tag:blogger.com,1999:blog-3158134413866536992024-03-05T22:53:54.786+11:00GourmetGirlfriendMother of five, lover of life; music, clogs, good coffee, food & friends.Based in Melbourne.GourmetGirlfriendhttp://www.blogger.com/profile/14540195749908936684noreply@blogger.comBlogger288125tag:blogger.com,1999:blog-315813441386653699.post-55802448596030031502017-05-12T12:05:00.002+10:002017-05-12T12:06:51.624+10:00Easy Lotsa Peasy Fish PieWho doesn't LOVE a good Fish Pie?<br />
<br />
In Melbourne we are now seeing the gloriousness of Autumn (FINALLY!!) arrive.<br />
That means crunchingly crisp mornings and a desire for comfort food.<br />
<br />
Days like this just leave me wanting to cook all day long & then sit around the fire enjoying the final result.<br />
It's easily my favourite time of year.<br />
<br />
So yesterday I had a couple of fillets of fresh fish and a large and hungry brood to feed. Pies are always a great way to extend out food and can be a seriously great way to save on your food budget.<br />
Pies are also a great way to introduce fish to people who are little sceptical about eating or cooking fish.<br />
<br />
My version involves a LOT of green veg and a LOT of fresh green herbs- both of which our family are very big fans of.<br />
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And an all in one pot number- how good?!<br />
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<b><u>EASY LOTSA PEASY FISH PIE:</u></b><br />
<b><u><br /></u></b>
<i>We are massive fans of green veg at our house. There are regularly fights for the last of the salad or the Brussel sprouts, so I fill out this pie with LOADS of peas and broccoli.</i><br />
<i>The trick is to not cook it too long so the broccoli is still bright green and has some crunch.</i><br />
<i><br /></i>
<i>This pie was big enough to feed 6 hungry adults.</i><br />
<i><br /></i>
<b>WHAT YOU NEED:</b><br />
<br />
<ul>
<li><b>300g firm fish fillet, diced into large chunks</b></li>
<li><b>50g butter</b></li>
<li><b>1 onion, diced</b></li>
<li><b>3 cloves garlic, chopped finely </b></li>
<li><b>1/4 cup flour</b></li>
<li><b>2 cups milk</b></li>
<li><b>500g frozen peas</b></li>
<li><b>3 heads of broccoli, cut into very small bite size pieces, stem included</b></li>
<li><b>loads of fresh herbs- I used chives and fresh basil (probably a good packed cup of herbs)</b></li>
<li><b>6 large mashing spuds</b></li>
<li><b>50g butter</b></li>
<li><b>3/4 cup milk (maybe more)</b></li>
<li><b>2 spring onions chopped finely</b></li>
<li><b>1 cup grated cheese</b></li>
<li><b>S & P</b></li>
</ul>
<div>
<b>METHOD:</b></div>
<div>
<b><br /></b></div>
<div>
<b>Heat oven to 175C.</b></div>
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<b><br /></b></div>
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<b>Bring a large saucepan of water to boil and cook potatoes. </b></div>
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<b>Once cooked through, drain and add butter. Stir through till melted. Add milk & mash.</b></div>
<div>
<b>Whip the mash with a large stirring spoon to add lots of air and make it super light.</b></div>
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<b>Now add spring onion and cheese and stir through into well combined.</b></div>
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<b>Set aside.</b></div>
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<b><br /></b></div>
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<b>In a large oven-proof pan sauce the onion gently in butter until translucent.</b></div>
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<b>Add garlic and peas and broccoli.</b></div>
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<b>Saute until the peas have defrosted. Add garlic, fish and fresh herbs.</b></div>
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<b>Stir through.</b></div>
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<b>Dust over the flour and stir through for a minute.</b></div>
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<b>Now add the milk and stir until thickened.</b></div>
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<b>Add a generous amount of black pepper and some salt.</b></div>
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<b><br /></b></div>
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<b>Now top with the Mashed Spuds and spread evenly over the top of the pie filling.</b></div>
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<b><br /></b></div>
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<b>You can of course transfer to a pie dish if you like!</b></div>
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<b>Place into preheated oven for 25 minutes or until brown.</b></div>
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<b>Serve piping hot.</b></div>
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<b><br /></b></div>
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this is the song getting the most airplay at our place at the moment.</div>
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SO SO GREAT.</div>
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A great tune to turn up loud and dance in the kitchen to!</div>
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<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/qTUnDV3MgVQ" width="560"></iframe></div>
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<i><br /></i>GourmetGirlfriendhttp://www.blogger.com/profile/14540195749908936684noreply@blogger.com0tag:blogger.com,1999:blog-315813441386653699.post-43026087237794572202016-04-01T17:44:00.000+11:002016-04-01T17:44:01.171+11:00Beef & Plum Sauce Sausage rollsWhen it is school holidays we tend to roll out a few easy faves here.<br />My kids EAT and EAT and EAT.<br />But I love to do some lunches that feel like a bit of a special treat. Holiday food if you will.<br /><br />These Beef & Plum sauce sausage rolls are my eldest lads absolute fave thing in all the land.<br /><br />
I have posted a couple of other Sausage roll recipes previously- A Pork & Chorizo one and also a Spinach and Cheese one.<br />You can find them both by clicking <a href="http://gourmetgirl-friend.blogspot.com.au/2014/09/sausage-rolls-vego-meat-versions.html" target="_blank">here</a>.<br />
<br />
I love making variations on Sausage rolls and when I made these about 6 months ago for the first time my eldest pronounced eagerly that these were his favourite thing ever!<br /><br />You can make them and see for yourself!<br />
<br />
<b><u>BEEF & PLUM SAUCE SAUSAGE ROLLS:</u></b><br />
<i>Really anything wrapped in Puff pastry is going to be delish isn't it?<br />Well in my world that is true.....<br />These are no exception. And can be made in large batches and frozen- we never have any left over to do that!<br />The key here (like anything you make!) is to use the very best ingredients you can.<br />Homemade Plum sauce will make this even more scrumptious.</i><br />
<i><br /></i>
<b>What you will need:</b><br />
<br />
<ul>
<li><b>1kg Organic beef mince</b></li>
<li><b>1 cup Plum sauce + some extra for dipping</b></li>
<li><b>4 cloves garlic, crushed</b></li>
<li><b>1 inch knob of Ginger, grated.</b></li>
<li><b>1/2 bunch fresh coriander, chopped finely</b></li>
<li><b>4 sheets of puff pastry</b></li>
<li><b>egg wash</b></li>
<li><b>sesame seeds</b></li>
</ul>
<div>
<b>METHOD:<br />Preheat oven to 175C</b></div>
<div>
<b><br /></b></div>
<div>
<b>It is as easy as mooshing the mince with the Plum sauce, chopped coriander, garlic & Ginger.<br />It will be very smooshy- don't worry.</b></div>
<div>
<b><br /></b></div>
<div>
<b>I slice each puff pastry into two halves and lay the mince mix in a line along one side of the puff, roll over and brush with egg wash.<br /><br />Slice into desired size and sprinkle with sesame seeds<br /><br />Lay on some baking paper on an oven tray- repeat until all mix done.<br /><br />Place into oven and cook for 25mins or until nicely brown.<br /><br />Let cool and dip into Plum sauce.</b></div>
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<b>Here is his pick of tunes for you to listen to.<br />My kids love Jazz and my eldest is a Jazz drummer- hence the interest.<br />This track is from some ace Australian Jazz musicians.<br />Enjoy!<br /><iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/X8jI5etOnuI" width="560"></iframe></b></div>
<br />GourmetGirlfriendhttp://www.blogger.com/profile/14540195749908936684noreply@blogger.com0tag:blogger.com,1999:blog-315813441386653699.post-69719370139118564722016-03-09T11:13:00.000+11:002016-03-09T11:13:54.810+11:00Chez GG on The Design FilesHelloooooo!<br /><br />It's been months' since I wrote in this space.<br />2015 got the better of me for many reasons & in many ways.<br />I will share more on that another time.<br />It's safe to say that a little break from here did me the world of good but it's lovely to be back.<br />I have made some very big and very difficult decisions in order to reclaim myself and to make this year a better one.<br />
<br />
I am hoping I *may* have a little more time to write some more here- I have missed writing.<br />
<br />
So- thanks for sticking around if you are still here & WELCOME if you are new!<br />The way things work is that each post varies- some have recipes, some have thoughts and a recipe, some just have thoughts- but ALL have a music video at the end.<br />Music is interwtined into every little ounce of my being (and now my children's too) and so I feel it is important to share that part of me here too.<br /><br />I hope 2016 is a better one! I know it is March but I feel as though I am only just feeling as though the changes I have made are starting to have their desired impact for me so it feels like a kind of beginning.<br />
This is a good thing. I missed being able to be me.<br />
<br />
In the meantime come over and hang at my place.<br />Last year the Design Files did a feature on our house and I totally forgot to share it with you here! Sorry about that- how rude!<br />You can check out the entire feature via <a href="http://thedesignfiles.net/2015/09/the-bruten-family/" target="_blank">this link.</a><br /><br />Coffee or Tea?<br />Milk?<br />Sugar?<br />And cake is a given<br />
xx<br /><br />
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<br />
Today I am sharing a fave Calexico track.<br />We took our big 3 to see them play live at Hamer Hall last week- it was their Xmas gift that they have been patiently waiting for.<br />It was so brilliant to see our Music loving kids come away even more excited about playing music. That is why going to live music is so so good.<br /><iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/gLsQ_8PwwDs?rel=0" width="420"></iframe><br />
<br />GourmetGirlfriendhttp://www.blogger.com/profile/14540195749908936684noreply@blogger.com0tag:blogger.com,1999:blog-315813441386653699.post-88896294415975543792015-11-03T11:16:00.001+11:002015-11-05T09:42:50.978+11:00Chicken & Black Bean Enchiladas with Cumin and Jalapeño SauceI woke craving Enchiladas yesterday.<br />
When I have a hankering like that it generally becomes dinner.<br />
I'm not good at letting cravings go by unnoticed.<br />
I need to sate them.<br />
<br />
When I mentioned it to my kids at the breakfast table they replied with "What are Enchiladas?'<br />
I was kind of gobsmacked.<br />
How was it that all these years have gone by and I haven't made them Enchys?!<br />
<br />
As I set about sating my craving by heading out with the kids to get the ingredients, I felt like mixing it up a little.<br />
I didn't really want a tomato based sauce so I made up a sauce that I felt would work.<br />
It worked really well and I am pretty sure that I will be making this again- my kids LOVED it.<br />
<br />
I am not one to stick to the rules and this dish shows that- I use recipes and flavours as a base and then let what I have in the pantry or what flavours I crave be my guide from there. Although having said that, there is a time to follow rules in the kitchen, and even I do it sometimes!<br />
I think it is one of the reasons I love cooking so much.<br />
Once you get a few good skills and the knowledge of flavours under your belt you can be free to experiment.<br />
Although I do get into trouble for it here (my Cornish Pasties was one of those......soooo many emails about how they were not actually proper Cornish pasties).<br />
The internet can be a strange strange place.<br />
Let it be known that I never said I was a traditionalist.......And I never said that my way is the only way OR the right way.<br />
It is just my way.<br />
Take it or leave it.<br />
I only know how to be me after all.<br />
And me is what you will get here.<br />
x<br />
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<b><u>Chicken & Black Bean Enchiladas with Cumin and Jalapeño sauce.</u></b><br />
<i>This recipe uses Black Turtle beans which are a very common ingredient in Mexican food. If you are vegetarian these Enchiladas would be equally delicious just using the Black beans- I have added instructions for the Vego version in the recipe also.<br />I find them easiest to find in Asian grocery stores- I know this seems a little strange but they are used a bit on Vietnamese cuisine also and so can be found there (usually amongst the lentils etc)</i><br />
<i><br /></i>
<b>INGREDIENTS:</b><br />
<br />
<ul>
<li><b>500g Chicken things, sliced finely</b></li>
<li><b>200g black Turtle beans soaked (or boiled until soft)</b></li>
<li><b>1 large onion, diced</b></li>
<li><b>1 cob of corn, charred over gas flame and kernels sliced off</b></li>
<li><b>6 cloves garlic</b></li>
<li><b>2 heaped tablespoons cumin seeds</b></li>
<li><b>1 teaspoon smoked paprika</b></li>
<li><b>1 teaspoon dried oregano</b></li>
<li><b>2 tablespoons sliced jalapeño</b></li>
<li><b>4 soft tortillas (we used organic Quinoa wraps as that was what I had in the cupboard- they were delicious)</b></li>
<li><b>oil</b></li>
<li><b>50g butter</b></li>
<li><b>1/4 cup flour</b></li>
<li><b>S & P</b></li>
<li><b>3 cups milk</b></li>
<li><b>1 cup grated cheese (or more if you like it super cheesy!)</b></li>
<li><b>1 cup chicken/vegie stock.</b></li>
<li><b>large bunch fresh coriander, rinsed well and chopped (set stems aside separately, chopped finely)</b></li>
<li><b>lime</b></li>
</ul>
<div>
<b><u>METHOD:</u></b></div>
<div>
<b><u><br /></u></b></div>
<div>
<b>Pre-Heat oven to 175C.</b></div>
<div>
<b><br /></b></div>
<div>
<b>Place the Jalapeños and garlic and a few salt flakes into a Mortar and Pestle and grind to a paste.<br />Set aside one heaped tablespoon of this paste for the sauce- the rest will be used in the chicken & Black bean mix.</b></div>
<div>
<b><br /></b></div>
<div>
<b>In a large saucepan, heat a good glug of oil to medium high and add the onion.<br />Fry gently til translucent.<br />Now add the sliced chicken and turn up heat to high (omit this step if making vego version).<br />Cook till brown.<br />Add the cumin & jalapeño paste. Stir well. Add the Paprika and Oregano & fresh Coriander stems.<br />Stir to coat all of the chicken.<br />Now add the black beans and the corn & finally the stock. <br />Bring to boil. Turn heat down to low and simmer for 10- 15 minutes.<br /><br />While the bean mix is cooking, make the Cumin & Jalapeño sauce by melting butter in a separate saucepan.<br />Once butter is melted add flour and stir for a minute to cook flour. Add the reserved tablespoon of cumin & jalapeño paste (add a few more slices of jalapeño if you wish- I added lots as we love it spicy!)<br />Add milk and bring heat to high. Stir the entire time with a whisk, to prevent lumps, until the mix has thickened nicely.</b></div>
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<b>Take a large rectangular oven dish and lay the tortilla flat. Spread some of the chicken bean mix across the middle, roll the sides over and lay so folds are at the bottom (this prevents the enchiladas opening as they cook).</b><br />
<b><br /></b>
<b>Repeat for all enchiladas.<br />Now pour over the Cumin & Jalapeño sauce and sprinkle with grated cheese.<br /><br />Place into oven for 20 minutes or until the top looks deliciously brown and the cheese is gooey and scrumptious!</b><br />
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<b><br />I served ours with lots of cubed avocadoes, red onion, coriander, sour cream, extra jalapeños, and lime juice and also with a delicious Slaw.<br />Sooooooo good!</b></div>
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<b><u><br /></u></b>GourmetGirlfriendhttp://www.blogger.com/profile/14540195749908936684noreply@blogger.com0tag:blogger.com,1999:blog-315813441386653699.post-38917712291813101312015-09-18T09:50:00.002+10:002015-09-18T13:11:35.314+10:00Gingersnap BiscuitsAt the end of today I will have two whole weeks holiday.<br />
YEE HAH!!!!<br />
Well it will be holidays in so far as the alarms will be turned off.<br />
What does holidays mean for me?<br />
Well it means having to manage a business while having 5 kids at home.<br />
That bit is hard. And not much of a holiday.<br />
But - the not being woken by alarms is just about my favourite thing ever!<br />
Now THAT is a holiday.<br />
<br />
This holidays I am going to get a cooking roster on the go and allocate a day to each of the kids to cook dinner.<br />
Well actually that was Mr Girlfriend's idea. He suggested they all use my <a href="http://cleverclogscookingclasses.bigcartel.com/product/clever-clogs-cooking-club" target="_blank">recipe cards</a>- WIN.<br />
