Donut touch my cake!

So I innocently wandered onto Citrus and Candy earlier this evening, thinking to have a bit of a browse and drool before dinner. And that's where I fell victim to her cooking wiles, overcome with the desperate need to bake her Apple 'Donut' Cakes. Dear Lord! If I am to ever commit a crime so violent it leads me to death row, I will be sure to ask for these as my last meal.
The recipe calls for buerre noisette, or brown butter, which gives the cakes an incredible moorishness. When they come out of the oven they're rolled immediately in cinnamon sugar, hence the donut reference. The sugar combined with the beuatifully crisp top is absolutely the most perfect smile-inducing moment. And the apple - well it's a fruit, so that makes them healthy, right?
My mother, who usually complains that my baked goods are too sweet, sheepishly asked for a second one and gobbled it down like a little girl with an ice-cream cone.
I somehow restrained myself to one. Well, I tried to...      

Of pie and pears

Last Monday, feeling the need to cook for as many people as possible (I know, who get's that craving?), I invited Miss V over for dinner.
Being fluey, I'd been craving chicken soup for a good week and had bought a lovely chicken for just that purpose. I hadn't really thought much past the chicken though, so I ended up low on ingredients for the soup I had in mind - a Thai-style ginger-filled broth. So I bunged the chicken in a pot, threw in some vegetables and a few seasonings and hoped for the best. Entree done.
Now, my family are huge carnivores. Growing up I remember nights involving meats-other-than-beef were savoured only once a week. I'm not a huge meat-eater. My cravings for roast lamb kind of foil any vegetarianism ideas I've ever had, but I don't need meat every night - once or twice a week usually satisfies the carnivore in me. So in an effort to reduce my family's meat intake, and save myself from beef overload I've hitched us to the Meatless Mondays bandwagon. This meant main for the night was vegetarian, which much excited me. I pulled out my tried and true Spanakopita recipe, made by a real Greek lady on SBS's Food Safari and used by me at least once a month, always to rave reviews.
Being a cold night I decided to put a bit of a twist on the typical Greek salad for the side, and threw some tomatoes, olives, red onion, and baby cucumbers in a a fry-pan to get some heat under them, then tossed through the fetta at the last minute. I'd already marinated the onions in caramelised apple balsamic and that, with the juice from the tomatoes, was enough to make a nice warm dressing. V caught the foodlove and decided to photograph the yum for all to see:

Dessert. So impressed by my efforts! Does that make me sound obnoxious? If dessert was placed in a ratio of effort to tastiness I'd say it would look something like this 1:5000. Or maybe this:

I couldn't find any bowls big enough to sit them how I wanted to, but I still think they looked alright. What exactly are 'they'? Let's call them Spice Poached Pears with Orange and Pistachio Cream. In reality they're just pears poached in red red wine with a chai teabag thrown in for flavour. My mum hates cream so I used 250g of cream cheese and about 5tbsp of icing sugar with 1/3cup of orange juice to create a fake orange cream, and then sprinkled each dollop with a good serving of crushed pistachios. (The cream was so good we had it the next night with a dodgy pizza shop dessert and it improved it no end.) When the pears were done, I added some Nebbiolo Verjus - purchased from here (as was the apple balsamic) - with the pan juices to create a delish little syrup to spoon over the finished dish. Soooo good.
Did I mention while dinner was cooking V taught me guitar? She's giving me lessons which I'm so excited about. I'm going to be a rock star (in my dreams)!
  

Alastair McLeod's nuts

Tonight is cold. Today was cold. And I’m still a wee bit sick. You’d hardly expect me to jumping around in excitement would you? BUT…Even with a day of little no sunshine and a cough which threatens to dislodge both my lungs, today was my favourite day in a long while. Why, you ask (ok, so you don’t really care. Humour me, yeah).

Today Darling mother and I, after a night of craftiness with the ever-fabulous Wabi and friends, headed out to a local food and arts festival. We tried jams and jellies, dukkahs and dips, and a rather delish ice-cream (because it’s never too cold for dessert). We ran into Wabi there as well and she tagged along with us, laughing at my childish excitement all the while. You see, as much as I love food - and as much as I adore free stuff - my real purpose for traipsing around in the cold was to see my very favourite chef in the whole world. Alastair McLeod just happened to be cooking at the festival today!
Who? Alastair McLeod is an Irish-Australian chef, probably most famous for his boisterous bouts on the Australian version of Ready Steady Cook. He is also head chef at Brett’s Wharf, touted as Brisbane’s best seafood restaurant and the place on top of my “must visit” restaurant list. He has cooked at a number of five-star restaurants around the world, and even worked at the Michelin-rated Da Giovanni in Torino, Italy.
But that’s not why I love him. His use of new and fun ways to cook - like today’s five-minute berry sorbet, made using dry ice - and his strong belief in continued learning, mean his food is always on the cutting-edge of foodie fashion. He’s also big on growing the next generation of top chefs, actively involving himself in apprentice education. AND (and this is the best bit) he’s a champion of supporting local food and local producers, believing that sourcing food locally cuts down travel, creating fresher, better-tasting food while lowering our carbon footprint at the same time.
Mr McLeod is passionate about his food, the way it is prepared, and the process the produce goes through before getting to him. He’s also passionate about educating others and creating a food experience revolving around the simple joy of the food, not the snobbery and arrogance which seems to have become a part of the whole foodie culture. And he’s wickedly funny to boot, telling jokes about horse’s appendages and offering us a taste of his nuts (wink wink, nudge nudge), throughout his cooking demo.

