tag:blogger.com,1999:blog-74323666645093915872024-03-14T02:45:16.617-07:00tales of a recipe junkietammi | recipe junkiehttp://www.blogger.com/profile/05195966267938505364noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-7432366664509391587.post-87683949551182303822014-12-02T03:53:00.000-08:002014-12-02T04:45:49.361-08:00food styling & photography<a href="http://lh3.ggpht.com/-zR0gGN1urrU/VH2jrjJvCBI/AAAAAAAAAX0/UOm8EzKdw4U/s1600-h/IMG_3974%25255B5%25255D.jpg"><img alt="IMG_3974" border="0" src="http://lh6.ggpht.com/-_JuMWKOdLqQ/VH2jtI68amI/AAAAAAAAAX8/xTA6zg6dSuk/IMG_3974_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_3974" width="750"></a><a href="http://lh4.ggpht.com/-HBAY3iIsIeM/VH2junp0txI/AAAAAAAAAYE/G-74gBxiK0M/s1600-h/IMG_3983%25255B11%25255D.jpg"><img alt="IMG_3983" border="0" src="http://lh6.ggpht.com/-nQOwi_Bz7KY/VH2jwLq8FfI/AAAAAAAAAYM/8KB00_K-nbU/IMG_3983_thumb%25255B5%25255D.jpg?imgmax=800" height="500" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_3983" width="750"></a><a href="http://lh5.ggpht.com/-46ecs26vYBI/VH2jxLybt2I/AAAAAAAAAYU/bSR7qXPqNd8/s1600-h/IMG_3942%25255B11%25255D.jpg"><img alt="IMG_3942" border="0" src="http://lh4.ggpht.com/-hErvh1Tqi24/VH2jyJGuwLI/AAAAAAAAAYc/cPWiQp1hQ38/IMG_3942_thumb%25255B5%25255D.jpg?imgmax=800" height="500" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_3942" width="750"></a><a href="http://lh4.ggpht.com/-I1pfOt9D72w/VH2jzGJyhGI/AAAAAAAAAYk/HWY6UfZOrCM/s1600-h/IMG_4012%25255B5%25255D.jpg"><img alt="IMG_4012" border="0" src="http://lh5.ggpht.com/-hyZNRJi5qpE/VH2j0qdl0QI/AAAAAAAAAYs/KIzcRDmZoKM/IMG_4012_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_4012" width="750"></a><a href="http://lh5.ggpht.com/-fJph4B2RU3o/VH2j2Jc3R4I/AAAAAAAAAY0/P5o7L053oJ4/s1600-h/IMG_3922%25255B5%25255D.jpg"><img alt="IMG_3922" border="0" src="http://lh5.ggpht.com/-fwqJrvM7qQc/VH2j3rKto_I/AAAAAAAAAY8/AxcrHZm0Prw/IMG_3922_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_3922" width="750"></a><a href="http://lh4.ggpht.com/-rABkdT_qR2U/VH2j41ArzMI/AAAAAAAAAZE/d55z2dvIW_M/s1600-h/IMG_3990%25255B5%25255D.jpg"><img alt="IMG_3990" border="0" src="http://lh3.ggpht.com/-f9Y_zc6yoiU/VH2j58nKvmI/AAAAAAAAAZM/5TuFw0IsJqI/IMG_3990_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_3990" width="750"></a><a href="http://lh5.ggpht.com/-NxGXrN5vvjw/VH2j7LGjQBI/AAAAAAAAAZU/TMb038R2p70/s1600-h/IMG_3998%25255B11%25255D.jpg"><img alt="IMG_3998" border="0" src="http://lh4.ggpht.com/-wmZWI9it6YU/VH2j8Z79ZxI/AAAAAAAAAZc/mmTnncHX5g8/IMG_3998_thumb%25255B5%25255D.jpg?imgmax=800" height="500" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_3998" width="750"></a><br>
<span style="font-family: Levenim MT; font-size: small;">I received my very first camera in my early teens. It was a gift from my late grandfather and one that brought me </span><span style="font-family: Levenim MT; font-size: small;">much excitement at </span><span style="font-family: Levenim MT; font-size: small;">be</span><span style="font-family: Levenim MT; font-size: small;">ing able to keep a picture record of life as I knew it. </span><span style="font-family: Levenim MT; font-size: small;">My expectations of taking these <em>amazing</em> photos were a </span><span style="font-family: Levenim MT; font-size: small;">little unrealistic though </span><span style="font-family: Levenim MT; font-size: small;">and </span><span style="font-family: Levenim MT; font-size: small;">what </span><span style="font-family: Levenim MT; font-size: small;">resulted was a rather large and somewhat </span><span style="font-family: Levenim MT; font-size: small;">disappointing </span><span style="font-family: Levenim MT; font-size: small;">collection of blurred shots, shut-eyed portraits, flash flare or too dark pics </span><span style="font-family: Levenim MT; font-size: small;">and accidental back of the head and foot </span><span style="font-family: Levenim MT; font-size: small;">shots. So bad was my photo taking back then, that I still have twenty </span><span style="font-family: Levenim MT; font-size: small;">odd films sitting in our fridge yet to be developed</span><span style="font-family: Levenim MT; font-size: small;">.</span><br>
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<span style="font-family: Levenim MT; font-size: small;">I was happy as Larry when I finally got my hands </span><span style="font-family: Levenim MT; font-size: small;">on a digital camera. No longer was I going to be out of pocket for a film of dodgy photos that looked like they’d been shot by a two </span><span style="font-family: Levenim MT; font-size: small;">year old. Nope, my little point and shoot gave me the ability to hit delete on any photo I was less than thrilled with, s</span><span style="font-family: Levenim MT; font-size: small;">o trigger </span><span style="font-family: Levenim MT; font-size: small;">happy me began clicking away on auto mode </span><span style="font-family: Levenim MT; font-size: small;">like there was no tomorrow. </span><br>
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<span style="font-family: Levenim MT; font-size: small;">While </span><span style="font-family: Levenim MT; font-size: small;">my skills </span><span style="font-family: Levenim MT; font-size: small;">as a novice photo-taker have </span><span style="font-family: Levenim MT; font-size: small;">vastly improved f</span><span style="font-family: Levenim MT; font-size: small;">rom those earlier days, </span><span style="font-family: Levenim MT; font-size: small;">I've been getting rather frustrated lately </span><span style="font-family: Levenim MT; font-size: small;">with not being able to achieve the </span><span style="font-family: Levenim MT; font-size: small;">results I want or with the lack of control I have </span><span style="font-family: Levenim MT; font-size: small;">over my camera and let’s face it, f</span><span style="font-family: Levenim MT; font-size: small;">ood bloggers win big brownie points with <a href="http://www.pinterest.com/therecipejunkie/">pin</a> worthy </span><span style="font-family: Levenim MT; font-size: small;">images and I figure </span><span style="font-family: Levenim MT; font-size: small;">if I am to hold my own against the big boys, I need to play like the big boys.</span><br>
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<span style="font-family: Levenim MT; font-size: small;">So this weekend I pulled up my big girl britches and attended </span><span style="font-family: Levenim MT; font-size: small;">a Food Styling and Photography <a href="http://www.peggysaas.com/workshops/">workshop</a> at the uber hip <a href="http://themantle.com.au/">The Mantle</a> in Freo. It was an opportunity for me to not only </span><span style="font-family: Levenim MT; font-size: small;">learn once and for all how to take my photography up a notch but to connect with likeminded individuals. To say that I have come away inspired is an understatement!! <a href="http://cakecrumbsbeachsand.com/">Peggy</a>, an insanely talented self-taught photographer, had such an easy way of explaining the basics of shooting on manual that it actually clicked </span><span style="font-family: Levenim MT; font-size: small;">and I </span><span style="font-family: Levenim MT; font-size: small;">have had my camera attached to me like a fifth limb, shooting at every opportunity while stylist extraordinaire <a href="https://www.facebook.com/bectougasstylist">Bec</a> has me itching to not only add to my prop collection but to cook and style just for the sake of </span><span style="font-family: Levenim MT; font-size: small;">taking photos. My thighs and hips are going to hate me! Ha! But at least I've taken the training wheels off.</span>tammi | recipe junkiehttp://www.blogger.com/profile/05195966267938505364noreply@blogger.com4tag:blogger.com,1999:blog-7432366664509391587.post-43550368445171345382014-10-30T00:37:00.000-07:002014-10-30T00:37:22.619-07:00favourites – October edition<a href="http://lh3.ggpht.com/-s-TQhObnfus/VE89bbSaPsI/AAAAAAAAAXY/fES1z0ot38k/s1600-h/indoor-plants4.jpg"><img alt="indoor plants" border="0" src="http://lh3.ggpht.com/-1xTzP5TpbdU/VE89dCkvwEI/AAAAAAAAAXg/tDLl5mhOp1Y/indoor-plants_thumb2.jpg?imgmax=800" height="747" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="indoor plants" width="750" /></a><br />
<span style="font-family: Levenim MT; font-size: small;">So it’s been a little over three weeks since we arrived back from our trip to NZ and we are only now settling back in to this time zone. A five hour time difference certainly knocks the wind out of ones sail! Our trip was all kinds of wonderful and then some but as is always the case when I’ve been away, it is good to be back.</span><br />
<span style="font-family: Levenim MT; font-size: small;">I returned home all inspired to inject a little greenery into our home after being reminded of the amazing variety of indoor plants that my mum has and to *ahem, tend to my rather bleak looking herb garden which is always a work in progress for this black thumbed wanna be gardener, ha!! </span><br />
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<span style="font-family: Levenim MT; font-size: small;"><a href="https://www.indiegogo.com/projects/the-nursery-project"><span style="color: #666666;">Speaking of gardens…how fricken awesome is </span>The Nursery Project</a>? Such a wonderful concept on so many levels!!</span><br />
<span style="font-family: Levenim MT; font-size: small;">Great <a href="http://www.rowdykittens.com/2014/09/dreamtoday/">post</a>!!</span><br />
<span style="font-family: Levenim MT; font-size: small;">Feeding my buckwheat obsession with <a href="http://ahouseinthehills.com/2014/08/04/overnight-buckwheat-cashew-parfait-gf-vegan/#comment-101511">this</a> parfait</span><br />
<span style="font-family: Levenim MT; font-size: small;">A simple yet effective way to display <a href="http://www.designsponge.com/2011/04/diy-project-kokedama-string-garden.html">plants</a></span><br />
<span style="font-family: Levenim MT; font-size: small;">Awaiting the arrival of <a href="http://www.penguin.com.au/products/9781921383984/whole-pantry">The Whole Pantry</a> cookbook - love the philosophy behind The Whole Pantry and how inspiring Belle's story is</span><br />
<span style="font-family: Levenim MT; font-size: small;">Majorly crushing on <a href="https://www.facebook.com/theforestcantina/photos/a.247660348689893.56036.240862156036379/609220189200572/?type=1&theater">these</a> boards</span><br />
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<span style="font-family: Levenim MT; font-size: xx-small;"><a href="http://decor8blog.com/2014/09/30/the-most-gorgeous-interior-palette-for-fall-2014/">image</a> – would love a similar display in our home</span>tammi | recipe junkiehttp://www.blogger.com/profile/05195966267938505364noreply@blogger.com0tag:blogger.com,1999:blog-7432366664509391587.post-84748005057933566012014-10-27T16:27:00.000-07:002014-10-27T23:09:37.092-07:00mango, banana and ginger smoothie<a href="http://lh5.ggpht.com/-PDyys5I00X4/VE4mdY2dslI/AAAAAAAAAWQ/24J09ji9YB8/s1600-h/mango-banana-and-ginger-smoothie-003%25255B1%25255D.jpg"><img alt="mango, banana and ginger smoothie 003" border="0" src="http://lh6.ggpht.com/-2vV69YdNr-o/VE4meURCUDI/AAAAAAAAAWY/CtIv0T03CCI/mango-banana-and-ginger-smoothie-003%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="mango, banana and ginger smoothie 003" width="750" /></a><br />
<a href="http://lh6.ggpht.com/-qHyr5aE6ULg/VE4mf2oUhxI/AAAAAAAAAWg/mMbzxsIUq0Y/s1600-h/mango-banana-and-ginger-smoothie-011%25255B1%25255D.jpg"><img alt="mango, banana and ginger smoothie 011" border="0" src="http://lh4.ggpht.com/-UA9OD_jh7Ps/VE4mgg6X9xI/AAAAAAAAAWo/vSwBOQIp5oU/mango-banana-and-ginger-smoothie-011.jpg?imgmax=800" height="500" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="mango, banana and ginger smoothie 011" width="750" /></a><br />
<a href="http://lh5.ggpht.com/-SqS4S7xD4l4/VE4mhp8UUFI/AAAAAAAAAWw/_LVxjbkn3To/s1600-h/mango-banana-and-ginger-smoothie-013%25255B2%25255D.jpg"><img alt="mango, banana and ginger smoothie 013" border="0" src="http://lh3.ggpht.com/-in6zioMBSGc/VE4miSS7p8I/AAAAAAAAAW4/7In7dGV8ch8/mango-banana-and-ginger-smoothie-013%25255B1%25255D.jpg?imgmax=800" height="500" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="mango, banana and ginger smoothie 013" width="750" /></a><br />
<a href="http://lh3.ggpht.com/-exOMBv9_7_4/VE4mjQ13A-I/AAAAAAAAAXA/rcsWP0dIXxs/s1600-h/mango-banana-and-ginger-smoothie-017.jpg"><img alt="mango, banana and ginger smoothie 017" border="0" src="http://lh4.ggpht.com/-iHvttEsBfxU/VE4mkKQpoZI/AAAAAAAAAXI/3WO_Fumrcuw/mango-banana-and-ginger-smoothie-017%25255B1%25255D.jpg?imgmax=800" height="500" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="mango, banana and ginger smoothie 017" width="750" /></a><br />
<span style="font-family: Levenim MT; font-size: small;">We’ve been living in Australia for eight years in December. Eight years!!! It feels like a life time ago that we packed up our then family of six, with our meagre belongings stuffed into four suitcases, to embark on a new and exciting life. We’d never travelled overseas before our move but we had itchy feet and were not overly daunted by such a drastic shift. Yes we were sad at leaving behind loved ones, but excitement filled us at the adventures that lay ahead. The first two years were spent living in sunny Queensland but we still felt a little unsettled so after a bit of discussion we decided to hightail it over the country to Western Australia where we’ve been living somewhat blissfully, ever since.</span><br />
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<span style="font-family: Levenim MT; font-size: small;">Despite having lived here for so long I still haven’t gotten used to the heat. Winter is only fleeting compared to my <a href="http://www.newzealand.com/au/">country</a> of birth but summer…holy, you ain’t ever experienced summer until you have suffered through a Western Australian one, it’s a total <strong>scorcher!</strong> and every summer that follows seems to be getting hotter than the last. I am already bracing myself for this year and we’re still in spring. A day when the temperature is over the mid twenties sees me cringing…I am a total heat wuss which is ironic given where we live…so you can imagine how bad I am at summers height.</span><br />
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<span style="font-family: Levenim MT; font-size: small;">Speaking of heat, please tell me I am not the only one who struggles to eat when it’s so hot outdoors and in? (we have no air-con so there’s little relief) About the best I can do is slurp on a smoothie or eat ice cream like it’s going out of fashion. The great thing about a smoothie is that they are a meal in themselves, unlike a heaving bowl of ice cream, and no rules apply as to what you can add. Some of our better concoctions have been those that we’ve haphazardly thrown together.</span><br />
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<span style="font-family: Levenim MT; font-size: small;">I’m on a bit of a ginger bender at the moment and throwing it in to everything I make. It’s zing rounds out </span><span style="font-family: Levenim MT; font-size: small;">the sweetness of the mango and banana quite nicely here.</span><br />
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<span style="font-family: Levenim MT; font-size: small;">Mango, banana & ginger smoothie – serves 3-4</span><br />
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<span style="font-family: Levenim MT; font-size: small;">Ingredients:</span><br />
<span style="font-family: Levenim MT; font-size: small;">I ripe mango - preferably frozen</span><br />
<span style="font-family: Levenim MT; font-size: small;">2 banana’s - preferably frozen</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 1/2 cups coconut milk</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 Tbsp flax meal</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 Tbsp coconut oil</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 – 2 tsp grated ginger</span><br />
<span style="font-family: 'Levenim MT';"><br /></span>
<span style="font-family: 'Levenim MT';">topping:</span><br />
<span style="font-family: Levenim MT; font-size: small;">chopped glace ginger – optional</span><br />
<span style="font-family: Levenim MT; font-size: small;">toasted/raw desiccated coconut – optional</span><br />
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<span style="font-family: Levenim MT; font-size: small;">Method:</span><br />
<span style="font-family: Levenim MT; font-size: small;">Place all the smoothie ingredients into a blender and blend till smooth. You may have to scrap down the sides of the blender bowl a few times. Serve </span><span style="font-family: Levenim MT; font-size: small;">topped with glace ginger and toasted coconut</span><br />
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<span style="font-family: Levenim MT; font-size: small;">Notes:</span><br />
<span style="font-family: Levenim MT; font-size: small;">- 1 tsp of ginger gives a subtle taste, for a bit more zing add another tsp or more</span><br />
<span style="font-family: Levenim MT; font-size: small;">- I prefer to use frozen fruit in my smoothies for a thick cold mix, feel free to use unfrozen fruit in which case you may want to add a few ice cubes to thicken and chill</span><br />
<span style="font-family: Levenim MT; font-size: small;">- I used home made coconut milk but any coconut/nut or dairy milk would work fine</span><br />
