tag:blogger.com,1999:blog-91127840708089180832024-03-05T21:51:50.219+11:00The shady pineserving up wholesome food, the odd treat and few things home...Anna @ The Shady Pinehttp://www.blogger.com/profile/03803713894055213612noreply@blogger.comBlogger71125tag:blogger.com,1999:blog-9112784070808918083.post-68786674507482596942014-02-12T08:00:00.000+11:002014-02-12T15:02:36.887+11:00Date & orange blitz balls<div class="separator" style="clear: both; text-align: center;">
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These blitz balls are a treat that leans to the healthier side. It contains no added sugar or bad saturated or trans fats. It does contain healthy nuts and dried fruit and with the addition of a little cocoa you'd be forgiven for thinking this is a chocolaty treat.<br />
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As for the preparation, you simply gather all your ingredients and blitz them in the food processer to form a fine but sticky texture that can be rolled into small ball shapes. The addition of the orange zest really adds the aroma and citrusy flavour that makes these treats a standout, so it isn't an ingredient I would be inclined to omit.<br />
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These little treats are fantastic for morning or afternoon tea or a treat for any time as a healthier alternative to other not so good snacks.<br />
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<h3>
Date & orange blitz balls</h3>
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<strong>Ingredients:</strong><br />
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13/4 cups pitted dates<br />
3/4 cups pecans<br />
1 cup dessicated coconut<br />
1/2 cup macadamia oil (or use coconut oil)<br />
1/4 cup cocoa powder<br />
Zest of 1 orange<br />
Extra coconut and cocoa powder to dust<br />
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1. Place pitted dates into a food processer and process until fine texture forms<br />
2. Add the remaining ingredients and process until the texture resembles breadcrumbs. When pressed together the mixture should stick.<br />
3. Take tablespoons of mixture and form into ball shapes.<br />
4. Dust blitz balls in the extra coconut or cocoa powder.
<iframe width="560" height="315" src="//www.youtube.com/embed/vx6Z75b3p9Y" frameborder="0" allowfullscreen></iframe>Anna @ The Shady Pinehttp://www.blogger.com/profile/03803713894055213612noreply@blogger.com5tag:blogger.com,1999:blog-9112784070808918083.post-21017046596943597092014-02-06T08:00:00.000+11:002014-02-10T11:35:47.412+11:00Chicken & vegetable pot pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5mkJqL6TnMLmJZz5oRI1yP85OALlRrhC_QdNY8TR5WAk2YNTkzsoJaKuBvuYGiGSaEaZbKJ2DHc8XU4kWl1euLuP6lLLxEx8WJLsbd5Tg7jvTQ2npZq0bWOwH_zS0MuPn1rEstxklQ6hg/s1600/IMG_2603.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5mkJqL6TnMLmJZz5oRI1yP85OALlRrhC_QdNY8TR5WAk2YNTkzsoJaKuBvuYGiGSaEaZbKJ2DHc8XU4kWl1euLuP6lLLxEx8WJLsbd5Tg7jvTQ2npZq0bWOwH_zS0MuPn1rEstxklQ6hg/s1600/IMG_2603.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5mkJqL6TnMLmJZz5oRI1yP85OALlRrhC_QdNY8TR5WAk2YNTkzsoJaKuBvuYGiGSaEaZbKJ2DHc8XU4kWl1euLuP6lLLxEx8WJLsbd5Tg7jvTQ2npZq0bWOwH_zS0MuPn1rEstxklQ6hg/s1600/IMG_2603.JPG" height="426" width="640" /></a><br />
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Amongst the recent summer heat, last week we were surprised with a bit of a cool snap for a couple of days. It was actually a welcome relief from some of the heat and nice to get into the kitchen to cook something warming and take a break from all the summer salads of late.<br />
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I had some chicken breast and puff pastry in the freezer and together with a few vegies emerged this pot pie. I've got to say that it looked impressive coming out of the oven all puffed up and perfectly golden. The pastry was cooked to a perfect crispiness and the sauce inside was oozy and creamy,; neither too runny or too thick.<br />
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The only thing I would normally do differently is to use chicken thighs instead of breast but it's what I had on hand. I also change around the vegetables depending on what's in season or what is left lurking in the vegetable crisper by the end of the week. <br />
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The written recipe is below and you can also watch the embedded video to see how I make this recipe.<br />
<h3>
Chicken & vegetable pot pie</h3>
Serves 4-6<br />
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<strong>Ingredients:</strong><br />
2 Tbs olive oil<br />
1 diced onion<br />
2 tsp garlic, minced<br />
500gm chicken, diced<br />
1 large zucchini, diced<br />
1 large carrot, diced<br />
200gm green beans, sliced<br />
1 cup chicken stock<br />
1/4 cup hot water<br />
1/3 cup light cream<br />
1/4 cup plain flour<br />
2 tsp mustard powder or Dijon mustard<br />
2 sheets puff pastry, defrosted<br />
1 egg, lightly beaten<br />
S&P<br />
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1. Preheat oven to 200C<br />
2. In a hot pan add the oil. Add onion and sauté for a few minutes. <br />
3. Add the chicken and fry for a couple of minutes until the chicken pieces are sealed.<br />
4. Add the vegetables and fry for a few minutes.<br />
5. Add the mustard powder and flour and fry for a few minutes to ensure the flour is fried off. Add salt and pepper to taste.<br />
6. Add the stock, water and cream. Stir to combine and allow to come to a simmer. Simmer for a few minutes until the sauce is thickened.<br />
7. Pour the chicken mixture into a family sized casserole dish.<br />
8. Lay the pastry over the top and tuck the edges along the inner side of the casserole dish. Make a slit in the centre with a knife to allow steam to escape.<br />
9. Brush the pastry with egg.<br />
10. Bake in the oven for about 45 minutes or until the pastry is perfectly golden.<br />
11. Remove from the oven and allow to stand for 5 minutes. Serve immediately.<br />
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<iframe width="560" height="315" src="//www.youtube.com/embed/FBdq_0MdcIs" frameborder="0" allowfullscreen></iframe>Anna @ The Shady Pinehttp://www.blogger.com/profile/03803713894055213612noreply@blogger.com0tag:blogger.com,1999:blog-9112784070808918083.post-65169506456385751322014-01-15T08:26:00.000+11:002014-01-15T10:33:56.543+11:00Singapore noodles<div class="separator" style="clear: both; text-align: center;">
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Singapore noodles are one of my favourite dinners to eat at home. The dish is easy to prepare and you can stick to a more traditional recipe or change it up by varying the meat and vegetables. It is also really good using tofu instead of meat or fish.<br />
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In this recipe I used egg noodles that I had on hand but I also make this dish with rice vermicelli noodles. In my opinion, the fine rice noodles work better and really soak up all the flavours.<br />
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If you like a bit of heat in your noodles, then I suggest using a hot curry powder instead of the mild one I used or alternatively add some chilli flakes for that extra kick of spice.<br />
Like all stir fry dishes, this is a speedy dish so it pays to have all your ingredients prepared and ready to go so you can just throw them into the wok.<br />
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Below the recipe you will find a video of me making this dish so go ahead and take a look at it if you would like to see how I made it.<br />
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<h3>
Singapore noodles</h3>
<strong>Serves 4</strong><br />
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<strong>Ingredients:</strong><br />
1 sliced red capsicum<br />
4 Tbs vegetable, peanut or canola oil<br />
400-450g noodles - prepared according to packet instructions<br />
400 g raw prawns<br />
1/2 cup frozen peas<br />
6 spring onions, finely sliced<br />
1/4 cup coriander, chopped<br />
2 tsp ginger, grated<br />
3 cloves garlic, minced<br />
1 Tbs curry powder<br />
Juice of 1/2 a lemon<br />
3 Tbs soy sauce<br />
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1. Heat the oil in a pan or wok. Add the spring onions and fry for about 5 minutes until soft.<br />
2. Add the garlic and ginger and curry powder and fry for about 1 minute until fragrant.<br />
3. Add prawns and peas and cook until the prawns are almost cooked (the prawns will turn opaque when cooked).<br />
4. To the pan, add the noodles, soy sauce, lemon juice and coriander. Stir well to incorporate all the ingredients and fry for a couple minutes until the noodles are fully heated through and the prawns cooked.<br />
5. Serve with wedge of lemon if desired.<br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/bzIuX8Z7be8" width="560"></iframe><br />Anna @ The Shady Pinehttp://www.blogger.com/profile/03803713894055213612noreply@blogger.com1tag:blogger.com,1999:blog-9112784070808918083.post-3662894236144889622014-01-10T15:01:00.000+11:002014-01-10T15:19:26.648+11:00Healthy homemade muesli<br />
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This homemade muesli is a popular breakfast at our place. It's toasted in the oven so it's golden and crispy and crunchy and it is just perfect with a dollop of your favourite yoghurt. At the moment we are using the Forme French Vanilla which has no added fat or sugar.<br />
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I make this muesli without adding any sugar or syrup, but it would also be delicious with the addition of maple syrup, honey, agave or something similar if that's what takes your fancy.<br />
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The other thing I like to do to keep it interesting is to mix up the fruit and nuts I use. Macadamia nuts for example are just delicious as a substitute for the pecans but you can add any type of nuts you like. Changing up the dried fruit is also good so feel free to try any of these dried fruits; apples, apricots, blueberries, strawberries, sultanas or any other fruit you prefer.<br />
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<h3>
Healthy homemade muesli</h3>
<strong>Ingredients:</strong><br />
5 cups rolled oats<br />
3/4 cup pecans, chopped<br />
1/3 cup slivered almonds<br />
1/3 cup pumpkin seeds (pepitas)<br />
1/3 cup sunflower seeds<br />
1/3 cup currants<br />
3/4 cup dried cranberries<br />
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1. Preheat oven to 180C<br />
2. Line a baking tray with baking parchment paper<br />
3. To the tray add; rolled oats, pecans, almonds, pumpkin seeds and sunflower seeds. Mix these ingredients until combined.<br />
4. Bake the muesli for 8 minutes. Take out of the over and stir. Return to the oven and bake for another 5-7 minutes or until golden.<br />
5. To the warm muesli, add the currants and cranberries and mix well.<br />
6. Leave the muesli to cool completely before storing in an airtight container.<br />
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<br />Anna @ The Shady Pinehttp://www.blogger.com/profile/03803713894055213612noreply@blogger.com0tag:blogger.com,1999:blog-9112784070808918083.post-60439141940906876102013-12-27T07:00:00.000+11:002013-12-27T09:38:49.093+11:00Banana & cranberry bread<br />
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Lately it seems that bananas just don't seem to be eaten at The Shady Pine before they start to turn brown. So with a couple of overripe bananas needing to be used I thought I would bake a quick and easy banana bread. Occasionally, I like to add dried fruits or nuts (or chocolate!) to the banana bread for an extra flavour boost. Since I had a heap of dried cranberries leftover from Christmas baking, I thought this would be a nice addition.<br />
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The loaf turned out beautifully! A really moist and delicious but not too sweet treat. Perfect for an afternoon snack or for a packed lunch.<br />
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<h3>
Banana & Cranberry Bread</h3>
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<h4>
Ingredients:</h4>
1 3/4 cups of self raising flour<br />
1/4 cup plain flour<br />
1/2 cup brown sugar<br />
2 overripe bananas, mashed<br />
1/2 cup milk<br />
1/3 cup dried cranberries<br />
1 tsp cinnamon<br />
50ml macadamia oil (or use another oil or melted butter instead)<br />
2 eggs, lightly beaten<br />
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1. Preheat oven to 180C<br />
2. In a bowl, combine all the dry ingredients<br />
3. In another bowl combine the milk, eggs, oil and bananas<br />
4. With a wooden spoon mix together the dry and wet ingredients <br />
5. Pour the batter into a lightly greased loaf tin<br />
6. Bake for 45-50 minutes until an inserted skewer comes out cleanly<br />
7. Allow to rest in the pan for 5 minutes<br />
8. Turn out the bread onto a wire rack and allow to coolAnna @ The Shady Pinehttp://www.blogger.com/profile/03803713894055213612noreply@blogger.com1tag:blogger.com,1999:blog-9112784070808918083.post-60859147089766719462012-06-18T06:00:00.000+10:002012-06-18T06:00:01.953+10:00Jerk spiced chicken<div class="separator" style="clear: both; text-align: center;">
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I must declare my love for the ever enduring slow cooker! Apart from some browning of meat (which I've been known to forgo many a time), you simply throw your ingredients in, whack it on and leave it alone for hours to simmer away ever so slowly. In fact, even lifting the lid to give said dish a stir is not recommended as this breaks the seal of the lid and cooking time needs to be increased.<br />
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I knew that anything requiring such little effort, that could produce such succulent and delicious results after a bit of neglect would be a staple in my kitchen. And indeed the slow cooker comes out at The Shady Pine as soon as the cold weather announces itself.<br />
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I've had fun experimenting with slow cooker recipes for a while now. However this recipe for Jerk spiced chicken drumsticks in a newly purchased slow cooker book won me over initially because of the name. It continued to win me over because even though there is a long list of ingredients, everything except the chicken , is whizzed up into a paste in the processor so there is no lengthy prep.<br />
