tag:blogger.com,1999:blog-30734854626883546102024-03-05T23:06:43.083-08:00A Rhubarb RhapsodyUnknownnoreply@blogger.comBlogger24125tag:blogger.com,1999:blog-3073485462688354610.post-36348014783123374552014-12-21T20:46:00.000-08:002014-12-21T21:07:50.121-08:00RECIPE: Vegan Coconut & Dark Chocolate Chunk Ice Cream. Coconut Lovers Rejoice!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCTxk7vb4r7o30qErlDgibJ2V1oulIOypyCAGLLPPd1Wdi0wHnok_4SdyONBYnGdy67t9FUF5b-NYPxmfrqN1jGoYMocAAUn6F65vnRkUhRtlfkLQeiyf0LmR74HjLmdwjtctEF3Nh6Ms/s1600/Vegan+coconut+and+dark+choc+chunk+ice+cream+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Coconut & Dark Chocolate Chunk Ice Cream" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCTxk7vb4r7o30qErlDgibJ2V1oulIOypyCAGLLPPd1Wdi0wHnok_4SdyONBYnGdy67t9FUF5b-NYPxmfrqN1jGoYMocAAUn6F65vnRkUhRtlfkLQeiyf0LmR74HjLmdwjtctEF3Nh6Ms/s1600/Vegan+coconut+and+dark+choc+chunk+ice+cream+2.jpg" title="Vegan Coconut & Dark Chocolate Chunk Ice Cream" /></a></div>
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I've heard tell of some peculiar people who don't like coconut, apparently some people even hate it. To those people, I'm sorry- today's post is not one you'll enjoy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1HeUjvixrfzdzRnCtyTwWpApO-dIRdeHZ_2SqkvOwQeCCDyK-40z0q41T0M_9XElcbeMSRkLDcmre_ttYaSLcD7YQ5EwlNNIlrIQzW2IOFjIjbAP4Jq5s3DOW8Z593i54Kpubm6Ssrqc/s1600/Vegan+coconut+and+dark+choc+chunk+ice+cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Coconut & Dark Chocolate Chunk Ice Cream" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1HeUjvixrfzdzRnCtyTwWpApO-dIRdeHZ_2SqkvOwQeCCDyK-40z0q41T0M_9XElcbeMSRkLDcmre_ttYaSLcD7YQ5EwlNNIlrIQzW2IOFjIjbAP4Jq5s3DOW8Z593i54Kpubm6Ssrqc/s1600/Vegan+coconut+and+dark+choc+chunk+ice+cream.jpg" title="Vegan Coconut & Dark Chocolate Chunk Ice Cream" /></a></div>
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This ice cream is all about the coconut. It's rich, decadent with a deep coconut flavour. To that I have added some hefty chunks of coconut-flecked dark chocolate, because I can. Sometimes, it's great to be a grown up.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuGaHOJ5X1w-Wxgaw6POPnbmRlX5Jqo6wP5HbivBRTc1PZPGUqLQZ3yq8QBA8LsdeBaeG-3u9zFZHRc89s4olCkPhy7hM6GDrRAZlrhcan3qS4gVlqPd3TABK2bREAbtY4XPOW-hIFSJc/s1600/IMG_3788.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Coconut & Dark Chocolate Chunk Ice Cream" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuGaHOJ5X1w-Wxgaw6POPnbmRlX5Jqo6wP5HbivBRTc1PZPGUqLQZ3yq8QBA8LsdeBaeG-3u9zFZHRc89s4olCkPhy7hM6GDrRAZlrhcan3qS4gVlqPd3TABK2bREAbtY4XPOW-hIFSJc/s1600/IMG_3788.jpg" title="Vegan Coconut & Dark Chocolate Chunk Ice Cream" /></a></div>
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A quick note: I used coconut sugar, which gives the ice cream a caramel colour and creates a very strong coconut flavour. Feel free to use any sweetener that takes your fancy though.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkida7o_D26pjohWYs9BvjBMQyreCa-apC_JTbdgK96Q-kFhdqzj2P2HDd01fRg3xtQ7QVEOHHQWN3EXBB2b9xpTPJVUJepHCYRvKtWNNU3Kag-xzWuMGQLANhFpx0DxRGyXNZlgFeCvc/s1600/Vegan+coconut+and+dark+choc+chunk+ice+cream+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Coconut & Dark Chocolate Chunk Ice Cream" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkida7o_D26pjohWYs9BvjBMQyreCa-apC_JTbdgK96Q-kFhdqzj2P2HDd01fRg3xtQ7QVEOHHQWN3EXBB2b9xpTPJVUJepHCYRvKtWNNU3Kag-xzWuMGQLANhFpx0DxRGyXNZlgFeCvc/s1600/Vegan+coconut+and+dark+choc+chunk+ice+cream+4.jpg" title="Vegan Coconut & Dark Chocolate Chunk Ice Cream" /></a></div>
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<div style="font-size: 15.5555562973022px; line-height: 25px; text-align: center;">
<b style="line-height: 22.5px;"><span style="font-size: large;">Vegan Coconut & Dark Choc Chunk Ice Cream</span></b></div>
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<span style="font-size: 15px; line-height: 22.5px;">An original recipe by A Rhubarb Rhapsody</span><br />
<span style="font-size: 15px; line-height: 22.5px;">Total time: 20 minutes prep and cooking + cooling time + overnight freezing</span><br />
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<b style="font-size: medium;">Ingredients:</b></div>
<ul style="font-size: 15.5555562973022px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">1x 270ml tin of coconut cream (I used Ayam brand)</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">2x 270ml tins of coconut milk</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">100g coconut sugar (or other sweetener of choice)</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">2 Tablespoons corn flour</li>
</ul>
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<ul style="font-size: 15.5555562973022px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">100g vegan dark chocolate</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/4 cup dessicated coconut</li>
</ul>
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<b style="font-size: 15px; line-height: 22.5px;">Method</b><br />
<ol>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Place the coconut milk, coconut cream and coconut sugar in a medium saucepan. Bring to a simmer over medium heat, stirring often. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Add the corn flour to the mix, whisking until smooth and the mixture begins to thicken.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Pour the mix into a heatproof container, cover and refrigerate until cold.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Melt the chocolate in a microwave or in a double boiler, add the desiccated coconut and stir until well combined. Let cool for 5-10mins.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Churn the coconut ice cream in your trusty ice cream maker, following the manufacturer's instructions. In the last couple of minutes of churning, slowly drizzle 3/4 of the chocolate in.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Scrape the ice cream into a freezable container, pour the remaining chocolate over the top. Cover and freeze until ice-creamy (overnight is best)</li>
</ol>
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Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-3073485462688354610.post-46744832759174017962014-08-15T03:17:00.002-07:002014-08-15T03:17:42.598-07:00'Nutella Creams' Recipe And The Quest Of A Greedy Child.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5YSwn3dgd4BHNXhsp-hRajkSrVQhRjEJN4VPXDly805THXJSKTeUlAezx3reQijtBlOK0ACMXjeeyNdT-S2i8rLSptL9Ht_e9-oO_kjgIL1Zk4SHRCvR_JSjXExNNIhpR9NbrCx-CSGI/s1600/Nutella+Creams.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Nutella Creams Recipe by A Rhubarb Rhapsody" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5YSwn3dgd4BHNXhsp-hRajkSrVQhRjEJN4VPXDly805THXJSKTeUlAezx3reQijtBlOK0ACMXjeeyNdT-S2i8rLSptL9Ht_e9-oO_kjgIL1Zk4SHRCvR_JSjXExNNIhpR9NbrCx-CSGI/s1600/Nutella+Creams.jpg" title="Nutella Creams Recipe by A Rhubarb Rhapsody" /></a></div>
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I was a determined 5 year old. After days of trying I'd finally managed to nab the jar of Nutella, which my Mum had desperately tried to hide at the back of the pantry. I'd climbed shelf after shelf until my prize was in sight. I quickly nabbed it, and dashed off to my bedroom with teaspoon in hand. Quietly closing my door, I searched for a secret nook where my gorging could take place in peace. My mountainous toy basket was suited to the task perfectly. I sat cross-legged, clutching the jar, shoveling spoonful after spoonful of Nutella into my happy little face.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM-S3LP6iY2-TuB6Vhbxar8eTkX2CpXzz21cfpxqhaQlrN3XuR1_f86IhJQCy3tzpmrDK3Maz4Ci8jbYVTERee8CLtd__4s3K8eEk5NOsaFODWKYypzzJBFEjzW_VMeYS91mrY0Lm-P7c/s1600/nutellacreams-9.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Nutella Creams Recipe by A Rhubarb Rhapsody" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM-S3LP6iY2-TuB6Vhbxar8eTkX2CpXzz21cfpxqhaQlrN3XuR1_f86IhJQCy3tzpmrDK3Maz4Ci8jbYVTERee8CLtd__4s3K8eEk5NOsaFODWKYypzzJBFEjzW_VMeYS91mrY0Lm-P7c/s1600/nutellacreams-9.jpg" title="Nutella Creams Recipe by A Rhubarb Rhapsody" /></a></div>
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I eventually realised if I finished the jar my Mum would notice and my secretive exploit would unravel. So, I left a thin coating around the inside of the jar to make sure it still looked full. After checking to make sure the coast was clear I stealthed back to the kitchen, conquered the pantry shelves and returned the jar to it's original position. I was victorious! I'm sure my Mum must've quickly discovered my deception but she never said a word, as a fellow Nutella fiend I think she understood.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgELb3B6P-yYHUa0kH9fZEpbmJigWKEnnxV_5Ek5G5p3_HEGOSqyVrxfjqsajhjzZtVYTP5QRZbPUf8ScuGOxzn3NFaTwgQ0nrpKRzWnxNLH_yYyuL1K95HxtLnzLGObSFf8tfMNWlzTY/s1600/nutellacreams-10.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Nutella Creams Recipe by A Rhubarb Rhapsody" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgELb3B6P-yYHUa0kH9fZEpbmJigWKEnnxV_5Ek5G5p3_HEGOSqyVrxfjqsajhjzZtVYTP5QRZbPUf8ScuGOxzn3NFaTwgQ0nrpKRzWnxNLH_yYyuL1K95HxtLnzLGObSFf8tfMNWlzTY/s1600/nutellacreams-10.jpg" title="Nutella Creams Recipe by A Rhubarb Rhapsody" /></a></div>
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I'd like to say I'm trustworthy around Nutella now, but it isn't true. I always have a jar (or two) hidden away in my pantry. Out of sight out of mind, right? It works occasionally.<br />
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<i><span style="font-size: large;">Do you have a food that you just can't resist? What lengths have you gone to to get it?</span></i><br />
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<div style="background-color: white; color: #9c8a85; font-family: 'PT Sans'; line-height: 25px;">
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<b style="line-height: 22.5px;"><span style="font-size: x-large;">Nutella Creams</span></b></div>
<br style="font-size: 15px; line-height: 22.5px;" /><span style="font-size: 15px; line-height: 22.5px;">Recipe from '<a href="http://www.amazon.com/Nutella-The-30-best-recipes/dp/1909342165">Nutella: The 30 Best Recipes</a>'</span><br /><span style="font-size: 15px; line-height: 22.5px;">Total time: 30 minutes prep and cooking + 4 hours chilling</span><br /><span style="font-size: 15px; line-height: 22.5px;">Yield: 4-6 servings</span><br /><div style="font-size: 15px; line-height: 22.5px;">
<br /><b style="font-size: medium;">Ingredients:</b></div>
<ul style="font-size: 15.555556297302246px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">3 egg yolks </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">25g (2 Tbsp) caster/superfine sugar</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">250ml (1 cup) whole milk</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">125ml (1/2 cup) single/light cream</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">180g Nutella</li>
</ul>
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<b style="font-size: 15px; line-height: 22.5px;">Method</b><br /><ol>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Beat the egg yolks with the sugar in a bowl until they are pale and frothy.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Bring the milk and cream to the boil in a saucepan. Pour this hot mixture onto the egg yolks, beating continuously. Return the mixture to the saucepan and cook over a medium heat, stirring continuously until the mixture just comes to the boil. Remove from the heat, leave to cool for 10 minutes, then gradually add the Nutella, mixing it in thoroughly until it is well combined.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Pour the mixture into 4 individual moulds or 4 glass yoghurt pots, then refrigerate for at least 4 hours.</li>
</ol>
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P.S I served mine topped with whipped cream and some home made choc-coated hazelnuts. Plus a glass of Tia Maria to wash it down. But these are definitely good enough all on their own.</div>
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<i><br /></i>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-3073485462688354610.post-23175692701785360742014-07-18T21:17:00.000-07:002014-08-02T15:15:26.647-07:00**CLOSED** GIVEAWAY: $100 EatNow.com.au Voucher<br />
<b>UPDATE:</b> Thank you to everyone who took part. The winner has been selected and emailed. Congratulations, Holly!<br />
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It's been a busy, sleep-deprived period in my life. I've recently moved house, again. It is the 20th house I've lived in in 26 years (my packing skills are second to none).<br />
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When I moved house <a href="http://www.eatnow.com.au/">EatNow</a> was the source of my first meal in the new abode. I had no idea about local eateries and there was no way I was going to go on a clueless hunt at 9pm after moving furniture all day, and did I mention we all had the flu? After entering our postcode on EatNow we perused our options and had pizza delivered, we sat on the floor and ate off unpacked boxes. It was the light at the end of the tunnel. Excuse the sombre expressions- it had been a loooong day.<br />
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This move has heralded a new addition, a border collie puppy we've named Badger. I'm having newborn baby flashbacks thanks to the waking up multiple times a night and the constant cleaning up of wee. I look haggard and I feel barely operational. My cooking has been a complete disaster, I have burned food every day for the last 3 days- you may have seen <a href="http://instagram.com/p/qQO82esLwE/">my toastie</a> on Instagram, that bad boy was black all the way through to the cheese.<br />
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As of late, take away has become firmly embedded in my weekly meal plans. My family need some sustenance and I need a smoke-free kitchen. Cue EatNow! The only thing better than take away on a pear-shaped day is <i>delivered</i> take away. Even if the restaurant is only a 10 minute drive away I will totally opt to wait 45 minutes if it means I can have it delivered. Lazy I know, but I love the novelty. Also, it means we can get into pyjamas that bit earlier which is a-ok by me.<br />
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If you too are in need of a decent meal delivered to your door, I have just the thing. Thanks to <a href="http://eatnow.com.au/">EatNow.com.au</a> I'm giving away a $100 voucher!<br />
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Entry is only open to Australian residents. Winner will be drawn at random on the 2nd of August and will be notified via email.<br />
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<a class="rafl" href="http://www.rafflecopter.com/rafl/display/1a6724131/" id="rc-1a6724131" rel="nofollow">a Rafflecopter giveaway</a><br />
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<br />Unknownnoreply@blogger.com21tag:blogger.com,1999:blog-3073485462688354610.post-16119788096404892072014-06-25T05:44:00.000-07:002014-06-25T05:44:25.262-07:00Vegetarian 'Chicken' and Veggie Soup with Dumplings<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZsIVUcVDS72KqhpnQVf8fy-WvDzSmPlEJS88Lc1OtzeaTOV3jU5-pZ7XZDL1cUb11Ac3K7eLBQ_NgqDnReTgsxQqPyFWYtvoZ2HMn3qxHMnXQpzT7Sda-b4BF6y_s6-BPs7ZutAT00RU/s1600/Vegetarian+chicken+and+dumpling+soup-5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZsIVUcVDS72KqhpnQVf8fy-WvDzSmPlEJS88Lc1OtzeaTOV3jU5-pZ7XZDL1cUb11Ac3K7eLBQ_NgqDnReTgsxQqPyFWYtvoZ2HMn3qxHMnXQpzT7Sda-b4BF6y_s6-BPs7ZutAT00RU/s1600/Vegetarian+chicken+and+dumpling+soup-5.jpg" /></a></div>
