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Socca (Flour) August 10, 2019

Posted by cint77 in Recipes.
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For this Yotam Ottolengthi recipe, served in the Flower/Flour dinner, I used brown onions not white and doubled the recipe. When making the pancakes don’t add all the water straight away as mine were a bit thin. Make sure the pan is hot to get the bubbles.


Cauliflower Cake (Flower) August 10, 2019

Posted by cint77 in Recipes.
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This dish from the Flower/Flour dinner is from Maggie Mariolis. There were no modifications to the recipe except that I only used 125g of Parmesan because that is the size of packets they sell at the supermarket, and I used dukkah because I couldn’t find black nigella seeds.

Fizzy tomato and basil aspic (Fizzy) January 21, 2019

Posted by andrewescott in Recipes.
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Fizzy Theme - Andrew's EntreeThis was an experimental dish served as the entree for the Fizzy dinner. It was inspired by setting sparkling wine in gelatin and this recipe for jazzing up a tin of condensed tomato soup. While the recipe on the night didn’t turn out to be fizzy, three previous experiments with the recipe had worked. I think the main issue may have been the type of mold used to set the liquid in – a flat container may have made it go flat!


  • 2.5 teaspoons powdered gelatin
  • 75mL water
  • Olive oil
  • 1/2 red onion
  • 1 clove garlic
  • 3-4 mini roma tomatoes
  • 1 teaspoon brown sugar
  • 1/4 teaspoon dried rosemary
  • 250mL condensed tomato soup
  • salt and pepper
  • 175mL soda water
  • 1/2 bunch fresh basil leaves (torn)


  1. Ensure that soda water is very cold, e.g. give it an extra chill in the freezer. Also ensure that the molds that you’ll use later to made the jelly are also chilling.
  2. Chop the red onion very finely, mince the garlic, and chop the mini tomatoes into small pieces.
  3. In a small container, sprinkle the gelatin over the water and set aside.
  4. Prepare an ice bath, or just a sink with cold water in it.
  5. Place a small saucepan on medium heat, add some oil, and when hot fry the onion until well softened.
  6. Add the minced garlic, stir for a bit, then add the tomatoes, brown sugar and rosemary. Continue to cook until it is soft, aromatic and beginning to turn into a jam consistency.
  7. Pour the condensed soup into another small saucepan and heat over a low setting. When hot, stir in the onion jam mixture, then the gelatin mixture, and bring to a simmer for 1 minute.
  8. Remove the soup from the heat and place in the ice bath. Stir occasionally until the soup has cooled to room temperature.
  9. Get the mold ready. Stir the basil leaves into the soup, then add the soda water and gently but briefly mix to combine.
  10. Pour the soup into the molds and place in the freezer for a few minutes, before moving to the fridge to allow to complete the setting process.
  11. Once set, remove from the molds by pouring very hot water on the outside of the mold. The aspic should slip out.
  12. To serve, gently place on cream cheese, top with fresh basil leaves, drizzle with balsamic vinegar, and present with crackers.


Sparkling BBQ Salt (Fizzy) January 21, 2019

Posted by andrewescott in Recipes.
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This was the seasoning for the oven-baked potato chips in the Fizzy dinner. It was inspired by the reference to sparkling salt on the Ideas in Food blog and this seasoned potato chips recipe. It has a fun fizzing taste that complements the slightly spicy hit from the chilli.


  • 1 teaspoon bi-carb soda
  • 1 teaspoon citric acid
  • 1 teaspoon caster sugar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoky paprika
  • 1 /4 teaspoon chilli powder
  • 3 teaspoons salt flakes


  1. Place all ingredients in a small bowl. Mix while crushing the ingredients together.
  2. Sprinkle over hot chips. (Better if chips are not too wet/oily.)

Mole Chicken (Foods of Love) March 14, 2016

Posted by cint77 in Recipes.
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This dish was served at the Foods of Love dinner, and is based on a couple of recipes.

Love Theme - Jacinta's Main (4 of 4)Mole Sauce

I used this Pati Jinich recipe.

I omitted the almonds (because of an allergy) and anise seeds (because I couldn’t find them in any of the four shops I went to). I used peanut butter instead of peanuts. I also used a range of fresh and dried chillies and tinned chipotles in adobe sauce. Because I was worried about it being too hot (cooking the sauce was making my eyes water) I removed the chillies before blending and it ended up being quite mild. I made the sauce the day before and it was very, very earthy and quite bitter. I googled ‘how to fix a bitter mole’ and basically determined that mole’s need a lot of sugar and salt to taste good so i kept adding agave syrup and salt until it tasted ok. Approx 1/3-1/2 cup agave syrup and 1-2tsps salt.

Love Theme - Jacinta's Main (1 of 4)Chicken Mole

I then cooked the sauce and chicken according to this David Lebovitz recipe.

I used about 1.5kg of thigh fillets instead of a whole chicken and only used about half of the mole from the first recipe.

