tag:blogger.com,1999:blog-11894492268804032972024-03-13T11:38:19.765+11:00the food dept.creative inspiration UBERhttp://www.blogger.com/profile/03496786829190538671noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-1189449226880403297.post-72249639258868593402015-02-08T19:00:00.000+11:002016-04-08T13:46:10.720+10:00VALENTINE'S DAY – All you need it LOVE, and recipes for two.....me and you.<style>
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<span style="font-size: xx-small;"><b><span style="font-family: "georgia";"><span style="color: #bf9000;"> </span></span></b></span><br />
<span style="font-size: large;"><i><span style="font-family: "georgia" , "times new roman" , serif;">Stay in this Valentine's Day and treat your partner to some divine dishes and a decadent cocktail. When only the best will do, choose gold leaf to add some extra sparkle to the night.</span></i></span><br />
<br />
<span style="font-size: large;"><i><span style="font-family: "georgia" , "times new roman" , serif;">Welcome and thank you to fabulous Melbourne team, Bec Hudson and Kirsty Bryson for creating this fabulous food story for us to share. Stay tuned for a profile on these talented gals.</span></i></span><br />
<br />
<div class="MsoNoSpacing">
<span style="color: #bf9000;"><span style="font-size: x-large;"><b><span style="font-family: "georgia";">Oysters
with Gold Caviar</span></b></span></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">Serves 2</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">12 x
freshly shucked oysters</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">Dressing:</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">12 tsp
Moscato glaze* (or champagne vinegar)</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">1 tsp
chives finely sliced</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">1 tsp
shallot finely diced</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">6 tsp
gold angel tears* </span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">Black
salt to serve under oysters</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;"><b>1.</b> Place
the black salt on your serving dish.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;"><b>2.</b> Arrange
the oysters on top.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;"><b>3.</b> Mix
together in a small bowl the chives, shallots & moscato glaze. Stir to
combine. Using a teaspoon place dressing on top of each oyster.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;"><b>4.</b> Top
each oyster with ½ teaspoon of the gold angel tears.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">Serve
immediately with chilled champagne.</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">*Muscato
glaze is available from supermarkets Moro do a nice one. It’s a white wine
vinegar reduction.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">*Gold
Angel tears purchased from <a href="http://goodgrubhub.com/">The Good Grub Hub </a></span><br />
<a href="http://ubercreative.blogspot.com.au/">For more delicious recipes try this</a><br />
<br />
<div class="MsoNoSpacing">
<span style="color: #bf9000;"><span style="font-size: x-large;"><b><span style="font-family: "georgia";">Sidecar
Cocktail</span></b></span></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">Serves
2</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">60ml
Cointreau</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">60ml
brandy or cognac</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">60ml
freshly squeezed lime or lemon juice</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">ice</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">Gold
sugar to rim the glass</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">Gold
sugar</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">1 gold
leaf</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">1 tsp
caster sugar</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">In a
spice grinder, wiz together the sugar and gold leaf.</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;"><span style="font-family: "georgia"; font-size: 12.0pt;"><b>1. </b></span>In a
shaker add a good handful of ice. </span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;"><span style="font-family: "georgia"; font-size: 12.0pt;"><b>2.</b></span> Add
the Cointreau, brandy and lime juice.<b> </b>Place
lid on shaker & shake well.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;"><span style="font-family: "georgia"; font-size: 12.0pt;"><b>3.</b></span> Rim
your glasses. Using the leftover squeezed lime coat the rim of the glass with
lime juice.</span><br />
<span style="font-family: "georgia"; font-size: 12.0pt;"><span style="font-family: "georgia"; font-size: 12.0pt;"><b>4. </b></span>Dip the wet rim into the gold sugar to coat.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;"><span style="font-family: "georgia"; font-size: 12.0pt;"><b>5.</b></span>Pour
your cocktail into glasses.</span><br />
<span style="font-family: "georgia"; font-size: 12.0pt;"><br /></span>
<span style="font-family: "georgia"; font-size: 12.0pt;"><br /></span>
<span style="font-family: "georgia"; font-size: 12.0pt;"><br /></span></div>
</div>
<span style="font-size: large;"><b><span style="font-family: "georgia";"><span style="color: #bf9000; font-size: x-large;">Champagne, Elderflower & Gold Leaf Jelly with Goats Cheese Icecream & Blackberries</span> </span></b></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">Serves
2</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">1
punnet of fresh blackberries sliced in half length wise </span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">Mint
sprigs to garnish </span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">Gold
leaf sugar to garnish</span></div>
<div class="MsoNoSpacing">
<b><span style="font-family: "georgia"; font-size: 12.0pt;">Champagne,
elderflower & gold leaf jelly</span></b>
</div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">3
leaves of gelatine</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">100ml
elderflower cordial</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">220ml
champagne chilled</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">1-2
gold leaf sheets</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;"><b>1.</b> Place
gelatine sheets in a bowl & cover with cold water. Allow to soak for a
miute or two, till leaves have softened. </span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;"><b>2.</b> In
a microwave proof dish pour in the elderflower syrup. Microwave for 40 secs to
1 minute. Stir in softened gelatine till dissolved. Set aside to cool for a
minute or two.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;"><b>3. </b>Stir
in the champagne to your cordial mix. Add flecks of gold leaf to your jelly
mix. Pour into a small tray.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;"><b>4.</b> Place
in fridge and allow to set.</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b><span style="font-family: "georgia"; font-size: 12.0pt;">Goats
cheese icecream</span></b></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">1 cups
cream</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">1/2
cup full cream milk</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">2 egg
yolks</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">8 tsp
good quality honey</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">60g
fresh goats cheese</span></div>
<div class="MsoNoSpacing">
<br /></div>
<b>
</b><br />
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;"><b>1. </b>In
a medium sized saucepan add the cream, milk, honey & goats cheese over a
medium heat stir till combined and has heated through. Remove from heat. Do not
let boil, as mix will curdle. You may need to gently whisk to combine the
cheese till smooth.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;"><b>2 </b>In a
medium bowl whisk the egg yolks together. Pour the warm cream and goats cheese
mix. Start with a couple of spoonful’s at first then add remaining mix,
whisking quickly to combine. Pour the mix back into the saucepan and pot back
on the stove on a low heat. Stir constantly with a wooden spoon. Stir gently on
a low heat till mixture has thickened slightly & coats the back of a spoon.
About 10- 15 minutes.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;"><b>3. </b>Refrigerate
the mixture until chilled, then process in your ice cream machine, as per the
manufacturers instructions. When ice cream has finished churning, pour into a
freezer proof container. Place into freezer allow to set.</span></div>
<div class="MsoNoSpacing">
<br /></div>
<b><span style="font-family: "georgia"; font-size: 12.0pt;">To
assemble your dessert</span>
</b><br />
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;"><b>1 </b>Scoop
quenelle’s of the goats cheese ice cream onto plate.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;"><b>2</b> Using
a spoon add dollops of the gold leaf jelly.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;"><b>3</b> Place
the sliced blackberries randomly.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;"><b>4</b> Sprinkle
baby mint leaves & sprinkle with gold leaf sugar.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">Serve immediately.</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">
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<div class="MsoNoSpacing">
<span style="color: #bf9000;"><span style="font-size: x-large;"><b><span style="font-family: "georgia";">Beetroot Cured Kingfish with Pickled Radish, Cucumber & Herb Salad & Salmon Roe</span></b></span></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">Serves
2</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">4
large cooked beetroots</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">1
orange zested </span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">1
lemon zested </span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">3
juniper berries ground/smashed</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">500g
rock salt</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">300g
raw sugar</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">50ml
gin</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">600g–800g
piece of Kingfish pin-boned, skin off</span>
</div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">Black
salt to garnish</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">Salmon
roe to garnish</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">Dill
sprigs to garnish</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">Chive
batons to garnish</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">Micro
herbs to garnish</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;"><b>1.</b> In a
food processor wizz the cooked beetroots, orange & lemon zest, juniper
berries & gin till a smooth paste. </span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;"><b>2. </b>Mix
beetroot slurry together in a bowl with the rock salt & raw sugar.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;"><b>3. </b>Place
some of the cure mix in the base of a deep tray. Place the kingfish ontop.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;"><b>4. </b>Cover
the fish with the remaining cure mix. Place a layer of clingwrap and then place
a flat tray on top. Weigh tray down with heavy tins and leave in fridge to cure
24 hours.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;"><b>5. </b>The
next day remove fish from the cure & rinse gently under cold running water.
Pat dry with a paper towel.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;"><b>6.</b> Slice
the kingfish into thin slices. Set aside on a clingwrap covered plate in fridge
till ready to plate up.</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b><span style="font-family: "georgia"; font-size: 12.0pt;">Pickled
salad</span></b></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">2-3
baby cucumbers thinly sliced into rounds</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">4-6
radishes thinly sliced length wise</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">1-2
shallots finely sliced</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;"><span style="mso-spacerun: yes;"></span>1/3 cup Moscato glaze or champagne vinegar</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">1 tsp
Chives finely sliced</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">1 tsp
Dill finely chopped</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;"><b>1. </b>In a
bowl combine all ingredients </span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">To serve:</span><span style="font-family: "georgia"; font-size: 12.0pt;"> Lay
the slices of kingfish on your plate. Sprinkle the pickled salad over the top.</span>
</div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">Sprinkle
with the extra herbs, micro herb and black salt. Serve with the salmon roe.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia"; font-size: 12.0pt;">
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div class="MsoNoSpacing">
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Photography by <a href="http://www.bechudson.com.au/">Bec Hudson Photography </a> </span></span><br />
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Food Styling and prop <a href="http://www.kirstybrysonfoodstylist.com/">Kirsty Bryson</a> food & prop styling, & recipes <br />Props from <a href="http://www.thepropdispensary.com/">The Prop Dispensary </a></span></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><br /></span></span></div>
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<br /></div>
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<br /></div>
UBERhttp://www.blogger.com/profile/03496786829190538671noreply@blogger.com4tag:blogger.com,1999:blog-1189449226880403297.post-81539651476880175422014-12-02T20:56:00.000+11:002016-04-03T18:27:59.076+10:00INTERVIEW WITH DAN HONG – the Super Fly Chef on why chocolate tastes good with blue cheese and what Kim and Kanye eat on tour.<style>@font-face {
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<div class="separator" style="clear: both; text-align: left;">
<a href="http://1.bp.blogspot.com/-GhMWFAZeYxo/VH0-i12tKdI/AAAAAAAADMw/x1Y2x1JMdSU/s1600/DanHong_1794_ext%2BsmlA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-GhMWFAZeYxo/VH0-i12tKdI/AAAAAAAADMw/x1Y2x1JMdSU/s1600/DanHong_1794_ext%2BsmlA.jpg" /></a></div>
<div class="MsoNoSpacing">
<br />
<i><span style="color: #3d85c6;"><span style="font-size: x-large;">The city of Sydney adores and glorifies it's diverse and wonderful chefs, but one name keeps rising to the surface.... Dan Hong. In an exclusive interview, The Food Dept's editor, Anne Marie Cummins, talks to the chef behind some of the</span></span><span style="color: #3d85c6;"><span style="font-size: x-large;"> coolest restaurants, Mrs G's, El Loco and Mr Wongs. The chef with the colourful collection of trainers, reveals the future trends in food and what he has learnt from entrepreneur, Justin Hemmes. </span></span></i><br />
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;"><b style="mso-bidi-font-weight: normal;">Your prawn toasts
were the only dish to sell out at the Good Food month’s Asia town, I missed
out, what’s your secret?</b></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;">Asia town was great but my dish was so popular. We ran
out so quickly, everyone took multiple portions of mine at the beginning. I
can’t help it if my dish is the most popular, but it was fun, a great day and a
really good space.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;"><b style="mso-bidi-font-weight: normal;">With so many great
chefs at one venue, who inspired you most and what dish did you love the most? </b></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;">I really enjoyed <b><span style="font-weight: normal;">Ramen Ikkyu, chef, Harunobu Inukai was awesome.</span></b>
I thought <b><span style="font-weight: normal;">Chase
Kojima from Sokyo</span></b> did an awesome Okonomiyaki. Obviously David
Thompson is the master, and his stir-fry was great with the fried egg. Anything
with a fried egg on top is delicious.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;"><b style="mso-bidi-font-weight: normal;">Your mum owned and
operated restaurants. What inspired you to be a chef, was there a moment when
you thought, I want to be a chef ? <span style="mso-spacerun: yes;"> </span></b></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;">There wasn’t a moment to be honest, I just didn’t know
what I wanted to do and my mum suggested I become a chef. I grew up around
restaurants, but I never thought of being a chef. I really enjoyed cooking at
home and my mum suggested I become a chef. My passion really came when I became
an apprentice, learning new things from chefs above me.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-family: Helvetica;">Which cooking
school did you attend?</span></b></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;">The Hotel School at the Intercontinental, which doesn’t
run a cooking course any more. Usually apprentices go to Tafe once a week and
work full time. I was lucky to do school for 6 months full time. I did all my
theory first and then went and worked in restaurants. That’s how I came to work
in so many restaurants.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;"><b><span lang="EN-US" style="font-family: "georgia"; mso-ansi-language: EN-US; mso-bidi-font-family: Helvetica;">What inspires you when you are creating a
new recipe? </span></b></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US" style="font-family: "georgia"; mso-ansi-language: EN-US; mso-bidi-font-family: Helvetica; mso-bidi-font-weight: bold;">Everywhere, could
be going to another restaurant, eating street food overseas, eating on the
street in China town, or going to my mum’s house for dinner. I’m really
inspired by everything I eat.</span></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;"><b style="mso-bidi-font-weight: normal;">Am I right in
thinking you spend your holidays in Asia looking out for new food experiences?</b></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;">I go to Asia quite a bit, I go to Indonesia at least once
a year, as my wife is Indonesian and we visit her family. We are going to Hong
Kong in December. I went to China this year, that was really cool.</span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "georgia"; mso-ansi-language: EN-AU;">You have bridged the gap
between playing with food and making it look cool. Is that what you set out to
do?</span></b></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;">Well no, I just wanted the book to be different. A lot of
cookbooks can be the same to be honest. I wanted mine to stand out, not only
with the material and the design, but also with the cover as well. So I hope it
does stand out.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "georgia"; mso-ansi-language: EN-AU;">Yes it does stand out. It
ties in well with the sneaker thing you have going on.</span></b></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;">Yes it all ties together. I wanted it to be a fun book
for people to read, but also to actually try out the recipes. That’s why I have
those Hong hats, even though I think the recipes are quite simple, they can be
made simpler by reading those Hong hats.</span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "georgia"; mso-ansi-language: EN-AU;">What’s the weirdest flavour
combination in the book?</span></b></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia"; mso-ansi-language: EN-AU;">There’s
a dish that has pig’s ear and tripe, but that’s not really a weird combination.
There’s nothing too weird in the book because, I have tried all these weird
combinations at Mrs. G’s. And even though I might like them, the general public
don’t, so they don’t make it onto the menu.</span></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "georgia"; mso-ansi-language: EN-AU;">So can you tell us what
weird flavour combination do you think tastes really great?</span></b></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia"; mso-ansi-language: EN-AU;">I
like blue cheese and chocolate together. One time I did a flourless chocolate
cake with blue cheese ice cream, I used gorgonzola and I thought it was
delicious. But it was a bit too weird. </span></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "georgia"; mso-ansi-language: EN-AU;">It’s a dream for many chefs
to work with Justin Hemmes. What have you learnt from him? </span></b></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia"; mso-ansi-language: EN-AU;">That
he knows what diners in Sydney want. He has a midas touch when it comes to
knowing what people want and being ahead of the game in terms of restaurants,
style, atmosphere and vibe. </span></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "georgia"; mso-ansi-language: EN-AU;">So you must know what
people want to eat? </span></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia"; mso-ansi-language: EN-AU;">I
don’t know what people want! I’m just lucky that people like my food.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;"><b style="mso-bidi-font-weight: normal;">The public has an
insatiable appetite for new food, new flavours. What trends do you see in the
near future?</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">I think Middle Eastern and Turkish cuisine are next. They
are popular now but the next step is to make an up market restaurant, with a
good wine list and great vibe.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;"><b style="mso-bidi-font-weight: normal;">What are you
craving right now? </b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">A sandwich or a banh mi, (vietnamese pork roll.) <i>See recipe below.</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b style="mso-bidi-font-weight: normal;">What did Kim and
Kanya order when they came to your restaurant?</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">They had chicken wings, a few dim sum, some pork
dumplings, chicken dumplings, pork ribs, fried rice. Kanya came twice, which
was pretty cool, I guess he liked the chicken wings!</span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-family: Helvetica;">Hang over cure?</span></b></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-family: Helvetica;">Mc Donald’s breakfast.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;"><b style="mso-bidi-font-weight: normal;">What do you like
to cook at home?</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">I don’t cook at home. My wife cooks at home. But
sometimes I cook on the bbq. I like to let the produce speak for itself and cook
very simple things. Last time I cooked some wagu rump on the bbq with some nice
fat asparagus. I served the steak with wasabi mayonnaise.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;"><b style="mso-bidi-font-weight: normal;">Can you reveal any
secret foodie locations in Sydney?</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Is anything secret anymore? Out in Western Sydney for
people who don’t go out West. Fairfield, Canley vale and Cabramatta have the most
authentic South East Asian food you can eat. I love going to Fairfield for Laotian
food. I think Laotian food is an untapped cuisine that people
don’t really know about. But you gotta love the funk to enjoy Laotian food. It’s
like Thai food, but with using things like fermented crab.
</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b style="mso-bidi-font-weight: normal;">Biggest mistake?</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Is always not remembering to taste as you cook. It’s something so
simple that can be the difference between a good and a great chef. As chefs, we
can often forget this, and it’s doesn’t matter how beautiful your dish looks,
it all comes down to the flavour. It’s the reason why people keep coming back
to your restaurant.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">See below for recipes from Mr Hong. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Dan Hong's cook book "Mr Hong" is available from Murdoch books. Go to <a href="https://www.facebook.com/pages/the-food-dept/246025892138805" target="_blank">the food dept facebook</a> page for your chance to win a copy. Thank you to Murdoch books.</span></div>
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<a href="http://2.bp.blogspot.com/-oX-VxFw0Xzk/VH1eAD9badI/AAAAAAAADNg/8UB63y84c94/s1600/MrHong_cvr.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://2.bp.blogspot.com/-oX-VxFw0Xzk/VH1eAD9badI/AAAAAAAADNg/8UB63y84c94/s1600/MrHong_cvr.jpg" width="151" /></a> </div>
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<span style="font-size: xx-small;"><a href="http://1.bp.blogspot.com/-8QbshbXr584/VH1dgRrB-jI/AAAAAAAADNA/uh3rVNAMTAU/s1600/Grilled%2BCorn%2Bw%2BLime%2B%26%2BParmesan%2B-%2BMHA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-8QbshbXr584/VH1dgRrB-jI/AAAAAAAADNA/uh3rVNAMTAU/s1600/Grilled%2BCorn%2Bw%2BLime%2B%26%2BParmesan%2B-%2BMHA.jpg" /></a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #3d85c6;"><span style="font-size: x-large;"><b>Grilled Corn with Lime and Parmesan </b></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Serves 4–6</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Seasoned cream</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">500 g (1 lb 2 oz) Japanese mayonnaise</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">500 g (1 lb 2 oz) sour cream</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1½ tablespoons ground cumin</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 tablespoons shichimi togarashi</span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;">Whisk all of the seasoned cream ingredients together in a bowl until combined. Set aside in the fridge.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6 cobs of corn, each one cut into three pieces</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 limes, halved</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 bunch coriander (cilantro), leaves only</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">100 g (3½ oz) wedge of parmesan, for grating</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Steam
or boil the pieces of corn until tender. Put on a hot chargrill pan or
barbecue and cook, turning three or four times, until the kernels are a
little bit charred. Remove from the grill and stab one end of each piece
of corn with a short cocktail skewer that has little handles.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Liberally brush each piece of corn with the seasoned cream and arrange them on a platter.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Squeeze some fresh lime juice over the top, making sure each piece of corn gets some.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Scatter with coriander and then use a microplane to grate a liberal amount of parmesan over the top. Eat.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://ubercreative.blogspot.com.au/" style="font-family: Times;">For more delicious recipes try this</a></span><br />
<br />
<br />
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<a href="http://3.bp.blogspot.com/--sHpUQOzJ-U/VH1dnF0O66I/AAAAAAAADNI/k7_LVbJaTPE/s1600/Fijian-Style%2BSashimi%2Bof%2BTrevallyA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/--sHpUQOzJ-U/VH1dnF0O66I/AAAAAAAADNI/k7_LVbJaTPE/s1600/Fijian-Style%2BSashimi%2Bof%2BTrevallyA.jpg" /></a></div>
<br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #3d85c6;"><span style="font-size: x-large;"><b>Fijian-Style Sashimi of Trevally</b></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>A
dish influenced by one of my best friends, fellow chef, Louis Tikaram.
Louis has a Fijian background and he once told me about one of Fiji’s
national dishes, called kokoda, which incorporates coconut milk into a
ceviche mix. This is my take on kokoda (pronounced kokonda), which
infuses some of my Vietnamese heritage into the dish. When I asked Louis
what he thought about me doing that, he said: ‘Sounds tasty.’ And
that’s what the food at Ms G’s is all about: tasty.</i><br />Serves 2</span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Dressing</b><br />80 ml (2½ fl oz/1⁄3 cup) nuoc cham (Essentials,<br />page 244)<br />55 ml (1¾ fl oz) coconut cream<br />1 tablespoon ót tuóng (Essentials, page 244)<br />juice of ½ lime</span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;">Whisk all of the ingredients together in a bowl until well combined.</span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>The Rest </b></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">200 g (7 oz) piece of sashimi-grade trevally, skinned<br />and boned<br />1 small long red chilli, thinly sliced<br />4 cherry tomatoes, quartered<br />70 g (2½ oz) young coconut flesh, cut into thin strips<br />50 g (1¾ oz) salted cucumber (Essentials, page 241)<br />15 coriander (cilantro) leaves<br />1 red Asian shallot, thinly sliced</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">Slice the trevally into thin strips. Transfer the fish to a bowl with the remaining ingredients.</span><span style="font-family: "georgia" , "times new roman" , serif;">Spoon
about 100 ml (3½ fl oz) of the dressing over the fish and mix well.
Don’t worry if there looks like a lot of dressing, it starts to ‘cook’
the fish as you’re eating it, which is how it’s meant to be. Serve in
bowls and enjoy immediately. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://ubercreative.blogspot.com.au/" style="font-family: Times;">For more delicious recipes try this</a></span><br />
<br />
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<a href="http://4.bp.blogspot.com/-VRwq4MYomL0/VH1douJn_pI/AAAAAAAADNQ/erGCB7It9nw/s1600/Mini%2BPork%2BBanh%2BMi%2B-%2BMHA.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-VRwq4MYomL0/VH1douJn_pI/AAAAAAAADNQ/erGCB7It9nw/s1600/Mini%2BPork%2BBanh%2BMi%2B-%2BMHA.jpg" /></a><br />
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<br /></div>
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<br />
<span style="color: #3d85c6;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><b>Mini Pork Banh Mi</b></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>I
love banh mi – it’s food from my heritage and I wanted to put it on the
menu. We decided to make Ms G’s banh mi smaller so that diners could
fit in other dishes as well. In my eyes, banh mi is up there with the
most iconic sandwiches of the world. It’s the perfect balance of
richness, acidity, texture, freshness and spice. In short, everything
you could ever want in a sandwich.</i><br />Serves 8</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /><b>The Pork </b><br />6 litres (210 fl oz/24 cups) Chinese masterstock (Essentials, page 234)<br />1.5 kg (3 lb 5 oz) pork belly, rib bones removed, skin on</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />Pour
the masterstock into a stockpot and carefully add the pork belly. Bring
to the boil. As soon as it’s reached boiling point, turn the heat down
and simmer for 3–4 hours or until the pork belly is tender.<br />Line a
roasting tin (large enough to fit the pork belly) with baking paper.
Carefully lift the pork belly from the stock, being mindful to keep
everything in one piece (not easy to do, since the pork is very soft at
this point).<br />Put the pork in the tin, skin side down. Cover with another piece of baking paper then a baking tray.<br />Weight the tray with heavy objects such as tins of tomatoes then leave it overnight (unrefrigerated) to press the pork belly.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /><b>The Rest </b><br />1 loaf of chà lua (Vietnamese pork loaf)<br />vegetable oil, for frying<br />8 small, soft white rolls</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Pork liver pâté (Essentials, page 243)<br />6 salted cucumbers (Essentials, page 241)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Pickled daikon and carrot (see Pickling liquid recipe, Essentials, page 241)<br />1 bunch coriander (cilantro), leaves only<br />Sriracha mayonnaise (Essentials, page 240)<br /> </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Using
a meat slicer or a very sharp knife, slice the chà lua as thinly as
possible. Set aside. Cut the pork belly into pieces about 1.5 cm (5⁄8
inch) thick and about the same length as the rolls.<br />Fill a large
heavy-based saucepan one-third full with oil and heat to 170°C (325°F)
or until a cube of bread dropped into the oil turns golden in 20
seconds. Carefully drop in the pork belly pieces and fry until golden.
Remove with a slotted spoon and drain on paper towel.<br />Cut the white
rolls in half. Spread the bases generously with pork liver pâté. Top
with a few slices of chà lua, then add the fried pork, followed in order
by the salted cucumbers, pickled daikons and carrots, a few coriander
leaves, and, finally,</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>HONG HACK </b>This
dish is meant to be fun and to be shared, so make it your own. If
you’re stuck for time, a side of roasted pork from your favourite
Chinese BBQ restaurant will work fine.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><a href="http://For more delicious recipes try this">For some more pork</a><br />
<br />
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<span style="font-size: xx-small;"><a href="http://1.bp.blogspot.com/-LlPDQh_DKS4/VH1dqNnLGyI/AAAAAAAADNY/7Eu6nekFQ40/s1600/Lotus%2BIce%2BCream%2BSundae%2Bw%2BRasp%2B%26%2BHoneycombA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-LlPDQh_DKS4/VH1dqNnLGyI/AAAAAAAADNY/7Eu6nekFQ40/s1600/Lotus%2BIce%2BCream%2BSundae%2Bw%2BRasp%2B%26%2BHoneycombA.jpg" /></a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #3d85c6;"><span style="font-size: x-large;"><b>Lotus Ice Cream Sundae with Raspberries and Honeycomb</b></span></span></span></div>
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<span lang="EN-US" style="font-family: "georgia";"><i>This dish
became my signature dessert when I was at Lotus and it had a loyal and devoted
following. At the time, everyone in Sydney was trying really hard to do
something molecular and Alex Stupak-esque with desserts. While I admired the
American chef’s inventive creations, I wanted to do something fun and tasty
with real texture, and something my customers could relate to.</i><br />
Serves 6</span></div>
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<span lang="EN-US" style="font-family: "georgia";"><br />
<b>Chocolate Fudge </b><br />
340 g (11¾ oz) caster (superfine) sugar<br />
70 g (2½ oz) liquid glucose<br />
35 g (1¼ oz) cocoa powder<br />
325 g (11½ oz) dark chocolate, cut into small pieces<br />
75 g (2½ oz) unsalted butter<br />
15 g (½ oz) xanthan gum<br />
</span></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="font-family: "georgia";">Fill a large
saucepan with 390 ml (13½ fl oz) water.<br />
Add the sugar, glucose, cocoa powder and 1 teaspoon salt and heat over a high
heat. Bring to the boil, then add the chocolate and butter. Reduce the heat to
a simmer and cook until the chocolate and butter melt. Whisk to combine and
then bring back up to the boil. Using a hand-held blender, mix in the xanthan
gum, which will thicken the fudge.<br />
Remove from the heat and allow to cool, then transfer the fudge into a covered
container and put in the fridge, where it will keep for up to 2 weeks.</span></div>
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<span lang="EN-US" style="font-family: "georgia";"><br />
<b>Honeycomb </b><br />
170 g (5¾ oz) caster (superfine) sugar<br />
1 tablespoon honey<br />
65 g (2¼ oz) liquid glucose<br />
2 teaspoons bicarbonate of soda (baking soda)</span></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="font-family: "georgia";"><br />
Line a small baking tray with baking paper. To make the caramel, add the sugar,
honey, liquid glucose and 1½ tablespoons water to a small saucepan and put over
a high heat. Resist the urge to stir, just allow the heat to begin to transform
the sugar. If crystals start to appear, you can give the saucepan a little
swirl, or use a wet pastry brush to brush down the side of the pan.<br />
Once a light caramel is achieved (about 155°C/310°F on a sugar thermometer),
quickly<br />
whisk in the bicarbonate of soda, then immediately pour the mixture onto the
prepared tray. Leave to cool at room temperature until it hardens. Break the
honeycomb into smaller pieces and store in an airtight container. Do not
refrigerate, as the sugars will melt and soften the honeycomb.</span></div>
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<span lang="EN-US" style="font-family: "georgia";"><br />
<b>Raspberry Sauce </b><br />
500 g (1 lb 2 oz/4 cups) frozen raspberries<br />
175 g (6 oz) caster (superfine) sugar</span></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="font-family: "georgia";"><br />
Add the raspberries and sugar to a small saucepan and cook over a medium heat,
stirring occasionally, for about 20 minutes or until a semi-thick consistency
is achieved. You don’t want to cook the sauce too long as this will create jam;
there should still be a little freshness about it.</span></div>
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<span lang="EN-US" style="font-family: "georgia";"><br />
<b>To serve </b><br />
Vanilla ice cream (recipe, page 194), or a goodquality vanilla bean ice cream
will do you just fine<br />
fresh raspberries<br />
salted peanuts<br />
</span></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="font-family: "georgia";">Warm the
chocolate fudge in a microwave until hot.<br />
Spoon some raspberry sauce into each of six serving bowls. Add 2 scoops of
vanilla ice cream and top with some shards of honeycomb, raspberries and
peanuts. Serve the chocolate fudge in a jug on the side so everyone</span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><b>GOOD LUCK WITH THE COOKBOOK GIVEAWAY</b> and may the most happy and derserving person win!</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">
</span></span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><i>The competition is open to all Australian residents. Competition closes midnight Wednesday 24th December 2014 with a winner selected at Random
and announced on Facebook (or Emailed via the Blog) 31st
December 2014. </i></span></span></div>
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UBERhttp://www.blogger.com/profile/03496786829190538671noreply@blogger.com2tag:blogger.com,1999:blog-1189449226880403297.post-17834389796048409352014-11-22T16:24:00.000+11:002016-04-03T18:26:28.280+10:00IT'S HOT IN THE CITY TODAY. Time to get the barbie going and cook up a Rib Eye Steak, Grilled with Porcini Salt and Lemony Salsa Verde<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-8Jhk7PaS-Ns/VHAasMwlMSI/AAAAAAAADMc/lnqZvwGrSLw/s1600/RibEyePorciniPeppercornSaltSalsaVerde-0252A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-8Jhk7PaS-Ns/VHAasMwlMSI/AAAAAAAADMc/lnqZvwGrSLw/s1600/RibEyePorciniPeppercornSaltSalsaVerde-0252A.jpg" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #0b5394; font-size: large;"><b><span lang="EN-US">Rib Eye Steak, Grilled with Porcini Salt and Lemony Salsa Verde</span></b></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><i>Summer is the time to entertain. Want to do something different and easy on your bbq this weekend? Buy the best quality rib eye you can find, light the bbbq and get grilling. We have an easy salsa verde, which you can make ahead to serve with your steak. </i></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><b>Cooking and resting time </b>15 minutes<b> Serves</b> 4</span><b><span lang="EN-US"> </span></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><span lang="EN-US">10g dried porcini mushrooms</span></span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><span lang="EN-US">½ teaspoon black peppercorns</span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><span lang="EN-US">¼ cup salt flakes</span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><span lang="EN-US">4 rib eye steaks, 2cm thick</span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><span lang="EN-US">1 tablespoon olive oil </span></span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><b>1. </b>Combine porcini mushrooms and peppercorns in a food processor and process until fine, toss through salt flakes. </span></div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><span lang="EN-US"><b>2.</b> Bring rib eye to room temperature, truss
with cooking string to create a round shape, rub with olive oil and porcini
salt (1 teaspoon porcini salt per steak).</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><span lang="EN-US"><b><span style="mso-spacerun: yes;">3. </span></b>For
medium rare steaks, heat bbq grill until hot. Place steaks onto barbecue and
cook 1 minute, give steaks a ¼ turn on same side and cook for another 1 minute.
