tag:blogger.com,1999:blog-26945635419198283582024-03-19T15:33:32.654+11:00adobo down underannabananahttp://www.blogger.com/profile/10368102502815822237noreply@blogger.comBlogger362125tag:blogger.com,1999:blog-2694563541919828358.post-88950914775219388012016-08-17T09:00:00.000+10:002016-08-17T09:00:31.498+10:00Pandesal (Filipino sweet bread rolls)<div style="text-align: justify;">
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So. I have been amiss with the blogging and the writing. And in my last post, I forgot to mention the newest addition to our family! We got a dog!</div>
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Late last year we got an 8 week old Labrador Cross and it has changed our lives immensely - from our daily routine to everything we eat at home. The puppy was from an office colleague who's pet Labrador gave birth to 9 puppies!! Of course, when she asked if we wanted one, it was a big fat YES please! Eleven months on and our home is now double the activity - noise, mess and everything in between. Lucky is a bundle of mess and joy! We've lost shoes and slippers and towels and old toys from biting and gnawing and every little budding plant in the backyard dug up, twigs and branches scattered about and the smell of stinking poo and pee! But....... we are happy. He brings us unconditional love and the happy yapping and tail wagging that welcomes everyone at the door every day is just priceless. When you get a pet, I think there's that extra dose of tolerance, patience and generosity that comes out of you. Walks have turned into running because we're chasing him more, and play time at home has become more frequent. Hubby is happy he's got a running buddy and an extra testosterone in the house and the girls are loving the play time - a much needed break from their gadgets and laptops.<br />
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I read one of those memes circling around my social media feeds - when you have teenagers, get yourself a dog. It seems apt with the girls now donning high school and teen hats! <br />
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Back to food and this pandesal. This has been a fave recipe of ours since I started experimenting on making bread at home about 6 years ago. Pandesal is a Filipino bread roll, it has subtle sweetness and saltiness and is a staple in most Filipino breakfast tables - even afternoon tea, really. Pandesals are sold by every corner bakeshop in the Philippines and they are delicious warm with slathers of butter or margarine. This can be made by hand, using a stand mixer, and most recently, I converted the recipe for the Thermomix (recipe is in the <a href="http://www.recipecommunity.com.au/breads-rolls-recipes/pandesal-filipino-sweet-bread-rolls/314493">Recipe Community</a>), if you're interested in that method. But here is the traditional one with pictures to guide you along the way.</div>
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Ingredients</div>
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500 ml luke warm water, 37*-38*C </div>
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2 teaspoons dried active yeast</div>
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1 teaspoon caster sugar (to activate the yeast)</div>
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75 grams (or 1/3 cup) caster sugar (for the dough)</div>
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55 ml sunflower oil (or any neutral smelling oil)</div>
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900 grams (6 cups) strong bakers flour </div>
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1 adn 1/2 teaspoon sea salt flakes*</div>
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1-2 cups bread crumbs (store bought or homemade for coating the rolls)</div>
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Method</div>
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In a medium sized bowl, combine the water, yeast and 1 teaspoon sugar and stir with a spoon until the sugar is dissolved. Rest for 5-10 minutes to activate the yeast. It should appear bubbly.</div>
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In the bowl of your stand mixer, combine the remaining sugar and oil and mix until smooth. </div>
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Replace the attachment with a dough hook, then add 1 cup of flour first, and the yeast mixture. Turn on the mixer to combine.</div>
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Add the salt, and the remaining flour, one cup at a time, and knead until the dough pulls away from the sides of the bowl, about 3-5 minutes.</div>
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Take the bowl, cover with cling wrap and set aside to prove. Minimum of 1 hour or until the dough has doubled in size.</div>
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Prepare and line two baking trays with parchment paper. </div>
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Place the breadcrumbs into a medium sized bowl and set aside. </div>
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Sprinkle some flour onto a clean kitchen bench and take the dough from the bowl. </div>
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Divide the round dough into quarters.</div>
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Roll each quarter into a log and cut using a sharp knife or dough scraper into 5-6 cm pieces. </div>
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Dip each pandesal/roll piece into the bread crumbs bowl to coat.</div>
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Place the pandesal/roll onto the prepared baking tray, leaving about 2cm in between each piece. Repeat with the rest of the dough.</div>
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Cover the tray with a tea towel and place in a warm spot to prove further - 30 minutes to 1 hour, or until the pandesal/rolls have doubled in volume.</div>
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Preheat the oven to 180*C.</div>
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Once the pandesal/rolls have rested and doubled in size, place in the preheated oven and bake for 20 minutes or until golden.</div>
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Serve with butter or margarine!</div>
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Tips!</div>
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* when using iodized or fine salt, just use 1 teaspoon</div>
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* for the second proving, the longer you rest the dough, the more you'll get fluffier and soft rolls when baked</div>
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* the pandesal/rolls are best eaten while still warm, but can still be served the next day toasted or warmed in the oven. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCpySS1QoqCNjkXGRdmaQPQgrm89_833vAVePUg9WRBZZ7vIBgMKtwSBvtlnpGqG3ZMdVZAc-Bn58UTXUz7l_V5haE-e_W-vksPeCluYXnPd7vIIuxh0SuncUj3-sFhxQQrEQ0MFoZvvA/s1600/IMG_0233.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCpySS1QoqCNjkXGRdmaQPQgrm89_833vAVePUg9WRBZZ7vIBgMKtwSBvtlnpGqG3ZMdVZAc-Bn58UTXUz7l_V5haE-e_W-vksPeCluYXnPd7vIIuxh0SuncUj3-sFhxQQrEQ0MFoZvvA/s640/IMG_0233.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This will be your dough, resting and risen after proving.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi8JahUYS15zRPWkkfd3sofTYMIWqc24y_uTUk44klOsRoZ-t40xrguj04DmjtbSEgQ9fCWQD2lODx8F8r8UP2_oBk4xlbgHesRz0Y5g3QC_0r4BXlQyUfbUYTg3JDfsx4VCsNk6QR8TA/s1600/IMG_0235.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi8JahUYS15zRPWkkfd3sofTYMIWqc24y_uTUk44klOsRoZ-t40xrguj04DmjtbSEgQ9fCWQD2lODx8F8r8UP2_oBk4xlbgHesRz0Y5g3QC_0r4BXlQyUfbUYTg3JDfsx4VCsNk6QR8TA/s640/IMG_0235.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Divide the dough into quarters, then roll each quarter into logs then cut into pandesal/rolls.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1yVtwm9nBChDB3qmVV-4VZfbDlMqPx7c0-M-WSxV0_zphhr2GZlpcl3fWB-q31zSq9bhgRlRGHiaITheoXZAeWcMuDcXBqyFIEEaP7DjOSUGgM8CBkYToUSNMzsLRcGHlaP2i30URBBA/s1600/IMG_0239.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1yVtwm9nBChDB3qmVV-4VZfbDlMqPx7c0-M-WSxV0_zphhr2GZlpcl3fWB-q31zSq9bhgRlRGHiaITheoXZAeWcMuDcXBqyFIEEaP7DjOSUGgM8CBkYToUSNMzsLRcGHlaP2i30URBBA/s640/IMG_0239.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The pandsal/rolls cut into 5-6cm pieces. The size will depend on your preference. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuwt7U9XJeYMkVeJBohu4Hxlqrb9lSWfXkfyV2h47yqyWeaJ1PfcW3d7J00HIA6JKphPpinxUt0u4vHpthavHoYxgKjtlzYAojuxR1boZ-sNvn9qt7_7jZfVzvkLM3rKJHLrlSwi4YRgM/s1600/IMG_0241.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuwt7U9XJeYMkVeJBohu4Hxlqrb9lSWfXkfyV2h47yqyWeaJ1PfcW3d7J00HIA6JKphPpinxUt0u4vHpthavHoYxgKjtlzYAojuxR1boZ-sNvn9qt7_7jZfVzvkLM3rKJHLrlSwi4YRgM/s640/IMG_0241.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coat the cut pieces with bread crumbs, then place onto the tray with the cut side up. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcQicijU-DNDrs8xLYblJ5jEjSWdjInENk9rv9ewtTcgPTDImf9SQfkmAtejtf0XmvUXrkCLufMgyiSJvnlXBMZvx8r-6KwKSRSBt4j6aPCLfYuSCLqsbYh5mpPE9tJTjnNOgsE9iI3U/s1600/IMG_0247.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcQicijU-DNDrs8xLYblJ5jEjSWdjInENk9rv9ewtTcgPTDImf9SQfkmAtejtf0XmvUXrkCLufMgyiSJvnlXBMZvx8r-6KwKSRSBt4j6aPCLfYuSCLqsbYh5mpPE9tJTjnNOgsE9iI3U/s640/IMG_0247.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The pandesal/rolls will have doubled in size after second proving, and they will be touching each other, side by side like here.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlF_2OfgdisTjmfW8y4Kqt9LMoN1dna3mnkzPULjnOXCnBb3aJock9MS3cM-i8KKz_GUi1yPW74wIwY_EjxQho4C2y5rZWbKqRCT-6AXKcni12eC0ERFIUHU6H9EtpJCyhSf2SZtpdArs/s1600/IMG_0252.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlF_2OfgdisTjmfW8y4Kqt9LMoN1dna3mnkzPULjnOXCnBb3aJock9MS3cM-i8KKz_GUi1yPW74wIwY_EjxQho4C2y5rZWbKqRCT-6AXKcni12eC0ERFIUHU6H9EtpJCyhSf2SZtpdArs/s640/IMG_0252.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The pandesal/rolls baking in the oven.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBJ-aI-OLQzRqXNiPAwZcxFN4Jkcb7a3rayjSsIFpVS4InzR_YEUwn4RO6i-YNwlQ1DPSysuyrMy4avBbBAcJdX7bxyYl3aok8nAC4S26SdRxSI1XXPh70x8GKXVLnvV6jDnaPpPz5eE/s1600/IMG_0256.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBJ-aI-OLQzRqXNiPAwZcxFN4Jkcb7a3rayjSsIFpVS4InzR_YEUwn4RO6i-YNwlQ1DPSysuyrMy4avBbBAcJdX7bxyYl3aok8nAC4S26SdRxSI1XXPh70x8GKXVLnvV6jDnaPpPz5eE/s640/IMG_0256.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And this will be your freshly baked pandesal!</td></tr>
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As with all baking experiments, there will be times when the bread will have unexpected results - bread too hard, or burnt or doughy. It always pays to try again. We have had numerous fails before we nailed this recipe. One version was even so tough the birds visiting our backyard were not even half interested in the crumbs we put out for them. Just try until you get the results you want. And if you have any questions, just let me know. I'm doing a sour dough project at the moment, experimenting on starters and baking artisan sour dough breads. I have posted photos on my Facebook page and will write a post about my sour dough adventure in upcoming posts.<br />
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And going back to our much loved Lucky, who will be turning 1 next month! We are looking at making a special savoury birthday cake - meatloaf! What do you think? Should we make something sweet? Do you have pets at home who have overtaken your lives in the most joyful way? Share your stories here!</div>
annabananahttp://www.blogger.com/profile/10368102502815822237noreply@blogger.com0tag:blogger.com,1999:blog-2694563541919828358.post-85348502263316682072016-08-15T11:47:00.001+10:002016-08-16T22:22:19.016+10:00Prawn curry laksa<div style="text-align: justify;">
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I have been neglecting the blog for a while now. Actually a year now since my last post. I've been planning a lot of writing but nothing seemed to have appeared on paper (except for the weekly grocery list!) or even here. Life happens. But it's always great if I can document parts of it here. Musings and random thoughts, along side a recipe or experience or something that made me excited in the kitchen.</div>
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It has been hectic in the home front with the girls starting high school this year, and my eldest finishing HSC last year. The latter which has excited me the most, purely at the thought of having a daughter starting university came to a halt when child 1 decided not to pursue higher education. It may not be every parent's dream but it is mine. Having moved to Australia with so much more opportunities open to our children, education the foremost, it is disappointing to hear this. But.... as we are parents who respect our children's choices, we try not to push the "university" option at this point. I hope and trust my faith, with the little "seeds" I've planted over the years and months over conversations with her, leading up to this moment about the benefits of having one. I have loved learning as a child and as an adult. Over the course of several years, I have enrolled myself in short classes in Sydney purely out of love for learning - to write (an online course on Freelance Journalism), to cook (a Certificate III in Commercial Cookery), of other languages (a term learning Spanish!), and other pockets of learning from elsewhere, whether its volunteering at the local art sculpture event, short council sponsored workshops on composting or gardening or reading books that arouse my creativity. Not necessarily implementing everything learned but the idea of being in a new environment, meeting new people, doing new things excites me.</div>
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Another exciting adventure came in the form of the Thermomix. I have to say this post is not about how good it is (besides that), it is also how much fun I am enjoying having it in my kitchen and taking it as a part of a business. I've decided to be a Thermomix Consultant to earn myself one, because really, it blew me away when I first saw it. I heard about it way back 5 years ago and never thought anything of it. Since I became a consultant early this year, I have been to meetings and events that were as stimulating as it is enjoyable. Meeting new people and helping them learn another method of cooking is very satisfying. Anyways. </div>
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Back to the swing of things. My last post was when I did the Bridge Run last year. And my new post is also an ode to the running event I did yesterday - the Sydney <a href="http://city2surf.com.au/">City2Surf</a>: a 14k run/walk from the Sydney CBD to Sydney's most iconic beach that is Bondi. This time the walk was a little bit further and took more effort as the route took us to steep roads and hills. It took me 3 hours and 21 minutes, to walk the stretch - all good with the sunny weather Sydney put out yesterday plus I had some company walking. After the 8k mark it became tougher mentally, as the hills seemed to becoming endless plus the lack of proper training and the need for sustenance were cries for pausing, to stop and sit and wait it out. But motivation endures as endless hordes of families with kids, senior groups of women, of old couples pass us, it was a fitting inspiration to soldier on and slowly make it to the finish line. The prize is a medal plus the feeling of accomplishing something that is a feat in my dictionary. It was also motivation to be a part of the a team that we were supporting - the NSW Organ and Tissue Donation, the <a href="http://www.donatelife.gov.au/">Donate Life project</a>. Which was worth all the effort!</div>
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Of course, after the more than 3 hours of walk, then having to leave the beach via buses and then train to get me home, I was craving for some good laksa to tide me over, to get my mind off the sore legs and aching soles of my feet. I didn't get to eat some but it's fitting that I share this recipe now that I'm at it.</div>
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This one is a fitting recipe that is adapted from <a href="http://www.sbs.com.au/food/recipes/malay-curry-laksa-laksa-lemak">SBS Food</a> for a Malaysian curry laksa recipe. I made the chicken stock with chicken bones bought from my butcher. I could not find candlenuts so I didn't add that to the paste, as well as using a Filipino brand of wet shrimp paste. This is a pre Thermomix recipe so I made the paste in a food processor which made the paste a little bit more grainy. When I made the soup, I strained all the grits before adding in the rest of the ingredients (prawn, fish balls, tofu etc). </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWnT90JfBBsIZIUZJap8JsrAV1eJDtrCM4uaF3ZbrkeUh9W1Ugbkfa3d55-sfOyJUZvYqj4Kl_ass191tXyy75u6oxP_6nkC8S75FmoHtDTJxyfYzYBvkNkfBAa-Uqipp3EYrCo7HQqXo/s1600/IMG_9261-001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWnT90JfBBsIZIUZJap8JsrAV1eJDtrCM4uaF3ZbrkeUh9W1Ugbkfa3d55-sfOyJUZvYqj4Kl_ass191tXyy75u6oxP_6nkC8S75FmoHtDTJxyfYzYBvkNkfBAa-Uqipp3EYrCo7HQqXo/s640/IMG_9261-001.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The usual suspects for a laksa paste - shrimp paste (use the dry one called belakan), dried shrimps soaking, dried chillies, galangal, ground spices - turmeric, cumin, paprika, coriander and lemon grass. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Ground spices!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Laksa paste - still a bit grainy with small bits</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Making homemade chicken stock</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Prawn laksa</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Ingredients for Laksa Paste</div>
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</div>
<div style="text-align: center;">
<b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"> </span></b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">8 </span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"></span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">small dried red chillies (soaked in a bowl of water for 30 minutes)</span><br />
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">2 tbsp</span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"> dried shrimp (soaked in a bowl of water for 30 minutes)</span><br />
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">5 </span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">red Asian shallots, chopped</span><br />
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1 tbsp</span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"> finely chopped
galangal</span><br />
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">3</span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"> garlic cloves, chopped</span><br />
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">2 </span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">large lemongrass stalks,
trimmed, chopped</span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"></span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"></span><br />
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1 tbsp </span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">belachan/dried shrimp
paste (see post)</span><br />
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">2 tsp </span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">ground coriander</span><br />
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1 tsp </span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">sweet paprika</span><br />
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1 tsp </span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">ground cumin</span><br />
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1 tsp </span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">ground turmeric</span></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Combine all ingredients in a food processor (or Thermomix) and process until smooth. Keep in air tight container in the fridge until ready for use. </span></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Ingredients for the Prawn Laksa </span></div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1/4 cup sunflower oil</span></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">2 tablespoons of laksa paste </span></div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1.5 litres chicken stock</span></div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">2 and 1/2 teaspoon grated palm sugar</span></div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">450 grams chicken thigh fillets, thinly sliced</span></div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">10-12 prawns,shelled and tails left intact</span></div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1 can 400ml coconut milk</span></div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">10-12 fish balls (see tips below)</span></div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">150 grams tofu puffs, sliced (see tips)</span></div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">200 grams bean sprouts</span></div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">500 grams thin rice noodles</span></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Heat oil in a large saucepan or pot. Add the laksa paste and cook, stirring until fragrant.</span></div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Add stock and stir to combine. Add more laksa paste if preferred. Bring to a simmer then add chicken and cook for 5 minutes.</span></div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Add the prawns and cook for another minute until chicken is cooked and prawns half way through.</span></div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Add the coconut milk, fish balls, tofu puffs and bean sprouts.</span></div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Stir to combine then bring to a simmer until prawns are cooked.</span></div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Cook the rice noodles separately in a different pot. Drain.</span></div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Spoon the cooked rice noodles into individual bowls, pour over the laksa with and garnish according to preference.</span></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"> </span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">To serve -
garnish with fried Asian shallots, mint leaves and a teaspoon of shrimp
paste or sambal, and a lime/lemon wedge on the side</span></div>
<br />
<br />
Tips:<br />
<br />
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"></span>
* You can buy combination packs of frozen fish balls, tofu, etc in most Asian supermarkets.<br />
<br />
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"></span>
* Before adding the chicken to the stock-paste soup, strain all the grits and grains and return the cleaner stock to the pot. Discard the paste grains.<br />
<br />
<br />
And here are photos from yesterday's running/walking event!<br />
<br />
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"></span>
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annabananahttp://www.blogger.com/profile/10368102502815822237noreply@blogger.com0tag:blogger.com,1999:blog-2694563541919828358.post-14656522898428763932015-09-21T16:57:00.000+10:002015-09-21T17:14:18.997+10:00Black sticky rice revisited<div class="separator" style="clear: both; text-align: center;">
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<br />
<div class="MsoNormal" style="text-align: justify;">
My muscles are recovering from
yesterday’s <a href="http://www.sydneyrunningfestival.com.au/enter/bridge-run">Bridge Run</a>, which was approximately 10k from Milsons Point ending
at the Government House along Macquarie Street.<span style="mso-spacerun: yes;">
</span>Unlike last year’s experience, this year brought more sore muscles and
pain in my butt, thighs and legs. As I ran, jogged and walked the route in
light rain, I kept thinking of <a href="http://www.amazon.com/What-About-Running-Vintage-International/dp/0307389839">Murakami’s book</a> which reminded me of his experience
in the many marathons that he runs around the world – how he prepares for each mentally
and physically.<span style="mso-spacerun: yes;"> </span>I constantly had to remind
myself to concentrate on the breathe and focus on the path ahead, one step at a
time.<span style="mso-spacerun: yes;"> </span>This kept me focus for the whole 1
hour and 32 minutes.<span style="mso-spacerun: yes;"> </span>The weather wasn’t
as glorious as it could have been, but the view always gets to me - passing under the magnificent Harbour Bridge, the spectacular harbour and the iconic Sydney Opera House. I can never get tired of these Sydney wonders!<span style="mso-spacerun: yes;"> </span> </div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Soaking in the light drizzle, my head was
soaked from a combination of rain and sweat.<span style="mso-spacerun: yes;">
</span>My work colleagues who joined me have dispersed into the distance as we approached
the bridge, and I could only whisper in between breathes, “hey, wait up!” ,
each of them already zooming around other runners as they satisfy their own
fitness goals.<span style="mso-spacerun: yes;"> </span>There were moments of
doubt when my thoughts turned to stopping and giving up and cheating by taking
off my bib and going through the Domain and ducking in with the crowds at the
finish line. The medal was not something aimed for anyway.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>But
there was that nagging thought inside me, pushing me to go take that extra
step, take that next kilometre in stride and it’s all going to be fine.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span> </div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Running
alone amidst a crowd of thousands (does that sound weird?), it was so easy to get distracted by the
noise from the spectators, music from sponsor stalls along the route, the
cheers from the volunteers as they hand cup after cup to the runners. Breathing in
and out, slowly pacing myself, I see older men and women triumphantly passing
me with their slow calculated pace and that kept me inspired.<span style="mso-spacerun: yes;"> </span>Oooh, oooh, oooh.... inhale, ooh ooh ooh ooh,
inhale.<span style="mso-spacerun: yes;"> </span>I calculated my breaths as if I
was breathing through flows in my Vinyasa yoga practice.<span style="mso-spacerun: yes;"> </span>Although it is not a marathon by any
standard, the run/job/walk was something I did not prepare for.<span style="mso-spacerun: yes;"> </span>Except for my 2x yoga sessions and
intermittent 30-minute walk around the block a week, there were no special
trainings that went with the decision to do another Bridge Run this year.<span style="mso-spacerun: yes;"> </span>It was another whim decided amongst office
colleagues.<span style="mso-spacerun: yes;"> </span>Albeit the sore muscles, I
felt it was one of the most exhilarating runs I’ve ever done, as well as the
longest.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="mso-spacerun: yes;"></span>As I turn onto Macquarie Street,
the running crowd from the opposite lane approaching the finish line is always
an inspiring sight.<span style="mso-spacerun: yes;"> </span>As I slowly ran my
way following the course, I can’t help but get distracted and amazed at each of
runner sprinting their way towards the finish line.<span style="mso-spacerun: yes;"> </span>Their faces expressing varying degrees of
intent, focus and determination. Some huffing and puffing but still eyes set
forward to the finish line. Some sweating so much, red faced by eyes glued
straight ahead.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Although this is my 3<sup>rd</sup>
Bridge Run experience, this year has given me a strong sense of belief in
myself – where usually doubt sits comfortably.<span style="mso-spacerun: yes;">
</span>I felt energized after the run and had so much energy even until late
last night, when the muscles started tightening and soreness creeping slowly
into each muscle tissue. <span style="mso-spacerun: yes;"> </span>I went to my
yoga practice with slightly stiff legs today, but as always, I come out feeling
taller and calmer.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
And after a day of strenuous activity,
there’s nothing that I would love more than to indulge in comfort food.<span style="mso-spacerun: yes;"> </span>So we’re revisiting an old <a href="http://adobodownunder.blogspot.com.au/2011/09/black-sticky-rice.html">post</a> with new
photos! (It’s actually just an excuse to give life and new photos to posts from the archives!)