<span style="font-family: Levenim MT; font-size: small;">- I don't tend to sweeten many of my smoothies unless the fruit is particularly tart, feel free to add it to your liking</span>tammi | recipe junkiehttp://www.blogger.com/profile/05195966267938505364noreply@blogger.com0tag:blogger.com,1999:blog-7432366664509391587.post-84457699990349992272014-10-25T18:59:00.001-07:002014-10-25T19:03:22.255-07:00monkey bread<a href="http://lh4.ggpht.com/-k7nPIih_aD4/VExUqaP-FsI/AAAAAAAAAVI/ly0zSRTuEj8/s1600-h/easter-0535.jpg"><img alt="easter 053" border="0" src="http://lh3.ggpht.com/-hSXO5FsezEs/VExUspoA9YI/AAAAAAAAAVQ/NnM8tySyKEk/easter-053_thumb2.jpg?imgmax=800" height="500" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="easter 053" width="750" /></a><br />
<a href="http://lh4.ggpht.com/-WI69kXiy0tk/VExUw2mAPoI/AAAAAAAAAVY/JXfV875CoAA/s1600-h/easter-0585.jpg"><img alt="easter 058" border="0" src="http://lh4.ggpht.com/-FhSFrJHe8s0/VExUy3roT6I/AAAAAAAAAVg/7ZHUZNaPJTM/easter-058_thumb2.jpg?imgmax=800" height="500" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="easter 058" width="750" /></a><br />
<a href="http://lh6.ggpht.com/-YW30bTDrvog/VExU0jz_IkI/AAAAAAAAAVo/kXZF_NVKUWM/s1600-h/mnkey-bread-0025.jpg"><img alt="mnkey bread 002" border="0" src="http://lh3.ggpht.com/-BswvOOTOZoY/VExU3Z3hlOI/AAAAAAAAAVw/czaIV_iTsGY/mnkey-bread-002_thumb2.jpg?imgmax=800" height="500" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="mnkey bread 002" width="750" /></a><br />
<a href="http://lh6.ggpht.com/-lV5XFtB-8ps/VExU5wxy8iI/AAAAAAAAAV4/xQB802DtYiI/s1600-h/mnkey-bread-0125.jpg"><img alt="mnkey bread 012" border="0" src="http://lh5.ggpht.com/-IJVWar1UKDo/VExU7A3Mq2I/AAAAAAAAAWA/Jx6F_mcr9TM/mnkey-bread-012_thumb2.jpg?imgmax=800" height="500" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="mnkey bread 012" width="750" /></a><br />
<span style="font-family: Levenim MT; font-size: small;">As a teenager I absolutely dreaded the mornings, preferring to sleep my day away if given half the chance but since becoming a mum, I have grown accustomed to rising early and have actually come to relish that time between dawn and when the kids eyelids finally flutter open. It’s often the only solitude I will get on any given day before donning my mothers hat. My little ritual used to include making a pot of tea and taking it outside to listen to the birds chorus while the sun rose, these days I’m hitting the gym at 5 am in a bid to get fit and healthy and lose the last of this ‘five pregnancy’ weight. </span><br />
<span style="font-family: Levenim MT; font-size: small;"><br /></span><span style="font-family: Levenim MT; font-size: small;">The other advantage of rising with the birds is that it gives me ample time to make bread. Such as this monkey bread that I threw together before I skedaddled to the gym on Saturday morning. I’d not heard of monkey bread before last year some time and when I did my attention was piqued. I really have no idea where the name originated but on biting into my first ball of sweet, cinnamony, donutty bread, I was sold! After that very first initiation I think I made a dozen batches in so many weeks…hello hips!!! These days I don’t make this bread as often, which suits me fine seeing as I can’t eat it, but when I do the smell is absolutely intoxicating and I kick myself at being gluten intolerant.</span><br />
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<span style="font-family: Levenim MT; font-size: small;">Monkey bread – serves at least 6</span><br />
<span style="font-family: Levenim MT; font-size: small;">(recipe adapted slightly from <a href="http://www.thetarttart.com/2013/02/monkey-bread/">The Tart Tart</a>)</span><br />
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<span style="font-family: Levenim MT; font-size: small;">Ingredients: </span><br />
<span style="font-family: Levenim MT; font-size: small;">30 butter</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 cup milk</span><br />
<span style="font-family: Levenim MT; font-size: small;">1/3 cup water</span><br />
<span style="font-family: Levenim MT; font-size: small;">1/4 cup raw sugar</span><br />
<span style="font-family: Levenim MT; font-size: small;">2 1/2 tsp yeast</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 tsp salt</span><br />
<span style="font-family: Levenim MT; font-size: small;">3 1/4 cups flour</span><br />
<span style="font-family: Levenim MT; font-size: small;">80 g melted butter</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 cup brown sugar</span><br />
<span style="font-family: Levenim MT; font-size: small;">4 Tbsp cinnamon</span><br />
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<span style="font-family: Levenim MT; font-size: small;">Method:</span><br />
<span style="font-family: Levenim MT; font-size: small;">Place the first measure of butter, milk, water and sugar into a small pot and heat gently over a low heat until the butter has melted and the liquids are luke warm. Stir in the yeast and set aside 5 minutes till frothy. Meanwhile, measure the flour into a large bowl and add the salt.</span><br />
<span style="font-family: Levenim MT; font-size: small;"><br /></span>
<span style="font-family: Levenim MT; font-size: small;">Pour the liquid ingredients into the dry ingredients and stir with a knife/wooden spoon until it comes together like a dough. Turn out onto a lightly floured bench and knead for 5 minutes until smooth and glossy. Place the dough into a lightly oiled bowl, cover with gladwrap and leave in a warm spot till it’s risen to double the size.</span><br />
<span style="font-family: Levenim MT; font-size: small;"><br /></span>
<span style="font-family: Levenim MT; font-size: small;">Once the dough has doubled in size, melt the second measure of butter and place in a small bowl. In a separate bowl mix together the brown sugar and cinnamon till well combined. Grease a loaf tin well making sure to get into the corners. Turn the dough out onto a lightly floured bench and divide evenly into roughly 50 pieces. Dip each dough ball into the melted butter then coat in the brown sugar mix and place into the loaf tin, layering as you go.</span><br />
<span style="font-family: Levenim MT; font-size: small;"><br /></span>
<span style="font-family: Levenim MT; font-size: small;">Cover the loaf tin with gladwrap and leave to rise for 30-40 minutes. You want the bread to rise again slightly. Preheat oven 170°. Once the bread has risen bake for 40-50 minutes until golden. Cool in the tin for 10 minutes before turning out onto a cooling rack.</span><br />
<span style="font-family: Levenim MT; font-size: small;"><br /></span>
<span style="font-family: Levenim MT; font-size: small;">Notes:</span><br />
<span style="font-family: Levenim MT; font-size: small;">- we are spice freaks so add lots of cinnamon, you can reduce the amount to suit your tastes</span><br />
<span style="font-family: Levenim MT; font-size: small;">- bread is best eaten on the day it is made and definitely while still warm</span><br />
<span style="font-family: Levenim MT; font-size: small;">- the <a href="http://www.thetarttart.com/2013/02/monkey-bread/">original</a> recipe calls for a glaze, we found this much too rich for our liking but feel free to add it to yours</span><br />
<span style="font-family: Levenim MT; font-size: small;">- I’ve added chopped walnuts, raisins and some mixed spice to my flour mix before adding the wet ingredients…it takes this bread to a whole new level!!</span>tammi | recipe junkiehttp://www.blogger.com/profile/05195966267938505364noreply@blogger.com0tag:blogger.com,1999:blog-7432366664509391587.post-61064876222624206222014-09-30T00:40:00.001-07:002014-09-30T00:41:42.032-07:00favourites – September edition<a href="http://lh3.ggpht.com/--JMULObVETI/VBkuXal0EwI/AAAAAAAAATU/zvrwV_AiBYQ/s1600-h/the%252520Bay%25255B9%25255D.jpg"><img alt="the Bay" border="0" src="http://lh4.ggpht.com/-kcbhAYXeaF8/VBkuYZd9SCI/AAAAAAAAATc/haWAuq-LMEM/the%252520Bay_thumb%25255B5%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="the Bay" width="750" /></a><br />
<span style="font-family: Levenim MT; font-size: small;">I can’t tell you how thrilled I am to be seeing out the end of September in my homeland. It’s been far too long in between visits and I didn’t realise how empty my tank was until being surrounded once again by my whanau (family) and kiwi friends. While I’m luxuriating in all this love and attention feel free to check out this months current favourites…..</span><br />
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<br />
<span style="font-family: Levenim MT; font-size: small;"><a href="http://tworedbowls.com/2014/09/02/mooncakes/">Mooncakes</a>? Hello!!</span><br />
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<span style="font-family: Levenim MT; font-size: small;">It would be my dream to start a community like <a href="http://www.inkedincolour.com/shared/">this</a></span><br />
<span style="font-family: Levenim MT;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Our <a href="http://www.mnn.com/lifestyle/responsible-living/stories/10-habits-you-should-pick-up-from-your-grandmother">grandmothers</a> certainly had the right idea</span><br />
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<span style="font-family: Levenim MT; font-size: small;"><a href="http://www.thefinderskeepers.com/attia-homewares.php">Ceramic</a> LOVE!</span><br />
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<span style="font-family: Levenim MT; font-size: small;"><a href="https://www.donnahay.com.au/recipes/dinners/quinoa-and-pea-fritters-with-tahini-dressing">Yum</a> and <a href="http://foodloveswriting.com/2014/07/24/potato-fritters-roasted-zucchini-cucumber-corn-salad-cumin-dill-yogurt-sauce/#_a5y_p=2080441">yum</a></span><br />
<span style="font-family: Levenim MT;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">A nifty <a href="http://www.vintagerevivals.com/2014/03/slouchy-leather-sling-planter.html">gift</a> idea</span><br />
<span style="font-family: Levenim MT;"></span><br />
<span style="font-family: Levenim MT; font-size: xx-small;"></span><br />
<span style="font-family: Levenim MT; font-size: xx-small;"><a href="http://www.pinterest.com/pin/572449802609542532/">image</a> (how awesome to find a photo on the internet of my childhood stomping ground)</span>tammi | recipe junkiehttp://www.blogger.com/profile/05195966267938505364noreply@blogger.com0tag:blogger.com,1999:blog-7432366664509391587.post-46849305164414872512014-09-22T19:35:00.000-07:002014-09-22T19:35:32.297-07:00date & almond balls<span style="font-family: Levenim MT; font-size: small;"></span> <a href="http://lh5.ggpht.com/-6OliGbMUK6U/VCDbWSSz0ZI/AAAAAAAAAUc/M24LwpAbggc/s1600-h/date%252520and%252520almond%252520balls%252520012%25255B5%25255D.jpg"><img alt="date and almond balls 012" border="0" src="http://lh6.ggpht.com/-_zSLhLIAUR4/VCDbXuD7bjI/AAAAAAAAAUk/nNBF0BY3bX0/date%252520and%252520almond%252520balls%252520012_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="date and almond balls 012" width="750" /></a><br />
<a href="http://lh5.ggpht.com/--Y5Kx0jB2lg/VCDbYhrupTI/AAAAAAAAAUs/xwhAeNmVzU4/s1600-h/date%252520and%252520almond%252520balls%252520025%25255B5%25255D.jpg"><img alt="date and almond balls 025" border="0" src="http://lh5.ggpht.com/-AAng8_Rak2k/VCDbZYH39WI/AAAAAAAAAU0/0ul_GhoOENo/date%252520and%252520almond%252520balls%252520025_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="date and almond balls 025" width="750" /></a><br />
<span style="font-family: Levenim MT; font-size: small;"><br /></span>
<span style="font-family: Levenim MT; font-size: small;">I’ve been feeling a little unsettled lately, </span><span style="font-family: Levenim MT; font-size: small;">actually I’ve been feeling this way for a while now. </span><span style="font-family: Levenim MT; font-size: small;">That pull to be closer to family is really tugging on my heart at present and the fact that we’ll be travelling home for two weeks tonight has me so excited that I can barely contain myself let alone concentrate on </span><span style="font-family: Levenim MT; font-size: small;">anything. It will be a time of firsts for our youngest three…first time back in seven years*, </span><span style="font-family: Levenim MT; font-size: small;">first time meeting cousins who have been born in the eight years we have </span><span style="font-family: Levenim MT; font-size: small;">been away, first time seeing the changes that have occurred in the place </span><span style="font-family: Levenim MT; font-size: small;">of their birth, first time being back since the passing of loved ones.</span><span style="font-family: Levenim MT; font-size: small;"> </span><span style="font-family: Levenim MT; font-size: small;">So much has changed in the time we have been away, goodness knows I am not the same person I was when I left, </span><span style="font-family: Levenim MT; font-size: small;">but despite all of that we will finally </span><span style="font-family: Levenim MT; font-size: small;">be on home soil, albeit briefly, s</span><span style="font-family: Levenim MT; font-size: small;">urrounded by family, and that fact alone makes me giddy just thinking about it.</span><br />
<span style="font-family: Levenim MT; font-size: small;"><br /></span>
<span style="font-family: Levenim MT; font-size: small;">In preparation for our trip, which will be 13 hours from woe to go, I’ve been busy making portable snacks to keep us sustained. I know I am not alone in thinking that airline food is pretty dismal and the options for me are even more limited now that I know I have food intolerances. Gluten free muffins, chia pudding (oh my goodness guys, the roasted strawberry miso chia pudding that I came up with is to die for!!) and these date and almond balls were just the ticket. Simple to throw together, easy to transport and nutritiously filling!</span><br />
<span style="font-family: Levenim MT; font-size: small;"><br /></span>
<span style="font-family: Levenim MT; font-size: small;"><br /></span>
<span style="font-family: Levenim MT; font-size: small;">Date & almond balls – 24-28 balls</span><br />
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<span style="font-family: Levenim MT; font-size: small;">Ingredients:</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 1/2 cups whole almonds</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 cup medjool dates – pitted</span><br />
<span style="font-family: Levenim MT; font-size: small;">3 Tbsp cocoa</span><br />
<span style="font-family: Levenim MT; font-size: small;">2 Tbsp water</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 Tbsp coconut oil – melted</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 tsp vanilla extract</span><br />
<span style="font-family: Levenim MT; font-size: small;">pinch of salt</span><br />
<br />
<span style="font-family: Levenim MT; font-size: small;">Method:</span><br />
<span style="font-family: Levenim MT; font-size: small;">Place the almonds in the bowl of a food processor and blitz till roughly chopped. Add the remaining ingredients and blitz again until well combined and the consistency you want. Using moist hand, roll tablespoon amounts of mixture into balls and place on a plate. Refrigerate until firm.</span><br />
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<span style="font-family: Levenim MT; font-size: small;">Notes:</span><br />
<span style="font-family: Levenim MT; font-size: small;">- chocolate ganache or salted caramel sauce can be added for a more decadent ball, just omit the water and oil</span><br />
<span style="font-family: Levenim MT; font-size: small;">- a nip of baileys or kahlua is perfect for the festive season</span><br />
<span style="font-family: Levenim MT; font-size: small;">- maca or mesquite powder is a lovely earthy addition</span><br />
<span style="font-family: Levenim MT; font-size: small;">- any type of nut can be used as can an assortment of nuts</span><br />
<span style="font-family: Levenim MT; font-size: small;">- can be kept in the fridge for up to a week (if they last that long) and in the freezer for 4 weeks</span><br />
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<span style="font-family: Levenim MT; font-size: x-small;">* lets not delve into how guilty that makes me feel</span>tammi | recipe junkiehttp://www.blogger.com/profile/05195966267938505364noreply@blogger.com2tag:blogger.com,1999:blog-7432366664509391587.post-16922595424904763462014-09-17T21:37:00.001-07:002014-09-17T21:44:03.926-07:00roasted kumara, beet and quinoa salad with an orange-tahini dressing<a href="http://lh6.ggpht.com/-lrnrioxDZz8/VBpfgv5dkNI/AAAAAAAAATs/1JFAiqFu0Ic/s1600-h/quinoa%252520salad%252520028%25255B5%25255D.jpg"><img alt="quinoa salad 028" border="0" src="http://lh4.ggpht.com/-eESpu_LCOb8/VBpfhvcP4eI/AAAAAAAAAT0/cB06F9NZYtY/quinoa%252520salad%252520028_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="quinoa salad 028" width="750" /></a><br />
<a href="http://lh3.ggpht.com/-6sVzgGb4Z4I/VBpfix4Z92I/AAAAAAAAAT8/3Q1Hw0f2BrE/s1600-h/quinoa%252520salad%252520023%25255B5%25255D.jpg"><img alt="quinoa salad 023" border="0" src="http://lh4.ggpht.com/-abGwjKp4QIE/VBpfkqB3MdI/AAAAAAAAAUE/8pjRxfsp9sA/quinoa%252520salad%252520023_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="quinoa salad 023" width="750" /></a><br />