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I'm starting to get the ever so slight impression that winter has reared her frost-bitten head. Don't get me wrong, I love winter, it would be winter all year if I had my way. However, I can't ignore the fact that my feet are so frozen I can't feel them and my fingernails have turned an interesting shade of blue. On days like this I devote hours to cooking, the warmth from the oven glues me there. I spend my time churning out puddings, soups, pies and anything else that will put some heat in my belly. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC4M05ay971KTPC0cVWaltwuy76StqhZAybfe8-cSMKQxEuqyyZ9stY0MHkGa5iBtQGJGBSeP50sIBAhXH4xyd0keBZoY4iiNSiVFqtNW1CdVq79pC_hM5JZbm2Le1WjxNILTIlygozrE/s1600/Vegetarian+chicken+and+dumpling+soup-6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC4M05ay971KTPC0cVWaltwuy76StqhZAybfe8-cSMKQxEuqyyZ9stY0MHkGa5iBtQGJGBSeP50sIBAhXH4xyd0keBZoY4iiNSiVFqtNW1CdVq79pC_hM5JZbm2Le1WjxNILTIlygozrE/s1600/Vegetarian+chicken+and+dumpling+soup-6.jpg" /></a></div>
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Today my kid and I hid away in the kitchen, carefully selecting recipes as we huddled by the pre-heating oven. Ultimately we decided on maple sugar & walnut biscotti for morning tea and then some roasted chickpeas with rosemary and sea salt for an afternoon snack. For something a little more filling we couldn't resist the hearty '<a href="http://ohmyveggies.com/chickpeas-and-dumplings/">Chickpeas and Dumpling Soup</a>' from <a href="http://ohmyveggies.com/">Oh My Veggies</a>. I can't leave things alone so I've altered the recipe a bit (business as usual). It's a wonderfully comforting meal, just the thing to keep those blue fingernails at bay!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh90y7JwFfAUzOshrvTyJ2p6hjv6GF4KcCPwJbQGHbB143dq2jZAWn1YrNwAuk4OcIA3ph5AwpXYGD1yf5fJKK-4UMCCQSuiWPh1qmpb7BfxQzBlSG6_tvODut-2TJrErzhyCNW_6947iQ/s1600/Vegetarian+chicken+and+dumpling+soup-3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh90y7JwFfAUzOshrvTyJ2p6hjv6GF4KcCPwJbQGHbB143dq2jZAWn1YrNwAuk4OcIA3ph5AwpXYGD1yf5fJKK-4UMCCQSuiWPh1qmpb7BfxQzBlSG6_tvODut-2TJrErzhyCNW_6947iQ/s1600/Vegetarian+chicken+and+dumpling+soup-3.jpg" /></a></div>
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<span style="color: #9c8a85; font-family: PT Sans; font-size: medium;"><span style="background-color: white; line-height: 22.5px;"><b><br /></b></span></span>
<span style="color: #9c8a85; font-family: PT Sans; font-size: medium;"><span style="background-color: white; line-height: 22.5px;"><b>Vegetarian 'Chicken' and Veggie Soup with Dumplings</b></span></span><br />
<br style="background-color: white; color: #9c8a85; font-family: 'PT Sans'; font-size: 15px; line-height: 22.5px;" />
<span style="background-color: white; color: #9c8a85; font-family: 'PT Sans'; font-size: 15px; line-height: 22.5px;">Recipe adapted from </span><a href="http://ohmyveggies.com/chickpeas-and-dumplings/">Oh My Veggies</a><br />
<span style="background-color: white; color: #9c8a85; font-family: 'PT Sans'; font-size: 15px; line-height: 22.5px;">Total time: 40 minutes</span><br />
<span style="background-color: white; color: #9c8a85; font-family: 'PT Sans'; font-size: 15px; line-height: 22.5px;">Yield: 4-6 servings</span><br />
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<b style="font-size: medium;">Ingredients for the soup:</b></div>
<ul>
<li>3 tablespoons butter </li>
<li>2 tablespoons plain flour</li>
<li>1 large onion, diced </li>
<li>2 medium carrots, peeled and sliced </li>
<li>kernels of 1 fresh corn cob </li>
<li>5 sprigs of fresh thyme, leaves finely chopped </li>
<li>2 dried bay leaves </li>
<li>1/2 cup white wine </li>
<li>3 1/2 cups vegetarian 'chicken' stock (I used Massel Ultracubes) </li>
<li>1 can chickpeas, drained and rinsed</li>
<li>Salt and pepper, to taste</li>
</ul>
</div>
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<div style="background-color: white; color: #9c8a85; font-family: 'PT Sans'; font-size: 15px; line-height: 22.5px;">
<b>Ingredients for the dumplings:</b></div>
<ul>
<li>4 tablespoons cold butter, cubed</li>
<li>1/3 cup plain flour </li>
<li>½ teaspoon salt </li>
<li>1 egg</li>
</ul>
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<b style="background-color: white; color: #9c8a85; font-family: 'PT Sans'; font-size: 15px; line-height: 22.5px;">Method</b><br />
<ol>
<li>Make the dumplings: In a bowl, stir together flour and salt; add butter, and using your fingers, rub into flour until pea-size clumps form. Add egg, and stir until it comes together. Place in the fridge for later.</li>
<li>Melt the butter in a large Dutch oven over low-medium heat. Add the onion, carrots, corn, thyme, and bay leaves. Cook until the onions are light golden brown, then add the chickpeas.</li>
<li>Sprinkle the remaining flour over the veggies and stir to coat; cook for 1 minute. Add the wine and cook for 3 minutes. Add the chicken stock and bring to a simmer</li>
<li>Drop dessert-spoonfuls of the dumpling batter into the pot, making sure they don't touch each other.</li>
<li>Cover and let simmer for 10 minutes. Remove the bay leaves and serve.</li>
</ol>
</div>
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Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-3073485462688354610.post-2801465193266406022014-06-09T04:29:00.003-07:002014-06-23T03:37:52.450-07:00GIVEAWAY (**CLOSED**): $500 Harris Coffee Gourmet Hamper plus a Coffee, Date & Hazelnut Pudding Recipe<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiXFKDv7UROU0hnp3keh5407wdhoN6y0NTofrATAxeuDhoe_V_uzTGCZqO5nqO4tVhlaYRey72ph1qnfRdpCT5SFnFjGG71ZLdJ5whyphenhyphenW4tJSSqxkmFSrdxQJlpcHuTfG1KkUL-uh-kXLY/s1600/Coffee%252C+date+and+hazelnut+self-saucing+pudding-6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiXFKDv7UROU0hnp3keh5407wdhoN6y0NTofrATAxeuDhoe_V_uzTGCZqO5nqO4tVhlaYRey72ph1qnfRdpCT5SFnFjGG71ZLdJ5whyphenhyphenW4tJSSqxkmFSrdxQJlpcHuTfG1KkUL-uh-kXLY/s1600/Coffee%252C+date+and+hazelnut+self-saucing+pudding-6.jpg" /></a></div>
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<b>UPDATE: WINNER ANNOUNCEMENT!</b><br />
The winner is Cathy Patricia. Congratulations! Thank you to everyone for all of your wonderful entries, your time and effort is greatly appreciated.<br />
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I have an extra special treat for you today my lovely readers! Harris Coffee have been kind enough to offer up an incredible gourmet hamper to give away to one of you! This is a mammoth of a hamper, it's packed full of everything I crave on a regular basis: locally roasted coffee, wine & chocolate. There's also a range of sweet and savory delicacies included, something to please everyone. Entry details can be found at the bottom of this post.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwtaZgDWw3OI7tcv447AJK3m1x4nL4oOwlz0o4IyPOIied8RAg0sFtLcgWWhsYzMA3WQISelC-SC5lZTKgd82rgsKh_gUTtMopbE-2s4bH1CbMdfQinaCaIJaAByVDhZjHqau0Etjs01A/s1600/Coffee,+date+and+hazelnut+self-saucing+pudding-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwtaZgDWw3OI7tcv447AJK3m1x4nL4oOwlz0o4IyPOIied8RAg0sFtLcgWWhsYzMA3WQISelC-SC5lZTKgd82rgsKh_gUTtMopbE-2s4bH1CbMdfQinaCaIJaAByVDhZjHqau0Etjs01A/s1600/Coffee,+date+and+hazelnut+self-saucing+pudding-2.jpg" /></a></div>
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Coffee holds a special place in my heart, I'm fairly certain I couldn't have survived the early months (or years) of parenthood without consuming my weight in coffee. It's been my go-to 'pick me up' for years, and a reward on more than one occasion.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4YwLqQ5Sr7Aceqqnu-NVPIpbS_znj43V2OqmgLVrUN1DQZjDEkGxXZJmoZIbCyZtWW_gKZM3nGok2h8c3U5yOSiUcqfrIr7cpR_pG6aCKJGz-_SFMpKEi0saviId6tpPsJI-wZiRDd1w/s1600/Coffee,+date+and+hazelnut+self-saucing+pudding-4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4YwLqQ5Sr7Aceqqnu-NVPIpbS_znj43V2OqmgLVrUN1DQZjDEkGxXZJmoZIbCyZtWW_gKZM3nGok2h8c3U5yOSiUcqfrIr7cpR_pG6aCKJGz-_SFMpKEi0saviId6tpPsJI-wZiRDd1w/s1600/Coffee,+date+and+hazelnut+self-saucing+pudding-4.jpg" /></a></div>
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When baking, coffee is often my staple for special occasion treats. My son's only 4 so my coffee desserts are often made in secrecy and consumed late at night while he sleeps. My husband's also a coffee fiend. Every birthday for the last 10 years he's always requested a cake involving coffee. So, when <a href="http://harriscoffee.com.au/">Harris Coffee</a> asked me to whip up a recipe involving some of their locally roasted coffee I was more than happy to oblige!<br />
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This is one of those desserts best consumed on a frosty night, it's rich and warming and wonderful for sharing with friends after a leisurely winter dinner.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEithXleKRIMpz_xxhLRitCBooKERPsH58GdPJvADwvli__DqdCPqLlmN5jrXqiwJ65Tf6eyXuejbnvm6JZbPIbtn6sTlYXC9nNNORSNfKynIJj-rQ2X8ZwDTbMOl1frrA6jVUeL0jF2pTg/s1600/Coffee,+date+and+hazelnut+self-saucing+pudding-3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEithXleKRIMpz_xxhLRitCBooKERPsH58GdPJvADwvli__DqdCPqLlmN5jrXqiwJ65Tf6eyXuejbnvm6JZbPIbtn6sTlYXC9nNNORSNfKynIJj-rQ2X8ZwDTbMOl1frrA6jVUeL0jF2pTg/s1600/Coffee,+date+and+hazelnut+self-saucing+pudding-3.jpg" /></a></div>
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<span style="color: #9c8a85; font-family: PT Sans; font-size: large;"><span style="line-height: 22.5px;"><b><br />
</b></span></span> <span style="color: #9c8a85; font-family: PT Sans; font-size: large;"><span style="line-height: 22.5px;"><b><br />
</b></span></span> <span style="color: #9c8a85; font-family: PT Sans; font-size: large;"><span style="line-height: 22.5px;"><b>Coffee, Date & Hazelnut Self-Saucing Pudding</b></span></span><br />
<br style="background-color: white; color: #9c8a85; font-family: 'PT Sans'; font-size: 15px; line-height: 22.5px;" />
<span style="background-color: white; color: #9c8a85; font-family: 'PT Sans'; font-size: 15px; line-height: 22.5px;">Recipe by A Rhubarb Rhapsody</span><br />
<span style="background-color: white; color: #9c8a85; font-family: 'PT Sans'; font-size: 15px; line-height: 22.5px;">Total time: 60 minutes</span><br />
<span style="background-color: white; color: #9c8a85; font-family: 'PT Sans'; font-size: 15px; line-height: 22.5px;">Yield: 6 servings</span><br />
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<b style="font-size: medium;">Ingredients for the pudding:</b></div>
<ul>
<li>1 1/4 cups self-raising flour</li>
<li>1 teaspoon ground coffee (I used <a href="http://harriscoffee.com.au/blends-black-label.html">Harris Black Label</a>)</li>
<li>1/2 teaspoon ground cinnamon</li>
<li>2/3 cup milk</li>
<li>2 teaspoons vanilla extract</li>
<li>2/3 cup firmly packed brown sugar</li>
<li>40g melted butter</li>
<li>1 cup pitted dried dates, finely chopped</li>
<li>1/3 cup roasted hazelnuts, chopped roughly</li>
</ul>
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<b style="background-color: white; color: #9c8a85; font-family: 'PT Sans'; line-height: 22.5px;">Ingredients for the sauce:</b></div>
<div>
<ul>
<li>1 cup freshly brewed strong coffee (I used <a href="http://harriscoffee.com.au/blends-black-label.html">Harris Black Label</a>)</li>
<li>1/2 cup firmly packed brown sugar</li>
<li>25g butter, finely cubed</li>
</ul>
</div>
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<span style="color: #9c8a85; font-family: PT Sans;"><span style="background-color: white; line-height: 22.5px;"><b>To make the pudding:</b></span></span><br />
<ol>
<li>Preheat oven to 180°C. Lightly grease an 8 cup-capacity oven-proof dish.</li>
<li>Sift flour and cinnamon into a bowl. Add sugar and coffee and mix well. Add melted butter, vanilla extract and milk. Stir to combine. Fold in dates and hazelnuts. Spread mixture into prepared dish. </li>
<li>Make sauce: dot the butter evenly over the pudding mixture, then sprinkle the brown sugar over the top. Pour coffee evenly over the back of a large metal spoon on to the pudding mixture. Bake for 40 minutes or until top is firm. Let stand for 5 minutes before serving.</li>
</ol>
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<span style="color: #30291d; font-family: Arial;"><span style="font-size: 12px; white-space: pre-wrap;"><br />
</span></span>Now! Back to the Harris Coffee hamper. Here is the glorious hamper I will be giving away to one lucky reader:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsxkqqfemR0-QrQz0sq7dLXN3eyGZkI3hmpL0nt8CtEHeV5sGmuCKIpe6Hgj_Bu66_g4iXlQ36i9yzLYPK3jxsjLlCvm-MfDLI-0avOQy7bzcOpx72XG86ysxf6Am222Uh9AEfOm_o16U/s1600/harris+gourmet+hamper+pack.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsxkqqfemR0-QrQz0sq7dLXN3eyGZkI3hmpL0nt8CtEHeV5sGmuCKIpe6Hgj_Bu66_g4iXlQ36i9yzLYPK3jxsjLlCvm-MfDLI-0avOQy7bzcOpx72XG86ysxf6Am222Uh9AEfOm_o16U/s1600/harris+gourmet+hamper+pack.jpg" height="640" width="539" /></a></div>
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Included in the hamper:</div>
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<ul>
<li>Harris Espresso ground 200g</li>
<li>Harris Premium beans 500g</li>
<li>Harris Black label ground 200g</li>
<li>Harris Signature Blend ground 200g</li>
<li>Harris Reserve Colombian beans 1kg</li>
<li>Crooked Creek Pistachio Jacks</li>
<li>Rosnay Organic Fig Preserve</li>
<li>The Other Chef Balsamic Essence</li>
<li>Phillippa’s Bakery Herbed Spiced Nuts</li>
<li>Mount Zero Pink Lake Natural Salt</li>
<li>Mount Zero Kalamata Olives</li>
<li>Gumnut Chocolates Mixed Truffles Chocolate Box</li>
<li>Sweetness the Patisserie Mixed Caramel Bonbons</li>
<li>Lynwood Preserves Roasted Red Capsicum Relish</li>
<li>Crooked Creek Cheese Biscuits</li>
<li>Sweetness the Patisserie White Chocolate Rocky Road</li>
<li>Farmgate Cheese Pinot Noir Jelly</li>
<li>Sweet Acres Triple Chocolate Brownie</li>
<li>Gumnut Chocolates Classic Florentines</li>
<li>Maya Sunny Honey – Stringy Bark</li>
<li>Tabletop Grapes – Sunmuscat Clusters</li>
<li>The Other Chef Quince Paste</li>
<li>The Simple Fine Food Company – Charcoal Lavoche</li>
<li>The Simple Fine Food Company – Organic Lavoche</li>
<li>Atticus and Max – Bloody Beetroot Relish</li>
<li>Rylestone Olive Press – Cudgegong Gold Medal Olive Oil</li>
<li>Herbies Spices – Sweet and Sour Scrumptios Compact Kit</li>
<li>Lowe Wines – Shiraz</li>
<li>Lowe Wines – Pinot Gris</li>
<li>Didgeridoonas – Picnic bag</li>
</ul>
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<b><span style="font-size: large;">To enter answer the following two questions in the comment section of this post:</span></b><br />
<b><span style="font-size: large;"><br />
</span></b> <b><span style="font-size: large;">1. If you won the hamper what would you make with the Harris Coffee?</span></b><br />
<b><span style="font-size: large;">2. What is the main reason you purchase local produce?</span></b><br />
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<i>Conditions of entry:</i><br />
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<i>Entry is only open to Australian residents. </i><i>Winner will be chosen based on their answer (not at random). </i><i>Winner will be announced and notified on the 23rd of June.</i></div>
</div>
</div>
Unknownnoreply@blogger.com37tag:blogger.com,1999:blog-3073485462688354610.post-63685324870467884492014-05-13T04:32:00.001-07:002014-05-13T04:38:23.499-07:00Sharing The Love, Week 1I've been procrastinating heavily this week. We're moving house (again) in a week and a half and the time to pack has reared it's ugly head. So, instead of whipping out the packing tape, newspaper and a bottle of wine I've turned to the Internet to distract me and soothe my house-moving woes. Unsurprisingly it didn't fail to deliver! I thought I'd share some delicious links for those of you out there who are also stuck in the procrastination loop. The more the merrier, right?<br />
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Lets start with a little savory:<br />
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<ul>
<li><a href="http://www.veggiebelly.com/2014/05/vietnamese-potato-and-green-bean-curry.html">Vietnamese Potato and Green Bean Curry</a></li>
<li><a href="http://www.thecurvycarrot.com/2014/05/13/lemon-spinach-artichoke-risotto/">Lemon Spinach Artichoke Risotto</a></li>
