A Touch of Italian-Panna Cotta March 14, 2010

Feeling like something sweet and creamy, yet still rather light.  I felt like making the nice simple Italian dessert Panna Cotta, which translates to “cooked cream” in Italian . Often found on restaurant menus, Panna Cotta is  so so easy to make at yourself at home just allow a bit of time for it to set.

RECIPE For Panna Cotta

500ml thickened cream (or you could use natural yoghurt instead)
200ml full-cream milk
2 tsp vanilla bean paste (or seeds scraped from 2 vanilla pods)
5 tbsp sugar
1½ leaves Gold-strength gelatine (or ¾ tsp powdered gelatine)
Cooking spray

 

 In saucepan heat cream, milk, vanilla bean paste (or seeds) and sugar until simmering point is reached. Remove from heat.  Soak gelatine leaves in cold water for 5 minutes to soften. Squeeze to remove excess water. Add gelatine to cream mixture and stir to dissolve. Lightly spray moulds with oil, then divide mixture between them.  Refrigerate until set, or overnight.  To unmould, briefly dip moulds in bowl of hot water, then turn upside down onto small serving plates and shake gently to release the panna cotta. Serve with fruit salad.

Minted pea Soup For Early March Night! March 8, 2010

The  weather in Melbourne seems a little chilli for a early March night, I feel like a easy quick and simple meal for dinner………………..minted pea soup seems to be calling!  It seems to have the smell of a late summer Dinner!!

Minted Pea Soup

2 brown onions, finely chopped

2 garlic cloves, crushed

500g frozen peas

1 large zucchini, chopped

6 cups water (1.5l)

3 chicken stock cubes, crumbled

1/3 cup coarsely chopped fresh mint

Combine onion, garlic, peas, zucchini, water and stock in a large saucepan.  Bring to boil.

Reduce heat to medium. Simmer, uncovered, stirring occasionally, for 15 minutes. Stir in mint.  Remove from heat and set aside for 5 minutes.

Blend in batches until smooth. Return to pan. Stir over medium heat for 3 minutes. Season and serve.

Long time between post ATM! October 10, 2008

Hello to all!

So sorry I haven’t posted for a while, just too busy in life! Having a great big spring clean before moving! Will be back posting more regular once things settle down!

Maggie’s Pasta Sauce September 21, 2008

I find it very handy to have a few homemade jars of pasta sauce in the pantry, jst for thoses times you would like to have, something fresh and light, as well as knowing everything that is in the sauce. This pasta tomato sauce can keep for ages.

Maggie Beer’s Pasta Sauce

1.5 kg very ripe tomatoes
1 large onion chopped
1 stick celery, chopped
1 carrot, chopped
1/2 cup (125ml) extra virgin olive oil
sea salt flakes
1/2 teaspoon – 2 tablespoons sugar (depending on the ripeness of the tomatoes)
1/4 cup (60ml) verjuice or white wine
freshly ground black pepper
2 large basil leaves

Wash the tomatoes, then cut them into quarters, discarding the calyx, or base of the green stem, from each and cutting away any blemishes, and put them into a large preserving pan.
Add the onion, carrot, celery and olive oil to the tomato, tossing to coat well. Add salt and sugar and stand the pan over a fierce heat. Stir the mixture constantly, watching that it does not catch and burn, utnil it starts to caramelise and the liquid has evaporated, about 20 minutes.
Deglaze the pan with the verjuice or white wine, thencheck for seasoning, adjusting with salt and sugar as necessary. Grind in black pepper, then add the torn basil. Fill sterilised, hot jars or bottles with the sauce and seal. The sauce keeps for months.

Caroline’s Wedding Cake September 16, 2008

Last Saturday, we went to the wedding of a well-loved girlfriend. The ceremony took place in Victoria’s Marriage Registry in the old Treasury Building up in Spring String Street, then it was off to Burke Street to The Spaghetti Tree (wonderful restaurant, lovely meals) The bribe and groom was Lucky to have such wonderful spring weather, followed by drinks at The Elephant and Wheelbarrow Pub, justacross the road. I would love to say “congratulations” to Brad and Caroline and wish them all the best in their many years ahead of them in their long and happy marriage filled with lots of laughter and happy memories.

I would also like to give Bev a big hug and pat on her back for the wonderful Wedding Cake she made.

A Simple Supper September 16, 2008

Monday 15th September, 2008.

After yet another full days works I was feeling was lazy regarding what to make for tea. After looking in the fridge trying to get something to g myself interesting in cooking tea, I decided to use up some rice left-over from the week-end. A simple Fried Rice seem to be  answer regarding that ever-ending question, “What are we having for tea?”

This dish can be as simple or as elaorate as you wish to make it.  It is a tasty way of using uo small amounts of vegetables, chicken, pork or seafood. the rice is nicer if cood the day before however this is not absolutely essential. Vegetables and other additions should be cut to a uniform size.

FRIED RICE

500gm, cooked rice

1 tablespoon oil

150gm bocon, or ham chopped

2 tablespoons chopped spring onions

2 ggs

1 tablespoon soya sauce

INCUDE ANY OF THE FOLLOWING

180 g pork or chicken

120g prawn, crab meat

125g muchrooms

60g bamboo shoots

 60 g peas

125g sweetcorn

2 sticks celery

 1 green or red pepper

60g salted peanuts

Anything else you feel like adding, just add.

