tag:blogger.com,1999:blog-55477554082629140442024-03-05T20:20:03.850-08:00All About FoodI don't create, but I am inspired by others. I have many cookbooks and would like share some of the things I have made from them as well as the many recipes available on the internet. My Thermomix is my friend. Vanessahttp://www.blogger.com/profile/09938694447738738551noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-5547755408262914044.post-22835331175007344472020-06-26T19:31:00.000-07:002020-06-26T19:31:22.947-07:00Lemon Delicious Pudding in the ThermomixDessert is always popular in our house and in recent times I haven't had to make much as Isobel is quite the keen baker, however there are occasions when I will make a non ice cream dessert for everyone. Spencer wasn't really a fan of this one, he said it was too lemony. This recipe was taken from the Fatmumslim website that you can find <a href="https://fatmumslim.com.au/thermomix-lemon-delicious/">here</a>. It was done in the Thermomix, though I did have to use the Kitchen Aid as well (or hand held beaters would be fine) as the egg whites needed to be done separately. <br />
<br />
<strong>INGREDIENTS</strong><br />
<strong> </strong><br />
150g white sugar<br />
2 medium lemons, both juiced, one zested<br />
20g butter<br />
2 x 55g free-range eggs, separated<br />
35g self-raising flour<br />
200g full-cream milk<br />
double or whipped cream, to serve<br />
<br />
<br />
<br />
Heat oven to 175ºC and grease a 1-litre ovenproof pudding dish.<br />
<br />
Weigh the sugar in the mixing bowl, and add 10g of lemon zest. Blend for <strong>10 seconds on Speed 9</strong>.<br /><br />
Scrape down the bowl, add the butter and blend for <strong>10 seconds on Speed 5</strong>.<br />
<br />
Separate the eggs, placing the egg whites into a completely clean bowl
so they can be whisked later. Add the yolks to the mixing bowl.<br />
<br />Add the flour, milk and squeeze 70g of lemon juice into the mixing bowl. Mix for <strong>5 seconds on Speed 5</strong>.<br />
<br />
Whisk the egg whites using a hand-held beater until they hold firm peaks (or Kitchen Aid) .<br /><br />
Insert the Butterfly, and add the egg whites to the Thermomix mixing bowl. Blend for <strong>15 seconds on Speed 2</strong>. The mixture should have no visible streaks of egg whites. Use the spatula to break up any egg remaining egg whites.<br />
<br />Pour the mixture into the prepared dish. Standing the dish in a deep
roasting tray, and pour hot water until it comes half way up the sides.<br />
<br />Bake in the oven for 40-45 minutes, or until the pudding is golden brown and has slight cracks in the crust. Allow to cool slightly, and then serve with double or whipped cream.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi59q8XTzwhQgGTDmt1kxmwOJl0mw4CpiZxQmMu2sPOLTx2NuoFFs5ab_cGIFiB1AlntjzZ-RYm4yxD6Zt8N7lRS8Mve8wPvJwtQsKA_KBFZlIyjZPqxEuy8HMusWUilc8Dp6p4Q_XDuJs/s1600/ONIO2281.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi59q8XTzwhQgGTDmt1kxmwOJl0mw4CpiZxQmMu2sPOLTx2NuoFFs5ab_cGIFiB1AlntjzZ-RYm4yxD6Zt8N7lRS8Mve8wPvJwtQsKA_KBFZlIyjZPqxEuy8HMusWUilc8Dp6p4Q_XDuJs/s320/ONIO2281.JPG" width="320" /></a></div>
<br />
<br />
<br />
<br />
This is very much like a self saucing pudding, though you don't have to add any liquid on top of it before putting in the oven. So light and fluffy. I cooked it for 43 minutes, but I think 40 would have been enough.<br />
<br />
<br />
Vanessahttp://www.blogger.com/profile/09938694447738738551noreply@blogger.com0tag:blogger.com,1999:blog-5547755408262914044.post-18408722291035369132020-06-09T02:03:00.001-07:002020-06-10T00:41:04.669-07:00Lentil Salad with Mustard and TomatoesSome years ago I bought It's All Good by Gwyneth Paltrow after I read an article about the difficulty someone had living like Gwyneth for a week. The article was quite hilarious, but some of the meals sounded good, so I bought it. I had completely forgotten about it when I found it in the spare room and decided I should finally use it.<br />
<br />
<b>Ingredients</b><br />
<br />
1 cup of du Puy Lentils<br />
1 tablespoon of Dijon mustard<br />
1 tablespoon of coarse seeded mustard<br />
Juice of a lemon<br />
2 tablespoons white wine vinegar<br />
1/4 cup extra virgin olive oil<br />
Coarse sea salt<br />
1 small red onion, finely diced<br />
1 cup halved yellow cherry tomatoes<br />
1/4 cup roughly chopped Italian parsley<br />
<br />
Bring a large pot of salted water to the boil, add the lentils, turn the heat to medium, and cook just until the lentils are cooked through, about 20 minutes. Drain the lentils place them in a large mixing bowl, and set them aside.<br />
<br />
In a smaller bowl, whisk together the mustards, lemon, vinegar, olive oil and a large pinch of salt. Add the vinaigrette to the lentils along with the onion, tomatoes and parsley. Season the salad to taste with salt and more lemon and olive oil if you like. This salad is best if it's allowed to sit for at least half and hour and served at room temperature.<br />
<br />
Serves 4<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
I had this salad with a piece of grilled salmon. When I make it again, I will probably only add one tablespoon of vinegar as I thought it was just a little strong.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYtJeXcblrVQcwYybII0afNlRas3_l8PCeamvae8lUJyHkSAnnTR9ZUQc5yUdneryBkoihjXcaOP5a2dSt2pZFP5tLwXEttnnMlWb3KH-Ut7cefkeyP1riBAN6oJaV3Lsmxe0WPO7iQwI/s1600/VBTK7576.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYtJeXcblrVQcwYybII0afNlRas3_l8PCeamvae8lUJyHkSAnnTR9ZUQc5yUdneryBkoihjXcaOP5a2dSt2pZFP5tLwXEttnnMlWb3KH-Ut7cefkeyP1riBAN6oJaV3Lsmxe0WPO7iQwI/s320/VBTK7576.JPG" width="320" /></a></div>
Vanessahttp://www.blogger.com/profile/09938694447738738551noreply@blogger.com0tag:blogger.com,1999:blog-5547755408262914044.post-11896724299993957912020-05-30T19:46:00.000-07:002020-05-30T19:46:25.786-07:00Creamy PastaFinding a meal that everyone in the family will eat is a constant challenge. There are no allergies to consider, but there are preferences. I don't eat red meat, neither does Isobel, but she also won't eat fish, which is something I love. Philip likes vegetarian meals, but does like a steak or a rack of lamb from time to time. It's not often I am able to make something that everyone loves. This meal has been made twice now and it will be on regular rotation, especially since it's so quick and easy. This recipe comes from the book <a href="https://www.alycealexandra.com/thermomix-products/quick-dinners">Quick Dinners in the Thermomix by Alyce Alexandra. </a><br />
I highly recommend this book, it was one I only added to my cart, when buying other accessories, to spend a certain amount so I didn't have pay for shipping, as I have banned myself from buying anymore cookbooks, however I am so pleased I got it as it's got some great recipes in it and they're quick! <br />
<br />
Ingredients<br />
<br />
500g Penne Pasta<br />
75g Parmesan, roughly chopped<br />
Handful of fresh basil, leaves only<br />
2 garlic gloves, peeled<br />
40g olive oil<br />
250g cream<br />
1 tsp cornflour<br />
Salt, to taste<br />
250g cherry tomatoes, halved<br />
50g rocket<br />
<br />
1 Cook pasta according to packet directions<br />
2 Place Parmesan and basil in TM bowl, grate for 2 seconds, speed 8. Set aside.<br />
3 Without cleaning the TM bowl, add garlic and chop for 2 seconds, speed 6. Scrape down bowl.<br />
4 Add oil, <span><span data-dobid="hdw">sauté</span></span> for 4 minutes, Varoma, speed 1.<br />
5 Add cream, cornflour and salt, cook for 3 minutes 100°, speed 3 <br />
6 Add Parmesan mixture, cook for 30 seconds 100°, speed 2<br />
<br />
Toss pasta with cream sauce, cherry tomatoes and rocket to serve.<br />
<br />
<br />
I use baby spinach rather than rocket, I love rocket, but it's not a favourite of everyone, so I use what they will eat and there is certainly not thing wrong with spinach. The first time I made this I used Penne and it was fine, however I have since discovered Casarecce pasta, which I find to be superior to Penne, but that's an individual choice, I'm sure you could do it with Spaghetti if you wanted to. I also used cherry tomatoes of multiple colours just to add a little more colour to the finished dish. The olive oil I choose to use, particularly for this recipe is Cobram Estate Basil Infused.<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ25F-hgkAHiyQrXkI3t8PrA_lpKwnTiBtdwV1GbLQJT79va1aguDUEtii7MHD9HoXfHShfMPVrif_Ji5TlV32_Klxz3gpPmqS5uN2fxwSgteWe4xhu2-_78Pt9H_FBS8-E4qE4XL5EOU/s1600/HHWM6946.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ25F-hgkAHiyQrXkI3t8PrA_lpKwnTiBtdwV1GbLQJT79va1aguDUEtii7MHD9HoXfHShfMPVrif_Ji5TlV32_Klxz3gpPmqS5uN2fxwSgteWe4xhu2-_78Pt9H_FBS8-E4qE4XL5EOU/s320/HHWM6946.JPG" width="320" /></a></div>
<br />Vanessahttp://www.blogger.com/profile/09938694447738738551noreply@blogger.com0tag:blogger.com,1999:blog-5547755408262914044.post-87472449263041306242020-05-15T18:44:00.001-07:002020-05-15T18:44:35.470-07:00Bucatini with Salsa Verde<br />
I was not able to find Bucatini in our local supermarket, so I used Penne, which is Philip's preferred pasta. Philip really enjoyed this one, me not so much, I think I should have really rinsed the olives. This recipe came from 5 Of The Best by Delicious Magazine and is also available online here, <a href="https://www.delicious.com.au/recipes/bucatini-salsa-verde/bd594c3d-299c-4270-bd43-4572e4831dd2">Bucatini with Salsa Verde. <br /></a><br />
I don't think I will be making this in a hurry any time soon, just not really to my taste, but I guess you don't necessarily like everything, so there will be the occasional meal I'm not the biggest fan of. <br />
<br />
<h4>
Ingredients</h4>
<ul class="ingredient">
<li>
8 anchovy fillets
</li>
<li>
2 garlic cloves, crushed
</li>
<li>
2 tablespoons small salted capers, rinsed, drained
</li>
<li>
2 tablespoons seeded mustard
</li>
<li>
Juice of 1 lemon
</li>
<li>
1 tablespoon thinly sliced lemon zest
</li>
<li>
4 tablespoons extra virgin olive oil
</li>
<li>
4 vine-ripened tomatoes, peeled, seeded, chopped
</li>
<li>
1/2 cup pitted green olives, chopped
</li>
<li>
1/4 cup pitted kalamata olives, chopped
</li>
<li>
375g bucatini or pappardelle pasta
</li>
<li>
1 cup fresh flat-leaf parsley
</li>
<li>
1 cup firmly packed fresh basil leaves </li>
</ul>
<br />
<section class="col-xs-12 col-sm-8 method-list">
<div class="row">
<div class="col-xs-12 col-sm-11 col-sm-push-1">
<h4>
Method</h4>
</div>
</div>
<ul class="method">
<li class="row">
<div class="col-xs-12 col-sm-1 number">
<span>1.</span>
</div>
<div class="col-xs-12 col-sm-11 step-description">
Place the anchovy fillets and
garlic on a chopping board and use a mezzaluna or sharp knife to finely
chop until you have a paste. Place in a bowl and add capers, mustard and
lemon juice and zest. Stir to combine. Gradually whisk in oil until it
forms a thick emulsion. Stir in the tomatoes and olives.