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><span lang="EN-US"><b>4. </b>Turn steak over and cook for 1 minute, give
steaks a ¼ turn and cook for another 1 minute.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><span lang="EN-US"><b>5. </b>Remove steaks from barbecue, cover loosely
with foil and rest for 5 minutes. </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><span lang="EN-US"><b>6. </b>Serve with the <i>Lemony Salsa Verde. </i></span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span style="color: #0b5394;"><b><i>the food dept tip:</i> </b></span>Store extra porcini salt in pantry for
up to 6 months.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #0b5394;"><b><span lang="EN-US">Lemony Salsa Verde</span></b></span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><span lang="EN-US">In a food processor, combine 1 clove garlic,
grated rind 1 lemon, 1 ½ cups continental parsley leaves, 1 tablespoon capers, 2
anchovy fillets, juice ½ lemon, salt flakes and black pepper, to taste. Process
until coarsely chopped. Stir through ¼ cup olive oil.</span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><span lang="EN-US"><br /></span></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><span lang="EN-US"><a href="http://ubercreative.blogspot.com.au/" style="font-family: Times;">For more delicious recipes try this</a></span></span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US">This recipe was developed and produced for <a href="http://www.vicsmeatmarket.com.au/" target="_blank">Vic's Meats Market</a></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><span lang="EN-US"><span style="color: #666666;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US">Thank you to our fabulous team... Recipe: Sally Courtney, Art direction: Anne
Marie Cummins, Photography: Brett Stevens, Styling: Justine Poole, Food
Preparation: Caroline Ryan. </span></span></span></span></span></div>
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UBERhttp://www.blogger.com/profile/03496786829190538671noreply@blogger.com1tag:blogger.com,1999:blog-1189449226880403297.post-55642254687338226462014-11-07T16:54:00.001+11:002016-04-03T18:26:56.342+10:00GET IN MA BELLY – Pork Belly with Caramel Sauce Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-z7tKHU0LLek/VFxYFvjjggI/AAAAAAAADKI/Tn5fzw6_c30/s1600/CrispyPorkBellyCaramelSauceBukChoy-0141A.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-z7tKHU0LLek/VFxYFvjjggI/AAAAAAAADKI/Tn5fzw6_c30/s1600/CrispyPorkBellyCaramelSauceBukChoy-0141A.jpg" /></a></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US">We have revised some of our recipes for the wonderful people at <a href="http://www.vicsmeatmarket.com.au/recipe/grilled-rib-eye-porcini-salt-salsa-verde/">Vics Meat Market</a>. Our new recipes are
shorter and more concise, which is great for all of you.</span><span lang="EN-US"><br />
This rich pork belly recipe has been tested several times, by different friends, so we know it works. Whilst it seems like a long recipe, it's all about leaving it in the fridge overnight. Simply start the day before you
would like to serve the dish. On the following day, put it in the oven 2 hours before your meal and
voila, your meal is ready. </span></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><span style="color: #3d85c6;"><b><span lang="EN-US">Pork Belly with Caramel Sauce </span></b></span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><i><span lang="EN-US" style="mso-bidi-font-style: italic;">Crunchy and crispy
on the outside, succulent and juicy in the centre. The food dept.'s pork belly recipe is
worth every second of the cooking involved in this recipe. </span></i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><b>Prep time:</b> 24 hours <b>Cook time: </b>2 hours <b>Serves:</b>
4-6 people </span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1 x 1½kg boneless pork belly, skin scored</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">2 teaspoons salt flakes</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1 teaspoon white peppercorns</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1 teaspoon Chinese five spice powder</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1 tablespoon salt flakes</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">2 teaspoons sesame oil
1 cup coconut sugar </span></div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1/3 cup water </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">2 star anise</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"> </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1 tablespoon grated root ginger</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"> </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">2 small red chillis, finely sliced </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">2 tablespoons soy sauce</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"> </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">2 tablespoons fish sauce</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"> </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">¼ cup fresh lime juice </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Fried shallots, coriander
leaves and julienned chilli, for garnish</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"> </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Steamed rice and Asian greens, for serving </span>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><b>1</b> Rub the pork belly rind with 2 teaspoons
salt flakes and place on a tray, refrigerate uncovered overnight to dry rind.
The next day, pat rind dry and brush of any remaining salt. </span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><b>2</b> Preheat oven 200C. Crush white
peppercorns in a mortar and pestle, mix through Chinese five spice and 1
tablespoon salt flakes.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><b>3</b> Rub pork rind well with the salt mixture
and sesame oil, place rind side down in a baking dish and bake for 1 hour. Turn
pork over, reduce to 180C and cook for another 1 hour or until tender.</span></span>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><b>4</b> While pork is cooking, combine coconut
sugar and water in a saucepan, stir over medium heat until dissolved. Bring to
boil, add star anise, ginger, chilli, soy, fish sauce and lime juice and simmer
for 10 minutes or until syrupy.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><b>5</b> Slice pork and serve drizzled with sauce,
sprinkle over fried shallot, coriander and chilli. Serve with steamed rice and
Asian greens. </span></span></div>
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<span style="font-size: x-small;"><span style="color: #666666;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US">Thank you to our fabulous team... Recipe: Sally Courtney, Art direction: Anne
Marie Cummins, Photography: Brett Stevens, Styling: Justine Poole, Food
Preparation: Caroline Ryan. </span></span></span></span><br />
<span style="font-size: x-small;"><span style="color: #666666;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span lang="EN-US"><br /></span></span></span></span><a href="http://For more delicious recipes try this">You might also like this</a><br />
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UBERhttp://www.blogger.com/profile/03496786829190538671noreply@blogger.com2tag:blogger.com,1999:blog-1189449226880403297.post-92064288469494883312014-05-22T21:44:00.000+10:002014-12-08T21:40:00.326+11:00GO TROPPO with these tropcial fruit dessert recipes. This one is for all our readers in the Northern Hemisphere who can enjoy the fruits of the summer season.<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: #f1c232;"><span style="font-size: x-large;"><b>Ice Cream </b></span></span></span></span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: #f1c232;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: #f1c232;"><span style="font-size: x-large;"><b>Sandwiches in</b></span></span></span></span></span></span> </b></span></span></span></span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: #f1c232;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: #f1c232;"><span style="font-size: x-large;"><b>Macadamia Biscuits</b></span></span></span></span></span></span></b></span></span><br />Makes 10<br /><br />• 125g unsalted butter, at room temperature<br />• 2/3 cup (150g) raw sugar<br />• 1 tsp vanilla extract</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">• </span></span>1 egg</span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">• </span></span>3/4 cup (110g) plain flour</span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">• </span></span>1/2 tsp bicarbonate of soda</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">• </span></span>11/4 cups (110g) rolled oats</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">• </span></span>1 cup (150g) salted macadamia nuts, coarsely chopped</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">• </span></span>Selection of store-bought flavoured ice cream (we used coconut, passionfruit and strawberry)<br /><br /><b>1. </b>Preheat oven to 180ºC. Combine butter and sugar in a bowl. Using electric beaters, beat until thick and pale. Add vanilla and egg, then beat until combined.<br /><b>2.</b> Sift together the flour and bicarbonate of soda. Add the flour mixture, oats and<br />macadamia nuts to the creamed butter and sugar, and stir to combine.<br /><b>3.</b> Line 2 baking tray with baking paper and place tablespoonfuls of mixture on the trays, flattening to 1/2 cm thick.<br /><b>4. </b>Bake for 15 minutes or until golden and crisp. Allow to cool on trays.<br /><b>5. </b>To serve, sandwich the ice cream between the biscuits. Serve immediately<br />or keep in the freezer.</span></span> </span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: #f1c232;"><span style="font-size: x-large;"><b>Homemade Lemonade Fruit Icey Pops </b></span></span><br /><i>How good is a homemade iceblock in the peak of summer? </i></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><i>There is nothing like it. </i></span></span>You will need eight 1/3 cup (80ml) ice block moulds for this recipe.</i></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">Makes 8 </span></span></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">• 1/2 cup (110g) caster sugar<br />• 1/2 cup (125ml) lemon juice<br />•
11/2 cups roughly chopped tropical fruit (cut to fit your moulds – such
as papaya, pineapple, mango, star fruit, lychee, kiwifruit and
passionfruit)</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span><span style="font-size: small;"><span style="font-size: small;"><b>1.</b> </span>Combine
the sugar and 1 cup (250ml) water in a saucepan over low heat, stirring
until the sugar has dissolved. Remove from the heat and set aside to
cool.</span><span style="font-size: small;"><span style="font-size: small;"><b> </b></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><b>2.</b> </span>Once cooled, add the lemon juice.</span><span style="font-size: small;"><span style="font-size: small;"><b> </b></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><b>3.</b> </span>Divide
the fruit among the ice block moulds, pressing the cut surfaces against
the sides. Pour over the homemade lemonade, then cover and place in the
freezer for at least 6 hours or overnight until frozen and set.<b> </b></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>4.</b> Remove the ice blocks from the moulds to serve. </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></span><br />
<span style="color: #f1c232;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;">White Chocolate Eclairs </span></b></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Makes 16<br /><br />• 2 cups (500ml) milk</span><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>1 vanilla bean, split, seeds scraped</span><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>3 eggs, lightly beaten, plus 6 extra egg yolks</span><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>1/2 cup (110g) caster sugar</span><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>1 cup (150g) plain flour</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>60g unsalted butter</span><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>Pulp from 3 large passionfruit,</span><span style="font-size: small;"><span style="font-size: small;"> </span>1 tbs strained passionfruit juice (from 2 passionfruit)</span><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>1 cup (150g) icing sugar, sifted</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>200g white chocolate, melted</span><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>1 tbs light olive oil<br /><br /><b>1. </b>To
make the passionfruit custard, place milk and vanilla pod and seeds in a
saucepan over low heat and bring to a simmer. Combine the egg yolks,
sugar and 1/4 cup (35g) flour in a bowl and whisk until light and
creamy. Discard the vanilla pod and gradually pour the hot milk mixture
into the egg mixture, whisking constantly until combined.</span><span style="font-size: small;"><span style="font-size: small;"><b> </b></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><b>2. </b></span>Return custard to the saucepan over low heat and cook, whisking constantly, for 8-10 minutes until thickened.</span><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b> </b></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b>3. </b></span></span>Transfer to a bowl, cover the surface with plastic wrap to prevent a skin forming<br />and chill for 2-3 hours.</span><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b> </b></span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b>4. </b></span></span></span>Preheat
oven to 230°C. Place butter and 3/4 cup (185ml) water in a saucepan
over medium heat until the butter has melted. Bring to the boil. Add the
remaining 3/4 cup (110g) flour, stirring constantly with a wooden spoon
for 2-3 minutes until the mixture forms a smooth ball. Set dough aside
to cool slightly.</span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b> </b></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>5. </b>Place dough in a large bowl, add beaten egg, a little at a time, beating well with<br />electric
beaters after each addition until smooth. Spoon into a piping bag
fitted with a large star nozzle and pipe sixteen 8cm lengths onto a
baking paper-lined<br />baking tray.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>6. </b></span><span style="font-size: small;">Sprinkle eclairs with water and bake for 7 minutes. Reduce oven to 180°C<br />and
cook for a further 20-25 minutes until golden. Pierce one short side of
each eclair with a skewer and set aside to dry and cool.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>7. </b>Remove
custard from fridge, fold through the passionfruit pulp and return to
fridge for 1 hour to set. Place custard in a piping bag fitted with a
plain 1cm nozzle. Pipe custard into the holes in the eclairs.<b> </b></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>8. </b>To
make the passionfruit icing, combine the icing sugar and passionfruit
juice in a bowl and stir until smooth. Spoon into a piping bag fitted
with a fine nozzle and set aside.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>9. </b></span><span style="font-size: small;">Combine the white chocolate and oil in a bowl, and stir until smooth.<b>10. </b>Dip the top of each eclair into the white chocolate and place on a sheet of baking<br />paper. Drizzle the passionfruit icing, back and forth across the eclairs, then run a<br />bamboo skewer up and down the length of the eclairs to create a marbling effect.</span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>10. </b></span></span>Allow the icing to set, then serve.</span></span><br />
<br />
<span style="color: #f1c232;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b>Fruit skewers with Coconut Cream </b></span></span></span><br />
<span style="color: #f1c232;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b>and </b></span></span></span><span style="color: #f1c232;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b>Gingersnap Crumbs </b></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><i>Choose your favourite fruit combo for this recipe – select varieties with contrasting colours and flavours. To make things interesting we have created a coconut cream and a gingersnap crumb for texture and crunch.</i></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">Serves 4</span> <br /> </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">• 1/2 cup (125ml) thickened cream</span><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>1/2 cup (125ml) coconut cream</span><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>1/2 cup coconut sugar</span><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">(see the food dept. fact)</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>125g gingersnap biscuits</span><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>1 each mango, kiwifruit and banana</span><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>2 star fruit</span><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>1 tamarillo or peach</span><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>1/2 papaya</span><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>1/2 small pineapple<br /><br /><b>1. </b>Soak 12 wooden skewers in water for 15 minutes.<span style="font-size: small;"><b> </b></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><b>2. </b></span>Combine
thickened cream, coconut cream and 1 tsp coconut sugar in a bowl and
whisk until the cream has thickened. Chill until ready to serve.</span><span style="font-size: small;"><span style="font-size: small;"><b> </b></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><b>3. </b></span>Whiz the biscuits in a food processor until fine crumbs, then set aside until ready to serve.</span><span style="font-size: small;"><span style="font-size: small;"><b> </b></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><b>4. </b></span>Slice
the fruit into equal-sized pieces and thread onto skewers. Place the
skewers on a baking tray lined with foil and sprinkle the fruit with
half the remaining coconut sugar.</span><span style="font-size: small;"><span style="font-size: small;"><b> </b></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><b>5. </b></span>Using
a blowtorch, brulee the fruit until the sugar has melted and
caramelised. (Alternatively, place skewers under a hot grill, turning,
for 4 minutes or until caramelised.)</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span><span style="font-size: small;"><span style="font-size: small;"><b>6. </b></span>Sprinkle the remaining coconut sugar over the fruit and brulee again until a deep golden colour.</span><span style="font-size: small;"><span style="font-size: small;"><b> </b></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><b>7. </b></span>Serve skewers immediately with coconut cream and gingersnap crumbs.</span></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: #f1c232;"><i><b>the food dept. fact:</b></i> </span>Coconut
sugar is extracted from the bud of a coconut palm and has a caramel
flavour. It's available from supermarkets and health food shops;
substitute brown sugar.</span></span> </span></span><br />
<br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: #f1c232;"><span style="font-size: x-large;"><b>Black Sticky Rice with Chilli Caramel Mango</b></span></span><br /><i>Begin this recipe 1 day ahead.</i></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">Serves 6</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"> </span><br />• 11/2 cups (300g) black sticky rice</span><span style="font-size: small;"><span style="font-size: small;"> (see the food dept. facts)</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>3 pandan leaves tied in a knot</span><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>1 cup (270g) finely grated dark palm sugar, plus 2 tbs extra</span><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>3 large mangoes</span><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>1/4 tsp dried chilli flakes</span><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">• </span>1 cup (250ml) coconut cream<br /><br /><b>1.</b> Soak the rice in cold water overnight.<br /><b>2. </b>Drain and rinse under cold running water until the water runs clear.<br />Combine
the rice, 3 cups (370ml) water, pandan leaves and a pinch of salt in a
large saucepan and bring to a simmer over low heat. Simmer for 35
minutes or until the water has been absorbed and the rice is tender.<br /><b>3. </b>Remove from the heat, cover and leave to steam for a further 15 minutes. Discard the pandan leaves.<br /><b>4.</b>
Combine the palm sugar and 1/3 cup (80ml) boiling water in a heatproof
bowl and stir until the sugar has dissolved. Stir three quarters of the
palm sugar syrup through the rice, reserving the remaining to serve.
Cover the rice to keep warm.<br /><b>5. </b>Cut the cheeks from the mangoes and sprinkle with chilli and extra palm sugar.<br /><b>6.</b> Drizzle the rice with coconut cream and remaining palm sugar syrup, then serve with mango cheeks.<br /><br /><span style="color: #f1c232;"><i><b>the food dept fact:</b></i> </span>Black sticky (glutinous rice) and pandan leaves
are available from Asian grocers.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">This story was originally published in ABC delicious magazine, February 2014.</span></span><br />
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</span></span><span style="font-size: xx-small;"><span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Recipe: Sally Courtney.<a href="http://davidmorganfoodstyling.com/" target="_blank"></a></span></span></span></span></span></span></div>
UBERhttp://www.blogger.com/profile/03496786829190538671noreply@blogger.com6tag:blogger.com,1999:blog-1189449226880403297.post-51475753860485472262014-04-16T12:02:00.000+10:002014-12-08T21:42:19.930+11:00HAPPY EASTER! Hope it's a chocolatey one.<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #0b5394;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">The food dept’s Hazelnut Concorde Cake</span></b></span></span><br />
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<span lang="EN-US" style="font-family: Georgia;"></span><span lang="EN-US" style="font-family: Georgia;">Serves 10-12</span>
</div>
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<span lang="EN-US" style="font-family: Georgia;">• 2 tablespoons corn
flour</span></div>
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<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1/3 cup Dutch
cocoa</span></div>
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<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>10 egg whites,
at room temperature</span></div>
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<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>a pinch salt</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 teaspoon
cream of tartar</span></div>
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<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2½ cups caster
sugar</span></div>
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<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 cup hazelnut
meal</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 qty <i>Chocolate
mousse</i></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>extra, Dutch
cocoa for dusting</span></div>
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<span lang="EN-US" style="font-family: Georgia;"></span><span lang="EN-US" style="font-family: Georgia;"> </span>
</div>
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<span lang="EN-US" style="font-family: Georgia;"><b>1. </b>Preheat oven to
100C (200F). Sift the corn flour and cocoa together and set aside.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><b>2. </b>Place the egg
whites, salt and cream of tartar in the bowl of an electric mixer, beat until
soft peaks. Gradually add the caster sugar, a little at a time, until stiff
peaks form and sugar has dissolved. </span></div>
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<span lang="EN-US" style="font-family: Georgia;"><b>3. </b>Using a spatula
gently fold the sifted corn flour and cocoa through the egg whites until just
combined.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><b>4. </b>Fill a large
piping bag fitted with a 1.5cm plain nozzle and pipe 12 x 30cm lengths onto a
lined baking tray.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><b>5. </b>Return any of
the meringue from the piping bag to the remaining chocolate meringue mixture in
the bowl, set aside the piping bag (there’s no need to wash it). Gently fold
through the hazelnut meal and place back into the piping bag. </span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><b>6. </b>Draw 4 x 19cm
discs on lined oven trays. Starting in the center pipe outwards in a spiral,
repeat 3 times to create 4 discs. Bake the discs and lengths for 2 hours. Turn
off the oven and allow the meringues to cool in the oven.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><b>7. </b>To assemble the
cake, attach the bottom layer of the cake to a platter with some Chocolate mousse.
Place 1 cup of the mousse on the disc and smooth out with a palate knife. Repeat
with the remaining mousse and meringue until you have 4 layers. Coat the entire
cake with the remaining mousse.</span></div>
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<span lang="EN-US" style="font-family: Georgia;"><b>8. </b>Break up the
meringue lengths, none shorter than the height of the cake. Sprinkle with extra
cocoa and arrange around the side of the cake.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><b>9. </b>Refrigerate for
at least 2 hours to set the mousse.</span></div>
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<br /></div>
<div class="MsoNormal">
<span style="color: #0b5394;"><span style="font-size: large;"><b><span lang="EN-US" style="font-family: Georgia;">Chocolate
mousse</span></b></span></span></div>
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<br /></div>
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<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>250g 70% cocoa
chocolate</span></div>
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<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>125g unsalted
butter, at room temperature, diced</span></div>
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<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>4 egg yolks</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>6 eggs whites,
at room temperature</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>pinch of salt</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 teaspoon
cream of tartar</span></div>
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<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>¼ cup caster
sugar</span></div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><b>1. </b>To make the
chocolate mousse place the chocolate in a bowl over simmering water and gently
stir until melted.<span style="mso-spacerun: yes;"> </span>Remove the bowl from
the heat and gently mix the butter through the chocolate a few pieces at a time
until it is incorporated.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><b>2.</b> Add the egg
yolks one at a time and mix well.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><b>3. </b>Place the egg
whites, salt and cream of tarter in the bowl of an electric mixer and beat
until soft peaks form. Gradually add the caster sugar and beat until stiff
peaks form and sugar has dissolved.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><b>4. </b>Using a
spatula, gently fold the meringue through the chocolate mixture a 1/3 at a
time. Use as required.</span><br />
<br /></div>
<div class="MsoNormal">
<span style="font-size: x-large;"><b><span style="color: #0b5394;"><span lang="EN-US" style="font-family: Georgia;">Chocolate Hazelnut Pavlova Bark</span></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"></span><i><span lang="EN-US" style="font-family: Georgia;">This is a
variation of TFD’S Hazelnut Concorde cake.<span style="mso-spacerun: yes;">
</span>A great dessert to put in the middle of the table and share with friends
this Easter.</span></i>
</div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"></span><span lang="EN-US" style="font-family: Georgia;">Serves 8-10</span>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;">• 1 tablespoon
corn flour</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 tablespoons
Dutch cocoa</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>5 egg whites,
at room temperature</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>a pinch salt</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>½ teaspoon
cream of tartar</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 ¼ cups caster
sugar</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>¼ cup hazelnut
meal</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 qty chocolate
mousse</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 x 300ml
double cream, lightly whipped</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>½ cup roughly
chopped, roasted hazelnuts</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b></span>Preheat oven to
100C (200F). Sift the corn flour and cocoa together and set aside.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b></span>Place the egg
whites, salt and cream of tartar in the bowl of an electric mixer, beat until
soft peaks. Gradually add the caster sugar, a little at a time, until stiff
peaks form and sugar has dissolved. </span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>3. </b></span></span>Using a spatula
gently fold the sifted corn flour and cocoa through the egg whites until just
combined.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>4. </b></span></span>Using a palate
knife spread the meringue into a rectangle 30cm x 40cm on a lined baking tray
and sprinkle with the hazelnut meal. Bake for 2 hours. Turn off the oven and allow
to cool in the oven.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>5. </b></span></span>To assemble
gently place the meringue onto a large serving board and spread with the
chocolate mousse, double cream and roughly chopped hazelnuts.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;">Serve in the
center of the table with a pile of spoons.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #0b5394;"><b><span lang="EN-US" style="font-family: Georgia; font-size: large;">Chocolate
mousse</span></b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>125g 70% cocoa
chocolate</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>75g unsalted
butter, at room temperature, diced</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 egg yolks</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>3 egg whites</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>a pinch salt</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>½ teaspoon
cream of tartar</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 tablespoons
caster sugar</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b></span></span>To make the
chocolate mousse, place the chocolate in a bowl over simmering water and gently
stir until melted.<span style="mso-spacerun: yes;"> </span>Remove the bowl from
the heat and gently mix the butter through the chocolate a few pieces at a time
until it is incorporated.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b></span></span>Add the egg
yolks one at a time and mix well.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>3. </b></span></span>Place the egg
whites, salt and cream of tarter in the bowl of an electric mixer and beat
until soft peaks form. Gradually add the caster sugar and beat until stiff
peaks form and sugar has dissolved.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>4. </b></span></span>Using a
spatula, gently fold the meringue through the chocolate mixture a 1/3 at a
time. Use as required.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: x-large;"> </span><style>
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<div class="MsoNormal">
<span style="color: #0b5394; font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Chocolate Mousse Pots with Fresh Raspberries and Choc Hazelnut Meringue Bites</span></b></span></div>
<div class="MsoNormal">
<i><span lang="EN-US" style="font-family: Georgia;"> </span><span lang="EN-US" style="font-family: Georgia;">A variation of
TFD’s Concord cake and Chocolate hazelnut bark this makes another yummy dessert.</span></i>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;">• Use the
Chocolate hazelnut pavlova bark quantities for this recipe. Place
tablespoonsful of the chocolate meringue onto baking trays, sprinkle with
hazelnut meal and bake as you would the pavlova bark. Then, set little pots of
mousse in the refrigerator. Once set, top them with fresh raspberries and serve
with choc, hazelnut meringues bites.</span><br />
<br />
<span lang="EN-US" style="font-family: Georgia;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
</span></span><span style="font-size: xx-small;"><span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Recipea: Sally Courtney.</span></span></span></span></span></span> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
UBERhttp://www.blogger.com/profile/03496786829190538671noreply@blogger.com3tag:blogger.com,1999:blog-1189449226880403297.post-34817998372812579202014-03-22T14:59:00.000+11:002014-12-08T21:38:38.346+11:00HAPPY 2ND BIRTHDAY to the food dept.! <span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
</span></span><style>
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<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #999999;"><i><span style="font-size: x-large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;">Times flies when your's having fun, and that's what we have been doing for the past 2 years. We hope you have been having just as much fun, cooking and eating our yummy recipes. To celebrate our 2nd birthday, we are sharing with you this decadent tropical hummingbird cake. Each moist layer of cake is filled with sweet cream cheese icing, then we top it with the crunch of toffee pecans. Enough said, we need to go and pop some French and start the party.</span></span></span></span></i></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #a2c4c9;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">The food dept.’s birthday hummingbird cake with
toffee pecans</span></span></b></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Serves
8-10</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
</span></span>
<br />
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</style><span style="font-size: small;"><span lang="EN-US" style="font-family: Georgia;">• 1kg
pineapple, peeled</span></span><br />
<span style="font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>180g
softened unsalted butter</span></span><br />
<span style="font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>11/4
cups (275g) raw caster sugar</span></span><br />
<span style="font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1
tsp vanilla extract<span lang="EN-US" style="font-family: Georgia;"> </span></span></span><br />
<span style="font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2
eggs<span lang="EN-US" style="font-family: Georgia;"> </span></span></span><br />
<span style="font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1
large ripe banana, mashed<span lang="EN-US" style="font-family: Georgia;"> </span></span></span><br />
<span style="font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1
cup (90g) shredded coconut<span lang="EN-US" style="font-family: Georgia;"> </span></span></span><br />
<div class="MsoNormal">
<span style="font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2/3
cup (80g) pecans, roughly chopped</span></span></div>
<span style="font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2
cups (300g) self-raising flour, sifted</span></span><br />
<span style="font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1
tsp ground cinnamon</span><b><span lang="EN-US" style="font-family: Georgia;"> </span></b></span><br />
<br />
<span style="font-size: small;"><b><span lang="EN-US" style="font-family: Georgia;">Cream
cheese icing</span></b><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"> </span></span></span><br />
<span style="font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 x
250g packets softened cream cheese</span></span><br />
<span style="font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>80g
softened unsalted butter</span></span><br />
<span style="font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>11/3
cups (200g) icing sugar</span><b><span lang="EN-US" style="font-family: Georgia;"> </span></b></span><br />
<br />
<span style="font-size: small;"><b><span lang="EN-US" style="font-family: Georgia;">Toffee
pecans</span></b></span><br />
<span style="font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1
cup (220g) raw caster sugar</span></span><br />
<span style="font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1
cup (140g) pecans</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
</span></span>
<br />
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</style><span lang="EN-US" style="font-family: Georgia;"><b>1. </b>Preheat
oven to 100<b>°</b>C. Cut 10 x 2mm-thick slices from the pineapple. Arrange in
a single layer on a baking paper-lined baking tray and bake for 1 hour. Turn
slices over and return to oven for a further 1 hour or until pineapple is dry.
