Artichoke, parmesan & green chilli dip

The fact that I made this recipe up should not put you off, its simple and delicious.

Ingredients:

1 x small jar artichoke hearts including juice (I used Sandhurst)
1 x green chilli (deseeded) (or less if you like)
1/2 cup grated parmesan
2 tbs parsley
2 tbs chives (optional)
Dash of EVO

Method:  Combine all ingredients in food processer and process until smooth, adding more EVO if needed.  Voila!  Makes 1 small bowl

Bejewelled Lamb

I cut this recipe out of Gourmet Traveller ages ago. It's a Ben Shewry recipe. the family loved it. definitely on the make again list.
3 kg boneless lamb shoulder
2 tbsp sea salt
4 litres olive oil
1 bunch of thyme
1 head of garlic, unpeeled, halved widthways
4 fresh bay leaves
1 pomegranate, seeds only
80 gm (½ cup) pine nuts, lightly roasted
80 gm (½ cup) currants, soaked in warm water for 10 minutes, then drained ½ bunch of mint, leaves picked, coarsely torn

Labne
200 gm natural yoghurt

Parsnip cream
40 gm butter
4 large parsnips, peeled, core removed, finely sliced
500 ml (2 cups) milk
200 gm sour cream
100 ml olive oil

Roasted spice mix
1 tbsp each of fennel seeds and coriander seeds, lightly roasted
1 tbsp pumpkin kernels, lightly roasted
½ tbsp cumin seeds and caraway seeds, lightly roasted
1 tsp black peppercorns

Method 01
Season lamb with sea salt and ½ tsp freshly ground black pepper. Place in a large saucepan over low heat, cover with oil, add thyme, garlic and bay leaves, weight down lamb with a heavy plate and simmer gently until meltingly tender (5-6 hours). Cool.

02 Meanwhile, for labne, place yoghurt in a muslin-lined sieve placed over a small bowl and stand in the refrigerator to drain (about 2 hours). Transfer to a bowl and whisk in a little salt and white pepper to taste. Cover and refrigerate until required.

03 For parsnip cream, melt butter in a saucepan over medium heat, add parsnip and sauté until tender (about 15 minutes). Add milk, simmer for 5 minutes, season to taste and cool to room temperature. Place in a blender and blend until smooth, add sour cream and blend again. With motor running, add olive oil in a steady stream. Keep warm. 04 For roasted spice mix, combine ingredients in a mortar and, using a pestle, coarsely grind, then season to taste and set aside. 05 Remove lamb from oil and coarsely shred. Smear a large tablespoon of parsnip cream on each plate, scatter over lamb, then spice mix. Place dollops of labne on and around lamb, scatter over pomegranate seeds, pine nuts, currants and mint, season with sea salt and serve. --------------------------------------------------------------------------------

Spiced Pear Tarte Tatin

Our friend Alison was getting all Frenchified in the kitchen recently so I said I'd pitch in with a French dessert. Naturally my friend Google assisted with a search of 'French desserts' and tarte tatin came up and inspired the following creation. As per usual, I didn't follow one particular recipe, but the one at Taste was the recipe in principle http://www.taste.com.au/recipes/25246/pear+tarte+tatin+with+brown+sugar+mascarpone.

Ingredients:

4 x large firm pears (I chose the type good for cooking)
1/2 cup caster sugar
1/2 cup brown sugar
50 g butter
2 tbs water
juice of 1/2 small lemon
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp rasa el hanout
2 sheets butter puff pastry (I use 1pkt Careme puff pastry)

To serve:
1 cup greek yoghurt sweetened with 1 tbs brown sugar

Method.

Peel, core and quarter pears. Put sugars and water in ovenproof frying pan and simmer until a nice caramel colour. Add spices, butter, lemon juice and pears and sauté until pears are JUST soft. Arrange pears in a circle (as per picture) and let them cool down for 20 minutes. Shape sheet/s of pastry in to a round that fits over the pan and tuck the pastry down the sides of the pan over the pears.  Bake in 200 degree oven for 30 mins or until puffed and golden brown. Leave in pan for approx. 10 mins then turn out onto a plate. Serve with sweetened yoghurt, ice cream or cream!!  Yummy