<li><a href="http://www.aspicyperspective.com/2014/05/italian-pasta-salad.html">Italian Summer Pasta with Orange and Basil</a></li>
<li><a href="http://foodandspice.blogspot.com.au/2014/05/chickpeas-in-creamy-coconut-tamarind.html">Chickpeas in a Creamy Coconut Tamarind Gravy</a></li>
<li><a href="http://www.loveandoliveoil.com/2014/05/homemade-french-fries-with-fresh-garlic-and-dill-haute-dogs.html">Homemade French Fries with Fresh Garlic and Dill</a></li>
</ul>
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I'll have seconds and thirds of these sweet treats, please:</div>
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<ul>
<li><a href="http://www.poiresauchocolat.net/2014/05/chocolate-torte-with-hazelnut-praline.html">Chocolate Torte with Hazelnut Praline</a></li>
<li><a href="http://cookieandkate.com/2014/maple-sweetened-peanut-butter-chocolate-chip-oatmeal-cookies/">Maple Peanut Butter Chocolate Chip Oatmeal Cookies</a></li>
<li><a href="http://technicolorkitcheninenglish.blogspot.com.au/2014/05/port-cake-and-visual-songs.html">Port Cake</a></li>
<li><a href="http://www.halfbakedharvest.com/frozen-hot-fudge-peanut-butter-swirled-pretzel-macarons/?utm_source=feedly&utm_reader=feedly&utm_medium=rss&utm_campaign=frozen-hot-fudge-peanut-butter-swirled-pretzel-macarons">Frozen Hot Fudge and Peanut Butter Swirled Pretzel Macarons</a></li>
<li><a href="http://www.bluebonnetsandbrownies.com/2014/05/10/caramel-apple-pie/">Caramel Apple Pie</a></li>
</ul>
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If you have any links to share, I'd love to see them! The longer I can stall the better. ;)</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3073485462688354610.post-30293324242396197982014-05-06T14:05:00.000-07:002014-05-08T19:06:16.814-07:00Choc Chunk Muffins with Brown Sugar & Choc Chip Frosting<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA5slb7YXyIetMH5fIHMYA0Iqo7_to99iPeYd9a-3rl2x9kv-U_5d_6VCp-d6HrSKPUUtlVG9h8WaA1dJcd1BR-eaYWcMEeJA2FEHWZP7_NDePP6p-D9mHwXh6i8OOa7iwWJAhTcz0S-M/s1600/Chocolate+Chip+Muffins+with+Chocolate+Chip+Frosting-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Choc Chunk Muffins with Brown Sugar & Choc Chip Frosting" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA5slb7YXyIetMH5fIHMYA0Iqo7_to99iPeYd9a-3rl2x9kv-U_5d_6VCp-d6HrSKPUUtlVG9h8WaA1dJcd1BR-eaYWcMEeJA2FEHWZP7_NDePP6p-D9mHwXh6i8OOa7iwWJAhTcz0S-M/s1600/Chocolate+Chip+Muffins+with+Chocolate+Chip+Frosting-1.jpg" title="Choc Chunk Muffins with Brown Sugar & Choc Chip Frosting" /></a></div>
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Chocolate chip, the quintessential baker's classic. Simplicity in its finest form. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuMUbj8M8kN56b75pnNICUV_j6zH3XUAWBLEcSSV_ff9VcPAu4Bik_FyVVfXCCyCB1DW-FnFHp6izrZQOANLVmiobLO5aDUwfp9KWkmq-4xu7hBqduBYehUkDL2V9qpYUTTMw1SQWULPo/s1600/Chocolate+Chip+Muffins+with+Chocolate+Chip+Frosting-1-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Choc Chunk Muffins with Brown Sugar & Choc Chip Frosting" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuMUbj8M8kN56b75pnNICUV_j6zH3XUAWBLEcSSV_ff9VcPAu4Bik_FyVVfXCCyCB1DW-FnFHp6izrZQOANLVmiobLO5aDUwfp9KWkmq-4xu7hBqduBYehUkDL2V9qpYUTTMw1SQWULPo/s1600/Chocolate+Chip+Muffins+with+Chocolate+Chip+Frosting-1-2.jpg" title="Choc Chunk Muffins with Brown Sugar & Choc Chip Frosting" /></a></div>
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In all honesty, I prefer my sweet treats rich and decadent to the point of near sickening. I've heard my husband complain of desserts being too rich and this is something I truly can't fathom. Granted, he also doesn't like cake so I'm pretty sure he's certifiably mad.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidszbiLRNyv1OCh84zoQrP2-bqTjL9Ewg2rZG1-ouW5Mj1iRYf_9TcNfqgiWedEviYFhWmrUOmWepjeGGqtA89KlwGgaQ4m96K5cH0SYiLQ2Ng-_lAcsgdkzzV4_NgWpQhLVhl1a7EV9k/s1600/Chocolate+Chip+Muffins+with+Chocolate+Chip+Frosting-1-4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Choc Chunk Muffins with Brown Sugar & Choc Chip Frosting" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidszbiLRNyv1OCh84zoQrP2-bqTjL9Ewg2rZG1-ouW5Mj1iRYf_9TcNfqgiWedEviYFhWmrUOmWepjeGGqtA89KlwGgaQ4m96K5cH0SYiLQ2Ng-_lAcsgdkzzV4_NgWpQhLVhl1a7EV9k/s1600/Chocolate+Chip+Muffins+with+Chocolate+Chip+Frosting-1-4.jpg" title="Choc Chunk Muffins with Brown Sugar & Choc Chip Frosting" /></a></div>
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Even though I will usually opt for 'chocolate mud' I still hold a warm place in my heart for 'chocolate chip'. Choc chip cookies sing of comfort and lazy childhood afternoons, they're unparalleled as a nostalgic treat. Whether it's choc chip cookies, ice cream, cake, or muffins, it's guaranteed to be a crowd favourite.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmw57uBaEHNj7y81M3WwZ7FID4pm9UFt5J4AUtrCgW3dR5O74Teahh8Qy3XrtMrn9DB0MGXHV86V-rgaDkUw1sjekgd2OxgzFmfbld1WFKN36GNMkl4So_b8-zMj_u3aT2N4lpGC8iOfY/s1600/Chocolate+Chip+Muffins+with+Chocolate+Chip+Frosting-1-7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Choc Chunk Muffins with Brown Sugar & Choc Chip Frosting" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmw57uBaEHNj7y81M3WwZ7FID4pm9UFt5J4AUtrCgW3dR5O74Teahh8Qy3XrtMrn9DB0MGXHV86V-rgaDkUw1sjekgd2OxgzFmfbld1WFKN36GNMkl4So_b8-zMj_u3aT2N4lpGC8iOfY/s1600/Chocolate+Chip+Muffins+with+Chocolate+Chip+Frosting-1-7.jpg" title="Choc Chunk Muffins with Brown Sugar & Choc Chip Frosting" /></a></div>
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I wanted the joy of chocolate chip cookies in a more substantial form, but it had to be compact enough for me to lug down to the park for an impromptu picnic with my son. Muffins fit the bill perfectly! I still have a glut of Easter chocolate left over so I chopped some of it up and made these 'choc chunk' muffins. I then grated a bit more of the excess chocolate and mixed it through brown sugar frosting for a choc chip overload. The result? A perfect picnic indulgence!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6I55o5RsuUfm1t_OOqDsD1q4HtIOy4k6Bkqz0c9S6QbgipBpQgRX8nxsWMOX2LV_pmVEt6ViLsjH9qBmmn9eouI0yXyI0rlUXAsHk4bTtqpX5ASw-ZhsfeOE2NxgnXcOi42Uybejc2yc/s1600/Chocolate+Chip+Muffins+with+Chocolate+Chip+Frosting-1-3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Choc Chunk Muffins with Brown Sugar & Choc Chip Frosting" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6I55o5RsuUfm1t_OOqDsD1q4HtIOy4k6Bkqz0c9S6QbgipBpQgRX8nxsWMOX2LV_pmVEt6ViLsjH9qBmmn9eouI0yXyI0rlUXAsHk4bTtqpX5ASw-ZhsfeOE2NxgnXcOi42Uybejc2yc/s1600/Chocolate+Chip+Muffins+with+Chocolate+Chip+Frosting-1-3.jpg" title="Choc Chunk Muffins with Brown Sugar & Choc Chip Frosting" /></a></div>
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I'd love to know, what's your most nostalgic treat and are you a 'choc chip' or 'choc mud' kind of person?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh-5onaP5AL_1khRgcnEIl-wgjXoBx_akg5tof3Wy8qPd4Qhfg-Mth_ckvoOIPp50F9w3_pQW5GENfo7bb6OMMmdKSYvht20_fNxhW0DfXCfoVpeNeNGh_sKL20ZXszZzDmmRVrvpmYCQ/s1600/Chocolate+Chip+Muffins+with+Chocolate+Chip+Frosting-1-6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Choc Chunk Muffins with Brown Sugar & Choc Chip Frosting" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh-5onaP5AL_1khRgcnEIl-wgjXoBx_akg5tof3Wy8qPd4Qhfg-Mth_ckvoOIPp50F9w3_pQW5GENfo7bb6OMMmdKSYvht20_fNxhW0DfXCfoVpeNeNGh_sKL20ZXszZzDmmRVrvpmYCQ/s1600/Chocolate+Chip+Muffins+with+Chocolate+Chip+Frosting-1-6.jpg" title="Choc Chunk Muffins with Brown Sugar & Choc Chip Frosting" /></a></div>
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<span style="color: #9c8a85; font-family: PT Sans; font-size: large;"><span style="line-height: 22.5px;"><b>Choc Chunk Muffins with Brown Sugar & Choc Chip Frosting</b></span></span><br />
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<span style="background-color: white; color: #9c8a85; font-family: 'PT Sans'; font-size: 15px; line-height: 22.5px;">Recipe by A Rhubarb Rhapsody</span><br />
<span style="background-color: white; color: #9c8a85; font-family: 'PT Sans'; font-size: 15px; line-height: 22.5px;">Total time: 40 minutes</span><br />
<span style="background-color: white; color: #9c8a85; font-family: 'PT Sans'; font-size: 15px; line-height: 22.5px;">Yield: 12 muffins</span><br />
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<b style="font-size: medium;">Ingredients for the Muffins:</b><span style="color: black; font-family: Times; font-size: small; line-height: normal;"> </span></div>
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<ul>
<li>3 cups plain flour</li>
<li>2 teaspoons baking powder</li>
<li>1 teaspoon baking soda</li>
<li>1/4 teaspoon salt</li>
<li>1 cup sugar</li>
<li>1/2 cup oil or melted butter</li>
<li>1 large egg</li>
<li>1 tablespoon vanilla extract</li>
<li>1 cup plain yoghurt</li>
<li>1/2 cup milk</li>
<li>1 1/2 cups chocolate chunks or chips (I used a mix of dark and milk choc)</li>
</ul>
<span style="color: #9c8a85; font-family: PT Sans;"><span style="background-color: white; line-height: 22.5px;"><b>To make the Muffins:</b></span></span><br />
<ol>
<li>Preheat oven to 180°C (355°F)</li>
<li>In a large bowl sift together flour, baking soda and baking powder. Add salt and sugar. Set aside.</li>
<li>In another large bowl whisk together oil, vanilla extract, egg, milk and yoghurt. Add the dry ingredients and stir until just combined.</li>
<li>Add chocolate chunks to the batter and gently stir until just incorporated.</li>
<li>Pour batter into well-greased muffin pan. </li>
<li>(Optional) Sprinkle 1/2 teaspoon of raw/turbinado sugar over the top of each muffin (this will make the top nice and crunchy). </li>
<li>Bake 20 to 25 minutes or until golden brown and cooked throughout, let them sit in the tin for 5 minutes before turning out onto a cooling rack to cool completely.</li>
<li>Once completely cooled pipe choc chip frosting (recipe below) on top of each muffin and serve immediately.</li>
</ol>
<ol></ol>
<b style="color: #9c8a85; font-family: 'PT Sans'; line-height: 22.5px;"><br />
</b> <b style="color: #9c8a85; font-family: 'PT Sans'; line-height: 22.5px;">Ingredients for the </b><span style="color: #9c8a85; font-family: PT Sans;"><span style="line-height: 22.5px;"><b>Brown Sugar & Choc Chip Frosting</b></span></span>:<br />
<ul>
<li>250g cream cheese (at room temperature)</li>
<li>7 tablespoons brown sugar</li>
<li>2 tablespoons butter (at room temperature)</li>
<li>40g dark chocolate (grated finely)</li>
</ul>
<span style="color: #9c8a85; font-family: PT Sans;"><span style="background-color: white; line-height: 22.5px;"><b>To make the </b></span></span><b style="color: #9c8a85; font-family: 'PT Sans'; line-height: 22.5px;">Brown Sugar & Choc Chip Frosting</b><span style="color: #9c8a85; font-family: PT Sans;"><span style="background-color: white; line-height: 22.5px;"><b>:</b></span></span><br />
<ol>
<li>In a the bowl of your mixer or food processor add the cream cheese, brown sugar and butter. Mix/process until completely smooth.</li>
<li>Add the grated chocolate and gently stir through until it's evenly distributed.</li>
</ol>
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Unknownnoreply@blogger.com20tag:blogger.com,1999:blog-3073485462688354610.post-1513003580170759712014-04-30T04:52:00.000-07:002014-04-30T21:14:54.992-07:00The Weekend Review: Massive Wieners, Prahran<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWYX2iK0Vk72JhuSYGCkrAVpaTGFGBd34XPTiNxy-6AcKONcVR6D-zeZv3wfoluQ-jdFxq1JGZaq0OTBOsydQaP09YArVqmNXu3WbqoG4ntP21wRE0JabwXBKuxkYz6iqgi1UQK_ukGJk/s1600/IMG_2938.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWYX2iK0Vk72JhuSYGCkrAVpaTGFGBd34XPTiNxy-6AcKONcVR6D-zeZv3wfoluQ-jdFxq1JGZaq0OTBOsydQaP09YArVqmNXu3WbqoG4ntP21wRE0JabwXBKuxkYz6iqgi1UQK_ukGJk/s1600/IMG_2938.JPG" height="446" width="640" /></a><br />
I have to confess, on occasion I have the maturity of a 12 year old boy, which can be a little embarrassing considering I'm a 26 year old mother, wife and supposed adult. I was drawn in purely by the brightly lit sign proclaiming "Massive Wieners"on eclectic Chapel Street. I had driven past it several times, snickering to myself and wondering how many other immature people wandered these streets in their grown-up disguises.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgENwulOmB_KEGrffsmnDj5xNM2-ySrK4WO5sp-E-mF_oluGiJNFJfvx-0Fg6GMplhUNkzrxbPukISkPcKi7jBkK-Kw5n9P7BSraf57CO4yJveqaJvIJY4ttVv3mqfaz_qaP9cbQpfvwLE/s1600/IMG_2939.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgENwulOmB_KEGrffsmnDj5xNM2-ySrK4WO5sp-E-mF_oluGiJNFJfvx-0Fg6GMplhUNkzrxbPukISkPcKi7jBkK-Kw5n9P7BSraf57CO4yJveqaJvIJY4ttVv3mqfaz_qaP9cbQpfvwLE/s1600/IMG_2939.JPG" height="640" width="526" /></a></div>
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Eventually my curiosity got the better of me and we wandered in to see what provocative menu items awaited us. Hot dogs, milkshakes and fries abound. It's not gourmet or innovative, but they've found their niche and they do it well. The hot dogs are generously topped, the buns are soft with a tender chewiness and the fries are crisp. Serving sizes are adequate and the prices are fair. Not to mention I garner quite a bit of delight in ordering a "Little Pecker".<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiKO5emKI3u1jJ30necYTADt3gNKo18EjFm9QQFFmAkin-Zve8RiuefquyyrBQDZ2XkNJZtUXxleq6IbpePlCdQg0RUO3RDNiki4FlPy2fTusmg7T2qcljtS4YGYs5ZBssF8Vju8UYs6M/s1600/IMG_2944.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiKO5emKI3u1jJ30necYTADt3gNKo18EjFm9QQFFmAkin-Zve8RiuefquyyrBQDZ2XkNJZtUXxleq6IbpePlCdQg0RUO3RDNiki4FlPy2fTusmg7T2qcljtS4YGYs5ZBssF8Vju8UYs6M/s1600/IMG_2944.JPG" height="505" width="640" /></a></div>
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The staff are friendly and helpful but the wait for our meal was agonisingly long. The customers are varied. I watch bouncers, families, hungover teens and everything in between delight in the simple joy of a good hot dog. The decor is sparse, peculiar and more than a little intriguing. The walls are scuffed, the floors are far from pristine, and I can't help but wonder what's going on in the hidden kitchen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhikXJOrEY0kMWTtbbxfjquVnUv5FYOl9udofHqAS1c7CNQYCiwnd47O7oIRKV9zy76U2XJKrXgozM50XUAQ8TyC0uDNB-rfFjxpH6jOsSp62LFKI4qHFo7Eyo8TvVYQzU01euxMAWEezE/s1600/IMG_2947.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhikXJOrEY0kMWTtbbxfjquVnUv5FYOl9udofHqAS1c7CNQYCiwnd47O7oIRKV9zy76U2XJKrXgozM50XUAQ8TyC0uDNB-rfFjxpH6jOsSp62LFKI4qHFo7Eyo8TvVYQzU01euxMAWEezE/s1600/IMG_2947.JPG" height="358" width="640" /></a></div>
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I'm dubiously devoted to Massive Wieners. I'll admit it's not for everyone. It has it's faults, but I love the lack of pretentiousness, the wicked sense of fun and it doesn't hurt that they do a mean vegetarian hot dog.<br />
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<a href="http://www.urbanspoon.com/r/71/1625323/restaurant/Melbourne/Massive-Wieners-Prahran"><img alt="Massive Wieners on Urbanspoon" src="http://www.urbanspoon.com/b/link/1625323/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-3073485462688354610.post-85485987604993166072014-04-20T15:55:00.000-07:002014-04-20T15:55:18.809-07:00Pan Fried Gnocchi with Lemon, Basil & Chilli<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx834Eoo-q7PUpYY5YPSg52ZhVPQfUfv6SNnMhpAaoiH9xvYtC8w5-Jr3eUJ1QY8RMcFFUDRd8FlZB3PFwg97lBqNNMDOsXgHtDqjqmvFh5ZKPfbL0R1BMZTuJTeYFXE1GnaHWFYXTdOo/s1600/IMG_3038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx834Eoo-q7PUpYY5YPSg52ZhVPQfUfv6SNnMhpAaoiH9xvYtC8w5-Jr3eUJ1QY8RMcFFUDRd8FlZB3PFwg97lBqNNMDOsXgHtDqjqmvFh5ZKPfbL0R1BMZTuJTeYFXE1GnaHWFYXTdOo/s1600/IMG_3038.JPG" height="446" width="640" /></a></div>
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Are you a gnocchi fan? I love those peculiar, starchy morsels. They call out for rich and indulgent sauces. I try to save my heavy, creamy sauces for gnocchi. Additionally, I prefer to lavish my bowl of gnocchi with a sky high pile of freshly shaved, quality cheese. I give up all hope of it being a healthy meal and I relish in all that flavour and fat.<br />