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You simply pour the paste over the chicken and let it cook away. Ultimately, what really won me over was the fantastic taste. The flavour from the paste is perfectly balanced. The initial recipe called for 2 chillies, hower after tasting the chilli I had bought I decided to only use one. This proved to be a good decision as one chilli was more than enough to impart some heat without taking over. So I'd recommend checking the heat of the chilli to be used and adjust according to your heat tolerance.<br />
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I also decided to add the juice of a whole orange instead of the two tablespoons the recipe called for to make a larger quantity of sauce. This also worked and I poured extra sauce over the steamed rice that I served with the chicken. In fact, this sauce is so delicious, I'd be happy to eat it with steamed rice in its own right!<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Jerk spiced chicken drumsticks</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Adapted from recipe in Women’s Weekly Slow Cooker 2, pg54</span></i></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Serves 4</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Ingredients:</span></b></div>
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<span style="font-family: Calibri;">Olive oil spray</span></div>
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<span style="font-family: Calibri;">8 chicken drumsticks</span></div>
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<span style="font-family: Calibri;">4 spring onions, roughly chopped</span></div>
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<span style="font-family: Calibri;">2 inch piece of ginger, finely sliced</span></div>
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<span style="font-family: Calibri;">2 tsp ground allspice</span></div>
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<span style="font-family: Calibri;">1 tsp ground cinnamon</span></div>
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<span style="font-family: Calibri;">1 fresh green chilli, chopped</span></div>
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<span style="font-family: Calibri;">1 tsp ground black pepper</span></div>
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<span style="font-family: Calibri;">1 tsp salt flakes</span></div>
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<span style="font-family: Calibri;">3 cloves garlic, sliced</span></div>
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<span style="font-family: Calibri;">1 tsp mixed herbs <strong><em>(I used Italian brand, Ariosto mixed herbs for chicken. This is a really lovely mixture of herbs including basil, marjoram, sage and more)</em></strong></span></div>
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<span style="font-family: Calibri;">2 tsp fresh thyme leaves</span></div>
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<span style="font-family: Calibri;">2 Tbs brown sugar</span></div>
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<span style="font-family: Calibri;">1 Tbs apple cider vinegar</span></div>
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<span style="font-family: Calibri;">Juice of 1 orange</span></div>
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<span style="font-family: Calibri;">A slow cooker and food processor are required for this recipe; I used a 4.5L capacity slow cooker.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">1.</span><span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Heat a pan over high heat.<span style="mso-spacerun: yes;"> </span>Spray pan with oil and brown the chicken drumstick in batches.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">2.</span><span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Place chicken in the bottom of the slow cooker.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">3.</span><span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">In a food processor place spring onions, ginger, garlic, spices, herbs, pepper, salt, sugar, vinegar and orange juice.<span style="mso-spacerun: yes;"> </span>Process this to a fine paste.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">4.</span><span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Pour the paste over the chicken in the slow cooker and mix well.<span style="mso-spacerun: yes;"> </span>Place on the lid and cook on slow setting for 2.5 hours.<span style="mso-spacerun: yes;"> </span>After this time, increase the heat setting to high and cook for another 1 hour.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">5.</span><span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Serve chicken with rice and steamed vegetables with extra sauce if desired.</span></div>Anna @ The Shady Pinehttp://www.blogger.com/profile/03803713894055213612noreply@blogger.com10tag:blogger.com,1999:blog-9112784070808918083.post-53613648121895044512012-06-12T18:00:00.000+10:002012-06-12T18:00:25.585+10:00Date crumble slice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDlQvYBwUDV30afKpiS0UwPdX0nMaLdoKjZ8X4_lESrRe-t0eCm5geI9N67IpOhw_joQ_VCs_S04a7xg-2EG2XG34QWBOko2VFPfrySHBIzMSZZ8g8oYI9KqhT6AREg-bE4O2SgAeFouMt/s1600/date+slice+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" fba="true" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDlQvYBwUDV30afKpiS0UwPdX0nMaLdoKjZ8X4_lESrRe-t0eCm5geI9N67IpOhw_joQ_VCs_S04a7xg-2EG2XG34QWBOko2VFPfrySHBIzMSZZ8g8oYI9KqhT6AREg-bE4O2SgAeFouMt/s640/date+slice+1.JPG" width="640" /></a></div>
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When my Scottish friend told me she'd be travelling back to Scotlant while her husband remained in Australia and his 60th birthday happened to be during her time away, a whole bunch of family and friends decided to plan a surprise 60th birthday party. Our friend Gordon is always lending us a hand with various bits of landscaping or odd jobs and we were really looking forward to planning his party to celebrate this milestone.</div>
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A few of us got together one Friday night to plan the party then divided the work between us. The idea was that everyone invited would bring along a dish which would be put towards the meal. I decided to make a massive lasagne. This is always popular and convenient for feeding a crowd. I also made a batch of delicious date crumble slice. I followed the recipe found <a href="http://www.taste.com.au/recipes/7488/date+crumble+slice">here</a> as it always turns out perfectly. I figured the oats were a very distant nod to Gordon's Scottish heritage while the slice itself could be conveniently held in one hand while balancing a cup of tea in the other. </div>
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Besides the party being a surprise, we also hired a bag piper to come along and play a few Scottish tunes so this was something everyone was waiting to see. Our friend was genuinely surprised by the party and was speechless as the bag piper entered playing a familiar tune. Our job was done! The evening was a real success and everyone bringing a dish worked really well. There was such a range of different food to be enjoyed and all of it was simply delicious. The slice was a perfect addition to the dessert table and it was nice to see it being enjoyed!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipg4ibVHpd4N0bZTp2Wtf6EuA2pwFZmzLnDUsSlRPWHWcIdn337nbJQ1eiXkaHWb3y3ADj90aQ3rlcMvDreA6bm_eUGIW_Fd2eTZJwd2iCFX_z-DPrZ6Gkmofkczd4xq3r8vz3nS5ZMleN/s1600/date+slice+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" fba="true" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipg4ibVHpd4N0bZTp2Wtf6EuA2pwFZmzLnDUsSlRPWHWcIdn337nbJQ1eiXkaHWb3y3ADj90aQ3rlcMvDreA6bm_eUGIW_Fd2eTZJwd2iCFX_z-DPrZ6Gkmofkczd4xq3r8vz3nS5ZMleN/s640/date+slice+4.JPG" width="640" /></a></div>Anna @ The Shady Pinehttp://www.blogger.com/profile/03803713894055213612noreply@blogger.com15tag:blogger.com,1999:blog-9112784070808918083.post-26323081238339447702012-05-31T11:43:00.000+10:002012-05-31T11:43:00.856+10:00Coconut, chocolate and banana mini muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdDety-HuQ0J8T1c-UZ1Tf3bdxm0coe8nkA47HaSfcUc1xherrVCQXKBLDV9XdUFRoF3I3HV2fxfF-eYHvYIjOYFrl7f0f-VSnnr5Xv4IZ_Y9-lPpVAfvHtz7BrlBcAZfLxMXGZfL8Mc4J/s1600/muffin+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdDety-HuQ0J8T1c-UZ1Tf3bdxm0coe8nkA47HaSfcUc1xherrVCQXKBLDV9XdUFRoF3I3HV2fxfF-eYHvYIjOYFrl7f0f-VSnnr5Xv4IZ_Y9-lPpVAfvHtz7BrlBcAZfLxMXGZfL8Mc4J/s640/muffin+1.JPG" width="640" /></a></div>
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Do you ever just get that itch to bake something? I do. Often it's just a need to do something methodical. I find that a bit of mixing and stirring, no matter how simple the recipe, gets me to a semi state of zen. At times like this when my mind is wandering about, I like to stick to something simple and satisfying like these muffins.</div>
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I adapted this recipe somewhat and replaced the butter in the orignal recipe with macadamia oil. This cuts out the saturated fat that I try to keep to a minimum without comprimising on flavour as macadamia oil works really well in baking. I also didn't have any chocolate chips on hand but did have a full block of 70% dark chocolate at the back of the pantry so I made do by chopping the chocolate with a sharp knife into little chunks. Finally, I replaced the regular caster sugar with the raw variety. You may also like to replace the regular flour with wholemeal, however I had run out so used the regular kind.</div>
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These little muffins are moist and delicious. The balance between the chocolate, coconut and banana for me is perfect and no one ingredient overshadows the other. The muffin mix easily comes together in a matter of minutes and they are really quick to bake for a treat in a hurry.</div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Coconut, chocolate and banana mini muffins</span></b></div>
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<i style="mso-bidi-font-style: normal;"><span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Adapted from recipe by Mandy Biffin, delicious. - October 2005, Page 120</span></span> </i></div>
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<span style="font-family: "Calibri", "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Makes approx. 30 mini muffins</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Calibri", "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Ingredients:</span></b></div>
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<span style="font-family: "Calibri", "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">¼ cup macadamia or vegetable oil</span></div>
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<span style="font-family: "Calibri", "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1 large ripe banana, mashed</span></div>
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<span style="font-family: "Calibri", "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1 egg, lightly beaten</span></div>
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<span style="font-family: "Calibri", "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1tsp vanilla extract</span></div>
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<span style="font-family: "Calibri", "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1 cup self raising flour</span></div>
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<span style="font-family: "Calibri", "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">¼ cup dark chocolate chips </span></div>
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<span style="font-family: "Calibri", "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">4 Tbs of milk (or add a little more if needed to get a good consistency)</span></div>
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<span style="font-family: "Calibri", "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Calibri", "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Preheat oven to 200C.</span></div>
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<span style="font-family: "Calibri", "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Calibri", "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Combine the banana, oil, beaten egg, vanilla and milk in a small bowl.</span></div>
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<span style="font-family: "Calibri", "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Calibri", "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">In a another mixing bowl, combine sugar, flour, coconut and chocolate chips.</span></div>
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<span style="font-family: "Calibri", "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Calibri", "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Add the wet ingredients to the dry ingredients and mix well until combined.</span></div>
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<span style="font-family: "Calibri", "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Calibri", "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Lightly spray the holes of a mini muffin pan.</span></div>
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<span style="font-family: "Calibri", "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-list: Ignore;">6.<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Calibri", "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Fill each muffin hole with heaped teaspoons of mixture.</span></div>
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<span style="font-family: "Calibri", "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-list: Ignore;">7.<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Calibri", "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Bake for 10-15 minutes depending on your oven until the tops are lightly golden.</span></div>
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<span style="font-family: "Calibri", "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-list: Ignore;">8.<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Calibri", "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Remove tray from the oven and allow to cool for 5 minutes.</span></div>
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<span style="font-family: "Calibri", "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-list: Ignore;">9.<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Calibri", "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Carefully remove the muffins from the tray and place on a cake rack to cool.</span></div>
