Steamed Ginger Lemon Lime puddings

Steamed Ginger Lemon Lime puddings

Ingredients:

12 Tsp Ginger lemon lime marmalade

60 grams butter (softened)

1/2C white sugar

1/2C brown sugar

2 eggs

1 ½ SR flour

1 tsp vanilla bean paste

1 pinch dried ginger (powder)

Optional to serve, cream or ice cream

METHOD

1. Pre heat combination steam oven to full steam.
2. Cream butter and sugar for 2 minutes, add vanilla bean paste.
3. Lightly whisk egg, add into mixture fold through flour and dried ginger.
4. Spray a 12 hole silicone muffin tray place onto a biscuit tray. Place 1Tsp of the marmalade at the bottom of each muffin hole. Fold the remaining fruit into the cake mixture.
5. Divide the mixture evenly into the 12 hole muffin pan.
6. Place into oven, cook for 12 minutes.
7. Invert a pudding onto each plate. Serve with cream or ice cream if desired.

Would you like to win a Buderim Ginger prize pack?

Head over to

https://www.facebook.com/2foodwithlove

For full details and T&C of the competition!

#GoGinger #prize #competition

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Buderim Ginger prize give away enter to WIN!

Buderim Ginger prize give away enter to WIN!

Would you like to win a Buderim Ginger prize pack?

Head over tohttps://www.facebook.com/2foodwithlove

For full details and T&C of the competition!

Go Ginger!

Just like the pages and share this post !

Buderim Ginger has released a new boutique Ginger Beer, which is sure to get your taste buds tingling.

As well as ginger beer, Buderim makes a great range of products; the Ginger Lemon & Lime marmalade is my favourite.

In honour of the #goginger launch, I am running a prize pack competition, so you can have the opportunity to try some of the brand new Buderim Ginger products!

The prize is packed full of Buderim Ginger products:

1x Buderim Ginger Refresher

2x Buderim Ginger Beer

1x Buderim Ginger, Lemon & Lime Marmalade

1x Buderim Ginger Beach Ball

1x Buderim Ginger Frisbee

1x Buderim Ginger Bears

1x Buderim Naked Ginger

Many thanks to Buderim Ginger for supplying this awesome prize.

The competition is open to Australian residents and postal addresses only.

The page https://www.facebook.com/2foodwithlove and https://www.facebook.com/thegingernet must be liked and shared.

Competition is open 30/10/14 – 8/11/14. Winner will be drawn at random. Entries close midnight 8/11/14.

Winner be announced via the Facebook page midday 9/11/15. A Facebook message will be sent to the winner, be sure to check your other folder.

Buderim Ginger prize give away enter to WIN!

Would you like to win a Buderim Ginger prize pack? Just like and share the page (not post)!

Buderim Ginger has released a new boutique Ginger Beer, which is sure to get your taste buds tingling.

As well as ginger beer, Buderim makes a great range of products; the Ginger Lemon & Lime marmalade is my favourite.

In honour of the #goginger launch, I am running a prize pack competition, so you can have the opportunity to try some of the brand new Buderim Ginger products !

The prize is packed full of Buderim Ginger products:

1x Buderim Ginger Refresher

2x Buderim Ginger Beer

1x Buderim Ginger, Lemon & Lime Marmalade

1x Buderim Ginger Beach Ball

1x Buderim Ginger Frisbee

1x Buderim Ginger Bears

1x Buderim Naked Ginger

Many thanks to Buderim Ginger for supplying this awesome prize.

The competition is open to Australian residents and postal addresses only.

The page https://www.facebook.com/2foodwithlove and  https://www.facebook.com/thegingernet must be liked and shared.

Competition is open 29/10/14 – 8/11/14. Winner will be drawn at random. Entries close midnight 8/11/14.

Winner be announced via the Facebook page midday 9/11/15. A Facebook message will be sent to the winner, be sure to check your other folder.

#goginger #competition #prize #giveaway

Spaghetti Boscaiola

Ingredients

400g spaghetti

4 rashers bacon

400g  mushrooms (mixture of button and Swiss brown works best)

40g butter

2 cloves garlic

2 shallots

400ml thickened cream

1 sprig parsley

80g Parmesan to serve

Serves 4

Method:

1. Bring a large pot of water to the boil with 1Tb salt added to water.
2. Finely chop mushrooms, bacon, parsley and shallots. Crush garlic.
3. Place butter into a non-stick fry pan over a medium heat and allow butter to melt.
4. Add bacon, garlic and mushrooms and cook for 6 minutes.
5. Cook pasta as per packet instructions.
6. In the final 4 minutes of the pasta cooking, add cream to the mushroom mixture and allow to thicken on a low heat. Add salt and pepper to taste.
7. Finely chop parsley.
8. Drain pasta add to cream sauce, toss through to ensure all pasta is evenly coated.
9. Serve on individual plates with a sprinkle of parmesan and parsley

Steamed individual Christmas puddings

Did you know Christmas is less than 60 days away ?

Are you trying to plan your Christmas menu? Look no further than these little puddings.

This delicious little pudding is so easy to make and will impress the most discerning guests on Christmas day.

