tag:blogger.com,1999:blog-334697032024-03-27T17:37:48.911+11:00A Cracking Good EggIt's a food blog - what else can I say?KJhttp://www.blogger.com/profile/05715945613246233125noreply@blogger.comBlogger181125tag:blogger.com,1999:blog-33469703.post-40367635380792145922011-07-25T18:52:00.004+10:002011-07-25T19:07:32.167+10:00New BlogI've started a new blog <a href="http://canberra1and1half.blogspot.com/">here</a> - canberra1and1half.blogspot.com.<br /><br />You will see photos and drawings (eventually) from my home. I would love to see you there.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifGm6xC1RWQVlY6ckm4XVK4v4MPu4qcf1lOHSErNbOyMX28Hu5Cn_oLg9cYOT1890XeZkjMgYVfD_5zwe3JCItem96jsKCjWCU_OWjT7T_w_4hIfbTYYZa8oYafTLK1zqnr_f7Sw/s1600/IMG_3344_edited-2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifGm6xC1RWQVlY6ckm4XVK4v4MPu4qcf1lOHSErNbOyMX28Hu5Cn_oLg9cYOT1890XeZkjMgYVfD_5zwe3JCItem96jsKCjWCU_OWjT7T_w_4hIfbTYYZa8oYafTLK1zqnr_f7Sw/s400/IMG_3344_edited-2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5633212330373589186" /></a><br /><br />Feel free to leave comments here still though. They are always very much appreciated.KJhttp://www.blogger.com/profile/05715945613246233125noreply@blogger.com4tag:blogger.com,1999:blog-33469703.post-19072174407371081622009-10-28T21:20:00.001+11:002009-10-28T22:40:27.730+11:00Challenge Book #43 - Animal Crackers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxjbtggZPj-lBOvwky1HzkYY3zs1TQs1matZ2S-8ASDG4BmcDj-On-4AZFncGnFMPp_-40Sc2iGcc0TUAolRUbx0ct-Che7kx1BBDH7MJU0Tt69iG2bjGuYOz7K3ckjwFHminPmA/s1600-h/IMG_9414.JPG"><img id="BLOGGER_PHOTO_ID_5397224574069055106" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 266px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxjbtggZPj-lBOvwky1HzkYY3zs1TQs1matZ2S-8ASDG4BmcDj-On-4AZFncGnFMPp_-40Sc2iGcc0TUAolRUbx0ct-Che7kx1BBDH7MJU0Tt69iG2bjGuYOz7K3ckjwFHminPmA/s400/IMG_9414.JPG" border="0" /></a><br />These animal crackers are deadly. Not in the figurative sense of being starfish - a creative use of my meagre stock of cookie cutters. Creatures not exactly known for their bloodthirsty cunning and ferocity.<br /><br />They are more in the line of being deadly to your waistline. Not only are they delicious, they are hard to keep track of being so small. It's all too easy to have just one more!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPHXFRNyZQOcUXQCQTwWs__CpFfgM16AsuUERekaAkb7VxHoViFQJ1ho4QAPHWyoOxod3YCWLgRxr5UzHRfAeOBDBRSwWDUYVaTHzeLGpFJt4BgpwA6Rf48jx6m7nTH-xR-qYjDQ/s1600-h/IMG_9421.JPG"><img id="BLOGGER_PHOTO_ID_5397224299662237058" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 213px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPHXFRNyZQOcUXQCQTwWs__CpFfgM16AsuUERekaAkb7VxHoViFQJ1ho4QAPHWyoOxod3YCWLgRxr5UzHRfAeOBDBRSwWDUYVaTHzeLGpFJt4BgpwA6Rf48jx6m7nTH-xR-qYjDQ/s320/IMG_9421.JPG" border="0" /></a><br />I was very surprised when I saw this recipe. I had no idea that animal crackers were sweet biscuits. Shirley Temple has a lot to answer for.<br /><br />They are also very quick and easy to make. I left out the honey, not being a fan and all and added an extra few teaspoons of sugar. It seemed to work well. <br /><br />Icing them is probably the time consuming task. But it's worth it. I thought they tasted almost exactly like chocolate wheatmeals.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-30Ucq2OwQDOawgoTYmJtyMzlK3GW-ANSPtwvzxB_fGqXtZfhLnOQ9or-Elt2vtEMYy3YLMaV2zz13_acWzavIgjZF6M4uAgDpS4_zhpvmt9M2wDKcr6Zfu5WF0yhv7MlW3AwMA/s1600-h/IMG_9430.JPG"><img id="BLOGGER_PHOTO_ID_5397223699724096322" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 213px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-30Ucq2OwQDOawgoTYmJtyMzlK3GW-ANSPtwvzxB_fGqXtZfhLnOQ9or-Elt2vtEMYy3YLMaV2zz13_acWzavIgjZF6M4uAgDpS4_zhpvmt9M2wDKcr6Zfu5WF0yhv7MlW3AwMA/s320/IMG_9430.JPG" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisMnUrZlpxEjUXlkbi_U_k0P5ENEY4LiXYzkavck71rNGvWswN2Ed7L73_4XUI3KLftpKrd-MQIkxF5Y1yKCgf5vfq_i3aEysDiepaZVfgH6kL2WFotB6eTc3eUlQXsBqN2uKoEQ/s1600-h/fgtcookies%5B1%5D.jpg"><img id="BLOGGER_PHOTO_ID_5397594304849050754" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 152px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisMnUrZlpxEjUXlkbi_U_k0P5ENEY4LiXYzkavck71rNGvWswN2Ed7L73_4XUI3KLftpKrd-MQIkxF5Y1yKCgf5vfq_i3aEysDiepaZVfgH6kL2WFotB6eTc3eUlQXsBqN2uKoEQ/s200/fgtcookies%5B1%5D.jpg" border="0" /></a> This recipe is of course from Challenge Book #43 in the <a href="http://crackinggoodegg.blogspot.com/2009/05/kj-wants-kitchen-aid-challenge-third.html">KJ wants a Kitchen Aid Challenge</a>. This is the first recipe I have made from this book. The first of many for sure.<br /><br /><span style="color:#cc33cc;"><strong>Animal Crackers</strong><br /></span><span style="font-size:78%;"><em>(adapted from Field Guide to Cookies)</em></span><br /><br />1/2 cup rolled oats<br />2 tbspn light brown sugar<br />3/4 cup plain flour<br />1/4 tspn baking soda<br />1/4 tspn salt<br />1/4 cup softened unsalted butter<br />2 tspn honey<br />1/4 tspn vanilla<br />1/4 cup cold buttermilk<br /><br />Grind the oats in a food processor until they are very fine.<br /><br />Combine the oats, flour, sugar, baking soda and salt in a stand mixer and mix on a low speed to combine.<br /><br />Add the butter in pieces and mix to a fine meal.<br /><br />Add the liquids and mix to fully combined.<br /><br />Turn the dough out onto plastic wrap, cover and refrigerate for 1 hour.<br /><br />Roll the dough out to 1/8 inch. Cut into desired shapes with cutters. Place biscuits on a lined baking tray.<br /><br />Bake in an oven preheated to 175C for 7-9 minutes. Leave to cool.<br /><br />Melt together 6oz chocolate and 3 tspn butter. Spread over the biscuits and decorate as desired.KJhttp://www.blogger.com/profile/05715945613246233125noreply@blogger.com32tag:blogger.com,1999:blog-33469703.post-64912390005018972432009-09-20T23:00:00.000+10:002009-09-20T00:09:11.991+10:00Meringue with Pears, Hazelnuts and Chocolate Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq8wgfOEzfKdw764Pcs86SIv_1pWFCQkMzzZBZUYc8XYKISkN409m0w1Wohyphenhyphenrv8EeBAdx2PDXjNiUgMNljmof4KKyDx_ixuqSzIwGpaK5Ik9VV05AyLQjX71iuQY7xUGXFPbRiBg/s1600-h/IMG_8911.JPG"><img id="BLOGGER_PHOTO_ID_5363797733815189234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 266px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq8wgfOEzfKdw764Pcs86SIv_1pWFCQkMzzZBZUYc8XYKISkN409m0w1Wohyphenhyphenrv8EeBAdx2PDXjNiUgMNljmof4KKyDx_ixuqSzIwGpaK5Ik9VV05AyLQjX71iuQY7xUGXFPbRiBg/s400/IMG_8911.JPG" border="0" /></a><br /><br />Rest assured, I am still here. I have been very bad with posting. I haven't been well, and so the kitchen is collecting cobwebs. Hopefully, I will be back soon with goodies to share. And there is still the <a href="http://crackinggoodegg.blogspot.com/2009/05/kj-wants-kitchen-aid-challenge-third.html">KJ Kitchen Aid Challenge</a>. The finish line is in sight!!!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGpa6SlpJO6P_BCvH7xdNnQpvHJD43K-_pj_xWpsXWCCWGeC7yXiwoLy-hRae_KytMZdm8qbLvcTCtvfOltsQVcCKPeuHzzcB0v1keffJFxXdydUuvq0RILvcw37MZjj-bp23Z6w/s1600-h/IMG_8894.JPG"><img id="BLOGGER_PHOTO_ID_5363797369340453778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 213px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGpa6SlpJO6P_BCvH7xdNnQpvHJD43K-_pj_xWpsXWCCWGeC7yXiwoLy-hRae_KytMZdm8qbLvcTCtvfOltsQVcCKPeuHzzcB0v1keffJFxXdydUuvq0RILvcw37MZjj-bp23Z6w/s320/IMG_8894.JPG" border="0" /></a><br /><br />In the meantime I have searched the archives, or should I say archive, for a post. This pear hazelnut meringue was looking awfully sad rattling around in there all on its loneseome. It was time to release it to the world.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLyho2rprMzDa4oJAZoHYOXGPJD6DXSXlwLkr8Rif1wuBTximsAXb5qeRasn0o_pbSzDRdg3xiX9ftuWlhuB6Fs4_muTDnIzy3i4KBub4tYwRXoSwYtvxkERvu0ykocyTzwYWO8Q/s1600-h/IMG_8900.JPG"><img id="BLOGGER_PHOTO_ID_5363796653206330418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 213px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLyho2rprMzDa4oJAZoHYOXGPJD6DXSXlwLkr8Rif1wuBTximsAXb5qeRasn0o_pbSzDRdg3xiX9ftuWlhuB6Fs4_muTDnIzy3i4KBub4tYwRXoSwYtvxkERvu0ykocyTzwYWO8Q/s320/IMG_8900.JPG" border="0" /></a><br /><br />Shame on me for keeping it hidden for so long, because it is so good. I adore meringue in any form. But the pear chocolate sauce is an added bonus. It is so, so delicious.<br /><br />There is nothing particularly tricky here. The most important thing in making meringue is to keep beating until the sugar is dissolved in the egg whites. Maximum result for minimal effort.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-KTpPqNWlYUgkG_HyebFpygEvbpA54q3KolNa2Yk4Cti6rA7tlQh1fXW-TcofN-clxRmmhJH_OuWy3TPYd6xKp5qXOmZ3Nx_SyfPRaRhyphenhyphenKPO0b-WSwaHjt385DV8j7AKkbaeSZw/s1600-h/IMG_8902.JPG"><img id="BLOGGER_PHOTO_ID_5363796333818882866" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 213px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-KTpPqNWlYUgkG_HyebFpygEvbpA54q3KolNa2Yk4Cti6rA7tlQh1fXW-TcofN-clxRmmhJH_OuWy3TPYd6xKp5qXOmZ3Nx_SyfPRaRhyphenhyphenKPO0b-WSwaHjt385DV8j7AKkbaeSZw/s320/IMG_8902.JPG" border="0" /></a><br /><br /><span style="color:#993399;"><strong>Meringue with Pear, Hazelnuts and Chocolate Sauce</strong></span><br /><em><span style="font-size:78%;">(adapted from Jamie at Home)</span></em><br /><br />4 large egg whites<br />200gm golden caster sugar<br />pinch of salt<br />100gm hazelnuts, toasted<br />2x400gm tins of pears, in syrup<br />optinal: 2 pieces stem ginger, chopped<br />200gm dark chocolate<br />400ml double cream<br />50gm icing sugar, sifted<br />1 vanilla pod, halved and seeds scraped<br />zest 1 orange<br /><br />Whisk egg whites to firm peaks. Gradually add the sugar and salt. Whisk at high speed for 7-8 minutes, until the mixture is white and glossy and all the sugar is dissolved.<br /><br />Spoon the meringue onto a baking tray lined with baking paper. Place in a 150C oven and for an hour, until crisp on the outside and a little soft and sticky on the inside. Remove from the oven and leave to cool.<br /><br />Drain the pears and reserve the syrup. Slice the pears into thin wedges. Pour the syrup into a saucepan with the ginger and warm gently to simmering point. Take off the heat and add the chocolate, stir until melted.<br /><br />Whip the cream, vanilla seeds and icing sugar to soft peaks.<br /><br />Smash the hazelnuts to small pieces. Scatter half over the top of the meringue. Spoon over half the cream and drizzle with some of the chocolate sauce. Divide most of the pear pieces over the top. Pile on the rest of the cream and pears. Drizzle over more sauce and the rest of the hazelnuts. Sprinkle over the orange zest. Serve straight away.KJhttp://www.blogger.com/profile/05715945613246233125noreply@blogger.com23tag:blogger.com,1999:blog-33469703.post-45875586925234587312009-08-25T15:00:00.001+10:002009-08-25T15:19:53.272+10:00Raspberry-Iced Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAIRCzoO8yPhKiy9F2vuu9SrackhGk6iCfGPz3q-mPRIj0IRbNIZw-TecQUrr-Q_g0J4fC_0DV4HEEB96inZJ6qj5lO8M9JDYboA-vIa_TtKVsDA6-IVEWHU8joKg5KwMAT62CHQ/s1600-h/IMG_9120.JPG"><img id="BLOGGER_PHOTO_ID_5373092396835396274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 266px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAIRCzoO8yPhKiy9F2vuu9SrackhGk6iCfGPz3q-mPRIj0IRbNIZw-TecQUrr-Q_g0J4fC_0DV4HEEB96inZJ6qj5lO8M9JDYboA-vIa_TtKVsDA6-IVEWHU8joKg5KwMAT62CHQ/s400/IMG_9120.JPG" border="0" /></a><br /><br />Is there anything more beautiful than the luscious red of a perfectly ripe raspberry? I think not. Is there anything more horrifying than the cost of said raspberries in the depths of winter? I think not!<br /><br />Thank goodness for the wonders of the supermarket freezer section. Life is so much better with raspberries in it. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvKhQzfm04rlR9FcTvQ-u6HNyTvo1O90qlqbPcZtDCZ6iJv7h-Oi9HRe-Sc7ucWK66enNCYpaxiLB_3RE3w2Oai-RGjdxa7ZqN6Nr9PIekymhZOtwGLruPIdqMrIDFLj3UCKpZCw/s1600-h/IMG_9111.JPG"><img id="BLOGGER_PHOTO_ID_5373091331736062050" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 213px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvKhQzfm04rlR9FcTvQ-u6HNyTvo1O90qlqbPcZtDCZ6iJv7h-Oi9HRe-Sc7ucWK66enNCYpaxiLB_3RE3w2Oai-RGjdxa7ZqN6Nr9PIekymhZOtwGLruPIdqMrIDFLj3UCKpZCw/s320/IMG_9111.JPG" border="0" /></a><br /><br />These cupcakes are so easy and so spectacular. Just look at that gorgeous colour. They are a delight in every way.<br /><br />The cake batter is mixed in a food processor in just a few minutes. They are incredibly light and airy and buttery. If I had any criticism they are a wee bit crumbly. Next time I will also cut back on the baking powder a bit, as I found there was a very slight kinda alkaline after taste.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9kCLQ-Gmjr6IGotRtyr3RUvXezcxPHd_uGQiWbkPCu_j42vQgL4uq-TgxiUJzJn1D1la1cNjl_06up3rB4OQGgooe4gvZ6QHb4tGpmlzOBkyvPVwensP9iat3yp7VzLAruuj-iA/s1600-h/IMG_9090.JPG"><img id="BLOGGER_PHOTO_ID_5373092010324059122" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 213px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9kCLQ-Gmjr6IGotRtyr3RUvXezcxPHd_uGQiWbkPCu_j42vQgL4uq-TgxiUJzJn1D1la1cNjl_06up3rB4OQGgooe4gvZ6QHb4tGpmlzOBkyvPVwensP9iat3yp7VzLAruuj-iA/s320/IMG_9090.JPG" border="0" /></a><br /><br />As for the raspberry icing, a minute or two max and you are done. Just delicious. And did I mention gorgeous!! <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEf35XGqzAWgDVxO8jg53DesJoBI8n49DBp33ckF7mHtltEEG-IJfVDYUzcc6rV8Cq_0XHJu29UJQbDUOG6PacXyEO9CC8YIHDRSSyki4hmPkGXmobeAbQ-XX2KCo9zvoS2tbueg/s1600-h/IMG_9136.JPG"><img id="BLOGGER_PHOTO_ID_5373089211712169810" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 213px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEf35XGqzAWgDVxO8jg53DesJoBI8n49DBp33ckF7mHtltEEG-IJfVDYUzcc6rV8Cq_0XHJu29UJQbDUOG6PacXyEO9CC8YIHDRSSyki4hmPkGXmobeAbQ-XX2KCo9zvoS2tbueg/s320/IMG_9136.JPG" border="0" /></a><br /><br /><span style="color:#ff0000;"><strong>Raspberry Iced Cupcakes</strong></span><br /><em><span style="font-size:78%;">(from Sun Herald Newspaper)</span></em><br /><br />250gm unsalted butter, softened<br />200gm caster sugar<br />4 eggs<br />250gm self raising flour<br />2 tspn baking powder<br />1 tspn vanilla<br />5 tbspn milk*<br />160gm icing sugar<br />40gm frozen raspberries, defrosted<br />cachous<br />extra raspberries for decorating<br /><br />Place butter, sugar, eggs, flour, baking powder and vanilla in a food processor and process until smooth. Gradually add milk until smooth and combined.<br /><br />Spoon the mixture into cupcake papers to two thirds full. Bake for 15 minutes in a 200C oven or until cooked when tested with a skewer. Turn out and cool on a wire rack.<br /><br />For the icing, place icing sugar and defrosted raspberries in bowl and whisk together. Push through a sieve to remove seeds. Spread the cupcakes with icing and decorate with cachous and extra raspberries.<br /><br />* This is an Australian recipe. 1 Australian tablespoon (20ml)= 4 teaspoons. 1 US tablespoon (15ml) = 3 teaspoons.KJhttp://www.blogger.com/profile/05715945613246233125noreply@blogger.com19tag:blogger.com,1999:blog-33469703.post-41809230485944729112009-08-16T21:22:00.002+10:002009-08-18T18:27:33.618+10:00Nougat<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZfo1KvXkmJa9p-orClmZbYzMPPTDZkq35AY2VxWeAr2gpDgSCFv9TWcXPcrPfW5iN398NTjlwsQxm1qQfQjayE00ACT0RQlNQen2pBgRJAiXWSK3o5tQh7I29MmrErWBBW3dVXw/s1600-h/IMG_9036.JPG"><img id="BLOGGER_PHOTO_ID_5366443996152990642" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 266px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZfo1KvXkmJa9p-orClmZbYzMPPTDZkq35AY2VxWeAr2gpDgSCFv9TWcXPcrPfW5iN398NTjlwsQxm1qQfQjayE00ACT0RQlNQen2pBgRJAiXWSK3o5tQh7I29MmrErWBBW3dVXw/s400/IMG_9036.JPG" border="0" /></a><br /><br />I must be the only person on the planet who is quite happy they weren't at Woodstock. Not that I was even born or anything, but you know what I mean. I would be dirty and disgusting and tired. That's not the problem, I have been there many times. More importantly, I would be bored stiff, out of my mind in fact.<br /><br />I have minimal interest in music. I appreciate songs for their association with personal events, rather than for themselves. It's a genetic quirk because noone in my family likes music much either. We had two albums to our name when I was growing up. One was Aker Bilk, which my Dad played occassionally. And the other was bagpipes from the Edinburgh Military Tattoo which my Mum played once in a blue moon. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfikhBPWQikTZKzyU5QqasATAHICMoHJMH9QuI1-5IsQdn8dOYZLiYdb3v0s7HAccbpKyU8EeQBknFHePEX7uwuQZi_xOEvgfkFVCgOlncCPHlFAQyFn-2r6uesIAT2HtevI1Vnw/s1600-h/IMG_8995.JPG"><img id="BLOGGER_PHOTO_ID_5366440886626884562" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 213px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfikhBPWQikTZKzyU5QqasATAHICMoHJMH9QuI1-5IsQdn8dOYZLiYdb3v0s7HAccbpKyU8EeQBknFHePEX7uwuQZi_xOEvgfkFVCgOlncCPHlFAQyFn-2r6uesIAT2HtevI1Vnw/s320/IMG_8995.JPG" border="0" /></a><br /><br />What does this have to do with the nougat you see before you? Well, nothing, but I am so tired of people going on and on about Woodstock. If I hear that Marcia Hines (a deadly dull Australian Idol judge) was there ONE more time, my eyes are going to stay permanently rolled at the back of my head!!!! <br /><br />Breathing...... breathing......okay, rant over. Thanks for listening.