50g dark chocolate, chopped</span><br />
<span style="font-family: Verdana,sans-serif;">1 egg, plus 1 egg yolk</span><br />
<span style="font-family: Verdana,sans-serif;">1 1/2 tablespoons caster sugar</span><br />
<span style="font-family: Verdana,sans-serif;">1 teaspoon plain flour</span><br />
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<span style="font-family: Verdana,sans-serif;">Preheat the oven to 220 degrees. Butter two 250ml ovenproof ramekins and dust with cocoa powder, shaking out any excess.</span><br />
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<span style="font-family: Verdana,sans-serif;">Melt the chocolate and butter together in a bowl over a pan of gently simmering water or in the microwave on 50%. While the chocolate is melting use and electric whisk to beat the egg, yolk and sugar until pale and thick.</span><br />
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<span style="font-family: Verdana,sans-serif;">Pour the melted chocolate into the egg mixture, sift in the flour and gently fold in. Spoon into the ramekins and bake for 10 minutes. Serve either in the ramekins or turned out onto serving plates. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKrqJdpiM1EIHfZEyjUj1_UoBnflnJp5FSUMr5agyK19WkQONNJZZCuT5ILIlmLq2sHm4VV7zL30wwJbdOQTNE6xGwmxvE7r8krjIgXIz_G7MbKKmFKVOYC1l7bnR2j8Uplyg9fmhRpxh1/s1600-h/IMG_4127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKrqJdpiM1EIHfZEyjUj1_UoBnflnJp5FSUMr5agyK19WkQONNJZZCuT5ILIlmLq2sHm4VV7zL30wwJbdOQTNE6xGwmxvE7r8krjIgXIz_G7MbKKmFKVOYC1l7bnR2j8Uplyg9fmhRpxh1/s640/IMG_4127.JPG" width="640" /></a></div><br />
<span style="font-family: Verdana,sans-serif;">There you go. That's something by Kate.</span> <span style="font-family: Verdana,sans-serif;">Happy Valentine's Day!</span>SomethingByKatehttp://www.blogger.com/profile/16100856187125856229noreply@blogger.com8tag:blogger.com,1999:blog-6688589733288648985.post-40814545817014239562010-02-14T10:08:00.003+11:002010-02-14T10:11:20.871+11:00The Cookbook Challenge - Week 12 - Eggs - Strawberry Vacherin<div style="font-family: Verdana,sans-serif; text-align: justify;">I'm late, I know. I'm sorry. No excuses, I just didn't have time. Don't ask me what I was doing, I have no idea how I had no time this week, I'm not convinced I was actually doing anything, sometimes it just happens that way, that you're busiest when you're not. I always fit more in when I'm busy than when I'm free.</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">And, the recipe I chose this week was a bit of a production. I had ten egg whites in the freezer which I needed to stop adding to and start using (I have a weakness for carbonara pasta) so I knew my egg recipe needed to involve egg whites rather than whole eggs. Plus, I had a bunch of ingredients that I wanted to start using up, rather than adding more specialty ingredients to my baking pantry - I can't believe how lucky I am to have a dedicated pantry for these things!</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiau-FYpWWBer_z6KvnrKXkvoDU76h5ycpGveIsu9ysfjnQXuzWiCg6xZc0gjG_SXwtSniqvtNwwq86Tq9yW1NJ9P57kQ41Qeexr2pQX3p3pyEgQHnUwN7DB_j_GsVi43e_KxVyClV0eXjh/s1600-h/IMG_4089.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiau-FYpWWBer_z6KvnrKXkvoDU76h5ycpGveIsu9ysfjnQXuzWiCg6xZc0gjG_SXwtSniqvtNwwq86Tq9yW1NJ9P57kQ41Qeexr2pQX3p3pyEgQHnUwN7DB_j_GsVi43e_KxVyClV0eXjh/s320/IMG_4089.jpg" /></a></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">When I came across the Strawberry Vacherin in delicious. magazine from May 2002, it was perfect. The only thing I had to purchase was strawberries for decoration. </div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEFNi_QtDGCm3_oDG-kx4yozGHuq6MZqdtvCmgAHgc9LBIm4LS32ZzphGIaA8qx1Rj2G9NeNiVlQfRuX8dYV4bZk9CsnEKMG0k1K4MrspFq00-6mU6nEKX7CoAf8QZDJhXJX9s7mP9rlwS/s1600-h/IMG_4069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEFNi_QtDGCm3_oDG-kx4yozGHuq6MZqdtvCmgAHgc9LBIm4LS32ZzphGIaA8qx1Rj2G9NeNiVlQfRuX8dYV4bZk9CsnEKMG0k1K4MrspFq00-6mU6nEKX7CoAf8QZDJhXJX9s7mP9rlwS/s640/IMG_4069.JPG" width="640" /></a></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">With flagrant disregard for food safety I took six egg whites out of the freezer (I freeze them in pairs in bags) before I went to work in the morning and left them on the bench so they'd be room temperature and ready for action when I got home. Turns out food safety was not to be my downfall..... I got a voicemail message about 4.30pm - "did you have eggs or something in plastic bags out? There's goo all over the floor. I'm running late for the cricket, I cleaned it off the carpet, but not the tiles, don't slip". That'll teach me. </div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">Cats. I love them, but apparently the bench is their favourite playing surface when I'm not home. The bags of egg whites had been redistributed across the lounge and kitchen floors, and bitten into so that they'd all oozed out. The little buggers hadn't even tried to eat any of it, it seems they were just interested in making mess. </div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGQE12LWTJROCsgbRt5x_nNDfAZGkiNskPr4eurJHoDxJHCzXGL1amprp5tVCaYUsruUu6zEfymSDrt_NcEUrn_VGEPtHpHJYhzRKoHU5sRdz6LInqmaQkDXgkattjW-tYiRx9R6yINktg/s1600-h/IMG_4035.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGQE12LWTJROCsgbRt5x_nNDfAZGkiNskPr4eurJHoDxJHCzXGL1amprp5tVCaYUsruUu6zEfymSDrt_NcEUrn_VGEPtHpHJYhzRKoHU5sRdz6LInqmaQkDXgkattjW-tYiRx9R6yINktg/s320/IMG_4035.JPG" width="320" /></a></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br />
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</div><div style="font-family: Verdana,sans-serif; text-align: justify;">Once I'd cleaned that up on my return home, the remaining four egg whites were removed from the freezer, and defrosted very carefully in the microwave. At least I'd achieved my goal of using up the egg whites in the freezer! In fact, I now have an egg yolk in my freezer, since I had to use an extra egg white. </div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br />
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</div><div style="font-family: Verdana,sans-serif; text-align: justify;">I also used some of the 1.2kg of Toblerone we were given for Christmas.</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLSKcwmhuGKJjdIfSeFZIM65Pz4m7T3snqush8O6Zaj-QHWSXXDKlHTqltC4FG-uWYlB7BaSG5edw0FsBXn3W8cxL81UsuLxuuRK3MH2MIlyG2JaqToupEKM6_IVKAAQa1wiOmpQc2xkkK/s1600-h/IMG_4029.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLSKcwmhuGKJjdIfSeFZIM65Pz4m7T3snqush8O6Zaj-QHWSXXDKlHTqltC4FG-uWYlB7BaSG5edw0FsBXn3W8cxL81UsuLxuuRK3MH2MIlyG2JaqToupEKM6_IVKAAQa1wiOmpQc2xkkK/s200/IMG_4029.JPG" width="200" /></a></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguty6GPCXzGMbw-I9P5V7CF1Xqg_KVrfyDVG41lij6NABXOPuHtCJ5EDCaGmX0rnFTA7Khn6Rm_YlJrIWJFXHbXdikYHQjtbPROQTFrhRI3PD-p6GCcfDhOPq9GMQHOTwJrwb8HGCdV_h2/s1600-h/IMG_4020.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguty6GPCXzGMbw-I9P5V7CF1Xqg_KVrfyDVG41lij6NABXOPuHtCJ5EDCaGmX0rnFTA7Khn6Rm_YlJrIWJFXHbXdikYHQjtbPROQTFrhRI3PD-p6GCcfDhOPq9GMQHOTwJrwb8HGCdV_h2/s200/IMG_4020.JPG" width="200" /></a></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br />
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</div><div style="font-family: Verdana,sans-serif; text-align: justify;">Ignore the missing Toblerones - they may have ended up in my belly</div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
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The recipe specified toasting and grinding whole almonds, but I already had almond meal, so I substituted it with no great dramas.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">I would make this again (keeping in mind the proclivities of my cats) but I'd layer strawberries on the inside as well as on top, to counter the sweetness, and would halve (at least) the icing sugar in the cream. </div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;"><b>Strawberry Vacherin </b>- delicious. May 2002</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">175g almond meal </div><div style="font-family: Verdana,sans-serif; text-align: left;">5 egg whites </div><div style="font-family: Verdana,sans-serif; text-align: left;">225g caster sugar</div><div style="font-family: Verdana,sans-serif; text-align: left;">110g melted butter, cooled</div><div style="font-family: Verdana,sans-serif; text-align: left;">70g plain flour, sifted</div><div style="font-family: Verdana,sans-serif; text-align: left;">300m thickened cream</div><div style="font-family: Verdana,sans-serif; text-align: left;">150g pure icing sugar</div><div style="font-family: Verdana,sans-serif; text-align: left;">1 tsp vanilla extract</div><div style="font-family: Verdana,sans-serif; text-align: left;">100g Toblerone chocolate</div><div style="font-family: Verdana,sans-serif; text-align: left;">250g strawberries </div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
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</div><div style="font-family: Verdana,sans-serif; text-align: left;">I love it when I pour the exact amount first go - this time I managed it twice. Small joys.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
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Preheat your oven to 120 degrees. Cut three 20cm circles from non-stick baking paper, grease one side of each circle, and place greased side up on baking trays. The easiest way to do this is to trace around a 20cm cake tin, unless you have 20cm plates, in which case that would work too.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">Beat together the egg whites and half the caster sugar, until stiff, then add the almond meal and remaining sugar and stir to combine.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">Gently fold in the butter and flour (I almost forgot the butter and was wondering why the mixture seemed so dry, so it got a little more folding than it should have, but it was still ok).</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">Spread onto the baking paper circles to about 1cm thick, and bake for 50 minutes, then peel off the paper and set aside to cool.</div><div style="font-family: Verdana,sans-serif; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7kwfTNj7_soUf8FS5TShY3J_l4MEw9641OvhyZAcZweZ3Ipdn26y3QVRVGS0uj0BK-QXHq-i03zHwy2rnPiflpWZf6BNEmlGwG_M5eRGrwA6HqeKYBoKe2Qauchu7-jdCw7_qQaBK4Xp4/s1600-h/IMG_4047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7kwfTNj7_soUf8FS5TShY3J_l4MEw9641OvhyZAcZweZ3Ipdn26y3QVRVGS0uj0BK-QXHq-i03zHwy2rnPiflpWZf6BNEmlGwG_M5eRGrwA6HqeKYBoKe2Qauchu7-jdCw7_qQaBK4Xp4/s320/IMG_4047.JPG" /></a> </div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">I probably didn't really need to use the twins, but.....</span> </div><div style="font-family: Verdana,sans-serif; text-align: left;"></div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
Whip the cream, icing sugar and vanilla extract together until thick, and set aside.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">Melt the Toblerone - delicious. recommend using a a bowl over a pan of gently simmering water, but I used the microwave - be warned if using the microwave, Toblerone will hold its shape, but still be melted, so check it by stirring regularly.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">Place one meringue circle on a plate, spread with half the Toblerone and top with a third of the cream. Place a meringue circle on top of that, spread with the remaining Toblerone, and half the remaining cream. Top with the last meringue circle, and the rest of the cream. Quarter the strawberries and arrange on top. Dust with icing sugar.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCeORntQBfnjVpzuCn7Yhu2EDiPKZdqBoAk0fUO6MHQqsfawLj2sEAeBNC5CDZ0nXW-nD88sA2_ex-aGBNafzwHoaeESldTh-zBUkr1XiVDj7CyXof_Oqh4r6qUEDUX2p3PTsPXwEechLn/s1600-h/IMG_4086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCeORntQBfnjVpzuCn7Yhu2EDiPKZdqBoAk0fUO6MHQqsfawLj2sEAeBNC5CDZ0nXW-nD88sA2_ex-aGBNafzwHoaeESldTh-zBUkr1XiVDj7CyXof_Oqh4r6qUEDUX2p3PTsPXwEechLn/s640/IMG_4086.JPG" width="640" /></a></div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">There you go, that's something by Kate.</div>SomethingByKatehttp://www.blogger.com/profile/16100856187125856229noreply@blogger.com8tag:blogger.com,1999:blog-6688589733288648985.post-2761651967802886512010-01-31T17:02:00.007+11:002010-01-31T17:10:44.488+11:00The Cookbook Challenge - Week 11 - Mixed - Lime and pistachio zucchini cake<div style="font-family: Verdana,sans-serif;">"What are you putting zucchini in a cake for? That's s**t." </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">"I like it, so shut up."</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix9Fx2TDzU38WEEEk7VKWlcgA56VSacfBOlaqvJnVEKqBgOKHpqGSbDp0eqnH94NVka42w2KoL_rTZChtqKbwQZgTLaEKQdANC-kAR8RRMi91jVQ79NVOf4QqK29AqA9Rh-zqKdOTlrm94/s1600-h/IMG_3981.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix9Fx2TDzU38WEEEk7VKWlcgA56VSacfBOlaqvJnVEKqBgOKHpqGSbDp0eqnH94NVka42w2KoL_rTZChtqKbwQZgTLaEKQdANC-kAR8RRMi91jVQ79NVOf4QqK29AqA9Rh-zqKdOTlrm94/s640/IMG_3981.JPG" width="640" /></a></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">This lime and pistachio zucchini cake never fails to provoke mixed reactions. People say they hate it - then they actually try it. While it's not to everyone's taste, I'm a fan. This is definitely a cake I find that girls like better than boys, so may be better suited to a girly afternoon tea, instead of a bbq dessert.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMc7i9PMl3-LjKRFt4ieLNDwJgI0FxapG3jmzhVEOxqUgas2uAwXap7xjXEechxhbR0fsuIbPQIgbi4HD6EB7ZSfl1_v9TbY7mmHHOPgsZI_halcbKw8jTVIc4dYI728XyxRzzTQC1zitR/s1600-h/IMG_3911.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMc7i9PMl3-LjKRFt4ieLNDwJgI0FxapG3jmzhVEOxqUgas2uAwXap7xjXEechxhbR0fsuIbPQIgbi4HD6EB7ZSfl1_v9TbY7mmHHOPgsZI_halcbKw8jTVIc4dYI728XyxRzzTQC1zitR/s640/IMG_3911.JPG" width="640" /></a></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">This recipe has actually come from my recipe journal, and is a recipe I copied at some point from my mother-in-law, who copied it from a friend of hers. Both on request after having been served the cake at dinner.</div><div style="font-family: Verdana,sans-serif; text-align: justify;"></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br />
It's like a carrot and walnut cake, with the carrot and walnuts replaced with zucchini and pistachios. The zucchini doesn't really add much in the way of flavour, but does make for a really moist cake, and combined with the pistachios, it also makes it quite green on the inside!</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyHFdkRPXXzJjsAQTigCpa8S0nGj85xa1BCXxp9O3UuJNe1SAdAFOVDQGmL8veEAjUzoO8PQomMW6t7EI3SW4Q6rIwpkQRstRNUKKkLZca9B3hyddzc-QlXtIgwGllXmbsl2Y_ee4ablP0/s1600-h/IMG_4016_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyHFdkRPXXzJjsAQTigCpa8S0nGj85xa1BCXxp9O3UuJNe1SAdAFOVDQGmL8veEAjUzoO8PQomMW6t7EI3SW4Q6rIwpkQRstRNUKKkLZca9B3hyddzc-QlXtIgwGllXmbsl2Y_ee4ablP0/s640/IMG_4016_2.JPG" width="640" /></a><br />
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</div><div style="font-family: Verdana,sans-serif; text-align: justify;">I couldn't find shelled, unsalted pistachios (which would be ideal for making this cake) so I had to shell and chop them. You can't tell they're salted in the cake, but can tell with the ones on the top of the cake. I think it works with that sharp saltiness combining with the sweet buttery glaze I poured over the top.</div><div style="font-family: Verdana,sans-serif; text-align: justify;"></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br />
<b>Lime and pistachio zucchini cake</b></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br />
</div><span style="font-family: Verdana,sans-serif;">This cake will keep for about 5 days. </span><br />
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</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj62Qd11rgg1JA-Epb0YJ8XhqzpEtbVnaEXKBocF9drWEiGk2A0p3TsiGhEUuKO36xrgikeG3W834t0z8UKiWbBidUJVBYZn-LcqMDdwItg05nrT1CMo_QzcXTRp5oUvFZog8dniX5ycvnp/s1600-h/IMG_3856.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj62Qd11rgg1JA-Epb0YJ8XhqzpEtbVnaEXKBocF9drWEiGk2A0p3TsiGhEUuKO36xrgikeG3W834t0z8UKiWbBidUJVBYZn-LcqMDdwItg05nrT1CMo_QzcXTRp5oUvFZog8dniX5ycvnp/s320/IMG_3856.JPG" /></a>2 cups self raising flour - sifted<br />
2 large or 3 medium zucchini - coarsely grated<br />
Zest of 2 limes<br />
3/4 cup vegetable oil<br />
11/2 cups caster sugar<br />
3 eggs<br />
2 tsp vanilla bean paste<br />
1/2 cup pistachio kernels - finely chopped<br />
3/4 cup almond meal - sifted<br />
2 tsp ground cardamom - sifted</div><div style="font-family: Verdana,sans-serif; text-align: justify;"></div><div style="font-family: Verdana,sans-serif; text-align: justify;"></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br />
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Preheat your oven to 180 degrees, fan forced. Butter and flour (I used desiccated coconut) a deep, fluted 22cm cake pan - a normal cake pan won't hold all of the mixture.</div><div style="font-family: Verdana,sans-serif; text-align: justify;"></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTEvycn_nNaYIeERYCuaCEbRtPgSWZjcQfSrK-36Zij0UYz3Zgr1o9eqVouR0eBTOLGhslbOKMjjDMlNpqSFJNpnV6Yxma5AdpmxSAqo7ew5BMQ2Cbf-fO23aSU625IaWCPR9C8sw9SvLv/s1600-h/IMG_3948.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTEvycn_nNaYIeERYCuaCEbRtPgSWZjcQfSrK-36Zij0UYz3Zgr1o9eqVouR0eBTOLGhslbOKMjjDMlNpqSFJNpnV6Yxma5AdpmxSAqo7ew5BMQ2Cbf-fO23aSU625IaWCPR9C8sw9SvLv/s200/IMG_3948.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglPDSr3dXvdpyyNG4689oblXX8Lg1yaPzXcYyZQLEguVkPe66kt0Nniww0MLygoGTsK2QiFgJCU81NwOnloYIIThCSppXDByf_ofOyCejP568xClGTPrDxDOZFwLzmauoHaNXT0e6YUUUx/s1600-h/IMG_3960.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglPDSr3dXvdpyyNG4689oblXX8Lg1yaPzXcYyZQLEguVkPe66kt0Nniww0MLygoGTsK2QiFgJCU81NwOnloYIIThCSppXDByf_ofOyCejP568xClGTPrDxDOZFwLzmauoHaNXT0e6YUUUx/s200/IMG_3960.JPG" width="200" /></a></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">Yet it still stuck - I'm a doomed baker, I'm sure this won't happen to anyone else who tries to make this cake.</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">Whisk the oil, sugar, eggs, vanilla and zest in a large mixing bowl until they're well combined and the mixture thickens.</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">Add the pistachios, almond meal, flour, cardamom and zucchini and mix with a wooden spoon until just combined. </div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm9ESaEN01hes2n2KwTJ-xDgWHx-i8ULE_9yJoe4uY6-uzEPHw4wt5mR8XNiAHNTAybWJmFazESUGCKDIrXGBfwJ0W-PgiTDhlpQqcIuBckDwVFdSZBzM3rpABCHvaHDIPibOs_z5Z6hac/s1600-h/IMG_3952.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm9ESaEN01hes2n2KwTJ-xDgWHx-i8ULE_9yJoe4uY6-uzEPHw4wt5mR8XNiAHNTAybWJmFazESUGCKDIrXGBfwJ0W-PgiTDhlpQqcIuBckDwVFdSZBzM3rpABCHvaHDIPibOs_z5Z6hac/s640/IMG_3952.JPG" width="640" /></a><br />