<span style="font-family: Levenim MT; font-size: small;">Things have been a little hectic this week as I prepare to leave for New Zealand next Tuesday. In between the end of term school events/birthday parties/play dates and shopping for supplies for my men-folk who’ll be staying back, I’ve been trying to squeeze in the odd cuppa with friends, complete some sewing orders and prepare a few freezer meals on top of spring cleaning our home and of course pack. It’s daft to be trying to do so much before I leave but I seem to work better under pressure and to be honest, I could do with the distraction. It’s been a few years since I’ve travelled home and even longer since our youngest three were there so you can well imagine the excitement that is building.</span><br />
<span style="font-family: Levenim MT;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">When I know I have a busy schedule ahead of me I opt to keep our meals fairly light and simple and prepare what I can ahead of time. This allows me to throw a salad, such as this one, together in mere minutes. The thing I love about a salad like this is that it is a great base for other flavours and ingredients depending on what you have on hand. Don’t be afraid to play around and make it your own.</span><br />
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<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Roasted kumara, beet and quinoa salad with an orange-tahini dressing – serves 2-3 as a main or 4-6 as a side</span><br />
<span style="font-family: Levenim MT;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Ingredients: (salad)</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 cup quinoa</span><br />
<span style="font-family: Levenim MT; font-size: small;">2 beetroot – peeled and chopped into cubes</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 medium kumara (sweet potato) peeled and chopped into cubes</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 Tbsp olive oil</span><br />
<span style="font-family: Levenim MT; font-size: small;">handful parsley – chopped finely</span><br />
<span style="font-family: Levenim MT; font-size: small;">toasted walnuts – chopped roughly</span><br />
<span style="font-family: Levenim MT; font-size: small;">1/2 cup of orange-tahini dressing</span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Ingredients: (dressing) – makes 3/4 cup</span><br />
<span style="font-family: Levenim MT; font-size: small;">juice and zest of 1 orange (1/2 cup juice/2 tsp zest)</span><br />
<span style="font-family: Levenim MT; font-size: small;">3 Tbsp tahini</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 Tbsp sweetener of choice</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 Tbsp apple cider vinegar</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 Tbsp olive oil</span><br />
<span style="font-family: Levenim MT; font-size: small;">salt & pepper</span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Method: </span><br />
<span style="font-family: Levenim MT; font-size: small;">Preheat oven to 180°. Toss the cubed kumara and beets in oil and place on a baking tray. Bake for 15-20 minutes until golden and tender.</span><br />
<span style="font-family: Levenim MT; font-size: small;">In a pot bring 2 cups of water to the boil. Rinse the quinoa in a sieve under running water and leave to drain. Once the water is boiling, add the quinoa to the pot, cover and reduce the heat to a simmer. Cook the quinoa for approximately 12 minutes. (Quinoa is cooked when it has swelled, becomes translucent and has a little tail sprout on the end of it) Once cooked fluff up with a fork and set aside to cool.</span><br />
<span style="font-family: Levenim MT; font-size: small;">Shake the dressing ingredients together in a jar until well combined and creamy.</span><br />
<span style="font-family: Levenim MT; font-size: small;">Add the quinoa to a bowl with roasted veggies, chopped parsley, nuts and the dressing and toss gently to combine.</span><br />
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<span style="font-family: Levenim MT; font-size: small;">Notes:</span><br />
<span style="font-family: Levenim MT; font-size: small;">- left over dressing is delicious drizzled over porridge or a fresh fruit salad or stirred through greek yoghurt (if tolerated*)</span><br />
<span style="font-family: Levenim MT; font-size: small;">- any roasted vegetables work well in a salad like this. zucchini, tomatoes and eggplant are particular favourites</span><br />
<span style="font-family: Levenim MT; font-size: small;">- use whatever fresh herbs you have on hand. mint and coriander are a wonderful addition</span><br />
<span style="font-family: Levenim MT;">- crumbed feta* rounds out the flavours beautifully</span><br />
<span style="font-family: Levenim MT;">- substitute lemon for the orange for a more zesty dressing</span><br />
<span style="font-family: Levenim MT; font-size: small;">- freshly grated ginger and chopped garlic give a lovely zing to the dressing as does ground cumin - use in 1 tsp amounts</span><br />
<span style="font-family: Levenim MT; font-size: small;">- any lightly toasted nuts and seeds go well with salads like this</span><br />
<span style="font-family: Levenim MT; font-size: small;">- serve on a bed of mixed salad leaves or wilted spinach/kale for a more substantial meal</span><br />
<span style="font-family: Levenim MT; font-size: small;">- great side to bbq/grilled/roasted meat or salmon</span><br />
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<span style="font-family: Levenim MT; font-size: small;"></span><br />tammi | recipe junkiehttp://www.blogger.com/profile/05195966267938505364noreply@blogger.com0tag:blogger.com,1999:blog-7432366664509391587.post-48791044949748734662014-09-08T22:32:00.000-07:002014-09-08T22:32:21.174-07:00bread and butter pudding<a href="http://lh5.ggpht.com/-8_rR-tQl0Ng/VA6Pw-HLbrI/AAAAAAAAASM/KdNzBOO6DGU/s1600-h/brioche-bb-pudding-0695.jpg"><img alt="brioche b&b pudding 069" border="0" src="http://lh3.ggpht.com/-gdmpg_pU964/VA6PzRDH0NI/AAAAAAAAASU/sMirDH8pfHY/brioche-bb-pudding-069_thumb2.jpg?imgmax=800" height="500" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="brioche b&b pudding 069" width="750" /></a><br />
<a href="http://lh4.ggpht.com/-9QeA-KEvYdc/VA6P0mtL0WI/AAAAAAAAASc/BZS4ksRPINc/s1600-h/brioche-bb-pudding-0905.jpg"><img alt="brioche b&b pudding 090" border="0" src="http://lh4.ggpht.com/-45O4QqVLxQ4/VA6P16EahRI/AAAAAAAAASk/66TlfV2VE6w/brioche-bb-pudding-090_thumb2.jpg?imgmax=800" height="500" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="brioche b&b pudding 090" width="750" /></a><br />
<a href="http://lh3.ggpht.com/-A3OpqDNiQv8/VA6P3jviFvI/AAAAAAAAASs/z1m7Bcs50RA/s1600-h/brioche-bb-pudding-1195.jpg"><img alt="brioche b&b pudding 119" border="0" src="http://lh5.ggpht.com/-r1H2h3KOdVo/VA6P4kHcKPI/AAAAAAAAAS0/Nf7bbxwv6NM/brioche-bb-pudding-119_thumb2.jpg?imgmax=800" height="500" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="brioche b&b pudding 119" width="750" /></a><br />
<a href="http://lh3.ggpht.com/-cNQDJQbm_1o/VA6P5XyfcSI/AAAAAAAAAS8/gPgyXfXJFQY/s1600-h/brioche-bb-pudding-1205.jpg"><img alt="brioche b&b pudding 120" border="0" src="http://lh3.ggpht.com/-bElti2BNGUQ/VA6P7i4ibYI/AAAAAAAAATE/xHE2CWw4o1o/brioche-bb-pudding-120_thumb2.jpg?imgmax=800" height="500" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="brioche b&b pudding 120" width="750" /></a><br />
<span style="font-family: Levenim MT; font-size: small;">Nothing says winter more than comfort food so as an ode to the last few days of winter, which is still lingering by the way, I made a <a href="http://talesofarecipejunkie.blogspot.com.au/2014/09/brioche.html">brioche</a> bread & butter pudding which was inspired by <a href="http://www.theforestcantina.com/">Unna’s</a> brioche french toast that she recently shared on Instagram. Bread and butter pudding is the epitome of comfort food (in dessert form) to my family and is up there with good old fashioned rice pudding. The best thing about puddings like this is that they are even better the next day for breakfast. Go on be a little reckless, I dare you <span style="font-size: xx-small;">*wink</span></span><br />
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<span style="font-family: Levenim MT; font-size: small;">Bread and butter pudding with crème anglaise – serves 6+</span><br />
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<span style="font-family: Levenim MT; font-size: small;">Ingredients: (pudding)</span><br />
<span style="font-family: Levenim MT; font-size: small;">a day old loaf of <a href="http://talesofarecipejunkie.blogspot.com.au/2014/09/brioche.html">bread</a> – thickly sliced</span><br />
<span style="font-family: Levenim MT; font-size: small;">100g butter – softened</span><br />
<span style="font-family: Levenim MT; font-size: small;">2/3 cup dried fruit</span><br />
<span style="font-family: Levenim MT; font-size: small;">2 cups milk</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 cup cream</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 tsp pure vanilla</span><br />
<span style="font-family: Levenim MT; font-size: small;">2 tsp cinnamon</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 tsp nutmeg</span><br />
<span style="font-family: Levenim MT; font-size: small;">1/4 cup brown sugar</span><br />
<span style="font-family: Levenim MT; font-size: small;">5 eggs </span><br />
<span style="font-family: Levenim MT; font-size: small;">generous pinch salt</span><br />
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<span style="font-family: Levenim MT; font-size: small;">Ingredients: (crème anglaise – custard sauce)</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 cup cream</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 cup milk</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 tsp pure vanilla</span><br />
<span style="font-family: Levenim MT; font-size: small;">pinch of salt</span><br />
<span style="font-family: Levenim MT; font-size: small;">1/4 cup sugar</span><br />
<span style="font-family: Levenim MT; font-size: small;">4 yolks</span><br />
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<span style="font-family: Levenim MT; font-size: small;">Method: (pudding)</span><br />
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<span style="font-family: Levenim MT; font-size: small;">Lightly grease a square pudding dish. Butter both sides of the sliced bread and place in the dish, layering as you go. Sprinkle the dried fruit on and around your bread as you go.</span><br />
<span style="font-family: Levenim MT; font-size: small;">Preheat your oven 180° then whisk </span><span style="font-family: Levenim MT; font-size: small;">the eggs with the cream, milk, salt and spices until well combined and pour over the top of the bread. Leave to absorb for 15-20 minutes. Bake for 35-45 minutes until golden on top and set in the middle. </span><br />
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<span style="font-family: Levenim MT; font-size: small;">Method: (crème anglaise – custard sauce)</span><br />
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<span style="font-family: Levenim MT; font-size: small;">Gently heat the cream and milk in a small pan over a low heat until it just starts to simmer. In a bowl beat the yolks with the sugar until it is thick and pale in colour. While beating the yolks pour in a small amount of the milk/cream (approx. 1/4 cup) then add the yolk mixture to your pot and continue to stir over a very low heat until it is thick enough to coat the back of a spoon. Do not allow this mixture to boil! Stir in the vanilla and salt then strain through a sieve into a small jug, place cling wrap directly over the sauces surface and allow to cool before storing in the fridge.</span><br />
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<span style="font-family: Levenim MT; font-size: small;">Notes:</span><br />
<span style="font-family: Levenim MT; font-size: small;">- the crème anglaise can be made up to 3 days in advance</span><br />
<span style="font-family: Levenim MT; font-size: small;">- I used cranberries and raisins here but have also used dried diced apricots and sultanas</span><br />
<span style="font-family: Levenim MT; font-size: small;">- roughly chopped walnuts or pecans are a nice addition as are slivered almonds</span><br />
<span style="font-family: Levenim MT; font-size: small;">- use a bread of your choice. fruit loaf is particularly decadent</span><br />
<span style="font-family: Levenim MT; font-size: small;">- a dollop of ice cream doesn’t go astray</span><br />
<span style="font-family: Levenim MT; font-size: small;">- the zest of a lemon/orange and a sprinkling of dark chocolate chips makes for a nice variation</span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />tammi | recipe junkiehttp://www.blogger.com/profile/05195966267938505364noreply@blogger.com0tag:blogger.com,1999:blog-7432366664509391587.post-67736315532656544312014-09-02T00:11:00.001-07:002014-09-02T00:12:23.811-07:00brioche<a href="http://lh6.ggpht.com/-I2lIcipnO0A/VAVrcF10BBI/AAAAAAAAARE/HFhqlqec1xw/s1600-h/brioche%252520b%252526b%252520pudding%252520033%25255B5%25255D.jpg"><img alt="brioche b&b pudding 033" border="0" src="http://lh6.ggpht.com/-WNVioZ_r-7w/VAVrd-rNTTI/AAAAAAAAARM/-egkbSezJ2Y/brioche%252520b%252526b%252520pudding%252520033_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="brioche b&b pudding 033" width="750" /></a><br />
<a href="http://lh5.ggpht.com/-iSjYcaIECVU/VAVre4fYB1I/AAAAAAAAARU/pkGaCgIgsCg/s1600-h/brioche%252520b%252526b%252520pudding%252520048%25255B5%25255D.jpg"><img alt="brioche b&b pudding 048" border="0" src="http://lh6.ggpht.com/-sApMAEkUE5k/VAVrgIpElWI/AAAAAAAAARc/DUUaZdvrRGY/brioche%252520b%252526b%252520pudding%252520048_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="brioche b&b pudding 048" width="750" /></a><br />
<a href="http://lh6.ggpht.com/-BwRJFlH1KKk/VAVrhT0DCzI/AAAAAAAAARk/xhgw0gaguJs/s1600-h/brioche%252520b%252526b%252520pudding%252520060%25255B5%25255D.jpg"><img alt="brioche b&b pudding 060" border="0" src="http://lh6.ggpht.com/-QtgrG3ue39g/VAVrijuC7NI/AAAAAAAAARs/UAYR-1c6Wdg/brioche%252520b%252526b%252520pudding%252520060_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="brioche b&b pudding 060" width="750" /></a><br />
<a href="http://lh6.ggpht.com/-z_jJUJpIo9I/VAVrkCvEnUI/AAAAAAAAAR0/igZWw1m6FD8/s1600-h/brioche%252520b%252526b%252520pudding%252520061%25255B5%25255D.jpg"><img alt="brioche b&b pudding 061" border="0" src="http://lh5.ggpht.com/-9GvA7ibfccQ/VAVrlB5TAjI/AAAAAAAAAR8/E2sxlRwfxUk/brioche%252520b%252526b%252520pudding%252520061_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="brioche b&b pudding 061" width="750" /></a><br />
<span style="font-family: Levenim MT; font-size: small;">I kind of put my foot in it last week. I was bragging about how amazing a brioche loaf would be in a request for bread and butter pudding without even knowing how to make brioche. </span><span style="font-family: Levenim MT; font-size: small;">I’m certainly not new to bread making, I used to make bread by hand on a regular basis until I found out I am gluten intolerant and it lost it's appeal, so I thought to myself ‘how hard can it be?’ Have you ever made brioche? Well let me tell you that it would be a piece of cake if you have a mixer of some sort but to make it by hand takes c o m m i t t m e n t !</span><span style="font-family: Levenim MT; font-size: small;"> It’s messy, time consuming and <em><strong>somewhat</strong></em> tiring!! </span><span style="font-family: Levenim MT; font-size: small;">Don’t be </span><span style="font-family: Levenim MT; font-size: small;">put off by the messy ha</span><span style="font-family: Levenim MT; font-size: small;">rd work though, the rhythmic kneading action is kind of therapeutic and the mix </span><span style="font-family: Levenim MT; font-size: small;">does eventually come together into a soft, </span><span style="font-family: Levenim MT; font-size: small;">smooth, pliable </span><span style="font-family: Levenim MT; font-size: small;">dough. I'm also told that the effort I went to was well worth it <span style="font-size: xx-small;">*wink</span> </span><br />
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<span style="font-family: Levenim MT; font-size: small;">This brioche was used to make the most luxurious bread and</span><span style="font-family: Levenim MT; font-size: small;"> butter pudding – recipe coming soon, </span><span style="font-family: Levenim MT; font-size: small;">and I think it would make an equally delectable french toast.</span><br />
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<span style="font-family: Levenim MT; font-size: small;">Brioche </span><span style="font-family: Levenim MT; font-size: small;">– makes one large or two small loaves</span><br />
<span style="font-family: Levenim MT; font-size: small;">(recipe from <a href="http://www.gourmettraveller.com.au/recipes/recipe-search/masterclass/2010/5/brioche/">Gourmet Traveller</a> but the method is my own)</span><br />
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<span style="font-family: Levenim MT; font-size: small;">Ingredients:</span><br />
<span style="font-family: Levenim MT; font-size: small;">160ml warm milk</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 1/2 tsp yeast</span><br />
<span style="font-family: Levenim MT; font-size: small;">5 egg yolks – lightly beaten</span><br />
<span style="font-family: Levenim MT; font-size: small;">375g flour, plus extra for dusting</span><br />
<span style="font-family: Levenim MT; font-size: small;">30g sugar</span><br />
<span style="font-family: Levenim MT; font-size: small;">150g butter – cubed</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 egg – egg wash</span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Method:</span><br />
