Comments (3) | Saturday, December 20, 2008
I have just finished making the cutest Christmas cupcakes and wanted to share them immediately with you. You will have to excuse the not so creative photography as they are all packed up in my cupcake courier ready for transportation for a Christmas party.
They are taken from Donna Hay's latest magazine: Issue number 42. The recipe is on page 198. The cupcakes are vanilla with raspberries, topped with a chocolate butter frosting.
The nose is done using a Jaffa, and eyes are made from mini-m&m's. Whilst the antlers are made from halved preztels. I'm sure these are going to be a big hit, I'll be making another batch for my family on Christmas eve.
Comments (0) | Friday, December 19, 2008
Ok so I've had some of my favorite people nag me about not posting often enough! So here is another post to keep you all entertained for a while.
This recipe is from Donna Hay's new book, "No Time To Cook". I made it on a day when I literally had no time to cook, running from place to place, stuck in peak hour traffic, dramas, dramas, dramas!! I still had dinner on the table for the family and they were none the wiser.
For me, I wanted more flavour from this dish, perhaps more salt, or more basil. My boyfriend and mum raided the bunch of basil and covered their chicken with extra basil. Still a nice one to keep on file though.
Ricotta-Basil Chicken & Wilted Tomatoes
100g fresh ricotta
1 tablespoon shredded basil
1 tablespoon finely grated parmesan
2 x 200g chicken breast fillets, skin on
sea salt and cracked black pepper
1 tablespoon olive oil
250g cherry tomatoes, halved
extra basil leaves, to serve
1. Preheat the oven to 160°C (320°F). Combine ricotta, shredded basil and parmesan. Carefully loosen the skin from the chicken breast, leaving the ends intact and carefully spoon in ricotta mixture.
2. Sprinkle chicken with salt and pepper. Heat a medium non-stick frying pan with an ovenproof handle over medium-high heat. Add oil and chicken to the pan and cook chicken for 2 minutes each side or until well browned. Add tomatoes, place the pan in the over and cook for 10 minutes or until the chicken is cooked through.
3. Divide between plates and top with extra basil.
Comments (0) | Thursday, December 18, 2008
Ok, so I've been swamped with stuff and finally found some time to post something.
I've done beef stroganoff before, but this recipe looked delicious from Valli Little's new book "Faking It".
Simple, easy to impress if you have someone coming around and very tasty. Yum!
New Beef Stroganoff
4 x 180g beef fillet steaks
1/4 cup (60ml) olive oil, plus extra to brush
2 tablespoons mixed dried peppercorns, crushed
250g swiss brown mushrooms, sliced
2 tablespoons brandy
1 1/4 cups (310ml) beef stock
1 tablespoon Dijon mustard
1/4 cup chopped flat-leaf parsley, plus extra to serve
1/2 cup (125ml) thickened cream
400g pappardelle or fettucine
1. Brush the steaks with a little oil, then season with salt. Sprinkle all over with the crushed peppercorns, gently pressing into the steaks. Heat 1 tablespoon oil in a frypan over medium-high heat. Add the steaks and cook for 2-3 minutes each side until well-seared but still rare in the centre (or until cooked to your liking). Set aside and cover loosely with foil to keep warm.
2. Add the remaining oil t the steak pan. Add mushrooms and cook, stirring, for 3 minutes until they start to soften. Add the brandy and stock, then bring to the hoil. Decrease the heat to medium-low and simmer for 5 minutes or until reduced by half. Stir in the mustard, parsley and cream. Cook for a further minute, stirring, until heated through.
3. Meanwhile, cook the pasta in a saucepan of boiling salted water according to packet instructinos. Frain, then add to the pan with the sauce and toss to combine.
4. Slice the steak 1cm-thick on an angle, then divide among plates with the pasta. Drizzle with any sauce left in the pan, then serve garnised with parsely.
Comments (1) | Thursday, December 4, 2008
Mid-week cooking this week changed location. My boy, Iron Chef Rob got hit by a car when he was out on his new bike. Whilst he is ok for now, just bruised up and stiff, I went over to his place and cooked for him and his family instead of mine!
This recipe was ripped out of an old issue of Notebook magazine, but it can also be found on the taste website here. It was a huge hit with the family. A very simple and fresh pasta. Usually I only like my pasta dripping in rich tomato sauce, but the fresh vegetables and balsamic vinegar was just as good. In fact I'd go as far as saying it was one of the most amazing pastas I've had in my life! That's quite a statement to make I know, but I will be looking forward to the next time I make it.
