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

Posted by cint77 in Recipes.
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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.
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This month, on Monday 1st June, Andrew hosted a Salt and Pepper inspired dinner, cooking together with Jacinta.


Salt and Pepper Theme - Andrew's Entree

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


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.


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.
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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.



Brinner Theme - Franca's Entree

To start, Franca served us a delicious congee.



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.



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.
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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.
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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.


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

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


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).


Easter Bunny Theme - Kerri's Dessert

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