Mountain of Sweet French Toast

When you are on a jam-packed holiday and you have one night at the beach house with your man, what is there better to do than play cards and make bets on who has to get up early and make breakfast? Best out of five it was, and like the enthusiasticly competitive card players we are, we recorded our desired menus and signed an agreement. There was no backing out. 

I still don't know how he did it. Maybe it was the yearning for French toast and bacon that lit a fire in his belly to win almost every round. Maybe it was this craving for the sweet and decadent breakfast, which I don't cook too often, that assisted his victory. And to tell you the truth, I didn't mind losing on that specific occasion.

The next morning after the squawking magpies drove me out of bed, I hurried to the shop. I truly believe that only the finest ingredients should be used to make French toast. I cannot stand the thought of bland, soggy 'eggy bread'. No, I like my crisp on the outside, fluffy in the middle, and covered in maple syrup. French toast should have a slight spice to it and then be bound with just the right amount of sweet and savoury. It should melt perfectly, seductfully in your mouth.

These are incredibly sweet, and coated in butter. But hey, they aren't made to be healthy, they are made to be delicious. And that is the reason why I don't cook them too much. A treat. 

For the toast you will need:

Fresh bread - I used a loaf that had a nutty taste to it from a wood fired bakery. 

Free range eggs - depending on bread thickness, usually 1 egg per slice

Milk

Cinnamon

Pinch of salt

Butter for frying

To top:

As much good quality bacon as you please

Fresh fruit

Vanilla ice cream

Good quality maple syrup 

One small bar of Cadbury chocolate

Canola oil

Slice your bread to your desired thickness, I prefer thicker. Turn your oven onto about 50 degrees Celsius to keep each piece of toast warm as you cook them one at a time. In a bowl whisk the required number of eggs with about two tablespoons  of milk per egg. Add two large pinches of cinnamon and a pinch of salt. Melt one tablespoon of butter in a non-stick frying pan on a medium to high heat. While the butter is melting put your first piece of bread into the egg mixture. Push it down with your finger tips, turn it over, make sure it is completely covered, and then let it sit for a minute. 

Once the butter is melted and the bread is soaked, carefully place it into the frying pan. There should be a delightful sizzling sound. Leave it for a couple of minutes and in the mean time, get your bacon frying in a seperate pan. I like to fry my bacon in quite a lot of oil at a reasonably high heat to make it nice and crispy. 

Every minute or so, gently lift a corner of your bread with some tongs to check the underside. When it's ready it should be a dark brown in colour and crispy in texture. Once cooked flip it over and repeat with the other side. 

Keep each piece of toast warm in the oven while you cook the rest and finish cooking the bacon. Once everything is cooked and waiting patiently in the oven melt your chocolate bar. For such a small amount of chocolate I just simply break it up into a microwave save bowl. Add a dash of canola oil and microwave it 20 seconds at a time, stirring in-between until it is all melted. 

Now assemble your mouthwatering mountain. Pile it up. Make it high. Make it pretty, and then demolish it. For mine I spread a layer of chocolate on each piece of toast, piled the bacon in the middle, let the strawberries fall where they pleased, topped it with ice cream and then drizzled the magnificent syrup on top. 

Ta da! You are done. Sit down, enjoy, and relax. It's holiday season, the season of indulgence! 

-Fee

The Sisters' at Sorento

I spoke to my man on the phone on New Year's Day because, due to us being too popular and all, we couldn't spend the holiday together. During our excited rush of a conversation we quickly described our events in a few words to avoid being swallowed up in a lengthly conversation. One of the words I used repeatedly to describe my time in Melbourne and out on the peninsula was 'delicious'.

I'm relaxed, my taste buds are oh so satisfied and as I sit on a train traveling from Melbourne back to Ballarat I thought I'd share a few favourite flavours thus far. I'm also going to note how blimin' relieved I am that this train has air-con, considering its 42 degrees Celsius outside right now...

What a better way to spend New Year's Day, and my sister's birthday, than traveling up to Sorento, swimming in the beautiful bays along the way and exploring new flavours... My starving sisters and I were soon satisfied by 'The Sisters', a cafe at Sorento, after a long drive from the city. What an experience, I get way too excited over this kind of thing. 