Marinated Tomato, Zucchini, Pine Nut & Ricotta Pasta
2 x 250g punnets grape tomatoes, halved
1 garlic clove, crushed
1 tbs shredded basil
2 tbs balsamic vinegar, plus extra to drizzle
1/4 cup (60ml) extra virgin olive oil
2 large zucchini, trimmed, thinly sliced diagonally
1/3 cup (50g) toasted pine nuts
1/2 cup basil leaves extra, torn
1/2 cup (125g) fresh ricotta, crumbled, to serve
1. Place the tomatoes, garlic, shredded basil, balsamic and 2 tbs of the oil in a small bowl. Season with sea salt and freshly ground black pepper. Set aside for 20 minutes to marinate.2
2. Meanwhile, place the zucchini in a bowl with remaining oil and season with salt and pepper. Gently toss in the oil to coat. Preheat a char-grill pan on high. Add zucchini and cook for 2 minutes each side or until lightly charred and tender. Transfer to a bowl and set aside.
3. Cook the pasta in a large saucepan of lightly salted boiling water following packet directions until al dente. Drain well.
4. Return pasta to the saucepan. Add the tomato mixture, zucchini, pine nuts and remaining basil. Season to taste with salt and pepper and toss to combine. Divide pasta among serving bowls, serve topped with ricotta and a drizzle of balsamic.
Comments (3) | Monday, December 1, 2008
Instead of spending money on going out, I got together with Iron Chefs; Rob, David and Jason, for a cook off. We decided to try a Japanese soba noodle salad. I've been wanting to try noodle salads for ages, and since the weather is getting warmer, healthy salads are always a great option.
I have had this recipe sitting in my "recipes to try before filing away" folder. This folder is so full I better start cooking my way through it before it explodes! We decided to serve our noodle salad with some sushi rolls in case the salad wasn't filling enough. It was a really refreshing dinner. The salad could have done with a bit more dressing, but I think that was due to the fact we cooked a little more soba noodles than required.
We all agreed more dressing was required, and Jason went to the fridge to get the French dressing. I'm not sure what French dressing and a Japanese noodle salad taste like but he gobbled it all up with no hesitations. The tofu was meant to be eaten raw, but as we thought that was a little weird (even the vegetarians thought that it was weird to eat tofu uncooked) we fried it up with a little soya sauce.
Japanese Buckwheat Noodle Salad with Tofu & Soy-Chilli Dressing
Michelle Curtis, found on www.cuisine.com.au
For the dressing:
- 2 tsp castor sugar
- 1 tbsp light soy sauce
- 1 tbsp Chinese cooking wine
- 2 tsp sesame oil
- 2 small red chillies, deseeded and diced
For the salad
- 125g soba noodles
- 100g snow peas
- ½ red capsicum, finely diced
- 1 carrot, shredded
- 2 Lebanese cucumbers, thinly sliced
- 4 red shallots, thinly sliced
- 2-3 tbsp coriander, chopped
- 1 tbsp Vietnamese mint (optional), chopped
- 250g firm silken tofu
- fried shallots, to serve
1. Mix the ingredients together, ensuring the castor sugar dissolves. Set aside.
2. Cook the noodles in plenty of boiling water for 6 to 8 minutes and refresh under cold running water.
3. Boil the snow peas for 2 minutes, refresh under cold running water and slice thinly.
4. Place the noodles and snow peas in a large bowl, then add the capsicum, carrot, cucumber, shallots, coriander and Vietnamese mint (if using). Toss gently, add the dressing, and pile onto a platter. Dice tofu, scatter over the top and sprinkle fried shallots over.Serve immediately.
Comments (0) | Thursday, November 27, 2008
Sorry I've been a bit slack with my posting, life is keeping me busy as per usual. And with Christmas on it's way, I'm sure you all are busy too!
I have a back log of posts, so watch out for them!
This recipe was for mid-week cooking and it came from my new favorite food magazine: Australian Good Food.
It was a very nice risotto, the only problem was the serving sizes were not very big...(as my mum complained about the whole time she was eating it...). So if you are going to make it for 4 people, maybe double the recipe. A definite keeper though, not too salty, the fresh fried prawns are great as they are not coated in the stock. Parsley and tomato add depth to the flavour.