<span style="font-family: Levenim MT; font-size: small;">Sprinkle the yeast over half of the </span><span style="font-family: Levenim MT; font-size: small;">milk and mix gently. Set aside till frothy, approximately 5 minutes. Whisk egg yolks into the remaining milk and set aside.</span><br />
<span style="font-family: Levenim MT; font-size: small;">Mix the dry ingredients in a large bowl then pour in both th</span><span style="font-family: Levenim MT; font-size: small;">e yeast and yolk mixtures and mix till well combined and dough like. Tip out onto a lightly floured bench and knead for approximately 10 mins. Once you have a nice dough, flatten out and place half of the cubed butter on one side of the dough </span><span style="font-family: Levenim MT; font-size: small;">then fold the remaining dough over the top of the butter. This gets messy but you need to work the butter into the dough. Knead the dough, working the butter in, till it is well combined and then repeat with the remaining butter. Trust me, it does come together but requires </span><span style="font-family: Levenim MT; font-size: small;">a good 15-20 mins of vigorous kneading.</span><br />
<span style="font-family: Levenim MT; font-size: small;">Once you have a nice smooth dough place it into a butter bowl, cover and leave to rise until doubled in size. Once doubled, gently fold the dough </span><span style="font-family: Levenim MT; font-size: small;">over on itself a few times then cling wrap and place in the fridge overnight.</span><br />
<span style="font-family: Levenim MT; font-size: small;">In the morning remove the dough from the fridge and allow to come to room temperature before placing into a lined loaf tin (this is where you can divide the dough to make two loaves). Leave the dough to rise for a second time. Preheat oven 180° and brush the loaf/loaves with the egg wash. Bake for 45-50 minutes until golden brown and hollow sounding when tapped. Cool briefly in the tin before turning out onto a wire rack.</span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />tammi | recipe junkiehttp://www.blogger.com/profile/05195966267938505364noreply@blogger.com1tag:blogger.com,1999:blog-7432366664509391587.post-44357472063059540332014-08-28T23:22:00.003-07:002016-06-10T22:34:39.204-07:00favourites – August edition<span style="font-family: "levenim mt"; font-size: small;"><a href="http://lh5.ggpht.com/-P0lVxSAHtRU/U_1vfzmo1QI/AAAAAAAAAQs/q_NidHy7ggQ/s1600-h/spring%25255B4%25255D.jpg"><img alt="spring" border="0" src="http://lh3.ggpht.com/-vGN2eJpUa1U/U_1vhtk_6yI/AAAAAAAAAQ0/b_sUlgZGoPk/spring_thumb%25255B2%25255D.jpg?imgmax=800" height="1125" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="spring" width="750" /></a></span><br />
<span style="font-family: "levenim mt"; font-size: small;">Can you believe we are three-quarters of the way through the year already? I know it’s cliche, but where on earth has the time gone?!! I had big plans for this year, especially with blogging, but as so often happens </span><span style="font-family: "levenim mt"; font-size: small;">life just got a little too busy and I found some days just did not have enough hours for all that I wanted to achieve. Oh well, it’s never too late to improve on my time management skills and while I contemplate that feel free to check out some of my current favourites....</span><br />
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<span style="font-family: "levenim mt"; font-size: small;">Major instagram <a href="http://www.theforestcantina.com/">crush</a></span><br />
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<span style="font-family: "levenim mt"; font-size: small;">Serious <a href="http://www.yashabutler.com/functional-landscapes-frost/xlenrr94nch3gn4aedoknh7q2sswje">ceramic</a> LOVE</span><br />
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<span style="font-family: "levenim mt"; font-size: small;">Cleverest <a href="http://thepaintedhive.net/2014/07/re-love-project-before-after/">DIY</a> I have seen in a while</span><br />
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<span style="font-family: "levenim mt"; font-size: small;">Bookmarking <a href="http://tworedbowls.com/2014/08/15/cold-brew-affogato/">this</a>, <a href="http://www.savorysimple.net/cardamom-ice-cream-spiced-candied-pistachios/">this</a> and <a href="http://www.abrowntable.com/home/dark-chocolate-walnut-oil-ice-cream">this</a> for when the temperature soars</span><br />
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<span style="font-family: "levenim mt"; font-size: small;"><a href="http://thefigandthistle.wordpress.com/2012/06/17/strawberry-basil-jam/">Strawberry</a> and basil jam?…Um YES!</span><br />
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<span style="font-family: "levenim mt"; font-size: xx-small;"><a href="http://www.pinterest.com/pin/572449802609316316/">image</a></span><br />
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<span style="font-family: "levenim mt"; font-size: small;"></span><br />tammi | recipe junkiehttp://www.blogger.com/profile/05195966267938505364noreply@blogger.com0tag:blogger.com,1999:blog-7432366664509391587.post-90813392559084101182014-08-26T21:51:00.000-07:002014-08-26T21:51:54.757-07:00lemon & thyme panna cotta with a lemon infused strawberry & mango salsa and honeyed walnut crumbs<a href="http://lh3.ggpht.com/-6ZNJ9JrZOwQ/U_1i22wiQoI/AAAAAAAAAPU/5q_QsADh14g/s1600-h/lemon--thyme-panna-cotta-0245.jpg"><img alt="lemon & thyme panna cotta 024" border="0" src="http://lh3.ggpht.com/-2G_5OvRPR_U/U_1i4HxJCsI/AAAAAAAAAPc/TVZ2YaNDFtk/lemon--thyme-panna-cotta-024_thumb2.jpg?imgmax=800" height="500" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="lemon & thyme panna cotta 024" width="750" /></a><br />
<a href="http://lh5.ggpht.com/-Sv9BdyTkEGc/U_1i5PjzvaI/AAAAAAAAAPk/7zRsDh9kh80/s1600-h/lemon--thyme-panna-cotta-0265.jpg"><img alt="lemon & thyme panna cotta 026" border="0" src="http://lh5.ggpht.com/-VQefUwIDbHk/U_1i6R9CobI/AAAAAAAAAPs/eC5tRU4eDu8/lemon--thyme-panna-cotta-026_thumb2.jpg?imgmax=800" height="500" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="lemon & thyme panna cotta 026" width="750" /></a><br />
<a href="http://lh6.ggpht.com/-LEAP-F36XhY/U_1i7vK-53I/AAAAAAAAAP0/v5MYY4zgNt0/s1600-h/lemon--thyme-panna-cotta-0375.jpg"><img alt="lemon & thyme panna cotta 037" border="0" src="http://lh3.ggpht.com/-XsfjId52WHo/U_1i8rxvW6I/AAAAAAAAAP8/zlsKwz0PdC8/lemon--thyme-panna-cotta-037_thumb2.jpg?imgmax=800" height="500" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="lemon & thyme panna cotta 037" width="750" /></a><a href="http://lh5.ggpht.com/-2uInUWS79GE/U_1i9nCplpI/AAAAAAAAAQE/4jVDAJcSSg4/s1600-h/lemon--thyme-panna-cotta-0515.jpg"><img alt="lemon & thyme panna cotta 051" border="0" src="http://lh3.ggpht.com/-CHg_D9_Vg9w/U_1i-1OGDtI/AAAAAAAAAQM/FueciT-JPlo/lemon--thyme-panna-cotta-051_thumb2.jpg?imgmax=800" height="500" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="lemon & thyme panna cotta 051" width="750" /></a><br />
<a href="http://lh4.ggpht.com/-sqt1Ze5Vb6U/U_1i_-JT9WI/AAAAAAAAAQU/9fhryOtmu-k/s1600-h/lemon--thyme-panna-cotta-0455.jpg"><img alt="lemon & thyme panna cotta 045" border="0" src="http://lh4.ggpht.com/-AilBLwCdfk0/U_1jBCoqx6I/AAAAAAAAAQc/l1ZjYckbajk/lemon--thyme-panna-cotta-045_thumb2.jpg?imgmax=800" height="500" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="lemon & thyme panna cotta 045" width="750" /></a><br />
<span style="font-family: Levenim MT; font-size: small;">Guys can we just take a moment to appreciate these photos? I’m not normally one to blow my own trumpet but I must say I am rather impressed with how well they turned out! <span style="font-size: xx-small;">*blush </span><span style="font-size: small;">I’m one of those people who spend more time than I care to admit ogling over the food photography in magazines, cookbooks and on the net and will admit to feeling more than a little intimidated at the high calibre set by other food bloggers but I gotta say, I think I may have brought my game…….finally, fingers crossed!</span></span><br />
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<span style="font-family: Levenim MT; font-size: small;">Anyway, moving right along. This dessert came about from having a jar of coconut milk, a lone lemon that had seen better days and some wilting thyme that needing using up and the ever so slight obsession I have developed for lemon, honey and thyme in a sweet dish. A few months ago I made <a href="http://www.mydarlinglemonthyme.com/">Emm’s</a> scrumptious ‘lemon, honey and thyme curd’ shortcakes (recipe in her <a href="http://www.mydarlinglemonthyme.com/p/the-book.html">cookbook</a>) and was smitten with the sweet, earthy, zesty tang of these ingredients combined and have used every chance since to replicate the taste in various dishes. I’ve tested them in cake and biscuit form, in drink form – tea and smoothies and now dessert. The cake needs more work but I’ve been pretty happy with the other attempts. </span><br />
<span style="font-family: Levenim MT; font-size: small;"> </span><br />
<span style="font-family: Levenim MT; font-size: small;">Panna cotta is a rather decadent dessert that looks complicated but is really very simple and forgiving in nature. It’s a hard dessert to get wrong and the flavour combinations are only limited by your imagination.</span><br />
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<span style="font-family: Levenim MT; font-size: small;">Lemon & thyme panna cotta with lemon infused strawberry & mango salsa and honeyed walnut crumbs – serves 4</span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Ingredients: (panna cotta)</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 cup coconut milk</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 cup cream </span><br />
<span style="font-family: Levenim MT; font-size: small;">4 sprigs of thyme</span><br />
<span style="font-family: Levenim MT; font-size: small;">zest of one lemon</span><br />
<span style="font-family: Levenim MT; font-size: small;">2 Tbsp honey</span><br />
<span style="font-family: Levenim MT; font-size: small;">2 tsp gelatine</span><br />
<span style="font-family: Levenim MT; font-size: small;">1/4 cup warm water</span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Ingredients: (lemon infused strawberry and mango salsa)</span><br />
<span style="font-family: Levenim MT; font-size: small;">1/2 a small punnet of strawberries</span><br />
<span style="font-family: Levenim MT; font-size: small;">1/2 medium mango</span><br />
<span style="font-family: Levenim MT; font-size: small;">juice of one lemon</span><br />
<span style="font-family: Levenim MT; font-size: small;">2 Tbsp sugar </span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Ingredients: (honeyed walnut crumbs)</span><br />
<span style="font-family: Levenim MT; font-size: small;">1/2 cup walnut pieces – roughly chopped</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 Tbsp honey</span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Method:</span><br />
<span style="font-family: Levenim MT; font-size: small;">For the panna cotta, place the warm water into a small dish and sprinkle over the gelatine. Mix gently then set aside for 5 minutes to absorb. Place the coconut milk, cream, thyme, zest and honey into a medium pot over low to medium heat. Stir while heating to dissolve the honey and then heat gently, about ten minutes just under a simmer, to allow the flavours of the lemon and thyme to infuse the milk/cream. Add the gelatine and whisk well to combine. Remove from the heat and strain into a bowl then divide between 4 x 1/2 cup ramekins/glasses. Refrigerate until set, around 5 hours or overnight.</span><br />
<span style="font-family: Levenim MT; font-size: small;">For the salsa, place the lemon juice and sugar into a small pot and heat gently, stirring, to dissolve the sugar. Chop the strawberries and mango into small pieces and place in a bowl. Pour over the sweetened lemon juice and mix well to combine. Refrigerate until required but best prepared within an hour of eating.</span><br />
<span style="font-family: Levenim MT; font-size: small;">For the walnut crumbs, place the walnuts and honey into a small fry pan and heat gently, stirring until the honey has dissolved and the walnuts are lightly toasted. Beware, this mix can burn easily. Once the walnuts are toasted place them onto a piece of baking paper or plate to cool. Once cool they can be stored in an airtight jar in the fridge.</span><br />
<span style="font-family: Levenim MT; font-size: small;">To serve, unmold the panna cotta by dipping the ramekins in hot water and inverting onto a serving plate. If they are a little stuck simply run a knife around the edge. Spoon over the salsa then sprinkle over the walnut crumbs. Enjoy!</span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Notes:</span><br />
<span style="font-family: Levenim MT; font-size: small;">- this could easily be made dairy free by using all coconut milk and/or cream (I did both versions on this particular occasion)</span><br />
<span style="font-family: Levenim MT; font-size: small;">- I find panna cotta best made a day ahead</span><br />
<span style="font-family: Levenim MT; font-size: small;">- if you prefer a sweeter dessert add another Tbsp of honey </span><br />
<span style="font-family: Levenim MT; font-size: small;">- I used coconut sugar for the lemon syrup but any sugar will suffice</span><br />
<span style="font-family: Levenim MT; font-size: small;">- infuse with whatever flavours tickle your fancy</span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />tammi | recipe junkiehttp://www.blogger.com/profile/05195966267938505364noreply@blogger.com0tag:blogger.com,1999:blog-7432366664509391587.post-43209380463486203382014-08-04T21:55:00.002-07:002014-08-04T21:55:24.719-07:00coconut jaffa bliss balls<a href="http://lh4.ggpht.com/-SH9JRCpD-X8/U-Bi8BejffI/AAAAAAAAAOY/871coixKy-w/s1600-h/bliss%252520balls%252520005%25255B5%25255D.jpg"><img alt="bliss balls 005" border="0" src="http://lh3.ggpht.com/-P_9uN-SDZEU/U-Bi9YPl7LI/AAAAAAAAAOg/qKwWuHKxhcA/bliss%252520balls%252520005_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="bliss balls 005" width="750" /></a><br />
<a href="http://lh4.ggpht.com/-1FFaSRaUglc/U-Bi-fmGeXI/AAAAAAAAAOo/7QCMH8J2CQ8/s1600-h/bliss%252520balls%252520008%25255B5%25255D.jpg"><img alt="bliss balls 008" border="0" src="http://lh6.ggpht.com/-yuW3arlvafw/U-Bi_SvIUNI/AAAAAAAAAOs/CoR1QkDHLeo/bliss%252520balls%252520008_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="bliss balls 008" width="750" /></a><br />
<a href="http://lh5.ggpht.com/-iBv6-ptwTMI/U-BjATOL85I/AAAAAAAAAO4/qHATpucsAv0/s1600-h/bliss%252520balls%252520012%25255B5%25255D.jpg"><img alt="bliss balls 012" border="0" src="http://lh3.ggpht.com/-fZPx6F0zstc/U-BjBiE846I/AAAAAAAAAPA/U1FcsGZf6-4/bliss%252520balls%252520012_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="bliss balls 012" width="750" /></a><br />
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<span style="font-family: Levenim MT; font-size: small;">Afternoon tea used to consist of fresh baked scones with jam and cream or hot pikelets straight from the pan. It wasn’t unusual for the kids to come home from school with the smell of fresh baked items in the air, their friends trailing in behind them eager to join them at the table.</span><br />
<span style="font-family: Levenim MT; font-size: small;"> </span><br />
<span style="font-family: Levenim MT; font-size: small;">These days however, even though life is no busier than it was ten years ago, I seem to be lacking in both time and energy to bake before school pick up so have been playing around with different versions of the popular bliss ball/truffle that I can keep on hand in the fridge/freezer. The thing I love about these wee treats is that they are super fast to prepare. You literally throw whatever ingredients you want into the food processor, blitz for a minute or so then roll into balls. It’s really as simple as that.</span><br />
<span style="font-family: Levenim MT;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">These coconut jaffa balls are my kids current favourite. They hit the spot rather nicely, especially for a chocoholic like myself.</span><br />
<span style="font-family: Levenim MT;"></span><br />
<span style="font-family: Levenim MT;">Coconut Jaffa bliss balls - approx. 25-30 balls</span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Ingredients:</span><br />
<span style="font-family: Levenim MT; font-size: small;">2 cups desiccated coconut</span><br />
<span style="font-family: Levenim MT; font-size: small;">1/2 cup almond meal</span><br />
<span style="font-family: Levenim MT; font-size: small;">1/4 cup cocoa</span><br />
<span style="font-family: Levenim MT; font-size: small;">1/4 cup melted coconut oil/butter</span><br />
<span style="font-family: Levenim MT; font-size: small;">1/4 cup rice malt syrup</span><br />
<span style="font-family: Levenim MT; font-size: small;">a scant 1/2 cap of orange oil </span><br />
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<span style="font-family: Levenim MT; font-size: small;">Method:</span><br />
<span style="font-family: Levenim MT; font-size: small;">Place all ingredients into a food processor and blend for 30-60 seconds until the mixture comes together. Using moist hands, roll teaspoon amounts into balls and put onto a plate. Place into the fridge to firm up. Store in an airtight container in the fridge or freezer. </span><br />
<span style="font-family: Levenim MT; font-size: small;"> </span><br />
<span style="font-family: Levenim MT; font-size: small;">Notes:</span><br />