Black sticky rice with coconut cream and toasted sesame seeds!<span style="mso-spacerun: yes;"> </span>I tell you.<span style="mso-spacerun: yes;">
</span>This one cuddles you in all the right places.<span style="mso-spacerun: yes;"> </span>Sore muscles or not.</div>
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeX54u1ncXo9MLoRQ7MWPItfiFXDX50Ey7v39pOzmKUYGbblRygPr-xqn21POjUafRb9UE8bE0cc2Ko-xjcCloktkjAObt-UnEy2wyH_Z0BASir7xDLn59A0kGLu2JH2kwj7jvHIFIPuU/s1600/IMG_2064-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeX54u1ncXo9MLoRQ7MWPItfiFXDX50Ey7v39pOzmKUYGbblRygPr-xqn21POjUafRb9UE8bE0cc2Ko-xjcCloktkjAObt-UnEy2wyH_Z0BASir7xDLn59A0kGLu2JH2kwj7jvHIFIPuU/s640/IMG_2064-001.JPG" width="480" /></a></div>
<br />
<br />
<div style="text-align: center;">
Ingredients:</div>
<br />
<br />
<div style="text-align: center;">
3 cups black glutinous rice</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
3 pandan leaves, tied in a knot</div>
<div style="text-align: center;">
<br />
1 tsp salt </div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
375g palm sugar. grated</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
1/2 cup water</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
1/2 cup toasted sesame seeds</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
500ml coconut cream (use Kara brand in tetra pack) </div>
<div style="text-align: center;">
<br />
<br />
Wash and rinse the rice until water is almost clear. The water will
still be a little bit dark but clean. (This took about 5-6
wash-and-rinse)<br />
<br />
Place the washed rice in a 6L or 8L pressure cooker. </div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
Add water to cover the rice, 6cm above the rice level. <br />
<br />
Add salt and pandan leaves. </div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
Close pressure cooker lid tightly and bring to boil on high heat, approximately 5 minutes.<br />
<br />
Once boiling (pressure cooker hissing loudly), reduce heat to low (hissing gently) and simmer for 15 minutes.<br />
<br />
Remove from heat and let cool/decompress for another 15 minutes. <br />
<br />
While rice is resting/cooling/decompressing, toast the sesame seeds -
using a non stick pan. </div>
<div style="text-align: center;">
On medium heat, fry the sesame seeds until
golden. No oil needed. </div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
Transfer into a small bowl and let cool.<br />
<br />
Using a sauce pan, dissolve the grated palm sugar in the 1/2 cup water.</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
Remove pressure cooker lid and remove pandan leaves. Stir in dissolved palm sugar. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Serve warm in bowls drizzled with coconut cream and toasted sesame seeds.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
Tips and tricks</div>
<div style="text-align: justify;">
* Use Kara brand for the coconut cream. I find that this brand is creamier than those that come in tins/cans.</div>
<div style="text-align: justify;">
* Be extra careful when using pressure cookers, as they can cause burns if opened while still hissing.</div>
* Remember that pressure cookers once lid has been locked, should not
be opened at any time, unless the hissing has completely stopped and
the safety red button (<a href="http://www.yourhomedepot.com.au/products/scanpan/combination-pressure-cooker-set-24cm-3-5l-8-5l/">differs in various brands and models</a>) has completely sunk.<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyaoUkDH_kl7zgwU025z0f8ZU48Tvek4GE_hA3n1EGZBVu5fjcQZ8O9OUSJULVKOZMF6wBS0l00T12OV7Sp7RQUHTmvaKNtYuLH3ER1mtMuvlUyccTr369ppaMhDsS04LgWwMzjUjZz-I/s1600/IMG_2064-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyaoUkDH_kl7zgwU025z0f8ZU48Tvek4GE_hA3n1EGZBVu5fjcQZ8O9OUSJULVKOZMF6wBS0l00T12OV7Sp7RQUHTmvaKNtYuLH3ER1mtMuvlUyccTr369ppaMhDsS04LgWwMzjUjZz-I/s640/IMG_2064-002.JPG" width="480" /></a></div>
<br />
<br />
<br />
<br />
<div style="text-align: justify;">
The real prize for running the 10K Bridge Run for me, was not really the medal. It's winning against all the self doubts inside and pushing through to the finish line regardless of the time. And this year, I actually beat my last year's record by 17 minutes. So that's a bonus. The half marathon next year doesn't seem too far after all. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
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<br />annabananahttp://www.blogger.com/profile/10368102502815822237noreply@blogger.com2tag:blogger.com,1999:blog-2694563541919828358.post-88893712244906196042015-08-28T17:10:00.000+10:002015-08-28T17:23:40.932+10:00Lemon and sour cream cake with raspberries<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqqolYUnv-Zrb2hSYkj1b2EsUrvlsCpKXR37QFgPTDv8E3PEtftaQAN_1iZv1Dg36qCewIkoqxW5JFEcF8X0U318IJjWhsuDxFOlU-vNdVfGUfYv3C0Kp6wgFD48oCzNCPBPO6RnMYOVo/s1600/IMG_3282-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqqolYUnv-Zrb2hSYkj1b2EsUrvlsCpKXR37QFgPTDv8E3PEtftaQAN_1iZv1Dg36qCewIkoqxW5JFEcF8X0U318IJjWhsuDxFOlU-vNdVfGUfYv3C0Kp6wgFD48oCzNCPBPO6RnMYOVo/s1600/IMG_3282-001.JPG" width="640" /></a></div>
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I found a new hobby.<span style="mso-spacerun: yes;">
</span>Colouring books!<span style="mso-spacerun: yes;"> </span>If you haven’t
already noticed, adult colouring books is the trend at the moment and
publishing companies are selling them by the millions.<span style="mso-spacerun: yes;"> </span>Marketed as therapeutic and anti-stress,
colouring books for adults have become hip thanks to social media.<span style="mso-spacerun: yes;"> </span>People who are into colouring books posts
their creations on social media and it just creates the pull which is making
the publishers very happy.</div>
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<br />
<br />
<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
A standard page would take me from an hour to 3 hours, glued to
the page instead of watching some TV series on Netflix or browsing on Facebook
and Instagram.<span style="mso-spacerun: yes;"> </span>While it may be my own
form of digital detox, it does deliver its own spell of mindfulness and
calmness claims.<span style="mso-spacerun: yes;"> </span>Indulging in a new
hobby, engrossed with colour pencils sliding across the page, sticking to the
lines, mix matching colours onto patterns somehow gives me a sense of
fulfillment as I create something visual and beautiful.<span style="mso-spacerun: yes;"> </span>I started borrowing colour pencils from the
girls, but now that I have my own set, I can colour to my heart’s content.</div>
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<br />
<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
Although this does not replace my love for cooking, baking
and writing, it does give me something to do while waiting for dinner to cook,
or the cake to be warm and the cookies to cool.<br />
<br />
<br />
<br />
How about you?<span style="mso-spacerun: yes;"> </span>Have you
started a new hobby lately?<br />
<span style="mso-spacerun: yes;"> </span></div>
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Now to this cake that is a revisit from the <a href="http://adobodownunder.blogspot.com.au/2010/05/disastrous-but-still-super-moist-lemon.html">archives</a>. A <a href="http://adobodownunder.blogspot.com.au/2010/05/disastrous-but-still-super-moist-lemon.html">lemon yoghurt cake</a> dressed with raspberries. This is my go to cake recipe when I'm asked to bring a cake. Why? Because it's easy as A-B-C, 1-2-3. No need for a mixer. Just good ol' fork and little bit of elbow grease.</div>
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Ingredients<br />
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1 and 3/4 cups sugar<br />
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2 eggs<br />
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1/2 teaspoon salt<br />
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2-3 teaspoon lemon juice<br />
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grated rind of 2 lemons<br />
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3/4 cup light olive oil<br />
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1 cup sour cream <br />
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2 cups self-raising flour</div>
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1 cup (or more) fresh or frozen raspberries</div>
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Icing sugar for dusting (optional)</div>
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Method</div>
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Preheat oven to 180*C. Line a round 20cm cake tin with baking paper. </div>
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In a mixing bowl, mix rind, oil, eggs and sugar with a fork.<br />
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Add remaining ingredients and combine well.</div>
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Add the raspberries and stir to distribute around the pan and some to sprinkle on top of the batter.<br />
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Pour into cake pans and bake at 180 degrees C for 30 minutes.<br />
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Leave to cool on a cooling rack, then turn out onto a plate. </div>
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Dust with icing sugar (if using).</div>
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* You can use natural yoghurt or buttermilk as substitute for sour cream and the result will be the same.<br />
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<br />annabananahttp://www.blogger.com/profile/10368102502815822237noreply@blogger.com1tag:blogger.com,1999:blog-2694563541919828358.post-40311003903902687502015-08-18T18:38:00.001+10:002015-08-18T18:38:11.274+10:00Bottle gourd stir fry<div style="text-align: justify;">
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Filipino cuisine is making waves around the globe which makes me proud. Just recently, I wrote a <a href="http://adobodownunder.blogspot.com.au/2015/07/pilyo-sydney-pop-up-afternoon-delight.html">post</a> about a pop-up afternoon stand up event in Sydney delighted the palates of the locals with the introduction of classic savoury and sweet Filipino dishes. There's quite a few of these Filipino restaurants now in Sydney and it's getting a good following from locals, not just fellow Filos or <a href="https://en.wikipedia.org/wiki/Pinoy">Pinoys</a> as we usually called ourselves. </div>
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The well known amongst the community is <a href="http://lamesa.com.au/">La Mesa</a> along Goulbourn Street, Haymarket. It has been around since 2002 and previously located in Dee Why. In 2012 they moved to Haymarket and have since created a good following of locals and tourists. The decor is reminiscent of an old fashioned Filipino home - a mix of contemporary and classic Filipiniana decor. The serving platters are all home-grown Filipino vessels flown from the Philippines. <a href="http://www.sizzlingfillo.com/">Sizzling Fillo</a> in Lidcombe boasts of authentic Filipino dishes served in big portions enough to share amongst 3-4 people. The place invites locals and those who will travel a few kilometres to partake of the generous servings and Saturday night karaoke. Eating and singing - two of Filipinos favourite things to do. <a href="http://www.sizzlingfillo.com/">Sizzling Fillo</a> also boasts of a regular "boodle feast"- a buffet of selected classics served on "your" table on a bed of banana leaves.<br />
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My favourite is Cafe Manila in Kirribilli - a small cozy cafe serving traditional Filipino dishes suited to the western palate - leaning away from traditional starchy dishes and the portions are just right. The interior is very minimalist and the tables are quite small creating an intimate experience for the diners. Chef Ricky Ocampo is always in the house serving up dishes with a smile as if you are a guest at his home. The menu is lean and the food is well presented on the plate. Chef Ricky is one of local Filipino featured in the <a href="http://www.sbs.com.au/food/article/2011/07/12/about-filipino-food">SBS Food Safari Filpino Food</a>.<br />
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Another one in north shore is <a href="http://pamanachatswood.weebly.com/">Pamana Cafe and Filipino Restaurant</a> in Chatswood. The place is cafe style with tables for two, up to ten. The menu is more extensive with a range dishes from breakfast to dinner, entree to desserts - a variety of traditional Filipino dishes both savoury and sweet. They also offer "boodle feast" on select days. Although the location is quite away from pedestrian traffic, it has since opening in 2013 gathered a local following.<br />
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Now this dish is not something you'd see in any of the menus from these restaurants. This is a super simple dish that's not worthy of a restaurant feature but definitely worth the 30 minutes that you spend to cook it. The thing with Filipino dishes is, if its easy enough to cook at home, you won't find it at restaurants. We (Filipinos) when at these restaurants, usually order dishes we seldom cook at home, or not at all. <br />
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<a href="https://en.wikipedia.org/wiki/Calabash">Bottle gourd</a> is an indigenous vegetable in the East Asian region. It is commonly called "upo" in the Philippines or calabash in some western countries. The bottle gourd has a lot of health benefits and in some countries, they juice is used to encourage weight loss.<br />
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I love the simplicity of this dish. Almost pedestrian. You only need 5 basic ingredients. And can even make it vegetarian by omitting the pork.<br />
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Here goes.<br />
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Ingredients</div>
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250-300 grams pork, cut into cubes</div>
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1 piece bottle gourd, sliced</div>
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3 cloves garlic, minced</div>
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1 onion, sliced</div>
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2 tomatoes, sliced</div>
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1 cup water</div>
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1 tablespoon cooking oil </div>
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salt and pepper to taste</div>
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fish sauce (optional)</div>
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Method</div>
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In a medium sized skillet, heat the oil and cook the pork pieces until crispy. Set aside.</div>
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In the same pan, saute the onions and garlic and cook until fragrant, not burned.</div>
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Add the tomatoes and stir until soft.</div>
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Add the bottle gourd slices and water and bring to boil.</div>
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Season with salt and pepper, or fish sauce is using. Season to your taste. </div>
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Turn down heat and simmer until the goured is soft and cooked.</div>
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Add the crispy pork slices on top.</div>
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Disclaimer: The feature on the mentioned restaurants is a simple feedback from the writer's experience dining at these establishments. Dining at the restaurants were to the writer's own expense. This is not a paid feature. The feature is written to assist locals and tourists who may be looking for Filipino restaurants within Sydney metropolitan. </div>
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<br />annabananahttp://www.blogger.com/profile/10368102502815822237noreply@blogger.com0tag:blogger.com,1999:blog-2694563541919828358.post-60856823474283635832015-08-11T13:15:00.003+10:002015-08-11T13:15:41.860+10:00Sydney Markets launch of 2016 Fresh Awards<div style="text-align: justify;">
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I dream of owning a farm one day, or an orchard even. A dream my husband doesn't share with me. I don't know where this fascination with farm living came from. Not that I grew up in one. My parents did purchase a farming land a couple of years before but it wasn't a proper farm. While we had 500 mandarin and 300 mango trees in this farm, I never really got to spend time there. My parents also cared for chickens and goats and 1 or 2 cows at a time. There was even a time when we had corn planted in parts of the land. Working in the city, having a family of my own, it was a rare occasion
that a trip home was made - usually limited to holidays and birthdays. On this rare occasions, we would go back to the city with a car full
of fresh produce. Only spent 2 or 3 days, I never much fancied the existence of this land
at the time. I never much cared for the idea that my parents were growing their own produce, that they were living sustainably. A few years on, the farm was sold and my parents moved to a modest house just near the town. It was when the farm was gone that I felt some bitter resentment over the fact that we don't have it anymore. Somehow, I didn't realize the farm brought us joy. There's a different kind of joy when you grow the produce. To get your hands dirty and toil, and harvest when its time. </div>
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Now living in the greater Sydney metropolitan area, we have a small raised garden bed at the back of our rental home growing our own chillies, herbs, raspberries and a calamansi plant. I still dream of owning a farm somewhere in the south of NSW. Maybe in Mudgee. Maybe in Orange. Maybe one day. With cows, chickens and ducks and some acres of fruit bearing trees, a white modest house with wrapped around porch and small swing in the front, a vintage kitchen with modern equipment where I can cook and bake to my hearts' content. In my 40s, I can still dream right?<br />
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Now back to the <a href="http://www.freshawards.com.au/fresh-awards/grower-awards/about.html">Fresh Awards</a> - a long running awards program organized by the <a href="http://sydneymarkets.com.au/">Sydney Markets</a> which recognizes and celebrates "excellence in fresh fruits, vegetables, and flower retailing and growing. Last week, I'm so grateful to have been invited to the launch of the 2016 <a href="http://www.freshawards.com.au/fresh-awards/grower-awards/about.html">Fresh Awards</a> which showcased a banquet of amazing fresh produce prepared by <a href="https://www.bestrestaurants.com.au/chef/matthew-kemp/profile">Chef Matt Kemp</a>, and attended by producers, growers, florists and selected media. The launch introduced new categories, including an award for bloggers "to recognize the contribution of the blogging community in drawing attention to, and encouraging support of independent fresh produce and flower retailers. "<br />
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<a href="http://sydneymarkets.com.au/">Sydney Markets</a> Retail Support Manager, Sue Dodd says, "we have had great success with each of the awards over the last 13 years. Through them, we have been able to shine a light on the efforts and achievements of retailers and growers, but this next evolution gives us the opportunity to bring all those achievements together and really turn it into a celebration of our industry."<br />
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With this in mind, I think it is fate that I have been invited to be a part of this launch. As I have been amiss with blogging and writing lately, the idea of showcasing my local green grocer for a blog post has got me excited. Maybe its far from my dream of owning that farm. But its close enough. Not to mention it would be fantastic to be win that prize too! <br />
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The new logo of the <a href="http://www.freshawards.com.au/fresh-awards/grower-awards/about.html">Fresh Awards</a> showcases people and the celebration of produce. <br />
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* all photos taken with my iPhone 6<br />
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annabananahttp://www.blogger.com/profile/10368102502815822237noreply@blogger.com0tag:blogger.com,1999:blog-2694563541919828358.post-40965901083433378742015-08-08T13:46:00.001+10:002015-08-08T13:46:28.085+10:00Pork and beans<div class="separator" style="clear: both; text-align: center;">
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Growing up a few decades ago compared to today, there were so few choices when it came to food. The cereal variety was maybe about less than ten. There were no gluten free pasta or bread, no dairy free butter, no sugar free muffins. Coffee was coffee, no soy, light, chai, etc. A steak was usually T-bone, no varieties such as Wagyu, Angus, or labels such as corn fed, grass fed, aged, dry aged, etc. Food was food. There were no unnecessary labels. Whether it was fresh - from the ground, from a tree/plant or packed - cans, boxes, plastic packaging. Today, it's an entirely different story. Whatever happened to simple food? </div>
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In his 2009 book <a href="http://www.amazon.com/Food-Matters-Conscious-Eating-Recipes/dp/1416575650">Food Matters, </a><a href="http://markbittman.com/">Mark Bittman</a> mentioned modern agriculture, global warming, sustainability and the change towards conscious eating. These days, we don't look at calories anymore. Consumers are conscious about where their food comes from, the carbon footprint, whether its organic, grown locally or imported from half way around the globe. This kind of mentality creates a good set of consumers. Smart consumers. But then we also create a lot of waste. In Australia alone, consumers <a href="http://www.foodwise.com.au/foodwaste/food-waste-fast-facts/">waste an estimate of 4 million tons of food</a> each year! Because what happens is we tend to shop more than what we can actually consume. (How not to waste food shall be for another post!)</div>
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I'm not a fan of food fads but I do believe in simple good food. Seasonal cooking is always how we plan our menu at home. Simple food prepared at home. With love. For family and friends.</div>
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Now growing up, we were fed with lots of food I wouldn't normally buy these days. Our parents back then fed us with what they knew best. Powdered orange juice (Tang), canned vienna sausages... including a favorite breakfast fare a million years ago. Canned pork and beans. A mixture of beans covered with sweet tomato sauce and about 1 to 2 pieces of pork. We used to eat it on toasted white bread and loved it for breakfast and even after school snack. And sometimes ate it with rice too. It's a Filipino thing (rice with everything).</div>