Today's post will follow the few-word theme, holidays make me lazy! Here are my shots, my favourite flavours, my thoughts, my experience, described with a few words.

Home-grown. Organic. Quirky. 

Perfectly roasted. Variety. Indecisive. 

Herb boxes. Initiative. Grape vines. 

Pork, Apple and fennel. Simple. Satisfactory. 

Salmon tart. Divine. Gorgeous. 

Silky. Unique flavour. Bitter-sweet!

'The Sisters', a must try and worth the visit if you are ever in Melbourne. 

Now I'm off for another drive to a different beach, to brave the heat, and get back to relaxing. 

-Fee 

'Tis the Season to Make Truffles

Christmas treats.

Shopping at this time of year is horrible. In fact, just going anywhere at this time of year is horrible. The roads are bumper to bumper, the malls are full of frantic Christmas shoppers not knowing what the heck they want, and don't even get me started on supermarkets. Supermarkets are the mother of all nightmares at Christmas. The screaming children, that one woman who leaves her trolley in the middle, and the horrible amounts of packaged Christmas puddings and fruit mince tarts hurting your eye sight. I normally love supermarkets believe it or not. I love taking my time, making sure I am picking the best of every item, not missing any aisle. But no, not at Christmas time. I don't like Being pushed and shoved and waiting in line for half an hour. In saying that, this past week I have braved the supermarket a few times and for one reason only, truffles. 

For me, truffles are Christmas. They are worth the blood and sweat of many supermarket trips (blood and sweat at the supermarket, not in the truffles!). The whole process is Christmas fun. When I was younger we would make truffles every year. Eating some, saving some for Christmas Day, and always wrapping some in cellophane to give away as gifts. This year I am happy to be able to enjoy the truffle making pleasures with some family even though I am away from home. 

On two different occasions this week I have tested, trialed, and baked my heart away, making the perfect Christmas treats and gifts. One night was all about the mulled wine, ginger bread men, and fruit truffles with my lovely aunties and the other was a cold glass of sav, salmon on crackers, and sweet truffles with my girls. And what was the result? A slight headache the next morning, oh and some Christmas in a mouthful treats too! 

Now before I show you what I have done I must say that rum ball truffles are most definitely a tradition in my family. Rum and raisin tastes just like Christmas to me. Unfortunately this year I am surrounded by rum truffle haters. So to much regret I have not made any of my beloved, instead I branched out and tried a few newbies. 

Almond malt truffles:

These beauties are so simple, and I guarantee everyone will love em. Even those grinches. 

2 packets of good malt biscuits

1 can condensed milk

1 cup coconut

Almond essence

1 cup dried apricots chopped

50g melted butter 

Coconut for rolling

250g block Whittaker's chocolate

Mash or blend the biscuits, add the coconut, add the butter, add the apricots and give it a good stir. Now, add half the condensed milk and 1tsp of almond essence. Mix it up! Too dry? Add some more condensed milk. Go on, have a bite. Need more almond essence? Add some more! This recipe is great because you just play it by taste and texture. As long as they are moist enough to roll into balls then you are right. I usually add the whole tin, and a generous couple of teaspoons of almond essence. Voila! Roll into balls and coat in the coconut. 

For you chocolate lovers, don't forget to dip them in he silly Whittakers chocolate! Keep refrigerated or they freeze great. 

Tip: to melt the chocolate, chop it up really small! Heat water in a sauce pan until it boils and then turn the heat off. Place a heat proof bowl with the chopped chocolate in it over the hot water (not touching it) and let it melt away, stirring occasionally. It's important to take your time when melting chocolate. It's delicate! However, if your struggling it can help to add a dash of oil. 

*Warning - stolen*

Chelsea Winter's fudgy chocolate truffles

I had to try these out this year. I've never made just plain chocolate truffles which, when you think about it, is crazy! So here are a few pic of my final result. They are truly delicious and not too sweet. I highly recommend them. 

You will notice that I have used Chelsea's truffle coating idea on the fruity truffles (below) Guilty! My aunties and I had so much fun making the beautiful nutty and fruit filled truffles colourful on the outside as well as the inside! So I thought, why not make the chocolate truffles, chocolate-coated!? And I'll be honest, they look and taste bloody brilliant. 

All I did was mix coconut with a bit of cocoa and then rolled the balls until they were completely coated. 