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Sadly, this recipe isn't creamy but I make up for that with a decent chunk of butter. It's got a bit of zing and bite thanks to the chilli and lemon, which cuts through the richness just enough. It's quick, simple and has a reassuringly short ingredient list. Perfect for a hurried midweek dinner!<br />
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<b style="color: #9c8a85; font-family: 'PT Sans'; font-size: x-large; line-height: 22.5px;">Pan Fried Gnocchi with Lemon, Basil & Chilli</b><br />
<br style="background-color: white; color: #9c8a85; font-family: 'PT Sans'; font-size: 15px; line-height: 22.5px;" />
<span style="background-color: white; color: #9c8a85; font-family: 'PT Sans'; font-size: 15px; line-height: 22.5px;">Recipe by A Rhubarb Rhapsody</span><br />
<span style="background-color: white; color: #9c8a85; font-family: 'PT Sans'; font-size: 15px; line-height: 22.5px;">Yield: Serves 4</span><br />
<div style="background-color: white; color: #9c8a85; font-family: 'PT Sans'; font-size: 15px; line-height: 22.5px;">
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<b style="font-size: medium;">Ingredients:</b><span style="color: black; font-family: Times; font-size: small; line-height: normal;"> </span></div>
<div style="background-color: white;">
</div>
<ul>
<li>500g gnocchi</li>
<li>75g butter</li>
<li>3 garlic cloves, minced</li>
<li>2 chillies (add more if you'd like it spicy), seeds removed and finely diced</li>
<li>1/2 lemon, zest removed and juiced</li>
<li>1 cup loosely packed basil leaves, finely sliced</li>
</ul>
<ul>
<li>shaved pecorino cheese for serving </li>
</ul>
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<span style="color: #9c8a85; font-family: PT Sans;"><span style="background-color: white; line-height: 22.5px;"><b>Method:</b></span></span><br />
<ol>
<li>Cook gnocchi in salted, boiling water until al dente. Drain and rinse under cold water. Cover and set aside.</li>
<li>In a large frying pan, melt the butter over medium heat. Add the gnocchi and cook until light golden brown, stirring occasionally to ensure they're cooked evenly.</li>
<li>Add the garlic and chilli and cook for another minute or two.</li>
<li>Add the lemon zest, juice and basil. Stir through and heat for one minute.</li>
<li>Season and serve topped with freshly shaved pecorino.</li>
</ol>
Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-3073485462688354610.post-59251902242322584662014-04-06T21:20:00.000-07:002014-04-06T21:20:12.387-07:00A Return To Form & A Little Bit Of Happiness.And now, lets get back on track shall we? I've just had a cautious peek at the backlog of blog posts that have built up while I've been away. I have 647 new posts to read. Haven't you all been busy?! I'm pretty sure that will take me a further week just to catch up!<br />
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I've been frustratingly ill as of late and am still recovering today, so instead of cooking up a storm I'm half-heartedly chewing on left overs and contemplating crawling back into my freshly made bed. In light of this, I thought I'd share a few photos of things that have brought me some happiness recently.<br />
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First up, leaves. My husband Keith has been caring for me the last few days, a large portion of which entails distracting our son. When I'm sick in bed Oscar tends to think I'm onto a real winner of an idea and decides he too wants to stay in bed, make demands for treats and watch cartoons (I wonder where he learnt that from? ;) ). Yesterday afternoon Keith and Oscar headed to the park and brought me back these leaves from their favourite 'hiding tree'. I kept them by my bedside to cheer me up.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG-NBjX1G76lABkmOsvJAeZXcfGc73bNbugOQRB3iw93Vvz62RCt_taGIv8zXc80vw5F2-oqbEsFV42k0cbPbtiO-_THv-IhHvbewy03zNYd-1D6dfUF6lQDV5XeqHJrK7bSvXF2kpMWc/s1600/IMG_2928.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG-NBjX1G76lABkmOsvJAeZXcfGc73bNbugOQRB3iw93Vvz62RCt_taGIv8zXc80vw5F2-oqbEsFV42k0cbPbtiO-_THv-IhHvbewy03zNYd-1D6dfUF6lQDV5XeqHJrK7bSvXF2kpMWc/s1600/IMG_2928.JPG" height="425" width="640" /></a></div>
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Next up, pizza! Glorious, mouth-watering pizza. I have been to Assaggi Italiani in Malvern 3 times in the last week and a half. If you live in Melbourne, you really need to give their outstanding food a go. I've tried their pizzas and pasta (and tiramisu) and I can't wait to go back again!<br />
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Do you have a veggie garden? I used to be one of those people that could kill a cactus with the greatest of ease but over the years I've developed a little bit of a green thumb. We live in a terrace house with a teeny tiny courtyard, which I've heavily adorned with pots of herbs, berries and veggies. I love spending time out there and it's so satisfying cooking with produce you've grown from seed.<br />
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Finally, lets finish on a sweet note. Chocolate! Haigh's is a local sweet-tooth institution. Their store's are refined and elegant and their chocolate creations are admired by young and old. We wandered in there, hungrily last weekend. I was trying to justify that a $130 chocolate hamper was a wise choice but instead we settled on a bag of chocolate covered mixed nuts which I've been rationing out for the last week.<br />
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What simple things have made you happy in the last week and what makes you feel a bit better when you're stuck in bed sick?<br />
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<br />Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-3073485462688354610.post-75193924931541603332014-03-23T19:15:00.000-07:002014-04-20T02:46:31.468-07:00A quick hello!You may have noticed that I have been a little quiet recently, I thought I should check in and let you know all is not lost! I'll be back in a week with some more reviews and recipes. I have family coming to stay in a couple of days so it's been a mad rush to stock up on bedding, dinnerware and food. Sadly, cooking has fallen to the back burner as of late. When we moved to rainy old Melbourne from Perth we started anew and didn't see much point in buying more than the bare essentials, especially considering our new, teeny-tiny house has no storage. That decision is biting me on the butt right now though!<br />
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Apart from sharing some happy family snaps when I return, I'll also be posting an awesome recipe for 'fried gnocchi with lemon, basil and chilli'. Of course there'll be a dessert recipe (which will remain a secret for now) and I'll be reviewing The Farm Cafe in Collingwood.<br />
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In the meantime, I'd love to hear from you! What kind of recipes would you like to see more of? Do you have a great recipe to share that I simply must try out?Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3073485462688354610.post-54865926743918168292014-03-09T03:44:00.001-07:002014-03-09T03:47:32.002-07:00Banana, Coconut & Macadamia Muffins with Brown Sugar Glaze<div class="separator" style="clear: both; text-align: center;">
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I have a love hate relationship with bananas. The flavour is sublime, the smell is mouth-watering, the texture is.. revolting. I have cooked with bananas hundreds of times and enjoyed every banana filled baked good, and yet, I still can't eat a single bite of 'au naturel' banana. Avocado, jelly and poached eggs have also suffered from my neglect. Claggy and slimy just isn't my thing, especially if it's cold. So for now, while I battle these unreasonable food demons, I will continue to bake with my beloved and yet unloved bananas.<br />
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The unashamedly plain appearance of these muffins is deceptive. They are packed full of flavour, and aren't dense at all like their banana bread cousin. They're light and cake-like without sacrificing on strong banana taste. The coconut is subtle. There's no disputing banana is the star of this show. While the macadamias bring their unmistakable, buttery glory to the game.<br />
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I know it can be tempting to forgo the frosting (and the associated calories) but that just isn't an option with these. I'm sorry, I insist! The brown sugar glaze seamlessly harmonises the aforementioned flavours. You won't regret the extra effort, I promise. ;)<br />
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<b style="color: #9c8a85; font-family: 'PT Sans'; font-size: x-large; line-height: 22.5px;">Banana, Coconut & Macadamia Muffins with Brown Sugar Glaze</b><br />
<br style="background-color: white; color: #9c8a85; font-family: 'PT Sans'; font-size: 15px; line-height: 22.5px;" />
<span style="background-color: white; color: #9c8a85; font-family: 'PT Sans'; font-size: 15px; line-height: 22.5px;">Recipe by A Rhubarb Rhapsody</span><br />
<span style="background-color: white; color: #9c8a85; font-family: 'PT Sans'; font-size: 15px; line-height: 22.5px;">Total time: 40 minutes</span><br />
<span style="background-color: white; color: #9c8a85; font-family: 'PT Sans'; font-size: 15px; line-height: 22.5px;">Yield: 12 muffins</span><br />
<div style="background-color: white; color: #9c8a85; font-family: 'PT Sans'; font-size: 15px; line-height: 22.5px;">
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<b style="font-size: medium;">Ingredients for the Muffins:</b><span style="color: black; font-family: Times; font-size: small; line-height: normal;"> </span></div>
<div style="background-color: white;">
</div>
<ul>
<li>1 1/4 cups plain flour</li>
<li>¼ cup corn flour</li>
<li>2 teaspoons baking powder</li>
<li>1/4 teaspoon salt</li>
<li>1/4 cup brown sugar</li>
<li>1 scant teaspoon nutmeg</li>
<li>2/3 cup milk</li>
<li>2 eggs, at room temperature</li>
<li>1/2 tablespoon vanilla extract</li>
<li>2 large very ripe bananas, pureed</li>
<li>2 tablespoons coconut oil (or melted and cooled butter)</li>
<li>½ cup roasted macadamias, roughly chopped</li>
<li>½ cup shredded coconut</li>
</ul>
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<span style="color: #9c8a85; font-family: PT Sans;"><span style="background-color: white; line-height: 22.5px;"><b>To make the Muffins:</b></span></span><br />
<ol>
<li>Preheat oven to 185°C/365°F. Grease a 12 hole muffin tin and set aside. </li>
<li>In a large bowl, sift the flours, baking powder, sugar, salt and nutmeg in a large mixing bowl. Stir through the shredded coconut and macadamias. </li>
<li>In a separate mixing bowl whisk together the milk, eggs, vanilla extract, bananas and coconut oil. </li>
<li>Add the wet ingredients to the dry ingredients, gently fold together until just combined. </li>
<li>Pour batter into the prepared muffin tin. Bake until a toothpick comes out crumb-free and they're golden brown on top (about 20-25minutes). While the muffins are baking make the brown sugar glaze (no rest for the wicked!).</li>
</ol>
<div>
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<b style="color: #9c8a85; font-family: 'PT Sans'; line-height: 22.5px;">Ingredients for the Brown Sugar Glaze</b>:<br />
<ul>
<li>50 grams (3 1/2 tablespoons) salted butter, cut into small cubes</li>
<li>1/2 cup of milk</li>
<li>1/2 cup of brown sugar</li>
<li>1 tablespoon of corn flour</li>
</ul>
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<span style="color: #9c8a85; font-family: PT Sans;"><span style="background-color: white; line-height: 22.5px;"><b>To make the Brown Sugar Glaze:</b></span></span><br />
<ol>
<li>In a small pot, mix the cornflour with a few tablespoons of the milk to avoid lumps. Add the rest of the milk and cook over medium heat, whisking until mixture has thickened. </li>
<li>Add the butter and sugar, whisk until both have dissolved completely. </li>
<li>Working quickly, dip the tops of the muffins into the glaze and then let them sit on a cooling rack for a few minutes. Serve and enjoy! </li>
</ol>
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<br />Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-3073485462688354610.post-77709602670727114572014-03-03T14:48:00.000-08:002014-03-03T15:15:00.206-08:00The Weekend Review: Dukes Coffee, PrahranIt was going to be a busy day, we'd planned for a quick breakfast out and then it was off to the Dandenong Ranges to explore the day away. I'd planned with care, having picked out somewhere that had a decent menu, reasonable prices and was nearby- perfect! We packed up the car and began our journey. After driving around the block for 15 minutes we finally found a parking spot, we aimlessly started wandering the street trying to find a cafe which Google Maps was adamant we had already arrived at. We looked around confused and noticed the locked gate, beyond lay the closed cafe which I had chosen with great care. The one which I had failed to note was closed on Sundays. Back in the car we all slumped, defeated and hungry. At that point my husband shrugged, "Dukes?" and off we went to our old faithful.<br />
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Dukes is my local 'go to' for coffee. What keeps me coming back to Dukes? The answer is consistency. I know that no matter how busy they are or what time of the day I go, the coffee will be excellent. I've had coffee as good, occasionally better from other local establishments but the consistency of quality has never been on par with Dukes.<br />
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We arrived at around 8:30am. If you know Dukes, you know it gets busy, really busy. We had arrived just early enough to be seated immediately, relieved to be taking up the last remaining table. Our waitress was wonderful, speaking warmly to Oscar and even leaving him with a pen and some paper so he could draw while we weighed up the menu. It may be starting to come apparent that I'm a die hard goats cheese fan. If I see a goats cheese dish on a menu and it's vegetarian, chances are sky high I'll order it. This breakfast was no exception, I ordered the 'Omelette, goats cheese, roasted vine tomato'. Keith chose the 'Avocado hummus toast, poached eggs, honey candied bacon and dukkah' and naturally we required coffee, urgently.<br />
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Shortly after placing our order the coffees arrived, and they were sublime. Silky, packed full of depth, strong on flavour without a hint of bitterness.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi55KpoKyA7JkgCvSFEj5Ew9R_zEehY8sagg2JuRfWG4VydAaMDuO4yQ5if7o7CRK1gXUOpRWwZath3L495t1asi-EyS3MEWnc-JQh93YDwOJm2K-b1PjfAZBmR6mYD6L1XmrCSDa6Eb_g/s1600/IMG_20140302_085910.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi55KpoKyA7JkgCvSFEj5Ew9R_zEehY8sagg2JuRfWG4VydAaMDuO4yQ5if7o7CRK1gXUOpRWwZath3L495t1asi-EyS3MEWnc-JQh93YDwOJm2K-b1PjfAZBmR6mYD6L1XmrCSDa6Eb_g/s1600/IMG_20140302_085910.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Latte ($3.80)</td></tr>
</tbody></table>
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Before we'd managed to get half way through our coffees the meals arrived. Considering Dukes was now brimming with eager customers the speed at which our food arrived was impressive and unexpected.<br />
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My omelette was a simple affair. The presentation left me a little disappointed, especially when I compared my plate with Keith's! However, the omelette was cooked expertly, the egg was barely firm, smooth and delicate. It encased a light filling of goats cheese and the tomatoes made a ripe and flavoursome accompaniment. My only real qualm was when I found myself carefully rationing out my single piece of toast. Two pieces would've been ideal.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUoEhiXDtbQHzOWnMX8mAu00ENlBQY6Vaiu8SbkbfrPQRLlbBqu_bBqKd-34YwND0cydbe0MMIFRB7z0XFqjHfMa_5H4qGVZB69Tf4lKr_Ww3rFjSfpXWvm0SpiLoMCKsq4Gggxb-HWBg/s1600/IMG_20140302_090628.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUoEhiXDtbQHzOWnMX8mAu00ENlBQY6Vaiu8SbkbfrPQRLlbBqu_bBqKd-34YwND0cydbe0MMIFRB7z0XFqjHfMa_5H4qGVZB69Tf4lKr_Ww3rFjSfpXWvm0SpiLoMCKsq4Gggxb-HWBg/s1600/IMG_20140302_090628.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">Omelette, goats cheese, roasted vine tomato ($17)</span></td></tr>
