tag:blogger.com,1999:blog-5346020321238088322024-02-08T01:23:46.531+11:00Sanya's Sweet SomethingsSanya's Sweet Somethingshttp://www.blogger.com/profile/12691348724180763542noreply@blogger.comBlogger60125tag:blogger.com,1999:blog-534602032123808832.post-2919979824664755282011-12-04T11:53:00.001+11:002011-12-05T09:54:29.942+11:00Ciabatta Bread<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2G2yFKOhtLbYskqTsT0foiqKZL3SZL47QPn90VORebAtsiWktCZQbzv13K1PkhkWiwkafMOJBR4bjpJvsm269uXzY2o_bWjTmZfeADbfdV8nXdnMbGBZ192jIbavdaefMxw98rpRJwqU3/s1600/IMAG0433-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="191px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2G2yFKOhtLbYskqTsT0foiqKZL3SZL47QPn90VORebAtsiWktCZQbzv13K1PkhkWiwkafMOJBR4bjpJvsm269uXzY2o_bWjTmZfeADbfdV8nXdnMbGBZ192jIbavdaefMxw98rpRJwqU3/s320/IMAG0433-1.jpg" width="320px" /></a></div><div style="text-align: center;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>For all the bread lovers! Crispy crust on the outside, soft and spongy on the inside.</strong></span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><em><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Note: Proving time is 10-12hrs (step by step process below)</strong></span></em></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Ingredients:</strong></span></div><div style="text-align: left;"><br />
</div><div class="ecxMsoNormal"><span style="color: blue; font-family: "Arial", "sans-serif";"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>4 cups plain flour (or wholemeal)</strong></span></span></div><div class="ecxMsoNormal"><span style="color: blue; font-family: "Arial", "sans-serif";"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>2 cups water</strong></span></span></div><div class="ecxMsoNormal"><span style="color: blue; font-family: "Arial", "sans-serif";"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>1 packet of dry yeast</strong></span></span></div><div class="ecxMsoNormal"><span style="color: blue; font-family: "Arial", "sans-serif";"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>1 tsp sugar</strong></span></span></div><div class="ecxMsoNormal"><span style="color: blue; font-family: "Arial", "sans-serif";"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>1/2 tsp salt</strong></span></span></div><div class="ecxMsoNormal"><br />
</div><div class="ecxMsoNormal"><span style="color: blue; font-family: "Arial", "sans-serif";"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Method: </strong></span></span></div><div class="ecxMsoNormal"><br />
</div><div class="ecxMsoNormal"><span style="color: blue; font-family: "Arial", "sans-serif";"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>In a large bowl, combine flour, dry yeast, water, sugar and salt. Mix thourougly with a spatula - the texture should be fairly runny and lumpy. </strong></span></span></div><div class="ecxMsoNormal"><br />
</div><div class="ecxMsoNormal"><span style="color: blue; font-family: "Arial", "sans-serif";"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Leave to prove for 18-20hrs. Heat oven to 250C, brush dutch oven or a cooking pot with vegetable oil. Place in the oven for 5-7mins to heat while empty. Take out of the oven and add the bread mixture into the hot dutch oven. Bake on 250C for 40 minutes with the lid on. Take the lid off and bake for a further 15 minutes. </strong></span></span></div><div class="ecxMsoNormal"><br />
</div><div class="ecxMsoNormal"><span style="color: blue; font-family: "Arial", "sans-serif";"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Take out of oven and place on a cooling rack. Wrap in a clean tea towel and leave to cool. Enjoy with you favourite spread or plain.</strong></span></span></div><div class="ecxMsoNormal"><br />
</div><div class="ecxMsoNormal"><span style="color: blue; font-family: "Arial", "sans-serif";"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Happy Baking!</strong></span></span></div><div class="ecxMsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Og5EuoZlgNaygkN3luSilWwnLkSP_ThhQqPoJ_q5y2MqnS-IlIoIfNuwaB0NRirWLlJmB9gJHZIdH3Wl7U7mTQ7l9Q5gT3J1JINetc_8WxSL4XShilImF_FAZxJxg-j1M5X6EvsgwaDV/s1600/IMAG0419-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="76px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Og5EuoZlgNaygkN3luSilWwnLkSP_ThhQqPoJ_q5y2MqnS-IlIoIfNuwaB0NRirWLlJmB9gJHZIdH3Wl7U7mTQ7l9Q5gT3J1JINetc_8WxSL4XShilImF_FAZxJxg-j1M5X6EvsgwaDV/s320/IMAG0419-1.jpg" width="320px" /></a></div><div align="center" class="ecxMsoNormal"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"></div><div align="center"></div></div>Sanya's Sweet Somethingshttp://www.blogger.com/profile/12691348724180763542noreply@blogger.com1tag:blogger.com,1999:blog-534602032123808832.post-16217430922359828972011-10-08T13:34:00.003+11:002011-11-06T07:55:59.009+11:00Snapper carpaccio with orange segments<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg58BU5RfembnV0UFANVLCkiEwa1O735SvB02Bt9rDg1EfEHVDO8zAgkK9NBAVVWSorTjPJJHzJ6Oyx35TWKlH4e0_O850fqEhp28wQU4dS13D5Oc0Ct8KEr2eRm_0FTebkMEQOU2w3UtM9/s1600/IMAG0159-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg58BU5RfembnV0UFANVLCkiEwa1O735SvB02Bt9rDg1EfEHVDO8zAgkK9NBAVVWSorTjPJJHzJ6Oyx35TWKlH4e0_O850fqEhp28wQU4dS13D5Oc0Ct8KEr2eRm_0FTebkMEQOU2w3UtM9/s320/IMAG0159-1.jpg" width="320" /></a></div><div style="text-align: center;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Perfect entree for the spring season - it is sure to wow your guests.</span></strong></div><div style="text-align: center;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Recipe by Richard Ptacnik from Otto ristorante - Woolloomooloo.</span></strong></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">1 bulb fennel</span></strong></div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">1kg snapper fillet, skin off</span></strong></div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">1 punnet baby parsley </span></strong></div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">1 punnet red radish cress</span></strong></div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">1 bunch chives, finely chopped</span></strong></div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">1/2 bunch dill, pickled</span></strong></div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">4 oranges, segmented</span></strong></div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">200g salmon roe</span></strong></div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">1 punnet edible flowers</span></strong></div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">pink salt flakes to taste (alternative white sea salt)</span></strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Citrus and Chardonnay dressing</span></strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">2 teaspoons Chardonnay vinegar</span></strong></div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">2 teaspoons strained freshly squeezed orange juice</span></strong></div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">1 table spoon extra virgin olive oil</span></strong></div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">salt flakes to taste</span></strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">To make citrus and Chardonnay dressing:</span></strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Whisk all ingredients together. Thinly shave fennel and place in icy water to prevent discolouring. </span></strong><br />
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<strong><span style="color: #990000; font-family: Trebuchet MS; font-size: x-small;">To make snapper carpaccio:</span></strong></div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Cut pin bones and blood line out of snapper by cutting straight down the centre of the fish either side of the bones. </span></strong></div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Slice into 1cm thick pieces, then separate bunches of 4 pieces. Place pieces stacked diagonally on top of one another between two layers of 'go-between'** paper on a chopping paper). Pound gently with a kitchen mallet to achieve an even thing slice should be as circular as you can make it. Using a smaller plate as a guide, trim into a circular shape just smaller than the serving plates. The carpaccio slices should be 2mm in thickness. Remove top sheet of 'go between' paper and turn over onto a serving plate then remove the other piece of 'go-between' paper.</span></strong></div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Drizzle citrus and Chardonnay dressing over the fish and sprinkle with salt. Sprinkle chives over the top and place orange segments and salmon roe around the fish. Scatter baby parsley, red radish leaves, dill and shaved fennel over the fish and top with edible flowers to decorate.</span></strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong><span style="color: #990000; font-family: Trebuchet MS; font-size: x-small;">Note: "Go-Between" paper comes in the same packaging as cling wrap or foil and can be found in your supermarket.</span></strong></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_83ypwMZOthseDm_xTLmiHFvWT8phIGOlzCaJidBlCjUBVYGeLppOvNXGMxHWSLYAt2PhKDHNxoMaUdKrD-28WSGjt5guP-e0XvqJi-jR6Fsvvf1zxmxW_PiUcsZ1tvq_keTuKqCJpaUf/s1600/photo-31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_83ypwMZOthseDm_xTLmiHFvWT8phIGOlzCaJidBlCjUBVYGeLppOvNXGMxHWSLYAt2PhKDHNxoMaUdKrD-28WSGjt5guP-e0XvqJi-jR6Fsvvf1zxmxW_PiUcsZ1tvq_keTuKqCJpaUf/s320/photo-31.jpg" width="320" /></a></div><div style="text-align: center;"></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Enjoy!</span></strong></div><div align="center"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"></span></strong></div></div>Sanya's Sweet Somethingshttp://www.blogger.com/profile/12691348724180763542noreply@blogger.com0tag:blogger.com,1999:blog-534602032123808832.post-34438609810810936122011-10-08T13:03:00.004+11:002011-11-06T07:57:12.853+11:00Russian hats topped with Persian fairy floss - Subarice sa Persijskim vunenim secerom<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_hxw97gENdD3uIyNTmfoTltlQTgo6G8i6d5QIUHf30qE0R0AhS344s2uHDLO-eOn6BNrMtz4M9hjjvvNG-iWeMSMTl7iLPHSVS1PjC-ft_AUf5naAN0FGzojNIB13zU2gEAuFAgRo2-3_/s1600/IMG_4078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_hxw97gENdD3uIyNTmfoTltlQTgo6G8i6d5QIUHf30qE0R0AhS344s2uHDLO-eOn6BNrMtz4M9hjjvvNG-iWeMSMTl7iLPHSVS1PjC-ft_AUf5naAN0FGzojNIB13zU2gEAuFAgRo2-3_/s320/IMG_4078.JPG" width="320" /></a></div><br />
<div align="center"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Coconut coated delights with soft centre filling between the moist chocolate sponge.</span></div><div align="center"></div><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">For the base:</span><br />
<br />
<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">6 eggs</span><br />
<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">12 table spoons flour</span><br />
<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">14 table spoons sugar</span><br />
<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">6 table spoons cocoa</span><br />
<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">1.5 sachets baking powder</span><br />
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<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Preheat oven to 180C</span><br />