Cinnamon Roll Cupcakes

I love cinnamon..and these provide the required cinnamon fix

Makes 12 cupcakes

Ingredients 
FOR THE SWIRL 
1/4 cup (1/2 stick or 56.5 grams) unsalted butter (melted)
1/3 cup (85 grams) brown sugar
1 teaspoon cinnamon

FOR THE CUPCAKES 
1 1/2 cups (190 grams) plain flour
1/2 cup (100 grams) sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature
1/2 cup (113 grams) sour cream
2 eggs, at room temperature
1 teaspoon vanilla extract

To make the filling: In a small bowl, stir all of the ingredients together until combined. Set aside until ready for use. To make the cupcakes: Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake papers; set aside. In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. Add the butter, sour cream, eggs, and vanilla and beat until smooth. Scrape the bowl, making sure there are no streaks of flour remaining (do not over mix). Place one tablespoon of batter in each of the paper liners in the prepared muffin pan. Make a small well in the middle of each cup of batter with a toothpick. Stir the filling to make sure the butter is combined, then spoon a scant 1 teaspoon of the filling into each cup. Use a toothpick to swirl the filling and batter together. Add another tablespoon of batter to each cup and repeat the filling/swirling process. Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and allow to cool completely before frosting. Excellent with Coffee Icing and Cream Cheese Frosting (1/2 recipe)

Cream Cheese Frosting 
Ingredients
8 ounces (250g) cream cheese, at room temperature
1/4 cup (1/2 stick) unsalted butter, at room temperature
4 cups confectioners’ sugar (pure icing sugar)
1 teaspoon vanilla

In a large bowl, or the bowl of a standing mixer, beat the cream cheese and butter together until completely combined. Add the sugar, one cup at a time, beating well between each addition. Stir in the vanilla until thoroughly combined. Beat the mixture well, until light and fluffy, adding up to a tablespoon of heavy cream, if the frosting is too stiff.

Penne with Pumpkin Sauce

Maybe its because we are at the tail end of Autumn that pumpkin is on my mind.  I tried a delicious pasta dish recently in Degraves St that had a pumpkin sauce, so I tried to recreate this at home. So I started in the usual place (Google!) and found quite a number of recipes that might bear the right result. I went with the Coles online recipe and of course adjusted to suit.

Penne with Pumpkin Sauce

500g kent or jap pumpkin cubed
2 cloves garlic chopped
1/2 red onion chopped
1/2 handful sage leaves
2 cups chicken stock

To finish

400g pasta - any shape will do
3 rashers of bacon chopped
1/2 head broccoli broken into florets
salt/pepper
1/3 cup sour cream (optional)

Saute the garlic and onion in a little EVO and add the pumpkin and chicken stock and simmer until pumpkin is tender.  Put pumpkin mixture, minus the extra stock in a blender and blend until smooth.

Cook pasta to directions, add broccoli for last 3 minutes.

In a pan, saute bacon, blended pumpkin and add sour cream. Dilute w excess stock if required. Add pasta and broccoli and mix together and serve with parmesan.

Bloody lovely

Lamb or Pork Braise

Watching Masterchef recently, I got inspired to jot down a recipe from the only non chef on the show - Matt Preston. But given the oohing and aahing that came from the tasters for Matt's Lamb Braise, I simply had to give it a go.

This recipe can be made with either lamb or pork - I chose pork steaks and it worked out great.

Ingredients:
1 kg cubed lamb or pork
1 tbs flour
2 tbs olive oil
3 cloves garlic, crushed
2 tsp curry powder
knob ginger - finely grated
140g tomato paste
2 cups pineapple juice
1 tbs brown sugar
2 tbs red wine vinegar
1/3 cup soy sauce
Walnuts - optional

Method:
Cube meat and put in sandwich bag and add flour - massage to coat.
Heat oil in saucepan and brown meat. Remove from pan.
Add garlic, ginger and curry powder to pan and saute until fragrant. Add tomato paste and cook off. Add pineapple juice, sugar, vinegar and soy and mix to combine.
Add meat back in and back for 2 hours at a medium temperature.
When cooked, add in walnuts if desired and serve with rice or noodles.  Serves 4 generously.

Pumpkin Fruit Cake

Well I see your pumpkin Judy and I'll raise you :).  I collect recipes from many sources, and often the suggestions that come on the pack of the pack or can can be very good.  I found this one on the back of the Sunbeam mixed fruit packet, and must say that I found it very good indeed, and relatively healthy for a cake. Even better you mix it all up in the one pot.