</tbody></table>
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Keith's poached eggs were also cooked with precision (a seemingly rare feat). The contrast between the soft eggs and the crunch of the dukkah was wonderful and the avocado added a pleasant creaminess without making the dish feel too heavy.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK_aOv1cq1ESvYcXmpgFBMDNxpvKlasYbLOgtT4Eh4YtY63Iit0V5MU1eDIX3Jd700J_Uz-cRvvy1yUqvIycuau7mFI0ujk1fwCwltkVIhrgtQvgQre9wedflPNXFC1TEd_ErmQsEmr9Q/s1600/IMG_20140302_090930.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK_aOv1cq1ESvYcXmpgFBMDNxpvKlasYbLOgtT4Eh4YtY63Iit0V5MU1eDIX3Jd700J_Uz-cRvvy1yUqvIycuau7mFI0ujk1fwCwltkVIhrgtQvgQre9wedflPNXFC1TEd_ErmQsEmr9Q/s1600/IMG_20140302_090930.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">Avocado hummus toast, poached eggs, honey candied bacon and dukkah ($18)</span></td></tr>
</tbody></table>
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We sat enjoying our meals and watching the seemingly endless stream of coffee lovers come and go. Throughout this time the staff were friendly and very efficient. It's a high paced atmosphere but the team at Dukes operate in an organised and calm manner. I watched as a tray of freshly made haloumi paninis were put on display, I've had these before and adore them. I reluctantly left them behind and we headed off for our hilltop adventure, having had a wonderful start to the day.<br />
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<a href="http://www.urbanspoon.com/r/71/1493540/restaurant/Melbourne/Prahran/Dukes-Coffee-Windsor"><img alt="Dukes Coffee on Urbanspoon" src="http://www.urbanspoon.com/b/link/1493540/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a><br />
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<br />Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-3073485462688354610.post-61443341482348977982014-02-24T23:20:00.001-08:002014-02-24T23:27:21.589-08:00Spiced Pear & Dark Chocolate Chunk Bread & How I Learned To Cook<br />
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I learned how to cook very young and I was terrible at it for a very long time. My Mum was a divorced, working Mother, which meant that growing up she was often at work during dinner time. So in the evenings I was left with a kitchen at my disposal, no internet or cook books and a hungry belly. My Mum had taught me the basics, how to cook pasta, the perfect hardboiled egg and bechamel sauce. So, you can imagine my meals weren't particularly appetising. Eventually I graduated from using jars of store bought pasta sauce on top of woefully over-cooked spaghetti to learning what 'al dente' is and making my own pasta sauce with olives, garlic, feta and lemon. I happily lived off that for years.<br />
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I moved in with my boyfriend (now husband) when I was 17 years old. He couldn't cook beyond making toast, and with our cooking powers combined our diet consisted heavily of take away and store bought frozen meals. Surprisingly one can only live on tater tots and pizza for so long.<br />
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By now I had a much-loved connection to the internet and I began to explore the world of cooking blogs. I was inspired by so many people who seemed to be able to create incredible dishes with the greatest of ease. The food looked ethereal and I was envious, so very envious<br />
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I soaked up every bit of information I could, how to pick the best ingredients, how to balance flavours and textures, how to leave behind packet mixes and cook from scratch. I loved every minute.<br />
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Sure it was hard and frustrating and I never did quite manage to make that evasive white chocolate mud cake, even after 3 attempts and wasting over a kilo of chocolate. But boy I was overjoyed to be able to finally place something delicious on the table that I had worked hard on, with love and patience.<br />
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Now that I have a family of my own cooking has become something we do together. Each meal is an opportunity to learn together, to talk, to savour each other's company and the wonderful things we can create when we work together. My son, Oscar loves to "mix mix", scoop and pour. He's a dedicated taste-tester too. I ask him what he thinks, does it need more sugar? Salt? Is it thick enough? I encourage him to create recipes and different flavour combinations. I often catch him flicking through my cookbooks, scanning the pages for something "mmmlicious!.<br />
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Cooking with kids is a messy and sometimes disastrous business, but it makes me giddy with excitement to see my cooking passion instilled in that little man. It's a comfort to know that this is one thing ticked off the list in creating a well-rounded and independent adult, not to mention breakfast in bed is just around the corner. ;)<br />
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This recipe is largely thanks to my son, I needed to use some pears and the idea to make it a bread and add chocolate chunks was his hungered request. Oscar and my husband, Keith, kindly tested out the recipe for me with winning results. Kid, husband and food blogger approved! This is a moist (not doughy) bread with a hint of spice, it's best eaten warm for the full 'oozing chocolate' effect. I served it with a side of good quality salted butter and some honey-drizzled fresh figs but it was also delicious the next day, plain and simple with a cup of chai tea.<br />
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</b></span></span> <span style="color: #9c8a85; font-family: PT Sans; font-size: large;"><span style="background-color: white; line-height: 22.5px;"><b>Spiced Pear & Dark Chocolate Chunk Bread</b></span></span><br />
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<span style="background-color: white; color: #9c8a85; font-family: 'PT Sans'; font-size: 15px; line-height: 22.5px;">Recipe by A Rhubarb Rhapsody</span><br />
<span style="background-color: white; color: #9c8a85; font-family: 'PT Sans'; font-size: 15px; line-height: 22.5px;">Total time: 45 minutes</span><br />
<span style="background-color: white; color: #9c8a85; font-family: 'PT Sans'; font-size: 15px; line-height: 22.5px;">Serves: 4-6</span><br />
<div style="background-color: white; color: #9c8a85; font-family: 'PT Sans'; font-size: 15px; line-height: 22.5px;">
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<span style="font-size: medium;"><b>Ingredients</b></span></div>
<ul>
<li>2 cups plain flour</li>
<li>1 teaspoons baking powder</li>
<li>1 teaspoon baking soda</li>
<li>1/4 teaspoon salt</li>
<li>1/2 cup brown sugar</li>
<li>1 1/2 teaspoons cinnamon</li>
<li>1/2 teaspoon nutmeg</li>
<li>1/2 cup greek/natural yoghurt</li>
<li>2 eggs at room temperature</li>
<li>2 teaspoons vanilla extract</li>
<li>500g (1lb 1oz) very ripe pears, peeled cored and mashed (about 3 medium pears)</li>
<li>2 tablespoons oil or melted butter</li>
<li>90g dark chocolate, cut into chunks</li>
</ul>
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<b style="background-color: white; color: #9c8a85; font-family: 'PT Sans'; font-size: 15px; line-height: 22.5px;"><span style="font-size: medium;">Cooking Directions </span></b><br />
<ol>
<li>Preheat oven to 175°C/ 345°F. Grease load tin and line with grease-proof baking paper, set aside.</li>
<li>In a large bowl sift flour, baking powder and baking soda together. Add brown sugar, cinnamon, nutmeg and salt. Whisk until combined.</li>
<li>In a medium sized mixing bowl mix the mashed pears, yoghurt, eggs, vanilla extract and oil/butter together.</li>
<li>Pour the wet ingredients into the dry ingredients and gently mix until just combined (do not over mix). Carefully fold the chocolate chunks into the mixture.</li>
<li>Pour the batter into the pre-prepared loaf tin and bake for 45 minutes or until a skewer comes out clean. Let the loaf cool in the tin for 5 minutes before turning out onto a cooling rack, wait until it's at room temperature before cutting and serving.</li>
</ol>
Unknownnoreply@blogger.com34tag:blogger.com,1999:blog-3073485462688354610.post-12540329654609168242014-02-22T23:08:00.000-08:002014-02-22T23:08:36.983-08:00The Weekend Review: Breakfast at PLENTY, WindsorI have to confess that since my little family upped and moved across the country to delightfully rainy Melbourne we've gotten into the habit of having breakfast at a different cafe every weekend without fail. Sometimes we get caught up in the hustle and bustle of all the vibrant eateries at our doorstep and we may not cook a single meal all weekend. I suppose I'm out of the running for domestic goddess of the year now, aren't I? I love exploring all the hidden crevices of this city, so many tiny places radiating the promise of a full belly and no dishes to wash.<br />
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One of our recent expeditions was to a relatively obscure cafe on bustling Chapel St. I'll admit in our sleep-deprived haze we initially walked right past it. There's very little signage and unless you look closely I'm sure my fellow sleepy heads could also drift on by. We eventually arrived at around 8:30am, it was about half full and we were cheerily greeted and seated. Our drink order was taken while we hungrily perused the menu. I was on a sweet mission and opted for the 'Ricotta pancake, maple syrup & pistachio butter', Keith selected the 'Fruit pot, granola crumbs, buffalo yoghurt' and Oscar excitedly chose the 'Fruit toast with lemon curd'.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTA3VUjwB_52DIpgVC_5v7ouVxBEJbwXOHxjvaj_dj2YgTwf1Pc4-wqy-DKpDk-eRLPYnSSVfKogg78SCTVw1iT-GX_AqiwsF1WyPXzsQ0vK7hq2rQJEYQhY2x9GPeihtx_4riqFsPcaQ/s1600/IMG_20140222_093305.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTA3VUjwB_52DIpgVC_5v7ouVxBEJbwXOHxjvaj_dj2YgTwf1Pc4-wqy-DKpDk-eRLPYnSSVfKogg78SCTVw1iT-GX_AqiwsF1WyPXzsQ0vK7hq2rQJEYQhY2x9GPeihtx_4riqFsPcaQ/s1600/IMG_20140222_093305.jpg" height="426" width="640" /></a></div>
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We placed our order and our coffees arrived promptly. The flavour was decent, a nice grind but the milk texture was a little watery and the temperature was a bit cooler than I'd like. I'm not one of those people that insists on HOT coffee but even I'd say the coffees were barely on the higher end of warm. Still, enjoyable overall. We finished our coffees early on in our visit and I would've like to have been asked if we wanted another coffee (we did!).<br />
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Our meals arrived after a fair wait, which was reasonable on a Saturday morning. All the meals were served at once. Thank you! Pretty sure my toddler thinks the world is going to end if his parents get their meals and he has to wait on his. So I'm always overjoyed when this crisis is averted.<br />
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My pancake was the thickest pancake I've ever encountered. I braced myself for something horrendously dense, or undercooked but I was very pleasantly surprised. It was crisp on the outside yet light and cake-like on the inside, the pistachio butter was simply beautiful, so much so I'm intent on making my own version in the near future. I devoured my meal with glee, the only thing I found I was wishing for was a bit of zing to the dish. The buttery, nutty, syrupy pancake felt quite 'heavy' by the end and I found myself longing for a bit of bitterness to cut the richness. The mild acidity in the ricotta wasn't enough. I'd suggest something like a touch of lime zest in the pancake batter would help lift the dish, but honestly it was one of the best pancakes I've been served in many months.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitK2W_-tug-vHM4nCUSdCD5T6xVlBEdnNbHN4b6wYx0thyphenhyphenOhxCHwLv9QyqHXRc_1CjHQaT4b3BBWc-3dm76HWzw95g8FIPAH5pTdks2GKV59hFhFxnxHlsAFACqAFa1ArqYppqSK8hWXQ/s1600/IMG_20140222_085458.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitK2W_-tug-vHM4nCUSdCD5T6xVlBEdnNbHN4b6wYx0thyphenhyphenOhxCHwLv9QyqHXRc_1CjHQaT4b3BBWc-3dm76HWzw95g8FIPAH5pTdks2GKV59hFhFxnxHlsAFACqAFa1ArqYppqSK8hWXQ/s1600/IMG_20140222_085458.jpg" height="412" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">Ricotta pancake, maple syrup & pistachio butter ($13)</span></td></tr>
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Keith's fruit pot was presented in a charming terracotta plant pot and brimmed with a wide variety of fresh fruit such as mango, raspberries, strawberries, rockmelon, pineapple and more. There was just enough yoghurt and the granola was chewy and flavoursome which added a welcome textural contrast.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGZnjZ354Gp6FOhrF-c5OcnfCn7ncx6HjWFnn43UZbx_bs5mP_DDk7AGlfrnXDyobkl0hgq_cjQ554ii_-Y0Ao2QWWcRIrBcVB29g5ZncAhUZq4vQyKGRvrNk25_98RByH9aAADg8h5dw/s1600/IMG_20140222_085516.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGZnjZ354Gp6FOhrF-c5OcnfCn7ncx6HjWFnn43UZbx_bs5mP_DDk7AGlfrnXDyobkl0hgq_cjQ554ii_-Y0Ao2QWWcRIrBcVB29g5ZncAhUZq4vQyKGRvrNk25_98RByH9aAADg8h5dw/s1600/IMG_20140222_085516.jpg" height="450" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fruit pot, granola crumbs, buffalo yoghurt ($10)</td></tr>
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Oscar's fruit toast was a pleasant surprise. He often gets one, occasionally two slices of thin fruit toast when we order out. At PLENTY he received three thick slices of fruit-laden toast and plenty of lemon curd to cover each piece. He wolfed down every bit and I'm pretty sure he would've taken the remaining lemon curd home had we let him.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKOjYgNmmddNkMHpucrridvBC4kyzwVFVxkj70fEUn8Vi7jsJ4Cf423T5lr3ANH-c_b5HXMgIdxRDv_NXbePZEnZtTBxSbD0mjB0MIEwxa9j9Z4wYdMPu5tzwGqoQ08PC3KTL2xshW8nQ/s1600/IMG_20140222_090125.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKOjYgNmmddNkMHpucrridvBC4kyzwVFVxkj70fEUn8Vi7jsJ4Cf423T5lr3ANH-c_b5HXMgIdxRDv_NXbePZEnZtTBxSbD0mjB0MIEwxa9j9Z4wYdMPu5tzwGqoQ08PC3KTL2xshW8nQ/s1600/IMG_20140222_090125.jpg" height="640" width="432" /></a></div>
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Throughout the meal our water was refilled regularly and our empty cups and plates were cleared promptly. The staff were attentive without being overbearing. The serving sizes were generous and the prices were low compared to the surrounding competition (of which there is a lot). We left our plates empty but we were all full and content. On our way out we grabbed a couple of take away coffees for our trek back home and I'm sad to say these were rather bitter/burnt, very different to the coffees we'd had when we arrived.<br />
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During our visit we never felt rushed to free up our table, even though as time went on PLENTY was filling up rapidly. The atmosphere was casual, and comfortable. The decor is simple and sparse, which considering it's space constraints seems to be a wise choice. It's a kid friendly place and it was nice to see the staff happily chatting to the children dotted about. I will point out that it could be tricky to navigate PLENTY if you have a pram due to the narrow walkways so you'd be better off carrying bub, especially on the weekend when there's a steady flow of patronage.<br />
