Friday, June 27, 2014

Papaya & Coconut Pops (Gluten Free)

papaya coconut pops

Up until this week's snowpocalypse, you'd be forgiven for thinking that winter had forgotten Sydney entirely this year. The days were still sunny and warm, and I hadn't even busted out my favourite scarves or taken my coats out of their dry cleaning sleeves from last year.

Salads and ice cream were still  firmly on the menu, so when I received some beautiful red papaya and yellow pawpaw from Australian Papaya and Impact Communications, all I could think of were summery recipe ideas to show off the tropical fruit flavours.

It's one of the world's healthiest foods with a huge array of health benefits from immune boosting properties and helping protect against heart disease to cancer-fighting antioxidants and many others too. It truly is an amazing super food - and delicious too!

papaya coconut pops

I had to ignore my instinct to add tequila, chilli and salt and make a tropical cocktail, especially after the week I've had, because the recipe was supposed to appeal to the kiddies and be family friendly. Most of the time when I eat papaya, all I add is a little squeeze of lime, so I decided to play with that concept and keep the flavours as pure as possible.

I created these stripy Papaya & Coconut Popsicles, which are completely gluten free and vegan too. To add a little bit of sweetness I made a simple syrup using coconut sugar and lime juice, and added that into some pureed fresh papaya, layered in popsicle molds with coconut milk. I think they turned out very cute! It's the perfect healthy and fun snack for kids and grownups alike.

And yes, in case you were wondering, I'm definitely making a cocktail with the leftover papaya! Happy Friday!

papaya coconut pops


Monday, June 16, 2014

Dutch Baby with Chai Poached Pears and Caramel

dutch baby with chai pears

Tomorrow is my birthday, and I'm going to be 26. Around this time last year, my best friend and I were drinking copious amounts of red wine in the kitchen and booking flights to New York. My motto for 25 was 'Do Fun Shit' and I definitely did a lot of fun shit in the last year. This year I am proposing 'Take Adventures'.

Life looks quite different now, and I've learned a lot in the last year, but one of the most important things is to satisfy my need for adventures, and not ignore it. 'Adventures' is quite a grand term, and while overseas trips are wonderful of course, it is not necessarily what I mean. I am never as inspired and energised as when I'm doing something new to me. I don't know how to take relaxing holidays, because in a new place I just want to see and do (and eat) as much as possible!

But I can feel the same sense of joy and wonder from exploring somewhere in Sydney than I did when I walked across the Brooklyn Bridge at sunset. Just a simple break from routine in some way, shape or form can be enough. But the trick is to be present in the moment, keep the smart phone in your pocket and appreciate all of the things happening around you. And of course, even though it's sometimes hard to justify taking a few hours off in the afternoon when I'm really really busy, when I come back to my desk I am inspired in a great way.

dutch baby with chai pears

Since the weather has taken a turn for cooler temperatures, I can't get enough chai. I just love the combination of warming, comforting spices and steaming soy. The next thing to try is my own chai blend! But until then, I have a beautiful recipe for a decadent breakfast using in-season pears - perfect for a birthday. The special part is the chai salted caramel, which uses some of the spiced poaching liquid from the pears, and is incredibly delicious.

I've been wanting to make a Dutch Baby for quite a while - a thin pancake mixture is then baked in a skillet or ovenproof dish until the sides puff up beautifully and it's golden brown. The oven does all the work - these are pancakes minus the effort of flipping. Use that baking time to make a pot of coffee or chai - it's win win!

I also like that you can use any kind of seasonal fruit (berries or peaches are always a good bet) or keep it simple with just a little lemon and sugar. I made mine in 2 small skillets, but you could definitely also use one large one. Just increase the baking time a little and check every few minutes for those tell-tale puffed sides.

dutch baby with chai pears

Tuesday, April 29, 2014

Chocolate & Pomegranate Pot de Creme with Caramelised Figs

chocolate pomegranate pot de creme

I'm not entirely sure why I've had a craving for chocolate after scoffing more than my fair share of Lindt bunnies over the Easter long weekend, but it seems that every recipe idea I've come up with in the last few weeks revolves around chocolate!