Ingredients:
500g dried mixed fruit
1 1/2 cups brown sugar
1 tbsp golden syrup
125g butter
1 cup apricot nectar
1 tsp bicarb soda
2 eggs slightly beaten
1 cup cooked pumpkin cold and mashed
1 cup plain flour
1 cup self raising flour

- Preheat oven to 160 d C
- Grease and line a 20 cm round cake tin
- In a largish pot bring to boil mixed fruit, sugar, syrup, butter and nectar, stirring all the time and then simmer gently for 10 minutes.
- Remove from heat and add bicarb soda then allow mixture to cool
- Add eggs and pumpkin and stir until smooth.
- Sift in flours and mix well to combine
- Place in tin and bake for 70 minutes or until a skewer in the centre comes out clean.

Roast Carrot and Cumin Soup

I think I found this recipe from Gourmet Travellor ages ago.

1.5 kg Carrots, chopped
120 ml Olive oil
3 large Lebanses flat bread
1 tsp cumin seeds
1 onion, chopped
4 garlic cloves, chopped
2 tsp ground cumin
1 tsp ground coriander
2 litres chicken stock
Greek yoghurt Lemon - juice and zest
Preheat oven to 220C. Scatter carrots onto 2 baking tray, drizzle with 1/3 of the oil, season and roast for 25 mins. Place flatbread on trays, drixzzle with half remianing oil, scatter with cumin seeds, . Roast 3 minutes. Meanwhile, heat remaining oil in large saucepan, and saute onion and garlic about 5 mins. Add cumin and coriander and stir about 1-2 mins. Add stock and bring to simmer. Add roast carrots. Blend with stick blender. Season with salt, pepper and lemon juice. Service scattered with lemon zest, parsley and a dollop of greek yoghurt. (Black Swan is gooood. Val put me onto it!!)

Pumpkin, lentil and ginger soup

This is delicious.  The ginger gives it a zing! 

1/2 cup red lentils

1 kg jap or butternut pumpkin cut into chunks

1 tbs ginger, grated

1 tbs orange zest

4 cups vegetable stock

1/2 cup buttermilk

1/4 cup coriander, chopped

Rinse the lentils and place in pot with the pumpkin, ginger and orange zest.  Add the stock and bring to boil.  Reduce to simmer and cook for 30 mins.  Remove from heat.  Blend with stick blender.  Stir through buttermilk and top with chopped coriander.

Onion bhaji

Judy - you won't believe it, 2 posts in one day!

To go with the kofta curry, I made these onion bhajis, which I found on the Cook & The Chef site http://www.abc.net.au/tv/cookandchef/txt/s2271435.htm - I was a big fan of this series.

The bhajis were served with a mint chutney - fresh mint, yoghurt, lemon juice and crushed garlic.

4 onions sliced
75 g besan (chickpea) flour
150ml plain yoghurt
1 tbs lemon juice
1 tsp garam masala
1 tsp ground cumin
Pinch chilli powder
1/2 tsp tumeric powder
1/2 tsp ajawain seeds (I left these out)
salt
1/2 bunch chopped coriander leaf (I used dried)
1 green chilli chopped
Vegetable oil for deep frying

Put gram flour in large bowl and add yoghurt and stir until smooth runny batter (I thinned with a little milk). Add spices and salt and leave in warm place for a couple of hours. Add onion, lemon juice, chilli and coriander.
Heat oil in a wok or large pan.
Slip spoonfuls of mix into 170 degree oil and cook turning until golden. Drain and serve.

Lamb kofta curry

Hi there

Well, is been a while but I made this curry for a curry party and it was delicious! I love it when I can use an array of spices that I have in my pantry and herbs from my herb garden, and there were no hard to get ingredients either.  Despite having several spice and curry cookbooks, including a ripper by Madhur Jaffry, I found the following on the internet at http://www.exclusivelyfood.com.au/2011/06/lamb-kofta-curry-recipe.html

I also made some fabulous onion bhajis that were a hit - more on that later.