<div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;">Looks more like risotto than cake mix</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">Pour into the prepared pan and bake for 45 minutes, or until a skewer comes out clean from being inserted into the cake.</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: justify;">Stand the cake for 10 minutes before turning onto a rack to cool. You can either allow it to cool completely, and pour over the lime glaze (recipe to come) for an icing like effect or pour it over while it's still warm so that it sinks right in to the cake. Alternatively a lime cream cheese icing would also be good with this cake if you like it rich. </div><div style="font-family: Verdana,sans-serif; text-align: justify;"></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br />
<b>Lime glaze</b></div><div style="font-family: Verdana,sans-serif; text-align: justify;">60g butter<br />
Juice from 1 lime<br />
1 cup pure icing sugar - sifted</div><div style="font-family: Verdana,sans-serif; text-align: justify;">1/2 cup pistachios - chopped</div><br />
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<div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNdRedBff5itq3Ykk8-uZ4fTFt6v5SDin6B7K_urnN6dpw7yraSt-A0WY-qBaJoUJZrkHGR2UXJfVGLhgOaUE_NbYjltDs0T3QhtUeooQ-AKpSq49zCYF1u4ID-mfJmyK9TqQTLUS-UFtB/s1600-h/IMG_3970.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNdRedBff5itq3Ykk8-uZ4fTFt6v5SDin6B7K_urnN6dpw7yraSt-A0WY-qBaJoUJZrkHGR2UXJfVGLhgOaUE_NbYjltDs0T3QhtUeooQ-AKpSq49zCYF1u4ID-mfJmyK9TqQTLUS-UFtB/s640/IMG_3970.JPG" width="640" /></a></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br />
</div><span style="font-family: Verdana,sans-serif;">Melt the butter with the lime juice over a low heat. Remove from the heat, add the icing sugar and stir to combine. Return to the heat and stir for 1 minute. Remove from heat again, and stand for 15 minutes before pouring glaze over the cake. Sprinkle with the pistachios.</span><br />
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</div><div style="font-family: Verdana,sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1HM5s0gxZsglydCdhoIJqSowcoR3mmIvSl7RnoJ5oGfR8YVstscs6n6LeepEQuL5wH42LkLwRKR2-l8INoZInDENFwZe6QT2lb1ft1DufPqvCgsqSLP_XheOOAGLDYH6j-VwCJCz_pkk_/s1600-h/IMG_3990.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1HM5s0gxZsglydCdhoIJqSowcoR3mmIvSl7RnoJ5oGfR8YVstscs6n6LeepEQuL5wH42LkLwRKR2-l8INoZInDENFwZe6QT2lb1ft1DufPqvCgsqSLP_XheOOAGLDYH6j-VwCJCz_pkk_/s640/IMG_3990.JPG" width="640" /></a></div>If you're more fastidious and less forgetful than me, place some baking paper under your cake rack before you glaze and decorate this cake. It will make a mess.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><span style="font-family: Verdana,sans-serif;">There you go. That's Something by Kate.</span>SomethingByKatehttp://www.blogger.com/profile/16100856187125856229noreply@blogger.com10tag:blogger.com,1999:blog-6688589733288648985.post-42666284632585357732010-01-27T13:18:00.001+11:002010-01-27T13:19:16.977+11:00Slow Fashion - The New Slow Cooking?<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Ok, so this isn't a food related post. It's my blog and I'll digress if I want to. </span><a href="http://www.slowfashion.net.au/"><span style="font-family: Verdana, sans-serif;">Slow fashion</span></a><span style="font-family: Verdana, sans-serif;"> is a movement to attain style with a lighter environmental footprint. It's about quality over quantity and clothing made in ways that respects other people and the environment. As part of the <a href="http://festival.slf.org.au/">Sustainable Living Festival</a> there's going to be a Slow Fashion Parade on February 20th, at Fed Square in Melbourne, but prior to that there's a clothes swap in Carlton next week.</span><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEippBiD0Pf6YC7-vYNjrbmKNMqrsyP08j2sKc9-ZYzaP0q6-Xc5SQmvgI6ja9JKbyvR3GUaONmOHg6NLler9TRdp_enAiLZU-PzffqXgLWuylb64nm2Q03LNIDi-sDBkWP9VvPyFxPieT7_/s1600-h/SLF_CS_eflyer.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="640" mt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEippBiD0Pf6YC7-vYNjrbmKNMqrsyP08j2sKc9-ZYzaP0q6-Xc5SQmvgI6ja9JKbyvR3GUaONmOHg6NLler9TRdp_enAiLZU-PzffqXgLWuylb64nm2Q03LNIDi-sDBkWP9VvPyFxPieT7_/s640/SLF_CS_eflyer.JPG" width="500" /></span></a><br />
</div><span style="font-family: Verdana, sans-serif;">It's a great opportunity to upgrade your wardrobe, exchanging those things you no longer wear or, as foodies let's face it, those things that no longer fit!</span><br />
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<span style="font-family: Verdana;">Hope to see you there!</span>SomethingByKatehttp://www.blogger.com/profile/16100856187125856229noreply@blogger.com2tag:blogger.com,1999:blog-6688589733288648985.post-61009790867919514502010-01-26T15:35:00.002+11:002010-01-26T15:42:12.212+11:00Who Won? And - The Cookbook Challenge - Week 10 - Cool - Spicy Chicken Thighs with Cucumber and Cashew Salad<div style="font-family: Verdana,sans-serif; text-align: justify;">And the winners of the <a href="http://somethingbykate.blogspot.com/2010/01/cookbook-challenge-week-7-soft-lamb.html">Bondi Chai giveaway</a> are.....<br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">Sarah from <a href="http://imasugarjunkie.wordpress.com/">http://imasugarjunkie.wordpress.com/</a> with her suggestion of a vanilla honey chai cupcake, with honey buttercream icing, and Agnes from <a href="http://offthespork.blogspot.com/">http://offthespork.blogspot.com/</a> who said she'd use the chai in a sweet baked ravoli with a chai & ricotta filling. Thanks guys, and congratulations. Email me your postal addresses to somethingbykate at gmail.com, and you'll soon have some Bondi Chai winging its way to you. I hope you'll make your suggestions soon, and post them on your blogs so everyone gets to see!<br />
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</div><div style="font-family: Verdana,sans-serif; text-align: justify;">I really didn't have time to do ice-cream this week - or post on time, I'm so sorry!!!! As much as I have been desperate to make a strawberry balsamic ice cream, without an ice cream maker, and being back at work meant it just was not going to happen.<br />
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</div><div style="font-family: Verdana,sans-serif; text-align: justify;">Cool, cool, cool??? Cucumbers! Cool as!<br />
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</div><div style="font-family: Verdana,sans-serif; text-align: justify;">Without this week's challenge, I may never have gotten around to making Bill Granger's Spicy Chicken Thighs with Cucumber and Cashew Salad, and that would have been an absolute shame. This dish is awesome! Plate licking awesome, believe me, I saw Mr Something literally licking it clean. He also rarely comments on my cooking, unless he really doesn't want me to make something again, but two bites in, and compliments were flying. Definitely in the Repeat Recipe Rotation.<br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWEfnKZlAzVdK17qegWlFPiHsPQtqQiIwuqSPKuFc95Qvi-z_XfwciabI3OqxmCWcw1di-CEfe__qWv6N14W6hzQp2dalOOeJeA1SJOmIMQuTiA2EeS21N_N9sHMjQwp6ViZjVYJlHuIG5/s1600-h/IMG_3840.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWEfnKZlAzVdK17qegWlFPiHsPQtqQiIwuqSPKuFc95Qvi-z_XfwciabI3OqxmCWcw1di-CEfe__qWv6N14W6hzQp2dalOOeJeA1SJOmIMQuTiA2EeS21N_N9sHMjQwp6ViZjVYJlHuIG5/s640/IMG_3840.JPG" width="640" /></a><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"> I didn't follow Bill's recipe exactly, but I really think that's in the spirit of Bill! He's self-taught, and so casual, I think he wants people to just have a crack.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfGlryy6tuc3LejT7CWcFIdzO0eWa5HF-8YRK3-qhZSEY8Fst7hfCMcwUjcXYqxOS9zerAxuKp_m09_9XJIBhjFIZVPU4uY_xgmVfDCanPENR3HOmBeAXxvtw309ztyfdy1qvpz-3pyI9L/s1600-h/IMG_3818.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfGlryy6tuc3LejT7CWcFIdzO0eWa5HF-8YRK3-qhZSEY8Fst7hfCMcwUjcXYqxOS9zerAxuKp_m09_9XJIBhjFIZVPU4uY_xgmVfDCanPENR3HOmBeAXxvtw309ztyfdy1qvpz-3pyI9L/s320/IMG_3818.JPG" /></a><br />
</div><ul><li>I<span style="font-family: Verdana,sans-serif;"> didn't have any fish sauce, so I substituted a couple of ground up anchovies and soy sauce.</span></li>
<li style="font-family: Verdana,sans-serif;">I didn't have any mint, so I used coriander - I think the coriander is a win, I won't be reverting to mint next time I make it.</li>
<li style="font-family: Verdana,sans-serif;">I only had whole cashews and was feeling lazy so didn't crush them - it wasn't necessary. </li>
<li style="font-family: Verdana,sans-serif;">I used only a third of the amount of sugar that Bill recommended and it was still plenty sweet - it may be necessary to use more if you're using fish sauce and not soy, or love it sweet. </li>
<li style="font-family: Verdana,sans-serif;">I used half the chicken and salad amount but the whole sauce amount - it was perfect.</li>
<li><span style="font-family: Verdana,sans-serif;">I went nuts with the lime juice. </span><br />
</li>
</ul><div style="font-family: Verdana,sans-serif; text-align: justify;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">The ingredients list below show Bill's quantities.<br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><b><br />
</b><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><b>Spicy Chicken Thighs with Cucumber and Cashew Salad</b><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">3 tablespoons fish sauce<br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">freshly ground black pepper<br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">3 crushed garlic cloves<br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">2 large red chilled, finely minced<br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">2 teaspoons of sugar<br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">8 boneless skinless chicken thighs<br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">2 tablespoons vegetable oil<br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">3 tablespoons lime juice<br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">3 tablespoons caster sugar<br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">200g vermicelli noodles<br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">2 cucumbers, halved and thinly sliced<br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">1 handful of fresh mint leaves<br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">4 spring onions, thinly sliced<br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">2 tablespoons cashew nuts, crushed<br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1oeAdz0EpCWxKCa2y2sI83PDrvSnStb79wzo_rqT0easlj1wSJ6_nQpTEFAAjduhsQgDgS_Xm63akSTWzN7YcTaxj3JtE9hWp4iCGj-68Z6kIR6UkvUk6zVeS0QpFbiUWgHxdOwxLwoap/s1600-h/IMG_3769.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1oeAdz0EpCWxKCa2y2sI83PDrvSnStb79wzo_rqT0easlj1wSJ6_nQpTEFAAjduhsQgDgS_Xm63akSTWzN7YcTaxj3JtE9hWp4iCGj-68Z6kIR6UkvUk6zVeS0QpFbiUWgHxdOwxLwoap/s400/IMG_3769.JPG" width="400" /></a><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;">My fish sauce substitute in the flavour shaker<br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">Whisk the soy sauce, pepper, garlic, chillies and sugar in a bowl. Put the chicken in a separate bowl and pour over half the marinade, cover and refrigerate for about 20 minutes. <br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">Fry the chicken in the vegetable oil over medium-high heat for about 3 minutes on high. Bill suggests putting another frypan on top to make the chicken crisp, I used a plate, and it worked quite well.<br />
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</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ092Q92UYkDXTBdxPVXuEnLArl1G2jKQEI4mOn8QPIwmMR-PFM8D3T7N4HGGfmNOc5hZB-94vWdQ97fTbJYgM0NQVFnGd49HB4KAVzMtDwg4HtnrAPA1u5EeJJFnWmX2Fln674R9AWOeW/s1600-h/IMG_3833.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ092Q92UYkDXTBdxPVXuEnLArl1G2jKQEI4mOn8QPIwmMR-PFM8D3T7N4HGGfmNOc5hZB-94vWdQ97fTbJYgM0NQVFnGd49HB4KAVzMtDwg4HtnrAPA1u5EeJJFnWmX2Fln674R9AWOeW/s320/IMG_3833.JPG" /></a>Trust me, there's chicken under there.<br />
<div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">While the chicken cooks, add lime juice and sugar to the marinade that wasn't added to the chicken, and stir until the sugar had dissolved to make a dressing.<br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">Pour boiling water over the vermicelli and leave it for a minute or two until soft, drain and rinse under cold water. Mix with the cucumber, coriander, spring onions, cashews and dressing in a large bowl. Serve with the sliced chicken.<br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">Since I was juicing a lime, I also zested it, and put the zest in a zip lock back in the freezer. <br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_nKNW09d8KvG99FLVAmr2no2nBq_ZgwkL377kwZOx_S26FyuPJ7tWsOG_t6j1qTBYVrnscdZZWSnxy3bvB3OlNiU27ZQAIKEmnLjicjqO6syEKCwLruvxb3OCxX8MQBKDKX1_X3cVL2uR/s1600-h/IMG_3814.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_nKNW09d8KvG99FLVAmr2no2nBq_ZgwkL377kwZOx_S26FyuPJ7tWsOG_t6j1qTBYVrnscdZZWSnxy3bvB3OlNiU27ZQAIKEmnLjicjqO6syEKCwLruvxb3OCxX8MQBKDKX1_X3cVL2uR/s640/IMG_3814.JPG" width="640" /></a><br />
<div style="font-family: Verdana,sans-serif; text-align: center;">How much do I love my new microplane? <br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxSc_FUFet9luFDl2iagyxkMyZHrAv0h_GHG4GjI2aY8BUexT2qVO_qYXkmlEEBtQxi3sJp6iC9HHNh6NuM3AiYBTs0hQDVUUu6Yn_mbRCHDHBwXlCKR51U793ez_WhTzSsrjpNXia_QH0/s1600-h/IMG_3852.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxSc_FUFet9luFDl2iagyxkMyZHrAv0h_GHG4GjI2aY8BUexT2qVO_qYXkmlEEBtQxi3sJp6iC9HHNh6NuM3AiYBTs0hQDVUUu6Yn_mbRCHDHBwXlCKR51U793ez_WhTzSsrjpNXia_QH0/s640/IMG_3852.JPG" width="480" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">Is anyone else as big a slob as I am, ending up with food all over their books? </span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">There you go. That's something by Kate.<br />
</div>SomethingByKatehttp://www.blogger.com/profile/16100856187125856229noreply@blogger.com4tag:blogger.com,1999:blog-6688589733288648985.post-17963902371956313702010-01-15T18:11:00.001+11:002010-01-15T18:21:30.655+11:00The Cookbook Challenge - Week 9 - Berry - Berry and Yoghurt Muffins<div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<div style="font-family: Verdana,sans-serif;">It appears that baking is not my forte. While I love it, and the result is always edible, I seem singly unable to bake something that doesn't stick to the pan. Check out my <a href="http://somethingbykate.blogspot.com/2009/11/brownies-by-request.html">brownies</a> for an example. This occurred again this week, despite greasing the (non-stick my behind) pans as instructed. If anyone has any tips, I'd be eternally grateful! Even tips for getting stuck muffins out of the pans in as large a piece as possible would be well received!<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvLc9yPleG6qKYe1HIpRblicAWBtWzhvXSIWgIZH1WVrZG_-00S3tJbWIureaydkDRAC3hPiOH_0dI8nrUabiHkSV_6ayRT_4kd7JRxASF2DhhvmUYXbZ0mzQMLu4J6kUdoP0wO55NOyAq/s1600-h/IMG_3698.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvLc9yPleG6qKYe1HIpRblicAWBtWzhvXSIWgIZH1WVrZG_-00S3tJbWIureaydkDRAC3hPiOH_0dI8nrUabiHkSV_6ayRT_4kd7JRxASF2DhhvmUYXbZ0mzQMLu4J6kUdoP0wO55NOyAq/s640/IMG_3698.JPG" /></a><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">That's as whole as it gets.<br />
</div><br />
<div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">I started back at work this week after a wonderful break, and thought a muffin for breakfast would be a nice high energy kick-start to my working day. AWW Bake produced the Berry and Yogurt Muffins recipe, which with rolled oats, berries and yogurt, how much more breakfasty can a muffin get? Also, I still haven't replaced the mixer that I broke at Christmas, so a recipe that I only needed sifting and stirring was welcome. </span><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">Unfortunately, these were so broken that it was far too embarrassing to share them at work, so they were hidden away for private consumption. <br />
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</span><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjymEYYrgLx3L1EsUATQi_KuTX7UuwRrAOjcVJjMCnHi_TySCxNuBEOAl3Zb3o7LlzkeqAB4gnK6N4jR8MdbYh90Ulc-yGIqlxqq6YVUexE2g9HQBucVbAHXRnQyyS2Y87UruRRkYynu6P_/s1600-h/IMG_3644.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjymEYYrgLx3L1EsUATQi_KuTX7UuwRrAOjcVJjMCnHi_TySCxNuBEOAl3Zb3o7LlzkeqAB4gnK6N4jR8MdbYh90Ulc-yGIqlxqq6YVUexE2g9HQBucVbAHXRnQyyS2Y87UruRRkYynu6P_/s640/IMG_3644.jpg" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;"> This is what they're supposed to look like<br />
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</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-family: Verdana,sans-serif;">Berry and yogurt muffins</span></b><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"><br />
</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">1 1/2 cups self raising flour</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">1/3 cup rolled oats</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">3 eggs</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">3/4 cup firmly packed brown sugar</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">3/4 cup yogurt</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">1/3 cup vegetable</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">180g fresh/frozen berries </span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">(I used fresh strawberries as they were STILL on sale at my supermarket - WIN!)<br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">Preheat oven to 200 degrees. Grease (and grease, and grease) your muffin pan.</span><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">Sift flour into a bowl, then add the remaining ingredients. Do not overmix. <br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">Spoon into pan holes.</span><br />
