Recipe - Carrot Cake

-       4 eggs, lightly beaten

-       11/2 cups lightly packed brown sugar

-       ¾ cup vegetable oil

-       1/3 cup golden syrup

-       1 cup plain (all-purpose) flour

-       1 cup self-raising (self-rising) flour

-       1 teaspoon bicarbonate of soda (sodium bicarbonate)

-       1/2 teaspoon ground cinnamon

-       2 1/2 cups firmly packed grated carrot

-       1/2 cup drained crushed canned pineapple

-       1 cup chopped pecans or walnuts

-        

1. Preheat the oven to 160°C
2. Lightly grease a 23 cm (9 in) round cake tin and line the base with baking paper.
3. In a large mixing bowl, lightly whisk together the eggs and sugar until the sugar dissolves and the mixture is frothy.
4. Stir in the oil and golden syrup and mix with a wooden spoon until smooth
5.  Sift both flours, the bicarbonate of soda and the cinnamon into the egg mixture and mix until smooth.
6. Stir in the carrot, pineapple and pecans or walnuts.
7. Spoon the mixture into the prepared cake tin and level the top.
8. Bake for 1-1/4 hours, or until golden and firm to the touch. A skewer inserted into the centre should come out clean.
9. Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely
10. Serve dusted with icing (confectioners') sugar. Alternatively, spread with cream chees e icing

Cream Cheese Icing

-       30 g butter

-       80g packaged cream cheese, softened

-       1 teaspoon grated lemon rind

-       1 tablespoon lemon juice

-       1 ½ cups icing sugar, sifted

1. Beat butter cream cheese, rind, juice in small bowl with electric mixer, beat until light and fluffy.
2. Gradually beat in sifted icing sugar.

Review - Red Onion - Karon Beach - Phuket

This is one of the best restaurants in Phuket for a quick authentic eat. Usually, I don't go to the same place twice when I travel but we returned here 3 times. Tasty dishes, delicious cocktails and never once did we pay more than $10/head for entrees, mains and cocktails. While all other restaurants we're half full, we always had to line up for Red Onion but never more than 15mins. The staff aren't as cheery here, especially the male/female who won't crack a smile regardless of how hard you try but who cares - the food/price overrules the customer service. I highly recommend the grilled seafood plate, garlic pepper prawns and chicken in leaves. Also get anything and everything duck - duck is super cheap in Phuket!!!

Review - El Gaucho - Karon Beach - Phuket

For extended version see my travel blog ... http://diariesofzrk.blogspot.com.au/2012/08/thailand-2012-phuket-day-4.html

El Gaucho Brazilian BBQ is on Karon Beach in Phuket and you can order off the BBQ menu or their Thai menu. We ordered off the Thai menu. It was one of the best meals I've ever had, anywhere in the world. We started with cocktails from their signature menu which were so delicious then shared a mixed Asian entree and rice paper roles amongst us - all of which were the best I have ever had. For mains Peggy had Pad Thai, JP had the seafood fried rice, John had the beef stir fry and they all said their meals were outstanding. My whole grouper with curry sauce, steamed vegetables and rice was nothing short of incredible. So fresh with such simple flavours - I can't emphasize enough how wonderful it was. We all had dessert - mine was fried bananas with honey which was so wonderful. The restaurant was the most expensive at 3,700 baht but that's $120ish for entrees, mains, desserts and cocktails for four so 'expensive' restaurants here aren't expensive by Australian standards at all.

Review - Oscillate Wildly - Newtown

We were a party of 3 the night we went to Oscillate Wildly. We were really impressed by the professionalism of the wait staff – small and weird thing to get excited by but I loved that they took and hung my winter coat and took my small travel bag. Having come from a work interstate day trip, it was nice to not sit swamped with jackets and bags. 2 of us ordered the standard degustation menu and A had the upgraded truffle menu. We forego the matching wines to get a bottle as we had driving to factor in. The wait staff were flawless with their wine knowledge and pronunciation – the perfect wine was selected.

What’s great is there are also little surprises here and there in terms of nibbles and how they present a hand towel (spoiler alert!!!). They literally have thought of everything.

My only complaints were: we had to go outside through the cold to an outback ‘dunny’ which was so strange that the restaurant is so chic yet the toilet is so classless. Also, the second last course was served at midnight - we left really late after I was ready to crash.  

Here’s some of the menu we had:

Foie Gras, Scallop, Hazelnut.

Amazing I have never has fois gras so light.

OMG I can’t remember what the second dish was!!!