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Now this is my take on the canned pork and beans I grew up eating. A simple dish made of 2 basic ingredients: pork and beans! <br />
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Ingredients</div>
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200 grams pork belly, cubed</div>
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300 grams French beans, cut into 2 inch pieces</div>
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2-3 cloves garlic, minced </div>
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salt and pepper to taste</div>
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vegetable oil </div>
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chilli flakes (optional)</div>
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Method</div>
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Heat a shallow pan and add cooking oil.</div>
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Fry the pork pieces until crispy. Set aside.</div>
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Using the same pan, add the garlic and cook until soft and fragrant. Do not overcook or burn.</div>
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Add the beans, and stir to cook the beans until bright green, about 2 minutes.</div>
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Add the cooked pork and stir to mix through.</div>
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Add the chilli flakes (if using) and stir. Turn off heat.</div>
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Serve with steamed rice.</div>
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<br />annabananahttp://www.blogger.com/profile/10368102502815822237noreply@blogger.com0tag:blogger.com,1999:blog-2694563541919828358.post-72144376134983907192015-07-28T13:22:00.001+10:002015-07-28T15:35:26.527+10:00Pilyo Sydney - Pop Up Afternoon Delight<!--[if gte mso 9]><xml>
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Last weekend, I went down memory
lane on an afternoon degustation of classic Filipino dishes I miss from home.
To be honest, it was like physically whirling back into select moments of my
life and waking up with a sweet (and savoury) bite into reality.<span style="mso-spacerun: yes;"> </span>You know that movie effect, when the actor
looks like he’s rapidly floating backwards and the screen looks like everything
comes to a slow motion?<span style="mso-spacerun: yes;"> </span>Yep, that bit.<span style="mso-spacerun: yes;"> </span>It was fabulous! It was cheeky! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9_ulrCzELlOwO_uzwU9gHzSbgpO_dD3-Av5jKsnhCpINx1dAMZwfWZmoVktp5WMIYmDNgcX33utGJu8lEmK2yy09FXbA13ipjzcWN3HHUgzAtqjEgF6X-wg2iL-2hlGFkjCaJg1cTXSI/s1600/IMG_9847.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9_ulrCzELlOwO_uzwU9gHzSbgpO_dD3-Av5jKsnhCpINx1dAMZwfWZmoVktp5WMIYmDNgcX33utGJu8lEmK2yy09FXbA13ipjzcWN3HHUgzAtqjEgF6X-wg2iL-2hlGFkjCaJg1cTXSI/s640/IMG_9847.JPG" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioJULYo39MQO2JWhTVsfYPnS6Cuu-49R1gcnLlAXict8fch7g5b4jh2J188bbkxt2ul3b3uXfPPtgfcvsCRaLz_QTUR11nCmm9811-tMt60kz9RkR7c4B1LoPTKiNwfIFClceSXWdRhFc/s1600/IMG_9850.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioJULYo39MQO2JWhTVsfYPnS6Cuu-49R1gcnLlAXict8fch7g5b4jh2J188bbkxt2ul3b3uXfPPtgfcvsCRaLz_QTUR11nCmm9811-tMt60kz9RkR7c4B1LoPTKiNwfIFClceSXWdRhFc/s640/IMG_9850.JPG" width="480" /></a></div>
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If you haven’t heard, this new
cheeky Filipino degustation popping up in the North Shore area since early this
year is PILYO (or cheeky in the English parlance).<span style="mso-spacerun: yes;"> </span>PILYO has been challenging your traditional
Filipino dish with its own cheeky twist.<span style="mso-spacerun: yes;">
</span>PILYO’s concept is “putting the bold and saucy into Grandma’s cooking
using a playful approach whilst paying tribute to traditional flavours.”</div>
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The crew behind this modern take
on the Filipino cuisine are Chefs Inigo Castillo and Morris Baco, both
experienced chefs in Sydney who work passionately in an effort to bring
Filipino food into Sydney’s mainstream food map and Chrissie Ablaza-Castillo,
who handles the management and social marketing side of the brand.</div>
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<i> “I think Australians will be
very surprised that our cuisine is an amalgamation of Asian, American,
Latino-American, and Spanish flavours, ingredients, and methods of cooking,” </i><span style="mso-bidi-font-style: italic;">says Spanish-Filipino Chef and Co-Owner
Inigo Castillo<i>. “This makes our food familiar and unique at the same time.
For example, it’s interesting to have a Philippine-ised chorizo with an Indian
style achar, which is what we Filipinos know as longganisa at atsara. And this
is something we as Filipinos should know and be proud of. Our influences come
from the four corners of the globe.”</i></span></div>
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PILYO is not new to the food
scene in Sydney.<span style="mso-spacerun: yes;"> </span>Operating the Purple
Yam Cafe umbrella at the Cammeray Golf Club, co-owner Chrissie
Ablaza-Castillo says, “<i style="mso-bidi-font-style: normal;">We thought it’s
about time we share a little bit of our heritage, so PILYO is here</i>!</div>
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<i>“As Filipinos, we are proud of
our cuisine and are very particular about food. It is not uncommon for a
Filipino to quip ‘di ganyan adobo ng lola ko! (that’s not like my grandmother’s
adobo!)’, says Chef and Co-Owner Morris Baco. “We respect these recipes that
are part of our tradition but at the same time we apply cooking techniques that
make the dish, including its presentation, current.”</i></div>
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<span style="mso-bidi-font-style: italic;">With two successful pop-up dinners, the team introduced a stand up afternoon
weekend pop-up event showcasing</span> delightful classics “merienda”
(afternoon fare) presented in modern proportions which appealed to all the
senses.<span style="mso-spacerun: yes;"> </span></div>
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The batchoy tonkatsu was just as
close to the classic “batchoy” one might partake from any eatery from back
home.<span style="mso-spacerun: yes;"> </span>It was as traditional as it gets,
with handmade noodles, chicken strips, a soft boiled quail egg, drowning in pork
bone broth with lots of depth. Topped with pork crackling crumble and lots of
garlic, this soup swept me off my feet!<span style="mso-spacerun: yes;">
</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijhXAZ-kKZqVHfa-PY7_12cLqGXXxKzGF4BUlikWP5zBfyXmB93UlD19j6eDykb2gDKOraNVwPcaNDt1MjdBS38uj3zf4_rMIOjhEDhTXQcZarG7NwTQSK-Cclb5wFt25Hgc9nS2QEqe4/s1600/IMG_9855.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijhXAZ-kKZqVHfa-PY7_12cLqGXXxKzGF4BUlikWP5zBfyXmB93UlD19j6eDykb2gDKOraNVwPcaNDt1MjdBS38uj3zf4_rMIOjhEDhTXQcZarG7NwTQSK-Cclb5wFt25Hgc9nS2QEqe4/s640/IMG_9855.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Batchoy Tonkatsu</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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The naked lumpiang betel leaf was
two bites of heaven.<span style="mso-spacerun: yes;"> </span>We needed
more!<span style="mso-spacerun: yes;"> </span>The classic lumpia of prawn and
pork crepe with crushed peanuts was lifted up a notch with puffed rice,
powdered seaweed and peanut sauce, wrapped in fresh betel leaves.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></div>
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<span style="mso-spacerun: yes;"> </span>Atsara (pickled papaya/carrots)
which is a Filipino style chutney balanced the flavours of the Lechon Kawali
Bao – an open sandwich of steamed bun and crispy pork belly. <span style="mso-spacerun: yes;"> </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPJ668H0PbT42y13UKKyrh_-134gWPtYtHZLQ4JMtX7W61BxJJdgj0pwsCWXmCEBMhW6h9IBICh0Qx_gtwarkjzYOm_xc-77Djxc-DTLxxKc_TiTPf95QWjf8pWAJ_zpNBFy5-zYveMo4/s1600/IMG_9861.JPG" style="margin-left: auto; margin-right: auto;"><img alt="Naked lumpia in betel leaf and Lechon kawali bao" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPJ668H0PbT42y13UKKyrh_-134gWPtYtHZLQ4JMtX7W61BxJJdgj0pwsCWXmCEBMhW6h9IBICh0Qx_gtwarkjzYOm_xc-77Djxc-DTLxxKc_TiTPf95QWjf8pWAJ_zpNBFy5-zYveMo4/s640/IMG_9861.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Naked lumpia in betel leaf and Lechon kawali bao</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Chorizo de Pilyo with coleslaw,
cream cheese and mango-sultana chutney was one of the highlights, served with a
piece of fried cassava – which I loved! </div>
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<br /></div>
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The empanada made of sweet and
savoury beef, tomato, green olives and sultanas with a piece of fried plantain
and a vinegar sauce served in a pipette got everyone at our table giddy.<span style="mso-spacerun: yes;"> </span>A playful take on serving sauces!</div>
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The big finish was a Filipino classic sweet
brioche (ensaymada) filled with coconut jam, with three cheese ice cream and a
parmesan crisp.<span style="mso-spacerun: yes;"> </span>The ice cream was sweet,
salty and creamy!<span style="mso-spacerun: yes;"> </span>It was divine!<span style="mso-spacerun: yes;"> </span>I actually wanted more!</div>
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<tr><td class="tr-caption" style="text-align: center;">Ensaymada with coconut jam filling and three cheese icea cream with a parmesan crisp. Sweet, salty and everything nice!</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The queue to get some of that ice cream! </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">You scream. I scream. We all scream for ice cream! </td></tr>
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The portions were perfect – not too
small, not too big, presented in a style that paid homage to the Filipino heritage
of simple and traditional.<span style="mso-spacerun: yes;"> </span>Classic Filipino
dishes with a modern take.<span style="mso-spacerun: yes;"> </span>Now that’s
cheeky!<span style="mso-spacerun: yes;"> </span></div>
<br />
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<br /></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
For more information on PILYO SYDNEY
events, you can follow them on Instagram and Facebook. </div>
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<br /></div>
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<br /></div>
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<i><span style="mso-bidi-font-style: italic;">Disclaimer:<span style="mso-spacerun: yes;"> </span>The writer was
invited to attend the afternoon stand up event as a guest.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"></span>The post is written based on the writer’s
experience.</span></i></div>
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<br /></div>
annabananahttp://www.blogger.com/profile/10368102502815822237noreply@blogger.com3tag:blogger.com,1999:blog-2694563541919828358.post-67048280883675971942015-07-13T14:52:00.000+10:002015-07-13T14:52:07.746+10:00Ferrero Rocher cake<div style="text-align: justify;">
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There's nothing like cake to bring out the kid in all of us. Especially, when it's a special cake, specially made for a special occasion for a special person, or people. This post is all about this cake, and I want to specifically talk about the girls. My tweens.... to be more precise, my triplets. </div>
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My girls turned 12 this year. When I say girls, I mean my triplets. Yes. If you're new around here, you will find out that I'm a parent of multiples. Triplet girls! Imagine all the shrieking and the mood swings coming our way. Anyways. Indulge me and let me be a broken record.... where has the time gone?</div>
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I used to stare at them when they were sleeping, as babies and then as
toddlers. Thinking, ..."where did you girls come from? How in the
world was I able to bring 3 babies into this world?" It's a miracle, I
say. A blessing. Like any child, brought into this world - children are
a blessing. </div>
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So what is like raising multiples? It's hard work I tell ya..... and triple the fun. Imagine having to say something three times, because someone was not listening the first time. Or, having to hear some exciting news from school three times with the same intensity and eye-rolling as the first two recap. How about having to bear three bouts of bawling and sadness and more crying after our pet duck passed on. Triple the shrieks - high pitched-intense-highest-decibels-in-the-planet at the height of the 1D phenomenon. As the girls grew up, showing their unique personalities and preferences, it became a nightmare for Christmas and birthday shopping. Gone were the days of 3 bicycles, 3 colouring books, 3 skateboards, 3 scooters, 3 this, 3 that..... they became individuals just like that. In a snap. </div>
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How do we cope? Parenting 4 kids?! Being a parent is a 24-hour roller-coaster of emotions. And our style no matter how lenient or tough we are, all contours to the dynamics of the family. Why, if I would listen and believe everything I hear and read about, I'll go out of my mind. Experts say screen time should be limited to this, don't feed your kids that.... There's a lot of hoopla out there geared towards making us all feel insecure. As parents. I don't care what they say. My kids have TV time and use their Ipods everyday with limitations. But we don't push them. To have this much hours of homework time, or reading time, or project time. In our home, there's no structure. But there is discipline. School term is focused on school work. "Of course, you can have Ipod time as long as you have done your homework for the day." And I don't even have to say this. The girls know. Their limits and they know when mum has had it up to here (gesturing up to the top of one's head). </div>
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The fighting used to be pulling each others hair and pinching and biting. Then it moved onto to throwing things at each other, then dobbing, tattle telling, then hiding the other persons stuff. When the girls are bickering at each other, I just say..." Sofia is saying that because that's how she shows love for you"... and then they all start laughing. </div>
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And now for this cake. This cake has got the grooves. Nutella and dark chocolate ganache for frosting, hazelnut chocolate wafers in between hazelnut cake, whole Ferrero Rochers for garnish. Surprisingly, its not too sweet. It's perfect for that special occasion, or person. Or just make any day of the week and make that day special!<br />
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<b><i>To make this cake</i></b>, ingredients are:</div>
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7 eggs, room temperature</div>
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1/2 cup caster sugar</div>
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2 cups hazelnut meal (or finely ground hazelnut)</div>
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3 tablespoons flour</div>
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3 tablespoon cocoa powder</div>
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3 teaspoon baking powder</div>
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10-12 pieces crushed wafers</div>
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<i><b>To make the frosting</b></i>, ingredients are:</div>
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300 grams salted butter, softened to room temperature</div>
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250 grams 70% minimum dark chocolate, chopped</div>
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1/2 cup Nutella spread</div>
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<b><i>For garnish</i></b> </div>
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a few Ferrero Rocher chocolates</div>
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1 cup hazelnuts, coarsely chopped</div>
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<i><b>How to make the cake, frosting and decorate the cake</b></i></div>
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Preheat oven to 180*C. Line two 20cm round cake pans - spray with a non stick spray and line with baking paper.</div>
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Sift the cocoa, flour and baking powder in a medium sized bowl. Stir in the hazelnut meal.</div>
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Using a stand mixer or hand held beater, whip the eggs until frothy. </div>
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Slowly add the sugar and beat until pale yellow and the batter has tripled in volume.</div>
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Fold the dry ingredients into beaten eggs in 3 additions.</div>
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Divide batter into the prepared pans, and bake in the preheated oven for 30 minutes or until a test skewer comes out clean. Check the cake every 10 minutes to be sure.</div>
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While cake is baking, make the frosting.</div>
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Using a pot with simmering water, place the butter, chocolate and Nutella in a heat proof bowl and set over simmering water. Stir until the butter, chocolate and Nutella are melted and incorporated together. Set aside to cool.</div>
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Once the cake is baked, place on a cooling rack and cool for 15-20 minutes.</div>
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Using a serrate knife, divide the 2 cakes into 2. You will have 4 round cake slabs. Be careful when slicing as this is a very delicate cake.</div>
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<br />To assemble the cake. Get ready to get your hands dirty with chocolate!</div>
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Reserve 3/4 cup of the frosting for decorating.</div>
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Place a small dab of frosting onto a serving platter/cake tray. This is to make sure your cake does not move around while assembling.</div>
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Place one layer of cake on top and press slightly with your hands.</div>
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Spread about 1 tablespoon or more of the frosting onto the cake.</div>
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Layer with the crushed wafers.</div>
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Repeat with the other layers of the cake.</div>
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Spread some of the remaining frosting on the top and sides of the cake.</div>
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Press the coarsely chopped hazelnuts onto the sides of the cake.</div>
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Decorate the top of the cake using a small spatula by swirling it back to front</div>
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Pipe some stars on the cake and top with Ferrero Rocher chocolates.</div>
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Keep in the fridge to chill before serving.</div>
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If making a day ahead, make sure to take out of the fridge half and hour to 1 hour before serving.</div>
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* Tips and tricks</div>
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* You can use crushed wafers on the sides instead of hazelnuts.</div>
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* You can complete omit the wafers in between the layers and just use the frosting, and the sides.</div>
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* We opted to use only 3 layers of the cake and ate it separately as a taste test.</div>
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Recipe is adapted from <a href="http://letthebakingbeginblog.com/2013/11/ferrero-rocher-cake/">Let the Baking Begin</a>, originally posted in language <a href="http://lubie.gotowac.com/ciasto-ferrero-rocher/">here</a>.</div>
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And when it comes to raising girls, well, I don't mind the fighting and the not-listening phase. I don't mind the
mood swings that goes with growing up and teenhood. Why I already have
an 18 year old who has prepared us for the next chapter. So bring it
on! And while we're at it, bring out a couple of red and whites, will
ya?!<br />
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annabananahttp://www.blogger.com/profile/10368102502815822237noreply@blogger.com0tag:blogger.com,1999:blog-2694563541919828358.post-68994724898280263622015-07-01T14:35:00.000+10:002015-07-02T23:08:03.050+10:00Chocolate sour cream bundt cake<!--[if gte mso 9]><xml>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja_8mGERUSVdaTjkSOINYfHffLe0_AXD9Ys7hdZFLOmv-UhBfG7YFCxVBXngfvmp_XIZX-w4nspjVd4IvxDf5vFMWiWbDtaIu4MIGI-UWq8an6MZas2EwJsBBiaAzp0L9bGCeu7fHQ0QM/s1600/IMG_9023-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja_8mGERUSVdaTjkSOINYfHffLe0_AXD9Ys7hdZFLOmv-UhBfG7YFCxVBXngfvmp_XIZX-w4nspjVd4IvxDf5vFMWiWbDtaIu4MIGI-UWq8an6MZas2EwJsBBiaAzp0L9bGCeu7fHQ0QM/s640/IMG_9023-001.JPG" width="640" /></a></div>
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It’s been awhile since I’ve written a post.<span style="mso-spacerun: yes;"> </span>Not that anyone notices.<span style="mso-spacerun: yes;"> </span>With all the thousands of fabulous food blogs
around.<span style="mso-spacerun: yes;"> </span>But I’d like to keep writing as
this keeps me creative.<span style="mso-spacerun: yes;"> </span>Cooking.<span style="mso-spacerun: yes;"> </span>Baking. Taking photos.<span style="mso-spacerun: yes;"> </span>Then writing.<span style="mso-spacerun: yes;">
</span>It’s a cliché, but it is therapeutic to write.<span style="mso-spacerun: yes;"> </span>To compose one’s ideas on paper, or in
blogging’s case tap, tap, tapping on the computer. Sometimes, well most times,
ideas elude me.<span style="mso-spacerun: yes;"> </span>The girls have been
getting a lot of writing tasks from school and it helps that I am able to
assist them with writing ideas.<span style="mso-spacerun: yes;"> </span>Even though
they don’t end up in the blog, the writing ends up somewhere.<span style="mso-spacerun: yes;"> </span>At school.<span style="mso-spacerun: yes;">
</span>To be graded for composition, narrative/persuasive texts, etc.<span style="mso-spacerun: yes;"> </span>At least here its not being judged.<span style="mso-spacerun: yes;"> </span>No grading.<span style="mso-spacerun: yes;">
</span>Just open ended talk about generally anything under the Australian sun.<span style="mso-spacerun: yes;"> </span>So what’s up with adobo down under....</div>