<div class="step-media no-print">
</div>
</div>
</li>
<li class="row">
<div class="col-xs-12 col-sm-1 number">
<span>2.</span>
</div>
<div class="col-xs-12 col-sm-11 step-description">
Bring a large saucepan of salted
water to the boil, add pasta and cook until al dente. Drain and return
to saucepan while you finish the sauce.
<div class="step-media no-print">
</div>
</div>
</li>
<li class="row">
<div class="col-xs-12 col-sm-1 number">
<span>3.</span>
</div>
<div class="col-xs-12 col-sm-11 step-description">
Roughly chop parsley and basil
and stir into the sauce. Ladle the sauce into the pasta and toss to
combine.
<div class="step-media no-print">
</div>
</div>
</li>
<li class="row">
<div class="col-xs-12 col-sm-1 number">
<span>4.</span>
</div>
<div class="col-xs-12 col-sm-11 step-description">
Serve immediately.
<div class="step-media no-print">
</div>
</div>
</li>
</ul>
</section><section class="col-xs-12 col-sm-8 method-list"><br /><div class="step-media no-print">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKvj8YOjkqYSpji94gbBMMpJi2NriQpbUEePwPM0LMGLMtoruqcF0Ch5UUmWpSpDtBXVeriDlNJay2JchBu34sHQDa92rAdrdZmYC3Hjajd06AYcsu_4voZ1B7vOtcAFUYUP4C7fAhXlE/s1600/THXG0171.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKvj8YOjkqYSpji94gbBMMpJi2NriQpbUEePwPM0LMGLMtoruqcF0Ch5UUmWpSpDtBXVeriDlNJay2JchBu34sHQDa92rAdrdZmYC3Hjajd06AYcsu_4voZ1B7vOtcAFUYUP4C7fAhXlE/s320/THXG0171.JPG" width="240" /></a></div>
</section>Vanessahttp://www.blogger.com/profile/09938694447738738551noreply@blogger.com0tag:blogger.com,1999:blog-5547755408262914044.post-16148955455235107982020-05-07T17:24:00.000-07:002020-05-13T19:18:02.494-07:00Stir-fry Chicken with PestoSpencer is doing schooling from home and the one subject he is most enthusiastic about is Food Tech. He has recently chosen what he wants to make and we've had brownies and chocolate chip cookies. His teacher asked if we could something savoury, so I suggested the Stir-fry Chicken with Pesto as I thought it looked great. Spencer wasn't overly keen, but that's what we've done this morning, it will make a fabulous lunch!<br />
<br />
The recipe we used was taken from the cookbook, I also found the recipe online here <a href="https://www.delicious.com.au/recipes/stir-fry-chicken-pesto/b13773ea-f31c-4013-8549-397ca367352f?current_section=recipes">Stir-Fry Chicken with Pesto</a><br />
<br />
We have a selection of photos as we were cooking so that Spencer could submit them to his teacher. <br />
<br />
<br />
<b>Ingredients</b><br />
<br />
<ul>
<li>
2 tablespoons olive oil
</li>
<li>
4 small skinless chicken breast fillets (about 160g each),
thinly sliced
</li>
<li>
1 red capsicum, cut into thin strips
</li>
<li>
225g Swiss brown mushrooms, sliced
</li>
<li>
200g baby spinach leaves
</li>
<li>
1 punnet cherry tomatoes, halved
</li>
<li>
150ml thin cream </li>
</ul>
<br />
<br />
<ul class="method">
<li class="row">1.
<div class="col-xs-12 col-sm-11 step-description">
Heat 1 tablespoon of the oil in a
large non-stick frypan over high heat, cook chicken for 5-6 minutes
until golden and cooked through. Remove and set aside.
<br />
<div class="step-media no-print">
</div>
</div>
</li>
<li class="row">
<div class="col-xs-12 col-sm-1 number">
2.
</div>
<div class="col-xs-12 col-sm-11 step-description">
Add the remaining oil to pan
with the capsicum and mushrooms, and cook, stirring, for 1-2 minutes.
Add the spinach and tomato, and cook until the spinach just wilts.
Combine cream and pesto in a small bowl, then add to pan and cook until
just heated through. Sprinkle with basil and serve with rice.
</div>
</li>
</ul>
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf-JF9jl7WKidJ1GMPPXuL05pVPuCozeQUps50BHmFbH0eVJg0OgbHu8IR2leyW94AVgfG454JEJRXQ4lHPHHxhLkN-Xxx2w5mX4B4_XzvGNBlvsfJcOrXU2axefU_de99_C9-l1xLzU0/s1600/IMG_0761.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf-JF9jl7WKidJ1GMPPXuL05pVPuCozeQUps50BHmFbH0eVJg0OgbHu8IR2leyW94AVgfG454JEJRXQ4lHPHHxhLkN-Xxx2w5mX4B4_XzvGNBlvsfJcOrXU2axefU_de99_C9-l1xLzU0/s320/IMG_0761.JPG" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdYf8l4oRtYUaNt25AksXrchjc-wwOp5F9pP-NneyVLpWraD_h5igb9qEHpx5IX20sWXB7exeaVLrUBJjE-aE0PDHwnOzhEuaEb6Sl-GMA0LOf3jxBd4FXNUyEPJQ4Zwn8ogqqfmJFkCI/s1600/IMG_0762.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdYf8l4oRtYUaNt25AksXrchjc-wwOp5F9pP-NneyVLpWraD_h5igb9qEHpx5IX20sWXB7exeaVLrUBJjE-aE0PDHwnOzhEuaEb6Sl-GMA0LOf3jxBd4FXNUyEPJQ4Zwn8ogqqfmJFkCI/s320/IMG_0762.JPG" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvM6-QEGU_wxHneHOeHZOnanRppglSaGIp4uPcVeCQjLY1x3JlFYl00-Uu6swrRJ7NiABMVcrivBFbfY8QVvTTasBFJQMm9E089oslCzHpy5P90qu00gCQxx9VdVzEZc3YOA-KtXpSFa0/s1600/IMG_0763.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvM6-QEGU_wxHneHOeHZOnanRppglSaGIp4uPcVeCQjLY1x3JlFYl00-Uu6swrRJ7NiABMVcrivBFbfY8QVvTTasBFJQMm9E089oslCzHpy5P90qu00gCQxx9VdVzEZc3YOA-KtXpSFa0/s320/IMG_0763.JPG" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy0ozZGxAwtkVzeC7Xsiwaj87Zfpyk39Q770kg1l7Nw4cRqutPjDlyLtg6TinLdnmCd6dkGuuf62rI1pRUTr5hlsJAiTnr3-nvMgh0KZs5aVgvul1LilhV9VgvcEHjgDhrtR98fB0d0cA/s1600/IMG_0764.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy0ozZGxAwtkVzeC7Xsiwaj87Zfpyk39Q770kg1l7Nw4cRqutPjDlyLtg6TinLdnmCd6dkGuuf62rI1pRUTr5hlsJAiTnr3-nvMgh0KZs5aVgvul1LilhV9VgvcEHjgDhrtR98fB0d0cA/s320/IMG_0764.JPG" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPi79X24aj_zQgSMzhzRad3eMpLY1gclg0ylajzI5_lAw9lQwtDM6AodKegkjr7nYWHJHyFBXVyMCUGdE4nlWjQ7GH0ZRhIcFDb0YHXM4Vbug5VODBGlQewUUXHzjnr0ShAbJXbHLBzU0/s1600/IMG_0765.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPi79X24aj_zQgSMzhzRad3eMpLY1gclg0ylajzI5_lAw9lQwtDM6AodKegkjr7nYWHJHyFBXVyMCUGdE4nlWjQ7GH0ZRhIcFDb0YHXM4Vbug5VODBGlQewUUXHzjnr0ShAbJXbHLBzU0/s320/IMG_0765.JPG" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKuRWbRfDkCgMzWUegra8mqCHWWiXNiPm2WLbfW8vVnOk5EEbrhEf5UcbSoAY2Yiv9pt4BpGBr5UeMMXJW1V2IXF_xB0h9YNGLtecHdMiN38qed0R7PHsjoRTFNp9x6dm11sNURsClWQY/s1600/IMG_0766.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKuRWbRfDkCgMzWUegra8mqCHWWiXNiPm2WLbfW8vVnOk5EEbrhEf5UcbSoAY2Yiv9pt4BpGBr5UeMMXJW1V2IXF_xB0h9YNGLtecHdMiN38qed0R7PHsjoRTFNp9x6dm11sNURsClWQY/s320/IMG_0766.JPG" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYN23QfdFLE-K0tv16g0VghVvT9VnGgxQrJYIMzeIiZcNbpZaQjeT74Trlt4HsvhpX1zhs4DeuNCwqShnJotLq55HD-8TBevje4D7MvXoLm8vs50UAwNz5BZ_shdGa-tlk9A986QQdQ14/s1600/IMG_0767.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYN23QfdFLE-K0tv16g0VghVvT9VnGgxQrJYIMzeIiZcNbpZaQjeT74Trlt4HsvhpX1zhs4DeuNCwqShnJotLq55HD-8TBevje4D7MvXoLm8vs50UAwNz5BZ_shdGa-tlk9A986QQdQ14/s320/IMG_0767.JPG" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIZviP2IxryM3RHTR3wZ_uyTbXfacPYsAMgUJWGKWm3GGfO-fMHjVhag5E5T0a8wo_CsVZXWIQiSxxYsLcU-hZ3cCmwFOUF3GxLbKEewhwusnOE1RbOMkL4prYu6NHkZWjr4hosUKq7X0/s1600/IMG_0768.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIZviP2IxryM3RHTR3wZ_uyTbXfacPYsAMgUJWGKWm3GGfO-fMHjVhag5E5T0a8wo_CsVZXWIQiSxxYsLcU-hZ3cCmwFOUF3GxLbKEewhwusnOE1RbOMkL4prYu6NHkZWjr4hosUKq7X0/s320/IMG_0768.JPG" width="240" /></a></div>
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Frv0Zr9DsrHtK5QvIXihpbkLxHmi_P12OVcIuyV41QEDYSKfT7TIYR3fW01-POEadBAGTUrfd6qg5QQMYDdlbV7RsauBEDTdaL13G1xB-DhNDSvkih-aadEFI3hyphenhyphendACbeISNhg70ROA/s1600/IMG_0769.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Frv0Zr9DsrHtK5QvIXihpbkLxHmi_P12OVcIuyV41QEDYSKfT7TIYR3fW01-POEadBAGTUrfd6qg5QQMYDdlbV7RsauBEDTdaL13G1xB-DhNDSvkih-aadEFI3hyphenhyphendACbeISNhg70ROA/s320/IMG_0769.JPG" width="240" /></a> </div>
<br />
The one ingredient I did not have was the basil leaves, but it's certainly fine without it. We used two capsicums as the ones we had were quite small and we used yellow and red tomatoes just for a little extra colour. I did have a little taste and I have to say this is pretty delicious and very quick and easy to make, great dinner to put together if you don't have a lot of time. Vanessahttp://www.blogger.com/profile/09938694447738738551noreply@blogger.com0tag:blogger.com,1999:blog-5547755408262914044.post-57144870866821292602020-05-03T02:41:00.003-07:002020-05-03T02:44:00.882-07:00Cauliflower Cheese Soup ThermomixI think this is probably my most favourite soup, so tasty and so quick and easy to make. As cauliflower was priced at only $2.50 each today when I went shopping, I bought a couple. This recipe comes from The Convenient Vegetarian by Tenina Holder and you can find it on her website here, <a href="https://tenina.com/recipes/cauliflower-cheese-soup">Cauliflower Cheese Soup</a><br />
<br />
Ingredients<br />
<br />
<br />
<br />
<br />
<br />
<br />
200g parmesan, cubed<br />
30g butter<br />
1 leek, white part only, cut in pieces<br />
600g cauliflower florets<br />
500g liquid stock of choice<br />
200g cream<br />
salt and pepper to taste<br />
chopped chives for garnish<br />
<br />
<br />
<ol>
<li>Place parmesan into TM bowl and mill 10 seconds, speed 10. Remove from bowl and set aside.</li>
<li>Place butter and leek into TM bowl and chop 5 seconds, speed 5. Scrape down sides of bowl and saute 5 minutes, Varoma, speed 2.</li>
<li>Add cauliflower and stock and cook 15 minutes, 100°, speed 2. </li>
<li>Add cream and parmesan and puree carefully, 1 minute, speed 8. Taste and adjust seasoning. </li>
<li>Serve immediately garnished with chives. </li>
</ol>