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<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">In a large bowl separate egg whites and whisk until soft peaks form. Add sugar spoon by spoon until you get a firm and glossy texture. Gradually add the egg yolk one by one and mix well. Combine flour, baking powder and cocoa and add spoon by spoon into the egg mixture. Once everything is mixed well, line baking tray with baking paper and brush with oil. Pour cake mixture in the baking tray and bake on 160C for 15-20 minutes or until set well when poked with a baking skewer. </span><br />
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<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Cream filling:</span><br />
<br />
<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">500ml full cream milk</span><br />
<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">2 table spoons flour type 00 (from your supermarket)</span><br />
<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">3 table spoons gustin/corn flour (White Wings)</span><br />
<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">8 table spoons sugar</span><br />
<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">200g butter softened</span><br />
<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">50ml rum</span><br />
<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Vanilla essence</span><br />
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<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Separate flour and a little bit of milk in a measuring jug and mix well until smooth. Pour the remainder of the milk in a medium sized saucepan, add rum, a little bit of vanilla essence and sugar. Mix with a wooden spatula and place on medium heat. Bring to the boil. Slowly pour in the flour and milk mixture and stir well until the texture thickens. Make sure you are continuously stirring on medium heat to avoid any lumps, your aim is to have a very smooth texture. Leave to cool. </span><br />
<br />
<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Once the base is baked - cut out small circles with a cutter and then cut the rounds in half with a knife (step by step process shown below). Spread cream filling over each half round and top with the other half like a burger. Coat the outside of every round with the cream filling and then coat the sides in coconut it should be fully coated leaving the top as is. </span><br />
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<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">In a ceramic bowl add cooking chocolate and a bit of thickened cream and place over a steaming saucepan. Melt to make chocolate ganache. Cover the tops of all the round with the chocolate ganache and leave to cool. Serve this way or if you want a bit of an extra effect top with Persian fairy floss** to add to the aesthetic of the cakes. </span><br />
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<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Note: Persian fairy floss - Pashmak can be found in selected deli's. </span><br />
<br />
<div align="center"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Step by step process:</span></div><div align="center"><span style="color: #990000;"><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;"></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQRV3Zdt3t3YHtyy9Fl1fpufKDf1uSEnC2X3ri-bTABgq3UdWzSe2Bzc2xSoUuB-_5gF7Wez9YlDNRxBpdhzYfrglpYKiS6vhYdKN78ai88GCEVlz6wPVl7Szl4e4ahTUycLUh2Q07kTvR/s1600/Subarice+stepbystep.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="203" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQRV3Zdt3t3YHtyy9Fl1fpufKDf1uSEnC2X3ri-bTABgq3UdWzSe2Bzc2xSoUuB-_5gF7Wez9YlDNRxBpdhzYfrglpYKiS6vhYdKN78ai88GCEVlz6wPVl7Szl4e4ahTUycLUh2Q07kTvR/s320/Subarice+stepbystep.jpg" width="320" /></a></div><div align="center"></div></div>Sanya's Sweet Somethingshttp://www.blogger.com/profile/12691348724180763542noreply@blogger.com0tag:blogger.com,1999:blog-534602032123808832.post-32769253892912185912011-10-08T12:54:00.000+11:002011-10-08T12:54:05.434+11:00Lesnik rolat - Hazelnut Rollade<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwsOJ8_SFPJ0LcJ5dWKh40uk3RBoXd2Dp_XlLo-aFz2hI_NDmW27cnjdFNnTfFfmY_z_1a3Wp44KeswlvXgYfiRreRYxaHOzWRw3nwsH_KbwA1kr2tYtCR4FVJSgvHJWnFvxFhkGi59YYf/s1600/P1080454.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwsOJ8_SFPJ0LcJ5dWKh40uk3RBoXd2Dp_XlLo-aFz2hI_NDmW27cnjdFNnTfFfmY_z_1a3Wp44KeswlvXgYfiRreRYxaHOzWRw3nwsH_KbwA1kr2tYtCR4FVJSgvHJWnFvxFhkGi59YYf/s320/P1080454.JPG" width="320" /></a></div><div style="text-align: center;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Recipe to be loaded soon.</strong></span></div><div align="center"></div></div>Sanya's Sweet Somethingshttp://www.blogger.com/profile/12691348724180763542noreply@blogger.com2tag:blogger.com,1999:blog-534602032123808832.post-34463004512259412252011-10-08T12:48:00.002+11:002011-11-06T07:57:50.663+11:00Squid Ink Spaghettini with Salmon and Cherry Tomatoes<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtIcNIz-1WAIF2Jecx_oPH_CrtvQA73o7O5lFKYkTXhvscTBg6Ae_t39BICdXcBi1MDhyI5ViXlsec54UtV94x9GCKWNInu4Cdjx_EPBZGHgrdkd-zsbvTbhbiKC0kW6VuyhIBfwt678Kd/s1600/IMAG0162-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtIcNIz-1WAIF2Jecx_oPH_CrtvQA73o7O5lFKYkTXhvscTBg6Ae_t39BICdXcBi1MDhyI5ViXlsec54UtV94x9GCKWNInu4Cdjx_EPBZGHgrdkd-zsbvTbhbiKC0kW6VuyhIBfwt678Kd/s320/IMAG0162-1.jpg" width="320" /></a></div><div style="text-align: center;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>I learnt how to make this dish at the Sydney fish market seafood school. Recipe by head chef Richard Ptacnik from Otto ristorante at Woolloomooloo.</strong></span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Ingredients:</strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>500g piece chinook salmon fillet, skin off </strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>2 punnets baby parsley</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>1 bulb fennel, finely shaved and placed in icy water </strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>1/3 cup extra virgin olive oil</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Pink salt flakes to taste (white sea salt is also fine)</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>250g red cherry tomatoes, halved</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>250 yellow cherry tomatoes, halved</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>2 cloves garlic, chopped</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>1 small red chilly, chopped finely </strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>250ml dry white wine</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>300ml shellfish stock (fish stock is fine also)</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>600g Fresh spaghettini (recipe follows) - otherwise you can buy Latina pasta.</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>1 bunch flat leaf parsley, finely chopped</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>120g salmon roe</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Extra virgin olive oil for drizzling </strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Place the salmon on a chopping board and slice down the centre, removing the blood line and pin bones. Cut into 1cm thick strips send set aside. </strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Combine baby parsley, fennel, a little olive oil and salt and set aside.</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Heat remaining oil in a large saucepan.</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Add red and yellow cherry tomatoes, and cook for 30 seconds.</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Add garlic and chill and cook for another 30 seconds, then add wine and stir well to create an emulsion.</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Stir in Shellfish Stock.</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Meanwhile, bring a large saucepan of salted water to the boil, add pasta, stir well to prevent it sticking, and cook for about 3 minutes, until tender. </strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Drain the pasta and add to the sauce.</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Toss the pasta through the sauce then add the salmon and remove from the heat.</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Add the chopped parsley and salt. </strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Serve pasta in bowls and top with salmon roe. Place fennel mixture on top, drizzle with extra virgin olive oil and serve.</strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Fresh Spaghettini (makes about 1.4kg)</strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>100g squid ink</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>1kg type 00 flour (from your supermarket)</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>7 eggs</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Type 00 flour, extra for dusting</strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Place flour in a large bowl and make a well in the centre. Whisk eggs and squid ink together and pour into the well. Stir the eggs into the flour, with your hands to form a dough. Tip onto a lightly floured work bench and knead the dough for about 5 minutes with the heel of your hand, pushing it away from you and folding it back towards you until it is smooth and workable (not too soft and not too hard).</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Wrap in plastic wrap and set aside for 15-30 minutes. Using a rolling pin, flatten the dough out to a thickness that can go through a pasta machine. Pass the dough through a pasta machine, starting with the widest setting and decreasing the setting each time so the dough becomes thinner and longer. </strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Fold the pasta back over itself a few times and put the rollers back to the first setting. Repeat this until you obtain a sheen on the pasta. Then continue rolling to a thickness of 3mm. Cut sheets approximately 30cm long and pass through a spagetinni cutter.</strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Enjoy!</strong></span></div><div style="text-align: left;"></div><div style="text-align: left;"><br />