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<br /></div>
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The year has swooshed by so quickly.<span style="mso-spacerun: yes;"> </span>And we are on the second half of 2015
already!<span style="mso-spacerun: yes;"> </span>The first of July to be exact.</div>
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<br /></div>
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On the home front, the girls are onto their milestone
years.<span style="mso-spacerun: yes;"> </span>Big sister is in Year12 – taking HSC (Australian equivalent to SAT or NCEE)
this year, just turned 18, and currently in NYC (and LA) for a performing arts
tour at school.<span style="mso-spacerun: yes;"> </span>The younger girls are in
Year 6, just turned 12 and taking on many tasks at school mostly related to
arts and crafts, have done several high school applications and one interview
with a school principal.<span style="mso-spacerun: yes;"> </span>It’s an
exciting and busy year.<span style="mso-spacerun: yes;"> </span>So the first
half of blogging has been set aside, but there have been lots of cooking and cakes
baked so far.<span style="mso-spacerun: yes;"> </span></div>
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<br /></div>
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Recently<span style="mso-spacerun: yes;"> </span>we also
celebrated our 10<sup>th</sup> year anniversary in Australia.<span style="mso-spacerun: yes;"> </span>I can’t believe it has been a decade.<span style="mso-spacerun: yes;"> </span>It seems like only yesterday when we were at
Sydney Kingsford International Airport, armed with 6 luggages and 2 massive
boxes full of personal effects, memories and other stuff we wanted to hang on
to from the past, as we started our new life in Australia.<span style="mso-spacerun: yes;"> </span>A decade has passed and we have thrown some
of those old stuff, acquired new ones, and have been creating new memories
since we came.<span style="mso-spacerun: yes;"> </span>It has been amazing.<span style="mso-spacerun: yes;"> </span>Like everything that life is, there have been
many down moments but the positives always overcome the negatives.<span style="mso-spacerun: yes;"> </span><br />
<br />
<span style="mso-spacerun: yes;">So a milestone deserves a cake. And to celebrate we made this cake. A chocolate sour cream bundt cake. It's a great cake for celebrations. Or if you just want cake, really.</span><br />
<br />
<span style="mso-spacerun: yes;">Recipe adapted from <a href="http://leitesculinaria.com/78146/recipes-chocolate-sour-cream-bundt-cake.html">Leite's Culinaria</a></span></div>
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</div>
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<span style="mso-spacerun: yes;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo2UYCY1RX8DillYLJLSCBfrW77W43ymebPVllrjAWVaWYXOI0jMrJJPBHTy0iE86-3Zsc4fs9iCcYBDFF6j4S-ghJhEBIay3ioLrxZGmUzdAw8WQpz7Y24qi91HPcalXaarQ_WECZlyk/s1600/IMG_9015-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo2UYCY1RX8DillYLJLSCBfrW77W43ymebPVllrjAWVaWYXOI0jMrJJPBHTy0iE86-3Zsc4fs9iCcYBDFF6j4S-ghJhEBIay3ioLrxZGmUzdAw8WQpz7Y24qi91HPcalXaarQ_WECZlyk/s640/IMG_9015-001.JPG" width="640" /></a></div>
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<span style="mso-spacerun: yes;"></span><b>Ingredients</b></div>
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<br /></div>
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225 g butter (I used salted), plus extra for greasing the
pan</div>
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<br /></div>
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1/3 cup cocoa powder</div>
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1 teaspoon sea salt</div>
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1 cup water</div>
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2 cups flour, plus extra for dusting the pan</div>
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1 ¾ cup caster sugar</div>
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1 ½ teaspoon baking soda</div>
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2 large eggs</div>
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½ cup sour cream</div>
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1 teaspoon vanilla extract</div>
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<b>For the glaze</b></div>
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200g dark chocolate, roughly chopped</div>
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1 cup thickened cream</div>
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1 tablespoon butter</div>
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<b>Method</b></div>
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<br /></div>
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Preheat oven to 175*C.<span style="mso-spacerun: yes;">
</span>Butter and flour the pan the bundt pan</div>
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<br /></div>
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In a small saucepan, mix together the butter, cocoa powder,
salt, and water and place of medium heat, stirring with a spatula until completely
melted.<span style="mso-spacerun: yes;"> </span>Remove from heat and set aside</div>
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<br /></div>
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In a large mixing bowl, combine flour, sugar and baking soda
with a spatula or whisk.<span style="mso-spacerun: yes;"> </span>Add half the
melted butter mixture and stir until thoroughly blended.<span style="mso-spacerun: yes;"> </span></div>
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<span style="mso-spacerun: yes;"> </span>Add remaining butter mixture and mix until
well combines.<span style="mso-spacerun: yes;"> </span> </div>
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<br /></div>
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Add eggs one a time,
stirring until completely incorporated before adding additional egg.<span style="mso-spacerun: yes;"> </span></div>
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<span style="mso-spacerun: yes;"> </span>Fold in the sour cream and vanilla and stir until
smooth.</div>
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<br /></div>
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Pour the batter into the prepared pan and bake in preheated
oven for 40-45 minutes or until a skewer inserted comes out clean.</div>
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<br /></div>
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Let the cake completely cook before inverting onto a rack.</div>
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<b>
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<b>Make the glaze.</b></div>
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<br /></div>
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<span style="mso-spacerun: yes;"> </span>Place the chocolates
in a bowl and set aside.</div>
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<br /></div>
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Heat the cream in a small saucepan until hot (but not
boiling). Pour into the bowl of chocolates and stir with a spatula until
chocolate is melted.<span style="mso-spacerun: yes;"> </span> </div>
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<br /></div>
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Add the butter and
continue to stir until you have a smooth.</div>
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<br /></div>
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Drizzle the glaze onto the cooled cake, letting it run down
the sides. </div>
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(Just like below. Extreme control measures needed to restrain from licking the bowl and spoon)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyLPDDMWjqUP14F3WO-Blvl3pXWmNJzb2f1-_1S5D7vDhT-wMhESWQRvkLPOx_IUAvqUMazDF13cDwIA7REQ3TqJge2GDrV4YYdz4ux4yVN9m9nXKz9k_pbFmnQl0TJjpJ2BeNJUhrhQw/s1600/IMG_9015-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="404" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyLPDDMWjqUP14F3WO-Blvl3pXWmNJzb2f1-_1S5D7vDhT-wMhESWQRvkLPOx_IUAvqUMazDF13cDwIA7REQ3TqJge2GDrV4YYdz4ux4yVN9m9nXKz9k_pbFmnQl0TJjpJ2BeNJUhrhQw/s640/IMG_9015-002.JPG" width="640" /></a></div>
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And let me just say, Australia you have been amazing.<span style="mso-spacerun: yes;"> </span>We came here, fell in love and more than
happy to call you home.</div>
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Cheers mate!</div>
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annabananahttp://www.blogger.com/profile/10368102502815822237noreply@blogger.com0tag:blogger.com,1999:blog-2694563541919828358.post-28842069019704117912014-10-21T14:52:00.001+11:002014-10-21T14:52:27.250+11:00Coconut tapioca with mangoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7riUjYklwJCPRB4VSdx3dv5P7O8dv2ki60zGzcDbrtzVp_0cjCJmNaJTRa9LgVtSE5WGftq-k3QaXEODuuAKCkLejTl9bBPqKaQny7mhlAqqn6r8XzUr8q8bEQquNjxE6XeJA0gcaXi0/s1600/IMG_3299-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7riUjYklwJCPRB4VSdx3dv5P7O8dv2ki60zGzcDbrtzVp_0cjCJmNaJTRa9LgVtSE5WGftq-k3QaXEODuuAKCkLejTl9bBPqKaQny7mhlAqqn6r8XzUr8q8bEQquNjxE6XeJA0gcaXi0/s1600/IMG_3299-001.JPG" height="480" width="640" /></a></div>
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So. I made this for an office birthday lunch Thai cuisine theme. And everyone fell in love.<br />
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I have made this at one of our street BBQ parties and it was a hit.<br />
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Hubby loves this and eats portions of it every day when its in the fridge, slowly partaking of the sweet dessert controlling himself. Otherwise he could eat it in one sitting.</div>
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I posted this on FB and was asked the recipe.<br />
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<div style="text-align: justify;">
Sometimes, what seems easy can be complicated when specific details are amissed. For example. A friend of mine in Manila asked me for the recipe and so I told her what I did - boil and cook the tapioca, warm the coconut milk and add sugar, mix the tapioca with the coconut milk, pour into pyrex or tray, chill then top with mangoes.</div>
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Seems easy, right?<br />
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<div style="text-align: justify;">
Of course, I didn't realise that she buys the tapioca from the markets cooked already. <i> </i></div>
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<b><i>Was she suppoesd to boil and cook them again?</i> </b> </div>
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Of course, this will make things a little less starchy as cooked tapioca bought from the markets has been washed. </div>
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Nor did it occur to me that of course absolutely, fresh grated coconut is available and that she will squeeze the milk out of them to come up with, say... 400ml. <i> </i></div>
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<b><i>How many cups per squeeze can you get from one whole grated coconut? Does she use the first extraction or the second extraction?</i></b></div>
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<br />
If she had followed what I said, she would have missed a few points. Lost in translation. Or in this case, lost in ingredient translation.<br />
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And in other news - we are on our way to a new parenting challenge in the guise of the HSC. As migrant parents, we obviously did not go through the High School Certificate (HSC) in Australia and now that our oldest daughter is going to take it next year, there's a lot of learning and understanding that is going on in my head and hubby's. With all the media attention during HSC and the unnecessary stress that is highlighted in the news, kids can get easily swayed into the axiety parade. HSC is somewhat similar to the NCEE that hubby and me took in high school going to college. This is now known as NSAT (National Secondary Achievement Test) which is a goverment initiated as well. The difference is that the NSAT is a test based on all general subjects taken during high school which becomes a factor when applying for a place in university. Whereas the HSC is a test for subjects which the students have chosen from a list by the Board of Studies including general subjects, and which they are preparing for from Year 11 to Year 12. The HSC exams result per se, is not the be all and end all of the assessment. The results is a 50/50 mark of 1) school based assessments tasks, and 2) examination marks. It seems pretty straightforward, until they introduced another acronym called the ATAR - Australian Tertiary Admision Rank which is a basis for acceptance into some universities. Or so I think.... as you may already noticed, we are still learning. And HSC is part of it... learning to be Australian.</div>
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If you're a migrant like us, or a Filipino family with young kids, I'll keep you updated on what have we learned from the HSC as a family. And if you're a parent who went through HSC, please send me some encouraging thoughts. </div>
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For now, here's a fool proof recipe for this sweet and easy dessert.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ2qis48ecNmlDid0qzokspdTXzA7J4_3uFbFmisOMtUHUlv8TsNosT0gxatUagM-wv_hy49rQ3X6XaIUvbV5GpQDSDKzFlwGMWxaXfm7QWFY0wV-K1552W0AQCJsnA1z8sZB-NN9zdfM/s1600/IMG_3301-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ2qis48ecNmlDid0qzokspdTXzA7J4_3uFbFmisOMtUHUlv8TsNosT0gxatUagM-wv_hy49rQ3X6XaIUvbV5GpQDSDKzFlwGMWxaXfm7QWFY0wV-K1552W0AQCJsnA1z8sZB-NN9zdfM/s1600/IMG_3301-001.JPG" height="480" width="640" /></a></div>
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Ingredients</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1 cup mini tapioca pearls</div>
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<br /></div>
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10 cups water</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
2 cans 400ml coconut milk</div>
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1 1/2 cups raw sugar</div>
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1 mango, sliced into thin strips</div>
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Method</div>
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<div style="text-align: center;">
Boil 10 cups of water. When rapidly boiling, add the tapioca pearls and continue to boil.</div>
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<div style="text-align: center;">
Once the tapioca pearls are half way through cooking - the outside part of the pearls are transparent but the middle part is still white, turn the heat to low and simmer the pearls until cooked through, stirring occasionally to prevent from sticking to the bottom. This can take from 30-45 minutes on simmer. </div>
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Drain the cooked tapioca pearls through a sieve under cold running water. Set aside.</div>
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In a medium sized pot, boil the coconut milk then add the sugar, stirring to make sure the sugar has dissolved. Simmer until the sauce thickens slightly.</div>
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Add the tapioca pearls and stir distribute the pearls throughout. </div>
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<br /></div>
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If the sauce looks too much, scoop some of the sauce into a bowl and set aside. The pudding should have enough sauce to tapioca pearl. Reserve the extra coconut milk mixture.</div>
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Transfer to a pyrex or dish and chill in the refrigerator overnight, or 8 hours.</div>
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Top the pudding with the mango strips and served.</div>
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Tips and tricks:</div>
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*If you are using already cooked tapioca, simply drain the store bought pearls before adding to the thickened coconut milk.</div>
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* If using freshly extracted coconut milk, use the first extraction and about half a cup of water added per whole coconut.</div>
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* If after chilling, you find that the pudding is too thick, add a half cup of the reserved coconut milk mixture at a time until you get the desired consistency and thickness. </div>
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* These can be served in individual cups or serving glasses like my previous post with <a href="http://adobodownunder.blogspot.com.au/2014/06/coconut-tapioca-pudding-with-red-papaya.html">papaya</a>, topped with any fruit you prefer.</div>
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* Fruit topping should be tropical like mangoes, papaya, purple yam or pineapple to suit the dish. As coconut works well with tropical fruits.</div>
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* I have prepared this before in individual cups for my mom's 75th birthday party and topped them with purple yam / ube jam. </div>
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<br />annabananahttp://www.blogger.com/profile/10368102502815822237noreply@blogger.com5tag:blogger.com,1999:blog-2694563541919828358.post-15672827398309181442014-10-08T09:30:00.000+11:002014-10-08T22:28:20.518+11:00Prawn, chorizo and okra stew<br />
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Is there a dish or food that you've never ever eaten or tried because of some personal reasons? Like it's wierd or disgusting? Maybe you've seen balut? - the duck embryo that is a usual street food in the Philippines and some parts of Asia? How about frog legs which is a delicacy in Cantonese cuisine? And lamb brains? Ok, so as foodies, are we all supposed to be open to eating and trying anything and everything that is served us or is on offer when we travel ala <a href="http://en.wikipedia.org/wiki/Anthony_Bourdain">Anthony Bourdain</a> who has shown us in his TV series <a href="http://en.wikipedia.org/wiki/Anthony_Bourdain:_No_Reservations">No Reservations </a>where he tries fermented shark in Iceland (S1, Ep2), some nasty bits of sheep (S2-Ep1), and how we proclaimed the famou Cebu lechon in the Philippines (roast suckling pig) as the "best pig ever" (S5-Ep7). </div>
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There are few that I don't eat because they are slimy (okra) and bitter (ampalaya or bitter gourd). Hubby on the other hand, loves these two. I usually buy them when available and then cook it, for him. With okra, it is simply boiled then served as a side with some shrimp paste or fish sauce. He loves them, and most any Filo I know as well. Until recently, when I found a simple recipe on <a href="http://food52.com/recipes/30832-shrimp-and-okra-stew">Food52</a> and thought why not expand his okra horizon. And also, start a long needed relationship with okra. </div>
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And OMG! Slimy! But OMG! Yum! So I'm hooked. I love them, slime and all. The soft texture when cooked complimented by the smoky chorizo and the fresh prawns was magical to the senses. At first mouthful, I forgot all about the okra's fault (it's sliminess) and just fell in love. I can't believe what I've been missing all those years! So now, okra is <a href="http://www.friends-tv.org/zz214.html">my lobster</a> (now that's not from Mr. Bourdain but from Phoebe Buffay from Friends S2, Ep14).</div>
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And oh, I forgot to mention no offense to anyone, but Vegemite is another one of those I least like. One of those things we need to work on, learning to be Australian.<br />
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Inspired by the recipe from Food52, here's my simple version of 5 basic ingredients:</div>
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Ingredients</div>
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1 cup sliced chorizo</div>
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250g okra, sliced</div>
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2 tomatoes, quartered</div>
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2 cloves garlic, minced</div>
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500g fresh peeled prawns</div>
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dried chillies or flakes (optional) </div>
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olive oil</div>
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salt and pepper to taste</div>
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Method</div>
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In a heavy based skillet, heat some olive oil covering the base</div>
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Add the chorizo and stir to cook, rendering the fat.</div>
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Add the sliced okra, season with salt and pepper and stir to cook the okra until soft and the strings from the okra begin to be visible. </div>
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Add the garlic, tomatoes and prawns and continue to cook on medium heat.</div>
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Turn off heat and add the chilli flakes if using.</div>
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Serve with steamed jasmine rice. </div>
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Tips and tricks:</div>
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* You can add thyme while cooking for extra lemony taste. </div>
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* I have used lemon rind and added it in the last minute of cooking.</div>
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* Add chopped parlsey for garnish.</div>
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* The recipe is a take off from the classic <a href="http://allrecipes.com/recipe/good-new-orleans-creole-gumbo/">gumbo</a> from southern Louisiana but will less ingredients to suit our preference. </div>
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<br />annabananahttp://www.blogger.com/profile/10368102502815822237noreply@blogger.com1tag:blogger.com,1999:blog-2694563541919828358.post-91774762871885108872014-10-06T09:30:00.000+11:002014-10-06T09:30:00.537+11:00The "Baked" gluten free brownies with raspberries<div class="separator" style="clear: both; text-align: center;">
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I'm a sucker for brownies. And brownie recipes. There can never be just ONE brownie recipe and I thought that I will never reach my limit for trying new ones. Until I found this. 345g of pure dark chocolate goodness with some espresso mixed in and voila! I've struck gold through my social network!</div>