Kofta
500g lamb mince
1 medium onion grated (discard the juice)
1 large garlic clove grated
10g piece fresh ginger grated
1 long red chilli finely chopped
1 egg
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp dried chillie flakes (I used cayenne powder)
1/2 tsp salt

Curry sauce
2 medium ripe tomatoes skinned and finely diced
1 medium onion finely chopped
2 cloves garlic finely chopped
10g piece fresh ginger finely chopped
1 long red chilli chopped
2 tbs vegetable oil
5 cloves
5 cardamon pods crushed
1tbs tomato paste
1/2 tsp tumeric
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
1 tsp mild paprika
1 tsp garam masala
1/2 tsp salt
1/4 cup water
1/2 cup natural yoghurt


Kofta - combine all ingredients in bowl and using your hands to mix until well combined. With wet fingers form mince into slightly smaller than golfball sized balls. Place on a tray, cover and refridgerate while preparing the sauce.

Sauce - In a heavy based frying pan (big enough to have kofta in single layer), add oil on medium heat. Add onion, garlic, ginger, chilli and cloves and cardamom to the pan and cook, stirring often until the onion has softened (about 10 mins).
Add the tomato past, tumeric, coriander, cumin, paprika, garam masala and salt and cook, stirring constantly for about 30 secs.
Add tomatoes and stir to combine.
Stir in the water and yoghurt and bring to a simmer.
Place kofta in a single layer  in the sauce.
Return sauce to a simmer and simmer uncovered. After 15 mins or so, gently turn the kofta using tongs. Shake the pan (don't stir) a couple of times during cooking to prevent kofta sticking. Cook for 40 mins! Voila :)

Cauliflower “DETOX” Salad

I saw this recipe on The Healthy Foodie blog.  Apparently Adapted from Angela’s Detox Salad.  I grated the broccoli stems and added them too.

INGREDIENTS(yelds about 8 cups)

• 1 head cauliflower, stems removed
• 1 head broccoli, stems removed
• 2 carrots, shredded
• 1 Gala apple, diced
• ¼ cup pumpkin seeds
• ¼ cup sunflower seeds
• ½ cup raisins
• ½ cup dried cranberries
• ¼ cup finely chopped fresh mint
• the juice of one lemon
• 2 tbsp maple syrup
• 1 tbsp white wine vinegar
• ¾ tsp salt
• ½ tsp black pepper
• 1 tbsp organic no-salt seasoning

 INSTRUCTIONS

1. In a food processor (or chop by hand) process the broccoli (no stems unless you grate them) until fine. Add into large bowl.
2. Now process the cauliflower (no stems) until fine and add into bowl.
3. Attach grating blade to your food processor and grate the carrots (or grate by hand) and add to bowl.
4. Stir in the rest of the ingredients and stir until well combined.
5. This salad can be served immediately, or left in the refrigerator to macerate for a couple of hours. It will keep for about 3-4 days in an airtight container.

Strawberry Sour Cream Streusel Cake

I first tried this cake when Val made it.  It's a winner!  It's a Nigella recipe.

For the strawberry purée:

• 8 ounces strawberries
• 3 tablespoons strawberry jam
• 2 teaspoons cornstarch
• 2 teaspoons vanilla extract

For the cake:

• Vegetable oil, for pan
• 3/4 cup sugar
• 2 cups plus 2 tablespoons flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 12 tablespoons (1 1/2 sticks) cold butter, cut into 1/2-inch cubes
• 1 cup sour cream
• 1 large egg
• 1 tablespoon vanilla extract

For the crumble topping:

• 2 teaspoons Demerara sugar

Preparation

1.

Prepare strawberry purée: In a blender,combine strawberries and jam. Make a paste of cornstarch and vanilla,and add to blender. Purée until smooth.Set aside.

2.

Prepare cake:Heat oven to 170 degrees. Oil a 23 cm springform pan and set aside. In a large bowl, combine sugar, flour, baking powder and baking soda. Sprinkle in butter cubes and rub them in by hand until mixture resembles large coarse crumbs. Remove 1/2 cup and set it aside. To large bowl, add sour cream,egg and vanilla. Mix well.

3.

Using a little over half the cake batter,drop dollops of batter into pan. Pat batter across bottom of pan and about 1 inch up sides;mixture will be very sticky and somewhat uneven. Add strawberry purée, making an even layer across bottom of pan and leaving a rim of dough above it. Cover with remaining cake mixture.

4.

