Tag Archives: eggs

Gingerbread Goodness

24 Dec

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Recently at a family Christmas lunch I stumbled upon a NEW delicious Gingerbread Recipe! It is heaps better than my other one; It is soft and not as spicy. Thanks to Aunty Linda for a new recipe to try out! =) I’m still learning about flooding cookies with royal icing (this is only my 2nd attempt, here is my first attempt) but am getting better and learning techniques as I go – Which is the point, right? 🙂

 

Here is the recipe… 🙂 Enjoy!

Gingerbread Recipe courtesy of Aunty Linda

Gingerbread Recipe courtesy of Aunty Linda, from “Woman’s Weekly” (she thinks… :D)

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Lemon Meringue Pie

3 Nov

I found a real cracker by chance tonight. Friends came over for dinner, and on a whim I decided to make a Lemon Meringue Pie. I’ve never done it before, but they are close friends, and they were happy to be my guinea pigs. The pie, it turns out, was pretty gosh darn tasty, if I do say so myself… which I do. AND it wasn’t half bad looking either 🙂

The recipe is from Australian Women’s Weekly Cookbooks: BAKE. Give it a spin, you won’t regret it. 🙂

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End of STEP 4: “Blind baked” pastry, (a little too browned in some places).

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A TIP FOR STEP 5: When you are stirring the mixture over the stove, small glutinous lumps will appear. Don’t freak out (I did a little bit). It wants to turn into an almost glue like texture, so when this happens you know it is on it’s way to achieving its dream! It will be ok. 🙂 It comes together super fast after this, changing from a milk like consistency to glue-like, in about 2 seconds! 🙂 It was impressive to see.

Watch the magic happen on my video here.

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STEP 6: The recipe says to “spread” the meringue, but I choose to pipe it. I think it looks pretty when it browns up. Each to their own. 🙂 Also because piping takes up more of the meringue mixture, I suggest using the forth egg white (from the pastry), and a little extra caster sugar, to make up extra meringue. Besides, all good intensions aside, what do most of us do with one left over egg white, in a glass in the fridge? We ignore it, until we can justify throwing it out. Instead: beat it up with sugar, and eat it. 🙂

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We loved this pie. I will definitely be making it again soon. Next time I will be brave and leave it in the oven just a tad longer (a few minutes only) to further “crunch-ify” the browned tips on the meringue.

Seasonal Note: In Australia lemons are in season in Autumn, Winter and Spring. Just something for us all to keep in mind. 😉

HOW TO: Make fresh pasta

13 Oct

Here is a link to a video of how I make fresh pasta.

What’s in it?

  • 200 grams of plain flour (plus extra to use during process)
  • 3 free range eggs

A Tip on cooking fresh pasta:

Whether you are cooking it fresh straight after you have made it, or whether you are pulling your fresh made pasta from the freezer (it freezes excellently UNCOOKED) this tip is the same.

Add salt and a drizzle of olive oil to water and get it boiling. The olive oil stops the pasta from sticking together. The salt adds muchly important taste. Remembering that it is not a processed food with salt added at the factory to preserve it for a 100 years on a shelf.

Once the water is boiling add your pasta. As you stir and separate the pasta with a fork, watch it. The water will stop boiling for a little bit. Once it returns up to the boil, then your pasta is pretty much ready to be strained. Obviously this takes longer with the frozen pasta, but the same rule applies.

You will know if you have over cooked your fresh pasta because you will be eating a sloppy mess of unpleasantness. Try not to overcook it, it makes me sad.

It should only take a few minutes  and the correct result should be silken pasta that you bite into and think, “Oh man. Seriously? THAT is what pasta is supposed to taste like? All those years!! All those wasted years!!”

No pasta maker machine? No problem.

Never fear, roll the dough out with a rolling pin or (dare I suggest) a wine bottle. 😉 And then simply cut strips with a sharp knife. Wide strips work really well.

Quiche: If I can do it, you can

7 Oct


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This was my very first attempt at making quiche. I read several different recipes and in the end, I sort of used a combination of them. I went with a Feta and Spinach combo, because let’s be honest, I’m such a fan of those two hanging out together. And I have to say, it was pretty tasty. I will definitely try making quiche again. I have heard that people use a lot more eggs than most recipes I saw called for. Thoughts? Opinions? Helpful quiche based tips?

Really I guess I’m asking you guys if you have a tried and tested quiche recipe you could share in the comments below? I’m yet to have one to recommend.

NEWSFLASH! Ravioli: It should not taste like cardboard

7 Feb

I’m always disappointed when I order ravioli at restaurants and you just know they have tipped it out of a frozen packet.

NO! Rah! Grr!

It’s not hard to make, and you CAN taste the difference!! Fresh ravioli is silky and soft. It melts in your mouth. The filling should be a feature, not just that, a filler.

Here is my fresh ravioli I made in the afternoon, awaiting my friends arrival for dinner. They are drying out a little on a chopping board. This helps them hold their shape when they are plunged into the boiling water.

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Here is the recipe I “base” my ravioli filling on. It is from the “Vegetarian: More than 150 Family Recipes” cookbook. Mostly for this one I throw stuff together in a bowl and taste test until its right though. I substitute Feta, instead of Ricotta (just a personal preference) and I use whatever fresh herbs I have around. Note also that this is not the method I use to make pasta, although I’m sure it would be fine. You can view how I make fresh pasta here.

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Edit: 22/10/12
Here is another I made last night. Roasted pumpkin (with salt, pepper and olive oil), mashed with nutmeg. Feta and parsley on top.

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