I've actually been wanting to make a pot de creme for several years now, but with my own little spin on it. I wanted to show off some beautiful ingredients - yet more delicious figs from my Nanna's garden and some beautiful pomegranates. And finally, this is one of those extra special recipes that I'm secretly a tiny bit proud of...

chocolate pomegranate pot de creme

I made a rich chocolate custard spiked with a little pomegranate molasses - one of my favourite secret ingredients. If you haven't tried this prized Middle Eastern ingredient, you're really missing out! The sweet, tangy syrup is super versatile and delicious in both sweet and savoury dishes.

I've used it in homemade BBQ sauces, salad dressings and even cocktails, but my favourite is adding some to this Lamb Stuffed Eggplant recipe. Pomegranate molasses is readily available at most gourmet supermarkets these days, but you could also try making it yourself.

chocolate pomegranate pot de creme

This dessert can be made well in advance, so it's perfect for dinner parties. It looks impressive, but it's incredibly simple to prepare. And it looks so pretty served in little jars with a dollop of lightly whipped cream, caramelised figs and fresh pomegranate arils! The flavours work really well together, and I love the added textural element of the fresh pomegranate. Some finely chopped pistachio scattered over the top would also be great. I may have had a second helping of dessert last night, they're that good!

chocolate pomegranate pot de creme


Thursday, April 17, 2014

Chocolate and Malt Speckled Ice Cream Bombe

Chocolate and Malt Speckled Ice Cream Bombe

Easter definitely snuck up on me this year! Even though the Easter eggs have been in the shops since just days after Christmas, they are quite easy to ignore until the very last minute. I haven't even had a hot cross bun yet, let alone made any long weekend plans!

This year, I couldn't get my mind off all things robins egg blue and speckled after finding some beautiful truffle-filled eggs. I couldn't take my eyes off this gorgeous cake from The Cake Blog, but of course, I wanted to put my own spin on it, and so the Speckled Ice Cream Bombe was born!

Chocolate and Malt Speckled Ice Cream Bombe

I considered a few different flavour combinations including the delicious fresh mint that has since become a firm favourite, but I decided on a Malt no churn ice cream with a few drops of colouring for that gorgeous teal hue, and finely chopped chocolate 'speckles'. The flavour combination is a classic for a reason, it just works so well. Chocolate and malt is a match made in heaven.

I know I've said it before, but this is seriously the easiest ice cream in the world to make, with no fancy ice cream maker required, no custard to make, and no extra egg whites to deal with. With a generous drizzling of a rich chocolate fudge sauce to finish, no one needs to know that your totally stunning Easter dessert was a total breeze to make (although slightly tricky to photograph!)

Chocolate and Malt Speckled Ice Cream Bombe

I think kids and adults would both love this dessert, and imagine how good it would be as the base of a malty milkshake or scooped on top of pancakes for breakfast on Easter morning. You could make smaller individual ice cream bombes in teacups or ramekins - so cute! I'm making myself hungry, it might be time to indulge in a hot cross bun finally!

Just a quick little not to say I hope you all have a safe and happy Easter, and enjoy some good food and time with your family and friends over the long weekend! xx

Chocolate and Malt Speckled Ice Cream Bombe


Friday, April 11, 2014

Plum, Blueberry and Thyme Galette

plum, blueberry & thyme galette

Happy Friday! I'm thankful for a great week filled with work, but also some laughs, good food and exciting opportunities. There is the slightest chill in the air and with daylight savings ending, it's starting to feel like autumn is truly setting in. Truth be told, autumn might just be my favourite season in Sydney. Since I generally make these lists of the things I'm loving about once every season, I thought the timing was right for the Autumn edition. Here we go...

fairy floss cloudsepic french toast at Three Williams • getting ready to launch my new business Lulu & Bee - stay tuned! • beach picnics with champagne at sunset • pickles • facing my fear of dinosaurs • polkadot tights • exciting opportunities • oh, Daisy! • missing Malaysia, especially Penang • cooking dinner with my housemate • strawberry and gin punchKaren & Shaun's beautiful weddingand the invitation suite I designed for them • homemade pulled pork sandwiches • finishing my web development course • fabulous new maxi dresses • working with my sister • shooting cocktails at The Rook and The Winery • purple glitter manicure • rewatching Buffy • cuddles • late night flower arrangingBeth's 21st party • a slight chill in the autumn air

plum, blueberry & thyme galette

This galette straddles the line between summer and autumn, which makes it just perfect for this time of the year. It is the kind of dessert that looks impressive even though it was a breeze to make, shows off seasonal produce and has a stunning combination of flavours.