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</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">Bake muffins for about 25 minutes. Stand in pan for 5 minutes before turning onto a wire rack, and turning top side up to cool.</span><br />
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</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-NK_RA0IQnmOhfTFroSMyGmvbrla6o33WxxDeXtLVLZQXYnj4yWGs8rpZZzJGCM8URBH7ydp9xN1GhxIRHfh6GGILhOA5jOY_v4-f51aXVKqinsc5P_K4lajvAFqPv2Rw4E2pwXOnQ0ah/s1600-h/IMG_3674.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-NK_RA0IQnmOhfTFroSMyGmvbrla6o33WxxDeXtLVLZQXYnj4yWGs8rpZZzJGCM8URBH7ydp9xN1GhxIRHfh6GGILhOA5jOY_v4-f51aXVKqinsc5P_K4lajvAFqPv2Rw4E2pwXOnQ0ah/s640/IMG_3674.JPG" /></a><br />
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</div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">Innocent little pools of muffin batter. They give no indication of the trouble they're about to cause.</span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">Aren't muffins simple? Until you go to turn them out and they just won't budge. GRRRR.... and I tried so hard to make them look pretty, baking them with peach and apple fans, sprinkled with demerara sugar. I should have focused on keeping them whole!<br />
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</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcLIG6FOIoZxHhZ8pu3mRl_dXzX_6T4TO25lxOUH9O4daAdeZuiMGpbn0RIPgnJlCiYWOIc192UPwJqWHgWykq-W6se2RrXdjJWvpyVbISzKU8eacy-kJlW4sEreeAVU_M5MoUHXQXhrOR/s1600-h/IMG_3690.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcLIG6FOIoZxHhZ8pu3mRl_dXzX_6T4TO25lxOUH9O4daAdeZuiMGpbn0RIPgnJlCiYWOIc192UPwJqWHgWykq-W6se2RrXdjJWvpyVbISzKU8eacy-kJlW4sEreeAVU_M5MoUHXQXhrOR/s400/IMG_3690.JPG" /></a><br />
</div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">It's still good, it's still good</span> <br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">These are very sweet, and you really can't tell that there's rolled oats in them. Also, strawberries don't seem to bake well. While very nice prior to cooking, they were somewhat bland in the muffins. I don't think I'd make these again, only if they were a specific request, or fit a theme particularly well, because I'm sure AWW Bake can produce much better options than these. It was a bit of a disappointing first outing for the book, but we'll see if we can't make a winner of it yet.</span><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">If anyone's getting stuck for what to cook for the challenge, or you just don't have the time to browse for a recipe, check out <a href="http://www.mycookbooksonline.com/">http://www.mycookbooksonline.com/</a>. I can't remember where I came across this, I think <a href="http://viciousange.blogspot.com/">Vicious Ange</a> left a comment on someone else's blog, and I was hooked. Thanks Ange! </span><span style="font-family: Verdana,sans-serif;">There's a good sample of my cookbook shelf there, and I expect that as more people join, more books will be available to search.<br />
</span><br />
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</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">There you go. That's something by Kate.<br />
</span><br />
</div>SomethingByKatehttp://www.blogger.com/profile/16100856187125856229noreply@blogger.com5tag:blogger.com,1999:blog-6688589733288648985.post-21672959823259330732010-01-14T13:27:00.001+11:002010-01-14T13:27:25.004+11:00Giveaway Deadline - Monday 18th!<span style="font-family: Verdana, sans-serif;"></span><span style="font-family: Verdana, sans-serif;">Just a quick reminder to comment on my post from </span><a href="http://somethingbykate.blogspot.com/2010/01/cookbook-challenge-week-7-soft-lamb.html"><span style="font-family: Verdana, sans-serif;">week 7 of The Cookbook Challenge</span></a><span style="font-family: Verdana, sans-serif;"> with a creative way to use Chai in the kitchen. I'll be making a decision on Monday, so only 4 days to go!</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">If you need some inspiration, check out my panna cotta from week 7, or my </span><a href="http://somethingbykate.blogspot.com/2010/01/bread-and-cinnamon-chai-butter-pudding.html"><span style="font-family: Verdana, sans-serif;">bread and butter pudding</span></a><span style="font-family: Verdana, sans-serif;">, or have a go at something like this from Audrey Jansen (sent to my by Martin from Bondi Chai):</span><br />
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<span style="font-family: Verdana, sans-serif;"><strong>Bondi Chai Pork Ribs With Mango chutney</strong></span><br />
<span style="font-family: Verdana, sans-serif;">600 grams pork ribs</span><br />
<span style="font-family: Verdana, sans-serif;">3 tsp garlic dukkah</span><br />
<span style="font-family: Verdana, sans-serif;">3 tsp bondi chai – club cinnamon</span><br />
<span style="font-family: Verdana, sans-serif;">3 gloves garlic, crushed</span><br />
<span style="font-family: Verdana, sans-serif;">2 tsp dried parsley</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp salt </span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp pepper </span><br />
<span style="font-family: Verdana, sans-serif;">2 tbsp mango chutney</span><br />
<span style="font-family: Verdana, sans-serif;">300g mixed green salad</span><br />
<span style="font-family: Verdana, sans-serif;">2 tbsp vinegar</span><br />
<span style="font-family: Verdana, sans-serif;">3 tbsp salute olive oil </span><br />
<br />
<span style="font-family: Verdana, sans-serif;">1. Marinate the pork ribs with bondi chai, 2 tbsp of mango chutney, salt and pepper and set aside for 10 minutes. Before pan frying, coat ribs with the garlic dukkah. </span><br />
<span style="font-family: Verdana, sans-serif;">2. In a heated non-stick pan, add 1 tbsp of olive oil and pan fry each rib until light golden brown. Set aside on a plate. </span><br />
<span style="font-family: Verdana, sans-serif;">3. To make the sauce for the salad. In the same pan, add some olive oil and sauté the garlic until fragrant. Pour in vinegar and sugar; let it simmer until the liquid is reduced.</span><br />
<span style="font-family: Verdana, sans-serif;">4. Pour the salad dressing over a bed of green salad. </span><br />
<span style="font-family: Verdana, sans-serif;">5. To serve, place ribs onto a plate with the extra mango sauce and the salad at the side. </span>SomethingByKatehttp://www.blogger.com/profile/16100856187125856229noreply@blogger.com0tag:blogger.com,1999:blog-6688589733288648985.post-91254678866577698102010-01-13T18:36:00.000+11:002010-01-13T18:36:06.178+11:00Bread and Cinnamon Chai Butter Pudding with Raspberry Glaze<div style="font-family: Verdana,sans-serif;">I had half a loaf of <a href="http://www.glicks.com.au/breads_artisan.html">Glick's Sweet Challah</a> sitting on my bench, left over from my visit to Costo last week, and was a bit tired of having it toasted with <a href="http://somethingbykate.blogspot.com/2010/01/cookbook-challenge-week-8-sweet.html">strawberry & vanilla conserve</a>. I also wanted to play a bit more with the <a href="http://somethingbykate.blogspot.com/2010/01/cookbook-challenge-week-7-soft-lamb.html">Bondi Chai tea powder that Martin sent me</a>. How could I combine those two things to make something delicious? Turns out, it was easy-peasy! Old school bread and butter pudding, livened up a little.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK629x3odRHP75JUbj7TwL5qXH4DkoX6nNctKpsf3eLFUT6KERILoMmHa0sJlxwocftZqMgfUFAUp8-WEpu0Ju9VdvSKXKs4a6saVxL1yr2kNrStYdv4iu1vf1g0jyZVVa8aP75XvSJT8X/s1600-h/IMG_3743.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK629x3odRHP75JUbj7TwL5qXH4DkoX6nNctKpsf3eLFUT6KERILoMmHa0sJlxwocftZqMgfUFAUp8-WEpu0Ju9VdvSKXKs4a6saVxL1yr2kNrStYdv4iu1vf1g0jyZVVa8aP75XvSJT8X/s640/IMG_3743.JPG" /></a><br />
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</div><div style="font-family: Verdana,sans-serif;">The English are famous for their puddings so I turned to Cook with Jamie Oliver for a quick refresher on what goes into the custard, and I was away!<br />
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</div><div style="font-family: Verdana,sans-serif;">I made the chai butter, by mixing 100g softened butter with 1 1/2 teaspoons of <a href="http://www.bondichai.com.au/">Bondi Chai Club Cinnamon</a>, and spread it on both sides of sliced up Challah bread.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGXElvDrDyPhl9Nu2yFVxRS18BTL_Q_O3XYz0jjfK_Y-r3tTEPc5bI5G-a0HH01GiQoYUd9LBSEnCmPtxF8OKVUcPbsH5heJ5eQEmcp7mTKzwSCA5HMdZZ-NId-3MgzPNHWqNYtbPEHpfp/s1600-h/IMG_3721.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGXElvDrDyPhl9Nu2yFVxRS18BTL_Q_O3XYz0jjfK_Y-r3tTEPc5bI5G-a0HH01GiQoYUd9LBSEnCmPtxF8OKVUcPbsH5heJ5eQEmcp7mTKzwSCA5HMdZZ-NId-3MgzPNHWqNYtbPEHpfp/s320/IMG_3721.JPG" /></a><br />
</div><div style="font-family: Verdana,sans-serif;">Layered the bread in a shallow baking dish, also spread with the chai butter.<br />
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</div><div style="font-family: Verdana,sans-serif;">Warm 1 1/2 cups milk, 1 3/4 cups cream, and 1 teaspoon vanilla bean paste over a really low heat - below a simmer.<br />
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</div><div style="font-family: Verdana,sans-serif;">While that's heating, beat 6 egg yolks, and 1 whole egg, then pour the warm cream mixture into the eggs, stirring constantly.<br />
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</div><div style="font-family: Verdana,sans-serif;">Pour the custard over the layered bread, dunking any bits that stick out to make sure they're coated, and leave to soak for about 1/2 hour.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlYJf5-N31AGs0d2QJR-n3w5H9Cq5N5L5lnBGdkTq914F05N4fynpNEChSMO3RWUqd_PceDlK5LZdo1bvtIC5js1YnYK5OI-eDjqXLf4jYGyx3R8zjc2-mT9h2R7myw6VWf67xp1EQeZEC/s1600-h/IMG_3728.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlYJf5-N31AGs0d2QJR-n3w5H9Cq5N5L5lnBGdkTq914F05N4fynpNEChSMO3RWUqd_PceDlK5LZdo1bvtIC5js1YnYK5OI-eDjqXLf4jYGyx3R8zjc2-mT9h2R7myw6VWf67xp1EQeZEC/s320/IMG_3728.JPG" /></a><br />
</div><div style="font-family: Verdana,sans-serif;">Place the baking dish into a roasting tray, and pour in enough boiling water to come halfway up the side of the dish - making sure it's not so full that you won't be able to lift it into and out of the oven safely!<br />
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</div><div style="font-family: Verdana,sans-serif;">Bake in a pre-heated oven at 180 degrees (fan forced) for 45 minutes. After this, microwave 1/4 cup raspberry jam for about 20 seconds on high, and brush generously over the bread tops. Return to the oven for 10 minutes. <br />
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</div><div style="font-family: Verdana,sans-serif;">Allow the pudding to cool for at least 10 minutes before you serve it - although it will be tough to wait!<br />
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</div><div style="font-family: Verdana,sans-serif;">I love the balance of creamy, cinnamon spicy, gooeyness, and jammy toastiness, so try to make sure everyone gets a bit of both when you serve it. Be warned, it's very addictive, and very filling. I had to warn Mr Something not to jiggle the couch too much, because my belly might have overflowed! Yet I still have some left - YAY!<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvP-cXjYkO567C9CK854TZWKD5lskUdQoAtz_Rr-ry35dIFQzPbZGGra6VmYkUhssNn8UOMQGI-rLYCC6GdzOIU-Ni5rDrLh_1oQdBmvDOCBu-TjZucExOmfhbSAEWLlA5hRMlTYP_FJCj/s1600-h/IMG_3740.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvP-cXjYkO567C9CK854TZWKD5lskUdQoAtz_Rr-ry35dIFQzPbZGGra6VmYkUhssNn8UOMQGI-rLYCC6GdzOIU-Ni5rDrLh_1oQdBmvDOCBu-TjZucExOmfhbSAEWLlA5hRMlTYP_FJCj/s640/IMG_3740.JPG" /></a><br />
</div><div style="font-family: Verdana,sans-serif;">Guess what I'm having for dessert tonight!<br />
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</div><div style="font-family: Verdana,sans-serif;">There you go. That's something by Kate.<br />
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</div>SomethingByKatehttp://www.blogger.com/profile/16100856187125856229noreply@blogger.com3tag:blogger.com,1999:blog-6688589733288648985.post-58375213329191342782010-01-10T12:44:00.002+11:002010-01-13T18:37:44.682+11:00The Cookbook Challenge - Week 8 - Sweet - Strawberry and Vanilla Conserve<div style="font-family: Verdana,sans-serif;">Wow, week 8 of the cookbook challenge already. Can you believe it? And more food bloggers are still joining us. It's fantastic! Check out everyone who's participating over at <a href="http://myfoodtrail.blogspot.com/2009/11/cookbook-challenge-is-underway.html">Rilsta's blog</a>.<br />
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</div><div style="font-family: Verdana,sans-serif;">I had no idea what I was going to make for this week's challenge, there were too many options, and I ended up making something that wasn't even on my shortlist at the start of the week. I received January's Australian Good Taste magazine in the mail on Wednesday, and when I got to page 21 I knew I'd found my recipe for the week. What's sweeter than jam?<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK0NsiJcX9Nimjn_Y7BW0UR9GfohjuSKUdzpIyZILa1oKhwpC9cQjfwWTJhZGlrt3MGHwBQWKQk4tk8jKm07wmi4l47WK9F_KFL5JzQdFYcCHCVmb-vHw9mK4alXH28Dqm2n647uhqy5EH/s1600-h/IMG_3592.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK0NsiJcX9Nimjn_Y7BW0UR9GfohjuSKUdzpIyZILa1oKhwpC9cQjfwWTJhZGlrt3MGHwBQWKQk4tk8jKm07wmi4l47WK9F_KFL5JzQdFYcCHCVmb-vHw9mK4alXH28Dqm2n647uhqy5EH/s640/IMG_3592.JPG" /></a><br />
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</div><div style="font-family: Verdana,sans-serif;">This choice was made even easier by my local supermarket having a special on strawberries of $1.89/250g and the find I made on my first ever visit to <a href="http://www.costco.com.au/Home.aspx">Costco</a> this week:<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ1M2xAa5b9GhZOtafxHBFe7Z77yZawL42Bwflm-KHAYrd8TFkKw6J7p76U1RoKWXWINb0mwuVQndrZfQMoJwzmI6n-UYhHDpJZ9CU2MC96SUo6UCQPyJ21b8EcNA5xSZbg92JuUTr3sg3/s1600-h/IMG_3639.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ1M2xAa5b9GhZOtafxHBFe7Z77yZawL42Bwflm-KHAYrd8TFkKw6J7p76U1RoKWXWINb0mwuVQndrZfQMoJwzmI6n-UYhHDpJZ9CU2MC96SUo6UCQPyJ21b8EcNA5xSZbg92JuUTr3sg3/s320/IMG_3639.JPG" /></a><br />
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</div><div style="font-family: Verdana,sans-serif;">a 65g jar of Queen Vanilla Bean Paste is currently $10.88 at Coles ($16.74/100g), but this 320g baby set me back only $23.99 ($7.50/100g). Bargain! I also picked up AWW Bake for $44.95 which I've been coveting since Rilsta made the <a href="http://myfoodtrail.blogspot.com/2009/11/cookbook-challenge-week-1-recipe-lemon.html">lemon white chocolate mudcake</a> in week 1 of the cookbook challenge. Much cheaper than $100.95 at Borders, where I almost bought it last week!<br />
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</div><div style="font-family: Verdana,sans-serif;">Anyway, back to the challenge.<br />
</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">This was my first attempt at making jam (sorry, conserve) and it was so easy.<br />
</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">I halved the recipe, except for the vanilla, as I didn't really want 2 1/2 cups of conserve, although I kind of regret it now, and will have to make more soon. I'm consuming it much faster than I anticipated. <br />
</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><b>Strawberry and Vanilla Conserve</b><br />
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</div><div style="font-family: Verdana,sans-serif;">500g strawberries, washed and hulled (I also halved them, as I didn't want it too chunky)<br />
</div><div style="font-family: Verdana,sans-serif;">500g caster sugar<br />
</div><div style="font-family: Verdana,sans-serif;">40ml lemon juice<br />
</div><div style="font-family: Verdana,sans-serif;">1 teaspoon vanilla bean paste<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2jvkzq7VGuUa-LDFsGRwSM_DRaK6jjG1s5oakh1q5ItEKhC2f08-FJwZ3xHLZttSAF94MXkkLQ651B-DlQUQxofGkMDf6WyZqVPHPUpLbHueYk6XXHIAtCs_empKl8GvQgHpD9auDpioo/s1600-h/IMG_3572.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2jvkzq7VGuUa-LDFsGRwSM_DRaK6jjG1s5oakh1q5ItEKhC2f08-FJwZ3xHLZttSAF94MXkkLQ651B-DlQUQxofGkMDf6WyZqVPHPUpLbHueYk6XXHIAtCs_empKl8GvQgHpD9auDpioo/s640/IMG_3572.JPG" /></a><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">Strawberries have to be the most photogenic fruit!<br />
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</div><div style="font-family: Verdana,sans-serif;">Layer strawberries and sugar in a large bowl, cover, and allow to infuse overnight.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ9bOOvN1NFYDY5295g47bZSa65VrP2SDiaEVLANyzYQ2bI2sTUIxsR4QO2VHJm4swgYHMhbJFEV1ZV4BUHz4DtkRpThfJKUTYQkTF6gFXyamwqe-tA3-AnRkN-3RioVny9LsVBYmNYQNG/s1600-h/IMG_3577.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ9bOOvN1NFYDY5295g47bZSa65VrP2SDiaEVLANyzYQ2bI2sTUIxsR4QO2VHJm4swgYHMhbJFEV1ZV4BUHz4DtkRpThfJKUTYQkTF6gFXyamwqe-tA3-AnRkN-3RioVny9LsVBYmNYQNG/s640/IMG_3577.JPG" /></a><br />
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</div><div style="font-family: Verdana,sans-serif;">Transfer to a large saucepan with the lemon juice and vanilla. Cook over medium-low heat, stirring occasionally, until sugar dissolves.<br />
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</div><div style="font-family: Verdana,sans-serif;">Increase heat to medium-high and bring to the boil. Skim any froth that forms on the surface using a large metal spoon.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib-WLifoCyJxEFjmSrYYmlI7hAv8adDOmg3obklernUH3I-J9bJ0B0gbKITGXqzcZIuiZOP0ePTXLYE0Hh9QR5-sSnRE5TFE40AJTwJ8eo936J2js5hvGc7tFe5F9QqGSr2IA2iw-jk7Vy/s1600-h/IMG_3599.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib-WLifoCyJxEFjmSrYYmlI7hAv8adDOmg3obklernUH3I-J9bJ0B0gbKITGXqzcZIuiZOP0ePTXLYE0Hh9QR5-sSnRE5TFE40AJTwJ8eo936J2js5hvGc7tFe5F9QqGSr2IA2iw-jk7Vy/s640/IMG_3599.JPG" /></a><br />