Anna @ The Shady Pinehttp://www.blogger.com/profile/03803713894055213612noreply@blogger.com11tag:blogger.com,1999:blog-9112784070808918083.post-54209818432253098772012-05-28T13:26:00.000+10:002012-05-28T13:26:04.801+10:00Favourite things in May<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="mso-ansi-language: EN-AU;"><span style="font-family: Arial; font-size: x-small;">Today's post is not a recipe. It is however filled with my top 5 favourite things in May. I hope you enjoy!</span></span></div>
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<span style="mso-ansi-language: EN-AU;"><span style="font-family: Arial; font-size: x-small;"><strong>1. Where I ate lunch recently is </strong><a href="http://www.lotusstory.com.au/"><strong>Lotus Story</strong></a><strong>. </strong></span></span></div>
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<span style="mso-ansi-language: EN-AU;"></span><span style="mso-ansi-language: EN-AU;"><span style="font-size: x-small;"><span style="font-family: Arial;">Tucked away at the far end of Dawn Fraser Avenue of Sydney Olympic Park is Lotus Story.<span style="mso-spacerun: yes;"> </span>This place does really good Vietnamese food which is more targeted towards the lunch crowd working in Sydney Olympic Park.<span style="mso-spacerun: yes;"> </span>But if you happen to be out that way it is really worth trying as the flavours are delicious and true to the Vietnamese cuisine.<span style="mso-spacerun: yes;"> </span>On the menu are a range of salads, curries, rice paper rolls (try their lemongrass beef rolls if you get chance…they are outstanding) and even Asian inspired baguettes baked on the premises!</span></span></span></div>
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<span style="mso-ansi-language: EN-AU;"><span style="font-family: Arial; font-size: x-small;"><strong>2. Where I would have lunch given time and funds is <a href="http://www.quay.com.au/page/lunch.html">Quay</a> restaurant.</strong> </span></span></div>
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<span style="mso-ansi-language: EN-AU;"></span><span style="mso-ansi-language: EN-AU;"><span style="font-size: x-small;"><span style="font-family: Arial;">We’ve seen Peter Gilmore appear on Australia’s version of Master Chef and certainly the creative flair he displays with food is really something unique.<span style="mso-spacerun: yes;"> </span>With that kind of talent, a dining experience at Quay restaurant is on my hit list, but it may need to wait for a special occasion. </span></span></span></div>
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<span style="mso-ansi-language: EN-AU;"><span style="font-family: Arial; font-size: x-small;"><strong>3. My next kitchen purchase will be this <a href="http://www.everten.com.au/Le-Chasseur-La-Cuisson-Pie-Dish-Blue.html">Le-Chasseur pie dish</a>.</strong> </span></span></div>
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<span style="mso-ansi-language: EN-AU;"></span><span style="mso-ansi-language: EN-AU;"><span style="font-size: x-small;"><span style="font-family: Arial;">My guilty secret is that I enter an apple pie bake off competition each year.<span style="mso-spacerun: yes;"> </span>It is a bit of fun and a great inspiration to keep perfecting my pastry recipe.<span style="mso-spacerun: yes;"> </span>However there are some serious apple pie bakers out there who consider every element from the type of apple to the pie dish they use.</span></span></span></div>
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<span style="mso-ansi-language: EN-AU;"><span style="font-family: Arial; font-size: x-small;"><strong>4. The movie I would watch again is Midnight in Paris.</strong><span style="mso-spacerun: yes;"> </span>Read a review <a href="http://www.abc.net.au/atthemovies/txt/s3325810.htm">here</a>.</span></span></div>
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<span style="mso-ansi-language: EN-AU;"></span><span style="mso-ansi-language: EN-AU;"><span style="font-size: x-small;"><span style="font-family: Arial;">One of my pet hates is re watching movies. <span style="mso-spacerun: yes;"> </span>I always remember the story line and on the most part, sitting through it again equates to something like sitting in the dentist’s chair for me.<span style="mso-spacerun: yes;"> </span>However there are a special handful of movies which I can watch again and again.<span style="mso-spacerun: yes;"> </span>Usually these movies are character rich and something about a character’s experience will tug at my heart strings or peak my curiosity.<span style="mso-spacerun: yes;"> </span>Often but not always, these are described as art house movies.<span style="mso-spacerun: yes;"> </span>This is such a movie.</span></span></span></div>
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<span style="mso-ansi-language: EN-AU;"><span style="font-family: Arial; font-size: x-small;"><strong>5. Best girly afternoon I’ve had is a special high tea with a girlfriend at <a href="http://www.thevictoriaroom.com/">The Victoria Room</a></strong>. </span></span></div>
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<span style="mso-ansi-language: EN-AU;"></span><span style="mso-ansi-language: EN-AU;"><span style="font-size: x-small;"><span style="font-family: Arial;">This place is old worldly, charming and true to its name.<span style="mso-spacerun: yes;"> </span>I took my friend here to celebrate a special occasion.<span style="mso-spacerun: yes;"> </span>Adding to the charm was a table near us filled with a little girls birthday party.<span style="mso-spacerun: yes;"> </span>Those little girls sipping on their tea and eating cucumber sandwiches was just adorable. </span></span></span></div>Anna @ The Shady Pinehttp://www.blogger.com/profile/03803713894055213612noreply@blogger.com8tag:blogger.com,1999:blog-9112784070808918083.post-11585986166599799052012-05-23T05:00:00.000+10:002012-05-23T05:00:00.314+10:00Spiced beef Naan bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijpZ21rxgyCg1etSTXy58-sGWz4d8GGMeZEzN1a2mZZILF2xY9FayCzYv2HfeBI3uU829J0BnTjk12PCc6unjtBHW028afaaWl2Ov5Blfx_0uoMuESaYHlXWKW-DM3alZj7DyqH_nRBWst/s1600/Naan+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijpZ21rxgyCg1etSTXy58-sGWz4d8GGMeZEzN1a2mZZILF2xY9FayCzYv2HfeBI3uU829J0BnTjk12PCc6unjtBHW028afaaWl2Ov5Blfx_0uoMuESaYHlXWKW-DM3alZj7DyqH_nRBWst/s640/Naan+1.JPG" width="640" /></a></div>
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I think I've mentioned my local Indian takeaway here before and how truly delicious and authentic the food is there. One of the regular menu items that I order is their Kheema naan bread cooked in the tandoor. The inside of this bread is filled with the most aromatic and deliciously spiced lamb. The smell when you cut into it is second to none.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXVJQbgytjikuvU1gl0wXFJj8NO6i_lt4pKLowyYXfu4RHGCs2at1NLv_fBoHJbul1JBzr2OxvMmwKcNL5Vs5ivEC7fniCz90npp4LGzA7I71PQlE0r4jPa-cjDx6K8E2-SIu-2iYauBli/s1600/Naan+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXVJQbgytjikuvU1gl0wXFJj8NO6i_lt4pKLowyYXfu4RHGCs2at1NLv_fBoHJbul1JBzr2OxvMmwKcNL5Vs5ivEC7fniCz90npp4LGzA7I71PQlE0r4jPa-cjDx6K8E2-SIu-2iYauBli/s640/Naan+2.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXL9ET63kmmewi4gfEAvCg2RXRfnP9m5Ob3MCOLH-Wy1Qrvk3-B5Yb7mXwHXKKTY1k9rMXxyh_Wygq9Qk2ZXGOWsNBAGzxaoZxf72niFOKxbmTRsr7l4goV4jsjBjZVhkxt-NvCqI58Dgm/s1600/Naan+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXL9ET63kmmewi4gfEAvCg2RXRfnP9m5Ob3MCOLH-Wy1Qrvk3-B5Yb7mXwHXKKTY1k9rMXxyh_Wygq9Qk2ZXGOWsNBAGzxaoZxf72niFOKxbmTRsr7l4goV4jsjBjZVhkxt-NvCqI58Dgm/s640/Naan+3.JPG" width="640" /></a></div>
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In fact, I've been known to swing past the Indian place on my way home to grab a couple of these breads along with some raita. I'll put together a quick tomato and cucumber salad at home and there's dinner! </div>
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So it was this bread that inspired me to have a go at my own version. I had minced beef on hand so I used it instead of the lamb. As for the spices, I just guessed and used a combination that I considered would work well together instead of trying to exactly replicate the mix from the takeaway as I knew it would be very tricky to get right.</div>
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I'll warn you right now that the smell that comes out of the oven when you bake this bread is intoxicating. You will want to throw the oven open as soon as you can and bite straight in. Which is exactly what I did. With Mr Shady Pine and Coco the crazy cat pacing the kitchen I was glad that there were two of these breads. One of these was cut up and devoured within minutes after its exit from the hot oven. While it wasn't a replica of the kheema naan that I order, it was utterly delicious in its own right and pretty straightforward to make.<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Spiced beef Naan bread</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Makes 2 filled naans</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Ingredients:</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Beef filling:</span></b></div>
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<span style="font-family: Calibri;">300g minced beef, I used lean mince</span></div>
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<span style="font-family: Calibri;">1 clove garlic, crushed</span></div>
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<span style="font-family: Calibri;">½ red onion, diced</span></div>
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<span style="font-family: Calibri;">1 tsp ground coriander</span></div>
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<span style="font-family: Calibri;">1 tsp ground cumin</span></div>
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<span style="font-family: Calibri;">1 tsp smoked paprika</span></div>
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<span style="font-family: Calibri;">S&P to taste</span></div>
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<span style="font-family: Calibri;">1 tomato, diced</span></div>
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<span style="font-family: Calibri;">2 Tbs tomato paste</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Naan bread dough:</span></b></div>
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<span style="font-family: Calibri;">2 x 7g dry yeast sachets</span></div>
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<span style="font-family: Calibri;">3 Tbs warm water</span></div>
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<span style="font-family: Calibri;">2 cups of strong bread flour or plain flour</span></div>
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<span style="font-family: Calibri;">1 tsp salt</span></div>
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<span style="font-family: Calibri;">1 tsp sugar</span></div>
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<span style="font-family: Calibri;">1 egg</span></div>
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<span style="font-family: Calibri;">3 Tbs plain yoghurt</span></div>
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<span style="font-family: Calibri;">1 Tbs olive oil plus extra for beef</span></div>
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<span style="font-family: Calibri;"><strong>For the bread dough:</strong></span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">1.</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">In a bowl mix the yeast, sugar and salt together.<span style="mso-spacerun: yes;"> </span>Add the warm water and allow to sit in a warm place for 10-15 minutes.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">2.</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Meanwhile, mix together the egg, oil and yoghurt in a small bowl.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">3.</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">To the yeast mixture add the flour and the egg and yoghurt mixture.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">4.</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">If you have a dough hook attachment, use this to knead the dough for about 10 minutes until smooth and elastic. <span style="mso-spacerun: yes;"> </span>Otherwise you will need to manually knead the dough on a floured surface for a good 15 minutes at least to get the same consistency.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">5.</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Preheat the oven to about 40C.<span style="mso-spacerun: yes;"> </span>Place the kneaded dough in an oiled heat proof bowl.<span style="mso-spacerun: yes;"> </span>Leave the dough in the oven to rise for about 35 minutes.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">6.</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Turn out the dough onto a floured surface.<span style="mso-spacerun: yes;"> </span>Cut the dough into 4 portions and roll out each portion into a rough oval to about 5mm thickness.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: Calibri;"><strong>For the beef filling:</strong></span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">1.</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Heat a tablespoon of olive oil in a non stick pan.<span style="mso-spacerun: yes;"> </span>Add the onion and garlic and sauté for 2 minutes on low heat.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">2.</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Turn up the heat to high and add the mince.<span style="mso-spacerun: yes;"> </span>Fry until browned.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">3.</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Add the spices and S&P and fry for a couple of minutes until spices are cooked.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">4.</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Add the tomato paste and cook for another minute.<span style="mso-spacerun: yes;"> </span>Add the tomato and cook for a minute.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">5.</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Set aside mixture to cool down slightly.</span></div>