Tomato, Prawn & Saffron Risotto
4 cups (1L) reduced-salt chicken stock
1 large pinch of saffron threads
2 garlic cloves, finely chopped
1 white onion, finely chopped
1.5 cups (300g) risotto rice
2 ripe tomatoes, diced
1 tbsp olive oil
12 large green prawns, peeled, deveined, tails intact
1/4 cup roughly chopped flat leaf parsley
1. Heat stock and saffron in a saucepan until simmering. Reduce to low.
2. Heat butter in a large saucepan on medium until melted and sizzling. Add garlic and onion and cook for 4-5 mins, until softened. Add rice and stir for 1 min, until rice is glossy.
3. Add 1 cup of hot stock to rice mixture and stir until stock is absorbed. Repeat until all stock has been used and rice is tender but still a little firm in the centre. Add tomato and cook for another 2-3 mins, until tomato softens. Cover pan and remove from the heat.
4. Heat oil in a frying pan on high. Season prawns with sea salt. Cook in batches for 2 mins each side, until pink and curled.
5. Spoon risotto between serving bowls. Top with prawns and sprinkle with parsley to serve.
Serves 2 big portions or 4 small portions
Comments (2) | Monday, November 24, 2008
As most of you all know, I'm a massive Donna Hay fan, so when one of my best friends let me know she was doing a book signing, I re-arranged my work around it so I could attend.
I rocked up an hour early, was first to sit down and froze my ass off in front of the fridge section of David Jones just so I could see her cooking demo. She cooked some mouth watering dishes from her new book "No Time To Cook". I can't wait to try out the Thai chicken salad, amongst other delicious sounding recipes.
However the day resulted in one of the most embarrassing moments in my life! Whilst lining up for the book signing, we were given samples of her new pre-packaged, bake at home brownies, and I managed to smear chocolate all over my white top. I didn't find this out until after I met her and told her how much I loved her when my mum pointed out I was covered in chocolate. So something that reflects me perfectly, I love my chocolate!
More posts to come, been a bit busy as of late!! Including more inspiring Donnay Hay food.
Comments (2) | Wednesday, November 19, 2008
A bit of mid-week baking to make the week a little sweeter.
This cake was so nice and moist, whilst remaining light and fluffy. The cinnamon in the crumble really makes the cake I think. The sultanas break it up and make it slightly healthier than say a chocolate cake... well that's what I tell myself anyways!
Perfect with a cup of tea, something your gran would love!
Pecan & Apple Crumble
250g butter, chopped at room temperature
3/4 cup caster sugar
1 teaspoon vanilla extract
1.5 cups plain flour
1/2 cup self-raising flour
1 teaspoon bicarbonate of soda
1 cup milk
1 Granny Smith apple, peeled, cored, grated
3/4 cup sultanas
1 cup finely chopped pecans
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1. Preheat oven to moderate, 180°C. Lightly grease a 23cm springform pan. Line base with baking paper.
2. In a large bowl, using an electric mixer, cream butter, sugar and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition.
3. Fold combined sifted flours and bicarbonate of soda into the creamed mixture alternately with milk. Mix in apple and sultanas. Spread the mixture into pan.
4. Crumble Topping: Combine all ingredients in a small bowl. Sprinkle over cake mixture in pan, pressing in gently.
5. Bake for 50-60 minutes until cooked when tested with a skewer.
Serve warm, with cream.
Comments (0) | Monday, November 17, 2008
This recipe wasn't destined to be on my blog. My mum started making it then we had an old family friend drop by so the cake was stuck at step 1. I ended up finishing it off for her whilst she socialized the night away.
If you like hazelnuts, this one is for you! Coming from someone who could live on Nutella, I was in heaven. It was light and fluffy from the almond and hazelnut meal, with a lovely chocolate frosting.
The cake was very flat though! I would suggest using a 20cm tin instead of the suggested 22cm tin. I have since added this recipe to my recipe book.
Hazelnut and Almond Cake
90g Nuttelex spread (or butter)
1/2 cup firmly packed brown sugar
2 eggs, seperated, plus 2 extra yolks
1 cup hazelnut meal
1 cup almond meal
1/4 cup cocoa powder, sifted
1/2 cup icing sugar, sifted
1/4 cup cocoa powder
2 tablespoons Nuttelex spread
1 tablespoon soy milk
1. Preheat oven to moderate, 180°C. Grease a 22cm round cake pan. Line the base with baking paper.
2. In a large bowl, use electric mixer to beat Nuttelex and sugar together until light and fluffy. Beat in egg-yolks. Mix in hazelnut and almond meal, followed by cocoa.