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Overall PLENTY is a welcome addition to the popular Chapel St cafe scene and is a solid option for an enjoyable and affordable breakfast. Quality produce and genuinely friendly service is certainly plentiful.<br />
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<a href="http://www.urbanspoon.com/r/71/1797525/restaurant/Melbourne/Prahran/PLENTY-Windsor"><img alt="PLENTY on Urbanspoon" src="http://www.urbanspoon.com/b/link/1797525/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-3073485462688354610.post-2628879072138346132014-02-20T20:41:00.000-08:002014-02-22T16:48:31.281-08:00Fresh Fig, Thyme & Goats Feta Tart with Balsamic Drizzle<br />
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On Tuesday I received a call from Oscar's kindy, he was sick and running a high temperature, he needed to come home. So all my food blogging, toilet cleaning, coffee drinking plans went on hold and out came the tissues and baby Panadol.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQCjQCvbvb1KhLdwwYV5gwHR7olgdE6emlZ7TfHn1Y3omJwHN-uiVqOzFLa9R9d7qf-K2GtgkqXD5oVxEjK_s4GPGLaccGW0nk4fpJa4oIlpIftlW9DpPcNRp-M1oJbRdhkCcfE1_neZo/s1600/IMG_2324.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQCjQCvbvb1KhLdwwYV5gwHR7olgdE6emlZ7TfHn1Y3omJwHN-uiVqOzFLa9R9d7qf-K2GtgkqXD5oVxEjK_s4GPGLaccGW0nk4fpJa4oIlpIftlW9DpPcNRp-M1oJbRdhkCcfE1_neZo/s1600/IMG_2324.JPG" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZM4uv8k1AXDhgGxrebSO7lM6sEhbb8AGKOc97HdnXjtP-z84X0G-lJWWelrg710RBoLJ9JRHoio7l7VoQwn9DcqcLFALVzY5kmZ4Bu17hMlOBvtS7VAk2VlwNUIuV-_ohtltxO5GY9h4/s1600/IMG_2328.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZM4uv8k1AXDhgGxrebSO7lM6sEhbb8AGKOc97HdnXjtP-z84X0G-lJWWelrg710RBoLJ9JRHoio7l7VoQwn9DcqcLFALVzY5kmZ4Bu17hMlOBvtS7VAk2VlwNUIuV-_ohtltxO5GY9h4/s1600/IMG_2328.JPG" /></a></div>
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I have fond memories of being well cared for during periods of illness as a kid. I felt swathed in love. My many menial requests were tended to with patience and care (something I'm still working on replicating). Subsequently I dote on my son when he's streaming boogers, crotchety and highly contagious. I have a new-found respect for my Mother's ability to hide all revulsion/irritability whilst collecting my used tissues and putting up with my demands for home cooked meals, which I inevitably wouldn't eat because everything tasted funny. Sorry Mum!<br />
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Caring for a kid that "can't stop the cough-ers" is time consuming and exhausting which is why this recipe was perfect for dinner. I set my son up on the lounge with a blanket, pillow and warm honey milk to watch Pinocchio for the umpteenth time whilst I set to work on the tart.<br />
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Clotilde from <a href="http://chocolateandzucchini.com/"><b>Chocolate & Zucchini</b></a> had recently posted a recipe for <a href="http://chocolateandzucchini.com/recipes/cakes-tarts/rough-puff-quick-easy-puff-pastry-recipe/"><b>Rough Puff Pastry</b></a> which I was desperate to try. The claims of it being life-changing are true. The layers are delicate, crisp and melt in your mouth but the best part is that it is so deceptively easy. You know how sometimes people claim a recipe is "so easy" but yet it takes four hours of your time, Italian Nonna biceps, and bomb-diffuser concentration? This is not that kind of easy. This is: I put my pants on backwards, haven't slept in two days, my fridge is bare kind of easy. But if you just really can't be bothered, store-bought puff pastry will be just fine. It's cool, we can still be backwards pants wearing friends.<br />
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<br /><b><span style="font-size: x-large;"> Fresh Fig, Thyme & Goats Feta Tart with Balsamic Drizzle</span></b><br /><br />Recipe by A Rhubarb Rhapsody<br />Total time: 45 minutes<br /> Serves: 4-6<div>
<br /><span style="font-size: large;"><b> Ingredients </b></span><ul>
<li>325g (11 1/2 ounces) puff pastry, I used <a href="http://chocolateandzucchini.com/recipes/cakes-tarts/rough-puff-quick-easy-puff-pastry-recipe/">this recipe</a> but store bought is fine </li>
<li>4-5 ripe, fresh figs, sliced into fine wedges </li>
<li>6 sprigs of thyme (plus more for garnish) </li>
<li>1 large brown onion </li>
<li>2 tablespoons of butter </li>
<li>1 block of goats feta (about 180g/6oz) </li>
<li>1 large egg </li>
</ul>
<ul>
<li>Egg wash (1 egg whisked with 1 teaspoon of water) </li>
</ul>
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<li>3 1/2 tablespoons brown sugar </li>
<li>1 tablespoon balsamic vinegar </li>
<li>1 tablespoon water </li>
</ul>
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<span style="font-size: large;"> Cooking Directions </span></b></div>
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<b><br /></b>1. Preheat oven to 185°C/365°F. Line a large baking tray with greaseproof paper and set aside. <br />2. Finely slice the onion. Melt the butter in a small pot, add onion and thyme and cook over low-medium heat until the onions soften and become translucent. Discard the thyme. </div>
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3. While the onion is cooking, cut the goats feta into chunks and place it along with the egg in a food processor. Season with freshly cracked pepper. Process until well combined and smooth. <br />4. Roll your pastry out to form a roughly 30cm rectangle, fold the edges over (about 1cm) to frame the tart and press with a fork. Brush the edges with egg wash. <br />5. Spread the goats feta mixture over the pastry (except for the 'frame'). Top with onion. Carefully layer sliced figs on the very top. <br />6. Bake for about 25 minutes or until the pastry is golden brown. While the tart is baking place the balsamic vinegar, brown sugar and water in the small put you used to cook the onion. Cook over medium heat, stirring often until it begins to boil. Turn off the heat. It should thicken on cooling. <br /></div>
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Serve the tart warm, garnished with fresh thyme and drizzled with the balsamic glaze.<ol style="background-color: white; color: #666666; font-family: Molengo; font-size: 17px; line-height: 27.03999900817871px;"><span class="author">
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Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-3073485462688354610.post-6226509739737349582014-02-17T01:27:00.000-08:002014-02-22T17:16:33.271-08:00Mixed Stone Fruit Crumble Bars & A Glimpse Of Things To Come.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzSoOuUNekvJiPrUeWRlI6ZUDqG524S7MM-vfFZ2mGo641oBR1XDq4Tsxp_UvPY__QqaV7iu9FxcKr78eRpdSWFdxDN5L6CfiV7AycsRjDbMU4DZBFKlF15LSV2QyUmy4wFij9LwLX45o/s1600/IMG_2183.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzSoOuUNekvJiPrUeWRlI6ZUDqG524S7MM-vfFZ2mGo641oBR1XDq4Tsxp_UvPY__QqaV7iu9FxcKr78eRpdSWFdxDN5L6CfiV7AycsRjDbMU4DZBFKlF15LSV2QyUmy4wFij9LwLX45o/s1600/IMG_2183.JPG" height="640" width="459" /></a></div>
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This week has been filled to the brim with cooking, baking and perhaps a little too much eating. But hey, sometimes a bit of indulgence is exactly what the baker ordered. Over this time a desperate yearning for a dishwasher has been more prevalent than ever before. I've been teaching my son Oscar to cook, but now I know I really should have been teaching him to wash the dishes instead!<br />
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Apart from fulfilling the role of dish wench all too well, I've been working on a few recipes to share with you in the near future. As I mentioned in a <a href="http://arhubarbrhapsody.blogspot.com.au/2014/02/peach-raspberry-meringue-pudding-queen.html">previous post</a> I've been creating my own fruit version of Noah's Ark so there will be quite a few fruit based recipes on the horizon. Coming soon to a post near you: Spiced Pear & Dark Chocolate Chunk Bread. Banana, Coconut & Macadamia Muffins. Or for something a bit more savoury to wash the sugar down, a Fig, Thyme and Goats Feta Tart. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoJrbF1XE32bYNNIl4ByP4B5C__RsKATpaq3qdf-hroXtR9AKhRppb-vwIyjPMPOO-NVyq5JFc9oE5gZ4W0HCyZn5naeCtCA7uNCtO91lY5F3dRK4Olqu5dlWMBKu6rXSNS0jicAbVuR4/s1600/IMG_2121.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoJrbF1XE32bYNNIl4ByP4B5C__RsKATpaq3qdf-hroXtR9AKhRppb-vwIyjPMPOO-NVyq5JFc9oE5gZ4W0HCyZn5naeCtCA7uNCtO91lY5F3dRK4Olqu5dlWMBKu6rXSNS0jicAbVuR4/s1600/IMG_2121.JPG" /></a></div>
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There's a few other surprises on the way but in the meantime lets talk about today's recipe. It's an adaptation of <a href="http://whiteonricecouple.com/">White on Rice Couple</a>'s '<a href="http://whiteonricecouple.com/recipes/apricot-bars/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+worc+%28White+on+Rice+Couple+-+Full+Feed%29">Fresh Apricot Bars</a>'. Unbelievably, I did not have enough apricots. So, my version consists of pluots, apricots and peaches but just use whatever stone fruit takes your fancy. Once I begin tweaking a recipe it just kind of avalanches, a couple of differences you'll see in this recipe are the addition of almond meal and shredded coconut. I found these flavours added some depth and textural contrast to the dish but if you're not a coconut fan (Surely this isn't possible!) then just replace it with oats and all will be well in the world.</div>
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Seeing as I have very little patience when it comes to letting food rest, even when strictly instructed to do so, I dove straight in. Let me tell you, you really, really can't get these out of the tray neatly when they're still warm. So I served it as crumble with a side of home made caramel ice cream. I dutifully put the rest of the bars in the fridge, an hour or so later they were <i>much</i> easier to cut and serve. The moral of the story is: if you want them to actually be bars rather than a jumbled mess, it's best to hide them in the back of the fridge and forget about them for an hour or two.</div>
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<b><span style="font-size: x-large;"> Mixed Stone Fruit Crumble Bars</span></b></div>
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<span class="author">Recipe adapted from <a href="http://whiteonricecouple.com/">White on Rice Couple</a>'s '<a href="http://whiteonricecouple.com/recipes/apricot-bars/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+worc+%28White+on+Rice+Couple+-+Full+Feed%29">Fresh Apricot Bars</a>'</span><br />
<span class="author">Total time: <span class="duration">1 1/2 hours</span><br />
Yield: <span class="yield">9-12 bars.</span></span><br />
<span class="author"><span class="yield"><br />
</span></span> <span style="font-size: large;"> Ingredients</span><br />
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<li>900g (2 lbs) Assorted stone fruit (I used apricots, pluots and peaches) </li>
<li>2/3 cup sugar </li>
<li>1 teaspoon vanilla extract </li>
<li>3/4 cup plain flour </li>
<li>1/4 cup almond meal </li>
<li>1/2 cup brown sugar </li>
<li>1/4 teaspoon salt </li>
<li>1/2 teaspoon baking soda</li>
<li>1/2 cup (115g) chilled butter, cubed </li>
<li>2/3 cup rolled oats (not quick oats) </li>
<li>1/3 cup unsweetened shredded coconut</li>
</ul>
<span class="author" style="font-size: large;">Cooking Directions</span><br />
<ol>
<li><span class="author">Preheat oven to 175°C/350°F. Grease a 2 quart baking dish, line with greaseproof paper and set aside.</span></li>
<span class="author">
<li>Slice your stone fruit into slim wedges (you can remove the skin if you like but it isn't necessary).</li>
<li>Combine the stone fruit and sugar in a saucepan. Cook over medium heat until the fruit is soft and starting to collapse. stir through the vanilla extract.</li>
<li>Crush the fruit with a potato masher until it's the consistency of a lumpy jam. Pour into a bowl and place in the freezer to chill while you make the crust.</li>
<li>In a bowl, whisk together the flour, almond meal, brown sugar, salt, and baking soda. Cut the butter into the flour with a pastry cutter (or use a food processor), until it resembles coarse sand. Mix in the oats and coconut until well combined.</li>
<li>Press 2/3rds of the crust mixture evenly into the bottom of the prepared baking dish. Spread the fruit over the crust. Sprinkle the remaining crust over the top of the fruit.</li>
<li>Bake for 1 hour or until the crust is golden brown. Allow to cool to room temperature then place in the fridge for at least an hour or until it's firm enough to cut and serve. </li>
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Can be stored in the fridge for up to 3 days. Freezes well.</div>
Unknownnoreply@blogger.com18tag:blogger.com,1999:blog-3073485462688354610.post-19588059685797872242014-02-13T21:37:00.001-08:002014-02-22T17:20:48.277-08:00Supremely Chewy, Fudgy, Chocolate Brownies (The Old Reliable)<br />
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I wasn't originally going to post this recipe, because in all honesty who doesn't have 145 different brownie recipes bookmarked? (I may have a minor crush on this homely dessert) I've tried my fair share of brownie recipes, and then somebody elses share, and probably some other dude's share too. I have an appreciation for the over top, heart-stopping (almost literally), multi-faceted brownies that almost make you sugar-drunk merely by looking at them. BUT. Time and time again I find myself coming back to this recipe, the old reliable, my never fail. It's a brownie recipe delicious in it's pure simplicity. No frills, honest to goodness chocolate and it's all the better for it. As such, you absolutely <i>must</i> use the best chocolate you can get your brownie-loving hands on, no ifs, buts or maybes.<br />
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This recipe is an adaptation of a <a href="http://www.davidlebovitz.com/">David Lebovitz</a> recipe. Let me be upfront and say I adore this man's recipes like they were my own little recipe nephews and recipe nieces. I've made a good chunk of his creations and the only time I've been let down was when I wandered off the path and didn't follow the directions provided.<br />
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If you have your heart set on amping it up, mix-ins I'd recommend are: roasted hazelnuts, cherries, raspberries, chocolate-coated coffee beans or swirl in some home made caramel sauce before baking.<br />
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I'll warn you now, these are rich. Correction, these are super rich. They're claggy and dense with a film of chewiness on the outside. There's nothing cakey or timid about these bad boys. Serve them in small portions. And, if you've dirtied all your dishes from 'food blog baking', feel free to eat them straight off the baking paper they were cooked on. No judgement here my friend.<br />
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Recipe adapted from<a href="http://www.davidlebovitz.com/"> David Lebovitz</a>'s 'Robert's Absolute Best Brownies', Ready for Dessert, p. 196</div>
Prep time: 10-<span class="preptime">15 minutes</span><br />
Cook time: <span class="cooktime">30 minutes</span><br />
Yield: <span class="yield">Serves 9-12</span><br />
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<span style="font-size: large;"> Ingredients</span><br />
<ul>
<li>85g butter</li>
<li>35g very good quality milk chocolate (I used <a href="http://www.whittakers.com.au/#/products/blocks/5rollfairtradecreamymilk74/">Whittaker's 33% Cocoa Creamy Milk</a>)</li>
<li>190g very good quality dark chocolate (I used <a href="http://www.whittakers.com.au/#/products/blocks/darkghana27/">Whittaker's 72% Dark Ghana</a>)</li>
<li>150g caster sugar</li>
<li>1 teaspoon vanilla extract</li>
<li>1 teaspoon instant coffee (you won't taste it but it'll add depth)</li>
<li>2 large eggs, at room temperature</li>
<li>35g plain flour</li>
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<span style="font-size: large;"><br />
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<ol class="instructions">