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<span style="font-family: Calibri;"><strong>For the beef naan:</strong></span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">1.</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Preheat the oven to 220C.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">2.</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Place 2 of the naan dough ovals side by side on a large baking tray.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">3.</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Spread half the beef mixture on each oval.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">4.</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Top each oval with the remaining two dough ovals and press along the edges to seal the breads.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">5.</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Bake in the oven for about 15-20 minutes depending on your oven but make sure the bread comes up golden brown.</span></div>Anna @ The Shady Pinehttp://www.blogger.com/profile/03803713894055213612noreply@blogger.com15tag:blogger.com,1999:blog-9112784070808918083.post-59584756762321730472012-05-15T20:29:00.000+10:002012-05-15T20:29:19.410+10:00Beef and Guiness pies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgd4LhPsVE2ERa1HpFqxliU3BkljiaIcqEp2SfGab0hMBblRtNPD6D_2wABoqPPsfuxmneDQ2mGGhZV8qnCQ7EYNxTlqMl7utr4nw-LW56cO-ptxxC_187R1_A4B-TZEoqq-h8tpNqyhHb/s1600/Pie+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgd4LhPsVE2ERa1HpFqxliU3BkljiaIcqEp2SfGab0hMBblRtNPD6D_2wABoqPPsfuxmneDQ2mGGhZV8qnCQ7EYNxTlqMl7utr4nw-LW56cO-ptxxC_187R1_A4B-TZEoqq-h8tpNqyhHb/s640/Pie+1.JPG" width="640" /></a></div>
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In my last post, I told you about the peas that I made recently as a side dish for a dinner party. This was served as part of a main meal which I also wanted to share with you. But before I do, let me tell you about the inspiration for the main dish.<br />
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Miss Saltwater and I have been friends for a very long time. Suffice it to say we used to run around the school playground together and followed the latest boy bands....NKOTB anyone? Embarrising now I know! But we've remained firm friends ever since. We also both love to cook. Our cooking styles are similar in some ways and different in others. This is really good for picking up new recipes and getting tips to renew old favourites.<br />
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One of the things Miss Saltwater cooks to perfection are pies. And I'm not talking about your run of the mill pie. I'm talking about melt in your mouth fillings with punchy flavour and crisp pastry. She does some mean variations too like chicken and champagne. But my firm favourite is her version of the Beef and Guiness pie.<br />
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The pie filling uses a can of the famous Irish Guiness. This together with some stock and a few other bits and pieces is used to cook down the beef on really low temperature for 6 or 7 hours until it is absolutely tender to the point that the beef shreds itself. The unfortunate thing is that I was rushing around so much on the night of the dinner that I never remembered to take a photo of the filling. So hopefully you will just trust me when I say how utterly luscious and rich it was.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSurRLB8OC7u5zb2BVBa-OpDSYUzQPSikVC3W2P864DYlKgaBuYfdSdadmvavlDV4c_lRVTHGPKV2UoD4CFGT15lsHbPccWxz1L900be5RVC3MUefyQVlvIy_E1ffYFj9Szfs-TmOCdnZW/s1600/Pie+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSurRLB8OC7u5zb2BVBa-OpDSYUzQPSikVC3W2P864DYlKgaBuYfdSdadmvavlDV4c_lRVTHGPKV2UoD4CFGT15lsHbPccWxz1L900be5RVC3MUefyQVlvIy_E1ffYFj9Szfs-TmOCdnZW/s640/Pie+3.JPG" width="640" /></a></div>
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My tip for making this pie is to make the filling a day in advance and use cold filling to fill the pie dishes. This way you will avoid the steam from the hot filling giving you soggy pastry. Oh and speaking of pastry, the star of this pie really is the filling and as you are only using some puff pastry for the top, I would not bother with making pastry from scratch. Although if you have the time and inclination then go for it. In this case, I can recommend Maggie Beer's sour cream pastry recipe.<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Beef & Guinness pies</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Serves 8</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Ingredients:</span></b></div>
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<span style="font-family: Calibri;">1.6kg casserole or chuck steak, diced in 4 cm chunks</span></div>
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<span style="font-family: Calibri;">1 brown onion, diced</span></div>
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<span style="font-family: Calibri;">2 garlic cloves, crushed</span></div>
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<span style="font-family: Calibri;">1 can Guinness Irish beer </span></div>
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<span style="font-family: Calibri;">3 Tbs tomato paste</span></div>
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<span style="font-family: Calibri;">300ml beef stock</span></div>
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<span style="font-family: Calibri;">2 Tbs caramelised onions, I used store bought</span></div>
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<span style="font-family: Calibri;">2 ready rolled sheets of puff pastry, thawed and cut into quartered into squares</span></div>
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<span style="font-family: Calibri;">S&P to taste</span></div>
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<span style="font-family: Calibri;">2 Tbs fresh thyme or rosemary, finely chopped</span></div>
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<span style="font-family: Calibri;">2 Tbs plain flour</span></div>
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<span style="font-family: Calibri;">Olive oil or spray for browning meat</span></div>
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<span style="font-family: Calibri;">Milk for brushing the pastry</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">1.</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Heat olive oil in a non in a large heavy bottomed pot.<span style="mso-spacerun: yes;"> </span>Brown the beef in batches.<span style="mso-spacerun: yes;"> </span>Transfer to a plate and set aside.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">2.</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Heat 2 Tbs olive oil and sauté the onion and garlic for a few minutes until transparent.<span style="mso-spacerun: yes;"> </span>Return the beef to the pot.<span style="mso-spacerun: yes;"> </span>Add the plain flour and fry for a couple of minutes to fry out the raw flour.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">3.</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Add the tomato paste and herbs and fry for a minute.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">4.</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Add the beef stock, Guinness and caramelised onions to the pan.<span style="mso-spacerun: yes;"> </span>Add plenty of salt and pepper.<span style="mso-spacerun: yes;"> </span>Stir well and cover.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">5.</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Simmer on very low and gentle heat for about 6 hours until the meat has started to break down and begins to look shredded.<span style="mso-spacerun: yes;"> </span>Set aside to cool the beef mixture.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">6.</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Preheat oven to 180C.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">7.</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Fill oven proof ramekins with beef mixture to about ¾ full.<span style="mso-spacerun: yes;"> </span>Cover with the pastry squares and press the pastry to seal it well against the ramekin.<span style="mso-spacerun: yes;"> </span>Cut small incision in the middle of the pastry of each ramekin for the steam to be able to escape.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">8.</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Place ramekins on a baking tray.<span style="mso-spacerun: yes;"> </span>Brush the pastry tops with a little milk and bake the pies for about 20-30 minutes until the pastry is golden and cooked.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">9.</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Serve hot with a side of baked potatoes and peas (see the Petit Pois recipe here in my previous post).</span></div>Anna @ The Shady Pinehttp://www.blogger.com/profile/03803713894055213612noreply@blogger.com6tag:blogger.com,1999:blog-9112784070808918083.post-36410542279872904972012-05-07T16:32:00.003+10:002012-05-07T16:32:57.893+10:00Petit pois and turning leaves<div class="separator" style="clear: both; text-align: center;">
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It seems like an age since my last post here. Things have been hectic at The Shady Pine and there are a few projects on the go seemingly all at once!<br />
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One such project has been some landscaping which has been on the back burner for a long time. The intention was to do some of this work over summer but it was such a wet summer that there never seemed to be more than a day when the heavens didn't open up. So a few things got delayed.<br />
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<br />As the drier autumn weather started to appear, Mr Shady Pine and I wanted to get some of this work out of the way before the long winter inevitably arrives. And I am so glad that we waited. We got to labour away outside in some glorious autumn sunshine with the bearest hint of crispness in the air. Besides that, the changing scenery outside was something to behold. The leaves had started turning into their varied hues of amber and gold and the colours were glorious in the afternoon sun.</div>
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One evening recently, we had a few friends over for dinner and we enjoyed some great laughs. One of the side dishes for the main meal were these peas or <em>petit pois</em>. I love their green vibrancy and the fact that this is a warm and easy side dish. I'll talk obout the main feature of the meal in my next post but for now I hope you enjoy this little side dish. This is a great accompaniment to all sorts of meat dishes and super easy to prepare.</div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Petit pois</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Serves 6 as a side dish</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Ingredients:</span></b></div>
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<span style="font-family: Calibri;">300g frozen baby peas</span></div>
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<span style="font-family: Calibri;">1 cos lettuce, shredded</span></div>
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<span style="font-family: Calibri;">1 leek; white part only, sliced</span></div>
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<span style="font-family: Calibri;">8 slices lean short cut bacon, sliced</span></div>
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<span style="font-family: Calibri;">25g good quality butter</span></div>
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<span style="font-family: Calibri;">1 Tbs olive oil</span></div>
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<span style="font-family: Calibri;">S&P </span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">1.</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Heat the olive oil in a non stick frying pan over medium heat.<span style="mso-spacerun: yes;"> </span>Add the leek and bacon and cook for about 5 minutes until the leek is soft and the bacon is cooked.<span style="mso-spacerun: yes;"> </span>Set aside.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">2.</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Boil the peas for about 3 minutes until just cooked.<span style="mso-spacerun: yes;"> </span>Drain and set aside 2 Tbs of cooking water.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">3.</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Place the peas and reserved water in a bowl.<span style="mso-spacerun: yes;"> </span>Add the leek and bacon mixture to the peas.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">4.</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">To the peas add the lettuce, butter and S&P to taste.<span style="mso-spacerun: yes;"> </span>Mix well until the butter is melted by the hot peas and all the ingredients are well coated.<span style="mso-spacerun: yes;"> </span>Serve immediately.</span></div>Anna @ The Shady Pinehttp://www.blogger.com/profile/03803713894055213612noreply@blogger.com13tag:blogger.com,1999:blog-9112784070808918083.post-32664301582060180292012-04-23T05:00:00.000+10:002012-04-23T05:00:00.126+10:00Salmon, pumpkin and fetta cannelloni<div class="separator" style="clear: both; text-align: center;">
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I recently bought a portion of beautiful looking hot smoked salmon. Yes it looked gorgeous in all its salmon glory. However I have to be honest and tell you that I had an alterior motive. You see for a long time, Mr Shady Pine has waxed lyrical about how much he despises smoked salmon.</div>
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I could never understand why anyone would dislike something as decadent and delicious as smoked salmon. So I prodded and found out that the texture of the smoked salmon played a big part. Texture, was also the reason why Mr Shady Pine didn't eat avocados for a long time too.</div>
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So why would I buy smoked salmon for someone who dislikes it you may well ask? Well staring at it at the shop, two reasons struck me. Firstly, the hot smoked salmon has a different and firmer texture compared with the regular kind. And secondly, I've wanted to try it wrapped up in this cannelloni. In the recesses of my mind, I also thought it was a clever way to disguise the fact that there was salmon in this dish.</div>