<span style="font-family: Levenim MT; font-size: small;">- best eaten within five days if kept in the fridge</span><br />
<span style="font-family: Levenim MT; font-size: small;">- will keep well in the freezer for a few weeks (if they aren’t demolished sooner)</span><br />
<span style="font-family: Levenim MT; font-size: small;">- allow to thaw slightly before eating if kept in the freezer</span><br />
<span style="font-family: Levenim MT; font-size: small;">- orange zest or orange essence would add a subtler flavour but can be substituted for the orange oil</span><br />
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<span style="font-family: Levenim MT; font-size: small;"></span><br />tammi | recipe junkiehttp://www.blogger.com/profile/05195966267938505364noreply@blogger.com3tag:blogger.com,1999:blog-7432366664509391587.post-14760479816556633592014-07-31T21:50:00.000-07:002014-08-26T21:53:27.670-07:00favourites – July edition<a href="http://lh4.ggpht.com/-XMeUzC22lSY/U9sb2aq_HTI/AAAAAAAAANY/8EUQYCvuFmo/s1600-h/warm%252520and%252520cosy%25255B4%25255D.jpg"><img alt="warm and cosy" border="0" src="http://lh6.ggpht.com/-1GICpGrzjQ8/U9sb3XAN35I/AAAAAAAAANg/AgfLjTK9oAs/warm%252520and%252520cosy_thumb%25255B2%25255D.jpg?imgmax=800" height="744" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="warm and cosy" width="750" /></a><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">I usually adore the winter months but find myself struggling with the cold this year. Spring cannot come soon enough for this usually cold season loving girl. That being said, we are still eating belly warming comfort food on a nightly basis despite the slight increase in mercury and I am still drinking copious cups of tea which I will miss once summer hits us full force! So I will grin and bare it for a little while longer…what choice do I have?</span><br />
<span style="font-family: Levenim MT; font-size: small;">Here are some current favourites….</span><br />
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<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Totally blown away by the concept of a <a href="http://themindunleashed.org/2014/06/germanys-first-waste-free-supermarket-open-doors.html">waste-free supermarket</a></span><br />
<span style="font-family: Levenim MT;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Counting down the days till our trip <a href="http://newzealandexperience.co.nz/nz/index.php/80-cities/18129-wellington-city-nz">home</a>…seven weeks and counting</span><br />
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<span style="font-family: Levenim MT; font-size: small;">Crushing over <a href="https://www.etsy.com/au/shop/Thevelvetacorn?ref=ss_profile">these</a> patterns and crocheting some winter warmers for said trip</span><br />
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<span style="font-family: Levenim MT; font-size: small;">Intrigued by the idea of <a href="http://talesofakitchen.com/breakfast/life-changing-quinoa-avocado-bread-buns/">these</a> gluten-free buns</span><br />
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<span style="font-family: Levenim MT; font-size: small;">More <a href="http://www.gardenista.com/posts/trend-alert-stained-raised-garden-beds?crlt.pid=camp.x4TkO8zonBUa">determined</a> than ever this year</span><br />
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<span style="font-family: Levenim MT; font-size: xx-small;"><a href="http://www.pinterest.com/">image</a></span>tammi | recipe junkiehttp://www.blogger.com/profile/05195966267938505364noreply@blogger.com0tag:blogger.com,1999:blog-7432366664509391587.post-16485224682400349052014-06-19T17:02:00.001-07:002014-06-19T17:02:40.654-07:00sautéed cos salad with an avocado dressing<a href="http://lh6.ggpht.com/-VdZ0lCzhuFw/U5gIlZ8k1II/AAAAAAAAAMg/v_CNYo_Cv1U/s1600-h/breakfast-0255.jpg"><img alt="breakfast 025" border="0" src="http://lh5.ggpht.com/-MSSJJJ1xcIc/U5gIm6otBLI/AAAAAAAAAMo/7FVleTtONWw/breakfast-025_thumb2.jpg?imgmax=800" height="500" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="breakfast 025" width="750" /></a><br />
<a href="http://lh4.ggpht.com/-LULYGXRhhIU/U5gInwksOcI/AAAAAAAAAMw/56qPj1QQ8Rk/s1600-h/breakfast-0315.jpg"><img alt="breakfast 031" border="0" src="http://lh6.ggpht.com/-PDYrzaTGYw8/U5gIo5amySI/AAAAAAAAAM4/vatnTaADMe0/breakfast-031_thumb2.jpg?imgmax=800" height="500" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="breakfast 031" width="750" /></a><br />
<span style="font-family: Levenim MT; font-size: small;"><a href="http://lh5.ggpht.com/-JqnSj1Md-UY/U5gIpyGl1EI/AAAAAAAAANA/7fGZ_lnkWMs/s1600-h/breakfast%252520032%25255B5%25255D.jpg"><img alt="breakfast 032" border="0" src="http://lh3.ggpht.com/-QAuJsmw-sk8/U5gIrI5eQBI/AAAAAAAAANI/PmrxML_KfbI/breakfast%252520032_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="breakfast 032" width="750" /></a></span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Have you ever tried cooked lettuce? The first time I saw a recipe for grilled lettuce I rolled my eyes and thought to myself ‘that is just nuts…what on earth would you want to go and cook lettuce for?’ Then a few more such recipes came onto my radar and I started to become intrigued with the idea of cooking an ingredient that I had only ever eaten raw. What is that saying ‘don’t dis something until you try it’. Well that totally applies to grilled/cooked lettuce, I eat my words! and urge you to try it if you haven’t already.</span><br />
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<span style="font-family: Levenim MT; font-size: small;">This salad was a cinch to throw together given that I had pre-cooked chicken and sweet potato on hand and even though it only has a few ingredients it really packs a flavour punch! </span><br />
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<span style="font-family: Levenim MT; font-size: small;"> </span><br />
<span style="font-family: Levenim MT; font-size: small;">Sautéed cos salad with an avocado dressing – serves 1 but easily doubled/tripled</span><br />
<span style="font-family: Levenim MT; font-size: small;">Inspired by <a href="http://iamafoodblog.com/grilled-romaine-salad-recipe/">I am a food blog</a> and <a href="http://theyearinfood.com/2014/05/almost-summer-grilled-caesar-salad-a-giveaway.html">the year in food</a></span><br />
<span style="font-family: Levenim MT;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Ingredients: (salad)</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 small cos lettuce – halved</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 tsp ghee/coconut oil</span><br />
<span style="font-family: Levenim MT; font-size: small;">100g cooked chicken – diced</span><br />
<span style="font-family: Levenim MT; font-size: small;">small serve roasted sweet potato</span><br />
<br />
<span style="font-family: Levenim MT; font-size: small;">Ingredients: (dressing)</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 avocado</span><br />
<span style="font-family: Levenim MT; font-size: small;">handful each of basil and parsley</span><br />
<span style="font-family: Levenim MT; font-size: small;">I small clove garlic</span><br />
<span style="font-family: Levenim MT; font-size: small;">1/2 cup coconut milk</span><br />
<span style="font-family: Levenim MT; font-size: small;">1/4 cup mild tasting olive oil</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 tsp apple cider vinegar</span><br />
<br />
<span style="font-family: Levenim MT; font-size: small;">Method:</span><br />
<span style="font-family: Levenim MT; font-size: small;">If you need to cook your chicken and sweet potato start with that first. Sauté both in separate pans using a little ghee or coconut oil until cooked then place on a plate. </span><br />
<span style="font-family: Levenim MT; font-size: small;">Place the dressing ingredients into a blender/processor and blitz till smooth and creamy. This makes a little over a cup worth of dressing but keeps well in a jar in the fridge for a few days.</span><br />
<span style="font-family: Levenim MT; font-size: small;">Heat ghee over medium heat in a pan and add the halved cos cut side down. Allow to cook a few minutes until the edges are starting to brown then flip over and cook the other side.</span><br />
<span style="font-family: Levenim MT; font-size: small;">Place cos onto a plate, top with the chicken and sweet potato then drizzle with the avocado dressing before seasoning well.</span><br />
<br />
<span style="font-family: Levenim MT; font-size: small;">Notes:</span><br />
<span style="font-family: Levenim MT; font-size: small;">- I kept things very simple with this salad wanting each ingredient to play a key role</span><br />
<span style="font-family: Levenim MT; font-size: small;">- adapt the ingredients to suit your tastes and what you have available to you</span><br />
<span style="font-family: Levenim MT; font-size: small;">- bacon or prosciutto would be a lovely addition as would a decent sprinkle of grated parmesan</span><br />
<span style="font-family: Levenim MT; font-size: small;">- grilled haloumi or baked diced eggplant would be equally wonderful for a vegetarian salad</span><br />
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<span style="font-family: Levenim MT; font-size: small;"></span><br />tammi | recipe junkiehttp://www.blogger.com/profile/05195966267938505364noreply@blogger.com0tag:blogger.com,1999:blog-7432366664509391587.post-38180603036716072692014-06-10T18:57:00.002-07:002014-06-10T19:04:17.195-07:00‘banoffee’ buckwheat porridge<a href="http://lh5.ggpht.com/-JAVoMaVd-dc/U5e12R0AKUI/AAAAAAAAALo/WnVwsXRTFJE/s1600-h/breakfast-0215.jpg"><img alt="breakfast 021" border="0" src="http://lh4.ggpht.com/-g1aEBgw3W8A/U5e13agn1MI/AAAAAAAAALw/6M0koPN4ywk/breakfast-021_thumb2.jpg?imgmax=800" height="500" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="breakfast 021" width="750" /></a><br />
<a href="http://lh6.ggpht.com/-jlLMk7SIwsc/U5e14sRcsDI/AAAAAAAAAL4/KssgPQgzFas/s1600-h/banoffee%252520buckwheat%252520003%25255B5%25255D.jpg"><img alt="banoffee buckwheat 003" border="0" src="http://lh5.ggpht.com/-bnzF2L10dYQ/U5e15TMsQTI/AAAAAAAAAMA/15TE8IcZM6Y/banoffee%252520buckwheat%252520003_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="banoffee buckwheat 003" width="750" /></a><a href="http://lh3.ggpht.com/-4SEQyqOmgsQ/U5e16oQRkHI/AAAAAAAAAMI/NZil3qHq78g/s1600-h/banoffee%252520buckwheat%252520017%25255B5%25255D.jpg"><img alt="banoffee buckwheat 017" border="0" src="http://lh6.ggpht.com/-NJHU1VQU22w/U5e17jccuwI/AAAAAAAAAMQ/HH-6hZtgYs0/banoffee%252520buckwheat%252520017_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="banoffee buckwheat 017" width="750" /></a><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Winter has arrived with a scattering of rain but judging by the warmth of the last week you’d be forgiven for thinking otherwise. The seasons are rather strange here in Western Australia. The warmer months, which are excessively hot, seem to drag on f.o.r.e.v.e.r and a day while the cooler months that are over in the blink of an eye have <em>‘chill factor zero’</em> days that are somewhat few and far between. Talk about being ripped off! Give me hail and a bit of snow…..<em>please?</em></span><em> </em><span style="font-family: Levenim MT; font-size: small;">I want to hibernate for a week at least.</span><br />
<span style="font-family: Levenim MT;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Despite what the mercury shows, <a href="http://talesofarecipejunkie.blogspot.com.au/2014/04/flaked-quinoa-chia-and-flax-meal.html">porridge</a> is on pretty high rotation in these parts. It’s only been in the last six months or so that I have started venturing away from traditional oat porridge in favour of other nutritious grains and while I enjoyed a bowl of porridge before I am well and truly head over heels for it now!</span><br />
<br />
<span style="font-family: Levenim MT; font-size: small;">This banoffee buckwheat porridge, because who doesn’t love a dessert inspired breakfast, was inspired by <a href="http://bonniedelicious.com/">Kelly’s</a> <a href="http://bonniedelicious.com/home/2014/5/27/creamy-spiced-buckwheat-porridge">creamy spiced</a> version that we had a few weeks ago and fills the gap quite nicely with it’s nutty, creamy texture and subtly sweet fruity taste. Buckwheat does require a little forethought with soaking the groats overnight but the end result is so satisfying that it is well worth the effort. </span><br />
<span style="font-family: Levenim MT; font-size: small;"> </span><br />
<span style="font-family: Levenim MT; font-size: small;">Banoffee buckwheat porridge – serves 3-4</span><br />
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<span style="font-family: Levenim MT; font-size: small;">Ingredients: (porridge)</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 cup buckwheat groats – soaked in water with a Tbsp of apple cider vinegar overnight</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 cup coconut milk/cream</span><br />
<span style="font-family: Levenim MT; font-size: small;">1/4 cup water</span><br />
<span style="font-family: Levenim MT; font-size: small;">2 tsp coconut oil</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 tsp vanilla</span><br />
<span style="font-family: Levenim MT; font-size: small;">2-4 fresh dates – depending on sweet preference, chopped finely</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 tsp cinnamon</span><br />
<span style="font-family: Levenim MT; font-size: small;">pinch salt</span><br />
<span style="font-family: Levenim MT; font-size: small;">2 bananas – one mashed, one sliced</span><br />
<span style="font-family: Levenim MT; font-size: small;">small handful of chopped walnuts/nuts of choice</span><br />
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<span style="font-family: Levenim MT; font-size: small;">Ingredients: (caramel sauce)</span><br />
<span style="font-family: Levenim MT; font-size: small;">1/4 cup coconut milk/cream</span><br />
<span style="font-family: Levenim MT; font-size: small;">2 Tbsp rice syrup/honey</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 Tbsp coconut oil</span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Method:</span><br />
<span style="font-family: Levenim MT; font-size: small;">Rinse off the buckwheat groats and place them into a pot with the remaining porridge ingredients (except the banana and nuts) and simmer gently over a medium heat for approximately 20 minutes, stirring occasionally. Once all the liquid has been absorbed, stir through the mashed banana and heat another minute or two.</span><br />
<span style="font-family: Levenim MT;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">While the porridge is cooking place the caramel sauce ingredients into a small pot and over a low heat simmer gently for 3-4 minutes, stirring often.</span><br />
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<span style="font-family: Levenim MT; font-size: small;">Place porridge into bowls, drizzle with caramel sauce then top with sliced banana and chopped nuts.</span><br />
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<span style="font-family: Levenim MT; font-size: small;">Notes:</span><br />
<span style="font-family: Levenim MT; font-size: small;">- be adventurous and use this recipe as a starting point for other flavour combinations</span><br />
<span style="font-family: Levenim MT;">- store any remaining caramel sauce in a small jar in the fridge for a few days, heating through before using</span><br />
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<span style="font-family: Levenim MT; font-size: small;"></span><br />tammi | recipe junkiehttp://www.blogger.com/profile/05195966267938505364noreply@blogger.com2tag:blogger.com,1999:blog-7432366664509391587.post-5309426120571337162014-06-02T01:13:00.000-07:002014-06-10T19:04:43.025-07:00a simple eggplant and capsicum curry<a href="http://lh4.ggpht.com/-NWYXsdhskZI/U4wsEgjJEjI/AAAAAAAAAKk/OadEFhKTzHo/s1600-h/kitchen%252520chronicles%252520013%25255B5%25255D.jpg"><img alt="kitchen chronicles 013" border="0" src="http://lh3.ggpht.com/-_6BlJTL7UE4/U4wsGmXwG6I/AAAAAAAAAKs/uGCcxJh25PI/kitchen%252520chronicles%252520013_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="kitchen chronicles 013" width="750" /></a><br />
<a href="http://lh4.ggpht.com/-3-u5NmAUraA/U4wsIByfaWI/AAAAAAAAAK0/LHp1KI9aoZ8/s1600-h/kitchen%252520chronicles%252520022%25255B5%25255D.jpg"><img alt="kitchen chronicles 022" border="0" src="http://lh6.ggpht.com/-mfELMpAAjis/U4wsJDh5EgI/AAAAAAAAAK8/fE72FOMixU8/kitchen%252520chronicles%252520022_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="kitchen chronicles 022" width="750" /></a><br />
<a href="http://lh3.ggpht.com/-yLTyYB6clYI/U4wsKLsGBzI/AAAAAAAAALE/Tzn16-syny8/s1600-h/kitchen%252520chronicles%252520037%25255B5%25255D.jpg"><img alt="kitchen chronicles 037" border="0" src="http://lh5.ggpht.com/-0V1vj-Nzzq8/U4wsLGGMrrI/AAAAAAAAALM/6EyOW6vL9rI/kitchen%252520chronicles%252520037_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="kitchen chronicles 037" width="750" /></a><br />
<img alt="kitchen chronicles 043" border="0" src="http://lh3.ggpht.com/-uEt5ibEP_cA/U4wsL0UjTTI/AAAAAAAAALU/RiQkiZb9FCQ/kitchen%252520chronicles%252520043_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="kitchen chronicles 043" width="750" /><span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">In her younger days, my mum was never very adventurous when it came to cooking. Yes, she cooked everything from scratch but tended to stick to a handful of tried and trusted meals which we had on high rotation. I think trying to satisfy the fussy needs of her six children put her off extending her recipe repertoire. Curry wasn’t something we had very often and when we did it was good old curry sausages or eggs made in a white curry sauce (white sauce and curry powder) *yuk! I should add that as a child I disliked both eggs and sausages so those meal times were a test of my mothers patience and my will power.</span><br />