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I only found this "Baked" brownie recipe through Selina who I virtually met on Instagram and makes these brownies by the hundreds. Well, hundreds of squares that is. The rich, dense, dark look of the brownies on the photos got to me. And I could not stop thinking about these brownies until I actually bought some espresso powder and made them. Now I don't just think of them, I make them every so often just to eat at home. I use gluten-free flour which makes it even more dense and rich, and also add some raspberries for that sour factor. It's sensational! </div>
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This recipe is adapted from <a href="http://www.amazon.com/gp/product/1584797215?ie=UTF8&tag=broeyebak-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1584797215">The Baked : New Frontiers in Baking</a> via <a href="http://www.browneyedbaker.com/the-baked-brownie/">The Browned Eye Baker</a></div>
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Ingredients</div>
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1 and 1/4 cups gluten free flour*</div>
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1 teaspoon salt</div>
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2 tablespoons dark unsweetened cocoa powder*</div>
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345g dark chocolate 70% preferred, coursely chopped</div>
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250g unsalted butter, chopped into cubes</div>
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1 teaspoon instant espresso powder<br />
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1 and 1/2 cups caster sugar<br />
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1/2 cup packed light brown sugar<br />
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5 eggs, room temperature<br />
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2 teaspoons vanilla extract<br />
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2 cups frozen raspberries (optional)<br />
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Method<br />
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Preheat oven to 175*C<br />
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Grease and line the base and sides of a 9x13 pan with baking paper.<br />
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In a medium sized bowl, whisk together flour, salt and cocoa powder. <br />
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Melt the butter, chocolate and espresso powder in a large bowl over a pot of simmering water. Stir until the chocolate and butter has melted and the mixture is smooth.<br />
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Turn off heat but keep the bowl over the pot. And add the sugars to the chocolate mixture and stir with a spatula or a whisk until completely combined. Remove from heat.<br />
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Add 3 eggs to the chocolate mixture and stir with a spatula until just combined. Add the remaining 2 eggs and continue to stir until eggs are incorporated into the batter.<br />
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Add the vanilla and stir. Do not over mix. <br />
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Add the flour mixture to the chocolate mixture in 2 to 3, and gently fold with a spatula. <br />
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Pour onto the prepare tins. Scatter and press the raspberries on top of the batter (if using).<br />
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Bake in preheated oven for 30-40 minutes, or until a skewer inserted comes out with a few moist crumbs.*<br />
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Tips and tricks:</div>
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* If you prefer the original version, use equal amounts of plain flour. I used the local (Woolworths) brand gluten free flour which is a combination of tapioca starch, maize, corn and rice flour.</div>
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* I usually don't test with a skewer but when the top looks matte-like (not shiny) I take them out of th oven. </div>
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<br />annabananahttp://www.blogger.com/profile/10368102502815822237noreply@blogger.com2tag:blogger.com,1999:blog-2694563541919828358.post-91940340763637435302014-10-03T09:30:00.000+10:002014-10-03T09:30:01.040+10:00Chicken curry - Filipino style<div class="separator" style="clear: both; text-align: center;">
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About three months ago, we went back to Manila to attend a much awaited wedding in the family. The wedding was beautiful and everyone, and I mean every single person, was in tears - (actually bawling-like-a-baby is a better description) as the doors to the church opened and the beautiful bride started her slow walk to the altar. Right then and there, time seemed to have stopped and the march down the aisle happened like in a movie - slow motion and the camera focus is on the bride and the rest are just a hazy background. My girls were part of the entourage as junior bridesmaids, and my oldest was one of the readers in the mass. We knew of the wedding months back, but originally hubby was the only one attending purely for economic reasons. He was booked for months ahead. A week before the wedding, we took out the credit card and booked the whole family. What the heck! Weddings only happen once and family is important and this is a big day! It was a magical day. <br />
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Fast forward to the trip, we also booked a few days to HK (Disneyland included) and the girls were thrilled. We don't often get to go on holidays because of hubby's work schedule and it was a welcome energizer to relax and just enjoy the trip. Of course while in Manila, we ate all the food we missed, went to historical places for the girls' benefit, caught with family and friends. A grand time doing simple things. <br />
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Don't you love it when spur of the moment decisions become real? Sometimes, we don't need to plan too much. We just go with the ebb and flow of where our emotions take us and trust that everything will turn out magical.<br />
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Back to this simple recipe for a Filipino style chicken curry. This is one that we always eat at home. I've brought this to potluck lunches and at work and they are always a hit. Another dish which people ask the recipe for. So here it is.<br />
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Ingredients<br />
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1k chicken thigh fillets, sliced into portion sizes</div>
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2 teaspoons turmeric powder</div>
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3 tablespoons vegetable oil (or any cooking oil)</div>
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1 onion, sliced</div>
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2-3 knobs ginger, finely jullienned</div>
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2-3 teaspoons curry powder*</div>
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1 can 400ml coconut milk</div>
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2 medium sized potatoes, cubed</div>
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2 carrots, cubed</div>
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1 red capsicum, cubed</div>
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fresh corianer for garnish</div>
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Method</div>
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In a large bowl, coat the chicken thigh fillets with the turmeric powder. Let it sit for 10-15 minutes.</div>
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<div style="text-align: center;">
Using a large shallow skillet or pan, heat the oil then cook the onions and ginger until soft and fragrant.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Add the chicken fillets and sear until slightly brown.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Add the curry powder and stir to coat the chicken fillets. </div>
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<br /></div>
<div style="text-align: center;">
Add the coconut milk, stir and bring to a boil.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Add the vegetables, stir and then bring to a boil. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
As soon as it boils, turn down heat to a LOW simmer, cover with a lid and simmer for 20 minutes.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
After 20 minutes, take off lid and continue to simmer for another 30-40 minutes until the vegetables are tender and chicken is cooked through. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Garnish with fresh coriander leaves and serve with steamed rice.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<br /></div>
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<br />
<br />
Tips and tricks:<br />
<br />
* You can use other chicken parts (breast, wings, drumsticks), but adjust cooking time.<br />
<br />
* Option to add dried chillies when serving or fresh chillies for a spicy and hot version.<br />
<br />
<div style="text-align: justify;">
* Add more or less curry powder to suit your liking. I have used <a href="http://www.mccormick.com.au/products/mustards-and-curries/keens-curry/keens-curry.aspx">Keen's</a> and <a href="http://www.hoytsfood.com/index.php?route=product/product&path=66&product_id=56">Hoyts</a> both Australian brands and the tastes is always the same. Please note that the curry powder for this recipe is the not the Thai yellow curry paste. <br />
<br />
* You can completely make this vegan / vegetarian by omitting the chicken and just use purely vegetables. You can add sweet potato, cauliflower, eggplant or zucchini. </div>
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<br />annabananahttp://www.blogger.com/profile/10368102502815822237noreply@blogger.com0tag:blogger.com,1999:blog-2694563541919828358.post-52607461730173168622014-10-01T09:30:00.000+10:002014-10-01T09:30:00.571+10:00Browned butter M&M and chocolate chip cookies (gluten free version) <!--[if gte mso 9]><xml>
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A few years ago, early on in my blogging
(through a different blogging platform) adventure, I wrote about my experience raising daughters and triplets for that
matter. They were still toddlers when we arrived in Australia and my
eldest was 8yo. It was a struggle adjusting to life without a nanny
(called yaya back home in the Philippines) and suddenly facing the task of
parenthood upfront. Back in the PI, with a full time job and
the luxury of having help around the house and with the kids, it was so easy to
escape the responsibilty of being a parent, except when really necessary -
taking them to their monthly pediatrician visits, attending school meetings and
functions, organising birthdays, etc. It was the standard of
living for any working parent/s. Those little milestones during the
day are missed and forgotten, because we were not home. We were both
working. </div>
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When we moved to Australia, it was not
easy. All of a sudden, I had to deal with my tween's dramas and the
toddlers' tantrums, when all I had in my head was the idea of playing at home,
dabbling with playdough and paint, quitely helping with homework, preparing
home cooked meals, a spic and span home and all around having a grand fun
time. I must have had the idea of a 50s housewife wearing my hair in a
bun and donning an apron with homebaked cookies wafting in the air from the
kitchen oven. Of course, there were a lot of dramas and crying and not
wanting to go to school, not wanting to drink milk, potty training, dealing
with getting sick, cleaning up after getting sick, dealing with the ups and
downs of girl hormones - pre-teen and then teenhood, and more. </div>
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Now that the girls are maturing, there is less
yelling in our home and more conversations. Their beautiful personalities are
coming through and they are they own person. My eldest now 17 year old
has slowly adjusted to her monthly hormonal roller coaster and there is less
angst and moans and grunts and more words exchanged. Although I missed
having to lecture her about having her period and period pains and all other
growing up topcis (no thanks to Healthy Harold). And the girls while
still adjusting to tweenhood, their interests is making me and hubby jump from
one fad to the next - from One Direction to Rainbow Looms, to camps and sleepovers.
</div>
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Parenting, as it is - multiples or not, is a
responsibility that is beyond anything. There's a lot of hit and miss,
trial and error, and even books and so-called experts tell us we're doing
something wrong or right or we're this, and we're that and that our kids will
grow up needing regular psychiatric meetings. There is a lot of parenting
books out there, parenting articles saying all these and before, I used to read
them all, and then compare my kids developments to others. Bad
idea. The truth is, we (parents) each have our styles and there is no
cookie-cutter approach to a single child. Each child is unique and
usually, the parent style suits the family dynamics. </div>
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These days, I wear my hair short. There is
the aroma of cookies (and cakes, and brownies) wafting from the kitchen
oven. We play Monopoly and Boggle more and watch reruns of Friends on
TV. We watch movies together (from Frozen to 100 Foot Journey).
There is the occasional groans and I-didn't-hear-you episodes, little dramas
that add spice to our family, but over all, I think we're approaching a higher
order of parenting in our own little way. </div>
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This recipe is adapted from <a href="http://thepioneerwoman.com/cooking/2014/08/browned-butter-mm-cookies/">Ree Drummond - The Pioneer Woman</a></div>
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Ingredients</div>
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225g salted butter</div>
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1 cup brown sugar, packed</div>
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1/2 cup caster sugar</div>
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2 large eggs</div>
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1 tablespoon vanilla extract</div>
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2 cups + 2 tablespoons gluten free flour*</div>
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2 (heaping) teaspoons espress powder (or coffee granules)</div>
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1 teaspoon baking soda</div>
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1 teaspoon salt</div>
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1 cup mini M&Ms</div>
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1 cup bittersweet chocolate chips</div>
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Method</div>
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Preheat oven to 180*C</div>
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In a bowl, combine the flour, espresso powder, salt and baking soda. Set aside.</div>
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Melt the half of the butter in a pan until golden (with brown bits in the bottom). Transfer to a small bowl including all the brown bits. Do not burn. Set aside to cool. </div>
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In the bowl of an electric mixer, cream the softened butter with the brown and caster sugar until combined.</div>
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Add eggs one at a time, then the vanilla and beat until mixed through.</div>
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Add the cooled melted butter and continue to beat, scraping down the sides of the bowl every now and then, until incorporated.</div>
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In three batches, add the flour mixture while continuing to beat the dough. </div>
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Using a small ice cream scoop, or teaspoon, scoop dough onto a parchment lined (or if using silicone mat) baking tray. </div>
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Chill in the refrigerator for 15-20 minutes.</div>
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Bake in the preheated oven for 8-10 minutes or until golden.</div>
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Tips and tricks:</div>
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* I used a local (<a href="http://www2.woolworthsonline.com.au/Shop/ProductDetails?Stockcode=770057&name=woolworths-free-from-gluten-gluten-free-flour-plain">Woolworths</a>) brand free from gluten flour which is a combination of tapioca starch, maize starch corn flour and ice flour which made for thinner and crispy cookies</div>
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* Use regular plain flour like <a href="http://thepioneerwoman.com/cooking/2014/08/browned-butter-mm-cookies/">PW</a> if you're not avoiding gluten</div>
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* Bake in 160*C oven for longer if you prefer more golden cookies</div>
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annabananahttp://www.blogger.com/profile/10368102502815822237noreply@blogger.com2tag:blogger.com,1999:blog-2694563541919828358.post-19809842087856269162014-09-30T11:17:00.000+10:002014-09-30T11:19:07.543+10:00Baked maple pears with toasted pistachios<div class="separator" style="clear: both; text-align: center;">
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No more whingeing around here of being too cold. We have been blessed with warm air and clear blue skies. And so I am catching up on some needed writing and blogging as it is the end of September, and we are halfway through to spring. Spring cleaning at home and the backlog of recipes and photos to post. </div>
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We have revamped our veggie garden as the seedlings planted in winter did not survive and to take the easier route, we bought some <a href="http://instagram.com/p/s397kgLbDx/?modal=true">ready-to-plant veggies</a> from the local nursery. Hopefully, there will be some harvest of French beans, eggplants, strawberries, Habanero and birds eye chillies soon. Our <a href="http://instagram.com/p/sO4amRrbCs/?modal=true">calamansi plant</a> is finally showing some fruits after last year's drought. This makes me very happy as any Filo would be.<br />
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And now catching up on some blog posts, this recipe is the easiest dessert there is that you can bring to any potluck party. The idea to make this was initially to make it for a vegan at work who was retiring. And I also brought this to a work birthday lunch and ever since, people have asked for the recipe and they have made it at home with spectacular results. It's really easy. I love easy dishes. Those that you prep and then you just wait for the magic to happen. Be it a slow braised on the stove, or a baked maple pear in the oven. You prep it and you wait for an hour.<br />
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The recipe is adapted from an old cookbook from my shelves - <a href="http://www.angusrobertson.com.au/books/marie-claire-fresh-and-fast-michele-cranston/p/9781741962338">Marie Clare Fresh + Fast Simply Delicious Healthy Food</a><br />
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<div style="text-align: center;">
To make these baked maple pears</div>
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Ingredients:</div>
<div style="text-align: center;">
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<div style="text-align: center;">
7 Corella pears, halved and cored*</div>
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3 tablespoons real maple syrup</div>
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2 tablespoons extra virgin olive oil* </div>
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1 cup toasted pistachios, roughly chopped</div>
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1 cup creme fraiche or whipped cream</div>
<div style="text-align: center;">
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Method </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Preheat oven to 180*C</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Cut a thin slice from the skin side of the pears to give them a flat surface.</div>
<div style="text-align: center;">
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<div style="text-align: center;">
Place the pears onto a shallow baking dish, skin side down.</div>
<div style="text-align: center;">
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<div style="text-align: center;">
Drizzle olive oil and the maple syrup onto the pears.</div>
<div style="text-align: center;">
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<div style="text-align: center;">
Cover with aluminum foil and bake in the oven for 1 hour.</div>
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<br /></div>
<div style="text-align: center;">
The pears should be tender when a butter knife inserted comes out smoothly.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Serve with the creme fraiche or thickened cream on the side, and the toasted pistachios. </div>
<div style="text-align: center;">
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<div style="text-align: center;">
</div>
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Tips and tricks:<br />
<br />
* The original recipe called for unsalted butter to rub on the pears. I used olive oil as I brought it for someone who is vegan.<br />
<br />
* You can use other pear varieties. Corella pears tend to be tougher than most so it cooks for an hour. Other pear varieties are tender and may be baked for less than an hour.<br />
<br />
* You can make as many or as little as you like, just adjust the maple syrup to your requirements.<br />
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<br />annabananahttp://www.blogger.com/profile/10368102502815822237noreply@blogger.com0tag:blogger.com,1999:blog-2694563541919828358.post-14370601595390265082014-08-18T20:39:00.000+10:002014-08-18T20:59:01.571+10:00Gluten free fudge brownies with raspberries <div class="yiv2795147398MsoNormal" id="yui_3_16_0_1_1407321001911_15679" style="text-align: justify;">
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<br />
A month ago, we had experienced a tragic loss in the family. An aunt who
is very close to my heart was in an accident during Typhoon Glenda in mid July,
which led to her passing. It was a matter of days and everything
happened so quick that we barely had time to process it all in. And
being overseas did not make it any easier. I was constantly on the
phone with my cousins, anticipating good news after the accident, and
then after the sad news came, it was a matter of waiting. There were no
wounds or scars but pain can be felt from thousands of miles away. The
day she was laid to rest, I could feel a knot in my throat, in my chest
and the only comfort was tears. Tears that kept flowing sporadically.