Remove from oven and transfer to a wire rack to cool.</span><br />
<span lang="EN-US" style="font-family: Georgia;"><b>2.</b> Core
the remaining piece of pineapple and roughly chop. Use a food processor to whiz
the pineapple until just crushed. You will need about 250g crushed pineapple
for the cake.</span><br />
<span lang="EN-US" style="font-family: Georgia;"><b>3.</b> Grease
and line two 20cm round cake pans and increase the oven to 180ºC. Using
electric beaters, beat butter and sugar together until combined. Add the vanilla
and eggs, 1 at a time, beating well after each addition. Add the crushed pineapple,
banana, coconut and pecans, then stir to combine. Add flour, cinnamon and a
pinch of salt, then stir to combine.</span><br />
<span lang="EN-US" style="font-family: Georgia;"><b>4. </b>Divide
the mixture between the cake pans and bake for 35-40 minutes until a skewer
inserted into the centre comes out clean. Allow cakes to stand in the pans for
15 minutes to cool slightly, then transfer to a wire rack to cool completely.</span><br />
<span lang="EN-US" style="font-family: Georgia;"><b>5. </b>To
make the icing, place the cream cheese, butter and half the icing sugar in a
bowl and beat with electric beaters for 5 minutes. Add the remaining icing sugar
and beat for a further 3 minutes or until light and fluffy. Chill until needed.</span><br />
<span lang="EN-US" style="font-family: Georgia;"><b>6.</b> To
make the toffee pecans, combine the sugar with 1/4 cup (60ml) water in a small saucepan
over medium heat. Stir until the sugar dissolves. Bring to the boil and cook, without
stirring, for 10 minutes or until golden. Using a skewer, dip each pecan into
the toffee. Drain off excess toffee and place the pecans on a baking
paper-lined baking tray and allow to set.</span><br />
<span lang="EN-US" style="font-family: Georgia;"><b>7. </b>To
assemble, secure one cake to a serving plate with a little icing. Spread 1 cup
icing on the cake, then top with the second cake. Spread remaining icing over the
top and sides of the cake. Decorate with dried pineapple and toffee pecans.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US" style="color: black;">This recipe was first published in the February issue of ABC delicious magazine. </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US" style="color: black;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
</span></span><span style="font-size: xx-small;"><span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Recipe: Sally Courtney.</span></span></span></span></span></span></span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
</span></span></div>
UBERhttp://www.blogger.com/profile/03496786829190538671noreply@blogger.com4tag:blogger.com,1999:blog-1189449226880403297.post-66545897558388190802014-03-01T21:49:00.000+11:002014-12-08T21:43:41.160+11:00LA DOLCI VITA – Italian dessert recipes from Luca Ciano for the food dept's Italian dessert feature<style>
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<span style="font-family: Georgia,"Times New Roman",serif;"><i><span lang="EN-US">This month we collaborate once again, with our friend, Italian chef, Luca Ciano. Whilst, we may not have a vespa, ducati (like Luca!) or drive a fast car, we can all eat like Italians with these delightful, classic desserts. Make an expresso and take a seat in the food dept's cafe.</span></i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><i><span lang="EN-US">A little message from Luca:</span></i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><i><span lang="EN-US">"Dolci, I, like
most Italians love desserts, in my case it’s quite a scary story…if at the end
of any meal I don’t have any dessert I fall into a small depression. It doesn’t
matter if I’m full or not, I must have something sweet at the end of any meal
of the day. Desserts through out Italy vary quite a lot depending on the region
that you’re in. So from North to South, with different tradition and different
local ingredients, comes different styles and flavoured desserts. Here are 4 of
my favourite."</span></i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Ciao!</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Luca Ciano</span></span></div>
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<span style="color: #bf9000;"><span style="font-size: large;"><b><span lang="EN-US" style="font-family: Georgia;"><span style="font-size: x-large;">Zabaglione</span> </span></b></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><i><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;">Zabaglione or Zabaione, is such a popular dessert back home, It’s
easily found in restaurant menus but most Italians have it at home because it’s
an energetic, tasty and a simple dessert to make. This is my espresso flavoured
version.</span></i></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;">• 4 free range egg yolks</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;">• ¼ cup caster sugar</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;">• ¼ cup Marsala</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;">• 1 shot of espresso coffee</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;">• 20g dark chocolate (min 70%), optional</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;"><b>1. </b>Place eggs and sugar in a large stainless steel or heat proof bowl
and whisk.</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;"><b>2. </b>Place the bowl over a simmering pot of water; making sure that the
base doesn’t touch the water.</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;"><b>3. </b>After a few minutes of whisking the eggs and becoming foamy add the
Marsala and coffee. Keep whisking till the mix almost doubles in size.</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;"><b>4. </b>Remove from the heat and serve into a martini glass or any other
glass cup.</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;"><b>5. </b>Serve hot with a couple of Cantucci biscuit or any other biscuit or
with fresh fruit.</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;"><b>6. </b>Garnish with shaved dark chocolate, if desired. It can also be served
cold.</span></span></span><br />
<br /></div>
<span style="color: #bf9000; font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Cantucci with almonds and Vin Santo</span></b></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><i><span lang="EN-US">A great way to
get tipsy without realizing it… The fun begins when you dip the biscuit into
the Vin Santo to soften the Cantucci, by the time you eat 2, 3, 4 of them, you’ll
be smiling for no reason!</span></i></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-size: small;">PREP 15min COOKING TIME
20-25min SERVES 6</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-size: small;">• 250g whole raw
almonds</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-size: small;">• 3 free range
eggs</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-size: small;">• 1 free range
egg yolk</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-size: small;">• 370g caster
sugar</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; font-size: small; mso-bidi-font-family: Arial;">• 1 vanilla pod, halved and scraped </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-size: small;">• 50g unsalted
butter, room temperature</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-size: small;">• 500g 00 flour
or plain flour</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-size: small;">• 1½ tablespoons
baking powder</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-size: small;">• 250ml Vin Santo
</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; font-size: small; mso-bidi-font-family: Arial;"><b>1. </b>Toast the almonds in a preheated oven at 100C for 30 minutes.</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; font-size: small; mso-bidi-font-family: Arial;"><b>2. </b>Increase the oven to 170C fan forced.</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; font-size: small; mso-bidi-font-family: Arial;"><b>3.</b> In a bowl mix the eggs with sugar and vanilla, then add flour and
baking powder and finally add butter and almonds.</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; font-size: small; mso-bidi-font-family: Arial;"><b>4. </b>Continue to mix until the ingredients all combine together.</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; font-size: small; mso-bidi-font-family: Arial;"><b>5. </b>Roll the dough into 2 x 30cm long x 3cm wide x 1 cm high pieces,
place it onto a tray and bake it for 20-25 minutes.</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; font-size: small; mso-bidi-font-family: Arial;"><b>6. </b>Cut the cooked dough into 1cm stripes and set aside to cool. Place
strips into the oven again and bake at 120C for a further 5 minutes.</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; font-size: small; mso-bidi-font-family: Arial;"><b>7. </b>Remove from oven and set aside to cool before serving. Serve with a
small glass of Vin Santo.</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; font-size: small; mso-bidi-font-family: Arial;"><b>8. </b>Dip the biscuit into the sweet wine and eat!!</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; font-size: small; mso-bidi-font-family: Arial;">TIP: make 1 day in advance so the biscuits becomes dry and hard</span></span></div>
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<br /></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #bf9000; font-size: x-large;"><b><span lang="EN-US">Cannoli with pistachio</span></b></span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">Serves 6 Prep time 45min Cooking time 4-5min</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span lang="EN-US">Cannoli dough</span></b></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• 250g 00 flour</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• 1 teaspoon of cocoa powder</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• 1 teaspoon of ground coffee</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• 30g unsalted butter, room temperature</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• 1/3 cup white wine vinegar</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• 1 whole egg</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• 1 litre frying oil</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><b><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">Filling</span></b></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="IT" style="font-family: Georgia; mso-ansi-language: IT; mso-bidi-font-family: Arial;">• 250g fresh ricotta cheese</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="IT" style="font-family: Georgia; mso-ansi-language: IT; mso-bidi-font-family: Arial;">• 50g caster sugar</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• 100g candied fruit, roughly chopped</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• 100g whole pistachios, finely chopped, to serve</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• 100g icing sugar, to serve</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">Cannoli</span></b></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>1. </b>Sift and mix flour, cocoa powder and ground coffee in a bowl.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>2.</b> Make a well in the centre of the dry ingredients and add the butter,
vinegar and egg. Using your hands gradually mix the wet ingredient around,
bringing in the dry ingredients until you create a smooth dough. Wrap in cling
film and rest for 20 minutes in the fridge.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>3. </b>Roll the dough through a pasta machine until thin, 2mm or use a
rolling pin.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>4. </b>Cut with a round cutter into a round shape of 8-10 cm and wrap around
the special cannoli metal tubes.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>5. </b>Bring oil to 180C and deep fry for 4-5 min. Set aside to cool and
repeat.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>6. </b>Cannoli are now ready to be filled with ricotta filling.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">Filling</span></b></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>1. </b>Mix the ricotta with candied fruit until smooth and creamy.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>2. </b>Place the mix into a piping bag and fill the cannoli cases.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>3. </b>Dip both ends of the cannoli into the chopped pistachio to garnish
and dust with icing sugar before serving.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">TIP: </span>Freeze any remaining dough for 3 months.</span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #bf9000; font-size: x-large;"><b><span lang="EN-US">Crostata di
frutta</span></b></span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">Serves 6 Prep time 1hr, plus 2 hours to rest pastry Cook time 30min</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">Creama Pasticcera - Custard</span></b></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• 500ml fresh milk</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>1 vanilla pod, seeds scraped</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>zest of 1 lemon</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>4 free range egg yolks</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>50g plain flour</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>110g caster sugar</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">Pastry</span></b></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>200g caster sugar</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>200g unsalted butter</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>3 free range eggs</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>500g 00 flour</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>zest of 1 lemon</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>½ punnet of strawberries, halved</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>½ punnet of blueberries</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>½ punnet of raspberries</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>½ mango, thinly sliced</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">Glaze</span></b></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>½ cup water</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>2 tablespoons caster sugar</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>1 gelatin leaf, soaked in cold water</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>1 vanilla pod, seeds scrapped</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">Creama Pasticcera - custard</span></b></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>1. </b>In a heavy based saucepan bring milk to a simmer, with vanilla pod,
seeds and lemon zest</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>2. </b>Meanwhile in a large bowl mix eggs with flour and sugar, add a little
cold milk to help mixing if needed.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>3. </b>When milk is hot, almost boiling, add and mix a little at the time
into the egg mix and stir to combine.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>4. </b>Return to the heat and cook for up to 5 minutes on a gentle heat
constantly stirring.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>5. </b>Allow cooling then cover and refrigerate.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><b><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">Pastry</span></b></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>1. </b>Cream the sugar and butter together, add flour, eggs and lemon zest,
mix into a soft dough. Roll into a ball and wrap in cling film, rest in the
refrigerator for a minimum of 2 hours (making it a day in advance is even
better).</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>2. </b>Pre heat oven at 170C.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>3. </b>Roll the pastry to a ½ cm thickness to fit a 26-28cm wide and 1-1 ½cm
high round flan pan.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>4. </b>Prick the pastry with a fork to make a few little holes and then bake
for 15-20 minutes till cooked and golden in color, remove from the oven and
allow to cool.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>5. </b>To make the glaze, combine the sugar and water in a saucepan and heat
until the sugar has dissolved. Squeeze the excess water from the gelatin leaves
and add to the sugar syrup with the vanilla seeds. Stir until the gelatin has
dissolved. Allow to cool until thick and glossy.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>6. </b>Fill the pastry shell with Creama Pasticcera and the garnish with
fruit, brush over the vanilla glaze and serve.</span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
</span></span><span style="font-size: xx-small;"><span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Recipes: Luca Ciano, Food prep: Sally Courtney.<a href="https://www.blogger.com/null" target="_blank"></a></span></span></span></span></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
UBERhttp://www.blogger.com/profile/03496786829190538671noreply@blogger.com4tag:blogger.com,1999:blog-1189449226880403297.post-7467202912768342402013-12-31T09:02:00.000+11:002014-12-08T21:38:16.613+11:00NEW YEARS EVE inspiration from the food dept. Let's make 2014 great and start with a champagne cocktail.<div class="separator" style="clear: both; text-align: center;">
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</style><span style="color: #3d85c6;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Champagne and liqueur cocktail with brioche
chips</span></span></b></span></span><br />
<i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"> </span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US">This is a great way to use up any left over
brioche, these chips make a delicious little, sweet and salty something to have
with your favorite cocktail.</span></span><span style="font-size: small;">
</span></span></i><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US">Thinly slice the brioche, approximately
2-3mm thick and place on a lined baking tray, drizzle with extra virgin olive
oil and sprinkle with salt flakes and freshly ground black pepper. Bake at 180C
for 10 minutes until golden and crispy. Serve sprinkled with fresh lemon thyme
leaves. <i>the food dept.</i> has served ours with a champagne cocktail. Drizzle a
little of your favorite fruit liqueur in the bottom of a champagne glass and
top with chilled champagne. Enjoy.</span></span></span></div>
UBERhttp://www.blogger.com/profile/03496786829190538671noreply@blogger.com4tag:blogger.com,1999:blog-1189449226880403297.post-58268147946536624872013-12-20T09:38:00.001+11:002014-12-08T21:37:48.648+11:00CELEBRATE the holidays by the sea with the food dept's long summer menu. PLUS we have reinvented the classic Aussie pavlova... relax and enjoy.<style>
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<span style="color: #3d85c6;"><span style="font-size: large;"><b><span lang="EN-US" style="font-family: Georgia;">Pimms with Green Peppercorns and Elderflower Cordial</span></b></span></span><br />
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;">Makes 8.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span></span>32 green
peppercorns in brine, drained and rinsed</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span></span>ice, for
serving</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span></span>8 tablespoons
(2/3 cup) Pimms</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span></span>8 tablespoons
(2/3 cup) Elderflower cordial</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span></span>8 mint sprigs</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span></span>8 cucumber
slices</span></div>
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<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span></span>4 cups soda
water, chilled </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><b>1. </b>Chill 8 tall
glasses. Just before serving, place 4 peppercorns in the base of each glass,
gently crush with the back of a spoon.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b></span>Add a scoop of
ice to each glass and top each glass with 1 tablespoon of Pimms and 1
tablespoon Elderflower cordial.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>3. </b></span>Add the mint
and cucumber garnish and top with approximately ½ cup of soda water in each
glass. Serve.</span></div>
<div class="MsoNormal">
<br /></div>
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span style="color: #3d85c6;"><i><b>food dept. fact: </b></i></span></span>If you would like your cocktail a little sweeter or would like to try
something different, replace the soda water with lemonade or ginger ale.</span><br />
<br />
<br />
<span style="color: #3d85c6;"><span style="font-size: large;"><b><span lang="EN-US" style="font-family: Georgia;">Crab, Avocado Salad in Witlof with Salmon Roe</span></b></span></span></div>
<div class="MsoNormal">
<i><span lang="EN-US" style="font-family: Georgia;">The witlof leaf serves as it's purpose as a mini bowl, leaving your other hand free for a cocktail or glass of bubbles.</span></i><br />
<span lang="EN-US" style="font-family: Georgia;">Makes approx.
16 leaves.</span>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;">• 2 green witlof</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>150g crab meat</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>½ firm avocado,
finely diced</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>juice 1 lime</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>3 teaspoons
extra virgin olive oil</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>salt and
freshly ground black pepper, to taste</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>50g salmon roe</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 tablespoon
snipped chives</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>chive flowers,
for garnish </span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>extra, lime
wedges, for serving</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><b>1. </b>Gently pull apart
the leaves from the witlof and trim the ends. Wash and dry them, arrange on a
serving platter.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b></span>Place the
crabmeat, avocado, lime juice, oil, salt and pepper in a small mixing bowl,
toss gently. </span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>3. </b></span>Place a heaped
teaspoon of the crab mixture in each witlof leaf and top with a little salmon
roe, chives and chive flowers. Serve with extra wedges of lime.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<span style="color: #3d85c6;"><span style="font-size: large;"><b><span lang="EN-US" style="font-family: Georgia;">Lobster on Baby Brioche Rolls with Lemon Mayonnaise</span></b></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"></span><span lang="EN-US" style="font-family: Georgia;">Makes 16 rolls.</span>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;">• 1 tablespoon cooking
salt</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>4 large green lobster
tails</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 quantity <i>Baby
brioche rolls</i></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 quantity
<i>Lemon mayonnaise</i></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 bunch chervil</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>lemon wedges,
for serving</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"> </span><span lang="EN-US" style="font-family: Georgia;"> </span>
</div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><b>1. </b>Place a large
boiler of water over a high heat and add the salt, bring to the boil.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><b>2. </b>Add the lobster
tails and reduce to a simmer. Cook the lobsters for 1 minute per 30 grams, eg
300g tails should be simmered for 10 minutes. Remove from the water and allow
to cool.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><b>3. </b>Once cold, use scissors
and snip down the underside of the lobster tail, crack open the tail and remove
the meat, cut into medallions and chill until ready to serve.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><b>4. </b>Warm the Baby
brioche buns and cut almost all the way through. Top with medallions of
lobster, Lemon mayonnaise and chervil sprigs.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><b>5. </b>Serve with
wedges of lemon to squeeze over.</span><br />
<br />
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span style="color: #3d85c6;"><i><b>food dept. fact: </b></i></span>You can also use cooked prawns instead of lobster if you prefer.</span></div>
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<br /></div>
</div>
<div class="MsoNormal">
<br /></div>
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<span style="color: #3d85c6;"><span style="font-size: large;"><b><span lang="EN-US" style="font-family: Georgia;">Bake it yourself – Baby Brioche Rolls</span></b></span></span></div>
<div class="MsoNormal">
<i><span lang="EN-US" style="font-family: Georgia;">The sweetness of the brioche rolls balances perfectly against the tang of the lemon mayonaisse, if you are feeleing time poor, order brioche rolls from your local baker.</span></i><br />
<span lang="EN-US" style="font-family: Georgia;">Makes
approximately 16-18 baby rolls.</span>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>½ cup milk,
warmed</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 tablespoons
raw sugar</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 teaspoons
dried yeast</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>500g plain
flour</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>½ teaspoon salt
flakes</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>4 eggs, lightly
beaten </span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>175g softened
butter, roughly diced</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>extra, 1 egg
and extra, 1 tablespoon milk, for glazing</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>sesame seeds</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b></span>Combine the
milk, sugar and yeast in a jug and stir to combine. Allow to stand in a warm
place for 20 minutes to activate the yeast.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b></span>Place the flour
and salt in the bowl of an electric mixer, which is fitted with a dough hook.
Pour in the yeast mixture and eggs and mix to combine to dough.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>3. </b></span>With the mixer
running add the butter a few pieces at a time and mix for 5 minutes to create
an elastic and smooth dough. It will be a very soft dough.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>4. </b></span>Cover with a
clean towel and allow to stand in a warm place for 30 minutes or until the
dough has doubled in size.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>5. </b></span>Preheat oven to
200C. Punch down the dough and pull off 50g pieces of dough. Give it a knead on
the bench and shape into a roll. Don’t be tempted to add extra flour even
though it is a very soft dough, the amount of butter should stop it from
sticking to the bench. Repeat with the remaining dough, you should end up with
approximately 16-18 rolls.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>6. </b></span>Brush well with
the egg and milk glaze and then sprinkle with sesame seeds. Bake for 20 minute
or until a deep golden colour. </span></div>
<div class="MsoNormal">
<span style="color: #3d85c6;"><span style="font-size: large;"><b><span lang="EN-US" style="font-family: Georgia;">Lemon mayonnaise</span></b></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"></span><span lang="EN-US" style="font-family: Georgia;">Makes approx. 1
cup.</span>
</div>
<br />
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 eggs</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 cup light
olive oil</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>rind and juice
of 1 lemon</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>½ teaspoon salt
flakes</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>freshly ground
black pepper</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b></span>Combine all
ingredients in the jug of a Kitchen Aid Blender.<span style="mso-spacerun: yes;"> </span>Blend on the LIQUEFY mode for 10-15 seconds
or until thick and emulsified. Check the seasonings and add a little more lemon
juice, salt or pepper as needed. Store in the refrigerator for up to 2 weeks.
Use as required.</span><br />
<br />
<span lang="EN-US" style="font-family: Georgia;">
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<div class="MsoNormal">
<span style="font-size: large;"><span style="color: #3d85c6;"><b><span lang="EN-US" style="font-family: Georgia;">Hot Smoked Salmon and Watercress Salad with Crispy Potatoes</span></b></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"></span><i><span lang="EN-US" style="font-family: Georgia;">The smoking of
the salmon for this recipe is done using cedar planks over a gas, coal or wood
fired BBQ. </span></i>
</div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;">Serves 8.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;">• 4 cedar planks,
for barbecuing</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>12 baby new
potatoes</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>olive oil</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>salt flakes</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>8 salmon tail
fillets</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>olive oil</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>salt and
freshly ground black pepper</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 large bunch
watercress</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 bunch dill</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 bunches
asparagus, trimmed</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 quantity
<i>Chardonnay and seeded mustard vinaigrette</i></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b></span></span>Place the cedar
planks in a container of cold water and weigh down to keep the planks under
water, soak for a minimum of 2 hours, draining just before use.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b></span></span></span>Place the
potatoes in a pot of cold water and bring to the boil, once boiling cook for 15
minutes or until potatoes are soft when tested. Drain and allow to cool until
cold enough to handle.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>3. </b></span></span></span></span>Preheat the
oven to 190C. Cut the potatoes in half crossways and place cut side down on a
lined oven tray. Squash the potatoes with the palm of your hand until 1cm
thick.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>4. </b></span></span></span></span>Drizzle with
olive oil and sprinkle with salt flakes, bake for 30 minutes, turning over
after 15 minutes or until golden and crispy. Remove from the oven and allow to
cool.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>5. </b></span></span></span></span>Break the watercress
in to sprigs and wash, chill until ready to serve. </span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>6. </b></span></span></span></span>Preheat BBQ to
a medium heat. Place the salmon tails onto the cedar planks and rub with olive
oil, salt and freshly ground black pepper. Sprinkle over dill sprigs. </span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>7. </b></span></span></span></span>Place over the
grill side of the BBQ and cover with the bbq lid or foil, cook for 10-15
minutes. Cooking time will depend on the size of the salmon pieces and the
temperature of the BBQ. </span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>8. </b></span></span></span></span>Once the salmon
has cooked, chargrill the asparagus spears for 2-3 minutes turning several
times.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>9. </b></span></span></span></span>Arrange the
watercress, crispy potatoes, asparagus and salmon on a serving platter and
drizzle with the dressing.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #3d85c6;"><span style="font-size: large;"><b><span lang="EN-US" style="font-family: Georgia;">Chardonnay and Seeded Mustard Vinaigrette</span></b></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"></span><span lang="EN-US" style="font-family: Georgia;">Makes 1 cup.</span>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span></span>½ cup
chardonnay vinegar</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span></span>½ cup extra virgin
olive oil</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span></span>1 tablespoon
seeded mustard</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span></span>1 teaspoon raw
sugar</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span></span>salt flakes and
freshly ground black pepper, to taste</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><b>1. </b>Combine all
ingredients in a jar and shake to combine, use as required.</span></div>
<div class="MsoNormal">
<br /></div>
<span style="color: #3d85c6;"><i><b>
</b></i></span><br />
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span style="color: #3d85c6;"><i><b>food dept. fact: </b></i></span>You can buy cedar planks designed especially for cooking on the BBQ and
imparting a delicious and smoky flavour. Look for them in a good BBQ or kitchenware
shop. BBQ over the grill side of a gas BBQ
or over a wood or coal BBQ.</span></div>
<div class="MsoNormal">
<br />
<span lang="EN-US" style="font-family: Georgia;">
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<div class="MsoNormal">
<span style="color: #3d85c6;"><span style="font-size: large;"><b><span lang="EN-US" style="font-family: Georgia;">Frozen Passionfruit Pavlova Wreath</span></b></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><i>It is true the food dept. have reinvented the Aussie pav! It's simple, smash up your meringues or a store bought pavlova and mix it up with passionfruit curd and a cream mixture, freeze and 4 hours later you have an adorable Christmas wreath or dessert for New Years eve. </i></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"></span><span lang="EN-US" style="font-family: Georgia;">Serves 10-12.</span>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;">• 8 egg yolks</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2/3 cup caster
sugar</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>seeds from 1
vanilla pod</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>250g mascarpone</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>600ml thickened
cream, whipped to soft peaks and chilled</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 quantity
Meringues</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 quantity Passion
fruit curd</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>3 passion fruit
and extra 3, for serving</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>red currants,
for serving</span></div>
<span lang="EN-US" style="font-family: Georgia;"> </span>
<span lang="EN-US" style="font-family: Georgia;"> </span>
<br />
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b></span>Combine the egg
yolks, sugar and vanilla seeds in a large heatproof bowl. Place over a pot of
simmering water, making sure the water doesn’t touch the base of the bowl. Beat
with an electric mixer for 5-6 minutes, until pale and fluffy and holds a
ribbon when you run the beaters over the top. </span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b></span>Remove from the
heat and continue to beat until cold.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>3. </b></span></span>Once cold, fold
through the mascarpone and then the whipped thickened cream.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>4. </b></span></span>Take 3 of the
meringues and cut into large chunks, approx. 2cm square.<span style="mso-spacerun: yes;"> </span>Gently fold through the cream mixture.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>5. </b></span>Take a large
ring pan or mold, approximately 2.5 litre capacity and spoon in 1/3 of the
cream meringue mixture. Dot approximately 1 tablespoon of the Passion fruit
curd and the pulp of 1 fresh passion fruit over the cream meringue. Repeat
again twice with the remaining cream mixture, meringues, passiofruit curd and
fresh passion fruit pulp to create 3 rough layers.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>6. </b></span></span>Using a skewer,
gently run it through the cream and curd mixture to marble it. Cover with
plastic wrap and freeze for 4 hours or overnight.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>7. </b></span></span>Unmold the
semifredo by dipping the tin into warm water for a few seconds and then turn
onto a serving platter. Serve with extra crushed meringues, curd and fresh passion
fruit. Garnish with red currants.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #3d85c6;"><span style="font-size: large;"><b><span lang="EN-US" style="font-family: Georgia;">Meringues</span></b></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;">Makes 6.</span>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>4 egg whites</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>pinch salt</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 ¼ cups caster
sugar</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 teaspoons corn
flour</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 teaspoon
white vinegar</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 teaspoon pure
vanilla extract</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b></span>Preheat oven to
120C. Beat egg whites and salt with an electric mixer until they form soft
peaks. Gradually sprinkle in the sugar, a quarter at a time and beat until
glossy. Add corn flour, vinegar and vanilla and beat on low until just mixed
through. Line a baking tray with baking paper. Using a 1 cup measure, place
mixture onto baking trays to form large meringues. Bake for 45 minutes. Turn
off the oven and allow the meringues to cool in the oven with the door ajar.
They should be crisp on the outside and marshmallowy in the centre.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="color: #3d85c6;"><b><span lang="EN-US" style="font-family: Georgia;">Easy Passionfruit Curd</span></b></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"></span><span lang="EN-US" style="font-family: Georgia;">Makes 1¼ cups.</span>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;">• 1/3 cup passion
fruit pulp (approx. 4 passion fruit)</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">•</span> 2 eggs, lightly
beaten</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>½ cup sugar</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">•</span>125g unsalted
butter, diced at room temperature</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><b>1. </b>Combine the
passion fruit pulp, eggs and sugar in a saucepan over a medium-low heat.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><b>2. </b>Whisk
continuously until the curd thickens to coat the back of a spoon. Remove from
the heat and immediately add the diced butter and continue to whisk until the
butter has melted. Allow to cool.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;">
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<div class="MsoNormal">
<span style="color: #3d85c6;"><span style="font-size: large;"><b><span lang="EN-US" style="font-family: Georgia;">The Food Dept.'s Berry Cherry Snow Cones</span></b></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"></span>Makes 8 x 1 cup
snow cones.</div>
<span lang="EN-US" style="font-family: Georgia;"></span><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;">• 3 cups caster
sugar</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 cups water</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>250g punnet
strawberries, roughly chopped</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 x 125g
punnets raspberries</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>250g cherries,
pitted</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>juice 1 lemon</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>8 cup ice cubes</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><b>1. </b>To make the
cherry berry cordial, combine the caster sugar and water in a saucepan and stir
to dissolve the sugar over a medium heat. Once dissolved, bring to the boil and
cook for 1 minute. Remove from the heat.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b></span>Combine the
berries and cherries in a large mixing bowl and add the lemon juice. Using a
potato masher, gently squash the fruit to release the juices without completely
crushing it.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>3. </b></span>Pour the hot
sugar syrup over the crushed fruit and gently mix. Allow to cool and then
refrigerate for 48 hours.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>4. </b></span>Strain through
muslin and then decant into sterilized bottle, store in the refrigerator for up
to 1 month. Makes approximately 1 litre.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>5. </b></span>To make the
snow cones, place 2 cups ice cubes into a Kitchen Aid Blender and crush the ice
using the CRUSH ICE mode. Pour the crushed ice into a large plastic container
and place in the freezer until ready to use. Repeat with remaining ice cubes.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>6. </b></span>Scoop the
crushed ice into paper cones and drizzle with the berry cherry cordial, serve immediately.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span style="color: #3d85c6;"><i><b>food dept. fact: </b></i></span></span></span>Keep the left over fruit pulp from the cordial to serve over ice cream or
top a pavlova. You can also puree the fruit to make a delicious fruit coulis.</span></div>
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<span lang="EN-US" style="font-family: Georgia;"><span class="userContent"><span style="color: #3d85c6;"><b><span style="font-size: large;">WIN</span></b></span> a KitchenAid blender in our first ever Christmas comp. All
you need to do is be a the food dept subscriber and photograph a recipe
which uses a blender then upload your pic onto in<span class="text_exposed_show">stagram or our Facebook page using the hashtag <a class="_58cn" data-ft="{"tn":"*N","type":104}" href="https://www.facebook.com/hashtag/tfdblender">#TFDblender</a>. We know you are all super creative, so our favourite pic will win an Artisan Blender in Empire Red from our friends at <a href="http://www.kitchenaid.com.au/au/" target="_blank">KitchenAid Australia and New Zealand</a>,
KitchenAid Artisan Blender valued at $249! The comp ends on December
24th, so get your entries in. This comp is only open
to Australian and New Zealand residents. Good luck!<br /> <br /> See how cool the KitchenAid blender is with this little video <a href="http://www.youtube.com/watch?v=oVoFSYa0lUk" rel="nofollow nofollow" target="_blank">http://www.youtube.com/watch?v=oVoFSYa0lUk</a></span></span> </span></div>
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<span lang="EN-US" style="font-family: Georgia;">Thank you to KitchenAid for supplying us with the blender for our shoot. </span><br />
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<span style="font-size: xx-small;"><span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Recipes: Sally Courtney, Art direction: Anne
Marie Cummins, Styling: <a href="http://davidmorganfoodstyling.com/" target="_blank">David Morgan</a></span></span></span></span></span></span>
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<span style="font-size: large;"><span style="color: #3d85c6;"><b><span lang="EN-US" style="font-family: Georgia;">With special thanks to everyone on our summer holiday:</span></b></span></span><br />
<span lang="EN-US" style="font-family: Georgia;">Our lovely photography assistant, Leanna and our new models, Smith, Lily, Eliza, Lachlan and Piper. A big thank you to Fay who looks after her grandkids every time we shoot. And lastly to Howie and Frances for saying yes.</span><br />
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UBERhttp://www.blogger.com/profile/03496786829190538671noreply@blogger.com4tag:blogger.com,1999:blog-1189449226880403297.post-25925932091088489612013-11-07T20:50:00.005+11:002014-12-08T21:37:28.198+11:00AN ITALIAN SPRING MENU – the food dept.'s food story with Luca's recipes.<style>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><i><span lang="EN-US">This month we take inspiration from Italy with some fresh new Spring recipes from Milanese chef and friend <a href="http://www.lucaciano.com/luca/start.html" target="_blank">Luca Ciano. </a></span>Luca's enthusiasm for food and people is contagious and loves to share beautiful recipes, stories and tips for creating authentic Italian meals. If you have ever wanted to learn how to cook like an Italian, Luca often travels around Australia and Asia doing cooking classes and demonstrations. Contact Luca through his website for details. </i></span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>For now please enjoy the food dept.'s food story with Luca's recipes.</i></span></span><br />
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<span style="font-size: large;"><i><br /></i></span></div>
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<span style="color: #b45f06;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Orecchiette pasta with spicy n’duja with asparagus and fresh ricotta</span></b></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><i><span lang="EN-US">This is an easy pasta to make mid week for your family. N’duja is a
spicy, soft, spreadable salami available from good Italian delis. You can substitute this salami for any salami of your liking.</span></i></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">PREP 20min</span><span lang="EN-US"> COOKING TIME
5min SERVES 4-6</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>1/3
cup extra virgin olive oil</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>3 spring onion, cut into 3cm lengths</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>3 garlic cloves, bruised with skin on</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>2 bunches of asparagus, cut into 1cm lengths (tips kept separate)</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>salt
and pepper, for seasoning</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>350g Orecchiette pasta</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>1 punnet ripe, grape tomatoes, halved</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>100g n’duja (salami), broken into 1cm pieces</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>10
leaves, fresh oregano</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Calibri;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>150g </span><span style="font-family: Georgia; mso-ansi-language: EN-AU;">fresh
ricotta</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>50g
dry salted ricotta</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>1.
</b>Bring plenty of salted water to the boil (about 7g salt to 1 Litre water)</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>2.
</b>Heat oil in a large frying pan, then add spring onions and cook for 3 minutes,
then add garlic and cook for 2 minutes, then add asparagus (not the tips) and
cook for further 2 minutes, add salt and pepper.</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>3.
</b>Drop pasta in the water and cook accordingly to packet’s instruction and 2
minutes before draining add the asparagus tips into the pasta water.</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>4.
</b>Meanwhile, add tomatoes to the sauce and cook for 3 minutes, then add n’duja
and cook for 2 minutes.</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>5.
</b>Drain pasta and asparagus tips when al dente, reserving ½ cup of cooking water,
and toss with the sauce for 1 minute. Add a little cooking water if needed to
loosen the pasta.</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>6.
</b>Remove from the heat and add oregano and fresh ricotta, stir to combine.</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>7.