We'll see how that pans out.....<br />
<br />
The other thing I am hoping to do more of is my Ceramics making. I am hoping that my online store, so that you can purchase my wares, is not too far away. I have another batch of wares in the kiln today.<br />
If you want to have a little peek at the kinds of things that I am making you can look here at my <a href="https://instagram.com/explore/tags/ggclayadventures/" target="_blank">GG Clay adventures</a>.<br />Watch this space!<br />
<br />
I have already had the bigs home for this week- they have an a extra weeks holidays this term and oh boy do they need it. We/They have never been so busy in our whole life.<br />
Taking a breather is oh so necessary.<br />
So during the week there has been a lot of extra baking going on to cater for their ridiculously large appetites.<br />
The lads love a good Choc Chip cookie- who doesn't?<br />
But for me the winning biscuit is a good ol fashioned GINGERSNAP.<br />
I love the tins of thin crunchy ones from Ikea but nothing beats a homemade one with a big chunk of real ginger dolloped in the centre.<br />
I had a hankering yesterday and so it had to be.......<br />
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<br />
<br />
<b><u>GINGERSNAP BISCUITS:</u></b><br />
<i>These are rich and delicious and with the addition of the big chunk of real ginger on top they are the ultimate Ginger biscuit.</i><br />
<i>Perfect with a large bowl of coffee. These are dangerously easy & delicious.</i><br />
<br />
<b>WHAT YOU WILL NEED:</b><br />
<br />
<ul>
<li><b>2 cups plain flour</b></li>
<li><b>170g butter (melted)</b></li>
<li><b>1 cup sugar</b></li>
<li><b>1/4 cup treacle</b></li>
<li><b>1 egg</b></li>
<li><b>1 tablespoon powdered ginger</b></li>
<li><b>1 tspn cinnamon</b></li>
<li><b>2 tspns baking soda</b></li>
<li><b>chunks of candied ginger<br /><b><br /></b></b></li>
</ul>
<b><b>METHOD:</b></b><br />
<b><b>Preheat oven to 175C.<br />Line a baking tray with baking paper.<br /><br />Add all ingredients into a large mixing bowl and combine well.<br /><br />Roll in your palm into ping pong size balls.<br />Place on baking tray and place a chunk of ginger into the centre.<br />Bake for 12 mins. </b></b><br />
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<b><b>Remove and let sit on tray for 5 minutes before moving to a cooling tray.</b></b><br />
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<br />GourmetGirlfriendhttp://www.blogger.com/profile/14540195749908936684noreply@blogger.com0tag:blogger.com,1999:blog-315813441386653699.post-47555038610861336762015-09-09T08:21:00.000+10:002015-09-09T08:21:21.591+10:00Rosemary & Orange Syrup cakeWho doesn't love a syrup cake?<br />
<br />
And I am a big fan of Rosemary and orange together.<br />
Both Oranges and Rosemary are abundant in Winter.<br />I have made recipes with this marriage <a href="http://gourmetgirl-friend.blogspot.com.au/2014/10/orange-rosemary-marmalade.html" target="_blank">before.</a><br />
<br />
Savoury & Sweet.<br />
Heady with perfume and a little zing from the citrus. To me it is one of the perfect kitchen marriages.<br />
<br />
The rosemary is in flower and it's fragrant lavender coloured blossom looks so beautiful against the deep Green.<br />
Nature at it's best.<br /><br />This cake is sticky, fragrant & absolutely delectable.<br />
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<br />
<b><u>ROSEMARY & ORANGE SYRUP CAKE:</u></b><br />
<i>I make this cake in a slab so it can be cut into slice pieces. You can easily substitute it into a regular cake tin if you like.<br />I like it as a slab so I can cut it into slice style pieces and wrap it nicely to give as little gifts.</i><br />
<b><br /></b>
<b>What you will need:</b><br />
<ul>
<li><b>225g butter</b></li>
<li><b>zest of 2 large oranges</b></li>
<li><b>230g caster sugar</b></li>
<li><b>1 teaspoon vanilla extract</b></li>
<li><b>3 eggs</b></li>
<li><b>155g SR flour</b></li>
<li><b>250g plain Greek style yoghurt</b></li>
</ul>
<div>
<b>for the syrup:</b><br />
<ul><b>
<li>juice of 2 oranges</li>
<li>125ml water</li>
<li>230g caster sugar</li>
<li>2 large sprigs rosemary</li>
<li>zest of 2 oranges</li>
</b></ul>
<b>
</b>
<br />
<div>
<b>METHOD:</b><br />
<b><br /></b>
<b>Preheat oven to 180C.</b><br />
<b><br /></b>
<b>Grease and line a 16x26cm baking tin.</b><br />
<b><br /></b>
<b>Beat butter, orange zest & sugar until pale & creamy.</b><br />
<b>Add the eggs one at a time until combined.</b><br />
<b><br /></b>
<b>Gently add the flour and yoghurt half at a time and beat until just combined.</b><br />
<b>Spread into the tin. Use a spatula to evenly spread it across the tin.</b><br />
<b>Place into oven for 30-35 minutes or until skewer comes out clean.</b><br />
<b><br /></b>
<b>Meanwhile add all syrup ingredients into a small sauce pan and bring to a simmer, reduce and cook until thickened. Remove from heat and set aside.</b><br />
<b><br /></b>
<b>Remove cake from oven and skewer small holes evenly across the top. Pour syrup evenly across the cake and allow to sit for 20 minutes.</b><br />
<b>Remove cake from tin & slice into evenly sized rectangles.</b><br />
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<b>Serve with a dollop of yoghurt - or wrap nicely to give as a gift to a friend you love.</b><br />
<b>xx</b><br />
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GourmetGirlfriendhttp://www.blogger.com/profile/14540195749908936684noreply@blogger.com0tag:blogger.com,1999:blog-315813441386653699.post-62441771481731962182015-09-07T10:39:00.000+10:002015-09-07T10:40:19.094+10:00Ham Hock & Chicken TerrineTerrines are for me one of the most delightful things in the world.<br />
<br />
What looks like a rectangular block of 'not much' when it first arrives at the table, is sliced to reveal the most glorious array of colours and textures within.<br />
And oh my - the flavours!<br />
<br />
A perfect picnic food. And one of those things that gets better after a day or two when the flavours are able to develop.<br />
<br />
I love using Ham Hocks and often have at least one on my fridge.<br />
I think most people use them only for soups but I like to use them in a few ways.<br />
Slow roasting is a fave- leaving melt in your mouth chunks of delicious ham.<br />
<br />
You may remember this recipe for <a href="http://gourmetgirl-friend.blogspot.com.au/2014/07/slow-roasted-ham-hocks-and-citrus.html" target="_blank">Slow Braised Ham Hocks</a> that became Ham Hock Hash.<br />
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Mmmmm porky goodness.<br />
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<br />
<u style="font-weight: bold;">HAM HOCK & CHICKEN TERRINE:</u><br />
<i>This is a SUPER EASY recipe but requires a little planning ahead.</i><br />
<i>This terrine needs to be started the day ahead as it needs to set in the fridge overnight otherwise a very easy recipe.</i><br />
<i>I grind my own chicken (thigh meat) into mince by pulsing it- I like to do this so the texture is not all the same, however using pre-minced chicken is ok too.</i><br />
<b><br /></b>
<b>WHAT YOU WILL NEED:</b><br />
<br />
<ul>
<li><b>1 braised ham hock, bone & skin removed & meat pulled off in chunks (<a href="http://gourmetgirl-friend.blogspot.com.au/2014/07/slow-roasted-ham-hocks-and-citrus.html" target="_blank">follow this recipe to slow braise</a>)</b></li>
<li><b>500g chicken mince (see recipe notes above)</b></li>
<li><b>1 cup frozen peas</b></li>
<li><b>2 cloves garlic</b></li>
<li><b>2 whole allspice</b></li>
<li><b>1 heaped teaspoon fennel seeds</b></li>
<li><b>1/2 cup roughly chopped parsley</b></li>
<li><b>1 egg<br />S & P</b></li>
<li><b>bacon rashers</b></li>
</ul>
<div>
<b>METHOD:<br /><br />Preheat oven to 180C.</b></div>
<div>
<b><br />Line a terrine dish with bacon rashers - leave some over hanging to fold over the top of your terrine.</b></div>
<div>
<b><br /></b></div>
<div>
<b>Grind the allspice, fennel seeds & garlic in a mortar and pestle to a paste.<br />In a large bowl add the chicken mince, garlic paste, chopped parsley, peas, egg and the chunks of ham hock. Add a generous amount of S & P.<br />Mix together very well.</b></div>
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<b><br />Now press down the meat mix into the terrine dish firmly and fold the rashers over the top and neatly tuck in.<br />Pop the lid on the terrine dish.<br />(If you don't have a terrine dish- a loaf tin will suffice and cover with alfoil )</b></div>
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<b><br />Place the terrine dish into a deep roasting dish and pour enough boiling water in so that it comes about half way up the side of the Terrine dish.<br />Place into oven and bake for an hour.<br />Remove from oven and allow to cool in the dish.</b></div>
<div>
<b><br />Remove and pour out excess liquid.<br />Leave Terrine in the dish and cover with kitchen wrap.<br />Put some weight on to the terrine (I use a well wrapped brick as it fits perfectly!) and place into the refrigerator overnight.</b></div>
<div>
<b><br />Now unwrap and slice heartily!<br />Serve alongside some really good Sourdough, some zingy pickles and some extra tasty crumbly cheese.<br />Will keep for up to 4 days in the fridge- but ours never lasts that long!</b></div>
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<br />GourmetGirlfriendhttp://www.blogger.com/profile/14540195749908936684noreply@blogger.com0tag:blogger.com,1999:blog-315813441386653699.post-63087426497463471862015-08-17T10:30:00.001+10:002015-08-17T10:30:43.600+10:00Best Ever Chocolate Bundt Cake<br />
I have always LOVED Bundt cakes.<br />There is something super special and exotic about them.<br />There is definitely something majestic in the shapes- which are many and varied!<br /><br />Recently, Mr Girlfriend had a weeks leave and we spent the entire week filling our day time with trips to cafes, galleries, a bit of shopping & junk shop scavenging and lots of getting little jobs done that we never find the time to do.<br />It was one of the best weeks ever and felt so much more indulgent as the kids were all at school and WE. WERE. ALONE.<br />It was the actual BEST.<br /><br />On one of these outings I found the most exquisite new Bundt tin at <a href="http://www.williams-sonoma.com.au/" target="_blank">this shop.</a><br />I ummed and aaahed as to whether I should buy it.<br />But I am SOOOO glad I did. I have already had so much joy out of it!<br /><br />I don't think Bundt cakes will ever lose their WOW factor for me.<br /><br />My understanding of these cakes is that they originated in Europe- Austria, Germany & Poland. In Austria the cakes are known as Guglhupf- but are also known in other places as BundKuchen. The Bund in this word referring to Community. These cakes were cooked in cast iron or ceramic shaped baking vessels.<br />The name Bundt was actually coined by an American kitchenware company in the 50's. The owner invented a lightweight aluminium version of these shaped cake tins, added a 'T' to Bund and trademarked the name & that is what most of us know them to be now.<br />No doubt the internet will jump to the opportunity of sharing it's knowledge about Bundt cakes here also.<br /><br />Have you ever made one or perhaps you have been too scared?<br />I'm here to teach you Bundt Success! Oh yes siree!<br />
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There is a trick to getting a Bundt cake to turn out of it's tin without the tear-inducing disaster of it sticking.<br />Spray oil carefully around all of the tin and dust with flour (or cocoa powder if a chocolate cake).<br />Tap out any excess and then pour batter in as usual.<br />
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Make sure you also leave the cake in the tin for at least 15 minutes once it has come out of the oven before turning on to a cooling rack.<br /><br />This recipe is SUPER EASY and is deliciously moist & chocolatey.<br />It would make a super great SPECIAL OCCASION cake- for like......Sunday Breakfast for instance.<br />Well that may just be us but I really encourage you to be naughty and do the very same.<br />It will fill your heart with joy- i PROMISE!<br />Imagine having this made for your birthday! You would totally feel like a Queen, or a King, or just like you were totally LOVED at the very least!<br />
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<br /><b><u><br />BEST EVER CHOCOLATE BUNDT CAKE:</u></b><br />
<i>This recipe will also go into a regular 30cm cake tin (bake 35-40 mins) or make great cupcakes (about 20-25mins)- but please always check with a skewer as all ovens vary dramatically</i>.<br />
<b>WHAT YOU WILL NEED:</b><br />
<br />
<ul>
<li><b>2 cups sugar</b></li>
<li><b>1 3/4 cups plain flour</b></li>
<li><b>3/4 cup Cocoa powder (best quality you can afford)</b></li>
<li><b>1 1/2 teaspoons baking powder</b></li>
<li><b>1 1/2 teaspoons bi-carb soda</b></li>
<li><b>1 teaspoon salt</b></li>
<li><b>2 eggs</b></li>
<li><b>1 cup milk</b></li>
<li><b>1/2 cup rice bran oil</b></li>
<li><b>2 teaspoons vanilla extract</b></li>
<li><b>1 cup boiling water</b></li>
</ul>
<div>
<b>for the glaze </b></div>
<div>
<ul>
<li><b>3 tablespoons Cocoa powder</b></li>
<li><b>3 tablespoons melted butter</b></li>
<li><b>1 cup icing sugar</b></li>
<li><b>3 tablespoons boiling water</b></li>
</ul>
<div>
<b>METHOD:<br />Heat oven to 175C.</b></div>
</div>
<div>
<b><br /></b></div>
<div>
<b>In a large bowl stir together sifted flour, cocoa, baking powder, bi-carb, sugar & salt.<br />Add eggs, milk, vanilla & oil.<br />Mix together well for 2 minutes.<br />Now stir in the boiling water.<br />The batter will be runnier than you are used to- this is ok.<br />Pour the batter into the oiled & dusted Bundt tin (as described in the post above).<br />Place into oven for 50-55 minutes or until skewer comes out clean.<br />Cool in the tin for at least 15 minutes before turning out on to a cake rack to let completely cool before applying the glaze.<br /></b></div>
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<b>For the glaze: Melt butter completely, stir in cocoa and icing sugar.<br />Mix well to remove all lumps before adding the boiling water.<br />Stir & then drizzle over the top of the cool Bundt cake.<br /><br />Serve.</b></div>
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<br />GourmetGirlfriendhttp://www.blogger.com/profile/14540195749908936684noreply@blogger.com0tag:blogger.com,1999:blog-315813441386653699.post-72378958093647892462015-06-30T10:40:00.001+10:002015-06-30T10:48:28.248+10:00FRIDA SAUCEHave you guys heard of Green Goddess dressing?<br />
It's one of those food things that does the rounds every now and then.<br />
A really moreish & versatile dressing that is a bit like a mix of Salsa Verde & mayonnaise & Sour Cream.<br />
You can read more about it<a href="https://en.wikipedia.org/wiki/Green_goddess_dressing" target="_blank"> here.</a><br />
<br />
I had one of those lovely school holiday days yesterday where the lads & I were busy doing fun activities and totally lost track of time.<br />
You can have a look at what we were up to <a href="http://websta.me/p/1017816242613915764_1232051" target="_blank">here.</a> SO FUN!<br />
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but all of a sudden it was 6 and I had 5 hungry lads wanting dinner.<br />
AAAAARGH!<br />
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Luckily over the weekend we had a large Mexican feast to feed one of our lads and his friends to celebrate his birthday, so I had a fridge filled with delicious Mexican leftovers.<br />
I like to transform the leftovers into something different so we don't just eat the same thing over & over.<br />
<br />
I used inspiration from Green Goddess dressing to invent a Mexican flavoured one.<br />
We ended up having delicious zingy Nachos using the leftover pulled pork & the Corn & toasted almond salad spread through delicious Organic unflavoured Corn chips which I drizzled with the sauce I invented.<br />
<br />
I named the sauce after everyone's favourite Mexican Goddess- FRIDA KAHLO- of course!<br />
It will keep for up to 3 days in the fridge after making and can be used for all manner of things- on Potato salads, drizzled on iceberg, on Sweet Potato fries, on top of Nachos, over Tacos, over gilled fish - ENDLESS possibilities........<br />
<br />
<b><u>FRIDA SAUCE:</u></b><br />
<i>I used the Green Goddess sauce as inspiration- however I wanted to omit the mayonnaise component and so I substituted that with a whole avocado and added some of <a href="http://cleverclogscookingclasses.bigcartel.com/product/taco-seasoning-spice-pack" target="_blank">my Taco seasoning</a> for flavouring.<br />If you are vego you can easily omit the anchovies- you may need to add a bit of extra salt. </i><br />
<br />
WHAT YOU WILL NEED:<br />
<br />
<ul>
<li>1 ripe avocado</li>
<li>2 cloves garlic</li>
<li>1 heaped teaspoon of <a href="http://cleverclogscookingclasses.bigcartel.com/product/taco-seasoning-spice-pack" target="_blank">Taco seasoning </a></li>
<li>1/2 cup sour cream</li>
<li>2 red chillies</li>
<li>juice of 2 lemons</li>
<li>3 anchovies</li>
<li>1 bunch of well washed coriander (roots and all!) </li>
</ul>
METHOD:<br />
Place all ingredients into a food processor and blitz to a paste.<br />
Check seasoning and add S & P if necessary.<br />
Place in an airtight jar. Will keep in fridge for up to 3 days.<br />