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<span style="font-family: Levenim MT; font-size: small;"></span> <span style="font-family: Levenim MT; font-size: small;">As us kids grew older mum did start expanding on her culinary efforts, she makes a mean thai chilli chicken dish, but the running joke when we now come together as a family is just how bad her cooking was. Unlike my mum I tend to follow in my fathers footsteps when it comes to cooking and am not afraid to experiment and push the boundaries. That said, I do know what it’s like to cook for a fuss pot or two so can empathise with what my mum had to deal with but by the same token, I always encourage our children to try something at least once before they turn their noses up at it and I don't allow their fussy tendencies, which change on any given day, to dictate what I cook - bad mother!</span><br />
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<span style="font-family: Levenim MT; font-size: small;">Gone are the days of a white sauce based curry, I left that behind with my childhood. These days I’m all about a homemade curry paste that allows me the flexibility to tweak the flavours to suit whatever ingredients I have on hand. The beauty of a curry dish is that it is versatile, hearty and a one pot meal that is super simple and fast to make…win/win in my books. </span><br />
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<span style="font-family: Levenim MT; font-size: small;">Eggplant and capsicum curry – serves 2-3</span><br />
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<span style="font-family: Levenim MT; font-size: small;">Ingredients: (curry)</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 small eggplant – diced</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 choko – peeled and diced</span><br />
<span style="font-family: Levenim MT; font-size: small;">1/2 each of a red, yellow and green capsicum – diced</span><br />
<span style="font-family: Levenim MT; font-size: small;">1.5 cups coconut milk/cream</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 tsp coconut oil/ghee</span><br />
<span style="font-family: Levenim MT; font-size: small;">2 Tbsp curry paste – recipe below</span><br />
<span style="font-family: Levenim MT; font-size: small;">cauliflower rice/rice of choice/quinoa to accompany</span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Ingredients: (curry paste)</span><br />
<span style="font-family: Levenim MT; font-size: small;">2 Tbsp coriander seeds</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 Tbsp cumin seeds</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 tsp fennel seeds</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 tsp mustard seeds</span><br />
<span style="font-family: Levenim MT; font-size: small;">1/2 tsp peppercorns</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 tsp Himalayan/rock salt</span><br />
<span style="font-family: Levenim MT; font-size: small;">1-2 fresh chillies – chopped - can use 1-2 tsp chilli flakes </span><br />
<span style="font-family: Levenim MT; font-size: small;">3 cloves garlic – crushed </span><br />
<span style="font-family: Levenim MT; font-size: small;">1/2 onion – finely diced</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 cm piece each of grated tumeric and ginger - can use 1 tsp each of ground</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 Tbsp apple cider vinegar</span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Method:</span><br />
<span style="font-family: Levenim MT; font-size: small;">For the paste, place the seeds and peppercorns into a dry frypan and toast gently, swirling the pan often, over medium heat until fragrant and starting to brown. Remove from the heat and allow to cool a few minutes. Add the seeds to a mortar and pestle with the salt and grind till fine. Add the remaining paste ingredients to the mortar and pestle and continue to grind until you have a somewhat smooth paste.</span><br />
<span style="font-family: Levenim MT; font-size: small;">For the curry, heat the coconut oil/ghee over medium heat. Add the curry paste and cook, stirring, for a minute or so. Pour in the coconut milk/cream and the vegetables and turn down to a gentle simmer. Cover and simmer for 10-12 minutes until the vegetables are tender then serve in bowls with quinoa or rice of choice.</span><br />
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<span style="font-family: Levenim MT; font-size: small;">Notes:</span><br />
<span style="font-family: Levenim MT; font-size: small;">- diced or tinned tomato can be used as a base instead of coconut milk/cream</span><br />
<span style="font-family: Levenim MT; font-size: small;">- use whatever vegetables you have on hand, sweet potato and spinach is a particular favourite</span><br />
<span style="font-family: Levenim MT; font-size: small;">- beans or chickpeas are a nice addition as is finely sliced cooked beef or chicken strips</span><br />
<span style="font-family: Levenim MT; font-size: small;">- I tend to use the whole amount of curry paste above if I am cooking for my entire family of ten and up the vegetables and liquid accordingly but if I am making enough for 2-3 serves, I generally put any remaining paste into a small glass jar and cover with a thin layer of olive oil before lidding and refridgerating for up to a week</span><br />
<span style="font-family: Levenim MT; font-size: small;">- use more or less chillies depending on the amount of heat you can tolerate</span><br />
<span style="font-family: Levenim MT; font-size: small;">- serve alongside naan and greek yoghurt for a more substantial meal</span><br />
<span style="font-family: Levenim MT;">- don't let the amount of ingredients in the paste intimidate you, it's well worth the effort of making your own paste</span><br />
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<br />tammi | recipe junkiehttp://www.blogger.com/profile/05195966267938505364noreply@blogger.com4tag:blogger.com,1999:blog-7432366664509391587.post-43186545507757608152014-05-30T17:29:00.000-07:002014-05-30T17:29:29.143-07:00favourites – May edition<a href="http://lh3.ggpht.com/-sEcsIUhEtH8/U4ftWzdQTAI/AAAAAAAAAJk/ytMRZyhwUi4/s1600-h/autumn%25255B8%25255D.jpg"><img alt="autumn" border="0" src="http://lh3.ggpht.com/-IH9mHKEwSGI/U4ftYRqib_I/AAAAAAAAAJs/TB02SBftup4/autumn_thumb%25255B6%25255D.jpg?imgmax=800" height="772" style="background-image: none; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="autumn" width="750" /></a><br />
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<span style="font-family: levenim mt; font-size: small;"><span style="font-size: small;">Oh gosh! I hadn’t intended on posting so sporadically and given that I prepare on average twenty-one (yes you read that right) meals a week, more if we include morning and afternoon tea and the occasional dessert, it’s not like I don’t have recipes to share. My problem lies in getting a decent photograph. I’m a complete novice when it comes to using a DSLR and it frustrates me no end. I am hoping that the photography and food styling workshop that I will be attending next weekend, run by the talented </span><a href="http://cakecrumbsbeachsand.com/"><span style="font-size: small;">Peggy Saas</span></a><span style="font-size: small;">, will change all that. Stay tuned folks!</span></span><br />
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<span style="font-size: small;"><span style="font-size: small;"><span style="font-family: Levenim MT;">In the mean time, here are a few favourites from this past month…enjoy.</span><br /><span style="font-family: levenim mt;"></span></span><br /><span style="font-family: levenim mt; font-size: small;"></span><br /><span style="font-family: Levenim MT;"><a href="http://bonniedelicious.com/home/2014/5/27/creamy-spiced-buckwheat-porridge">This</a> has been our breakfast the last few mornings….total YUM!</span></span><br />
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<span style="font-size: small;"><span style="font-family: Levenim MT;">Do yourself a favour and go buy <a href="http://www.mydarlinglemonthyme.com/p/the-book.html">this</a> cookbook pronto! You won’t regret it…promise.</span></span><br />
<span style="font-size: small;"><br /></span><span style="font-size: small;"><span style="font-family: levenim mt; font-size: small;"><span style="font-size: small;">I NEED <a href="http://cutedecor.info/2013/06/03/tasting-spoons/">these</a> spoons and <a href="http://shop.herriottgrace.com/product/detailed-rolling-pin">these</a> pins in my kitchen</span></span></span><br />
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<span style="font-size: small;"><span style="font-family: levenim mt; font-size: small;"><span style="font-size: small;">And while we’re talking kitchens…LOVE <a href="http://www.pinterest.com/pin/572449802608514911/">this</a> one</span></span></span><br />
<span style="font-size: small;"><br /></span><span style="font-family: levenim mt; font-size: small;"><a href="http://www.inkedincolour.com/week-18-informal-economy/"><span style="font-size: small;">Waste not</span></a><span style="font-size: small;">, </span><a href="http://wholelarderlove.com/pathological-consumption-has-become-so-normalised-that-we-scarcely-notice-it/"><span style="font-size: small;">want not</span></a><span style="font-size: small;">. Two great, must read posts.</span></span><br />
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<span style="font-family: levenim mt; font-size: xx-small;"><a href="http://www.pinterest.com/pin/66357794483063480/">image</a></span>tammi | recipe junkiehttp://www.blogger.com/profile/05195966267938505364noreply@blogger.com1tag:blogger.com,1999:blog-7432366664509391587.post-998382714999618602014-05-29T22:40:00.002-07:002014-06-10T19:05:16.555-07:00gingered carrot & parsnip latkes<a href="http://lh4.ggpht.com/-4eLg-bVrI8M/U4gZabGyoBI/AAAAAAAAAJ8/wSjh3A9LxBQ/s1600-h/kitchen-tales-0485.jpg"><img alt="kitchen tales 048" border="0" src="http://lh3.ggpht.com/-UXlRVZ6vuHI/U4gZbXUJyBI/AAAAAAAAAKE/P9c8CMTHiYo/kitchen-tales-048_thumb2.jpg?imgmax=800" height="500" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="kitchen tales 048" width="750" /></a><br />
<a href="http://lh6.ggpht.com/-CvC6k07jnC4/U4gZcMbhYcI/AAAAAAAAAKM/-QAE24I04Ik/s1600-h/kitchen%252520tales%252520051%25255B5%25255D.jpg"><img alt="kitchen tales 051" border="0" src="http://lh5.ggpht.com/-tkFJ-r3xgYA/U4gZc4hRFQI/AAAAAAAAAKU/ysKSbVB6GWo/kitchen%252520tales%252520051_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="kitchen tales 051" width="750" /></a><br />
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<span style="font-family: Levenim MT; font-size: small;">There are some foods that compliment each other beautifully, like a match made in heaven. Carrot and parsnip is one such duo for me. I adore the subtle sweetness of the two combined whether they be simply mashed, roasted till caramelised or added to a hearty stew.</span><br />
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<span style="font-family: Levenim MT; font-size: small;">Latkes are another way I enjoy this pair and are a perfect way to use up any type of vegetable that may be lurking at the bottom of the fridge. I find the addition of fresh ginger and turmeric adds a zing and earthiness that enhances the flavour of carrot and parsnip even more so but they are just as tasty made without depending on your preference.</span><br />
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<span style="font-family: Levenim MT; font-size: small;">Gingered carrot and parsnip latkes – serves 2-3</span><br />
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<span style="font-family: Levenim MT; font-size: small;">Ingredients:</span><br />
<span style="font-family: Levenim MT; font-size: small;">3 cups grated carrot and parsnip</span><br />
<span style="font-family: Levenim MT; font-size: small;">handful chopped parsley</span><br />
<span style="font-family: Levenim MT; font-size: small;">2 eggs</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 tsp grated ginger</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 tsp grated turmeric</span><br />
<span style="font-family: Levenim MT; font-size: small;">salt and pepper </span><br />
<span style="font-family: Levenim MT; font-size: small;">coconut oil/ghee for cooking</span><br />
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<span style="font-family: Levenim MT; font-size: small;">Method:</span><br />
<span style="font-family: Levenim MT; font-size: small;">Place grated carrot and parsnip into a bowl with the ginger, turmeric, eggs and seasoning and mix to combine. </span><span style="font-family: Levenim MT; font-size: small;">Heat a tsp of coconut oil/ghee in a frypan over low/medium heat. Place 1/4 cup amounts of mixture in the pan and cook approximately 4-5 mins till golden before flipping and cooking the other side. Keep latkes warm in a low heated oven while cooking the remaining mixture as above.</span><br />
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<span style="font-family: Levenim MT; font-size: small;">Notes:</span><br />
<span style="font-family: Levenim MT; font-size: small;">-Serve latkes topped with a poached egg </span><br />
<span style="font-family: Levenim MT; font-size: small;">-or alongside a simple salad</span><br />
<span style="font-family: Levenim MT; font-size: small;">-or with a dollop of sour cream/greek yoghurt and a good chutney</span>tammi | recipe junkiehttp://www.blogger.com/profile/05195966267938505364noreply@blogger.com0tag:blogger.com,1999:blog-7432366664509391587.post-86262322568749486392014-05-14T21:15:00.000-07:002014-06-10T19:06:22.778-07:00mushroom and kale omelette<a href="http://lh5.ggpht.com/-2k7bNUHBTQA/U3Q-Xnwu4YI/AAAAAAAAAH8/Cnpo4us45GM/s1600-h/omelette%252520016%25255B5%25255D.jpg"><img alt="omelette 016" border="0" src="http://lh4.ggpht.com/-m7qf5tuOtng/U3Q-Yq0JWhI/AAAAAAAAAIE/2x6vPcrtMgU/omelette%252520016_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="omelette 016" width="750" /></a><br />
<a href="http://lh3.ggpht.com/-z5Ftksfm4eY/U3Q-Zxh7UuI/AAAAAAAAAIM/sv1ZYMxYw1c/s1600-h/omelette%252520017%25255B5%25255D.jpg"><img alt="omelette 017" border="0" src="http://lh6.ggpht.com/-exyJr6nywt8/U3Q-bqCPVjI/AAAAAAAAAIU/rNsR9hF0Dvg/omelette%252520017_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="omelette 017" width="750" /></a><br />
<a href="http://lh5.ggpht.com/-Pw56Zkl9PW4/U3Q-c3mpKCI/AAAAAAAAAIc/mbaxTo0v1eE/s1600-h/omelette%252520019%25255B5%25255D.jpg"><img alt="omelette 019" border="0" src="http://lh6.ggpht.com/-LIWL13IoPFw/U3Q-dy8yoRI/AAAAAAAAAIk/HeiZDu7QwQM/omelette%252520019_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="omelette 019" width="750" /></a><br />
<a href="http://lh5.ggpht.com/-prIhlbJvWEs/U3Q-gRLL58I/AAAAAAAAAIs/ykKx--xx_3k/s1600-h/omelette%252520021%25255B5%25255D.jpg"><img alt="omelette 021" border="0" src="http://lh5.ggpht.com/-q6iHqul20Qk/U3Q-jBjcixI/AAAAAAAAAI0/TO-G5j-wsGI/omelette%252520021_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="omelette 021" width="750" /></a><br />
<a href="http://lh3.ggpht.com/-J4SJNFAWmmU/U3Q-kvYge5I/AAAAAAAAAI8/FWkUoYgHcBY/s1600-h/omelette%252520025%25255B5%25255D.jpg"><img alt="omelette 025" border="0" src="http://lh3.ggpht.com/-sY1rw-DOwrI/U3Q-mDJisNI/AAAAAAAAAJE/4gNz7YC3MtU/omelette%252520025_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="omelette 025" width="750" /></a><br />
<a href="http://lh6.ggpht.com/-7za7u6EWxQU/U3Q-nbAkF1I/AAAAAAAAAJM/eWfEvnZwo_k/s1600-h/omelette%252520026%25255B5%25255D.jpg"><img alt="omelette 026" border="0" src="http://lh4.ggpht.com/-rapxI68Y8I8/U3Q-pGgf9fI/AAAAAAAAAJU/z6UeRHyQFr4/omelette%252520026_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="omelette 026" width="750" /></a><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">When I was a child my dad had this uncanny ability to pull a meal out of nothing. I remember one time us arriving home late at night with empty bellies and what appeared to be very little food on offer. He fluffed around a bit pulling a bag of rice and an onion out of the cupboard and the last of the bacon and a few eggs from the fridge and I thought to myself ‘that’s not gonna fill us’. The rice was boiled and drained, the onions caramelised and the bacon fried before all being tossed together with the egg which cooked from the heat of the rice. A few handfuls of chopped fresh herbs from the garden and a bit of seasoning and dinner was ready in twenty minutes flat. It was very simple in nature but it was so delicious and was a meal that us kids started requesting somewhat regularly.</span><br />
<br />
<span style="font-family: Levenim MT; font-size: small;">That is what I love about omelettes, not only are they fast to cook but they are simple and satisfying. </span><span style="font-family: Levenim MT; font-size: small;">They are also my go-to breakfast when I want something a little more substantial than <a href="http://talesofarecipejunkie.blogspot.com.au/2014/04/flaked-quinoa-chia-and-flax-meal.html">porridge</a>. In the time it takes to boil the kettle and steep a pot of tea breakfast is good to go. Don’t limit yourself to only having omelettes for breakfast or brunch though, they are perfect for lunch or dinner served alongside a salad and some homemade potato wedges.</span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Mushroom and kale omelette – serves 1 as a main or 2 as a light meal</span><br />