His comrade in the kitchen today, Matt Golinski, is a champion in his own right. Mr Golinski also supports the Slow Food Movement and actively promotes the consumption of in-season fare (he claims to only eat strawberries when they’re in season in his local area—imagine going more than half a year without a strawberry!). Throw in his cheeky wit (kitchen condoms for your cheese-making?), and he was an adequate competitor in today’s cooking war.

Wanna see some photos?

Alastair getting saucy. 

Matt talking about perfect potato pillows (aka gnochi)

Dry-ice-assisted sorbet in the making

Doing cheffy things

 Serious face during his (impressive) rant about buying local

Mr McLeod's wild Barra with pan-roasted vegetables and caramlised nuts

 Deconstructed cheesecake and berry sorbet (YUM!)

Treats for mum

Dear Mum,
Today I'd like to thank you for growing me in your belly for nine months, and then going through the agony of childbirth so I could be here. Thanks for feeding me, clothing me, and looking after me when I'm sick. For teaching me to read, write, and dream. Thank you for teaching me manners, punishing me even when I thought you were being unfair, and explaining the difference between organised chaos and mess.
Thank you for dealing with my small dramas and my big catastrophies. For laughing with me, crying for me, and standing silent when I needed to yell at someone. For the Tuppaware, the sheets, and the spare couch. Thank you for keeping secrets, telling white lies, and turning a blind eye sometimes. Thanks for listening, understanding, and explaining. Thank you for allowing me to make mistakes, and for being there to clean up the mess.
Thanks for the music lessons, the netball Saturdays, and the birthday sleepovers. For the Barbies, the overly-large stereo system, and the over-priced party dress. Thank you for taking the time to help me move house, find my direction, and change my mind. Thanks for helping me learn to sew, teaching me to cook, and giving me the skills and recipes I need to keep me going both in the kitchen and in life.
Happy Mother's Day
Dotty


Darling Mum's Light and Fluffy Pikelets
4eggs
4cups SR flour
3cups milk
8tbsp sugar
4tbsp butter, chopped
1.5tbsp golden syrup
1. Whisk eggs until light and fluffy. Add sugar and continue to whisk, adding in butter to combine, followed by the syrup (it will get lumpy, don't worry, the flour and milk will make it all better). Add the flour and milk alternately, one cup at a time, whisking well between additions.
2. Heat an electric fry pan (you can do it stove top but a fry pan seems to cook them more evenly), and brush lightly with butter. Drop large spoonfuls into pan, cooking until the bubbles appear on the top. Flip and cook for a further 60-90secs. Remove, spread with lashing of butter and your favourite topping. Save some for mum.  
 

Things to celebrate your life

My friend Wabi (I may have mentioned her once or twice) turned twenty-six today. After a tough year learning to deal with a disease that is stealing her youth, a move back home, and an endless stream of uni assessment she decided she'd rather not celebrate her birthday this year. I totally understand. I wish I could make it all go away so she could enjoy today (and tomorrow, and the next day) without pain, stress, and sadness. In lieu of that, maybe a trip somewhere she can traipse the streets of a foreign town, nibbling on a local treat. Sadly, my pocket is devoid of both fairy dust and gold coins. So instead, a list of things I dreamt of getting her:

A pack of goat's milk Chocolate Donut soaps from Soapopotomus to keep her skin smooth and soft.

A funky jacket to keep her warm through the winter, courtesy of LittleHouses.

A family of Owls to keep her company, and maybe provide some assessment inspiration now and then. These ones are form Brisbane store Nook.

An apple to give to the teacher, or just keep the doctor away. Or even this lovely print from YuliyaArt.

This milk glass candy dish, both to extend her milk glass collection and stash some candy. I found this at Hannas Vintage Stew. 

A dvd from Amazon to watch with her on a girly night in.
And last, but certainly not least, a hug and a big Happy Birthday. Because even if I can't give her any of these I can send her happy vibes and hope she has had a lovely day.

"Candy Mountain Charlie! Candy Mountain!"