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZoGCMPRGbmK-G9aB-RJiVQszJdJyVe_bJmm86TVoBh7A8KfesUK1ragj5bUbcG3tC7vbgGA-EJHwhyphenhyphenpusHzdrYCCPXlpWLFZ7U1yaiurn_uN89sYu9PRpqpUm7aZCmkohJoxgAA/s1600-h/IMG_9004.JPG"><img id="BLOGGER_PHOTO_ID_5366440018792705762" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 213px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZoGCMPRGbmK-G9aB-RJiVQszJdJyVe_bJmm86TVoBh7A8KfesUK1ragj5bUbcG3tC7vbgGA-EJHwhyphenhyphenpusHzdrYCCPXlpWLFZ7U1yaiurn_uN89sYu9PRpqpUm7aZCmkohJoxgAA/s320/IMG_9004.JPG" border="0" /></a><br /><br />Now, this nougat. I love nougat. Along with honeycomb, it is probably my favourite sweet. I have tried to make it before with no success at all. A big pan of super sticky runny mess.<br /><br />But when I saw this recipe in a Delicious magazine supplement, I decided to try again. Apparently, the recipe comes from the Chocolat Cafe in Cairns. I have never been there, but I will make a beeline if I ever get to Cairns again.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHma2kZpakdxnOrpgCfJcNVVj0U1j7qz_0JOxDIZ8aNwYYBDZKmVXMF7dmxzOQTO69gRsWK1Dga63kHuEvd3h1TgeaFnI01oG3V1svA-AVPDZ-BbTysLqMuJweMUCNi4CwTDKurQ/s1600-h/IMG_9015.JPG"><img id="BLOGGER_PHOTO_ID_5366439690441332882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 213px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHma2kZpakdxnOrpgCfJcNVVj0U1j7qz_0JOxDIZ8aNwYYBDZKmVXMF7dmxzOQTO69gRsWK1Dga63kHuEvd3h1TgeaFnI01oG3V1svA-AVPDZ-BbTysLqMuJweMUCNi4CwTDKurQ/s320/IMG_9015.JPG" border="0" /></a><br /><br />I was just delighted when it set. The fact that it tasted so good was an added bonus. My favourite nougat combination is pistachio and cranberry. Cranberry cuts through the sweetness to give a delicious sharp tang. It is just yum!<br /><br />There are a few important things to know when making nougat. You need the motor power of a stand mixer. This mixture is way to thick for a hand mixer. You have to get it into the pan and smoothed out lickety split, because it starts to stiffen almost instantaneously. Do not get your fingers involved in any way until it is well cooled. Do not store in a jar like this - it will all sink down together into one immovable mass. The story I could tell!!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0EY-squNo12OBq7cuvvjickiCfnmQmbi6LBODkNkL7sT-0bNpHFnZ4WcEfeIvWhXCQIrXHDDsekqAWySnMvMRJchmeN__zH0dOvLRHrSFzqOatiVVwy7szIJXWYOwB-GVRaX-RA/s1600-h/IMG_9022.JPG"><img id="BLOGGER_PHOTO_ID_5366439315569838434" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 213px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0EY-squNo12OBq7cuvvjickiCfnmQmbi6LBODkNkL7sT-0bNpHFnZ4WcEfeIvWhXCQIrXHDDsekqAWySnMvMRJchmeN__zH0dOvLRHrSFzqOatiVVwy7szIJXWYOwB-GVRaX-RA/s320/IMG_9022.JPG" border="0" /></a><br /><br /><strong><span style="color:#330099;">Nougat</span></strong><br /><em>(<span style="font-size:78%;">adapted from delicious cafe food supplement)</span></em><br /><br />edible rice paper<br />1/2 cup honey<br />1 cup liquid glucose<br />350gm castor sugar, plus extra 30gm<br />2 egg whites<br />45gm copha, melted*<br />125gm nuts, chopped<br />60gm candied or dried fruit, chopped<br /><br />Line a 16cm x 26cm non-stick slab pan with baking paper overhanging on all the edges. Line the base with edible rice paper.<br /><br />Place honey, glucose, sugar and 1 cup water in a saucepan over medium-high heat. Stir until the sugar is dissolved. Bring to the boil and cook uncovered and without stirring until the mix reaches 120C. Continue boiling the mix.<br /><br />At this stage, whisk the egg whites in a stand mixer (important!!) to firm peaks. Slowly beat in the 30 gm of extra sugar. Continue beating until the sugar is completely dissolved.<br /><br />Fill the sink with 5cm of cold water.<br /><br />Once the sugar mix has reached 140-143C (hard crack stage) remove from the heat, and dip the saucepan base into the cold water for 5 seconds or until the bubbles subside.<br /><br />With the beater on a medium-slow speed, slowly pour the sugar syrup into the egg whites in a thin steady stream. Once the syrup is incorporated slowly add the copha. Increase the speed to medium-high and beat for 2-3 minutes until thick and glossy.<br /><br />Working quickly, mix in the nuts and fruit and tip into the lined pan. Smooth the surface, lay over edible rice paper and press gently. (Do not get your fingers involved with the nougat as the mixture will still be very hot and very sticky!!!)<br /><br />Set aside and leave to cool for six hours. Lift from the pan and cut into pieces.<br /><br />* Copha is solidified coconut oil. It comes as a white block packaged like butter. When melted it goes clear. Other names include Kremelta or Palmin.KJhttp://www.blogger.com/profile/05715945613246233125noreply@blogger.com21tag:blogger.com,1999:blog-33469703.post-15722610789885698832009-08-09T21:20:00.012+10:002009-08-09T23:26:25.710+10:00Little Apple Doughnuts with Blackberry Lemon Icing<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBWIApVU3451ocnybe0XHZ6_CbA6kOndYNQgoYbRJAyzONVmaSFeZr6qBiOZpF9qzsVpaSVp-E8X7LYG1K4JsFidPzRf0EEdbHW_zjfIBE4TWMGfl5HAcUGzJ92Fdkh4O3jA4VFA/s1600-h/IMG_9074-1.JPG"><img id="BLOGGER_PHOTO_ID_5367932462758090562" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 266px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBWIApVU3451ocnybe0XHZ6_CbA6kOndYNQgoYbRJAyzONVmaSFeZr6qBiOZpF9qzsVpaSVp-E8X7LYG1K4JsFidPzRf0EEdbHW_zjfIBE4TWMGfl5HAcUGzJ92Fdkh4O3jA4VFA/s400/IMG_9074-1.JPG" border="0" /></a><br /><br />I think I have mentioned here before what a non-fan I am of deep frying. It's kinda scary and messy and plain old artery clogging. It would only be something with super duper irresistibly delicious potential that could tempt me into it. And here it is people - little apple doughnuts with blackberry lemon icing.<br /><br />I spotted this recipe in the local paper a few months back. I eagerly clipped it out and every week or so I would pull it out and just gaze at them. So good. They just looked so good! Finally, I just wore myself down.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjErOCdjfG8kbrF9rTqeQBCludZDzPsA8twsOfUNAFyQsPbTfBFVQwyTr1NAK-EGPtH8D1CiYPvEi_oF815Z8YjEa8gUmdL9REby9y_NzB83oIPQgHOcZH6cUKTjOPBzdBMZSQ6NQ/s1600-h/IMG_9055-1.JPG"><img id="BLOGGER_PHOTO_ID_5367932107136517474" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 284px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjErOCdjfG8kbrF9rTqeQBCludZDzPsA8twsOfUNAFyQsPbTfBFVQwyTr1NAK-EGPtH8D1CiYPvEi_oF815Z8YjEa8gUmdL9REby9y_NzB83oIPQgHOcZH6cUKTjOPBzdBMZSQ6NQ/s400/IMG_9055-1.JPG" border="0" /></a><br /><br />These were really worth the unfamiliar effort. Soft and fluffy, with a sweet hit of apples and a lovely zesty tang from the icing. They were really good!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhESRWMsGH3pYk19VTmwpzMkwMq1FvL6J1bLMnXNU2F1z4viyMR2EEJoE5esmMHy4bqbht6ZaM4OmXAGvTM9CCykzPS9-th2qXY9qw4VaV4BQdzWvWz46b5TsulX2VR6SY9GPZ33g/s1600-h/IMG_9066-1.JPG"><img id="BLOGGER_PHOTO_ID_5367930112076445234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 213px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhESRWMsGH3pYk19VTmwpzMkwMq1FvL6J1bLMnXNU2F1z4viyMR2EEJoE5esmMHy4bqbht6ZaM4OmXAGvTM9CCykzPS9-th2qXY9qw4VaV4BQdzWvWz46b5TsulX2VR6SY9GPZ33g/s320/IMG_9066-1.JPG" border="0" /></a><br /><br />While they take a bit of time, there is nothing particularly difficult in the recipe. The trickiest thing is getting the two halves of the dough to stick together. It would all look fine and dandy, only to have them split back into two during the final rise. I found that pleating the dough, as you would a dumpling, worked best.<br /><br />Actually, there is another problem with these doughnuts. They are all too easy to eat. Three bites max, room for a second, oh maybe another, and just one more, and.....<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMKUK6b2WVEk1lqVw4wmiCpa6g6EZwgFYB2eGpsCEuCcEljvPvlYR8lszTtL9SxWohRmDhh8HEpwMkjndxgtL0yRseUn_OWrXfM_54GmRBg3wAIQJXPFdYuzsBwPOLESie2hBCMg/s1600-h/IMG_9085.JPG"><img id="BLOGGER_PHOTO_ID_5367941258242118482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 213px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMKUK6b2WVEk1lqVw4wmiCpa6g6EZwgFYB2eGpsCEuCcEljvPvlYR8lszTtL9SxWohRmDhh8HEpwMkjndxgtL0yRseUn_OWrXfM_54GmRBg3wAIQJXPFdYuzsBwPOLESie2hBCMg/s320/IMG_9085.JPG" border="0" /></a><br /><br /><strong><span style="color:#009900;">Little Apple Doughnuts with Blackberry Lemon Icing</span></strong><br /><em><span style="font-size:78%;">(adapted from Sun Herald Newspaper)</span></em><br /><br />4 apples, peeled, cored and chopped<br />5 1/2 tbspn sugar*<br />180ml milk<br />3 eggs, plus 2 egg yolks<br />500gm plain flour<br />2 pinches salt<br />12gm dried yeast<br />120gm unsalted butter, softened<br />1 egg, whisked<br />vegetable oil, for deep frying<br />1 cup icing sugar, sifted<br />1/2 lemon, juiced<br />6 blackberries, crushed (I used tinned)<br /><br />Cook apples, 2 tbspn sugar and 2 tbspn water over low heat for 30 minutes or until soft. Set aside.<br /><br />Mix remaining sugar, milk and eggs in a bowl. Place flour, salt, yeast and milk mixture in the bowl and mix with a dough hook attachment for five minutes on low until smooth and soft.<br /><br />Cover with plastic wrap and place over another bowl of hot water for 40 minute or until the dough has risen. Add butter to dough and mix until combined. Continue mixing for five minutes. Cover and leave to rise in a warm place for 2 hours.<br /><br />Roll dough out to 0.5cm thick. Use a 5cm cutter to cut out 24 tops and a 4cm cutter to cut out 24 bottoms. Brush the edges of a 4cm round with the whisked egg. Spoon 1/2 tspn of apple mixture onto the middle of the round. Top with the 5cm round and pinch the edges together. Repeat.<br /><br />Cover with a damp tea towel and keep in a warm place for 35 minutes or until risen.<br /><br />Preheat the oil in a deep fryer to 170C. Cook 2 doughnuts at a time for five minutes, turning halfway through, until golden. Place on some absorbent paper and leave on a rack to cool.<br /><br />For the icing, mix the icing sugar, lemon juice and blackberries in a medium bowl until thick. Dip top halves of doughnuts into the icing and leave to set.<br /><br />* This is an Australian recipe, so 1 tablespoon = 4 teaspoons. 1 US tablespoon = 3 teaspoons.KJhttp://www.blogger.com/profile/05715945613246233125noreply@blogger.com12tag:blogger.com,1999:blog-33469703.post-47484515364303747222009-08-04T19:32:00.000+10:002009-08-04T20:21:32.238+10:00Cinnamon Buns<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUrmUyHJx2XpJvg_Iq8oNCHHT9Cp5BG7oBD9I6-Gj5j9xemzP2cofwbSPyBJCprjtZqqch7-fJoLMKwAEfRmpOs_F_KrxdNCMH6b79zHYJlt8eBrHDX5oopgxD6b3f-SGPi0WP4w/s1600-h/IMG_8925.JPG"><img id="BLOGGER_PHOTO_ID_5364927790592251538" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 266px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUrmUyHJx2XpJvg_Iq8oNCHHT9Cp5BG7oBD9I6-Gj5j9xemzP2cofwbSPyBJCprjtZqqch7-fJoLMKwAEfRmpOs_F_KrxdNCMH6b79zHYJlt8eBrHDX5oopgxD6b3f-SGPi0WP4w/s400/IMG_8925.JPG" border="0" /></a><br /><br />See these, these are cinnamon buns. And they are yummy. Scrummy in fact.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWoBacSVioBpkQnBR5SuVs4IS5LnoNixbo8n1umiQoKTbURiAq6O2TPp7ym05xD9UGmXESQRQ7Rj-7pCbAQZj5AaQxnkQWOOPBw9YAdU6Wb_ra5zg3jMFG3AtuBvYVo6S2NEftdQ/s1600-h/IMG_8977.JPG"><img id="BLOGGER_PHOTO_ID_5364926995485698594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 213px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWoBacSVioBpkQnBR5SuVs4IS5LnoNixbo8n1umiQoKTbURiAq6O2TPp7ym05xD9UGmXESQRQ7Rj-7pCbAQZj5AaQxnkQWOOPBw9YAdU6Wb_ra5zg3jMFG3AtuBvYVo6S2NEftdQ/s320/IMG_8977.JPG" border="0" /></a><br /><br />See that icing, that is cream cheese icing. It is oh my god good. I was never all that enthused about cream cheese icing on cinnamon buns. It sounded kinda weird. It's not!! I made sure I did not miss out on even a drip.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcoj62A9_GXJxX_CfrITvyVbgeKD2JDzKn4blRlDO_U7P5kqH_WFlgOzXOdJcS6fUfZ9yk4elg5fMI7e_Q1ZIyUXihylS-0U0y1k-bjbEkj6S2loqfcnzwKjMEQTqSvD7hf0_aA/s1600-h/IMG_8987.JPG"><img id="BLOGGER_PHOTO_ID_5364926690624835122" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 213px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcoj62A9_GXJxX_CfrITvyVbgeKD2JDzKn4blRlDO_U7P5kqH_WFlgOzXOdJcS6fUfZ9yk4elg5fMI7e_Q1ZIyUXihylS-0U0y1k-bjbEkj6S2loqfcnzwKjMEQTqSvD7hf0_aA/s320/IMG_8987.JPG" border="0" /></a><br /><br />The recipe for this came from my sister (who got it from someone who got if from someone who got it from a long forgotten source). She sent it to me ages ago and then hounded me until I baked them. I got a text message every Monday without fail. I'm glad she didn't give up because they are yummy. Did I mention that.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH76jen1HD_p3KyTqMzzHqg4z8ljY21lRPlJiZzct25M-vzzMlpXxuqYEhmzvU3tF9aofi9bBaWS_ijZTyos61TuqALHaWZiMqtHts4JND30e9AFoSbydhd9wswq06MFNbHcXijg/s1600-h/IMG_8956.JPG"><img id="BLOGGER_PHOTO_ID_5364926359680105026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 213px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH76jen1HD_p3KyTqMzzHqg4z8ljY21lRPlJiZzct25M-vzzMlpXxuqYEhmzvU3tF9aofi9bBaWS_ijZTyos61TuqALHaWZiMqtHts4JND30e9AFoSbydhd9wswq06MFNbHcXijg/s320/IMG_8956.JPG" border="0" /></a><br /><br /><strong><span style="color:#cc33cc;">Cinnamon Buns</span></strong><br /><br /><em>Dough</em></div><div> </div><div>3 tsp Dry Yeast<br />1 cup Warm Milk<br />½ cup Sugar<br />½ cup Melted Butter<br />1 tsp Salt<br />2 Eggs<br />4 cups Plain Flour<br /><br /><em>Filling</em></div><div> </div><div>1 cup Brown Sugar<br />2 ½ tbs Cinnamon<br />1/3 cup Butter<br /><br /><em>Icing</em></div><div> </div><div>8 tbs Butter<br />1 ½ cups Icing Sugar<br />½ cup Cream Cheese<br />½ tsp Vanilla<br /><br />Dough: Mix Yeast and 1 tbs sugar into warm milk. Leave in a warm place until frothy. Sift flour, salt, sugar and make a well in the centre. Add yeast mix, eggs and melted butter.<br /><br />Mix to a dough and knead in a bread machine, using a dough hook or by hand until smooth and elastic.<br /><br />Cover and leave to rise in a warm place until doubled.<br /><br />Punch and roll out until approx ½ cm thick.<br /><br />Filling: Beat butter until creamy, add brown sugar and cinnamon and mix until smooth. Spread over the dough.<br /><br />Roll up lengthwise. Cut into slices. Place on a biscuit tray and cover and leave to rise for an hour.<br /><br />Bake for 10-15 mins in 190C oven until brown around the edges. </div><div><br />Icing: While buns are baking, beat the icing ingredients together and spread over each roll while still hot.<br /><br />Eat while still warm for maximum enjoyment.<br /></div>KJhttp://www.blogger.com/profile/05715945613246233125noreply@blogger.com10tag:blogger.com,1999:blog-33469703.post-14171616291554334342009-08-01T19:41:00.004+10:002009-08-01T21:10:03.964+10:00I haz an award<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL153s7YrMgiEYeDa84NXucMCiPPv0Wdyunwbw2m9s7pQh6nXmVNOhfbX9sCiRvnLfmyO29xVvoBS3SIMnDt87ynGbxtZ27KHFn46NaQRW0Dd0VgiTCFJHQTWsvJHDV0PIfa5v1w/s1600-h/kreativ%252525252Bblogger6%5B1%5D.jpg"><img id="BLOGGER_PHOTO_ID_5364928934885582002" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 185px; CURSOR: hand; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL153s7YrMgiEYeDa84NXucMCiPPv0Wdyunwbw2m9s7pQh6nXmVNOhfbX9sCiRvnLfmyO29xVvoBS3SIMnDt87ynGbxtZ27KHFn46NaQRW0Dd0VgiTCFJHQTWsvJHDV0PIfa5v1w/s320/kreativ%252525252Bblogger6%5B1%5D.jpg" border="0" /></a><br /><br />Tis this one. How about that!!! From two lovely bloggers, JX from <a href="http://trulyscrummy.blogspot.com/">Culinary (Mis)Adventures</a> and HFJ at <a href="http://halfapotofcream.blogspot.com/">Half a Pot of Cream</a>. Both their blogs are full of deliciousness.<br /><br />Apparently there are some rules for this award.<br /><br />1 Thank the person who has given you the award. <span style="color:#ff0000;">Thank you. So lovely of you. Am chuffed.</span><br />2 Copy the logo and paste it on your blog. <span style="color:#ff0000;">Check.<br /></span>3 Link to the person who nominated you for the award. <span style="color:#ff0000;">Check.</span><br />4 Name 7 things about yourself that people might find interesting. <span style="color:#ff0000;">Okey Dokey then.</span><br /><br />1. The most famous person I have met is Steve Irwin.<br />2. As a kid, I loved the Trixie Belden books. I so wanted to be a Bob White (a secret club that they carefully hid by wearing jackets and driving a car with the name emblazoned all over it). Now I think they would be pretty insufferable, they were all such little goodie two shoes girlie swats. Except for Trixie who often had impure thoughts and intentions. But she always betrayed this promise by being wracked with guilt and desperate for forgiveness. She felt bad because she hated dusting for pete's sake! <br />3. I once got to pat and play with a baby rhinoceros. He was really bristly - a bit like patting a hairbrush. His favourite food was biscuits.<br />4. I am probably the worst singer in the world.<br />5. I hate rats.<br />6. I like cats.<br />7. I am indifferent when it comes to hats.