I have made this soup many times now and I always tend to use less cheese, tonight I used 130g which I find gives plenty of flavour. The first time I made it I did use 200g and Philip thought it was a little too cheesy. The parmesan I buy is quite strong which is why I feel I don't need to use as much. I have also made it with a brown onion if I didn't have a leek in the fridge and that works just as well.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMJDpN2fEuE3Rdg8jxgRSqcUiPnfqn4SHmaFddl8uJQeJaMs3Sm1w2bas2wlCgPj230ITFM0PFU13XrXkrobYvwMHk1RNQI7jDM9bWPCjqyMMGFQZmlc1xrJZlX0FkZRl4I26rU-15VLQ/s1600/CYSEE0382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1439" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMJDpN2fEuE3Rdg8jxgRSqcUiPnfqn4SHmaFddl8uJQeJaMs3Sm1w2bas2wlCgPj230ITFM0PFU13XrXkrobYvwMHk1RNQI7jDM9bWPCjqyMMGFQZmlc1xrJZlX0FkZRl4I26rU-15VLQ/s320/CYSEE0382.JPG" width="287" /></a></div>
<br />Vanessahttp://www.blogger.com/profile/09938694447738738551noreply@blogger.com0tag:blogger.com,1999:blog-5547755408262914044.post-32420294630724915332020-05-02T19:08:00.000-07:002020-05-02T19:08:55.128-07:00Honey Porridge in the Thermomix<b>Ingredients</b><br />
<br />
100g rolled oats (not instant)<br />
300g water<br />
100g milk<br />
40g butter, or to taste<br />
30g honey, or to taste<br />
1/2 teaspoon vanilla bean paste<br />
Pinch fine salt<br />
Your choice of toppings (fruit, nuts, seeds, yoghurt)<br />
<br />
Place oats, water, milk, butter, honey, vanilla and salt in the TC bowl, cook for 11 minutes, 90°, reverse speed soft. For a thicker porridge, allow to stand in the TC bowl for 5 minutes before serving.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWbIwO364_Emq1XwTx5Bvtrdga5JCjyj0YPnXAmRoGBE1GrHSVryl1g-QNdwhlPoHnazFtz5r6yWapClN3T6cINmtdg4I9Zni33wf2zkZqA-UVu-kVIeI4fjZoStZQ_XqEqA0VaVE3r2I/s1600/PBDO4042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWbIwO364_Emq1XwTx5Bvtrdga5JCjyj0YPnXAmRoGBE1GrHSVryl1g-QNdwhlPoHnazFtz5r6yWapClN3T6cINmtdg4I9Zni33wf2zkZqA-UVu-kVIeI4fjZoStZQ_XqEqA0VaVE3r2I/s320/PBDO4042.JPG" width="320" /></a></div>
<br />
<br />
<br />
<br />
I added some seeds to mine and it was really delicious. I was actually sad when I finished as I could have just kept eating it. Philip said it was a little too sweet for him, so I think I will use less honey when I make it again. I think this will be a regular for Sunday morning breakfast. This recipe is from Alyce Alexandra's book Everyday Thermo Cooking.<br />
<br />
<br />
Vanessahttp://www.blogger.com/profile/09938694447738738551noreply@blogger.com0tag:blogger.com,1999:blog-5547755408262914044.post-35363243698817841992020-05-01T23:57:00.001-07:002020-05-02T19:09:13.240-07:00Brioche in the Thermomix<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b> </b><span dir="ltr"><span class="_3l3x _1n4g"><b>Ingredients</b><br /><br />20 g milk<br />20 g fresh yeast, crumbled or 2 tsp dried instant yeast<br />350 g baker's flour, plus extra for dusting<br />4 eggs<br />60 - 100g sugar<br />1 tsp salt<br />170 g butter, cut into pieces, plus extra for greasing<br />1 egg yolk, lightly beaten, for glazing</span></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span dir="ltr"><span class="_3l3x _1n4g"></span></span><span dir="ltr"><span class="_3l3x _1n4g"><b>Preparation</b></span></span></div>
<div style="text-align: left;">
<span dir="ltr"><span class="_3l3x _1n4g"><b> </b><br />Place milk, yeast, flour, eggs, sugar and salt into mixing bowl and knead 7 min<br /><br />Add butter and knead for a further 2 min<br /><br />Transfer
dough to a large bowl. Dough will be stretchy and sticky. Cover with
plastic wrap or a damp kitchen towel and leave to prove in a warm place
for 1-2 hours. Then place covered bowl in refrigerator for a minimum of
3-4 hours or overnight.<br />Grease a loaf tin (approx. 28 cm
long) and set aside. Transfer dough onto silicone bread mat or floured
surface and gently flatten with floured hands to form a rough rectangle.
Roll the rectangle of dough into a log shape the length of the loaf
tin. Place dough into prepared loaf tin seam side down and cover with
plastic wrap or a damp kitchen towel. Leave to prove in a warm place for
3 hours or until doubled in size.<br />Preheat oven to 180°C.<br />Brush
surface with egg yolk and bake for 30 minutes (180°C) or until dark
golden brown. Remove brioche from loaf tin and allow to cool on a wire
rack before slicing and serving.</span></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8nVjuuaipgKjUqhubqE5YR7sh5TQiC9LwqvajJuBLyA-4gmErH9iryaGE4N7J0xA2lz2CJSEqOXuPZ7DzfN5Ajibw8b7_YHvh_9nIoVaWK6hIzffmOGTcVKnSyuXXhCYXYYaP-r4wPHE/s1600/XSOS5159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8nVjuuaipgKjUqhubqE5YR7sh5TQiC9LwqvajJuBLyA-4gmErH9iryaGE4N7J0xA2lz2CJSEqOXuPZ7DzfN5Ajibw8b7_YHvh_9nIoVaWK6hIzffmOGTcVKnSyuXXhCYXYYaP-r4wPHE/s320/XSOS5159.JPG" width="320" /></a></div>
<br />
<div style="text-align: left;">
<br /></div>
<br />
<br />
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span dir="ltr"><span class="_3l3x _1n4g">This brioche was delicious! I made French Toast with it and it was also great just on its own with butter. </span></span></div>
<div style="text-align: left;">
<span dir="ltr"><span class="_3l3x _1n4g"><br /></span></span></div>
<div style="text-align: left;">
</div>
Vanessahttp://www.blogger.com/profile/09938694447738738551noreply@blogger.com0tag:blogger.com,1999:blog-5547755408262914044.post-73816933925354112052020-05-01T23:38:00.003-07:002020-05-02T19:09:25.739-07:00One Bowl Mushroom Spaghetti<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;">
</div>
<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;">
</div>
<div style="text-align: center;">
<br />
<br />
This is a specific Thermomix recipe from Alyce Alexandra's book, Everyday Thermo Cooking </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Ingredients</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
5g dried porcini mushrooms</div>
<div style="text-align: left;">
2 garlic cloves</div>
<div style="text-align: left;">
1 brown onion, peeled and halved<br />
40g olive oil<br />
250g mixed mushrooms<br />
200g cream<br />
600ml stock<br />
1 teaspoon Dijon mustard<br />
1/2 teaspoon fine salt<br />
400g spaghetti<br />
50g rocket<br />
Fresh parsley to serve<br />
<br />
<ol>
<li>Place porcini mushrooms in TC bowl, mill 10 seconds</li>
<li>Add garlic and onion, chop 5 seconds, speed 5. Scrape down sides.</li>
<li>Add oil, cook 5 minutes, 100°C, speed 1</li>
<li>Add mushrooms, cream, stock, mustard and salt, cook for 8 minutes, 100°C, reverse speed 1</li>
<li>Remove MC and add spaghetti through the hold in the lid. Cook for 4 minutes, 100°C, reverse speed soft.</li>
<li>Remove lid and submerge spaghetti into sauce using spatula. Replace lid and MC. Cook for 2 minutes, 100°C reverse speed soft</li>
<li>Gently stir spaghetti, folding the top spaghetti to the bottom. Replace
lid and leave standing for 10 minutes in the TC bowl to complete cooking</li>
</ol>
Serve topped with rocket and parsley leaves. </div>
<div style="text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW_O9e6uPFo9FFmZG19tu7MNnUtHTcaOeO0GsgBzrn-yUOtycwRTI-73_nSeCMBUR8v1cojbxjxoBMlOC3dnEgY2S1sMU_1oEJeZGfAzT97qqGQIdyz8MP2nHgw6PdcyXp37h0XgmmvxY/s1600/MMZH7190.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW_O9e6uPFo9FFmZG19tu7MNnUtHTcaOeO0GsgBzrn-yUOtycwRTI-73_nSeCMBUR8v1cojbxjxoBMlOC3dnEgY2S1sMU_1oEJeZGfAzT97qqGQIdyz8MP2nHgw6PdcyXp37h0XgmmvxY/s320/MMZH7190.JPG" width="320" /></a></div>
<br />
<div style="text-align: left;">
</div>
<br />
<br />
<div style="text-align: left;">
I didn't bother with the rocket, but did have the parsley on hand. This is such a simple dish to make and is so tasty. The porcini mushrooms certainly add plenty of flavour. The mushrooms I used were button and Swiss Brown. <br />
<br />
<br /></div>
Vanessahttp://www.blogger.com/profile/09938694447738738551noreply@blogger.com0tag:blogger.com,1999:blog-5547755408262914044.post-16887286046420557772020-05-01T21:14:00.000-07:002020-05-02T19:09:47.627-07:00Challah<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho4i_EhW_RJigoW99oISPArzI6755y0uTanJcxVCYfhcIOmzGRlOE3UiisX5ueS8Gvco6A_rlmVtXctdcKJ5y6foFdM9h7s31VjD4w3lneb8iJ-t7AqqOeOa5JhRsBw19o9LsFL1wewTA/s1600/JPEN6867.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho4i_EhW_RJigoW99oISPArzI6755y0uTanJcxVCYfhcIOmzGRlOE3UiisX5ueS8Gvco6A_rlmVtXctdcKJ5y6foFdM9h7s31VjD4w3lneb8iJ-t7AqqOeOa5JhRsBw19o9LsFL1wewTA/s320/JPEN6867.JPG" width="320" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
This is the Challah I recently made, just because I woke up one day and felt like eating this delicious sweet bread. My braiding skills could use some work, but the flavour of this did not disappoint. The recipe I used was taken from the Thermomix Recipe Community, therefore it is a Thermomix recipe. you can find the recipe here <a href="https://www.recipecommunity.com.au/breads-rolls-recipes/challah-bread/7tk1qpwa-9f7ba-796031-cfcd2-qy3c7zgz">Challah Bread</a></div>
Vanessahttp://www.blogger.com/profile/09938694447738738551noreply@blogger.com0tag:blogger.com,1999:blog-5547755408262914044.post-51120607436139198442020-05-01T20:57:00.001-07:002020-05-02T19:10:04.551-07:00Chargrilled Chicken and Vegetable Stacks <div style="text-align: center;">