While cooking. I’d be sitting in the lounge and tears just flowed.
It was hard to say good bye. My only consolation was the time spent
with her when we went to Manila the last week of May. It was brief
but full of laughs and memories that I hold onto now. She hugged me so
tight and asked me not to go back to the city yet.<br />
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<div class="yiv2795147398MsoNormal" style="text-align: justify;">
I
look back at how she was a big part of my life growing up. She was the
aunt who let us kids browse through her records and play ABBA on
repeat, The Beatles and the Bee Gees. Later on, she’d support us with
our love for Spandau Ballet and Duran Duran and Rick Astley. Taught us
dance moves that we would use for pretend beauty pageants she’d host at
her place. She was the aunt who knows secrets you’d never tell your
parents. When I broke up with a boyfriend, she was the first one on the
phone – inquiring, asking, consoling. She meant a lot to the nieces and
nephews she’d help and spend time with growing up, as she did not have a
family of her own. She was single. But had a family who loved and
supported her till the very end. She was 61.<br />
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<div class="yiv2795147398MsoNormal" id="yui_3_16_0_1_1407321001911_15689" style="text-align: justify;">
Loss
is a difficult experience and it brings out humanity’s vulnerability.
For days I felt really uneasy, fearful even. My head felt literally off
centre and I found myself with bouts of anxiety – while driving, while
at work, while cooking. My thoughts were filled with so much negative
energies that I felt like I could just collapse while walking or doing
some chores. All of a sudden, I am back in that dark space late 2012 when I experienced a panic attack. It’s a
dreadful place to be. My headspace was so dark that I could only see
shadows. But I’m thankful for family and friends who unknowingly pull
me up from the abyss I created for myself with the simple words and
actions they do every day. As simple as picking me up for a yoga
session, or calling up to say hello. Those surprise hugs from behind
and words that say “I love you” indirectly. I am back to meditation and
yoga and walking. It clears up my headspace and puts me in a calm
state. Baking gives me that too. And so does reading. And writing. Coping with loss, we move on and try to grab onto distractions to keep us busy and preoccupied with new things, not because we want to forget. But because we want to mask the pain.</div>
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<div class="yiv2795147398MsoNormal" id="yui_3_16_0_1_1407321001911_15689" style="text-align: justify;">
So I've been trying new things in the kitchen. Pinterest and Instagram inspires me. There is endless talent in IG alone and there's always something new to try because someone else baked/cooked/made it. And for weeks now, I've been trying different brownie recipes - gluten free, with fruits, with more chocolate, with more nuts, etc. And this is one of them.<br />
<br />
<br />
<br />
As I write this post I can still feel a subtle knot in my chest and in my throat as I remember her. She will like this for sure. She loves dark chocolates. <br />
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
This recipe uses gluten free flour and inspired from <a href="http://taste.com.au/">taste.com.au</a></div>
<div style="text-align: center;">
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Ingredients</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
200 grams dark chocolate, 70% cacao, roughly chopped</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
200 grams salted butter, cut into cubes</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
3 eggs</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
2 egg yolks</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
270 grams (1 and 1/4 cup) caster sugar</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
115 grams (3/4 cup) gluten flour </div>
<div style="text-align: center;">
(or a combination of 1/4c corn flour, 1/4c tapioca starch, 1/4c rice flour)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
35 grams (1/3 cup) <a href="http://www.taste.com.au/recipes/27772/fudge+brownies">Nestle Plaistowe Dutch processed cocoa</a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1 125g punnet of raspberries, half roughly chopped the rest leave as whole </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Method</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Preheat oven to 160*C.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Lightly grease and line the base and sides of a square brownie pan.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
In a bowl, combine the sugar, flours and cocoa powder. Set aside.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
On the stove, place a saucepan half filled with water and bring to a low simmer.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Put the chocolate and butter in a heat proof bowl, and place over a sauce pan making sure the base is not touching the water. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Stir with a rubber spatula until chocolate and butter has melted into a smooth and shiny consistency. Let it cool slightly - not hot to the touch, but warm.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
In a measuring jug (or a medium sized bowl), beat the eggs and egg yolks.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Using a whisk or a wooden spoon, add the eggs to the chocolate mixture and stir until incorporated. About a minute of mixing by hand. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Add the flour mixture and stir until just combined.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Pour onto prepared pans.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Distribute whole raspberries on top of batter and scatter and sprinkle the chopped ones.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Bake in the preheated oven for 45 minutes. Crumbs should cling to the skewer when you do the test.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Set aside to cool for 6 hours or overnight.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Slice into equal squares.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
Tips and tricks:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
* I used Nestle Plaistowe dutch processed cocoa because that's why I had at home. Also it makes for darker brownies. Any cocoa variety will do.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
* Any kind of fruit would work well with this brownie recipe, even nuts. So this is a great base brownie recipe.</div>
<div style="text-align: justify;">
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
</div>
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annabananahttp://www.blogger.com/profile/10368102502815822237noreply@blogger.com2tag:blogger.com,1999:blog-2694563541919828358.post-34402345443497486562014-08-18T18:13:00.001+10:002014-08-18T20:16:17.497+10:00Dilmah takes tea to the plate<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ck2F8RAdpkXUTKxduF7H8Gg7Jynw_zFW9efO3jyCq1dsGal1GT6tyR0RZEs07RAFsZQpeeFQ_hzOo6s5worChAga8jbcpzMIA5ZsM7THlrPVCcxlA_mRQbv9e7Z7lNl8-LO4u6VVoC0/s1600/bloodwood+7.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ck2F8RAdpkXUTKxduF7H8Gg7Jynw_zFW9efO3jyCq1dsGal1GT6tyR0RZEs07RAFsZQpeeFQ_hzOo6s5worChAga8jbcpzMIA5ZsM7THlrPVCcxlA_mRQbv9e7Z7lNl8-LO4u6VVoC0/s1600/bloodwood+7.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo provided by Horizon Communications Group</td></tr>
</tbody></table>
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<div class="yiv8067705508msonormal" style="text-align: justify;">
It started in 2007 in
Colombo Sri Lanka, with the goal of “<i>putting tea back to high tea</i>”, the Dilmah
Real High Tea challenge initially included consumers to partake in the
challenge when it was brought to Australia in 2011.</div>
<div class="yiv8067705508msonormal" style="text-align: justify;">
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<br /></div>
<div class="yiv8067705508msonormal" style="text-align: justify;">
Now on its 5<sup>th</sup>
year in Australia, the challenge now involves other countries: New Zealand,
Macau, Thailand, UAE, Malaysia, and Hong Kong.<span style="mso-spacerun: yes;">
</span>The 2014 challenge was opened to professional culinary teams to prepare
and craft their own recipe in one or more of four categories, where each recipe
must include a Dilmah tea in it.</div>
<div class="yiv8067705508msonormal" style="text-align: justify;">
<br />
<br /></div>
<div class="yiv8067705508msonormal" style="text-align: justify;">
The high profile
judges included German born ACF Black Hat <a href="http://www.lestoquesblanches.com.au/bernd-uber-2004/">Chef Bernd Uber</a>, Australian celebrity
chef <a href="http://www.peterkuruvita.com/">Peter Kuruvita</a>, Dilmah’s own tea master Dilhan Fernando - son of <a href="http://dilmah.com.au/">Dilmah</a>
founder Merrill Fernando. </div>
<div class="yiv8067705508msonormal" style="text-align: justify;">
<br /></div>
<div class="yiv8067705508msonormal" style="text-align: justify;">
<br /></div>
<div class="yiv8067705508msonormal" style="text-align: justify;">
Dilhan Fernando said
it’s all about “taking tea to the plate”.<span style="mso-spacerun: yes;">
</span>He mentioned that each year, the creativity is astounding and it is
amazing to be around such a passionate teams and culinary artists.<span style="mso-spacerun: yes;"> </span>Dilhan is the son of <a href="http://dilmah.com.au/">Dilmah</a> founder and is
the Director of the Dilmah School of Tea – the first international school of
tea with sessions in Colombo Sri Lanka in partnership with the Institute Paul
Bocuse in Ecully, France.<span style="mso-spacerun: yes;"> </span>Aside from
the family’s passion behind the Dilmah brand and tea, they are also passionate
about environmental conservation and are involved in humanitarian projects in
Sri Lanka. </div>
<div class="yiv8067705508msonormal" style="text-align: justify;">
<br />
<br /></div>
<div class="yiv8067705508msonormal" style="text-align: justify;">
This year’s overall
winner from Australia is Geoff Laws and Shaun Thompson of Qantas Lounge by
Pullman, who will compete in Sri Lanka in 2015 against the world’s best
culinary tea masters for the chance to be crowned <a href="http://realhightea.dilmahtea.com/">Global Real High TeaChallenge</a> champions.</div>
<div class="yiv8067705508msonormal" style="text-align: justify;">
<br />
<br /></div>
<div class="yiv8067705508msonormal" style="text-align: justify;">
<a href="http://dilmah.com.au/">Dilmah</a> founder Mr.
Merrill Fernando is excited at the progress tea has made in the culinary
world.<span style="mso-spacerun: yes;"> </span>He said, “tea is really much more
that what initially meets the eye – not only is it soothing to drink, both hot
and cold, but is also the most versatile herb to be used in the kitchen.<span style="mso-spacerun: yes;"> </span>I am proud of the winners, their gastronomic
ingenuity and their true respect of tea and the high tea tradition."</div>
<div class="yiv8067705508msonormal" style="text-align: justify;">
<br />
<br /></div>
<div class="yiv8067705508msonormal" style="text-align: justify;">
For more information
about the Real High Tea Challenge and photos of the winners, please visit <a href="http://www.realhightea.dilmahtea.com/">www.realhightea.dilmahtea.com</a></div>
<div class="MsoNormal">
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<br />
Photos were here are of "tea masterchef" winner - Bloodwood Restaurant Newtown.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHSWvRRIxy0yJXwYo65doolJCilY5rgApdCjTRLmxHfWBtBJUUbXeTHC3TQ4cCQzyp1ii_qHTjwXvmPGXqUqPblY6y4K-gj_wxsu8QVP-SXsKaDOzURCs3N-pD67KVDKRjYCnfPHnpGVs/s1600/bloodwood+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHSWvRRIxy0yJXwYo65doolJCilY5rgApdCjTRLmxHfWBtBJUUbXeTHC3TQ4cCQzyp1ii_qHTjwXvmPGXqUqPblY6y4K-gj_wxsu8QVP-SXsKaDOzURCs3N-pD67KVDKRjYCnfPHnpGVs/s1600/bloodwood+2.jpg" height="640" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of Horizon Communications Group</td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTLaFUUJ-9aGB02owSe60CxJgKgjdNPSsJqOTJqfVvOx5e13plqGHMbCaXT-KA3y8mRUCuYyOAUiyUd5XF4txWjP3It9Z1bu0fPz-hz8-0mvR2DrHCEokvJIOgW29CuYpjWZ9h55b09h0/s1600/bloodwood+4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTLaFUUJ-9aGB02owSe60CxJgKgjdNPSsJqOTJqfVvOx5e13plqGHMbCaXT-KA3y8mRUCuYyOAUiyUd5XF4txWjP3It9Z1bu0fPz-hz8-0mvR2DrHCEokvJIOgW29CuYpjWZ9h55b09h0/s1600/bloodwood+4.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of Horizon Communications Group</td></tr>
</tbody></table>
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg_BE_8X9xZ1GUEdTNtqdfPfsH6sIFurYKV-HlXnQ4ZcHbxRyUa676PvPrcavs8ZyipgoWrYgqyrOp3lHm9j3WnSJbDG4bXjI8HtjkYcMiMra8tTEisRzT7uTSYau4wjgZ2uMzAIzgVaQ/s1600/bloodwood+5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg_BE_8X9xZ1GUEdTNtqdfPfsH6sIFurYKV-HlXnQ4ZcHbxRyUa676PvPrcavs8ZyipgoWrYgqyrOp3lHm9j3WnSJbDG4bXjI8HtjkYcMiMra8tTEisRzT7uTSYau4wjgZ2uMzAIzgVaQ/s1600/bloodwood+5.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of Horizon Communications Group</td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia-MzPDhOqIn4B_t4nLEOVgzpA1OKZ78fNFy8W12ikT53nNLju8UCMZR-4agQliXyCgk31w5ajsZiuSa0PVUJsaZggU0D9fk1g4IhC7itlgVuadzTm1p59LlhSQipE1YwoyJ-X7kxvG5Y/s1600/bloodwood+6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia-MzPDhOqIn4B_t4nLEOVgzpA1OKZ78fNFy8W12ikT53nNLju8UCMZR-4agQliXyCgk31w5ajsZiuSa0PVUJsaZggU0D9fk1g4IhC7itlgVuadzTm1p59LlhSQipE1YwoyJ-X7kxvG5Y/s1600/bloodwood+6.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of Horizon Communications Group</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ck2F8RAdpkXUTKxduF7H8Gg7Jynw_zFW9efO3jyCq1dsGal1GT6tyR0RZEs07RAFsZQpeeFQ_hzOo6s5worChAga8jbcpzMIA5ZsM7THlrPVCcxlA_mRQbv9e7Z7lNl8-LO4u6VVoC0/s1600/bloodwood+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<div class="yiv8067705508msonormal">
<i><br /></i></div>
<i>Disclaimer: The writer attended this event as a guest invited by Horizon Communications Group. </i><br />
<br />
</div>
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<br /></div>
annabananahttp://www.blogger.com/profile/10368102502815822237noreply@blogger.com0tag:blogger.com,1999:blog-2694563541919828358.post-49421046272386866832014-07-15T09:52:00.002+10:002014-07-15T09:52:46.637+10:00Seafood marinara stew<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHJz6mu2E6Qjz_eBlX96cZ5dmeaOiGtKbX8yOzguetaJWmfhSPzjadxLL4N9xOCtNX9JilgptjVKbBqxMZJFBps8kSHYBwRp7Dda9w-2G4US_tqF-hsydgiEnHGwGdbYc5EYLkjEhilHc/s1600/IMG_7025-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHJz6mu2E6Qjz_eBlX96cZ5dmeaOiGtKbX8yOzguetaJWmfhSPzjadxLL4N9xOCtNX9JilgptjVKbBqxMZJFBps8kSHYBwRp7Dda9w-2G4US_tqF-hsydgiEnHGwGdbYc5EYLkjEhilHc/s1600/IMG_7025-001.JPG" height="640" width="480" /></a></div>
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<br />
<div class="yiv5589601121msonormal" style="text-align: justify;">
<span style="font-family: inherit;">Winter is creeping up on us like an unwanted
guest. It's the middle of July and of course it is cold.<span style="mso-spacerun: yes;"> </span>I have always written many many times in the
past that we dread winter. Well I do. Sans the layering of clothing and
comfortable matching scarves and beanies, and beautiful leather boots, I
could do well without winter. Really. But I’m embracing our life
here in AU and part of assimilating into the Australian way of life is well,
embracing winter and all the other seasons that come and go.<span style="mso-spacerun: yes;"> </span>But you have to know that winter... is my
least favourite.<span style="mso-spacerun: yes;"> </span></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: justify;">
<br /></div>
<div class="yiv5589601121msonormal" style="text-align: justify;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: justify;">
<span style="font-family: inherit;">When it comes to winter cooking and food, I
love simple recipes.<span style="mso-spacerun: yes;"> </span>My favourites are dishes
that shout fresh, easy to reach ingredients, simple cooking methods with
delicious results.<span style="mso-spacerun: yes;"> </span>While I do admire
chefs who are into fusion and gastronomy, I’m not the type who would attempt
pesto jelly, or strawberry foams.<span style="mso-spacerun: yes;"> </span>I like
simple cooking.<span style="mso-spacerun: yes;"> </span>Time spent in the
kitchen is precious, and any effort made to prepare, whether it took 10 minutes
or 6 hours always spells love.<span style="mso-spacerun: yes;"> </span></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: justify;">
<br /></div>
<div class="yiv5589601121msonormal" style="text-align: justify;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: justify;">
<span style="font-family: inherit;">This one, no matter what angle shouts
L-O-V-E.<span style="mso-spacerun: yes;"> </span>Ingredients are simple, easy to
make and wow!<span style="mso-spacerun: yes;"> It's my easy version of the French seafood boullabaisse, minus all the other ingredients. The seafood mix is anything you get from the fish markets. </span></span><br />
<br />
<span style="font-family: inherit;">You dive into this with
some toasted sour dough or any fresh bread, and you’ll come back up feeling the
love.<span style="mso-spacerun: yes;"> </span>You’ll get lots of warm hugs from
this for sure.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="yiv5589601121msonormal" style="text-align: justify;">
<br /></div>
<div class="yiv5589601121msonormal" style="text-align: justify;">
<br /></div>
<div class="yiv5589601121msonormal" style="text-align: justify;">
<span style="font-family: inherit;"><span style="mso-spacerun: yes;"> </span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_cyKR5ZVX1st2A_q99G6NKfOWOK4NC9HhvSwmbI8uiP_vdlbAgEjQdrARiBhAT3sUJgtaHzII0DM2Orjj5hKV2m5wELfRNf3teHuAzmFkbK5tM7wcZNhiVe6jtUk1jPe_B5Gnkh6jzs0/s1600/IMG_7040-001.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_cyKR5ZVX1st2A_q99G6NKfOWOK4NC9HhvSwmbI8uiP_vdlbAgEjQdrARiBhAT3sUJgtaHzII0DM2Orjj5hKV2m5wELfRNf3teHuAzmFkbK5tM7wcZNhiVe6jtUk1jPe_B5Gnkh6jzs0/s1600/IMG_7040-001.JPG" height="480" width="640" /></a></div>
<div class="yiv5589601121msonormal" style="text-align: justify;">
<br /></div>
<div class="yiv5589601121msonormal" style="text-align: justify;">
<br /></div>
<div class="yiv5589601121msonormal" style="text-align: justify;">
<br /></div>
<div class="yiv5589601121msonormal" style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjinPRwW0UjDvHW9v5X3D-UIaaZkS_ne9aUP9f9Qto9XkVf44wOanaGoEGJ6TJylT5pHVthYL5q2LjBPkfeGlrl4BWku_KDpmqhaERHHQYiWvhfCrqvsDx3502eJJO5aLGN7O-DZOrJ88c/s1600/IMG_7033-002.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjinPRwW0UjDvHW9v5X3D-UIaaZkS_ne9aUP9f9Qto9XkVf44wOanaGoEGJ6TJylT5pHVthYL5q2LjBPkfeGlrl4BWku_KDpmqhaERHHQYiWvhfCrqvsDx3502eJJO5aLGN7O-DZOrJ88c/s1600/IMG_7033-002.JPG" height="640" width="480" /></a></div>
<div class="yiv5589601121msonormal" style="text-align: justify;">
<br /></div>
<div class="yiv5589601121msonormal" style="text-align: justify;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;"> Ingredients:</span></div>
<div class="yiv5589601121msonormal" style="text-align: justify;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">1kg mixed seafood (marinara mix in shells)</span></div>
<div class="yiv5589601121msonormal" style="text-align: center;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">1 jar 350 ml passata sauce (tomato sauce)</span></div>
<div class="yiv5589601121msonormal" style="text-align: center;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">3-4 fresh tomatoes, quartered</span></div>
<div class="yiv5589601121msonormal" style="text-align: center;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">1 onion, sliced</span></div>
<div class="yiv5589601121msonormal" style="text-align: center;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">2-3 cloves garlic, chopped finely</span></div>
<div class="yiv5589601121msonormal" style="text-align: center;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">½ cup fresh parsley, roughly chopped</span></div>
<div class="yiv5589601121msonormal" style="text-align: center;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">½ teaspoon course/ground oregano</span><br />
</div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">Salt and pepper to taste</span></div>
<div class="yiv5589601121msonormal" style="text-align: center;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">Olive oil</span></div>
<div class="yiv5589601121msonormal" style="text-align: center;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">Tablespoon of butter (optional)</span></div>
<div class="yiv5589601121msonormal" style="text-align: center;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: justify;">
<br /></div>
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;"> Method:</span></div>
<div class="yiv5589601121msonormal" style="text-align: justify;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">In a heavy based pan or skillet, heat about 2
tablespoons of olive oil.</span></div>
<div class="yiv5589601121msonormal" style="text-align: center;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">Add the garlic and onions and cook until
soft.</span></div>