</b>Serve with a sprinkle of salted ricotta, cracked pepper and a drizzle of olive
oil.</span></span></div>
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<span style="color: #b45f06;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Steamed zucchini flower with ricotta, zucchini pesto and toasted
almonds</span></b></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><i>Is there an Italian restaurant that doesn't serve zucchini flowers? Stay in and cook your own, this recipes is wonderfully light and delicious.</i></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">PREP 20min</span><span lang="EN-US"> COOKING TIME 5min SERVES 4</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• 300g
fresh ricotta</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>4
anchovies in oil, drained, finely chopped</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>½ cup
extra virgin olive oil</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>salt
and pepper, for seasoning</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>12
small zucchini, flowers attached</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>10
large basil leaves</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>1
tablespoon pine nuts</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>½ garlic
clove </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>½ cup
grated grana Padano or other </span><span lang="EN-US">Parmigiano
Reggiano</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>juice
of ½ lemon</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>1/3
cup flaked almonds, toasted</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>1.
</b>Mix together ricotta, anchovies and 1 tablespoon of oil until smooth. Season. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>2.
</b>Remove flowers from zucchini. Split open one side of flowers and, using
fingertips, gently remove stamens. Fill flowers with ricotta mixture and gently
twist ends to enclose.</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>3.
</b>Chop zucchini and place in a food processor with basil, pine nuts and garlic. Pulse
until finely chopped. Add remaining oil and process until smooth. Add Grana
Padano and lemon juice and pulse to combine. Season. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>4. </b>Lay filled zucchini flowers in a bamboo
steamer. Steam, covered, over a pan of gently simmering water for 2-3 mins,
until filling is firm. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>5.
</b>Place 2-3 tablespoons of zucchini pesto onto each serving plate. Top with
zucchini flowers and scatter with toasted almonds.</span></span></div>
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<span style="color: #b45f06;"><span style="font-size: x-large;"><b><span style="font-family: Georgia;">Tuscan panzanella with rosemary marinated prawns and pancetta</span></b></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">PREP
20min, plus overnight</span><span style="font-family: Georgia; mso-ansi-language: EN-AU;"> COOKING
TIME 5min SERVES
4</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>16
medium green prawns, med size, peeled, leaving tails intact and de-veined</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>1/3
cup extra virgin olive oil</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>1
garlic clove, finely chopped</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>pepper,
for seasoning</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>1
spring of rosemary</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>½ punnet
cherry tomatoes, squashed to release juices </span></span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>½ telegraph
cucumber, peeled, seeded and diced</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>¼
red onion, diced</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>1/3
cup black olives, torn in half and pitted</span></span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>2
slices of stale bread, 1cm diced and ‘soaked’ in water for 1 second</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>1
tablespoon white balsamic vinegar or white wine vinegar</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>1
tablespoon unsalted butter</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>extra,
1 tablespoon extra virgin olive oil</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>sea
salt, for seasoning</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>½
cup of white wine</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>100gr
store bought Basil Pesto Genovese </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>1.
</b>Marinate the prawns with 2 tablespoons of extra virgin olive oil, garlic,
pepper, and rosemary overnight.</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>2.
</b>In a large bowl combine tomatoes and the juices, cucumber, red onion, olives
and bread. Add remaining oil and vinegar and season. Stir very well till all
ingredients blend nicely together.</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>3.
</b>In a large frying pan, heat the butter and the extra 1 tablespoon of oil, cook
the marinated prawns for 2-3 minutes, add salt then add wine and let evaporate.</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">Remove
from heat.</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>4.
</b>Divide the panzanella into 4 plates, garnish with 4 prawns in each plate and
drizzle a little Basil Pesto Genovese</span></span></span></div>
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<span style="color: #b45f06;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Ricotta and saffron fritters with watercress and asparagus salad</span></b></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">PREP 20min COOKING TIME 5min SERVES 4-6</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• 400g
fresh ricotta</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• 100g
plain flour</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>2
truss tomatoes, seeded and finely chopped</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>2
eggs, lightly beaten</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>2
tablespoons extra virgin olive oil, plus 1/3 cup extra for dressing</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>0.5
gr saffron threads, soaked in 1 teaspoon water</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>1 teaspoon
baking powder</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>pinch
of ground nutmeg</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>salt
and pepper, for seasoning</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>2
bunches asparagus, ends trimmed</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>1
bunch watercress, sprigs picked</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>finely
grated rind and juice of 1 lemon</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;">• </span>1
litre frying oil</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>1.
</b>Mix together ricotta, flour, tomato, egg, olive oil, saffron and water, baking
powder and nutmeg. Season. Cover and chill for 15 mins.</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>2.</b>
Meanwhile, using a vegetable peeler, shave the asparagus into ribbons. Place in
a bowl with watercress. Whisk together lemon juice and extra olive oil and season.
Add dressing to the salad and toss to combine.</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>3.
</b>Heat vegetable oil in a large shallow pan until 180C or until a cube of bread
sizzles on contact. Spoon 3 heaped tablespoons of ricotta mixture around edge
of pan. Shallow-fry for 3-4 mins, until cooked through. Drain. Repeat to make
18 fritters, reheating oil between batches.</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia; mso-ansi-language: EN-AU;"><b>4.
</b>Place the fritter on the watercress and asparagus salad, serve.</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Thank you! We would like to thank Luca Ciano for his generosity and for creating these wonderful recipes for the food dept. Thanks for hanging out with us on the shoot day, you have been a dream to work with. We hope you love the pics! </span></span><br />
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UBERhttp://www.blogger.com/profile/03496786829190538671noreply@blogger.com5tag:blogger.com,1999:blog-1189449226880403297.post-6530614860778564582013-10-10T19:00:00.002+11:002016-03-30T18:52:50.520+11:00AN ALL AMERICAN DINER DESSERT - the food dept. have photographed and produced a recipe developed escpecially for us by mega food blogger Naomi Robinson from Baker's Royale<br />
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<span style="color: #cc0000;"><b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">the food dept. and Baker's Royale join forces to create this food feature</span></b></span><br />
<span style="font-size: large;"><i><span style="font-family: "georgia" , "times new roman" , serif;">This post is super exciting for the food dept. and a first for us! So who is Baker's Royale you ask? Baker's Royale is an American food blogger Naomi Robinson, who </span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">recipe develops, styles and photographs her beautiful baked treats on her blog </span></span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://www.bakersroyale.com/" target="_blank">Bakers Royale</a></span>. She is also a working Mum and wife, so she really is an inspiration to everyone.</span> This little baker didn't eat a real cupcake until she was a teenage, grew up on </span></i></span><span style="font-size: large;"><i><span style="font-family: "georgia" , "times new roman" , serif;">Jiffy’s blueberry muffin mix and doesn't like perfume. Yet Naomi bakes fragrant cakes such as<a href="http://www.bakersroyale.com/cupcakes/lavender-honey-cupcakes/" target="_blank"> lavender honey cupcakes</a>, and <a href="http://www.bakersroyale.com/cupcakes/rose-cupcakes-take-two/" target="_blank">rose cupcakes</a> so go figure. This duplicity, her everyday musings, and breath taking food photography, make her blog totally addictive and clearly very successful.</span></i></span><br />
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<span style="font-size: large;"><i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">For the food dept.'s American diner food feature, </span>Naomi has developed a melt-in-your-mouth banana split whoopie pie recipe. We wanted an all American dessert recipe for our diner story and we have all
admired Naomi's blog for some time, so she seemed the perfect fit. Lucky for us, she said yes! </span></i></span><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><i><span style="font-family: "georgia" , "times new roman" , serif;">Check out her awesome 8 layer, <a href="http://www.bakersroyale.com/cakes/coconut-mango-cake/" target="_blank">Coconut and mango cake,</a> </span>(she also likes to smash things a little). Her
<a href="http://www.bakersroyale.com/cakes/strawberry-tuxedo-cake/" target="_blank">tuxedo cake</a> is super cute as well, for its name, and the sweet image. </i></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><i>For anyone who aspires to be a food blogger or make their blog better, Naomi has generously written </i></span></span></span><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><i><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><i>for the food dept. </i></span></span></span>some cool tips and tricks to making your food blog a success.</i></span></span></span><br />
<br />
<span style="font-size: large;"><span style="color: #cc0000;"><b><span style="font-family: "georgia" , "times new roman" , serif;">Bakers Royale Top 5 blogging tips:</span></b></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>1.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></b>Find your voice and style,
while this may not happen immediately, it will happen more quickly the more you
blog. There are a lot of excellent food blogs, with crazy good recipes and awesome
pictures, but the ones that have me coming back regularly are the ones that
have a distinct voice and photography style. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>2.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></b>Hone your craft, and take
measured risks to grow. By measured I mean, know why you are doing something
different, rather than just trying to be different. I tend to gravitate to
blogs that take risks with their craft and switch things up, especially their
photography.<b> </b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>3.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></b>This is a philosophy that
I blog by and live by, “Take your work and craft seriously, but don’t take
yourself too seriously.”<b><br />4.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></b>Embrace the food blogging
community and use social media as much as you can. It’s a great place to
connect, make friends and learn from your peers.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>5.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></b>Know your ability and
measure your success to it. I know this is common sense, but it’s something I
forget sometimes and it causes me undue frustration.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: georgia, times new roman, serif; font-size: large;"><a href="http://ubercreative.blogspot.com.au/">For more cool tips.</a></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><span style="color: #353535;"><span style="color: #cc0000;"><b>Banana split whoopie pies</b></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><b><b><span style="font-weight: normal;"><i>I know it seems long but there
are essentially 3 components to making this recipe. Firstly the whoopie cake then
the 2 fillings, the banana pastry cream and Swiss meringue buttercream and lastly the
chocolate glaze. For image</i></span></b></b></span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #353535;"><span style="color: #cc0000;"><span style="font-size: large;"><b><span style="font-family: "georgia" , "times new roman" , serif;">
</span></b></span></span><br /><span style="color: blue;"><b>Whoopie cake</b></span><br /><span style="color: black;">• 245g all-purpose flour (2 ¼ cup flour)<br />• 75 g light brown sugar (1/2 cup, lightly packed)<br />• 5g baking powder (1 teaspoon)<br />• 105g sour cream (1/2 cup)<br />• 5g baking soda (1 teaspoon)<br />• 45g egg (1 large egg)<br />• 5g vanilla extract (1 teaspoon)<br />• 95ml vegetable oil (1/2 cup)</span></span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">• 85ml carbonated water (1/2cup)<br /><br /><b>1. </b>Sift flour, brown sugar and baking powder in a bowl; set aside. <br /><b>2.</b> In second bowl fold baking soda and sour cream until combined; set aside.<br /><b>3. </b>Place egg, vanilla extract and vegetable oil in a bowl and whisk until well <br />combined and mixture is slightly emulsified. Add in sour cream mixture and <br />whisk until combined. Add carbonated water and whisk until combined. <br /><b>4.</b> Combine flour mixture with wet mixture fold to combine. <br /><b>5.</b> Transfer mixture to a pastry bag fitted with a round tip and pipe onto a <br />parchment line bake sheet.<br /><b>6. </b>Bake at 350 degrees for 10 minutes.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #353535;"><br /><span style="color: blue;"><b>Banana pastry cream</b></span><span style="color: black;"><br />• ½ cup plus 1 ½ cup of whole milk<br />• ½ cup cornstarch<br />• 1 large egg<br />• 3 large egg yolks<br />• ¾ cups of banana, mashed (about two medium bananas)<br />• ½ cup plus 2 tablespoon sugar<br />• pinch of salt</span></span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #353535;"><span style="color: black;">• 4 tablespoon unsalted butter<br />• 2 teaspoon vanilla<br />Whipped cream<br />• 1 cup heavy cream<br />• ½ cup confectioner sugar<br /><br /><b>1. </b>Combine ½ cup milk and cornstarch stir to dissolve. Add in whole egg, egg yolks and bananas and beat until well combined; set aside. Prepare an ice bath; set aside.<br /><b>2. </b>Combine remaining milk with sugar and salt in a saucepan and bring to a boil over medium heat. Remove saucepan from heat and transfer mixture to a new pan to reduce any residual heat. Set aside and cool milk mixture for 5 minutes.<br /><b>3.</b> Slowly add egg mixture into cooked milk mixture, stirring constantly so the eggs do not curdle.. Return mixture to stovetop and stir vigorously until mixture comes to a boil. Continue to stir until the whisk leaves a trail in the pastry cream, about 5-7 minutes. Once pastry cream reaches this stage, remove saucepan from heat and stir in butter and vanilla extract. Transfer the saucepan to the ice bath. Stir occasionally until pastry cream is cool about 30 minutes.<br /><b>4. </b>Place heavy cream and confectioner sugar in a chilled stainless bowl. Using a hand mixer beat until stiff peaks form. Set aside.<br /><b>5.</b> Once banana pastry cream has cooled, combine 1 part whipped cream to 2 parts banana pastry cream.</span><br /><br /><b><span style="color: #cc0000;">Bakers Royale note:</span> </b><span style="color: black;">The filling is a diplomat crème—a combination of pastry cream and whipped cream. You can skip the whipped cream and just use the banana pastry cream. But keep in mind the banana cream will have a greyish tint to it. Making the filling as a diplomat creme will help to lighten the color, since adding any yellow food coloring to banana pastry cream seems to give it a mustard color. </span><br /><span style="color: blue;"><b>Frosting (Swiss meringue buttercream)</b></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Can be made up in advance and kept refrigerated until ready for use. Place on counter to bring to room temperature (do not mircorwave)</i><br /><br />• 5 large egg whites<br />• 11/2 cup sugar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">• 4 sticks unsalted butter, sliced and softened<br />• 1/4 teaspoon salt<br /><br /><b>1. </b>Combine egg whites and sugar in a stand mixer bowl and place it over (not on) simmering water. Heat mixture to 160 degrees F while whisking constantly.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #353535;"><span style="color: white;"><span style="color: black;"><b>2. </b>Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.<br /><b>3. </b>Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first—this is normal. Keep mixing and it will become even and smooth again.</span></span><br /><br /><span style="color: blue;"><b>Chocolate glaze </b></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #353535;"><span style="color: white;"><span style="color: black;"><i>Can be made up in advance and kept refrigerated until ready for use. Reheat to pouring consistency</i><br /><br />• 7 oz. chocolate, 65% cacao<br />• 2 tablespoons heavy cream<br />• 10 tablespoons powdered sugar, sifted<br />• 4-5 tablespoons water, warm<br /><br /><b>1. </b>Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then stir mixture to combine. Add confectioner sugar and mix to combine, mixture will clumpy. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Push mixture through a sieve to avoid any clumps </span><br /><span style="color: black;">Set aside and let sauce cool to warm. </span></span><br /><span style="color: blue;"><b>Assembly</b></span><span style="color: black;"><br /><b>2. </b>Place frosting in a pastry bag fitted with a round tip. Pipe frosting along the bottomside <br />perimeter of one whoopie cake. Fill center with banana filling. Place a second whoopie cake <br />bottomside down on top of filling. <br /><b>3. </b>Place assembled whoopie pie on a grated rack with a bowl fitted underneath (to catch excess chocolate). Drizzle chocolate glaze on top. Dust top with sprinkles. Place a small dollop of frosting on and garnish with a maraschino cherry. </span></span></span><br />
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</span>UBERhttp://www.blogger.com/profile/03496786829190538671noreply@blogger.com9tag:blogger.com,1999:blog-1189449226880403297.post-46142124225178881152013-09-27T13:48:00.001+10:002014-12-08T21:47:51.359+11:00TAKE A BOOTH SEAT at the food dept.'s American diner. A beef burger, cherry cola float and would you like fries with that?<br />
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<br />
<span style="color: #cc0000;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">The Food Dept.'s Beef Burger with Spicy Ketchup and Mustard Mayonnaise</span></b></span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><i>This is our take on what you might find in an American diner. </i></span><span style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><i>Nothing beats a
beaut burger! </i></span>Of
course if you want to make it more Aussie you could add beetroot, pineapple and
fried egg…</i></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">Makes 8 burgers.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">• 1 kg freshly
minced chuck steak</span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">• 2 tablespoons Worcestershire
sauce</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">• 1 clove garlic,
crushed</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">• 1 tablespoon
finely chopped continental parsley</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">• sea salt and
freshly ground black pepper, for seasoning</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">• 8 rashers of
streaky bacon</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">• 1 tablespoon olive
oil</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">• 8 slices Colby
cheese </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">• ½ cup whole egg
mayonnaise</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">• 2 tablespoons
American mustard</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">• 8 seeded burger
buns, split in half</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">• 8 oak leaf
lettuce leaves, washed</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">• 2 large vine
ripened tomatoes, thickly sliced</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">• ½ cup <i>Homemade
spicy ketchup</i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>1. </b>Combine the
mince, Worcestershire sauce, garlic and parsley in a bowl. Using your hands
mince the ingredients together and divide onto 8. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>2.</b> Gently pass the
balls of mince from hand to hand until they form a firm ball. Push the balls
down to 2cm thick, season both sides of the patties with salt and pepper and
set aside.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>3. </b>Heat a bbq
plate or large frying pan and cook the rashers of bacon until browned and
crispy, set aside and keep warm.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>4. </b>Add oil to the
bbq or pan and cook the burger patties for approximately 5 minutes on each side
for medium. Turn and cook for 5 minutes on the other side. Remove and put onto
a plate, place a slice of cheese on each patty and lightly cover with foil.
Allow to rest in a warm place for five minutes.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>5. </b>While the
burgers are resting combine the mayonnaise and mustard in a small mixing bowl,
set aside.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>6. </b>Toast the inside
of the hamburger buns until golden. Spread the inside of the buns with mustard
mayonnaise.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>7. </b>Top the bun
base with lettuce, slices of tomato and then the beef patty. Top with a rasher
of bacon and Homemade spicy ketchup.</span><span style="font-family: Georgia,"Times New Roman",serif;"> Serve immediately.</span>
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #cc0000;"><i><b>food dept. fact:</b></i> </span>You can make your own chuck steak mince if you like. Trim any sinew from
the chuck steak, leaving the fat. The fat will keep the patties juicy, tender
and full of flavour. Cut into 2 cm cubes and freeze for 30 minutes. Pulse in
your food processor until coarsely minced. More or less depending on how you
like your burgers.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<span style="color: #cc0000;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b>Spicy </b></span></span></span><span style="color: #cc0000;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b><span style="color: #cc0000;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b>Homemade </b></span></span></span>Ketchup</b></span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"></span><i><span style="font-family: Georgia,"Times New Roman",serif;">This makes a
delicious spicy ketchup with smokey flavours from the paprika, but you can
also use your favourite <span style="mso-spacerun: yes;"> </span>store bought
ketchup too.</span></i>
<br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">Makes 800ml.</span>
</div>
<div class="MsoNormal">
<br /></div>
<span style="font-family: Georgia,"Times New Roman",serif;">• 2 tablespoons
olive oil</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">• 1 red onion,
finely chopped</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">• 2 cloves
garlic, crushed</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">• 1 teaspoon
ground coriander</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">• ½ teaspoon smokey
paprika</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">• ¼ teaspoon
ground cloves</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">• 2 x 400g cans
tomatoes</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">• 1 large red
chilli, seeded and chopped (optional)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">• 1 x 140g tub
tomato paste </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">• ½ cup brown
sugar</span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">• ¼ cup cider
vinegar</span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">• 1 teaspoon sea
salt flakes</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">• 1 bay leaf</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>1. </b>Heat the oil
in a large pot over and medium heat and sauté the onion and garlic <span style="mso-spacerun: yes;"> </span>until transparent but not browned.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>2. </b>Add the
ground spices and sauté for 1-2 minutes or until the spices become fragrant. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>3. </b>Add the
remaining ingredients and stir to combine. Bring to the boil and then reduce to
a simmer, cook for 15 minutes or until thickened to a spoonable consistency,
remove the bay leaf and discard.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>4. </b>Using a
stick blender, blend the ketchup until smooth.<span style="mso-spacerun: yes;">
</span>Pour into sterialzed jars and store in the refrigerator for up to 3
months.</span><br />
<div class="MsoNormal">
<br /></div>
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<br /></div>
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<br />
<span style="color: #cc0000;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;"><span style="font-family: Georgia,"Times New Roman",serif;">The Food Dept.'s</span> Chips Cooked Three Times with Chipotle, Coriander, and Lime Salt </span></b></span></span></div>
<div class="MsoNormal">
<i><span lang="EN-US" style="font-family: Georgia;">These tasty chips may not be the traditional diner frogs legs or French fries, but they are definately mighty fine! </span></i><br />
<span lang="EN-US" style="font-family: Georgia;">Serves 6-8.</span>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;">• 2 tablespoons
salt flakes</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>finely grated
rind, 1 lime</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 tablespoons
coriander leaves</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 dried
chipotle chilli, or more, to taste</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 kg desiree or
bintji potatoes</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 litre
vegetable oil</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><b>1. </b>To make the flavoured
salt, preheat the oven to 150</span><span lang="EN-US" style="font-family: Georgia;"><span style="font-family: Georgia,"Times New Roman",serif;">°</span>C (300</span><span lang="EN-US" style="font-family: Georgia;"><span style="font-family: Georgia,"Times New Roman",serif;"></span>F)<span style="mso-spacerun: yes;">
</span>Combine the salt flakes, lime rind, coriander leaves and chipotle chilli
on a lined baking tray.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b></span>Bake in the
oven for 15 minute, turn off the oven and allow to stand in the warm oven until
cool.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>3. </b></span>Remove and
discard the stem from the chipotle chilli and place the chilli into a small
food processor. Process until finely ground, add the salt, lime and coriander
leaves and process until all ingredients are ground together.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>4. </b></span>Store in a jar
until ready to use, keeps for up to 6 months.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>5. </b></span>To make the
fries, peel the potatoes and cut them lengthways into 1½ cm chips.<span style="mso-spacerun: yes;"> </span>Rinse well in cold water to remove any excess
starch, drain and dry with a clean tea towel.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>6. </b></span>Steam the chips
for 15 minutes until the chips are partially cooked. Remove from the steamer,
spread onto a lined tray until cool and dry.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>7. </b></span>Heat oil in a
wok or large saucepan until 170</span><span lang="EN-US" style="font-family: Georgia;"><span style="font-family: Georgia,"Times New Roman",serif;">°</span>C (325F) and fry the chips for 5 minutes, they
should not have any colour at this stage. Drain on paper towel.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>8. </b></span>Just before
serving reheat the oil to 190</span><span lang="EN-US" style="font-family: Georgia;"><span style="font-family: Georgia,"Times New Roman",serif;">°</span>C (375F). Fry the chips in batches until golden
brown, drain on paper towel and sprinkle with the chipotle, lime and coriander
salt. Serve immediately.</span><br />
<br />
<br />
<span style="color: #cc0000;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Reuben Sandwich
with Spicy Russian Mayonnaise and Garlic and Dill Pickles</span></b></span></span><br />
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;">Makes 8 Reuben
sandwiches.</span>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;">• 1 x 1.2kg piece
corned beef</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 tablespoons
brown sugar</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 tablespoons
malt vinegar</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 onion, halved</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 bay leaf</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>8 peppercorns</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 whole orange</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>½ cup whole egg
mayonnaise</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 tablespoon chili
sauce (vary the quantity to suit your taste and the strength of chilli sauce
you have)</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 teaspoon Worcestershire
sauce</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 teaspoon
lemon juice</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 tablespoon
finely chopped onion</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>16 slices rye
bread, for serving</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>butter, for
spreading</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 packet or
400g can sauerkraut, rinsed and well drained</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>8 slices Swiss
cheese</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 quantity <i>Dill
and garlic pickles</i></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><b>1. </b>Rinse the piece
of corned beef and pat dry with paper towel. Place the meat into a large pot
with the brown sugar, malt vinegar, onion, bay leaf , peppercorns and orange.
Add enough water to just cover the meat and bring to the boil over a high heat.
Reduce the heat, cover and simmer for 1¼ to 1½ hours or until the meat is
tender when tested. Remove form the heat and allow the meat to cool in the
cooking liquid.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b></span>Make the
Russian mayonnaise by combining the whole egg mayonnaise with the chilli sauce,
Worcestershire sauce, lemon juice and onion, set aside.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>3. </b></span>Drain the meat,
pat dry and remove any fat. Cut the meat into 3-4mm thick slices, set aside.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>4. </b></span>Spread the rye
bread slices with butter on one side. Place half of the bread slices butter
side down onto a board and spread with the Russian mayonnaise. Divide the meat
slices evenly between the sandwiches top with sauerkraut and Swiss cheese. Spread
Russian mayonnaise on the inside of the remaining bread slices and top the sandwiches,
butter side out.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>5. </b></span>Heat a large non-stick
frying pan over a medium heat and place the sandwiches into the pan. </span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>6. </b></span>Cook for 7-10
minutes each side or until the rye bread has toasted and the filling is hot.
