jump to navigation

Salt and Pepper Popcorn Slice (Salt and Pepper) June 8, 2015

Posted by cint77 in Recipes.
Tags: , ,
1 comment so far

Salt and Pepper Theme - Jacinta's Dessert (1 of 2)This was part of dessert in the Salt and Pepper dinner. It was based on this recipe with the following modifications:

  • I used two bags of Greens buttered microwave popcorn (this equated to about 12 cups) and just added salt and pepper to taste once it was cooked.
  • I used two bags of Allens marshmallows (280g each) – I’m not sure how this recipe would work with any less marshmallow.
  • I kept the amount of butter and brown sugar the same.

Salt and Pepper June 8, 2015

Posted by andrewescott in Dinners.
Tags: , , , , ,
1 comment so far

This month, on Monday 1st June, Andrew hosted a Salt and Pepper inspired dinner, cooking together with Jacinta.

Entré

Salt and Pepper Theme - Andrew's Entree

While the mains were cooking, Andrew served a simple roast red pepper (capsicum) dip.

Mains

Salt and Pepper Theme - Andrew's Main (2 of 3) Salt and Pepper Theme - Andrew's Main (3 of 3) Salt and Pepper Theme - Andrew's Main (1 of 3)

For mains, Andrew made some salt-crust roast chickens, served with papas arrugadas and green mojo and hot pepper mojo as well as a three-pepper salad.

Dessert

Salt and Pepper Theme - Jacinta's Dessert (1 of 2) Salt and Pepper Theme - Jacinta's Dessert (2 of 2)

Jacinta finished off the dinner with a couple of sweet dishes: salt and pepper popcorn slice and pink peppercorn panna cotta.

Brinner June 8, 2015

Posted by andrewescott in Dinners.
Tags: , , ,
add a comment

On Monday 4th May, Franca hosted a dinner that was also breakfast – it was “brinner”. Laura joined her in providing the dishes for the evening.

Entré

 

Brinner Theme - Franca's Entree

To start, Franca served us a delicious congee.

Mains

 

Brinner Theme - Franca's Main (1 of 2) Brinner Theme - Franca's Main (2 of 2)

Franca followed up with spanish baked eggs with chorizo, and a selection of fried delicacies: mushroom, bacon and potato rosti.

Dessert

 

Brinner Theme - Franca's Dessert Brinner Theme - Laura's Dessert (1 of 2) Brinner Theme - Laura's Dessert (2 of 2)

For dessert, Laura served us a multitude of dishes. There was a yoghurt panna cotta with rasberry-rhubarb coulis, a caramel-espresso lassi, and a cinnamon “coffee” cake.

Rabbit pie (Easter Bunny) June 8, 2015

Posted by cint77 in Recipes.
Tags: , , ,
1 comment so far

Easter Bunny Theme - Jacinta's Main (1 of 2)This recipe was part of the main course in the Easter Bunny dinner. I used this recipe with some modifications:

  • I doubled the ‘sauce’ element because I also made mushroom pies and wanted them to have the same flavour.
  • I bought two whole rabbits and poached them in a slow cooker for about 5 hours in chicken stock with a carrot, onion and some celery and black pepper.
  • I omitted step 2 and added the shredded meat after step 3. This is because I used the same sauce/roux for the mushroom pies.
  • I made my own shortcrust pastry to Stephanie Alexander’s recipe (Cooks companion – see below). I did 1.5 times the quantities.
  • I bought Careme gluten free shortcrust pastry which tasted delicious and turned out perfectly but was awful to roll out and I ended up just pressing blobs of it into the pie tins.
  • For both mushroom and rabbit pies I rolled out the pastry and used individual pie dishes (you could also make two or three big pies depending on the size of your pie dish).
  • I then blind baked the pastry for about 10 minutes (same for a single large pie).
  • I then filled with the mixture, added some small pastry cut outs to the top (I didn’t have enough pastry for lids) and baked in the oven 180C for approx 25 mins (you may need to cook slightly longer for a large pie – 30-35 mins but as the filling is already cooked it is really just the pastry you’re trying to cook so be careful not to burn it).

Mushroom pies

I used the same ‘sauce/roux’ as the rabbit pies. After Step 3 of the rabbit pie recipe I split the sauce into two saucepans. In a separate frypan I fried mushrooms and butter and thyme over a low heat until the mushrooms were softened (probably about 10-15 mins) stirring regularly. I then added the mushrooms to the roux and cooked over a low heat for another 10 mins.

Shortcrust Pastry – Ingredients

  • 180g butter
  • 240g plain flour
  • ¼ cup iced water

Shortcrust Pasty – Method

  1. To make the shortcrust pastry, cut the butter into small chunks and pop them in the freezer briefly.
  2. Sieve the flour into a bowl and tip the butter in. Rub the butter into the flour so that only pea-sized bits remain. Make a well in the middle of the flour and butter mixture and pour the water in (only a tablespoon at a time – you may not need all the water – it is unlikely you will need more). Stir together with your fingers or a pastry scraper until it forms a loose dough.
  3. Tip the mixture out onto the bench top and use the heel of your palm to push the mixture away from you, smearing the butter onto the bench top. Regather the mix and repeat. Do this five or six times (the mix should look like a fairly cohesive dough by now).
  4. Pat the dough into a circle about 1 cm thick, wrap in plastic wrap and pop it in the freezer for 15 minutes or so.