</div></div>Sanya's Sweet Somethingshttp://www.blogger.com/profile/12691348724180763542noreply@blogger.com0tag:blogger.com,1999:blog-534602032123808832.post-18305035855348124582011-10-08T12:20:00.001+11:002011-10-08T12:22:28.961+11:00Gibanica - Cheese layared pastry stack<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhblpqMmDt5FUabSC567mDbKYIZ16k3wijasvYMibuXpKN7HXnsaqJmwbgjhjBpf5dkmDT5Loh48dt0VoBJbLFy5kFcTm4d-L0sfpTKAA2t961sC2nsqbPl8cabHce_3jb2j-AH7Ntrx4wz/s1600/P1080375.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="249" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhblpqMmDt5FUabSC567mDbKYIZ16k3wijasvYMibuXpKN7HXnsaqJmwbgjhjBpf5dkmDT5Loh48dt0VoBJbLFy5kFcTm4d-L0sfpTKAA2t961sC2nsqbPl8cabHce_3jb2j-AH7Ntrx4wz/s320/P1080375.JPG" width="320" /></a></div><div style="text-align: center;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Traditional Serbian delicacy - often served after the main meal or alongside other dishes. A must at any celebration.</strong></span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Ingredients for 2 baking trays - half ingredients for one baking tray:</strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>1x packet Turkish pita bread (split in half) - alternatively you can make your own pastry</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>1x 500g cottage cheese</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>2x 250g sour cream</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>1/4 cup butter milk/full cream milk</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>5 whole eggs</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>2/3x pinch of salt</strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Method: </strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Combine all ingredients in a large bowl and mix through well. The mixture should be nice and smooth and the same texture as a pan cake mix. </strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Brush regular size baking tray with vegetable oil and put the first layer of Turkish pita bread on the bottom (make sure you have cut the pita bread open so that it isn't too thick). </strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Put a generous amount of the cheese mixture then layer again with pita bread. Do this interchangeably until all ingredients are used up. The top layer should be covered with cheese mixture a generous amount should be left on top.</strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Preheat oven to 220C and bake for about an hour in a fan forced oven. Take out once golden - it should be soft and moist when cut through. </strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Serve alone or alongside other meals. </strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Happy Baking!</strong></span></div></div>Sanya's Sweet Somethingshttp://www.blogger.com/profile/12691348724180763542noreply@blogger.com0tag:blogger.com,1999:blog-534602032123808832.post-53981040567954676452011-10-08T11:52:00.001+11:002011-10-08T14:07:20.278+11:00Kuglof - Bundt Cake (cut)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb9mfFxlYTHTkUZpytHPlnj3p0TeQ-iUSmyRb5Hjj6yjjSEPVuGEgqzi22zeB8tHo8msmwkXyEwuo4kb3nISwWxaB1yck-q4ynzQM6Wv6d-QGhHEP7vJsWywFLa6a1sBDtPw1hVyzqv6Pd/s1600/IMG_4073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="168" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb9mfFxlYTHTkUZpytHPlnj3p0TeQ-iUSmyRb5Hjj6yjjSEPVuGEgqzi22zeB8tHo8msmwkXyEwuo4kb3nISwWxaB1yck-q4ynzQM6Wv6d-QGhHEP7vJsWywFLa6a1sBDtPw1hVyzqv6Pd/s320/IMG_4073.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo7ySXVCNWYRa38XNNCq1toBqjSFBJnHoWQytPOkTPx4BTCTKpkiVUcEiiV-fJq1RwBPHqygq2ffekK8sOHIHP3-Ox2wwJltEThsBSR9s7SzpCTKK0_Vb0K8rGcQk8GRNfOQvDcBency_u/s1600/P1080008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="186" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo7ySXVCNWYRa38XNNCq1toBqjSFBJnHoWQytPOkTPx4BTCTKpkiVUcEiiV-fJq1RwBPHqygq2ffekK8sOHIHP3-Ox2wwJltEThsBSR9s7SzpCTKK0_Vb0K8rGcQk8GRNfOQvDcBency_u/s320/P1080008.JPG" width="320" /></a></div><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Effective and easy - perfect for entertaining.</span></strong></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Ingredients:</strong></span></div><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>1 cup of buttermilk</strong></span><br />
<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>2 cups of sugar</strong></span><br />
<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Half a cup of vegetable oil</strong></span><br />
<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>2 whole eggs</strong></span><br />
<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>2 cups of flour</strong></span><br />
<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>1 sachet of baking powder</strong></span><br />
<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>40g blended almonds or raisins or both</strong></span><br />
<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>1 teaspoon of Cocoa</strong></span><br />
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<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Mix all ingredients except for cocoa together. Eggs should be lightly beaten before added to the mixture.</strong></span><br />
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<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Separate 1/4 of the mixture into another bowl and add cocoa so that it goes brown.</strong></span><br />
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<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Place white mixture in a tray (I used a round bundt shape tray) then add the brown mixture in whatever pattern you like, swirl it around with a fork. </strong></span><br />
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<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Bake on 180C for about 30 minutes or until fully set and golden. </strong></span><br />
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<strong><span style="color: #990000; font-family: Trebuchet MS; font-size: x-small;">Happy Baking!</span></strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtcagbBQys2qnhkFJ8p-ZOBFNlPCpHbiOsWnhyijkngXt5ORqMUPUvnyZ4mxSm58tVS1TDmi6QzWPKETHJpHqexTrQJY1NDHUoYtM6LBll7kDNsZ1gMYJu5MkMmfy-8Q_d7V-tm5I3aEYs/s1600/Bundt_cake_pan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtcagbBQys2qnhkFJ8p-ZOBFNlPCpHbiOsWnhyijkngXt5ORqMUPUvnyZ4mxSm58tVS1TDmi6QzWPKETHJpHqexTrQJY1NDHUoYtM6LBll7kDNsZ1gMYJu5MkMmfy-8Q_d7V-tm5I3aEYs/s320/Bundt_cake_pan.jpg" width="320" /></a></div><div align="center"></div><br />
<div style="text-align: left;"></div></div>Sanya's Sweet Somethingshttp://www.blogger.com/profile/12691348724180763542noreply@blogger.com0tag:blogger.com,1999:blog-534602032123808832.post-53084103626509861792011-09-01T15:26:00.000+10:002011-09-01T15:26:01.769+10:00Chicken Laksa - Pileca Laksa<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcF6vp1OnVYOLDkv0pOokD8UY7LIIduvP7zrAf4H6iTQsPJCg7y-0-CzL1JIOVXweRf5Z-lQ0yp_VAZaH0Oe2lfheTw9q2lOzztxLyoGfEmLqr7rf75yq6BMz3YSmfAOaMVIVENS4hKFlF/s1600/IMAG0144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcF6vp1OnVYOLDkv0pOokD8UY7LIIduvP7zrAf4H6iTQsPJCg7y-0-CzL1JIOVXweRf5Z-lQ0yp_VAZaH0Oe2lfheTw9q2lOzztxLyoGfEmLqr7rf75yq6BMz3YSmfAOaMVIVENS4hKFlF/s320/IMAG0144.jpg" width="320" xaa="true" /></a></div><div closure_uid_x5yvm7="133" style="text-align: center;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Spicy, warm and hearty chicken laksa.</strong></span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Ingredients: </strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>200g (small jar) of good quality laksa paste (from your Thai grocer) I used Por Kwan Laksa Paste</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>800ml coconut cream (400ml if making for 2 serves only)</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>500g chicken/vegetable stock</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>600g chicken breast cut into slices</strong></span></div><div closure_uid_x5yvm7="132" style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>(Alternatively you can add prawns, beef strips, duck strips).</strong></span></div><div closure_uid_x5yvm7="132" style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>200g fresh Asian noodles I used a combination of both shoelace/thin and thicker style noodles</strong></span></div><div closure_uid_x5yvm7="132" style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>1/2 cup bean sprouts if desired </strong></span></div><div closure_uid_x5yvm7="132" style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>5 thicker spring onions cut finely and fried until they just start to get golden</strong></span></div><div closure_uid_x5yvm7="132" style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Handful fresh coriander to garnish </strong></span></div><div closure_uid_x5yvm7="132" style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Fresh red chillies to garnish if desired</strong></span></div><div closure_uid_x5yvm7="132" style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Black pepper chili paste to garnish on top if you like your laksa spicy</strong></span></div><div closure_uid_x5yvm7="132" style="text-align: left;"><br />
</div><div closure_uid_x5yvm7="132" style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Method:</strong></span></div><div closure_uid_x5yvm7="132" style="text-align: left;"><br />
</div><div closure_uid_x5yvm7="132" style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Heat the laksa paste in a large saucepan for a few minutes to release the aroma. Add coconut milk and stock and bring to boil. Add the chicken or the chosen meat/prawns and simmer on reduced heat until cooked. </strong></span></div><div closure_uid_x5yvm7="132" style="text-align: left;"><br />
</div><div closure_uid_x5yvm7="132" style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Place noodles in a large bowl and pour boiling water over to cover. Allow to stand for two minutes to heat through, then drain. Divide drained noodles between serving bowls (bowls should be fairly large and deep), pour laksa and all its ingredients over and garnish with bean sprouts, spring onion and coriander. </strong></span></div><div closure_uid_x5yvm7="132" style="text-align: left;"><br />
</div><div closure_uid_x5yvm7="132" style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Enjoy!</strong></span></div></div>Sanya's Sweet Somethingshttp://www.blogger.com/profile/12691348724180763542noreply@blogger.com0tag:blogger.com,1999:blog-534602032123808832.post-8526490118331025732011-09-01T15:12:00.001+10:002011-09-02T19:30:26.959+10:00German Style Salty Pretzels - Slane Perece<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW33SRzqhn4YjkR2EpyFECtF0QqkA9qc1G8oaADLnuruNCvCqeYL-CYyVc_A2WlUW3O7MSZF1mzncjcw6q-TE-ZTXdpPC5EtG4C3JtTAnDRbYgvYp1dsFi4v8J07gRCFQiplq93MIdYvnl/s1600/P1080368+%255B1600x1200%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW33SRzqhn4YjkR2EpyFECtF0QqkA9qc1G8oaADLnuruNCvCqeYL-CYyVc_A2WlUW3O7MSZF1mzncjcw6q-TE-ZTXdpPC5EtG4C3JtTAnDRbYgvYp1dsFi4v8J07gRCFQiplq93MIdYvnl/s320/P1080368+%255B1600x1200%255D.JPG" width="240" xaa="true" /></a></div><div align="center"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>I absolutely love the salty pretzels - I often have them for breakfast on my way to work from a German Bakery near by. So I thought I would recreate my own from a great recipe I found. </strong></span></div><div align="center"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Ingredients:</strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>1 1/2 sachets dried yeast</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>2 tsp caster sugar</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>635gm (4 1/2 cups flour)</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>40g softened butter</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>50gm bicarbonate soda</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>1 egg yolk for brushing </strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong closure_uid_suyohd="110">Sea salt flakes for scattering</strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Method:</strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>In a small cup empty out sachets of dried yeast and add a small amount of warm water - combine so you get a paste like texture. Cover with cling wrap and leave in a warm place for 5-7 minutes - it should rise and bubbles will form. </strong></span></div><div style="text-align: left;"><br />
</div><div closure_uid_o0kqtc="131" style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong closure_uid_suyohd="112">In a large bowl add flour, sugar and a pinch of salt and stir through. Add the yeast mixture and 250ml warm water. Combine and form the dough, it should be nice and soft and all of the flour should be incorporated. If you need to, add more water. Oil the dough mixture slightly and cover the bowl with a tea towel. Leave to stand in a warm place (this is called proving) for 1-1 1/2 hrs - until doubled in size. See step by step pictures below.</strong></span></div><div closure_uid_o0kqtc="131" style="text-align: left;"><br />