You can make your own minced fruit by soaking dried fruits in port or rum.

If you do not own a steam oven, please post a comment below and I will convert the recipe for you 😉

individual Christmas puddings

INGREDIENTS
12TB mince fruit (approx. 400grams)

60 grams butter (softened)

1/2C white sugar

1/2C brown sugar

2 eggs

1 ½ SR flour

1 tsp vanilla bean paste

To serve:

Custard

segments of mandarin or raspberries

individual Christmas puddings

 

 

PREPARATION

1. Pre heat combination steam oven to full steam.
2. Cream butter and sugar for 2 minutes, add vanilla bean paste.
3. Lightly whisk egg, add into mixture fold through flour.
4. Spray a 12 hole silicone muffin tray place onto a biscuit tray. Place 1Tb of fruit mince at the bottom of each muffin hole. Fold the remaining fruit into the cake mixture.
5. Divide the mixture evenly into the 12 hole muffin pan.
6. Place into oven, cook for 12 minutes.
7. Invert a pudding onto each plate, drizzle with custard.

 

individual Christmas puddings

 

 

Steamed Mussels

INGREDIENTS

Steamed mussels with white wine and cream, chilli optional

Steamed mussels with white wine and cream, chilli optional
2kg mussels

4 cloves garlic

2 shallots

3 sprigs parsley

150ml white wine

150ml cream

1 Birdseye chilli (optional)

 

Steamed mussels with white wine and cream, chilli optional

To serve:

8 slices toasted crusty bread

3 sprig parsley

1 lemon

40grams butter

1. Pre heat combination steam oven to full steam.
2. Remove beard from mussels allow sitting in cold water for 3 minutes rinse thoroughly.
3. Place mussels in a deep dish and sprinkle with garlic, shallot, parsley, salt and pepper (optional Birdseye chili), Drizzle over the wine and cream sauce.
4. Steam for 12-18minutes until all mussel shells open (do not eat the mussels that do not open).
5. Serve in 4 bowls, sprinkle with parsley, add a lemon wedge and crusty bread and butter.
   

   Steamed mussels Italian style with pasta

Options

For Thai flavoured mussels try using a 400ml can of coconut milk (no cream), chilli and lemongrass

For Spanish flavoured mussels use a can of tomatoes (no cream) and chorizo

For Italian flavoured mussels use a 400ml can of tomatoes (omit cream) and add 1Tb of mixed basil and oregano

For a more filling meal, cook up 100grams of pasta per person and toss the sauce and mussels through the pasta.

Steamed Italian style mussels with pasta

Chia pudding

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This wonderful dish can be served as breakfast or dessert. You would never guess it is sugar and gluten free. No cooking required!

If that wasn’t good enough, chia seeds are an excellent source of dietary fibre and Omega 3’s.

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400ml coconut milk

1 cup chia seeds

4Tb honey

1cm length vanilla bean scraped

Mix all ingredients together and allow to set in the fridge for 20 minutes.

Toppings:

Caramelised fig and ginger

100g dried figs sliced

2Tb honey

1cm length of a vanilla bean

3/4 cup water

1cm piece ginger

1Tb slivered almonds

Place all ingredients into a pot over a low heat and allow to simmer. Thicken for 5-10minutes.

Scrape vanilla seeds into mixture.

Remove ginger

Allow to cool.

Or 

Blackberry and mixed seeds and nuts

4Tb mixed seed and nuts. E.g., sunflower seeds, pepitas and pine nuts.

1 cup blackberries

To assemble

layer the ingredients into 4 medium glasses

Place 1/8 of the chia mixture into the bottom of each glass.

Place 1/8 of a fruit filling of your choice on top of the chia mixture in each glass.

Place 1/8 of chia mixture on top of the fruit.

Top with 1/8 of the fruit filling. Sprinkle nuts of top.

Delicious blueberry tart

  

Ingredients:

2 cups blueberries, fresh or frozen

1/2 cup white sugar

¾ cup of water

2 Tb cornflour

2 pieces thawed puff pastry, around 6 x 10 inches

2Tb milk

1. Dissolve cornflour with 2Tb until it is a smooth paste. Combine the blueberries, water, sugar, cornflour mixture into a small sauce pan, on a medium heat bring to a gentle simmer, allow to simmer for 10 minutes.
2. Remove from hotplate, place into a bowl and allow to cool.
3. Heat combination steam oven to quarter steam and heat/25% steam 180c and line a tray with baking paper or grease 4 small (4cm) pie dishes.
4. Cut the puff pastry into 8 even sized pieces, spoon blueberry mixture into the centre of the pastry leaving a 1cm border. Brush pastry with milk, bake for 15-20minutes until the pastry is golden brown.

OR

5. Lightly grease pie dishes cut a round of pastry to fit the dish, lightly press down, cut strips of pastry to create the lattice pattern. Spoon mixture into 4 pie dishes, lay 2 piece of pastry across the pies horizontally. Vertically alternate up and over the horizontal pastry pieces to achieve the lattice pattern. Brush pastry with milk, bake for 18-23minutes until pastry is golden brown.
6. Serve with cream or ice cream, dust with icing sugar if you dare!