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</div><div style="font-family: Verdana,sans-serif;">Cook, stirring often, for 25-30 minutes. I cooked mine for 25 minutes, and I probably should have stopped at 20.<br />
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</div><div style="font-family: Verdana,sans-serif;">Check if it's ready by placing a saucer in the freezer for 5 minutes, then spoon a little conserve onto it and return it to the freezer for 2 minutes. Touch it, and if it wrinkles and feels gel-like it's ready. <br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXlfZ_IEDqL_R0MU_MsdhWPO6p5wL-qeAgOibqY1EUTJv0RId3_Jl9g-OyBs4gLeP9qaxjfcu63fNNaZUGji5_ThSs7XRjkEjqtgckiNDfdtkoQuSAIoMbMa6hH95Pduqmk2UWNdstCgfz/s1600-h/IMG_3607.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXlfZ_IEDqL_R0MU_MsdhWPO6p5wL-qeAgOibqY1EUTJv0RId3_Jl9g-OyBs4gLeP9qaxjfcu63fNNaZUGji5_ThSs7XRjkEjqtgckiNDfdtkoQuSAIoMbMa6hH95Pduqmk2UWNdstCgfz/s400/IMG_3607.jpg" /></a><br />
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</div><div style="font-family: Verdana,sans-serif;">You probably can't see it, but trust me, it's wrinkled.<br />
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</div><div style="font-family: Verdana,sans-serif;">Spoon the hot conserve into clean, dry, glass jars. I heated mine (gently, on 70 degrees) in the oven first, but this probably isn't necessary, I'm just paranoid about mixing high and low temperatures and glass. Seal jars and invert for 2 minutes. Turn right side up and leave to cool. I used old pasta sauce jars, and it was pretty awesome that when they cooled the safety seal button depressed! Ok, maybe that's lame, but I was excited to see it.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAKkiCEA4NuD8CpTAKDkQCIB8vmuDZuRf8SieztoexOFBXBcAURmXvz7vD0E2LOXf3-aLhRgTd7mjVEErOhmBVNKMUjZms15iQiGNoNN8gIK4qnMI4niwaHtRVq0avnLvzcFlQWhhvr8oE/s1600-h/IMG_3622.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAKkiCEA4NuD8CpTAKDkQCIB8vmuDZuRf8SieztoexOFBXBcAURmXvz7vD0E2LOXf3-aLhRgTd7mjVEErOhmBVNKMUjZms15iQiGNoNN8gIK4qnMI4niwaHtRVq0avnLvzcFlQWhhvr8oE/s640/IMG_3622.JPG" /></a><br />
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</div><div style="font-family: Verdana,sans-serif;">If you're going to leave your strawberries whole, make sure you use a wide mouthed jar. I used quite narrow jars, and even with the strawberries halved it was awkward to spoon the hot conserve into them.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiub-PHnvb03qPCMfjCO1YQ7M1p_va7X2KUOPt_PhfYoSHa_Yoc08zodpkvhnVzQiZmoETV9X0JttuT52rI_EXHd7XKC_Fwk0W_fDgmISDzHr9g2XX5PMtn6f5HWHDfRVyiv0daXEt56cdB/s1600-h/IMG_3630.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiub-PHnvb03qPCMfjCO1YQ7M1p_va7X2KUOPt_PhfYoSHa_Yoc08zodpkvhnVzQiZmoETV9X0JttuT52rI_EXHd7XKC_Fwk0W_fDgmISDzHr9g2XX5PMtn6f5HWHDfRVyiv0daXEt56cdB/s640/IMG_3630.JPG" /></a><br />
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</div><div style="font-family: Verdana,sans-serif;">Don't forget to enter your creative Chai recipe at <a href="http://somethingbykate.blogspot.com/2010/01/cookbook-challenge-week-7-soft-lamb.html">last week's post</a>, for your chance to win some <a href="http://www.bondichai.com.au/">Bondi Chai</a>. You've got one more week to think about it!<br />
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</div><div style="font-family: Verdana,sans-serif;">There you go. That's something by Kate.<br />
</div>SomethingByKatehttp://www.blogger.com/profile/16100856187125856229noreply@blogger.com4tag:blogger.com,1999:blog-6688589733288648985.post-57790245713740705582010-01-04T17:22:00.004+11:002010-01-13T18:38:25.036+11:00The Cookbook Challenge - Week 7 - Soft - Lamb Shanks, Perfect Pannacotta and a Giveaway!<div style="font-family: Verdana,sans-serif; text-align: left;">Sorry I'm late with my cookbook challenge this week. I lost my camera cable and couldn't post without pics. It was "tidied" and I've only just re-located it.<br />
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</div><div style="font-family: Verdana,sans-serif; text-align: left;">This week's challenge recipes are fresh from the first dinner with the in-laws in our new house. The meal received rave reviews, and both recipes are definitely going on the repeat recipe rotation. Australian Women's Weekly, what would we do without you?<br />
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</div><div style="font-family: Verdana,sans-serif; text-align: left;">I've been wanting to make Lamb Shanks in five-spice, tamarind and ginger from AWW 501 Low Carb Recipes for ages - it was the reason I bought the book in the first place, but 6 months later I still hadn't done it. The Cookbook Challenge's Soft theme is the perfect week for melt in your mouth, falling off the bone, slow cooked lamb shanks. It takes a while in the oven, but is really simple.<br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">I also needed to produce a dessert that was light and fresh, and able to tone down the chilli flavours from the lamb, while still holding it's own in flavour. You may remember that <a href="http://somethingbykate.blogspot.com/2009/12/spoiler-alert.html">Martin from Bondi Chai</a> sent me some of their product to have a play with (and giveaway, so make sure you read to the end!), and I thought the <a href="http://www.bondichai.com.au/varieties.html">Vanilla Honey Chai</a> would be a perfect pannacotta flavouring, so I combined it with this week's Soft theme, pulling out 1000 Best Ever Recipes from AWW which was a much appreciated Christmas gift. <br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">I'll post these recipes in the order I served them, rather than the order I made them.<br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">Asparagus wrapped in proscuitto<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGSg70cr5_qgBm3gFotwlNmEh_3oFDvJU1cZXi5tr5Tt1t4DSE7FCi64sFXPdCXdjjvd25oDFKfT9gkXI58Qrfjp-A3gtgLjWlYxgxcti8kbv8UAEXflie_rUaS26qX9dS6OLMvqJG_oF1/s1600-h/IMG_3541.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGSg70cr5_qgBm3gFotwlNmEh_3oFDvJU1cZXi5tr5Tt1t4DSE7FCi64sFXPdCXdjjvd25oDFKfT9gkXI58Qrfjp-A3gtgLjWlYxgxcti8kbv8UAEXflie_rUaS26qX9dS6OLMvqJG_oF1/s320/IMG_3541.jpg" /></a><br />
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<div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">Self explanatory really. Steam your asparagus sparingly - no more than 5 minutes.<br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><b>Lamb shanks in five-spice, tamarind and ginger</b><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwYIjXU981cABrCjUCpjZjHY2DC0f-gn-OkPHzrAhJ4B0KXjtzlzLTZo8S5daylPMP3Xiv1-bOPE6rc4c-_wtv-6XgtXSE7NxRDP4xswKOf6i34sCB70KkGGcH9HrkZ9e0tRYXOi2dY20p/s1600-h/IMG_3559.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwYIjXU981cABrCjUCpjZjHY2DC0f-gn-OkPHzrAhJ4B0KXjtzlzLTZo8S5daylPMP3Xiv1-bOPE6rc4c-_wtv-6XgtXSE7NxRDP4xswKOf6i34sCB70KkGGcH9HrkZ9e0tRYXOi2dY20p/s320/IMG_3559.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAlQ9WmO-g4dyDGY5AZTCVcjOgAhifs7ELb8cjCOkGUA-lCvPK5jCeqX1_GqSvKVKMwymuSfFZ49QOD1neVWNZ9_VcBF6-851w7FbUpwh8Rc6zZqIhdVhAbxlAWvH4B9UiAKl2z9fxwTRq/s1600-h/IMG_3562.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAlQ9WmO-g4dyDGY5AZTCVcjOgAhifs7ELb8cjCOkGUA-lCvPK5jCeqX1_GqSvKVKMwymuSfFZ49QOD1neVWNZ9_VcBF6-851w7FbUpwh8Rc6zZqIhdVhAbxlAWvH4B9UiAKl2z9fxwTRq/s320/IMG_3562.JPG" /></a><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">2 tsp five-spice powder<br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">1 teaspoon dried chilli flakes<br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">1 cinnamon stick<br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">2 star anise<br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">1/4 cup soy sauce<br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">1/2 cup Chinese rice wine (I couldn't get any, and used dry sherry)<br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">2 tbsp tamarind puree<br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">2 tbsp brown sugar<br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">40g grated ginger (I was desperate to use my new microplane that I got for Christmas, but the supermarket was out of fresh ginger, so I used the tube stuff)<br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">2 cloves garlic coarsely chopped<br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">1 1/4 cups water<br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">8 (1.6kg) french trimmed lamb shanks (AWW says this serves 4, but take into account who you're serving - I served 6 shanks to 2 gentlemen and 2 ladies and it was perfect)<br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">Preheat oven to 180 degrees.<br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">Combine soy sauce, rice wine, tamarind, sugar, ginger, garlic and water in a medium jug.<br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">Dry-fry five-spice, chilli, cinnamon and star anise, stirring constantly until fragrant. <br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi0-kEOzB4kGXlEgXouXRcJJ1ATHbT6afiwmiKaWw1HDBTevXG_n8ItMRBFvRhotUCI9sIt4W2IWqwP1odcm0U2giW5TVOUNcGxDo80IvML5DZPRq-0sJDqr0Daai-ZLLLdTelzrBSg7dx/s1600-h/IMG_3524.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi0-kEOzB4kGXlEgXouXRcJJ1ATHbT6afiwmiKaWw1HDBTevXG_n8ItMRBFvRhotUCI9sIt4W2IWqwP1odcm0U2giW5TVOUNcGxDo80IvML5DZPRq-0sJDqr0Daai-ZLLLdTelzrBSg7dx/s640/IMG_3524.JPG" /></a><br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">Add spices to the jug of liquids, and whisk to combine.<br />
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</div><div class="" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">Place shanks in a large shallow baking dish (preferably with a lid) in a single layer and pour the spice mixture on.<br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">Cover and bake for 2 hours, turning occasionally (I did it every 1/2 hour). <br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">Once cooked, remove shanks from dish and cover to keep warm. Strain remaining sauce into a small saucepan and boil, then pour over lamb and vegetables of your choice.<br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">I served mine with mashed potato (not in the spirit of the low-carb recipe) and steamed choy sum and broccolini.<br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><b>Vanilla Honey Chai Pannacotta</b><br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6yGez8T46ZGIk-C-To3EAW30PZsHYrQ3XalBNrRUYhsX9aNnVYBxb4l4HV2AUltDR-7NvJ0OSJx5x6_Fvti0C58g8_GbNDJtUFSOuiRT8WSvH4m79fj9ON5XIkJlP8_VAEGeADjNUKjka/s1600-h/IMG_3468.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6yGez8T46ZGIk-C-To3EAW30PZsHYrQ3XalBNrRUYhsX9aNnVYBxb4l4HV2AUltDR-7NvJ0OSJx5x6_Fvti0C58g8_GbNDJtUFSOuiRT8WSvH4m79fj9ON5XIkJlP8_VAEGeADjNUKjka/s320/IMG_3468.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrDLk8NnN2oYRTsbThvuyDZcFLPK9cmqWOp2rjeewPBXsES2_aT8N6KDed2Cw6HPODggfm3yZDLRzHJXp7clEM_PhPbVT6EFZGpLWdwl7JFLL_fYNjlfiZwC0griacLT8tdezzUF5cFOnv/s1600-h/IMG_3459.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrDLk8NnN2oYRTsbThvuyDZcFLPK9cmqWOp2rjeewPBXsES2_aT8N6KDed2Cw6HPODggfm3yZDLRzHJXp7clEM_PhPbVT6EFZGpLWdwl7JFLL_fYNjlfiZwC0griacLT8tdezzUF5cFOnv/s320/IMG_3459.JPG" /></a><br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">300ml thickened cream<br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">250ml milk<br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">1 vanilla bean (I substituted this for 8 teaspoons of <a href="http://www.bondichai.com.au/index.html">Bondi Chai Vanilla Honey Creamy Tea Latte Powder</a>) <br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">1 1/2 teaspoons gelatine powder<br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">1 strip lemon rind (trust me, it's better with 2!)<br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">Stir all the ingredients in a pan over low heat until warm.<br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">Strain mixture through a fine strainer into medium jug, and pour into 4 1/2 cup moulds, or martini glasses. Cover, and refrigerate for at least 6 hours.<br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">Turn pannacotta from moulds onto serving plates, or leave in glasses.<br />
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</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVVmpp0d3Hzn2HkZl3CVAuwPXWjr5meQYaS9s_baOJRNCjKber0qg0-5MpRJiICTL2wv6tTnTSsu-qSBIb1gCLvqs0MReRAzxES8WR3U_3XuE6FAHZqi9GluZrLqoAXf5I07VdJVJK3Au5/s1600-h/IMG_3544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVVmpp0d3Hzn2HkZl3CVAuwPXWjr5meQYaS9s_baOJRNCjKber0qg0-5MpRJiICTL2wv6tTnTSsu-qSBIb1gCLvqs0MReRAzxES8WR3U_3XuE6FAHZqi9GluZrLqoAXf5I07VdJVJK3Au5/s640/IMG_3544.JPG" /></a><br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib0QugGrPEF3w6MGF9bnTUqzem-KTnej3t_FvFITOxIT9B7zIWfclnj2EF9N6FL2Oq41XY0BOGTlds1Q9n3_JV7Fq1cs3FtLDYEx8bm5yGWzQWZN96so0fZjQx7d51bbGv_Z5jgCx6R0Hr/s1600-h/IMG_3508.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib0QugGrPEF3w6MGF9bnTUqzem-KTnej3t_FvFITOxIT9B7zIWfclnj2EF9N6FL2Oq41XY0BOGTlds1Q9n3_JV7Fq1cs3FtLDYEx8bm5yGWzQWZN96so0fZjQx7d51bbGv_Z5jgCx6R0Hr/s320/IMG_3508.jpg" /></a>I served mine with a rosewater strawberry syrup, made by boiling 1/4 cup caster sugar with 1/2 punnet chopped strawberries, 1/4 cup water and a few drops of rosewater essence. <br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">And I promised a giveaway!<br />
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</div><div class="" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzS4SQbNQdN90nMBjIrBtGdsSiGOjtzXWAv1gMDpGTvPWwttpDQhWvsN6ycglOVKp2hPKUAqj9w_z9SVWs9Rz8WxeR5OQAzR20qXvtKvXYF0IuJSg10PPEklBRbeGOP-Osrs1lvp3PeKZ0/s1600-h/bondichai.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzS4SQbNQdN90nMBjIrBtGdsSiGOjtzXWAv1gMDpGTvPWwttpDQhWvsN6ycglOVKp2hPKUAqj9w_z9SVWs9Rz8WxeR5OQAzR20qXvtKvXYF0IuJSg10PPEklBRbeGOP-Osrs1lvp3PeKZ0/s200/bondichai.jpg" /></a>While my pannacotta was absolutely delicious, and was eaten even by the person who at first responded to it with cries of "why isn't this chocolate mousse?!?" I haven't been overly creative with my use of the Bondi Chai powder. I bet you can do better! I have 1 Club Cinnamon Bondi Chai, and 1 Vanilla Honey Bondi Chai to give away courtesy of Martin from <a href="http://www.bondichai.com.au/index.html">Bondi Chai.</a><br />
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Leave me a comment telling me how you would use Bondi Chai powder in your cooking, and the 2 most creative ways will win a packet to create their vision. Whilst I welcome comments from international visitors, I can only post these prizes within Australia, and I will make the final decision based on comments received before 18th January 2010. You may want to check out the <a href="http://www.bondichai.com.au/recipes.html">Bondi Chai website</a> for some inspiration, or try their <a href="http://www.facebook.com/pages/Bondi-Chai-Latte/230409380132?ref=nf">Facebook page</a>.<br />
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</div><div class="" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">There you go. That's something by Kate.<br />
</div>SomethingByKatehttp://www.blogger.com/profile/16100856187125856229noreply@blogger.com7tag:blogger.com,1999:blog-6688589733288648985.post-65579733495736828442009-12-27T10:31:00.000+11:002009-12-27T10:31:22.754+11:00The House that Kate Built<div style="font-family: Verdana,sans-serif;">I've never made a gingerbread house, and have always wanted to, so when<a href="http://www.australiangoodtaste.com.au/recipes/"> Good Taste Magazine</a> featured one this month, I thought, why not?<br />
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</div><div style="font-family: Verdana,sans-serif;">I downloaded and printed the templates from the <a href="http://www.taste.com.au/good+taste/article/archived+features/your+christmas+planning+guide,170">website</a> and set about making my house.<br />
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</div><div style="font-family: Verdana,sans-serif;">Making gingerbread, which is mostly butter, when it's 35 degrees INSIDE the house, is not the best plan. Trying to transfer the cut out pieces to the baking tray was a disaster. Tearing, melting, shredding, separating disaster. I even pulled out the emergency icepack in the hope of cooling down the butter so it would bond together, which worked to an extent, but I still wasn't happy with it.<br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEile-eGz4PF24fpA9pZL1kCt6YJiPOLnM9O-2YPI5mkgc4THfBxnoR6v-qUQDVn8EPtAMhyphenhyphenjfC9qJKl3FrWBtCl3e2Nl1vFEWfQjuYMSiw9Y7-pz7Yf-jOCf3n4vsL6bg6sGphFPQ0iNCSy/s1600-h/IMG_3387.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEile-eGz4PF24fpA9pZL1kCt6YJiPOLnM9O-2YPI5mkgc4THfBxnoR6v-qUQDVn8EPtAMhyphenhyphenjfC9qJKl3FrWBtCl3e2Nl1vFEWfQjuYMSiw9Y7-pz7Yf-jOCf3n4vsL6bg6sGphFPQ0iNCSy/s320/IMG_3387.JPG" /></a><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">Eventually I worked out that if I rolled the dough directly onto the baking paper, cut out the pieces and peeled away the outside dough, I could lift the baking paper straight onto the baking trays and have perfectly even, unstretched, unbroken dough pieces to bake for my house.<br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvhKS2o89tS0-QUXGEzr1pO8zGCWrJRF0BEZt8GHLWxhC28AaGnqTeYrFi8p5aFiD-sVANhn7RCAUU9qnFyO2bvO8sqHx3ehqTOgY22Q9SIa6zLoh6m9FW5Tst2hnzDKPJ78rBVjNM30m/s1600-h/IMG_3390.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvhKS2o89tS0-QUXGEzr1pO8zGCWrJRF0BEZt8GHLWxhC28AaGnqTeYrFi8p5aFiD-sVANhn7RCAUU9qnFyO2bvO8sqHx3ehqTOgY22Q9SIa6zLoh6m9FW5Tst2hnzDKPJ78rBVjNM30m/s200/IMG_3390.JPG" /></a> <br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpR-Jumivd7R8RgjN0kXFklSRP4EnIUIJTtZGHrsJEqo0NbBrplV5sPqe2gL0WDImt-BVmqWU3t9kDJXDNZFqwUCl-v_2cnzgQev_SjBKjTSMCe4TB333CKdfV89pBaeTgfZcURe5p-mU2/s1600-h/IMG_3388.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpR-Jumivd7R8RgjN0kXFklSRP4EnIUIJTtZGHrsJEqo0NbBrplV5sPqe2gL0WDImt-BVmqWU3t9kDJXDNZFqwUCl-v_2cnzgQev_SjBKjTSMCe4TB333CKdfV89pBaeTgfZcURe5p-mU2/s200/IMG_3388.jpg" /></a><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">I wanted to create a stained glass window effect, so I used crushed up life savers and filled up the holes in the window prior to baking.<br />