Prepare crumble topping:In a medium bowl, combine reserved 1/2 cup dough and Demerara sugar. Stir with a fork to mix. Sprinkle evenly over cake.

5.

Bake cake until lightly golden,about 45 minutes.Cool completely before serving.

Choc mug pudding

This recipe has become popular in our house, becuase they can make it themselves!  It's from the Taste web site.  It's not gourmet, but it satisfies that need for something quick, warm and chocolatey.

Preparation Time: 2 minutes

Cooking Time: 2 minutes

Additional Time: 1 minute (Cooling)

Serves: 1

Ingredients:

• 1 Tablespoon Butter
• 1 Tablespoon Almond or Hazelnut meal
• 1 Tablespoon Gluten free cornflour
• 1 Tablespoon Natvia Sweetner
• 1 Tablespoon Coco powder
• 1 Tablespoon Dark chocolate chips
• 1 Tablespoon Light Sour Cream
• 1 Tablespoon Chilli Infused olive oil

Put your butter in the mug and microwave it for about 40 seconds, or until pretty much melted. Add everything else. Stir to incorporate well. Microwave for 100 seconds at 70% power. Leave it to cool for a couple of seconds... or not. I have an annoying tendency to burn my mouth out every time I make this. If you’re sniffly, cold and lonely – give this a shot, it’ll fix all your problems.

PS: I think my microwave has survived tonights episode!!??

Red velvet Cupcakes with Cream Cheese Frosting

This was my first "red velvet" recipe.  I decreased the red colouring, and halved the icing (to preservethe coronary arteries!)  They're goood!

Red Velvet Cupcakes
2 1/2 cups sifted cake flour*
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda
1. Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.
2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside.  In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.  Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go.  Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
4. In a small bowl, mix vinegar and baking soda.  Yes, it will fizz!  Add vinegar mixture to the cake batter and stir well to combine. Using an ice cream scoop, fill cupcake cups with cake batter (they should be 2/3 – 3/4 full).  You may not fill all the cups, I ended up with 20 cupcakes.  Place muffin tins on the middle rack of a preheated 350 degree oven.  Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean. Check early and don’t overbake!
5. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.  Frost cupcakes with cream cheese icing (recipe below) and decorate with red sprinkles if desired.

Cream Cheese Frosting
16 oz. cream cheese (2 packages), softened
1/2 cup unsalted butter (one stick), softened
1 teaspoon vanilla extract
2 1/2 cups powdered sugar, sifted
pinch of salt

With an electric mixer, blend together cream cheese and butter until smooth.  Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract.  Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use.  If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).

Pantry Muesli bars

Found a great foundation muesli bar at best recipes.com, and did my usual tinkering and think the result was great!  You can make it healthier with substituting or minimising the butter and using oil.  I loved that I could raid my pantry and use what was at hand.

100g butter
1/2 cup plain flour
2/3 cup brown sugar
11/2 cups rolled oats (you could supplement with rice bubbles)
1 cup dried fruit - I used cranberries
1/2 cup choc bits (I omitted)
1/2 cup nuts - I used walnuts
1/2 cup seeds - I used pepitas and sunflower seeds
2 tbspn sesame seeds
1 tsp cinnamon
1 tbspn peanut butter (generous)
11/2 tbspn honey
1/2 cup coconut

1. Line rectangular baking dish with baking paper. Preheat oven to 150 degrees
2. Melt together peanut butter, butter, honey and brown sugar in saucepan
3. Mix all other ingredients in a bowl and pour over butter/sugar mixture.
4. Mix well and tip into baking dish and flatten firmly with metal spoon
5. Bake for 40 mins and leave to cool before cutting into squares or rectangles.

Caramel Cheesecake

I had long wanted to conquer the condensed milk caramel thing, and needed to take a special cake for a work celebration, so went looking for a caramel cheescake.  Found a good one at Taste.com http://www.taste.com.au/recipes/16031/baked+caramel+cheesecake which of course I adapted to include the condensed mild caramel.

For the caramel:

Boil an unopened can of condensed milk for 2 hours (making sure that you top up the water so the can is always emersed) and voila!  ...... Caramel.