3. In a small bowl, with an electric mixer, beat egg-whites until stuff peaks form. Fold into cake mixture. Spoon mixture into prepared pan. Bake for 15-20 minutes, until cooked when tested with a skewer. Cool in pan for 10 minutes, then turn onto wire rack to cool completely.
4. Frosting: in a small bowl, combine icing sugar, cocoa and Nuttelex. Add milk gradually, beating with a wooden spoon until smooth. Spread over cooled cake.
Comments (1) | Friday, November 14, 2008
The final course, dessert.
To see a better picture of what it should look like, click here.
Or you can just drool over mine:
Chocolate mousse cake, gooey in the middle with a nice coffee marscarpone cream and ice-cream. I didn't have any chocolate sorbet so I just used plain vanilla ice-cream. I also didn't do the chocolate leaf but who cares, it tasted amazing!
Very rich, probably something to do with the 500g of dark chocolate it has in it! I think I chilled mine for too long so it could have been a bit gooey-er, however it was still a winner with the family.
The recipe says "serves 4" but it serves more like 8-10 as you wouldn't want a huge slice or you might go into diabetic shock (well not really, it can get a bit sweet after a medium sized slice).
Try it and see, it will be love at first bite!
Chocolate Mousse Cake
500g dark chocolate
2 tbs golden syrup
125g unsalted butter
1 tbs caster sugar
1 tbs plain flour, sifted
Melted chocolate, to decorate
Chocolate sorbet, to serve
200g mascarpone cheese
2 tbs instant coffee
2 tbs pure icing sugar
1. Preheat oven to 220°C. Grease and line the base of a 20cm round spring-form cake pan with non-stick baking paper.
2. Melt the chocolate, golden syrup and butter in a bowl over a saucepan of gently simmering water. Set aside to cool slightly.
3. Place eggs and sugar in the bowl of an electric mixer or use an electric hand beater and beat on high for 10 minutes until very thick and pale. Gently fold in the flour then fold in the chocolate mixture until combined. Pour into the cake pan and bake on the middle shelf of the oven for 12 minutes. Remove from oven and run a knife around the edge of the cake. Remove collar from cake pan and transfer the cake to the fridge for 1 hour to cool (this step is important as it sets the middle of the cake).
4. Meanwhile, to make the coffee mascarpone, dissolve coffee in 1 tablespoon of boiling water and set aside to cool. Beat together the mascarpone, coffee and sugar in a bowl until stiff.
5. To make the chocolate leaf, brush non-toxic leaves with the melted chocolate. When cool, peel the leaf off.
6. Slice the cake and serve with a dollop of coffee mascarpone, a chocolate leaf on top and a scoop of sorbet on the side.
Serves 4 (but i think you can serve at least 8!)
Comments (2) | Thursday, November 13, 2008
The main course of the 3 course meal/present was a recipe I had been wanting to try for some time but just seemed like too much work for a mid-week meal. But since I had the whole day to prep for it I thought I'd give it a go.
I don't know why I didn't try it sooner, it's as delicious as it looks. I'm looking forward to leftovers for lunch!
A different variation to your normal red tomato pasta sauce, this one has the lovely taste of the roasted capsicum and semi-dried tomatoes. Feta is just the icing on the cake when it comes to this pasta, an absolute must.
Omit the chicken for falafel for vegetarians for a lovely dish.
Spaghetti with Chicken & Semi-Dried Tomato Pesto
2 single chicken breast fillets, excess fat trimmed
1 red capsicum, quartered, deseeded
80g fat-free semi-dried tomatoes
20g shredded parmesan
1 garlic clove, finely crushed
60ml (1/4 cup) fresh lemon juice
2 tsp olive oil
400g dried thin spaghetti pasta
80g reduced-fat feta
1/3 cup chopped fresh continental parsley
1. Bring a large frying pan of water to a gentle simmer over medium heat. Add the chicken and reduce heat to low. Cook for 10 minutes. Set aside for 30 minutes or until cooked through. Use a slotted spoon to transfer the chicken to a clean work surface. Coarsely shred.