Last minute entertaining made easy with Five Tastes make at home meals!

Last minute entertaining made easy with Five Tastes make at home meals!

Having invited dinner guests with very short notice, I was confronted with the dilemma of what to cook for them with the minimal time I had.  I went into overdrive wondering about what last minute meals I could plan.  Of course, whatever I chose would need to knock their socks off. So I headed to my local supermarket and grabbed some fresh seafood and a couple of Five Tastes make at home meals. I wanted to impress my guests and knew the quality and flavours of Five Tastes would help me achieve that.

Adding my own creative flair, I added a few bits and pieces to two of the meal packs, the result?

The Emperor’s Nasi Goreng with Balmain bug tails and prawns and The King’s Laksa with prawns, scallops and fresh curry leaves.

I love incorporating seafood as Sydney has access to the best range of fresh wild caught seafood.

The Nasi Goreng packet serves three, however I used it as an entrée for four people. I added 400 grams of Balmain bug tails and 400 grams of prawns as well as an egg for each serving. Simply fry the Balmain bug tails and prawns for 2 minutes each side and with the other meats on the packet instructions. The servings were more than ample.

The Emperors Nasi Goreng was unctuous, spicy and gratifying.  Given my goal of knocking the socks off my guests, I added some extra red and green chili to the mix and garnished with julienne snow peas. May I say, my mission was certainly accomplished!

The Laksa serves four.  I added 500 grams of prawns and 300 grams of scallops to the mix. Cook the scallops for 2 minutes each side and add with the prawns as per instructions. The King’s Laksa was heart warming, satisfying, yet overwhelmingly moreish, the dish was garnished with the prawns, julienne snow peas and extra chilli. The added chili and fresh curry leaves made for a pleasantly piquant dish.

Five Tastes meal kits with some fresh ingredients saved me time. My guests didn’t even notice!

Omnivore world tour Sydney – the young cuisine festival

What an experience to learn, watch, listen, touch and try foods produced by some of the most talented chefs in Australia and the globe. It was a fantastic opportunity to absorb the knowledge and passion displayed by some of the best young chefs in the world.

Omnivore is the cutting edge of modern young Australian cuisine. Originating in France, the Omnivore festival has returned to Australia for its second year.

These talented young chefs brought a new way of thinking and a clear path of the evolution of Australian cuisine.

All chefs shared the same vision, looking to the past to take flavours and skills to reinvent our cuisine.

Plenty of delicious pastries and decadent marshmallows, petit fours, Macarons from Coupe de Pates, Bandoit and Evian water was available to sample.

Carla Jones: 4 Fourteen

Demonstrated how to produce a pork terrine using all parts of the pig. It was the best terrine I have ever tasted.

Josh and Julie Niland: Fish Face

Demonstrated how at Fish Face they use the whole fish in ‘fin to tail’ cooking and produced a delectable tuna salad.

Gita Seaton who came all the way from Canada.

Brought to us a little soul food and made each of us a Hush Puppy and demonstrated how to cure fish. It was truly amazing to hear how she established herself by starting pop up diners in convenience stores !

Patrick Friesen: Papi Chulo

An amazing character who brought a cheeky sense of humour to the culinary arts. He demonstrated how to make a gorgeous squid salad with crunchy potatoes. He shared with us his passion for cooking, quality produce and excellent flavours.  He proudly uses Australian iron bark at Papi Chulo.

Paul Farag: Four in Hand

Taught us how to fillet a flat fish and how to use all parts of the fish to minimise wastage. At For in Hand they use the whole fish from head to tail. He demonstrated how to perfectly pan fry fish  and make a sorrel and apple emulsion sauce.

Nathan Sasi: Nomad

Demonstrated and produced one of Nomad’s famous charcuteries, the mortadella. His passion for creating charcuteries from scratch using and reinventing forgotten skills.

Omnivore has finished for 2014 so keep your eyes peeled for 2015. The Omnivore festival is not one to be missed.

Are you looking for a long weekend activity that encapsulates all that is great about Sydney?

Give this range of activities a try, activities can be done separately. Best part about it, 2 of the activities are free!

Try taking the Clovelly to Coogee walk followed by a bite to eat and a couple of drinks at the recently renovated Coogee Pavilion.

A walk is a great way to catch up with friends or entertaining the kids whilst getting your daily dose of Vitamin D. Don’t forget to slip, slop, slap and wrap.

The coastal walk from Clovelly in Coogee is approximately 1.8km and can be done in 45-50 minutes, with a few stairs and inclines along the way.

It is a fabulous and scenic walk with an amazing view of the east coast of Sydney.  If you wish, you can enjoy a snorkel at Clovelly.

Once you arrive to the Coogee Pavilion you will feel like you have been swept away to a Greek Island with the open plan white and blue décor.

You can grab a fresh juice, a Will and Co coffee, a pizza by the Rosso Pomidoro boys or a delicious bar snack.

I was too tempted by the mini soft shell crab roll, the hand cut onions ring both were superb. I grabbed a quick coffee for energy for the walk home, a deliciously smooth coffee blend.