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</div><div style="font-family: Verdana,sans-serif; text-align: left;">Waiting, waiting, waiting<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg05tE10qMhyphenhyphenXE8GuqxBL_Vy7_e9OmbEO4Vp88Uk1XC1PEDaWaeKQoEnAB2k_6DQcLzQ08zjacbbqSM3uE9TeTfaNXdzGWr0c7R2BfHiQfgLDcYdEcpgLkfm7sNGGQSYyGiPQ7V4LmMU-_H/s1600-h/IMG_3391.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg05tE10qMhyphenhyphenXE8GuqxBL_Vy7_e9OmbEO4Vp88Uk1XC1PEDaWaeKQoEnAB2k_6DQcLzQ08zjacbbqSM3uE9TeTfaNXdzGWr0c7R2BfHiQfgLDcYdEcpgLkfm7sNGGQSYyGiPQ7V4LmMU-_H/s320/IMG_3391.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibKj8l7b6FusEgo3AlCO0OZ7Z2esIhDE070UkM2dz7y4w63vf0a3n4s6HBAvx8t39PlmDRRwjPgYECiAmeTo9JmMCe-gtErYbZkVkRULOwDe-KeFww7jpxK0iVFCmzKWcBFLMKWozVEoLQ/s1600-h/IMG_3409.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibKj8l7b6FusEgo3AlCO0OZ7Z2esIhDE070UkM2dz7y4w63vf0a3n4s6HBAvx8t39PlmDRRwjPgYECiAmeTo9JmMCe-gtErYbZkVkRULOwDe-KeFww7jpxK0iVFCmzKWcBFLMKWozVEoLQ/s640/IMG_3409.JPG" /></a><br />
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</div><div style="font-family: Verdana,sans-serif; text-align: left;">I took a lot of photos prior to assembly, and of the work in progress because I was not convinced that I could pull this off! I don't have the steadiest hand, but I don't think this was too bad.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSSqqJBgzGaTNgjHLpFM6ghuA_zaoaoz83sLkatroIqeNNf2xtbsltKHTJeJI_M0vEiAnfBxv-zaJijB1hpLRexGPAKP-WGWk8Vf1e8pkuJjXGojQ6gTO3dHMsvJA74p74W4krzao0fKN7/s1600-h/IMG_3420.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSSqqJBgzGaTNgjHLpFM6ghuA_zaoaoz83sLkatroIqeNNf2xtbsltKHTJeJI_M0vEiAnfBxv-zaJijB1hpLRexGPAKP-WGWk8Vf1e8pkuJjXGojQ6gTO3dHMsvJA74p74W4krzao0fKN7/s320/IMG_3420.jpg" /></a><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFZ0Jp6WBSGfxCojmaJqDSt8JX14KmCwvdqtTvGuX43GgAx4c7PLaU6sc6_fdDE3Chzwo-HFtFNy3_ojO2G8ctJ-IjM-YhSZOXHwI6oha0fVsWTbxp6dLQ-Y3ZJYHS-t9CcaHfaollICJk/s1600-h/IMG_3414.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFZ0Jp6WBSGfxCojmaJqDSt8JX14KmCwvdqtTvGuX43GgAx4c7PLaU6sc6_fdDE3Chzwo-HFtFNy3_ojO2G8ctJ-IjM-YhSZOXHwI6oha0fVsWTbxp6dLQ-Y3ZJYHS-t9CcaHfaollICJk/s320/IMG_3414.JPG" /></a><br />
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</div><div style="font-family: Verdana,sans-serif; text-align: left;">The stained glass thing worked!<br />
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</div><div style="font-family: Verdana,sans-serif; text-align: left;">I did have to hold the pieces together quite a long time for the chocolate to set, again, because it was so hot on Thursday. After assembling each piece I put it in the fridge for 5-10 minutes to make sure each join was set before I moved on to the next one. Even so, the last roof panel fell off about 3 times before it finally stuck.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh49HHTB6bWpShxavaPpp0BEJaHPL1HKxXEfV_ZH8dVMVMN-HeIBa4qF4Z0U0FMAeqMPc1McN64mlUOeMauyMZDMhG6bG3tHETK2QqjyaSOThWZnHVjCblkmFJZeW4jpKO4ZY0B5RpZ4gR4/s1600-h/IMG_3423.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh49HHTB6bWpShxavaPpp0BEJaHPL1HKxXEfV_ZH8dVMVMN-HeIBa4qF4Z0U0FMAeqMPc1McN64mlUOeMauyMZDMhG6bG3tHETK2QqjyaSOThWZnHVjCblkmFJZeW4jpKO4ZY0B5RpZ4gR4/s320/IMG_3423.JPG" /></a><br />
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</div><div style="font-family: Verdana,sans-serif; text-align: left;">I forgot to do the chimney - it wasn't on the template, and didn't say to do it in the instruction, so I just didn't cut one out. It was too hot for a fire anyway, it didn't need a chimney. <br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDHiwpCPzdhl-Sah49bGxnL3CreLNPx5FNEuvK5MVmp2W5Zlc74MhN-fOkxlT1QmmWHwnYxfcIP8BQ2m99Igemc_7doOdWdpeoY0bdtZeap1jiNGmBbocHUWzKOYOPvD5q22lwJ73yCDCQ/s1600-h/IMG_3426.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDHiwpCPzdhl-Sah49bGxnL3CreLNPx5FNEuvK5MVmp2W5Zlc74MhN-fOkxlT1QmmWHwnYxfcIP8BQ2m99Igemc_7doOdWdpeoY0bdtZeap1jiNGmBbocHUWzKOYOPvD5q22lwJ73yCDCQ/s640/IMG_3426.JPG" /></a><br />
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</div><div style="font-family: Verdana,sans-serif; text-align: left;">I must admit, I was incredibly flattered when, at Christmas lunch, I overheard someone asking if it was made by a pastry-chef friend of ours!<br />
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</div><div style="font-family: Verdana,sans-serif; text-align: left;">How to make a gingerbread house<br />
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</div><div style="font-family: Verdana,sans-serif; text-align: left;">Beat 250g softened butter, 3/4 cup firmly packed brown sugar and 1/3 cup golden syrup until pale and creamy.<br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">Add 2 eggs, 1 at a time, beating after adding each. Gradually stir in 5 cups of sifted plain flour, 1 1/2 tbs ground ginger, 1 1/2 tbsp bicarb soda and 1/4 tsp ground cloves.<br />
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</div><div style="font-family: Verdana,sans-serif; text-align: left;">Knead until smooth, then wrap and chill for 30 minutes, and pre-heat oven to 180 degrees.<br />
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</div><div style="font-family: Verdana,sans-serif; text-align: left;">Roll out dough on a lightly floured surface (or directly onto baking paper for ease of transfer) until 5mm thick. I made mine a little thicker, and still had dough left over. Use the downloaded templates to cut out shapes and use a 4.5cm round cutter to cut a disc from the front wall to make a window. Cut a cross from the disc and re-insert it into the hole. Don't forget the door and chimney!<br />
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</div><div style="font-family: Verdana,sans-serif; text-align: left;">Bake on lined trays for 10-15 minutes. Cool completely on wire racks.<br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;"> <br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">Trim the edges of the gingerbread (I found this completely unnecessary, I assume because of the way I cut out the shapes and put them on the tray to start with).<br />
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</div><div style="font-family: Verdana,sans-serif; text-align: left;">Beat 2 egg whites until foamy. Beat in 1 tsp fresh lemon juice and 2 2/3 cups pure icing sugar, sifted. Place in a piping bag with a 3mm nozzle, and use to decorate the gingerbread. You can see in one of the assembly pictures how much icing I used and had left over, so it depends on how much you want to decorate your walls and roof if you think it's necessary to make this much.<br />
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</div><div style="font-family: Verdana,sans-serif; text-align: left;">I assembled and then decorated the roof, as I thought it would be easier to handle, despite the instructions suggesting to do it the other way around.<br />
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</div><div style="font-family: Verdana,sans-serif; text-align: left;">Use 200g dark chocolate melts, melted in a zip lock bag with the end snipped to pipe along the edges of the walls to assemble a side and front/back piece, and hold together until set - this will take a while if it's hot in your kitchen. Then attach the other walls and the front door. Once this is properly set (which may require refrigeration) apply one roof panel, and once set, apply the other, and then the chimney.<br />
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</div><div style="font-family: Verdana,sans-serif; text-align: left;">I used melted chocolate to attach the freckles and bullets to the roof, but Good Taste used mini-wheats which looked a lot like roof shingles. <br />
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</div><div style="font-family: Verdana,sans-serif; text-align: left;">I didn't create a lovely snow scene like Lorraine did over at <a href="http://www.notquitenigella.com/2009/12/23/a-candy-cane-gingerbread-house-daring-bakers-december-2009-challenge/">Not Quite Nigella</a>, but I was concerned about its ability to transport, so it went into a cake taker, and displayed on a cake stand once it reached its destination.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-7ENQb1O4LJAEsPqMR9fzgloyMQao73qU7TN1rf7lNLrj81Inqfg8CyyXJajQVqwOgdPJ9YE0oGoTWHAaPH7e4kvilowi6LQp6v0ATkH3yWRF7vD8_DrK7kdNg8O7MiQIdEmnKge6Toxr/s1600-h/IMG_3430.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-7ENQb1O4LJAEsPqMR9fzgloyMQao73qU7TN1rf7lNLrj81Inqfg8CyyXJajQVqwOgdPJ9YE0oGoTWHAaPH7e4kvilowi6LQp6v0ATkH3yWRF7vD8_DrK7kdNg8O7MiQIdEmnKge6Toxr/s320/IMG_3430.jpg" /></a><br />
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</div><div style="font-family: Verdana,sans-serif; text-align: left;">There you go, that's something by Kate.<br />
</div>SomethingByKatehttp://www.blogger.com/profile/16100856187125856229noreply@blogger.com3tag:blogger.com,1999:blog-6688589733288648985.post-23380563371902028062009-12-26T18:55:00.000+11:002009-12-26T18:55:15.694+11:00The Cookbook Challenge - Week 6 - Christmas - White Chocolate, Cranberry and Almond Nougat<div style="font-family: Verdana,sans-serif; text-align: justify;">Bill Granger's Holiday was sure to yield the perfect Christmas recipe, and browsing through the pages I was not disappointed. I was hoping for a "make and take" type recipe as I wasn't hosting any Christmas events at home, and didn't want to attend any empty handed.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs9pAj7sXyqRLgqbl4tWMN_1MGKgy5i49AbtnZZ-BdgMJ_yxIvwNk4sCanNauuN4-k2XWA_skTq2yAd-w4Q3zhf-WEhmLWjPqyVg4B1op0S0NFeBDfNyMguHOhu7qH4_ZxPEd_7C5XdtfM/s1600-h/IMG_3408.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs9pAj7sXyqRLgqbl4tWMN_1MGKgy5i49AbtnZZ-BdgMJ_yxIvwNk4sCanNauuN4-k2XWA_skTq2yAd-w4Q3zhf-WEhmLWjPqyVg4B1op0S0NFeBDfNyMguHOhu7qH4_ZxPEd_7C5XdtfM/s320/IMG_3408.JPG" /></a><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">Ready for transport<br />
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</div><div style="font-family: Verdana,sans-serif; text-align: justify;">My local supermarket had all of the ingredients I needed, however tracking down a candy thermometer proved more difficult - 4 stores later, that was sorted too.<br />
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</div><div style="font-family: Verdana,sans-serif; text-align: justify;">I was slightly fearful that this nougat recipe may not be achievable without a sacrificial pot, but it was actually easier than I thought it would be, as was the cleanup. I'd recommend having an extra hand around as it can be quite awkward to transfer the mixture to the pan to set, given it's thick, sticky and also hot.<br />
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</div><div style="font-family: Verdana,sans-serif; text-align: justify;">Bill's recipe called for dried cherries, but I didn't even bother to look for them, as I prefer dried cranberries, already had some on hand from the <a href="http://somethingbykate.blogspot.com/2009/12/my-new-kitchen.html">shortbread</a> I made earlier in the week, and Bill suggests they'll also work well.<br />
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</div><div style="font-family: Verdana,sans-serif; text-align: justify;">What you'll need to make 45 pieces<br />
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</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIq1TteryrgpK1LJHxn7hrLx-NBoCFaE7Qk9VMTyz0D9KdwupM0qtER4pvkheTJlJ7OSN2hYvXI3UWB239mHlQkmyxbBHWq_1-n7v8CzBc-FY0cjrAyhrUvZkTjTVP3wEBo7yxYSIrKjcF/s1600-h/IMG_3348.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIq1TteryrgpK1LJHxn7hrLx-NBoCFaE7Qk9VMTyz0D9KdwupM0qtER4pvkheTJlJ7OSN2hYvXI3UWB239mHlQkmyxbBHWq_1-n7v8CzBc-FY0cjrAyhrUvZkTjTVP3wEBo7yxYSIrKjcF/s320/IMG_3348.jpg" /></a>Edible rice paper<br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">2 cups caster sugar<br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">1 cup glucose syrup<br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">1/2 cup honey (the honey flavour comes through quite strongly so pick your favourite)<br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">1 tsp vanilla extract (or 1 tsp vanilla bean paste)<br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">2 egg whites<br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">125g blanched almonds, lightly toasted<br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">150g white chocolate, chopped<br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">100g dried cherries or cranberries<br />
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</div><div style="font-family: Verdana,sans-serif; text-align: justify;">How to do it<br />
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</div><div style="font-family: Verdana,sans-serif; text-align: justify;">Lightly grease a 20 x 30cm baking tray and line with sheets of rice paper. I had the right size pan, but didn't really need one that big, maybe I like my nougat thicker than Bill, but I didn't spread it the full length of the pan. Put the sugar, glucose, honey and vanilla in a large heavy based saucepan, and cook, stirring constantly over low heat until the sugar has dissolved. I think I had it too low, as this step took forever!<br />
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</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3DsCkcAI9QaPhfUTJeojoQJd7tBWF21K7PE8GCzDFZ9Y3v15HAdYNfOiyWP3k7R2lbAxHMAMQrgokcNofXM5u0YF2ZHmiWitfPrYNo3vA6C7ZbfgqSiLJgSG_-FlnFfga4ZzLRChXYHsl/s1600-h/IMG_3357.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3DsCkcAI9QaPhfUTJeojoQJd7tBWF21K7PE8GCzDFZ9Y3v15HAdYNfOiyWP3k7R2lbAxHMAMQrgokcNofXM5u0YF2ZHmiWitfPrYNo3vA6C7ZbfgqSiLJgSG_-FlnFfga4ZzLRChXYHsl/s400/IMG_3357.JPG" /></a>Bring to the boil, and then boil without stirring, until the mixture reaches 142 degrees Celsius (275F) on a candy thermometer. Bill suggests brushing down the sides of the saucepan with a wet pastry brush to remove any sugar crystals which may form, but I didn't need to to this as no crystals formed.<br />
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</div><div style="font-family: Verdana,sans-serif; text-align: justify;">Meanwhile, beat the egg whites in a large clean bowl until firm peaks form. While beating, very slowly pour the hot syrup in a thin stream into the egg white. If you don't have a stand mixer, you will need a hand with this step - since I broke my mixer, and my borrowed one didn't have a stand I couldn't do this by myself.<br />
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</div><div style="font-family: Verdana,sans-serif; text-align: justify;">Continue to beat until the mixture is thick, and holds it shape (2-8 minutes)<br />
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</div><div style="font-family: Verdana,sans-serif; text-align: justify;">Once the mixture can hold its shape, stop beating or it will thicken too much and become like toffee. Gently warm the nuts in a dry pan, and stir into the mixture with the chocolate and dried fruit.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifyjjFofPhHlfnMpp6IaXgcc6-fcnS3Dw95xcslvsotuFIYWhsddkMqfoz5ec4aQoX8UTOaWii-1FbLOBbgcn3bmHUj_gojhYASqp_8P_BayPL_PjdaPRTyIYjY_y8IIeYnXUywtPyOEae/s1600-h/IMG_3361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifyjjFofPhHlfnMpp6IaXgcc6-fcnS3Dw95xcslvsotuFIYWhsddkMqfoz5ec4aQoX8UTOaWii-1FbLOBbgcn3bmHUj_gojhYASqp_8P_BayPL_PjdaPRTyIYjY_y8IIeYnXUywtPyOEae/s640/IMG_3361.JPG" /></a><br />
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</div><div style="font-family: Verdana,sans-serif; text-align: justify;">Pour the mixture into the tin and place a layer of rice paper over the top. Leave to set overnight and then cut into squares or bars with a hot, wet knife.<br />
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</div><div style="font-family: Verdana,sans-serif; text-align: justify;">This was a great hit at both Christmas parties, and surprised me in how much easier it was to make than I expected. I was told many times that it was the best nougat people had ever had, and that the cranberries were so much better than traditional cherries, so I definitely recommend making this. I'll definitely make this again next Christmas, and maybe before then! Thanks Bill!<br />
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</div>SomethingByKatehttp://www.blogger.com/profile/16100856187125856229noreply@blogger.com6tag:blogger.com,1999:blog-6688589733288648985.post-77767309795729823842009-12-24T08:52:00.002+11:002009-12-24T16:28:19.252+11:00My New Kitchen!<span style="font-family: Verdana,sans-serif;">I'm sorry about the length of time between posts, but moving has really taken it out of me!</span><br />
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</div><div style="font-family: Verdana,sans-serif;">Everything went well, we were organised, the movers were really fast and all the utilities had been connected (except internet, that took a few more days). The house could have been cleaner, but it wasn't too bad, just lived in. Having just cleaned our old place though, I did not appreciate having one of the first tasks at the new place being cleaning too.<br />
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</div><div style="font-family: Verdana,sans-serif;"> So, my new kitchen. There have been a couple of requests for pics, so here are the twins:<br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuayd2q0LfFwgF6SDmv7aoSQWztZtdkWt19CIK562cFzc2GYoJeXLaMGrJWFR0xlkK5v6Eab38LFFkE7JHXy-BEGG1dFHbcJbqT-io0ecie7pTnD1w_7nLz0EEGemkUQkbWVyC0RGKm_WD/s1600-h/IMG_3300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuayd2q0LfFwgF6SDmv7aoSQWztZtdkWt19CIK562cFzc2GYoJeXLaMGrJWFR0xlkK5v6Eab38LFFkE7JHXy-BEGG1dFHbcJbqT-io0ecie7pTnD1w_7nLz0EEGemkUQkbWVyC0RGKm_WD/s640/IMG_3300.JPG" /></a><br />
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</div><div style="font-family: Verdana,sans-serif; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcM3kWufZOOkI-LeqMEB7JMxIizXrjavZlkjXsYfsQuTwv8TGx6KYflCQOsQpcP2EjcyPGDdjkrhssU_e4LHz-EJsmkkK6qLt7zR2gK00R3sHWdgJ7ngp4m_mV7JN0N9PHquuQIKF9DLG4/s1600-h/IMG_3305.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcM3kWufZOOkI-LeqMEB7JMxIizXrjavZlkjXsYfsQuTwv8TGx6KYflCQOsQpcP2EjcyPGDdjkrhssU_e4LHz-EJsmkkK6qLt7zR2gK00R3sHWdgJ7ngp4m_mV7JN0N9PHquuQIKF9DLG4/s320/IMG_3305.jpg" /></a><br />