<br /></div>
<br />
<br />
Me not working at the moment means I have more time to actually go through my cookbooks and make something other than the standard meals the family are used to. This was something that I really enjoyed, though I made my own changes to suit myself. I took this recipe from Donna Hay's Book The Instant Cook which was published in 2004. <br />
<br />
Ingredients<br />
<br />
4 chicken breast fillets, halved lengthwise<br />
2 red capsicum, quartered<br />
1 eggplant, sliced lengthwise<br />
2 small zucchinis, sliced lengthwise<br />
3 tablespoons olive oil<br />
2 tablespoons lemon juice<br />
sea salt and cracked black pepper<br />
80g rocket<br />
1 tablespoon pesto<br />
1/2 cup mayonnaise<br />
<br />
Preheat a char grill or barbeque over high heat. Place the chicken, capsicum, eggplant, zucchinis, oil, lemon juice, salt and pepper in a bowl and toss to coat. Cook the chicken for 3-4 minutes on the grill before adding the capsicums, eggplant and zucchinis and cooking until the chicken is golden and cooked through and the vegetables tender. To serve, place the chicken, vegetable and rocket in a stack on plates and served topped with the combined pesto and mayonnaise. Serves 4.<br />
<br />
I attempted to make some mayonnaise, but it didn't quite work out according to plan, think I added the oil too quickly, so we went without the mayo. I also included pumpkin as well as the other vegetables and used baby spinach instead of rocket. I also topped it with a bit of Yarra Valley Cheese Persian Fetta.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheELXk33MdypN8jEYkxiEZRDsnJeqd4osWoeik6A54WIj2ZhrAZJbz_5HhFhGnVgpGH4b1CppDL2YGBm93l8zgoOegJCheWnYXccytjIL0z8pP_p28Igjzst33pwTHFJ0rL_Ku5kjiGrs/s1600/IMG_0683.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheELXk33MdypN8jEYkxiEZRDsnJeqd4osWoeik6A54WIj2ZhrAZJbz_5HhFhGnVgpGH4b1CppDL2YGBm93l8zgoOegJCheWnYXccytjIL0z8pP_p28Igjzst33pwTHFJ0rL_Ku5kjiGrs/s320/IMG_0683.JPG" width="240" /></a></div>
My grill not big enough to do everything at the same time, so I cooked the vegetables ahead of time and just kept them warm until it was time to cook the chicken.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiukXyUie8nLVcSVpcYlb5C7-IYdXjcfzZgUiqXWd-BIxxbwypba4xCOmYSSMOxHMwc6jHIU5cDlM4cehhZPS-f0Tld8pj3nOgUb_7xaTnFQkgEar37r58zBCPYT53mKOnyllK_14Sdl7M/s1600/IMG_0685.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiukXyUie8nLVcSVpcYlb5C7-IYdXjcfzZgUiqXWd-BIxxbwypba4xCOmYSSMOxHMwc6jHIU5cDlM4cehhZPS-f0Tld8pj3nOgUb_7xaTnFQkgEar37r58zBCPYT53mKOnyllK_14Sdl7M/s320/IMG_0685.JPG" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNg-xkPDLQLSGKoReKQb-uOiDI5xvcpz_0E11bEF7gL7RpStDfLHdpCV8A1ci0NvcB3Qvez1cMwFEc0cjwkkdIcuFIqwFXBhk_pEg_ZqqQ9FUQsTVYRvgPin9AI8WctzLtZLAYBe2sqpo/s1600/IMG_0686.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNg-xkPDLQLSGKoReKQb-uOiDI5xvcpz_0E11bEF7gL7RpStDfLHdpCV8A1ci0NvcB3Qvez1cMwFEc0cjwkkdIcuFIqwFXBhk_pEg_ZqqQ9FUQsTVYRvgPin9AI8WctzLtZLAYBe2sqpo/s320/IMG_0686.JPG" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT7k-DmLTNel3si-73Gsd6wscJm6b-vsNPmzs_WARcneZ3_76-aQwUKFLm9R5TdLaG45lsaZni_fWfVhU0-rtDk3qD2QNsG41wnXZGm0PhiilFgukoBKrFgUoXOYF_b-Tze3_j20T39EM/s1600/IMG_0688.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT7k-DmLTNel3si-73Gsd6wscJm6b-vsNPmzs_WARcneZ3_76-aQwUKFLm9R5TdLaG45lsaZni_fWfVhU0-rtDk3qD2QNsG41wnXZGm0PhiilFgukoBKrFgUoXOYF_b-Tze3_j20T39EM/s320/IMG_0688.JPG" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi84UW-pF5sTbRoeK694erlA7pIQKn1pJSWxgFREytryUl43H2FhNxGMNjX8YufTjj_exh6rfWuslcET02dl_oNTgikAKYOdPa7KGpS54G5WjwLlQtNmDxKEv4PVoVkeKzmWpEZdSREGFc/s1600/IMG_0690.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi84UW-pF5sTbRoeK694erlA7pIQKn1pJSWxgFREytryUl43H2FhNxGMNjX8YufTjj_exh6rfWuslcET02dl_oNTgikAKYOdPa7KGpS54G5WjwLlQtNmDxKEv4PVoVkeKzmWpEZdSREGFc/s320/IMG_0690.JPG" width="240" /></a></div>
<br />
<br />
<div style="text-align: center;">
The finished stack!</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7vIGkwQ4Sr61Bu34TEHigJ4OHYJx50ayCVbwFlve_9lONNB-TXJG78Zi-zJr_cWzLnMd96vvDuXVcH3xtoCIr8sQae1zhGhhS3fc8yaLWUcMFnC5zvd35gKDKOMbswV3p3dMKJVnW6Yo/s1600/XWCC2124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7vIGkwQ4Sr61Bu34TEHigJ4OHYJx50ayCVbwFlve_9lONNB-TXJG78Zi-zJr_cWzLnMd96vvDuXVcH3xtoCIr8sQae1zhGhhS3fc8yaLWUcMFnC5zvd35gKDKOMbswV3p3dMKJVnW6Yo/s320/XWCC2124.JPG" width="320" /></a></div>
<br />
<br />
<br />Vanessahttp://www.blogger.com/profile/09938694447738738551noreply@blogger.com0tag:blogger.com,1999:blog-5547755408262914044.post-81783905821485174982016-07-07T01:37:00.004-07:002016-07-07T01:43:49.325-07:00Chocolate Self Saucing PuddingThis recipe did not come from a cookbook, this one came from my friend, Jo, way back in 1999, just when I was starting to get into cooking. It has been used lots with great results every time.<br />
<br />
<b>Cake Ingredients</b><br />
<br />
3/4 cup SR flour<br />
2 tablespoons of cocoa powder<br />
113g butter<br />
2/3 cup of caster sugar<br />
2 eggs, slightly beaten<br />
2 teaspoons vanilla essence<br />
1-2 tablespoons milk<br />
<br />
Sauce Ingredients<br />
<br />
2/3 cup brown sugar<br />
1 tablespoon cocoa powder<br />
1 cup hot water<br />
<br />
<b>Method</b><br />
<br />
Cream together butter and sugar. Add vanilla essence, mix well. Add slightly beaten eggs and mix well. Add sifted dry ingredients and mix in with milk, if required. Pour mix into greased dish.<br />
<br />
Add together in a separate bowl the sauce ingredients. When combined pour liquid over the cake mix. Cook for approximately 40 minutes at 180degrees. Don't overcook as cake should be moist when done and have the hot sauce underneath. Serve with double cream or on its own. <br />
<br />
You can also use chopped walnuts/pecans if you wish.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqEk9N_Jf_xy9e_3rkNPWHSEFNBzTXxqS_fCS55HYTTblTJab6WYEKbbPW-ZXUawlER6sb856Wrr50a4z6xd4y1CaIGDgz6w7hz627dgqyLRHCzWnU2F3HjTQDH3uqprbuoaE1XbVU-oE/s1600/Chocolate+self+saucing+pudding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqEk9N_Jf_xy9e_3rkNPWHSEFNBzTXxqS_fCS55HYTTblTJab6WYEKbbPW-ZXUawlER6sb856Wrr50a4z6xd4y1CaIGDgz6w7hz627dgqyLRHCzWnU2F3HjTQDH3uqprbuoaE1XbVU-oE/s320/Chocolate+self+saucing+pudding.jpg" width="320" /></a></div>
<br />Vanessahttp://www.blogger.com/profile/09938694447738738551noreply@blogger.com0tag:blogger.com,1999:blog-5547755408262914044.post-61318369591455434772014-07-24T21:50:00.001-07:002014-07-24T23:05:01.792-07:00Roasted Pumpkin and Persian Feta Ravioli with a Creamy Mushroom SauceI used to shy away from buying a whole pumpkin as I thought it would be too difficult to cut and I wouldn't get through it all, now, I buy and I make sure I use it for as many different things as I can. <br />
Pumpkin had already been used to make two different pumpkin soups, so I wanted to try something new. My beetroot ravioli turned out well, hopefully pumpkin would be the same.<br />
<br />
Ingredients for ravioli<br />
<br />
Pumpkin roughly chopped into similar sized pieces <br />
100g Persian Feta<br />
Wonton wrappers<br />
Oil<br />
<br />
Ingredients for sauce <br />
<br />
120g sliced mushrooms<br />
15g butter<br />
Italian herbs<br />
50ml white wine <br />
1 cup stock<br />
1/2 cup cream<br />
1tb cornflour <br />
salt to taste<br />
<br />
<br />
<br />
I didn't weigh the pumpkin, just chopped it into smallish pieces so roasting would be quick, I used basil infused olive oil to roast with, about half an hour on 200<span class="st">°</span>. Then let it cool down before mashing. I have previously bought <a href="http://www.southcape.com.au/product.aspx?id=1305">Southcape Persian Feta</a>, however chose a different brand because it was cheaper, I won't do it again, I think the Southcape one is better. Lesson learned. I mixed the cheese in with the pumpkin. <span class="st">Then it was just a matter of spooning the pumpkin and cheese mixture onto the prepared wonton wrappers and sealing them
with a little water. </span><br />
<span class="st"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMD4tiinNS9mW8oAibaJIWdExRwkWECSFl7x39C41g2MB6-40XjXSCabQbdHhqxLmye4NLBE9GKZuN4_Nml6UDb6pck_VloCQ2pjHKXDSqvcM41xJtRA3H6uddeuvmmbjgnIm6V4sgOlA/s1600/Pumpkin+and+feta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMD4tiinNS9mW8oAibaJIWdExRwkWECSFl7x39C41g2MB6-40XjXSCabQbdHhqxLmye4NLBE9GKZuN4_Nml6UDb6pck_VloCQ2pjHKXDSqvcM41xJtRA3H6uddeuvmmbjgnIm6V4sgOlA/s1600/Pumpkin+and+feta.jpg" height="320" width="320" /></a></div>
<span class="st"><br /></span>
<span class="st"><br /></span>
<span class="st">I cooked the ravioli in a pot of boiling water for about 5 minutes and removed individually with a slotted spoon. </span><br />
<span class="st"><br /></span>
<span class="st"><b>Sauce</b></span><br />
<br />
<span class="st">Melt butter over low heat, add mushrooms and cook until soft and dark. Stir in herbs, salt, and stock. Increase heat to medium and cook stirring constantly. Reduce heat to low, stir in cream until smooth, stir in cornflour and simmer for a minute to thicken. Pour over pasta. </span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeZNrMQheGqItCy9gCxcIZC2pLi18VofTAiW3UiqAf17leYVHYHA4LWcrjZCSIjOF8jSABlVoWkWPcle_k61gl0KfKR01wiqIpXYR1T1HGjZyY8ZCpcg1Pl57kKHb6KcE3elt3xLkQXPA/s1600/Pumpkin+and+feta+ravioli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeZNrMQheGqItCy9gCxcIZC2pLi18VofTAiW3UiqAf17leYVHYHA4LWcrjZCSIjOF8jSABlVoWkWPcle_k61gl0KfKR01wiqIpXYR1T1HGjZyY8ZCpcg1Pl57kKHb6KcE3elt3xLkQXPA/s1600/Pumpkin+and+feta+ravioli.jpg" height="320" width="320" /></a></div>