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So I served up this cannelloni for dinner with a green side salad. When asked what it was, I simply replied that it was cannelloni and didn't elaborate further. That seemed to satisfy the need to know, so I sat back and waited for the verdict. Luckily Mr Shady Pine thought it was delicious and still didn't ask what was in it. So you can imagine the look of surprise when I announced that he had in fact been eating smoked salmon. When he ate the leftovers with gusto again the next night, I knew that progress had indeed been made.</div>
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<strong><span style="font-family: Arial, Helvetica, sans-serif;">Salmon, pumpkin and fetta cannelloni</span></strong></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Serves 4</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Ingredients:</span></b></div>
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<span style="font-family: Calibri;">Napolitana sauce, recipe <a href="http://theshadypine.blogspot.com.au/2012/01/margherita-pizza-and-my-tomato-sauce.html">here</a></span></div>
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<span style="font-family: Calibri;">150g portion of hot smoked salmon, skin removed and flesh shredded</span></div>
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<span style="font-family: Calibri;">4 fresh lasagne sheets</span></div>
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<span style="font-family: Calibri;">½ butternut pumpkin, peeled and cut into 4cm chunks</span></div>
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<span style="font-family: Calibri;">70g fetta plus 30g extra for the topping, crumbled</span></div>
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<span style="font-family: Calibri;">½ cup parmesan cheese, grated</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">1.</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Preheat oven to 180C.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">2.</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Cook pumpkin by either steaming or boiling it until tender.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">3.</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">When cooked, mash the pumpkin and add S&P to taste.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">4.</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">In a lasagne dish, place 1/3 of sauce to lightly cover the base.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">5.</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Cut each lasagne sheet in half width ways to create 8 smaller sheets.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">6.</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Take a pasta sheet and place a couple of tablespoons of mashed pumpkin along one edge.<span style="mso-spacerun: yes;"> </span>Sprinkle some fetta on top of the pumpkin.<span style="mso-spacerun: yes;"> </span>Spread some shredded salmon on top of the fetta and roll into cannelloni.<span style="mso-spacerun: yes;"> </span>Repeat with the rest of the pasta sheets until all ingredients are used.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">7.</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Arrange the cannelloni in the baking dish.<span style="mso-spacerun: yes;"> </span>Spread the rest of the sauce on top of the cannelloni, ensuring they are all covered with the sauce.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">8.</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Spread the remaining fetta and parmesan cheeses on the top.</span></div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">9.</span><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Bake for 20 minutes or until the pasta sheets are cooked through.</span></div>
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</h4>Anna @ The Shady Pinehttp://www.blogger.com/profile/03803713894055213612noreply@blogger.com13tag:blogger.com,1999:blog-9112784070808918083.post-31501052621091408502012-04-18T05:00:00.018+10:002012-04-18T05:00:01.143+10:00Classic scones with strawberry jam and cream<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvsH31_Ilx9FXVx-ShYtWywhFuqVFmjNFV0P97SKAZ0cXA3C6JKqrd1MUTQrc3T8Gbi4zoqge8bxZDil_S4EXWdJtW-jNtrp0hCOM6nOPJbUJOucHRqyWsllknla0OsdMO1ijjCB89raXM/s1600/Scone+1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 556px; DISPLAY: block; HEIGHT: 424px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5732259199498178402" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvsH31_Ilx9FXVx-ShYtWywhFuqVFmjNFV0P97SKAZ0cXA3C6JKqrd1MUTQrc3T8Gbi4zoqge8bxZDil_S4EXWdJtW-jNtrp0hCOM6nOPJbUJOucHRqyWsllknla0OsdMO1ijjCB89raXM/s400/Scone+1.JPG" /></a><br />The folks over at Beerenberg sent over some products as part of their ''Making Food Amazing'' campaign. As Sally Paech from Beerenberg states, the campaign is all about the Australian ''love of simple and unfussy food, using fresh, quality local ingredients''. The campaign is also supported by chef Michelle Campbell who will providing her wonderful recipes making use of these lovely quality products. ''Making Food Amazing'' also coincides with the launch of Beerenberg's online store <a href="http://www.beerenberg.mybigcommerce.com/">here</a>.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 566px; DISPLAY: block; HEIGHT: 395px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5732256291697238386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjT7xXLFq_YWDqRuzxtTs25tRIvXxoN4sbw0KiIwQxpGxLSi8GYbWcD2kJVIZXye1uTcnNHS1EC4vO-L0iURhyphenhyphenDFyvaGSMW1QaSauHXrzbpUoyrLvne7NGSgLo4rxJmr2zNFbI-3GwE-Pc/s400/Scone+4.JPG" /> <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 355px; DISPLAY: block; HEIGHT: 472px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5732257767350107474" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivxpGTZXtHChVazLbbxnSgH2Aif1ZawZF1FWEC_HVo563S-tX-9eRB_IDVM4f3fTsAoxr_ypyuXWCYjtauWLugWrGp2WdKEwT7XdecWr-zxWnGDh3xrfjc2oXll4zb_O-_6322wiS3LmOy/s400/Scone+2.JPG" /><br />When I saw that they had sent over their gorgeous strawberry jam, I just knew that I had to make some scones to have with it. You see, I love scones with strawberry jam. I like scones and I like strawberry jam, but I love them more when they get together. Yes I've tried a myriad jams with my scones; I've tried raspberry, fig, blueberry (Beerenberg by the way make a lovely blueberry jam ), cherry, blackberry and countless others. And I will continue to experiment with different jams but something happens when I try a new jam on top of my scones. I inevitably compare it to strawberry jam.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 550px; DISPLAY: block; HEIGHT: 404px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5732256956667814610" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkppMUXDZVKTxOU4T8RdCeQw8dXCUnGJIuqLTshKk4C71oydj-vOEzmyedPGiyjTHl7imyEUBMuiEMth9JgYxbr-T1mQKZr3c8fQ2E0p6fiMV6ucb0HV2e9-Hb9WikeSbZSWELVePeTYl9/s400/Scone+3.JPG" />Don't get me wrong, I love all those other jams. I even prefer them with things like pancakes, a piece of sourdough toast or when spread in the middle of a sponge cake. It's just that when it comes to the scone, I have yet to find a more perfect pairing than good old strawberry jam. So whenever I think of strawberry jam, I instantly think of scones and vice versa.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 557px; DISPLAY: block; HEIGHT: 395px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5732255586614336738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZmg7Vdm12jgFtYNUnCfRhiw3WPXoAoOKr2cngSA3SvbjHsaEmUKGYi12TqFAXjhrdYX8tFJjHm4thaokeIkliOHbwyR61uPNeT2vm8_tB4tuusnCMLkOqtHiQf8Z1YG_CA4AqBwnPpBhG/s400/Scone+5.JPG" /><strong><em>So tell me dear reader, are there some flavour combinations that you think simply cannot be beaten?</em></strong><br /><br /><div><strong><em></em></strong><br /><br /><p><strong>Scones<br /></strong><em>Recipe for scones is adapted from The Perfect Cookbook by David Herbert<br /></em>Makes about 8 scones<br /><strong></strong></p><br /><br /><p><strong>Ingredients:<br /></strong>1 ¾ cup self raising flour<br />½ tsp baking powder<br />1 Tbs raw caster sugar<br />Pinch of table salt<br />30g butter, diced<br />½ cup milk<br />1 tsp lemon juice<br />1 egg, beaten<br />¼ cup sultanas (optional)<br />Extra milk for brushing<br /><br />1. Preheat oven to 200C. Line a baking tray with baking paper.<br />2. Combine the flour and baking powder in a mixing bowl. Add the sugar and salt.<br />3. Add the butter and rub the butter into the flour with your fingertips until breadcrumb consistency is formed.<br />4. In a jug, combine the milk and lemon juice. The milk will slightly curdle. Add to the flour mixture and add the beaten egg. Mix together to form a dough.<br />5. Turn out onto a floured surface. Shape the dough into a ball and flatten out to a thickness of about 3cm or 1 ¼ inch.<br />6. Using a round cookie cutter, cut out rounds of dough and place onto the baking tray.<br />7. Brush the scones with milk and bake for about 12 minutes until risen and golden.<br />8. Serve warm spread with whipped cream or butter and strawberry jam.</p></div>Anna @ The Shady Pinehttp://www.blogger.com/profile/03803713894055213612noreply@blogger.com13tag:blogger.com,1999:blog-9112784070808918083.post-50632751250181241012012-04-16T05:00:00.019+10:002012-04-16T05:00:01.854+10:00Saffron risotto<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9yo8iDouPL8X-xBdwO5IsAMv-Cu6UEIAhjpKfvRTh8u-xUIYLex1LQRIDULeTD75IZJxVC620hglYsxrh-yTAZnE_6ZLMh6BAB2MO33hoOq-4kI-BVSv8i3Ug8bxjNQhZnqe8g7wuG3n9/s1600/Risotto+1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 564px; DISPLAY: block; HEIGHT: 451px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5731538115602286370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9yo8iDouPL8X-xBdwO5IsAMv-Cu6UEIAhjpKfvRTh8u-xUIYLex1LQRIDULeTD75IZJxVC620hglYsxrh-yTAZnE_6ZLMh6BAB2MO33hoOq-4kI-BVSv8i3Ug8bxjNQhZnqe8g7wuG3n9/s400/Risotto+1.JPG" /></a><br />When I think of comfort food, risotto is right up there...right next to linguine with slow cooked ragu. I like simple, really well cooked, creamy risottos. Creamy, not because of added cream or butter, but creamy from twenty minutes of starch releasing stirring.<br /><br />I'm not so much in love with what risotto has morphed into at some places. You know the ones, they are jam packed with all sorts of ingredients that take away from the starchy delicacy of the rice. In fact the most memorable risotto experience I have ever had was at Tutto Bene in Melbourne. It was a balsamic risotto that I long for to this day. It was the simplest, creamiest risotto, not too dry and not too wet. Drizzled over the top was the most magical aged balsamic that was vinegary and sweet at the same time and it cut through the rich parmesam laced risotto with perfection. That dish was a stroke of genius.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 415px; DISPLAY: block; HEIGHT: 535px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5731537372352915010" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX5M3wAaLMVsr8Ctpwrr4jsMNNsruDMK0BqaKnP6ZPWCLF6M5j7g6u5G6-KtjNJXBcOObi1h6uRhMK61Ictv4yADDAWwWbqGbl1QcN2gx8_lCVRUIEqCoWnxBzxAI7DdS1SOROELb3SWpl/s400/Risotto+2.JPG" /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 523px; DISPLAY: block; HEIGHT: 429px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5731198784255107106" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTq_dKhCccdMKeLGGv-vU5Z971etnZW_X_LmUYZOsDBIK0lDWPYVM4BsMe91mXzLUaioQZEpgfYOZMizMx8MKEeaqBNQtOzirDhgxhGeEyXWoDHOpUXkDp37RwdL-yoEK9cRAMg8FnEpBT/s400/Risotto+3.JPG" />Recently, Mr Shady Pine and I spent the entire day working around the house and doing jobs before winter arrives. This involved gardening, lifting things from here to there and cleaning...lots and lots of cleaning. By that afternoon we were well and truly spent. It was one of those days where you are fully aware of all the energy you've exhausted and all you can think about is eating something nourishing and filling.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 556px; DISPLAY: block; HEIGHT: 411px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5731197460728310674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOJECIRH4wqV_xHM_cGx8e-PgWo9ACsGWE3a4qSWv83AI1252Mfkk3z0yKCjdzwQC6VaqhN8TEqb2hChZT3Pg1t2VgxqfO7v1QyTN2bknr0y32fGQqdj6fnnxLqADLnQgaVKM-UPIRSON9/s400/Risotto+4.JPG" /><br />This saffron risotto came to the rescue thanks to the pantry. It is a really delicate risotto with that lovely and unique flavour from the saffron. As well as the flavour, the saffron imparts that beautiful golden colour and the red threads look lovely throughout the rice. This risotto delivers on flavour and I adore its simplicity.<br /><br /><br /><br /><p><strong>Saffron risotto<br />Serves 2</strong></p><br /><strong>Ingredients:<br /></strong>1 cup Carnaroli or Arborio rice<br />2 Tbs olive oil<br />¼ cup white wine<br />½ small red onion, diced finely<br />1 garlic clove, crushed<br />Large pinch of saffron threads<br />375ml of chicken or vegetable stock<br />¼ cup parmesan cheese, finely grated<br /><br />1. Combine the stock and saffron in a small saucepan and heat to a simmer then remove from the heat.<br />2. In another saucepan, heat the olive oil. Add the onion and garlic and cook for a few minutes until the onion is transparent.<br />3. Add the rice and stir for a minute until the rice is coated with the oil. Add the wine and stir until wine is absorbed<br />4. Add a ladle of stock to the rice and stir until stock is fully absorbed. Repeat the process. This should take around 20 minutes. At the end ensure that the rice is creamy with a little bit of stock and not dry.<br />5. Turn off the heat. Stir through the parmesan and serve immediately.Anna @ The Shady Pinehttp://www.blogger.com/profile/03803713894055213612noreply@blogger.com8tag:blogger.com,1999:blog-9112784070808918083.post-50830643837477565322012-04-10T05:00:00.015+10:002012-04-10T05:00:00.072+10:00Ham & red lentil soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB97VV5KpHorFpo5yiFbP6mZSINqZhmb-OxfctvXTVDYG5_WdMTaH4mublhllpXBjRZTBibwJe3SkoZraDUj45WODIl3k5Cv6gwS0zXhMe3QX8Mctn1V9dxHBbKObRTPMhVawHyUkPXMNq/s1600/Soup+1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 520px; DISPLAY: block; HEIGHT: 389px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5729324715636582706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB97VV5KpHorFpo5yiFbP6mZSINqZhmb-OxfctvXTVDYG5_WdMTaH4mublhllpXBjRZTBibwJe3SkoZraDUj45WODIl3k5Cv6gwS0zXhMe3QX8Mctn1V9dxHBbKObRTPMhVawHyUkPXMNq/s400/Soup+1.JPG" /></a><br />It's been so nice to have a long Easter weekend. After spending most of the weekend with family, conducting an easter egg hunt then eating what seemed like a tonne of chocolate eggs, it was also nice to get back home again.