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<br />GourmetGirlfriendhttp://www.blogger.com/profile/14540195749908936684noreply@blogger.com4tag:blogger.com,1999:blog-315813441386653699.post-36895960483091086602015-06-12T11:42:00.002+10:002015-07-20T13:53:52.277+10:00Season Of Salt & Honey : Author interview & BOOK GIVE AWAY<br />
Earlier this year I had a conversation with <a href="http://www.hannahtunnicliffe.com/" target="_blank">Hannah Tunnicliffe</a> regarding the upcoming publication of her second novel : Season of Salt & Honey.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWYIfkSMQIlUYse0NJ__iqK4hLaZ_RagYSEguio8DMZLfLBT3aXrULddEuYgBzMq2Xwq87Q4e8jKCpY520NiI-hZvzYdggBzHBPWYVjBV5qnlebgWPBGkXcHlNClEDZDfw0NdjyH1ZJ3BO/s1600/SOSAH+cover.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWYIfkSMQIlUYse0NJ__iqK4hLaZ_RagYSEguio8DMZLfLBT3aXrULddEuYgBzMq2Xwq87Q4e8jKCpY520NiI-hZvzYdggBzHBPWYVjBV5qnlebgWPBGkXcHlNClEDZDfw0NdjyH1ZJ3BO/s400/SOSAH+cover.jpg" width="263" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.panmacmillan.com.au/display_title.asp?ISBN=9781742612416&Author=Tunnicliffe,%20Hannah" target="_blank">Season of Salt & Honey</a></td></tr>
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I agreed to sharing it with you guys as I thought it would be of great interest to you all.<br />
Hannah has already written another novel <a href="http://www.hannahtunnicliffe.com/the-colour-of-tea/" target="_blank">'The Colour of Tea'</a>, which also weaves food into the storytelling.<br />
When she is not writing books Hannah also writes a food blog (along with her friend Ria) aptly titled <a href="http://www.forkandfiction.com/" style="font-style: italic; font-weight: bold;" target="_blank">Fork & Fiction</a>.<br />
Hannah found me through our mutual friend <a href="http://www.baby-mac.com/" target="_blank">Beth<i style="font-weight: bold;">.</i></a><br />
I promised I would share her book with you guys after I had read it (sorry it has taken so long! - crazy busy life & then the flu got in the way!! Once I did start it I couldn't put it down.....)<br />
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Hannah has also VERY generously given me a copy of Season of Salt & Honey to giveaway to one lucky reader. To be eligible just leave a comment below letting us know the strongest food memory you have that relates to family (good or bad!) A winner will be chosen randomly. Entries close Friday 19th June 5pm. Entries must be Australian residents.<br />
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'Season of Salt & Honey' is a novel about a period on the life of Frankie, whose life is turned upside down with the unexpected death of her fiancé. Frankie escapes her own overbearing Italian-American family by fleeing to a forest cabin belonging to Alex's (the fiancé) parents.<br />
Peppered throughout the book are gorgeous authentic recipes that are woven into the story. The story is about food, love, grief, recovery, connection to nature & the complexities of human relationships.<br />
I LOVE the way the recipes are such a strong part of the storytelling & help paint a picture of how food is such a big part of the way we remember events in our lives. Hannah also gives us historical information about the recipes too.<br />
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Rather than spending a lot of time talking about her book, I thought it would be cool to do a little interview with Hannah so you could learn a little more about the gal behind the words.<br />
I interviewed Hannah a few weeks ago- fulfilling my long held dream of pretending to be Jennifer Byrne from the Book Show.<br />
Here is the transcript of that interview:<br />
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<b>Ruth:</b><br />
Can you tell us all a little about where you live?<span class="s1"><br /><br /><span class="s2"><b>Hannah:</b></span></span><b><br /></b>Sure! I currently live in Auckland, NZ. I grew up here but have done a lot of travelling, including living overseas, over the recent years. Before moving back to NZ I lived in Vancouver, Sydney and Macau. Before that it was London, Melbourne and a campervan called Fred (for a few months travelling around Western Europe<span class="s1"><br /><br /><span class="s2"><b>Ruth:</b></span></span><b><br /></b>Was it work that took you away from Auckland? or your heart?<span class="s1"><br /><br /><span class="s2"><b>Hannah:</b></span></span><b><br /></b>Great question! Originally it was a scorching desire for adventure that lead me away from NZ. Then, eventually, once I had done a lot of adventuring, I could not wait to get back to NZ to make a life here. I love raising my kids and living in this little pocket of the world. My husband is an Aussie (from Sydney) and I am a Kiwi and we often talk about having "the best plan B in the world" (i.e. to return Downunder). I think this plan B is what makes Kiwis and Aussies such enthusiastic intrepid travellers.<span class="s1"><br /><br /><span class="s2"><b>Ruth:</b></span></span><b><br /></b>In your travels you must have eaten some great food!<br />
Can you share us about your favourite food memory during your travels?<br />
<span class="s1"><br /><span class="s2"><b>Hannah:</b></span></span><b><br /></b>Oh man, that is a TOUGH question! One very cold Autumn day in Kyoto my husband and I stumbled across a tiny, family run tempura restaurant. It was freezing outside but inside the restaurant was small and cosy; we were the only ones in it! The food was so good. In fact, ALL the food we ate in Japan was incredible and served with such care and calmness. I'm in a bit of a hurry to get back there, I loved Japan. <br />
*runner up favourite meals include a feast in rural Thailand after a long day of trekking, siu long bao in Shanghai and sticky kouign amann from a market in Brittany... hmmmm....drool...<br />
<span class="s1"><br /><span class="s2"><b>Ruth:</b></span></span><b><br /></b>That Japanese meal DOES sound very special indeed.<br />
A memory that involves more than the food- the very best kind of food experience.<br />
And can you share your most challenging food experience of your travels with us?<br />
Perhaps it was the ingredient or the situation that made it challenging?<br />
<span class="s1"><br /><span class="s2"><b>Hannah:</b></span></span><b><br /></b>I'll eat just about anything so I can't think of many ingredients that put me off (I am such an omnivore, it's not funny!) The food experiences that have been the most challenging are the times when, due to illness, I haven't been able to eat what I like (aka EVERYTHING.) This past Christmas I got sick during travels to Whistler and Hawaii and everything tasted dreadful. I was absolutely devastated. Food = Joy. Am I right? *wink emoticon*<br />
<span class="s1"><br /><span class="s2"><b>Ruth:</b></span></span><b><br /></b>No argument from me!<br />
Can you tell us a little about how a 'Day in the life of Hannah' looks?<br />
<span class="s1"><br /><span class="s2"><b>Hannah:</b></span></span><b><br /></b>Briefly? Wake up grumpy, drink tea (feel better), grab something to eat, procrastinate, write, wrangle small children, chores, chores, chores, forget something, instagram something, eat!, more procrastination, more wrangling, think about all the things I should have gotten done, eat something, worry that I am eating too many somethings or the wrong somethings, send emails, read, chat to husband a bit, sleep.<br />
<span class="s1"><br /><span class="s2"><b>Ruth:</b></span></span><b><br /></b>How many children do you have? And what ages are they?<br />
<span class="s1"><br /><span class="s2"><b>Hannah:</b></span></span><b><br /></b>I have two beautiful, exasperating, cheeky, wonderful daughters. My eldest is five, my youngest is three.<br />
<span class="s1"><br /><span class="s2"><b>Ruth:</b></span></span><b><br /></b>Is writing something you have always felt intrinsically compelled to do?<br />
<span class="s1"><br /><span class="s2"><b>Hannah:</b></span></span><b><br /></b>This shouldn't be a hard question but strangely I find it really hard to answer! The truth is - yes and no. I loved books as a kid and I loved writing too, but i never thought of it as an "option", you know? As a real proper career choice? For me? Writing was something I kept very close to my heart, hardly ever actually doing it, in case I failed, which would shatter me. Preferring instead to try my hand at things I was less in love with and less attached to. Because failing at those things would be less heart-breaking. Finally one day, due to life circumstances (I'd become burnt out in my job in Human Resources, had quit and was living in Macau, China) I was provided time and an opportunity to finally be vulnerable and a bit brave and give it a try. I had the sense that if I didn't try then, in that moment, I might never try. So I did.<br />
<span class="s1"><br /><span class="s2"><b>Ruth:</b></span></span><b><br /></b>Being vulnerable is the most courageous act of all I think.<br />
I'm glad for you it brought the bounty of success.<br />
I think that a lot of us have inner secret things we want to try but are scared of failure.<br />
A very wise friend of mine once said to me- the only failure is not giving it a go.<br />
When did your interest in food begin?<br />
<span class="s1"><br /><span class="s2"><b>Hannah:</b></span></span><b><br /></b>You are so right - vulnerability IS the most courageous act of all! have you listened to or watched Brene Brown? She is amazing. <br />
Anyway, I digress...<br />
Ah, food, well...always?? Aside from the food = joy equation, I believe food is love too. It's our first experience of love, as babies, from our mothers / carers, so I'm convinced our fascination is biological. It's essential, it brings us together, it celebrates, it affirms. I'm also a very sensual person (that sounds wrong, bear with me) - I love beautiful art, colours, scents and music. And food is such a wonderful sensory experience... what's not to love?<br />
<span class="s1"><br /><span class="s2"><b>Ruth:</b></span></span><b><br /></b>Yes I agree with you.<br />
I think there is a commonality amongst food lovers & art lovers.<br />
A process of wonderment at the beauty in our world & things that can be shared- especially love.<br />
What gave you the idea to combine your fiction writing with real life-recipes?<br />
<span class="s1"><br /><span class="s2"><b>Hannah:</b></span></span><b><br /></b>Good question and I cannot claim credit there. My wonderful US editor, Miya Kumangai, suggested adding recipes to the manuscript after I submitted it and at first I was a bit dubious. For two reasons - a) I am not a chef and b) I didn't want them to seem gimmicky or distract from the story. In the end I selected recipes that were already mentioned in the manuscript (not a single one was slotted in just for the purpose of adding a recipe!) and made, tested and adapted recipes. It was great fun and I learnt a lot about Sicilian cooking and culture in particular. The recipes are a good mix of easy / hard, vegetarian / including meat, American / Sicilian. A lot of the food references are symbolic and therefore have or add extra meaning too. I'm really proud of the end result. I think I owe Miya a drink. Next time I am in New York..!<br />
<span class="s1"><br /><span class="s2"><b>Ruth:</b></span></span><b><br /></b>I have just two more questions to ask you- I am conscious of taking your time!<br />
Can you tell us your favourite cookbook & why & also what is your favourite music to cook to?<br />
<span class="s1"><br /><span class="s2"><b>Hannah:</b></span></span><b><br /></b>Sounds good, this has been really fun! Okay - favourite cookbook... <br />
Okay, may I have three?? The first is by Sophie Dahl and is called 'Miss Dahl's Voluptuous Delights' I love it because the recipes are simple and delicious and organised into seasons,and because she writes about food truthfully and lovingly and because she is the star of The BFG. The second is 'Little and Friday: Celebrations" because the food is decadent and feast-y and Little and Friday is my favourite cafe and second home. The third is not a cookbook per se but my friend Beth's website, <a href="http://www.baby-mac.com/" target="_blank">BabyMac</a>. I make her lasagne and chocolate cake all the time. She is very funny and frank and her recipes are great. *smile emoticon*<br />
<span class="s1"><br /><span class="s2"><b>Ruth:</b></span></span><b><br /></b>And your favourite music to cook to?<span class="s1"><br /><br /><span class="s2"><b>Hannah:</b></span></span><b><br /></b>Eeek, I don't cook with music generally! Too many things to concentrate on to involve music in the muddle and chaos. BUT, in saying that, if I do cook with music it has to be duets by Ella Fitzgerald and Louis Armstrong. Old school, I know. 'April in Paris' makes me feel oh so happy.<span class="s1"><br /><br /><span class="s2"><b>Ruth:</b></span></span><b><br /></b>Wonderful.<br />
Thankyou so much for sharing with us today.<br />
xx<br />
<span class="s1"><br /><span class="s2"><b>Hannah:</b></span></span><b><br /></b>Thank you so much for 'having me over'!! Cheers! x<br />
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<b><u>NB: GIVEAWAY NOW CLOSED- Winner notified</u></b><br />
<b><u><br /></u></b>GourmetGirlfriendhttp://www.blogger.com/profile/14540195749908936684noreply@blogger.com13tag:blogger.com,1999:blog-315813441386653699.post-19848085069480841962015-05-29T12:03:00.002+10:002015-05-29T12:03:43.600+10:00Sausage, Spinach & Potato SoupWe are now well into Soup & Braise cooking territory in Melbourne.<br />The chill has set in & in our house the lurgies are amongst us too.<br /><br />SOUP SOUP , ALL the SOUP!<br />That's what the doctor ordered.<br /><br />
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<span style="font-family: Courier New, Courier, monospace;"><b>"BEAUTIFUL Soup, so rich and green,<br />Waiting in a hot tureen!<br />Who for such dainties would not stoop?<br />Soup of the evening, beautiful Soup!<br />Soup of the evening, beautiful Soup!<br /><br />Beau- ootiful Soo-oop!<br />Beau- ootiful Soo-oop!<br />Soo- oop of the e- e- evening,<br />Beautiful, beautiful Soup!<br /><br />Beautiful Soup! Who cares for fish,<br />Game, or any other dish?<br />Who would not give all else for two<br />Pennyworth only of Beautiful Soup?<br />Pennyworth only of beautiful Soup?<br /><br />Beau- ootiful Soo-oop!<br />Beau- ootiful Soo-oop!<br />Soo- oop of the e- e- evening,<br />Beautiful, beauti- FUL SOUP!"</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Lewis Carroll</b> </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b><u>SAUSAGE, SPINACH & POTATO SOUP:</u></b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><i>I don't know about you but I tend to trot out similar soups time & time again- delicious nonetheless but it was time for a change.<br />This was the result.<br />It relies on VERY GOOD quality all-meat sausages - sausages with fillers and other stabilisers just won't do, so if you don't have great quality sausages replace them with Chorizo or bacon.<br />I use sausage this way in pasta often- an old Italian method but have never used it in soup before. it worked well.</i></span></div>
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<li><span style="color: #333333; font-family: Courier New, Courier, monospace;"><span style="line-height: 23px;"><b>4 Pork & Fennel sausages (see notes above) If replacing sausages, use 3 coarsely chopped rashers bacon or 1 chorizo sausage in their place.</b></span></span></li>
<li><span style="color: #333333; font-family: Courier New, Courier, monospace;"><span style="line-height: 23px;"><b>4 large waxy potatoes, skin on & chopped into large cubes</b></span></span></li>
<li><span style="color: #333333; font-family: Courier New, Courier, monospace;"><span style="line-height: 23px;"><b>300g washed & drained spinach</b></span></span></li>
<li><span style="color: #333333; font-family: Courier New, Courier, monospace;"><span style="line-height: 23px;"><b>1 bunch Parsley, coarsely chopped</b></span></span></li>
<li><span style="color: #333333; font-family: Courier New, Courier, monospace;"><span style="line-height: 23px;"><b>2 bay leaves</b></span></span></li>
<li><span style="color: #333333; font-family: Courier New, Courier, monospace;"><span style="line-height: 23px;"><b>1 onion, cubed</b></span></span></li>
<li><span style="color: #333333; font-family: Courier New, Courier, monospace;"><span style="line-height: 23px;"><b>2 cloves garlic, finely chopped</b></span></span></li>
<li><span style="color: #333333; font-family: Courier New, Courier, monospace;"><span style="line-height: 23px;"><b>1 litre chicken stock</b></span></span></li>
<li><span style="color: #333333; font-family: Courier New, Courier, monospace;"><span style="line-height: 23px;"><b>1/2 cup cream</b></span></span></li>
<li><span style="color: #333333; font-family: Courier New, Courier, monospace;"><span style="line-height: 23px;"><b>S & P.</b></span></span></li>
<li><span style="color: #333333; font-family: Courier New, Courier, monospace;"><span style="line-height: 23px;"><b>olive oil</b></span></span></li>