</div><div closure_uid_o0kqtc="131" style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Knock back dough and divide into 8 even pieces or 10 if you want smaller pretzels. Roll each piece on a work surface to about 45cm long so it tapers on the ends and is thicker in the middle. Bring ends inwards and cross over once, then twist once more, then fold back and press ends onto the thicker side to create the pretzel shape. Place on an oil brushed tray. </strong></span></div><div closure_uid_o0kqtc="131" style="text-align: left;"><br />
</div><div closure_uid_o0kqtc="131" style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong closure_uid_suyohd="113">Preheat oven to 200C. Bring 5 litres of water to simmer in a large saucepan over medium heat. Add bicarbonate soda, stir to combine, then carefully add pretzels into the water to blanch. They should float on the top and you can turn them once then take them out (this procedure should take about 30 seconds on each side). Place the pretzels back into the oiled tray and brush the egg yolk over them. Scatter sea salt flakes over the pretzels as desired. Bake on 200C until golden brown (25-30mins). </strong></span></div><div closure_uid_o0kqtc="131" style="text-align: left;"><br />
</div><div closure_uid_o0kqtc="131" style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Serve warm and enjoy - Happy Baking!</strong></span></div><div closure_uid_o0kqtc="131" style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVZRFLbrZBFzY-ifd_yFqT2YU92FIYEZ4QiXPp26H0rg_y5ydZjY7VwWtdaKte6O7y1uMOHHHIBw9JBvG_rMfyaUb8QzPaf0_NjWr76vaEnGBXkANVigPfUG47Ll_u4RmzdQNVNuASarQf/s1600/P1080355+%255B1600x1200%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="159" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVZRFLbrZBFzY-ifd_yFqT2YU92FIYEZ4QiXPp26H0rg_y5ydZjY7VwWtdaKte6O7y1uMOHHHIBw9JBvG_rMfyaUb8QzPaf0_NjWr76vaEnGBXkANVigPfUG47Ll_u4RmzdQNVNuASarQf/s320/P1080355+%255B1600x1200%255D.JPG" width="320" xaa="true" /></a></div><div closure_uid_o0kqtc="131" style="text-align: center;"></div></div>Sanya's Sweet Somethingshttp://www.blogger.com/profile/12691348724180763542noreply@blogger.com0tag:blogger.com,1999:blog-534602032123808832.post-70280618614949821062011-08-28T09:47:00.000+10:002011-08-28T09:47:00.543+10:00Tennis Ball Cake<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" closure_uid_gvp45h="130" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuURCxr_KencGoflt8bDiJFaMAfQQAZgIO0bsHOiUnVslYkcpxSzdWud0Zz9ck9I-9qiIUI9bru9NGgxHe96upEvZyx_6Ou-WSjUnSBZVxRb9Twg3KwYQThRal28BgCdkOa2dp0RZHQDO8/s1600/IMG_3760.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuURCxr_KencGoflt8bDiJFaMAfQQAZgIO0bsHOiUnVslYkcpxSzdWud0Zz9ck9I-9qiIUI9bru9NGgxHe96upEvZyx_6Ou-WSjUnSBZVxRb9Twg3KwYQThRal28BgCdkOa2dp0RZHQDO8/s320/IMG_3760.JPG" width="320" /></a></div><div class="separator" closure_uid_gvp45h="130" style="clear: both; text-align: center;"><br />
</div><div class="separator" closure_uid_gvp45h="130" style="clear: both; text-align: center;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Tennis ball cake made in inspiration for my brother's birthday. </strong></span></div><div class="separator" closure_uid_gvp45h="130" style="clear: both; text-align: center;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>The inside is a mud cake as per the below recipe. </strong></span></div><div align="center"></div></div>Sanya's Sweet Somethingshttp://www.blogger.com/profile/12691348724180763542noreply@blogger.com0tag:blogger.com,1999:blog-534602032123808832.post-5420975660643540792011-07-03T19:00:00.005+10:002011-07-04T07:36:01.487+10:00Mud Cake - Torta od cokolade<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif-pqSHTntEwCljdzUwG-lJVdF7XrhN5iCM-V9OUBrbsSV9jgheGUHe39jgRGbRJLXZtGetIik0HMCmp6y8NjueEAfy80F-z5MygcjbNzy5CACkBqb_Nw1EjU9dWU07WO7FFW8RnQ056V7/s1600/P1080216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif-pqSHTntEwCljdzUwG-lJVdF7XrhN5iCM-V9OUBrbsSV9jgheGUHe39jgRGbRJLXZtGetIik0HMCmp6y8NjueEAfy80F-z5MygcjbNzy5CACkBqb_Nw1EjU9dWU07WO7FFW8RnQ056V7/s320/P1080216.JPG" width="320" /></a></div><div style="text-align: center;"><span style="color: #990000; font-family: 'Trebuchet MS', sans-serif; font-size: x-small;"><strong>This was my own creation for my 25th birthday - it was delicious!</strong></span></div><div style="text-align: center;"><span style="font-size: x-small;"><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"></span></span></div><div style="text-align: left;"><span style="color: #990000; font-family: 'Trebuchet MS', sans-serif; font-size: x-small;"><strong>Ingredients:</strong></span></div><div style="text-align: left;"><span style="font-size: x-small;"><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"></span></span></div><div class="module-header"><span style="color: #990000; font-family: 'Trebuchet MS', sans-serif; font-size: x-small;"><strong>250g butter, chopped </strong></span></div><div class="module-content"><span style="font-size: x-small;"><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #990000;"><strong>200g Nestle cooking dark chocolate, chopped (1 whole block)</strong></span> </span></span></div><div class="module-content"><span style="color: #990000; font-family: 'Trebuchet MS', sans-serif; font-size: x-small;"><strong>2 cups caster sugar </strong></span></div><div class="module-content"><span style="color: #990000; font-family: 'Trebuchet MS', sans-serif; font-size: x-small;"><strong>2 eggs, lightly beaten</strong></span></div><div class="module-content"><strong><span style="color: #990000; font-family: 'Trebuchet MS'; font-size: x-small;">1/2 cup vegetable oil</span></strong></div><div class="module-content"><span style="color: #990000; font-family: 'Trebuchet MS', sans-serif; font-size: x-small;"><strong>1 cup self-raising flour, sifted </strong></span></div><div class="module-content"><span style="color: #990000; font-family: 'Trebuchet MS', sans-serif; font-size: x-small;"><strong>1 1/2 cups plain flour, sifted </strong></span></div><div class="module-content"><span style="color: #990000; font-family: 'Trebuchet MS', sans-serif; font-size: x-small;"><strong>1/4 cup cocoa powder, sifted </strong></span></div><div class="module-content"><span style="color: #990000; font-family: 'Trebuchet MS', sans-serif; font-size: x-small;"><strong>chocolate flakes, to serve </strong></span></div><br />
<span style="color: #990000; font-family: 'Trebuchet MS', sans-serif; font-size: x-small;"><strong>Chocolate ganache </strong></span><br />
<br />
<span style="font-size: x-small;"><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #990000;"><strong>200g Nestle cooking dark chocolate, chopped (1 whole block)</strong></span> </span></span><br />
<span style="color: #990000; font-family: 'Trebuchet MS', sans-serif; font-size: x-small;"><strong>2/3 cup thickened cream</strong></span><br />
<div class="module recipe-method" sizcache="10" sizset="0"><div class="module-header"><h2 class="method"><span style="color: #990000; font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">Method</span></h2><h2 class="method"><span style="color: #990000; font-family: 'Trebuchet MS', sans-serif; font-size: x-small;"><strong>Preheat oven to 180C fan-forced. Grease medium sized cake pan. Line base with baking paper. </strong></span></h2><h2 class="method"><span style="color: #990000; font-family: 'Trebuchet MS', sans-serif; font-size: x-small;"><strong>Melt butter in a large saucepan over medium-low heat. Add chocolate, sugar and 1 cup cold water. Cook, stirring constantly, for 3 to 4 minutes or until smooth. Transfer to large bowl. Cool for 10 minutes. </strong></span></h2><h2 class="method"><span style="color: #990000; font-family: 'Trebuchet MS', sans-serif; font-size: x-small;"><strong>Add eggs. Stir to combine. Add flour and cocoa. Stir until smooth. Pour mixture into prepared pan. Bake for 1 hour and 30 minutes or until a skewer inserted in the centre has moist crumbs clinging. Stand for 10 minutes in pan. Turn out onto a wire rack to cool. </strong></span></h2><h2 class="method"><span style="color: #990000;"><span style="font-size: x-small;"><span style="font-family: 'Trebuchet MS', sans-serif;">To m<strong>ake the chocolate ganache: Place chocolate and cream in a small saucepan over medium-low heat. Cook, stirring constantly, for 3 to 4 minutes or until smooth. Transfer to a bowl. Refrigerate for 30 minutes or until thick enough to spread. Spread over cake. Top with chocolate flakes. Serve and indulge in this delicious treat.</strong></span></span></span></h2></div><span style="color: #990000; font-family: 'Trebuchet MS', sans-serif; font-size: x-small;"><strong>Happy Baking :)</strong></span></div></div>Sanya's Sweet Somethingshttp://www.blogger.com/profile/12691348724180763542noreply@blogger.com0tag:blogger.com,1999:blog-534602032123808832.post-50638163077580528012011-06-19T12:24:00.001+10:002011-06-19T12:35:43.584+10:00Pavlova with cherries and kiwi<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV5kAmJ5Jn0cF3b3ypmDjGoiw9vNoNT4P3FFP1DG9ExkI-08JaxJHkEk212mav1iXC0kWi8UOtV0hZqGK5vv5-71UffwrVtX_bb_2H9nvnnYPSD846m0E5bxuKVKfEmMYBo-0cWc8iFGZF/s1600/IMG_3265.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV5kAmJ5Jn0cF3b3ypmDjGoiw9vNoNT4P3FFP1DG9ExkI-08JaxJHkEk212mav1iXC0kWi8UOtV0hZqGK5vv5-71UffwrVtX_bb_2H9nvnnYPSD846m0E5bxuKVKfEmMYBo-0cWc8iFGZF/s320/IMG_3265.JPG" width="320" /></a></div><div style="text-align: center;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>My version of Donna Hay's Pavlova</strong></span></div><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Ingredients:</strong></span><br />
<br />
<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>12 egg whites</strong></span><br />
<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>14 tablespoons of caster sugar</strong></span><br />
<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>6 tablespoons cornflour (cornstarch), sifted</strong></span><br />
<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>6 teaspoons white vinegar</strong></span><br />
<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>2 cups (500ml) thickened cream</strong></span><br />
<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Mixed berried, cherries and kiwi fruit or other fruit as desired</strong></span><br />
<br />
<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Method:</strong></span><br />
<br />
<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Preheat oven to 150°C (300°F). Place the egg white in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy.</strong></span><br />
<br />
<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Add the cornflour and vinegar and whisk until just combined. Shape the mixture into an 18cm round on a baking tray lined with non-stick baking paper. Reduce oven to 120°C (250°F) and bake for 1 hour 20 minutes. Turn the oven off and allow the pavlova to cool completely in the oven. Whisk the cream until soft peaks form. Spread over the pavlova, top with berries, cherries and kiwi fruit and serve immediately. Serves 15-20.</strong></span><br />