Beetroot in a horseradish leaf

I really shouldn’t pretend I know what I’m talking about here as I’m good with food but what Oscillate Wildly creates and presents out of this world ... but I found going from the warmth of the previous dish to this very cold dish almost the wrong way round. Also being winter ... it was colder than what made sense to me. But I’ll shut up as I have no right to speak when I couldn’t do even one of Oscillate Wildly’s dishes.

Blue Eye, Pea, Hops

This was cooked to perfection – slight crisp to the skin but moist juicy fish and the peas were so flavoursome.

The Duck

Usually I don’t like duck breast when it hasn’t been slow cooked but this was great.

Scallops

Again, amazing – one of the most beautifully merchandised dishes ive ever seen

Dessert with Grapefruit and Puréed Celery

What a great combo of taste and textures!

Pandan, Rye, Milk Jam

While I appreciate the genius of the milk jam sitting in the burnt milk crust – I am not too keen on diary so I didn’t really touch mine. I tasted it but it didn’t work for me. I didn't really eat this one.

Review - Via Napoli Pizzeria - Lane Cove

Really enjoyed here! We went on a Monday night and it really filled up quickly so note to self to book next time. The menu is great - we went for pizza and there are lots of delicious options it was hard to decide. Its such a shame they don't do half/half on the 30cm pizzas. They do multiple toppings on the half meter and meter pizza - on that note must came back with a group as a meter pizza would be a bit o a novelty.

The salad we shared to start was a great mix of fresh ingredients: tomato, basil and buffalo mozzarella. The eggplant pizza tasted great although a little burnt in some places as shown in the pic. Also the base wasn't crispy - when you picked it up, it went flaccid but obviously this didn't affect the flavour (just thought I'd mention this incase crispy is what you're after). Dessert was sinfully great - a nutella filled donut. It's rich so I'm glad we shared it.

Ill definitely be back - really keen to try the rest of the menu. Bill was $73 for 2 for the 3 courses and a bottle of prosecco.

Chicken and Mushroom Tagine

This dish started off being named "Chicken Surprise" as I had friends for dinner on a weeknight so threw the ingredients in a pan and prayed ... had no idea how it would turn out.  But, this turned out really well and I would cook it for a dinner party.

Serves 4

Ingredients:

·         2 tbsp olive oil

·         250 ml chicken stock

·         8 x chicken thing cutlets (or could do skinless chicken lovely legs or cutlets trimmed)

·         3 tbs Moroccan spice mix

·         1 brown onion sliced

·         3 garlic cloves

·         1/3 cup sultana's or raisons

·         400g button mushrooms, sliced

·         ½  lemon thinly sliced

·         ¼ cup flaked almonds, toasted

·         Couscous, to serve

Method:

1.       Toss chicken with half the spice mix and set aside for 5 minutes.

2.       Heat a deep large frying pan over high heat until hot. Add half the oil to the hot pan and cook the chicken, in batches, for 2-3 minutes each side or until light golden. Remove to plate.

3.       Reduce heat to medium; add the remaining oil with onion, garlic and remaining spice mix, cook, stirring often for 3 minutes until onion has softened. Add the mushrooms, cook, shaking the pan occasionally for 5 minutes until mushrooms are just tender.

4.       Return the chicken to the pan, add the lemon, sultanas and 250ml of stock to pan, cover and cook over medium heat for 25-30 minutes, adding more stock if required or until chicken is cooked through.

5.       Scatter over the almonds and serve with couscous.

Review - Cafe Pavilion Abbotsford

What a great breakfast/brunch find and better still ... parking is so easy! The menu has a decent variety to it so 
whether you're a sweet breakfast person or a savoury you'll find something. I asked if I could make some changes 
to the breakfast I ordered and they were happy to oblige. The service really was very friendly and gave the 
impression that's it's family-run. Only disappointment was the banana milkshake that arrived as a caramel one, 
with massive chunks of semi blended ice cream that made it hard to get liquid up the straw but it wasn't a big deal. 
Check out the pics of what we ordered. We'll be back for sure!

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Review - Kurtosh, Randwick

What a great find! I don't think I've seen this concept in Australia before? What I love is that you can choose exactly what you want of each dessert - no having to have standard sizes, if you want a bite sized amount - just order that. So, the 3 of us sampled 5 sweets as pictured below. This, and a chai tea was $26.00

Peanut Ganache - Nice and rich. More peanut butter than peanut.

Oreo slice - too sweet and sugary for me but the others loved it.

