food – Page 15 – helenthura.com

March 20, 2008

Star Cakes

Wednesday at work I was pretty certain we had a birthday so I made some little cakes, if there wasn’t a birthday we would just have a nice morning tea, turns out that one of the girls did have a birthday so I was right after all.
This is what I made 🙂

The cakes were lime buttercake which was really really really good. very very limey, every time I opened the container I would get this big lime hit 🙂

Lime Buttercake
This made 11 smallish cakes in a standard 12 hole muffin pan. In the future I would multiply the recipe by 1.5 to get 12 decent sized cakes.

90g butter, softened
90g cream cheese, softened
zest of 1 lime or an orange or a lemon or a grapefruit etc.
150g caster sugar
2 eggs
50g self raising flour
75g plain flour

Preheat oven to 180Â°C (160Â°C fan forced) and line a 12 hole muffin pan with patty pans.
Cream butter, cream cheese and sugar together till pale and light. Beat in eggs and zest, then beat in the flours till just combined. Divide the mixture amongst the patty pans and smooth down the mixture as best as you can. Bake for 15 minutes or until a skewer comes out clean.

To ice.
This was my first time playing with fondant icing and I quite enjoyed it. I was using readymade fondant icing so all I had do to is knead the colour in and roll it out. I do plan to have a play with making my own fondant sometime but not now.
What I did.
Warm some jam till runny and keep over a bowl/saucepan to keep it warm.
On a silicon mat or a bench top dusted with icing sugar, knead a portion of fondant till smooth, flatten fondant out into a pizza and with a toothpick dipped in food dye, prick the surface of the fondant repeatedly. Fold the fondant up and knead again till the colour is evenly distributed. You will have to do this a few times till you get the colour you desire. Roll out icing to about a 5mm thickness. Next comes the hard bit you need to find a circle cutter which is the same size as the tops of your cakes. My circle biscuit cutter was too small, next I tried a glass – too big, then I grabbed a Nalgene container, and it was the perfect size. Using your circle cutter cut out fondant rounds. Brush a cake top with the warmed jam, lift a fondant circle onto the top of the cake and smooth down. Repeat till all cakes are iced. To add the stars it is the same idea, cut out fondant, brush star with a little jam and adhere to the the fondant topped cake. Push a cachous on top and you are done 🙂

March 9, 2008

Fun in the kitchen

I have been playing in the kitchen this weekend and having a ball. It has also meant that Mum has been able to spend a fair bit of time on the computer organising a talk she is giving on her trip out west last year.

Saturday I made sugar biscuits to have play with icing.

Saturday night I listened to the Womadelaide 2008 live broadcast (and loved every single minute of it) whilst decorating those biscuits. I have wanted to go to Womad since 2001 or 2002 when I first saw brochures for it at the library, listening to it this year has just made me want to go 100 times more than I did before. There was just so many artists I enjoyed listening to. At the end of the night I had no regrets not going to see Tiger Army/Zombie Ghost Train with Matthew and his friends (which according to Matthew was an awesome show).

I learnt that so much of it is about getting the consistency of the royal icing just right. As I practice more though I know I will get the consistency better on the first time instead of adding more sugar because it is too runny and then adding more liquid because I made it too solid.

Saturday I also went to the shops and if I go to Chermside I normally tend to poke my head into the kitchenware sections of Myer and David Jones because you never know what might be on sale. Well when I went into Myer I saw a sign which said 30% off all accessories and in the little note below it said it included pasta machines. Well when I saw that they had Atlas machines on the shelf, I knew what I was buying! Ever since I returned the below par pasta machine I bought 16mths ago I have been keeping my eye out, for an Atlas on sale, you know to make the price a whole lot more appealing. So so happy to have a pasta machine again. It also just runs so smooth.

Today I made Ralphs chocolate cake to take to work for a birthday tomorrow and of course I made Pasta! and Mum took some photos.

Pasta is all about the rolling, that blob of pasta would probably go through the machine about 25 times before it is cut, it makes it this most beautiful sheet of pasta.

I decided to be silly and make very very very long noodles. The first three runs I made as spaghetti and the final run I made as fettuccine. Typically of course you would cut the long pasta strip into 12-20″ strips before cutting it but hey why not?

The final stage, dusting the the fresh pasta with flour before packing it up to pop in the freezer.

Now it is time for bed and the start of another work week.

March 5, 2008

dreams

Monday.
I set my alarm for 6:15 this morning. When it went off I was in the middle of a dream. I turned my alarm off and dozed back to sleep in an attempt to finish my dream. I didn’t finish my dream. Mum woke me up at 6:30. Really wish I had finished my dream.

Bus. Work. Bus. Dinner. Iron

Tuesday.
I set my alarm for 6:00. When it went off the first thing I thought as I reached for my phone to turn off the alarm was my name is Helen Palsson. Still thinking about that one.

Bus. Work. Bus. Dinner. Tomorrow’s dinner tonight.

Wednesday
I set my alarm for 6:00. When it went off my first thought was I wonder how the casserole I had in the oven went over night.

Bus. Work. Bus. Dinner. Laundry.

The Breeders new album, Mountain Battles leaked (how many albums these days don’t leak? I am not instantly in love with it. Which surprises me. I was meant to love it from the very first note I heard. This is The Breeders in terms of shaping musical tastes, they were the first “modern/current” band that I fell in love with. I am going to listen to it for the next couple of days and see how it grows on me. I am on the second run through now and bits are starting to grow on me but it is very much not how I thought it would be.

February 24, 2008February 25, 2008

days.