The thyme may seem like a slightly unusual addition, but I can assure you it is what makes this dessert special. It ties the sweet plums and tart berries together beautifully. With a big scoop of vanilla ice cream (or even ginger ice cream, which I have been making on and off for the past few years) on top, I can't imagine a more perfect dessert for right now. Make it this weekend!

plum, blueberry & thyme galette

Monday, April 7, 2014

Chocolate Chip & Passionfruit 'Naked' Cake

chocolate chip passionfruit naked cake

Cake. This simple yet magical combination of butter, sugar, eggs and liquid in it's most simplified form goes back centuries, has transcended cultures and is synonymous with celebration all around the world. Cakes can be big or small and as simple or as complex as your own imagination. I mean, you can't have a birthday, or a wedding without cake, or as Julia Child says... "a party without cake is really just a meeting."

In times where the ingredients such as sugar, nuts and spices were expensive, having a cake made for you was an immense honour. These days we experience birthday celebrations involving cake from age one and all throughout our lives, but the fundamental message has remained. I love making homemade birthday cakes for the special people in my life. It is a culinary offering of love, a way of showing someone that they are important and that you care about them. But the real joy is in the sharing and celebrating with your friends and family - it really is a lovely tradition.

chocolate chip passionfruit naked cake

It was my sister Beth's 21st birthday last week, and I wanted to make her a very special cake. After years of childhood bickering, I'm so happy that she is now one of my closest friends and business partner in a new venture that I'll tell you all about very soon. She is so funny, creative and a beautiful person inside and out. To say this cake was made with love would be the understatement of the century.

I put my own spin on a famous Momofuku Milk Bar recipe by Christina Tosi, keeping the chocolate chip cake and crumb elements but experimenting with the passionfruit curd and adding a vanilla bean cream cheese icing instead of the coffee buttercream. Is this sacrilegious? Perhaps...

I've long been a fan of the chocolate and passionfruit flavour combination (see here and here) so I knew that it would be good. But when my Dad, who has tasted many of the cakes I've ever made, says this is the best cake I've ever made, I think I made the right call. He has also requested this exact same cake for his own birthday next month. Hey, if it's good enough for David Chang...

chocolate chip passionfruit naked cake

The cake has a lot of liquid and fat in it, and the book was fairly specific about how the batter must be homogeneous at each stage to end up with a lovely moist cake. I split the cake mixture into four equal parts and baked my cake layers separately as I knew I wanted the 'naked' cake look of visible fillings and un-frosted sides, again another small deviation from the 'Milk Bar' way, but I think it's one of the best looking cakes I've ever made and I couldn't stop taking photos of it.

I was thrilled with how each component came out separately, and together the result was phenomenal. The passionfruit curd was sweet but tangy, which balanced out the rich cream cheese frosting. The chocolate crumbs added some texture and weren't too sweet. I actually wish I had doubled the amount of crumbs between the layers as I had a lot left over. The recipe after the jump looks quite long, but each part is pretty straightforward and you can make the elements over several days to lighten the load.

Happy 21st Birthday again to my gorgeous sister Beth. I hope this year is the best one yet, and I wish you adventures and happiness and french toast and success in everything you put your mind to xxx

chocolate chip passionfruit naked cake


Monday, March 24, 2014

Fig and Almond Tart

fig & almond tart

One evening, my Nanna came over for dinner and brought with her a whole plate of beautiful fresh figs, grown on her own backyard tree. It was absolutely the best kind of gift that ever! I think I even did a little happy dance.