<br /><br />I am supposed to pass this on. But I am not going to. Just because. It would be too hard to pick and choose.KJhttp://www.blogger.com/profile/05715945613246233125noreply@blogger.com1tag:blogger.com,1999:blog-33469703.post-14281879290258195192009-07-23T19:02:00.015+10:002009-07-25T19:00:23.431+10:00Challenge Book #42 - Grilled Strawberries with Pimms<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_eCj3SVu5bHEvSQ-pMrYY2HWPbafz-oDC9Zb8q5_IfnE0wH2Fivl-vdy-7hap_GpRYzu8gdYI-urEv851xq_P_1YP5jfsEWYzENB9EqK7b0ymzUWFnyh3FHDoauSxiGrpbVSAdQ/s1600-h/IMG_8858.JPG"><img id="BLOGGER_PHOTO_ID_5361585658320093602" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 266px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_eCj3SVu5bHEvSQ-pMrYY2HWPbafz-oDC9Zb8q5_IfnE0wH2Fivl-vdy-7hap_GpRYzu8gdYI-urEv851xq_P_1YP5jfsEWYzENB9EqK7b0ymzUWFnyh3FHDoauSxiGrpbVSAdQ/s400/IMG_8858.JPG" border="0" /></a><br />Last week I mentioned Masterchef a TV show that has drawn a record number of viewers here in Australia. I loved the show too. Most of all because it brought my favourite topic to the front and centre of general conversation. Everyone had an opinion on Poh's rhubarb pie or Chris's roasted pigs head. People were suddenly awake to the exciting possibilities open to them in their kitchens.<br /><br />Hopefully, the show's finale won't dent this wonderful development. The surprising winner - Julie - was less than inspiring as she stumbled and bumbled her way to a cook book deal. I won't go into the ins and outs of it all (there is plenty of outraged commentary all over the internet), but it did make me think about what it is I look for in a cook book or recipe. What is my style of cooking? Why do I love Jamie Oliver's recipes but wouldn't lift a finger to cook a Gordon Ramsey dish (beyond personality issues)?<br /><br />After much thought, I think it's the following:<br /><br />1) I do not like overly fussy cooking. I am not willing to go through endless steps, processes and ingredients to end up with a plate of food. I have been known to go to ridiculous lengths for baking and desserts, but even that has limits.<br /><br />2) I like classic dishes as they are meant to be. What I want is to be able to do them really, really well. I want to be able to make the best beef bourgnion, yorkshire puddings, lamingtons, scones etc that anyone has ever tasted. I am not interested in the dreaded 'twist' - where chefs try to differentiate themselves by adding stupid, pointless and/or surprising ingredients.<br /><br />3) I like to cook with fresh seasonal local produce, but convenience has to come into it too. A few years back, I watched a cooking show done by Gary Rhodes. He insisted that you should pick and peel your own almonds for a particular dish. Good luck with that Gary. That is a very lonely road you are travelling right there!!!!<br /><br />4) I like dishes that use ingredients that I haven't heard of before, but which are not ridiculously obscure or expensive. A few weeks back on The Cook and the Chef they made a dish using ponzu, a japanese citrus flavoured soy sauce. I now have a bottle in my pantry which I am all agog to try.<br /><br />5) I like dishes that use familiar ingredients in a new and interesting way. A way that I have never thought of. And I sit there and wonder why I never thought of it. And finally we get to the subject of today's post<br /><br />I must have eaten bazillions of strawberries in my time, but I have never in all that time thought to grill them. Why not? It seems like a perfect thing to do with strawberries. So when I spotted this recipe - Grilled Strawberries with Pimms - I was intrigued. I just had to try it for myself.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxVKw3odbIOkGsbBEQHp7nYOcaRPQSYxJ60PDymLHK-Psx7NXhn37cHhKioW-GCLZ9pWW07TnuZShrHS2KePFRaITr6gJVbvTgUBbQ9qf4Gkk8GI_XZJaLfdFG4Ahw83DwteUQIA/s1600-h/IMG_8870.JPG"><img id="BLOGGER_PHOTO_ID_5361580302349898338" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 213px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxVKw3odbIOkGsbBEQHp7nYOcaRPQSYxJ60PDymLHK-Psx7NXhn37cHhKioW-GCLZ9pWW07TnuZShrHS2KePFRaITr6gJVbvTgUBbQ9qf4Gkk8GI_XZJaLfdFG4Ahw83DwteUQIA/s320/IMG_8870.JPG" border="0" /></a><br />And so I ended up with the absolutely divine dish you see before you. The strawberries are sitting in a gorgeous sauce of Pimms, stem ginger, vanilla and juices (from the strawberries). It turns out Pimms and ginger were made for each other. I could have quite happily spooned it over ice cream, even before adding the strawberries.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdScDkBwQdwga3ClzUzJOylIR5YEPXSwRLYmfhXlM8ZReku7kzSeYNMFaZBo8O5oLX-kDTUDFZUFhWxsCEZli5p4k2cu_RNO4pCogylyhK0mujZ8z15phpG25qVxZ6UMNta8-fRA/s1600-h/IMG_8875.JPG"><img id="BLOGGER_PHOTO_ID_5361579847446981170" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 213px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdScDkBwQdwga3ClzUzJOylIR5YEPXSwRLYmfhXlM8ZReku7kzSeYNMFaZBo8O5oLX-kDTUDFZUFhWxsCEZli5p4k2cu_RNO4pCogylyhK0mujZ8z15phpG25qVxZ6UMNta8-fRA/s320/IMG_8875.JPG" border="0" /></a><br />As if all this is not good enough. It literally takes minutes to make. Add some good vanilla ice cream and you are done. So good, so simple and so me!!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnXo_iS1xRtPVyCHhKIvx1BrgwNnmdJdFyKNE68gWWUB4yoqVlIm9GYqU7EB-2VP2ThBtv2Ik206Eid3dFcIsWTOz8McJiMFzalQpXGtdbilGBoHQqK6AvZSg1I84MYcVcSHdGng/s1600-h/IMG_8885.JPG"><img id="BLOGGER_PHOTO_ID_5361578864661375666" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 213px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnXo_iS1xRtPVyCHhKIvx1BrgwNnmdJdFyKNE68gWWUB4yoqVlIm9GYqU7EB-2VP2ThBtv2Ik206Eid3dFcIsWTOz8McJiMFzalQpXGtdbilGBoHQqK6AvZSg1I84MYcVcSHdGng/s320/IMG_8885.JPG" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjbMFO5LJ0lCtAeIRSmD8X1FyCnvwJj1r212lSQRKasIhkEdgUlaI6joGEJzEYSw9kujbxlHaNXEucV2IP8R_8GUcWhrOlKxp1UqH0aDXe3VP1Tw_IrqbAAfpjbS8gdVvzUaQeLQ/s1600-h/jamie-at-home%5B1%5D.jpg"><img id="BLOGGER_PHOTO_ID_5362309042792640482" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 154px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjbMFO5LJ0lCtAeIRSmD8X1FyCnvwJj1r212lSQRKasIhkEdgUlaI6joGEJzEYSw9kujbxlHaNXEucV2IP8R_8GUcWhrOlKxp1UqH0aDXe3VP1Tw_IrqbAAfpjbS8gdVvzUaQeLQ/s200/jamie-at-home%5B1%5D.jpg" border="0" /></a> This recipe is from Challenge Book #42 in the <a href="http://crackinggoodegg.blogspot.com/2009/05/kj-wants-kitchen-aid-challenge-third.html">KJ wants a Kitchen Aid Challenge</a>. I think this is the best book Jamie Oliver has produced. The sweet cherry tomato and sausage bake is beyond gorgeous. Not to mention the crispy and sticky chicken with squashed new potatoes and tomatoes. YUM! And of course the <a href="http://crackinggoodegg.blogspot.com/2008/01/proper-chicken-ceaser-salad.html">proper chicken ceaser salad</a> which has featured previously. My mouth is watering just thinking about these dishes.<br /><br /><span style="color:#cc0000;"><strong>Grilled Strawberries with Pimms</strong></span></div><div><em><span style="font-size:78%;">(adapted from Jamie at Home)</span></em></div><div></div><div>500 gm strawberries, washed</div><div>two pieces of stem ginger, chopped</div><div>3 tbspn of stem ginger syrup from the jar</div><div>1 vanilla pod, split and seeds scraped</div><div>a few splashes of Pimms</div><div>vanilla ice cream</div><div>shortbread biscuits, crushed (optional)</div><div></div><div>Preheat the grill to high. Slice off the strawberry stems and place them in a bowl. Mix in the stem ginger syrup, vanilla seeds, Pimms and chopped ginger. Place strawberries on their flat ends, tips in the air, in a shallow oven proof dish. </div><div></div><div>Pour over the juices and pieces of ginger from the bowl. Wind the vanilla pods around the strawberries and place under the grill.</div><div></div><div>Grill for 3-5 minutes until bubbling. When the strawberries are hot and have softened, divide into bowls. Add a dollop of ice cream and a sprinkling of shortbread biscuit crumbs. </div>KJhttp://www.blogger.com/profile/05715945613246233125noreply@blogger.com6tag:blogger.com,1999:blog-33469703.post-4537809831163861772009-07-17T20:15:00.001+10:002009-07-19T22:36:32.289+10:00Challenge Book #41 - Orange and Banana Pancakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2zsWHy29MQBOxOW7PJp8PBkiWHQbGViJBtHy3MMDOIPuhJeSLA7IkWCFbSCCAKQ2pDI3szLYeA8TEVbmIln2cZTNScK_aMSVWLHULM6lsZZazQ8rWMPcV0lTViTvOsUC9OMx7MQ/s1600-h/IMG_8839.JPG"><img id="BLOGGER_PHOTO_ID_5358264599040017442" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 266px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2zsWHy29MQBOxOW7PJp8PBkiWHQbGViJBtHy3MMDOIPuhJeSLA7IkWCFbSCCAKQ2pDI3szLYeA8TEVbmIln2cZTNScK_aMSVWLHULM6lsZZazQ8rWMPcV0lTViTvOsUC9OMx7MQ/s400/IMG_8839.JPG" border="0" /></a><br /><br />There is a show on here in Australia at the moment called Masterchef. But don't be fooled by the name, it is nothing like its British namesake. Think more Biggest Loser with food. It's become a bit of a juggernaut. People were actually ringing talkback radio this morning over last night's decision to oust Chris.<br /><br />Every Friday they suspend the competition for a masterclass, where the judges give a cooking demonstration. The dishes they make are generally mouthwatering. They could hardly be anything less than delicious with the mounds of butter, duck fat and other heart attack inducing goodies that are piled in.<br /><br />Tonight they made a <a href="http://www.masterchef.com.au/video.htm?channel=MC1_Masterclass&clipid=2664_710MCTT140709&bitrate=300&format=flash">smoked chocolate mousse and poached stuffed tomato dessert</a>. It looked intriguing. I am definitely going to try making the mousse. Not too sure about the tomatoes.<br /><br />Anyway a few weeks ago the star attraction was crepes suzette. I was entranced and thought of nothing else for hours afterwards. Then I remembered a recipe I had seen which sounded awfully suzette like, with the added bonus of bananas.<br /><br />This recipe is much simpler, as it avoids the terrors of caramel. And it is still a delicious outcome. The orange flavour is lovely and intense and complements the bananas. And are crepes ever a bad thing? I think not.<br /><br />The Masterchef crepe suzette recipe is <a href="http://www.masterchef.com.au/crepe-suzette.htm">here</a> if you are interested in the real thing. It looked divine.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjktNP5Q40aroxyDqbQOTiVPBg7UCCpEAx-5cl0B4mAiAgGWW-SG3EeUd4Xi3UwTntnvsA_fVZcmk9ARRroMXSlMENH10BsTfkdubr5uj94vVq6hhCcUzR8z_0buPa-ltK9tDIwQQ/s1600-h/get-image%5B1%5D.jpg"><img id="BLOGGER_PHOTO_ID_5359007732393605282" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 150px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjktNP5Q40aroxyDqbQOTiVPBg7UCCpEAx-5cl0B4mAiAgGWW-SG3EeUd4Xi3UwTntnvsA_fVZcmk9ARRroMXSlMENH10BsTfkdubr5uj94vVq6hhCcUzR8z_0buPa-ltK9tDIwQQ/s200/get-image%5B1%5D.jpg" border="0" /></a> This recipe is from Challenge Book #41 in the <a href="http://crackinggoodegg.blogspot.com/2009/05/kj-wants-kitchen-aid-challenge-third.html">KJ wants a Kitchen Aid Challenge</a>. I think this was one of the first cook books I ever bought. I still use it quite often. It has some great simple recipes. The recipe for macaroni and cheese just cannot be beaten.<br /><br /><strong><span style="color:#ff0000;">Orange and Banana Pancakes</span></strong><br /><span style="font-size:78%;">(adapted from Quick Short Recipe Cookbook)</span><br /><br />2/3 cup self raising flour<br />2 eggs<br />1/2 cup milk<br />1/4 cup water<br />60gm butter<br />1/3 cup brown sugar<br />3 tspns grated orange rind<br />1/4 cup orange juice<br />3 bananas sliced<br /><br />Sift flour and make a well in the centre. Whisk eggs, milk and water together. Add gradually to the flour. Stir until it is combined and lump free.<br /><br />Pour 2-3 tbspn of batter into a greased pan and swirl over the base. Cook over a medium heat until browned on the underside. Turn over and cook for another minute. Remove and keep warm.<br /><br />Melt the butter in a saucepan and add the brown sugar. Stir over a low heat until the sugar is dissolved and the mixture is bubbling. Add rind and juice. Bring to a boil and then reduce the heat. Simmer uncovered for 2 minutes. Add banana and simmer for a further minute.<br /><br />Divide the mixture between 8 crepes. Fold and serve.KJhttp://www.blogger.com/profile/05715945613246233125noreply@blogger.com6tag:blogger.com,1999:blog-33469703.post-47095279999161858632009-06-28T19:39:00.008+10:002009-06-28T21:39:02.406+10:00Chocolate Mousse with Salted Caramel Sauce and Chocolate Dirt<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLz0_Iz_ZUK9T2v1Y2raCqh1kSCpdsNIgGaH-B7_-lRm9idwSG7d-xqslJZz8PtfPYVsTBrNpPKSTzXimRhrEdHY_V90-5UmOPYYHgOs6TfHc6RWZGl49dNaIA6DgKlYJg0w-kmg/s1600-h/IMG_8824.JPG"><img id="BLOGGER_PHOTO_ID_5352312605850188066" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 266px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLz0_Iz_ZUK9T2v1Y2raCqh1kSCpdsNIgGaH-B7_-lRm9idwSG7d-xqslJZz8PtfPYVsTBrNpPKSTzXimRhrEdHY_V90-5UmOPYYHgOs6TfHc6RWZGl49dNaIA6DgKlYJg0w-kmg/s400/IMG_8824.JPG" border="0" /></a><br /><br />I've been sitting here for five minutes trying to think of some witty, intriguing little tale to put in this post that will somehow segue seamlessly into talk of rich gooey chocolate caramel goodness.<br /><br />But I really can't think of anything. My mind is a blank. I'm only writing this because I need to write something. Anything. It reminds me of when I was a tutor at University marking exam essays. Those who knew the answer would be so desparate just to get it all out in time their writing would be a scribble. Those who were clueless would write down all kinds of rubbish with exacting neatness just for something to do. This typing is copperplate!!<br /><br />So anyway I guess I can just tell you about this dessert. It is a chocolate mousse with a salted caramel sauce and chocolate dirt. It is really really good. Just delicious in fact.<br /><br />And it's not too tricky to make. The chocolate dirt is just a mix of ground almonds, sugar, cocoa and a little butter. It adds a wonderful crunch and texture. The chocolate mousse is chocolate mousse one of the easiest desserts out there. Making caramel is a bit more challenging but well worth the effort. If the sauce ends up too thick, not to worry, just add a splash more cream.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOx9lKTgFYa1d07gEoSSEL0w6ChC-cCCvH4eUBO0KyNxy37suCqeN8Q4s_A1Pn1lOsJBXJUpe3NJsMAP49mlaY05Re1CfO3WzuB8fBK24s4Wq69nYEJONWamSrKR2A8XFeei2eyA/s1600-h/IMG_8810.JPG"><img id="BLOGGER_PHOTO_ID_5352311675456600818" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 213px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOx9lKTgFYa1d07gEoSSEL0w6ChC-cCCvH4eUBO0KyNxy37suCqeN8Q4s_A1Pn1lOsJBXJUpe3NJsMAP49mlaY05Re1CfO3WzuB8fBK24s4Wq69nYEJONWamSrKR2A8XFeei2eyA/s320/IMG_8810.JPG" border="0" /></a><br /><br />The <a href="http://www.abc.net.au/tv/cookandchef/txt/s2581947.htm">recipe</a> comes from one of my favourite TV shows the Cook and the Chef. There's also a coffee foam to go with it, but detesting coffee I ignored it. <br /><br />I suggest ignoring both of the chocolate mousse recipes in this link. Who can be bothered mucking around with algae. As if life is not hard enough. And I see no way in which the one using chocolate and hot water could work. Just use a bog standard recipe. I think a soft aearated mousse made with egg whites is best (which is what I have used here), but it would also work well with a firm mousse. Unless you like little chocolate puddles, allow the caramel sauce to cool to just warm before plating up.<br /><br />Well what do you know here's a post, whoo hooo!!KJhttp://www.blogger.com/profile/05715945613246233125noreply@blogger.com14tag:blogger.com,1999:blog-33469703.post-77755498294083788722009-06-11T18:00:00.000+10:002009-06-11T18:16:45.538+10:00Challenge Book #40 - Golden Syrup Dumplings<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Nj7izJc5_i1UyTEcGplPoycRYPj0rRHM2lq2hp9_M8PzalI_HWoFyYHHYQKgyJfGR6CJtwQFIb9JaMTh3oRXZWGy-XZrzCUivcHf36piZKuSlA-K4Ba0SKQ5Gd-ODZNwSDHG4w/s1600-h/IMG_8754.JPG"><img id="BLOGGER_PHOTO_ID_5345620023543020898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 266px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Nj7izJc5_i1UyTEcGplPoycRYPj0rRHM2lq2hp9_M8PzalI_HWoFyYHHYQKgyJfGR6CJtwQFIb9JaMTh3oRXZWGy-XZrzCUivcHf36piZKuSlA-K4Ba0SKQ5Gd-ODZNwSDHG4w/s400/IMG_8754.JPG" border="0" /></a><br /><br />These are golden syrup dumplings. Golden by name, golden by nature. I made these to fight back against the bitter cold snap that is invading my world. The mecury in my weather thermometer is barely making an appearance these days. I wouldn't be surprised if it has gotten the hump and gone off to scoff maitais in Waikiki. I know I want to.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0tbdTtLQV4Ai4JOGySAlqUmnKMvfm7C2QkGFIBuEs81za4QZVFKykTzT5me5k1FWTtsEawL8OQ1C_J0iWWJJXeTnVYz9oDNmqI6Pv0Ws9RZRbSK4YHGvk740_CTdJRzcgAucMuA/s1600-h/IMG_8742.JPG"><img id="BLOGGER_PHOTO_ID_5345968862255086338" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 213px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0tbdTtLQV4Ai4JOGySAlqUmnKMvfm7C2QkGFIBuEs81za4QZVFKykTzT5me5k1FWTtsEawL8OQ1C_J0iWWJJXeTnVYz9oDNmqI6Pv0Ws9RZRbSK4YHGvk740_CTdJRzcgAucMuA/s320/IMG_8742.JPG" border="0" /></a><br /><br />I made these dumplings in lieu of one of my favourite winter time desserts - golden syrup steamed pudding. My Mum's is just the best - feather light with great lashing of syrup and egg custard. After our weekly Sunday night roast beef dinner, my sister and I would to snuggle down under an eiderdown (not that it ever got this cold) to watch TV and scoff a big bowl full. YUM!!