<li class="instruction">Preheat your oven to 180C. Generously grease an 8 inch square cake tin, line with baking paper and set aside.</li>
<li class="instruction">In a medium saucepan melt the butter, take off the heat and add the chocolate. Stir until the chocolate's completely dissolved.</li>
<li class="instruction">Add the sugar, vanilla and coffee. Stir until combined. In a small bowl whisk the eggs then stir these into the chocolate mix.</li>
<li class="instruction">Add the flour and stir like crazy for 1 full minute. Do not skip this step or count quickly, the brownie gods are watching and they will smite you.</li>
<li class="instruction">Once the batter is no longer grainy but is instead glossy and silky pour it into the prepared cake tin. Bake for approximately 30 minutes or until the center is just set (I baked mine for 20 minutes and they were mega fudgy).</li>
<li class="instruction">Let them cool in the tin completely before you attempt to remove them. In order to cut them neatly I fridged them for about an hour so they were quite solid and easily sliced. Make sure they come to room temperature before devouring them. Enjoy!</li>
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Unknownnoreply@blogger.com14tag:blogger.com,1999:blog-3073485462688354610.post-7838796153034458712014-02-11T02:25:00.000-08:002014-02-22T17:20:32.304-08:00Peach & Raspberry Meringue Pudding (Queen of Puddings)<br />
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Sometimes I go overboard, like way overboard, like I'm pretty sure I've lost every ounce of logic overboard. I'm one of those people that latches onto an idea and then overthinks every aspect. I decided I'd like to sew, within a week I've accrued a new sewing machine, a chair to sew in, a whole array of different sewing tools that look like medieval torture instruments and I am currently on my third full load of washing of newly attained fabric. I've gathered up everything I could think of that I might need. I over invest so that I force myself to stick with it. Surely my desperate need to make my room less than half-filled with fabric will result in some amazing sewing accomplishments. Surely..<br />
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In a similar over-enthusiastic mood I purchased a butt load of fruit. As in, my prep counter is covered in bananas, pluots (apricot x plum), pears, nashis, peaches, apricots, passionfruit and more. The original thought was "I'd like to bake with some fruit this week" a few days later a box of perfectly ripe seasonal fruit arrived from <a href="http://www.theleafstore.com.au/">The Leaf Store</a> (more about them later). I'd wandered through their website aimlessly selecting produce, planning recipes gleefully, and quickly lost sight of the enormous fruit pile I was creating. What I'd thought would be a relatively reasonable amount of fruit turned out to be enough to feed my family on fruit alone for a week. Probably should've factored in my visit to the farmer's market a mere 2 days beforehand where I'd also stocked up on fruit. Whoops!<br />
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So here we are, this the first recipe of what will undoubtedly be a week long fruit bake-athon. I've selected a pretty little number from one of my copies of <a href="http://www.gourmettraveller.com.au/recipes/">Australian Gourmet Traveller</a> magazine. It's a truly simple recipe that looks a bit fancy and tastes wonderful. It's not overly sweet, which really lets the fruit's flavour shine through. There's an array of flavours (lemon, peach and raspberry) and textures that really tantalise the taste buds. It starts with a layer of custard & bread pudding, then a layer of raspberry jam, followed by fresh peach slices and finally topped with a chewy, marshmallowy meringue.<br />
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Below I've typed up the original recipe and noted a couple of changes I made along the way. It's a versatile recipe, you could swap out the peach for any stone fruit of choice. Next time I think I'd throw in some crystalized ginger too. Also, please excuse the slight blackening of the meringue, I'm easily distracted.<br />
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<span class="item" style="font-size: x-large;"><b>Peach & Raspberry Meringue Pudding</b></span></div>
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Recipe by <a href="http://www.gourmettraveller.com.au/recipes/">Australian Gourmet Traveller</a></div>
Prep time: <span class="preptime">15 minutes</span><br />
Cook time: 4<span class="cooktime">0 minutes (plus 10 minutes for soaking)</span><br />
Yield: <span class="yield">Serves 6</span><br />
<span class="yield"><br />
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<span style="font-size: large;">Ingredients</span><br />
<ul>
<li>600ml warm milk</li>
<li>50g butter, coarsely chopped</li>
<li>150g fine fresh chopped breadcrumbs</li>
<li>80g caster sugar</li>
<li>1 teaspoon vanilla bean paste (*<i>I used seeds of one vanilla bean and 1 teaspoon of vanilla extract</i>*)</li>
<li>finely grated rind of 1 lemon</li>
<li>3 eggs, separated</li>
<li>250g raspberry jam (*<i>use home-made or very good quality</i>*)</li>
<li>650g yellow peaches, halved, stones removed and cut into wedges (*<i>I finely sliced 3 large, white peaches and it was lovely</i>*)</li>
</ul>
<br />
<ul></ul>
<div class="hrecipe">
<span style="font-size: large;">Cooking Directions</span><br />
<ol>
<li>Preheat oven to 180C. Stir warm milk and butter in a saucepan over medium heat until almost boiling, transfer to a bowl with breadcrumbs, 25gm sugar, vanilla and lemon rind and set aside to soak (10 minutes). </li>
<li>Whisk egg yolks into breadcrumb mixture, pour into a buttered 1.5-litre baking dish, bake until just set (20-25 minutes), spread with jam and scatter with peach wedges. </li>
<li>Whisk egg white and a pinch of salt in an electric mixer until soft peaks form (2-3 minutes), then, whisking continuously, gradually add remaining sugar and whisk until stiff and glossy (2-3 minutes). Spoon in peaks over peaches and bake until golden brown (12-15 minutes). Serve hot.</li>
</ol>
</div>
Unknownnoreply@blogger.com17tag:blogger.com,1999:blog-3073485462688354610.post-66082961202708740702014-02-09T02:08:00.000-08:002014-02-22T17:22:55.522-08:00Creamy Coconut, Paneer and Tomato Curry<br />
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Remember way back when, on that wonderful day when I shared with you a recipe for making your own <a href="http://arhubarbrhapsody.blogspot.com.au/2014/02/how-to-make-paneer-cheese-with-only-2.html">paneer</a>? Those were the days weren't they? Well, finally, you have a reason to actually make aforementioned paneer. This is my tried and true and forever loved paneer curry recipe. It's a cinch to make, the trick is to have all your ingredients prepped and ready to go, if you've done that then I guarantee you will have a spare hand to hold that hard-earned glass of wine you've been pining for.<br />
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This recipe is my little piece of Indian comfort food. It freezes well so is fantastic to pull out of the freezer on those nights when you just really can't be bothered. I tend to serve it on top of some fluffy basmati rice with a side of some home made naan. An ice cold mango lassi washes it all down superbly.<br />
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I know it's not the most photogenic meal you've ever seen, but give it the benefit of the doubt. What it lacks in looks it makes up for in flavour.<br />
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<span class="item" style="font-size: x-large;"><b>Creamy Coconut, Paneer and Tomato Curry</b></span></div>
<br />
<div class="author">
Recipe by A Rhubarb Rhapsody</div>
Prep time: <span class="preptime">10 minutes</span><br />
Cook time: <span class="cooktime">30 minutes</span><br />
Yield: <span class="yield">Serves 4-6</span><br />
<span class="yield"><br /></span></div>
<span style="font-size: large;">Ingredients</span><br />
<ul>
<li>1 batch <a href="http://arhubarbrhapsody.blogspot.com.au/2014/02/how-to-make-paneer-cheese-with-only-2.html">home-made paneer</a> (or 300-400g store bought paneer)</li>
<li>1 large onion, finely diced</li>
<li>2 medium carrots, diced</li>
<li>1/2 cup frozen peas</li>
<li>1 Tablespoon minced ginger</li>
<li>1 Tablespoon minced garlic</li>
<li>2 Tablespoons ground coriander</li>
<li>1 Tablespoon ground cumin</li>
<li>2 teaspoons garam masala</li>
<li>1 teaspoon kasuri methi (dried fenugreek leaves)</li>
<li>1 teaspoon chilli powder (add more if you like it spicy)</li>
<li>2 Tablespoons tomato paste</li>
<li>2 Tablespoons tomato ketchup/sauce</li>
<li>1 cup milk (or whey)</li>
<li>1 cup coconut cream</li>
<li>1/2 cup whipping cream (heavy cream)</li>
<li>ghee or oil </li>
<li>salt to taste</li>
</ul>
<div class="hrecipe">
<span style="font-size: large;">Cooking Directions</span><br />
<ol class="instructions">
<li class="instruction">Heat a small amount of ghee or oil in a skillet/frying pan, in two batches, fry the paneer/tofu cubes until light golden brown. Place paneer on a paper towel covered plate and set aside to drain. </li>
<li class="instruction">In the same frying pan, add 2 more tbsp ghee or oil and fry the onion and carrots until the onion becomes translucent.</li>
<li class="instruction"> Add the ginger and garlic and fry for a minute</li>
<li class="instruction"> Next, add the ground coriander, cumin, garam masala, chilli powder and some salt. Fry for 30 seconds.</li>
<li class="instruction"> To this, add the tomato paste, tomato sauce and kasuri methi. Mix well and add the milk and peas.</li>
<li class="instruction">Turn heat down to a gentle simmer and cook covered for 5 mins.</li>
<li class="instruction"> Add the fried paneer, the cream and coconut cream. Mix well, put lid back on and simmer for a further 3-4 mins. Serve and enjoy!</li>
</ol>
</div>
Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-3073485462688354610.post-77509581828130586792014-02-05T20:21:00.001-08:002014-02-22T19:04:28.223-08:00#VMteaoftheday and why I shouldn't be afraid of the dentist.<!-- Please call pinit.js only once per page --><br />
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Oh boy, I'm in a world of pain. No, not metaphorically. I've got myself a healthy dose of physical pain. You see, I unwisely decided to cling fast to my wisdom teeth, because ironically enough I don't like pain. Those ungrateful suckers have since caused me a world of grief. The last few days I've been cradling my cheek and praying to the not-so-merciful dental Gods. Due to the aforementioned agony I've been pretty much living off tea and soup. This liquid diet and my general grouchiness has surely given my husband a glimpse into our elderly future together, poor guy.<br />
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So this, afternoon as I was cautiously sipping on yet another cup of tea (one of my sole links to the consumable world) I happened upon <a href="http://theveggiemama.com/">The Veggie Mama</a>'s "<a href="http://theveggiemama.com/2014/02/tea-vmteaoftheday/">Tea With Me</a>" post. And as such, here I am sharing with you my soothing beverage. It's a plain old peppermint tea, something I've probably drunk my weight in ten times over, over the course of the last few days. You can see it's pointlessly accompanied by a side of home-made ganache-coated pecans. I sucked on one for about 15 seconds and then woefully gave up. One day chocolate, we'll be together again.<br />
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<i>Gratefully accepting any recipes that can be slurped up with the greatest of ease. A woman can only live on peppermint tea and onion soup for so long.</i><br />
<br />
<br />
Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-3073485462688354610.post-61236172248433137912014-02-03T20:37:00.002-08:002014-02-22T19:04:05.153-08:00A Valentine's Recipe: Strawberries & Cream Stuffed French Toast With Nutella Fudge Sauce<!-- Please call pinit.js only once per page --><br />
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So, I hear Valentine's Day is fast approaching. Personally I don't tend to make a big fuss, for me it's an excuse to indulge in good food, good wine and great company. Sometimes my husband and I exchange small gifts but this year we're just focusing on having a relaxing and enjoyable day together, no gifts required. I'm one of those people that are a nightmare to buy for. I always prefer experiences over objects. I'd much rather go on a picnic than get a new bracelet.<br />
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This year we'll be heading to the beach as a family, having a simple home made lunch, maybe a park visit for the kiddo, followed by a bottle or two of fancy vino for us and take away from our favourite restaurant for dinner. As laid back as I am about this holiday there is one thing I think is absolutely crucial on Valentine's Day, breakfast in bed. In motherhood it is a rare and sacred occasion and as such I've come up with something a little bit special and a little bit decadent.<br />
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I've combined a few elements here which I think work wonderfully together. Thick cut french toast, fresh strawberry and cream cheese filling, smothered in a Nutella fudge sauce. Use the best quality ingredients you can find and you're sure to have an amazing bed-feast!<br />
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<b><i>So, what's on your Valentine's menu this year? And, do you have some grandiose romantic plans in the works?</i></b><br />
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<div class="hrecipe"><div style="text-align: center;"><span style="font-size: x-large;"> Strawberries & Cream Stuffed French Toast With Nutella Fudge Sauce</span></div><div><br />
</div><div>An original recipe by A Rhubarb Rhapsody</div><div>Prep time: 3<span class="preptime">0 Minutes</span></div><div>Cook time: <span class="cooktime">20 Minutes</span></div><div>Yield: Serves 2<br />
<br />
</div><span style="font-size: large;"> Ingredients</span><br />
<ul><li class="ingredient">4 slices of thick-cut, day old bread (I used ciabatta)</li>
<li class="ingredient"><span class="amount">1 tablespoon </span><span class="name">sugar</span></li>
<li class="ingredient"><span class="amount">1 cup m</span><span class="name">ilk</span></li>
<li class="ingredient">2 eggs</li>
<li class="ingredient">1 tablespoon plain flour</li>
</ul><ul><li class="ingredient"><span class="amount">125g/4.4oz cream cheese (about half a package of Philadelphia cream cheese)</span></li>
<li class="ingredient">125g/4.4oz fresh strawberries</li>
<li class="ingredient">1/4 cup icing/superfine sugar</li>
<li class="ingredient">1 teaspoon vanilla extract</li>
</ul><ul><li class="ingredient">1/2 cup Nutella</li>
<li class="ingredient">1/4 cup cream</li>
</ul><ul><li class="ingredient">butter for frying</li>
</ul><br />
<ul></ul><ul></ul><span style="font-size: large;"> Cooking Directions</span><br />
1. In a mixing bowl whisk together the milk, flour, 1 tablespoon of sugar and the eggs. Set aside.</div><div class="hrecipe"><br />
2. Roughly chop the cream cheese and place it in your food processor along with the vanilla extract. Sift the superfine sugar over the top. Blend until smooth.</div><div class="hrecipe"><div></div><div class="hrecipe"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6YY__NxJcvOPIUeAa27rbTjKYszwcWR2gctlDcMt08QPmXuiDcts5mrwkfR6dFC_MqzxuOLUvY5jPY3diwWBNwpXn5teq_Z7ZbGfbGnBISzgmAQf6pBvCIf0pUVvV8vk3t_2sjotYPBA/s1600/IMG_1971.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6YY__NxJcvOPIUeAa27rbTjKYszwcWR2gctlDcMt08QPmXuiDcts5mrwkfR6dFC_MqzxuOLUvY5jPY3diwWBNwpXn5teq_Z7ZbGfbGnBISzgmAQf6pBvCIf0pUVvV8vk3t_2sjotYPBA/s1600/IMG_1971.JPG" height="320" width="244" /></a></div><br />