For the cheescake:

1 x 250g packet of ANZAC or granita biscuits
125 g butter, melted
2 x 250g pkts cream cheese (you can use fat reduced) softened
1 x 300ml carton sour cream (or normal cream if that's what you have)
150g plain yoghurt (low fat is good)
1/2 cup caster sugar
3 eggs
1 can condensed milk caramel (cooled)

Method:
1. Crush biscuits to a fine crumb, add melted butter and pack firmly into the bottom of a springform pan. Chill for 30 mins

2. Preheat oven to 160 degrees. Pulse cream cheese, eggs, sugar, yoghurt, cream in a food processor to combine.

3. Pour 1/2 the cream mixture over the biscuit base. Spoon caramel over (globs are fine) then top with remaining cream mixture

4. Bake for 1 hour and 10 mins or until set. Turn off oven, and leave cheesecake in oven with door ajar for 2 hours until cooled (this will ensure that the cheesecake does not split).

5. Chill in fridge for 4 hours or overnight

Smoky chilli braised beef with cornbread dumplings

Found this Donna Hay recipe in the Sunday paper a few weeks ago.  They are the best savoury dumplings I have ever tasted.  Really good!!

2 tbs olive oil
1.5  kg beef brisket, cut into 2cm pieces
sea salt and cracked black pepper
1 brown onion chopped
2 cloves garlic, crushed
2 tsp sweet smoked paprika
2 dried Chipotle chillies, chopped
¼ cup brown sugar
1 tbs tomato paste
2 x 400g tined tomatoes, chopped
2 cups beef stock

Sour cream to serve.

Dumplings:
1 ½ cups plain flour
1 tbs baking powder
1 cup instant polenta
1 ½ cup buttermilk
Salt & pepper
1 cup grated vintage cheddar cheese
½ cup chopped coriander leaves
1 long red chilli

Heat 1 tbs oil in large heavy base saucepan.  Sprinkle beef with salt & pepper and brown In batches. Set aside.  Heat remaining oil and sauté onion and garlic until soft.  Add paprika and chipotle chilli and cook 1 minute.  Return beef to pan, and add brown sugar. tomatoes, tomato paste, and stock.  Bring to boil.  Reduce heat and simmer 3-3 ½ hours.

Preheat oven to 200 C.  To make dumplings: place all ingredients in bowl and mix to just combine.  Place spoonfuls into top of casserole.  Bake uncovered in oven for 15-20 mins.  Serve with sour cream.

Rice and Pumpkin Torta

2/3 cup arborio rice
EVO
1 onion finely chopped
2 cups firmly packed grated pumpkin, jap or butternut
80g grated Parmesan cheese
1.2 cup cream
1/2 cup ricotta
3 eggs lightly beaten
1/2 tsp nutmeg
1/3 cup dry breadcrumbs
Salt/pepper

Cook rice for 8 minutes. Drain.
Heat 2 tbs EVO in non stick pan and fry onion for 5 minutes.
Add grated pumpkin and fry another 5 minutes.
In large bowl combine everything except breadcrumbs.
Oil a 21cm springform pan ( or lamington tin) then sprinkle with half the bread crumbs.
Spoon in the rice mixture, and sprinkle top with remaining bread crumbs.
Bake at 180 for 35 minutes or until firm in middle.
Serve warm or at room temp.

Vue de Monde

Last month my family had lunch at Vue de Monde. The food, the view and the service are all absolutely magnificant. This was our menu:

Oyster
&
Salt cured kangaroo
&
Celeriac, Sunflower seed
&
Smoked eel, white chocolate, caviar

~

Spanner crab, rockmelon, salmon roe

~

Tomato, fennel, watermelon, wasabi

~

Marron, kohlrabi, caviar, tarragon butter

~

Fried duck egg, lamb sweetbreads, pickled onion

~

Cucumber sorbet, crushed herbs

~

Snapper, herb emulsion, prawn, smoked bone marrow

~

Pigeon, carrot, clove, orange

~

Blackmore wagyu beef, fig, pear

~

Assortment of cheeses, bread, jams

~

Passionfruit, licorice, coconut

~

Lemon meringue ice cream, white chocolate, lemon curd, parsley

~

A selection of coffee, teas, infusions & petit-fours

~

WINE
2006 Delamere Blanc de Blancs Sparkling, Pipers Brook, Tasmania
2010 Man O War ‘Exiled’ Pinot Gris, Ponui Island, New Zealand
2010 Chateau D’Esclans, Whispering Angel Rosé, Provence France