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPyDicDrkxiKjaW7jpm_vMWh-_Kx8cNyascUv73od0lrGRKyO2n5QQ75f3VimM8qTvzDJQwMllVTpSFSW-pfktMgfa1sP8TTsba4jcZYo2CZ9vUHg8TqSrwQqiXMRbvda4dG2bpA/s1600-h/IMG_8727.JPG"><img id="BLOGGER_PHOTO_ID_5345618742555355298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 213px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPyDicDrkxiKjaW7jpm_vMWh-_Kx8cNyascUv73od0lrGRKyO2n5QQ75f3VimM8qTvzDJQwMllVTpSFSW-pfktMgfa1sP8TTsba4jcZYo2CZ9vUHg8TqSrwQqiXMRbvda4dG2bpA/s320/IMG_8727.JPG" border="0" /></a><br /><br />These dumplings are almost as good. The dumplings were lovely and light. But there was just not enough of the golden syrup sauce to go with them. You need lashings of it. Lashing and lashings. But I didn't mind too much, because the dumplings soaked up a fair bit of sauce around their edges so they were still lovely and moist and syrupy. Again, YUM! Have I said that often enough yet.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDWMPxOprILsCyq_3rUmWs7Hu8X2Jr5NHtkTmTX1RoV6EPClcdIts4mnFUFAERdi8aPO426cyTrdNl47ReoPm3AD3USz1S9qVD4kxncW3XaJvrv2MlBOhCX3E4gmhyNebPZF_BTw/s1600-h/IMG_8768.JPG"><img id="BLOGGER_PHOTO_ID_5345618107405025650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 213px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDWMPxOprILsCyq_3rUmWs7Hu8X2Jr5NHtkTmTX1RoV6EPClcdIts4mnFUFAERdi8aPO426cyTrdNl47ReoPm3AD3USz1S9qVD4kxncW3XaJvrv2MlBOhCX3E4gmhyNebPZF_BTw/s320/IMG_8768.JPG" border="0" /></a><br /><br />These dumplings are a snap to make. Karen Martini made some on a TV show recently, so here is a <a href="http://www.modernfeed.com/episode/COOKING_WITH_KAREN/60956/">video demonstration</a>. The recipe is quite similar. See how much sauce she has, that's how it should be! Karen serves hers with ice cream, which is great or that hot and cold sensation. But I prefer just pouring cream.<br /><br />You must be very careful when eating them. The syrup sauce comes out very hot and it is very easy to burn your mouth!!!<br /><br />I'm not sure how available golden syrup is outside of Australia, the UK and NZ. <a href="http://en.wikipedia.org/wiki/Golden_syrup">This</a> will tell you a bit about what it is and what it looks like. If you are a novice and you get the chance, do try some. I love it, especially on hot buttered toast or pancakes.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3loPcW_KeRFreIqJW34LgDIbaHmzpL3o7N9F1jyeR07IfzskMNZ0ULw_apMt02cVcFx4o91mE1gzwAgQTVDTRZwWNlFmdC4y03ClpENojev3QhPp_AlAjy-jFXy9SbwjkCwUXTA/s1600-h/hc000756_03%5B1%5D.jpg"><img id="BLOGGER_PHOTO_ID_5345961192037632850" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 100px; CURSOR: hand; HEIGHT: 161px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3loPcW_KeRFreIqJW34LgDIbaHmzpL3o7N9F1jyeR07IfzskMNZ0ULw_apMt02cVcFx4o91mE1gzwAgQTVDTRZwWNlFmdC4y03ClpENojev3QhPp_AlAjy-jFXy9SbwjkCwUXTA/s320/hc000756_03%5B1%5D.jpg" border="0" /></a>Today's recipe is bought to you by the CWA Cookery Book and Household Hints. Which is by the way Challenge Book #40 in the <a href="http://crackinggoodegg.blogspot.com/2009/05/kj-wants-kitchen-aid-challenge-third.html">KJ wants a Kitchen Aid Challenge</a>. Now this book is no stranger on this blog. I have a lot of fun with it in the past (see <a href="http://crackinggoodegg.blogspot.com/2007/10/cwa-rides-again.html">here</a> and <a href="http://crackinggoodegg.blogspot.com/2007/06/what-is-that.html">here</a>). I was quite tempted to try yet another intriguingly obscure recipe (like Middlesex Pie - a rather alluring combination of kangaroo and pickled pork cheeks). But in the end I stuck to the straight and narrow. Maybe next time.<br /><br /><strong><span style="color:#ff6600;">Golden Syrup Dumplings<br /></span></strong><span style="font-size:78%;"><em>(adapted from CWA Cookery Book)</em></span><br /><br />1 cup self raising flour<br />20gm butter<br />1 egg<br />a little milk<br /><br />Rub butter into the flour add the egg and enough milk to form a soft dough. Roll into little balls (around 12).<br /><br />1 cup sugar<br />1 cup water<br />15 gm butter<br />1 tbspn (4 tspn) golden syrup*<br /><br />Place in a large saucepan and bring to the boil. Lower the dough balls into the mix on a large spoon. Cover and leave to simmer for 10-15 minutes (or until the dough balls are puffed and cooked through).<br /><br />Serve immediately with pouring cream.<br /><br />*This is an Australian recipe so 1 Tbspn = 4 tspn (20ml). 1US tbspn = 3 tspn (15ml).KJhttp://www.blogger.com/profile/05715945613246233125noreply@blogger.com6tag:blogger.com,1999:blog-33469703.post-27865241246518394312009-05-26T22:15:00.000+10:002009-05-26T22:17:35.633+10:00KJ wants a Kitchen Aid Challenge - Third Quarterly UpdateAs you may or may not know, on 1 March last year I made a resolution. I would not buy a single new cookbook until I made at least one recipe from every cookbook I already own. All 52 (or thereabouts) of them. If I am good, I can buy myself a new mixer. Namely a Kitchen Aid.<br /><br />Anyway, I have finally gotten myself to the three-quarter mark. Here is the <a href="http://crackinggoodegg.blogspot.com/2008/06/kj-wants-kitchen-aid-challenge.html">first quarterly review</a> and here is the <a href="http://crackinggoodegg.blogspot.com/2008/10/kj-wants-kitchen-aid-challenge-second.html">second quarterly review</a>. It has been slow going over the last six months due to my poor health. It is still quite difficult for me to spend much time in the kitchen. I can only really manage things that are quick or can be done in a number of short bursts. But I am determined to finish this. I shall plough on and on.<br /><br />Because I am still really enjoying this challenge. I always try to pick new recipes and have discovered so many wonderful things. But looking back I have realised that I haven't varied the types of things I've cooked as much as I could have. There are lots of cakes, tarts and ice cream in there. So for the rest of the challenge I am going to try and pick out types of dishes that have not yet featured or I never make.<br /><br />The highlight for this quarter was definitely the chocolate pizza. It was so delicious!! Whenever I think of it, I just think YUM!!! The not so much of a highlight was the lemon mousse. It really was foul, which was all my own fault. Hey, I can't be perfect all the time (as if)!!<br /><br />Here is a brief overview.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwM9ZUj-BUDdWdvSGsUTp22pcWUojqoKbmk6WnDfIVnYhdxFNs274-De-4zV7yuQzUUAPKTLjj1lFwlOpRoPU8nE9dY8CkxX8vHkN0YsWerMCWLm9-6zzZilke98lA8VD-pBcDOA/s1600-h/IMG_7345-1.JPG"><img id="BLOGGER_PHOTO_ID_5339358514691916962" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 134px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwM9ZUj-BUDdWdvSGsUTp22pcWUojqoKbmk6WnDfIVnYhdxFNs274-De-4zV7yuQzUUAPKTLjj1lFwlOpRoPU8nE9dY8CkxX8vHkN0YsWerMCWLm9-6zzZilke98lA8VD-pBcDOA/s200/IMG_7345-1.JPG" border="0" /></a> Challenge Book #27 - <a href="http://crackinggoodegg.blogspot.com/2008/10/challenge-book-27-strawberry-cream.html">Strawberry Cream Butterfly Cakes</a> adapted from Marie Claire Kitchen. <br /><br />Light, airy, tender, delicious and oh so pretty. <br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheowRfMEZDnRvZZcmsg5KP0CAdmwvSHGcCTQOjbmbAhE4ORooTh534hTTyj6_ugP1dMlzUI7vNtEsoJXy6mHVMu5_f9RAsqSf6BbwKxgeXCN8r5YdVxcmWaXbQWKzy3Wp3ewJhHA/s1600-h/IMG_7742.JPG"><img id="BLOGGER_PHOTO_ID_5339355617353566370" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 134px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheowRfMEZDnRvZZcmsg5KP0CAdmwvSHGcCTQOjbmbAhE4ORooTh534hTTyj6_ugP1dMlzUI7vNtEsoJXy6mHVMu5_f9RAsqSf6BbwKxgeXCN8r5YdVxcmWaXbQWKzy3Wp3ewJhHA/s200/IMG_7742.JPG" border="0" /></a> Challenge Book #28 - <a href="http://crackinggoodegg.blogspot.com/2008/12/challenge-book-28-lemon-mousse.html">Lemon Mousse</a> adapted from bills Food by Bill Granger.<br /><br />Absolutely foul. But minus my incompetence probably a really delicious recipe.<br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuaNCjKgbl5IAVC77B3KdlLyRyVcN5L6b7vS53kFHGsTr8t_3nj9_c4XlEu8XYllyjO4wMY7J2nlUsMow2LAWZLBSViYYhV9xfny0cAnStYtKsieXz8Zibf7PrX9cYgpOEywQM1g/s1600-h/IMG_8037.JPG"><img id="BLOGGER_PHOTO_ID_5339354838118257714" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 134px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuaNCjKgbl5IAVC77B3KdlLyRyVcN5L6b7vS53kFHGsTr8t_3nj9_c4XlEu8XYllyjO4wMY7J2nlUsMow2LAWZLBSViYYhV9xfny0cAnStYtKsieXz8Zibf7PrX9cYgpOEywQM1g/s200/IMG_8037.JPG" border="0" /></a> Challenge Book #29 - <a href="http://crackinggoodegg.blogspot.com/2009/01/challenge-book-27-and-28-spicy-butter.html">Potato Swirls</a> adapted from Popular Potato Recipes by Family Circle.<br /><br />Not bad. A bit lacking in flavour, but they certainly looked great.<br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3cj2M3OeDBkDwDk9eUFNdmmtNPLmjLUzQ64IJ1QFLza4IZsp4pESSOIJrauek7RvgTz69DcMitF1mKDuqwgBmLBfdyTyobbnRKKAWiRYz12VggC6WoaeCXEbhMDlINNlRpP-BaQ/s1600-h/IMG_7903.JPG"><img id="BLOGGER_PHOTO_ID_5339354191063606530" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 134px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3cj2M3OeDBkDwDk9eUFNdmmtNPLmjLUzQ64IJ1QFLza4IZsp4pESSOIJrauek7RvgTz69DcMitF1mKDuqwgBmLBfdyTyobbnRKKAWiRYz12VggC6WoaeCXEbhMDlINNlRpP-BaQ/s200/IMG_7903.JPG" border="0" /></a> Challenge Book #30 - <a href="http://crackinggoodegg.blogspot.com/2009/01/challenge-book-27-and-28-spicy-butter.html">Spicy Butter</a> adapted from Coming Home by John Burton Race.<br /><br />Very luxurious and delicious. <br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheYuJOqXZa4CoYhyFKr6w4swloxvOcao6EzM74Nqfysu_ZvgUvj44kpW4rI-b82AXkAdpknKm0neJzI79VaNnHKd-73yeTI3SLwT7VzwA7URLSq4Xu56wqTpbuJ2fcDQBpCDb4Bw/s1600-h/IMG_8152.JPG"><img id="BLOGGER_PHOTO_ID_5339353328183932258" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 162px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheYuJOqXZa4CoYhyFKr6w4swloxvOcao6EzM74Nqfysu_ZvgUvj44kpW4rI-b82AXkAdpknKm0neJzI79VaNnHKd-73yeTI3SLwT7VzwA7URLSq4Xu56wqTpbuJ2fcDQBpCDb4Bw/s200/IMG_8152.JPG" border="0" /></a> Challenge Book #31 -<a href="http://crackinggoodegg.blogspot.com/2009/02/challenge-book-31-greek-yoghurt-with.html">Greek Yoghurt and Orange Pots</a> adapted from Apples for Jam by Tessa Kiros.<br /><br />Quick and easy. Georgeously thick and creamy. Delicious and highly adaptable. There are so many directions you could go with this.<br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbNYF2gaQM-zqYFdVxaM8cEyGT7m4CKsbY2PBc-9WsHcq1Si5mFSoaLEfJNlbbKVKAx-kDeA6fFf_8fOyBWC5srZ_V3libROVWv83rlkLKeqhbP0c9BLAoIhZSfCdCiE7Yuroe3Q/s1600-h/IMG_8208.JPG"><img id="BLOGGER_PHOTO_ID_5339352520628863330" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 134px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbNYF2gaQM-zqYFdVxaM8cEyGT7m4CKsbY2PBc-9WsHcq1Si5mFSoaLEfJNlbbKVKAx-kDeA6fFf_8fOyBWC5srZ_V3libROVWv83rlkLKeqhbP0c9BLAoIhZSfCdCiE7Yuroe3Q/s200/IMG_8208.JPG" border="0" /></a> Challenge Book #32 - <a href="http://crackinggoodegg.blogspot.com/2009/02/challenge-book-32-lemonade-granita.html">Lemonade Granita</a> adapted from Family by Silvana Franco.<br /><br />Lovely and refreshing. Perfect for the long hot days of summer.<br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx1Vr1HKUhfcO5rEx5U7kyOCqh093CLFPrEVx1-qOlisx3L6NqrsbcPp3nN8jLwInhBFcUwOS52v2usTTQf2ezJUE69jWBeHoWwYkPVaBEfGWH4Zt_zFaeP7o2mMLd0B8WdgEpBQ/s1600-h/IMG_8182.JPG"><img id="BLOGGER_PHOTO_ID_5339351879173140114" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 134px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx1Vr1HKUhfcO5rEx5U7kyOCqh093CLFPrEVx1-qOlisx3L6NqrsbcPp3nN8jLwInhBFcUwOS52v2usTTQf2ezJUE69jWBeHoWwYkPVaBEfGWH4Zt_zFaeP7o2mMLd0B8WdgEpBQ/s200/IMG_8182.JPG" border="0" /></a> Challenge Book #33 - <a href="http://crackinggoodegg.blogspot.com/2009/03/challenge-book-33-white-chocolate-and.html">White Chocolate and Raspberry Waffle Pudding</a> adapted from 5 of the Best by Valli Little.<br /><br />Rich and delicious. One of my favourite flavour combinations with the novel addition of waffles.<br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdx1LJ3xRwqLtkTKUKaUybhwVIqQzsZGAuvWIPcrvxmre7vKLgcDZUMSqTw3Rny9R80G0bBN0GiE_DbrcYJShkFP7WQKIWk8V7QoyKDz7mFLNuX830tWGHmFLIKnFOgQ_SMeKCSg/s1600-h/IMG_8246.JPG"><img id="BLOGGER_PHOTO_ID_5339351215623003074" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 134px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdx1LJ3xRwqLtkTKUKaUybhwVIqQzsZGAuvWIPcrvxmre7vKLgcDZUMSqTw3Rny9R80G0bBN0GiE_DbrcYJShkFP7WQKIWk8V7QoyKDz7mFLNuX830tWGHmFLIKnFOgQ_SMeKCSg/s200/IMG_8246.JPG" border="0" /></a> Challenge Book #34 - <a href="http://crackinggoodegg.blogspot.com/2009/03/challenge-book-34-tiger-tea-cakes.html">Tiger Tea Cakes</a> adapted from Paris Sweets by Dorie Greenspan.<br /><br />Lovely moist and flavourful cakes. Not to mention the silky smooth ganache. Just yum!<br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWhg-ir-Aao56h8_pCyqMyK8B_ljWs1rweRVcFAyMUi1iLtlJllMC0ZwJx1Qek_HoDg9fUtdmUz_Eexq6CnEhexHH5JZQzYYsEytDUpwZm9jNw-9KFh3fByRdH7jt_AYcN9vP2yA/s1600-h/IMG_8284.JPG"><img id="BLOGGER_PHOTO_ID_5339350246241152786" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 134px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWhg-ir-Aao56h8_pCyqMyK8B_ljWs1rweRVcFAyMUi1iLtlJllMC0ZwJx1Qek_HoDg9fUtdmUz_Eexq6CnEhexHH5JZQzYYsEytDUpwZm9jNw-9KFh3fByRdH7jt_AYcN9vP2yA/s200/IMG_8284.JPG" border="0" /></a> Challenge Book #35 - <a href="http://crackinggoodegg.blogspot.com/2009/03/challenge-book-35-plum-baklava-tarts.html">Plum Baklava Tarts</a> adapted from The Best from the BBC. <br /><br />So good. And so adaptable, the skies the limit.<br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKgxLJsRLy3g0AJp8hklJur6-yy4dpUhzThEPGNiLKtFLPGXsdvz_rZ6dQ_Vv9UWbdiI_mKAaY7Hyu7PMgf138qcPMI3C9olJde3P6TMwrZrG2dm3Yuao98R_2b9QjT_pugDWoTw/s1600-h/IMG_8399.JPG"><img id="BLOGGER_PHOTO_ID_5339349375404084978" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 134px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKgxLJsRLy3g0AJp8hklJur6-yy4dpUhzThEPGNiLKtFLPGXsdvz_rZ6dQ_Vv9UWbdiI_mKAaY7Hyu7PMgf138qcPMI3C9olJde3P6TMwrZrG2dm3Yuao98R_2b9QjT_pugDWoTw/s200/IMG_8399.JPG" border="0" /></a> Challenge Book #36 - <a href="http://crackinggoodegg.blogspot.com/2009/04/challenge-book-36-chocolate-pizza.html">Chocolate Pizza</a> adapted from Pizza Modo Mio by John Lanzafame.<br /><br />Yum, yum, yum!! It's novel, it's fun and it's divine.<br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn19WuHLAhPVRhWBuBUe7dqg2OYHbgUC11h8POwc2DOkae3O8WhD7RjIHGw2kGznKnKeWTuQAcU0tJkmY-wGi1uUhDwU8IDFhOTxPLZ77GHHxYsKOXhZObXYT9oFinT9LowlPTaQ/s1600-h/IMG_8493.JPG"><img id="BLOGGER_PHOTO_ID_5339348701035521026" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 134px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn19WuHLAhPVRhWBuBUe7dqg2OYHbgUC11h8POwc2DOkae3O8WhD7RjIHGw2kGznKnKeWTuQAcU0tJkmY-wGi1uUhDwU8IDFhOTxPLZ77GHHxYsKOXhZObXYT9oFinT9LowlPTaQ/s200/IMG_8493.JPG" border="0" /></a> Challenge Book #38 - <a href="http://crackinggoodegg.blogspot.com/2009/04/challenge-book-37-hazelnut-wafers.html">Hazelnut Wafers</a> adapted from Delicious Days by Nicole Stich.<br /><br />I you like hazelnuts you will love these. Feather light, super crisp and a pure hazelnut flavour.<br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQyKkkCOvzwY_kfTt-uI5U-6bt82fYk8TGRRYqBwmk7anbjgTW6bZvC1lo7Iw1Uu1yN_kX2dmlFCe7A0oxGt0pRJkcNXVqVoC5AAKXFkZ6OLzg3oFBXjnzdX1iLWLA1aAFXycf0Q/s1600-h/IMG_8620-1.JPG"><img id="BLOGGER_PHOTO_ID_5339347935051775586" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 134px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQyKkkCOvzwY_kfTt-uI5U-6bt82fYk8TGRRYqBwmk7anbjgTW6bZvC1lo7Iw1Uu1yN_kX2dmlFCe7A0oxGt0pRJkcNXVqVoC5AAKXFkZ6OLzg3oFBXjnzdX1iLWLA1aAFXycf0Q/s200/IMG_8620-1.JPG" border="0" /></a> Challenge Book #38 - <a href="http://crackinggoodegg.blogspot.com/2009/05/challenge-book-38-passionfruit-curd.html">Passionfruit Cream Tarts</a> adapted from Christmas Cooking by Women's Weekly.<br /><br />Passionfruit heaven. I was delighted with how well the pastry turned out.<br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuIRhuU4keNvBTp3x_gYufO1R36eG18NoMXeYB9ELob_5DmOY7ttJhaWr0TFsi5JzG0XopiF3rHE4NN8ja7-QoczL9ocunWub6t8U4tYdJRFlAJr-alMpYIKomCsN9I5I9iO4Z6g/s1600-h/IMG_8702.JPG"><img id="BLOGGER_PHOTO_ID_5339347028065021826" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 134px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuIRhuU4keNvBTp3x_gYufO1R36eG18NoMXeYB9ELob_5DmOY7ttJhaWr0TFsi5JzG0XopiF3rHE4NN8ja7-QoczL9ocunWub6t8U4tYdJRFlAJr-alMpYIKomCsN9I5I9iO4Z6g/s200/IMG_8702.JPG" border="0" /></a> Challenge Book #39 - <a href="http://crackinggoodegg.blogspot.com/2009/05/challenge-book-39-banana-and-ginger.html">Banana and Ginger Cheesecake</a> adapted from Home Cooked from the ABC.