Serve with <i>Dill and garlic pickles</i>.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #cc0000;"><i><b>the food dept. fact:</b></i> </span></span>Cook the meat the day before to save time. It is also best to have all of
the sandwich fillings at room temperature before assembling, this will make
sure that you have a piping hot centre in your Reuben sandwich when its cooked.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Garlic and Dill Pickles</span></b></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;">Makes 2 x 500g
jars.</span>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;">• 2 x 250g
packets baby cucumber</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;">• iced water</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 cloves
garlic, sliced</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>½ cup dill
sprigs</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 cups water</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 tablespoons
salt flakes</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>¼ cup white
vinegar</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 tablespoons
sugar</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b></span>Place the baby
cucumbers into a large bowl filled with iced water. Allow the cucumbers to
stand for an hour to crisp them so that you get a crunchy pickle.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b></span>Drain the
cucumbers and pack into sterilized jars with garlic slices and dill sprigs.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>3. </b></span>Combine the 2
cups water, salt , vinegar and sugar in a large jug, stir until the salt and
sugar have dissolved.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>4. </b></span>Pour into the
jars until the cucumbers are covered. </span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>5. </b></span>Seal the jars
and store in the refrigerator for 1-2 days before eating and then they will
keep for 2 weeks in the refrigerator</span></div>
<br /></div>
<br />
<br />
<br />
<span style="color: #cc0000;">
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</style><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">The Food Dept.'s Cherry Vodka Cola Float</span></b></span></span><br />
<div class="MsoNormal">
<i><span lang="EN-US" style="font-family: Georgia;">Dessert as a drink! What a great way to end a fun ‘diner’ meal.</span></i>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;">• 300g fresh or
frozen cherries</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;">• 300ml good
quality vodka</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;">• vanilla ice
cream</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;">• cola</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><b>1.</b> Place the
frozen cherries into a sterilized jar and pour over the vodka. If the cherries
are icey you can give them a quick rinse under cold water to remove any excess
ice - you don’t want to water down the vodka. </span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><b>2. </b>Pour over the
vodka and seal the jar, allow to stand in a cool dark place for at least a
week, giving the jar a gentle shake every few days.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><b>3. </b>Once the vodka
has had a chance to stand for at least a week it is ready to use. Place 2
tablespoons cherry vodka and a few of the cherries into a tall serving glass,
add a scoop of ice cream then top with as little or as much cola as you like,
we recommend ½ cup.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><b>4.</b> Give it a
gentle stir and serve immediately.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span style="color: #cc0000;"><i><b>the food dept. fact: </b></i></span>We used frozen cherries for this recipe because they are
available all year but you can of course use fresh cherries when in season. Pit
the cherries or leave them whole and just split them down the side, if you
leave the pit in, it will give the vodka a slightly bitter, nutty flavour.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<span style="font-size: xx-small;"><span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Recipe: Sally Courtney.</span></span></span></span></span></span>
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<br /></div>
<span style="font-size: small;"></span><br />
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<br /></div>
</div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span>UBERhttp://www.blogger.com/profile/03496786829190538671noreply@blogger.com7tag:blogger.com,1999:blog-1189449226880403297.post-31093582184343888152013-09-13T11:22:00.002+10:002014-12-08T21:36:12.655+11:00SHARE DESSERT - One more recipe for you to share with friends this weekend<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #45818e;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Baked rhubarb served
with macadamia crumble and vanilla ice cream</span></b></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;">Serves 8</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;">• 3 bunches
rhubarb (approximately 1.5kg), trimmed and cut on the diagonal into 10cm pieces</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 cup raw sugar</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 cup apple
juice</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 vanilla pod,
scraped</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 cup macadamia
nuts, roughly chopped</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 cup shredded
coconut</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>½ cup brown
sugar</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span style="mso-spacerun: yes;"><span lang="EN-US" style="font-family: Georgia;">• </span></span>40 g butter, room temperature</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>½ cup plain
flour </span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 teaspoon
ground cinnamon</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>vanilla ice
cream, for serving</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><b>1. </b>Preheat the
oven to 180C (360F). Spread the rhubarb pieces evenly over the base of 2 large baking
dishes, sprinkle the raw sugar and apple juice evenly between the 2 trays. Add
half of the vanilla pod and seeds to each tray and give them a gentle stir.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><b>2.</b> Loosely cover
with foil and set aside.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>3. </b></span>To make the
crumble, combine the nuts, coconut, brown sugar, butter, flour and cinnamon in
a medium mixing bowl, rub together gently with your finger tips and then
sprinkle over a lined baking tray.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>4. </b></span>Place the
rhubarb and crumble trays into the oven and cook for 15-20 minutes. The rhubarb
should be tender but not falling apart and the crumble should be golden brown.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>5. </b></span>Serve the
rhubarb and its syrup piled into a serving dish, the crumble on the side and a
tub of the best quality vanilla ice cream. Let your guests assemble their own
deconstructed rhubarb crumble with ice cream.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><i><span style="color: #45818e;"><b>food dept. fact:</b>
</span></i>Any left over crumble can be stored in an airtight container in the pantry for up
to a month. Why not try stirring it through softened ice cream and serve with caramelized
apples for another great winter dessert.</span><br />
<br />
<span style="font-size: xx-small;"><span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Recipes: Sally Courtney.<a href="http://davidmorganfoodstyling.com/" target="_blank"></a></span></span></span></span></span></span>
</div>
UBERhttp://www.blogger.com/profile/03496786829190538671noreply@blogger.com1tag:blogger.com,1999:blog-1189449226880403297.post-5791598915000854392013-08-28T20:33:00.002+10:002014-12-08T21:35:44.282+11:00A SHARED TABLE - the food dept. take inspiration from the farmers market to create a gorgeous menu for your family and friends to share.<br />
<div class="MsoNormal">
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><i><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><b> </b></span></span> </span></i></span></span></div>
</div>
<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><i>Great
food starts with good fresh produce. Here at the food dept., we are
committed to using the best produce we can find locally, often, it comes
from a farmers market. Avid market goers, Sally and Anne Marie, are
regulars at the Lane cove farmers market, so when Lisa from your local
markets approached the food dept. to collaborate, we simple had to do a
food feature on winter vegetables.</i></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><i>Shopping
at a local food market is one of life's simple pleasures, the colour,
the aroma, the buzz of the markets are absolutley addictive and buying
food directly from a grower is terribly satisfying. It is also an
inexpensive way to experiment with a seasonal vegetable, fruit or herb
you may not have tried before. </i></span><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><i>With
a box of amazing fresh vegies, Sally set about creating a lunch menu
for you to simple plate up and put on a table to share with your family
and friends. </i></span>This weekend why not head to your local market,
have a chat to a stall holder, find our more about what you are buying
and enjoy cooking with the food dept.</i></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
</div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: large;">the food dept.'s</span></b></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: large;">Shared table menu</span></b><span style="color: #45818e;"><b> </b></span></span></span></span></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><b>• </b></span></span></span></span></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><i><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><b>Spinach soup
with crispy prosciutto and toasted sourdough crumbs</b></span></span></span></i></span></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><b>• </b></span></span></span></span></span></div>
<div style="text-align: center;">
<span style="font-size: small;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><b><span lang="EN-US">Roasted spiced
pumpkin with tahini lemon dressing<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><b> </b></span></span></span></span></span></span></b></span></span></i></span></div>
<div style="text-align: center;">
<span style="font-size: small;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><b><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><b>• </b></span></span></span></span></span></span></b></span></span></i></span></div>
<div class="MsoNormal" style="text-align: center;">
<div>
<span style="font-size: small;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><b><span lang="EN-US">Slow roasted balsamic lamb shanks with cauliflower puree<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><b> </b></span></span></span></span></span></span></b></span></span></i></span></div>
<div>
<span style="font-size: small;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><b><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><b>• </b></span></span></span></span></span> </span></b></span></span></i></span></div>
</div>
<div style="text-align: center;">
<span style="font-size: small;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><b><span lang="EN-US">Winter leaf and
apple salad with crispy quinoa and cider vinegar Dijon dressing</span></b></span></span></i></span></div>
<div style="text-align: center;">
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<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><span style="font-size: x-large;"><b>Spinach soup
with crispy prosciutto and toasted sourdough crumbs</b></span></span></span></div>
<i><span style="font-family: Georgia,"Times New Roman",serif;">This recipe is a mean green fighting machine! </span></i><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Serves 6-8</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">• 1 tablespoon
olive oil</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">• 150g thinly
sliced prosciutto, roughly torn</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">• 40g butter</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">• 2 leeks,
trimmed, cleaned and thinly sliced</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">• 1 brown onion,
finely diced</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">• 4 cloves
garlic, crushed</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">• 2 large bunches
(approximately 750g) English spinach, trim off roots and rinse</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">• 1 litre chicken
stock</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">• 1 cup pouring
cream</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">• 1 quantity
<i>Toasted sourdough crumbs</i></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>1. </b></span>Heat the olive
oil in a large saucepan and fry the pieces of prosciutto until brown and
crispy, drain on paper towel and set aside for serving.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>2. </b></span>Add the butter
to the pan and sweat down the leeks, onion and garlic over a low heat <span style="mso-spacerun: yes;"> </span>for 10 minutes or until very soft.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>3. </b></span>Add the spinach
and stock and bring to the boil. Cook for 5 minutes until the spinach has
wilted down and is cooked.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>4. </b></span>Using a stick
blender, blend the spinach into a puree and add the cream. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>5. </b></span>Season to taste
and bring back to a simmer before serving topped with the crispy prosciutto and
Toasted sourdough crumbs.</span><br />
<br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><span style="font-size: x-large;"><b>Toasted
sourdough crumb</b></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• 1 clove garlic</span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• 1 tablespoon
olive oil</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• 4 slices
wholegrain sour dough</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• salt flakes, to
taste</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>1. </b></span>Preheat the
oven to 200C. Place the peeled garlic clove in the bowl of a processor and
blitz until finely chopped.</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>2. </b></span>Add the
remaining ingredients and blitz until the bread is a rough crumb.</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>3. </b></span>Spread onto a
baking tray and bake for 5-7 minutes or until golden and crisp. Use as
required.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>Thank you: </b><a data-hovercard="/ajax/hovercard/page.php?id=321113608992&extragetparams=%7B%22directed_target_id%22%3A0%7D" href="http://www.facebook.com/KitchenAidAusNZ." target="_blank">KitchenAid</a> supplied us with a hand blender which we used to prepare this soup.</span></span>
<br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: white;"><br /></span></span></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
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<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><span style="font-size: x-large;"><b><span lang="EN-US">Spiced </span></b></span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><span style="font-size: x-large;"><b><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><span style="font-size: x-large;"><b><span lang="EN-US">Roasted </span></b></span></span></span> Pumpkin with Tahini Lemon Dressing</span></b></span></span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><i><span lang="EN-US">This is a
warming winter vegetable accompaniment or try it served on a bed of greens to
turn a salad into a meal or see the food dept. tip below and use it to top a
pizza.</span></i></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Serves 8.</span></span>
</div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• 2 tablespoons
olive oil</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>2 cloves
garlic, peeled</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>1 teaspoon salt
flakes</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>2 teaspoons
coriander seeds</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>1 teaspoon
cumin seeds</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>1 teaspoon
chilli flakes, or to taste</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>1 teaspoon
sumac</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>1 kg winter
pumpkins any variety you like, cut into uniform wedges, seeds removed</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>¾ cup natural
yogurt</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>2 tablespoons
unhulled tahini</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>juice 1 lemon</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>2 teaspoons
honey</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>salt flakes and
freshly ground black pepper, to taste</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>1 -2
tablespoons water</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>½ cup coriander
sprigs</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"> </span><span lang="EN-US"> </span>
</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>1. </b>Preheat the
oven to 190C (375F). Combine the olive oil, garlic, salt and spices in a food
processor and process until spices are crushed and garlic is chopped.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>2. </b>Spread the oil
and spice mix evenly over the wedges of pumpkin and arrange in a single layer
in a large baking dish.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><b>3. </b></span></span></span>Bake for 30-40
minutes or until the pumpkin is tender when tested.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><b>4. </b></span></span></span>While the
pumpkin is baking combine the yogurt, tahini, lemon juice, honey and salt and
pepper in a bowl, whisk to combine. The tahini may thicken the yogurt, use the
water to thin to a drizzling consistency.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><b>5. </b></span></span></span>Once the
pumpkin is cooked arrange on a serving platter and drizzle with the tahini
dressing, sprinkle over the coriander sprigs. Serve warm or at room
temperature.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="color: #45818e;"><i><b>food dept. fact:</b></i><span style="color: black;"> </span></span>Sally had some of this divine pumpkin left over – hard to believe! So she made pizza by sprinkling a pizza base with small chunks of pumpkin, some goats feta and a drizzle with olive
oil. Bake in a hot oven and once cooked spoon on some of the
tahini dressing and top with coriander!</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">
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<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><span style="font-size: x-large;"><b><span lang="EN-US">Slow Roasted Balsamic Lamb Shanks with Cauliflower Puree</span></b></span></span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Serves 8.</span></span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• ¼ cup seasoned
plain flour</span></span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>8 lamb shanks,
French trimmed</span></span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>2 tablespoons
olive oil</span></span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>20g butter</span></span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>16 eschallots,
peeled</span></span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>2 bunches fresh
garlic bulbs, trim the stems and halve horizontally</span></span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>2 cups red wine</span></span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>¾ cup balsamic
vinegar</span></span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>1 cup beef
stock</span></span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>¼ cup tomato
paste</span></span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>2 tablespoons
brown sugar</span></span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>6 sprigs
rosemary</span></span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>1 qty
<i>Cauliflower puree</i></span></span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><b>1. </b></span>Preheat the
oven to 150C (300F). Place the seasoned flour on a plate and coat the lamb shanks.</span></span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><b>2. </b></span>Heat the oil in
a large, shallow, oven proof, casserole dish over a medium heat and brown the
lamb shanks a few at a time until they are evenly browned. Set aside.</span></span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><b>3. </b></span></span></span>Reduce the heat
and add the butter to the casserole dish. Once the butter has melted add the
eschallots and cook for 5 minutes until they have a little colour and begin to
soften.</span></span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><b>4. </b></span></span></span>Add the lamb
shanks back to the casserole and add the garlic bulbs. Pour over the red wine,
balsamic vinegar and beef stock.</span></span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><b>5. </b></span></span></span>Gently stir
through the tomato paste, brown sugar and rosemary sprigs.</span></span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Bring to the
boil over a high heat. Once boiling, remove from the heat and cover the
casserole with the lid. Place in the oven and cook for 1 hour, remove from the
oven and turn the lamb shanks, return to the oven and cook for another 1 hour
or until the lamb is tender.</span></span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><b>6. </b></span></span></span>Once the lamb
is cooked check the consistency of the sauce, if it’s too thin, remove the lamb
and eschallots, keep warm, then simmer the sauce over a medium heat until <span style="mso-spacerun: yes;"> </span>it reduces to the desired consistency.</span></span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Serve with Cauliflower
puree.</span></span></span></div>
<div class="MsoNormal">
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><span lang="EN-US"><i><b>food dept. fact:</b></i></span></span><span lang="EN-US"> Any left over lamb can be pulled from the bone, shredded and tossed with
the sauce through some torn fresh pasta sheets or pappadelle. </span></span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><span style="font-size: x-large;"><b><span lang="EN-US">Cauliflower
puree</span></b></span></span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>1 head
cauliflower, approximately 1kg, cut into even size flowerets, 3-4cm</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>1/3 -1/2 cup
cream</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>20g butter</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>1 teaspoon salt
flakes</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><b>1. </b></span></span>Steam the
cauliflower for 20 minutes or until very tender.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><b>2. </b></span></span>Place into a
blender with 1/3 cup cream, butter and salt.<span style="mso-spacerun: yes;">
</span>Carefully blend the cauliflower until very smooth, being careful with
blender as the cauliflower will be hot and can cause the lid of the blender to
pop off and hot cauliflower to spray everywhere. To avoid this let it cool
slightly and then hold the lid of the blender on with a tea towel and turn it
from low to high very slowly.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><b>3. </b></span></span>Adjust the
thickness of the puree with extra cream if needed, it should the consistency of
mashed potato.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">
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<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><span style="font-size: x-large;"><b><span lang="EN-US">Winter Leaf and Apple Salad with Crispy Quinoa and Cider Vinegar Dijon Dressing</span></b></span></span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><i><span lang="EN-US">This salad
looks beautiful served on one large platter or try serving individual bowls of
salad in a selection of<span style="mso-spacerun: yes;"> </span>pretty side
dishes.</span></i></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Serves 8.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• ½ cup multi
coloured quinoa</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>¾ cup water</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>pinch salt</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>2 tablespoons
olive oil</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>1/3 cup extra
virgin olive oil</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>¼ cup cider
vinegar</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>2 teaspoons
Dijon mustard</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>1 teaspoon
honey</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>salt flakes and
freshly ground black pepper, to taste</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>3 witlof,
broken into individual leaves</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>1 small
radicchio, broken into pieces</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>2 handfuls wild
rocket</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>2 gala apples
or any other red winter apples</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span>½ bunch
continental parsley, broken into springs</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><b>1. </b></span></span></span>Place the
quinoa, water and salt in a saucepan and simmer for 15 minutes. Drain any
excess water from the quinoa. (see The Food Dept. tip below)</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><b>2. </b></span></span></span>Heat the oil in
a large frying pan over a medium high heat and fry the quinoa for 7-8 minutes
until golden brown and crispy, it will crackle as it cooks. Remove from the
frying pan and allow to cool.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><b>3. </b></span></span></span>Combine the
extra virgin olive oil, cider vinegar, Dijon mustard, honey and salt and pepper
in a jar and shake to combine the dressing, set aside.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><b>4. </b></span></span></span>Arrange the
winter greens – witlof, radicchio and rocket, on a serving platter.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><b>5. </b></span></span></span>Core the apples
and cut into slices toss with 1 tablespoon of the dressing to prevent browning
and then arrange over the greens. Sprinkle over the quinoa and top with a
scattering parsley sprigs and a drizzle of the dressing, serve immediately.</span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><i><span style="color: #45818e;"><b>food dept. fact:</b></span></i>
When cooking quinoa to fry, use much less water than you normally would to cook
it, that way it dries out more quickly when you fry it and becomes crispy –
Yum!</span></span></span></div>
</div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #45818e;"><b>Thank you</b></span> to Lisa from<span style="color: black;"><a href="http://yourlocalmarkets.com.au/" target="_blank"> your local markets</a> for being so wonderfully helpful and delightful to work with. </span></span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Most of our beautiful produce came from one of the Lane cove market stallholders Rita’s Farm Fresh Produce. Rita and her family have a farm in Kemp's creek and every Sunday they deliver and sell wonderful fresh organic produce to the market. Anne Marie has watched their produce grow and change with the seasons, but one thing is for sure, their kale is always available and is fresh and beautiful every week.</span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://www.facebook.com/pages/Ritas-Farm-Fresh-Produce/148296498569296" target="_blank">Rita’s Farm Fresh Produce </a></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><br /></span></span></div>
UBERhttp://www.blogger.com/profile/03496786829190538671noreply@blogger.com9tag:blogger.com,1999:blog-1189449226880403297.post-59444780020817309452013-07-21T10:41:00.002+10:002014-12-08T21:33:14.792+11:00DOUGHNUTS – the food dept. bring you more of what you love, 4 more fabulous doughnuts<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal">
<span style="color: #073763;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Chocolate
sprinkle doughnuts</span></b></span></span></div>
<div class="MsoNormal">
<i><span lang="EN-US" style="font-family: Georgia;"> A luscious shiny glaze and the crunch of
homemade sprinkles on top of a fluffy light doughnut, </span></i><i><span lang="EN-US" style="font-family: Georgia;"><i><span lang="EN-US" style="font-family: Georgia;">you won't be
able to stop at one -</span></i> Mmmmmm</span></i>
</div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"></span><span lang="EN-US" style="font-family: Georgia;">Makes
approximately 12.</span>
</div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• 3 teaspoons instant dry yeast</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>2 cups plain flour and a little extra for rolling</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>2 tablespoons caster sugar</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>¼ teaspoon salt</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>2/3 cup warm milk</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>2 eggs, at room temperature</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>60g unsalted butter, at room temperature, diced</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>vegetable oil, for deep frying</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>1 quantity <i>Dutch cocoa glaze</i></span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>1 quantity<i> Chocolate sprinkles</i></span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>1. </b>Place the yeast, flour, sugar and salt in the bowl of an electric mixer fitted
with a dough hook and gently mix to combine. </span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-size: small;"><b>2. </b></span></span></span>Add the milk and eggs and beat to form a soft dough. With the mixer
running drop in the butter, a few cubes at a time and beat until all of the
butter has been added and is well combined into the yeast dough. The dough will
be soft but should not be so sticky that you can’t roll it out.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-size: small;"><b>3. </b></span></span></span>Remove the dough from the mixer and place into a lightly oiled bowl,
cover with a clean tea towel and allow the dough to prove in a warm place for
45 minutes or until it has doubled in size. The dough can be allowed to stand
overnight in the refrigerator and you can make fresh doughnuts to order in the
morning! The refrigerator slows the proving process.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-size: small;"><b>4. </b></span></span></span>Turn the dough out onto a lightly floured bench and give it a gentle knead.
Roll out to 1 ½ cm thickness and cut approximately 12 rounds of dough with a
7cm cutter. Then using a 2cm cutter, cut the holes out of the doughnuts. Gently
reroll the excess and cut out more doughnuts. Place onto a tray lined with
baking paper, cover with a clean tea towel and set aside in a warm place for
45minutes or until they have doubled in size.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-size: small;"><b>5. </b></span></span></span>Heat the vegetable oil in a large open pot, I find a wok works well, to
180C. Carefully lower the doughnuts into the oil and fry for 2-3 minutes each
side until golden brown. </span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-size: small;"><b>6. </b></span></span></span>Using a slotted spoon lift the doughnuts from the hot oil, drain on
absorbent paper. Place onto a cake cooler lined with baking paper.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-size: small;"><b>7. </b></span></span></span>Once cool dip the doughnuts half way into the chocolate glaze and then
turn glaze side up and top with the Chocolate sprinkles.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-size: small;"><b>8. </b></span></span></span>Allow the glaze to set and then serve. These will keep for a day but
best eaten the day they are made.</span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #073763;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b><span lang="EN-US">Dutch cocoa glaze </span></b></span></span></span></div>
<div class="MsoNormal">
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>2 cups sifted icing sugar</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>½ cup Dutch cocoa powder</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>¼ cup milk or water</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>1 teaspoon pure vanilla essence</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-size: small;"><b>1. </b></span>Sift the icing sugar and cocoa into a mixing bowl; gradually add the
combined milk and vanilla essence. Beat well to a smooth consistency. Use as
required.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-size: small;"><b>2. </b></span></span></span>If the icing is allowed to stand for too long it may harden, add a little
more milk and beat again until smooth.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #073763;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><b><span lang="EN-US">Chocolate sprinkles</span></b></span></span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><i><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">the food dept. made chocolate flavoured sprinkles but you can make </span></i></span><span style="font-family: Georgia,"Times New Roman",serif;"><i><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-family: Georgia,"Times New Roman",serif;"><i><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">your own sprinkles in </span></i></span>plain white and
colours to suit whatever it is your making. You will need to start at least 24
hours before you need to use them. If you’re concerned about
artificial colours try naturally colouring you own sprinkles with beetroot, spinach or
carrot juice.</span></i></span>
</div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="mso-tab-count: 1;"> </span></span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• 1 cup royal icing mix (available at the supermarket or specialty cake decorating
stores)</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• ¼ cup Dutch cocoa</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• 1 teaspoon vanilla essence</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• 1 tablespoon water</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>1. </b></span>Sift the royal icing mixture and cocoa into a bowl. </span></span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-size: small;"><b>2. </b></span></span>Add the vanilla and then the water a little at a time until you reach a
piping consistency.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-size: small;"><b>3. </b></span></span>Place the icing mixture into a piping bag fitted with a plain, fine
nozzle.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-size: small;"><b>4. </b></span></span>Line a baking tray with paper, pipe lines of icing the length of the
tray. The easiest way to get them straight is to touch the icing nozzle onto
the baking paper, squeeze out the icing and then lift it up and along the
length of the tray, let the icing fall onto the tray in a straight line. Stop
squeezing at the end of the tray and the icing will fall away from the nozzle. </span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-size: small;"><b>5. </b></span></span>Allow to dry for 24 hours and then break into the required lengths,
short or long, whatever takes your fancy.</span></span><br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="color: #073763;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Honey bombolini with vanilla bean custard</span></b></span></span></div>
<div class="MsoNormal">
<div class="MsoNormal">
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<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><i>These doughnuts
use a sweet yeast dough made with honey instead of sugar. The honey helps the
yeast to prove and gives them a delicious flavour. They are cut into small
rounds and once cooked they are rolled in icing sugar and then a slit is cut
on the side and filled with custard.</i></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">Makes
approximately 24. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span></span>3 teaspoons instant dry yeast<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"> </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span></span>2 1/3 cups plain flour and a little extra for rolling</span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span></span>¼ teaspoon salt</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span></span>2 tablespoons honey</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span></span>½ cup warm milk</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span></span>2 eggs, at room temperature</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span></span>60g unsalted butter, at room temperature, diced</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span></span>vegetable oil, for deep frying</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span></span>icing sugar for rolling</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span></span>1 quantity <i>Vanilla bean custard</i><span style="mso-tab-count: 1;"> </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="mso-tab-count: 1;"> </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><b>1. </b>Place the yeast, flour and salt in the bowl of an electric mixer fitted with
a dough hook and gently mix to combine.<b> </b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><b>2. </b>Add the honey, milk and eggs and beat to form a soft dough. With the
mixer running drop in the butter, a few cubes at a time and beat until all of
the butter has been added and is well combined in the yeast dough. The dough
will be soft but should not be so sticky that you can’t roll it out.</span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>3. </b></span>Remove the dough from the mixer and place in a lightly oiled bowl, cover
with a clean tea towel and allow the dough to prove in a warm place for 45
minutes or until it has doubled in size. The dough can be allowed to stand
overnight in the refrigerator and you can make fresh doughnuts to order in the
morning! The refrigerator slows the proving process.</span></span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>4. </b></span></span></span>Turn the dough out onto a lightly floured bench and give it a light
knead. Roll out to 1 ½ cm thickness and cut approximately 24 rounds of dough
with a 3 ½ cm cutter. Gently reroll the excess dough and cut out more
bombolini. Place onto a tray lined with baking paper and set aside in a warm
place for 45 minutes or until they have doubled in size.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>5. </b></span></span></span>Heat the vegetable oil in a large open pot, I find a wok works well for
deep frying and using a thermometer heat the oil to 180C (360F). Carefully
lower the bombolini into the oil and fry for 2-3 minutes each side until golden
brown. </span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>6. </b></span></span></span>Using a slotted spoon lift the bombolini from the hot oil and drain on
absorbent paper, toss in the icing sugar until well coated. </span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>7. </b></span></span></span>Cut a slit across the middle of each bombolini and pipe in some of the
vanilla bean custard. Sprinkle with extra icing sugar and serve. Best eaten on
the day they are made but they can be served the following day. </span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="mso-tab-count: 1;"> </span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #073763;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Vanilla bean
custard</span></b></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span></span>1 cup milk</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span></span>1 vanilla bean
pod, split </span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span></span>3 egg yolks</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span></span>3 tablespoons
caster sugar</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span></span>2 tablespoons
plain flour</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span></span>½ cup double
cream</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><b>1. </b>Place the milk
and vanilla pod in a medium saucepan over a low heat and bring to a simmer.
Combine the egg yolks, sugar and flour in a medium bowl and whisk until light
and creamy. Gradually drizzle in the hot milk while whisking the egg mixture.
Once all of the milk has been added to the egg yolks return to the saucepan
over a low heat and stir until the custard has thickened, 2-3 minutes. </span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b></span>Remove from the
heat and transfer for a medium bowl, cover the surface of the custard with
plastic wrap to prevent a skin from forming and cool. Once cold fold through
the double cream.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>3. </b></span>Spoon into a
piping bag fitted with a plain nozzle and use as required.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"></span></span></div>
</div>
<div class="MsoNormal">
<span style="color: #073763;"><span style="font-size: xx-small;"><b><span style="font-size: xx-small;"><b> </b></span></b></span></span>
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<span style="color: #073763;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Rhubarb and vanilla jam berliners</span></span></b></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><i><span lang="EN-US">Berliners are
pillowy soft doughnuts without a hole filled with a delicious sweet jam, custard
or cream. We have filled ours with Rhubarb and vanilla jam. Believed to have
originated in Germany there are many variations of this type of doughnut from around
the world. The best known is probably the American jelly doughnut or what Aussies call a jam doughnut.</span></i></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Makes
approximately 10-12.</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><i><span lang="EN-US"> </span></i><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span style="mso-tab-count: 2;"> </span></span></span>
</div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• 3 teaspoons instant dry yeast</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>2 cups plain flour and a little extra for rolling</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>2 tablespoons caster sugar</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>¼ teaspoon salt</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>2/3 cup warm milk</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>2 eggs, at room temperature</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>60g unsalted butter at room temperature, diced</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>vegetable oil, for deep frying</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>extra, caster sugar for rolling</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;">• </span>1 cup <i>Rhubarb and vanilla jam </i>or you own favourite store bought jam</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>1. </b>Place the yeast, flour, sugar and salt in the bowl of an electric mixer fitted
with a dough hook and gently mix to combine. </span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>2. </b></span>Add the milk and eggs and beat to form a soft dough. With the mixer
running drop in the butter, a few cubes at a time and beat until all of the
butter has been added and is well combined in the yeast dough. The dough should
be soft but not so sticky that you can’t roll it out.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>3. </b></span>Remove the dough from the mixer and place in a lightly oiled bowl, cover
with a clean tea towel and allow the dough to prove in a warm place for 45
minutes or until it has doubled in size. The dough can be allowed to stand
overnight in the refrigerator and you can make fresh doughnuts to order in the
morning! The refrigerator slows the proving process.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>4. </b></span>Turn the dough out onto a lightly floured bench and give it a light
knead. Roll out to 1 ½ cm thickness and cut rounds of dough with a 7cm cutter.
Gently reroll the dough and cut more berliners. Place on a tray lined with
baking paper and set aside in a warm place for 45 minutes or until they have
double in size.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>5. </b></span>Heat the vegetable oil in a large open pot, I find a wok works well for
deep frying and using a thermometer heat the oil to 180C (360F). Carefully
lower the doughnuts into the oil and fry for 2-3 minutes each side until golden
brown. </span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>6. </b></span>Using a slotted spoon lift the doughnuts from the hot oil , drain on
absorbent paper and toss in the extra caster sugar until well coated. Place
onto a cake rack lined with baking paper.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><span lang="EN-US" style="font-family: Georgia; mso-bidi-font-family: Arial;"><b>7. </b></span>Using a narrow pointed knife cut a slit into the side of the doughnuts
to create a pocket for the jam. Warm the jam slightly in the microwave and
place into a piping bag with a plain nozzle and pipe into the slit in the side
of the doughnut. Serve warm.</span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><br />
<div class="MsoNormal">
<span style="color: #073763;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;">Rhubarb and
vanilla jam</span></b></span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><br />
<div class="MsoNormal">
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div.WordSection1
{page:WordSection1;}</style><i><span lang="EN-US" style="font-family: Georgia;">This recipe
uses jam sugar, which you can buy in the supermarket. It has the pectin, which
sets the jam, already added to the sugar. This ensure that the jam will set
every time even when you are using fruits low in pectin, like rhubarb. It also
means that the fruits are not cooked for a long time, making sure they keep
their vibrant colour and fresh fruity taste.</span></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;">• 500g rhubarb,
trimmed and finely sliced</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;">• ¼ cup water</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;">• 2 x 125g punnet
raspberries</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;">• vanilla bean,
scrape the seeds and reserve both </span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;">• 750g jam sugar</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><b>1. </b>Place the
rhubarb and water in a large open pot and bring to a rapid simmer, cook for 5
minutes stirring occasionally to break up the rhubarb. </span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b></span>Once the
rhubarb is pulpy stir in the raspberries and give a quick wiz with a stick
blender to break them up. Stir through the jam sugar over a low heat until the
sugar has completely dissolved.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>3. </b></span>Increase to a
rapid boil and cook for 4 minutes or until the jam wrinkles when tested on the
back of the spoon. Using the jam setter ensures the jam will set every time. </span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>4. </b></span>Pour into
sterilized jars and seal. Use as required.</span><br />
<br />
<span style="font-size: xx-small;"><span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Recipes: Sally Courtney.<a href="http://davidmorganfoodstyling.com/" target="_blank"></a></span></span></span></span></span></span>
</div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span></div>
UBERhttp://www.blogger.com/profile/03496786829190538671noreply@blogger.com4tag:blogger.com,1999:blog-1189449226880403297.post-67543100236935640712013-06-23T23:37:00.002+10:002014-12-08T21:32:49.898+11:00SUGAR - the food dept.'s Sally Courtney revamps the humble doughnut and creates a variety of different recipes for every sweet tooth. Not to name any names, but our food photographer adores doughnuts and you will too!<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #073763;"><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::::::</b></span></b></span>::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::</b></span>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span><br />
<span style="color: #073763;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Cinnamon sugar churros with a bitter sweet chocolate sauce</span></b></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<i><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">Traditionally
served for breakfast these Spanish doughnuts are served with a bitter sweet
chocolate sauce.</span></i>
</div>
<div class="MsoNormal" style="text-align: left;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">Makes
approximately 30.</span>
</div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• 1¼ cups water<span style="mso-tab-count: 1;"> </span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• 125g
butter</span></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• 1¼ cups plain flour</span></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>4
eggs</span></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>vegetable
oil, for deep-frying</span></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>1
cup caster sugar</span></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>1
teaspoon ground cinnamon</span></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>1. </b>Place
the water and butter into a saucepan and heat over a low heat until the butter
melts. </span></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>2. </b></span>Increase
the heat and bring to a rapid boil, add the flour and stir continuously until
the batter comes away from the saucepan and becomes to a ball. Cook for 1-2
minutes.</span></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>3. </b></span>Turn
the dough into the bowl of an electric mixer and allow to cool for a few minutes
while you break the eggs into a jug and whisk.<b> </b>With
the mixer running gradually add the eggs in 4 lots and beat well between each
addition.</span></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>4. </b></span></span></b></span>Place
the dough into a piping bag fitted with a large star pipe and set aside.</span></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>5. </b></span></span></b></span>Combine
the caster sugar and cinnamon on a tray and toss to combine, set aside.</span></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>6. </b></span></span>Heat
the oil to 180 C (360F). Hold the piping bag over the hot oil and pipe 10cm
lengths of dough into the oil. Cut the dough from the piping bag with a pair of
scissors, being careful to not let the dough fall from a height and splash the
oil. <span style="mso-spacerun: yes;"> </span>Cook 3-4 churros at a time, for 3-4
minutes until golden. Gently roll around in the oil to make sure they are
golden on all sides.</span></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>7. </b></span></span>Using
a slotted spoon lift the churros from the hot oil, drain on absorbent paper and
then while still hot toss in the cinnamon sugar.</span></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>8. </b></span></span>Serve
hot with the Bittersweet chocolate sauce.</span></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="color: #073763;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Bittersweet
chocolate sauce</span></b></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">Makes
1½ cups.</span>
</div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span>100g
bitter sweet chocolate, roughly chopped</span></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span>200ml
double cream</span></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span>2
tablespoons liquid glucose</span></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>1. </b></span></span>Place
the chocolate in a bowl and set aside</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>2. </b></span></span>Combine
the cream and glucose in a small saucepan and heat over a medium heat until
simmering. Pour over the chocolate and stir until chocolate has melted. Serve
warm with churros.</span><br />
<br />
<br />
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"> </span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="color: #073763;"><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::::::</b></span></b></span>::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::</b></span>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<style>
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<div style="text-align: left;">
<span style="color: #073763;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Mini pecan crumble doughnuts with lemon glaze</span></b></span></span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<i><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">You will need an uber cute doughnut mould for this
recipe.