2. Meanwhile, preheat grill on high. Place the capsicum, skin-side up, on a baking tray and cook under grill for 8-10 minutes or until charred and blistered. Transfer into a sealable plastic bag and set aside for 5 minutes (this helps lift the skin). Peel the skin from the capsicum.
3. Place the capsicum, semi-dried tomatoes, parmesan and garlic in the bowl of a food processor and process until coarsely chopped. With the motor running, gradually add the lemon juice and oil in a thin, steady stream until combined.
4. Cook the pasta in a saucepan of salted boiling water following packet directions or until al dente. Drain. Return to the pan.
5. Add the semi-dried tomato mixture and chicken to the pasta. Transfer to a serving platter and sprinkle over the feta and parsley. Season with pepper to serve.
Comments (0) | Tuesday, November 11, 2008
What to give your mum for her birthday when she tells you not to get her a gift (because you are kind of between jobs and aren't exactly swimming in money)?
Well me being me, I told her I was going to cook her dinner instead then and wasn't going to take no for an answer. Little did she know I had the idea of a 3 course meal up my hand!
I trawled through the Taste website for ideas. Finally I decided on a prawn cocktail recipe. I'm not sure why I chose this recipe from all the others, but it doesn't matter because it was a huge winner!
I slightly altered the recipe and added some avocado slices.
The dressing is delicious, I had no idea that orange juice and Dijon mustard went so well together! Keeping this recipe on hand to impress!
2 tbs fresh orange juice
2 tbs extra virgin olive oil
1 tbs white wine vinegar
1 tbs Dijon mustard
1 tbs chopped fresh chives
36 large cooked prawns, peeled leaving tails intact
1 treviso lettuce, hard core removed,finely shredded
1. Whisk together the orange juice, oil, vinegar, mustard and chives in a jug. Taste and season with salt and pepper.
2. Place the prawns in a large bowl. Pour over the dressing and toss until well combined.
3. Divide the treviso among serving glasses. Top with the prawn mixture to serve.
Comments (2) | Monday, November 10, 2008
The moment I saw this recipe I knew I had to make it.
Chocolate (my favorite), cherries (always a favorite), cake (makes everyone happy)!
I didn't have any fresh cherries as they are not quite in season, and the ones you can get are so overpriced! I didn't have any frozen ones on hand either but I did have some canned cherries.
I should have soaked them in sugar as they were a bit sour in the cake. The cake was still fantastic though, although I will make it with fresh or frozen cherries next time.
I chose to serve mine with ice-cream and some of the spare canned cherries.... delicious!
Chocolate Cherry Cake
BBC Australian Good Food magazine
100g good quality dark chocolate, chopped
1 cup (220g) brown sugar
1/2 cup (50g) cocoa powder
1/2 cup (125ml) boiling water
2 egg yolks
2/3 cup (100g) wholemeal flour
2.5 cups (310g) pitted fresh or frozen cherries, plus extra to serve
1 apple, grated
icing sugar, to dust
1. Preheat oven to 180C or 160C fan. Line base and sides of a 20cm square pan with baking paper.
2. Place chocolate, sugar, cocoa and boiling water in a bowl. Stir, set aside for 2 mins, then stir again until smooth. Whisk in egg yolks, then fold in flour.
3. Beat eggwhites with an electric mixer until firm peaks form. Fold through chocolate mixture. Fold in pitted cherries and apple. Spoon into prepared pan. Bake for 35 mins, until a skewer inserted comes out clean. Cool in pan. Cut into squares, comes out clean. Cool in pan. Cut into squares, dust with icing sugar and serve with extra cherries.
Comments (2) | Saturday, November 8, 2008
*sigh* my pictures never look as good as Donna Hay's! But I think my food tastes just as good!
Had my aunty come over for dinner tonight and mum suggested I cook dinner. I thought it was a good opportunity since I missed mid-week cooking as I went to the Chris Brown and Rihanna concert!
This recipe is from the Donna Hay Chicken book, full of great ideas.
I made a few alterations to the recipe, first I added extra rice then I added a bit of white wine since the rice needed more liquid to cook in. Then the dish was looking a little pale so mum suggested we add in some tomato paste. The tomato paste added a nice rich flavour to it, the paprika and chorizo combined provided a nice, not too spicy tang. The end result was just delicious and everyone enjoyed it.
