Bananas. I feel they should come with a warning – in three days this green, unripe piece of fruit will be a bruised, brown banana that no-one will want to eat. Continue reading
I receive umpteen cookbooks to review in my day job at the Fairfax community paper where I work. It is one of the highlights of my job and I love reading through them and seeing what brilliant cooking minds are coming up with. Some books are incredible, some mediocre but the ones that stand out are the books that have that something extra. Continue reading
There is no polite way of describing how I react around smoked salmon. I like the word gourmand but feel glutton is more apt. I adore the stuff and love it served any way – on sandwiches, in pasta, wolfed straight from the packet…
So what a joyful day it was when I received an email from the lovely peeps at Huon Reserve, asking me to participate in the Huon blogging challenge.
Off I toddled to their website to order a selection of their uber-delicious products, then thinking cap was tipped to a jaunty angle to create a dish that could be eaten all year round.
May I present my smoked salmon and trout rillettes, a fancy spread that is friends with all types of crackers and breads.
Even Misses 6 & 8 who despise smoked salmon (say whaaat?) were eating this stuff straight from the jar.
I could see this being served on Melba toasts as a starter at a fancy pants dinner party, or served with plain crackers on a picnic. I spread on it toast and served with a poached egg for breakfast the other day and that combination was amazing!
It is simply that good. Being all boast-y, I should add that the yogurt used in this recipe was made from scratch by Miss6 and the Hungry Dad. Surely I deserve extra points for that?
Huon produce their fish in Tasmania, an island fabled for its immaculate waters. And when you consider it, clean waters is fairly important for healthy and delicious fish.
This dish needs hot smoked salmon and trout to work – not cold sliced salmon or raw fish.
300g hot smoked trout or hot smoked salmon fillet – this is nothing at all like cold smoked salmon, which wouldn’t work in this recipe. I used a combination of Huon Reserve Selection honey cured hot smoked salmon, blackened spice hot smoked salmon and hot smoked ocean trout.
50g butter at room temperature
4 heaped tablespoons Greek yogurt – you want something tart and full of flavour so please avoid using low fat versions
1 lemon – zested and juiced
freshly crackled black pepper, to taste
fresh parsely, finely cut
fresh chives, snipped
Let’s get to it:
Place butter in bowl of food processeor and blend until soft.
Add in the flaked salmon/ trout fillets, ensuring it is bone-free and blend.
Then add the yogurt, pepper, lemon zest and juice, and herbs and wizz until combined.
Place in a sterlised glass jar with lid and place in fridge until ready to use.
You’d think by now I would have learnt my lesson regarding taking photos of my baked goods but nope – I still tend to bake then serve the item to friends before I’ve had a chance to take any photos.
Such was the situation with this ooey, gooey, decadent pie. When The Hungry Mum family descended upon America last year we hit many a supermarket, stocking up on all manner of baking goods unavailable in Australia. One of my fav purchases was ginormous marshmallows, the kind of which simply aren’t seen in the Antipodes. I’d been stashing them away, waiting for the perfect recipe and it soon presented itself. Thanks to Sally’s Baking Addiction and her delectable s’mores brownie pie my packet of behemoth marshmallows got cracked open. See her fab recipe here: http://sallysbakingaddiction.com/2013/05/06/smores-brownie-pie/
I made this for a recent gathering of friends and managed to snap a few pics before it was cooked. Afterwards was a blur of people almost charging each other over in order to get a slice. As this desert is so rich a teeny sliver goes a long way.
I do also have a box of the legendary graham crackers which this recipe called for but decided to keep these for another day. I used plain sweet bickies so didn’t need the sugar as called for in the original recipe used. I also reduced the amount of sugar in the brownie as I knew the marshmallows would make the pie very sweet.
In any case this was such a hit that I reckon I’ll be called upon again to serve this delish creation.
10 plain biscuits [such as Marie], snapped in half
90grams melted butter
Place biscuits in bowl of food processor and wizz until it looks like big crumbs. Add butter and combine until it resembles wet sand. Press into a glass pie dish and place in fridge while you prepare the brownie filling.
150g diced butter
¾ cup caster sugar
¾ cup sifted cocoa powder
½ teaspoon vanilla extract
½ cup plain flour
25 large marshmallows
LET’S GET TO IT:
Melt butter, sugar and cocoa in a microwave-safe bowl for 30 seconds at a time until melted and smooth when stirred. It will look gritty. Allow to cool for a few minutes.
Stir in vanilla, then eggs, one at a time.
Add flour, gently stirring, until fully incorporated. Ensure you don’t overbeat.
Tip into pie crust and use a spatula to level the top.
Bake for about 25 minutes, then remove from oven and neatly decoare the top with marshmallows. Bake for a nother two minutes but watch closely to ensure it doesn’t burn.
Allow to cool before serving.
A recent excursion to Bilpin in NSW introduced me to the exquisiteness of fresh apples. When I say fresh, I mean picked from the tree moments before eating. I am guilty of popping into the supermarket on my lunchbreak to stock up on apples for my daughters’ lunchboxes but after trying these amazingly fresh apples I won’t be doing that again.
I was lucky enough to be invited recently on an ‘apple adventure’ day in Bilpin, a pretty little hamlet outside of Sydney, by the lovely Belly Rumbles. Check out her blog here: http://bellyrumbles.com/
Isn’t it great?
Anyway a group of food bloggers did a tour of an orchard, where it was all systems go in the packing sheds.
Then we visited a pick your own orchard, which was so much fun. We were given delightful little straw baskets to fill with produce, and I felt quite relaxed and happy as I chose the most wonderful apples from the tree.
The difference between freshly picked Australian apples and the often floury, picked-months-ago-and-kept-in-cold-storage numbers from the supermarket couldn’t be more stark.
Greengrocer 1, big chains 0.
I used some of these beauties to create an easy apple ice-cream by the fabulous Donna Hay. The Hungry Dad declared it one of the best he’s ever had, which is strong praise indeed.
2 cups grated apples [Donna specified Granny Smiths but I used red delicious]
1 teaspoon ground cinnamon
1 tablespoon finely grated lemon zest
2 egg yolks, extra
1 teaspoon vanilla extract
¾ cup caster sugar [I reduced Donna’s quantity of 1 cup]
2 cups pouring cream
½ cup slow cooking rolled oats
1 cup plain flour
1/2 cup brown sugar
100g chilled butter, chopped
2 generous shakes of cinnamon and allspice
LET’S GET TO IT:
Place apple, cinnamon, lemon zest and juice in a non-metallic bowl, toss and set aside.
In a large ceramic or glass bowl put eggs, extra yolks, vanilla and sugar and place over a pan of simmering water.
Using hand-held electric beaters whip for six to eight minutes, until pale and thick.
Remove from heat and cool slightly.
Place cream in bowl of electric mixer and whip until stiff peaks form. Using a big silver spoon gently fold in the egg mixture, stirring until incorporated.
Gently fold in apple.
Pour into two litre metal cake tine, cover with foil and freeze overnight.
Serve, then top with crumble.
Place flour, sugar and oats in a bowl and rub in butter until it is the texture of lumpy sand. Sprinkle over a dash of cinnamon and allspice.
Tip onto baking pan & bake for around 15 minutes at 150C or until golden. Cool before using.