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 526px; DISPLAY: block; HEIGHT: 374px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5729322602446242834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghpZyaZQpl8tSeKVjIpDHI8raYqO43_Np3g08Q4bTfLz8YtcVeBnon9IS4jeiASSZm4I_NWS25EfDg9gNovCEHximLZuqThkqcAvGga6MIueaVJICa7vrTkfN3RghSqJQ7Y-vgsEKbYEWP/s400/Soup+2.JPG" />I took myself for a walk and enjoyed the crisp morning air. Then Mr Shady Pine and I took time out and had brunch at a local cafe <a href="http://www.sassafrascreek.com.au/">here</a>. It was really peaceful enjoying the valley views and a beautifully cooked breakfast. Sipping our coffee, there was nowhere to rush to. Bliss!<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 539px; DISPLAY: block; HEIGHT: 377px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5729321820877146658" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6BLxa7NidgMcud8VsGj5RYXAK2UQxu9yNT2OTCOO0ogWSa0zqGOBY-DhseqheSY_hSYDoM4o6Y8zFwgKHDTwcNmbmi4dpexGUBQQ1DDzTNYuYc4vlz5tLnbDlX-fVw4gywaMCnDNG3yap/s400/Soup+3.JPG" />It was the sort of beautiful Autumn sunny day where you knew that as soon as the sun bid its good night, it was going to be a chilly evening. Chilly evenings got me thinking about soup. And the thought of soup saw me standing in front of the butcher shop. So it was this chain of thoughts that propelled me home with a smoked ham hock and inevitably had me cooking this soup.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 532px; DISPLAY: block; HEIGHT: 405px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5729321108287863826" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuHnIsIJbVQpsGTKCrlOzR2DGi9mKhYamNOBJA4A5VZ_z1su6z0TJBGoSsHvwnuXP62tlMN2YjRM4Pj24OPDsN8QucrYQhpz0aVxmdl1H1fDgOLsePb-czkfMx6N5hdpl8QbSvAQrCXwUE/s400/Soup+4.JPG" /><br />Like all good soups, this one takes time. But it's lovely to have a big pot of soup bubbling away gently as you potter around the house. Do take the time to find a good quality ham hock for this soup as it will make all the difference. Once the soup is cooked, the meat should be falling off the bone. Only then can it be shredded and returned back to the lentil thickened broth to make this hearty and delicious soup.<br /><br /><br /><strong>Ham & red lentil soup</strong><br /><strong><br /><br />Ingredients:<br /></strong>1 smoked ham hock<br />1 ½ cup red lentils<br />2 carrots, diced<br />3 stalks celery, diced<br />1 brown onion, diced<br />2 cloves garlic, crushed<br />1 Tbs sweet paprika<br />1 tsp dried chilli flakes (optional)<br />2 Tbs olive oil<br />400g tin of chopped tomatoes<br />1.5L water<br />¼ cup chopped parsley<br />S&P<br /><br />1. Place the ham hock in a large pot. Cover with cold water and bring to a boil then turn off the heat immediately. Drain the hock and put aside.<br />2. Rinse the lentils well in a colander.<br />3. Heat the olive oil in a large soup pot. Add the vegetables and garlic and sauté for about 8 minutes.<br />4. Add the paprika, pepper to taste and chilli if using and cook out the spices for a couple of minutes.<br />5. Add the tomatoes, lentils and ham hock to the pot.<br />6. Add the water. Stir, cover and allow to simmer on low heat for about 1 ½ - 2 hours. Add salt to taste half way through cooking time.<br /><br />7. Remove the ham hock. Shred the ham and discard the bone. Return the shredded ham back to the pot. Stir in the parsley and serve hot with crusty bread if desired.Anna @ The Shady Pinehttp://www.blogger.com/profile/03803713894055213612noreply@blogger.com9tag:blogger.com,1999:blog-9112784070808918083.post-9421083332207969852012-04-06T16:00:00.006+10:002012-04-06T16:00:00.800+10:00Easter Egg Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibvmg7RIOO8WFIl5DI8Wyr67NY03qXY_Vmj5bSosPy9UDLQvaKyKOY3DVLx5C0lK3dqR8Tv5HBSfkyiq9fPvjUU48mbJc8diVEU5oWvfH9McoUmzzujGPHQzDx7K6KMFxXW-v-Wz54XfeN/s1600/easter+egg+4.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 544px; DISPLAY: block; HEIGHT: 441px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5727827006968575570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibvmg7RIOO8WFIl5DI8Wyr67NY03qXY_Vmj5bSosPy9UDLQvaKyKOY3DVLx5C0lK3dqR8Tv5HBSfkyiq9fPvjUU48mbJc8diVEU5oWvfH9McoUmzzujGPHQzDx7K6KMFxXW-v-Wz54XfeN/s400/easter+egg+4.JPG" /></a><br />I never used to be one for novelty sweets or desserts. That was before my two gorgeous nieces entered the scene...one of them only arriving a couple of weeks ago and is just the most gorgeous little bundle! Now I just want to make them gorgeous pink swathed cakes pretty enough for a fairy princess. Or something along those lines anyway.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 530px; DISPLAY: block; HEIGHT: 434px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5727826233330622482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFNVEvOQzdew9GkZO5PkHXqxlODsxFBRA6Y8zc9TtzyM4EW0u9fpx_5s9VqWTlQTmQa45KTDJc6enffz2smYPnmdTd7tAvSDzeVrtejdZj2ppt3oGzByFXYQ7Gwk3irKlTy4jYAhwTYBjG/s400/easter+egg+3.JPG" /> I can't wait to spend the entire Easter long weekend with these two gorgous munchinks!! They are the inspiration behind these Easter egg cupcakes which I am certain the older of the two won't be able to resist. In fact if a sneaky little Easter egg goes missing, as they sometimes do, I'll know where to look!<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 539px; DISPLAY: block; HEIGHT: 405px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5727825308784222066" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlB9igy-7xpOP9kvmtkpMUSjHq-1x04gGZjJEQ1bktrbx2idz64b_1XHdhi_ClH3gK0KA0k1T7G7R44mb_WL8HLpQE8RknG44YifMrY_ZUpbCLUT9d1-hjIXru754OF9D3OCtAes0Nhj-H/s400/easter+egg+2.JPG" /><br />I hope everyone has a lovely Easter and you enjoy some time out with your loved ones. xo<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 555px; DISPLAY: block; HEIGHT: 440px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5727824519729053218" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_1EBHd1yACRpTS2T6QkCJF6yh-BqQ1cs1Wlx8PgE3JDGSrpKbuRb6aoEYG28SutKXzYF3zJZQAjCF4T2NKq9vFgc-jD6TdalDAS_y_oDMAPUOIgHs_yQUJ7TeJwFPubNIW_AM2wLBCupE/s400/easter+egg+1.JPG" /><br /><br /><strong>Easter egg cupcakes<br />Makes 12 </strong><br /><strong><br />Ingredients:<br /></strong>1 cup self raising flour<br />½ cup raw caster sugar<br />¼ cup milk<br />100gm unsalted butter<br />1 egg<br />2 tsp vanilla extract<br /><br />Icing:<br />2 cups icing sugar mixture<br />1 tsp vanilla extract<br />1 Tbs softened butter<br />2 Tbs milk<br />12 small chocolate Easter eggs<br />Sprinkles<br /><br />1. Preheat oven to 180C.<br />2. In a mixing bowl, beat the sugar and butter together until smooth and creamy. Add the vanilla and egg and beat for another minute.<br />3. Stir in the flour and milk until a smooth batter forms.<br />4. Place paper cases in a muffin tin. Spoon a couple of tablespoons into each case.<br />5. Bake for 15 minutes. Allow to cool for a few minutes then turn out onto a cake rack to cool completely.<br />6. For the icing, combine the icing sugar mixture, vanilla extract, butter and milk and stir until a smooth and rich icing forms.<br />7. Spread the icing over the cooled cup cakes. Top each cupcake with sprinkles and a chocolate Easter egg.Anna @ The Shady Pinehttp://www.blogger.com/profile/03803713894055213612noreply@blogger.com8tag:blogger.com,1999:blog-9112784070808918083.post-54067395416587924622012-04-03T21:45:00.012+10:002012-04-05T16:42:46.257+10:00Midweek stir fry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMH9qjz_7vsZmlhtBHRKMygkmzV58GF78FoHDEiG2Lz5AF4LpsATZkASH7R_szOmkZ4rLiwd2fg8HlxE8DveU8FHGJkWGlf53G24IhZy_buPs__dpbbq_gtw4ICFH9jClG3hlVXaQLz-V1/s1600/IMG_1978.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 515px; DISPLAY: block; HEIGHT: 369px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5727142729126483922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMH9qjz_7vsZmlhtBHRKMygkmzV58GF78FoHDEiG2Lz5AF4LpsATZkASH7R_szOmkZ4rLiwd2fg8HlxE8DveU8FHGJkWGlf53G24IhZy_buPs__dpbbq_gtw4ICFH9jClG3hlVXaQLz-V1/s400/IMG_1978.JPG" /></a> This week I had bought some lovely eye fillet steaks for dinner with Mr Shady Pine. Eye fillet is my favourite cut of steak. I only like a small amount of red meat, so I find this to be the prefect little medallion of meat.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 522px; DISPLAY: block; HEIGHT: 363px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5727142106491272882" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsLAy6HL-FOuBZkELI46hKlQZemPO9Rgf9GihOtSPxqgLEYm5bWTFG5g9qe12Fr5yw5WkzSfyBPNGjdL81kr24G_tzzN2He7MoQOBTntdkSxyfgJra5yDoAXfnKrKDuasZhKrxhKY-6bn_/s400/IMG_1979.JPG" /><br />I was looking forward to getting home and having this gorgeous steak with a side of crushed potatoes and a green salad. Mr Shady Pine has been working long and hard of late on a huge bid with his team and it was at a critical stage in their preparation. So I wasn't surprised to get a late call that afternoon to say that the entire bid team was working late into the night and that Mr Shady Pine wouldn't be making it home any time soon.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDvRt-ciBdo_99IrDV8nPzrWOxPjXfy8sN_QajD2Kigo9OVpMQRVcwYq8ux8Iu1kWS6dU6mAKUtSs4qjTZrrTsxhlCVownLslsJFjRRFfvbzSZv2sfY5I3ghHaeteg-9lMq-MErJIOU1bD/s1600/IMG_1980.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 530px; DISPLAY: block; HEIGHT: 374px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5727141477632159922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDvRt-ciBdo_99IrDV8nPzrWOxPjXfy8sN_QajD2Kigo9OVpMQRVcwYq8ux8Iu1kWS6dU6mAKUtSs4qjTZrrTsxhlCVownLslsJFjRRFfvbzSZv2sfY5I3ghHaeteg-9lMq-MErJIOU1bD/s400/IMG_1980.JPG" /></a>And with that news, I decided to turn the dinner plans around as I didn't want to cook just one of the steaks and leave the other one. So I started chopping away in preparation for a stir fry. This was a way to take care of all the beef and have a ready and complete meal for Mr Shady Pine for later.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQlQ-v3zTAgQmVPMiF-qTqODqF-urIJqiVPKfeXkj0yK68heLZYWl8J_3YGaAdFFcCa8qPtURtD7qHo3AjFUKvPHWuInaiiqnEQHQJ0M3h8xGsLrGluU4PZk3cbgbsBh3kIVfd9LHR9Jhg/s1600/IMG_1982.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 531px; DISPLAY: block; HEIGHT: 389px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5727140787753809858" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQlQ-v3zTAgQmVPMiF-qTqODqF-urIJqiVPKfeXkj0yK68heLZYWl8J_3YGaAdFFcCa8qPtURtD7qHo3AjFUKvPHWuInaiiqnEQHQJ0M3h8xGsLrGluU4PZk3cbgbsBh3kIVfd9LHR9Jhg/s400/IMG_1982.JPG" /></a><br /><strong><em>So tell me, do your dinner plans ever get switched around at short notice and what do you do in that situation?</em></strong><br /><br /><strong>Beef & Singapore noodle stir fry</strong><br /><br /><strong><br /></strong>350g beef, cut into strips<br />200g Singapore noodles, prepared according to packet instructions<br />1 small red capsicum, cut into thin strips<br />1 small red onion, sliced<br />2 carrots, sliced<br />3 Tbs soy sauce<br />3 Tbs sweet chilli sauce<br />1 Tbs Chinese Cooking Wine<br />2 garlic cloves, crushed<br />1 red chilli, deseeded and finely diced<br />1 Tbs peanut oil<br />Pepper<br /><br />1. Heat oil in a wok until very hot.<br />2. Add the beef strips and stir fry until browned. Add the vegetables, garlic, chilli and pepper. Stir fry for about 3-4 minutes.<br />3. Add the noodles and all the sauces. Stir fry for another couple of minutes and serve immediately.Anna @ The Shady Pinehttp://www.blogger.com/profile/03803713894055213612noreply@blogger.com6tag:blogger.com,1999:blog-9112784070808918083.post-21401111084454815422012-04-02T05:00:00.019+10:002012-04-02T05:00:01.287+10:00Finger buns<strong><em></em></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqWVzoRr1a-dPX_qhpvcP57g3XVXUc62e9hWi8HAfQLk9Bkg9qtwd0PMsl-KbHiS-sLE0pwHsmYXrVxzZpJrYrJSCFzmwUX6lRA7v1A9CeQv4TghTMW8LNXv_qIKFVyXyer_iMEntxJ8ND/s1600/Finger+bun+1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 523px; DISPLAY: block; HEIGHT: 389px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5726359938839153330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqWVzoRr1a-dPX_qhpvcP57g3XVXUc62e9hWi8HAfQLk9Bkg9qtwd0PMsl-KbHiS-sLE0pwHsmYXrVxzZpJrYrJSCFzmwUX6lRA7v1A9CeQv4TghTMW8LNXv_qIKFVyXyer_iMEntxJ8ND/s400/Finger+bun+1.JPG" /></a><br />Before the issue of childhood obesity and before the day of the sugar police making their way into Australian schools, you could get some damn good stuff at the school canteen. Now granted, I do think it's a good idea to somewhat regulate what's offered at the school canteen and ensure that healthy food is a priority. But I can't help but wonder what kids in the future will look back on with nostalgia.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 531px; DISPLAY: block; HEIGHT: 381px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5726359221312335058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI3lhyIEum_u9AN8GDTm4Sf7Wg4TftK6_iUqbjbgmth92QRLQfueN1sl7fJMGUldozKvTUAWmfCLAIC5BHyAO5CSXDhL1JQvb-XCmH0mGT0_ACfG1YgIMNkjMQSCMZz5hxJ2gz7SV-FAdx/s400/Finger+bun+2.JPG" />What I remember about my school canteen is the finger bun. Every week with my pocket money in tow I would have the pleasure of deciding on a treat. For me nothing could beat the finger bun. Sitting there all glazed up with the pretty pink icing, there was never really any competition.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 530px; DISPLAY: block; HEIGHT: 391px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5726356417477996018" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-sGANNvfobRWR8YONrXutyFSar8Mdf-z05yXZPts1peEdWiT4wpTqnN_xD_Qk17p3IYJ4J6zNGEPvl2339bff7TBDYrlUWto8cofqhFH4Zt3ugHqMXaycnUKj8SINCfs2hg9LYropzMnu/s400/Finger+bun+4.JPG" /><br />From time to time, I'll see these at a cafe or bakery and just the sight of them reminds me of childhood. So when I was recently flicking through a new magazine and came across a recipe for finger buns, I knew I had to make them.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 517px; DISPLAY: block; HEIGHT: 379px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5726355642313126530" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAA7QZI9mV2pnQebXri0aLLNBuJYI7KxcbBBptoup7i3qlF7Lx6Bt8EI9I9UtmGsS7PhSd0S3R0qsB0l6L8cF_D7dSFvcDliR-OS3smjjXxQPbhl6yNOyRhAtJoCxpn6XqADhe5gNJpB0V/s400/Finger+bun+5.JPG" /><br />These do take a while to make but like most baking, the end is definitely worth the means. What you end up with are deliciously spiced and sweetly glazed buns. I served these for afternoon tea on the day I baked them to Mr Shady Pine and a friend who were working hard on a landscaping project at The Shady Pine. Four finger buns later, I gathered they enjoyed them! While I really loved having one with my coffee, what I really enjoyed was making these and seeing the end result. The school memories made it all the better.