 

Beat eggs and set aside. Chop or slice vegetables. Heat oil in large pan wok. Add bacon, fry quickly then add rice. Add all other ingredients except eggs and soya sauce. Stir contininually to ensure even cooking without burning. Make a hole in centre of pan by scaping rice to one side. Pour eggs into hole and cook. Stir eggs into mixture and keeo stirring until eggs have been mixed in and are quite dry. Lastly add aoya sauce. Be careful not to overcook. Vegetables should still be slightly crisp.

A Simple Supper

Homemade Pasta For Sunday Dinner. September 13, 2008

As I was walking into the kitchen this morning for a quiet morning coffee, my well-loved Kenwood Mixer seemed to be saying ”Hello there, long time seem you have used me. How about a work-out today?” While enjoying my coffee, and antipapating  (more like avoiding) starting starting a little housework.  I decided to make some pasta for tea tonight, teaming it with a bottle of homemade tomato pasta sauce from my ladder collection. (recipe can be found in Maggie Beers lovely book,  Maggie’s Harvest) Making the Pasta can be a little messy and takes a bit of time, however the end product tastes wonderful and allows me to have a few hours of fun in the kitchen without thinking of starting the housework for a few more hours.

 Recipes for the Kenwood Chef & Major.  

500 g (1lb 2 oz) Plain Flour

 2.5ml (1/2tsp) Salt

4 Eggs

2.5ml (1/2tsp) Sunflower or Olive Oil

 

Place the flour and salt in the Kenwood Bowl. Add the eggs and oil and using the K-Beater, mix on minimum speed 1 for 1-2 minutes, until the mixture resembles breadcrumbs, but slightly moist.

 

Fit Pasta Fresca with the preferred screen and with the machine running on speed 2-3 drop small amounts of pasta dough mix into the feed tube. Leave to clear. Do not over-fill.

 

 Cut pasta at preferred lengths and leave to dry for 30 minutes, before cooking, or allow to dry complete.

 

 Use as required in your chosen recipe.

 

COOKS NOTES: The moisture content of flour varies so if necessary adjust by adding a little extra if the mix is too wet and starts to form a dough, or add a little water if the mix is too dry. As a general guide allow 75-125g (3-4oz) pasta per person. For 4 servings make a 3 egg mix and reduce the flour by 25%. VARIATIONS: Wholemeal pasta: replace plain flour with wholemeal flour. Pasta Rosa: Replace 1 egg with 75g (3 oz) tomato puree. Herb Pasta: Add 60ml (4tbsp) finely chopped fresh mixed herbs to the dry

 

 

Hello WordPress! September 11, 2008

A change is sometimes better then a holiday!  Please bear with me for a few days til I rearrange things a little.

Lychee Delight September 7, 2008

Spring has arrived. I was feeling like treating my love one with….A fruiting, yet sugar coating treat. A spring-time delight! The unique flavour of lychee is delightful in this colourful and refreshing delight.

Here is the recipe as found in “Chinatown” by Ross Dodson.

 

Lychee Delight
750ml (26fl oz/3 cups) Lychee syrup, from tinned lychee
200g (7 3/4oz/1 cup) sugar
125g (4 1/2oz/1 cup) cornflour
1 teaspoon cream of tartar
pink food colouring
2 tablespoons icing sugar
2 tablespoons cornflour, extra

Line a 20x30x4cm (8x12x1 1/2in) baking win with plastic wrap.
bring the lychee syrup to boil in a large, heavy-based saucepan. Add sugar and stir until dissoved. Remove from the heat.
Combinine the cornflour, cream of tartar, and 250ml (9fl oz/1 cup) cold water in a bowl. Gradually add this to the syrup. Return the saucepan to medium heat and stir until the mixture boils. Reduce the heat to low and cook for 40 minutes, stirring freqently.
The mixture will thicken and become clear. add a couple of drops of food colouring and stir well. Pour the mixture into the tray and leave to set for 4-6 hours.
Combine the icing sugar and extra cornflour in a bowl. Before serving, cut the set mixture into 3-4cm (1 1/4-1 1/2in)squares and dip one side of the square into the icing sugar mixture.

What better way to start the week-end! September 6, 2008

Besides freshly baked bread, what else do you need on a Saturday Morning?

Except maybe a copy of the days newspaper and a few hours to spare!

Rosemary Olive Bread

3 cups “000″ flour
1 tbsp sugar
1 tbsp salt
3/4 cup warm water
1 tbsp active dry yeast
1/4 cup olive oil
1 1/2 tbsp coarsely chopped fresh rosemary
1/2-1 cup black olives, pitted and coarsely chopped

Combine yeast and warm water until yeast becomes creamy, about 10 minutes. Add olive oil, salt, sugar, rosemary and olives into the yeast mixture and add flour 1/2 cup at a time, mixing until dough comes away from the side of the bowl. Move dough to a lightly floured surface and knead for about 5 minutes, until dough is smooth and elastic.Place dough in a lightly greased bowl, turn to coat, cover with plastic wrap and leave to rise until doubled in size, about 1 hour. Preheat oven to 400F.Shape dough gently into a ball. Place on a baking sheet and let rise, covered with a damp towel, for 30 minutes. Dust the bread lightly with flour, slash the top and put into the oven.Bake for 35-45 minutes, until bottom sounds hollow when tapped.Place on a wire rack to cool.