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<span style="color: #333333; font-family: Courier New, Courier, monospace;"><span style="line-height: 23px;"><b>Heat a large fry pan and add a small dollop of Olive oil.<br />Gently squeeze the sausage out of the casing so it falls into the fry pan in small meatball shapes.</b></span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b><span style="color: #333333;"><span style="line-height: 23px !important;">Continue with this </span><span style="line-height: 23px;">until</span><span style="line-height: 23px !important;"> all sausages are </span><span style="line-height: 23px;">browned</span><span style="line-height: 23px !important;">.</span></span></b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b><span style="color: #333333;"><span style="line-height: 23px !important;">Remove from pan and set aside on kitchen paper to drain.<br /></span></span></b></span></div>
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<span style="color: #333333; font-family: Courier New, Courier, monospace;"><span style="line-height: 23px;"><b>Now place a large saucepan on the stove and heat to medium heat.<br />Use a glug of fresh olive oil and add the onion, garlic & bay leaf.<br />Cook until Onion is translucent and the garlic fragrant.<br />Add the cubed potato, chopped parsley & the reserved browned sausage.<br />Stir.<br />Now add chicken stock, increase heat and bring to boil.<br />Immediately reduce heat to simmer and cook until spuds are soft.<br />Now add cream and bring back to simmer.<br />Check seasoning (i think this soup is best with a VERY generous amount of black pepper).<br />And just before serving add the rinsed Spinach and stir until just wilted - this keeps the spinach's nutritious goodness and also keeps it's glorious GREEN!<br />Serve with extra chopped parsley & some <a href="http://gourmetgirl-friend.blogspot.com.au/2012/06/wintry-days.html" target="_blank">Sourdough & Chorizo crumb</a>.</b></span></span></div>
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GourmetGirlfriendhttp://www.blogger.com/profile/14540195749908936684noreply@blogger.com1tag:blogger.com,1999:blog-315813441386653699.post-46430179473139955032015-05-21T09:42:00.001+10:002015-05-21T09:42:47.234+10:00GG Kool Kids in the Kitchen Challenge<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white;"><span style="color: #141823;"><span style="line-height: 19.3199996948242px;"><b>"Children are capable of so much more than we give them credit for."</b></span></span></span></span><br />
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<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white; color: #141823; line-height: 19.3199996948242px;">This sentence is one I have used time & time again in my writing on this blog over the years.</span></span><br />
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<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white;"><span style="color: #141823;"><span style="line-height: 19.3199996948242px;">Reading </span></span><a href="http://parenting.blogs.nytimes.com/2015/05/20/make-the-kids-make-dinner-its-good-for-them/?_r=1" style="color: #141823; line-height: 19.3199996948242px;" target="_blank">this article </a><span style="color: #141823;"><span style="line-height: 19.3199996948242px;">on the NY times today I found myself nodding in agreement.</span></span></span></span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white;"><span style="color: #141823;"><span style="line-height: 19.3199996948242px;"><br /></span><span style="line-height: 19.3199996948242px;">We don't and have never paid our children to do chores either. I see them as a must-do part of living communally & not as something my children should be fiscally rewarded for. But rather as a way of teaching my children to recognise that we notice there are other people around us and we care about them. It's also about self care. I see my job as helping prepare my kids to be independent functioning members of society. These tasks are part of a normal functioning life. </span><br /><span style="line-height: 19.3199996948242px;">Learning how to cook good nutritious food is also part of that.</span><br /><span style="line-height: 19.3199996948242px;">Somewhere along the way we have lost the understanding of how to cook.</span><br /><span style="line-height: 19.3199996948242px;">We lean on 'quick' packaged options filled with nasties instead of maybe boiling an egg or whipping up a 10 minute pasta instead. </span><br /><span style="line-height: 19.3199996948242px;">We have lost sight of the fact that nutritious and delicious food can be quicker than lots of the packets out there.</span><br /><span style="line-height: 19.3199996948242px;">We choose these because of a lack of simple skill sets.</span><br /><span style="line-height: 19.3199996948242px;">I want to see this turned around.</span><br /><span style="line-height: 19.3199996948242px;">I see it as URGENT.</span><br /><span style="line-height: 19.3199996948242px;">We have a health crisis looming. One that will affect every single one of us. And we all need to be a a part of the solution.</span><br /><span style="line-height: 19.3199996948242px;">And I believe it starts in our very own kitchen.</span></span></span></span><br />
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<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white; color: #141823; line-height: 19.3199996948242px;">Getting this generation of kids in the kitchen is also one of the biggest motivating factors behind why I designed my <a href="http://cleverclogscookingclasses.bigcartel.com/product/kool-kids-cooking-club-recipe-pack" target="_blank">Kool Kids Cooking pack.</a></span></span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white; color: #141823; line-height: 19.3199996948242px;"><br /></span></span><span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white; color: #141823; line-height: 19.3199996948242px;">Encouraging our kids into the kitchen at a young age is so so good for them- and for us. </span></span><span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white; color: #141823; line-height: 19.3199996948242px;">Teaching basic skills in the kitchen is the key to changing the disastrous health crisis hovering over us. This health crisis is all of our responsibility. We all need to be part of the solution. We are in this together. </span></span><span style="font-family: Courier New, Courier, monospace;"><span class="text_exposed_show" style="background-color: white; color: #141823; display: inline; line-height: 19.3199996948242px;">Learning how to make a pancake or biscuits develops into skills that will enable them to eventually be capable and confident enough to make an entire meal for the family.</span></span><span style="font-family: Courier New, Courier, monospace;"><span class="text_exposed_show" style="background-color: white; color: #141823; display: inline; line-height: 19.3199996948242px;">ON. THEIR. OWN.</span></span><br />
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<span style="font-family: Courier New, Courier, monospace;"><span class="text_exposed_show" style="background-color: white; color: #141823; display: inline; line-height: 19.3199996948242px;">From now until the end of June I want to see you getting your Kids in the Kitchen.<br />It will be messy.<br />It will be chaotic.<br />You may tear your hair out- but......</span></span><br />
<span style="font-family: Courier New, Courier, monospace;"><span class="text_exposed_show" style="background-color: white; color: #141823; display: inline;"><span style="line-height: 19.3199996948242px;">It will be an opportunity to spend focussed time with your children.</span><br /><span style="line-height: 19.3199996948242px;">It will be an opportunity for you to teach your child new & important skills.</span><br /><span style="line-height: 19.3199996948242px;">It will be an opportunity for you to start conversations about food and where it comes from.</span><br /><span style="line-height: 19.3199996948242px;">It will be an opportunity for you to gift your child with a growing knowledge of independent and healthy living.</span><br /><span style="line-height: 19.3199996948242px;">It will be FUN & </span><br /><span style="line-height: 19.3199996948242px;">It will be AWESOME.</span></span></span><br />
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<span style="font-family: Courier New, Courier, monospace;"><span class="text_exposed_show" style="background-color: white; color: #141823; display: inline; line-height: 19.3199996948242px;">Join me in a hashtag on Instagram with <a class="_58cn" data-ft="{"tn":"*N","type":104}" href="https://www.facebook.com/hashtag/ggkoolkidsinthekitchen?source=feed_text&story_id=995364977142941" style="color: #3b5998; cursor: pointer; text-decoration: none;"><span aria-label="hashtag" class="_58cl" style="color: #6d84b4;">#</span><span class="_58cm">ggkoolkidsinthekitchen</span></a>.<br />If you are not on Instagram then you can email me your contributions at gourmetgirlfriend (at) me (dot) com.</span></span><br />
<span style="font-family: Courier New, Courier, monospace;"><span class="text_exposed_show" style="background-color: white; color: #141823; display: inline; line-height: 19.3199996948242px;"><br /></span></span><span style="font-family: Courier New, Courier, monospace;"><span class="text_exposed_show" style="background-color: white; color: #141823; display: inline; line-height: 19.3199996948242px;">Get your kids cooking. Cooking biscuits, cooking pancakes, cooking cakes, rolling pasta, baking veggies, cooking dinner! Just get them in the kitchen cooking REAL food from SCRATCH. </span></span><br />
<span style="font-family: Courier New, Courier, monospace;"><span class="text_exposed_show" style="background-color: white; color: #141823; display: inline; line-height: 19.3199996948242px;"><br /></span></span><span style="font-family: Courier New, Courier, monospace;"><span class="text_exposed_show" style="background-color: white; color: #141823; display: inline; line-height: 19.3199996948242px;">I am going to be giving away 4 of my Kool Kids packs (valued at $45.00 each) to 4 young people who take part in this activity (packs to be sent out at the end of June.)</span></span><br />
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<span style="font-family: Courier New, Courier, monospace;"><span class="text_exposed_show" style="background-color: white; color: #141823; display: inline; line-height: 19.3199996948242px;"><br /></span></span><span style="font-family: Courier New, Courier, monospace;"><span class="text_exposed_show" style="background-color: white; color: #141823; display: inline; line-height: 19.3199996948242px;">You can look at the packs here ~ </span></span><span style="color: #141823; font-family: Courier New, Courier, monospace;"><span style="line-height: 19.3199996948242px;"><a href="http://cleverclogscookingclasses.bigcartel.com/product/kool-kids-cooking-club-recipe-pack" target="_blank">http://cleverclogscookingclasses.bigcartel.com/product/kool-kids-cooking-club-recipe-pack</a><br /><br />And you can read the<b> </b><a href="http://gourmetgirl-friend.blogspot.com.au/p/cookbookgive-away-t-cs-nov-2014.html" style="font-weight: bold;" target="_blank">Terms & Conditions here </a><b>.</b></span></span><br />
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<span style="color: #141823; font-family: Courier New, Courier, monospace;"><iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/AvDvTnTGjgQ?rel=0" width="560"></iframe></span>GourmetGirlfriendhttp://www.blogger.com/profile/14540195749908936684noreply@blogger.com1tag:blogger.com,1999:blog-315813441386653699.post-7268121976952939592015-05-19T10:42:00.002+10:002015-05-19T10:45:46.492+10:00Breakfast Noodles for One.These Noodles are one of my fave quick eats.<br />
I could quite happily live on Noodles forever and ever.<br />
If you look through my recipes you will find more than a smattering of Noodle based dishes.<br />
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I especially love having Noodles for Breakfast.<br />
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This dish is made with things I always have in the cupboard and is ready in minutes.<br />
They are delicious any time of the day and can be eaten hot or cold.<br />
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<u><b>BREAKFAST NOODLES:</b></u><br />
<i>I add Chiu Chow Chilli oil & Fresh coriander to mine.<br />You can add many other things too- tofu, green veg etc.<br />Use the dressing as a base & go from there!<br />The amount given below is for one- multiply the ingredients for more.<br />Mix the dressing while the Noodles cook.</i><br />
<b><br /> What you will need:</b><br />
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<ul>
<li><b>100g cooked noodles (I often use dried soba as they are always in my pantry but other noodles will do. Cook them according to the instructions.)</b></li>
<li><b>1 tablespoon Oyster sauce</b></li>
<li><b>1 tablespoon Chinese Black Vinegar</b></li>
<li><b>1 tablespoon Soy Sauce</b></li>
<li><b>1 tablespoon Sesame oil</b></li>
<li><b>1 tablespoon sesame seeds<br /><br />Method:</b></li>
</ul>
<b>In a large bowl (the bowl you will eat them from is perfect) mix together the sauces & the sesame seeds so they are well combined.</b><br />
<b>Once noodles are cooked, drain and add to the bowl with the dressing.<br />Use chopsticks to stir well so all noodles are coated.<br />Add any extras you may wish- I love adding Chilli oil & fresh coriander.</b><br />
<b>Enjoy!</b><br />
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<br />GourmetGirlfriendhttp://www.blogger.com/profile/14540195749908936684noreply@blogger.com8tag:blogger.com,1999:blog-315813441386653699.post-77226867973506761762015-05-18T10:54:00.000+10:002015-05-18T20:32:48.832+10:00Where are my Undies? (Teaching my five Boys about Housework: Part two) Reading <a href="http://www.aww.com.au/latest-news/lets-talk/lesson-to-my-daughter-20482" target="_blank">Annabel Crabbe's recent article in WW</a> reminded me of how I had promised to get back to you all about the great <a href="http://gourmetgirl-friend.blogspot.com.au/2015/01/teaching-5-boys-about-housework.html" target="_blank">Laundry experiment.</a><br />
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That being the general disaster of Mt Washmore in my home. At. ALL. times.<br />
LAUNDRY.<br />
It never ends.<br />Constant cries of "Where are my Undies?'<br />
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I mean it never ends in any house but can you imagine it here?<br />
My washing pile is more like Mt Everest than Mt Washmore. Except it is spread all over the house like a vast desert.....and me deliriously looking for that elusive Oasis.<br />
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The thing is there are a LOT of humans that live in this space.<br />
And we wear clothes every single day. And then they need to be washed godddamn it.<br />
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And until last year it was me who did it all.<br />
Until I cracked it.<br />
Enough already.<br />
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Something had to give.<br />
So, much like the way <a href="http://gourmetgirl-friend.blogspot.com.au/2010/09/fussy-eaters.html" target="_blank">I gave up worrying about what my little kids ate for dinner</a> (well more correctly it was giving up worrying about what they were NOT eating for dinner) I decided to give up doing their Laundry.<br />
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I came up with a plan.<br />
I couldn't believe it had taken me SO long to work this out- but eventually I got there.<br />
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I gave the three eldest children (12, 14 & 16) their own designated Laundry basket in their bathroom.<br />
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The rules were read to them like this:<br />
<ul>
<li>I no longer do any of your laundry. EVER.</li>
<li>If I find any of your clothes on the bathroom floor and NOT in the basket, you will find them IN THE BIN.</li>
<li>Don't ever tell me you can't find your clothes or ask me where anything is. From now on it is your responsibility.</li>
<li>If you are about not being smelly, then you can wash your clothes.<br />If you want to find them, then fold them & put them in your wardrobe.</li>
</ul>
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After the rules we had a lesson in how to turn on the machine, separating colours & whites etc etc.</div>
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Here we are 5 months after the beginning of the new Laundry system & I can tell you it is an UNBELIEVABLE success.<br />
I can't believe I didn't do it before.<br />
My boys know to NEVER complain to me about not being able to find socks or underwear because they know it is their responsibility & they wouldn't DARE ask me now "Where are my Undies?".<br />
And more than anything they have worked out the hard way HOW big a job it is to fit just their own laundry into a day.<br />
It is only through making them do it that they can see that it was just not viable for me to be doing EVERYONE's in between all the other things that have to be done.<br />
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And for me- well yes it is hard seeing the baskets full & wondering when they intend to do some washing. But ultimately I will do them no favours at all in life if I always do those things for them silently in the background.<br />
Resolving their problems for them is not teaching them anything at all.<br />
Guiding them in how they work out their problems independently is what I see as my job.<br />