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<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Happy Baking :)</strong></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjupgvPhzFEzYUKpEBwhv-zrhlHF9Rz10NqVwD2FsUNuT_MWbVSwl1QQJWfzmuS_5NH_dtpKy84dg5zlwK59H4XxiaRCVc88ydfRc-Sb-2TqWjRmNpw9FfPU9ejvQsPFxtNbJkTGuzIz8RQ/s1600/654648.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjupgvPhzFEzYUKpEBwhv-zrhlHF9Rz10NqVwD2FsUNuT_MWbVSwl1QQJWfzmuS_5NH_dtpKy84dg5zlwK59H4XxiaRCVc88ydfRc-Sb-2TqWjRmNpw9FfPU9ejvQsPFxtNbJkTGuzIz8RQ/s320/654648.jpg" width="320" /></a></div><div align="center"></div><div align="center"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong></strong></span></div></div>Sanya's Sweet Somethingshttp://www.blogger.com/profile/12691348724180763542noreply@blogger.com0tag:blogger.com,1999:blog-534602032123808832.post-76045553976974910252011-06-19T12:18:00.001+10:002011-07-03T19:25:46.852+10:00Orascici - Walnut cakes filled with cream<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPukAQxvmsvyq0P1JQxmB7Kpl9YGZHnTRYj7GTlHFCfgB9Lhx06c6-jsHlEFUDFCk2uWdQTtBtAHB0af5GdPKyZnqMhGpEDmJIg0N_44SR4XDNIEHETYicONa-HuEWrRbu1uZEaXFQwFhW/s1600/P1080180.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPukAQxvmsvyq0P1JQxmB7Kpl9YGZHnTRYj7GTlHFCfgB9Lhx06c6-jsHlEFUDFCk2uWdQTtBtAHB0af5GdPKyZnqMhGpEDmJIg0N_44SR4XDNIEHETYicONa-HuEWrRbu1uZEaXFQwFhW/s320/P1080180.JPG" width="320" /></a></div><div style="text-align: center;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Short bread pastry on the outside that crumbles away filled with a delicate cream.</strong></span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Ingredients:</strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>1 cup warm milk </strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>1/2kg flour</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>250g butter</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>8 table spoons sugar</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>1 sachet baking powder</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Pinch of salt</strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Cream filling:</strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>1 cup warm milk</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>3 table spoons of flour (bring to to the boil with the milk until you get a cream like texture)</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>1 Vanilla Pudding</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>125g butter</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>3-4 table spoons of caster sugar </strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Method:</strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Preheat oven to 180C. In a large bowl beat the butter with an electric mixer until soft and fluffy. Add flour, sugar, salt, baking powder and mix well until you get a smooth like texture. </strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Oil every walnut mould and start pressing the dough into each mould it should be about 0.5cm in thickness. </strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Place all the moulds into a baking tray and bake in the oven for about 20 minutes or until golden. Cool.</strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Cream filling:</strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>In a large saucepan add milk and gradually stir in flour spoon by spoon until the texture thickens. Add butter, sugar and the vanilla pudding (mixed with 350g milk - prepare as per instructions on pack). Mix well until smooth. Cool.</strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Take out all the wall nut cakes from the mould and start filling with the cream on one side. Top off with the other half so you get a walnut shape as shown above. The moulds are as per the below: </strong></span></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg85nXN5nbzHVtNnNlQMP5Rl4I4_ke9byfwxwyUx-ZMPpnq5TML4gRBITj2IB8qZfNtn0K_Fv4IrU16Hy8IxZ3c-owHtORFwCzvHW0wafoCWViT8hYc_pVu7GeHEMZRO1wqe-mqySpKpewL/s1600/P1080197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg85nXN5nbzHVtNnNlQMP5Rl4I4_ke9byfwxwyUx-ZMPpnq5TML4gRBITj2IB8qZfNtn0K_Fv4IrU16Hy8IxZ3c-owHtORFwCzvHW0wafoCWViT8hYc_pVu7GeHEMZRO1wqe-mqySpKpewL/s320/P1080197.JPG" width="320" /></a></div><div style="text-align: center;"></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
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</div><div style="text-align: left;"><br />
</div></div>Sanya's Sweet Somethingshttp://www.blogger.com/profile/12691348724180763542noreply@blogger.com3tag:blogger.com,1999:blog-534602032123808832.post-7077765244841221282011-06-19T12:15:00.004+10:002011-07-03T19:37:04.020+10:00Kosnice<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghwpQVazEIOpQ43TC1buzgvRHe-G1zOg5zeQoLlfLAfctdkJYBVfWWw4p8E-QIwDFaG4CCRIyP8bWaLb9b78sJ7lkYzXowtQS5-fR6PZd_wIKUkiMRgRgxOOZMk88z2waIpXH7BzgSbiqn/s1600/P1080192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghwpQVazEIOpQ43TC1buzgvRHe-G1zOg5zeQoLlfLAfctdkJYBVfWWw4p8E-QIwDFaG4CCRIyP8bWaLb9b78sJ7lkYzXowtQS5-fR6PZd_wIKUkiMRgRgxOOZMk88z2waIpXH7BzgSbiqn/s320/P1080192.JPG" width="320" /></a></div><div align="center"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Easy to make - perfect for big occasions when catering for many.</strong></span></div><div align="center"><br />
</div><div align="left"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Ingredients:</strong></span></div><div align="left"><br />
</div><div align="left"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>1 wafer block pack (you can buy this in your local delicatessen)</strong></span></div><div align="left"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>250g butter</strong></span></div><div align="left"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>1 cup milk </strong></span></div><div align="left"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>3-4 table spoons flour</strong></span></div><div align="left"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>4 table spoons sugar </strong></span></div><div align="left"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>200g finely chopped almonds </strong></span></div><div align="left"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>chocolate </strong></span></div><div align="left"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Jam as desired (I used Quince Jam for this recipe)</strong></span></div><div align="left"><br />
</div><div align="left"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Method:</strong></span></div><div align="left"><br />
</div><div align="left"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>In a large saucepan add milk and gradually stir in flour until the texture thickens. Add butter, sugar and almonds. Stir until its all well combined and cooking through. Leave to cool. </strong></span></div><div align="left"><br />
</div><div align="left"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Cut out rounds from the wafer block withe the moulds shown below. With a knife spread a layer of jam. </strong></span></div><div align="left"><br />
</div><div align="left"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Sip in some sugar into your mould then remove to achieve a layer on the sides so that your mixture does not stick to the mould. Spoon the mixture into the mould and then carefully shake out onto the wafer round. Repeat process until all of the mixture is used. </strong></span></div><div align="left"><br />
</div><div align="left"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Refrigerate and then serve. Moulds shown below.</strong></span></div><div align="left"><br />
</div><div align="left"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Enjoy :)</strong></span></div><div align="left"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong></strong></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKL2lGDzRWfFTKtq-OCm4Qh2nKfJFZTJsE1pHFep4EqkL9Py-nGR99T1BideynZAq09mk9LcihTn9EObKV6z9_PUWI3iGidERfVSKrAHkw8gyNJzAVeipBCYtYG5VIC1vqIM_QRsbXvP_U/s1600/P1080195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKL2lGDzRWfFTKtq-OCm4Qh2nKfJFZTJsE1pHFep4EqkL9Py-nGR99T1BideynZAq09mk9LcihTn9EObKV6z9_PUWI3iGidERfVSKrAHkw8gyNJzAVeipBCYtYG5VIC1vqIM_QRsbXvP_U/s320/P1080195.JPG" width="320" /></a></div><div align="center"></div></div>Sanya's Sweet Somethingshttp://www.blogger.com/profile/12691348724180763542noreply@blogger.com0tag:blogger.com,1999:blog-534602032123808832.post-51372165500404951812011-05-29T16:18:00.000+10:002011-05-29T16:18:57.071+10:00Vanilla/Cherry Bombe Alaska<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ5FNfnUkKFMy8nhl-Kpa4ITk5NWOFWpvwKK6PXnE3LN8o5xEgks1hRVRg2D0EJmjvSpFTCS0q4favi1d0g2oROwH_z-hafRwq78OuicwJFfCGiD-XT_yiwM-T7ezMT_oc2SnYtMEu_Fsc/s1600/IMG_3220+%255B1600x1200%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ5FNfnUkKFMy8nhl-Kpa4ITk5NWOFWpvwKK6PXnE3LN8o5xEgks1hRVRg2D0EJmjvSpFTCS0q4favi1d0g2oROwH_z-hafRwq78OuicwJFfCGiD-XT_yiwM-T7ezMT_oc2SnYtMEu_Fsc/s320/IMG_3220+%255B1600x1200%255D.JPG" t8="true" width="320" /></span></strong></a></div><div style="text-align: center;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">As soon as I saw this dessert being made on Masterchef I had to give it a go and it has turned out beautifully. I have used bought vanilla ice cream but if you have an ice-cream machine have a go at making your own.</span></strong></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Ingredients:</span></strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Sponge:</span></strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">9 eggs (separate egg whites and yolks)</span></strong></div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">9 table spoons of sugar</span></strong></div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">9 table spoons of flour</span></strong></div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">1 sachet baking powder </span></strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Filling:</span></strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">2L good quality vanilla ice-cream</span></strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Cherry sorbet</span></strong></div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"> - 800ml water</span></strong></div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"> - 350g sugar </span></strong></div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"> - pitted cherries </span></strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Egg white topping:</span></strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">- 4 egg whites</span></strong></div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">- 4 tbs sugar</span></strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">(Beat egg whites until fluffy - add sugar spoon by spoon until you get a glossy mixture)</span></strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Method:</span></strong></div><div style="text-align: left;"><br />
</div><span style="background-color: #eeeeee; color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Separate egg whites form the yolks and beat the egg whites until soft peaks form. Add sugar spoon by spoon and mix well until glossy and thick. Add egg yolks, one by one followed by the flour, spoon my spoon. Add vanilla sugar and baking powder and mix well. </strong></span><br />
<span style="background-color: #eeeeee;"><br />
<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong></strong></span></span><br />
<span style="background-color: #eeeeee; color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Line a baking tray with baking paper and brush with vegetable oil so the baking paper stays on the tray. Pour the mixture (should be about 2cm thick) and bake on 180 degrees for about 12 minutes.</strong></span><br />