<br />
<span style="font-family: Levenim MT; font-size: small;">Ingredients:</span><br />
<span style="font-family: Levenim MT; font-size: small;">3 free range eggs</span><br />
<span style="font-family: Levenim MT; font-size: small;">3Tbsp water/milk</span><br />
<span style="font-family: Levenim MT; font-size: small;">2 kale leaves – stalks removed</span><br />
<span style="font-family: Levenim MT; font-size: small;">handful of button mushrooms</span><br />
<span style="font-family: Levenim MT; font-size: small;">chopped herbs</span><br />
<span style="font-family: Levenim MT; font-size: small;">seasoning</span><br />
<span style="font-family: Levenim MT; font-size: small;">butter/ghee for cooking</span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Method:</span><br />
<span style="font-family: Levenim MT; font-size: small;">Slice th</span><span style="font-family: Levenim MT; font-size: small;">e kale and mushrooms. A</span><span style="font-family: Levenim MT; font-size: small;">dd a knob of butter/ghee </span><span style="font-family: Levenim MT; font-size: small;">to a non-stick frypan </span><span style="font-family: Levenim MT; font-size: small;">and heat over medium heat. Sauté the </span><span style="font-family: Levenim MT; font-size: small;">mushroom and kale for </span><span style="font-family: Levenim MT; font-size: small;">a few minutes till tender. Place the sautéed vegetables in to a </span><span style="font-family: Levenim MT; font-size: small;">bowl and heat another knob of butter/ghee in the frying pan. </span><span style="font-family: Levenim MT; font-size: small;"> Whisk the eggs in a small bowl </span><span style="font-family: Levenim MT; font-size: small;">with the water/milk and a bit of seasoning </span><span style="font-family: Levenim MT; font-size: small;">and once the butter/ghee is just starting to brown pour the egg into the pan, swirling to coat the bottom, </span><span style="font-family: Levenim MT; font-size: small;">and cook for </span><span style="font-family: Levenim MT; font-size: small;">a few minutes until the top is just starting to set. Spoon the mushrooms and kale over one half of the omelette, sprinkle with chopped herbs </span><span style="font-family: Levenim MT; font-size: small;">and then fold over the opposite half to enclose the filling and place on a plate.</span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Notes:</span><br />
<span style="font-family: Levenim MT; font-size: small;">-Be as creative as you like with the filling. Fried chopped bacon and onion are a wonderful addition as is grated cheese and left</span><span style="font-family: Levenim MT; font-size: small;">over cooked vegetables make for a heartier filling.</span>tammi | recipe junkiehttp://www.blogger.com/profile/05195966267938505364noreply@blogger.com1tag:blogger.com,1999:blog-7432366664509391587.post-84933619145049128872014-05-08T18:32:00.001-07:002014-06-10T19:06:43.584-07:00nut free chocolate spread<a href="http://lh6.ggpht.com/-Z_ifPK4IKT8/U2wuxidzWZI/AAAAAAAAAHQ/UlHcYD-fJQA/s1600-h/choc%252520spread%252520011%25255B5%25255D.jpg"><img alt="choc spread 011" border="0" src="http://lh3.ggpht.com/-20m0WA4X0mg/U2wuycZRPpI/AAAAAAAAAHY/LeAtyfZIBEY/choc%252520spread%252520011_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="choc spread 011" width="750" /></a><br />
<a href="http://lh5.ggpht.com/-1bQlonqwiac/U2wuzXhzJpI/AAAAAAAAAHg/pb8P6OzkpkA/s1600-h/tahini%252520spread%252520005%25255B5%25255D.jpg"><img alt="tahini spread 005" border="0" src="http://lh4.ggpht.com/-fe8WGhdwwgk/U2wu0ecacyI/AAAAAAAAAHo/AZGV3h4N9Rs/tahini%252520spread%252520005_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="tahini spread 005" width="750" /></a><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Never in my wildest dreams could I have ever imagined having chocolate sandwiches as a child. The fanciest we ever got was sprinkle sandwiches bet</span><span style="font-family: Levenim MT; font-size: small;">ter known as fairy bread. On the days that I opened my lunch to find sprinkle sandwiches,</span><span style="font-family: Levenim MT; font-size: small;"> I thought all my Christmas’s had come at once. In my book they bet marmite sandwiches hands down! Our older school-ag</span><span style="font-family: Levenim MT; font-size: small;">ed children prefer salad wraps or filled rolls over a basic sandwich but thankfully our littlest is still easily pleased in the lunch department and after going through the various spread stages of marmite, jam and peanut butter he now favours chocolate spread. </span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">I started making nutella a year or so ago using an assortment of nuts as the base but now that our little one is at a kindy with a nut free policy I’ve had to substitute the base yet again to make it allergy friendly. </span><span style="font-family: Levenim MT; font-size: small;">Enter nut-free chocolate spread. I’ve used both sunflower butter and tahini to make a nut-free version and both go down a treat. </span><br />
<br />
<span style="font-family: Levenim MT; font-size: small;">This chocolate tahini spread is a cinch to make and is just as delicious as it’s namesake, if not more so, and those tears and tantrums that ensued over not being able to take chocolate sandwiches to ‘school’ are now a thing of the past. I’m scoring big brownie points here people!</span><br />
<span style="font-family: Levenim MT;"></span><br />
<span style="font-family: Levenim MT;">Nut free chocolate spread</span><br />
<br />
<span style="font-family: Levenim MT; font-size: small;">Ingredients:</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 cup tahini (I use unhulled)</span><br />
<span style="font-family: Levenim MT; font-size: small;">4 Tbsp coconut oil</span><br />
<span style="font-family: Levenim MT; font-size: small;">4 Tbsp hot water</span><br />
<span style="font-family: Levenim MT; font-size: small;">4 Tbsp cocoa</span><br />
<span style="font-family: Levenim MT; font-size: small;">4 Tbsp maple syrup (or sweetener of your choice)</span><br />
<span style="font-family: Levenim MT; font-size: small;">pinch of salt</span><br />
<span style="font-family: Levenim MT; font-size: small;">splash of vanilla</span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Method:</span><br />
<span style="font-family: Levenim MT; font-size: small;">Simply mix all ingredients together until well combined and smooth. Store in the fridge. </span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Notes:</span><br />
<span style="font-family: Levenim MT; font-size: small;">-This recipe is easily adapted to suit your tastes. It can be sweeter, more or less chocolatey, thicker or runnier depending on how much syrup, cocoa, water and coconut oil you use. Play around and find your perfect balance. </span><br />
<span style="font-family: Levenim MT; font-size: small;">-Recipe can be easily halved.</span><br />
<span style="font-family: Levenim MT; font-size: small;">-This spread is perfect for icing a cake with or for using as a dip with fruit.</span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />tammi | recipe junkiehttp://www.blogger.com/profile/05195966267938505364noreply@blogger.com2tag:blogger.com,1999:blog-7432366664509391587.post-25528337934481283222014-04-30T03:20:00.001-07:002014-05-05T01:05:09.936-07:00favourites – April edition<a href="http://lh4.ggpht.com/--NLFjJMDDoc/U14-D2o6haI/AAAAAAAAAGE/K1c45Cl5uHE/s1600-h/autumn%25255B4%25255D.jpg"><img alt="autumn" border="0" src="http://lh5.ggpht.com/-LruK7-grr8w/U14-FZnlsvI/AAAAAAAAAGM/ZrxX-i7Gvs0/autumn_thumb%25255B2%25255D.jpg?imgmax=800" height="750" style="background-image: none; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="autumn" width="750" /></a><br />
<span style="font-size: small;"></span><br />
<span style="font-size: small;"><span style="font-family: Levenim MT;">Yippee! We are well into my favourite season of the year and already I am loving the cool change it has brought forth. I am a cold season girl through and through, a testament to growing up in wet, windy Wellington (NZ) I dare say, and yearn for the months when I can rug up in layers. Hello woollen knits, scarves and boots!</span></span><br />
<span style="font-family: Levenim MT;"></span><br />
<span style="font-size: small;"><span style="font-family: Levenim MT;">Anyway, here are a few favourites I have crossed paths with this month...</span></span><br />
<span style="font-size: small;"><br /></span><br />
<span style="font-size: small;"><span style="font-family: Levenim MT;">One word. <a href="http://tworedbowls.com/2014/04/29/garlic-chives-smoked-gouda-brioche/">DELICIOUS!!</a></span></span><br />
<span style="font-family: Levenim MT;"></span><br />
<span style="font-family: Levenim MT;"><span style="font-size: small;"><a href="http://www.inkedincolour.com/you-are-not-poor/">You are not poor</a>. Couldn’t agree more!!!</span></span><br />
<span style="font-size: small;"><br /><span style="font-family: levenim mt; font-size: small;"><span style="font-size: small;">Bookmarking <a href="http://www.greenkitchenstories.com/ginger-turmeric-honey-bomb/">this</a> recipe for the winter months and <a href="http://www.thefirstmess.com/2013/10/17/vegan-leek-fennel-walnut-soup-recipe-with-turmeric/">this</a> one too.</span></span></span><br />
<span style="font-family: Levenim MT;"></span><br />
<span style="font-size: small;"><span style="font-family: levenim mt; font-size: small;"><span style="font-size: small;">Totally crushing on <a href="http://inbedstore.com/collections/bedding/products/100-linen-duvet-cover-in-charcoal">this</a> linen bed range</span></span></span><br />
<span style="font-family: Levenim MT;"></span><br />
<span style="font-family: levenim mt; font-size: small;"><span style="font-size: small;">So excited to have participated in such a great <a href="http://www.lifeandco.net/2014/03/australias-biggest-morning-tea-sneaky.html">initiative</a></span></span><br />
<span style="font-family: Levenim MT;"></span><br />
<span style="font-family: levenim mt; font-size: small;"><span style="font-size: small;">I am in need of a new <a href="https://www.flickr.com/photos/bybetweenthelines/9173631946/">bag</a> and love the simplicity of <a href="https://www.flickr.com/photos/bybetweenthelines/9173631946/">this</a> one </span></span><br />
<br />
<span style="font-family: levenim mt; font-size: small;"><span style="font-size: small;"></span></span><br />
<span style="font-family: levenim mt; font-size: small;"><span style="font-size: xx-small;"><a href="http://death-by-elocution.tumblr.com/post/66946555144/rhymeswithyes-black-on-black-madelynn">image</a></span></span>tammi | recipe junkiehttp://www.blogger.com/profile/05195966267938505364noreply@blogger.com0tag:blogger.com,1999:blog-7432366664509391587.post-77975256877819621822014-04-28T05:20:00.000-07:002014-06-10T19:07:25.394-07:00flaked quinoa, chia and flax meal porridge with caramelised pear and walnuts<a href="http://lh6.ggpht.com/-ZL1GoOMYHLs/U15CamsRaoI/AAAAAAAAAGY/YBN7x_m4BBc/s1600-h/easter%252520186%25255B5%25255D.jpg"><img alt="easter 186" border="0" src="http://lh3.ggpht.com/--anEakUTfUI/U15CcCHc8EI/AAAAAAAAAGg/h1ZzKyjbRDc/easter%252520186_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="easter 186" width="750" /></a><a href="http://lh4.ggpht.com/-hqcvH85bNcQ/U15CdJs940I/AAAAAAAAAGo/c7Qb82Z26wQ/s1600-h/easter%252520185%25255B5%25255D.jpg"><img alt="easter 185" border="0" src="http://lh3.ggpht.com/-6YFDIctol0k/U15Cec9DGkI/AAAAAAAAAGw/J3VfBD2bTIQ/easter%252520185_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="easter 185" width="750" /></a><a href="http://lh3.ggpht.com/-0-XmJyBXSRY/U15CfdxHKdI/AAAAAAAAAG4/VBX5Vqp-dIo/s1600-h/easter%252520188%25255B5%25255D.jpg"><img alt="easter 188" border="0" src="http://lh3.ggpht.com/-RC6aGQKDO78/U15CgxrNMQI/AAAAAAAAAHA/QzKup_snYYA/easter%252520188_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="easter 188" width="750" /></a><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">The seasons are slowly but surely changing and with the drop in mercury I find myself reaching for woollen jumpers, long pants, socks <em>and</em> slippers. Winter blankets that have been collecting dust bunnies during the warmer months are being pulled out, washed and aired ready to adorn our beds. Hot water bottles have been rescued from the back of the linen cupboard and flannelette sheets are making an appearance. </span><span style="font-family: Levenim MT; font-size: small;">Stews, casseroles and soups are making their way onto our menu and the kettle is rarely off the boil in anticipation of the next cuppa. As desperate as summer was to hang on by a bare thread, a</span><span style="font-family: Levenim MT; font-size: small;">utumn is making her presence known while winter is whispering that she’ll soon be on the heels of autumn.</span><br />
<span style="font-family: Levenim MT;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">I’ve been lingering in bed in the mornings lately, enveloped in the warm cocoon of my blankets. Not yet completely dreading the idea of rising as I do in the midst of winter when the chill factor is numbing but enough that I prolong the inevitable and the patience of by belly grumbling children.</span><br />
<span style="font-family: Levenim MT;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Now that the weather is decidedly cooler first thing, we’ve been starting our day with a bowl of warm porridge. Where once I would soak the oats overnight trying to emulate the porridge of my youth, I now favour a speedier somewhat healthier version. In my humble opinion, if you are yet to try flaked quinoa porridge get in that kitchen pronto! This porridge has a different texture to traditional porridge, it is smoother, silkier and creamier. It is also much lighter than oats but just as filling and we find it doesn’t require the addition of milk though you could add a splash of milk of your liking. I encourage you to play with the topping, you are only limited by your imagination.</span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Flaked quinoa, chia and flax meal porridge with caramelised pear and walnuts – serves 2 but can easily be halved or doubled.</span><br />
<br />
<span style="font-family: Levenim MT; font-size: small;">Ingredients:</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 cup flaked quinoa</span><br />
<span style="font-family: Levenim MT; font-size: small;">2 Tbsp chia seeds</span><br />
<span style="font-family: Levenim MT; font-size: small;">2 Tbsp flax/linseed meal</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 cup coconut milk/cream</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 cup water</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 pear</span><br />
<span style="font-family: Levenim MT; font-size: small;">1/4 cup walnuts</span><br />
<span style="font-family: Levenim MT; font-size: small;">10 g butter or 2 tsp coconut oil</span><br />
<span style="font-family: Levenim MT; font-size: small;">honey to serve</span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Method:</span><br />
<span style="font-family: Levenim MT; font-size: small;">Place the quinoa, chia, flax meal, coconut milk/cream and water into a small pot and place over a low to medium heat. Stir occasionally for 4-5 minutes until thick and creamy. While the quinoa is doing it’s thing heat the butter in a small pan and quarter, core and chop the pear into small bite size pieces. Cook the pear over a low heat for 2-3 minutes tossing the pan a few times then add the walnuts and cook a further minute or so. You want the pears to be caramelised and sweet but still intact and the walnuts to be lightly toasted.</span><br />
<span style="font-family: Levenim MT; font-size: small;">Half the quinoa porridge between two bowls, drizzle with honey or maple syrup and top equally with the pear and walnuts. You are good to go.</span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Topping suggestions</span><br />
<span style="font-family: Levenim MT; font-size: small;">- Caramelised or stewed apple with cinnamon</span><br />
<span style="font-family: Levenim MT; font-size: small;">- Caramelised or mashed banana with lightly toasted slivered almonds</span><br />
<span style="font-family: Levenim MT; font-size: small;">- Chopped date and toasted walnut</span><br />