While I was a little tempted to just eat them all, I knew that I wanted to create some kind of wonderful dessert to share with fellow fig-lovers here on the blog. But inspiration wasn't forthcoming and I kept going back to a suggestion that an Instagram friend Thahn had made (a little while ago now)... Fig and Almond Tart.

fig & almond tart

Out of all the social media networks, Instagram is my favourite. They say a picture is worth, well, way more than 140 characters! I am inspired constantly by the talented individuals that I follow, from bloggers to chefs to photographers and designers of all kinds. I love the glimpses into their lives, sneak peeks of their projects, snaps of their breakfasts and pets. I have a rather irrational hatred of hashtags, but that's another story.

fig & almond tart

But back to the tart. It's the perfect thing to bake and eat at this time of year, for afternoon tea with a big mug of hot tea. It's a simple dessert, but these figs were absolutely beautiful and it was a great way to show them off.

The slightly sweet frangipane mixture puffed up around them as it baked to hold them in a buttery hug, while the figs took on a sweet jammy texture. It was wonderful, and is now my Mum's new favourite dessert. Apart from a scattering of icing sugar, I served it plain, but a dollop of mascarpone, double cream or ice cream would be perfect too.

Who are your favourite people to follow on Instagram?

fig & almond tart

Monday, March 17, 2014

Coconut Lime Cake with Mango and Kaffir Lime Syrup

sticky lime & coconut cake with mango

Let's rewind to about a month ago, where my obsession with kaffir lime leaves began. I made a green curry from scratch for the very first time and I have been finding interesting ways to use them in both sweet and savoury dishes ever since. From a citrussy prawn and chilli spaghetti to a chicken, chilli and coconut soup to this delicious cake with a kaffir lime infused syrup, this new-to-me ingredient is surprisingly versatile and seems to lift it's accompanying flavours to fantastic new levels.

If you haven't tried them before, it's a little difficult to describe the flavour. They are herbaceous but floral, bright and aromatic, and are used extensively throughout Thai cuisine. I love it so much, I'm planning on raiding Steph's new garden as often as possible.

sticky lime & coconut cake with mango

I saw this recipe in Real Living magazine, where the beautiful photo caught my eye. It was served in individual loaf tins and with minted raspberries, so I put my own spin on it with summery mangoes. It's a great recipe for a simple and versatile cake. The sour cream kept it nice and moist and I liked the hint of lime that shone through. Although there was a pretty major typo in print - 3/4 cup of baking powder seemed excessive - but don't worry, I've fixed it up in my version of the recipe below!

The kaffir lime is a really great match for the coconut and mango, and would be great with many other kinds of fruit as well, so use your favourite! And it isn't shown in my photos, but I served this cake with a large scoop of creme fraĆ®che, which was a lovely counterbalance to the very sweet syrup.

Have you cooked with any new ingredients lately?

sticky lime & coconut cake with mango

Tuesday, February 25, 2014

Simple Dinners 09 / Ottolenghi's Herb Pie + 7 Ways to Use Leftover Herbs

spinach ricotta pie

Do you make a menu plan for your weekly dinners, or wing it every night depending on what you feel like eating?

I'll definitely admit to some last minute spontaneous dinner decisions, depending on what I found in season/on special at the market, or if something tasty has caught my eye on a food blog or Pinterest. I like doing my grocery shopping in small daily doses rather than one big weekly shop, but that can sometimes mean I'm sometimes left with half bunches of herbs and various lone vegetables by the end of the week.

Food waste is a huge problem these days with Aussie households throwing away $8 billion worth of food every year. That number is incredibly alarming, but could be so easily turned around if we all shopped a little more thoughtfully and made better use of our leftovers. And it will save you money too! Because I find that herbs are the one thing I find myself throwing out most often, I've put together some tips for how to store them, use them and preserve them below.

spinach ricotta pie

1. Store them properly. The first step to maximising the life of your fresh herbs is storing them properly to avoid prematurely wilted leaves, and it can differ between the kinds of herbs. This article from Taste has some great tips.

2. Make pesto. Any leafy green herbs you have lying around will work including basil, parsley, coriander, mint and even spinach, kale and rocket leaves. Whiz in the food processor with some olive oil, pine nuts (or almonds, walnuts, pumpkin seeds - experiment with it), parmesan cheese, salt and pepper. Serve with pasta or freeze for later.

