Follow me on my wonderful adventures, sourcing the best produce, using the best ingredients to make the most marvelous of dishes with a pinch of fun and travel on the side. I am passionate about using my combination steam oven so you will find loads of recipes you can use in a combination steam oven.


Middle eastern inspired baked eggs

Shakshuka Baked eggs with tomato, parsley and feta

These Middle Eastern inspired baked eggs are super easy to make, loaded with flavour. The best part is they taste as good as they smell!
I have chosen to make these in a combination steam oven, which keeps my eggs nice and moist while cooking.
If you are cooking these in a conventional oven, cook at 180c with a lid on/covered in foil until eggs reach the desired consistency.
These recipe is super flexible, you can modify the recipe to meet your taste buds desires!
Middle eastern inspired baked eggs
INGREDIENTS
1 tablespoon butter
1 shallot
2 cans crushed tomato

Salt and pepper
8 eggs

2 sprigs parsley

100grams fetta cheese

¼ tsp sumac

To serve:

8 slices sourdough
1tsp nigella seeds

butter, for toast

1 tablespoon finely chopped parsley

½ lemon

40 grams butter

1tb olive oil
Serves: 4

Delicious baked eggs
METHOD:
1.Preheat combination oven to, 180c quarter steam and heat.
2.Finely slice shallot and parsley, cut lemon into wedges and crumble fetta cheese.
3.Grease 4 250ml ramekins (the wider lower rimmed ramekins work fantastically with this dish) generously with butter.
4. In a small fry pan, add the shallot, garlic and 1tb oil add tomatoes, bring to a simmer on a medium heat, sprinkle with salt and pepper and sumac, divide evenly amongst the dishes.
5.Break 2 eggs into each dish, pin prick each yolk, top with crumbled fetta a sprinkle of parsley and a pinch of salt and pepper.
6.Place ramekins onto a tray and into combination oven for 11 minutes, egg whites should be cooked through, but depending on preference egg yolks can be served runny or hard. Remove from oven. Sprinkle with a pinch of nigella seeds.
7. Turn combination oven to fan bake 200 ºC, place bread onto tray and gently warm through, for approximately 2 minutes.

Delicious baked eggs

TO SERVE

Serve with warm bread, a dollop of butter and lemon wedge

ALTERNATIVES

Baked eggs are delicious with a variety of flavours, try adding some chorizio or Spanish salami.

Tip: Eggs will not go rubbery in the steam oven.

Lemon Coconut cake with popping candy

Lemon coconut cake

Making a delicious cake requires just a pinch of patience. Creaming butter and sugar ensures that the sugar is distributed evenly in the butter it also allows air to be dispersed in the butter creating a light and even to rise cake, creaming is likely to take between 5-8minutes.   Adding lightly beaten egg eggs to the butter and sugar mixture and whipping for a minute on a low speed helps to incorporate air, creating a light and fluffy mixture.

Lemon Coconut cake with popping candy

INGREDIENTS
125grams butter, at room temperature.

1 cup caster sugar

2 eggs

1 cup SR flour

1 cup shredded coconut

1/2Cup milk

1 tsp vanilla essence

1 quantity of butter cream

1 lemon zested and juice squeezed out
Serves                  10

Time                     60 minutes

Difficulty            medium

Type of dish      dessert

PREPARATION
1. Heat a fan forced oven to 160C. Line a small cake tin with baking paper.

  1. Beat butter and sugar until the mixture turns an off white colour.
  2. Add the eggs, ½ the lemon rind and vanilla beat until well combined.
  3. Mix the coconut and flour in a small bowl, using a spatula fold the dry mixture alternatively with the milk.
  4. Spoon the mixture into the lined pan, use the spatula to smooth over the surface.
  5. Bake for 55-60minutes, the cake should be golden and a skewer should come out clean.

Lemon Coconut cake with popping candy

TO SERVE

Create 1 quantity of butter cream, add the lemon juice and lemon rind. Sprinkle with yellow popping candy or any other sort of small/crushed candy

See the best ever butter cream frosting

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or

Dust with icing sugar and sprinkle with yellow popping candy or any other sort of small/crushed candy.

Or serve with a thick yoghurt

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Best ever butter cream frosting

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The silly season is nearly upon us, an activity which I love doing is letting the kids decorate their own cupcakes. To do that you need the best buttercream frosting.

Give this one a try, a great topper on any cupcake or cake.

Pop bowls of lollies out and let kids creativity go wild, if you are sticking to a colour them tailor the lollies and frosting to suit !

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125grams softened butter
1 1/2 cups icing sugar
1tsp vanilla essence
1Tb thickened cream

Using an electric mixer, beat butter in a bowl until light and fluffy.
Add icing sugar mixture, cream, vanilla and flavourings (if desired), beating constantly until combined.