This recipe uses a simple cake/muffin style batter that you can pipe on top of
the crumble mixture, then bake and drizzle with lemon glaze.<span style="mso-spacerun: yes;"> </span>Yum!!!</span></i>
</div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<br /></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>½ cup pecans, finely chopped</span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>½ cup brown sugar</span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>½ teaspoon ground cinnamon</span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>40g chilled butter, cut into a small dice</span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>1¾ cups self-raising flour</span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>¼ cup raw sugar</span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>1 teaspoon mixed spice</span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>1 free range egg, lightly beaten</span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>extra, 125g butter, melted</span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>½ cup buttermilk</span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>½ cup icing sugar</span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>1 tablespoon freshly squeezed lemon juice</span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<br /></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>1.</b></span></span></span> </span></span>Preheat the oven to 180C (360F). <span style="mso-spacerun: yes;"> </span>Combine the pecans, brown sugar, cinnamon and
butter in a mixing bowl and rub together with your fingertips to make the pecan
crumble.</span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>2.</b></span></span></span> </span></span>Sprinkle approximately 1 teaspoon of the crumble
mixture into the base of the greased doughnut moulds.</span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>3.</b></span></span></span> </span></span>Combine flour, sugar and mixed spice in a bowl.</span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>4.</b></span></span></span> </span></span>Combine the egg, extra butter and buttermilk in a
jug and gently fold into the dry ingredients, do not over mix, a few small
lumps are ok. Carefully spoon into a large piping bag fitted with a large plain
nozzle. </span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>5.</b></span></span></span> </span></span></span>Pipe the batter into each doughnut mould until 2/3
full. Bake in the oven for 10-15 minutes or until cooked when tested.</span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>6.</b></span></span></span> </span></span></span>Place the icing sugar into a small mixing bowl, add
the lemon juice and mix until smooth. It should be the consistency of pouring
cream. If needed add more icing sugar or lemon juice to get it to the right
consistency.</span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>7.</b></span></span></span> </span></span></span>Once cooked remove the doughnuts from the oven and
allow to cool for a few minutes before turning out. Turn the doughnuts over so
the crumble is on the top and drizzle while warm with the lemon glaze.</span><br />
<br />
<br />
<div class="MsoNormal" style="text-align: left;">
<span style="color: #073763;"><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::::::</b></span></b></span>::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::</b></span>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span><br />
<span style="color: #073763;"><b><span style="font-size: x-large;"><span lang="EN-US" style="font-family: Georgia;">Almond cruller with orange blossom glaze</span></span></b></span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<i><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">From the otherside of the world, this doughnut can be found across Europe as well as parts of
the USA. Cruller meaning ‘to curl’ can be formed into sticks or rings, by hand
or piped. This recipes uses a choux pastry that is piped into rings, topped
with almonds and then fried until golden and light, then dipped in a fragrant
orange blossom glaze.</span></i>
</div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">Makes approximately 20.</span>
</div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<br /></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span>1¼ cups water</span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span>125g butter</span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span>1¼ cups flour</span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span>4 eggs</span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span>½ cup slivered almonds</span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span>vegetable oil, for deep-frying</span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span>1 quantity <i>Orange blossom glaze</i></span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<br /></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>1.</b></span></span></span> Place the water and butter into a saucepan and heat
over a low heat until the butter melts. </span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>2. </b></span></span></span>Increase the heat and bring to a rapid boil, add
the flour and stir continuously until the batter comes away from the saucepan
and becomes a ball. Cook for 1-2 minutes.</span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>3. </b></span></span></span>Turn the dough into the bowl of an electric mixer
and allow to cool for a few minutes while you break the eggs into a jug and
whisk.</span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">With the mixer running gradually add the eggs in 4
lots and beat well between each addition, until the dough is glossy.</span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>4. </b></span></span></span>Place the dough into a piping bag fitted with a
large star pipe and set aside. </span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">Line an oven tray with baking paper. Pipe a ring of
dough approximately 10cm across, sprinkle with the slivered almonds and place
into the freezer for 30 minutes. This makes the dough firm and easy to handle.</span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>5. </b></span></span></span>Heat the vegetable oil to 180 C (360F). Carefully
lower the crullers into the oil, almond side down, cook for 1-2 minutes on the
first side and then turn and cook for another 1-2 minutes until golden.</span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>6. </b></span></span></span>Drain on absorbent paper. While still warm dip the
crullers into the glaze and drain on a cake cooler.</span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">Serve once icing has set, these are best eaten the
day they are made.</span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<br /></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="color: #073763;"><span style="font-size: x-large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><span lang="EN-US">Orange blossom glaze</span></b></span></span></span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<br /></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span>2½ cups icing sugar, sifted</span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span>2 tablespoons milk</span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span>1½ tablespoons orange blossom water</span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<br /></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>1.</b></span></span></span> </span>Place the sifted icing sugar into a bowl and set
aside.</span></div>
<div class="MsoNormal" style="tab-stops: -7.1pt;">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>2.</b></span></span></span> </span>Combine the milk and orange blossom water in a
small saucepan and bring to a simmer.</span></div>
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>3.</b></span></span></span> </span>Pour into the icing sugar and whisk to combine. The
glaze should be a drizzling consistency.</span><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"> Use as required.</span><br />
<br />
<br />
<div class="MsoNormal" style="text-align: left;">
<span style="color: #073763;"><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::::::</b></span></b></span>::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::</b></span>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span></div>
<div class="MsoNormal">
<span style="color: #073763;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Chocolate
molten doughnut balls</span></b></span></span></div>
<div class="MsoNormal">
<i><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">Are you a chocoholic? Then this is the doughnut for you, they are chocolate heaven.</span></i>
</div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">Makes
approximately 12-14 balls.</span>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>1¾ cups plain flour</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>½
cup cocoa</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>1
teaspoon baking powder</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>¼
teaspoon bicarbonate soda</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>¼
teaspoon salt</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>½
cup raw sugar</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>1/3
cup milk</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>1
tablespoon butter, melted</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>1 free range egg<span style="mso-tab-count: 1;"> </span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>100
bitter sweet chocolate, cut into ½ cm cubes</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>vegetable
oil, for deep-frying</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>extra,
¼ cup cocoa powder</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span></span></span></span></span>¼
cup icing sugar</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>1.</b></span></span></span> </span></span>Place
the flour, cocoa, baking powder, bicarbonate of soda, salt and sugar into the
bowl of an electric mixer, mix to combine.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>2.</b></span></span></span> </span></span></span>Add
the milk, butter and egg and beat until it just comes together into a ball. Roll
out the dough between lightly floured baking paper until 1cm thick.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>3.</b></span></span></span> </span></span></span>Using
a 6cm cutter, cut rounds. Reroll the dough and continue to cut rounds.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>4.</b></span></span></span> </span></span></span>Place
a cube of chocolate into the centre of each round of dough and pinch together
to enclose the chocolate, roll into a ball shape and place onto a lined tray
until ready to fry.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>5.</b></span></span></span> </span></span></span>Heat
oil in a large open pot or wok to 180C (360F). Carefully lower a few of the
balls at a time into the hot oil and cook for 2-3 minutes, turning so that the
doughnuts cook evenly.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>6.</b></span></span></span> </span></span></span>Using
a slotted spoon lift the doughnuts from the hot oil and drain on absorbent
paper.</span></div>
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>7.</b></span></span></span> </span></span></span>Combine
the extra cocoa and icing sugar in a bowl and toss the warm doughnut balls in
the icing sugar mixture and serve immediately.</span><br />
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<span style="color: #073763;"><b><span lang="EN-US" style="font-family: Georgia; font-size: x-large;">Thank you!</span></b></span><br />
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">If you liked the plates and bowls in this feature you will love the </span><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><a href="http://www.thefortynine.com.au/" rel="nofollow" target="_blank">http://www.thefortynine.com.au, </a></span></span><br />
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">the </span>food dept. would like to thank the gang for supplying us with their Flip Flop ceramics for our shoot. Please check out the forty nine website and stay tuned for the launch of their shop.</span><br />
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UBERhttp://www.blogger.com/profile/03496786829190538671noreply@blogger.com9tag:blogger.com,1999:blog-1189449226880403297.post-46997707832676418092013-05-28T20:55:00.000+10:002014-12-08T21:31:13.719+11:00TOMATOES - More tomato recipes from our shoot for delicious magazine <div class="separator" style="clear: both; text-align: center;">
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<span style="color: #990000;"><span style="font-size: x-small;"><b>::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::</b></span>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span><br />
<span style="font-size: x-large;"><span style="color: #990000;"><b><span style="font-family: Georgia,"Times New Roman",serif;">Ricotta & Balsamic Tart with Heirloom Tomatoes </span></b></span></span><br />
<span style="font-size: small;"><i><span style="font-family: Georgia,"Times New Roman",serif;">Fresh, fabulous, flavours, need we say more? <a href="http://www.sbs.com.au/food/recipes/ricotta-and-balsamic-tart-heirloom-tomatoes">Images. </a></span></i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Serves 6-8</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><br />• 2 sheets frozen shortcrust pastry, thawed</span><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span>30g unsalted butter</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span>4 spring onions, peeled, thinly sliced</span><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span>1 </span><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">tablespoon </span>balsamic vinegar</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span>1 </span><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">tablespoon </span>brown sugar</span><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span>100g ricotta</span><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span>4 eggs</span><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span>1/2 cup (125ml) pure (thin) cream</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span>1/2 cup (40g) finely grated pecorino</span><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span>500g heirloom tomatoes, thinly sliced</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span>1/2 bunch basil leaves</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span>Extra virgin olive oil, to serve</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><br /><b>1. </b>Grease a 25cm loose-bottomed tart pan.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><b>2.</b> Cut one pastry sheet into thirds. Place the pastry strips along 3 edges of the full sheet, overlapping slightly, to make one large piece of pastry. Cover with a sheet of baking paper and gently press along the edges to join. Use to line the base and sides of the pan, trimming any excess. Prick base with a fork and chill for 30 minutes to firm up.<br /><b>3. </b>Preheat oven to 180ºC. Line pastry case with baking paper and baking weights. Bake for 10-12 minutes, then remove the weights and paper, and return to the oven for a further 5-7 minutes until golden and dry. Remove from the oven and cool.<br /><b>4. </b>Meanwhile, melt butter in a frypan over medium heat, add spring onion and cook for 5-6 minutes until soft and golden. Add balsamic and sugar, then cook, stirring, for a further 1 minute until sugar has dissolved and balsamic has reduced.<br /><b>5. </b>Transfer onion mixture to the pastry case and top with dollops of ricotta. Whisk eggs, cream and pecorino, then season and pour into the pastry shell.<br /><b>6. </b>Bake for 20-25 minutes until the filling is just set. Stand in the pan for 10 minutes.<br />Transfer tart to a plate. Arrange the tomato slices on top and sprinkle with basil leaves.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><b>7. </b>Drizzle with oil and serve. </span><br />
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<span style="color: #990000;"><span style="font-size: x-small;"><b>:</b></span><span style="font-size: x-small;"><b>:::::::::::::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::</b></span>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="color: #990000;"><b>The Food Dept.'s Tomato Passata</b></span></span><br /><i>Have your own homemade fresh tomato sauce available well after the sweetest summer tomatoes have gone. <a href="http://www.sbs.com.au/food/recipes/food-depts-tomato-passata">Images.</a></i></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Makes 3L </span></span><br /> </span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• 5kg very ripe tomatoes, quartered</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>10 garlic cloves, crushed</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span></span></span>2 teaspoons salt </span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>1/2 bunch thyme sprigs</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>4 rosemary sprigs</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>2 bay leaves</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /><b>1. </b>Place the tomato in a large saucepan or stockpot with the garlic and 2 teaspoons of salt.<br /><b>2. </b>Using kitchen string, tie herbs and bay leaves into a bundle, then add to the pan.<br /><b>3. </b>Simmer
over medium-high heat, stirring occasionally, for 30 minutes or until
the tomatoes break down and become pulpy. Cool slightly.<br /><b>4.</b>
Remove from the heat and discard the herb bundle. Pass the tomato
mixture through a food mill (mouli) and return to a clean saucepan. (You
can whiz the mixture in a food processor, then strain to remove the
seeds and skin, but the passata will turn orange in colour – it will
still taste great.)</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b> </b></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>5. </b></span></span>Preheat
the oven to 120ºC. Place six 500g preserving jars and lids on a baking
tray, then place in the oven for 30 minutes to sterilise.</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b> </b></span></span>Meanwhile,
return the saucepan of passata to medium heat and simmer for 30 minutes
or until thickened.</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>6. </b></span></span></span></span>Ladle the hot passata into the hot jars, filling to
the top, and seal with the lids.</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b> </b></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>7.</b></span></span>
To preserve the passsata, wrap the jars in newspaper and pack, standing
up, into a large saucepan or stockpot. Fill the pan with water, making
sure the jars are submerged, and place over medium heat. Bring to the
boil and cook for 1 hour to vacuum seal the jars, topping up with
boiling water to ensure the jars are always submerged. Allow jars to
cool completely in the water. </span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>8. </b>Once you’ve done this you can store the
passata in a cool, dark place for up to 1 year. </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><i><span lang="EN-US" style="font-family: Georgia;"><span style="color: #990000;"><b>food dept.
fact:</b></span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span></span>Opened jars of passata will keep in the fridge for up to 1 week.</i></span></span> </span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b><span style="font-size: x-large;"><span style="color: #990000;"><span style="color: #990000;"><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::</b></span>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span></span></span></b></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b><span style="font-size: x-large;"><span style="color: #990000;"><span style="color: #990000;"><span style="font-size: x-small;"><b> </b></span>S</span>paghetti with italian sausage, ligurian olives and oregano</span></span></b><br /><i>If you have made friends with a flavoursome sausage, then you will be cooking this quick pasta every week. However if you are still looking for the perfect sausage, then go for an Italian, they really are very reliable in the kitchen.</i></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Serves 4<br /> </span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• 500g thick Italian pork sausages<br />• 2 </span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">tablespoons </span></span> extra virgin olive oil<br />• 1 onion, finely chopped</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>2 garlic cloves, crushed</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>1/2 teaspoons dried chilli flakes</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>1/2 teaspoons fennel seeds</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>1/2 cup (125ml) red wine</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>3 cups (750ml) tomato passata (recipe above, or use store-bought)</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>2 </span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">tablespoons </span></span> oregano leaves, finely chopped, plus extra leaves to serve</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>1/2 cup Ligurian olives or other small, black olives</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>400g spaghetti</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>Crumbled parmesan, to serve<br /> </span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>1. </b>Squeeze the sausage meat from casings and break up any lumps. Set aside.<br /><b>2.</b> Heat oil in a large frypan over medium heat and cook onion and garlic, stirring, for 5 minutes or until soft and golden.<br /><b>3. </b>Increase the heat to medium-high and add the sausage meat. Cook, stirring, for 8-10 minutes until the meat is cooked through. Add the chilli flakes and fennel seeds, then cook for a further 1 minute or until fragrant.</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b> </b></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>4. </b></span></span>Pour over the wine and allow to bubble until almost evaporated, then add the passata, oregano and olives. Season, then reduce heat to low and simmer for 15 minutes or until sauce has thickened. Meanwhile, cook spaghetti in a pan of boiling, salted water according to packet instructions until al dente. Drain.</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>5. </b></span></span>To serve, divide spaghetti among 4 serving plates and top with the sauce.<br />Garnish with parmesan and extra oregano. </span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: #990000;"><span style="font-size: x-large;"><b>Crispy white anchovy fillets with tomato & vincotto salsa</b></span></span><br /><i>Little bites of salty goodiness plucked straight from the sea with a tangy tomato salsa.</i></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Makes 40-45</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br />• 200g marinated white anchovy fillets in oil</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• 1/2 cup (75g) plain flour, seasoned </span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• 2 eggs </span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• 1/2 cup (125ml) milk</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• 4 cups (280g) fresh breadcrumbs </span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• 1/2 cup flat-leaf parsley leaves, finely chopped</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• 1/2 cup (40g) finely grated parmesan</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• Finely grated zest of 1 lemon</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• Sunflower oil, to deep-fry</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• <i>Tomato & vincotto salsa </i>(recipe follows), to serve</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /><b>1. </b>Place
the anchovies in a bowl of cold water and soak for 30 minutes, then
drain and pat dry with paper towel.</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>2. </b></span></span>Coat anchovies in flour, shaking off
any excess. Whisk together eggs and milk in a shallow bowl.</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>3.</b>
</span></span>Combine the breadcrumbs, parsley, parmesan and zest in a separate shallow bowl and season. Dip each anchovy first in the egg, then in the breadcrumb mixture, then
repeat dipping again in the egg and breadcrumb mixture. Place on a
baking tray.<br /><b>4. </b>Preheat the oven to 100°C.</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>5.</b> Heat 3cm oil in a large saucepan over medium-high<br />heat
and heat to 190°C (a cube of bread will turn golden in 30 seconds when
oil is hot enough). In batches, carefully slip anchovies into the oil
and deep-fry for 1-2 minutes until golden. Drain on paper towel and keep
warm in oven while you repeat.</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>6. </b>Serve immediately with salsa.</span></span><br />
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<i><span lang="EN-US" style="font-family: Georgia;"><span style="color: #990000;"><b>food dept.
fact:</b></span></span></i><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><i> Marinated white anchovy fillets (from delis) have a more mild taste than regular anchovies.</i></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><i> </i></span></span> </span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><span style="font-size: x-large;"><b>Tomato & vincotto salsa</b></span></span><br />Makes 2 cups</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>6 vine-ripened tomatoes, seeds removed, finely chopped</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>2 garlic cloves, crushed</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>1/2 red onion, finely chopped</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>1/4 cup (60ml) extra virgin olive oil</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>3 teaspoons vincotto or balsamic vinegar</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>Pinch of caster sugar</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>1/4 cup flat-leaf parsley leaves, finely chopped</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /><b>1.</b> Combine all the ingredients in a bowl, then refrigerate until ready to serve.</span></span><br />
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<i><span lang="EN-US" style="font-family: Georgia;"><span style="color: #990000;"><b>f<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">ood dept.
fact:</span></span></b></span></span></i><span style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: small;"> </span></i><span style="font-size: small;"><i>Vincotto is a condiment made from cooked grape must or figs and is available </i></span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>at delis and gourmet food shops.</i></span></span><br />
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><span style="font-size: x-large;"><b>Slow-roast leg of lamb with tomato & garlic crust</b></span></span><br /><i>This is the easiest dish to prepare in advance, pop it into the oven and 4 hours later you have a wonderful soft shredded lamb. The juicy tomatoes make a glorious rich sauce to pour over the lamb when serving. Accompainments such as our best ever roast potatoes and Egyptian carrot salad with pita, almonds and olives</i></span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><i> work well with lamb. They are both from TFD's<a href="http://thefooddept.blogspot.com.au/2012/05/underground-food-dept-digs-below.html" target="_blank"> underground</a> food feature </i></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><i> </i>Serves 4-6</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br />• 2kg leg of lamb, trimmed</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>1 garlic bulb, cloves separated (unpeeled)</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>2 tablespoons tomato paste</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>2 </span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">tablespoons </span></span> olive oil, plus extra to drizzle</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>11/2 cups (375ml) verjuice or white wine vinegar</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• 500g kumatos, halved</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• 500g vine-ripened tomatoes, halved </span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• 1/2 bunch thyme sprigs</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• 2 rosemary sprigs</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• Handful fresh bay leaves</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /><b>1. </b>Preheat the oven to 150ºC. Place the lamb in a large flameproof roasting pan.<br /><b>2.</b> Peel 2 garlic cloves and crush. Combine with tomato paste and oil, then season and brush over lamb. Pour verjuice into the pan around the lamb. Cover pan with a sheet of baking paper, then cover with 2 sheets of foil, sealing the edges so the steam doesn’t escape during cooking. Place in the oven and roast for 4 hours.<br /><b>3. </b>Remove the foil and baking paper, then arrange the tomatoes, cut-side up, around the lamb. Sprinkle over the herbs, bay leaves and remaining garlic cloves. Drizzle tomatoes with oil and season.<br /><b>4. </b>Return the pan to the oven and roast, uncovered, for a further 1 hour or until the tomatoes have softened and the lamb is tender and falling off the bone.<br /><b>5. </b>Transfer the lamb and tomatoes to a plate and keep warm. Skim any fat from the juices in the roasting pan, then place the pan over medium heat and cook, stirring, for 8-10 minutes until reduced. Pull the lamb from the bone and serve with tomatoes, garlic and pan juices.</span></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><i><span lang="EN-US"><span style="color: #990000;"><b>food dept.
fact:</b></span></span> </i><span style="font-size: small;"><i>Fresh bay leaves are available from selected greengrocers.Verjuice<br />is unripe grape juice and is found at delis and gourmet food shops.</i></span></span><br />
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;"><span style="color: #990000;"><b>Tea-smoked tomato sorbet with parmesan crisps</b></span></span><i> </i></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><i>You can also try a spoonful of this delicious sorbert on freshly shucked oysters.</i></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Serves 6</span></span> </span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br />• 500g vine-ripened tomatoes</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br />• </span></span>1/2 cup (110g) caster sugar</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>1/4 cup black tea leaves</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>1/4 cup (60g) brown sugar</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>1/2 cup (100g) white rice</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>2 tbs sherry or red wine vinegar</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>1 </span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">tablespoons </span></span> vodka</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>11/2 cups (120g) finely grated parmesan</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>3 heirloom or vine-ripened tomatoes, thickly sliced</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">• </span></span>Extra virgin olive oil and basil leaves, to serve</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /><b>1. </b>Score a cross in the base of the vine-ripened tomatoes and plunge into a bowl of boiling water for 30 seconds. Drain and, when cool enough to handle, peel.<br /><b>2. </b>Combine caster sugar and 1/2 cup (125ml) water in a small saucepan over medium heat and cook, stirring, for 5 minutes or until the sugar has dissolved. Remove from the heat and set syrup aside.<br /><b>3. </b>Line a wok with foil. Combine the tea, brown sugar and rice in a small bowl, then pour into the wok. Sit a wire rack in the wok, then cover the wok with a lid and place over medium heat until you can smell and see smoke.<br /><b>4. </b>Place the peeled tomatoes on a plate, then sit on the rack. Cover the wok and smoke the tomatoes for 5 minutes.<br /><b>5. </b>Remove tomatoes from the wok and allow to cool, then pass through a food mill (mouli). (You can whiz the tomatoes in a food processor, then strain to remove the seeds and skin, but the sorbet will turn orange in colour – it will still taste great.)<br />Stir in the sugar syrup, vinegar and vodka, then season with salt. Chill for 30 minutes.<br /><b>6. </b>Place the chilled mixture into an ice cream machine and churn according to the manufacturer’s instructions. (Alternatively, pour mixture into a shallow container and freeze until frozen at the edges. Remove from freezer and beat with electric beaters. Pour into container and refreeze. Repeat 2 or 3 times.)<br /><b>7. </b>To make the parmesan crisps, preheat the oven to 180ºC. Line 2 baking trays with baking paper. Place 1/4 cup (20g) parmesan on tray and shape into a 12cm round. Repeat with remaining parmesan to make 6 crisps. Bake for 8-10 minutes until golden and bubbling. Cool on tray.<br /><b>8. </b>Serve scoops of sorbet with slices of tomato. Drizzle with oil and garnish with parmesan crisps and basil leaves.</span></span><br />
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<span style="color: #990000;"><span style="font-size: medium;"><i>the food dept would like to thank Moratis bros for supplying an abundant fresh supply of tomatoes and kumatoes.</i></span></span></div>
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UBERhttp://www.blogger.com/profile/03496786829190538671noreply@blogger.com19tag:blogger.com,1999:blog-1189449226880403297.post-33845211309256421772013-04-22T07:42:00.002+10:002014-12-08T21:18:51.431+11:00PASS THE SALT PLEASE - and make these gorgeous golden Fleur de Sel pecan caramels this week.<div class="separator" style="clear: both; text-align: center;">
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<br /></div>
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<br /></div>
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<span style="color: #0b5394;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;"><span style="color: #3d85c6;"><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>::::::::::::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span>:::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span></span></b></span></span><br />
<span style="color: #3d85c6;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;"><span style="font-size: x-small;"><b> </b></span>Fleur de Sel pecan caramels</span></b></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 14.2pt; text-autospace: none;">
<i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">These delightful caramels are soft and chewy with a salty edge to balance against the su<span style="font-size: large;">gary sweet<span style="font-size: large;">ness. Package them up into a tin box and w<span style="font-size: large;">rap<span style="font-size: large;"> around some pretty ribbon and </span></span></span></span></span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">voila! You have a homemade hostess gift. You will need a candy thermometer to make these
caramels; you can buy thermometers at good kitchenware stores. <a href="http://www.sbs.com.au/food/recipes/fleur-de-sel-pecan-caramels">Image.</a></span></span></i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Makes approximately 36 pieces</span></span></div>
</div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; font-size: xx-small; mso-bidi-font-family: Times;">
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• olive oil spray, for greasing</span></span></span></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• ¾ cup cream</span></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span></span>30g butter</span></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span></span>1 vanilla bean, split</span></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span></span>½ teaspoon Fleur de Sel</span></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span></span>1 cup sugar</span></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span></span>¾ cup honey</span></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span></span>extra, 30g butter, diced</span></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span></span>½ cup roasted pecans</span></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span></span>extra, ¼ teaspoon Fleur de Se<span style="font-size: large;">l</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span>
<br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; font-size: xx-small; mso-bidi-font-family: Times;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Times;"><b>1.</b></span></span></span><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span>Line a 15 x 25cm loaf pan with baking paper
and spray lightly with olive oil spray.</span></span></span></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; font-size: xx-small; mso-bidi-font-family: Times;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Times;"><b>2.</b></span></span></span><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span></span></span></span>Combine the cream, butter, vanilla bean and
Fleur de Sel in a small saucepan over medium heat until it comes to the boil,
remove from the heat and cover with the saucepan lid to keep warm.</span></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; font-size: xx-small; mso-bidi-font-family: Times;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Times;"><b>3.</b></span></span></span><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span></span></span></span>To make the caramel, combine the sugar and
honey in a medium, heavy based saucepan. Stir gently over a low heat until the
sugar has dissolved. Be careful to not let the mixture come to the boil until
the sugar has dissolved or the caramel will crystalize.</span></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; font-size: xx-small; mso-bidi-font-family: Times;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Times;"><b>4.</b></span></span></span><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span></span></span></span>Once the sugar has dissolved, take a pastry
brush dip it in a little water and clean around the edges of the saucepan to
make sure there are no sugar crystals on the sides of the saucepan.</span></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; font-size: xx-small; mso-bidi-font-family: Times;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Times;"><b>5.</b></span></span></span><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span></span></span></span>Place in the candy thermometer and bring to
a rapid simmer, cook until the syrup reaches 155ºC (310ºF) on the candy
thermometer, </span></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; font-size: xx-small; mso-bidi-font-family: Times;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Times;"><b>6.</b></span></span></span><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span></span></span></span>Remove from the heat. Carefully pour the
cream mixture into the caramel, stir well and then remove the vanilla bean.</span></span></span><br />
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 0cm; text-autospace: none;">
<span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; font-size: xx-small; mso-bidi-font-family: Times;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; font-size: xx-small; mso-bidi-font-family: Times;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Times;"><b>7.</b></span></span></span></span></span></span></span></span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; font-size: xx-small; mso-bidi-font-family: Times;"><span lang="EN-US">
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</style></span></span> Return to a medium heat and cook the
caramel until it reaches 127ºC (260ºF). Remove from the heat and stir through
the diced butter and pecans. Mix until the butter has melted. Pour into the
prepared pan, sprinkle with the extra Fleur de Sel and allow to set at room
temperature.</span></span></span>
</div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; font-size: xx-small; mso-bidi-font-family: Times;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Times;"><b>8.</b></span></span></span><span style="font-family: Georgia,"Times New Roman",serif;">
<span lang="EN-US"> Once cool remove from the pan and slice
into bite size pieces.</span></span></span><style>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US" style="font-family: Georgia; font-size: xx-small; mso-bidi-font-family: Times;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Times;"><b><span style="font-size: large;">9</span>.</b></span></span></span><span style="font-family: Georgia,"Times New Roman",serif;">
<span lang="EN-US"> </span></span></span>Store in a cool dark place, individually
wrap in wax paper to prevent sticking together.</span></span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #3d85c6;"><i><b>food dept. fact:</b></i></span> Fleur de sel is French for
‘flower of salt’. It is hand harvested from saltpans along the coast of
Brittany and is available at specialty stores. If you can’t find it you can use
flaked sea salt.</span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">To buy Fleur de sel and other amazing salt mixes online try ou<span style="font-size: large;">r friends at the salt<span style="font-size: large;">box </span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><a href="http://www.thesaltbox.com.au/categories/Artisan-Salts/" target="_blank">www.thesaltbox.com.au</a></span></span></span></span></span><br />
<br />
<span style="font-size: xx-small;"><span style="color: #666666;"><span style="font-family: Arial,Helvetica,sans-serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Recipes: Sally Courtney, Art direction: Anne
Marie Cummins.</span></span></span></span></span></span>
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br /></span></span></div>
<br />UBERhttp://www.blogger.com/profile/03496786829190538671noreply@blogger.com9tag:blogger.com,1999:blog-1189449226880403297.post-66573399224352558602013-04-04T23:51:00.000+11:002016-04-07T07:19:41.054+10:00SALT - the everyday essential ingredient that can make or break your meal. <!--[if gte mso 9]><xml>
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<span lang="EN-US" style="font-family: "georgia";"><b><span style="font-size: x-large;"><span style="color: #3d85c6;">Salmon <span style="font-size: x-large;">g</span>ravlax with Dijon crème fraiche dressing and
pickled cucumbers</span><o:p></o:p></span></b></span></div>
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<i style="font-family: Georgia; font-size: 14pt;">You will need to start this recipe one day ahead. For a great party platter - serve with some
toasted rye bread and all the delicious accompaniments. Let people serve themselves, pop a bottle of crisp, cold champagne and get the party started! </i></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• 2 cups rock salt<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• 1 tablespoon juniper berries, crushed in a mortar
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• zest 1 lemon<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• 1/3 cup vodka<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• 1.5 kg fillet of salmon trimmed and pinned boned<o:p></o:p></span></div>
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serving<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• 1 quantity <i>Pickled cucumber and onion</i>, for serving<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• toasted rye bread, for serving<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>1. </b>Combine the rock salt, sugar, dill, juniper
berries, lemon zest and vodka in a large bowl, mix well. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>2. </b>Using a large non-reactive dish (glass, china or
stainless steel), sprinkle an even layer of salt over the base of the dish lay
the salmon fillet on top, skin side down.
If the salmon fillet is too large to fit in the dish, cut the salmon
fillet in half. Sprinkle with the remaining salt mixture between the layers and
over the salmon, ensure all of the salmon flesh is coated.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>3. </b>Cover with plastic wrap and the weigh down with a
heavy chopping board and a couple of cans. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">Refrigerate for 12 hours, uncover the salmon turn
over the fillet, recover with plastic and the weights and refrigerate for another
12 hours.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">Remove from the refrigerator and brush off the salt
mixture, wipe with some damp paper towel. Store the fillet in the refrigerator
until ready to serve. It is important to remove the salt mixture after 24 hours
or the fish will continue to cure and become very firm.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">To serve, slice the salmon very thinly and arrange
on a serving platter with the Dijon crème fraiche dressing, Pickled cucumber
and onions and serve with some toasted rye bread. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #3d85c6; font-size: x-large;"><span lang="EN-US" style="font-family: "georgia";"><b>Dijon crème fraiche dressing<o:p></o:p></b></span></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia"; font-size: 14pt;">Makes approximately 1 cup</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• 200ml crème fraiche<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• 1 tablespoon Dijon mustard<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• 1 teaspoon cider vinegar<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• 1 teaspoon sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• salt and black pepper, to taste<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>1. </b>Combine all of the ingredients in a medium bowl
and whisk to combine, set aside in the refrigerator until ready to serve. Keeps
for 1 week in the refrigerator.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #3d85c6; font-size: x-large;"><span lang="EN-US" style="font-family: "georgia";"><b>Pickled cucumber and onions<o:p></o:p></b></span></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia"; font-size: 14pt;">Makes approx. 3 cups</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• 3 Lebanese cucumbers<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• ½ white onion, sliced into very thin wedges<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• ¼ cup dill sprigs <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• 1 cup white vinegar<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• ½ cup water<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• ½ cup sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• 1 teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• 1 teaspoon fennel seeds<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>1. </b>Using a mandolin on the thinnest setting, slice the
cucumbers, discarding the ends. You can also use the mandolin to slice the
onion. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>2. </b>Layer the cucumber, onion and dill sprigs in a non-reactive
dish (glass, china or stainless steel).<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>3. </b>Combine the vinegar, water, sugar, salt and fennel
seeds in a small saucepan. Stir over a medium heat until the sugar dissolved
and then bring to the boil. Pour over the cucumber, onion and dill, once cooled
cover with plastic wrap and refrigerate until required, keeps for 1 month.</span></div>
<div class="MsoNormal" style="font-size: 14pt;">
<br />
<br />
<span style="color: #3d85c6;"><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US">
<style>
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<div class="MsoNormal">
<span style="color: #3d85c6;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: "georgia";"><a href="http://ubercreative.blogspot.com.au/">Grilledrib eye with porcini and peppercorn salt and lemony salsa verde</a></span></b></span></span></div>
<i><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">Having a barbie? (That's Aussie for barbeque or grill). Impress your friends with our salty, juicy steak, but the best part about this recipe, is you can make the porcini salt and salsa verde in advance. Go on, fire up the barbie mate!</span></i><br />
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">Serves
4 </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span>4
x rib eye steaks, approximately 2cm thick</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span>1
tablespoon olive oil, for rubbing</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span>1
quantity <i>Porcini and peppercorn salt</i></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span>1
quantity <i>Lemony salsa verde</i></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>1. </b></span></span></span>Bring
the meat to room temperature before cooking. Rub liberally with olive oil and <i>Porcini
and peppercorn salt</i>, use approximately 1 teaspoon or the salt rub per steak.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>2. </b></span></span></span>Heat
barbecue grill or grill pan until hot.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>3. </b></span></span></span>Place
the steaks onto the barbecue and cook for 1 minute, give the steaks a ¼ turn on
the same side and cook for another 1 minute. This will give crisscross grill
markings on the steak.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>4. </b></span></span></span>Turn
the steak over and cook for 1 minute, give the steaks a ¼ turn on the 2<sup>nd</sup>
side and continue to cook for another 1 minute.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>5. </b></span></span></span>Remove
the steaks from the barbecue and cover loosely with foil. Allow to stand in a
warm place for 4 minutes until ready to serve. Steaks will be cooked medium rare.