<div class="yiv5589601121msonormal" style="text-align: center;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">Add the tomatoes and cook until soft.</span></div>
<div class="yiv5589601121msonormal" style="text-align: center;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">Add the passata sauce, bring to boil then
turn down heat to simmer.</span></div>
<div class="yiv5589601121msonormal" style="text-align: center;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">Season with salt and pepper, and sprinkle the
oregano.</span></div>
<div class="yiv5589601121msonormal" style="text-align: justify;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">Add the seafood, place lid/cover and simmer
for 10-15 minutes or until all seafood pieces are cooked through.</span></div>
<div class="yiv5589601121msonormal" style="text-align: center;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">Add the butter and let it
melt into the sauce.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="yiv5589601121msonormal" style="text-align: center;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">Top with the chopped parsley.</span><br />
<br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">Tips and tricks:</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">* I add the butter in the latter part of the cooking just to add that gloss in the sauce. You don't have to add butter if you don't want to, but that its a secret ingredient in most restaurants - the chefs add that for the shine and gloss.</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">* You can also add fresh or dried thyme for extra flavour. They add a rich depth to the stew.</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
</div>
<div class="yiv5589601121msonormal" style="text-align: justify;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
<br />annabananahttp://www.blogger.com/profile/10368102502815822237noreply@blogger.com2tag:blogger.com,1999:blog-2694563541919828358.post-59180112640287062772014-07-07T18:11:00.001+10:002014-07-07T18:12:33.688+10:00Cocoa brownies with sea salt flakes<!--[if gte mso 9]><xml>
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<br />
<div class="yiv5589601121msonormal" style="text-align: justify;">
<br /></div>
<div class="yiv5589601121msonormal" style="text-align: justify;">
<br /></div>
<div class="yiv5589601121msonormal" style="text-align: justify;">
<span style="font-family: inherit;">Hooray us! We celebrated our 9<sup>th</sup>
year arriving in Australia last month. It’s a significant occasion as I
remember experiencing our first winter on arrival, armed with 3 2yos, an 8yo
and 9 luggage’s packed full of what we wanted to hold on from the past and lots
of hopes for the future. We arrived full of fear, hope and
excitement. We haven’t looked back since. And to celebrate this
milestone, of course there has to be cake.<span style="mso-spacerun: yes;">
</span>Or maybe brownies this time.</span></div>
<div class="yiv5589601121msonormal" style="text-align: justify;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: justify;">
<br /></div>
<div class="yiv5589601121msonormal" style="text-align: justify;">
<span style="font-family: inherit;">This is a recipe adapted from <a href="http://alicemedrich.com/">Alice Medrich</a>.<span style="mso-spacerun: yes;"> </span>One of the icons in American desserts and
chocolates, she is a cookbook author and well known for her chain of chocolate
stores called Cocolat<span style="mso-spacerun: yes;"> </span>chain of chocolate
and dessert stores in the US (closed 1991).<span style="mso-spacerun: yes;">
</span>I like her recipes because most of them are simple and straightforward,
easy to follow.<span style="mso-spacerun: yes;"> </span>There’s no fancy
ingredients, just simple honest baking than any home baker can try. She shares
her recipes on her website, and sometimes a few of them turn up via <a href="http://food52.com/recipes/21007-alice-medrich-s-best-cocoa-brownies">Food52</a>.<span style="mso-spacerun: yes;"> </span>Here’s one of them. </span></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: justify;">
<br /></div>
<div class="yiv5589601121msonormal" style="text-align: justify;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: justify;">
<span style="font-family: inherit;">I especially like this cocoa brownies as it’s
something I’ve never tried before.<span style="mso-spacerun: yes;"> </span>Cocoa
in brownies.<span style="mso-spacerun: yes;"> </span>I’ve use chocolates in the
past, a combination of both, but never just cocoa.<span style="mso-spacerun: yes;"> </span>What’s interesting is that this can pass as
decadent and as good as your chocolate-brownie varieties.<span style="mso-spacerun: yes;"> </span>Sprinkled with some sea salt, it’s beyond
indulgent.<span style="mso-spacerun: yes;"> </span>It’s coined “<a href="http://food52.com/recipes/21007-alice-medrich-s-best-cocoa-brownies">Alice Medrich’s <i style="mso-bidi-font-style: normal;">best cocoa brownies</i></a>”.<span style="mso-spacerun: yes;"> </span>I can’t argue with that.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="yiv5589601121msonormal" style="text-align: justify;">
<br /></div>
<div class="yiv5589601121msonormal" style="text-align: justify;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">170 grams butter</span></div>
<div class="yiv5589601121msonormal" style="text-align: center;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">1 ¼ cup caster sugar</span></div>
<div class="yiv5589601121msonormal" style="text-align: center;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">¾ cup and 2 tablespoons unsweetened cocoa
powder</span></div>
<div class="yiv5589601121msonormal" style="text-align: center;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">¼ teaspoon salt</span></div>
<div class="yiv5589601121msonormal" style="text-align: center;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">2 cold large eggs</span></div>
<div class="yiv5589601121msonormal" style="text-align: center;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">½ cup plain flour</span></div>
<div class="yiv5589601121msonormal" style="text-align: center;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">2/3 cup nuts or dried fruits (optional)</span></div>
<div class="yiv5589601121msonormal" style="text-align: center;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">Sea salt flakes for sprinkling</span></div>
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;"><br /></span></div>
<div class="yiv5589601121msonormal" style="text-align: center;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">Preheat oven to 180*C</span></div>
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;"> </span></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">Line a 20cm square brownie tin with baking
paper.</span></div>
<div class="yiv5589601121msonormal" style="text-align: center;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">Prepare a pot with simmering water.<span style="mso-spacerun: yes;"> </span>In a heat proof bowl, combine the butter,
sugar cocoa and salt, and place on top of the pot (works as a
double-broiler).<span style="mso-spacerun: yes;"> </span></span></div>
<div class="yiv5589601121msonormal" style="text-align: center;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">Stir the mixture with a spatula until the
butter and sugar melts and the batter is smooth.</span></div>
<div class="yiv5589601121msonormal" style="text-align: center;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">Set aside to warm. Don’t cool entirely.</span></div>
<div class="yiv5589601121msonormal" style="text-align: center;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">Using a wooden spoon, stir in the vanilla.</span></div>
<div class="yiv5589601121msonormal" style="text-align: center;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">Add the eggs one a time, stirring vigorously
after each addition and the mixture becomes shiny. </span></div>
<div class="yiv5589601121msonormal" style="text-align: center;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">Stir in the flour and mix thoroughly.<span style="mso-spacerun: yes;"> </span>(AM suggests 40 strokes with a wooden spoon
or spatula).</span></div>
<div class="yiv5589601121msonormal" style="text-align: center;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">Add nuts/fruits if using and stir through the
mixture.</span></div>
<div class="yiv5589601121msonormal" style="text-align: center;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">Pour into the prepared pan and spread evenly
with the back of a spoon.</span></div>
<div class="yiv5589601121msonormal" style="text-align: center;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">Bake in the preheated oven for 20-25 minutes,
or until the skewer test comes out slightly moist.</span></div>
<div class="yiv5589601121msonormal" style="text-align: center;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">Place on a cooling rack.</span></div>
<div class="yiv5589601121msonormal" style="text-align: center;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: center;">
<span style="font-family: inherit;">Enjoy.</span></div>
<div class="yiv5589601121msonormal" style="text-align: center;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: justify;">
<br /></div>
<div class="yiv5589601121msonormal" style="text-align: justify;">
<span style="font-family: inherit;">Tips and tricks:</span></div>
<div class="yiv5589601121msonormal" style="text-align: justify;">
<span style="font-family: inherit;">* I've made this with some frozen raspberries, roughly chopped and it made for extra moist brownies.</span></div>
<div class="yiv5589601121msonormal" style="text-align: justify;">
<br /></div>
<div class="yiv5589601121msonormal" style="text-align: justify;">
<br /></div>
<div class="yiv5589601121msonormal" style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilqjJnrv0t2kARvMaNRCRHiMhGnvMPynv2QPbhM5cPWSPdNnycgcjjyhls4CD55d-SsaJYxFEmA6hQad6ZT_CsiVZgXyXJajJbmbngxYPh8OoApMqMRvs3EC1HmaCrWn9_VnrJVOrmUbo/s1600/IMG_5688-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilqjJnrv0t2kARvMaNRCRHiMhGnvMPynv2QPbhM5cPWSPdNnycgcjjyhls4CD55d-SsaJYxFEmA6hQad6ZT_CsiVZgXyXJajJbmbngxYPh8OoApMqMRvs3EC1HmaCrWn9_VnrJVOrmUbo/s1600/IMG_5688-001.JPG" height="480" width="640" /></a></div>
<br />
<br />
<div class="yiv5589601121msonormal" style="text-align: justify;">
<br /></div>
<div class="yiv5589601121msonormal" style="text-align: justify;">
<span style="font-family: inherit;"></span></div>
<div class="yiv5589601121msonormal" style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: justify;">
<span style="font-family: inherit;">What’s so good about this recipe?<span style="mso-spacerun: yes;"> </span>It’s a one-bowl wonder.<span style="mso-spacerun: yes;"> </span>You don’t even need to plug in your stand
mixer for this one. You can even make this with your kids. Or kids can make this themselves (with adult supervision).</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="yiv5589601121msonormal" style="text-align: justify;">
<br /></div>
<div class="yiv5589601121msonormal" style="text-align: justify;">
<span style="font-family: inherit;">Now go on help yourself.<span style="mso-spacerun: yes;"> </span>Have a brownie.<span style="mso-spacerun: yes;"> </span>Or two. </span></div>
<div class="yiv5589601121msonormal" style="text-align: justify;">
<br /></div>
<div class="yiv5589601121msonormal" style="text-align: justify;">
<br /></div>
<div class="yiv5589601121msonormal" style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Bjew2kcr_FEirPiTZsEvfTvZBo5rOFG0Hhw8ZNbEomH82mRx0zXdpGcBzHSHzLNDbz4wP5jbM51vMNNkNaT0JkYE-Ayd0sw-pFH6zee5Ge8pwOoyCOX_2GO2KmqDgsBgdCQS__tJ9RA/s1600/IMG_5677-001.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Bjew2kcr_FEirPiTZsEvfTvZBo5rOFG0Hhw8ZNbEomH82mRx0zXdpGcBzHSHzLNDbz4wP5jbM51vMNNkNaT0JkYE-Ayd0sw-pFH6zee5Ge8pwOoyCOX_2GO2KmqDgsBgdCQS__tJ9RA/s1600/IMG_5677-001.JPG" height="478" width="640" /></a></div>
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<br /></div>
annabananahttp://www.blogger.com/profile/10368102502815822237noreply@blogger.com4tag:blogger.com,1999:blog-2694563541919828358.post-49669135379108372102014-06-30T13:36:00.002+10:002014-06-30T13:36:42.232+10:00Coconut tapioca pudding with red papaya<!--[if gte mso 9]><xml>
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We have been back from a very brief trip to the Philippines
and there’s nothing like a holiday to re-energize the senses.<span style="mso-spacerun: yes;"> </span>Especially going back to one’s home country
where the familiar is always welcomed, where family and friends are missed and
food, oh so craved.<br />
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Papaya is one of those easily available year round back home
and best eaten as is, usually with a squeeze of the local citrus (calamansi),
or lemon/lime.<span style="mso-spacerun: yes;"> </span>It’s one of those
tropical fruits that I grew up eating and a favourite now at home by the
girls.<span style="mso-spacerun: yes;"> </span>We’re lucky that Australia has
papaya grown locally now. Whatever the variety (red papaya, yellow or pawpaw),
they are packed full of A vitamins, potassium and beta-carotene. </div>
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For this quick and easy dessert, morning or afternoon tea,
you’ll need:</div>
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1 cup small tapioca pearls</div>
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2 400ml can coconut milk</div>
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1.5 cup caster sugar</div>
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½ slice of red papaya, diced squeezed with the juice of half
a lime</div>
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zest of half a lime</div>
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Toasted coconut (optional) for garnish, or drizzled with
honey</div>
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Cook the tapioca pearls in 10 cups boiling water.<span style="mso-spacerun: yes;"> </span>Once the pearls are slightly translucent
(there is still a white dot in the middle), turn down heat to low and simmer
until the tapioca pearls are cooked – they will be transparent.</div>
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Drain onto a strainer with cold water.<span style="mso-spacerun: yes;"> </span>Set aside.</div>
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In <span style="mso-spacerun: yes;"> </span>a pot, boil the
coconut milk with sugar, until sugar has dissolved.</div>
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Add the cooked tapioca pearls and turn off heat. </div>
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These can be served as is, warm.</div>
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Or cool slightly, spoon onto small bowls or cups.<span style="mso-spacerun: yes;"> </span></div>
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Top with a some diced papaya, toasted coconut (if using) and
some lime zest. </div>
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Tips and tricks:</div>
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* Because the tapioca is starchy, draining the cooked pearls in cold water will removed some of that starch. It will however help thicken the pudding, so don't over wash the pearls.</div>
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<b><i>Disclaimer: </i></b><i>This post is written as part of the Papaya Australia recipe challenge. The papaya used in this post were provided by Papaya Australia. </i></div>
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annabananahttp://www.blogger.com/profile/10368102502815822237noreply@blogger.com0tag:blogger.com,1999:blog-2694563541919828358.post-30285056465857500142014-05-17T21:37:00.000+10:002014-05-17T21:37:29.185+10:00Hazelnut spread - homemade Nutella<div class="separator" style="clear: both; text-align: center;">
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We have been contemplating on getting a pet for some time. Actually years now. But living in a rental has its limitations. And a pet is one of them. Even with the good relationship we have with our real estate agent, we have not attempted to get one - for many reasons: not getting approved, costs, space, sitting when we go on holiday, etc.</div>
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This Easter we stopped contemplating and we got ducklings for the girls (the 10yos) each, from the market. The poor little things were crammed in a box filled with about 50 of them and they looked so adorable as ducklings are. If you have been following me on I<a href="http://instagram.com/adobodownunder#">nstragram</a>, you would have seen this Easter <a href="http://instagram.com/p/m_Z9aDLbBp/">post.</a> - 3 ducklings (named Anchor, Buttercup and Pato - a Tagalog word for duck) and 3 chicks (named Salt, Pepper and Ginger). They were so cute! Well the having-a-pet-to-care for did it. It was a good exercise of responsibility for the girls. They woke up early to bring them out of the cage, hose and clean the cage, prepare some newspaper and mulch for the cage flooring, refill food and water. And everyone was happy. It became a happy little routine during the school holidays and early on when term 2 started. </div>
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Fast forwad the third week after Easter - one just went out. Died. Right before my very eyes. One of the girls was home sick that day and we were out the back, getting some sun just sitting and admiring the cuteness. Then Anchor just sat down, closed its eyes and never stood up. We lifted it up and it was lifeless. You can imagine the reaction from my daughter. It was a mix of sadness and fear, anxiety and grief. She cried like there was no tomorrow. It was heart breaking. When the two other girls came home from school, it became it even worse. There was more loud crying, more tears, more questions, screaming. There was grief. Gloom. Mourning. For a good half hour, it was continuous. Big sister came home and helped consoling the grief stricken. Hubby and I were speechless. Overwhelmed. I cried too. We did a small memorial out the back. Juliana who was at home sick that day was the only one brave enough to watch as we dug a hole in the backyard and buried the poor thing. She put down a flower. No more loud cries, but there were tears. That night, lots of hard questions were asked. We tried best to answer them without adding any more tears. There were still tears come bedtime.<br />
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After a few days, the other duck appeared to look tired and was not as active as in previous days. That night after dinner, Buttercup sat in the cage lifeless. Not again. So for another half hour, there was another round of intense crying, tears, screms. There were no more questions. But the tears kept flowing. The house was quiet. We dug another hole. <br />
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It's been a week since and Pato is thriving, enjoying being the lone duck amongst the chicks. They're a happy bunch of fowls, grazing in the backyard during the day, and cuddling together at night. The girls are happy now and that episode has been put behind but never forgotten, for sure. We hope to give them a new home soon, as the real estate agent will not allow fowls because of the possibility of pests. The girls don't mind. They know that whatever time left their pets have with us are happy times and moments that they can keep. <br />
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Moving on to happier episodes.<br />
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This hazelnut spread is the best thing we've ever done in the kitchen. We made this twice already during the school holidays. The girls used most of it for their sandwiches as you would with Nutella, and I've used them for my hazelnut buttercream icing for a birthday cake. </div>
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How easy?<br />
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You get some hazelnuts.<br />
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Roast them in the oven.<br />
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Skin them using tea towels or soak them in water and peel them off by hand.<br />
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Process the nuts and ingredients in a processor.<br />
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And voila! The best hazelnut spread you'll ever need. 100% hazelnut not 13% like that famous spread you get from the supermarket.</div>
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Word of caution though. Roasted hazelnuts are kryptonite. It's hard to stop when you start eating them!</div>
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And this hazelnut spread? Well, the flavour truly shines. You might even leave that other brand for good. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj37sHT09CzNgUeD9BaR-hKCw_8Xcd6Cl88myl7Ragri90lCAsPcdr-RIbjqgYBI3XSfLz03eweEnQU7I_b4xmWzAy_w3CSJg_7PCbjupMfFsFxrL_RRZZdiJfyjwSvMeZEZS_0tZuMjxU/s1600/IMG_8220-002.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj37sHT09CzNgUeD9BaR-hKCw_8Xcd6Cl88myl7Ragri90lCAsPcdr-RIbjqgYBI3XSfLz03eweEnQU7I_b4xmWzAy_w3CSJg_7PCbjupMfFsFxrL_RRZZdiJfyjwSvMeZEZS_0tZuMjxU/s1600/IMG_8220-002.JPG" height="480" width="640" /></a><br />