<br /><br />A delightfully light and creamy cheesecake, with a lovely combination of flavours.KJhttp://www.blogger.com/profile/05715945613246233125noreply@blogger.com4tag:blogger.com,1999:blog-33469703.post-16589440923963614932009-05-19T22:13:00.001+10:002009-05-19T23:10:52.802+10:00Challenge Book #39 - Banana and Ginger Cheesecake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifuFrdzfWqLJ7wloxK7f9WfjPhZTdg3TgN6akoeWukizrOrCSMU944cgZ8Weo2Ju9gGVEhQxzP_0YmGXA-TcHm1nA1FXV5PvhpYxCgbVaBa-faa18ObQ0sMUe0d_Po0JImaf8IYw/s1600-h/IMG_8702.JPG"><img id="BLOGGER_PHOTO_ID_5337502936839175682" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifuFrdzfWqLJ7wloxK7f9WfjPhZTdg3TgN6akoeWukizrOrCSMU944cgZ8Weo2Ju9gGVEhQxzP_0YmGXA-TcHm1nA1FXV5PvhpYxCgbVaBa-faa18ObQ0sMUe0d_Po0JImaf8IYw/s400/IMG_8702.JPG" border="0" /></a><br /><br />I have been writing this blog for quite a while now and in all that time you may have noticed (but probably not) that I have never posted a cheesecake recipe (well <a href="http://crackinggoodegg.blogspot.com/2007/01/cheesecake-shake.html">not technically</a> and that I can remember).<br /><br />A first assumption may be that I do not like cheesecakes. Oh but I do, I do. I like them a bit too much. That's the problem. Fortunately, I made this particular cheesecake for a friend's birthday. Which means there were plenty of other people to do the heavy lifting with all those calories. I am nothing if not strategic.<br /><br />And really there is just no good time to eat cheesecake. If I eat it in the morning, I don't feel like lunch. If I eat it in the afternoon I don't feel like dinner. And it's way too heavy for dessert after a full dinner.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPF2OOSx6JaPyr5ztIcsqgm7vrFXQNvQd3rzEfywqzlI1OcDF5qswOIFmlonU836LY9BEFFak-GFF4yHGLkBLvSwIQQbThu_U50e31TMZcE_9iPI1eNm8-pptR4XL6zRWoL2s64A/s1600-h/IMG_8680.JPG"><img id="BLOGGER_PHOTO_ID_5337502289118298162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 214px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPF2OOSx6JaPyr5ztIcsqgm7vrFXQNvQd3rzEfywqzlI1OcDF5qswOIFmlonU836LY9BEFFak-GFF4yHGLkBLvSwIQQbThu_U50e31TMZcE_9iPI1eNm8-pptR4XL6zRWoL2s64A/s320/IMG_8680.JPG" border="0" /></a><br /><br />This cheesecake just about overcomes all those hurdles. It is actually quite light, much less dense than the usual baked cheesecake. And it is almost delicious enough to wipe away all thought of calories.<br /><br />Oh and it doesn't get much easier to make. No cooking whatsoever. A wee bit of chopping, crushing, beating and assembling. Voila, yummy cheesecake.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBLPLC6z_4ap3blIhQaL33qCV_sTvYXBlsTFnITDaXpOkZZ-QToo6NnAJ_qMdljly7d8JAiejacKeb9y_yzIn9fSPBpTmJkFRKG1mLCutKGOnxcif5XJqpQOy9VvJSUIEADlZXKg/s1600-h/IMG_8683.JPG"><img id="BLOGGER_PHOTO_ID_5337500248004857762" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBLPLC6z_4ap3blIhQaL33qCV_sTvYXBlsTFnITDaXpOkZZ-QToo6NnAJ_qMdljly7d8JAiejacKeb9y_yzIn9fSPBpTmJkFRKG1mLCutKGOnxcif5XJqpQOy9VvJSUIEADlZXKg/s320/IMG_8683.JPG" border="0" /></a><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn08gXhPVVA8mJ2iEkEkmf9IoWT-n9HMqRQ-YDPwD0NeQq1Rcvu2YegeASqh6Kh_zoKiwBmyhZbld2GCxOjbqo9lS2iHH00WA1q1xwFfTU-cVzAtlNPDI_kpIu9_ceIWXI5C5owQ/s1600-h/resized_9780733315879_224_297_FitSquare%5B1%5D.jpg"><img id="BLOGGER_PHOTO_ID_5333426150127525554" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 145px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn08gXhPVVA8mJ2iEkEkmf9IoWT-n9HMqRQ-YDPwD0NeQq1Rcvu2YegeASqh6Kh_zoKiwBmyhZbld2GCxOjbqo9lS2iHH00WA1q1xwFfTU-cVzAtlNPDI_kpIu9_ceIWXI5C5owQ/s200/resized_9780733315879_224_297_FitSquare%5B1%5D.jpg" border="0" /></a> And here we are at Challenge Book #39 in the <a href="http://crackinggoodegg.blogspot.com/2008/10/kj-wants-kitchen-aid-challenge-second.html">KJ wants a Kitchen Aid Challenge</a> - Homecooked. This is a collection of favourite recipes contributed by listerners of ABC radio. I was really excited when I bought this book. There's nothing better than tried and true family recipes. This cheesecake came from Mrs Wilma Winter in Lawton, Queensland.<br /><br />However, nothing I have previously tried from this book has really worked out all that well. I almost think that there must be some kind of hoodoo at work. But hopefully, this cheesecake is a sign of better homecooked things ahead.<br /><br /><span style="color:#6600cc;"><strong>Banana and Ginger Cheesecake</strong></span><br /><em><span style="font-size:78%;">(adapted from Home Cooked)</span></em><br /><br />250gm plain sweet biscuits<br />125gm butter, melted<br />3 tbspn crystallised ginger, finely chopped<br />2 tspn powdered ginger<br />2 tspn powdered gelatine<br />2 tbspn boiling water<br />375 gm cream cheese, softened<br />1/2 cup sweetened condensed milk<br />1/3 cup lemon juice<br />2 egg yolks<br />1 cup mashed banana<br />1 cup cream, whipped<br />extra whipped cream and bananas<br /><br />Crush the biscuits and mix in the butter and ginger. Press firmly into the base of a 23cm spring form tin. Chill.<br /><br />Beat the cream cheese, condensed milk, lemon juice and egg yolks. Dissolve the gelatine in the hot water. Fold into the cream cheese mixture along with the mashed banana and cream. Spoon over the crumb base and refrigerate for several hours until set.<br /><br />Decorate with more whipped cream and sliced bananas to serve.KJhttp://www.blogger.com/profile/05715945613246233125noreply@blogger.com7tag:blogger.com,1999:blog-33469703.post-11473802724299080922009-05-10T22:06:00.000+10:002009-05-10T22:15:06.748+10:00Challenge Book #38 - Passionfruit Curd Tartlets<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-6jSQZemX62_81iprLm4rrwE-K9sVDfH0p4jKKkIumS2LQhP1sCHHRU22V1wAu2dumzjkM9Y1hRB1rU-aAirJhX1WOwziZb0Njug5rjITJhYMkx0aSA3VNMkhtP7OYA6GNPsjnA/s1600-h/IMG_8620-1.JPG"><img id="BLOGGER_PHOTO_ID_5334141893713310802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 267px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-6jSQZemX62_81iprLm4rrwE-K9sVDfH0p4jKKkIumS2LQhP1sCHHRU22V1wAu2dumzjkM9Y1hRB1rU-aAirJhX1WOwziZb0Njug5rjITJhYMkx0aSA3VNMkhtP7OYA6GNPsjnA/s400/IMG_8620-1.JPG" border="0" /></a><br /><br />When I was growing up our backyard was a mini orchard. We had a mandarine tree which produced so much sweet juicy fruit that branches used to snap clean off under the weight. We gorged on mandarines and litres of juice for months. Our ladyfinger banana plants regularly produced huge bunches of bananas, followed by weeks of banana on cereal for breakfast, banana sandwiches for lunch and a rotation of banana fritters, banana custard and banana splits for dessert.<br /><br />In between that we coped with the output from our lemon tree, mango tree, paw paw trees, the neighbours mulberry bush, the strawberry patch and our passionfruit vine. Or rather I should say that I coped with the passionfruit vine. I happen to absolutely love them while the rest of my family verge from hate to they're alright.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdTZKc4LvG8xjw7aWdfSyOn4aQlbk4X9e12MrsiO57ea5Mc-tI0hNg7tAOQJ0iiqLdk95InWyllWM-89LoLePpUuEeEc774B70W94-BL98O_gcqvq8mXlyA3qf6BysFTsyCZmoMA/s1600-h/059.JPG"><img id="BLOGGER_PHOTO_ID_5334144099264834130" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdTZKc4LvG8xjw7aWdfSyOn4aQlbk4X9e12MrsiO57ea5Mc-tI0hNg7tAOQJ0iiqLdk95InWyllWM-89LoLePpUuEeEc774B70W94-BL98O_gcqvq8mXlyA3qf6BysFTsyCZmoMA/s400/059.JPG" border="0" /></a><br /><br />And despite my overexposure, I still love their zesty perfumed flavour. I will jump at anything passionfruit flavoured on a menu or bakery shelf.<br /><br />The problem is that my river of free passionfruit is long gone - passionfruit not being too enthusiastic about cold and frosty winters and all. Now, more often than not, I have to pay something like 50c to $1 just for one. Oh the humanity!!!! So when I got my hot little hands on a large non-contra bag full for nothing, free, zilch, I was over the moon.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn6nuGfEmnDccc0zIl3lEH1LMi8ZSQARN8HrG-LzZloN2oPSs7Wgbwj6LSedItNlQTVfGSr716PD7MzvWAVsWnUBQq6sPAS9SpiA11BBtClNT4rAS5kcvRH3uaG0h4WKbVb8xs8A/s1600-h/IMG_8625-1.JPG"><img id="BLOGGER_PHOTO_ID_5334163752320962594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn6nuGfEmnDccc0zIl3lEH1LMi8ZSQARN8HrG-LzZloN2oPSs7Wgbwj6LSedItNlQTVfGSr716PD7MzvWAVsWnUBQq6sPAS9SpiA11BBtClNT4rAS5kcvRH3uaG0h4WKbVb8xs8A/s320/IMG_8625-1.JPG" border="0" /></a><br /><br />After some careful consideration, I decided to make a batch of passionfruit curd and turn half of it into the delectable tartlets you see before you. Making tarts is always quite involved. I am not an enthusiastic pastry maker, but I am always glad I did once the effort is over and done with. Especially when it turns out this well. It was very light and tender with an almost shortbread flavour. YUM!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKNWI94-GB9FNuo_uR_7hGsOXrucgGB1JyHfSylWCyavbRKyEL6deHUP2Wupyuqo7UhE9P_P9Yd8xMBLbu2tprmfa-trEgt4i06pSmg6pUnikV-KNxIrMK8IxBYOhnr5qEKXFXrA/s1600-h/IMG_8602-2.JPG"><img id="BLOGGER_PHOTO_ID_5334164613070501026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 214px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKNWI94-GB9FNuo_uR_7hGsOXrucgGB1JyHfSylWCyavbRKyEL6deHUP2Wupyuqo7UhE9P_P9Yd8xMBLbu2tprmfa-trEgt4i06pSmg6pUnikV-KNxIrMK8IxBYOhnr5qEKXFXrA/s320/IMG_8602-2.JPG" border="0" /></a><br /><br />The filling was just as good. It was delightfully creamy and smooth. Although next time I may cut down a little bit on the cream to up the zesty flavour. The original recipe tops the tarts with fresh bluberries glazed in raspberry jam. No thanks. I wanted my passionfruit pure and unsullied.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUOQAUuVHGC1HcCosH5xXQgir0mrRl9rrvaYmAiBxz2DDTbDMrirlUBC9VWh_2v3rF8oGfcVVVcF_hukycEdEjtEWwdKU5eax7DolZmLOOmqlpKLJcYyk-KgnFsFOen73YWouR9w/s1600-h/42085911-100x100-0-0_%5B1%5D.jpg"><img id="BLOGGER_PHOTO_ID_5334134817329952306" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 100px; CURSOR: hand; HEIGHT: 100px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUOQAUuVHGC1HcCosH5xXQgir0mrRl9rrvaYmAiBxz2DDTbDMrirlUBC9VWh_2v3rF8oGfcVVVcF_hukycEdEjtEWwdKU5eax7DolZmLOOmqlpKLJcYyk-KgnFsFOen73YWouR9w/s400/42085911-100x100-0-0_%5B1%5D.jpg" border="0" /></a> This recipe came from Women's Weekly Christmas Cooking which is challenge Book #38 in the <a href="http://crackinggoodegg.blogspot.com/2008/10/kj-wants-kitchen-aid-challenge-second.html">KJ wants a Kitchen Aid Challenge</a> (which is by the way where I have to cook something from every cookbook I own before I buy any more). I bought this book about five years ago. The only other thing I have made from it are the stained glass biscuits you see on the cover. The centres are made from melted lollies. I gave them away as little Christmas presents and they were a huge hit. They looked spectacular and tasted good.<br /><br /><span style="color:#ff0000;"><strong>Passionfruit Curd Tartlets</strong></span><br /><span style="font-size:78%;"><em>(adapted from Women's Weekly Christmas Cooking)</em></span><br /><br />4 egg yolks<br />1/2 cup caster sugar<br />80gm butter<br />1 cup passionfruit pulp<br />1 tspn gelatine<br />2 tbspn boiling water<br />1/2 cup cream<br /><br /><em>Pastry Shells</em><br />1 2/3 cup plain flour<br />1/2 cup caster sugar<br />140gm cold butter, chopped<br />1 egg, beaten lightly<br />2 tspn iced water, approx.<br /><br /><em>Shells</em> - Process together the flour, sugar and butter until crumbly. Add the egg and enough water to make the ingredients come together. Knead lightly and enclose in plastic wrap. Leave in the fridge for at least an hour, or overnight if possible.<br /><br />Divide the dough into 8 portions and roll out to fit greased 10cm round loose base flan tins. Lift the dough into the tins and trim the edges. Prick the base of the pastry, line with greaseproof paper and fill with pastry weights, beans or rice. Place on a baking tray and bake in a 180C oven for about 7 minutes or until lightly browned. Carefully remove paper and weights and leave to cool.<br /><br /><em>Filling</em> - Combine egg yolks, sugar, butter and 1/3 cup of passionfruit pulp in a double boiler. Simmer and stir until the mix is thick enough to coat the back of a spoon. Strain and discard the seeds.<br /><br />Sprinkle gelatine over the water and stir until it is dissolved. Stir into the still warm curd, cover and refrigerate for 1 hour.<br /><br />Beat the cream to soft peaks. Fold into the curd mixture and divide amongst the shells. Leave for two or three hours until the filling is set.<br /><br />Serve with a small dollop of cream or a few fresh berries.KJhttp://www.blogger.com/profile/05715945613246233125noreply@blogger.com12tag:blogger.com,1999:blog-33469703.post-83318309773349868662009-04-27T21:05:00.005+10:002009-04-27T22:14:05.429+10:00Challenge Book #37 - Hazelnut Wafers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy1R_5Y0SW2WH0_T7RduMzVqQE9gyxeaVggCIw5u-Pf5rNOHVaJrC5tTTjOSoXmCu9gL0bDR3cB7YyUHuOZo7OxUOV_tTGvEUjO4wZKNMf7C2lJf6c8dAUdijWjBdwoxXu6QV8cA/s1600-h/IMG_8481.JPG"><img id="BLOGGER_PHOTO_ID_5329327864302820338" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 267px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy1R_5Y0SW2WH0_T7RduMzVqQE9gyxeaVggCIw5u-Pf5rNOHVaJrC5tTTjOSoXmCu9gL0bDR3cB7YyUHuOZo7OxUOV_tTGvEUjO4wZKNMf7C2lJf6c8dAUdijWjBdwoxXu6QV8cA/s400/IMG_8481.JPG" border="0" /></a><br /><br />It's the ANZAC Day weekend here in Australia, the time in which we remember all our servicemen and women. So I really should be posting something iconic and patriotic like ANZAC biscuits or pie floaters or something. But I just didn't quite get around to it.<br /><br />In actual fact I have spent very little time in the kitchen in recent weeks. I have been caught up in researching my family tree. This is supposed to be my Father's new hobby, but given his complete lack of computor skills I am the bunny that gets to scrawl through endless census returns and electoral rolls. Who knew that there could be so many people born with the same name in the same year in the same town? I'm beginning to wonder if there was ever anyone in England born without the names Henry, William or Edward. Sadly (or not as the case may be) I seem to have no claims to the nobility - this is pure peasant blood in these here veins.<br /><br />I'm pretty sure my forebears would never have dreamed of snacking on something like this - hazelnut wafers and brie cheese. Bit of a stark change from gruel. But I'm sure they would have loved it. I must have gotten my tastebuds from somewhere after all.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4M4tcVG2Q0IylcSL2l6OuOppcPSP5PuMkJEkGb4qhpOSj7t15exhZ4NXGuCxM8e0lbDvePhLCpHLdeRxDSuFqoW1kRCgBQV5_amHMa3nKaQ4HtMO-SHdL1_rrNbF-4MMUjxg29A/s1600-h/IMG_8493.JPG"><img id="BLOGGER_PHOTO_ID_5329326954552643394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 214px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4M4tcVG2Q0IylcSL2l6OuOppcPSP5PuMkJEkGb4qhpOSj7t15exhZ4NXGuCxM8e0lbDvePhLCpHLdeRxDSuFqoW1kRCgBQV5_amHMa3nKaQ4HtMO-SHdL1_rrNbF-4MMUjxg29A/s320/IMG_8493.JPG" border="0" /></a><br /><br />These wafers are feather light, super crunchy and taste of pure hazelnut. They are lightly sweet. I think they went fantastically with a gorgeous brie cheese like this or with a sharp cheddar some dried apricots and apple. And then I ate the rest on there own just like normal biscuits. It was all good.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_5b4R_qYB4vtBWW4yOStwkPMUmaiJUJuUPhj7BmpeWKFIKwr3TaXXZ7ajU6Hmk40DRHsOz-mo6sZj648IHst3m7aX8Nkz5h2fkBbLDGotYUnSHZZ7pmYaP0p6qUnqvm2uEBLivw/s1600-h/IMG_8536.JPG"><img id="BLOGGER_PHOTO_ID_5329326434981142002" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 214px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_5b4R_qYB4vtBWW4yOStwkPMUmaiJUJuUPhj7BmpeWKFIKwr3TaXXZ7ajU6Hmk40DRHsOz-mo6sZj648IHst3m7aX8Nkz5h2fkBbLDGotYUnSHZZ7pmYaP0p6qUnqvm2uEBLivw/s320/IMG_8536.JPG" border="0" /></a><br /><br />And they really are not hard to make. I didn't quite spread the mixture as thinly or evenly as I should. So my wafers coloured a bit unevenly. But it didn't seem to matter in how they tasted.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZrD-LwzEg37zXgu9gBBZFbXoGqNe0c_yTK-hc44Wsg6XOHMzimZ61B-lFYaxoKUGZpCHWiKcg5j7lWFlSFH2EeNL-hmAFyQ_-sYWBCh0Dt3MkS1a8lcYRT5cym5iER2z53uRCA/s1600-h/51QuKxFQO1L._SL500_AA240_%5B1%5D.jpg"><img id="BLOGGER_PHOTO_ID_5329329116080116610" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZrD-LwzEg37zXgu9gBBZFbXoGqNe0c_yTK-hc44Wsg6XOHMzimZ61B-lFYaxoKUGZpCHWiKcg5j7lWFlSFH2EeNL-hmAFyQ_-sYWBCh0Dt3MkS1a8lcYRT5cym5iER2z53uRCA/s200/51QuKxFQO1L._SL500_AA240_%5B1%5D.jpg" border="0" /></a> The recipe comes from the delicious days cookbook by Nicole Stich - which is by the way Book # 37 in the <a href="http://crackinggoodegg.blogspot.com/2008/10/kj-wants-kitchen-aid-challenge-second.html">KJ wants a Kitchen Aid Challenge</a>. Nicole is of course one half of the <a href="http://www.blogger.com/%3Ca%20href=%22https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZrD-LwzEg37zXgu9gBBZFbXoGqNe0c_yTK-hc44Wsg6XOHMzimZ61B-lFYaxoKUGZpCHWiKcg5j7lWFlSFH2EeNL-hmAFyQ_-sYWBCh0Dt3MkS1a8lcYRT5cym5iER2z53uRCA/s1600-h/51QuKxFQO1L._SL500_AA240_%5B1%5D.jpg%22%3E%3Cimg%20style=%22float:right;%20margin:0%200%2010px%2010px;cursor:pointer;%20cursor:hand;width:%20200px;%20height:%20200px;%22%20src=%22https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZrD-LwzEg37zXgu9gBBZFbXoGqNe0c_yTK-hc44Wsg6XOHMzimZ61B-lFYaxoKUGZpCHWiKcg5j7lWFlSFH2EeNL-hmAFyQ_-sYWBCh0Dt3MkS1a8lcYRT5cym5iER2z53uRCA/s200/51QuKxFQO1L._SL500_AA240_%5B1%5D.jpg%22%20border=%220%22%20alt=%22%22id=%22BLOGGER_PHOTO_ID_5329329116080116610%22%20/%3E%3C/a%3E">delicious days website</a> which is a vision of foodie loveliness. I was only given this book recently as a get well present so this is the first thing I have tried. I have, however, tried other recipes from the website, including the most gorgeous <a href="http://crackinggoodegg.blogspot.com/2007/09/fantastic-focaccia.html">foccaccia</a> in the world.