Flavouring ideas:
Strawberry: add 1tsp strawberry essence and a few drops of pink food colouring.

Lemon: add half a lemons zest a drop of yellow colouring and 2tsp of the lemon juice.

Chocolate: add 4TB cocoa powder

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Tools

Molecular Gastronomy

Tools

What is Molecular Gastronomy?

Molecular gastronomy is the science of cooking. It focuses on the reactions of ingredients and chemicals when cooking. It’s a fantastic combination of chemistry and cooking classes.

What can you do with Molecular Gastronomy?

Molecular Gastronomy is used by famous chefs, think Heston Blumenthal and home cooks alike.  Using tubes, syringes and precision measuring you can create:

  • noodles from any liquid e.g. curry sauce chocolate ganache or fruit puree
  • sand from food products with a fat content e.g. chorizo oil, peanut butter or Nutella
  • encasing a liquid into a solid shell, e.g. cocktail spheres
  • turning a liquid into a solid e.g. solid soup or smoothies

These are just a few of possibilities that you can create when mixing science and food with molecular gastronomy.

Cocktail sphere

What could you do at home?

Spherification, or the process of encasing a liquid in a solid sphere is an example of molecular gastronomy. To do this you need a high calcium content in your liquid and a sodium alginate bath. Do not fear if your liquid does not have a naturally high calcium content as you add  calcium lactate gluconate. The liquid becomes encased in a jelly-like outer. This works well for cocktails, giving you a fantastic pop in your mouth as it is consumed.

Tools 2

Measuring a cocktail sphere

Making the perfect sphere

Custom flavoured noodles, imagine making chocolate noodles, fruit noodles or green curry noodles! All you need is some simply noodle powder, a syringe and some small plastic tubing. It works by placing the simply noodle powder in a liquid above 85c, filling the syringe with the liquid inserting it into the tubing and placing it into an ice water bath, rinse the syringe out fill it with water and flush the noodle out of the tube with water.

Making noodles

Chilling in an ice water bath

using water to push out the noodles

OOOH noodles

Prawns with thai green curry noodles

Flavoured soil; imagine serving the chocolate noodles with peanut butter and Nutella soil or prawns on a chilli chorizo soil. Mixing half Maltodextrin and half your choice of fat stir to incorporate, push the mix through a sieve to create a sand.

Chorizio sand

Scallop with chorizio sand

Are you interested in doing some molecular gastronomy at home or for your next dinner party, watch this space for more molecular gastronomy cooking and some recipes!

For molecular gastronomy products contact Brian via Under Ground Gourmet www.undergroundgourmet.com.au

COMBINATION STEAM OVEN JAFFA BUTTERMILK CUPCAKES

JAFFA BUTTERMILK CUPCAKES


I find using Buttermilk keeps my muffins more moist and gives them a little extra tang. The buttermilk is a perfect, slightly acidic, addition to a citrus sweet.


Combination steam oven Jaffa cupcakes

Combination steam oven Jaffa cupcakes

375grams SR flour

165grams caster sugar

1 egg, whisked

1tsp vanilla essence

160grams butter, softened.

180ml Buttermilk

1TB orange zest

1TB orange juice

Ganache

250 grams dark chocolate melts

1/3 cup cream

  1. Heat combination steam oven to 200oC quarter steam and heat/ 25% humidity.
  2. Spray a muffin tin with cooking spray, I used silicone bakeware.
  3. Measure the buttermilk, and stand aside (this will prevent the butter hardening up later).
  4. Cream together, butter, sugar, vanilla and orange zest, add egg and orange juice and stir to combine, alternatively add flour and Buttermilk, mixture should appear slightly lumpy.
  5. Divide mixture evenly into 12 hole muffin tin and bake for 15minutes or until evenly browned.
  6. Whilst cooking prepare ganache, by heating cream and pouring over chocolate until chocolate has melted. If chocolate does not melt completely, oven a gentle heat or double boiler heat until melted.
  7. Once cupcakes are cool to touch, individually dip into ganache and sprinkle with orange zest.

Left over ganache keep well in the refrigerator, can be re-heated and tastes amazing on ice-cream !

the last piece of the BeeSting cake

The BeeSting Cake ! The most delicious cake I have ever made !

 

 

 

 

 

 

The BeeSting cake

the last piece of the BeeSting cake

After sitting around with some of my colleagues discussing our favourite cakes, I decided I wanted to create my own version of the BeeSting cake.

This is possibly the most multi-faceted recipe I have tried to blog, this one you may need to print out and follow as it has several components. Each component takes a little bit of time to create, however, each component is rather simple, so do not be afraid to try this recipe.

The yeast gives this cake a wonderful and light texture and will fill your house with the most mouthwatering aroma.

I hope you enjoy this recipe make sure you share it with your families and your guests, allowing them the privileged to try and to savor each morsel of the BeeSting.

