Jan 152010

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This recipe is a cracker!  It’s incredibly rich though, so cut small slices!

I based my recipe on this.  The only differences were:

    • I used milk arrowroot biscuits instead of Nice biscuits;
    • I omitted the lemon rind (but used the lemon juice);
    • And of course, I added Toblerone.  I used a large block – I whizzed it in the new food processor (thanks John, Kay and Lucy!) and then mixed half of the chunks through before I folded in the egg whites.  The other half I sprinkled on top after I refrigerated the cake.  However, my cake was still warm when I put the Toblerone on top, so it went kind of gooey and melted – an effect I actually really liked.

    If you like cheesecake, and don’t mind dirtying a few bowls, definitely try this recipe!

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    Jan 152010

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    This is a very easy recipe, but it’s one of our favourites.  It’s adapted from Frances Mayes “Under the Tuscan Sun”, a lovely book which made me want to move to Tuscany!

    I used a store-bought pizza base – it was a weeknight and I was feeling lazy.  However, you can make your own dough if you would prefer.

    It hardly seems fair to call this a recipe – it’s more a combination of ingredients that work well together.  I do recommend using the best ingredients you have available.  Our sausages (and all our beef) are from Honest Beef.

    [recipe-show recipe=onionsausagepizza]

    Jan 092010

    [singlepic id=27 w=500 h=333 mode=watermark float=left] This is adapted from the book Veganomicon by Isa Moskowitz and Terry Romero.  I’m not vegan (I think that’s obvious if you’ve ever seen my blog!) but I do like to try out new recipes and ideas.

    Quinoa (pronounced keen-wah) is a South-American grain and has a high protein content.  It’s a nice alternative to cous-cous or rice.

    I’m feeling a bit lazy so I won’t post the whole recipe on here.  However, you can find it here on Jenna’s blog.

    I made a few additions to the recipe.  I didn’t have peanut oil so I just used canola and I didn’t have a red chilli so I used a spicy green one.  I also added in green and yellow capsicum, zucchini and cherry tomatoes.  And of course, I de-veganised the recipe by grilling some prawns to serve with it.  I sprinkled some of the fish spice-mix we picked up in Morocco on top of the prawns before I grilled them.

    I highly recommend this recipe – it combines sweet, sour and hot in a similar way to thai food.  The quinoa adds interesting texture, the pineapple is moist and sweet and the cashews give it crunch.  Adding extra vegetables adds colour and depth to the dish and makes it a complete meal, even without the prawns.

    Jan 092010

    This is really just excuse to put up food porn ;)

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    This is the roast pork with pears that I made for Christmas Eve.  The pork was from Clancy James Butcher at the Airport DFO.  They sell free-range pork, which is very hard to find in Australia.  Pigs are beautiful and highly intelligent creatures, and are predominantly factory farmed.  This site has some useful information.  I understand that for a lot of people, buying organic or free-range is not feasible – it is more expensive.  However, I would rather eat less meat, and spend the money to buy meat that I know was humanly treated.  I’m not trying to be preachy here, and I haven’t always felt this way, but I think once you become aware of these issues it’s hard to just forget about them.  I highly recommend Michael Pollen’s “The Omnivore’s Dilemma” if you’re interested in finding out more about where your food comes from.

    The recipe can be found here and I thought it was great (and I’m not actually a huge fan of pork).  The crackling was crunchy, the pork kept moist by the stuffing and the pears were a lovely change from apples or applesauce.

    Jan 032010

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    Stanthorpe is a town about 3.5 hrs south-west of Brisbane.  It’s known for producing excellent wine, and being a major producer of apples and stone fruit.

    For the New Year’s Eve period this year, J and I hired a cabin with another couple, D & J.  We spent a lovely three days, drinking too much wine, visiting vineyards and cooking copious amounts of food.  I will do another post outlining one of the dishes I made on the weekend, but in the meantime here are some images of our weekend.

    Hope everyone had an enjoyable New Year’s, and feel refreshed and ready to tackle another year.

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    Dec 292009

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    Christmas in Australia, and Brisbane particularly, is notorious for being very hot.  No white Christmas to be seen around here!

    Despite the heat, many people still choose to embrace the tradition of a hot lunch.  Baked ham and turkey are particular favourites.

    I managed to have several Christmas meals this year.  The first was with friends, and included a fantastic baked ham, roasted vegetables and peas.

    We topped it all off with Pavlova (another Aussie tradition!) and Lemon Meringue Pie (my contribution to the meal).  It was a delicious meal, and of course I couldn’t help but have two servings…

    Secondly, I had family over on Christmas Eve for a roast.  This time we had roast pork, stuffed with cous cous and feta, and roasted pears.  Served with simple roasted potatoes and steamed green beans, it was delightful (if I do say so myself!).  Dessert was a frozen chocolate Christmas pudding.

    Finally, on Christmas day we had a cold lunch of salads, grilled prawns and ham.  Dessert was wickedly indulgent, with white chocolate and raspberry waffle pudding and white chocolate mud cake.  I rolled home after that much sugar!

    I hope you all had a wonderful festive season, I look forward to making many more delicious things in the new year!

    [recipe-show recipe=lemonmeringue]