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<span style="background-color: #eeeeee; color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>For the cherry sorbet bring water and sugar to boil and add cherries. The texture should thicken. Pour into a baking tray and play in freezer for about 45 minutes. Scrape with fork to get a sorbet. Leave in fridge. </strong></span><br />
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<span style="background-color: #eeeeee; color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Once your sponge is out of the oven and cooled down, cut off about 10cm of the edge of the sponge you will need this to form the bottom base of the Bombe Alaska. </strong></span><br />
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<span style="background-color: #eeeeee; color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Cut the remainder of the sponge into triangles and start lining your mould until all covered. Spread ice-cream all around about 2cm thickness. Add the Cherry sorbet in the middle and then top with your sponge that you had initially left. Leave in freezer for another 30 minutes. </strong></span><br />
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<span style="background-color: #eeeeee; color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Turn out the Bombe Alaska and then cover with the egg white topping. Use cooking blow torch at the end to get the smokey effect. Cut large wedges and serve. </strong></span><br />
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<strong><span style="background-color: #eeeeee; color: #990000; font-family: Trebuchet MS; font-size: x-small;">See below the step by step process.</span></strong><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXouTic6yB4dzjCwRn8-bsqDW4evk9UEfRf1Rj7_mdMgPrDkxxvlEO4SUycMC00OmWHYNLeylkylxqg-ePQVrEC8V23vjzDSKJ3w3CtoZY8tqhrXKMUob-5mr7ZSroC9wu22y0BeEwI79T/s1600/IMG_319899+%255B1600x1200%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXouTic6yB4dzjCwRn8-bsqDW4evk9UEfRf1Rj7_mdMgPrDkxxvlEO4SUycMC00OmWHYNLeylkylxqg-ePQVrEC8V23vjzDSKJ3w3CtoZY8tqhrXKMUob-5mr7ZSroC9wu22y0BeEwI79T/s320/IMG_319899+%255B1600x1200%255D.jpg" t8="true" width="320" /></a></div><div align="center"></div><br />
<span style="background-color: #eeeeee; color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Happy Baking! :)</strong></span></div>Sanya's Sweet Somethingshttp://www.blogger.com/profile/12691348724180763542noreply@blogger.com0tag:blogger.com,1999:blog-534602032123808832.post-21419051210768284192011-05-29T16:03:00.001+10:002011-06-04T09:55:44.056+10:00Grilled Chicken breast with tomato salsa - Piletina sa satarasom<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipnDM9CZgKaMBg1E2oXaOlMaPZ9V7c0yfC2HQQjoUOtaZuKCnHFkRl_tuGsafdNp5g3TLhhPj4E6w5pQvc-gEcuMGd279DJBfkTx-eoXnFJRHjmgJn63DihBV8HLhkCOKupzH1ZVw9Sefk/s1600/IMG_3207+%255B1600x1200%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipnDM9CZgKaMBg1E2oXaOlMaPZ9V7c0yfC2HQQjoUOtaZuKCnHFkRl_tuGsafdNp5g3TLhhPj4E6w5pQvc-gEcuMGd279DJBfkTx-eoXnFJRHjmgJn63DihBV8HLhkCOKupzH1ZVw9Sefk/s320/IMG_3207+%255B1600x1200%255D.JPG" t8="true" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Simple, light and tasty!</span></strong></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Chicken Breast/thighs</span></strong><br />
<br />
<strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Ingredients for the salsa:</span></strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>2 red capsicums diced</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>1 tomato diced </strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>1 red onion finely chopped</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Pinch of salt</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Fresh Parsley </strong></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Method:</strong></span><br />
<br />
<strong><span style="color: #990000; font-family: Trebuchet MS; font-size: x-small;">Remove any excess fat from the chicken and wash. Coat in flour mixed with desired spices (salt/pepper/hint of chilli powder/parsley). Fry chicken on a grill pan or barbecue.</span></strong><br />
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<strong><span style="color: #990000; font-family: Trebuchet MS; font-size: x-small;">For the Salsa</span></strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>In a medium saucepan add onion and fry off with a bit of water until it becomes translucent. Add capsicum, tomato, and salt. Pour with water until covered. Bring to boil and simmer until the capsicum becomes softer. In a cup add half a tablespoon flour, and sweet paprika and add a few drops of water to make a paste. Add to the water and simmer for a bit longer. Alternatively add a bit of tomato pasta sauce. Season with salt and pepper to taste.</strong></span></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Enjoy!</span></strong></div></div>Sanya's Sweet Somethingshttp://www.blogger.com/profile/12691348724180763542noreply@blogger.com0tag:blogger.com,1999:blog-534602032123808832.post-62989706273727277662011-04-25T12:43:00.001+10:002011-04-26T09:25:15.265+10:00Rafaelo Cake<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYcquz1rF6gdy8GU0hO4WSrrdfXbdSKotGxuK5-qWObHjPPJZPejZOyAhWWou9EuwEfFlMjRgNfi0ZpW6HFuyzME4xOW5Q2d9Nuq01xO-z3CHVjmGnjzq2o3Apgl1PS1a0PQOqPBH3KNey/s1600/IMG_3107.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYcquz1rF6gdy8GU0hO4WSrrdfXbdSKotGxuK5-qWObHjPPJZPejZOyAhWWou9EuwEfFlMjRgNfi0ZpW6HFuyzME4xOW5Q2d9Nuq01xO-z3CHVjmGnjzq2o3Apgl1PS1a0PQOqPBH3KNey/s320/IMG_3107.JPG" width="320" /></a></div><div style="text-align: center;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Creamy delights.</strong></span></div><div style="text-align: center;"><br />
</div><div align="left" style="text-align: center;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong></strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Ingredients:</strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>For the base: </strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>7 egg whites </strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>7 table spoons of sugar </strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>1x sachet baking powder</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>150g coconut</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>4 table spoons flour</strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>For the filling:</strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>7 egg yolks</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>6 table spoons of sugar</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>1x sachet vanilla sugar</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Vanilla essence</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>350ml full cream milk </strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>3 table spoons flour</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>250g softened butter</strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>For the topping:</strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>2 egg whites whisked with three table spoons of sugar </strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Method:</strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>In a large bowl mix the egg whites until soft peaks form. Add sugar and mix until glossy and you can turn the bowl upside down without the mixture falling out. Add flour spoon by spoon, baking powder and the coconut and mix through. Pour in a medium sized baking dray lined with baking paper. Bake for about 30 minutes. </strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Meanwhile whisk egg yolks until soft peak form and then add sugar spoon by spoon. The yolks should be fluffy and light yellow. Add flour and mix well. In a medium sized saucepan add milk and vanilla essence and then add the yolk mixture. Stir constantly on medium heat until the mixture thickens - should be a custard like texture but stickier. </strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>In a separate bowl beat the softened butter with vanilla sugar until fluffy. Add the yolk mixture and combine well with electric mixer. Leave in the fridge to cool for a couple of hours. </strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Spread the above mixture on the base evenly and leave in fridge to cool overnight. Spread the beaten egg white mixture on top and decorate as desired. Cut into medium sized cubes and serve.</strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Happy Baking :)</strong></span></div></div>Sanya's Sweet Somethingshttp://www.blogger.com/profile/12691348724180763542noreply@blogger.com1tag:blogger.com,1999:blog-534602032123808832.post-72483052384966606272011-04-25T12:30:00.003+10:002011-04-29T08:56:26.719+10:00Wafer Dessert - Oblande<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs6ZspMVu8rASexLTP_uIQiy-XdhpRw0wcpe6Wj1zP3dgl02yJqgRJCbsFvHlcKdiL0C9LmH5VWj3Gw3vRVPUH5Zkyu7pmPw1CJPoauDpU7GDoXsF60QYHJ-ZQWGUq5cULa4wCBW1zMwPS/s1600/IMG_3062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="207px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs6ZspMVu8rASexLTP_uIQiy-XdhpRw0wcpe6Wj1zP3dgl02yJqgRJCbsFvHlcKdiL0C9LmH5VWj3Gw3vRVPUH5Zkyu7pmPw1CJPoauDpU7GDoXsF60QYHJ-ZQWGUq5cULa4wCBW1zMwPS/s320/IMG_3062.JPG" width="320px" /></a></div><div style="text-align: center;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Easy to make with no baking time required and always a favourite..</strong></span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Ingredients:</strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>1 packet wafer boards (you can get this from a local delicatessen)</strong></span></div><div style="text-align: left;"><span style="color: #990000;"><strong><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;">150g dark chocolate</span></strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>150g milk chocolate</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>150ml thickened cream</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>150g crushed pettit-beurre biscuits</strong></span><br />
<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>150g Hazelnuts finely chopped</strong></span></div><div style="text-align: left;"><span style="color: #990000;"><br />
<strong><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;"></span></strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Method:</strong></span></div><div style="text-align: left;"><span style="color: #990000;"><br />
<strong><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;"></span></strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Melt chocolate with thickened cream in a steamer and add biscuits and hazelnuts once the chocolate is melted. You should get a fairly rich mixture. Leave to cool.</strong></span><br />
<br />
<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Spread over the wafer boards and layer, usually five layers is enough. Leave in the fridge overnight and cover with something heavy on top so that the chocolate filling sets.</strong></span><br />
<br />
<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Cut into long rectangular shapes as shown above. Then cut diagonally to get diamond like pieces. </strong></span><br />
<br />
<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Enjoy!</strong></span></div><div style="text-align: left;"><span style="color: #990000;"><br />