<span style="font-family: Levenim MT; font-size: small;">- Berry compote with greek yoghurt</span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />tammi | recipe junkiehttp://www.blogger.com/profile/05195966267938505364noreply@blogger.com0tag:blogger.com,1999:blog-7432366664509391587.post-4482241988896302112014-04-24T19:20:00.000-07:002014-06-10T19:07:41.833-07:00Molly’s anzac cookies<a href="http://lh4.ggpht.com/-1lwUiSPwxdE/U1nFpZ2FN7I/AAAAAAAAAEs/_M8N5qt9Z7I/s1600-h/anzac%252520043%25255B6%25255D.jpg"><img alt="anzac 043" border="0" src="http://lh5.ggpht.com/-iAqrD-HUwm0/U1nFqg9N63I/AAAAAAAAAE0/Xju221v6Zng/anzac%252520043_thumb%25255B3%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="anzac 043" width="750" /></a><a href="http://lh5.ggpht.com/-CTX3_eh0mDI/U1nFrhgh0TI/AAAAAAAAAE8/tPQ9GLFiB4c/s1600-h/anzac%252520058%25255B6%25255D.jpg"><img alt="anzac 058" border="0" src="http://lh3.ggpht.com/-bb8ixMybvwc/U1nFspgv1bI/AAAAAAAAAFE/ZJwIpSzgCZo/anzac%252520058_thumb%25255B3%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="anzac 058" width="750" /></a><a href="http://lh4.ggpht.com/-kVTJ-5hzXSU/U1nFt8YT9OI/AAAAAAAAAFM/8jYe5cEjrXE/s1600-h/anzac%252520062%25255B6%25255D.jpg"><img alt="anzac 062" border="0" src="http://lh4.ggpht.com/-obTNy04v1gk/U1nFuks8thI/AAAAAAAAAFU/nOfZuKDLdfk/anzac%252520062_thumb%25255B3%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="anzac 062" width="750" /></a><a href="http://lh3.ggpht.com/-aonFxXMHHE4/U1nFvpHHl_I/AAAAAAAAAFc/4cVM-lKYgEI/s1600-h/anzac%252520071%25255B5%25255D.jpg"><img alt="anzac 071" border="0" src="http://lh3.ggpht.com/-x8VdubT7sRs/U1nFwQm0TlI/AAAAAAAAAFk/UnWeVS4VKwc/anzac%252520071_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="anzac 071" width="750" /></a><a href="http://lh5.ggpht.com/-nwMo6bBavSg/U1nFxfsWzNI/AAAAAAAAAFs/iaPTbf_xZ_s/s1600-h/anzac%252520075%25255B5%25255D.jpg"><img alt="anzac 075" border="0" src="http://lh3.ggpht.com/-DbbU0mzAczE/U1nFyTuk7iI/AAAAAAAAAF0/EyKxenPCiKE/anzac%252520075_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="anzac 075" width="750" /></a><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">As a small child I would often attend the <a href="http://www.awm.gov.au/commemoration/anzac/anzac-tradition/">Anzac</a> dawn parade with my grandparents. We’d arise in the wee hours of the morning, rug up warm and head down to the local <a href="http://en.wikipedia.org/wiki/Royal_New_Zealand_Returned_and_Services'_Association">RSA</a> where other men, who had served our country, and their loved ones waited in hushed silence for the march to begin. It was a day of recognition and commemoration for all the soldiers who had sacrificed their lives to protect our nation. </span><br />
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<span style="font-family: Levenim MT; font-size: small;">Being so young I knew there was an importance surrounding the day but I didn’t fully grasp the significance until I was much older. </span><span style="font-family: Levenim MT; font-size: small;">At that age, my five year old mind was in a hurry for it to all be over so we could get back home to the warmth of an open fire and fill our grumbling bellies with hot cocoa and cookies. Shame on me!</span><br />
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<span style="font-family: Levenim MT; font-size: small;">Now, decades later, I have taken over the tradition of baking those very same cookies. Not only in remembrance of the sacrifice made of men I never knew but in memory of my loving Nan.</span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Lest we forget.</span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Anzac cookies</span><br />
<span style="font-family: Levenim MT;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Ingredients:</span><br />
<span style="font-family: Levenim MT; font-size: small;">1/2 cup flour</span><br />
<span style="font-family: Levenim MT; font-size: small;">1/2 cup sugar</span><br />
<span style="font-family: Levenim MT; font-size: small;">pinch of salt</span><br />
<span style="font-family: Levenim MT; font-size: small;">2/3 cup desiccated coconut</span><br />
<span style="font-family: Levenim MT; font-size: small;">3/4 cup rolled oats</span><br />
<span style="font-family: Levenim MT; font-size: small;">50 g butter</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 Tbsp golden syrup</span><br />
<span style="font-family: Levenim MT; font-size: small;">1/2 tsp baking soda</span><br />
<span style="font-family: Levenim MT; font-size: small;">2 Tbsp boiling water</span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Method:</span><br />
<span style="font-family: Levenim MT; font-size: small;">Preheat oven to 180°c and line an oven tray.</span><br />
<span style="font-family: Levenim MT; font-size: small;">In a large bowl mix together the flour, sugar, salt, coconut and oats. </span><br />
<span style="font-family: Levenim MT; font-size: small;">Melt the golden syrup and butter together in a small pot over a low heat. Add the baking soda and boiling water to a cup and stir till dissolved then mix into the butter/golden syrup.</span><br />
<span style="font-family: Levenim MT; font-size: small;">Pour the butter, golden syrup and soda mix into the large bowl containing the dry ingredients and mix well to combine.</span><br />
<span style="font-family: Levenim MT; font-size: small;">Using moistened hands, roll tablespoons of cookie mix into balls before flattening on the oven tray. Bake for 12-15 minutes until golden. Cool cookies on a wire rack before storing in a biscuit tin.</span><br />
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<span style="font-family: Levenim MT; font-size: small;">Makes 12-15 cookies</span><br />
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<span style="font-family: Levenim MT; font-size: small;"></span><br />tammi | recipe junkiehttp://www.blogger.com/profile/05195966267938505364noreply@blogger.com0tag:blogger.com,1999:blog-7432366664509391587.post-67710887954622108462014-04-22T02:35:00.000-07:002014-06-10T19:07:53.591-07:00hot cross buns<a href="http://lh4.ggpht.com/-7A3KgeCRe6w/U1Y2bFwlVXI/AAAAAAAAADU/LF4-HJrWimM/s1600-h/easter%252520156%25255B5%25255D.jpg"><img alt="easter 156" border="0" src="http://lh4.ggpht.com/-gNVZ_5aA0G8/U1Y2cfYwLNI/AAAAAAAAADc/b7lg5OPiJlA/easter%252520156_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="easter 156" width="750" /></a><br />
<a href="http://lh5.ggpht.com/-EijjseDQH4g/U1Y2dSYF6sI/AAAAAAAAADk/wo584PS0k5s/s1600-h/easter%252520162%25255B5%25255D.jpg"><img alt="easter 162" border="0" src="http://lh5.ggpht.com/-wT80jH2K5dY/U1Y2ed9dyuI/AAAAAAAAADs/l0pmJrklYVU/easter%252520162_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="easter 162" width="750" /></a><br />
<a href="http://lh6.ggpht.com/-Kty3KYNjQDc/U1Y2fWXex9I/AAAAAAAAAD0/KYCNRzInuig/s1600-h/hot%252520cross%252520buns%252520001%25255B5%25255D.jpg"><img alt="hot cross buns 001" border="0" src="http://lh5.ggpht.com/-sGMXXP2DC10/U1Y2gT8VnjI/AAAAAAAAAD8/be7o9s7LvRI/hot%252520cross%252520buns%252520001_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="hot cross buns 001" width="750" /></a><br />
<a href="http://lh6.ggpht.com/-MOcy5-JTyew/U1Y2haGa0YI/AAAAAAAAAEE/xxw6w1s1d9k/s1600-h/hot%252520cross%252520buns%252520007%25255B5%25255D.jpg"><img alt="hot cross buns 007" border="0" src="http://lh3.ggpht.com/-4Y7Nxw2mAp8/U1Y2iWJznGI/AAAAAAAAAEM/Y79iWo3SooQ/hot%252520cross%252520buns%252520007_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="hot cross buns 007" width="750" /></a><br />
<a href="http://lh3.ggpht.com/-CYc2R6wtlh0/U1Y2jTlDZhI/AAAAAAAAAEQ/Ayk_MFEs580/s1600-h/hot%252520cross%252520buns%252520002%25255B5%25255D.jpg"><img alt="hot cross buns 002" border="0" src="http://lh6.ggpht.com/-ETFYxMDf6Dg/U1Y2kf9OrjI/AAAAAAAAAEc/FEIDbvwtsA8/hot%252520cross%252520buns%252520002_thumb%25255B2%25255D.jpg?imgmax=800" height="500" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="hot cross buns 002" width="750" /></a><br />
<span style="font-size: small;"><span style="font-family: Levenim MT;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Levenim MT;">I know that Easter is done and dusted and that you may well be thinking that I have missed the boat in terms of posting a recipe for hot cross buns but let me share a little secret with you. My man and I share a particular weakness for these spicy fruit buns, so much so that we enjoy them at any time of year <span style="font-size: xx-small;">*wink</span></span></span><br />
<span style="font-family: Levenim MT; font-size: xx-small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">You see, hot cross buns were the last meal we enjoyed together before uniting as husband and wife. We married on Good Friday, 1999 so it seemed only fitting that we start the day with hot cross buns, sadly they weren’t homemade as we now enjoy, they were just your average supermarket variety.</span><br />
<span style="font-family: Levenim MT;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">I remember waking earlier than usual that morning, the sun just peaking out over the horizon. I looked over at the man still deep in slumber beside me wondering how I got to be so darn lucky. My heart skipped a beat and butterflies of excitement starting dancing in my belly as I drank in the sight of him. I reached out for his hand and holding it in mine thought about all the dreams we had shared, the babies we had created and the memories we had made. Leaving him to his dreams, I slipped out of bed to prepare breakfast. A pot of tea and toasted hot cross buns with lashings of butter. We sat in bed that morning looking out towards the beach, sipping, eating and laughing.</span><br />
<span style="font-family: Levenim MT;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">There was no sense of urgency as I prepare to leave for my parents to get ready, just a quiet calm that continued throughout the day. We exchanged vows on a cliff top overlooking the beach where I grew up, surrounded by loved ones, followed with a leisurely lunch at my dad’s restaurant. As far as weddings go, it was a very simple affair but one that I look back on with the fondest of memories.</span><br />
<br />
<span style="font-size: small;"><span style="font-family: Levenim MT;">Before I went to sleep that night I thought back in reverse of all the events that had unfolded that day. The partying and dancing until the wee hours, the heartfelt speeches, marrying the man that I adored – my soul mate, being given away by my Grandfather who only had weeks to live and eating breakfast in bed undisturbed by our little people. In that moment I promised myself that I would start making our hot cross buns from scratch and I’ve been umming and ahhing over hot cross bun recipes ever since. The recipe that follows is this years version adapted ever so slightly from </span><a href="http://www.citrusandcandy.com/2010/03/easter-obsessed-1-hot-cross-buns.html"><span style="font-family: Levenim MT;">here</span></a><span style="font-family: Levenim MT;">.</span></span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Hot Cross Buns</span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Ingredients:</span><br />
<span style="font-family: Levenim MT; font-size: small;">310ml warm milk</span><br />
<span style="font-family: Levenim MT; font-size: small;">2 Tbsp sugar</span><br />
<span style="font-family: Levenim MT; font-size: small;">4 tsp dried yeast</span><br />
<span style="font-family: Levenim MT; font-size: small;">600 g sifted flour</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 tsp salt</span><br />
<span style="font-family: Levenim MT; font-size: small;">3 Tbsp cinnamon</span><br />
<span style="font-family: Levenim MT; font-size: small;">2 tsp mixed spice</span><br />
<span style="font-family: Levenim MT; font-size: small;">1.5 tsp nutmeg (we love our spice)</span><br />
<span style="font-family: Levenim MT; font-size: small;">60 g soft butter</span><br />
<span style="font-family: Levenim MT; font-size: small;">2.5 cups raisins (might seem overkill but we love fruit too)</span><br />
<span style="font-family: Levenim MT; font-size: small;">2 eggs, slightly beaten</span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Egg wash:</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 egg white</span><br />
<span style="font-family: Levenim MT; font-size: small;">1 Tbsp milk</span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Crosses:</span><br />
<span style="font-family: Levenim MT; font-size: small;">2 Tbsp flour</span><br />
<span style="font-family: Levenim MT; font-size: small;">2 Tbsp water</span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Method:</span><br />
<span style="font-family: Levenim MT; font-size: small;">Place the warmed milk into a small bowl with the sugar and sprinkle over the yeast. Mix to combine and let stand about 5 minutes till frothy.</span><br />
<span style="font-family: Levenim MT; font-size: small;">Place the sifted flour, salt and spices into a large bowl and mix. Rub the butter into the flour with your fingers until it resembles fine breadcrumbs. Add the raisins, yeast mixture and eggs and stir until combined.</span><br />
<span style="font-family: Levenim MT; font-size: small;">Turn the dough out onto a lightly floured surface and knead for around 5 minutes until it becomes elastic and smooth. Place the dough into a lightly greased bowl and cover with a damp tea towel or gladwrap and leave to rise until doubled in size.</span><br />
<span style="font-family: Levenim MT; font-size: small;">Once risen, turn the dough out onto a lightly floured surface and punch down before dividing into 12-16 equal pieces. Form a neat ball with each piece of dough and place about 2 inches apart on to a lined tray. Cover and leave to rise again 20 minutes.</span><br />
<span style="font-family: Levenim MT; font-size: small;">Preheat oven to 190°c. Mix together the egg wash ingredients and brush over the top of the buns. Whisk together the flour and water to make the crosses until it makes a smooth paste. Pipe the top of the buns then bake approximately 15 minutes until golden.</span><br />
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Best enjoyed with lashings of butter and a pot of hot tea!</span><br />
<span style="font-family: Levenim MT;"></span><br />
<span style="font-family: Levenim MT; font-size: x-small;">*edited: I use a fan force oven, if you have a regular oven heat to 200°c and bake for a total of 20-25 minutes, reducing the heat to 180°c after 10 minutes.</span><br />
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<span style="font-family: Levenim MT; font-size: small;"> </span><br />
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<span style="font-family: Levenim MT; font-size: small;"> </span>tammi | recipe junkiehttp://www.blogger.com/profile/05195966267938505364noreply@blogger.com0tag:blogger.com,1999:blog-7432366664509391587.post-61217271554130075892014-04-16T21:27:00.000-07:002014-04-22T02:44:51.443-07:00tales of a recipe junkie<span style="font-size: small;"><a href="http://lh6.ggpht.com/-phOI_9YZph8/U09R5zJjUsI/AAAAAAAAADA/oSzK2PrMvqU/s1600-h/tales%252520of%252520a%252520recipe%252520junkiej-10%25255B8%25255D.jpg"><img alt="tales of a recipe junkiej-10" border="0" src="http://lh3.ggpht.com/-W8X6wblPvbg/U09R6wP8XFI/AAAAAAAAADI/Nk4suHRJzwI/tales%252520of%252520a%252520recipe%252520junkiej-10_thumb%25255B5%25255D.jpg?imgmax=800" height="503" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="tales of a recipe junkiej-10" width="750" /></a></span><br />
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<div align="left">
<span style="font-family: Levenim MT; font-size: small;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">Well hello there, welcome to ‘tales of a recipe junkie’. Come in, make yourself at home and allow me to explain a little of what I plan for this here space. </span><br />
</div>
<span style="font-family: Levenim MT;"><span style="font-size: small;">Okay, so where do I start? This little spot </span><span style="font-size: small;">has been a long time in the making. I’ve dreamt of a space where I could share stories and my passion for all things food, and finally, after trying my hand at other things, it’s becoming a reality. I guess coming from a long line of passionate foodies it was only natural that I would have this desire to share my love of food, it’s in my blood after all, part of my dna.</span></span><br />
<span style="font-family: Levenim MT;"></span><br />
<span style="font-family: Levenim MT;"><span style="font-size: small;">For as long as I can remember I have collected recipes. From magazines, newspapers, books, friends and family. I used to keep my collection in </span><span style="font-size: small;">scrapbooks, drawers, boxes and folders and my book shelves used to groan under the weight of the cookbook addiction I had. I kid you not! T</span><span style="font-size: small;">hese days my <a href="http://www.pinterest.com/therecipejunkie/">Pinterest</a> boards are bursting at the seams with inspiration of recipes I want to try and </span><span style="font-size: small;">I’m also much more selective of the cookbooks I buy. </span><span style="font-size: small;">T</span><span style="font-size: small;">he only problem I have is that there are</span><span style="font-size: small;"> not enough hours in a day. That said, I do cook every chance I get and t</span><span style="font-size: small;">hankfully, due to having such a large family, when I do cook up a storm I have no end of </span><span style="font-size: small;">willing <strike>guinea pigs</strike> participants eager to sample my wares. It’s a win/win all round.</span></span><br />
<span style="font-family: Levenim MT;"></span><br />
<span style="font-family: Levenim MT; font-size: small;">My aim is for ‘tales of a recipe junkie’ to be a platform where I can weave my stories and memories into the food I cook and hopefully inspire <em>you </em>in the way that I have been inspired by foodies and cooks over the years. Let the magic begin!</span><br />
<span style="font-family: Levenim MT; font-size: small;"> </span><br />
<span style="font-family: Levenim MT; font-size: small;">So tell me, do you enjoy to cook? What’s your signature dish? I’m curious to know.</span><br />
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<span style="font-family: Levenim MT; font-size: xx-small;"><a href="http://teacupstoo.blogspot.com.au/">Photos courtesy of my friend Em</a></span><br />
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<span style="font-size: small;"></span><br />tammi | recipe junkiehttp://www.blogger.com/profile/05195966267938505364noreply@blogger.com2