<br />
<br />
<br />
<br />
<br />
<span class="st">This sauce is probably not this best fit for the ravioli, works really well with a bowl of penne, but I used it as I knew Philip would like it and I wasn't wrong. Overall dinner was very nice. </span><br />
<br />
<span class="st"></span><br />
<span class="st"></span><br />
<br />
<br />
<br />Vanessahttp://www.blogger.com/profile/09938694447738738551noreply@blogger.com0tag:blogger.com,1999:blog-5547755408262914044.post-47402480187237722732014-07-17T16:50:00.001-07:002014-07-17T16:50:40.073-07:00Roasted Beetroot and Goats Cheese Ravioli with a Walnut and Brown Butter SauceAbout five weeks ago I took my grandmother out for lunch, we went to a lovely little place in Riddells Creek called <a href="http://www.seasonsbistro.com.au/index.html">Seasons Bistro Bar and Deli</a>. I really like it as they have some great food, traditional things like pies, that suit my Nanna and more modern things like the Beetroot & Goats Cheese Ravioli with Walnut Butter that I had.<br />
<br />
This was my lunch.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ROwVeHnlzaugelOgF-aWwT5FNQvNMufFp3vApk9ulpqPS7QqE345jreqSvVT4TuKPVN3VcIyF8pQFK4QdSfH73I8mmMeTuZ_SijSUqIYwzKuKdVeuJ9Uv2lJwvMwFeLmmUfu_NKuIxI/s1600/Seasons+ravioli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ROwVeHnlzaugelOgF-aWwT5FNQvNMufFp3vApk9ulpqPS7QqE345jreqSvVT4TuKPVN3VcIyF8pQFK4QdSfH73I8mmMeTuZ_SijSUqIYwzKuKdVeuJ9Uv2lJwvMwFeLmmUfu_NKuIxI/s1600/Seasons+ravioli.jpg" height="320" width="320" /></a></div>
I loved it, so thought I would try and make it at home.<br />
<br />
Ingredients<br />
<br />
2 fresh beetroot<br />
100g goats cheese<br />
wonton wrappers<br />
butter<br />
walnuts<br />
<br />
I wrapped the beetroot in foil, placing a teaspoon of water in with it. Roasted it for about 40-45 minutes on 180<span class="st">°. Tested it will a skewer to see that it was done and peeled it while wearing disposable gloves so my hands didn't turn pink. I then finely grated the beetroot into a bowl and mixed in the goats cheese. Then it was just a matter of spooning the beetroot and goats cheese mixture onto the prepared wonton wrappers and sealing them with a little water. </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWpsBL6S7jseahP9_jbqEmKfR0GblRDn3yf7OW8YXKWArY_G9boy7V7hzUgN2kuwLb0x2-GaY83reJohDx2RGgXwrYQr3HwwMs7TU5RDfxNue9-17SDb0o0g3tI-8-Y2a4xRyPU970SZU/s1600/Beetroot+ravioli+uncooked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWpsBL6S7jseahP9_jbqEmKfR0GblRDn3yf7OW8YXKWArY_G9boy7V7hzUgN2kuwLb0x2-GaY83reJohDx2RGgXwrYQr3HwwMs7TU5RDfxNue9-17SDb0o0g3tI-8-Y2a4xRyPU970SZU/s1600/Beetroot+ravioli+uncooked.jpg" height="320" width="320" /></a></div>
<br />
<span class="st"><br /></span>
<span class="st">I probably should have roasted my walnuts in the oven, but I didn't. I heated the frypan and did them on the stove top before the butter. Once they were done, I put them aside and started on the butter. As it had been a while since I had made something with a brown butter sauce I thought I had better check the net and make sure it's done right. I used this for the <a href="http://www.noreciperequired.com/technique/how-make-brown-butter-sauce#">brown butter sauce</a>. </span><br />
<br />
<span class="st">I wasn't really sure how long I should cook the ravioli for and I was terrified that it would all fall apart, but after about 5 minutes in boiling water, I was able to serve it still intact. Removing from the water with a slotted spoon helped. Then I just added the walnuts and sauce. </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9JenC98sYJkOKD2oqLqxYwck5u9Do8W7H3sEGyeTMQqgXRekPj2WV76nlK4vFbmMICh86Go4ELqiGcQywtfoOhEzJAvRapZf48KOxYVnmTRos5KZC4j_MTfFZnYtWPP3TDcnEkMUjIn4/s1600/Beetroot+ravioli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9JenC98sYJkOKD2oqLqxYwck5u9Do8W7H3sEGyeTMQqgXRekPj2WV76nlK4vFbmMICh86Go4ELqiGcQywtfoOhEzJAvRapZf48KOxYVnmTRos5KZC4j_MTfFZnYtWPP3TDcnEkMUjIn4/s1600/Beetroot+ravioli.jpg" height="320" width="320" /></a></div>
<br />
<br />
<br />
<br />
<span class="st">I told Philip when I gave it to him that this dish was experimental and that if it wasn't any good I would make him something else, but he was very pleased, thought it was very nice and worthy of a place in a restaurant. That was nice of him to say. </span><br />
<br />
<span class="st"><br /></span>
<span class="st"><br /></span>
<span class="st"><br /></span>
<br />
<br />
<br />
<br />Vanessahttp://www.blogger.com/profile/09938694447738738551noreply@blogger.com0tag:blogger.com,1999:blog-5547755408262914044.post-1505539966799032022014-06-30T18:44:00.001-07:002014-06-30T18:44:54.859-07:00Triple Chocolate CookiesIsobel is obsessed with animals, she loves them very much. On Sunday she wanted to go to the <a href="http://www.animalaid.org.au/">Animal Aid</a> shelter in Coldstream, just to look as we are not in a position to adopt at this stage. I got Philip to drop me and Spencer off at the <a href="http://yvd.com.au/">Yarra Valley Dairy</a> while he took Isobel to the shelter. I was hoping because it was such a cold and wet day that no one bothered to venture out, but I was wrong. We had to wait a little while for a table, so I did some cheese and wine tasting, looked around at the products you can buy and picked up a pack of <a href="http://crumbsgourmet.com.au/Products/Triple-Chocolate1.aspx">Yarra Valley Crumbs Gourmet Biscuits, Triple Chocolate</a>. Funnily enough Spencer wasn't interested in the cheese and wine tasting so I bought the pack of biscuits while we waited. <br />
<br />
I hadn't be to the Yarra Valley Dairy for quite some time and while they still do their fabulous cheese platters, meals seem to be a thing of the past. I ordered the cheese platter and a glass of wine. The cheese platter was huge, but oh so delicious!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKPMTnTrq1-CwAYahtg0RJmkT_nKVP8PwMlXP8JzBxevg7RLo1FN8X1ANPUSxuzCQW8dCCNQCjfwWDd0h6UtfWcw8Qg3i4Rijtrb1oI53qieJEJ56yGbUVPr_iPVryb8a2USX_6ALWEls/s1600/Cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKPMTnTrq1-CwAYahtg0RJmkT_nKVP8PwMlXP8JzBxevg7RLo1FN8X1ANPUSxuzCQW8dCCNQCjfwWDd0h6UtfWcw8Qg3i4Rijtrb1oI53qieJEJ56yGbUVPr_iPVryb8a2USX_6ALWEls/s1600/Cheese.jpg" height="320" width="320" /></a></div>
<br />
<br />
<br />
<br />
This was after much of the cheese had been consumed. It came with a lovely selection of breads and crackers and included an onion relish. Goats cheese is a favourite of mine and I had plenty, thankfully Philip and Isobel arrived so he could help with the cheese.<br />
<br />
Isobel spotted the the biscuits and started to rave about how good they were. Spencer had put a half eaten biscuit pack in the pack so Philip polished it off and also raved about what great biscuits they were. I believe that when it comes to biscuits/cookies, nothing is as good as home made. Much later in the day I had one to see if they really were as good as they said. They were nice, but as I said, not as good as home made.<br />
<br />
To prove my point I decided that on the first day of the school holidays I would make my own Triple Chocolate Cookies. It was complete pot luck when choosing the recipe, I Googled and chose to make the first ones that came up, which was this one from <a href="http://www.taste.com.au/recipes/14052/triple+choc+cookies">Taste</a>. I had all the ingredients required, so went ahead and made them. The recipe says it makes 30 and it probably does if you make them slightly smaller than I did, I made about 25.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw_RxTck3k5qA66I6WQ5Qb3mk2-OMmnM1LbPBoU4U6RvmJOgHqgc1I9cMFA638P3j5W9jI0qDRL3scnu4vZhGNQiCopv51UKRx44_1xaDfmhtPYk5JvqK_4o1f-fx7QM2YpzTnaN9Vc4s/s1600/Triple+chocolate+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw_RxTck3k5qA66I6WQ5Qb3mk2-OMmnM1LbPBoU4U6RvmJOgHqgc1I9cMFA638P3j5W9jI0qDRL3scnu4vZhGNQiCopv51UKRx44_1xaDfmhtPYk5JvqK_4o1f-fx7QM2YpzTnaN9Vc4s/s1600/Triple+chocolate+cookies.jpg" height="320" width="320" /></a></div>
<br />
<br />
<br />
<br />
Isobel told me they were the 'best cookies ever!' and were clearly better than the bought ones. I think Spencer was being cheeky when he told me that the other ones were better. After dinner Philip got himself a couple of cookies for dessert, he said, in a surprised tone, that they were very good. I said to him, 'I told you I could make better than bought', he didn't deny it. :)<br />
<br />
<br />Vanessahttp://www.blogger.com/profile/09938694447738738551noreply@blogger.com0tag:blogger.com,1999:blog-5547755408262914044.post-33758758330712376772014-06-17T19:50:00.002-07:002014-06-17T19:50:49.278-07:00Risotto with Roast Pumpkin, Spinach, Sun Dried Tomatoes and FettaOnce a month Philip and I get to go out to dinner, without the kids, lucky us! Considering how often we used to go out for dinner pre kids, I still find it hard to be somewhat restricted to once a month. However, my sister, Amber, is kind enough to come over with her boys and look after Isobel and Spencer. I make dinner for them before we go out and it was usually pizza, but recently Amber had taken a liking to a risotto she had as a take away from Deganis, so I did my best to recreate it.<br />