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</div><div style="font-family: Verdana,sans-serif; text-align: left;"> And the new induction cooktop. If you sneak a peak to the left of the picture you may get a clue about what I've made for the cookbook challenge this week.<br />
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</div><div style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjquXpVXD3ancR-Ww4V3rLeKYc_R7w0JDjJQbeQDkCCKrupFwXOngP9IgSM5yOFAoTMOTeBKec4MXXqkHDLh9O_ZEzfsEatLzEEtZAcE1Jl0bh_A7u43OPaKp46v60UR5TugOxiRb2yO5LZ/s1600-h/IMG_3318.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjquXpVXD3ancR-Ww4V3rLeKYc_R7w0JDjJQbeQDkCCKrupFwXOngP9IgSM5yOFAoTMOTeBKec4MXXqkHDLh9O_ZEzfsEatLzEEtZAcE1Jl0bh_A7u43OPaKp46v60UR5TugOxiRb2yO5LZ/s320/IMG_3318.JPG" /></a><br />
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</div><div style="font-family: Verdana,sans-serif;">And my baby (this was the best Christmas present I got last year - although it was topped this year by the house). <br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT3C45AlDvAdKpD2Mja1yWQMwXwS2N9Q4AOv2Suy-Xsuht1fpy0zOJfKbVxtGTyI68HdEeoy5XCF-J_MjWIsHlPPM_0mLFrLiCykh2agn7yPRU1Q6fjFuDI6M-hVDIEmKZi1hJEMIFWiEr/s1600-h/KitchenSummary.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT3C45AlDvAdKpD2Mja1yWQMwXwS2N9Q4AOv2Suy-Xsuht1fpy0zOJfKbVxtGTyI68HdEeoy5XCF-J_MjWIsHlPPM_0mLFrLiCykh2agn7yPRU1Q6fjFuDI6M-hVDIEmKZi1hJEMIFWiEr/s640/KitchenSummary.jpg" /></a><br />
</div><div style="font-family: Verdana,sans-serif;">This picture is from the real estate website, so that's not my fridge, stools, etc. but is a much better shot of the kitchen than I could take. Although if anyone knows where I can get stools like that, please let me know!<br />
</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">I was unable to capture the sparkly nature of the bench, but here's my best attempt (I know it's out of focus, but the sparkles seem to show up better that way).<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLeSk5mO_WrzQXUSCIOaxHUYd1hrdyo0KNqBH-yfjT_AaGOUSuxD7PEI6-48Q4TWs2OXUysSK64ibcM83aJdJ0XR3uU1rdXK0I73HSTr2X7c6Qiw9XkHlsIiPVqn7VjxMWyClHcbwdXQ-y/s1600-h/IMG_3326.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLeSk5mO_WrzQXUSCIOaxHUYd1hrdyo0KNqBH-yfjT_AaGOUSuxD7PEI6-48Q4TWs2OXUysSK64ibcM83aJdJ0XR3uU1rdXK0I73HSTr2X7c6Qiw9XkHlsIiPVqn7VjxMWyClHcbwdXQ-y/s320/IMG_3326.jpg" /></a><br />
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</div><div style="font-family: Verdana,sans-serif;">Pathetically, the first thing I used the oven for was a grilled cheese and tomato sandwich, and the second thing was garlic bread. However, the third thing....<br />
</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><a href="http://www.taste.com.au/recipes/21121/cranberry+white+chocolate+shortbread">Cranberry and White Chocolate Shortbread</a><br />
</div><div style="font-family: Verdana,sans-serif;">(just because, not for the <a href="http://myfoodtrail.blogspot.com/2009/11/cookbook-challenge-is-underway.html">Challenge</a>, despite their Christmassy overtones)<br />
</div><div style="font-family: Verdana,sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-_sJ230ciBAAJEKyYgddsgagMlo1Yy6LS-Vv5E0TnXKxGGGfeP6nCgBGqx6jUUOI331AazJnErtxejkKz4VbJLjgxl4c17qfqO9IumxIX0Kfx0V1Ne3R4ZuMrLY7uOAcPNvAjPS0Uvoe/s1600-h/IMG_3372.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-_sJ230ciBAAJEKyYgddsgagMlo1Yy6LS-Vv5E0TnXKxGGGfeP6nCgBGqx6jUUOI331AazJnErtxejkKz4VbJLjgxl4c17qfqO9IumxIX0Kfx0V1Ne3R4ZuMrLY7uOAcPNvAjPS0Uvoe/s320/IMG_3372.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;">I love my <a href="http://www.mozi.com.au/">Mozi</a> mug, love it, love it, love it!<br />
</div><br />
</div><div style="font-family: Verdana,sans-serif;">250g butter, at room temperature<br />
3/4 cup icing sugar mixture (I use icing sugar, not mixture, but either is fine)<br />
1 tsp vanilla essence<br />
2 cups plain flour<br />
75g craisins, coarsely chopped<br />
100g white chocolate, finely chopped (I used Hershey's Cinnamon Chips - see my post on <a href="http://somethingbykate.blogspot.com/2009/11/cookbook-challenge-week-2-indian-chai.html">Chai Cupcakes</a>)<br />
<br />
Preheat oven to 160°C (or use the special Bake setting on your magic twin ovens). Line baking trays with non-stick baking paper (If you're using non-stick trays this is unnecessary - I've never had them stick). Use an electric beater to beat the butter, icing sugar and vanilla in a bowl until very pale and creamy. <br />
<br />
Now this bit's important - <span style="color: red;">DO NOT GET YOUR SPATULA CAUGHT IN THE BEATERS AND BREAK YOUR MIXER</span>. Taste left that out, and unfortunately I didn't manage to work it out for myself. So, mixerless. Luckily, my mother lent me hers so I can complete the cookbook challenge this week.<br />
<br />
Stir in the flour, craisins and chocolate. Turn onto a lightly floured surface and bring the dough together.<br />
<br />
Roll tablespoonfuls (this is a bit too much, I prefer them smaller) of the dough into balls. Place, about 5cm apart, on the trays. Use a fork to flatten slightly. Place in the fridge for 15 minutes to chill (I don't bother and it works fine).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHEuq9roJwaIN_CDzORaxL0F3FgfB2bTcRpKwWhIBZq9fRs2KXrmqTxH55fyFY3ezeNN_u-Snl52O0wsxHwHwytIRkYBhVLn_PVH4p74b-dOFjPhOAnRkgqglt3C0vc8H48FceFEkf4kXM/s1600-h/IMG_3335.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHEuq9roJwaIN_CDzORaxL0F3FgfB2bTcRpKwWhIBZq9fRs2KXrmqTxH55fyFY3ezeNN_u-Snl52O0wsxHwHwytIRkYBhVLn_PVH4p74b-dOFjPhOAnRkgqglt3C0vc8H48FceFEkf4kXM/s320/IMG_3335.JPG" /></a><br />
</div><br />
Bake, swapping trays halfway through cooking, for 15-18 minutes or until golden. Set aside on the trays for 5 minutes to cool before transferring to a wire rack to cool completely.<br />
</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">See you soon, with my cookbook challenge post!<br />
</div>SomethingByKatehttp://www.blogger.com/profile/16100856187125856229noreply@blogger.com5tag:blogger.com,1999:blog-6688589733288648985.post-18202743322916699752009-12-16T20:07:00.001+11:002009-12-16T20:09:58.059+11:00Gratuitous Icing Shot<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRPOfqLD6CPalbGpsoPqBfLHvBfN-fFofQn55zvvn3Ece9czduz94QYWja1dLvsMEjR_Q7KxhGh9RKO8Tp1vkh7yg1-d3s6MYNCHQWuZLifsiLVCuG3ZZJGQQDsyk89azEhNMyw8C2jGqc/s1600-h/IMG_3296.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRPOfqLD6CPalbGpsoPqBfLHvBfN-fFofQn55zvvn3Ece9czduz94QYWja1dLvsMEjR_Q7KxhGh9RKO8Tp1vkh7yg1-d3s6MYNCHQWuZLifsiLVCuG3ZZJGQQDsyk89azEhNMyw8C2jGqc/s320/IMG_3296.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLlSwZ84PINtjR-NKhWk0Auo3sQJGAexhK_X6FHsDEnuz9r5LZ_-AmOJZFt-GbbCJC8UKER2u9KOF7hcCZTN6-TnTr7TXYTFqNyrwYbSUePZpOt41h-meYQgpOfta3EhaiNkc3n-wwMXsQ/s1600-h/IMG_3287.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLlSwZ84PINtjR-NKhWk0Auo3sQJGAexhK_X6FHsDEnuz9r5LZ_-AmOJZFt-GbbCJC8UKER2u9KOF7hcCZTN6-TnTr7TXYTFqNyrwYbSUePZpOt41h-meYQgpOfta3EhaiNkc3n-wwMXsQ/s320/IMG_3287.jpg" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;"></span><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">This is the <a href="http://somethingbykate.blogspot.com/2009/12/using-things-up.html">sour cream banana cake</a> that I made last Wednesday, and promised to post a photo when I iced it. I went a bit old school with the sprinkles, but I like it. So I'm not a food stylist, I can live with that.<br />
</span><br />
</div><br />
<div style="text-align: justify;"><span style="font-family: Verdana,sans-serif;">On another note, I went for a final pre-visit to my new house today, and confirmed that my new cooktop is induction. My current saucepans won't work with induction, being a non-magnetic stainless steel, so can anyone recommend what I should buy?</span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana,sans-serif;">I promise, this is my last post today!</span><br />
</div>SomethingByKatehttp://www.blogger.com/profile/16100856187125856229noreply@blogger.com2tag:blogger.com,1999:blog-6688589733288648985.post-36486210151539524962009-12-16T12:42:00.000+11:002009-12-16T12:42:26.123+11:00Spoiler Alert!<div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</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/AVvXsEizwQ4MbjurEHEzeUBEzODcbT-4gJNuVZqfcWhervr6gbgsLLsNDLLtPaswwUWqw0yxQegYlfzFKlNXfcS0kkpHnTVoLx3Fb6EnxUJy3FT0ZHcafn_64s_yPojmrYn0lrWUetlFlR-wkH4T/s1600-h/bondichai.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizwQ4MbjurEHEzeUBEzODcbT-4gJNuVZqfcWhervr6gbgsLLsNDLLtPaswwUWqw0yxQegYlfzFKlNXfcS0kkpHnTVoLx3Fb6EnxUJy3FT0ZHcafn_64s_yPojmrYn0lrWUetlFlR-wkH4T/s320/bondichai.jpg" /></a><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana;">After seeing the <a href="http://somethingbykate.blogspot.com/2009/11/cookbook-challenge-week-2-indian-chai.html">Chai Cupcakes</a> I made for the <a href="http://myfoodtrail.blogspot.com/2009/11/cookbook-challenge-is-underway.html">Cookbook Challenge's</a> Indian theme, Martin from <a href="http://www.bondichai.com.au/">Bondi Chai</a> has very kindly sent me some of their product to work with. While it will have to wait until after the move, Martin has also generously sent me enough to give some away to my readers. Start thinking about how you would use Bondi Chai in your cooking, because I'll be asking you to come up with some creative recipes to help me choose who to send some delicious Bondi Chai to. </span><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Visit Bondi Chai online to check out some of the recipes they've already created at </span><a href="http://www.bondichai.com.au/"><span style="font-family: Verdana, sans-serif;">http://www.bondichai.com.au/</span></a><span style="font-family: Verdana, sans-serif;"> or to become a Bondi Chai Facebook fan, </span><a href="http://www.facebook.com/pages/Bondi-Chai-Latte/230409380132?ref=nf"><span style="font-family: Verdana, sans-serif;">click here</span></a><span style="font-family: Verdana, sans-serif;">.</span><br />
</div>SomethingByKatehttp://www.blogger.com/profile/16100856187125856229noreply@blogger.com0tag:blogger.com,1999:blog-6688589733288648985.post-2073030022328694302009-12-16T12:29:00.001+11:002009-12-16T12:30:53.072+11:00The Cookbook Challenge - Week 5 - Greek - Oven Baked Fish with Tomato and Parsley<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-wIaKPz1s37GJramrssFO1VayNy46CZrfOze_Saiyp5gLUL39U0e5ldTkZz-ZL11cWlwUzW4V4LAP8dKYhDvOzf9afURn2AiSmEno7QEkDCKXfySbVcnKRq5Ig4wEPAY8pBSUNSgmJaeA/s1600-h/SBK+15.11.09+024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-wIaKPz1s37GJramrssFO1VayNy46CZrfOze_Saiyp5gLUL39U0e5ldTkZz-ZL11cWlwUzW4V4LAP8dKYhDvOzf9afURn2AiSmEno7QEkDCKXfySbVcnKRq5Ig4wEPAY8pBSUNSgmJaeA/s400/SBK+15.11.09+024.jpg" /></span></a><br />
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</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana, sans-serif;">I actually don't have a Greek cookbook. I couldn't believe it. Although, even if I did it would probably have been in a box this week. Moving day is imminent and things are mostly packed up including my cookbooks.</span><br />
</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">I did rescue this issue of Vogue Entertaining and Travel before it went into one of the 4 boxes of cookbooks and magazines when I saw the cover mentioned "mediterranean flavours" and "Greece: Oven baked fish with tomato and parsley", with the last cookbook challenge before moving day being Greek!</span><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">I did however pack it before creating this post, so I'll do my best to remember the recipe. It was fairly simple, I should be ok. </span><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">I don't eat enough fish so this was a good opportunity to add some to my diet. Being allergic to shellfish, I tend to just avoid the whole ocean for the sake of convenience, and the boyfriend is not a big fan so I rarely cook it. And, I won't be making this one again, at least not with fish. The comment was made that, "maybe it would be better with chicken". If you like fish it might be good. The oven time was quite long for a fish dish, but aside from that it was quick and simple, and I believe I would have enjoyed it if it didn't include fish.</span><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">These amounts are not quite what was in Vogue, I adjusted them for our personal tastes. I used Blue Grenadier, however while I was unwrapping it I realised that I had paid for Ocean Trout, at $9 a kilo more - not happy Coles.</span><br />
</div><br />
<u><span style="font-family: Verdana, sans-serif;">Oven baked fish with tomato and parsley</span></u><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCvJ6qsOwMqviKQRRkhg-_umr-yuo4QhFVlqXnhDkwASSBJhF1EjOEts4Npik_CzSSyKMati5jCbLVOGetoNXhSiY4tEaOAWQg_Xr6v2k328jHAXevq8h0oTeKtAyVb1uuPPCB3rXK3xGm/s1600-h/SBK+15.11.09+011.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCvJ6qsOwMqviKQRRkhg-_umr-yuo4QhFVlqXnhDkwASSBJhF1EjOEts4Npik_CzSSyKMati5jCbLVOGetoNXhSiY4tEaOAWQg_Xr6v2k328jHAXevq8h0oTeKtAyVb1uuPPCB3rXK3xGm/s200/SBK+15.11.09+011.jpg" /></span></a><span style="font-family: Verdana, sans-serif;">500g firm white fish, cut into 6cm pieces (this is why I hate recipes without pictures - did they mean 6cm square? 6cm x 1cm strips? I went with 6cm x 2cm ish strips)</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Verdana, sans-serif;">1 400g can of chopped tomatoes</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Verdana, sans-serif;">4 cloves of crushed garlic</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Verdana, sans-serif;">2 sticks of celery, chopped</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Verdana, sans-serif;">1/2 cup parsley, chopped</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Verdana, sans-serif;">1 teaspoon sugar</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Verdana, sans-serif;">3 tablespoons olive oil</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Verdana, sans-serif;">Preheat the oven to 180 degrees.</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Verdana, sans-serif;">Lay the fish in a single layer in an oven safe dish.</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Verdana, sans-serif;">Combine all the other ingredients in a bowl and then pour over the fish.</span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhBNdYpaOlw2NTf7yxmavsx73150FyOjq5tapEdwAPnNfck_lhIxSK4CQxsN9LQ21oRyQiY4WBI0H_92sShcFI1EUJZiZ9C24Vc5E0J_YE-PQtWsDWAXRHgGVG2lWil0EbBNvymmzXsPQJ/s1600-h/SBK+15.11.09+020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhBNdYpaOlw2NTf7yxmavsx73150FyOjq5tapEdwAPnNfck_lhIxSK4CQxsN9LQ21oRyQiY4WBI0H_92sShcFI1EUJZiZ9C24Vc5E0J_YE-PQtWsDWAXRHgGVG2lWil0EbBNvymmzXsPQJ/s320/SBK+15.11.09+020.jpg" /></span></a><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Verdana, sans-serif;">Bake, covered, for 30 minutes.</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Verdana, sans-serif;">Turn the oven up to 200 degrees, and bake for a further 40-50 minutes.</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Verdana, sans-serif;">Serve with crusty bread and/or potatoes.</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Verdana, sans-serif;">Done. See, pretty simple. Yet, not so pretty.</span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoLAwHjp9JFk6KOpOY84-b3Td24dsFbsn6O_QAapXd4SDoIpN0fdjsbCUGr36sE7CfPH1Yo63QrnxxLauD-0Xt_ajQwifWOHgg1Ply7y41CL7IpqJmO-bH5R4tiwIrOU_Hfmih4OInmfsX/s1600-h/SBK+15.11.09+035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoLAwHjp9JFk6KOpOY84-b3Td24dsFbsn6O_QAapXd4SDoIpN0fdjsbCUGr36sE7CfPH1Yo63QrnxxLauD-0Xt_ajQwifWOHgg1Ply7y41CL7IpqJmO-bH5R4tiwIrOU_Hfmih4OInmfsX/s320/SBK+15.11.09+035.jpg" /></span></a><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Verdana, sans-serif;">This was my last cooking effort for this week, the kitchen is now in boxes, and my last time using my rubbish old oven! Next week's Christmas theme will be presented from my shiny new kitchen!</span><br />
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</div>SomethingByKatehttp://www.blogger.com/profile/16100856187125856229noreply@blogger.com5tag:blogger.com,1999:blog-6688589733288648985.post-32934128528424998112009-12-11T20:43:00.003+11:002009-12-11T20:46:50.330+11:00The Cookbook Challenge - Week 4 - Beans - Lamb & green bean salad with pesto dressing<div style="font-family: Verdana,sans-serif; text-align: justify;"><br />
<span style="font-size: large;">Cheating again, with a magazine that I own but searched on <a href="http://www.taste.com.au/">Taste.com.au</a>. </span><br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEdVhf1k7Z0TL1w9tkpFIyhUVWcjsGzOE8s4KXHrsxbsR7JTGxwFoT_p95k4fxumwFBEJrG2WlXniVEv7Nwl7Pp2vnJQzreXocSBi2pjlwRgvLbgnDvBzkiTLpINdq8qXNX0OuzQOBw91O/s1600-h/IMG_3246.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEdVhf1k7Z0TL1w9tkpFIyhUVWcjsGzOE8s4KXHrsxbsR7JTGxwFoT_p95k4fxumwFBEJrG2WlXniVEv7Nwl7Pp2vnJQzreXocSBi2pjlwRgvLbgnDvBzkiTLpINdq8qXNX0OuzQOBw91O/s320/IMG_3246.JPG" /></a></span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: large;">I count my magazines as cookbooks, as I keep them all together in the bookshelves which are dedicated to cooking. My wonderful brother and his lovely wife give me a subscription to <a href="http://www.taste.com.au/good+taste/">Australian Good Taste</a> magazine for my birthday every year, and my very generous mother-in-law has had a subscription to <a href="http://www.taste.com.au/delicious/">Delicious</a> magazine forever, but doesn't like to keep more than 2 years worth of magazines at a time, so the old ones get adopted and come to my house to live. Add to that the collection of 50 or so that I bought in bulk on eBay (Good Taste, Super Food Ideas, Delicious, Gourmet Traveller, Australian Table etc.) and the ones I randomly collect at the supermarket from time to time, they make up a large proportion of the recipes I have on hand to refer to. Inch for inch it's about 50/50 books to magazines, and there's over 10 feet of bookshelves dedicated to the cause.</span><br />