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Just like seeing them lose a race or feel the sting of disappointment at a lower than expected mark for something they worked hard on- working out how to do the mundane jobs of normal every day life is a part of teaching them how to be a balanced & functioning member of society.</div>
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The good bits come with the mundane. </div>
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I run a small business and I work very hard at that along with my primary job as a caregiver to many.<br />
I do a lot of the jobs that a traditional stay at home mum does. But I think it is a big mistake to assume that along with that comes an assumption that I do everything for everyone.<br />
I most certainly don't. And nor should I.<br />
Mr Abbott did you neglect to notice that the clock has ticked over several times from 1953 and that we are now in 2015?<br />
I would feel like a total failure if I raised children who thought that it was someone else's job to do their laundry (amongst many other chores).</div>
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More over it is the teaching of gratitude & an awareness of hard work in our every day life that I feel is important to impart.<br />
And despite Mr Abbott's declarations that women all over Australia are at home washing and ironing happily- I in fact want my children to know that there are COUNTLESS things I would rather do with my time before I do their laundry.<br />
And as for the Iron- well that is safe in my husbands hands. The Iron and I are not acquainted.<br />
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I call this project a success in every way.</div>
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It has taught my lads a fundamental lesson in awareness & gratitude and if that is what they take away from this, then I am happy that the baskets are overflowing.</div>
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<br />GourmetGirlfriendhttp://www.blogger.com/profile/14540195749908936684noreply@blogger.com10tag:blogger.com,1999:blog-315813441386653699.post-91109607775334548552015-05-12T12:25:00.001+10:002015-05-12T12:35:48.879+10:00Pearl Barley MujadarraWe are really lucky to live nearby to a really amazing Middle Eastern grocery store.<br />
One of the first discoveries we made there many many years ago now is a dish called Mujadarra.<br />
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It is a traditional Middle eastern dish that varies from country to country but is essentially a dish of Lentils & Rice. YUM.<br />
Comfort in a bowl.<br />
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One of my boys in particular would happily eat this dish for breakfast, lunch & dinner.<br />
And very often does.<br />
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There is a lot to be said for the Middle Eastern diet- it is heavily based on eating grains & plants and some meat every now & then.<br />
Super nutritious & very filling.<br />
And BOY do they know how to flavour dishes.<br />
Middle Eastern food is amongst my very fave style of food.<br />
Simple good produce flavoured well with spices & loads of fresh herbs.<br />
You cant really go wrong I don't think.<br />
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It is delicious hot or cold & makes a great basis for salads or as a side dish for roast dinners or BBQ meats.<br />
We love it topped with a crispy edged fried egg or some pan fried chicken.<br />
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Or if you are my son- straight from it's container in the fridge!<br />
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<b><u>PEARL BARLEY MUJADARRA:</u></b><br />
<i>I have a bit of an obsession with Pearl Barley.<br />I can not get enough of it.<br />I started substituting the rice in Mujadarra when I had no rice & I preferred the slightly nutty firm texture so haven't looked back.<br />Feel free to substitute the pearl barley for Brown Rice.</i><br />
<i><br /></i>
<b>WHAT YOU WILL NEED:</b><br />
<br />
<ul>
<li><b>2 cups cooked Pearl Barley (or Brown Rice)</b></li>
<li><b>1 cup cooked French Green lentils</b></li>
<li><b>4 large brown onions, sliced as finely as possible</b></li>
<li><b>1 cup good quality chicken stock</b></li>
<li><b>3 tablespoons Butter</b></li>
<li><b>1 tablespoon rice bran oil</b></li>
<li><b>2 tablespoons cumin seeds</b></li>
<li><b>1 teaspoon Sumac</b></li>
<li><b>loads of fresh coriander, mint or parsley (or all)</b></li>
</ul>
<div>
<b>METHOD:</b></div>
<div>
<b>Pre-cook all the grains as per instructions, drain & set aside.</b></div>
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<b><br /></b></div>
<div>
<b>In a large fry pan heat oil & butter (these are mixed together so the butter does not burn) until it melts.<br />Heat to high & add finely sliced onions. Once translucent, reduce the temperature & continue to fry until the onions are browned- this may take up to twenty minutes.<br />Right at the end add the cumin seeds and cook through for another minute or so until the cumin is fragrant.<br /><br />Set some of the cooked onion aside to top your dish.</b></div>
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<div>
<b>Add the pre-cooked grains into the remaining pan and stir well.<br />Add a cup of boiling chicken stock and stir well until the stock is soaked into the grains.<br />Finally add fresh herbs, stir through & serve with some of the reserved Golden Onions & sprinkle the Sumac over the top.<br />YUM.</b></div>
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<b>I always look like this when I rollerskate.<br />Do you?</b></div>
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<br />GourmetGirlfriendhttp://www.blogger.com/profile/14540195749908936684noreply@blogger.com11tag:blogger.com,1999:blog-315813441386653699.post-23880489664131315072015-05-07T11:25:00.002+10:002015-05-07T11:25:56.577+10:00Easy & Delicious Creamy Chicken Noodle SoupIt is getting cold enough to pack Hot Lunches for the kids here in Melbourne.<br /><br />The brisk days demand comfort food for lunch to keep our kids tummies filled all day long.<br />
<br />
This easy peasy, nutritious & hearty soup is perfect for packing into a Thermos.<br />
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<b><u>CREAMY CHICKEN NOODLE SOUP:</u></b><br />
<i>Use the very best ingredients you can afford to take this soup from good to outstanding!<br />Make sure you pre-cook the noodles and add them after to avoid a gluggy soup.</i><br />
<i><br /></i>
<b>WHAT YOU WILL NEED:</b><br />
<br />
<ul>
<li><b>4 chicken thigh fillets, diced into 2cm cubes</b></li>
<li><b>2 rashers bacon, dicd into 2cm cubes</b></li>
<li><b>3 bay leaves</b></li>
<li><b>1 large onion, finely diced</b></li>
<li><b>2 cloves garlic, chopped finely</b></li>
<li><b>1 leek, washed well, trimmed and chopped finely</b></li>
<li><b>3 large carrots, diced</b></li>
<li><b>4 large waxy potatoes, scrubbed & diced (leave skin on)</b></li>
<li><b>300g pre cooked noodles (you can just cook spaghetti that you have broken into small pieces.</b></li>
<li><b>3-4 cups good quality chicken stock.</b></li>
<li><b>a handful of parsley, chopped roughly<br />S& P</b></li>
<li><b>4 tablespoons good quality cream</b></li>
<li><b>olive oil</b></li>
</ul>
<div>
<b>METHOD:</b></div>
<div>
<b>Heat olive oil in a large saucepan.<br />Add onion, garlic, leek, bacon & bay leaves and saute until translucent.<br />Add diced chicken thighs & cook for 3- 4 minutes, stirring.<br />Add diced carrots & potatoes & the chicken stock.<br />Bring to a boil & immediately reduce to a simmer.<br />Cook for 20 minutes.<br />Meanwhile cook your noodles in plenty of salted water. Drain and set aside.<br />After 20 minutes add the pre-cooked noodles and the cream and taste.<br />Season & serve with Toast.</b></div>
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<b>Have you listened to Blur's new Album yet? EXCITING!<br />This is a super cute little vid:<br /><iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/r98swqOC_IM?rel=0" width="560"></iframe><br /></b></div>
GourmetGirlfriendhttp://www.blogger.com/profile/14540195749908936684noreply@blogger.com9tag:blogger.com,1999:blog-315813441386653699.post-26919831071166180942015-04-14T10:53:00.000+10:002015-04-22T20:17:42.732+10:00You CAN teach an old dog new tricks<br />
Some of you may know that last year I put out the to the universe a long held dream.<br />
That I wanted to design & make my own tableware.<br />
I wanted to master throwing pottery on a wheel.<br />
<br />
You may or may not know that straight after school I studied to become an Art Teacher.<br />
Art has always been a passion.<br />
And while I felt like I was ok at most mediums, well Pottery always had the better of me.<br />
I could never ever seem to master that dang wheel. So many failed attempts.<br />
<br />
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<tr><td class="tr-caption" style="text-align: center;">image via<a href="http://robryanstudio.com/" target="_blank"> Rob Ryan</a></td></tr>
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<br />
I don't really like NOT being good at stuff.<br />
It doesn't sit well with me. Are you the same? <br />
I am learning to let go of my unreal expectations but it isn't easy.....<br />
<br />
You know the saying 'You can't teach an old dog new tricks'?<br />
Well I call BOLLOCKS to that.<br />
I am an old dog & I quite like learning new tricks.<br />
<br />
One of the things I think is super important as an adult is to keep learning.<br />
And one of the most important & best things I have learnt as an adult is how little I know.<br />
And how much stuff there is to learn. So much good stuff. Endless in fact.<br />
Encouraging myself to try new things & learn new skills allows an appreciation of the world.<br />
You get to see things in a new light. Be more humble. Be more aware of how hard stuff is.<br />
Appreciate things more. Be more grateful.<br />
<br />
NOT being good at stuff is actually really important. I have come to learn and accept this as I get older.<br />
It is good that other people are better at things than me.<br />
It is good to NOT be good at all the things- as uncomfortable as that leaves me feeling.<br />
Not being the winner is important.<br />
It is something I have written about in terms of parenting before. The notion that we are not doing our children any credit by not letting them experience the sting of defeat or hardship. It is one of the hardest of all things to do as a parent- to stand by and watch your child not win. None of us want to see our children feel sad but surely resilience and an ability to get up and try again and to be able to congratulate the winner is ultimately just as much an important life skill as winning? To be able to admire someone else being better at something is a pretty good thing I think. And one that brings with it it's own rewards. Being able to be joyful for someone else's success or mastery feels really good. A selfless but joyful act.<br />
When I see it happen out there in the real world it is pretty darn special.<br />
<br />
I think about this stuff a fair bit. The idea that consulting experts is a good thing. That acknowledging that years of expertise in any given area gives people a deep understanding of things that others skim across or could only ever understand in a superficial kind of way.<br />
<br />
For instance- try learning another language as an adult gives you a keen awareness of how hard it is for others to learn English. We take our primary language for granted but sheesh it is SOOOOO hard. Learning another helps give us a sensitivity to the people who come here and are expected to speak our language. That is a good thing I think.<br />
<br />
Last year, after many tries, I had the help of a friend to help teach me crochet. I am a left hander & it has been hard to learn as most of my pals are right handers. I have been wanting to learn since I was a child but it never really happened until last year.<br />
My friend & I sat side by side and I just copied her. She taught me chain stitch and then I just experimented from there.<br />
That was when I started my Rug. It was supposed to be a granny square but I missed the corner and it became a circle that just kept on going.<br />
It is now a beautiful reminder of my gorgeous friendship & a reminder to try new things.<br />
I really like how it didn't turn out at all as what I had expected but is actually more beautiful than I could ever have hoped. And as my friend has moved away *sob* , I LOVE that it will always be my smiley colourful reminder of her.<br />
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<br />
At the beginning of this year I took a Pottery Wheel class and fell in LOVE with it.<br />
I have bought my own wheel and am busy creating bowls by the dozen.<br />
I had a great teacher & somehow it just worked this time despite all my other failures in the past.<br />
Another message to me to keep trying new stuff- sometimes for whatever reason it is the right time & it works. <br />
I hope that soon I will even have some GG Coffee bowls for you to purchase. Watch this space.<br />
<br />
All these things are wonky and not perfect. My favourite sort.<br />
<br />
This week my new project is a Crochet Cape. It looks a bit like a rainbow at the moment & I kind of like it.<br />
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Are you learning anything new?<br />
Or making something wonky & not perfect?<br />
DO tell!<br />
<br />
Until next time:<br />
LIVE BETTER<br />
HELP OFTEN &<br />
WONDER MORE<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/zHGnWdwi940?rel=0" width="560"></iframe>GourmetGirlfriendhttp://www.blogger.com/profile/14540195749908936684noreply@blogger.com19tag:blogger.com,1999:blog-315813441386653699.post-57225955752259670832015-03-18T13:51:00.000+11:002015-03-18T16:58:25.578+11:00How to make perfect Hot Chips.While most people will agree that Hot Chips are one of <b><i>the </i></b>most delicious and comforting foods of all time- and surely deserving of their own food group- there is not much agreement on how to make them.<br />
<br />
Some people soak them in water, some par boil them, some leave them once par-cooked, to dry out in the fridge overnight- the list is endless.<br />
<br />
While there are myriad methods I think that one of the most important of all factors is perhaps NOT discussed and that is the TYPE of spud.<br />
<br />
You see spuds are NOT spuds.<br />
<br />
And by that I mean you need to understand a little more about potatoes before you can really have success with potato dishes.<br />
<br />
Potatoes are divided into two main groups- waxy & floury.<br />
<br />
For a good chip you want a <b><i>floury</i></b> potato to get that super lovely fluffy interior.<br />
Save the waxy varieties for salads.<br />
<div>
<br /></div>
Floury potatoes have less moisture & a higher starch content than their waxy counterparts making them more suited to frying & mashing.<br />
<br />
Waxy potatoes tend to retain their shape more than floury ones and so are the ones to choose when stewing or boiling for salads etc. If you try to mash waxy potatoes you may find it hard to get rid of lumps and it can go gluey in texture.<br />
<br />
It wasn't until I started to shop at Farmers Markets that I REALLY learned to understand about potatoes. This is one of many reasons I love shopping at Farmers Markets- the people who grow the food are masters of knowledge & are keen to share! I have learned sooooo much about food from these people. More than google or any cookbook could ever teach me. Our producers are one of the best (and most under-utilised) resources out there.<br />
<br />
For chips I love to use SEBAGO potatoes- they are a white skinned & white flesh potato. I think they give a great fluffy interior and are delicious and crunchy on the outside.<br />
<br />
I use the twice cooked method- sometimes three. I am usually ill prepared and wanting hot chips NOW, so the methods that require excessive amounts of waiting time in between are not my friend.<br />
<br />
And I LOVE mine to be crinkle cut - relying on a very old and very fave piece of kitchen equipment that was gifted to me by a very gorgeous friend. It features in one of the pics below.<br />
I think the crinkles allow for more crispy edges. Total win in my book.<br />
<br />
So, for me there are <b>3 things that are vital to making the perfect Hot Chips.</b><br />
They are:<br />
<br />
<ol>
<li>the type of potato</li>
<li>the temperature of the oil (and the freshness of the oil! Use FRESH oil!)</li>
<li>the cooking times</li>
</ol>
And whilst I love the way my chips turn out I am sure there will be people out there for whom this method will not be their favourite.<br />
<br />
Vive le difference!<br />
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<b><i>NB: Poh has a wonderful list of Australian spuds to refer to <a href="http://www.abc.net.au/tv/pohskitchen/stories/s2914278.htm" target="_blank">here</a> for all you Aussie readers.<br />If you are in other countries your varieties will be different. </i></b><br />
<br />
<b><u>HOW TO MAKE THE PERFECT CHIP:</u></b><br />
<i>You will get best results using a deep fryer for this.<br />If not you will need a cooking thermometer.</i><br />
<br />
<i>WHAT YOU WILL NEED:</i><br />
<ul>
<li><i>1kg Sebago Potatoes</i></li>
<li><i>rice bran oil</i></li>
</ul>
<div>
<i>METHOD:</i></div>
<div>