<br />
I used this <a href="https://www.donnahay.com.au/recipes/basic-baked-risotto">Donna Hay Basic Baked Risotto</a> recipe and added roasted pumpkin (about 600g) , a couple of handfuls of baby spinach, about 8 sun dried tomatoes (cut in half) and about 100g of fetta. <br />
I think they were happy with the result.<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Axj2A28Q4Plg9z5hT363aPtk6XgLO6FTFyuP4vbQDPH0cUH6ax15HGr_DbGzQFP2r3n3uHw6tyWMZviKMftdQYSKLcQ3NV1sGRN3x_tWZ-aopyxmaldUi92pLshsHjwEBe6SIGf3UrI/s1600/Risotto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Axj2A28Q4Plg9z5hT363aPtk6XgLO6FTFyuP4vbQDPH0cUH6ax15HGr_DbGzQFP2r3n3uHw6tyWMZviKMftdQYSKLcQ3NV1sGRN3x_tWZ-aopyxmaldUi92pLshsHjwEBe6SIGf3UrI/s1600/Risotto.jpg" height="320" width="320" /></a></div>
<br />
<br />
<br />Vanessahttp://www.blogger.com/profile/09938694447738738551noreply@blogger.com0tag:blogger.com,1999:blog-5547755408262914044.post-41069291499803364102014-04-02T19:29:00.000-07:002014-04-02T19:29:34.038-07:00Coffee Ice CreamMy sister wanted me to make coffee ice cream, she had been on about it for a while, she has a slight obsession with coffee now after being a long term tea drinker. I finally got around to buying the coffee liqueur that was needed so I decided to make this "One Step No Churn Coffee Ice Cream" from Nigella Lawson's book Nigellissima. <br />
<br />
Ingredients<br />
<br />
300ml Double Cream<br />
175g Condensed Milk<br />
2 x 15ml Tablespoons Instant Espresso Powder<br />
2 x 15ml Tablespoons Espresso Liqueur<br />
<br />
Method<br />
<br />
Whisk all ingredients together until soft peaks form, and you have a gorgeous , caffe latte coloured airy mixture, and then fill airtight container/s, and freeze for 6 hours or overnight. <a href="http://www.nigella.com/recipes/view/ONE-STEP-NO-CHURN-COFFEE-ICE-CREAM-5550">Nigella's One Step No Churn Coffee Ice Cream</a><br />
<br />
This ice cream is one of the best I have ever tasted and it really is that easy. I did make some changes though. I have previously made the orange ice cream that was featured in Nigella Bites, which also used double cream. I find double cream to be too much, I have made the orange with double and just thick cream and I got a much better result using the thick cream. So for this one I didn't even attempt to use double cream, just went with the thick or thickened cream. I used Kahlua as the liqueur as I couldn't think of another 'espresso liqueur' and I used instant espresso coffee dissolved in a bit of boiling water. Whisked up in my Kitchen Aid so it doesn't feel obsolete with the Thermomix in the kitchen. Unfortunately my sister wasn't overy impressed, she was after a coffee sorbet rather than ice cream, but I personally think it's divine!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK2l1NMjU-R4uo5nvgaTGiqxcovdYVJcxzwVjwyWN7dzLudhkOIa8zdJCcZZy6JZXsuEbNROmiiqCOVrkwWDdpH-uuLXrbPcc5d2T-If-qho7IE-99efWvW-x0nI96DL_LP02dB7LXjNo/s1600/Coffee+Ice+Cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK2l1NMjU-R4uo5nvgaTGiqxcovdYVJcxzwVjwyWN7dzLudhkOIa8zdJCcZZy6JZXsuEbNROmiiqCOVrkwWDdpH-uuLXrbPcc5d2T-If-qho7IE-99efWvW-x0nI96DL_LP02dB7LXjNo/s1600/Coffee+Ice+Cream.jpg" height="320" width="320" /></a></div>
<br />
<br />
<br />Vanessahttp://www.blogger.com/profile/09938694447738738551noreply@blogger.com0tag:blogger.com,1999:blog-5547755408262914044.post-54425669338891595152013-12-04T19:31:00.000-08:002020-05-03T02:05:25.061-07:00Ice Cream!Nothing better to eat on a hot day than ice cream! I have had a life long love of ice cream and now appreciate that making it myself is soooo much better than the bought stuff (even the gourmet bought stuff). The favourite ice cream for this household comes from the fabulous book <a href="http://tenina.com/store/#!/~/product/category=1745564&id=9109974">For Food Sake by Tenina Holder</a>, which has recipes for use with a Thermomix. It is the Rich Choccie Ice Cream and it does not disappoint, this is seriously good.<br />
<br />
Ingredients<br />
<br />
200g dark chocolate, in pieces<br />
3 eggs<br />
170g caster sugar<br />
350 cream<br />
250 milk<br />
1 tsp vanilla bean paste<br />
Pinch sea salt<br />
<br />
Method<br />
<br />
Place chocolate in TM bowl and chop 5 seconds/speed 8<br />
Remove from bowl and set aside<br />
Place eggs and sugar into TM bowl insert Butterfly. Beat 4min/37°/speed 3<br />
Add remaining ingrdients, including chopped chocolate. Cook 6min/80°/speed 3<br />
Pour into large metal loaf tin. Cool<br />
Place in freezer for approx 2 hours or until frozen around the edges<br />
return to TM bowl and 30sec/speed 9<br />
Return to loaf pan and freeze overnight<br />
<br />
I find that if I make it in the morning there is no need to wait for overnight, it will be ready that evening. I also bought some cheap silicone jelly molds with lids (that look like <a href="http://thumbs2.ebaystatic.com/d/l225/m/mJTE1SRtPAWgCOdKxvcWfNg.jpg">this</a>) that I put the ice cream into so it makes 8 individual portions, this was to stop certain little children going to the freezer to help themselves just for a quick mouthful. :)<br />
<br />
With regard to the chocolate I use, it has always been the <a href="http://www.lindt.com.au/swf/eng/products/excellence/">Lindt Excellence</a> range, but I have used different flavours. The most popular ice cream here is the one I make with the Mint Intense, which comes in 100g blocks (I stock up when it's on special). I have also used the Cherry Intense, Orange Intense, Chilli and A Touch of Sea Salt. I found the kids didn't like the Cherry and I have to admit it wasn't my favourite either, but you won't know unless you try. I couldn't taste any of the sea salt when I used that block, like I can when I just eat a piece of chocolate, but it did make for an incredibly smooth ice cream. The Chilli was unlike anything I had ever tasted before it was cold as ice cream is, but thad that little bit of heat from the chilli. <br />
<br />
We just don't buy tubs of ice cream anymore and it's great to hear the kids say that the best ice cream is the one that I make.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEzS-lvtcszZJe45-p8-5cx7Q6Pp-r8mniyDgC6UPQAXRq3PRtdKpBLBVkeZBF-w8Lk_tK5pByMFxgh5hgHokEzeXhb2AKTCeidsEOX6mipDWl-QjYzSohP6C6ckR2F37suUN8Az5L0Qs/s1600/Chilli+Chocolate+Ice+Cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEzS-lvtcszZJe45-p8-5cx7Q6Pp-r8mniyDgC6UPQAXRq3PRtdKpBLBVkeZBF-w8Lk_tK5pByMFxgh5hgHokEzeXhb2AKTCeidsEOX6mipDWl-QjYzSohP6C6ckR2F37suUN8Az5L0Qs/s320/Chilli+Chocolate+Ice+Cream.jpg" width="320" /></a></div>
<br />
<br />Vanessahttp://www.blogger.com/profile/09938694447738738551noreply@blogger.com0tag:blogger.com,1999:blog-5547755408262914044.post-31902570886950684852013-11-13T19:51:00.002-08:002013-11-13T19:51:22.348-08:00Tagliatelle with spinach, mascarpone & Parmesan Ah, <a href="http://www.pinterest.com/kellybag/food/">Pinterest</a>, where would I be without my Pinterest! At first I had no idea what the point of Pinterest was, but I now do and love being able to 'pin' what appeals to me.<br />
<br />
This recipe comes from <a href="http://www.jamieoliver.com/recipes/pasta-recipes/tagliatelle-with-spinach-mascarpone-and-parmesan">Jamie Oliver</a>, I've not really made anything of his before, but this looked simple and appealing. I made a couple of changes, no grated nutmeg and I used thickend cream as opposed to double. I added a bit of smoke salmon because I could. I also used penne as opposed to my preferred linguini or tagliatelle<span class="hrecipe"></span> as Philip isn't good with the long pasta. Very easy dinner to put together quickly, I'll definitely be making this one again.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu-rr0Sy5guULwrLiHGDYo8Ya1CbYShWmzGyg_yFbFXCzrn97AKKyQE0utCQXveLdDyDDhUvOdlQL77qNUDwbTkEbSwVwXWSIaEWoLljHcQ0IFuvQGsgU3Y9eU8Y7UkJa94mvbjxL0RAo/s1600/Jamie+Oliver+pasta+dish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu-rr0Sy5guULwrLiHGDYo8Ya1CbYShWmzGyg_yFbFXCzrn97AKKyQE0utCQXveLdDyDDhUvOdlQL77qNUDwbTkEbSwVwXWSIaEWoLljHcQ0IFuvQGsgU3Y9eU8Y7UkJa94mvbjxL0RAo/s320/Jamie+Oliver+pasta+dish.jpg" width="320" /></a></div>
<br />Vanessahttp://www.blogger.com/profile/09938694447738738551noreply@blogger.com0tag:blogger.com,1999:blog-5547755408262914044.post-48317361571448841632013-11-13T19:29:00.000-08:002014-04-02T19:01:57.540-07:00Mushroom and Leek QuicheI really quite like frittatas, they're quick and easy. However, Philip likes quiche, he likes pastry. So after cleaning out my pantry on Sunday afternoon, I thought I would make individual quiche with salad for dinner. This is the <a href="http://www.bestrecipes.com.au/recipe/mushroom-and-leek-quiche-L5175.html">recipe</a> I used, but I did make my own shortcrust pastry, recipe from the Thermomix EDC. <br />
<br />