</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>6. </b></span></span></span>Serve
immediately with the <i>Lemony salsa verde </i>and your favourite vegetable salads and sides.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #3d85c6; font-size: x-large;"><b><span lang="EN-US" style="font-family: "georgia";">Porcini
and peppercorn salt</span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"></span><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">Makes
1/3 cup</span>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span>10g
dried porcini mushrooms</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span>½
teaspoon black peppercorns</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span>¼
cup salt flakes</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>1. </b></span></span></span>Combine
the porcini mushrooms and peppercorns in a spice grinder or mortar and grind
until fine.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>2. </b></span></span></span>Mix
the porcini and pepper mixture into the salt flakes and store in a jar until
ready to use. Keeps for up to 6 months.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #3d85c6; font-size: x-large;"><b><span lang="EN-US" style="font-family: "georgia";">Lemony
salsa verde</span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"></span><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">Makes
½ cup</span>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span>1
clove garlic</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span>rind
1 lemon</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span>1
cup continental parsley leaves, finely chopped</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span>1
tablespoon capers, finely chopped</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span>2
anchovy fillets</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span>¼
cup extra virgin olive oil</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span>juice
½ lemon</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span>salt
and black pepper, to taste</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>1. </b></span></span></span>Combine
all ingredients in a food processor and process until smooth. </span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>2. </b></span></span></span>Store
in the refrigerator for up to 1 week. Return to room temperature before
serving.</span><br />
<br />
<br />
<div class="MsoNormal">
<br />
<br />
<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><b><span style="color: #3d85c6;">Himalayan rock salt and caraway seed
pretzels</span></b></span></span></span></div>
<div class="MsoNormal" style="font-size: 14pt;">
<i style="font-family: Georgia; font-size: 14pt;">Don't be put off by the look of these salty, golden, plaits, they are super easy to create and make a great movie-night snack.</i></div>
<div class="MsoNormal" style="font-size: 14pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US">Makes 16 pretzels</span></span></div>
<div class="MsoNormal" style="font-size: 14pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="MsoNormal" style="font-size: 14pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span>2 cups warm water</span></span></div>
<div class="MsoNormal" style="font-size: 14pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span>1 tablespoon sugar</span></span></div>
<div class="MsoNormal" style="font-size: 14pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span>1 teaspoon dried yeast</span></span></div>
<div class="MsoNormal" style="font-size: 14pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span>5½ cups bread flour</span></span></div>
<div class="MsoNormal" style="font-size: 14pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span>1 tablespoon salt</span></span></div>
<div class="MsoNormal" style="font-size: 14pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span>olive oil spray, for greasing</span></span></div>
<div class="MsoNormal" style="font-size: 14pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span>2 tablespoons bicarbonate of soda</span></span></div>
<div class="MsoNormal" style="font-size: 14pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span>1 egg, lightly beaten with 2 tablespoons
water, to make an egg wash</span></span></div>
<div class="MsoNormal" style="font-size: 14pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span>1 tablespoon Himalayn rock salt</span></span></div>
<div class="MsoNormal" style="font-size: 14pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span>2 teaspoons caraway seeds</span></span></div>
<div class="MsoNormal" style="font-size: 14pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span>seeded mustard or dijonnaise, to serve</span></span></div>
<div class="MsoNormal" style="font-size: 14pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="MsoNormal" style="font-size: 14pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>1. </b></span>Place warm water in the bowl of an electric
mixer that can use a dough hook. </span></span><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US">Add the sugar and stir to dissolve, sprinkle
over the yeast. Cover the bowl with a clean tea towel and leave to rest for 10
minutes or until the yeast begins to foam. This is the yeast activating and
beginning to work.</span></span></div>
<div class="MsoNormal" style="font-size: 14pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>2. </b></span>Place the bowl onto the mixer and add the
flour and salt. Mix on a low speed until the flour is combined. Turn up to a
medium speed and knead with the mixer for 5-7 minutes or until the dough is
smooth and springy.</span></span></div>
<div class="MsoNormal" style="font-size: 14pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>3. </b></span>Lightly grease a large mixing bowl and
place in the dough, turn the dough over or lightly spray with more oil spray so
that the surface of the dough is lightly covered with the oil. Place the tea towel
over the bowl and allow to stand in a warm place until the dough has doubled in
size. A sunny window sill is always good or if it’s a cold grey day fill your
sink with hot water and place the bowl on a cooling rack over the water and
cover completely with a towel.</span></span></div>
<div class="MsoNormal" style="font-size: 14pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>4. </b></span>Once the dough has doubled in size, divide
it in to 16 even pieces. I find the easiest way to do this is to weigh the
whole dough and divide by 16, then you can weigh each piece and you will end up
with pretzels all the same size, cover with a tea towel to prevent drying out.</span></span></div>
<div class="MsoNormal" style="font-size: 14pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>5. </b></span>Preheat oven to 220ºC (425ºF). Place a
large deep-sided frying pan with approximately 4cm of water and the bicarbonate
of soda over a low heat and bring to a slow simmer.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>6. </b></span>Roll each ball of dough into a sausage
shape approximately 45-50 cm long. To do this start in the centre and roll the
sausage backwards and forwards at the same time you are stretching the dough
outwards. Once it reaches the correct length bring the 2 ends of the dough
around towards you and cross them over each other twice. Then flip the twist
and the 2 ends back onto the curve of the dough to create a pretzel shape.
Working with a few pretzels at a time, poach them in the simmering water for 1
minute, remove with a slotted spoon and place on a lined baking tray.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>7. </b></span></span></span>Brush the pretzels with the egg wash and
then sprinkle with the Himalayan salt and caraway seeds; bake for 15 minutes or
until golden brown.</span></span></div>
<div class="MsoNormal" style="font-size: 14pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>8. </b></span></span></span></span></span>Serve warm from the oven with a bowl of mustard
or dijionnaise, for dipping.</span></span><br />
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<span style="color: #3d85c6;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: "georgia";">Salt
and Sichuan pepper baby prawns with coriander and lime aioli</span></b></span></span></div>
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<div class="MsoNormal">
<i><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">Go to any good Sydney restaurant and you will find similar prawn recipes to this on the menu. Australia is known for it's clean warm waters and wonderful fresh seafood, so we decided to do a stay at home crispy prawn recipe for those of you who can't make it to ole Sydney town. </span></i>
</div>
</div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">Serves
6 for nibbles or 4 for entree</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span>500g
baby school prawns</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span>1
tablespoon Sichuan pepper</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span>2
teaspoons white peppercorns</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span>½
cup rice flour</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span>1
tablespoon flaked sea salt</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span>extra
1 tablespoon flaked sea salt</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span>vegetable oil, for deep frying<span style="mso-tab-count: 1;"> </span></span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span>1
quantity <i>Coriander and lime aioli,</i> to serve</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>1. </b></span></span></span></span>Place
the whole, unshelled prawns into a colander and give them quick rinse cold
water, set aside and allow to drain.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>2. </b></span></span></span></span>Place
the Sichuan pepper and peppercorns into a mortar and pestle and crush well. Combine
half of the crushed peppers with the rice four and salt in a large bowl.
Combine the remaining crushed peppers with the extra 1 tablespoon salt flakes
and set aside for serving. Toss the prawns in flour mixture to coat. </span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>3. </b></span></span></span></span>Heat
oil in a wok over a medium heat. Test that the oil is hot enough by dipping the
handle of a wooden spoon into the oil; it should sizzle if the oil is hot
enough.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span style="mso-spacerun: yes;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>4. </b></span></span></span></span></span>Take a handful of the prawns from the flour
and place into a sieve, give it a quick shake to remove any excess flour and
them carefully tip the prawns into the hot oil. Allow the prawns to cook for
2-3 minutes depending on their size. Remove from the oil with a slotted spoon
and drain on absorbent paper. Repeat with remaining prawns until they are all
cooked. While hot sprinkle with the extra pepper and salt mixture.</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>5. </b></span></span></span></span>Serve
immediately with the <i>Coriander and lime aioli.</i></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #3d85c6; font-size: x-large;"><b><span lang="EN-US" style="font-family: "georgia";">Coriander
and lime aioli</span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"></span><i><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">This
amazing aioli takes just 15 seconds to whizz up!</span></i>
</div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"></span><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">Makes
approximately 1 ½ cups.</span>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span>2
free range eggs</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span>2
cloves garlic, crushed</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span>1
cup light olive oil</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span>juice
1 lime</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span>½
cup coriander leaves</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span>1
teaspoon salt flakes</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span>black
pepper, to taste</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>1. </b></span></span></span></span>Combine
all ingredients in a large jug.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>2. </b></span></span></span></span>Using
a stick blender, blend for 15 seconds or until aioli is thick. If the aioli is
too thick add a little more lime juice or water to thin to dipping consistency.
Keeps for 1 week in the refrigerator.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span style="color: #3d85c6;"><i><b>food dept. fact: </b></i></span>Aioli is usually a time consuming thing to make, but use a stick
blender and it emulsifies the ingredients in seconds. This method won't work
with a blender or food processor.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"></span></div>
</div>
<div class="MsoNormal">
<span style="color: #3d85c6;"><b><span style="font-size: x-large;"><span style="font-family: "georgia";"><span lang="EN-US"><br /></span></span></span></b></span>
<span style="color: #3d85c6;"><b><span style="font-size: x-large;"><span style="font-family: "georgia";"><span lang="EN-US">Salt-crusted roast chicken
with tarragon vinaigrette</span></span></span></b></span></div>
<div class="MsoNormal">
<div class="MsoNormal">
<i><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">There really is something exciting and magical about this recipe. You start by wrapping up a chicken in a layer of salt, you may think, too much salt, but trust in the recipe, it works. Once cooked, crack open the warm salt crust, and the smell of salt and tarragon steams out from the shell, to reveal a delicious tender chicken. Mmmmm, yum!</span></i>
</div>
</div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">Serves
4</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span>1.8kg
free range chicken</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span>½
bunch tarragon</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span>1
clove garlic</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span>¼
cup extra virgin olive oil</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span>black
pepper, to taste</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span>2
lemons, zest finely grated and the lemons halved</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span>extra,
4 cloves garlic, unpeeled</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span>extra,
1 bunch tarragon</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span>2kg cooking salt</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span>1
tablespoon black peppercorns, crushed in a mortar and pestle</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span>4
free range egg whites</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span>¼
cup water</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span>salad
greens and avocado, to serve</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span>1
quantity of <i>Tarragon vinaigrette</i>, to serve</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>1. </b></span></span></span></span></span>Preheat
oven to 200ºC (400ºF). Rinse the chicken under cold water and dry with paper
towel.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>2. </b></span></span></span></span></span>Combine
the tarragon leaves, garlic, olive oil and black pepper in a food processor and
blend until it forms a thin paste. Rub the paste over the chicken, inside the
cavity and under the skin on the breast. Be careful not to tear the skin or the
salt crust will penetrate the flesh and become too salty. </span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>3. </b></span></span></span></span></span>Stuff
the cavity of the chicken with two of the lemon halves and the extra cloves of
garlic. Truss the chicken and set aside while you prepare the salt for the
crust.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>4. </b></span></span></span></span></span>Remove
the extra bunch of tarragon and finely chop. Combine tarragon in a large bowl
with the salt, lemon zest, pepper, egg whites and water. Using your hand mix
the ingredients well. The salt mixture should the consistency of wet sand that
you would use to build a sand castle.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>5. </b></span></span></span></span></span>Place
a layer of the salt mixture into the base of a heavy baking dish, approximately
2 cm thick. It only needs to big enough for the chicken to sit on. Pack the
remaining salt around and over the chicken to completely encase the chicken. </span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>6. </b></span></span></span></span></span>Bake
the chicken for 2 hours.<span style="mso-spacerun: yes;"> </span>While the
chicken is baking prepare the vinaigrette and salad. Once baked remove the
chicken form the oven and allow to stand for 15 minutes.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>7. </b></span></span></span></span></span>Break
open the salt crust to reveal the chicken. You may need to use a meat mallet or
pestle to crack the salt crust. Using a towel or oven mitts break off the
reaming salt, brush off any broken bits of the salt and remove the chicken skin
to reveal beautiful juicy chicken.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>8. </b></span></span></span></span></span>Serve
with salad greens and a drizzle of the Tarragon dressing.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #3d85c6; font-size: x-large;"><b><span lang="EN-US" style="font-family: "georgia";">Tarragon Vinaigrette</span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">Makes
1 cup</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span>½
bunch tarragon leaves, finely chopped</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span>¼
cup freshly squeezed lemon juice</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span>¼
cup tarragon vinegar</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span>½
cup extra virgin olive oil</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span>1
teaspoon sugar</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span>1
clove garlic, squashed but still whole</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span>salt
and black pepper, to taste</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>1.<span style="mso-spacerun: yes;"> </span></b>Combine all the ingredients in a jar and
shake well. Remove the garlic clove before use. Use as required.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">
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<br />
<div class="MsoNormal">
<span style="color: #3d85c6;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: "georgia";">Salt
and Rosemary Crusted Potatoes</span></b></span></span></div>
<div class="MsoNormal">
<i><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">Love roast potatoes? Well these spuds are out of control ahhhh-mazing! Bite through crunchy, salty potato skins to clouds of soft warm mash, what a fabulous winter warming treat.</span></i><br />
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">Serves
6</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span></span>6
large Sebago potatoes</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span></span>1
tablespoon olive oil</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span></span>¾
cup cooking salt</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span></span>2
tablespoons finely chopped rosemary</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span></span>softened
butter, to serve</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>1.<span style="mso-spacerun: yes;"> </span></b></span>Preheat
the oven to 200ºC (400ºF). Scrub the potatoes clean and dry with paper towel.
Pierce the potatoes several times with a skewer and brush with olive oil.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>2.<span style="mso-spacerun: yes;"> </span></b></span>Combine
the salt and rosemary in a medium bowl and roll the potatoes in the salt to
create a crust, reserve left over salt mixture.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>3.<span style="mso-spacerun: yes;"> </span></b></span>Using
the reserved salt and rosemary mixture, place 6 small piles of salt onto a
lined baking tray. Place the potatoes on top of the piles of salt.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>4.<span style="mso-spacerun: yes;"> </span></b></span>Bake
for 1- 1½ hours depending on the size of the potatoes. Test with a skewer to
make sure they are cooked through. Being careful when you pierce the skin so
that the salt crust isn’t damaged.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>5.<span style="mso-spacerun: yes;"> </span></b></span>Once
cooked remove from the oven and using a fork mark a cross in the skin of the
potato.<span style="mso-spacerun: yes;"> </span>Pinch the sides of the potato to
open up the fluffy flesh. Serve hot with a dollop of butter.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">
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<div class="MsoNormal">
<br />
<span style="color: #3d85c6;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: "georgia";">Peanut Butter and Chocolate Chunk Ice cream with Cinnamon Salt and Peanut Biscuits</span></b></span></span></div>
<div class="MsoNormal">
<i><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">We are not sure you will ever forgive us for introducing you to this incredible flavour combination, but go ahead, indulge away! The smooth, sweetness of the icecream is wonderfully balanced against the salty, nuttiness of the crunchy biscuit. It's a flavour sensation.</span></i></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">Makes
1½ litres</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span></span></span>1
litre good quality vanilla ice cream</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span></span></span>150g
dark chocolate, chopped</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span></span></span>1/3
cup chopped salted peanuts</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span></span></span>½
cup organic peanut butter</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span></span></span>½<span style="mso-spacerun: yes;"> </span>teaspoon salt flakes</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span></span></span>1
quantity <i>Cinnamon salt and peanut biscuits</i></span></div>
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<br /></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>1.<span style="mso-spacerun: yes;"> </span></b></span></span>Soften
the ice cream and place into a large mixing bowl.</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>2.<span style="mso-spacerun: yes;"> </span></b></span></span>Sprinkle
over the chocolate and peanuts, dot with small spoonsful of the peanut butter
and sprinkle over the salt flakes. Mix the ice cream to evenly distribute the
chocolate, nuts and peanut butter but do not over mix or you will loose the
swirls of peanut butter.</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>3.<span style="mso-spacerun: yes;"> </span></b></span></span>Return
to a plastic container and freeze for 4 hours or overnight.</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>4.<span style="mso-spacerun: yes;"> </span></b></span></span>Serve
with Cinnamon salt and peanut biscuits.</span></div>
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<br /></div>
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<span style="color: #3d85c6; font-size: x-large;"><b><span lang="EN-US" style="font-family: "georgia";">Cinnamon Salt and Peanut Biscuits</span></b></span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">Makes
approximately 20 biscuits</span></div>
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<br /></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span></span></span>125g
unsalted butter, at room temperature</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span></span></span>1
cup brown sugar</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span></span></span>1 free range egg</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span></span></span>1½
cups self-raising flour</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span></span></span>1
cup roasted peanuts</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span></span></span>½
teaspoon ground cinnamon</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;">• </span></span></span></span></span>½
teaspoon salt flakes</span></div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>1.<span style="mso-spacerun: yes;"> </span></b></span></span>Preheat
the oven to 180ºF (360ºF). Combine the butter and sugar in a bowl, cream
together using and electric mixer until light and fluffy. Add the egg and mix
well.</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>2.<span style="mso-spacerun: yes;"> </span></b></span></span>Add
the flour and beat in on low until well combined. Using a wooden spoon mix
through the peanuts.</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>3.<span style="mso-spacerun: yes;"> </span></b></span></span>Using
heaped tablespoons full of mixture, shape into balls and place onto a lined
baking tray.<span style="mso-spacerun: yes;"> </span>Lightly flatten.</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>4.<span style="mso-spacerun: yes;"> </span></b></span></span>Combine
the cinnamon and salt flakes in a small bowl. Sprinkle onto the biscuits and
bake to 10-12 minutes or until golden.</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14.0pt;"><b>5.<span style="mso-spacerun: yes;"> </span></b></span></span>Cool
on the tray and store in an airtight container.</span> </div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">With thanks to JL Huth for helping us in the kitchen on the day of shooting!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><o:p></o:p></span></span>
<!--EndFragment-->
<!--EndFragment-->UBERhttp://www.blogger.com/profile/03496786829190538671noreply@blogger.com15tag:blogger.com,1999:blog-1189449226880403297.post-59576564598691538822013-03-23T15:36:00.000+11:002016-08-12T19:07:06.954+10:00HAPPY 1ST BIRTHDAY TO THE FOOD DEPT<span style="color: #0b5394;"><span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;">The food dept has turned 1! WOW! </span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Hip hip hooray it's our first birthday! It's a year since our very first post and what an amazing year we have had. Thank you everyone for supporting and following us and sending your wonderful messages and comments. We have really enjoyed working on our shoots, and we are sure you will agree the fun and friendship we experience on our days shooting translates to the blog. To celebrate we have created this divine red velvet layer cake.</span><br />
<span style="font-size: small;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><a href="http://4.bp.blogspot.com/-5euidylVTc4/UU0zvVKRySI/AAAAAAAACXI/fkUBs6Iu9gw/s1600/PT_2012202_TFD_SBS+0179.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></span><br />
<br />
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<a href="https://2.bp.blogspot.com/-ExEbfSRHKzo/V62QGKCzbQI/AAAAAAAADdE/dLoL_nFdKHcrw2NllB1r_yq0KEXhr75mACLcB/s1600/20160601_shot-07.1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-ExEbfSRHKzo/V62QGKCzbQI/AAAAAAAADdE/dLoL_nFdKHcrw2NllB1r_yq0KEXhr75mACLcB/s640/20160601_shot-07.1.jpg" width="426" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #666666; font-family: "georgia" , "times new roman" , serif; font-size: x-small;">Thanks to photographer: Noel Mclaughlin </span></div>
<br />
<span style="color: #0b5394; font-size: x-small;"><b>::::::</b></span><span style="color: #0b5394; font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::</b></span>:::::::::::::::::</b></span><span style="color: #0b5394; font-size: x-small;"><b>:::::::::::::::::</b></span><span style="color: #0b5394; font-size: x-small;"><b>:::::::::::::::::</b></span><span style="color: #0b5394; font-size: x-small;"><b>::::::</b></span><span style="color: #0b5394; font-size: x-small;"><b>:::::</b></span><span style="color: #0b5394; font-size: x-small;"><b>::</b></span><span style="color: #0b5394; font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="color: #0b5394; font-size: x-small;"><b>::::</b></span><br />
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<span style="color: #0b5394;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: "georgia";">Red velvet layer cake with fresh raspberries and mascarpone icing</span></b></span></span></div>
<i><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;">This fabulous cake has a little history for us. It all started with Anne Marie's mother Toni who made it for one of her five children's birthdays'. It was so popular amongst the Cummins family that Anne Marie made it for her Sydney hairdresser, Renya Xydis to try. Now Renya's family adore the cake and place regular orders for the cake, for their parties and birthday celebrations. Whenever Anne Marie makes this cake, it is quickly eaten (followed by lots of ooh's and ahh's) and then people ask for the recipe. So when it came to deciding on the perfect 1st birthday cake for the food dept, there was no contest, but to make this indulgent, creamy layer cake. In Anne Marie's word's "It's a show stopper cake!" Bon apetit!</span></i><br />
<div class="MsoNormal" style="tab-stops: 0cm;">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;">Makes 1 x 20cm cake, serves 10 (or 8 people with a sweet tooth!).</span></div>
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<br /></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;">• 125g butter, room temperature</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;">• </span>1½ cups caster sugar</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;">• </span>2 eggs</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;">• </span>1½ cups plain flour</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;">• </span>2 tablespoons corn flour</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;">• </span>2 tablespoons Dutch cocoa powder</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;">• </span>1 cup buttermilk</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;">• </span>1 tablespoon red gel food colouring</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;">• </span>1 teaspoon vanilla extract</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;">• </span>1 teaspoon bicarbonate of soda</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;">• </span>1 teaspoon white vinegar</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;">• </span>1 quantity <i>Mascarpone icing</i></span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;">• </span>2 punnets raspberries</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;">• </span>white chocolate curls, to decorate</span></div>
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<br /></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><b>1. </b>Preheat the oven to 180ºC (360ºF). Grease and line the base and sides of 2 x 20cm cake pans.</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><b>2. </b></span>Combine the butter, caster sugar and eggs in a large mixing bowl and beat with an electric mixer until light and fluffy.</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><b>3. </b></span>Sift together the flour, cornflour and Dutch cocoa and set aside.</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><b>4. </b></span></span>In a jug combine the buttermilk, red colouring and vanilla, whisk well.</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><b>5. </b></span></span>Add half of the sifted flour mixture and half of the buttermilk mixture to the creamed butter mixture, stir well.</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><b>6. </b></span>Add the remaining flour and buttermilk mixtures and mix through.</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><b>7. </b></span></span>Combine the bicarbonate of soda and vinegar together and add to the cake mixture, mix well.</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><b>8. </b></span></span>Divide the mixture evenly between the 2 cake pans and bake for 30 minutes or until cooked when tested. </span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><b>9. </b></span></span>Remove from the oven and allow to stand in the cake pans for 10 minutes. Turn out onto a cake cooler lined with baking paper and turn the cakes over so they are the right way up. Cool completely.</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><b>10. </b></span></span>Wrap the cakes in plastic and place in the freezer for 45 minutes until firm. Remove from the freezer and cut each cake in half to form 4 layers. </span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><b>11. </b></span></span>Place the first layer of the cake onto the serving plate and spread over 2/3 cup of the <i>Mascarpone icing</i>. Break open the raspberries so they are flat and arrange evenly over the icing. Repeat with the icing and raspberries for the next 2 layers of cake and top with the final layer of cake. Pack extra icing where needed into the layers of the cake to make it even and straight sided.</span></div>
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<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><b>12. </b></span></span>Divide the remaining icing in half. Spread half of the icing over the cake to form a crumb coat. Recoat the cake with a fine layer of the remaining icing and decorate with chocolate curls. Store in the refrigerator until ready to serve.</span></div>
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<br /></div>
<div class="MsoNormal" style="tab-stops: 0cm;">
<br /></div>
<div class="MsoNormal">
<span style="color: #0b5394;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: "georgia";">Mascarpone icing</span></b></span></span></div>
<div class="MsoNormal" style="tab-stops: 0cm;">
<i><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;">This beautiful icing is what makes the red velvet layer cake. If you have any left over, Sally's hot tip is to pipe it into sweet pastry shells, top with a raspberry or blueberry and sprinkle with icing sugar. YUM!</span></i></div>
<div class="MsoNormal" style="tab-stops: 0cm;">
<br /></div>
<div class="MsoNormal" style="tab-stops: 0cm;">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;">• </span>375g cream cheese, at room temperature</span></div>
<div class="MsoNormal" style="tab-stops: 0cm;">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;">• </span>1 ½ cups icing sugar</span></div>
<div class="MsoNormal" style="tab-stops: 0cm;">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;">• </span>1 teaspoon vanilla extract</span></div>
<div class="MsoNormal" style="tab-stops: 0cm;">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;">• </span>375g mascarpone </span></div>
<div class="MsoNormal" style="tab-stops: 0cm;">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;">• </span>450ml thickened cream</span></div>
<div class="MsoNormal" style="tab-stops: 0cm;">
<br /></div>
<div class="MsoNormal" style="tab-stops: 0cm;">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><b>1. </b>Combine the cream cheese, icing sugar and vanilla in a bowl and mix with an electric mixer until light and fluffy. Add the mascarpone and beat until smooth. </span><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;">Add the thickened cream and beat until smooth and creamy.</span></div>
<div class="MsoNormal" style="tab-stops: 0cm;">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><b>2. </b></span></span>Refrigerate for 30 minutes to firm the icing and use as required. </span></div>
<div class="MsoNormal" style="tab-stops: 0cm;">
<br /></div>
<div class="MsoNormal" style="tab-stops: 0cm;">
<br /></div>
<div class="MsoNormal">
<span style="color: #0b5394;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: "georgia";">White chocolate curls</span></b></span></span></div>
<div class="MsoNormal" style="tab-stops: 0cm;">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"> </span><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;">Makes 3 large curls</span></div>
<div class="MsoNormal" style="tab-stops: 0cm;">
<br /></div>
<div class="MsoNormal" style="tab-stops: 0cm;">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;">• </span>150g white chocolate, melted</span></div>
<div class="MsoNormal" style="tab-stops: 0cm;">
<br /></div>
<div class="MsoNormal" style="tab-stops: 0cm;">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><b>1. </b></span>Cut 2 strips of baking paper (20cm x 10cm). Using 1/3 of the melted chocolate brush onto one strip of the paper, repeat with remaining chocolate and paper.</span></div>
<div class="MsoNormal" style="tab-stops: 0cm;">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><b>2. </b></span>Lay the chocolate-coated paper strips over a bottle or jar and allow to set in the fridge.</span></div>
<div class="MsoNormal" style="tab-stops: 0cm;">
<span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><span lang="EN-US" style="font-family: "georgia"; font-size: 14pt;"><b>3. </b></span>Once set, peel away the paper and use as required.</span></div>
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"></span></span>UBERhttp://www.blogger.com/profile/03496786829190538671noreply@blogger.com9tag:blogger.com,1999:blog-1189449226880403297.post-9807006512344316192013-02-23T22:33:00.002+11:002014-12-08T06:42:19.544+11:00TOMATOES - Make mine a bloody Mary... and double the dirty. Sunday is the perfect day for you to try the food dept's dirty bloody Mary with green olive grissini, it's one of many ways to use your tomatoes.<div class="separator" style="clear: both; text-align: center;">
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</b></span></span></span></div>
<span style="font-size: large;"><b><span style="color: #990000;"><span style="font-family: Georgia,"Times New Roman",serif;">Want more of our Italian recipes?</span></span></b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Get your March copy of ABC delicious. magazine on newstands or go to </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><a href="http://www.deliciousmagazine.com.au/" rel="nofollow" target="_blank">http://www.deliciousmagazine.com.au</a></span> </span></span><br />
<br />
<br />
<span style="color: #990000;"><span style="font-size: x-small;"><b>::::::::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::</b></span>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span><br />
<div class="MsoNormal">
<span style="color: #990000;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Tomato and
rosemary focaccia with basil oil</span></b></span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><i><span lang="EN-US" style="font-family: Georgia;">The vibrant colours in this focaccia are so Italian, bellissimo!<span style="font-size: small;"> </span></span></i></span><br />
<span lang="EN-US" style="font-family: Georgia; font-size: small;">Make 1 x 32cm focaccia.</span>
</div>
<div class="MsoNormal">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia; font-size: small;"><b>• </b>500g bread
flour</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia; font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><b>• </b></span>2 teaspoons
dried yeast</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia; font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><b>• </b></span>1 teaspoon salt
flakes</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia; font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><b>• </b></span>300ml warm
water</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia; font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><b>• </b></span>olive oil
spray, for greasing</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia; font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><b>• </b></span>2 tablespoons
extra virgin olive oil</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia; font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><b>• </b></span>400g medley mix
tomatoes</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia; font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><b>• </b></span>extra, 1
tablespoon extra virgin olive oil</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia; font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><b>• </b></span>1 tablespoon
rosemary leaves</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia; font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><b>• </b></span>extra, sea salt
flakes, for sprinkling</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia; font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><b>• </b></span><i>Basil oil,</i> for
serving</span></div>
<div class="MsoNormal">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia; font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b></span>Combine the
flour, yeast and salt in the bowl of a mixer. Using a dough hook turn the mixer
onto low and combine the ingredients.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia; font-size: small;"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b></span>Gradually pour
in the combined water and oil while the mixer is still running. Increase to a
medium speed and ‘knead’ the dough for 5 minutes.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>3. </b></span>Turn the dough
onto the bench and lightly oil the mixing bowl with spray, return the dough to
the oiled bowl and roll the dough around so that it is coated in oil. Cover
with a clean tea towel and allow to stand in a warm place for 30 minutes or
until the dough has doubled in size. A warm windowsill or over a sink of hot
water works well if it’s a cool day.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>4. </b></span>Once the dough
has doubled in size turn onto the bench and knead for a few minutes until the
dough is back to its original size.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>5. </b></span>Pour half of
the extra oil into a 32cm ovenproof frying pan. Roll out the dough to the
approximate size of the frying pan and lift into the pan. Cover again with a
clean tea towel and place back in a warm spot for another 30 minutes until it
has again doubled in size.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>6. </b></span>Preheat the
oven to 200ºC (400ºF). Using your fingers push indents into the dough, covering
the surface. Push the tomatoes into the indents, evenly spaced. Brush liberally
with the remaining olive oil and sprinkle with rosemary and extra salt flakes.
Bake for 20-25 minutes until golden and sounds hollow when tapped.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;">Serve warm with
Basil oil.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #990000;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Basil oil</span></b></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"></span><span lang="EN-US" style="font-family: Georgia;">Makes 1 cup.</span>
</div>
<br />
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;">2 cups basil
leaves, approximately 1 large bunch</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;">1 cup olive oil</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;">salt and pepper,
to taste</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b></span>To blanch the
basil, place the basil leaves into a heat resistant bowl, pour over boiling
water and stand for 10 seconds. Drain immediately and plunge into a bowl or
iced water, allow to stand for a few minutes until cold.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b></span>Drain the basil
leaves and thoroughly squeeze out the water, combine with the oil, salt and
pepper in a small processor and blend until the basil is pureed.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>3. </b></span>Strain using a
fine sieve and store in a clean jar, in the refrigerator for up to a month.