<i>Preheat the oil (my deep fryer requires 4 litres of oil- if using a saucepan use enough to allow the chips to be well covered- I would say at least 2 litres) to 130C.</i></div>
<div>
<i><br /></i></div>
<div>
<i>Meanwhile peel (you can leave the skins on if you have washed the spuds really well!) and slice your chips into 1.5cm batons. I use my trusty crinkle cut chip cutter for this job- an antique but much loved piece of kitchen arsenal. </i></div>
<div>
<i><br /></i></div>
<div>
<i>Carefully place the cut chips into the oil being careful not to overcrowd. You may find it easier to do this in two batches. (if using a sauce pan it will be much easier of you have a mesh chip basket as you need to lift the chips out half way through cooking)</i></div>
<div>
<i><br /></i></div>
<div>
<i>Now set a timer for 9 minutes.<br /><br />After this time lift the basket up and let strain.</i></div>
<div>
<i><br /></i></div>
<div>
<i>Turn up the heat to 190C & do not lower basket until the temp has been reached.</i></div>
<div>
<i><br /></i></div>
<div>
<i>Once temp is 190C, lower basket and fry for another 3-4 minutes. (and again if you are doing the 3 times method).<br /><br />I recommend draining on a wire tray with paper towel below to let air escape- this prevents the chips going soggy.<br /><br />Salt well & let cool for 5 minutes before serving.</i></div>
<div>
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<i><br /></i></div>
The symphony orchestra & choir at my big kids school performed this recently.<br />
I - of course- burst into tears when the voices began.<br />
Music is a very special thing. Just like Hot Chips.<br />
I like to play this music very loud for maximum effect.<br />
xx<br />
<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/MiXgOQ9_-RI?rel=0" width="420"></iframe><br />
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GourmetGirlfriendhttp://www.blogger.com/profile/14540195749908936684noreply@blogger.com4tag:blogger.com,1999:blog-315813441386653699.post-36514024581204264212015-03-02T11:40:00.001+11:002015-03-02T20:04:16.326+11:00Let's practice less Comparison and more Compassion<br />
<br />
Parenting five children is relentlessly busy.<br />
And I was under the impression that it was the busiest when they were little.<br />
I missed the memo that as they went to high school it would get busier and busier.<br />
It's not just a physical busyness- the getting them to all the things they love to do, but it is the mental busyness. <br />
My job is like being a corporate PA to five different executives. Without the payslip.<br />
<br />
Dealing with the new & big things to do with parenting children as they enter the early adult years feels pretty darn big.<br />
Negotiating friendships, first love, first heartbreak, an ever increasing schoolwork load. Negotiating the rules of social media & technology and learning ways to help that fit in with a family that prioritises time with each other while letting them engage with their friends online too.<br />
<br />
When we were growing up we sat on our corded phones, the coiled cord pulled as far as possible stretched to it's limits in our efforts to have a private conversation.<br />
Or maybe like my husband, there was no phone at all. All that was needed was your bike to skoot around to see your friend face to face & conduct that private conversation in real life.<br />
<br />
We had lots of 'spare' time. Time where we did nothing, where we learnt how to do nothing at all and to be at peace.<br />
<br />
Life now is fast & complicated & as parents we are in a generation where change is so rapid that we are having to learn to negotiate technology that we never had in our childhood. Setting rules about stuff we don't fully comprehend yet ourselves.<br />
<br />
I am struggling with how fast it is. And I am struggling with how fast my children are growing up.<br />
Our eldest is doing VCE.<br />
And yet we have children across the age ranges, so we have a little one in Grade one also.<br />
A reminder of how fast it all happens. Right there before us a physical reminder. It is very real & very confronting.<br />
<br />
I used to think that when mine were really little, when they were toddlers and in the early years of Primary school that it was the busiest of all and that when they got to high school it would be simpler & easier.<br />
I miss them being so little and things being so much simpler. Yet it is exciting to see my people turning into young adults.<br />
But I feel so unsure of all of it. As a parent I have never second guessed myself so much.<br />
Am I doing the right thing?<br />
Am I being too strict?<br />
Am I understanding the issue or missing it all together?<br />
Am I too involved?<br />
Am I helping?<br />
I don't feel like I know the answers anymore, whereas once upon a time I just knew I was doing the right things. I felt confident.<br />
<br />
I now know less than I ever did. Ain't that the truth.<br />
<br />
What I do know is that there is no such phase as the 'easy' part of parenting.<br />
Whether you are parenting one child or many;<br />
Whether you are dealing with 'normal' parenting situations or tricky complex parenting situations;<br />
Whether your child is fully able or has special needs;<br />
Whether you are a young parent or an older parent;<br />
Whether your children are little or big;<br />
Whether you are a working parent or a stay at home parent;<br />
the list goes on............<br />
<br />
It is all hard.<br />
It is all consuming.<br />
It is all rewarding.<br />
It doesn't necessarily get easier but it changes.<br />
It is sometimes overwhelmingly awesome.<br />
It is sometimes just plain overwhelming.<br />
<br />
What I would love is if we could all just stop for a bit and acknowledge all of this. Stop & breathe it in.<br />
It is enormous. Really enormous. The single most important thing of all. No wonder we find it takes us to the brink every now & then.<br />
<br />
Maybe what we all need to practice a bit more is less comparison of one another and more compassion.<br />
<br />
Everyone is fighting a battle you can not see. And as we all muddle through parenting in the way we see best works for us on any given day, let's try & practice a little more kindness to all of the other parents who are doing the very same.<br />
<br />
For we are all just trying to do and to be our very best.<br />
<br />
<br />
<b><i><u>ZUCCHINI KOFTA CURRY with Tomato coconut sauce:</u></i></b><br />
<i>I took inspiration from <a href="http://www.sbs.com.au/food/recipes/zucchini-koftas-coconut-sauce" target="_blank">this </a>recipe but I made several changes- (there were steps missing in this recipe & the first time I made it the koftas collapsed.)<br />Zucchini is abundant at this time of year and lots of people having them coming out of their ears!<br />This is a delicious way to use them.</i><br />
<i>The sauce doesn't need a long time to cook & I recommend serving the sauce over the top of the kofta rather than heating through together as it tends to collapse the kofta.</i><br />
<i>I recommend using a deep fryer to fry the kofta. If you do not have one you will need a thermometer to ensure your oil is at correct deep frying temp of 180C.</i><br />
<b>WHAT YOU WILL NEED:</b><br />
<b><br /></b>
<b>for the Kofta:</b><br />
<br />
<ul>
<li><b>2 large zucchini, grated</b></li>
<li><b>2 medium size potatoes, steamed & mashed</b></li>
<li><b>4 spring onion, finely chopped</b></li>
<li><b>1/2 bunch fresh coriander, finely chopped</b></li>
<li><b>2 green chillies, chopped finely</b></li>
<li><b>1/2 cup besan (chickpea) flour</b></li>
<li><b>3 tablespoons Rice flour</b></li>
<li><b>1/2 teaspoon bi-carb</b></li>
<li><b>1 tablespoon garam masala</b></li>
<li><b>3 teaspoons cumin powder</b></li>
<li><b>2 teaspoons coriander </b></li>
<li><b>salt & pepper</b></li>
<li><b>rice bran oil for frying</b></li>
</ul>
<div>
<b>For the Curry sauce:</b></div>
<div>
<ul>
<li><b>1 tablespoon Ghee (use oil if making it vegan)</b></li>
<li><b>1 tablespoon grated fresh ginger</b></li>
<li><b>2 cloves garlic, chopped fine</b></li>
<li><b>10 curry leaves</b></li>
<li><b>1/2 teaspoon fenugreek powder</b></li>
<li><b>1/2 teaspoon turmeric</b></li>
<li><b>1/2 teaspoon amchur (available at Indian grocers)</b></li>
<li><b>1 teaspoon chilli flakes</b></li>
<li><b>2 teaspoons coriander </b></li>
<li><b>1 teaspoon cumin seeds</b></li>
<li><b>1 teaspoon garam masala</b></li>
<li><b>1 cinnamon stick</b></li>
<li><b>2 cans chopped tomatoes</b></li>
<li><b>1/2 can coconut cream</b></li>
<li><b>juice of a lime.</b></li>
</ul>
<div>
<br /></div>
<div>
<b>METHOD:</b></div>
</div>
<div>
<b><br /></b></div>
<div>
<b>Heat the oil to 180C. </b></div>
<div>
<b>While the oil is pre-heating you can prepare the Kofta.</b></div>
<div>
<b>To prepare the kofta, simply add all ingredients listed together well & let sit for 10 minutes to help the flours bind.</b></div>
<div>
<b><br />Now take a small amount & shape it into a ping pong size ball. Carefully drop into the heated oil. <br />Cook for about 3-4 minutes each and then remove & drain on paper towel. </b></div>
<div>
<b>Repeat with up to 5 at a time.<br />Repeat until all mix is used. You can keep them warm in an oven heated to 100C while you cook the remaining Kofta mix.</b></div>
<div>
<b>In a large heavy based pan, heat ghee to medium high and add garlic & ginger.</b></div>
<div>
<b>Add all spices and fry gently till aromatic- about 2 minutes.<br />Now add tomatoes and reduce heat to low.<br />After about 15 minutes, when you can see the oil starting to separate, add the coconut cream & simmer for 10 minutes. Add lime juice just before serving.</b></div>
<div>
<b><br /></b></div>
<div>
<b>Serve sauce over Kofta & enjoy with <a href="http://gourmetgirl-friend.blogspot.com.au/2014/10/how-to-make-lemon-pilau-rice.html" target="_blank">Lemon Pilau Rice </a></b></div>
<div>
<b><br /></b></div>
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<br /></div>
<br />
This is the perfect song- lyrically & musically for todays post.....<br />
<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/cqImTwLTA_M" width="560"></iframe><br />
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<br />GourmetGirlfriendhttp://www.blogger.com/profile/14540195749908936684noreply@blogger.com20tag:blogger.com,1999:blog-315813441386653699.post-61493458567324289492015-01-29T10:01:00.000+11:002015-01-29T10:28:18.922+11:00The Kool Kids Cooking Club<br />
Most of us want to encourage our children into the kitchen.<br />
Some of us struggle with how to do this.<br />
Maybe we are worried about what to start off with, maybe we are worried about the mess, maybe we don't have the skills ourselves or maybe you were just waiting for this!<br />
<br />
I designed this pack as a way to help everyone to be able to get their kids in the kitchen and have some fun while you are at it.<br />
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<br />
For me, being in the kitchen is my happy place.<br />
I would love it if I can encourage this for lots of children.<br />
Helping them find their groovy feet in the kitchen is the aim I have.<br />
To be able to grow up knowing what a great feeling it is to be able to make something delicious from scratch is one of life's simplest and greatest pleasures.<br />
<br />
I think it is really important to get our children helping in the kitchen from as early as possible. Children are much more capable than we often let them be.<br />
One of my children was able to make scrambled eggs from scratch without my help when he was 3 &1/2 years old. Not because he was born with some sort of cooking super powers but just because I give my kids the skills and the space to do it.<br />
I was cooking a meal once a week for our family of seven when I was aged 10. The only skill I was given was the belief that I could do it. And so I did. Often the only thing stopping us is our mindset.<br />
<br />
<br />
<div style="text-align: center;">
<span style="font-size: x-large;">"Whether you think you can, or whether you think you can't.</span></div>
<div style="font-size: xx-large; text-align: center;">
You are RIGHT".</div>
<div style="font-size: xx-large; text-align: center;">
Henry Ford.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
YES - it is messy.</div>
<br />
NO- that is not a good enough reason to not get your kids in the kitchen.<br />
Teaching them to be responsible for their own mess and teaching them the skills to clean up as you go is JUST as important as the actual cooking.<br />
<br />
Most kids want to start off cooking sweet things. That is A-OK. <br />
Cooking ANYTHING from scratch is what we want to see. It is about using REAL ingredients and learning new skills.<br />
Every time your child bakes or cooks, they are developing confidence, learning how to read a recipe, working out the science behind cooking, understanding flavours, knowing what utensils to use, tasting new flavours, working out the physical actions required, learning about ingredients, learning skills for life, and hopefully gaining an appreciation of how great real food cooked from scratch really is.<br />
<br />
The pack I have created has 6 different recipe cards, each using different skills and with different flavours and levels of difficulty.<br />
<br />
The recipe cards are Black & White hand illustrated (by me) cards with the recipe on the back. <br />
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<br />
There is no picture of the 'finished' product, but instead hand drawn illustrations of the ingredients, so each child can rejoice in their own success of how their final dish turns out without the stress of looking at a picture and thinking that theirs 'doesn't look anything like that'.<br />
As grown-ups we don't realise how it is those kinds of things that can worry kids and stop them feeling like a success.<br />
The success part is that they gave it a go- and if they are not happy with how it turned out let's encourage them to try again and see what happens next time. They would have learnt something every single time.<br />
<br />
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There are Good Food puzzles and coloured pencils and a fun surprise gift in each pack.<br />
We all know that the best learning happens when we play- when learning is fun.<br />
Cooking is no exception. So this pack is designed to be playful and fun.<br />
<br />
By practising in the kitchen using the cards in this pack as a starting place, my hope is that your children go on with new confidence & all the skills necessary and feel as if they could pick up any recipe book in your collection and be able to have a go.<br />
<br />
<br />
<br />
<div style="text-align: center;">
<span style="font-size: x-large;">"No-one was born a great cook"</span></div>
<span style="font-size: x-large;"></span><br />
<div style="text-align: center;">
<span style="font-size: x-large;">Julia Child</span></div>
<span style="font-size: x-large;">
</span><br />
<br />
Practice is what makes anyone a great cook.<br />
<br />
Each SINGLE PURCHASE pack contains:<br />
<br />
<div style="text-align: justify;">
</div>
<ul>
<li> 6 Black & White hand illustrated (by GG) recipe cards</li>
<li>a pack of mini-colouring pencils to decorate your recipe cards</li>
<li>1 GG Kool Kids wooden spoon</li>
<li>A page of 'Tips n Tricks' advice for supervising adults</li>
<li> GG Good Food puzzle cards</li>
<li>A secret Goodie gift in each pack</li>
<li>Detailed recipe notes for each of the six recipe cards explaining origins, techniques and it's Clog-O-Meter level of difficulty (1 clog easy - 5 clogs hard). </li>
</ul>
<br />
<br />
The recipe cards are put into a hand sewn Recipe card pouch and posted in a Kitchen Proof plastic pouch with the other goodies.<br />
The pack is designed to get your kids into the kitchen and to have fun.<br />
They will develop skills that will help them be able to tackle more difficult techniques and recipes as they develop confidence.<br />
It is all about HAVING A GO and Cooking with a SMILE.<br />
<br />
A big YAY to Kool Kids in the Kitchen!<br />
<br />
These packs are suitable for children as young as 3 up to teenagers.<br />
<br />
(NB: this pack is available for International buyers- HOORAH.<br />
Please email gourmetgirlfriend@me.com for rates)<br />
<br />
xx<br />
GG<br />
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You can click <a href="http://cleverclogscookingclasses.bigcartel.com/product/kool-kids-cooking-club-recipe-pack" target="_blank">HERE</a> to go to my online store to order.<br />
<br />GourmetGirlfriendhttp://www.blogger.com/profile/14540195749908936684noreply@blogger.com5tag:blogger.com,1999:blog-315813441386653699.post-28404052562374491172015-01-23T12:46:00.000+11:002015-01-23T12:46:38.103+11:00The Family Table: Part 13: Caro Webster <div class="separator" style="background-color: white; clear: both; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 14px; line-height: 20.0200004577637px; text-align: center;">