Cooking time was probably around 30 minutes, so this would be a good recipe to keep on hand when you are busy and want something quick to whip up and impress the troops.
Chicken, Chorizo & Tomato Paella
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1/2 teaspoon paprika
2 x 100g (3.5 oz) chorizo sausages, sliced
2 x 100g (7 oz) chicken breasts, cut into large chunks
1.5 cups medium-grain rice
400g (14 oz) can diced tomatoes
2 cups chicken stock
1/2 cup oregano leaves
2 cups baby spinach
1. Heat the oil in a large frying pan over high heat. Add the onion, garlic, paprika, chorizo and chicken and cook for for 5-10 minutes, until golden.
2. Add the rice and tomatoes and stir to combine. Add the stock, reduce then heat to low, cover with a tight-fitting lid and cook for 15 minutes, or until rice is cooked.
3. Stir through the oregano and spinach.
Comments (5) | Tuesday, November 4, 2008
Cup eve in Melbourne, 2 chefs dateless, what did they do? They got together in search of Pho.
Now I have explained what Pho is in a previous post but Iron Chef Katie has a cute little poem on her website, and it goes a little something like this:
Do not say Foe
Do not Say foo
And especially don’t
Say the word which describes “number two”.
Start with a fff To be followed by an urgh.
Once it becomes un-phố -gettable
you’ll get with the slur.
Whilst it is nice to visit the same restaurants, it's always fun to try somewhere new. So we decided we would head down to Victoria St in Richmond, famous for it's Vietnamese community. We got on google and stumbled upon some good reviews of Chu The Pho. It seemed both cheap and reliable so we headed down to try it out for ourselves.
We are instantly greated with tea and ordered straight away as the menu is on the wall. There are limited choices but it's clear you only come here for Pho and possibly spring rolls if you are in the mood.
The Pho comes out within minutes of ordering, steaming hot with the usual side dish of bean sprouts, lemon and basil. The broth smells good but there is a very powerful star anise scent.
We both agree it's pho-tastic Pho and gobble it up.
We tried to order vegetarian spring rolls but they only have pork and prawn, so we get a mixed plate to share. They are lovely and fresh and the dipping sauce is a lovely accompaniment.
Great for a cheap eat, our meal which consisted of 2 bowls of Pho, springrolls and a can of coke set us back $25.
Chu The Pho Bo Ga
270 Victoria Street
Richmond VIC 3121
Pho-ne: 9427 7749
Comments (1) | Monday, November 3, 2008
Iron Chef Rob treated me to a very expensive anniversary dinner. I suggested the place, he took care of the rest!
I had been to the Melba Restaurnt on quite a few occasions many years ago, and knew Rob would love it as he is into food just as much as I am, if not more. The only condition was that I wasn't allowed to bring my big DSLR camera, so old faithful smaller camera came along instead.
Known as one of the best, if not the best buffet in Melbourne, the Melba Room in the Langham Hotel will not let you down.
The range of food can be found on the website here, but the only way to truly find out how good the food is, is to actually go and experience it for yourself.
Let’s just say, we ate a lot of food to get our money’s worth. For entrees there was a lovely range of fresh seafood including; prawns, muscles, oysters, crab and smoked salmon. There is also a range of sushi, continental meats, large cheese selection, salads and fruits. You can also have the soup of the day or an assortment of Asian dumplings.
For mains there is such a selection if you can’t find something you like, then you are too fussy!
Everything from a carvery to customised stir fries, pastas and there is even a tandoor.
I usually get a customized pasta but I wanted to try the stir fries as this wasn’t available when I went last time. There were two options available on that night, Mee Goreng and Fried Kway Teow. You didn’t have to stick to these, you could just point at what noodles, and ingredients you wanted to go with your customized dish. Everything from vegetables to seafood is available.
Rob got the freshly made naan with a range of tandoori meats which looked and smelt amazing.
Dessert! The best course in my opinion, there was such a variety and it was incredible. Complete with ice-cream, chocolate fountain, and a fridge full of bite sized delights, I could have eaten 1 of everything if I wasn’t so full! There were little crème caramels, rice puddings, tiramisu, lemon meringue pies, chocolate this, chocolate that and fresh fruit. 2 courses of dessert included 1 of a large variety of the above with our final plate consisting of nothing but fresh fruit!