<br /><br /><strong><span style="color:#009900;">Hazelnut Wafers<br /></span></strong><em><span style="font-size:78%;">(adapted from delicious days)</span></em><br /><br />80gm ground hazelnuts<br />20 gm whole hazelnuts, chopped<br />50gm sugar<br />20gm plain flour<br />3 egg whites<br /><br />Mix the ground nuts with the sugar, salt and flour. Break up the egg whites with a fork so that they are a bit foamy (but not stiff). Stir into the nut mixture.<br /><br />Line a baking tray with paper and spread the mixture in a very thin and even layer. Sprinkle over the chopped nuts.<br /><br />Bake in a 175C oven for 14-16 minutes until it is an even brown colour. Slide the paper off onto a rack and allow the wafer to cool. Break into pieces and store in an airtight container.KJhttp://www.blogger.com/profile/05715945613246233125noreply@blogger.com5tag:blogger.com,1999:blog-33469703.post-29369574933277648752009-04-14T21:00:00.001+10:002009-04-14T21:05:33.800+10:00Warm Italian Meringue and Vinicotto Grapes Pizza<u><span style="color:#0066cc;"></span></u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7XoXVLW3ze8ZtzFYWr2YBN3XMhqxcn_wQASyiEGJWV-Ku_llEP_b_8wtTSi5IHrAyWCo96Cm4If6Sq_lieV3oNlnoEdP3Aa_y7OConJUQCLSHZ-nZ23Hq_H22xBb5WsDC4s1oYw/s1600-h/IMG_8426.JPG"><img id="BLOGGER_PHOTO_ID_5324029399455463394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 267px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7XoXVLW3ze8ZtzFYWr2YBN3XMhqxcn_wQASyiEGJWV-Ku_llEP_b_8wtTSi5IHrAyWCo96Cm4If6Sq_lieV3oNlnoEdP3Aa_y7OConJUQCLSHZ-nZ23Hq_H22xBb5WsDC4s1oYw/s400/IMG_8426.JPG" border="0" /></a><br /><br />It's time for a not such a success story. Don't let this blog fool you <span style="font-size:85%;">(snort - yeah right, as if),</span> I definitely have my fair share of failures. Sometimes it feels like more because, strangely, it all seems to happen at once. I'll be sailing along, baking happily, and then a cake will sink or biscuits will burn or pastry will be soggy. And for the next few weeks absolutely nothing will work - even long standing successful recipes. Curdled custards, lumpy sauces, leaden bread I could go on and on and on. It gets to the point where I throw my apron down in frustration and decide that I am completely useless and there is no point in my ever setting foot in the kitchen again.<br /><br />And then a butterfly will flap its wings or the wind will change direction or something and it all comes right again. So weird!!!<br /><br />But this time I do have a bit of an excuse, the recipe. I don't think it was all my fault.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSdk6e8ZNSDSCp6XTYZU25Yw6CqW9bIxavVDszQJZ7_oVknYHiXpv2dc2yEAMAm_x4RBwuhw3USgjWAdF4LhIdbx1IUzcbxUoC3r_qOEhMTpcQf42qcLDah2f2zLlVWRAFkMqNyQ/s1600-h/IMG_8440.JPG"><img id="BLOGGER_PHOTO_ID_5324027017350708706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 214px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSdk6e8ZNSDSCp6XTYZU25Yw6CqW9bIxavVDszQJZ7_oVknYHiXpv2dc2yEAMAm_x4RBwuhw3USgjWAdF4LhIdbx1IUzcbxUoC3r_qOEhMTpcQf42qcLDah2f2zLlVWRAFkMqNyQ/s320/IMG_8440.JPG" border="0" /></a><br /><br />This in case you were wondering is a Warm Italian Meringue and Vincotto Grapes Pizza. The <a href="http://crackinggoodegg.blogspot.com/2009/04/challenge-book-36-chocolate-pizza.html">crust</a> was delightful as always and the grapes were simply delicious. I have not really tasted <a href="http://en.wikipedia.org/wiki/Vincotto">vincotto</a> before. It was fantastically intense and flavoursome. I think the grapes themselves would be great with a whole lot of things. Even in a trifle with some rich custard, I think they would be great. <br /><br />No, the problem was the meringue. When it came out of the oven it looked fantastic - a huge puffy cloud of meringue. But that lasted about three seconds. It shrank and shrank and shrank to just a little shrivelled ring, a mere parody of its former self. And it tasted eggy. Distinctly eggy. Not what you want at all.<br /><br />The thing is that the recipe only calls for 1 tbspn (4 tspns) sugar for 3 egg whites. I'm not sure what the right ratio should be, but that sounds way too low to me. But on the other hand there may be a risk that, with more sugar, the meringue would simply burn to a crisp at the high temperatures needed to cook the base. Maybe it needs to be done in two stages. Cook the base and then add and cook the meringue.<br /><br />I'm certainly going to give it a go, because I think that this will be a fantastic recipe if it can be made to work!!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXJxjH1OyWdwumlGPlIKV2K3fWt_0YifR6jorNf0A3ADF8l3kjZCUcrH5uGPFQabyq1t7cNxGyAw03JH3KxjWkgQBhlhQiAmWfr9Iota9flpPgH7kTMW_ofX3YjFk1d_BcRetrZg/s1600-h/IMG_8447.JPG"><img id="BLOGGER_PHOTO_ID_5324025771411109778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXJxjH1OyWdwumlGPlIKV2K3fWt_0YifR6jorNf0A3ADF8l3kjZCUcrH5uGPFQabyq1t7cNxGyAw03JH3KxjWkgQBhlhQiAmWfr9Iota9flpPgH7kTMW_ofX3YjFk1d_BcRetrZg/s320/IMG_8447.JPG" border="0" /></a><br /><br /><strong><span style="color:#cc0000;">Warm Italian Meringue and Vincotto Grapes Pizza</span></strong><br /><span style="font-size:78%;"><em>(adapted from Pizza Modo Mio)</em></span><br /><br />20gm butter<br />90gm seedless red grapes<br />125ml vincotto<br />3 egg whites<br />1 tbspn caster sugar<br /><a href="http://crackinggoodegg.blogspot.com/2009/04/challenge-book-36-chocolate-pizza.html">1 quantity of pizza dough </a><br /><br />Melt the butter in a small saucepan over medium heat, add the grapes and cook for 3 minutes or until just tender. Remove the grapes, add vincotto and simmer until reduced by half. Return the grapes to the pan, toss to combine well, then remove from the heat and cool.<br /><br />Place a pizza stone in the oven and heat to 250C.<br /><br />Whisk the egg whites to stiff peaks. Put the sugar and 1 tbspn water in a saucepan and bring to the boil. Whisking continuously, gradually add the hot syrup to the egg whites and whisk until stiff and glossy.<br /><br />Roll out the dough into two 15cm rounds or free form shapes. Prick with a fork. Spread with the meringue, place on the heated stone and bake for 4-6 minutes. Remove and scatter over the vincotto grapes and serve.<br /><br />*This is an Australian recipe. 1 Australian tbspn = 4 tspn (20ml). 1 US tbspn = 3 tspn (15ml).KJhttp://www.blogger.com/profile/05715945613246233125noreply@blogger.com6tag:blogger.com,1999:blog-33469703.post-53757235317244900172009-04-02T10:02:00.002+11:002009-04-02T10:31:38.624+11:00Challenge Book #36 - Chocolate Pizza<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf5iCfJvmn9tfXkiD4y6j0NGAeBWomKS9RpYAfTqB1x2mSS20NO7whpustH1dHP8_NwpVeXPbBwhLwiD1NUbFXcE48WgaCF8YXm9bvzl3HydRLRbPCtBXZaPZtEOWL-d-vA2xzMA/s1600-h/IMG_8399.JPG"><img id="BLOGGER_PHOTO_ID_5318519457849046466" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 267px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf5iCfJvmn9tfXkiD4y6j0NGAeBWomKS9RpYAfTqB1x2mSS20NO7whpustH1dHP8_NwpVeXPbBwhLwiD1NUbFXcE48WgaCF8YXm9bvzl3HydRLRbPCtBXZaPZtEOWL-d-vA2xzMA/s400/IMG_8399.JPG" border="0" /></a> The chocolate, it calls to me. When I said <a href="http://crackinggoodegg.blogspot.com/2009/03/challenge-book-34-tiger-tea-cakes.html">I can eat limitless amounts of good chocolate</a> you thought I was joking right. No, it's true. Well, my work colleagues did gave a major helping hand with the <a href="http://crackinggoodegg.blogspot.com/2009/03/baked-chocolate-fudge.html">baked chocolate fudge</a>. It disappeared in short order. And so, it's time for the choc binge to go on - with chocolate pizza.<br /><br />I know, I know right!!! Sounds hideous. I kinda thought so to. But I was intrigued and had to try it. And now I am here to tell you that this is quite simply DELICIOUS, YUMMY, GORGEOUS. You get the message I'm sure. I was shocked out of my little socks at how good it was.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOtzE1uldOxQVupHCvO8jk6gMQKudO1KBAmXmfObDbRtuQxIPSCxtqh6zyLdKxO3nDXwylnyKPgdt2BxUWZU916hz15BPZmN0jXV2HrXGUIkcH2QqaoH70xwmPaucfMUtGTBCHQA/s1600-h/IMG_8404.JPG"><img id="BLOGGER_PHOTO_ID_5318518942787954098" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOtzE1uldOxQVupHCvO8jk6gMQKudO1KBAmXmfObDbRtuQxIPSCxtqh6zyLdKxO3nDXwylnyKPgdt2BxUWZU916hz15BPZmN0jXV2HrXGUIkcH2QqaoH70xwmPaucfMUtGTBCHQA/s320/IMG_8404.JPG" border="0" /></a> It consists of a thin pizza crust, which is quite simply the best I have ever made. Lovely and light and gently crisp on the bottom. A layer of nutella, a few dollops of mascarpone, a score of sour cherries, a spattering of chopped turkish delight, a scattering of pistachios and a sprinkling of toffee shards. Does it get any better!!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjInsOVgx4IP48Qwh3ZNDvvPgtCnJFoku2XnRgksr2V7yMParz9sB-05gqQqlEY1hu-hp9jNwXFSvAhZnsi4kP9qc7xo7mG3nv3aufNXz4JwJZ0bV9lf3pSgaxLyrjbJnWk_TSGcg/s1600-h/IMG_8417.JPG"><img id="BLOGGER_PHOTO_ID_5318517866337934690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjInsOVgx4IP48Qwh3ZNDvvPgtCnJFoku2XnRgksr2V7yMParz9sB-05gqQqlEY1hu-hp9jNwXFSvAhZnsi4kP9qc7xo7mG3nv3aufNXz4JwJZ0bV9lf3pSgaxLyrjbJnWk_TSGcg/s320/IMG_8417.JPG" border="0" /></a><br />I I can over one suggestion it is to ensure that there is sufficient sour cherries to have some in every bite. Otherwise the sweetness can just overwhelm you. There is also an option to go for a sweet dough. I thought it would just be too much so I went with plain.</div><div></div><div>This pizza is supposed to be served with vanilla ice cream. So why do I have a miserable little bowl of cream sitting there? Well, because I am a doofus. The vanilla ice cream I thought was in the freezer turned out to be lemon. Not really chocolate appropriate.<br /><br />Fortunately I had some cream in the fridge. Which absolutely, stubbornly refused to whip. I have never had this happen before. It just sat there all thin and nyherrr!!! So I gave up. I actually don't think you need it. The pizza is great just on it's own.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGo4cHcBxMzmXLTveSULLqt97jxWXm3CRT4cv3R25ObMJwePZaiRvy5EfBNgGwJCe38Zt3MQLnXUJmSZFPswUod4CkhcIizRlCNd-MeRfa5RhG_oD7gI6pjtqE32EXtqeNtU3etg/s1600-h/pizza%5B1%5D.jpg"><img id="BLOGGER_PHOTO_ID_5319855036960009250" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 250px; CURSOR: hand; HEIGHT: 294px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGo4cHcBxMzmXLTveSULLqt97jxWXm3CRT4cv3R25ObMJwePZaiRvy5EfBNgGwJCe38Zt3MQLnXUJmSZFPswUod4CkhcIizRlCNd-MeRfa5RhG_oD7gI6pjtqE32EXtqeNtU3etg/s320/pizza%5B1%5D.jpg" border="0" /></a>And really it should be given that it's from a world pizza champion, an Australian chef called John Lanzafame. Apparently he learned all his pizza skills from his Italian mother. This book has an amazing range of dessert pizzas (among the more expected sort). Banana split, peaches and cream, cherry and almond. All sound divine!!<br /><br />This is of course, Challenge Book #36 in the <a href="http://crackinggoodegg.blogspot.com/2008/10/kj-wants-kitchen-aid-challenge-second.html">KJ wants a Kitchen Aid Challenge</a>. This is the first recipe I have tried from this book. Which is quite excusable I think as it was a Christmas present. I will certainly be making many more.<br /><br /><strong><span style="color:#000099;">My Favourite Chocolate Pizza</span></strong></div><div><em><span style="font-size:78%;">(adapted from Pizz Modo Mio)</span></em><br /><br />115gm caster sugar<br />1 tbspn lemon juice<br />1 quantity of pizza dough<br />100gm chocolate hazelnut spread (nutella)<br />2 tbspn mascarpone cheese<br />12 bottled sour cherries, halved<br />12 bite sized pieces turkish delight<br />40gm unsalted pistachios, chopped<br /><br />Heat the sugar and lemon juice over a low heat until the sugar melts and becomes a caramel colour. Pour the toffee onto a baking tray lined with baking paper and tilt until it spreads out thinly. Leave to set. Then break into shards.<br /><br />Roll out the dough into two 15cm rounds or a free form shape. Prick all over with a fork. Spread the bases with the chocolate spread, and top with small dollops of mascarpone. Scatter over the cherries.<br /><br />Place the pizzas on a pizza stone preheated in a 250C oven. Bake for 5 minutes or until the base is golden and crisp.<br /><br />Remove from the oven and scatter with the turkish delight, pistachios and toffee shards.<br /><br />Serve with vanilla ice cream.<br /><br /><strong><span style="color:#990000;">Pizza Dough</span></strong><br /><em><span style="font-size:78%;">(adapted from Pizza mio modo)</span></em><br /><br />1 tspn dried yeast<br />1 tspn salt<br />100ml warm water<br />2 tspn olive oil<br />160gm plain flour<br /><br />Put the yeast, water and a tbspn of the flour into a small bowl and whisk together. Leave in warm place for 10 minutes or until the mix has started to bubble.<br /><br />Add the flour, salt and oil and mix together. Knead for 10-15 minutes or until the dough is smooth and elastic. Rub with olive oil and place in a bowl. Cover with a cloth and leave in a warm place for 1-1 1/2 hours until doubled in size.<br /><br />Punch down the dough. If you wish to make a sweet dough add 1 tspn of brown sugar and knead in at this stage. (At this stage you can also leave the dough in the fridge overnight, bringing back to room temperature before continuing on).<br /><br />Leave the dough in a warm place for 15 minutes until risen by half again. The dough is now ready to use. </div>KJhttp://www.blogger.com/profile/05715945613246233125noreply@blogger.com14tag:blogger.com,1999:blog-33469703.post-87847390979703501062009-03-26T17:04:00.002+11:002009-04-09T11:35:13.388+10:00Baked Chocolate Fudge<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8jzqHiEzUkPfsEffXGDnbNCJWSGJmQl_o9Zmw_Mld8kn8_s1fSUpV_KhoTMuQxzsO2BU3hYkpUHAZFt1U-pmi4QKWxE1PifYansqVNz8p-rXzlZqZ_Axu27aBq77QryNPVOTo0g/s1600-h/IMG_8388.JPG"><img id="BLOGGER_PHOTO_ID_5316325373267591330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 267px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8jzqHiEzUkPfsEffXGDnbNCJWSGJmQl_o9Zmw_Mld8kn8_s1fSUpV_KhoTMuQxzsO2BU3hYkpUHAZFt1U-pmi4QKWxE1PifYansqVNz8p-rXzlZqZ_Axu27aBq77QryNPVOTo0g/s400/IMG_8388.JPG" border="0" /></a><br /><br />In my recent post on <a href="http://crackinggoodegg.blogspot.com/2009/03/challenge-book-34-tiger-tea-cakes.html">Tiger Tea Cakes</a> I talked about my lack of resistance to chocolate. And this got me thinking and thinking and thinking about chocolate. And all the good chocolaty things I had ever eaten. And then my mind recalled this baked fudge I had made a while back. And this got me thinking and thinking about this baked fudge. And next thing I am in the supermarket tossing unsalted butter and cream into my trolley. And woe and behold, there I am pulling a batch out of the oven. You can imagine the gory details of what followed.<br /><br />If only I could off held for a few weeks I would have the exscuse of Easter. When you are more or less obliged to scoff down chocolate. But no, I am officially as weak as water. A slave to the little grey cells.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirFrKQNCJQcmlv6ALZKhUCa1D_YzWpI0J50U2bRyKynOXyFA4ijY9uVccZChzMJy0S2JzMoapMVe0DyCpdCq1Q1EsYvVh_qYspz78CYUSu8DvxHfvhanpVcZmztFSNmyz31C-FMA/s1600-h/IMG_8364.JPG"><img id="BLOGGER_PHOTO_ID_5316324782157742258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirFrKQNCJQcmlv6ALZKhUCa1D_YzWpI0J50U2bRyKynOXyFA4ijY9uVccZChzMJy0S2JzMoapMVe0DyCpdCq1Q1EsYvVh_qYspz78CYUSu8DvxHfvhanpVcZmztFSNmyz31C-FMA/s320/IMG_8364.JPG" border="0" /></a><br /><br />The thing about this baked fudge is that it is utterly decadent, delectable and deadly. Silky smooth, creamy, rich and deeply, deeply chocolately. Just reading this post has added an inch to your hips. Sorry, but it's true!!!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp_3xXBfGz9qIlo7vGPRCIMGUvLRUyx3A1hs_W7Cw6NCv5TdrAw1JJCua9B0W36aQwRLSsnf4ErPxilgZc7YGCWJIakZcTDsLuMLfoWoMq5NO_OV4oaIy7vwtDVE5PST6vnnSAOg/s1600-h/IMG_8375.JPG"><img id="BLOGGER_PHOTO_ID_5316324289648009714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp_3xXBfGz9qIlo7vGPRCIMGUvLRUyx3A1hs_W7Cw6NCv5TdrAw1JJCua9B0W36aQwRLSsnf4ErPxilgZc7YGCWJIakZcTDsLuMLfoWoMq5NO_OV4oaIy7vwtDVE5PST6vnnSAOg/s320/IMG_8375.JPG" border="0" /></a><br /><br />Sadly, it's all too easy to make. A bit of melting and mixing and baking in a water bath and you are done. When it first comes out of the oven it will be very soft. With more the texture of a firm chocolate mousse. By the next day it will still be quite soft, but will have settled to a firmer and denser texture.<br /><br />As if the fudge was not evil enough it also offers unparallelled opportunities for bowl and spoon licking. Woe is me!!!