<strong><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;"></span></strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong></strong></span></div><div align="center"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong></strong></span></div></div>Sanya's Sweet Somethingshttp://www.blogger.com/profile/12691348724180763542noreply@blogger.com0tag:blogger.com,1999:blog-534602032123808832.post-70424939949994971712011-04-25T12:24:00.001+10:002011-04-26T09:28:20.378+10:00Chocolate Balls<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6EbpsXyRTtXqhHfss3pkZ1MWCsN2ieai8sHyKNJZfI5yGVPCNk4s1gyxWK1sV-y06IT6y6mfZlVwvKECKNDtXtgn_r4GVM8wyKR3iIDo0gav4Xd8CI0S4OxnBw-541A19ZTQIsZQOViZ/s1600/IMG_3058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6EbpsXyRTtXqhHfss3pkZ1MWCsN2ieai8sHyKNJZfI5yGVPCNk4s1gyxWK1sV-y06IT6y6mfZlVwvKECKNDtXtgn_r4GVM8wyKR3iIDo0gav4Xd8CI0S4OxnBw-541A19ZTQIsZQOViZ/s320/IMG_3058.JPG" width="320" /></a></div><div style="text-align: center;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Easy to make chocolate treats.</strong></span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Ingredients:</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong></strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>150g dark chocolate</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>150g milk chocolate</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>150ml thickened cream</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>150g crushed pettit-beurre biscuits </strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Method:</strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Melt chocolate with thickened cream in a steamer and add biscuits once the chocolate is melted. You should get a fairly rich mixture. Cool.</strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Take small amounts and roll them into walnut size balls. Roll into blended hazelnuts and cool in the fridge. </strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Serve as desired. </strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Enjoy!</strong></span></div><div align="center"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong></strong></span></div></div>Sanya's Sweet Somethingshttp://www.blogger.com/profile/12691348724180763542noreply@blogger.com0tag:blogger.com,1999:blog-534602032123808832.post-82083295019874338732011-04-25T12:16:00.001+10:002011-04-26T09:30:07.070+10:00Crispy skin Salmon with capsicum-tomato salsa<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOHnbXBZIAtd7nktftZhsNx9hnsZqcn8qEqGUr5i_x8f3DN5G1MW6cYAKhmIuASZXltvHHMH1dGhQn31FCBIDfyNvEARgTulHmV1Sey7pSPsUO5Ot-Hbfc_MFnK4KrIM5b-XwcQakVQx-h/s1600/IMG_3061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOHnbXBZIAtd7nktftZhsNx9hnsZqcn8qEqGUr5i_x8f3DN5G1MW6cYAKhmIuASZXltvHHMH1dGhQn31FCBIDfyNvEARgTulHmV1Sey7pSPsUO5Ot-Hbfc_MFnK4KrIM5b-XwcQakVQx-h/s320/IMG_3061.JPG" width="320" /></a></div><div style="text-align: center;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Delicious crispy skin Salmon on a bed of flavoursome capsicum-tomato salsa.</strong></span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Ingredients for the salsa:</span></strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>2 red capsicums diced</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>1 tomato diced </strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>1 red onion finely chopped</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Pinch of salt</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Fresh Parsley </strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Salmon fillets de-boned and cut into strips like above</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Sea salt and pepper</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Parsley</strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Method:</strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>In a medium saucepan add capsicum, tomato, onion and salt. Pour with water until covered. Bring to boil and simmer until the capsicum becomes softer. In a cup add half a tablespoon flour, and sweet paprika and add a few drops of water to make a paste. Add to the water and simmer for a bit longer. Season with salt and pepper to taste.</strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>For the Salmon, mix sea salt, pepper and parsley with a bit of vegetable oil and rub onto the Salmon skin. Place skin side down on a hot non-stick frying pan until crispy. Sear the other sides gently and then place in the oven for another 6-7 minutes. Place lemon wedges in the oven with the Salmon to give it more flavour.</strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Place salsa on plate, top with crispy skin Salmon and sprinkle with fresh parsley.</strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Enjoy!</strong></span></div></div>Sanya's Sweet Somethingshttp://www.blogger.com/profile/12691348724180763542noreply@blogger.com0tag:blogger.com,1999:blog-534602032123808832.post-372012033743129122011-04-25T11:52:00.003+10:002011-05-16T09:56:05.357+10:00Plum Jam Rolls - Slatke Kiflice<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLY18uRb76zjatZq-4twjXVIhRIFw0nCclFZpxbYWd8qiSP2IDRg5eLxIhxtfaeZ2ejCAxcE9XwMv6n3bZfPQcHB3eEpj5-aJmrPdZAsPf4vEw6Md7TtY5zXv4HPgHGk5w0M-I98pBGb8O/s1600/IMG_3057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLY18uRb76zjatZq-4twjXVIhRIFw0nCclFZpxbYWd8qiSP2IDRg5eLxIhxtfaeZ2ejCAxcE9XwMv6n3bZfPQcHB3eEpj5-aJmrPdZAsPf4vEw6Md7TtY5zXv4HPgHGk5w0M-I98pBGb8O/s320/IMG_3057.JPG" width="320px" /></a></div><div style="text-align: center;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Absolutely delicious - perfect for afternoon tea!</strong></span></div><div style="text-align: center;"><span style="font-size: x-small;"><br />
<strong><span style="font-family: "Trebuchet MS", sans-serif;"></span></strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Ingredients:</strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>250ml beer</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>400ml vegetable oil </strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>1 tablespoon sugar </strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Flour</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Plum Jam </strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Method:</strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>In a large bowl pour beer and oil. Add sugar and flour until you get a smooth dough. Separate in 5-6 medium sized balls of dough, wrap in cling wrap and leave to rest for a couple of hours. </strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>With a rolling pin smooth out each piece of rested dough into thin 0.5cm thickness circles and cut into small triangles like you would a pizza. </strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Add a teaspoon of plum jam onto each little triangle and roll into shape. </strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Bake on 180C for about 35-40 minutes until golden. </strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Once they cool roll them into icing sugar until all covered. These rolls are very practical as they can last over a week and remain fresh. </strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Enjoy!</strong></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong></strong></span></div><div align="center"></div></div>Sanya's Sweet Somethingshttp://www.blogger.com/profile/12691348724180763542noreply@blogger.com0tag:blogger.com,1999:blog-534602032123808832.post-18850929037009208882011-04-25T11:44:00.002+10:002011-04-26T09:33:48.550+10:00Dough Fritters - Ustipci<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDCjp-meOM4pnwyPqoCl-_J0SWnTOTCFOOvgP_mHS_cmHRq8V4FBzcL4u6VB8RZ5Xr8vhuEhrVa42FEkvWgVqkZ4QJqdGOlC9XGDMf9n6wOP5HMcbpN9w95O55NeUgeQulVYRpLmJiUQ3D/s1600/IMG_3053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDCjp-meOM4pnwyPqoCl-_J0SWnTOTCFOOvgP_mHS_cmHRq8V4FBzcL4u6VB8RZ5Xr8vhuEhrVa42FEkvWgVqkZ4QJqdGOlC9XGDMf9n6wOP5HMcbpN9w95O55NeUgeQulVYRpLmJiUQ3D/s320/IMG_3053.JPG" width="320" /></a></div><div style="text-align: center;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Dough fritters are usually made for dinner or afternoon tea and go well with cottage cheese and sour cream or if you like them sweet they go well with all kinds of jams or Nutella. </strong></span></div><div style="text-align: center;"><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;"></span></div><div align="left" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;"></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Ingredients:</strong></span></div><div style="text-align: left;"><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;"></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>1/2kg of flour</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>1 sachet dry yeast </strong></span><br />
<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Pinch of salt and sugar</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>1 egg (whisked)</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Luke warm water</strong></span></div><div style="text-align: left;"><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;"></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Method:</strong></span></div><div style="text-align: left;"><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;"></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>In a large bowl add flour and yeast and mix through. Add salt and sugar, egg and water until you get a dough like mixture. Leave to stand for about half an hour until the dough proves. Once the dough is doubled in size, pinch medium sized pieces of dough in any shape you like and place in a pan with a good amount of oil. Fry until just golden brown. </strong></span></div><div style="text-align: left;"><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;"></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Place on paper towel to dry excess oil. </strong></span></div><div style="text-align: left;"><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;"></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Serve as desired.</strong></span></div><div style="text-align: left;"><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;"></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Enjoy!</strong></span></div></div>Sanya's Sweet Somethingshttp://www.blogger.com/profile/12691348724180763542noreply@blogger.com0tag:blogger.com,1999:blog-534602032123808832.post-37293308656800393292011-04-25T11:38:00.003+10:002011-04-26T09:36:40.330+10:00Sarma<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqWqlzHLkNSnHwA-WtjKQDcOghO5G6s6-nFzpJiLyoJ7TCfR9lZikFeJ3n8_f5y84FaI1pvFSKPaNsTZlw9N1Z-uuEUxaGeOSy7o892O-F0DXSQB-DATTTcfGGbrprhVMCp4kGW_HnzS8M/s1600/IMG_3120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="309" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqWqlzHLkNSnHwA-WtjKQDcOghO5G6s6-nFzpJiLyoJ7TCfR9lZikFeJ3n8_f5y84FaI1pvFSKPaNsTZlw9N1Z-uuEUxaGeOSy7o892O-F0DXSQB-DATTTcfGGbrprhVMCp4kGW_HnzS8M/s320/IMG_3120.JPG" width="320" /></a></div><div style="text-align: center;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Sarma is the most traditional Slavic food and is prepared as a starter meal for all celebrations. It is usually served after soup and before the main.