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</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx8L7qgIRcTpOPk2C5IG8MGlZ87PuuQB-L8iDylapa7ypIgFlWLd38UGpKmywvQ611RkHMy2deyS2FXFrDnQSZW7WrB4tMM8DXvgtYokiVkXZmUrK_Vl3q6HcV4wOf6ZP1kn0Hy2wyoNpz/s1600-h/IMG_3238.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx8L7qgIRcTpOPk2C5IG8MGlZ87PuuQB-L8iDylapa7ypIgFlWLd38UGpKmywvQ611RkHMy2deyS2FXFrDnQSZW7WrB4tMM8DXvgtYokiVkXZmUrK_Vl3q6HcV4wOf6ZP1kn0Hy2wyoNpz/s320/IMG_3238.JPG" /></a><a href="http://www.taste.com.au/recipes/15898/lamb+green+bean+salad+with+pesto+dressing">Lamb and Green Bean Salad with Pesto Dressin</a>g is one I've made before, but had forgotten about, so not only is the Cookbook Challenge getting me to try new recipes, but revisiting the ghosts of meals past too! I wanted to make a bean salad as we had a Christmas picnic scheduled for work (Ladies, a plate), and I could kill two birds with one stone by catering for the picnic and preparing this week's Cookbook Challenge. I had selected another recipe that I thought would scale up better than this, however due to threatening inclement weather this week the picnic was moved to the pub, so I decided to make the salad I liked better - and with the lamb this one is a complete meal, rather than a side - as much as I like to cook, I'm moving next week and the fewer things I have to do right now, the better. I'll make up for it once I'm living with my two ovens in the new house.</span><br />
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<span style="font-size: large;">Ingredients</span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: large;">500g lamb backstraps</span><br />
<span style="font-size: large;">240g green beans</span><br />
<span style="font-size: large;">3 large ripe tomatoes, coarsely chopped</span><br />
<span style="font-size: large;">2 Lebanese cucumbers, halved lengthways, thinly sliced</span><br />
<span style="font-size: large;">1/2 bunch watercress, sprigs picked, washed (I couldn't find watercress, so used baby Mediterranean mixed salad leaves)</span><br />
<span style="font-size: large;">1 cup firmly packed fresh basil leaves</span><br />
<span style="font-size: large;">75g toasted pine nuts</span><br />
<span style="font-size: large;">1/3 cup shredded Parmesan</span><br />
<span style="font-size: large;">1 garlic clove, crushed (I never use the recommended amount of garlic, I always add at least 1 clove extra)</span><br />
<span style="font-size: large;">1/2 cup olive oil</span><br />
<span style="font-size: large;">1/3 cup lemon juice</span><br />
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<span style="font-size: large;">Cook the lamb for 3-4 minutes each side for medium-rare, transfer to a plate and cover with foil and set aside for 5 minutes to rest. Thinly slice.</span><br />
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</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: large;">Meanwhile, cook beans in a saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Refresh under cold running water. Drain. I just steamed them.</span><br />
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</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: large;">To make the pesto dressing, place the basil, pine nuts, parmesan and garlic in the bowl of a food processor and process until coarsely chopped.</span><br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhycye17u7QhP3wHIujUyest4lQc65Yx9tK-nv-b7dQZ_r7zPJk_ktyERO9jinbbpNEVelXtqGzl0U5KVgN03Vh7SsJ0zofcCZtP3WUpSrpFTGaahkVjFfoYAjPTIX_MyU3fKfBBRlpHV-S/s1600-h/IMG_3215.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhycye17u7QhP3wHIujUyest4lQc65Yx9tK-nv-b7dQZ_r7zPJk_ktyERO9jinbbpNEVelXtqGzl0U5KVgN03Vh7SsJ0zofcCZtP3WUpSrpFTGaahkVjFfoYAjPTIX_MyU3fKfBBRlpHV-S/s320/IMG_3215.jpg" /></a></span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: large;">That looks coarse to me </span><br />
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</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: large;">With the motor running, gradually add the oil in a thin, steady stream until well combined. Add the lemon juice and process until smooth. I had to keep scraping down the sides, I guess my food processor bowl is too big - I definitely wouldn't recommend halving this recipe, unless you have a really small food processor. </span><br />
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</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: large;">Combine the beans, tomato, cucumber and watercress (salad leaves) in a bowl. Divide among serving plates and top with sliced lamb. Drizzle over pesto dressing and season with pepper to serve.</span><br />
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<span style="font-size: large;">Just because I feel guilty for pretending my presentation skills are fabulous - check out the plate I prepared that I wasn't going to take a picture of:</span><br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj68OmWYYECqPei7npAUs8p2cSIxrzF4aDKbW3qKFpLTYFX0vc2Ovcy00Glj3x8x-xaJcvq2UD_wzcc3gixa_FEMbtaRGxH2HPlUgYvuhSdvlQYTYvtYer_4_Ds_XLLjmlh9O-TreXrwTSj/s1600-h/IMG_3239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj68OmWYYECqPei7npAUs8p2cSIxrzF4aDKbW3qKFpLTYFX0vc2Ovcy00Glj3x8x-xaJcvq2UD_wzcc3gixa_FEMbtaRGxH2HPlUgYvuhSdvlQYTYvtYer_4_Ds_XLLjmlh9O-TreXrwTSj/s320/IMG_3239.JPG" /></a></span><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: large;">What a mess! All just lumped on, with splatters of pesto dressing around the edge - who prepared that rubbish?</span><br />
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</div>SomethingByKatehttp://www.blogger.com/profile/16100856187125856229noreply@blogger.com4tag:blogger.com,1999:blog-6688589733288648985.post-42007988256265977792009-12-09T20:35:00.004+11:002009-12-11T08:54:23.774+11:00Using things up<div style="font-family: Verdana,sans-serif;"><span style="font-size: large;">I may have mentioned my imminent move to a house with 2 ovens. This move requires packing, cleaning, and trying to use up everything in the fridge and freezer and, to a lesser extent, the pantry.</span><br />
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<span style="font-size: large;">I tend to buy a lot of bananas and they get ripe more quickly than I can eat them, so I freeze them for baking.</span><br />
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</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: large;">Tip: Freezing a banana in its skin, and then defrosting it, is instant mashed banana. Not so pretty, and a little slimy on the skin, but very convenient, and less messy than actually mashing fresh banana.</span><br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMnkKI1F17_rWP-zUNCgAnWnk8OW2Z_DMouvFQ4MdP7-1PtpYIUiXnoWLeSOxp-nFXSKm0MI9ZrUHGL5BYmWoSIn_hwIgfibunWOLc5nIayzIcERlo50MKRi2HPrlDymqB2WihDQHSzK1D/s1600-h/IMG_3178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMnkKI1F17_rWP-zUNCgAnWnk8OW2Z_DMouvFQ4MdP7-1PtpYIUiXnoWLeSOxp-nFXSKm0MI9ZrUHGL5BYmWoSIn_hwIgfibunWOLc5nIayzIcERlo50MKRi2HPrlDymqB2WihDQHSzK1D/s320/IMG_3178.JPG" /></a></span><br />
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</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: large;">I also had sour cream and butter, and a quick search of <a href="http://www.taste.com.au/">Taste.com.au </a>produced the <a href="http://www.taste.com.au/recipes/1547/sour+cream+banana+cake">sour cream banana cake</a>. I've been meaning to make this one for a while, but always seem to fall back on my foolproof banana and coconut loaf when I want banana cake. The only thing I needed to purchase was white chocolate to make the icing. Now I don't need to use up frozen bananas and sour cream, I just need to use up a cake - somehow I think that will be an easier sell.</span><br />
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</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><a href="http://www.taste.com.au/recipes/1547/sour+cream+banana+cake">Sour cream banana cake</a></span><br />
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</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: large;">Ingredients</span><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: large;">125g butter, softened</span><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: large;">3/4 cup caster sugar</span><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: large;">1 tsp vanilla extract</span><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: large;">2 eggs at room temperature (I'm not sure what will happen if you use cold ones, if you don't have time to wait for them to warm up you could try standing them in some lukewarm water for a bit)</span><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: large;">3/4 cup sour cream</span><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: large;">1 cup mashed banana (Taste says you will need 2 large, very ripe bananas, I used 4 frozen and defrosted lady finger bananas)</span><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: large;">2 1/4 cup self raising flour</span><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: large;">1/4 teaspoon bicarbonate of soda</span><br />
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</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: large;">Preheat oven to 180 degrees. Grease base and sides of a 7cm deep, 19cm square cake pan. </span><br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie-VskqIcJjsu7zU9duz_awd1NWosMk7BQ9gAD0JpXrzt8Y7YQMSUWHqdnwFKOUGrgD06GAj5LT1k4tYfl6BuWsT3RQc3BBZUoHb2tybxXuncGxLWRe3G8iXRjLpDiPQrIDuMbjuTHTqmS/s1600-h/IMG_3186.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie-VskqIcJjsu7zU9duz_awd1NWosMk7BQ9gAD0JpXrzt8Y7YQMSUWHqdnwFKOUGrgD06GAj5LT1k4tYfl6BuWsT3RQc3BBZUoHb2tybxXuncGxLWRe3G8iXRjLpDiPQrIDuMbjuTHTqmS/s320/IMG_3186.JPG" /></a></span><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: large;">Don't you just love a springform pan? I took a punt that the sides wouldn't stick, but after the <a href="http://somethingbykate.blogspot.com/2009/11/brownies-by-request.html">brownie incident</a>, wasn't taking chances on the base. It rose a little more than I expect, so I'd use a bigger than 8 inch pan.</span><br />
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<span style="font-size: large;">Beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each. Fold through sour cream and bananas, then sift in flour and bi-carb and fold that through.</span><br />
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<span style="font-size: large;">Bake for 50-60 minutes. I had the fan on, and it took 38 minutes to produce what you see before you. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvnHlmG1ndK55SL3DcEmS8v-KePhbsjoCBIRL8Ev__gJoswwebE77Mqn0J7W6TPswBDi0b1VIOR8NKGZiNwEMtdqkMfDCs8z70WnJUs8T0ZkUWqJ8FemUhQJ4s7XDggVXYOjoroUcKw1q2/s1600-h/IMG_3203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvnHlmG1ndK55SL3DcEmS8v-KePhbsjoCBIRL8Ev__gJoswwebE77Mqn0J7W6TPswBDi0b1VIOR8NKGZiNwEMtdqkMfDCs8z70WnJUs8T0ZkUWqJ8FemUhQJ4s7XDggVXYOjoroUcKw1q2/s320/IMG_3203.JPG" /></a></span><br />
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<span style="font-size: large;">Oh, the smell. Mmmmmmm banana cake baking is one of my favourite cooking smells. I desperately wanted to crack off a bit of the crunchier edge while it was still hot - but I made this to freeze, so exercised some will-power.</span><br />
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<span style="font-size: large;">I did make the icing, with the plan being to store it covered in the fridge, and re-melt it in the microwave when I use the cake. This I did taste - I will definitely make this simple icing again.</span><br />
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<span style="font-size: large;">Icing recipe</span><br />
<span style="font-size: large;">180g white chocolate, chopped</span><br />
<span style="font-size: large;">1/4 cup sour cream</span><br />
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<span style="font-size: large;">Place the chocolate and sour cream in a heatproof bowl over a saucepan of simmering water. Heat, stirring constantly with a metal spoon (you could probably use a silicone one if you prefer, I think the idea is to keep moisture out of the chocolate, and wooden spoons can retain moisture) for 3 minutes or until smooth - I didn't time this but 3 minutes sounds about right, it depends on how finely you chop your chocolate and I used big bits - see?</span><br />
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<div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCp-D34VFZV1eaADHa8fzPbkwU4i9_1t7m64OTF71ORfNTu_9p0eBElLMY2HzQvD6SwSh3ilURtUIak2hVZQlRRVU06YL3Hlfhg67yytYE0mn4JPKzB2FxOO8lYV7tTDrx4vUSMCB7AO1L/s1600-h/IMG_3190.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCp-D34VFZV1eaADHa8fzPbkwU4i9_1t7m64OTF71ORfNTu_9p0eBElLMY2HzQvD6SwSh3ilURtUIak2hVZQlRRVU06YL3Hlfhg67yytYE0mn4JPKzB2FxOO8lYV7tTDrx4vUSMCB7AO1L/s320/IMG_3190.JPG" /></a></span><br />
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<span style="font-size: large;">Remove from heat and stand for 10 minutes, pour icing over cake, allowing it to drizzle down sides. Serve warm. Or, put the icing in the fridge, and re-heat in the microwave - fingers crossed this will work.</span><br />
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<span style="font-size: large;">No gratuitous icing shot, since I'll ice it when I defrost it. I'll try to remember to take a shot for you when I do. </span><br />
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<span style="font-size: large;">Oh no! I just realised that if I'd waited until next week, and substituted greek yoghurt for the sour cream I would have had my entry for week 5 of the <a href="http://myfoodtrail.blogspot.com/2009/11/cookbook-challenge-is-underway.html">cookbook challenge</a>!</span><br />
</div>SomethingByKatehttp://www.blogger.com/profile/16100856187125856229noreply@blogger.com0tag:blogger.com,1999:blog-6688589733288648985.post-7813139510336663952009-12-02T21:31:00.003+11:002010-01-13T18:39:36.133+11:00The Cookbook Challenge - Week 3 - Hor d'oeuvres - Herb Meatballs with Rich Tomato Sauce<div style="font-family: Verdana,sans-serif;">If it has a toothpick in it, it's an hor d'oeuvre (and free if you believe everything you hear on the Simpsons). <br />
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</div><div style="font-family: Verdana,sans-serif;">I really struggled this week, I had no event on that particularly needed finger food, so I couldn't use that for inspiration context, and I couldn't remember any that I've made before. When I was flicking through The Family Circle Recipe Encyclopedia and saw a picture with a toothpick in it, I was sold!<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-wbgh4zrhdO83vZsiFt1Z3MJLeGPJVN2GiZ9oHBkqfi1X7rFGFH66-XRrFLs8ki7XuiGVFH7rNA1w36H9MHguDi43liKJVHcAWuxb6E07G_WLG8o0NvHKC7geHuoWG6SjOjG3EWM2104k/s1600-h/IMG_3086.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-wbgh4zrhdO83vZsiFt1Z3MJLeGPJVN2GiZ9oHBkqfi1X7rFGFH66-XRrFLs8ki7XuiGVFH7rNA1w36H9MHguDi43liKJVHcAWuxb6E07G_WLG8o0NvHKC7geHuoWG6SjOjG3EWM2104k/s400/IMG_3086.jpg" /></a><br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;">They're ugly, basic, and don't have that wow factor, but they're easy, quick, tasty, cheap and freezable.<br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><span style="font-family: Verdana,sans-serif;">The ingredients for the meatballs go in a bowl and you mush it all up with your hands, roll it into balls, and fry them in a pan with heated oil. Simple! </span><br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><i><span style="font-family: Verdana,sans-serif;">Meatball Ingredients (I halved them, but I'll give them as published)</span></i><span style="font-family: Verdana,sans-serif;"> <br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><span style="font-family: Verdana,sans-serif;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq6B1zhPugpxrT5T105TgMhVuzFAknDNRhBMOf2-nD1j-Nz6YKxXthr4Xb05CJE9r-fh3WETZJnJzyRDu6UbAKIY0FPMaXFTeVhyphenhyphenos7iNhkgtJjEYfNUT07Wyss335j6VnrGXDO40xWE0z/s1600-h/IMG_3101.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq6B1zhPugpxrT5T105TgMhVuzFAknDNRhBMOf2-nD1j-Nz6YKxXthr4Xb05CJE9r-fh3WETZJnJzyRDu6UbAKIY0FPMaXFTeVhyphenhyphenos7iNhkgtJjEYfNUT07Wyss335j6VnrGXDO40xWE0z/s320/IMG_3101.JPG" /></a><br />
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</div><div class="" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><span style="font-family: Verdana,sans-serif;">1 medium onion, finely chopped</span><br />
</div><div class="" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><span style="font-family: Verdana,sans-serif;">750g beef mince</span><br />
</div><div class="" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><span style="font-family: Verdana,sans-serif;"> </span>1 egg, lightly beaten<br />
</div><div class="" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><span style="font-family: Verdana,sans-serif;">2 cloves garlic (<i>I didn't halve this - I love garlic</i>)</span><br />
</div><div class="" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><span style="font-family: Verdana,sans-serif;">2 teaspoons of cracked black pepper (<i>I don't recommend using cracked pepper, my grinder is VERY slow, this took forever, but I didn't have any ground pepper</i>)</span><br />
</div><div class="" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><span style="font-family: Verdana,sans-serif;">1/4 teaspoon of salt</span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKXBIhYET2wJ1bFpR88_jFrtglvOnQohYfi2WvK2hPNyi3f4c9WQLedHSh0nOioJMdPJxq1FN8BIHnmwsLtRb81W3rQG3kV-LIhqwJDzhsPn3qxKUiMrwH94enZlD22U5xKd9nyVk_82mL/s1600-h/IMG_3090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKXBIhYET2wJ1bFpR88_jFrtglvOnQohYfi2WvK2hPNyi3f4c9WQLedHSh0nOioJMdPJxq1FN8BIHnmwsLtRb81W3rQG3kV-LIhqwJDzhsPn3qxKUiMrwH94enZlD22U5xKd9nyVk_82mL/s320/IMG_3090.JPG" /></a><br />
</div><div class="" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><span style="font-family: Verdana,sans-serif;">2 tablespoons plum sauce (<i>check out my Nanna's homemade plum sauce - highly prized as she's stopped making it - maybe I'll ask her for the recipe and make it for my Dad</i>)</span><br />