I served it with fresh limes, basmati rice and roasted vegetables. I roasted sweet potato, red onion, zucchini and corn with some oil and dried oregano.

Festive Punch (Christmas) December 24, 2015

Posted by Pam R in Recipes.
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Christmas Theme - Pam's Drink (1 of 2)This was one of the drinks for the Christmas dinner. This was a mixture of a couple of recipes.


  • 1 cup pineapple juice
  • 1.5 cups pomegranate juice
  • 2 cups ginger ale

Green Gumbo (New Orleans) August 2, 2015

Posted by Pam R in Recipes.
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New Orleans Theme - Pam's main (1 of 2)This recipe for Green Gumbo was served at the New Orleans dinner, and was adapted from a recipe by Hank Shaw.

I made one change to this recipe. I boiled the ham hock for about 40 minutes and then cooked the greens in the same water for about 10 minutes before straining them out and using 10 cups of the resulting stock instead of the water in the recipe. That method was recommended in several other recipes, so I thought I would try it.

Burnt Honey Ice-cream (Custard) September 13, 2014

Posted by andrewescott in Recipes.
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IMG_7149_fixThis was part of the dessert for the Custard dinner, and is based on a recipe from Alison Thompson’s book Sweet.


  • 8 egg yolks
  • 110g caster sugar
  • 50g Philadelphia cream cheese, softened
  • 400mL milk
  • 400mL thickened cream
  • 1 teaspoon of vanilla bean paste
  • 100g honey


  1. Separate the eggs, and place the yolks into a mixing bowl. Add the sugar and beat until it becomes pale and creamy.
  2. Put cream cheese into another mixing bowl and beat with a fork until it is very soft.
  3. Place the milk, cream, vanilla bean paste in a medium saucepan and heat until it begins simmering. Remove from heat.
  4. Place honey into a small saucepan over medium heat and stir with a metal spoon until the honey turns a dark golden colour.
  5. Immediately add the milky mixture to the honey (it will bubble) and then bring back to just simmering, and remove from the heat.
  6. Drizzle the milky mixture into the egg mixture, whisking all the while. Then pour this mixture back into a saucepan.
  7. Cook the mixture over a low heat, stirring regularly with a wooden spoon, until it reaches 79 degrees Celsius and slightly thickens.
  8. Pour into the bowl with the cream cheese, whisking all the while. Then strain into a 2L plastic container, and place in fridge overnight.
  9. Churn in an ice-cream maker until the mixture becomes thick and no longer expands in volume. Store in an air-tight container in the freezer until ready to serve.

Trio of Icecreams (Summer) February 23, 2013

Posted by cint77 in Recipes.
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Summer Theme - Jacinta's DessertFor our summer theme, I decided to experiment with ice cream and so made three different versions – custard, ricotta and condensed milk.

My first ice cream was a ‘custard’ based vanilla ice cream. I followed this recipe exactly and it was definitely the best ice cream of the three. It was also the softest so you need to eat it straight from the freezer – no mucking around with this one!

My second ice cream was a ricotta and honey one. I feel like I put the most love into this one but was most unhappy with the outcome – the end texture was all wrong – it didn’t soften at all and had to be cut into squares. The recipe for ricotta in the recipe was not quite right either but having said that the ricotta-making was actually the best part (once I found a better recipe) and it was delicious. I wish I hadn’t wasted it in the ice cream!

For both of these ice creams you need an ice cream maker or to constantly remove from the freezer and stir. Since I don’t have a machine and couldn’t be bothered with the repetition of remove-and-stir, I decided to look into some alternative methods and came across this site. I went with the ‘frozen cube’ method – I didn’t use ice blocks trays but instead silicone muffin trays and it was so easy – I even left the ice cream blocks in the freezer overnight before blitzing and it didn’t affect the outcome.

The third ice cream was a burnt salted caramel with honeycomb using a condensed milk base. This one was pretty awesome but didn’t have the lusciousness of the custard based one. The benefit of condensed milk ice creams are that you don’t need an ice cream maker as you just mix, freeze and serve. My only issue with this recipe was that when you added the milk mix to the sugar mix, some of the sugar instantly turned to toffee and stuck to the bottom of the pan and then some of the milk mixture was scalded by the sugar mix and formed a bit of a scum on the top. I strained the mixture so it was fine and the flavour was spot on. This recipe also made twice the volume of the other two recipes.

Onion Sambal (Malaysian) January 14, 2013

Posted by kerribatch in Recipes.
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Malaysian Theme - Kerri's Main (7 of )This onion sambal from the Malaysian dinner is originally from “Asia – the beautiful cookbook” by Jacki Passmore, Intercontinental Publishing Co Ltd, 1987, p. 167.


  • 12 shallots (or 3-4 red onions)
  • 1 tsp crushed garlic
  • ½ cup white vinegar
  • 1 tbsp sugar
  • ½ tsp salt


  1. Peel and thinly slice the onions. Divide into rings.
  2. Place in a dish with all other ingredients. Stir several times and marinate for at least 30 minutes before serving.