I sliced the leek and the mushrooms, then after blitzing the garlic TMX style I added them with a bit of butter. Cook for 5 minutes on 100, speed 1. While that was happening I whisked the other ingredients together. The first time I made this I did blind bake the pastry, but this time I thought I would see if I could get away with not doing it and I did. I rolled out my pastry and put into individual quiche/tart tins and spooned the leek and mushroom mixture on to the pastry and poured the sour cream mixture over the top. Baked for 35 minutes in a 180<span class="st">° pre heated oven. </span><br />
<span class="st"><br /></span>
<span class="st">The salad was a spinach and rocket with thinly sliced pear, scattered with walnuts and shaved Parmesan. Dressed with balsamic and olive oil. </span><br />
<span class="st"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRFQCAFQEVPLStKuP8sP7_INtSB3ejbIPgDsEjJMJVVTijbIuGTXUBh8VBVn56Lc8YsApuSH80hgb90sH7Iy5T08z96txJ94oz3ZVJ1Br_3p0btCj_Ce1pPNc2x2Eq_1_zu5UZMFQi0U/s1600/Mushroom+and+Leek+Quiche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRFQCAFQEVPLStKuP8sP7_INtSB3ejbIPgDsEjJMJVVTijbIuGTXUBh8VBVn56Lc8YsApuSH80hgb90sH7Iy5T08z96txJ94oz3ZVJ1Br_3p0btCj_Ce1pPNc2x2Eq_1_zu5UZMFQi0U/s320/Mushroom+and+Leek+Quiche.jpg" height="320" width="320" /></a></div>
<span class="st"><br /></span>
<br />
<br />
<br />
<br />
<br />
<br />Vanessahttp://www.blogger.com/profile/09938694447738738551noreply@blogger.com0tag:blogger.com,1999:blog-5547755408262914044.post-14301416334951970892013-11-13T18:27:00.002-08:002013-11-13T20:00:22.121-08:00Roasted Sweet Potato and Goat's Cheese GnocchiSearching for a particular book downstairs a few days ago, didn't lead to the book I was after, but picked up a little cookbook I have had for some time, so that came upstairs with me. The book is <a href="http://www.bbcshop.com/food/good-food-101-healthy-eats/invt/9781846075667">Good Food 101 Healthy Eats</a> and I chose something that looked delicious that would do nicely for dinner that night. After dropping Isobel off at jazz, I went to my favourite little gourmet food shop, <a href="http://www.gourmetliving.com.au/">Gourmet Living</a> to get the <a href="http://www.meredithdairy.com/products.html">Meredith's Dairy Goat's Cheese</a> as it is far superior to the supermarket varieties.<br />
<br />
<b>Ingredients</b><br />
<br />
450g<b> </b>butternut squash <span style="color: blue;">(or as we say here, butternut pumpkin)</span>, peeled, seeded and cut into small chunks<b> </b><span style="color: blue;">or as I did, peel and cut a sweet potato into the same size chunks</span><br />
<span style="color: blue;"><span style="color: black;">1 garlic clove</span></span><br />
<span style="color: blue;"><span style="color: black;">2 tbsp olive oil</span></span><br />
<span style="color: blue;"><span style="color: black;">500g pack fresh potato gnocchi</span></span><br />
<span style="color: blue;"><span style="color: black;">200g baby spinach leaves</span></span><br />
<span style="color: blue;"><span style="color: black;">100g soft goat's cheese</span></span><b><span style="color: blue;"><span style="color: black;"> </span></span></b><br />
<br />
<span style="color: blue;"><span style="color: black;">Preheat the oven to 200</span></span><span style="color: blue;"><span style="color: black;"><span class="st">°. Tip the squash into a roasting tin with the garlic and oil, add some salt & pepper and mix well. Roast for 20 minutes, shaking the pan halfway through, until tender and golden. <span style="color: blue;">I actually forgot about the garlic, so didn't use it and used basil infused oilve oil and baked for about 35 minutes, but I have a dodgy oven.</span> </span> </span></span><br />
<br />
<span style="color: blue;"><span style="color: black;">Meanwhile, boil the gnocchi according to the packet ins<span style="background-color: white;"></span>tructions. When the gnocchi has a few seconds to go, drop in the spinach, then drain the gnocchi and spinach together. Tip them both into the roasting tin, then mix everything together well, masing the softened garlic. Spoon out on to warm serving plates, then crumble over the cheese to serve. <span style="color: blue;"> <span style="background-color: white;">I rarely do exactly what a recipe says, so I only cooked half the spinach and left the rest raw, I also stirred through a little more basil infused oilve oil and crumbled the goat's cheese before I had served, so it melted slightly. </span></span></span></span><br />
<br />
<b><span style="color: blue;"><span style="color: black;"><span style="color: blue;"><span style="background-color: white;"><br /></span></span></span> </span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNPuMl8WB43VpwLX_4pap46unz4DNZ_bNP550ZIcngIGDp_hmgop7cStbxY9newsdUWfGceNGzxaWgkD51X15FtNQ-IkXYJvt219nHtvC89Zzv25mPFQK4zPekLH4L6AFGVLkBA8WTMs4/s1600/Roasted+Sweet+Potato+and+Goat%27s+Cheese+Gnocchi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNPuMl8WB43VpwLX_4pap46unz4DNZ_bNP550ZIcngIGDp_hmgop7cStbxY9newsdUWfGceNGzxaWgkD51X15FtNQ-IkXYJvt219nHtvC89Zzv25mPFQK4zPekLH4L6AFGVLkBA8WTMs4/s320/Roasted+Sweet+Potato+and+Goat%27s+Cheese+Gnocchi.jpg" width="320" /></a></div>
<b><span style="color: blue;"><span style="color: black;"><span style="color: blue;"><span style="background-color: white;"><br /></span></span></span> </span></b><br />
<b><br /></b>
<b><br /></b>
<br />
<br />
<br />
<br />Vanessahttp://www.blogger.com/profile/09938694447738738551noreply@blogger.com0tag:blogger.com,1999:blog-5547755408262914044.post-85171471549833168042013-11-13T17:53:00.002-08:002014-06-30T18:48:21.857-07:00Italian WonderpotPinterest is often a great source of inspiration for food, though I have to admit I have pinned far more than I have made, but this is where this recipe came from. The idea that you can just add all the ingredients in one pot and cook for 15 minutes is certainly very appealing. However, since I bought my Thermomix I have not taken the big pot out f the drawer and I wasn't going to this time. This is the recipe for <a href="http://www.budgetbytes.com/2013/05/italian-wonderpot/">Italian Wonderpot</a> I used, but this is what I did for the Thermomix. :)<br />
<br />
First of all I halved the recipe, I didn't want to be making for six and changed slightly, so that meant the ingredients were as follows: <br />
<br />
2 cups vegie stock<br />
1 tbsp olive oil (I used basil infused oil)<br />
170g of Linguine, broken in half<br />
150g fresh baby spinach<br />
1 can diced tomatoes (I didn't feel the need to only use half a can)<br />
1 small onion<br />
2 cloves garlic<br />
1 teaspoon Italian herbs<br />
shaved Parmesan to serve<br />
<br />
Place onion and garlic in bowl and chop for 5 seconds on speed 7.<br />
<br />
Add the rest of the ingredients, though only half the spinach and cook for 10 minutes on 100 reverse, speed soft. Add the rest of the spinach and cook for a further 5 minutes. Great to do on a lazy Saturday night when takeaway could be on the agenda. I dedcided not to add Feta, mainly because I didn't have any, but generally always have Parmesan. Mine version has a little more liquid than in the picture from the Budget Buys website, but that's because I used the whole can of tomotoes. There is less liquid in the left overs next day. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-5r5cqYXeLcnJ0eXvmrT0GrsqUEaVzfwDLHF-7CEGuaRp2uSA0UB5V5CAZDcgp_S1C5RxSy7FQkdm6vpGYF8aOlBhxWEt3g9ATr3it7ZPs9bVEQpQeL_GTU4Y50SPLa8bMDvF3Og8lcY/s1600/Italian+Wonderpot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-5r5cqYXeLcnJ0eXvmrT0GrsqUEaVzfwDLHF-7CEGuaRp2uSA0UB5V5CAZDcgp_S1C5RxSy7FQkdm6vpGYF8aOlBhxWEt3g9ATr3it7ZPs9bVEQpQeL_GTU4Y50SPLa8bMDvF3Og8lcY/s320/Italian+Wonderpot.jpg" height="320" width="320" /></a></div>
<br />Vanessahttp://www.blogger.com/profile/09938694447738738551noreply@blogger.com0tag:blogger.com,1999:blog-5547755408262914044.post-6067410760585886142013-05-30T20:57:00.001-07:002013-05-30T20:58:51.569-07:00Choc-Orange Brownies<br />
<b>Ingredients</b><br />
<br />
200g butter<br />
350g Lindt Orange Intense Chocolate<br />
3 eggs<br />
200g caster sugar<br />
50g SR flour<br />
<br />
I made this in the Thermomix, however it's easily done with out one.<br />
<br />
Melt the chocolate and butter together. Whisk eggs and sugar together, fold into chocolate mixture, add sieved flour. Pour into brownie tray and bake at 180 for 20 minutes. They should be crisp on the outside and gooey on the inside. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMk38QTFL4ipLjikY7Zkrild2H0omPQbZ5Qou-mlulNlBPqFFuahLu_Q311Y27CpVxESb2uz4xAanQ-wgEH9NqmFnMXJ6SEXoTUeJo-mwiqHBKYScfoFHchoUYexCZzTuzHAybiPsQE58/s1600/IMG_6894.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMk38QTFL4ipLjikY7Zkrild2H0omPQbZ5Qou-mlulNlBPqFFuahLu_Q311Y27CpVxESb2uz4xAanQ-wgEH9NqmFnMXJ6SEXoTUeJo-mwiqHBKYScfoFHchoUYexCZzTuzHAybiPsQE58/s320/IMG_6894.JPG" width="320" /></a></div>