Look what I did:

Ok, so I should say look what Darling Cousin and I did, but still. Look! We spent about 3 hours tonight and a couple nights ago, and produced over 250 (!!) chocolates. Some of them are a little sad looking but most are cute as a button. Oh, and the little chocolate cup ones are filled with caramel and nuts, so they taste like snickers. Yum!! Ah...only problem: I'm now completely over chocolate, and have no idea what to do with them all. Anyone want some?

Scrumdiddlyumptious

I've been lazy again. But I've also been away. A Darling Friend turned twenty-four on March 7 and, while this is not such an auspicious birthday, I packed a suitcase and headed south to celebrate with him.
My friend lives in Orange, a medium-sized town about three hours north-west of Sydney. While there I spent countless hours wandering the oh-so-English gardens and parks, snapping photos of all manner of flora and fauna, and eating...eating...eating. Although, with much less of a gap between each bite.
Yes, as with all adventures, much of my time centred around gluttony, the sin for which I'm sure I will eventually be cast into death by heart failure. The area around Orange is prime farmland, filled with cattle, sheep, vinyards, and all manner of delicious foodstuffs. Ironically, Orange is not famous for oranges, rather apples and cherries of which, again ironically, I tried neither while there. I did however buy some local honey (for a belated Christmas gift) and experience a restaurant that you simply must try next time you're in the neighbourhood.
Tonic is situated a half-hour drive from Orange itself, in a town which I'm sure I'll go back to experience sometime in the future. But for now, Tonic. Set in the old Millthorpe picture theatre, the restaurant itself was enough to make me smile (I love old buildings and architecture), but the food: Heaven.
The menu on the website is slightly different to that available on the night, but I'm sure even the fussiest gourmand could appreciate their Vennison with duck liver parfait, or the rediculously delicious amuse bouche of roasted capsicum and tomato soup. It sounds simple but fresh capsicum, basil, tomato, lime...I'm drooling!
Dessert was no less fabulous. My Darling Friend had a raspberry chocolate semi-freddo we all agreed would substitute sex quite nicely, while my mango souffle and french vanilla-bean ice-cream would easily entice me to take a vow of chastity in order to taste just one more bite. If I could offer any advice it would be to skip the complimentary petit fours as they left a dry, dirty taste where once had bean* only sweet delight.

*Still dreaming about that ice-cream...

Hedonistic delights

This week has been one of hedonism of the food variety. It was my birthday on Wednesday, so the days have been filled with lunch and dinner dates in honour of the occasion. Tueday night we (Mother and Father Dotty, and I) were invited to the neighbours for dinner and, ever needing a reason to get into the kitchen, I offer to prepare to dessert. Enter Mango and Peach Coconut Pavlova:

YUM! The base was a recipe spied amongst Wabiwabi's ever-so-lovely ponderings, which I prepared with great excitement and shaped into one giant macaroon. And just as she said, it was delectable topped with fresh cream, mangoes and peaches, and a wee bit o'lime just for good measure. It was so good all males present had second desserts, and all ladies sat, as ladies do, and wished they too could be uncouth enough to gobble down two giant helpings of joy.
With Mother and Father Dotty gone exploring the northern-most tropics yesterday, I declared it the perfect time for a night of Italian feasting and fun, inviting some of my very best ladies to dine with me for the evening. And didn't we dine! There was course after course of delisciousness to be had. And still so much left over! Darling Wabi shined with a scrumptious pinenut tart and a crunchy asparagus salad, and the other lovelies brought food treats aplenty to temp all tastebud. And me? Well I racked my brain and, in true Dotty style, decided at the last minute that Italian Food Forever's Chicken Oreganata, and Orrechiette with tomatoes and pecorino would be our fate. It was a tough choice, because every recipe was completely droolworthy. Look:

Does it not make you want to race to the kitchen and cook yourself perfect pasta?
Cut to today and, after cleaning the kitchen from last night's events, I pulled out my green mixing bowl and matching spoon and set to work on a bounty of baked treats, including these:

I discovered the recipe for these brownies years ago on A Spoonfull of Sugar, pilfered the recipe and never returned, only now discovering the blog still exists and is still unbeleiveable fabulous.I took the basic recipe, changed it to suit myself, and created a brownie that not only never fails, but is always greeted with sounds unbecoming of any self-respecting person. They cook in 30 minutes and come out crispy and crunchy on top and gooey and chewy in the middle. 

Country Fair Brownies A La Dotty

3/4 cup butter, softened

1 cup sugar (any you have on hand will do, I've tried the lot)

2 eggs

1 tsp vanilla

3/4 flour 

1/2 cup cocoa

250g compound chocolate buttons

Beat butter and sugar until well combined. Add eggs and vanilla nd mix well. Sift in flour and cocoa, ensuring the mixture is thick, similar to cookie dough. Break in chocolate buttons and any other additions and stir well. Pour into well-greased ceramic baking dish and bake at 180C for 20mins then turn oven back to 160C until brownie is crisp on top and a few crumbs still stick when tester is inserted.