</div><div class="separator" style="clear: both;"></div>3. Behead the strawberries and stick them in the food processor too. Blitz it until combined but leave some strawberry chunks!</div><div class="separator" style="clear: both;"></div><div class="hrecipe"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrz1ckMdGZzWpAOilnv5pnK1NrktNpJ7sN8UEcK95-cF8l9P9WNvGVjbg7TdD-D7I5Zh6PyuojLAt7QwyXpL8Z9M-eaaG78LKW9pa8sGldtEIzVIghw28gy_gKqRl7AVg9BSMwQjG_BHk/s1600/IMG_1976.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrz1ckMdGZzWpAOilnv5pnK1NrktNpJ7sN8UEcK95-cF8l9P9WNvGVjbg7TdD-D7I5Zh6PyuojLAt7QwyXpL8Z9M-eaaG78LKW9pa8sGldtEIzVIghw28gy_gKqRl7AVg9BSMwQjG_BHk/s1600/IMG_1976.JPG" height="227" width="320" /></a></div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigtFxs-WP3s4G47iJlDJyX20rxVwioO-8suhSTZY2Qi2a8hf4ao-SxTTS_iC3_tYjOQvjp2o77fQBWLlAkTqCZCzvJ6z1FtpIVmFi723HbTlhW18UVPpQY40qnAz4ouE70lrMxMXfW2cg/s1600/IMG_1982.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigtFxs-WP3s4G47iJlDJyX20rxVwioO-8suhSTZY2Qi2a8hf4ao-SxTTS_iC3_tYjOQvjp2o77fQBWLlAkTqCZCzvJ6z1FtpIVmFi723HbTlhW18UVPpQY40qnAz4ouE70lrMxMXfW2cg/s1600/IMG_1982.JPG" height="213" width="320" /></a></div><div class="separator" style="clear: both;">4. Thickly spread the strawberry mixture onto one piece of bread, top with another piece of bread and repeat so you have two sandwiches.</div><div class="separator" style="clear: both;"></div><div class="hrecipe"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxZbutUxkmu17cALk1NFLuAsYiNgdTjh300OSEdnJ8m1Uj7m-LN7L4SiC5P55cE_4ETKRKjbGHbG326FRHmcbvn5w71XM6cJlgvoRqsMRlfbIQJPTIMcnbCp-UH8AONHCMNk7ilg1OzJM/s1600/IMG_1993.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxZbutUxkmu17cALk1NFLuAsYiNgdTjh300OSEdnJ8m1Uj7m-LN7L4SiC5P55cE_4ETKRKjbGHbG326FRHmcbvn5w71XM6cJlgvoRqsMRlfbIQJPTIMcnbCp-UH8AONHCMNk7ilg1OzJM/s1600/IMG_1993.JPG" height="255" width="320" /></a></div><br />
</div><div class="separator" style="clear: both;">5. Pour your egg and milk mixture into a deep sided dish (I used a pie dish). Place the sandwiches in the egg mixture and let them soak for 5-10minutes, turn and soak the other side for 5-10minutes too.</div><div class="separator" style="clear: both;"></div><div class="hrecipe"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX5Yo395fbcgRTphH7U4rgjCvdnKmVCP4NwrHsdPoeNhvXkp7wDfXsfYkkv6099enqEqSrWjH0gJZYtpvBctE7XjR4Bq0ZEIQyCxHbsTmIoBiITdTnNpxiY2kpNp989VVYq0ISwXUlyRc/s1600/IMG_1996.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX5Yo395fbcgRTphH7U4rgjCvdnKmVCP4NwrHsdPoeNhvXkp7wDfXsfYkkv6099enqEqSrWjH0gJZYtpvBctE7XjR4Bq0ZEIQyCxHbsTmIoBiITdTnNpxiY2kpNp989VVYq0ISwXUlyRc/s1600/IMG_1996.JPG" height="208" width="320" /></a></div><br />
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</div><div class="separator" style="clear: both;">6. Get out a large heavy bottomed frying pan (skillet), and melt a knob of butter over low-medium heat.</div><div class="separator" style="clear: both;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh_z9ffj6dMr0ksbpD2jujrKWGwRQyROCmRdGV8YiC-0toY0NkoE-C4fgbZZtc6C-ESKsYWgchN-6JgXcNxkYK540SXAyyGm3kCALdrGLacBvKByc1tOSDh2JVNHdkda6XmLdJLGtaKfQ/s1600/IMG_1997.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh_z9ffj6dMr0ksbpD2jujrKWGwRQyROCmRdGV8YiC-0toY0NkoE-C4fgbZZtc6C-ESKsYWgchN-6JgXcNxkYK540SXAyyGm3kCALdrGLacBvKByc1tOSDh2JVNHdkda6XmLdJLGtaKfQ/s1600/IMG_1997.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ridiculously good market fresh butter.</td></tr>
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</div><div class="separator" style="clear: both;">7. Place your eggy sandwiches in the frying pan, cooking for about 5 minutes each side or until lightly browned and cooked through. While these are cooking, make the Nutella fudge sauce.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj93Y01Oud8csXvy4cXLt3FWrKZI8P99Q_cNFUcUgTAPEFXJq8GErUePLEv0vwWwhTyvYD2J-28qcX8XXzSWxh2O0Vc0B1AuzWrt_JFfsQUVNHOmYsa-iHq4_ZfPjb9_f0Q5os57ejm9hg/s1600/IMG_2008.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj93Y01Oud8csXvy4cXLt3FWrKZI8P99Q_cNFUcUgTAPEFXJq8GErUePLEv0vwWwhTyvYD2J-28qcX8XXzSWxh2O0Vc0B1AuzWrt_JFfsQUVNHOmYsa-iHq4_ZfPjb9_f0Q5os57ejm9hg/s1600/IMG_2008.JPG" height="320" width="213" /></a></div><div class="separator" style="clear: both;">8. To make the Nutella sauce, place the Nutella and cream in a small saucepan and heat over low heat, stirring constantly until combined and hot.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYqRJLS4fvp4v-f2idvyRrymcITa7UZAC65mqxeUYteJ13FiVcDS2rVkbEa7ttwBPlLvx1HMSlU_18bxe9rCtCym3x-3QNSNmmf8gVBPuTCyAqB07MG3o25H57wfYY-pW5sDd7OFxejyM/s1600/IMG_1999.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYqRJLS4fvp4v-f2idvyRrymcITa7UZAC65mqxeUYteJ13FiVcDS2rVkbEa7ttwBPlLvx1HMSlU_18bxe9rCtCym3x-3QNSNmmf8gVBPuTCyAqB07MG3o25H57wfYY-pW5sDd7OFxejyM/s1600/IMG_1999.JPG" height="236" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibKW4iN7Onu4JdKrtfNCXRqos2DhoKZQjjUeg5y6aCdM48mXhADA7FR-ohcXsZP3Y7PTYwCr-lSm38D_m8KR7uW1aLYr1S2DRDHan9GgZaLyCOyLgxnGbbd5hDRPxHYdL_hebqtiROUEE/s1600/IMG_2001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibKW4iN7Onu4JdKrtfNCXRqos2DhoKZQjjUeg5y6aCdM48mXhADA7FR-ohcXsZP3Y7PTYwCr-lSm38D_m8KR7uW1aLYr1S2DRDHan9GgZaLyCOyLgxnGbbd5hDRPxHYdL_hebqtiROUEE/s1600/IMG_2001.JPG" height="230" width="320" /></a></div><div class="separator" style="clear: both;">Serve french toast with freshly cut strawberries, a sprinkling of superfine sugar and a hefty dousing of Nutella fudge sauce! Enjoy!</div><div><br />
</div>Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-3073485462688354610.post-21917017511094182232014-02-02T19:23:00.001-08:002014-02-22T19:00:49.790-08:00How To Make Paneer Cheese With Only 2 Ingredients.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihPmHS-PwV18PhcaO__Ba4afcLAL2_afX0xCqX3XcJnCGlcTZwcTm-3yVVE__B8ekYHAGf-edeoP3KltRNjmbcKUnBx6CsvnpcoDjZHfjnNmgORNKG5Lb2VYQrIb_5B_2HhD0PYyz3mag/s1600/IMG_1968.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihPmHS-PwV18PhcaO__Ba4afcLAL2_afX0xCqX3XcJnCGlcTZwcTm-3yVVE__B8ekYHAGf-edeoP3KltRNjmbcKUnBx6CsvnpcoDjZHfjnNmgORNKG5Lb2VYQrIb_5B_2HhD0PYyz3mag/s1600/IMG_1968.JPG" height="640" width="484" /></a></div>
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This is a recipe which I probably use all too often, my deep love of all cheese is sure to be my undoing. If you're unfamiliar with paneer, it's an Indian cheese which is similar to a firm ricotta. It's commonly used as a vegetarian alternative and can be a substitute for tofu. It's very mild in flavour and very versatile.<br />
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It's becoming quite readily available at most supermarkets but I've yet to find paneer on the shelves that can come even remotely close to freshly made paneer. Store bought paneer is often pretty expensive around these parts ($5.90 for 200 grams) and far too dry. This recipe will yield a minimum of 300 grams of delicious paneer and the ingredients cost me a total of $3.60.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBUVZyfGIbjmVAQfug5wonVitSFcszBkIhp1JeZVaj6CRp_xLLGqt71GYEfKhnpNOPNwEE07vMkK5x08egVCFYFqsMvq7WDMMY6IzSInDo9jv8DBm3WbYuObUYDeuLS4sSKlEGb-ZgZuY/s1600/IMG_1965.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBUVZyfGIbjmVAQfug5wonVitSFcszBkIhp1JeZVaj6CRp_xLLGqt71GYEfKhnpNOPNwEE07vMkK5x08egVCFYFqsMvq7WDMMY6IzSInDo9jv8DBm3WbYuObUYDeuLS4sSKlEGb-ZgZuY/s1600/IMG_1965.JPG" height="285" width="400" /></a></div>
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Making paneer does produce a lot of whey, don't pour it down the drain! I tend to use it to make naan bread, as well as putting it in the curry base (recipes to follow) and if there's still some whey left over I will cook my rice in it.<br />
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If you have buttermilk handy you can use that instead of lemons (you may need a bit more than half a cup) but I rarely have it on hand, whereas I always seem to have way too many lemons laying around. The only specialist ingredient you will need is cheesecloth, if you don't have cheesecloth then muslin can be used. Or, if in a pinch, a clean and unused Chux cloth should do the trick. If you can stir and pour, you can make this!<br />
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<span class="item" style="font-size: x-large; font-weight: normal;">Easy 2 Ingredient Paneer Cheese</span></div>
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An original recipe by Lily (A Rhubarb Rhapsody)</div>
Prep time: <span class="preptime">10 minutes</span><br />
Cook time: <span class="cooktime">20 minutes</span><br />
Total time: <span class="duration">2 hours</span><br />
Yield: <span class="yield">300g to 400g</span><br />
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</span> <span style="font-size: large;">Ingredients</span><br />
<ul>
<li class="ingredient"> <span class="amount">2 litres</span> <span class="name">full cream milk</span> </li>
<li class="ingredient"> <span class="amount">1/2 cup</span> <span class="name">freshly squeezed lemon juice </span>(about 1 1/2 lemons)</li>
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</span> <span style="font-size: large;">Cooking Directions</span><br />
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1. Fold your cheesecloth in half so that it's double-layered and use it to layer your colander. Place your colander inside a large pot or bowl (like a double boiler). Set aside.</div>
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2. Pour the milk into another large heavy bottomed pot (I used a 4 quart pot).</div>
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3. Heat the milk over medium high heat, stirring often to ensure the milk doesn't burn on the bottom.</div>
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4. Bring to a rolling boil, add the lemon juice and keep stirring until the milk begins to simmer. Cook for a further minute or two.</div>
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5. Pour the milk mixture into the prepared colander. Let it drain for 10 minutes then wrap the sides of the cheesecloth over the paneer to completely cover it.</div>
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6. Now it's time to weigh down the cheese, use a plate or the base of a slightly smaller pot to start it off. You want it fit snugly on top of the cheese to create even pressure. on top of that I usually put a bowl and fill it with about 1kg of weight, this time i used a 1L bottle of olive oil.</div>
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7. Once you've finished building your kitchen weight tower let it sit for an hour and a half. When the cheese has firmed up you can cook with it immediately. You can also wrap it tightly in cling film and stick it in the fridge for up to 3 days or even freeze it. Enjoy!</div>
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Today my son, Oscar, became a 'big kid'. He's 3 and a half, (yes the half makes all the difference) and today he attended his first day of kindergarten. I say "day" but really it was only an hour of orientation, but a long hour let me tell you! He came home exuberant and wanting to go back, I was so proud. I'm a little ashamed to say that I was also, selfishly, saddened. I'd wanted him to kick up a fuss, to not want to leave my side but instead he was confident and curious and strong, everything I wanted him to be. It was a bittersweet day, which I feel are often some of the best. Sometimes we need a little tinge of melancholy to really highlight the goodness we have in our lives.<br />
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I often make baked oatmeal for my family, Oscar lovingly refers to it as "breakfast cake" so I thought today in honour of his big-kid-ness I'd make it for his breakfast but this time I made it a little bit more 'cake'y by doing an upside down plum version. I chose to make individual portions using ramekins (because who doesn't like the idea of having a whole 'cake' to yourself!) but you could easily cook it in one large dish if you'd prefer.<br />
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Plums, brown sugar and vanilla flavour this comforting and filling breakfast option. These are very easy to make and use only very basic ingredients. They can be prepared the night before and only need 30 minutes to bake in the morning.<br />
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<span class="item" style="font-size: x-large;">Plum & Vanilla Upside Down Baked Oatmeal</span></div>
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An original recipe by A Rhubarb Rhapsody</div>
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Prep time: <span class="preptime">20 Minutes</span></div>
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Cook time: <span class="cooktime">30 Minutes</span></div>
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Yield: <span class="yield">2 individual servings</span><br />
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<span style="font-size: large;">Ingredients</span><br />
<ul>
<li class="ingredient"> <span class="amount">1 cup</span> r<span class="name">olled oats (not quick oats)</span> </li>
<li class="ingredient"> <span class="amount">2 teaspoons</span> c<span class="name">aster sugar</span> </li>
<li class="ingredient"> <span class="amount">1 cup m</span><span class="name">ilk</span> </li>
<li class="ingredient"> <span class="amount">1 teaspoon</span> v<span class="name">anilla extract</span> </li>
<li class="ingredient"> <span class="amount">1 v</span><span class="name">anilla bean</span> </li>
<li class="ingredient"> <span class="amount">1 e</span><span class="name">gg</span> </li>
<li class="ingredient"> <span class="amount">1 tablespoon</span> b<span class="name">utter</span> </li>
<li class="ingredient"> <span class="amount">4 tablespoons</span> b<span class="name">rown sugar</span> </li>
<li class="ingredient"><span class="amount">2 r</span><span class="name">ipe plums</span></li>
<li class="ingredient">extra butter for greasing</li>
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<span style="font-size: large;">Cooking Directions</span><br />
1. Preheat oven to 350F/175C.</div>
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2. Lightly grease two 1 cup capacity ramekins. Line the bottoms of the ramekins with grease proof paper. </div>
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3. Dot the grease proof paper of each ramekin with 1/2 tablespoon each of butter (I cut each 1/2 tablespoon into about 4 pieces). Sprinkle 2 tablespoons of brown sugar over the butter. Make sure it's evenly covered.</div>
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4. Quarter and then finely slice the plums, layer over the butter and sugar mix, ensuring the mix is completely covered. Set aside.</div>
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5. Get out two medium mixing bowls. In one bowl mix the rolled oats together with the caster sugar. In the other bowl whisk the milk, seeds of the vanilla bean, egg and vanilla extract.</div>
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6. Add the milk mixture to the oat mixture and stir well. Scoop the oat and milk mixture into the ramekins until they are evenly filled.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6cxNoLFVfgcmcOobF_SWxTCkaIl7D22N0bMVV0dkY2EVQcN8VgsyNRgFZIV5e6VHcV-kaRacDzytyZ8oeHqcmHL6BwF3wCX-a86c93iwkUDcHfq_lPztxOYRtlOTG5YIp-2d3p-cG8wg/s1600/IMG_9.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6cxNoLFVfgcmcOobF_SWxTCkaIl7D22N0bMVV0dkY2EVQcN8VgsyNRgFZIV5e6VHcV-kaRacDzytyZ8oeHqcmHL6BwF3wCX-a86c93iwkUDcHfq_lPztxOYRtlOTG5YIp-2d3p-cG8wg/s1600/IMG_9.JPG" height="400" width="266" /></a></div>
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7. Cover each ramekin with tin foil and place on a baking tray. Bake at 350F/175C for 30 minutes or until firm to the touch. Once removed from the oven let them cool for 5 minutes before running a knife around the edges of the ramekin to loosen them up. Then, carefully invert them onto a plate/bowl and serve.</div>
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Can be prepared ahead (up until the point of baking) the night before. <br />
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