</div><div class="" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><span style="font-family: Verdana,sans-serif;">1 tablespoon worcestershire sauce</span><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><span style="font-family: Verdana,sans-serif;">2 tablespoons finely chopped fresh rosemary (<i>I didn't have any, but <a href="http://www.gourmetgarden.com/au/">Gourmet Garden</a>'s herb blend worked well</i>)</span><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><span style="font-family: Verdana,sans-serif;">1-2 tablespoons finely chopped fresh mint or basil (<i>I used basil, I'm not a big fan of mint</i>)</span><br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><span style="font-family: Verdana,sans-serif;">You can just use any old sauce for dipping if you don't want to make the Rich Tomato Sauce (although I did, as it's really quick and easy too).</span><br />
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</div><div style="font-family: Verdana,sans-serif;"><i>Rich Tomato Sauce</i><br />
</div><div style="font-family: Verdana,sans-serif;">Deglaze the pan with 1 1/2 cups red wine, add 1 clove of crushed garlic, bring to boil then simmer to reduce liquid by half. Strain into a medium pan (<i>this is entirely optional, I didn't do it, I just added the rest of the ingredients into the frypan)</i> Add 3/4 cup tomato puree, 1/3 cup chunky bottled tomato sauce and 2-3 teaspoons Dijon mustard, again bring to the boil, then simmer to reduce liquid by half. Gradually whisk in 30g butter.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwRuNaw2IN83yQ94zwpwhNdwx3_iNN7K7H3JgzUNKrr5Ftpg6AMQ3FGvD71f1GXTgvDNKHTjVPDcax63ufUk11ObRj51XOJwTN_9lo4ops8ePqb3ski34AYuKfBqsgKSaoW_P33xfwO2ld/s1600-h/IMG_3105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwRuNaw2IN83yQ94zwpwhNdwx3_iNN7K7H3JgzUNKrr5Ftpg6AMQ3FGvD71f1GXTgvDNKHTjVPDcax63ufUk11ObRj51XOJwTN_9lo4ops8ePqb3ski34AYuKfBqsgKSaoW_P33xfwO2ld/s320/IMG_3105.JPG" /></a><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"> See - toothpicks. Ergo, hor d'oeuvre. (Can I mix Latin and French? Anyway, you get my point)<br />
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</div>SomethingByKatehttp://www.blogger.com/profile/16100856187125856229noreply@blogger.com6tag:blogger.com,1999:blog-6688589733288648985.post-50161325898478289462009-11-23T22:54:00.002+11:002009-12-11T19:05:17.255+11:00The Cookbook Challenge - Week 2 - Indian - Chai Cupcakes<div style="text-align: justify;"><span style="font-family: Verdana,sans-serif; font-size: 12pt;">I love Indian food. Tandoori, dhal makhani, jahlfrezi, naan, sweet, sweet naan… love it. I thought I could pull out my Indian cookbooks and whip up a curry, but fate stepped in and while I was looking through 500 Cupcakes for the citrus challenge, I came across these:</span><br />
</div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiajl1uvaTDLyUdd01G7tt161Nv2c_82E8arOiasZhPyGE0y3HXFP-K5PCvHvtuUP3pjGjLgVRAD4NeGup-OCnkWthnrWCV1CAJFrbN5qSvq-EHXfuGnIxjydhcYsWfKI3pE9iF7MQOc9XS/s1600/IMG_3079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiajl1uvaTDLyUdd01G7tt161Nv2c_82E8arOiasZhPyGE0y3HXFP-K5PCvHvtuUP3pjGjLgVRAD4NeGup-OCnkWthnrWCV1CAJFrbN5qSvq-EHXfuGnIxjydhcYsWfKI3pE9iF7MQOc9XS/s320/IMG_3079.JPG" /></a><br />
</div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif; font-size: 12pt;">Chai cupcakes</span><br />
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</div><span style="font-family: Verdana,sans-serif; font-size: 12pt;">There is a variation in the book which is for vanilla and white chocolate chai cupcakes, and since I received my order from <a href="http://www.usafoods.com.au/index.php">USA Foods</a> of Hershey’s white chocolate cinnamon chips last week, I thought they’d go perfectly with the B<a href="http://www.bondichai.com.au/varieties.html">ondi Chai Club Cinnamon</a>. </span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjgQ1J-VbjkXK2441GATNH96oW3Hd9Iz0A8_LZGLwkBzuPZ894x03KWPBDnPsLuD9ySy6oq3AR_Bq478Us_TmgyUq7Y1MVVP6WmXM1sm63jlqPFu3_TCyUK1fsy0zw5UajE176WKBttYT3/s1600/IMG_3039.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjgQ1J-VbjkXK2441GATNH96oW3Hd9Iz0A8_LZGLwkBzuPZ894x03KWPBDnPsLuD9ySy6oq3AR_Bq478Us_TmgyUq7Y1MVVP6WmXM1sm63jlqPFu3_TCyUK1fsy0zw5UajE176WKBttYT3/s200/IMG_3039.jpg" /></a><br />
</div><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga_vFqej8FT94ZslB2Vt9P_9_09XPPMSrWQgLkJd2lzZdnkQX6sIX_fy2ErUqd_HJd5u68MnR60qMvnXqVK4xRo22o0MNsB0kdEM-aLF3x7QjVAoYJuV-j01k9XhnWiC4YKM8KvPltrCSU/s1600/IMG_3028.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga_vFqej8FT94ZslB2Vt9P_9_09XPPMSrWQgLkJd2lzZdnkQX6sIX_fy2ErUqd_HJd5u68MnR60qMvnXqVK4xRo22o0MNsB0kdEM-aLF3x7QjVAoYJuV-j01k9XhnWiC4YKM8KvPltrCSU/s200/IMG_3028.jpg" /></a><span style="font-family: Verdana,sans-serif; font-size: 12pt;"> </span><br />
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</div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif; font-size: 12pt;"> Perfect match?<br />
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</div><div style="text-align: justify;"><span style="font-family: Verdana,sans-serif; font-size: 12pt;">Ok, so Bondi isn’t terribly Indian. Let’s focus on the chai and cinnamon part.</span><br />
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<span style="font-family: Verdana,sans-serif; font-size: 12pt;">The Hershey's chips were shipped on what must have been the hottest day of the year and were left at my front door. They were in a semi-solid mass on my arrival home from work.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizxJZ0QEu-7z38Wc97K7Tmc0VTxMMrywQwQk0LLWWv6uH33IfGWA1Bfx20-1MKzxRZtAiGsYP9orBCh1pRTcA7ivqpZMuTvFOVyAKdNqjOR924-wyTFXRPCHCRUHNA2dIDwWw_jdI3LomR/s1600/IMG_3043.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizxJZ0QEu-7z38Wc97K7Tmc0VTxMMrywQwQk0LLWWv6uH33IfGWA1Bfx20-1MKzxRZtAiGsYP9orBCh1pRTcA7ivqpZMuTvFOVyAKdNqjOR924-wyTFXRPCHCRUHNA2dIDwWw_jdI3LomR/s320/IMG_3043.jpg" /></a><br />
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</div><div style="text-align: justify;"><span style="font-family: Verdana,sans-serif; font-size: 12pt;">I needed to do some chopping, bashing it on the bench a few times did most of the work, but it just needed a little more.</span><br />
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<span style="font-family: Verdana,sans-serif; font-size: 12pt;">I didn’t bother to look for buttermilk in the supermarket, to create 2/3 cup of buttermilk substitute I used 2/3 tablespoon of lemon juice and added enough regular milk to make up 2/3 cup.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAUYIHaFCf1ZYNfRn2bpD35WfwNEaRIX_Em2B1qj8uOZvKIpfinfJvdN6ysJz12DUCpnvxCGTAxiJ1kKqa2B30QeCWMC01F5BFiVyKXTOUvSThxVbob7rmkdbXUcFNO1vhaT1bX4WYKKGb/s1600/IMG_3048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAUYIHaFCf1ZYNfRn2bpD35WfwNEaRIX_Em2B1qj8uOZvKIpfinfJvdN6ysJz12DUCpnvxCGTAxiJ1kKqa2B30QeCWMC01F5BFiVyKXTOUvSThxVbob7rmkdbXUcFNO1vhaT1bX4WYKKGb/s320/IMG_3048.JPG" /></a><br />
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</div><div style="text-align: justify;"><span style="font-family: Verdana,sans-serif; font-size: 12pt;">That looks a lot more like a dough than a batter, and is almost too much for my monster 320 watt Breville Wizz mixer to handle. It certainly made some noises which indicated it was not overly impressed with what it was being asked to do. Set facial expression to sceptical… now.</span><br />
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</div><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY6kn2R-d-tUm0dfxIwL8Kk6dF1-68gMdlRVsxiSWp26crm_QttH8PzNRtlpG_iJtmXdAoPVVFjWMo0bOjxdMWAtSmFdFdlYMGk3rotRYzwGTdvz9X9G7XGFGVGNQy91JZaBAv17C8iiCV/s1600/IMG_3058_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY6kn2R-d-tUm0dfxIwL8Kk6dF1-68gMdlRVsxiSWp26crm_QttH8PzNRtlpG_iJtmXdAoPVVFjWMo0bOjxdMWAtSmFdFdlYMGk3rotRYzwGTdvz9X9G7XGFGVGNQy91JZaBAv17C8iiCV/s200/IMG_3058_2.jpg" /></a><span style="font-family: Verdana,sans-serif; font-size: 12pt;">The mixture was really thick and sticky, I wasn’t really sure how they’d go. I kept re-checking the recipe to see if I’d misread something or omitted an ingredient, but I couldn’t work out what I’d done wrong. From the baked result, looks like I didn’t do anything wrong (which was nice after my recent brownie misadventure).</span><br />
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<span style="font-family: Verdana,sans-serif; font-size: 12pt;">I thought apple would go really well with the cinnamon, so tried baking a slice of apple on the top of a couple of the cupcakes. Taste wise this was a good idea although I’m not sold on the final presentation. Next time smaller apples, whole circle slices, less full cups.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfHLMLH3lPyLjKCypWHE0a0T48doKXJVOnmyLmzUZsowtTxVV30nBNHBB7ChaAP5iM4liczObR_rXRcWMnkx2sl9kwLblwnuoG0q9K_kRQIWEh2QnQ1emVFIeleVQN6o58bwTXVU1EbjuN/s1600/IMG_3068.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfHLMLH3lPyLjKCypWHE0a0T48doKXJVOnmyLmzUZsowtTxVV30nBNHBB7ChaAP5iM4liczObR_rXRcWMnkx2sl9kwLblwnuoG0q9K_kRQIWEh2QnQ1emVFIeleVQN6o58bwTXVU1EbjuN/s320/IMG_3068.JPG" /></a><span style="font-family: Verdana,sans-serif; font-size: 12pt;"> What I found interesting about these cupcakes is that they only use egg whites, and no yolks. It’s the first cupcake I’ve come across that does that.</span><br />
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<b><span style="font-family: Verdana,sans-serif; font-size: 12pt;">Chai cupcakes – 500 Cupcakes</span></b><br />
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<span style="font-family: Verdana,sans-serif; font-size: 12pt;">2 cups self-raising flour</span><br />
<span style="font-family: Verdana,sans-serif; font-size: 12pt;">1/4 teaspoon baking powder</span><br />
<span style="font-family: Verdana,sans-serif; font-size: 12pt;">pinch of salt</span><br />
<span style="font-family: Verdana,sans-serif; font-size: 12pt;">1 tablespoon chai tea powder (I used Bondi Chai Club Cinnamon)</span><br />
<span style="font-family: Verdana,sans-serif; font-size: 12pt;">1/4 cup sweet butter, softened (I assumed this just meant unsalted)</span><br />
<span style="font-family: Verdana,sans-serif; font-size: 12pt;">3/4 cup packed light brown sugar (I used regular brown sugar – anyone know what ‘light brown sugar’ is?)</span><br />
<span style="font-family: Verdana,sans-serif; font-size: 12pt;">2 egg whites</span><br />
<span style="font-family: Verdana,sans-serif; font-size: 12pt;">2/3 cup buttermilk</span><br />
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<span style="font-family: Verdana,sans-serif; font-size: 12pt;">Preheat the oven to 175 degrees celsius (I preheated mine to 175 with the fan on, and it actually maintained its temperature – I think that’s the secret with my temperamental oven, use the fan).</span><br />
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<span style="font-family: Verdana,sans-serif; font-size: 12pt;">Place 12 baking cups in a muffin pan.</span><span style="font-family: Verdana,sans-serif; font-size: 12pt;"> Mix the flour, baking powder, salt and chai powder. In a separate bowl beat the butter and sugar until smooth (I found smooth was a flexible term, just beat it until you get bored – that’s what I did). Add egg whites slowly, beating well, then slowly add the dry ingredients, then the buttermilk.</span><br />
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At this point if you want to do the white chocolate and vanilla variation, this is where you add ½ cup of white chocolate chips and 1 teaspoon of vanilla extract. I added ½ cup of Hershey’s cinnamon chips, and no vanilla.</span><br />
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Bake for 20 minutes (mine took 20 minutes exactly).</span><br />
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The recipe suggests that it makes 12, and that’s what I produced, but next time I will make them smaller and make 18. And you can re-set your facial expression to hungry now, turns out my pessimism was unjustified.<br />
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</div><div style="font-family: Verdana,sans-serif; text-align: justify;">And just because the book is such a pretty pink....<br />
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</div>SomethingByKatehttp://www.blogger.com/profile/16100856187125856229noreply@blogger.com15tag:blogger.com,1999:blog-6688589733288648985.post-75063895371898322622009-11-22T15:57:00.000+11:002009-11-22T15:57:36.290+11:00Brownies by Request<div style="font-family: Verdana,sans-serif; text-align: justify;">Mmmmm brownies. My favourite recipe for brownies is from Donna Hay's Modern Classics Book 2 (it's reproduced in her Simple Essentials Chocolate book with 1/4 of a cup less flour). I had a special request for brownies about a week ago and didn't quite make it happen, so with the rain pouring down outside today I thought it was a good day for their chocolatey rich goodness. Unfortunately, despite making these more than 10 times before, today they didn't turn out the best. I could have denied the disaster, but would that offend the blogging gods?<br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCQ5RoBWgSu6gRJzSYMCZmKMeTLOPd_8ObYQgTCvnpYbIWUZEcXGY4tzIQRT8WJjN42QgA6Z4bYLFJzGWev1YABQBViBtE9UEjJRceYC_uQ22oiVgq3EnlqlvgtURczJRbYhxCZht9SMCC/s1600/IMG_2998.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCQ5RoBWgSu6gRJzSYMCZmKMeTLOPd_8ObYQgTCvnpYbIWUZEcXGY4tzIQRT8WJjN42QgA6Z4bYLFJzGWev1YABQBViBtE9UEjJRceYC_uQ22oiVgq3EnlqlvgtURczJRbYhxCZht9SMCC/s320/IMG_2998.jpg" /></a><br />
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</div><div style="font-family: Verdana,sans-serif; text-align: justify;">As you can see, I was unable to keep all the yolks together when I cracked the eggs - I think it looks like a smiley face sticking its tongue out.<br />
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</div><div style="font-family: Verdana,sans-serif; text-align: justify;">The cocoa I use is Cote d'Ivoire Red African Cocoa from <a href="http://beanbay.coffeesnobs.com.au/ViewProduct.aspx/217-cote-d">Coffee Snobs</a> which is 100% cocoa, no sugar, no fillers, no dairy, no nuts, gluten free and delicious. I usually use a 60-70% dark chocolate like Lindt when I make these, but this time I used Cadbury Old Gold mildly dark chocolate (45%) as there were 8 220g blocks sitting in the pantry from a special offer that involved the purchase of 12 blocks for $5.99 from <a href="http://www.1-day.com.au/">1-day</a>! Unfortunately I can't blame my failure on using a different chocolate than usual, as I have produced quality brownies using this chocolate before.<br />
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</div><div style="font-family: Verdana,sans-serif; text-align: justify;">I thought I'd make brownie muffins, and just reduce the cooking time. Can you say burnt? How about stuck?<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQS7oIX46b_mjb91Sedv7kl6K6pd4m20Rf7HzRag4xeIoBOjjM469LbixkeB-x4t5A6e0sH0VJjxhpTyY0YRmu9xaHeJV9ZQyNlx91bO0d_JztgisEXfzET04hPj1wGFxkFQxnjLrV3HrQ/s1600/IMG_3024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQS7oIX46b_mjb91Sedv7kl6K6pd4m20Rf7HzRag4xeIoBOjjM469LbixkeB-x4t5A6e0sH0VJjxhpTyY0YRmu9xaHeJV9ZQyNlx91bO0d_JztgisEXfzET04hPj1wGFxkFQxnjLrV3HrQ/s320/IMG_3024.JPG" /></a><br />
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</div><div style="font-family: Verdana,sans-serif; text-align: justify;">They were only a little crisp on top and I didn't need to actually present them to anyone except my boyfriend, who luckily understands that I can't always be perfect, and the deliciousness was still there - a little drier than normal, but still quite good. <br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEgykF8wUPGzdn93AF2QHagPQtO-T34ZBmCgTHbCzi8CbGrtWXdbdEoNIdqCyF5pHaeYonMazFCksn6Ecm_Fsolmbp_eB9ux38cmRGLjIQSiSqF1UuGIvJtd4lH3bivbVTDZsOXC5Hu_Vv/s1600/IMG_3023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEgykF8wUPGzdn93AF2QHagPQtO-T34ZBmCgTHbCzi8CbGrtWXdbdEoNIdqCyF5pHaeYonMazFCksn6Ecm_Fsolmbp_eB9ux38cmRGLjIQSiSqF1UuGIvJtd4lH3bivbVTDZsOXC5Hu_Vv/s400/IMG_3023.jpg" /></a><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">What did I learn today?<br />
</div><ol style="font-family: Verdana,sans-serif; text-align: justify;"><li>Don't decide that your baking powder is probably a bit old and throw in a bit more to compensate, it's a brownie, not a volcano, it doesn't really need to rise that much. <br />
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<li>Donna knows best. If she says use a slice tin, use a slice tin. </li>
<li>Give up on maintaining a constant temperature in my oven, or even achieving the temperature I want - today it was set at 220, preheated for 30 minutes, and fluctuated from 130 to 190, when I wanted 160. </li>
</ol><div style="font-family: Verdana,sans-serif; text-align: justify;"><b>Chocolate Brownies - Donna Hay Modern Classics Book 2</b><br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">200g dark chocolate, chopped<br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">250g butter, chopped<br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">1 3/4 cups brown sugar<br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">4 eggs<br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">1/3 cup cocoa powder, sifted<br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">1 1/4 cups plain flour, sifted<br />
</div><div style="font-family: Verdana,sans-serif; text-align: justify;">1/4 teaspoon baking powder<br />
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</div><div style="font-family: Verdana,sans-serif; text-align: justify;">Preheat the oven to 160 degrees. Place the chocolate and butter in a saucepan over low heat and stir until smooth. Allow to cool slightly.<br />
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</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSTOWJnRQKgn7792hka9iZDN3UwzzWXlbV-FXRuIjNFbaVaT3SiXSoJY8ATzzXcn8f7RDXNVv4jkobdW8Owb2ZKf1ZLErKeBhbJUt2SyfcPzduDUmkkkPdq-F8yvvqhUaNs72QD7fsfmE1/s1600/IMG_3011.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSTOWJnRQKgn7792hka9iZDN3UwzzWXlbV-FXRuIjNFbaVaT3SiXSoJY8ATzzXcn8f7RDXNVv4jkobdW8Owb2ZKf1ZLErKeBhbJUt2SyfcPzduDUmkkkPdq-F8yvvqhUaNs72QD7fsfmE1/s200/IMG_3011.JPG" /></a>Place the sugar, eggs, cocoa, flour and baking powder in a bowl. Add the chocolate mixture and mix until combined. Pour the mixture into a 20cm square slice tin lined with non-stick baking paper. Bake for 50 minutes or until set. Cool slightly in the tin.<br />
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</div>SomethingByKatehttp://www.blogger.com/profile/16100856187125856229noreply@blogger.com4