Lemon Raspberry Tarts

The other day I had some cream and raspberries to use before the expiry date and so I decided to head to the kitchen and bring back Chef Mary ๐Ÿ™‚ Oh how I’ve missed her!

  1. Blind bake some tart shells (recipe I used was:ย http://www.throughherlookingglass.com/raspberry-lemon-tartlets/ )
  2. Make a lemon curd
  3. Fill tart shells with lemon curd
  4. Make a well and add 1 teaspoon of raspberry jam
  5. Top with meringue (use the left over egg whites from the lemon curd)
  6. Bake until meringue is golden brown
  7. Top with fresh raspberries, a dusting of caster sugar and some whipped cream
  8. ENJOY!!!!

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Chocolate Cherry Coconut Cake

Made this a while back but still having dreams about it ๐Ÿ™‚

Used a normal chocolate cake and frosting recipe but added in a few of my favourite things to make it a little more special! Mixed in half a can of cherries and some toasted desiccated coconut before baking. Saved some for the top and reduced the syrup from the can to make a lovely sauce ๐Ÿ™‚ A bit of an experiment but turned out quite well!

Mary The Baker xx

 

Beetroot Gnocchi

Made this awesome beetroot gnocchi the other day! Used my normal gnocchi recipe and added some beetroot juice for colour and flavour ๐Ÿ™‚

Combined it with the great flavours: peas, roasted walnuts, light ricotta, a burnt butter and sage sauce and parmesan cheese. Basically just researched different recipes and added what I thought would go well together and what we already had in the fridge to save time and money. Not the healthiest of all dishes I must say but it is a once in a while dish and has huge flavour points! Plus, it’s quite filling so one serve is quite enough ๐Ÿ™‚

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Homemade Gnocchi

I saw gnocchi being made on tv and as the most influenced person on the planet I decided to give it go! (since I love eating it so much lol) I bought a potato ricer or you can just use a normal potato masher and pass it through a sieve.ย ย A few key things!

  1. Use desiree potatoes, skins scrubbed and left on. Dutch creams or kipfler will guarantee success because of the higher starch content but are a bitย dearer.
  2. DO NOT OVER BOIL THE POTATOES!! if the skins crack they will become waterlogged meaning you will need to add more flour which will result in a heavier dough and your dreams of light fluffy pillowy gnocchi shall be diminished (ok tad overdramatic but you get the idea)
  3. As soon as the gnocchi float to the surface of the water they are done ๐Ÿ™‚
  4. Use as much cheese as you want in the sauce and then season because you should bear in mind that the cheese adds a lot of salt content.
  5. Get creative! maybe try using a non-tomato based sauce or add chopped spinach to the gnocchi for a different look and taste. the possibilities are endless.

I usedย Poh Ling Yeow’s recipe which can be found on the SBS website. I found the whole process of making the gnocchi actually incredibly relaxing and de-stressing haha hope you enjoy making and eating it as much as my family and I did!

Mary xx

 

Turkey filo pastry

Ok so last filo pastry post! Had some leftover roast turkey so decided to make something up. Shredded the turkey and made a filling using cabbage, dill and currents for a bit of sweetness. Brush the little parcels with an egg wash,ย sprinkle with sesame seeds and place in the oven until golden and crispy. Perfect for lunches or a yummy snack! ๐Ÿ™‚

Filo Pastry Dessert

The other day when I realised that the filo pastry in the fridge would be expiring soon, I decided to whip up a quick dessert using ingredients already in my pantry! I love doing this because it’s a way to utilise food that you already have AND have some creative fun in the kitchen ๐Ÿ™‚

I made some filo pastry shells and filled them with apple, honey, currants, some cinnamon and shredded coconut. Placed them in the oven until golden and crispy then drizzled with nutella (heated up a bit so that it’s easier to drizzle). Ideally I think this would go well with vanilla ice cream or whipped cream to cut through the sweetness but all we had was some banana LOL basically does the same job and is a lot healthier which is a definite plus if you want to lose a bit of that holiday weight ย ๐Ÿ˜›

Give it a try and I hope you have a blast in the kitchen!

Mary xx

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Squid Ink Pasta

Hey guys! At the beginning of the year I was lucky enough to travel to Italy and I brought back from dry squid ink pasta. It was only recently that i was actually able to cook it (because we always have food in our fridge- seriously relatives, I love you but please stop bringing food when you come over. I wanna cook!) I wasn’t using a recipe, just going along with it as I cooked. I used a bolognese tomato based sauce, added calamari, prawns, chopped fresh basil and seasoning to taste. On top I added some prosciutto (so hold back on the salt!). It took less than half an hour and made a perfect family dinner meal. Here’s how it turned out ๐Ÿ™‚

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Organic Coconut Oil

I’ve recently discovered a new beauty and health supplement! Trust me, this is not an ad asking for your money for a ‘miracle treatment’. Simply sharing my own success using coconut oil! A relative suggested it and it works wonders.

Use this natural organic ingredient in cooking in place of other oils, fats and butters or for baking and frying. Having done this myself but keen to try putting it in salad dressings and smoothies! Coconut oil has been shown to maintain a healthy metabolism and support immune and heart health. So get on it!

I also use coconut oil as a hair conditioner and my hair has never been smoother and tangle free. It just feels so much healthier and resilient. Great for a treatment if you style your hair a lot ladies! Can also use as a body moisturiser. Who doesn’t want the subtle scent of coconut all day? (seriously, is there nothing this product can’t do?) Simply liquefy the oil in a bath of warm water and you only need to use a few teaspoons so your supply should last a long time ๐Ÿ™‚

I use Bioglan but any coconut oil from your local chemist or Priceline should work a treat!

Longrain, Sydney

The soul of South East Asian cooking is the perfect harmony between four essential elements: Hot, sour, salty and sweet

As it states on the website, Longrain, Sydney was the perfect fusion of flavours. Utterly delectable, moorish and bursting with bold flavours and textures beautifully presented, the food at Longrain was a foodie’s heaven. Vibrancy and the atmosphere of sharing and eating together are at the heart of this restaurant. Personal favourites include the red dragon cocktail with chili vodka, betel leaves with smoked river trout, filled porkย eggnet, penang duck curry, caramelised pork hock, mango custard with black sesame ice cream and tapioca, coconut ice cream and sweet potato foam- Delicious!ย Highly recommended for parties, special occasions or just a dinner out with family and friends!

https://longrain.com/sydney

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