Return to room temperature before serving. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span style="color: #990000;"><b><span style="font-family: Cambria;">f</span>ood dept. fact:</b></span>
<i>For a more rustic basil oil, leave the oil unstrained.</i></span></div>
<div class="MsoNormal" style="margin-left: -15.0pt;">
<br /></div>
<div class="MsoNormal">
<span style="color: #990000;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #990000;"><br /></span></div>
<div class="MsoNormal">
<div>
<span style="color: #990000;"><span style="font-size: x-small;"><b>::::::::::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::</b></span>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span></div>
<span style="color: #990000;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">TFD’s dirty bloody <span style="font-size: x-large;">M</span>ary mix</span><span lang="EN-US" style="font-family: Georgia;"> </span></b></span></span>
</div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;">Makes 4½ cups
(6 drinks).</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 litre tomato
juice</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 teaspoons
prepared horseradish</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 teaspoons
salt flakes</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 teaspoon
freshly ground black pepper</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>juice 1 lemon</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 teaspoons Worcestershire
sauce</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>½ - 1 teaspoon
tobacco sauce, or to taste</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1/3 cup brine from
green olives</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b></span>Combine all
ingredients in a large jug and whisk to combine. </span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b></span>Store in the
refrigerator until required, for up to 1 week.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #990000;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">TFD’s dirty
bloody Mary</span></b></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"></span><span lang="EN-US" style="font-family: Georgia;">Makes 1 drink.</span>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;">• 2 lemon wedges</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>celery salt,
for glassses</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>3/4 cup <i>TFD’s
dirty bloody mary mix</i></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 tablespoons
vodka</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 stalk
cucumber</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"></span><span lang="EN-US" style="font-family: Georgia;"> </span>
</div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><b>1. </b>Using one of
the lemon wedges, wipe the rim of a glass and dip into celery salt, set aside.</span></div>
<span lang="EN-US" style="font-family: Georgia;"><span style="mso-spacerun: yes;"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b></span></span>Pour the Bloody Mary mix into the prepared
glass and top with vodka, garnish with cucumber and remaining lemon wedge.</span><span lang="EN-US" style="font-family: Georgia;"> </span><br />
<span lang="EN-US" style="font-family: Georgia;">Serve with
Green olive grissini.</span>
<br />
<div class="MsoNormal">
<br /></div>
<br />
<span style="color: #990000;"><span style="font-size: x-small;"><b>:::::::::::::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span>:::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></span><br />
<div class="MsoNormal">
<div style="color: #990000;">
<span style="font-size: x-small;"><b></b></span></div>
<span style="color: #990000;"><span style="font-size: x-large;"><b><span lang="EN-US" style="font-family: Georgia;">Green olive
grissini</span></b></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia; font-size: small;">Makes 25
sticks.</span>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>350g jar green
olives, drain and reserve the juice for the <i>TFDs's dirty bloody mary mix</i></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 tablespoons
baby capers in brine, drained</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 clove garlic</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>2 tablespoons
extra virgin olive oil</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>salt and
pepper, to taste</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;">• </span>1 sheet frozen
puff pastry</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><b>1. </b></span>Preheat oven to
200ºC (400ºF). Combine the olives, capers, garlic, olive oil, salt and pepper
in a small food processor and process to form a paste.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span style="mso-spacerun: yes;"><span lang="EN-US" style="font-family: Georgia;"><b>2. </b></span></span></span>Lay the sheet
of puff pastry on its plastic liner onto a chopping board. Using a ruler to
guide you and a pizza wheel, cut 1cm strips of the pastry, trying to keep the
strips together.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span style="mso-spacerun: yes;"><span lang="EN-US" style="font-family: Georgia;"><b>3. </b></span></span></span>Spread 2
tablespoons of the green olive paste onto the sheet of strips. Take each strip
and give it 2-3 twists and then place onto a lined oven tray.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span lang="EN-US" style="font-family: Georgia;"><span style="mso-spacerun: yes;"><span lang="EN-US" style="font-family: Georgia;"><b>4. </b></span></span></span>Bake for 10-12
minutes or until golden, remove from the oven and allow to cool on the tray.
Store in an airtight container.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Georgia;"><span style="color: #990000;"><b>food dept.
fact:</b></span> <i>Store left over green olive paste in a jar in refrigerator for up to 1
month, use on bruschetta, pizzas or through pasta.</i></span><br />
<br />
<br />
<span lang="EN-US" style="font-family: Georgia; font-size: large;"><span style="color: #990000;"><b>THANK YOU! </b></span><span style="font-size: small;"><i>We would like to thank the generous people at Moratis for supplying us with the fresh, juicy, plump tomatoes for this story.</i></span></span><br />
<span lang="EN-US" style="font-family: Georgia; font-size: small;"><i>http://www.moraitis.com.au/</i></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
UBERhttp://www.blogger.com/profile/03496786829190538671noreply@blogger.com8tag:blogger.com,1999:blog-1189449226880403297.post-74026012597995998862013-02-13T21:46:00.001+11:002014-12-15T18:09:53.693+11:00VALENTINE'S DAY - Apple martinis with oysters, a perfect match.<style>
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<span style="font-size: x-small;"><b>:::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #990000;"><span style="font-size: x-large;"><b><span lang="EN-US">Oysters with lemon and black pepper granita</span></b></span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><i><span lang="EN-US">This zesty, zingy and fresh granita
makes enough for several dozen oysters. So you can use as much or as little
depending on how many you are catering for and keep the rest in the freezer for
up to 3 months<span style="font-size: small;">.</span></span></i></span></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US">• 1 cup freshly squeezed lemon juice,
approximately 4 lemons</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US">• 2 tablespoons water</span><span lang="EN-US"><span lang="EN-US"> </span></span></span></span><br />
<div class="MsoNoSpacing">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span lang="EN-US">• </span>1 tablespoon white wine vinegar</span><span lang="EN-US"><span lang="EN-US"> </span></span></span></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span lang="EN-US">• </span>2 teaspoons caster sugar</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span lang="EN-US">• </span>½ teaspoon freshly ground black pepper</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span lang="EN-US">• </span>½ teaspoon sea salt flakes</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span lang="EN-US">• </span>oysters</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span lang="EN-US">• </span>rock salt, for serving<span lang="EN-US"> </span></span></span></span><br />
<div class="MsoNoSpacing">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span lang="EN-US">• </span>small jar salmon roe, for serving</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
</span></span><br />
<div class="MsoNoSpacing">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><b>1. </b>Combine the lemon juice, water, vinegar,
sugar, pepper and salt in a bowl and stir until the sugar has dissolved.</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><b>2.</b> Pour into a shallow dish and cover,
freeze for 1 hour until slushy. Stir with a fork to break up the ice crystals
and then return to the freezer for another hour or until frozen. </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><b>3.</b> Scrap the granita again just before
serving. </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><b>4.</b> Place the oysters on a bed of rock salt
and top each oyster with ½ teaspoon of granita and a few pearls of salmon roe.</span></span></span><br />
<div class="MsoNoSpacing">
<br /></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US">
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<span style="font-size: x-small;"><b>:::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::::::::::::</b></span><span style="font-size: x-small;"><b><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::</b></span>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::</b></span><span style="font-size: x-small;"><b>::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::::::::</b></span><span style="font-size: x-small;"><b>:::::</b></span><span style="font-size: x-small;"><b>:::::::::::::::::::</b></span></div>
<span style="color: #990000;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Green
apple and vanilla martini</span></span></b></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US">Makes enough apple and vanilla syrup for
8-10 martinis.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US">• </span></span></span></span></span></span>1 cup sugar</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US">• </span></span></span></span></span></span>1 cup water</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US">• </span></span></span></span></span></span>3 green apples</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US">• </span></span></span></span></span></span>1 vanilla bean, halved lengthways</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US">• </span></span></span></span></span></span>juice of 1 lime</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US">• </span></span></span></span></span></span>¼ cup caster sugar</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US">• </span></span></span></span></span></span>vodka, chilled in the freezer</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><b>1. </b></span></span></span>Combine the sugar and water in a small
saucepan and stir over a medium heat to dissolve the sugar. Remove the peel from
2 apples and add the peel to the sugar syrup with half of the vanilla bean. Place
the apples in a bowl of cold water to prevent them from browning and juice
later. Simmer the syrup for 5 minutes, remove form the heat and allow to cool.
Strain and discard apple peel and vanilla bean. Chill the syrup.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><b>2. </b></span></span></span>Juice the 2 peeled apples and add the lime
juice, chill.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><b><span style="font-size: small;">3</span>. </b></span></span></span>Scrap the seeds from the remaining half
of the vanilla bean and rub the vanilla seeds into the caster sugar, set aside.
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><b><span style="font-size: small;">4</span>. </b></span></span></span>Chill 2 martini glasses and dip the rim
in the vanilla sugar. Pour 1 tablespoon of the apple and vanilla syrup into
each glass, add 2 tablespoon of vodka (or more if you like) into each glass and
then top with fresh apple and lime juice.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><b><span style="font-size: small;">5</span>. </b></span></span></span>Using a mandolin thinly slice the
remaining apple; serve a slice in each glass.</span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">A special</span> thanks to <span style="font-size: small;"><a href="http://www.thesaltbox.com.au/">www.thesaltbox.com.au</a><span style="font-size: small;"> </span></span>for supplying us with Hiwa <span style="font-size: small;">Kai </span><span style="font-size: small;">Black <span style="font-size: small;">lava sal<span style="font-size: small;">t<span style="font-size: small;"> for th<span style="font-size: small;">is </span>shoot<span style="font-size: small;">.</span></span></span></span></span></span></span></span></span></span><br />
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<span style="color: #990000;"><span style="font-size: x-large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">C<span style="font-size: x-large;">ELEBRATE THE YEAR O<span style="font-size: x-large;">F THE SNAKE</span></span> </span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Chinese New Year is here, so</span></span> grab some friends and host a Chinese dinner party. This month the food dept debuts on SBS Food online, so please take a look. There's a fabulous crispy chicken recipe which you can use in the salad recipe below. </span></span><br />
<span style="font-size: small;"><a href="http://www.sbs.com.au/food/article/6114/Blog_App%C3%A9tit:_the_food_dept" target="_blank"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">http://www.sbs.com.au/food/article/6114/Blog_App%C3%A9tit:_the_food_dept </span></span></a></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span lang="EN-US"><a href="http://1.bp.blogspot.com/-BuMNWzCXxbs/URyQC7PdlHI/AAAAAAAACP4/f4SDgpsrpqM/s1600/SBS+Featured+Badge.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-BuMNWzCXxbs/URyQC7PdlHI/AAAAAAAACP4/f4SDgpsrpqM/s200/SBS+Featured+Badge.png" height="186" width="200" /></a> </span></span><br />
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<span lang="EN-US" style="font-family: Georgia; font-size: small;">Our Chinese New Year's recipe is traditionally called Yu Sheng. This salad is a symbol of abundance,
prosperity and good fortune. The food dept. recipe uses delicious, shredded
‘white cooked chicken but traditionally it is served with raw fish. This salad
is made at the table, each ingredient that symbolizes something for the New Year
is added to the salad and then everyone around the table uses their chopsticks to
toss the salad while saying an auspicious wish. It is thought that the height
of the toss symbolizes the level of the fortune.</span>
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<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">Each ingredient symbolizes something for the New Year. Here are a few
for good luck.</span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"></span><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>Carrot </b>– good luck is approaching</span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>Pomelo</b> - good luck and good sailing</span></div>
<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"> <b>Peanuts finely chopped </b>– household filled with gold and silver</span>
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<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>Sesame seeds</b><span style="mso-spacerun: yes;"> </span>- prosperity for
business</span></div>
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<span style="color: #990000;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Chinese New Year chicken and pomelo salad
with a sweet plum dressing</span></span></b></span> </span></span></div>
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<i><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">This dish is usually served at the beginning of a banquet as an appetizer.</span></i></div>
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<i><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"></span></i><i><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">The Chicken in this salad is ‘white cooked chicken’ a wonderful recipe
to master. As well as this delicious salad it is the perfect base for the food dept’s
Crisp skin chicken with five-spice salt and sweet vinegar dressing. But don’t
be afraid to duck into your local Chinese bbq kitchen and pick up a chicken to
make things even easier.</span></i>
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<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">Serves 4.</span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• 1 medium pomelo or ruby grapefruit</span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>½ ‘white cooked’ chicken, meat removed from the bones and shredded</span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>1 medium carrot, peeled and shredded</span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>3 shallots, julienned</span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>2 cups bean sprouts</span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>1 Lebanese cucumber, halved lengthways, seeded and julienned</span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>½ cup coriander leaves</span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>½ cup salted peanuts, finely chopped</span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>1 tablespoon toasted sesame seeds</span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>8 wonton wrappers, julienned and deep-fried until crisp or any pre-prepared
crispy noodle</span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>1 quantity<i> Sweet plum dressing</i></span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>1. </b>To prepare the pomelo cut off the stem end. Score the skin in segments
from the top down to the base and then peel away the skin in these segments.
Once all of the skin has been removed place your 2 thumbs into the top of the
pomelo and pull it apart as if you are breaking an orange into segments. Pull
the segments of pomelo apart and remove any pith and membrane. Break the peeled
segments into bite size pieces and put aside for the salad.</span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>2.</b> Arrange the chicken, pomelo and each salad ingredient on a platter in
individual piles. Place peanuts, sesame seeds and fried wontons in smaller
serving bowls around the platter. Place the dressing in a jug.</span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><b>3. </b>Give each diner a pair of chopstick and serve the platter at the
table. Sprinkle over the peanuts, sesame seeds, fried wontons and drizzle over
the Sweet plum dressing. Each person uses his or her chopstick to help toss the
salad before serving. </span></div>
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<span style="color: #990000;"><span style="font-size: large;"><b><span lang="EN-US" style="font-family: Georgia;">Sweet plum Dressing</span></b></span></span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"></span><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">Makes ¾ cup.</span>
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<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>½ cup Chinese plum sauce</span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>1 tablespoon Chinese rice vinegar</span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>1 tablespoon water</span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>juice of 1 lime juice</span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>1 teaspoon sesame oil</span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>¼ teaspoon five spice powder</span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;"><span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">• </span>¼ teaspoon ground cinnamon</span></div>
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<span lang="EN-US" style="font-family: Georgia; font-size: 14.0pt;">1. Combine all ingredients in a small bowl and use as required.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span lang="EN-US"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span></span></span></span></span></span></span> </div>
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</span></span>UBERhttp://www.blogger.com/profile/03496786829190538671noreply@blogger.com2tag:blogger.com,1999:blog-1189449226880403297.post-54314476877828424762013-02-09T14:18:00.002+11:002014-12-10T21:24:06.059+11:00MELT – Get ready for Valentine's day and surprise your other half with these decadent chocolate balls.<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #3d85c6;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Bacci ice cream balls</span></span></b></span></span></div>
<span style="font-size: large;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">With one little mouthful <span style="font-size: large;">y</span>ou will fall in love wit<span style="font-size: large;">h our</span> wonderful bacci ice cream balls. </span></span></i></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Makes 24 balls</span></span>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• 500g hazelnut gelato</span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"> • 24 hazelnuts (approximately 1/3 cup),
roasted and skinned</span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"> </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• 500g dark chocolate, roughly chopped</span></span>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>1. </b>Place a lined baking tray into the freezer
to chill. Using a small ice cream scoop or a melon baller, scoop approximately 1
tablespoonful of the hazelnut gelato into a ball. Place onto the lined tray and
return to the freezer for 30 minute or until firm. </span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>2.</b> Top each ball with a hazelnut and again
return to the freezer.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>3. </b></span></span>Working with half of the chocolate at a
time, place it into a heatproof bowl and place over simmering water. Stir until
melted, remove from the heat and allow to cool slightly.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><b>4. </b>Place a hazelnut gelato ball onto a fork
and spoon over melted chocolate, shake off excess chocolate and using a palate
knife carefully lift onto the freezer tray and return to the freezer to set,
repeat with remaining chocolate and gelato balls. Store in an airtight container
in the freezer for up to 1 month.</span></span><br />
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</span>UBERhttp://www.blogger.com/profile/03496786829190538671noreply@blogger.com2tag:blogger.com,1999:blog-1189449226880403297.post-82999569154702745222013-01-28T21:55:00.002+11:002014-12-08T06:42:56.556+11:00MELT - In a sticky situation?..... lick your way out with our frozen ice-creams and icey pops.<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #3d85c6;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;">Prosecco ice
pops with raspberry and vanilla</span></b></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"></span></span><i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Grab y<span style="font-size: large;">our cossie (or swimsuit for non-aussies) and yo<span style="font-size: large;">ur </span>swan inflatable and float around the pool <span style="font-size: large;"><span style="font-size: large;">with one of these sweet <span style="font-size: large;">icey pops<span style="font-size: large;"> i<span style="font-size: large;">n your hand. You'll be the talk of the town<span style="font-size: large;">!</span></span></span></span></span></span></span></span></span></span></span></i><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Makes approximately
10 x 125ml ice pops, depending on the size of the moulds.</span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US">• </span></span></span></span></span></span>1 bottle of
Prosecco</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US">• </span></span></span></span></span></span>½ cup water</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US">• </span></span></span></span></span></span>1 cup sugar</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US">• </span></span></span></span></span></span>1 vanilla pod,
halved lengthways</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US">• </span></span></span></span></span></span>125g fresh raspberries,
torn</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b>1. </b></span></span></span></span></span>Combine the Prosecco, water, sugar and vanilla pod in a saucepan over
a medium heat, stir until it comes to the boil and the sugar has dissolved.
Remove from the heat and allow to cool to room temperature, remove the vanilla
pod.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">2</span>. </b></span></span></span></span></span>Pour the mixture evenly between icy pole moulds, leaving approximately
1cm at the top of each mould, the liquid will expand on freezing.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">3</span>. </b></span></span></span></span></span>Place in
the freezer for 3 hours or until the liquid becomes slushy. Distribute the torn
raspberries between the moulds pushing them down through the Prosecco mixture.
Insert ice pop sticks and freeze for 8 hours or until frozen solid.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">4</span>. </b></span></span></span></span></span>To unmould the pops, run the moulds under hot water for a few seconds,
then gently pull the sticks, serve immediately.</span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">
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<div class="MsoNormal">
<span style="color: #3d85c6;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;">Pandan ice cream
with toffee pecans in a waffle cone</span></b></span></span></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span><i><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">There's a little bit of Asia in every bit<span style="font-size: large;">e of these <span style="font-size: large;">pale green </span>ice cream<span style="font-size: large;"> cones.</span></span></span></span></span></i><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Makes 1½
litres</span></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span></span></span></span>2 cups milk</span></span>
</div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span></span>600ml cream</span></span></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span></span>6 pandan leaves,
twist the leaves and tie in a knot to release the flavour</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span></span>1½ cups caster
sugar</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span></span>8 egg yolks</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span></span>natural green
food colouring</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span></span>1 quantity
<i>Toffee pecan chunks</i></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span></span>waffle cones,
for serving</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b>1.</b></span></span></span></span></span> Combine the
milk, cream, pandan leaves and ½ cup of the sugar in a saucepan, stir over a
low heat until the sugar has dissolved and bring to a simmer. Remove from the
heat, cover and allow to steep for 1 hour. </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">2</span>. </b></span></span></span></span></span>Combine the remaining
1 cup of sugar and egg yolks in a bowl and whisk until pale and creamy. Gradually
whisk in the cream and pandan mixture.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">3</span>.<span style="font-size: large;"> </span></b></span></span></span></span></span>Return the mixture to the saucepan and stir
over a low heat until slightly thickened and coats the back of a spoon. Do not
allow the custard to boil or it will curdle. </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">4</span>.<span style="font-size: large;"> </span></b></span></span></span></span></span></span></span>Remove from the
heat and add the colouring one drop at a time until the desired colour green is
reached. Strain into a large jug and chill for 2 hours.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">5</span>.<span style="font-size: large;"> </span></b></span></span></span></span></span></span></span>Once cold churn
in an ice-cream churn according to manufacturer’s instructions. When ice cream is frozen and ready to remove
from the churn add 1 cup of the Toffee pecan chunks and mix through.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">6</span>.<span style="font-size: large;"> </span></b></span></span></span></span></span></span></span>Place into a
freezer container and freeze for 4 hours or overnight.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">7</span>.<span style="font-size: large;"> </span></b></span></span></span></span></span></span></span>Serve scoops of
ice cream in a waffle cone topped with extra Toffee pecans.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><br />
<div>
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<div class="MsoNormal">
<span style="color: #3d85c6;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;">Toffee pecans</span></b></span></span></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Makes 1½ cups</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span></span>110g pecans, roasted</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span></span>1 cup sugar</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US">• </span></span>½ cup water</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b>1.</b></span></span></span></span></span>Place the pecans
in a single layer on a lined baking tray and set aside.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">2</span>.<span style="font-size: large;"> </span></b></span></span></span></span></span>Combine the sugar and water in a saucepan over low heat. Stir to
dissolve sugar, do not boil, increase to a medium heat and boil until a deep golden
caramel colour. </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">3</span>. </b></span></span></span></span></span>Quickly pour the caramel over the pecan nuts to completely cover. Set
aside at room temperature to harden. </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span lang="EN-US"><b><span lang="EN-US"><span lang="EN-US"><b>4. </b></span></span></b></span></span></span><span style="font-family: Georgia,"Times New Roman",serif;">Roughly chop into approx. 1cm chunks and use as required. </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><i><span style="color: #3d85c6;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">f</span>ood
dept. fact: </b></span></span></span>Store praline in an airtight container to prevent it
from becoming sticky in humid conditions.</i></span></span><br />
<div class="MsoNormal">
<br />
<br />
<div class="MsoNormal">
<div>
<div>
<div>
<div>
<div>
<div>
<span style="color: #3d85c6;"><span style="font-size: large;"><b>:::::::::::::</b><b>:::::::::::::::::::::::::::::::::::::</b><b>:::::::::::::::::</b><b>:::::::::::::::::</b><b>::::::::::::::</b><b>::::::</b><b>:::::</b><b>::</b><b>:::::::::::::::::::::::::::::::::</b><b>:</b><b>::</b></span></span></div>
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</div>
<span style="color: #3d85c6;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Cherry sorbet on brioche rolls</span></span></b></span></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;">Before you become seduced by the decadent magenta velverty masses of cherry sorbet, which you may feel like diving into<span style="font-size: large;">, r</span>ememeber it tastes even better wedged between two sweet little brioche buns.</span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"> <span style="font-size: large;">Oh me oh my this is delightfully devilish and totally
irresistible.</span></span></i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US">Makes 1 litre sorbet</span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">
</span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US">• 600g fresh or frozen cherries, pitted</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US">• ¾ cup caster sugar</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US">• 1½ cups water</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US">• juice, 1 lemon</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US">• ¼ cup cherry liqueur</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US">• brioche rolls, to serve</span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">
</span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b>1. </b>Place
the cherries, sugar, water and lemon juice into a pan and bring to the boil. Simmer
for 1 minute, remove from the heat and leave to cool to room temperature.</span></span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b>2.</b> Place
the cherry mixture into a blender with the cherry liqueur and process until
smooth. Pass though a sieve and leave in the fridge until chilled.</span><span lang="EN-US"><b> </b></span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b>3. </b>P</span><span lang="EN-US">our the mixture into an ice
cream maker and churn until frozen. Place into a freezer proof container and
freeze until required.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b>4.</b> Halve
and toast the brioche buns and sandwich back together with the cherry sorbet,
serve imeadiately.</span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">
</span><br />
<div class="MsoNormal">
<i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><span style="color: #3d85c6;"><b><span style="font-size: large;">f</span>ood
dept. fact: </b></span>If you don’t have an ice cream maker then place the sorbet mixture
into a bowl in the freezer and every 2 hours remove from the freezer and beat
until smooth. Repeat this about 3 times until frozen.</span></span></i></div>
<span style="color: #3d85c6;"><span style="font-size: large;"></span></span></div>
<div class="MsoNormal">
<span style="color: #3d85c6;"><span style="font-size: large;"><br /></span></span></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<span style="color: #3d85c6;"><span style="font-size: large;"><br /></span></span></div>
<div>
<span style="color: #3d85c6;"><span style="font-size: large;"><b>:::::::::::::</b><b>:::::::::::::::::::::::::::::::::::::</b><b>:::::::::::::::::</b><b>:::::::::::::::::</b><b>::::::::::::::</b><b>::::::</b><b>:::::</b><b>::</b><b>:::::::::::::::::::::::::::::::::</b><b>:</b><b>::</b></span></span></div>
<div class="MsoNormal">
<span style="color: #3d85c6;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Coconut and rum granita with fresh
pineapple </span></span></b></span></span></div>
<i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Th<span style="font-size: large;">is des<span style="font-size: large;">sert is </span>so <span style="font-size: large;">e</span></span>asy and flavoursome. <span style="font-size: large;">You will get lots of oooohhhhh's and ahhhh's<span style="font-size: large;"> from those who try this refreshing ice. </span></span>It's a <span style="font-size: large;">wonderful palate cleanser <span style="font-size: large;">after dinner and befo<span style="font-size: large;">re dessert. </span></span></span>Make ahead and keep in your freezer, then serve in <span style="font-size: large;">gelato bowls, your<span style="font-size: large;"> guests won't be able to stop at one scoop, trust us... we know!</span></span></span></span></i><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"></span></span><span style="font-size: large;"><span lang="EN-US">Makes approx 1 litre</span></span></span>
</div>
<span style="font-family: Georgia,"Times New Roman",serif;"></span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US">• </span></span></span>1 cup sugar</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US">• </span></span></span>3 cups water</span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US">• </span></span></span>1 cup coconut milk</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US">• </span></span></span>¼ cup coconut rum</span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"> </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US">• 1 pineapple, peeled, cut in halve
lengthways, cored and sliced into thin ribbons</span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b>1. </b></span></span>Combine the sugar and water in a saucepan
over a medium heat and stir until the sugar has dissolved. Bring to the boil
and simmer for 5 minutes. Remove from the heat and allow to cool to room
temperature.</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">2</span>. </b></span></span>Mix the coconut milk and coconut rum into
the sugar syrup and pour into a shallow freezer container and cover. </span></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;"> </span></b></span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">3</span>. </b></span></span>Freeze for
4 hours, remove from the freezer and break up the ice crystals by scraping with
a fork, mix well and return to the freezer for another 4 hours or overnight.</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">4</span>. </b></span></span>Scrap again with a fork and serve with
pineapple ribbons. Store the granita in the freezer for up to 1 month.</span></span></span><br />
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<span style="color: #3d85c6;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Chocolate brownie and honeycomb ice cream cake with
chocolate fudge sauce</span></span></b></span></span></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Makes 1 x 20cm cake, serves 8</span></span></span>
<br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• 200g butter, roughly diced</span></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span>150g dark chocolate – 70% cocoa, roughly
chopped</span></span><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span>3 eggs, lightly beaten</span></span></span></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span>1½ cups brown sugar</span></span><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span>1 teaspoon pure vanilla essence</span></span></span></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span>1 cup plain flour</span></span><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span>2 x 1 litre tubs good quality vanilla ice
cream</span></span></span></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span>2 x 130g bags honey comb, (1 pkt cut into
1cm pieces and the other bag for serving)</span></span><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b>1. </b></span></span>Preheat oven to 180ºC (360ºF). Grease and
line a 20 x 30cm slice pan. </span></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">2</span>.<span style="font-size: large;"> </span></b></span></span></span></span>Combine the butter and chocolate in a small
saucepan over a low heat and stir until butter and chocolate have melted. Set
aside and allow to cool. </span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">3</span>. </b></span></span>Combine eggs, sugar and vanilla essence in
a bowl and add the cooled chocolate mixture.
Place the flour into a mixing bowl. Pour in the chocolate mixture and
stir until just combined. </span></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">4</span>. </b></span></span></span></span></span>Pour into the prepared slice pan and bake
for 20-25 minutes or until cooked when tested. Allow to cool completely in the
pan.</span></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">5</span>. </b></span></span></span></span></span>Remove from the pan and cut a circle using a
20cm spring form pan as a guide. Grease and line the spring form pan, ensuring
the lining extends at least 5cm above the rim of the pan. Place the circle of
brownie in the base, set aside.</span></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">6</span>. </b></span></span></span></span></span>Soften the ice cream and tip into a large mixing
bowl. Cut up the remaining fudge brownie
into 1cm pieces and mix that with the chopped honeycomb through the softened
ice cream.</span></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">7</span>. </b></span></span></span></span></span>Pour over the fudge brownie base in the spring
form pan and place in the freezer for 6 hours or overnight.</span></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">8</span>. </b></span></span></span></span></span></span></span></span>Unmold and serve with Chocolate fudge sauce
and extra honeycomb.</span></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">
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<span style="color: #3d85c6;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Chocolate fudge sauce</span></span></b></span></span></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Makes 1½ cups</span></span></span>
<br />
<br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• 200g dark chocolate, roughly chopped</span></span><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• 100ml cream</span></span></span></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• 2 tablespoons agave syrup or light corn
syrup</span></span><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b>1. </b></span></span></span></span></span>Combine the chocolate, cream and agave
syrup in a heatproof bowl and place over a saucepan of simmering water. </span></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">2</span>. </b></span></span></span></span></span>Stir gently until chocolate has melted and
all of the ingredients are combined.</span></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">3</span>. </b></span></span></span></span></span>Remove from the heat and allow to cool
slightly, serve warm over the ice cream cake.</span></span></span>
<span style="font-size: large;"><br /></span>
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<span style="color: #a64d79;"><span style="font-size: x-large;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #3d85c6;"><span lang="EN-US">Yogurt berry icy poles</span></span></span></b></span></span></div>
<i><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">If you want to go "sl<span style="font-size: large;">ightly" healthy then th<span style="font-size: large;">is is the recipe for you.</span></span></span></span></span></i><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"> </span></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">Makes approx. 10 x 125ml icy poles, depending
on the size of the moulds.</span></span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Cambria;">• </span></span>1 cup caster sugar</span></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• 1 cup water</span></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• zest 1 lemon, peeled with a vegetable
peeler</span></span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"> </span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span></span>500ml Greek style yogurt</span></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US">• </span></span></span>250g frozen mixed berries</span></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b>1. </b></span></span>Combine the sugar, water and lemon zest in
a saucepan over a medium heat and stir until the sugar has dissolved, bring to
the boil and allow to simmer for 2 minutes. Remove from the heat and allow to
cool to room temperature.</span></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">2</span>. </b></span></span>Remove the lemon zest from the syrup and
stir the syrup into the yogurt. </span></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span lang="EN-US"><b><span style="font-size: large;">3</span>. </b></span></span>Roughly chop the frozen berries and gently
fold into the yogurt mixture and working quickly fill your moulds with the mix
and place into the freezer for about 1 hour. Insert icy pole sticks into the
center of each mould and freeze until solid for 4 hours or overnight.</span></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><br />
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<i><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-US"><span style="color: #3d85c6;"><b><span style="font-size: large;">f</span>ood dept. fact:</b> </span>We used old tins to <span style="font-size: large;">create</span>
interesting shapes for our Yogurt berry icy poles but you can also use small
glasses or even icy pole moulds for this recipe.</span></span></span></i></div>
UBERhttp://www.blogger.com/profile/03496786829190538671noreply@blogger.com10