Cake

1 sachet instant yeast (8grams)

¾ cup full cream milk

¼ cup caster sugar

2Tb Honey

2 ¼ cup plain flour

2 large eggs

80 grams butter (softened)

You will definately want more than 1 slice
Almond Crunch Topping

120 grams butter
1/4 cup caster sugar

¼ Cup brown sugar

3 tablespoons honey

5Tb thickened cream
1 1/2 cups sliced almonds

Custard Filling

1 cup full cream milk

2Tb thickened cream

3 large egg yolks

¼ Cup caster sugar

2Tb honey

½ tsp vanilla bean paste

3Tb cornflour

A slice of the Bee StingMaking the cake mixture

Heat milk in the microwave for 30 seconds until warm; add the yeast and caster sugar, set aside until it is slightly foamy, approx. 5-10 minutes.

In a large bowl mix all of the remaining ingredients until well combined, 2-3 minutes, I did this with my stand mixer with the paddle attachment. Cover with plastic wrap and allow to double in size, this may take an hour, using a spoon pierce the surface and allow the mixture to rise again whilst you prepare the tin and topping.

Grease a 9inch deep cake tin with butter.

Pre heat oven to 180C fan forced.

The last piece of the BeeSting who wants it

Making the almond crunch topping

Place the butter, sugars, thickened cream and honey into a medium sauce pan, allow to melt over a medium heat, allow the mixture to simmer for 5 minutes it should turn a pale brown, stir through the almonds, remove from the heat.

Baking the cake

Pour the cake mixture into the greased tin. Dollop teaspoons of the almond crunch topping across the top of the cake.

Wet a tea towel wrap it around the cake tin and tie a knot, if you tea towel isn’t long enough tie it in place with cooking string. Place cake on a lined tray as some of the almond crunch topping could ooze over *

Cook for 23-28minutes, until a skewer comes out with no cake mixture on it, it may have some caramel on it.

Remove from oven, allow to cool in tin for 10-15minutes or until almond crunch topping has hardened. Once hardened transfer to a wire rack to cool completely.The BeeSting

Making the custard filling:

Mix egg yolks and sugar until fluffy and pale. In a small bowl place the cornflour,  whisk in 1-2Tb of the milk to make a paste, making sure there are no lumps. In a small sauce pan, place the egg mix and gradually add milk and cream add the cornflour, make sure the mixture is well combined. Place onto stove on a medium heat and stir constantly in a figure 8 motion until it thickens add honey, set aside to cool. **

Assembling the cake

Cut the cake in half horizontally, place the bottom half of the cake onto the plate you will serve it on. Place the custard filling into the centre, leave 1cm from the edge. Place the top on and enjoy ***

Cutting a wedge can make it a little less oozy

*wrapping a wet tea towel around the cake tin prevents the centre of the cake rising and will help you to achieve the nice flat top.

** I make the custard the night before so it is nice and cool

*** if you want to serve the pieces to without the custard oozing out, cut the top into wedges and rearrange on top, prevents the oozing.



No guest complained


Medly of mushrooms in the big breakfast

LemonRind Cafe Drummoyne

LemonRind café Drummoyne

coffee
In the heart of Drummoyne away from the hustle and bustle of busy streets is a little find; the LemonRind café.  A revamped old school butcher shop with ample indoor and outdoor seating.

Coffee Alchemy beans served at LemonRind CafeLemonRind has super friendly and helpful staff willing to help you through the array of coffee or food choices available. The café has a range of daily specials as well as an excellent assortment of dishes on the fixed menu. Meals are freshly made to order and well-seasoned.

Big breakfast

The big breakfast, mushrooms, eggs, sourdough, bacon, sausages and spicy salsa $16.50, on my second visit I swapped the sausages for some wilted greens

Medly of mushrooms in the big breakfast

A medley of mushrooms, a delicious component of the big breakfast $16.50

Croque Madame with freshly cracked pepper

A well made croque madam with oozy Grueye cheese $15.00

Coffee Alchemy beans are used. LemonRind makes superb coffee nice and smooth with a slightly nutty after taste with no acidic undertones.

Capuccino

Cappuccino $3.50

Soy latte

Soy Latte $4.00

LemonRind café is a fabulous spot for a coffee or a bite to eat, I definitely recommended for a breakfast or lunch in Sydney’s Innerwest.

54 Thompson St, Drummoyne NSW 2047

Mon-Fri   7:00AM – 4:30PM

Sat-Sun  7:30AM – 4:00PM

LemonRind Cafe on Urbanspoon

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Steamed Ginger Lemon Lime puddings

Steamed Ginger Lemon Lime puddings

Ingredients:Steamed ginger pudding

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!

GINGER beer

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!

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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.

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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

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Spaghetti Boscaiola

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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

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