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv57E0zCHNbzZS6sWYAJFMhNLE27daXLKMTz3bHNpw9ju9Myj3UZ-Hj0-1w6eX-SzbmHHEkxZkl6BkqC4T_EVdscLNZVinIXsbgHq5IZG5a_3RcllO8faIX2-Ui98ynfJ4sFeEJg/s1600-h/IMG_8346.JPG"><img id="BLOGGER_PHOTO_ID_5316323691688540690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 214px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv57E0zCHNbzZS6sWYAJFMhNLE27daXLKMTz3bHNpw9ju9Myj3UZ-Hj0-1w6eX-SzbmHHEkxZkl6BkqC4T_EVdscLNZVinIXsbgHq5IZG5a_3RcllO8faIX2-Ui98ynfJ4sFeEJg/s320/IMG_8346.JPG" border="0" /></a><br /><br /><strong><span style="color:#33cc00;">Baked Chocolate Fudge</span></strong><br /><em><span style="font-size:78%;">(adapted from Donna Hay Magazine, July/August 2006)</span></em><br /><br />400gm dark chocolate, chopped<br />120gm unsalted butter<br />1 cup brown sugar<br />1/2 cup cream<br />5 eggs<br />2 tbspn plain flour, sifted*<br /><br />Place the chocolate, butter, sugar and cream in a saucepan over low heat. Stir until melted and smooth. Whisk together the flour and eggs. Slowly whisk the chocolate mixture into the egg mixture.<br /><br />Pour into a small rectangular loaf tin (12x21cm) lined with baking paper. Ensure that the paper rises above the edges of the tin as the fudge will rise a little. Place the tin in a deep baking tray and add enough boiling water to come halfway up the tin's sides.<br /><br />Bake for 2 1/4 hours in a 150C oven or until the fudge is cooked. To test if it is cooked, insert a skewer in the centre of the fudge. If the batter clinging to the skewer easily rolls into a little ball, then the fudge is done.<br /><br />*This is an Australian recipe. 1 Australian tbspn = 4 tspn (20ml). 1 US tbspn = 3 tspn (15ml).KJhttp://www.blogger.com/profile/05715945613246233125noreply@blogger.com22tag:blogger.com,1999:blog-33469703.post-11337880016745952082009-03-20T19:29:00.001+11:002009-03-20T19:38:40.395+11:00Challenge Book #35 - Plum Baklava Tarts<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8BiWH5WJRPfsh0LdEwastxzzu3rPnOt4NWXvjiwcQ5-TwtYoOd5ofhQW2tCUOlzj9Wz_kT_NAwOxtVey9pSR5Q6YKFLUMTeponOYKwafpLnwZHbjKQeu1ueFyV80R4n-3A4doFA/s1600-h/IMG_8296.JPG"><img id="BLOGGER_PHOTO_ID_5314849197842682738" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 214px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8BiWH5WJRPfsh0LdEwastxzzu3rPnOt4NWXvjiwcQ5-TwtYoOd5ofhQW2tCUOlzj9Wz_kT_NAwOxtVey9pSR5Q6YKFLUMTeponOYKwafpLnwZHbjKQeu1ueFyV80R4n-3A4doFA/s320/IMG_8296.JPG" border="0" /></a>Traditional nursery rhymes are all very well, but I prefer my own versions. Like this.<br /><br />Little Jack Horner sat in a corner eating a plum baklava tart.<br />He put in his thumb and pulled out a plum.<br />And then scoffed the lot.<br /><br />Much better. Or this.<br /><br />Mary had a little plum backlava tart<br />It's cream as white as snow.<br />Everywhere that Mary went<br />These tarts were sure to go.<br /><br />She took a batch to school one day<br />And they all scoffed the lot.<br /><br />Just wouldn't make sense any other way.<br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Utdlz-yTt0f6boC-h74UmXTWvxdg7GaP6yFQWv0P2tNrqEpMX-wP3yjyZAses4PaOt0Y9WQ5NwwMPowVC2GJ7fkg1oko7t0NrmMgguC1as3qlvfVhQhYlDzK31EWGrJOoV5UMQ/s1600-h/IMG_8303.JPG"><img id="BLOGGER_PHOTO_ID_5314847127739219090" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Utdlz-yTt0f6boC-h74UmXTWvxdg7GaP6yFQWv0P2tNrqEpMX-wP3yjyZAses4PaOt0Y9WQ5NwwMPowVC2GJ7fkg1oko7t0NrmMgguC1as3qlvfVhQhYlDzK31EWGrJOoV5UMQ/s320/IMG_8303.JPG" border="0" /></a> These tarts tick all the boxes - they are easy, attractive and taste darn good. The baklava component is a bit of an abstract interpretation. Demerera sugar, ginger, cinnamon and ground almonds (the recipe specifices walnuts, but I hate them) is layered between sheets of filo pastry. The sugar provides a great crunch and the ginger is just inspired. It complements the plums beautifully.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm27L8fXufL4Z-1c9LkDn_H_RSt6XG6j3weZlbDZvEh1QvEYDQiUvwE1fLc9AwNh3B88M6km72sTInM5xPg1WF5oNhfY_3heWxVEG31a8SF8Ey1DAuEy-idpJrJzgFlGJWpfbIMQ/s1600-h/IMG_8316.JPG"><img id="BLOGGER_PHOTO_ID_5314846557724739170" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm27L8fXufL4Z-1c9LkDn_H_RSt6XG6j3weZlbDZvEh1QvEYDQiUvwE1fLc9AwNh3B88M6km72sTInM5xPg1WF5oNhfY_3heWxVEG31a8SF8Ey1DAuEy-idpJrJzgFlGJWpfbIMQ/s320/IMG_8316.JPG" border="0" /></a><br /><br />I think you could make these with any manner of fruit. I think pears or apple would be fantastic. Or how about some poached quinces. I think that would be really superb!!!!!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh36AuRxrHjow11hOfqJc0Xx-gGockuRxGVOCDkr1FwtDs2nsaIrgELzjlHYQGulXTgx39uyYT60MJ_sEMFbsL_Mfm4YxV7aZ_4B-HcvB33QNVMeVtoGluN8qTx9g1WKBWBTTx42g/s1600-h/IMG_8314.JPG"><img id="BLOGGER_PHOTO_ID_5314845713922097986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 214px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh36AuRxrHjow11hOfqJc0Xx-gGockuRxGVOCDkr1FwtDs2nsaIrgELzjlHYQGulXTgx39uyYT60MJ_sEMFbsL_Mfm4YxV7aZ_4B-HcvB33QNVMeVtoGluN8qTx9g1WKBWBTTx42g/s320/IMG_8314.JPG" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9caY3q4uQXdUI2WyhOGppFkEXOMPZeABJKmNM25GXnsV9ZrPPOWbqlh1fGfR1VBq9PQbiD4W9aYGcVPB99MsOfX0uGfgVn1Fq7iHDGLWIr8U7i3nOwQPR4zKMB92oBKrYgbgP5g/s1600-h/9780563488538%5B1%5D.gif"><img id="BLOGGER_PHOTO_ID_5314848124459987554" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 134px; CURSOR: hand; HEIGHT: 187px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9caY3q4uQXdUI2WyhOGppFkEXOMPZeABJKmNM25GXnsV9ZrPPOWbqlh1fGfR1VBq9PQbiD4W9aYGcVPB99MsOfX0uGfgVn1Fq7iHDGLWIr8U7i3nOwQPR4zKMB92oBKrYgbgP5g/s320/9780563488538%5B1%5D.gif" border="0" /></a>This recipe is of course from Challenge Book #34 in the <a href="http://crackinggoodegg.blogspot.com/2008/10/kj-wants-kitchen-aid-challenge-second.html">KJ wants a kitchen Aid Challenge</a>. This is the Best which is the book from the TV series of the same name. I adored this show. It starred Ben Donoghue (right) , Paul Merrett (left) and Silvana Franco (middle). Each week they would cook a dish based on a given theme like sweet breakfasts or cheesy snacks. The dishes were judged by a group of three food lovers. I am so disappointed that it never went to a second series.<br /><br />This particular recipe was by Paul, who was my favourite. At the time I was more enamored of his smile than his food. But every recipe of his that I have tried has been excellent. In fact every recipe I have tried from this book has been excellent. Silvana's recipe for spaghetti carbonora is the best I have ever tasted.<br /><br /><strong><span style="color:#ff6600;">Plum Baklava Tart</span></strong><br /><em><span style="font-size:78%;">(adapted from the Best)</span></em><br /><br />12 ripe plums, stoned and quartered<br />85gm caster sugar<br />50gm ground nuts (walnuts or almonds)<br />2 tbspn demerera sugar<br />1/4 tspn ground cinnamon<br />1/4 tspn ground ginger<br />6 large sheets of filo pastry<br />85gm butter, melted<br /><br />Cook the plums with the caster sugar for 10-12 minutes. The plums should be soft but still hold their shape.<br /><br />Mix together the ground nuts, demera sugar, cinnamon and ginger. Cut the filo pastry into 12 equal sized squares, which are large enough to fit into a muffin mold. Brush a layer of filo with the melted butter and sprinkle with the nut mixture. Place another square on top to form a star shape and repeat. Add a third and final filo sheet.<br /><br />Push the pastry square into a greased muffin mold. Allow the points of the pastry to stick up. Place a ball of foil into the middle of the pastry. Bake in a 190C oven for 5-8 minutes until just beginning to colour.<br /><br />Remove the pastry cases and spoon in the plum mixture. Serve immediately with a dollop of thick cream or ice cream.</p>KJhttp://www.blogger.com/profile/05715945613246233125noreply@blogger.com6tag:blogger.com,1999:blog-33469703.post-77122514828920615702009-03-15T13:13:00.001+11:002009-03-15T14:55:58.536+11:00Challenge Book # 34 - Tiger Tea Cakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz29MhZsVw_5hC36Z9LbZvg5J8M-vaha8orII5roNL1jVBZ85sky-lgDfQV-3cnBmhscwyn_REGaKXt1Mas5x4r7NTITxPwOqyQ5B8ZQrjIkEzXpFFzSI2QHpH3M6a4ulA8TANMQ/s1600-h/IMG_8246.JPG"><img id="BLOGGER_PHOTO_ID_5312862813171254482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 267px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz29MhZsVw_5hC36Z9LbZvg5J8M-vaha8orII5roNL1jVBZ85sky-lgDfQV-3cnBmhscwyn_REGaKXt1Mas5x4r7NTITxPwOqyQ5B8ZQrjIkEzXpFFzSI2QHpH3M6a4ulA8TANMQ/s400/IMG_8246.JPG" border="0" /></a><br /><br />Don't you just want to take a great big lick of this chocolate ganache? I know I certainly do!!!! And I've already eaten a pile of the stuff.<br /><br />I just can't resist good chocolate. The budget stuff I can ignore till the cows come home. But deep, rich, quality chocolate owns my soul.<br /><br />I do not keep it in the house, because if it is there it must be eaten. All of it!!! It does not matter what time of day it is, what else I've eaten, or how deeply I've buried it behind old sauce bottles or odd socks. Once my mind knows that it is there, its siren call drags me onto the rocks of overindulgence every time.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiglaeYnQpciO7DpI6wddjoxxs75YV3WXZaasrDG47_QmAiOJH3PhARI3pUJq_Q_O5DIyMReRAtLaVRkse12S7B8KUDgyOO_f2s9MSgbeVq7HEQvSRNmZ7uYeFMGD9MsS68qaLQg/s1600-h/IMG_8260.JPG"><img id="BLOGGER_PHOTO_ID_5312864550394083922" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 267px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiglaeYnQpciO7DpI6wddjoxxs75YV3WXZaasrDG47_QmAiOJH3PhARI3pUJq_Q_O5DIyMReRAtLaVRkse12S7B8KUDgyOO_f2s9MSgbeVq7HEQvSRNmZ7uYeFMGD9MsS68qaLQg/s400/IMG_8260.JPG" border="0" /></a><br />So while I really enjoyed these little tea cakes. What I really loved was the bonus hit of the rich, silky smooth ganache. It just made them something a bit extra special.<br /><br />The cakes themselves are lovely and moist, with a delicious almond and chocolate flavour. Like most almond meal cakes, they are slightly on the heavy side though. One is enough. Next time I think I will make them in a mini muffin tin.<br /><br />The method of making them is unusual, at least to me. Only egg whites are used and they are briefly mixed together with the almonds, sugar, flour and corn syrup before being refrigerated. It's easy enough and it works beautifully. So no complaints from me!!!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBzI5f-0ClEDow_L5XAvfNq_M0U3jlUCGJ-aJfl-bsMx_RHkQD83xVFornQSlpW34pAxJrLwyuHkO_xb_HhW4xbY1VDYJQRqz15g4Dw_ZrTLf54DNoI78AOl8xH30nQD54md7hKg/s1600-h/IMG_8255.JPG"><img id="BLOGGER_PHOTO_ID_5312863468274731954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 267px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBzI5f-0ClEDow_L5XAvfNq_M0U3jlUCGJ-aJfl-bsMx_RHkQD83xVFornQSlpW34pAxJrLwyuHkO_xb_HhW4xbY1VDYJQRqz15g4Dw_ZrTLf54DNoI78AOl8xH30nQD54md7hKg/s400/IMG_8255.JPG" border="0" /></a><br />These tea cakes come courtesy of <a href="http://www.doriegreenspan.com/">Dorrie Greenspan's</a> Paris Sweets. Dorrie of course needs no introduction to the blogging community. There is a blog event (Tuesday's with Dorrie) entirely devoted to her recipes.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJaJuhkTSG6CRIIk4Tq4gfLBB9I-1rBCz-f11KaoKqEwsG4XvYorAdJzTGWNpgiUjtn_Xy2fl38D3l6k_GjiGNmdtrzjK3lvtJgoAjcCoMvkh3kpTVXwwwNpQy9VITCt2Pj305UA/s1600-h/14800402%5B1%5D.jpg"><img id="BLOGGER_PHOTO_ID_5312866348926435122" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 185px; CURSOR: hand; HEIGHT: 207px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJaJuhkTSG6CRIIk4Tq4gfLBB9I-1rBCz-f11KaoKqEwsG4XvYorAdJzTGWNpgiUjtn_Xy2fl38D3l6k_GjiGNmdtrzjK3lvtJgoAjcCoMvkh3kpTVXwwwNpQy9VITCt2Pj305UA/s320/14800402%5B1%5D.jpg" border="0" /></a><br />Paris Sweets is of course Challenge Book #34 in the <a href="http://crackinggoodegg.blogspot.com/2008/10/kj-wants-kitchen-aid-challenge-second.html">KJ wants a Kitchen Aid Challenge</a>. This is by the way, where I have to make something from every cookbook I own before I can buy any new ones.</p><p>This is a lovely, lovely book. All the recipes are gathered from Parisian patisseries. It makes me just want to jump on a plane to Paris and start eating!!<br /><br />I have had this book for ages, but shamefully have only tried a few recipes. I can highly recommend the TV snacks. Lovely little buttery biscuit shots tinged with salt. Delicious!!<br /><br /><span style="color:#cc0000;"><strong>Tiger Tea Cakes</strong></span><br /><em><span style="font-size:78%;">(adapted from Paris Sweets)</span></em><br /><br />6 large egg whites<br />235gm ground almonds<br />150gm sugar<br />45gm plain flour<br />210gm unsalted butter<br />25gm light corn syrup<br />145gm dark chocolate, finely chopped<br /><br />Whisk the egg whites to just break them up. Add the ground almonds, sugar, flour and corn syrup. Mix until smooth. Cover and refrigerate for at least two hours.<br /><br />Bring the butter to a boil in a small saucepan. Stir into the batter. When the batter has cooled, stir in the chopped chocolate.<br /><br />Spoon about 3 tablespoons of the mixture into a buttered muffin mold.<br /><br />Bake in a 180C oven for 15 to 20 minutes, or until a knife inserted into the centre comes out clean. Allow the cakes to cool.<br /><br /><span style="color:#cc33cc;"><strong>Chocolate Ganache</strong></span><br /><em><span style="font-size:78%;">(adapted from Paris Sweets)</span></em><br /><br />230gm dark chocolate, chopped<br />1 cup heavy cream<br />60gm unsalted butter, chopped<br /><br />Pour the cream into a saucepan and bring to a boil. Pour it over the chocolate and let the mixture rest briefly. Very gently stir until the mixture is smooth. Whisk in the butter until melted.<br /><br />Refrigerate until the mixture is firm enough to hold it's own shape. Pipe onto the top of the cakes. Dorrie notes that the original tiger cakes are first turned upside down.KJhttp://www.blogger.com/profile/05715945613246233125noreply@blogger.com9tag:blogger.com,1999:blog-33469703.post-72979280032892039352009-03-01T14:50:00.006+11:002009-03-01T15:51:10.031+11:00Challenge Book #33 - White Chocolate and Raspberry Waffle Pudding<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDr5u7sF4AxyE85OIRbFZJRDKlUm-XHAMSPUf-61yWOe89AsRrKK8uf8oA_ZTsJsrv9UJ8gkpOJEOYoDAFLo1GfoNhRi3r2slTDc9mI0Xt7GynYN-4Pbw0m4ZBtnCiqvjtJ7rWOw/s1600-h/IMG_8194.JPG"><img id="BLOGGER_PHOTO_ID_5308065847962669426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 267px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDr5u7sF4AxyE85OIRbFZJRDKlUm-XHAMSPUf-61yWOe89AsRrKK8uf8oA_ZTsJsrv9UJ8gkpOJEOYoDAFLo1GfoNhRi3r2slTDc9mI0Xt7GynYN-4Pbw0m4ZBtnCiqvjtJ7rWOw/s400/IMG_8194.JPG" border="0" /></a><br /><br />Hi ho everyone. I'm back!........You didn't even know I was gone, did you? And I bet you haven't noticed my chic new haircut and my cool new shoes I got for a bargain either. Sighhhhh........Why do I even bother?!!<br /><br />Seriously though, I have been up in Queensland for a couple of weeks enjoying the rain. These days it's such a novel experience to have it rain from dawn till dusk. It was great. I read tons of books and just relaxed. So lovely.<br /><br />Now, after my last post complaining about the abysmal inferno that Canberra had become, you are probably wondering why I am posting a warm baked pudding. Well, that's because after the fun of 40C plus mother nature decided to plunge temperatures down to the late teens and to single figures during the night. I felt ridiculous digging out cardigans after weeks of lamenting that I had to wear clothes at all.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoqzo2HvzB2V4Di7730FGzh-yEbYIQ6hph0jLz5Tseutw1xdDaj813XrXr88B1JqdUz_Flv8PdF_lQJ4TGuL7VBoAhcTtufngNqoIUm9unvGPZBMIeqLwU8S7ySc5-XVTiul-Z7A/s1600-h/163309%5B1%5D.jpg"><img id="BLOGGER_PHOTO_ID_5308066860432825842" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 143px; CURSOR: hand; HEIGHT: 180px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoqzo2HvzB2V4Di7730FGzh-yEbYIQ6hph0jLz5Tseutw1xdDaj813XrXr88B1JqdUz_Flv8PdF_lQJ4TGuL7VBoAhcTtufngNqoIUm9unvGPZBMIeqLwU8S7ySc5-XVTiul-Z7A/s320/163309%5B1%5D.jpg" border="0" /></a> I have been itching to make this pudding since I got this book for Christmas. I believe when I turned the page and saw it my first words were "WOOOOOOOOOOOAH".<br /><br />White chocolate and raspberry is one of my most favourite combinations. And waffles. Waffles are not big here in Australia. You can get one brand in the supermarket. But I ate a few hundred when I visited Belgium some years back. So fantstically good.<br /><br />Well how did it taste, I hear you ask. I have to say, deliciously yummy and no mistake about it!!! It was really good. And very rich. Small servings are advised. The only thing I can criticise is the texture. The waffles did get a little mushy at the bottom. But I didn't care.<br /><br />As you might expect, 5 of the Best is Challenge Book #33 in the <a href="http://crackinggoodegg.blogspot.com/2008/10/kj-wants-kitchen-aid-challenge-second.html">KJ Wants Kitchen Aid Challenge</a>. Only around 30 more to go. Oh dear!!!!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5gMykUixjCjoKo7nZifc5G0oe1zPepxs3bUYCfr2t4UhZEJYUe1Je9iMk3KmnXyHEgBMX_VxwFJ4tT56GOxxRmJFiJHkD16rVnawZPHT5Q4uxFj0l_aiCOb6gflCsRaGajEcnmA/s1600-h/IMG_8196.JPG"><img id="BLOGGER_PHOTO_ID_5308064362449194866" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 214px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5gMykUixjCjoKo7nZifc5G0oe1zPepxs3bUYCfr2t4UhZEJYUe1Je9iMk3KmnXyHEgBMX_VxwFJ4tT56GOxxRmJFiJHkD16rVnawZPHT5Q4uxFj0l_aiCOb6gflCsRaGajEcnmA/s320/IMG_8196.JPG" border="0" /></a><br /><strong><span style="color:#ff0000;">Raspberry and White Chocolate Waffle Pudding</span></strong><br /><span style="font-size:78%;"><em>(adapted from 5 of the Best)</em></span><br /><br />480gm waffles<br />300gm raspberries<br />200gm white chocolate, chopped<br />1/4 cup castor sugar<br />1 tbspn plain flour*<br />3 eggs<br />1 tspn grated lemon rind<br />1 tspn vanilla<br />2 cups thickened cream<br />icing sugar to dust<br /><br />Dice the waffles into 2cm cubes. Put about half into a greased medium sized casserole dish. Top with half the chocolate and raspberries. Repeat the layers.