Easter Bunny June 8, 2015

Posted by andrewescott in Dinners.
Tags: , , ,
1 comment so far

The theme for Monday 13th April was the Easter Bunny (the week before was Easter) and included food inspired by the humble bunny. Jacinta hosted, and cooked along with Kerri.

Entré

Easter Bunny Theme - Table Easter Bunny Theme - Kerri's Entre

In Jacinta’s delightfully Easter-themed dining room, Kerri served up some delicious carrot soup.

Mains

Easter Bunny Theme - Kerri (2 of 2) Easter Bunny Theme - Jacinta's Main (1 of 2)

For main course, Jacinta gave us dressed lettuce together with rabbit pie (with mushroom pie as an alternative).

Dessert

Easter Bunny Theme - Kerri's Dessert

For dessert, Kerri made us a deconstructed peanut butter easter egg parfait.

Alice in Wonderland April 11, 2015

Posted by andrewescott in Dinners.
Tags: , ,
add a comment

For the first time ever, the recipe club went out to dinner at a restaurant and had food that others had cooked! However, of course there was a theme. We went to Philippa Sibley’s Prix Fixe restaurant where the menu for this month was themed “Alice in Wonderland”.

We didn’t get the recipes. So, these photos are more for the record than for sharing food ideas.

Alice Theme - Menu Alice Theme - Soup Alice Theme - Entree (1 of 2) Alice Theme - Entree (2 of 2) Alice Theme - Mains (1 of 2) Alice Theme - Dessert (1 of 2) Alice Theme - Dessert (2 of 2)

 

Basil April 11, 2015

Posted by andrewescott in Dinners.
Tags: , , ,
add a comment

The theme for Monday 2nd February was Basil – but nothing to do with Fawlty Towers. Pam hosted and cooked the savoury courses, while Franca provided the sweet courses.

Entré and Drinks

Basil Theme - Franca's Drink Basil Theme - Pam's Entree

Franca served up drinks with basil seeds, and Pam started off the food with a Thai zucchini and corn soup (with Thai basil).

Mains

Basil Theme - Pam's Main (2 of 2) Basil Theme - Pam's Main (1 of 2)

For main course, Pam cooked lamb with basil mouselline, with roast vegetables topped with Provencal granola.

Dessert

Basil Theme - Franca's Dessert (1 of 2) Basil Theme - Franca's Dessert (2 of 2)

To finish the meal, Franca made us individual basil-flavoured pavlovas and a basil sorbet.

Barbecue April 11, 2015

Posted by andrewescott in Dinners.
Tags: , , , ,
add a comment

On Monday 5th January, we launched another year of recipe club with a dinner inspired by the barbecue. Laura hosted, and cooked together with Andrew.

Entré and Drinks

BBQ Theme - Andrew's Entree BBQ Theme - Laura's Punch

While the main course was cooking, Andrew provided a dish of smoked polish sausage and Laura served a refreshing punch.

Mains

BBQ Theme - Andrew's Main BBQ Theme - Laura's Main (1 of 3) BBQ Theme - Laura's Main (3 of 3) BBQ Theme - Laura's Main (2 of 3)

For main course, Andrew made two types of home-made sausages: pork, apple and caramelised onion, and pork with sage and red wine. Laura served a Greek lamb salad, haloumi and capsicum parcels and Changs cabbage salad.

Dessert

BBQ Theme - Laura's DessertTo conclude, Laura made a delicious dessert of sticky rice in banana leaves.

White Chocolate Ice-cream Pudding with Pistachio Praline (Christmas) December 7, 2014

Posted by cint77 in Recipes.
Tags: , , ,
1 comment so far

Christmas Theme - Jacinta's Dessert (3 of 3)This was the final dessert in our Christmas spread, and is based on this ice cream pudding recipe from Baker’s Corner.

To the icecream mixture I also folded in a raspberry sauce (see below).

Note: the ratio of water to sugar in the praline recipe were incorrect. I made mine with 1 cup of sugar and approx 1/3 cup water. You can stir the mixture until the sugar dissolves but then it must not be stirred.

This made a very sweet icecream – next time I would add the raspberries but without any extra sugar.

Ingredients – Raspberry Sauce

  • Approx half a cup of frozen raspberries
  • 1 tbsp sugar
  • 2-3 tbsps water

Method

  1. Mix all ingredients in a saucepan until the sugar is dissolved, bring to the boil and stir until liquid is reduced by about a third.
  2. Cool and fold into icecream when adding the white chocolate.

Gluten-free Spice Cake with Cream Cheese Frosting (Christmas) December 7, 2014

Posted by kerribatch in Recipes.
Tags: , , , ,
1 comment so far

Christmas Theme - Kerri's Dessert (2 of 2)One of the highlights of our Christmas spread, this recipe is based on a Southern Buttermilk Spice Cake recipe from About Food.

Instead of brown sugar frosting, it was cream cheese based. Use equal parts cream cheese and butter, with enough icing sugar to get a frosting consistency.

Also, it was made with this gluten-free flour mix, xanthan gum and extra baking powder.

Follow

Get every new post delivered to your Inbox.

Join 34 other followers