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 541px; DISPLAY: block; HEIGHT: 360px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5726354241972831394" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj1ppXsec1qIToTOUeV6tcl7hjGtod5HMQj1KtXKt8q30ynb1gb4mpVpGs0fb36C1wVN7mbXAhmWgTpajjernqojvp5UTQ9Y51ZB0cRXmzeY9bT4yrPvH-IGs4Iwa3qcAjyIpcxMr0zCKN/s400/Finger+bun+6.JPG" /><br /><br /><br /><strong>Finger buns</strong><br /><strong>Makes 12<br /><em>Recipe adapted from Super Food Ideas magazine, March 2012 issue, Recipe by Kim Coverdale</em></strong><br /><strong><em><br /></em></strong><strong>Ingredients:<br /></strong>7g sachet yeast<br />1/3 cup raw caster sugar<br />½ cup milk, warm<br />2 ½ cups baker’s plain flour<br />1 tsp mixed spice<br />1 ½ tsp ground cinnamon<br />1 tsp vanilla extract<br />50g butter, chopped<br />1 egg<br />½ cup sultanas<br />¼ cup warm water<br />Extra milk for brushing<br />Hundreds and thousands and desiccated coconut to decorate<br /><strong>Pink icing:<br /></strong>1 ½ cups icing sugar mixture<br />10g melted butter<br />2 Tbs hot water<br />Few drops of pink food colour<br /><br />1. Place yeast, sugar and milk into a bowl and mix well. Rest for 10 minutes or until the mixture start to bubble.<br />2. In a large mixing bowl add the flour, spices and butter. Rub in butter until breadcrumbs are formed.<br />3. To the flour add the yeast mixture, ¼ cup warm water, egg, sultanas and vanilla. Mix well. Cover and leave to rest in a warm place for an hour or until the dough is doubled in size.<br />4. Preheat oven to 200C. Prepare two baking trays.<br />5. Remove the dough from the bowl onto a floured surface. Knead for 8-10 minutes. Divide the dough into 12 equal portions and shape each into a log about 12-14cm long. Place logs onto baking trays. Cover and rest for another 15 minutes.<br />6. Brush the buns with milk and bake for 12 – 15 minutes until golden brown.<br />7. Place cooked buns on a cake rack to cool.<br />8. Place all the icing ingredients into a mixing bowl. Mix well until a smooth icing is formed.<br />9. Spread icing over each finger bun and decorate using the hundreds and thousands and desiccated coconut.<br />10. Serve as is or cut in half lengthways and spread with butter.Anna @ The Shady Pinehttp://www.blogger.com/profile/03803713894055213612noreply@blogger.com12tag:blogger.com,1999:blog-9112784070808918083.post-8999155871360453182012-03-29T05:00:00.015+11:002012-03-29T08:49:02.529+11:00Parmesan, pepper and chilli savoury biscuits<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj14OwT92kMOb_BpXqj8bSmDegjZGqCaKH0yP_JUNbaZbO6noHlnW5D3g71BLXb4G36VHqjTbmofvrYtKM1AR_kp_rTGV78DPJ3PC_qtzOt_xle2sbSSv1vY5LSo8vwfBM2tpnfNj1RWjte/s1600/1st+bisc.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 537px; DISPLAY: block; HEIGHT: 388px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5725067601923272706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj14OwT92kMOb_BpXqj8bSmDegjZGqCaKH0yP_JUNbaZbO6noHlnW5D3g71BLXb4G36VHqjTbmofvrYtKM1AR_kp_rTGV78DPJ3PC_qtzOt_xle2sbSSv1vY5LSo8vwfBM2tpnfNj1RWjte/s400/1st+bisc.JPG" /></a><br />Have you ever tasted something expecting it to taste one way, but having it taste completely different to what you thought it would be like?<br /><br />A couple of years back, I was at a Christmas drinks party of a friend who happens to be a fabulous cook. She is especially talented when it comes to creating food for entertaining. When you are at one of her parties, you can expect really beautiful and elegant food. I look forward to her functions every time as I am always pleasantly surprised by what she chooses to serve up.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 542px; DISPLAY: block; HEIGHT: 383px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5725066772206556882" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT-P20rMOFoaZwcGbwj-BJ2iQTJAvfuylgELsudKV2sz8ZEz49K55eqzMAz_-2qhiRu0eq_01YDLAKH2kHaBV8_rytUa6enqHLGTxcXWoL-udg06dHKV2C-C88EfMdEgLBLekmB4i-TPRr/s400/raw+bisc.JPG" /><br />This particular Christmas party was a cocktail party and my friend had prepared a buffet style menu. When I think of a buffet I think of paper plates loaded with ham and pasta salad, usually at a big family function. This was not that kind of buffet. My friend had prepared a feast for not only our stomachs but our eyes as well! The buffet table was a double tier table that had an upper and a lower table surface. And this was filled with the most incredible looking food. The bottom tier had all sorts of beautifully presented food; from seafood to delicate finger foods, you name it and it was all there. The top tier though was dedicated to dessert; panna cotta, trifle, cakes, biscuits, fruit and different cheeses.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 529px; DISPLAY: block; HEIGHT: 352px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5725064610864950466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJLen8eXyd8XE_G49IkyPZO5sK7LZipEmOVx-1BigGUfVUb0nG0dSFuC7RIkP-sjAc-pVl8v39dHJpulDc7OwCY0OaAePhButMTofkKp-S5pZkrSEpy6r9m60Poj3oauVGTUUBz30DimyN/s400/Bisc+2.JPG" /><br />Having feasted on some lovely food that evening, I turned my attention to something sweet. I zoned in on a platter of delicious looking biscuits and decided to try one. I was expecting a decadent, crispy and most of all sweet biscuit. This is not what I got. What I tasted instead, was decadent, crispy but very much a savoury flavour. The biscuit packed a punch with a definite hit of parmesan and an ever so slight chilli heat. It was absolutely delicious! I have always held on to this memory, mostly because I was expecting to taste one thing but instead got a pleasant surprise that only comes with the unexpected.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 527px; DISPLAY: block; HEIGHT: 345px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5725063747148437394" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI1p9OlDFtGED5BEyjXRNhnN29yzcaZNDdmnSh67iszpBOJ8h-WaDDVFLqBJoA_UPKPfiEm3fTl9r_uSL271Sd1PoXrykpqlt9IuE7b2IxouOFkBT0Dx091EaQJsq8Xce5gH7xMukAKUT5/s400/Bisc+3.JPG" />These biscuits are inspired by my friend's biscuits from that night. They make a really lovely addition to a cheese and fruit platter.<br /><br /><br /><br /><strong>Savoury parmesan, chilli and pepper biscuits<br />Makes about 15</strong><br /><br /><strong>Ingredients:</strong><br />75g plain flour<br />65g parmesan cheese, grated<br />65g butter, chopped<br />1 tsp salt flakes<br />½ tsp ground black pepper<br />½ - 1tsp dried chilli flakes<br />2 Tbs cold water<br /><br />1.Place all ingredients into a food processor and process until a dough comes together.<br />2.Place a sheet of baking paper (approx 20cm in length) on a bench surface.<br />3.Roll the dough into a log with a 4-5cm diameter. Roll in the baking paper twisting the ends to secure. Place in the freezer for 30 minutes.<br />4. Preheat oven to 190C. Line a baking tray with baking paper.<br />5.Remove the dough from the freezer. Slice into ½ cm slices and place on the baking tray.<br />6.Bake the biscuits for about 10-12 minutes. Remove from the oven and allow to cool.Anna @ The Shady Pinehttp://www.blogger.com/profile/03803713894055213612noreply@blogger.com19tag:blogger.com,1999:blog-9112784070808918083.post-34273431333070196572012-03-27T05:13:00.001+11:002012-03-27T05:13:00.189+11:00Avocado and vermicelli salad with ginger sesame dressing<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW1JdJE7qNpSjaCjAHb1Tdj0VBdqbQd7c8qu0QTfyRMQ6ZCEE3iJc_zPAOLGsA1RW1pWEuI1eZ1E0eodREvcNWEZnRkJTEe8XIHO9-wq1YSM3VixU-GsFG_GVio53XcrDrbbUNE0T93WKR/s1600/last.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 505px; DISPLAY: block; HEIGHT: 377px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5724157795531737170" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW1JdJE7qNpSjaCjAHb1Tdj0VBdqbQd7c8qu0QTfyRMQ6ZCEE3iJc_zPAOLGsA1RW1pWEuI1eZ1E0eodREvcNWEZnRkJTEe8XIHO9-wq1YSM3VixU-GsFG_GVio53XcrDrbbUNE0T93WKR/s400/last.JPG" /></a><br />There's nothing quite like the silky texture of an avocado. With autumn truly upon us now, I've been experimenting with heartier salads. So when I was looking to make my latest autumn salad, I knew I wanted to incorporate avocado into it. Not only are avocados in season at the moment, they can also help to turn any light salad into a meal.<br /><br />I decided to use a base of warm vermicelli rice noodles which are not only perfect for the start of the cooler weather, but the warm noodles absorb the delicious ginger dressing beautifully. To add some crunchy texture to this salad, I used a sprinking of roasted peanuts. These are the perfect accompaniment to all of that silky rich avocado.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 510px; DISPLAY: block; HEIGHT: 365px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5724140240430011794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ENqQUIHBYVIpuWfxhC-1VT3IGD34FRFjJdzpfZ0NKQ-F__BMlIBN0Wecl4qg5W4rvU-lbXip58ZHq3mWZH_xW55UdVI7UdpPQC0QLJxyNMGPcdJm6nmnm2KGDJch3T8XDBUCzsGELGWh/s400/IMG_1928.JPG" /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 512px; DISPLAY: block; HEIGHT: 338px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5724137312407406482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLHD6JE4IgXcrY5xTJqSTFl6_gbGd9HtubyJG0pLVHB7kMsUtHbtUceMqilHpU0YG_M7p_bmqqW5TDAdz6_aT8C3zGPq0zhxiTdhUryh-M59Um6ExLOTse0c-C_MCmCNSjR-c73L830WM-/s400/IMG_1931.JPG" /><br />Finally, the dressing is the element that brings all of these ingredients together. I only used a small amount of ginger in this dressing as I don't like the ginger to overpower the delicate avocado flavour. In fact the balance of sweetness, saltiness and acidity is really important. The addition of toasted sesame seeds not only adds a textural element in the dressing but also compliments the sesame oil and both add a heap of flavour.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 506px; DISPLAY: block; HEIGHT: 384px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5724134769801418306" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlOkTxiGcd_g91SZGUjcgl6-ZmaWIjGvu3-CydOX5oUZ6eJGgmA6cnuPBXZxTu5TQeH2B_aXs0XlmhMsrmfKZyFojU-t8k6TF_Ag72fRYydZiU0wSHTMlOIwAKAgN6_z_ZmnU5p2nh4WQC/s400/IMG_1932.JPG" /><br />I love eating this salad on it's own for lunch or dinner. But if you're like Mr Shady Pine, you may like to add a more substantial serving of protein. A nicely pan fried piece of fish or chicken is a good choice.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 501px; DISPLAY: block; HEIGHT: 354px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5724132826612705154" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp82bh_abO3Usy0FlVkM7LdvRZ0R66datYdLxwD57d0Sadm4wNtLCWrhofaWIS69r8wl8dwjFn7QdlArOUXQgR_631ZiNYVd6t6fQ3jQ9RfqWBx-41JZjPGMJtePe7iRUFr1yGHJXC1SWK/s400/IMG_1935.JPG" /><br /><strong>Avocado and noodle salad with ginger sesame dressing<br />Serves 2</strong><br /><br /><strong>Ingredients:<br /></strong>1 avocado<br />¼ cup roasted peanuts<br />1 ½ Tbs sesame seeds<br />1 Tbs soy sauce<br />1 Tbs rice wine vinegar<br />1 Tbs olive oil<br />1 tsp sesame oil<br />1 tsp raw caster sugar<br />½ tsp dried chilli<br />1cm piece of ginger, finely grated<br />125gm vermicelli rice noodles<br /><br />1. Cut the avocado in half, remove the seed and scoop out each half. Slice into 5mm slices lengthways.<br />2. Place rice noodles into a bowl of boiling water. Allow to soak for 3-4 minutes. Drain the noodles.<br />3. Toast the sesame seeds in a non stick pan over medium heat until golden brown.<br />4. In a small jug or mixing bowl combine the soy sauce, vinegar, olive oil, sesame oil, chilli, ginger and sesame seeds.<br />5. To assemble the salad, spread the noodles at the bottom of a platter. Arrange the avocado slices on top of the noodles. Scatter the peanuts over the avocado. Drizzle the dressing over the salad.<br />6. Serve salad as it is or as side in a meal.Anna @ The Shady Pinehttp://www.blogger.com/profile/03803713894055213612noreply@blogger.com8tag:blogger.com,1999:blog-9112784070808918083.post-17942097680481873462012-03-23T10:26:00.014+11:002012-03-23T17:22:56.319+11:00New blog banner and date nightIf you are a regular visitor here you would notice a brand new look for The Shady Pine. I was so excited to work with the talented Katrina from <a href="http://www.themediamaid.com.au/">The Media Maid </a>on a fresh new look for the blog. Thanks to Katrina's hard work and creativity, I could not be happier with the outcome. If you drop by Katrina's website and think she looks familiar, it could be because of her appearance in last season's show of The Block. I hope you like the brand new look as much as I do!<br /><br />In other news, Mr Shady Pine and I try and have date night about once a week. Recently, Kravings @ Kurmond announced the release of their updated menu so we were keen to try it. This is a place we visit somewhat regularly so a new menu drew us in.<br /><br />For entree we each had a plate of crispy wontons with a herb, garlic and cream cheese filling on a bed of tomato and saffron sauce. The wontons were really crispy and delicious and I could have easily eaten another serving of these.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 402px; DISPLAY: block; HEIGHT: 498px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5722883584603358658" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhewDS4rfblnFp-Uw7IOZQxcNacJJRUmjQIgOTuyEVDCunVSxKjk7Q-xPQsv7JIaOLD4UHKeR8roIquheFFT_TEgGUw8ERkUMfYnyTMqMwFtgU_BmMjqIjjuwGT4fFRY_TsagChCjE4hBTe/s400/wontons.JPG" /><br />For mains Mr Shady Pine had an eye fillet from the new grill menu. It was medium rare and cooked perfectly. For my main, I had sesame crusted salmon on a bed of noodles with ponzu sauce. I really loved the crispy fried enoki mushrooms that were on top of the salmon. Initially I thought it was just a pretty garnish but in fact it added a lovely flavour that compimented the overall dish.