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<b><span style="background-color: white; font-family: 'Courier New', Courier, FreeMono, monospace; line-height: 20.0200004577637px;">A couple of years ago when I first started writing this blog I thought about what it was that I wanted to share.</span><br style="background-color: white; font-family: 'Courier New', Courier, FreeMono, monospace; line-height: 20.0200004577637px;" /><br style="background-color: white; font-family: 'Courier New', Courier, FreeMono, monospace; line-height: 20.0200004577637px;" /><span style="background-color: white; font-family: 'Courier New', Courier, FreeMono, monospace; line-height: 20.0200004577637px;">It started as a way of me sharing my food knowledge and my passion for preparing real food for our families.</span><br style="background-color: white; font-family: 'Courier New', Courier, FreeMono, monospace; line-height: 20.0200004577637px;" /><br style="background-color: white; font-family: 'Courier New', Courier, FreeMono, monospace; line-height: 20.0200004577637px;" /><span style="background-color: white; font-family: 'Courier New', Courier, FreeMono, monospace; line-height: 20.0200004577637px;">More importantly though I like to think that I give people the confidence to appreciate that the magic that is the Family dining experience is NOT just about the food.</span></b><br />
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<b>While the food is what draws us to the table it should be considered but ONE of many things that are shared and indeed NOT the most important one.<br /><br />LOVE to me should always be the single most important ingredient that is shared at our family table. Without LOVE the food and the entire dining experience is just another meal. But with it our souls as well as our tummies are nourished.<br /><br />It is with this in mind that on Fridays I will be sharing with you my series- <a href="http://gourmetgirl-friend.blogspot.com.au/p/the-family-table.html" style="color: #cc0000; text-decoration: none;">The Family Table</a>- where super special guests share their family dining experiences with us. It is a way of appreciating that there are infinite ways of dining together & that the term 'Family' is a wide & wonderfully differing thing.</b><br />
<b>My wish is that every single one of my readers makes The Family Table part of their own family life.</b></div>
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It has been WAY too long between Friday Family Tables!<br />
I am so sorry- what can I say? Life in 2014 proved to be WAY busier than even I could have imganined.<br />
So here are in 2015 reviving this much loved Friday series.</div>
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This week I am sharing with you another lady of the interwebz.<br />
Caro Webster is a keen cook and writes of her adventures on her blog <a href="http://www.caroandco.com.au/" target="_blank">Caro & Co</a>.<br />
We share quite a lot in common but it is our combined love of encouraging children into the kitchen that cemented our friendship.<br />
We have talked online for a long while but we finally got to meet and have breakfast together in real life last year, along with our dear pal Barry Humphries- who thankfully had worn purple corduroy slacks for the occasion. Phew!<br />
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I am thrilled to have Caro share her Family Table with us this week.</div>
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<b>1.) Can you please share a little about how your family shares food? </b></div>
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It starts by cooking together every day. My daughter Grace is a mean baker, which is ace because I am not. She’s currently trying to perfect Pavlova and Tiramisu, so we are eating them over and over (no complaints from me). My son enjoys whiz-bangery so he’ll happily blend, chop, grind or grate ~ anything that involves a machine. We eat about 90% of our meals together. It’s much-cherished family time. My husband would readily admit he’s not a cook so he’s the pot scrubber of the family. It’s the perfect arrangement.</div>
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<b>2.) Do you have hard & fast eating rules?</b></div>
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Only that ALL technology is shut off and put away so there’s no competition with conversation or fighting to be heard and so we can fully engage with one another. I must admit to being a bit of a stickler for table manners and the way the table is set. We use fresh linen serviettes every night, condiments in dishes rather than jars, fresh flowers, no elbows on the table, cutlery must be held the right way, no licking plates with fingers (Grace and I are notorious for that). When the kids were little I used to tell them that Mickey Mouse would never come for dinner if our manners were bad and we didn’t make the table look pretty and colourful….</div>
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<b>3.) Can you share with us where your cooking influences/inspiration are from?</b></div>
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My passion for homegrown, seasonal food and cooking initially came from my grandmother. She wasn’t an adventurous cook but had a few old-fashioned recipes that were super yummy. Tuna Mornay with pineapple (yes, pineapple), homemade chocolate custard drizzled over her sponge cakes, lamb loin chop stew with rice, the best-ever crumbed veal schnitzel with lemon sauce and piles of creamy mash, golden syrup puddings and so on. Although she horribly overcooked any vegetable that came her way, so we always preferred her casseroles and stews! She took great delight in feeding her grandchildren and made me want to spend time in the kitchen. My Mum, however, would have to be my greatest influence. She was a corporate housewife so nearly every Friday or Saturday evening she and Dad entertained business acquaintances and clients. This was always followed by family lunch on the Sunday which I recently wrote about <a href="http://www.caroandco.com.au/2014/08/at-my-table/#sthash.uFMOaX1x.dpbs" target="_blank">here</a>.<br />
I was paid a pittance to be helper in the kitchen and serve the food. I actually did a silver service course so was able to impress guests with my deftness using serving implements! It was the seventies, so I remember lots of dishes like Avocado and Prawn cocktail, Garlic Prawns, French Onion Soup, Beef Wellington, Chicken a la King, Chicken in a Basket, Fondues, anything cooked using a crockpot, stuffed vegetables, gratins. Our greatest triumph for one dinner party was to make a croquembouche from scratch, complete with drizzled toffee like a spider’s web and vanilla ice cream. I remember being very proud of my choux balls. Mum continues to inspire me, often sending me recipes she’s found and whilst she’s now only cooking for herself, she still enjoys being in the kitchen. I love her to bits.</div>
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The talent of chefs such as Stefano Manfredi, Yotam Ottolenghi, Hetty McKinnon of Arthur Street Kitchen, Nigel Slater, Maggie Beer, and my mate Ruth Bruten ;) inspire me no end. And, um, I also have a huge soft spot for Rick Stein and Hugh Fearnley-Whittingstall.</div>
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<b>4.) Do you have a favourite cuisine?</b></div>
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If I had to be restricted to one type for the rest of my life (sigh) I’d have to say Mediterranean ~ because that gives me all the countries hugging the Mediterranean Sea to choose from right? Or is that just plain greedy? I adore everything Yotam Ottolenghi, and avidly watched his fabulous <a href="http://www.channel4.com/programmes/ottolenghis-mediterranean-feast" target="_blank">“Mediterranean Feast”</a> series on SBS. </div>
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<b>5.) Can you recall a super special meal or eating experience that has stayed with you forever?</b></div>
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It was at our farm in the dead of winter about 10 years ago. I did a 23-hour slow-cooked pork shoulder. The recipe called for basting every two hours. I felt like the mother of a newborn, getting up regularly to breastfeed! We served it the next day with the creamiest mashed potato, homemade apple sauce and wintergreens from the garden. I remember because it was ‘old-fashioned pork’ (none of that new fangled stuff thank you very much), the crackling was a triumph. The meat was meltingly good. By the time we sat to eat, the fire was blazing, corks had been pulled from a couple of sensational reds, the table had been set beautifully, with small vases containing Hellebores from the garden running down the centre. The room was slightly steamed up from cooking, with misty condensation on the windows. It was so happy and snug and inviting. It was the most convivial afternoon shared with friends and family that I can think of. If I remember rightly, we even had snow in the afternoon. Perfect, just perfect. </div>
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<b>6.) Would you please share the recipe of your favourite family meal with us?</b></div>
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Crikey, there are so many that I’d love to share with you, but I’ll choose my oven-baked Ocean Trout because it’s dead easy and spans across the seasons. I make it often and love the delicacy of Ocean Trout.</div>
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<b>Oven-baked Ocean Trout with roasted Kipfler potatoes and greens</b></div>
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Serves 4</div>
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You will need:</div>
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4 Ocean Trout fillets (skin on or off depending on your preference)</div>
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Juice of half a Lemon</div>
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Juice of one Orange</div>
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EVOO</div>
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S&P</div>
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10-15 sprigs of Lemon Thyme, leaves only</div>
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10-15 sprigs of common Thyme, leaves only</div>
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10-15 sprigs of Tarragon, leaves only </div>
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Fennel seeds</div>
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24 Kipfler Potatoes, washed and scrubbed, cut lengthways into long thick chips</div>
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100g toasted slivered or flaked almonds</div>
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Butter</div>
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For the greens:</div>
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Cold outside? Then you’ll need:</div>
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1 large bunch of washed English Spinach roughly chopped stems and all</div>
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2 bunches baby asparagus or baby zucchini</div>
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25-30 trimmed French green beans</div>
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Warm Weather? Then you’ll need:</div>
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Small bunch of baby rocket</div>
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1 baby fennel sliced thinly (include the feathery tops)</div>
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1 Orange halved and sliced finely</div>
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150g snow peas sliced finely, lengthways</div>
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Red Wine vinegar</div>
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EVOO</div>
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Some orange juice</div>
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S&P</div>
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Preheat the oven to 180.</div>
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Place your potatoes in a roasting pan, drizzle with oil and toss to coat. Sprinkle with salt, pepper and fennel seeds and put into the oven. They’ll need to roast for about 30 or so minutes. Turn them once during roasting. </div>
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Get 4 square pieces of tin foil and place a piece of trout on each one. Drizzle with EVOO and turn to coat well. Splash each with some lemon and orange juice and sprinkle the herbs on top. Give them a generous crack of salt and pepper. Now wrap the foil around the fish to create a little airtight parcel. Put into a roasting pan and place into the oven. The fish will need 10-15 minutes (tops) to cook, depending on how pink you like it.</div>
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If using the wintergreens, take a large heavy-based fry pan, add a knob of butter and melt. Add the beans and turn regularly until only <i>just</i> starting to cook. Add the asparagus and do the same. At the last minute add the spinach and cook until just wilted. The whole process should only take 5-8 minutes. Remove from pan and put into a large serving bowl. Top with a knob of butter and sprinkle with toasted almonds.</div>
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If making the salad: combine the rocket, fennel, orange, snow peas in a salad bowl. Make a very simple dressing using EVOO, red wine vinegar, some orange juice and S&P ~ you might need to add a small tsp of sugar. Shake all in a jar, adjust to taste, then pour over salad and mix gently with your hands to combine.</div>
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Remove your fish and potatoes from oven. Take fish out of foil. Arrange both across four plates (that you’ve warmed either in the oven or microwave). </div>
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Serve immediately. So simple and bloody yummy.</div>
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<b>7.) What music would be playing? (youtube link if possible)</b></div>
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<b></b><br /></div>
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Hmm, that’s hard because we all have such diverse musical tastes. I’m a bit of a head banger from way back but also adore jazz. My children love anything in the top 10 and my husband would always select something classical. However, given I’m the only one who actually knows how to work our music system, I’d choose Blossom Dearie. Blossom was a NY jazz singer and pianist of the 40’s, 50’s and 60’s. She has the most beautiful youthful, lilting voice. Listening to this particular song makes me want to curl up in front of a fire with my family, our two pups, a book and a fine glass of red.</div>
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It might as well be spring ~ Blossom Dearie</div>
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GourmetGirlfriendhttp://www.blogger.com/profile/14540195749908936684noreply@blogger.com4tag:blogger.com,1999:blog-315813441386653699.post-20188030923337740782015-01-19T15:26:00.001+11:002015-01-19T15:27:47.513+11:00Baked Middle Eastern Meatballs<br />
When I made this dish last week my husband & I laughed at how I was actually trying to re-write the 80's mini classic cook book '100 ways with mince'.<br />
I may have been using a lot of mince in the days previous to this......<br />
<br />
Do you know this book?<br />
<br />
It was the hardback that helped many a kid graduate to life away from the family kitchen to learning how to cook in their first 'living away from home' situation- including my husband.<br />
<br />
Now it mostly graces the bookcases of the local op-shops.<br />
<br />
There is a lot to be said for cooking with mince though. It often gets relegated to the more dreary of recipes- but I think it deserves more of a look in.<br />
<br />
It is a great way to slap up some quick and delicious meals & it really is an affordable meat.<br />
So......the other night when the day had got the better of me and I was panicked by the time on the clock and the fact that I had not even thought about dinner - well I had pulled out some lovely <a href="http://www.wbgbeef.com.au/" target="_blank">Warialda Beef</a> mince from the freezer first thing in the morning to defrost- but apart from that......<br />
<br />
So I looked in the fridge & pantry for inspiration and this was what I came up with.<br />
A lovely rich aromatic all in one dish with lots of textures. It was a big success and I am sure it will be cooked again.<br />
<br />
I really felt like Middle eastern flavours & I also LOVE being able to serve the pot that the meal was cooked in straight to the table.<br />
I love the communal digging in that it allows. All arms across the table serving themselves. A kind of happy chaos of activity before we all sit down together to eat.<br />
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<br />
<b><u>BAKED MIDDLE EASTERN MEATBALLS:</u></b><br />
<i>Whilst this dish is ultimately served at the table in one dish, it actually needs a couple of pots to start off.<br />I think you could get away with doing it all in one dish but that some of the flavours that help it's richness would be missing. </i><br />
<i>It uses a couple of spice mixes that are commonly used in Middle Eastern cuisine that may be new to you- Za'atar & Baharat.<br />Za'atar is a mix of herbs, sesame seeds & salt.<br />Baharat is a mix of spices.<br />Both can be found in good Delicatessens.</i><br />
<i>I made it so that we each had one meatball each as it combines rice and sauce. The meatballs are rolled to be a large size. We have seven in our family so we had seven meatballs in the finished dish.<br />The preserved lemon & the fetta add a lovely acidity and zing to the rich aromatics.</i><br />