<br />Vanessahttp://www.blogger.com/profile/09938694447738738551noreply@blogger.com0tag:blogger.com,1999:blog-5547755408262914044.post-28752936096761224662012-04-16T21:45:00.002-07:002012-04-16T22:06:28.369-07:00Smoked Salmon & Lemon Dill PastaI must have had a case of the mean on Saturday as even though Philip suggested we go out for dinner, I insisted that I would cook. If we were child free, I would have happily gone out, but it wasn't to be.<br /><br /><span style="font-weight: bold;">Ingredients</span><br /><br />320g died farfalle pasta<br />1/2 cup chopped fresh dill<br />2 tablespoons chopped fresh continetal parsely<br />2 tablespoons olive oil<br />2 1/2 tablespoons fresh lemon juice<br />3 teaspoons of Dijon mustard<br />2 teaspoons finely grated lemon rind<br />150g hot-smoked salmon fillet, skin removed, flaked<br /><br />Cook pasta in a saucepan of boiling water until cooked. Drain and return to pan.<br /><br />Meanwhile, combine the dill, parsely, oil, lemon juice, mustard and lemon rind in a jug.<br /><br />Pour the dill mixture over the pasta and toss to combine. Season with salt & pepper. Add the salmon and toss to combine. Divide among serving bowls.<br /><br />I took this recipe from the February 2012 edition of Australian Good Taste. It tasted lovely, Isobel thought it tasted funny, so she didn't eat it, though that is not surprising from her and it was really easy to make. We had it with a bottle of cleanskin rose.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3lDtgwH9YNEuO0G8vOt6q6bKYSQTLLdouHBVkyxrKBWHLWP6v0WZviVvMvbCWHqGzAHTLIhaZeHszXLdv_hzjmocc1jBRdQdgixTWvijhrAa6c_gSimRDOdsGc0-OdgyHzZaNnTCxsT0/s1600/IMG_5290_1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3lDtgwH9YNEuO0G8vOt6q6bKYSQTLLdouHBVkyxrKBWHLWP6v0WZviVvMvbCWHqGzAHTLIhaZeHszXLdv_hzjmocc1jBRdQdgixTWvijhrAa6c_gSimRDOdsGc0-OdgyHzZaNnTCxsT0/s320/IMG_5290_1.JPG" alt="" id="BLOGGER_PHOTO_ID_5732231428087963282" border="0" /></a>Vanessahttp://www.blogger.com/profile/09938694447738738551noreply@blogger.com0tag:blogger.com,1999:blog-5547755408262914044.post-45569765713107971182012-03-28T16:10:00.005-07:002013-11-17T20:55:20.844-08:00Lemon chicken with a warm lentil salad and herb relishFirst new actual dinner recipe for this year. I had been wanting to make this for a little while, so it finally happened, with good results. Recipe is to serve 4, I cut it in half as it was just for two.<br />
<br />
I found while doing this what a benefit having your own herb garden would be, if only plants didn't die while I was in charge of them! I also found it was difficult to get the fresh herbs I was after.<br />
<br />
Lemon Chicken<br />
<br />
<span style="font-weight: bold;">Ingredients</span><br />
<br />
1 lemon, finely sliced<br />
125ml extra virgin olive oil<br />
4 chicken supreme (breast fillet with wing attached, with skin on)<br />
sea salt<br />
fresh ground black pepper<br />
100g baby English spinach to serve<br />
<br />
Mix the lemon and olive oil in a bowl , add the chiken and coat well, then cover and marinate i the fridge for at least 1 hour. Preheat the oven to 220<span class="st">°. Heat an ovenproof frying pan (large enough to hold all the chicken) over a high heat. Season the chicken with salt and pepper, place the chicken skin side down in the pan and sear until golde</span><span class="st">n on one side. Turn the chicken over and cook for another minute to seal the chicken. <span style="color: #000099;">(I don't have an oven proof frying pan, as far as I know, so I seared and sealed the chicken in the frying pan and then transferred it to the oven </span></span><span class="st"><span style="color: #000099;">on an oven tray, it was in the oven for about 15 minutes)</span><br /><br />Put the pan in the oven and cook the chicken for about 10 -12 minutes, until the chicken feels firm to touch. Remove from the oven and allow to rest fo</span><span class="st">r 5 minutes before slicing the chickenon the diagonal into three pieces. To serve, put a handful of spinach leave on each plate, spoon some lentil salad on top, then divide the sliced chicken among the plates. Serve with herb relish. Serves 4.<br /><br /><span style="font-weight: bold;">Warm Lentil Salad<br /></span>1 teaspoon wholegrain mustard<br />60 ml extra virgin olive oil<br />1 tablespoon red wine vinegar<br />215g lentils de Puy, cooked to instructions on packet and drained<br />1/2 red onion, finely diced<br />1 teaspoon chopped fresh tarragon<br />1 teaspoon chopped fresh sage<br />1 teaspoon finely chopped fresh flat leaf parsley<br />sea salt<br />freshly ground black pepper<br /><br />Whisk the mustard, olice oil and vinegar together in </span><span class="st">a small bowl until combined. Combinethe vinaigrette in a bowl with the warm lentils, red onion,</span><span class="st"> herbs and salt and pepper.<br /><br /><span style="font-weight: bold;">Herb Relish<br /></span>1 tablespoon salted capers, rinsed, squeezed dry and chopped<br />1 anchovy fillet, chopped<br />3 spring onions, finely sliced<br />3 tablespoons finely chopped flat leaf parsley<br />2 tablespoons finely chopped fresh chervil or tarragon <span style="color: #000099;">(I used tarragon)<br /><span style="color: black;">1/2 teaspoon grated lemon zest<br />60ml extra virgin olive oil<br />1 tablespoon lemon juice<br />a few drops of red wine vinegar<br />sea salt<br />freshly ground black pepper<br /><br />Stir all the ingredients together in a bowl, then leave </span></span></span><span class="st"><span style="color: #000099;"><span style="color: black;">for 1 hour to allow all the flavours to develop<br /><br />Philip and I shared a bottle of Cloudy Bay Sauvignon Blanc with this, it was very nice.<br /><br /></span></span></span><br />
<div style="text-align: center;">
<span class="st"><span class="st"><span style="color: #000099;"><span style="color: black;"><span class="st"><span style="color: #000099;"><span style="color: black;"><span class="st"><span class="st"><span class="st"><span class="st"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMsQ0TncShwsi_Z9gpwp0EJtQQkhnqX7uhPr233mbgd2iaLhbqgjaQo8Sv8g7xX-Xg_HNWXX7x1xpX_TRKm7LZniB_J3VEHfK3M1JqddNxiUteBNwvtikLz2aW3I3R1LiGtT1XkPcoGJI/s1600/IMG_5281_1.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5725099079807045810" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMsQ0TncShwsi_Z9gpwp0EJtQQkhnqX7uhPr233mbgd2iaLhbqgjaQo8Sv8g7xX-Xg_HNWXX7x1xpX_TRKm7LZniB_J3VEHfK3M1JqddNxiUteBNwvtikLz2aW3I3R1LiGtT1XkPcoGJI/s320/IMG_5281_1.JPG" style="cursor: hand; cursor: pointer; display: block; height: 213px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a></span></span></span></span></span></span></span></span></span></span></span></div>
<br />
<div style="text-align: center;">
Unfortunately, by the time this was cooked, I had lost all natural light for my photos</div>
<span class="st"><span class="st"><span style="color: #000099;"><span style="color: black;"><span class="st"><span style="color: #000099;"><span style="color: black;"><span class="st"><span class="st"><span class="st"><span class="st"><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMsQ0TncShwsi_Z9gpwp0EJtQQkhnqX7uhPr233mbgd2iaLhbqgjaQo8Sv8g7xX-Xg_HNWXX7x1xpX_TRKm7LZniB_J3VEHfK3M1JqddNxiUteBNwvtikLz2aW3I3R1LiGtT1XkPcoGJI/s1600/IMG_5281_1.JPG"><span class="st"><span style="color: #000099;"><span style="color: black;"><span class="st"><span class="st"><span class="st"><span class="st"></span></span></span></span></span></span></span></a></span></span></span></span></span></span></span></span></span></span></span><span style="color: #000099;"><span style="color: black;"><span class="st"><span class="st"><span class="st"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqiV3QCFmiwUEvJdGbZ6_OZVvvZNMFGrnr3W_k-KdX78O_CY4_meQQJkl4pDISpe8O-4JEAI9yFtsdm2O_SDabRuskAZX9d66wKICiuPTuUk0VqE4vzaMaMreTkpa36B5AyK2y9gJW80Y/s1600/IMG_5282_1.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5725099185857698994" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqiV3QCFmiwUEvJdGbZ6_OZVvvZNMFGrnr3W_k-KdX78O_CY4_meQQJkl4pDISpe8O-4JEAI9yFtsdm2O_SDabRuskAZX9d66wKICiuPTuUk0VqE4vzaMaMreTkpa36B5AyK2y9gJW80Y/s320/IMG_5282_1.JPG" style="cursor: hand; cursor: pointer; display: block; height: 213px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a></span></span></span></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMsQ0TncShwsi_Z9gpwp0EJtQQkhnqX7uhPr233mbgd2iaLhbqgjaQo8Sv8g7xX-Xg_HNWXX7x1xpX_TRKm7LZniB_J3VEHfK3M1JqddNxiUteBNwvtikLz2aW3I3R1LiGtT1XkPcoGJI/s1600/IMG_5281_1.JPG"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqiV3QCFmiwUEvJdGbZ6_OZVvvZNMFGrnr3W_k-KdX78O_CY4_meQQJkl4pDISpe8O-4JEAI9yFtsdm2O_SDabRuskAZX9d66wKICiuPTuUk0VqE4vzaMaMreTkpa36B5AyK2y9gJW80Y/s1600/IMG_5282_1.JPG"><span id="formatbar_Buttons" style="display: block;"><span class=" down" id="formatbar_CreateLink" onmousedown="CheckFormatting(event);FormatbarButton('richeditorframe', this, 8);ButtonMouseDown(this);" onmouseout="ButtonHoverOff(this);" onmouseover="ButtonHoverOn(this);" onmouseup="" style="display: block;" title="Link"><img alt="Link" border="0" class="gl_link" src="img/blank.gif" /></span></span></a><span class="st"><br />This receipe come froom Bills Food by Bill Granger. You can see Bill's version <a href="http://books.google.com.au/books?id=0fIssoqD1vEC&pg=PA145&lpg=PA145&dq=Lemon+chicken+with+a+warm+lentil+salad+and+herb+relish+bill+granger&source=bl&ots=FwXvNan7cp&sig=CQUsXFybmW-8ryC2MK4lNOGL7cg&hl=en&sa=X&ei=eppzT6bmCa6aiQfHuZjkDw&ved=0CDEQ6AEwAg#v=onepage&q&f=false">here</a>.<br /><span style="font-weight: bold;"></span></span>Vanessahttp://www.blogger.com/profile/09938694447738738551noreply@blogger.com0