Whilst the buffet is a set price depending on what time you go (prices available from here), the view is always breath taking overlooking Southbank and the city. Drinks cost extra, there is an extensive wine list and the service is nothing but top notch. Our waiter had charm, grace and a witty sense of humour and got a generous tip from us at the end of the night. He was very attentive always clearing our plates and making sure everything was just fine.
I would recommend anyone to the Melba Room, weather it be for a special occasion or just to try something new.
Melba at Langham Hotel
1 Southgate Ave
Phone: (03) 8696 8888
Comments (5) |
image from wikipediaMost popular around Thanksgiving time, most popular in the deep south of America.
Thanks, for the idea but no thanks!! This is just way too much meat for me to even think about.
What are your thoughts on the Turducken?
Comments (0) | Friday, October 31, 2008
Mid week cooking so nice and simple this week, I wish it could always be that simple!
Taken from my favorite source of the moment, the Taste website, I wanted something easy and quick so I didn't have to fluff around in the kitchen. Turned out well since I have been free-lancing the last two weeks and getting home a bit later than I'm used to.
Dinner was on the table within 30 minutes. Everyone enjoyed it.
I'm not a huge capers fan but I have to agree with mum and say that the capers really add a nice taste to the dish.
If you are not a tuna fan, I'm sure this dish would taste great with smoked chicken.
Creamy Tuna Pasta
350g fettuccine or spaghetti
2 tbs olive oil
1/2 onion, chopped
2 garlic cloves, crushed
1 cup (250ml) thin cream
2 tbs sundried tomato paste
425g can tuna in oil, drained
1 cup (150g) frozen peas
1 tbs chopped flat-leaf parsley
100g semi-dried tomatoes
2 tsp capers, rinsed, drained
1. Cook pasta in boiling salted water until al dente. Drain and toss with half the oil.
2. Heat remaining oil in a large frypan over medium heat, add onion and cook 2-3 minutes or until softened. Add garlic and cook for 1 minute. Stir in cream and paste, add tuna and peas. Heat gently for 1-2 minutes. Stir in half the parsley with the tomatoes and capers, add pasta and season. Stir until just heated through. Serve sprinkled with remaining parsley.
Comments (0) | Thursday, October 30, 2008
To all my foodie friends or just if you are dropping by, I want to announce that www.Rezimo.com is back in action!
I've offered my services to help the friendly people out who run this fantastic site and we are slowly getting back up to date with the back log of posts.
We are not as picky as photograzing, we just have a mutual love of food!
So submit and let us drool over your pictures!
Comments (2) |
On the weekend, Iron Chefs David, Jason, Rob and myself got together for a bit of cooking before a night out at the movies. We wanted something pretty basic so we could just prepare it, chuck it in the oven and relax a little. I thought some kind of pasta bake or cannelloni would be the best option for that. We choose a recipe on Taste.com.au for roast vegetable cannelloni.
This looked a little more interesting that your standard spinach and ricotta cannelloni, and it seemed pretty basic to make. However, what may seem simple actually took us 2.5 hours to make! We were having a good old laugh when we saw that the recipe preparation time stated 20 mins and cooking time 30 mins! The main thing that stuffed us up was the char-grilling of the vegetables. We didn't have a BBQ or grill, so we had to oven roast them which took longer.
Iron Chef Rob did most of the work, and they were a great success. So deliciously tasty accompanied by Iron Chef David's lovely garden salad. Another successful cook off complete!
Roast Vegetable Cannelloni Bake
1 medium zucchini, sliced thinly
150g chargrilled red capsicum, thinly sliced
80g chargrilled eggplant, drained and chopped
1/3 cup semi-dried tomatoes, drained and chopped
100g ricotta cheese
12 instant cannelloni tubes
570g jar pasta sauce
3/4 cup grated mozzarella cheese
1. Preheat oven to 180°C.
2. Heat chargrill plate to medium-high. Lightly oil zucchini and cook on both sides until tender. Roughly chop.
3. Combine zucchini, capsicum, eggplant, tomatoes, and ricotta in medium bowl, mix well. Spoon mixture into cannelloni tubes. Place in a lightly oiled ovenproof dish. Pour over sauce to cover and top with cheese.
4. Bake for 30 minutes or until cannelloni is tender and cheese is golden brown. Serve with leafy green salad, if desired.Serves 4
Permission must be granted before using any images or text from this website.
Feel free to contact me:
ironchefshellie [at] gmail [dot] com