Peanut slice - I loved this one! Simplicity and flavorsome at its finest

Coconut mouse with Raspberry Coulis - I haven't had this elsewhere and it was delicious. Highly Recommend.

Baked Cheesecake - almost as good as mine ;)

http://www.kurtosh.com.au/

Turkey Meatballs in a Tomato Sauce

Turkey Meatballs

-          1 onion

-          ½ stalk celery (optional)

-          500g turkey mince

-          ½ cup bread crumbs

-          1 egg

-          1 ½ tsp soy sauce

-          1 ½ tsp Worsteshire Sauce

-          2 tsp tomato chutney

-          1 tsp tomato paste

-          ½ tsp salt

 

Sauce

-          300mls tomato passata

-          ½ onion

-          2 cloves garlic

-          1 tsp tomato paste

-          1 tsp stock paste

-          ½ bunch parsley

 

Method

1.       Preheat oven and baking dish to 180

2.       Place the peeled onion and celery into a mini food processor and process to very finely chopped

3.       Transfer onion/celery to a bowl, add the remainder of the turkey meatball ingredients and stir to combine. Mix well

4.       Roll into walnut size balls

5.       Add a little oil to the baking tray and add the meatballs. Add to oven and set your timer for 30 minutes

6.       In the meantime, add a little oil to a small saucepan, cook onion and garlic until soft then add the passata. Stir through the remainder of the sauce ingredients and bring to a simmer

7.       10 minutes should have passed so take the meatballs out of the oven (that should be sealed on the outside), pour over sauce and return to oven.

8.       When the timer goes to signify 30 minutes, check the meatballs. They will probably only need 10 mins more. Before returning, them to the oven turn each ball over.

The Perfect Jus

Slight disaster in the house - we have no port. A portless Jus what to do ... what to do ... 

So, here's the jus recipe ive used - it's a Masterchef recipe. Not bad!

Jus

• 1 tablespoonolive oil
• 40gbutter
• 4eschalots, finely diced
• 5garlic cloves, crushed
• 1 tablespoonthyme leaves
• 300mlred wine
• 500mlstock

Method

Heat oil in a frying pan over a medium heat, add half the butter, the eschalots, garlic and thyme leaves, sauté for 1-2 minutes until softened, add the red wine and simmer for 10-12 minutes until reduced by half then add the beef stock and simmer for a further 15-20 minutes or until reduced. Strain and return to clean saucepan, whisk in the remaining butter and remove from heat, keep warm.


Review - The Foxtrot - Crows Nest

Finally, a great small bar comes my way! Rumour has its hard to find 28 Falcon St Crows Nest and its true! So, look for an archway and you'll have no problem. Its cosy, it's not pretentious, it has great decor, and the wine selection is great and not crazily priced – what more can you ask for? The menu that offers mainly pizzas looked great too. We went there for pre-dinner drinks as we didn't know about the bar menu and got food envy when the table beside us had their pizza arrive. We didn't have a problem finding somewhere to sit for 4 people when arriving at 6:30pm on a Saturday but by 7pm I couldn't really see other seats free (in saying that there are other rooms so maybe in there). I'd say when word really gets out about this terrific bar you'll need to get in early to get a comfy seat to settle in for the night.

Turkey in Red Wine Casserole

Ingredients

·         2 turkey drumsticks (skin taken off)

·         flour

·         3 celery stalks, chopped

·         1 carrot, chopped

·         2 medium red potatoes, chopped

·         1 onion, diced

·         3 garlic cloves, crushed

·         2 handfuls of beans

·         400 gm canned chopped tomatoes

·         1 cup red wine

·         1 tbsp tomato paste

·         3 fresh bay leaves

·         1 tsp tarragon

Method

1. Preheat oven to 160C.
2. Rub flour into drumsticks then brown drumsticks in the olive oil in a large baking tray that's fine to use both stove top and in the oven
3. Remove drumsticks
4. Add onions, celery, and sauté over medium heat for 5 minutes or until soft.
5. Add garlic, carrot, potatoes  and beans
6. Add tomatoes, tomato paste, bay leaves herbs to casserole, season to taste with sea salt and freshly ground black pepper and sauté for 10 minutes.
7. Add wine and cook for another 5 minutes.
8. Add drumsticks
9. Bring to the boil. Cover and bake for 2 hours or until sauce thickens and turkey is tender.
10. When cooked, isolate turkey meat from the drumsticks, discard drumsticks and stir turkey meat back through the casserole.
11. Serve with rice