3. Make herb butter. I absolutely love this idea! Soften some salted butter and mix in almost any kind of chopped herbs (or a mixture). This is a delicious and practical way to extend their life by a few weeks.

4. Add to a drink. Parsley and mint are delicious and good for you in green smoothies and juices. A few basil or mint leaves in some iced water is wonderfully refreshing, and you can get really creative with herbs in cocktails and cordials. Basil and berry mojitos, a coriander mulerosemary simple syrup or the classic mint julep, just to name a few.

5. Freeze them in olive oil. This is a great little tip from The Kitchn that prevents them from turning brown in the freezer and infuses the oil with a great flavour that will carry through into your cooking. Note: this works best with 'hard herbs such as rosemary, sage, thyme, and oregano.

6. Dry them. Almost all herbs can be dried for use later. This article has lots of great tips and step by step photos of several ways to dry herbs - from in the sunshine to in the oven.

7. Grow your own. If you have some space in your garden or on your balcony, consider planting a few of the herbs you like to cook with. Most grow really well in pots, and when you only cut what you are about to use, you'll have fresh herbs all the time and no waste. If you grow coriander, you can also use the seeds in cooking, they're lovely lightly toasted in a pan and added to soups and stocks or pounded in a mortar and pestle and added to curries.

spinach ricotta pie

I had an enormous bunch of silverbeet (99c!) plus a few half bunches of herbs and some rocket in the fridge when I stumbled across this recipe in one of my favourite cookbooks, Jerusalem by Yotam Ottolenghi. This kind of recipe is very 'forgiving' and you can easily substitute some of the greens, herbs and even cheeses for whatever you have available. In keeping with the theme of not wasting food, I also loved that the recipe used both the leaves and the stems of the spinach, which gave it a really interesting flavour and more hearty texture.

After years and years of hating ricotta, I think I can safely say I'm now a fan, and it goes so well with spinach and pastry, as most people have known forever. This pie reminded me of a cross between a Turkish burek and a Green spanakopita - both things I now love!!

Here are a few ways to mix it up...
  • My Dad thinks it would have been nice with some meat in the pie - either chicken or pork mince that can be fried with the onions before moving on with the recipe as below.
  • Try kale or swiss chard instead of spinach
  • Experiment with different herbs, depending on what you have left in the fridge. Dill or coriander would also work wonderfully.
  • Add some toasted pine nuts for a little bit of crunch
  • You could try using a good quality butter puff pastry instead of the filo
  • It's perfect the next day for lunch, or on a picnic, and delicious served at room temperature

spinach ricotta pie

Tuesday, February 18, 2014

Baked Peaches with Mascarpone, Salted Caramel and Crumble

baked peaches

I realise that it might be a little bit cruel to be talking about dessert at breakfast time, especially when salted caramel is involved, but I just had to share this recipe with you. I've cooked up some pretty delicious things in recent times but I've gotta say - and this is a big call - this recipe is my new favourite. I'm already looking for another occasion to make it again soon.

It involves beautiful summer fruit (I used peaches but you could try other stone fruit as well), vanilla bean-spiked mascarpone, a homemade oat crumble and a generous amount of salted caramel. It elevates an already beautiful peach to something almost transcendent.

baked peaches

It came about when I was looking for a quick but still impressive dessert to make for a dinner party last weekend. This fit the bill perfectly, and was definitely a crowd pleaser. The flavours just work.

When you get a little of everything on your spoon, it's a party in your mouth between the sweet, creamy, salty and crunchy elements. The oat crumble and caramel sauce can be made well before your guests arrive, and the peaches popped into the oven just before you serve the main course.

baked peaches

As I mentioned earlier, I think it would also be amazing with other stone fruit such as nectarines or plums. It could even work with grilled fruit such as figs, mango or pineapple. Uhh, yum! And in winter a version with pears or apples would be the ultimate comfort food.

You could try a big scoop of ice cream or creme fraiche instead of the mascarpone, and crumbled meringue or praline on top. With room for versatility like that, I think this recipe will become a firm part of my repertoire!

baked peaches

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