Ps. I've made this mixture with gluten free flour many times and, not only does it work, I think it tastes better. The gf flour makes it chewier and more fudgey, just make sure to add extra flour if needed to keep the consistency nice and thick. I've also added all sorts of fruit and nuts and it only seems to get better, so feel free to get creative.

Birthday wishes and cute creations

It was my dad's 70th birthday yesterday and (due to lack of funds) I decided to create a feast for dinner instead of buy him something. Being adventurous, I decided to let him choose the menu and was met with the least likely dinner choice for a balmy January eve: Slow-cooked lamb shanks. Luckily we woke to an abnormally cool morning, and I headed to town feeling a little bit better about my mission. For dessert he decided on cheesecake which, for my first ever attempt, I think turned out pretty good:

I'm not a fan of cheesecake but the plates were all but licked clean, so I'm guessing it tasted ok. I took the crust recipe from Canelle et Vanille's bakewell tarts and baked it for half an hour. It turned beautifully sweet tasted like basic shortbread. The filling I made up as I went along, so the measurements are guessed to the closest degree.
Mixed Berry Cheesecake
250g cream cheese
250g mascapone
1/2-3/4cup icing sugar
3tbsp lemon curd
5tbsp Berry compote
mixed berries to decorate
Beat cream cheese and mascapone until soft and light. While mixing slowly add icing sugar and lemon curd alternately. Fold in bery compote to form swirls through mix. Spoon into cooled pastry base and top with berries.
I served mine with extra compote, icecream and chocolate shavings.


I've been doing quite a bit of crocheting lately too. Procrastination while packing last week led to these two, both of which I gave to my friend K as part of a belated Christmas pressie:

My first ever doily, randomly selected from here. Still need to do a bit of work on my tension I think.

A cute little bowtie. Another pattern found on Creative Yarn.
I'm working on my very first amigurumi at the moment. Cross fingers it works.

Sugar and Spice and all Things Nice

It's been a rainy weekend, which is the perfect reason to dust off the rolling pin and get spend the whole day in the kitchen. Since I hurt my leg I've been unable to stand for too long which has limited my cooking soires to reheating and packet-cooking on the few days my mum hasn't been around the house to cook for me. I must admit I'm enjoying the easiness of being home for a while. The chores are shared and the mess is halved with more hands to help.
But this afternoon I gave my mum the afternoon off and took over the kitchen for a few hours. I started by making the dough for these little fellas:

And then I left it chill for a while and thew together possibly the yummiest blueberry muffins in the world:

I found the recipe (I can't remember where) last year sometime and have had all the ladies at mum's work begging me to make them again every time I come home. They're super easy and quick, and disappear way too quickly.

Blueberry Heaven
1/2cup unsalted butter (I'm lazy so I used salted and just omitted the salt)
1 1/4cups sugar (I used caster ut I've also used raw and they taste just as good)
2 eggs
2cups plain flour
1/2tsp salt
3tsp baking powder
1/2 cup milk
125g mashed blueberries
125g whole blueberries

Cream butter and sugar on slow speed. Add eggs one at a time.  Sift in dry ingredients, alternating with milk. Add blueberries and stir gently until combined. Fill muffin papers 3/4 full and sprinkle with a little extra sugar. Bake at 190C for 20-30 minutes.

The Gingerbread men I took from the mini recipe book on the December issue of Australian Good Food. We had a whole heap of treacle in the cupboard and not much golden syrup so I substituded half and half which I think produced a slightly darker cookie. Again, I also used caster sugar instead of brown and omitted the cloves because, well...I forgot ro get them. 

Gingerbread Soldiers
1/4cup golden syrup
1/4cup firmly packed brown sugar
1tbsp ground cinnamon
1/2tsp ground gloves
1tsp bicarb soda
125g unsalted butter, chopped
1 egg, lightly beaten
2 1/4cups plain flour, sifted
Combine golden syrup, sugar and spices in heatproof bowl over simmering water and stir until sugar dissolves. Add bicarb soda and stir until mixture bubbles.Remove from heat and add butter, stirring until butter is melted and mixture is smooth and leave to cool.
Stir in egg and add one cup of flour, stirring until combined. Add remaining flour and use hands to bring dough together. turn out onto lightly floured surface and kneed gently until dough is soft and smooth. Cover with plastic wrap and chill for 30mins.
Roll out dough and use man-shaped cutters to cut out biscuits, placing on a greased and lined baking tray. Bake at 180C for 10-15 mins, or until biscuits start to harden and colour.

I used a basic icing mixture to decorate the little men and also made a few ginger stars while I was at it. I think next time I'd add a bit more spice to give them more of a kick, and maybe make them a bit bigger so I can use smarties of m&ms for buttons.