<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 402px; DISPLAY: block; HEIGHT: 516px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5722883387743817170" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqb-Sze5MoNQ75r57Gu7y6YlLX7efl4y6ODQuiTfZ-nMwIdso4rbhMCtOBqDyKCtpQkyjujkCz6SqvJ3HTDPiVaVkn5N77btMTQYtV_gYuQTEg-tS2TnIQykDTMqAomsy6j1K1M_LCdpG-/s400/steak.JPG" /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 407px; DISPLAY: block; HEIGHT: 488px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5722882804295977970" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsG-V3THxi4irg9k5V9VELp1WpTxITWeggw_JJX4ihmeX3EqPLzpc0jPncCAJTU0EbbjrXseCho7ZA5b-sAGV7gZnW_uc4U9LJbuSQ5Tjz83-V6tu5pdScF6O_Nljypejv5rDKhwEwFvSH/s400/Salmon.JPG" /> Finally for dessert we shared a decadent semifreddo with homemad honey comb and crusted with dark chocolate. On the side was a piece of almond brittle which gave a really nice texture to the dessert.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 405px; DISPLAY: block; HEIGHT: 490px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5722881955093014370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8mcE5YfTBQIZsyY2ALFheR_sa9pyGuvChLC6W4NCeDLDZwsu0JEkELaJCdYHT2VgFSz8VuZSmI-Bp7rcprbfeVs2ftLl-njT93wmr3gLr_07EUu8JcvLUNQVLnhEwsCrgHJWzT5n_Omdd/s400/dessert.JPG" /><br /><br /><p><strong><em><a href="http://www.kravings.com.au/">Kravings</a></em></strong></p><br /><p><strong><em>452 Bells Line of Road, Kurmond</em></strong></p><br /><p><strong><em>02 4573 1211</em></strong></p><br /><p></p>Anna @ The Shady Pinehttp://www.blogger.com/profile/03803713894055213612noreply@blogger.com14tag:blogger.com,1999:blog-9112784070808918083.post-18333620582689772312012-03-21T05:00:00.001+11:002012-03-21T05:00:00.793+11:00Steam bag fish and corn salsa<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisvvchYoGylDuG8DNgzIDEe7wkX8f3XDyXL-cfxwDDVlhu-pVqA8k31V6-n5BdDBqse0KwhBXZuJ4PsNz_kpzdvbDXN3ScG5eSZYALv8Dm4wGucYz1A8Om2RwZV_AgQ13Dt33dBAhOylu7/s1600/Fish+4.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 526px; DISPLAY: block; HEIGHT: 365px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5721919488498341906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisvvchYoGylDuG8DNgzIDEe7wkX8f3XDyXL-cfxwDDVlhu-pVqA8k31V6-n5BdDBqse0KwhBXZuJ4PsNz_kpzdvbDXN3ScG5eSZYALv8Dm4wGucYz1A8Om2RwZV_AgQ13Dt33dBAhOylu7/s400/Fish+4.JPG" /></a><br />Fish is not something I've always been confident in cooking at home. As kids we didn't grow up eating a lot of fish. Instead our diet was mostly made up of vegetables alongside meat or chicken prepared in a multitude of ways.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 511px; DISPLAY: block; HEIGHT: 358px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5721918823460008594" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3GyHXb60hE_bTubCVFnS6ZSwBsBVihofckfENVMAQi4llVdBm_1BbhSle9Fj86qBzWsw-qWvYPiJJJ1e8QFlU1XPMwSaOlZ78YdUTOaEBZRPnttlfPHLwdfjIDzyiXKl2gtgPgRMnxq_J/s400/Fish+5.JPG" />As I began eating out a lot more in later years, I would regularly order fish when out at a restaurant. However I was not game to cook it often at home. In fact in the early days my attempts at cooking fish generally produced over cooked or dry fish so for a long time I avoided cooking it at home. Which in itself created a problem as I love to eat it.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 520px; DISPLAY: block; HEIGHT: 358px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5721916796218927970" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQLhCni06SSwQzr9MLcWmrNR8QOHm1lzuyrZjldlXhwMsyoGhb35-H210nGZkDNRqadv5eOVkhX2YU6k2mgB_XmyknYg4M0pb0SHmIgalsUS_cFf_xx91WcwnGIUap0YVDNDgekU1LAWcs/s400/Fish+2.JPG" /><br />So on I went thinking I would just live with never cook fish at home. That is until a friend shared this cooking method of effectively creating a steam bag. This cooking method means that the fish remains really moist and flaky as the moisture can't escape from the bag. The creation of a steam bag also allows you to add other liquids like stock, wine Asian sauces or pretty much any flavouring you heart desires.<br /><br />In this instance I added soy sauce together with some shallots, garlic, chilli and sesame oil for a really fragrant piece of fish. I served this with a really simple corn salsa with a lime juice dressing.<br /><br />I'm happy to report that these days I cook fish regularly at home, and with a bit of practice it proved not to be as scary as I once thought!<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 508px; DISPLAY: block; HEIGHT: 356px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5721916118737194178" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNpCQDe3cVjqTxEC3cJTNX7EgoIwd6ZIDGiu8Uf4LUYTRytHY-aERgAr-tavk6PT28ozN2KxjmvyUch2SH0dg-2TgChT8P3_9pYZP-u2kKmMyBAZJbb-Tx-0Rnh3IbsA2rEPACaIjr0tBe/s400/Fish+1.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 511px; DISPLAY: block; HEIGHT: 343px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5721917705627384866" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLxgQH1123RYMmgDP-cqMGfttanjHyd-mJAObA6NJ5OAXhAf8M98B8uIwXJyf-0lDxHQM5Tfvpea1A77d9wgJxSSOYRM9O0XI4Ly63Bej9cGnsmuDkn21Spe3f0-JP9GZYhwDw_2ZCdIhM/s400/Fish+3.JPG" /><br /><br /><br /><strong>Steam bag fish with corn salsa<br />Serves 2</strong><br /><strong><br /><br />Ingredients:<br /></strong>2 x 140g fish fillets (I used ling this time but vary it with whatever fresh fish I can get at the time)<br />2 Tbs soy sauce<br />1 spring onion, thinly sliced<br />2 small garlic cloves, finely diced<br />2 Tbs coriander leaves<br />1 tsp sesame oil<br />S&P<br /><br /><strong>For the salsa:<br /></strong>1 large corn cob, kernels removed<br />½ capsicum, finely diced<br />½ small cucumber, finely diced<br />1 Tbs coriander, finely chopped<br />Juice from ½ lime<br />1 Tbs olive oil<br />S&P<br /><br />1. Preheat oven to 180C fan forced.<br />2. Take 2 lengths of aluminium foil approximately 20cm long and lay it on a bench. Take a slightly smaller length of baking paper and lay it on top of each piece of foil.<br />3. Place a piece of fish on each section of the baking paper. Create a bag with an opening at the top by rolling the sides of the foil.<br />4. On each piece of fish in the bag place 1Tbs soy, ½ tsp sesame oil, half the spring onions, garlic, coriander and S&P.<br />5. Seal the top of each bad by rolling the foil completely closed ensuring each bag is sealed.<br />6. Place each steam bag on a baking tray. Bake in the oven for about 20 minutes.<br />7. Place all the salsa ingredients into a mixing bowl and mix well.<br />8. Serve the fish either still in the steam bag or placed onto a warm plate with a side of corn salsa.Anna @ The Shady Pinehttp://www.blogger.com/profile/03803713894055213612noreply@blogger.com10tag:blogger.com,1999:blog-9112784070808918083.post-44830764040333263622012-03-19T05:00:00.000+11:002012-03-19T05:00:00.397+11:00Chocolate orange almond cakes<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 523px; DISPLAY: block; HEIGHT: 373px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5721114529569180962" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibHDkd34s5UPajWc91I_Fdi9P4w9s2Z0a-YNj9DLw0pYQW5Cfjr0U6G8gpY7c7NDvhpDtqSXbFGt2w-c_qdVgTIh-v_XoOeJUwxMR99E2kgRND4VdzLJ7TYYBosfRJs9sbQJJYeznqfQSr/s400/cake+3.JPG" /><br />You may recall me talking about our regular card nights <a href="http://theshadypine.blogspot.com.au/2012/01/card-night-marinated-olives.html">here</a>. We take turns hosting these evenings amongst the neighbours. While I enjoy the card games, I am really enjoying the social aspect of these regular events. And I am also loving the food! What I like is that each person will have their own style or twist to the evening unlike anybody else.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 539px; DISPLAY: block; HEIGHT: 358px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5721115195168506178" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkNiDgbM-eV7OwozBgZF9OZMyK45w9deUXgmJRlBoUt4iEtdEsdh8KYEzvMtVk7zKo7CoUl3epn3uj3tSBgB88kKws6pUbW7LUtxL37_oAGpNn5El9K_oYYBsdpYzeSN2GwluW-ARL3Nca/s400/cake+4.JPG" /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 540px; DISPLAY: block; HEIGHT: 417px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5721113082195934514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5PjnL2NwNNv8Qz1pMVdH18t2tHBeHzMCQB8NiR8mEWALdFWhkghWCGGgVkfUD8wpdnK73ClioWrn8FEaBEtZTPpxiJ_Ls04oJAsTckL3lVdFTle13ugTudKaTaOzizsLpbQSx9Q4ljlkJ/s400/cake+1.JPG" /><br />One set of neighbours is more traditional in what they serve up. So we know when we go to their place it will simply be good food and lots of it. Another neighbour is great at desserts and is renound for her cheesecakes....the most impressive looking one to date is a massive mirangue cheesecake! And yet another does delicious Asian inspired fare. So it's been really interesting as these evenings have become as much about getting together for a great meal and chat as well as the card game.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 536px; DISPLAY: block; HEIGHT: 397px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5721113896759457394" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7vNt9gfdAjhIlUYzv_E04xJgLKHVxp7RCFtOSbWDxWlss50PkC3yu_FJJ0D9i4exmngDfHWu2V-1JfCxj5DZNA5qYIuJgDB8iO8driXTJMXT96Lt8IRuz9hvxyfdC7R_5VKhar63K39X1/s400/cake+2.JPG" /><br />The last card evening was hosted by our lovely neighbours who put together a delicious Malaysian inspired menu with lots of tasty spiced chicken and beef skewers and fried rice. I brought along these little individual chocolate almond cakes with a side of orange segments. These are best served while warm or slightly reheated in the microwave with a side of orange segments. Add a scoop of ice cream or dollop of cream for something even more luscious!<br /><br /><strong>Chocolate orange almond cakes with orange segments<br />Makes about 8 individual cakes</strong><br /><br /><strong>Ingredients:<br /></strong>1 cup almond meal<br />1 cup icing sugar, sifted<br />½ cup plain flour<br />½ tsp baking powder<br />½ tsp bicarb soda<br />125g unsalted butter, melted<br />5 eggwhites, beaten to soft peaks<br />¼ cup Dutch cocoa<br />1 Tbs Cointreau<br />Zest of 1 orange<br /><strong>Oranges in Cointreau syrup:<br /></strong>3 oranges, segmented<br />2 Tbs Cointreau<br />4 Tbs sugar<br /><br /><br /><br />1. Preheat oven to 180C.<br />2. Grease muffin tin.<br />3. In a mixing bowl, combine almond meal, flour, icing sugar, baking powder, bicarb, cocoa and orange zest.<br />4. Fold in the eggwhites into the flour mixture. Add the Cointreau and mix.<br />5. Pour the batter into the muffin tin and bake for about 30 minutes until a skewer comes out clean when inserted into the middle of a cake. Leave to cool in the muffin tin for 5 minutes before turning out onto a cake rack.<br />6. For the orange segments, place the orange segments and sugar into a small pan over low heat. Simmer for a few minutes. Add the Cointreau and light with a match if you dare to flambé the oranges.<br />7. Serve cakes warm with cream or ice cream if desired.Anna @ The Shady Pinehttp://www.blogger.com/profile/03803713894055213612noreply@blogger.com14tag:blogger.com,1999:blog-9112784070808918083.post-70883440248906396842012-03-16T05:00:00.003+11:002012-03-16T05:00:02.730+11:00Roasted pumpkin soup<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 522px; DISPLAY: block; HEIGHT: 355px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5718495947451153026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR9hsTQFAnrP9Y21Y1WdU_R8CxDA9MTd17VRvcdZOC1QpMGjuiHnAzJQrwUVj4tGZe7ZTq5zHviEARelj7id32NnRZqYofWRiBI1guPi9Orl_3U3Rzyxh9TVvkEAXNq8nncYaadjjZR7T7/s400/p+soup+3.JPG" />Roasting vegetables is my favourite way to prepare them for making soup. The roasting process adds the caramelisation and brings out the natural sweetness in the vegetables. As autumn comes on, I usually start soup season with a simple pumpkin soup. It's a simple, uncomplicated soup I want to eat in Autumn as the weather starts to turn chilly.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 531px; DISPLAY: block; HEIGHT: 336px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5718494431161619618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd0M2IKTwW2asnEzpeIRQogX-7HTmM6dcruXsiunJUEt0ltXyfxNAVv-tkKQ3Am_LAiM-rWS8ySNdSHm4yLWOrPqr5VVa-cU2WAnE-Hg-N8P2DP_NAwWZ9zdILuGi6ttLNP0SLg4NPn5Vu/s400/p+soup+1.JPG" /> <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 533px; DISPLAY: block; HEIGHT: 357px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5718495204675940130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyHv9IIOkTZPoUNswrvC-mKPnPZ8PVyGUp6Nl8Y3EeWZ1JlNTlr8uRsbxEScnaWYYVEAS1YinK8cn9b8rMjlsu6sD2aq_Dnr4_-2oV-tYYE2sB61byLnPyDhFJCMv3W32Js7buiHjI61w5/s400/p+soup+2.JPG" /><br />Roasting the pumpkin first is my favourite way to make pumpkin soup and it produces so much more flavour compared with steaming or boiling it. As well as roasting the pumpkin, I also like to add a red onion and some garlic cloves with their skins on to the roasting tray. Roasted garlic is just heavenly! Unlike its raw sibling, roasted garlic brings a mellowed and delicate flavour without any of the raw garlic punch.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 538px; DISPLAY: block; HEIGHT: 346px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5718496629035593458" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3DJy0fHYMvwsoq2AE7p9A47nEIapYM2RY0H2WOHXBi3fQON2-iBUXBuX-w7UccLtK0T59QK7uNMzut-f6yh9xZWb6jMRa2Hq1t3xQ2A0EyIofaLe58sJ0tXIXiTPvGfN98ZVg6YFdlwI1/s400/p+soup+4.JPG" /><br />You can use vegetable or chicken stock to make this soup, however I just like to use plain water as I like the flavour of the vegetables coming through.<br /><br /><strong><em>What soup do you like to make to mark the start of the cooler months? Is is a light broth based soup or a more substantial soup?<br /></em></strong><br /><br /><br /><br /><div><strong>Roasted pumpkin soup<br />Serves 2</strong><br /><br /><strong>Ingredients:<br /></strong>Half a butternut pumpkin, peeled and cut into 4 cm chunks<br />1 tsp cumin<br />3 Tbs olive oil<br />1 small red onion, roughly chopped<br />6 cloves of garlic, left in their skin<br />2 cups water or vegetable stock<br />S&P<br /><br />1. Preheat oven to 180C.<br />2. Place the pumpkin to a baking tray lined with baking paper. Add the onion and unpeeled garlic.<br />3. Sprinkle the cumin over the pumpkin and onion. Add the olive oil and plenty of S&P.<br />4. Roast for approximately 40 minutes.<br />5. Remove the vegetables from the oven. Place the pumpkin and onion into a food processor. Squeeze the roasted garlic out of their skins and place into the food processor.<br />6. Add the water to the pumpkin and process until smooth.<br />7. Taste for seasoning and add S&P to taste.<br />8. Place the soup into a pot to heat.<br />9. Serve hot with crusty bread and a dollop of crème fraiche.</div>Anna @ The Shady Pinehttp://www.blogger.com/profile/03803713894055213612noreply@blogger.com11