It has been a very busy last few days at work. One of the girls has been off this past week extremely sick and then the other girl has been off after having her wisdom teeth out. Which has left myself, the other new girl, our boss and our part timer trying to catch up. It has been keeping us very busy. Thursday though I had to get out of the office and have lunch in the square which is where a few of these photos are from. Friday though I finished at 4pm, ever growing stack of files could wait till Monday. I caught the bus into The Valley and went to the Thai grocery/DVD store to get a few things I was after from the cooking class with Leanne the other week. Friday night Mum had a slideshow with the three other ladies that she went walking in NZ with. That was quite nice. So many nice places in the the Fiordland area.

Saturday, yesterday, I didn’t do much, it was a stinker of a day. We turned the air con and I watched some more Alias before making some pasta for lunch. Then I watched some more Alias. Then I went to Taste in the Valley for a Moghul cooking demo with Gaynor Long. Then I watched some more Alias, cooked tea (Harissa grilled steak with cous cous and a pea/capsicum/sundried tomato mixture. I then crashed to the sounds of classics on 4MBS.

I woke up at 6 this morning. I couldn’t sleep. I had breakfast, made some not so melting moments (the still taste ok but just not like melting moments) and then went back to sleep for a little while longer. Just taking it easy, I’m going to go out later for some music and assorted fun. As I type this now though, I am listening to a piano CD I have from ABC Classics, the current “song” is Adagio from Beethoven’s Moonlight sonata. I have my desk cleaned off and actually creating for the first time in ages, I had forgotten how it feels to write with a pen on cardstock. To look at photos, thumb through papers.

February 12, 2008

Chocolate Topped Baked Cheesecake

Last Friday one of the girls at work had a birthday, so I baked a cake. A cheesecake, just like the one we always make. Though this time I added some chocolate to it 🙂 It went down oh so very well, so well in fact that one of the nurses made it the next day for a gathering.

Crumb Base
1 250g packet scotch fingers
bit of all spice
50g butter/marg
50g copha
2 tbsps or so of cocoa if desired

Melt the butter/marg and copha together.
Crumb scotch fingers till they resemble fine breadcrumbs. Stir through the all spice and cocoa if using. Stir in the melted fat mixture. The mixture of dairy and vegetable fat is used to give a better “crumb” and how it holds together. Press in to the bottom (and sides if desired) of a greased 20cm spring form pan (line the bottom with foil) and chill in the fridge whilst making the filling.

Filling
500g cream cheese
bit of lemon juice
bit of vanilla
4 eggs
2/3C sugar

Cream the cream cheese till smooth. Add in the vanilla and lemon juice. Beat in the sugar till smooth and then beat in eggs one at a time till mixture is smooth. Pour on top of the base and cook in 160deg oven for 40 mins or until cooked. Run knife round edge of spring form pan and cool overnight.

Topping
idea very loved from Smitten Kitchen
50g butter
100g+ chocolate – dark or Cadbury Energy or Lindt 70% etc – Mix it up with a few different chocolates, increase the flavour or use up those half used blocks…
2 tsp honey
You could also very easily add some flavours here such as peppermint extract, mmmm.

Melt all ingredients together in a bowl over a saucepan of barely simmering water. Pour over top of cooled cheesecake and place in fridge for 30mins to set the chocolate topping.

When cutting this cake (due to the chocolate topping) if you want a clean cut you must dip the knife in a glass of hot water after each and every cut.

In the kitchen just after it came out of the oven.

February 11, 2008February 11, 2008

Hot Wok

6:20am Sunday Morning. I was laying in bed. The phone rings, should I get up and get it or let Pabbi get it, I think. Ahh stuff it, more likely to be for him or Mum then for me. But it was for me! On the other end was Leanne feeling quiet bad for ringing so early but she had an offer for me. Leanne and her sister had been given a voucher to do a cooking class (Hot Wok) at the Spirit House up at Yandina, her sister couldn’t go and Leanne has just found out that the replacement her sister had organised couldn’t come either. Did I want to go? Of course I did. A quick shower later, breakfast and flat ironed hair later it was time to go. A pleasant drive up to Yandina, a very nice class, a very yummy class, a poke round the setting taking a few photos and then it was time to make the trip home again. So happy to have had the chance to take the class.

It was a fantastic class, really enjoyed it. What I enjoyed the most was those little tricks, like deep frying basil leaves for a garnish – soo cool looking, they go really glassy and pretty darn tasty too or making fried shallots. What other little tricks were there mmm. Also enjoyed the time spent at the beginning of the class going through all the ingredients, getting the chance to taste them/smell them etc.

The dishes we made were –

1) Dry Red Curry of Cuttlefish with Wild Ginger
This was fun, the Cuttlefish can easily be swapped out with squid. Really liked this and it looked good on the plate too.

2) Braised Pork with Sweet Soya & Cinnamon
This was another really really yummy dish, we didn’t use a wok but actually just a large pot. Diced pork neck/scotch fillets were used and were quite tender by the end, the spices used were star anise, ginger and cinnamon, oh the flavour was so nice.

3) Sweet & Sour Stir Fry Chicken
This was a good dish, a lot more mellow in taste than the other dishes, which meant when we were sitting down to lunch, it was the least popular. Though it had pineapple in, big hunks of it. Anything with pineapple in is going to go down well in my tummy.

4) Stir Fried Beef with Roast Chilli Paste
This was one of my favourites along with everyone else in the class. Stir fry sliced rump steak in a cumin/coriander/fish sauce marinade. Then fried in the wok with chilli paste/jam (that stuff is so tasty), oyster sauce, fish sauce and just before serving some Thai Basil leaves were tossed through. The sauce was so thick and yummy.

5) Stir Fried Chinese Broccoli (Gai-Lan) with Asian Mushrooms and Oyster Sauce
Nothing like some stir fried Asian Greens with a nice sauce 😀

some of the food.