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This recipe is adapted from Michelle from the food blog <a href="http://www.browneyedbaker.com/2013/02/21/homemade-nutella-recipe/">Brown Eyed Baker</a> </div>
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Ingredients:</div>
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300 grams (or 2 cups) hazelnuts</div>
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100 grams (or 1 cup) icing sugar</div>
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35 grams (or 1/3 cup) Dutch processed cocoa*</div>
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2 tablespoons vegetable oil*</div>
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1 teaspoon vanilla extract</div>
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1/4 teaspoon sea salt flakes</div>
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Method</div>
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Preheat oven to 180*C and line a cookie sheet or tray with baking paper.</div>
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Spread the hazelnuts in a single layer and roast in the oven until dark brown, 10-12 minutes.</div>
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Take off from the oven and leave to cool.</div>
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Take the skins off the hazelnuts. Cool the roasted hazelnuts. Once cooled, rub between you palms and separate the skinless ones in a separate bowl.</div>
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Place the skinless roasted hazelnuts in the food processor and process until the natural oils of the nuts are released. 4-5 minutes, scraping down the sides with a spatula every few minutes.</div>
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Add the icing sugar, cocoa powder, vegetable oil and sea salt flakes.</div>
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Continue to process until you get a smooth and glossy consistency.</div>
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Transfer into a clean sterilised jar with a tight fitting lid.</div>
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Tips and tricks</div>
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* In Australia, you can get the Nestle brand Dutch process cocoa from any local supermarket;</div>
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* The original recipe called for hazelnut oil. We used vegetable oil as hazelnut oil is hard to find. I have recently found them from a <a href="http://www.truelocal.com.au/business/oriental-and-continental-foods/artarmon">wholesale shop</a>, and they cost $16.50 for a 500ml bottle.</div>
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* To take the skins off hazelnuts takes quite a bit of time. You can opt for several methods, including what we did, or these:</div>
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<li>Using tea towels, rub the hazelnuts inside the two or one folded tea towel and rub until the skins come off;</li>
<li>Transfer the warm hazelnuts into a bowl of cold water and slip the skins off with your fingers;</li>
<li>Boil the roasted hazelnuts in a water with a mixture of baking soda, then run in cold water (we tried this option the first time, but I found it did not work for us) </li>
<li>Follow <a href="http://www.browneyedbaker.com/2013/02/21/homemade-nutella-recipe/">Michelle's</a> process and place them in a bowl, cover with a same size bowl and shake until you get all the skins off.</li>
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* More detailed instructions on how to skin hazelnuts from <a href="http://www.finecooking.com/articles/how-to/skin-hazelnuts.aspx?pg=1">Fine Cooking</a>.</div>
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This hazelnut spread is so good, you would even want to eat it by the spoonful! And here's a a thought for those homemade Christmas gifts you've been planning to make. This, is going to make you famous with friends. </div>
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And by the way, here's a pic of our happy backyard campers. If you're in Sydney and are interested to adopt these funny and lovable feathered friends, let me konw. We'd love for them to go to a good home.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9oNcyz_vXTKq2Mp-Q1ir4MkHK-nHT9SKJ8-1lg81hKdxa2A1hTjcd6N9-QGngPbN_8EjdvYhHA5cDefvv6H6E8QdRrPDhyphenhypheneqrQ3JDhhRCWJJBUrIEzrJE72-4FW3NF7QpN2wpJUqpRGo/s1600/IMG_9525.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9oNcyz_vXTKq2Mp-Q1ir4MkHK-nHT9SKJ8-1lg81hKdxa2A1hTjcd6N9-QGngPbN_8EjdvYhHA5cDefvv6H6E8QdRrPDhyphenhypheneqrQ3JDhhRCWJJBUrIEzrJE72-4FW3NF7QpN2wpJUqpRGo/s1600/IMG_9525.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">L-R: Salt, Ginger, Pepper and Pato (duck)</td></tr>
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annabananahttp://www.blogger.com/profile/10368102502815822237noreply@blogger.com2tag:blogger.com,1999:blog-2694563541919828358.post-51642713150483972912014-04-03T07:30:00.000+11:002014-04-03T07:30:00.608+11:00Salmon rissoles<br />
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As Lent is upon us, we like to eat more fish or seafood dishes this season. As a Filipino parent, we try to instill in our kids traditions that we grew up with. And as born Filipino Catholics, there's a lot of these traditions that come during <a href="http://en.wikipedia.org/wiki/Holy_Week_in_the_Philippines">Lent </a>- from Ash Wednesday to Maundy Thursday to witness <a href="http://en.wikipedia.org/wiki/Washing_of_the_Feet">washing of the feet</a>, to Good Friday to do the <a href="http://en.wikipedia.org/wiki/Way_of_the_Cross">Stations of the Cross </a>to Easter Sunday. While we can't always do all these traditions because of timing and schedule, we do keep to our lenten sacrifice.</div>
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From Ash Wednesday, it's customary that we avoid eating meats on Fridays for the whole season of Lent. In the past years, I have personally sacrificed eating meat for 40 days and it was a welcome change. </div>
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Every year, each of the girls have their own fave food or habit which they sacrifice for the whole Lenten period. Usually they give up chips, lollies, chocolates, soda, etc. It's a good exercise of discipline as sometimes I forget and pack some in their lunch box, and then I get told off. "Please don't add chips in my lunch box as I'm sacrificing that for lent, mum." It's good for discipline and for the health too!</div>
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Now this is a fantastic option to our weekday or weekend menu. Salmon rissoles. They're easy and so inexpensive to make. The recipe is adapted from <a href="http://recipes.coles.com.au/recipes/364/salmon-rissoles/">Coles recipes.</a></div>
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Ingredients:</div>
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4 medium sized potatoes<br />
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30g unsalted butter<br />
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395g tin red salmon, drained and flaked</div>
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3-4 spring onions, chopped</div>
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1 cup breadcrumbs</div>
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zest and juice of 1 lemon</div>
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1 egg<br />
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1 cup corn flour<br />
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vegetable oil or light olive oil for frying<br />
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Method <br />
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Boil the potatoes until tender, 20-25 minutes.<br />
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Drain. In a large bowl, mash the potatoes with 30g unsalted butter.<br />
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Add the flaked tinned salmon, bread crumbs, spring onions, egg, zest and juice of the lemon.<br />
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Mix and shape into patties.<br />
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Roll in corn flour and shake off excess.<br />
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Continue wth the rest of the patties.<br />
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Heat a pan on medium heat with enough oil for frying.<br />
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Pan fry the rissoles in batches, for 5-6 minutes or until golden.<br />
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Drain on paper towels.<br />
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Serve with garlic aoili (simply add crushed garlic into a cup of store bought mayonnaise) and a lemon wedge.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVOP2VAbIQYcXPtyc2U6VTj7CoRkvpEbbKHs_drQCZ_DHjZlGVTgnbciJlYfna8oylBCfu95A7B0flyaGzvsZNQZ_yjCL_c0TZ0J7II_Db7rL9ew9IiAXqzaTh9umOuXW_NI6Iuue_BWA/s1600/IMG_6178-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVOP2VAbIQYcXPtyc2U6VTj7CoRkvpEbbKHs_drQCZ_DHjZlGVTgnbciJlYfna8oylBCfu95A7B0flyaGzvsZNQZ_yjCL_c0TZ0J7II_Db7rL9ew9IiAXqzaTh9umOuXW_NI6Iuue_BWA/s1600/IMG_6178-001.JPG" height="476" width="640" /></a></div>
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Tips and tricks:</div>
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*Variations on this rissoles, would be using tinned tuna or flaked smoked salmon;</div>
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* When shaping the patties/rissoles, make sure they are uniform in size to make cooking easy</div>
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* You can add other greens into the rissoles. Chopped basil or chives will work great too.</div>
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<br />annabananahttp://www.blogger.com/profile/10368102502815822237noreply@blogger.com6tag:blogger.com,1999:blog-2694563541919828358.post-65972398811053424452014-04-01T08:00:00.000+11:002014-04-05T15:57:31.277+11:00Peanut butter cookies with coconut oil (made with homemade peanut butter)<br />
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Peanut butter cookies is one of the two things I remember we baked at home, while growing up. We were not a baking family. We were more grilling and stove top people. The other thing we baked at home were pound cakes. Yes! And I remember we used Blue Bonnet butter. US imports into the PI back then which were aplenty. And pound cakes and peanut butter cookies were a staple in our kitchen. The most fun out of making the peanut butter cookies were the criss cross patterns which me and my siblings would fight over who should do it. </div>
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These days, with peanut butter overtaken by Nutella in recent years, the girls were not a bit interested with these. So I had these to myself and my siblings when they came over.</div>
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I'd like to say these are healthy because butter is substituted with coconut oil, and we also made our own peanut butter. So pretty much, we knew what went into these cookies. </div>
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The cookies came out soft and chewy (as we wanted), but you can always make it crunchy.</div>
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If you want to <a href="http://www.thekitchn.com/how-to-make-homemade-peanut-butter-cooking-lessons-from-the-kitchn-199110#recipe">make this with your own peanut butter</a>, <a href="http://www.thekitchn.com/how-to-make-homemade-peanut-butter-cooking-lessons-from-the-kitchn-199110#recipe">The Kitchn</a> has the step by step-step easy procedure to make them. Of you can simly use store-bought peanut butter.</div>
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First you will need peanuts.</div>
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For our version of this peanut butter, I used salted peanuts because I didn't want to add any more salt while making them. I also roasted them in the oven first then cooled before making the nut butter.</div>
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Then they go into your food processor. The first pulse gives you a grainy texture of milled or pounded nuts. </div>
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The next process gives you a smoother nut butter and almost ready to use. I just added 2 tablespoons of vegetable oil and it was ready! Poured into a jar and kept at room temperature. It lasted for more than two weeks. But of course, we ate them with warm Filipino pandesal bought from our local Asian grocer immediately. Taste test for quality, as you do. </div>
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To make the peanut butter, I adapted the recipe from <a href="http://www.simplyrecipes.com/recipes/peanut_butter_cookies/">Elise at Simply Recipes.</a></div>
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Ingredients:</div>
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100 grams caster sugar</div>
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125 grams light brown sugar, packed</div>
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1/2 cup creamy peanut butter (store bought or home made)</div>
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1/2 cup coconut oil </div>
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1 egg</div>
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325 grams plain flour</div>
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1 teaspoon baking soda</div>
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1/2 teaspoon baking powder</div>
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1/4 teaspoon salt</div>
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Method</div>
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In a medium sized bowl, combine the dry ingredients and mix with a whisk. </div>
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In the bowl of your stand mixer, beat the coconut oil and sugar until creamy, 2 or more minutes.</div>
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Add the peanut butter and eggs and continue beating until light and fluffy.</div>
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Add the dry ingredients in 3 batches, continuing to mix with every addition, and until the dough comes off the sides of the bowl. </div>
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Wrap the dough in cling film and refrigerate for 3 hours.</div>
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Preheat oven to 175*C. Prepare a cookie sheet with baking paper or silicone mat.</div>
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Shape the dough into rounds, golf ball size. Place on the prepared pan/cookie sheet 2-3 inches apart.</div>
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Flatten the cookies using a fork with a criss cross pattern.</div>
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Bake in the oven for 15 minutes for chewy cookies, or until golden. </div>
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For crispy cookies, bake in a preheated 180*C oven for 10-12 minutes.</div>
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These cookies are not sweet, as I lessened the sugar a little bit, and they were surprisingly good. There were no coconut flavour or odour which some people dislike when using coconut oil.</div>
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Tips and tricks:</div>
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* To use coconut oil, it helps when the oil is a little bit solid. Usually, coconut oil solidifies when the weather is cooler. If you use liquid coconut oil, it will take longer to beat it until light and fluffy. To solidify your coconut oil, measure what you need and place it in the fridge overnight, and just take it out an hour or more before using. </div>
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* The cookies lasts longer than when butter is used. I tested a few of these, and they kept for two weeks in an air tight container room temperature.</div>
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<br />annabananahttp://www.blogger.com/profile/10368102502815822237noreply@blogger.com2tag:blogger.com,1999:blog-2694563541919828358.post-80000083289689082012014-03-31T13:30:00.000+11:002014-03-31T14:03:20.124+11:00Asparagus, smoked salmon, lemon and chilli risotto<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEMoMClzPwezhRiGhDEwRrG1St2negTQPFtmQKrRbHo5jA1WP9TyUmjs2GQPottL7VRPEFtCdlf6vefKl1OeRMOgJe54D2HR3N-h7hENi0pjR5g4qWpi6A4n_SQZbzsbXADz_hzrk8M7Y/s1600/IMG_7163.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEMoMClzPwezhRiGhDEwRrG1St2negTQPFtmQKrRbHo5jA1WP9TyUmjs2GQPottL7VRPEFtCdlf6vefKl1OeRMOgJe54D2HR3N-h7hENi0pjR5g4qWpi6A4n_SQZbzsbXADz_hzrk8M7Y/s1600/IMG_7163.JPG" height="480" width="640" /></a><br />
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Asparagus is one of the many vegetables I loathed as a child. I hated the smell. It doesn't help that it usually came from a can as spears and sometimes as cream of asparagus soup. You know the brand. Maybe it was the fact that there was rarely fresh asparagus available where I grew up, or simply because it's another "green" vegetable like brocolli. </div>
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Well, somehow I outgrew that hate. And these days, when they're available at my local fruit and veg shop or at the markets, they go straight into my market basket. They're so versatile and so easy to cook. </div>
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As part of the #huonsalmon challenge, I prepared this dish for a Taste of Harmony celebration at work. We were to bring a dish (or ingredient) that starts with the first letter of our name. And I chose A for Asparagus.</div>
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<b>Ingredients</b></div>
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3 tablespoon light olive oil<b> </b></div>
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1 garlic, finely diced</div>
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1 medium onion, finely diced</div>
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2 cups arborio rice</div>
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200 ml white wine</div>
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400 ml vegetable or fish stock (or water) </div>
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250 grams Huon Reserve Selection Blacked Spice Hot Smoked Salmon, shredded </div>
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rind of 1 lemon</div>
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400 grams asparagus spears, cut into 1.5 cm</div>
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2-3 chillies, chopped</div>
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1 cup grated parmesan<br />
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Method<br />
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In a heavy skillet or enameled cast iron pan, heat the olive oil.<br />
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Add the garlic and onions and stir until soft.<br />
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Add the arborio rice, and stir to coat the rice.<br />
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Add the white wine, stirring and let it simmer for a minute until the sauce is reduced.<br />
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Turn the heat to a low simmer, add a cup of stock/water and put lid on and let the rice simmer. <br />
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Check after 2-3 minutes and if the sauce is reduced, add more stock/water and let it simmer until rice is almost cooked. (if the rice is getting dry, keep adding half a cup of extra stock or water. Don't let the rice get dried up and burn the bottom of the pan.)<br />
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Add the salmon and asparagus, rind of lemon and the chillis. Stir to balance the ingredients evenly in the pan. <br />
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Add 2/3 of the grated parmesan and stir to coat.<br />
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Turn off heat and cover. Let the risotto sit for awhile before serving.<br />
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Serve with extra parmesan on top. <br />
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This risotto is something I dish up at home on a weekday, using any
ingredient on hand (canned tuna sometimes, or just plain vegetables like
mushrooms). But this time, it is with the <a href="http://www.huonaqua.com.au/products/reserve-selection/reserve-selection-hot-smoked-ocean-trout-fillet-blacken-spice/">Huon Reserve Selection Blacked Spice Hot Smoked Salmon</a>. I love the naturally smoked flavour
and the combination of native Australian spices. And it went well at our office Taste of Harmony lunch. It also helps that it's a simple dish to whip up during Lent. </div>
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Disclaimer: <i>The writer (adobo down under) was invited to take part in
the #huonsalmon blogging challenge and Huon Aquaculture has provided
the products mentioned in this recipe. </i><br />
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