Slow-cooker chicken and chickpea curry

Ingredients (serves 4)

·       1 tablespoon olive oil

·       1kg chicken – combination of thigh fillets and skinless legs

·       1 medium brown onion, chopped

·       2 garlic cloves, crushed

·       ½ tsp ginger powder

·       1/4 cup curry paste (of your choice)

·       400g tomato passata

·       1/4 cup chicken stock

·       1/2 cup chopped roasted cashew nuts

·       400g can chickpeas, drained, rinsed

·       Steamed basmati rice to serve

Method

1.    Heat oil in slow cooker, meanwhile dry roast the nuts.

2.    Add garlic and onion to the slow cooker and allow to cook for 20 mins

3.    Add ginger and curry paste and allow to cook for 20 mins

4.    Add chicken and allow to seal across 30 mins

5.    Add tomato, chickpeas, nuts and stock.

6.    Cook for 5 hours or until chicken is tender.

7.    Serve curry with rice.

Beef and Mushroom Casserole

I don't eat red meat so I can say how this tastes - my husband was happy with it though. I actually did this in the slow cooker and would do it again as an easy winter dish for my husband but I wouldn't do it for guests as it wouldn't have a 'wow' factor.

Ingredients

• 1 tbsp oil
• 500g diced beef
• 1 onion, diced
• 2 cloves garlic, crushed
• 250g mushrooms, sliced
• 2 large carrots, diced
• 1 tsp dried mixed herbs
• 4 tbsp tomato paste
• 500ml pack Campbell’s Real Stock - Beef
• 2 tsp cornflour

Method

Prep Time: 15 mins

Cook Time: 45 mins

Serves 4

1. Heat oil in a saucepan over high heat. Cook beef, in batches, until browned. Remove set aside.
2. Add onion & garlic, cook for 2 mins. Add mushrooms & beef to pan. Cook for 3 mins until mushrooms have softened.
3. Add carrots, herbs, tomato paste & 1 ½ cups stock. Bring to the boil, stirring. Reduce heat & cook for 35 mins, stirring occasionally.
4. In a jug or bowl, combine remaining ½ cup stock with cornflour until smooth. Stir into beef mixture.
5. Bring to the boil, stirring constantly. Cook for 5 mins, stirring occasionally, until sauce has thickened. Serve with mash & steamed green beans.

Fish and Mushroom Curry

Ingredients

·         275 ml Coconut milk

·         Curry Paste of your choice (I used Massaman)

·         Vegetable stock paste

·         2 thick pieces of fish (I used salmon) cut into pieces

·         1 red capsicum, sliced

·         2 lge handfuls Baby spinach

·         400g mushrooms

·         4 shallots, finely chopped

·         Corriander

Method

1.       Heat a deep, large frying pan over high heat. Add a little oil and all the mushrooms. Cook till softened and transfer to a bowl

2.       Seal the fish on all sides

3.       Reduce heat and add the coconut milk (at most it should be lightly bubbling)

4.       Stir in curry paste to taste (I used 2 tbsp)

5.       Add vegetable paste to balance the flavour (I used 1 tbsp)

6.       After fish is almost cooked, (about 5 mins) add mushrooms, baby spinach, shallots and capsicum. Cover and check after 5 minutes. It is ready if the capsicum has softened. If not cover and cook in sets of 2 mins till the capsicum is cooked.

7.       Scatter coriander over

8.       Service with rice

Greek Fish Stew

What a great easy winter recipe!

Ingredients

2 carrots, chopped

1 medium onion, chopped

1 red potato, diced

4 celery stalks, sliced

2 garlic cloves, crushed

1 can whole tomatoes in juice

2 cups cabbage, chopped

1 cup green beans, chopped

500ml veggie or fish stock 

1 tsp sea salt

1 tsp black pepper, ground

1 zucchinis, sliced into half-moons

2 cups baby spinach leaves

200g white, skinless fish fillets, cut into 3cm pieces

1 tbsp fresh dill, chopped

2 tbsp feta, crumbled

Method

In a soup pot heat the oil then add the carrots, zucchinis, onions, potato, celery, garlic, tomatoes and stock. Sauté gently until veggies soften. Next add the cabbage, beans, stock and bring to the boil then drop to a simmer for 10 min. Now add the spinach and cook for another 10 minutes. Now add the fish and reduce the heat. Cover and simmer 3 minutes or until fish turns opaque. Lastly, sprinkle over the feta and dill.           

Source: http://www.goodchefbadchef.com.au/recipes/39

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