<br /><br />Whisk together the eggs, flour, sugar, rind, vanilla and cream. Pour over the waffles and leave for around 10 minutes.<br /><br />Bake in 170C oven for 35 minutes or until golden.<br /><br />Dust with icing sugar and serve with whipped cream or ice cream.<br /><br />*This is an Australian recipe. 1 Australian tablespoon = 4 teaspoons (20ml). 1 US tablespoon = 3 teaspoons (15ml).KJhttp://www.blogger.com/profile/05715945613246233125noreply@blogger.com12tag:blogger.com,1999:blog-33469703.post-56888799010926486762009-02-09T21:00:00.005+11:002009-02-09T22:19:43.349+11:00Challenge Book #32 - Lemonade Granita<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghiS5XQOvAWzpoH37PIPhhudbkvbM-zQjVcns4FbHf2tA3GRiM06ha1SX8n3wHbvHaFvjV7v97UfwA9J-wA54CmF8GUk0zih_LM7yJm6P3q7Pkwh9Hu4jTjUD2zw8j3gyK_wJThw/s1600-h/IMG_8208.JPG"><img id="BLOGGER_PHOTO_ID_5300737041999888354" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghiS5XQOvAWzpoH37PIPhhudbkvbM-zQjVcns4FbHf2tA3GRiM06ha1SX8n3wHbvHaFvjV7v97UfwA9J-wA54CmF8GUk0zih_LM7yJm6P3q7Pkwh9Hu4jTjUD2zw8j3gyK_wJThw/s400/IMG_8208.JPG" border="0" /></a><br /><br />My goodness, talk about bad times. Here in Canberra we have endured the hottest weekend in our history - two days of over 40C (104F). This following two weeks of 36-37C plus. Amazingly, this is actually quite mild with other towns further west and south hitting 47-48C.<br /><br />It's been miserable. But this pales into absolute insignificance compared to <a href="http://www.theaustralian.news.com.au/story/0,25197,25028793-601,00.html">what is happening in Victoria</a>. 131 people have died in wildfires and there are fears that the toll with reach 230. 230 people - it is almost unbelievable. Entire towns have been wiped out. I can barely bring myself to watch the news it is just all too horrible.<br /><br />In 2003 Canberra had it's own wildfire disaster when hundreds of homes were burned to the ground. I remember I was at a friend's baby shower. It got darker and darker and darker until, although it was only early afternoon, it was like dusk. After a call from the backyard, we all went outside and looked over the backfence. Suddenly there was the fire. It came over the crest of a heavily wooded hill just a few kilometres away across some vacant grassed paddocks. It raced down that hill at a breathtaking speed. Black charcoal leaves were falling out of the sky. It was the scariest thing.<br /><br />Luckily that house and my own in the next suburb were safe. Too many people were not so fortunate. I hope these fires in Victoria are over soon. I really do!!!<br /><br />Anyway, putting this national disaster to one side, what is one to do in the midst of a horrendous heat wave. Take to the ice, that's what!!! I stuffed the freezer with frozen drinks. I sucked and slurped my way through the weekend.<br /><br />Top of the pops was this lemonade granita. Simple to make. Cool and refreshing. It was perfect for the circumstances. I imagine it would work well with any number of other flavours.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcUZgEN9WSli0jvg_oU3R93ZqWW6P0Sn0zs4YeQ0e9W44LcfejtGVxk8D1fICmhBWRNCpaQ3VubsVSsNAo3QdM81I7dBpKDC0ucarla4gQSsNaWVXvrCIrqlsMbQKqVQn4ZfsO_g/s1600-h/IMG_8234.JPG"><img id="BLOGGER_PHOTO_ID_5300736519907661746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 214px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcUZgEN9WSli0jvg_oU3R93ZqWW6P0Sn0zs4YeQ0e9W44LcfejtGVxk8D1fICmhBWRNCpaQ3VubsVSsNAo3QdM81I7dBpKDC0ucarla4gQSsNaWVXvrCIrqlsMbQKqVQn4ZfsO_g/s320/IMG_8234.JPG" border="0" /></a><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWpTL0CVorSIFbg9tHa5Bm5IeWQgJSgZNOk-XkiQBooNX2H4wp2-SH0GgfkxZ4sw-fSS-OpCGjCbFtH6dU2Wmmc9TE-nlchzgd-F05p0msR-0AOOsVq0cN66hyphenhyphenI7E2PBngN9LS7Q/s1600-h/518LWR%252B0uUL._SL500_AA240_%5B1%5D.jpg"><img id="BLOGGER_PHOTO_ID_5300747249055511778" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWpTL0CVorSIFbg9tHa5Bm5IeWQgJSgZNOk-XkiQBooNX2H4wp2-SH0GgfkxZ4sw-fSS-OpCGjCbFtH6dU2Wmmc9TE-nlchzgd-F05p0msR-0AOOsVq0cN66hyphenhyphenI7E2PBngN9LS7Q/s320/518LWR%252B0uUL._SL500_AA240_%5B1%5D.jpg" border="0" /></a>I found this recipe in this book, which is Challenge Book #32 in the <a href="http://crackinggoodegg.blogspot.com/2008/10/kj-wants-kitchen-aid-challenge-second.html">KJ wants a Kitchen Aid Challenge</a>. This is not a favourite book of mine. I have tried two other recipes from it previously and they have were terrible. I don't mean just displeasing. I mean shockingly bad, as in inedible. Which is a shame because I loved Silvana in The Best - my most favourite ever cooking show. So I'm glad that I have now managed to get something worthwhile from it.<br /><br /><strong><span style="color:#ffcc33;">Lemonade Granita</span></strong><br /><em><span style="font-size:78%;">(adapted from Family)</span></em><br /><br />juice and zest of six lemons<br />1 stalk lemon grass, bashed<br />175gm castor sugar<br />500ml soda water<br />150ml water<br /><br />Put zest, juice, water and lemon grass in a saucepan. Heat until sugar is dissolved and simmer for five minutes. Cool.<br /><br />Strain into a plastic container. Add the soda water. Freeze for at least two hours. Break into flakes with a fork to serve.KJhttp://www.blogger.com/profile/05715945613246233125noreply@blogger.com7tag:blogger.com,1999:blog-33469703.post-8783707169063434172009-02-01T19:44:00.001+11:002009-02-01T19:52:37.322+11:00Challenge Book #31 - Greek yoghurt with condensed milk and oranges<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI2myoUpbVEh_39px8ZchpSeuX2e6lDOk7dtQu7ONmgu-DhfSv7skukXorO3fCU4wSbcdL8_kU92Eo-rs8j2-Qwcp9QzQyk1ZoAlzn_LrkVulCRrdsUU4ptGJiqpjrtcN8BSL75g/s1600-h/IMG_8152.JPG"><img id="BLOGGER_PHOTO_ID_5296629795878703122" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 323px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI2myoUpbVEh_39px8ZchpSeuX2e6lDOk7dtQu7ONmgu-DhfSv7skukXorO3fCU4wSbcdL8_kU92Eo-rs8j2-Qwcp9QzQyk1ZoAlzn_LrkVulCRrdsUU4ptGJiqpjrtcN8BSL75g/s400/IMG_8152.JPG" border="0" /></a><br />A few weeks back I talked about <a href="http://crackinggoodegg.blogspot.com/2009/01/saffron-rosewater-ice-cream-with.html">my love of summer</a>. This may have been a bit rash and precipitous. After two weeks of 35 plus temperatures I am rapidly heading towards over it. OVER. IT. Is there anything worse than feeling those beads of sweat sliding down your back and your legs. Ick!!!!<br /><br />I have seen just about every movie that is out in a desparate effort to soak up some air conditioning. I highly recommend Gran Torino, Doubt, Slumdog Millionaire and Bolt. Avoid Valkyrie like the plague, it is a surprisingly dull movie. Even curly hair can't help Tom Cruise, who projects all the charisma of a carrot. Not even a of baby carrot which can be kinda cute, in a carroty kind of way. More of a big old knobbly hairy carrot.<br /><br />Inevitably, I have been avoiding the kitchen as much as possible. The thought of turning on the oven or a hot plate is an anathema. I'm all about the quick and the cool.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLN01FDtS4cdKIMw5UvBQ6XDxATN9CgKBs6msYq3q57kaydN_4G2RuD2M_3bKBH8GlJl4Woa8VsWkGviuOZf1iKh5Q6MhvfnkX7tEfTBuxdMxF0cyGZqqgI5gbyktfyTJzYPIJAg/s1600-h/IMG_8149-1.JPG"><img id="BLOGGER_PHOTO_ID_5296629376329787842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 308px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLN01FDtS4cdKIMw5UvBQ6XDxATN9CgKBs6msYq3q57kaydN_4G2RuD2M_3bKBH8GlJl4Woa8VsWkGviuOZf1iKh5Q6MhvfnkX7tEfTBuxdMxF0cyGZqqgI5gbyktfyTJzYPIJAg/s400/IMG_8149-1.JPG" border="0" /></a><br /><br />Which is how I came to this dessert. No cooking required. None. Nada. It is so easy. So simple. And so good. It is seriously delicious!! I think it is the perfect emergency dessert. Tins of condensed milk will sit happily in the pantry. And I always have yoghurt and oranges in the house. I'm so happy I found this recipe.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ3ySnfMUeY9wAZHEEHpCD10RzsE0N9159ZVUGI5D7QIcsBwj6MLtiyRNXP8DDH_6K3qF7FSq701X8XU1rwhTyFdE_7ftbZHAn0jQhOTXTTerk7MIUY0ZYwT9-b2ngJGajTKtuUw/s1600-h/applesforjam%5B1%5D.jpg"><img id="BLOGGER_PHOTO_ID_5297743119958026482" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 235px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ3ySnfMUeY9wAZHEEHpCD10RzsE0N9159ZVUGI5D7QIcsBwj6MLtiyRNXP8DDH_6K3qF7FSq701X8XU1rwhTyFdE_7ftbZHAn0jQhOTXTTerk7MIUY0ZYwT9-b2ngJGajTKtuUw/s320/applesforjam%5B1%5D.jpg" border="0" /></a>This recipe comes from Apples for Jam by Tessa Kiros - which is by the way Book #31 in the <a href="http://crackinggoodegg.blogspot.com/2008/10/kj-wants-kitchen-aid-challenge-second.html">KJ wants a Kitchen Aid Challenge</a>. This is one of my all time favourite cookbooks. You only have to browse through my blog to see <a href="http://crackinggoodegg.blogspot.com/2008/01/la-pizza-rossa.html">that</a>. I have made dozens of its recipes and there are dozens more I want to try. It's like this book was written just for me!!<br /><br /><strong><span style="color:#330099;">Greek Yoghurt with Condensed Milk and Oranges</span></strong><span style="font-size:78%;"><br /><em>(adapted from Like Apples for Jam)</em></span><em><span style="font-size:78%;"></span></em><br /><br />100ml sweetened condensed milk<br />300gm natural Greek yoghurt<br />2 oranges<br />juice and finely grated rind of 1 small orange<br /><br />Slice the skin from the oranges and slice into large wheels.<br /><br />Mix together the condensed milk, half the rind and 4 tablespoons of juice. Slowly mix into the yoghurt.<br /><br />Cover and put into the fridge for a few hours until it is soft creamy pudding.<br /><br />Serve with a few orange slices, a dollop of yoghurt, a sprinkling of rind and a dribbling of juice.KJhttp://www.blogger.com/profile/05715945613246233125noreply@blogger.com12tag:blogger.com,1999:blog-33469703.post-24357182725788586622009-01-20T18:06:00.001+11:002009-01-21T12:42:55.717+11:00Chocolate Raspberry and Lemon Meringue Ice Cream<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3F0zG1SrJ8BEvDjmEbSy3UrQ8HLnEOzlpH6Azz0HuN4ZrKBDXHnXj6eyNAahQaHjf4RufE6qgBH0FSa70KbFz9V16Z5ctxKt6oSEHoNEyRYcvfrry5ZjyGMEKJJ-oyW1zrjrvRA/s1600-h/95e4aebf-14d0-4d27-bd62-a08c5f967423%5B1%5D.jpg"><img id="BLOGGER_PHOTO_ID_5292216989318312386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3F0zG1SrJ8BEvDjmEbSy3UrQ8HLnEOzlpH6Azz0HuN4ZrKBDXHnXj6eyNAahQaHjf4RufE6qgBH0FSa70KbFz9V16Z5ctxKt6oSEHoNEyRYcvfrry5ZjyGMEKJJ-oyW1zrjrvRA/s400/95e4aebf-14d0-4d27-bd62-a08c5f967423%5B1%5D.jpg" border="0" /></a><br />I thought I would continue the ice cream theme from my previous post and talk about a couple of other flavours that I have been indulging in. The first is an old favourite that I make on the merest of excuses - lemon meringue ice cream. The second is chocolate raspberry, but more on that later.<br /><br />I think I've <a href="http://crackinggoodegg.blogspot.com/2008/01/daring-bakers-limey-lemon-meringue-pie.html">mentioned here before</a> my strange non-love of lemon meringue pie. I love all the individual components but put them all together and somehow I go all....meh. It's a totally different story with this ice cream version. I love the sharp cool tang of the lemon and the crunchy sweetness of the meringue.<br /><br />The <a href="http://www.deliaonline.com/recipes/lemon-meringue-ice-cream,1288,RC.html">recipe</a> is from Delia Smith - one of my absolute favourite English cookbook authors. In my view she is unsurpassed when it comes to puddings and desserts (see for exampe <a href="http://crackinggoodegg.blogspot.com/2008/03/plums-in-marsala.html">here</a>).<br /><br />Delia suggests using shop bought meringues (which are harder and therefore less likely to dissolve) and actually incorporating them into the ice cream. I prefer to make my own and serve them alongside. Delia also has an excellent <a href="http://www.deliaonline.com/recipes/meringues-with-summer-fruit,770,RC.html">recipe for meringues</a> which I use. It all works beautifully because it allows you to use up egg whites left over from the ice cream.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ_Zt5CLvpLl2T_mQ6IUWvg_jixzNt8U6zGT33CUa7quWjmMxzwVAogwpLx2-OYmDE3jh83CDCjPLJP53DXWZurSFz2eP13-XX_PdbM8-MFfIeMaxKjJib61gXs8P9nFO_ayIHZQ/s1600-h/IMG_8104.JPG"><img id="BLOGGER_PHOTO_ID_5293269990482746434" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ_Zt5CLvpLl2T_mQ6IUWvg_jixzNt8U6zGT33CUa7quWjmMxzwVAogwpLx2-OYmDE3jh83CDCjPLJP53DXWZurSFz2eP13-XX_PdbM8-MFfIeMaxKjJib61gXs8P9nFO_ayIHZQ/s320/IMG_8104.JPG" border="0" /></a><br /><br />I serve this in a number of ways depending on the occasion and my mood. Sometimes I just serve a scoop on top of a nest meringue like so.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil54a-Sso11GQFEVAhH1Jk_lvvDbl0TpK-hsvS9IFEvZ-vt3gD4klXEGJgt7aITpJjAjhbQXql4j4ZRssQpvYWJBxHcKcwyi1V5OE3PiuM0c9H0kjfNKR_q5t8BOINYFZn6VYecg/s1600-h/IMG_8069.JPG"><img id="BLOGGER_PHOTO_ID_5292202697346636242" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil54a-Sso11GQFEVAhH1Jk_lvvDbl0TpK-hsvS9IFEvZ-vt3gD4klXEGJgt7aITpJjAjhbQXql4j4ZRssQpvYWJBxHcKcwyi1V5OE3PiuM0c9H0kjfNKR_q5t8BOINYFZn6VYecg/s320/IMG_8069.JPG" border="0" /></a><br /><br />On very informal occasions (like at a barbecue for example) I serve a scoop encrusted with meringue in a cone like so.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilw8EXrrGUqmd1EIzxG3IDX5RJAyU7F3VPRKhRqW4fEWA4XBgFYL6Wz3ZbpdNM7VpmmT5Xx44sFA2nVKyFVszh7QzGlw2bijdira4KBhNK8htCUTLs6bigYV6ojiDnEDtG5pV-Sg/s1600-h/IMG_8082.JPG"><img id="BLOGGER_PHOTO_ID_5292218305300803394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 214px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilw8EXrrGUqmd1EIzxG3IDX5RJAyU7F3VPRKhRqW4fEWA4XBgFYL6Wz3ZbpdNM7VpmmT5Xx44sFA2nVKyFVszh7QzGlw2bijdira4KBhNK8htCUTLs6bigYV6ojiDnEDtG5pV-Sg/s320/IMG_8082.JPG" border="0" /></a><br /><br />When I really want to go all out I make a lemon meringue ice cream eton mess. Basically, I fill a glass with spoonfuls of the lemon ice cream, broken meringue, whipped cream and strawberries. Like so. I swear this is so delicious it should almost be illegal.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIsW_odQcEJMK6slstoUVefsVSAo2cT-jZ52MsBfcoK7wIGxIZYfdn7k87CRVJeB0_4p8fx-vbAlbdPDzbKBefAnJCbc3V8oD7vYjcWlsa9C_PwjPQCISpMGZBn1okWaA4yIrtgQ/s1600-h/IMG_8121.JPG"><img id="BLOGGER_PHOTO_ID_5292204807728751122" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 214px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIsW_odQcEJMK6slstoUVefsVSAo2cT-jZ52MsBfcoK7wIGxIZYfdn7k87CRVJeB0_4p8fx-vbAlbdPDzbKBefAnJCbc3V8oD7vYjcWlsa9C_PwjPQCISpMGZBn1okWaA4yIrtgQ/s320/IMG_8121.JPG" border="0" /></a><br />I seem to recall mentioning somewhere above a chocolate raspberry ice cream. Well, this is also a seriously delicious treat. I love the combination of chocolate and raspberry. Somehow the sharpish tang of raspberry is the perfect offset to chocolate.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOGP4KQPc6XYWMw1AxpvlqweV-c33o7M12QzqucuL-cn8jD0f_kxxyPyUoWEfHKpv1Oxy811vHqCel_7i2uMv6QzCSferQytueRCP3RMmgrNeWbB7z0oSjSAACh4Ticubc5xOC1w/s1600-h/IMG_7887.JPG"><img id="BLOGGER_PHOTO_ID_5292206433678255138" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 214px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOGP4KQPc6XYWMw1AxpvlqweV-c33o7M12QzqucuL-cn8jD0f_kxxyPyUoWEfHKpv1Oxy811vHqCel_7i2uMv6QzCSferQytueRCP3RMmgrNeWbB7z0oSjSAACh4Ticubc5xOC1w/s320/IMG_7887.JPG" border="0" /></a> For this recipe I turned to Mr Ice Cream Reliable David Lebovitz and The Perfect Scoop. If I had one minor minor criticism it is that there was a slight gritty texture to this ice cream. I presume from using cocoa for the chocolate flavour. Most other chocolate ice creams I have tried have used melted chocolate. It's a very small thing because the flavour is just fantastic.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioQwZTVgEbgjPnsuwyPbX2Mhbl88HcpLxJ0Hzsh-AB7BwDw3H2E9y9QGKht-5xDi5Uw42xti6XbM-rDOnqXRQJx3m8QXVfhenaPV_XcaQBPX7grKBQ5zrX1EUjaLyKQtVjV-IkcQ/s1600-h/IMG_7897.JPG"><img id="BLOGGER_PHOTO_ID_5292208412119433442" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioQwZTVgEbgjPnsuwyPbX2Mhbl88HcpLxJ0Hzsh-AB7BwDw3H2E9y9QGKht-5xDi5Uw42xti6XbM-rDOnqXRQJx3m8QXVfhenaPV_XcaQBPX7grKBQ5zrX1EUjaLyKQtVjV-IkcQ/s320/IMG_7897.JPG" border="0" /></a> So there you have it. Two very different ice cream experiences. Both delicious and both lots of fun. That's what ice cream is all about - at least for me.<br /><br /><br /><span style="color:#cc0000;"><strong>Chocolate-Raspberry Ice Cream</strong></span><br /><span style="font-size:78%;">(adapted from The Perfect Scoop)</span><br /><br />1 1/2 cup thick cream<br />5 tbspn dutch processed cocoa<br />2/3 cup sugar<br />2 cups raspberries<br /><br />Whisk together the cream, cocoa and sugar. Heat until it come to a boil. Remove from the heat and add the raspberries. Leave to steep for about ten minutes and then puree. Strain to remove the raspberry seeds.<br /><br />Chill the mixture thoroughly and then freeze in an ice cream maker.KJhttp://www.blogger.com/profile/05715945613246233125noreply@blogger.com10