<i><br /></i>
<i>WHAT YOU WILL NEED:</i><br />
<br />
<ul>
<li><i>500g beef mince</i></li>
<li><i>3 cans tomatoes</i></li>
<li><i>1 cup basmati rice</i></li>
<li><i>1 1/2 litres Chicken stock</i></li>
<li><i>1 large onion, finely diced</i></li>
<li><i>1 teaspoon Baharat</i></li>
<li><i>1 teaspoon Za'atar</i></li>
<li><i>1 quarter preserved lemon, flesh removed & discarded and peel diced finely</i></li>
<li><i>3 cloves garlic</i></li>
<li><i>3 bay leaves</i></li>
<li><i>3/4 cup pine nuts</i></li>
<li><i>2 teaspoons cumin</i></li>
<li><i>1 cup fetta, crumbled</i></li>
<li><i>olive oil</i></li>
<li><i>lots of fresh chopped coriander & mint to serve</i></li>
</ul>
<div>
<i>Method:</i></div>
<div>
<i><br /></i></div>
<div>
<i>Preheat the oven to 160C.</i></div>
<div>
<i><br /></i></div>
<div>
<i>In a large bowl mix half of the chopped onion, 1 teaspoon za'atar, the preserved lemon, one teaspoon cumin, 1/2 cup of the pine nuts and the mince.<br /><br />Mix through your hands well until amalgamated well.</i></div>
<div>
<i><br /></i></div>
<div>
<i>Now make large meatballs- as large as your palm. </i></div>
<div>
<i><br /></i></div>
<div>
<i>Fry the meatballs (3 at a time) in olive oil on a medium high heat in a non stick pan to brown the outside- it is not necessary for the inside to cook. We are browning them to achieve a lovely caramel flavour for the final dish. The remaining cooking will take place in the oven.</i></div>
<div>
<i>Set the browned meatballs aside while you start the sauce.</i></div>
<div>
<i><br /></i></div>
<div>
<i>In a non stick pan, fry the remaining half of onion in a good glug of olive oil until translucent.<br />Add garlic, 1 teaspoon cumin, baharat and bay leaves.<br />Now add the basmati rice and stir through.<br />Add the canned tomatoes and the chicken stock.<br />Bring to a simmer & then turn off the heat.<br /><br />Find an ovenproof dish large enough to hold the meat balls and the sauce. I like my meatballs to pop out the top- it helps them stay brown and crispy and looks great when served at the table.<br /><br />In your dish pour the sauce evenly across the dish. Now place the meatballs into the sauce & place carefully into the oven for 20 minutes.</i></div>
<div>
<i><br /></i></div>
<div>
<i>10 minutes before serving, remove dish form oven and scatter the fetta across the dish and place back into the oven for final 10 minutes.</i></div>
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<i><br /></i></div>
<div>
<i>Sprinkle with remaining Pine nuts and herbs.<br />Serve with lemon wedges & Parsley salad.</i></div>
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<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/xUpy521NTGM?rel=0" width="560"></iframe>GourmetGirlfriendhttp://www.blogger.com/profile/14540195749908936684noreply@blogger.com3tag:blogger.com,1999:blog-315813441386653699.post-24527319347141681042015-01-14T16:55:00.002+11:002015-01-14T17:17:33.142+11:00Teaching 5 boys about housework<br />
My children are individuals.<br />
My children are messy.<br />
My children are loud.<br />
My children are none of those things because they are boys but because they are children.<br />
And there should be no amazement attached to the fact that mine do housework because they are boys.<br />
Every child should be doing these jobs.<br />
Boys AND girls.<br />
<br />
Because despite what mainstream media would have you believe.....<br />
Boys CAN cook.<br />
Boys CAN wash.<br />
Boys CAN sweep.<br />
Boys CAN vacuum.<br />
Boys CAN do all these things just as well as girls.<br />
If we let them.<br />
<br />
There have been a few articles lately about preparing boys before they leave home with skills that they need for life away from the familial home.<br />
At first I thought- Yeah, awesome!<br />
Then I gave it a bit more thought and felt uneasy.<br />
As uneasy as I do when I hear the "Boys will be boys" statement trotted out when young children of the male gender misbehave.<br />
This isn't and shouldn't be about gender.<br />
This is about doing the right thing.<br />
About behaving well regardless of being female or male.<br />
This should be about providing ALL of our children with the skills it takes to be independent.<br />
It should also be about pitching in around the home that they live in and are cared for in.<br />
It is certainly NOT about 'Making his wife happy'- this one I hear time & time again.<br />
Actually I am not so presumptuous that my children will either a) marry or b) choose a girl as their partner.<br />
And I am NOT teaching my children to do this to make someone else happy but because these are things they should JUST DO.<br />
Some of the stuff in life that we do is not nice, it is not rewarding but I reckon we have a responsibility to do it.<br />
<br />
My motivation is not entirely because I need help (although I am the first to admit I do!) but because I think it is important to raise our children with skills that allow them to be functioning independent individuals who are aware of their environment & their responsibilities.<br />
<br />
If nothing else these holidays by working really hard on these things day to day I have realised JUST how much I do.<br />
It's a crazy workload to keep on top of, which is why I don't.<br />
I don't keep on top of it. At all.<br />
<br />
This holidays have really also emphasised to my children how much I do and it has made it very clear to them as they fumble to try & find a clean pair of underpants, just why they CAN'T find any. There are NONE- because I simply can not keep up with the laundry.<br />
<br />
We have implemented a new laundry system & we shall see how that works.<br />
Each child has their own basket in their bathroom and the big three (16, 14 & 12) are now entirely in charge of their own laundry- of washing it, hanging it out & folding it and putting it away. No more blaming me when they can't find those underpants. It feels big for me. A load (literally) off of my shoulders. We'll see if it works in the long term.<br />
<br />
And so as I nag day upon day to get them to do a little more, to be a little more aware, to pick up that cup they left with the assumption that 'someone else' was going to put it in the dishwasher, my hope is that by the end of the holidays and as we head into our busy school year, that they will take on a little more of being a community minded house-sharing type of person.<br />
<br />
I already bring my children up with a very strong focus on being a responsible community minded person- that we have responsibilities beyond our home to be a thoughtful, kind member of society and that being kind is good in itself, not as a means to anything more. That we have a responsibility to others.<br />
I like to think this starts in the home.<br />
One who appreciates that all the things that happen in this house they share with 6 others don't just happen by magic. And that their behaviour within this environment affects every other person in it.<br />
<br />
Although I have always so wished that I could just wiggle my nose à la Samantha from Bewitched and just have all that pesky housework done.........<br />
<br />
<div style="text-align: center;">
<a href="http://gifsoup.com/view/1880605/bewitched-nose-twitch.html" target="_blank"><img border="0" src="http://stream1.gifsoup.com/view3/1880605/bewitched-nose-twitch-o.gif" /></a><br />
<a href="http://gifsoup.com/" target="_blank" title="GIFSoup">GIFSoup</a></div>
GourmetGirlfriendhttp://www.blogger.com/profile/14540195749908936684noreply@blogger.com11tag:blogger.com,1999:blog-315813441386653699.post-33422360381788226772014-12-10T11:05:00.000+11:002014-12-18T17:00:06.070+11:00Giving<br />
This week my big two finished school for the year.<br />
<br />
It's been a big one. Both of them achieving great successes in different ways. Sometimes through hardship and wonky pathways.<br />
I am talking not necessarily about awarded successes but rather intangible success.<br />
Success in becoming who they are. <br />
<br />
Sometimes the measure of success is a bit of a blurry thing I reckon.<br />
Blurry in the sense that awards sometimes don't recognise really huge achievements that really count.<br />
<br />
As is customary at most schools there is a Speech night & awards are handed out. The principal and other senior teachers and children say a few words.<br />
<br />
At this speech night, our big kids school Principal said something that really stuck with me.<br />
It was this:<br />
<br />
<b>Don't think of your education as the things you learn here but as something that you can go away and give to others.</b><br />
<b><br /></b>
Powerful words.<br />
<br />
I love that idea. That what we learn throughout our life only become worthwhile if we give it away.<br />
Our knowledge is only useful if we share it.<br />
<br />
The act of giving. A wonderful thing to focus on at this time of year.<br />
<br />
Not giving <i>things</i> and <i>stuff</i> but giving ourselves.<br />
<br />
Giving love.<br />
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<br />
<br />
<b><u>SPICED SALTED CARAMEL CITRUS UPSIDE DOWN CAKE:</u></b><br />
<i>I made this cake last week and LOVED it.<br />My mate <a href="http://theveggiemama.com/" target="_blank">Stacey </a>is coming over tomorrow and so I have baked another one to share with her.<br />This is a great Christmas time cake as it's spice makes it festive.<br />I used this<a href="http://www.food.com/recipe/salted-caramel-orange-upside-down-cake-511074" target="_blank"> recipe</a> for inspiration but made a few changes.<br />Upside down cakes are so great & really quite easy. Just be sure to line your cake tin with baking paper. I find using a springform tin helps too, although I used a well greased silicon tin for the one pictured here and it worked really well (the trick to using silicon cake tins is to lie them on a baking tray to pop in and out of the oven as they are floppy and the cake will break as you move it).</i><br />
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<i><br /></i>
<b>WHAT YOU WILL NEED:</b><br />
<b><br /></b>
<b><i>for the spiced salted caramel:</i></b><br />
<br />
<ul>
<li><b>1 1/3 cup sugar</b></li>
<li><b>1/2 teaspoon salt flakes</b></li>
<li><b>1 tablespoon salted butter</b></li>
<li><b>5 oranges, skin on, sliced into 1/2 cm slices</b></li>
<li><b>2/3 cup water</b></li>
<li><b>1 stick cinnamon</b></li>
<li><b>2 cardamom pods</b></li>
<li><b>4 whole cloves</b></li>
</ul>
<div>
<b><i>for the cake:</i></b></div>
<div>
<ul>
<li><b>1/2 cup almond flour</b></li>
<li><b>1 1/4 cups plain flour</b></li>
<li><b>3/4 teaspoon baking powder</b></li>
<li><b>3/4 teaspoon bi-carb</b></li>
<li><b>250g salted butter</b></li>
<li><b>2/3 cup sugar</b></li>
<li><b>2 eggs</b></li>
<li><b>1 teaspoon grated orange zest</b></li>
<li><b>6-7 slices cooked orange slices from spiced salted caramel </b></li>
<li><b>1/2 cup sour cream</b></li>
</ul>
<div>
<b>Preheat the oven to 175C.</b></div>
<div>
<b><br /></b></div>
<div>
<b>First we make the Spiced salted Caramel.<br />Place sugar, water, spices, salt and sliced oranges into a non stick fry pan.<br />Spread the orange slices evenly around the pan.<br />Turn on the heat to medium high and bring to a boil.<br />Once the sugar has dissolved, turn down the heat and let simmer for 10 minutes or so until the pith of the orange becomes transparent.<br />Remove from heat and stir in butter.<br />Remove 6-7 slices from this mix to be added to the cake batter and set aside the rest to cool.</b></div>
</div>
<div>
<b>In a mixer add butter & sugar and mix till fluffy & light.</b></div>
<div>
<b>Add the eggs.</b></div>
<div>
<b><br /></b></div>
<div>
<b>Chop the cooked orange slices coarsely and add these.</b></div>
<div>
<b>Now add the almond meal & sour cream & mix.<br /><br />Slowly add the flour, baking powder & bi-carb.</b></div>
<div>
<b><br /></b></div>
<div>
<b>Grease and line a 23cm springform tin.<br /><br />Arrange the whole orange slices around the tin and pour some of the caramel over the top (I save some of mine to serve with the cake later).</b></div>
<div>
<b><br /></b></div>
<div>
<b>Now carefully add the cake batter on top and smooth over so it is fairly uniformly spread across the tin.</b></div>
<div>
<b><br /></b></div>
<div>
<b>Place into the oven and cook for at least an hour or until a skewer comes out clean.</b></div>
<div>
<br /></div>
<div>
<b>Remove from oven and use a knife to separate the caramel from the edge.</b></div>
<div>
<b>Let cool and invert onto a serving plate.</b></div>
<div>
<b><br /></b></div>
<div>
<b>Serve with some of the reserved caramel sauce.</b></div>
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<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/fweNLKBCh5A?rel=0" width="500"></iframe>GourmetGirlfriendhttp://www.blogger.com/profile/14540195749908936684noreply@blogger.com2tag:blogger.com,1999:blog-315813441386653699.post-2495268894128122332014-12-03T14:41:00.003+11:002014-12-03T16:04:12.090+11:00NEW GG Clog BroochesI dream of having my very own range of Clogs one day.<br />
I wear Clogs each & every day.<br />
They are the only shoes I wear (apart from runners when I run).<br />
I have been collecting them for years now.<br />
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So while I am dreaming of making REAL clogs to wear on your feet, I have come up with my very own GG Clog Brooch to wear on your shirt - the only one of it's kind.<br />
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Last week I made up a small batch limited edition Red Brooch to see what you all thought.<br />
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I had no idea they would be so popular! Of course that makes me ridiculously happy.<br />
To know little clogs are happily being worn all around the place makes me smile.<br />
I totally get that while you may love the idea of wearing clogs, maybe they are just <i>not</i> the thing for your feet!<br />
These brooches may be the answer.<br />
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Instead of wearing them on your feet you can wear them on your fave shirt, or dress or jacket or give them to a fave friend. YAY!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn0kyExSK-gzyi9CzXmxpKDCeye-VGyDrgFAvYQ7dAbK1LGvp7mWOzhA9GMp37VXwDxaacC9IB1phCdoBDjtKz-AUHQJkNR5bcaYXSoT0cVZTmlT2gUqLeuSeGe592c3K-n4b7R-l3wWu-/s1600/DSC_0518.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn0kyExSK-gzyi9CzXmxpKDCeye-VGyDrgFAvYQ7dAbK1LGvp7mWOzhA9GMp37VXwDxaacC9IB1phCdoBDjtKz-AUHQJkNR5bcaYXSoT0cVZTmlT2gUqLeuSeGe592c3K-n4b7R-l3wWu-/s1600/DSC_0518.jpg" height="265" width="400" /></a></div>
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I now have them available in four different options.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCi6m-5wXfBOWZ80iv9qWzNdIaMeV37bL8IxyW2Od4WcW0DN9muRWrb1HjpuNFP3Y_wm4UHscv-Kit1gVceayXUF3a7Fq9CdGyIr2Jx3pMnLOCuOZ59fHToBQcd2fKMUGCoPFJxrOe-plr/s1600/DSC_0517.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCi6m-5wXfBOWZ80iv9qWzNdIaMeV37bL8IxyW2Od4WcW0DN9muRWrb1HjpuNFP3Y_wm4UHscv-Kit1gVceayXUF3a7Fq9CdGyIr2Jx3pMnLOCuOZ59fHToBQcd2fKMUGCoPFJxrOe-plr/s1600/DSC_0517.jpg" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">GLITTER RED because everyone needs a Disco Clog right?! <span style="text-align: left;"> </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaZM3e4ZKeKiVxWDw58LtgPJSJpoJG6AbpcqixUEJGrP9rGZ3IU5FWTW9-P61TYz1HEZuHITP6DjGhETz8W93Nz3dpl-mYoMCpx6WMK1B37tXiKm2CtTzBQ_1TYjZjw3ZLzvGB05tTclQ_/s1600/DSC_0516.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaZM3e4ZKeKiVxWDw58LtgPJSJpoJG6AbpcqixUEJGrP9rGZ3IU5FWTW9-P61TYz1HEZuHITP6DjGhETz8W93Nz3dpl-mYoMCpx6WMK1B37tXiKm2CtTzBQ_1TYjZjw3ZLzvGB05tTclQ_/s1600/DSC_0516.jpg" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ORANGE</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQuhlOTs7zkclkwWl8T_0G-vqwxDTWHYIlkL54t4DBo84Du0d2qs-hY76_2WEvxgv_41_TQsZX7Hl3T4fFdTuNYavur3vauwckAG9NAlzqwZ6XMnXdcTflhWjYqlp2oQmkBOFj9AbFJpNt/s1600/DSC_0515.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQuhlOTs7zkclkwWl8T_0G-vqwxDTWHYIlkL54t4DBo84Du0d2qs-hY76_2WEvxgv_41_TQsZX7Hl3T4fFdTuNYavur3vauwckAG9NAlzqwZ6XMnXdcTflhWjYqlp2oQmkBOFj9AbFJpNt/s1600/DSC_0515.jpg" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">YELLOW</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFbRIcPUDu3ruU0xL-n797Qhf0bQGUr4xy29JuhP_y0R0hz-uNQ-jYev7eGQFTtywP3brjINfkAldKK1n3kyzC3uYxWvuAO-YsAEvvJ7fXe4qEAmyVCPnEjyYerU3WZxgIgJukOjL1j_lK/s1600/DSC_0514.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFbRIcPUDu3ruU0xL-n797Qhf0bQGUr4xy29JuhP_y0R0hz-uNQ-jYev7eGQFTtywP3brjINfkAldKK1n3kyzC3uYxWvuAO-YsAEvvJ7fXe4qEAmyVCPnEjyYerU3WZxgIgJukOjL1j_lK/s1600/DSC_0514.jpg" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">MINT GREEN</td></tr>
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You can buy them by clicking <a href="http://cleverclogscookingclasses.bigcartel.com/product/gg-clog-brooch-available-in-4-colours" target="_blank">HERE </a>or by clicking on the Top RHS of my blog.<br />
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Thank you to all of you who have been supporting my work this year by purchasing classes, goodie bags, clog brooches & super-power aprons.<br />
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I am SO GRATEFUL.<br />
xx<br />
GG<br />
<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/zodW1YIDjew?rel=0" width="500"></iframe>GourmetGirlfriendhttp://www.blogger.com/profile/14540195749908936684noreply@blogger.com3