</strong></span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><strong><span style="color: #990000; font-family: Trebuchet MS; font-size: x-small;">Ingredients:</span></strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Pickled cabbage leaves (1 cabbage is usually enough)</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>750g mince meat (half beef - half pork)</strong></span></div><div style="text-align: left;"><span style="color: #990000;"><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>2 handfuls Jasmine rice</strong></span></span></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>1 red onion (finely chopped)</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Pepper and salt </strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Vegeta</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>2 tablespoons sweet paprika</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Half a garlic crushed</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>100g pancetta finely sliced into small pieces</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>1 egg (whisked)</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Couple of pinches chopped parsley</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>2 table spoons flour (mixed with a few drops of water to create a paste like texture)</strong></span></div><div style="text-align: left;"><strong><span style="color: #990000; font-family: Trebuchet MS; font-size: x-small;">Smoked pork belly or pork leg</span></strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong><span style="color: #990000; font-family: Trebuchet MS; font-size: x-small;">Method:</span></strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong><span style="color: #990000; font-family: Trebuchet MS; font-size: x-small;">Separate the cabbage leaves and cut off the hard part at the ends. If the outer leaves are too big half them so that your sarma's are not too big.</span></strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong><span style="color: #990000; font-family: Trebuchet MS; font-size: x-small;">Place rice in a small saucepan and fill with water and leave for half an hour. Drain.</span></strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong><span style="color: #990000; font-family: Trebuchet MS; font-size: x-small;">In a large pan pour a bit of oil and add red onion and garlic and mix on medium heat until the onion is translucent. Leave to cool.</span></strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong><span style="color: #990000; font-family: Trebuchet MS; font-size: x-small;">In a large bowl, combine mince meat and all other ingredients except for the flour/sweet paprika mixture. Mix well until all combined and you can smell all the flavours throughout. Place mixture in the pan and lightly cook until just brown. Return back to bowl and add drained rice. Mix well. </span></strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong><span style="color: #990000; font-family: Trebuchet MS; font-size: x-small;">In a very large saucepan (5L preferably) pour 2L of water, place a few leaves of the cabbage in the water and add some salt. </span></strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong><span style="color: #990000; font-family: Trebuchet MS; font-size: x-small;">Add about a tablespoon of the mince mixture onto each cabbage leaf and fold shorter sides first and then horizontally so you get a nice spring roll like shape. Continue until all of the mixture is used up.</span></strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong><span style="color: #990000; font-family: Trebuchet MS; font-size: x-small;">Add the sarma into the saucepan with water, add the smoked pork belly or leg (1 big piece - this is to infuse the smokey flavour into the broth). Add more water if you need to, the sarma should be covered in water. Bring to the boil and then simmer for about 1.5 hours. </span></strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong><span style="color: #990000; font-family: Trebuchet MS; font-size: x-small;">In a cup combine flour and sweet paprika add some water until you get a smooth paste. Add to the saucepan with sarma. You can also add some pasta tomato sauce. Keep on simmer for another 45 minutes or so. Do not stir. </span></strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong><span style="color: #990000; font-family: Trebuchet MS; font-size: x-small;">Enjoy!</span></strong></div><div style="text-align: left;"><br />
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</div></div>Sanya's Sweet Somethingshttp://www.blogger.com/profile/12691348724180763542noreply@blogger.com0tag:blogger.com,1999:blog-534602032123808832.post-78464746251492300412011-04-16T10:12:00.003+10:002011-04-17T08:19:04.348+10:00Maringue kisses - Puslice<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs5lzOD-CeZjz6AfpfHlDyZz0KrCYqvVELPcxxY2QzdWBhSpzLlxWkmVskLux32NUPHmU3MKy5CDWBgw6tS9MC0cnt66JUaWLRdkDYOQCGvwY8O45gJcZq4r0iIj5mJTbb5JZRptEwbxGg/s1600/IMG_3012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs5lzOD-CeZjz6AfpfHlDyZz0KrCYqvVELPcxxY2QzdWBhSpzLlxWkmVskLux32NUPHmU3MKy5CDWBgw6tS9MC0cnt66JUaWLRdkDYOQCGvwY8O45gJcZq4r0iIj5mJTbb5JZRptEwbxGg/s320/IMG_3012.JPG" width="240" /></a></div><div style="text-align: center;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Crispy layer of maringue on the outside with a soft center.</strong></span></div><div style="text-align: center;"><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong></strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Ingredients:</strong></span></div><div style="text-align: left;"><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong></strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>3-4 egg whites</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>3-4 tablespoons of sugar</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>2-3 drops of lemon juice </strong></span></div><div style="text-align: left;"><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong></strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Method:</strong></span></div><div style="text-align: left;"><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong></strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Whisk the egg whites in a bowl until soft peaks form. Add sugar spoon by spoon and lemon drops. The mixture needs to be glossy and when the bowl is turned upside down the mixture should stay in the bowl. </strong></span></div><div style="text-align: left;"><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong></strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Fill a piping bag with the desired nozzle on the end with the egg white mixture and make little maringue kisses on the baking tray that is lined with baking paper. </strong></span></div><div style="text-align: left;"><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong></strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Place in oven with oven door open ajar and let it dry for about 30-40 minutes on the lowest temperature.</strong></span></div><div style="text-align: left;"><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong></strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>You can eat these plain or drizzle a raspberry or strawberry sauce over it best to make this from fresh berries. </strong></span></div><div style="text-align: left;"><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong></strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Enjoy!</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong></strong></span></div><div align="center"><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong></strong></span></div></div>Sanya's Sweet Somethingshttp://www.blogger.com/profile/12691348724180763542noreply@blogger.com0tag:blogger.com,1999:blog-534602032123808832.post-33710198083613344162011-04-16T09:52:00.003+10:002011-04-17T08:17:18.242+10:00Pljeskavice<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieGb8Mxh9jLa_j_40-VqHHs4HY7VYx4W88Y_V8_WbycKvXWmU2iXn_tVQji8qV9AfciRiG-D_YzD9S0BrznfUxVme4xX6O0Begm0UU7lR44ysvecF4Ysr0dW-U0uWdEjT4PWo4uSaOTkDl/s1600/IMG_2997.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieGb8Mxh9jLa_j_40-VqHHs4HY7VYx4W88Y_V8_WbycKvXWmU2iXn_tVQji8qV9AfciRiG-D_YzD9S0BrznfUxVme4xX6O0Begm0UU7lR44ysvecF4Ysr0dW-U0uWdEjT4PWo4uSaOTkDl/s320/IMG_2997.JPG" width="320" /></a></div><div align="center" style="text-align: center;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Traditional street food in the Balkans.</strong></span></div><div align="center" style="text-align: center;"><span style="font-size: x-small;"><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong></strong></span></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>For the meat patties:</strong></span></div><div style="text-align: left;"><span style="font-size: x-small;"><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong></strong></span></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>500g beef mince</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>2 eggs whisked</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>100g breadcrumbs</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Pepper and Salt </strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Chopped shallots</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Vegeta</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Chilli powder if you like them to be a bit chilli</strong></span></div><div style="text-align: left;"><span style="font-size: x-small;"><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong></strong></span></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>To serve:</strong></span></div><div style="text-align: left;"><span style="font-size: x-small;"><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong></strong></span></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Pita bread or focaccia bread </strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Sour cream and Greek style yogurt combines</strong></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Shallots (finely chopped)</strong></span></div><div style="text-align: left;"><span style="font-size: x-small;"><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong></strong></span></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Method:</strong></span></div><div style="text-align: left;"><span style="font-size: x-small;"><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong></strong></span></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>In a large bowl add mince and all ingredients and mix well. Make circles out of meat and form into large meat patties about 10cm in diameter. Barbecue the meat patties so they get the beautiful charcoal flavour. At the end also place the focaccia’s cut in half or the pita bread on the barbecue so they can soak up all the juices from the meat patties. </strong></span></div><div style="text-align: left;"><span style="font-size: x-small;"><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong></strong></span></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Place the meat patties inside the bread and fold the bread in half. Put a dollop of the sour cream/yogurt mixture on top and sprinkle over with finely chopped shallots.</strong></span></div><div style="text-align: left;"><span style="font-size: x-small;"><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong></strong></span></span></div><div style="text-align: left;"><span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Enjoy!</strong></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;"><span style="font-size: x-small;"><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong></strong></span></span></div></div>Sanya's Sweet Somethingshttp://www.blogger.com/profile/12691348724180763542noreply@blogger.com0