Here's a link to the recipe on her website: http://chelseawinter.co.nz/chocolate-truffles/

For the fruit balls out there I have a recipe that my aunties and I came up with. Just enough chocolate balanced with just enough fruit and nuts. I will note that these are sultana free. I repeat, sultana free! Only the best of the best are in these truffles. And I would like to thank my aunties for all of their awesome ideas when it came to creating these babies. Truly genius. But, I will post that recipe another time... Too many truffles, not enough time!

Remember, truffles make great Christmas decor too

Or even great gifts

Now go on, get your bake on.

-Fee

Beetroot and Cauliflower Pizza Base

The pizza oven from heaven. 

What is a better way to finish off a gloomy Monday than make your own pizza night! Gather all your leftovers, purchase all your tantalizing toppings, and don't forget that cauliflower and beetroot!

This picture is all the family's own pizza bases and ingredients! Don't they look beautiful? I love the odd make-it-yourself night! 

I've just had a weekend full of Christmas baking, decorating and A LOT of eating (more posts to come!) so I had to start this week off as healthy as possible. But when my lovely Aunties' suggested pizza cooked in an outdoor pizza oven I just couldn't resist. Healthy, gluten free, beetroot and cauliflower pizza base it was. I've seen so many recipes for cauliflower pizza bases on Pinterest but I just wanted to try something different, something a little more exciting and a pink pizza base sounded pretty awesome to me. So I made sure I had all of my favourite toppings; baby spinach, parmesan, cranberry sauce (the good stuff with whole cranberries!), brie cheese, some figs, smoked chicken, and mozzarella.  Obviously you can choose your own ingredients, but if you want to eat the best pizza in the world I suggest you follow my instructions (I'm kidding, or am I?).

To make your pizza base it's really quite simple. In a food processor blend up half of a medium cauliflower (or a whole small one) and an average sized beetroot. Once blended so it looks like fine rice, microwave in a bowl for 7-8 minutes. Once microwaved, be careful it'll be very hot, wrap the mixture up in a clean tea towel. Squeeze and ring the tea towel with all your might until no more juice comes out. You will be surprised how much juice comes out and how much it will decrease in size! Once you have gotten as much out as possible put the mixture back into the bowl, add an egg, some fresh rosemary, oregano, Italian parsley, 1/4 cup grated parmesan, and some salt and pepper. Give it a good mix up and then spoon onto baking paper in a prepared baking or pizza tray. Use your hands to push it out into a good pizza-like shape. It should be moist enough to hold together nicely. I like to make the edges a little thicker. Bake for 15 minutes (or until slightly crispy), then scatter your toppings on and bake for another 15. You're done!

However, cooking in that pizza oven does make it so much more divine... It gives it that smokey flavour! 

Practical, perfect, and pretty pizza! Oh... And healthy! Profitable? You get the point, awesome pizza!

Bon-appetite! 

-Fee

The Friday Shop

A.K.A the Friday Shop

There is so much to love about a Friday. There's no grumpy Monday moaners lingering on a Friday, I love this. But what I love most about Friday's is, of course, the Friday Shop.

If you haven't heard of it you must be living in a dark cave at the bottom of the ocean... or maybe you just don't live in Dunedin. I used to live in Melbourne, the food capital of the world, the place where every street has an amazingly unique cafe. Before I moved to Dunedin I was so scared to leave my beloved food and damn-good coffee behind. I was worried about coming to a tiny city at the bottom of New Zealand, a place I used to believe didn't know the difference between instant coffee and freshly roasted barista coffee. But to my absolute joy, as I mourn for Melbourne for these years while I study, life is not so bad with places like the Friday Shop. So thank you Friday Shop for your exquisite pastries that light up my life, every week. 

As you would expect since the bakery is called the Friday Shop, it is only open on Fridays. And because of this it turns into the busiest place in the South Island at 6am on a Friday (I might be exaggerating but then again, I might not). You got to be in it to win it when it comes to these things. So most Fridays, I set my alarm extra early and drag my zombie-like boyfriend up to Roslyn. He secretly loves it. The reason I say most Friday's is because if we went every week my fingers would be too chunky to type this up, if you know what I mean, and I quite like being able to type on my iPad without sausage fingers. The pastries are fantastic but as I would say to the kids I look after, they are a 'sometimes food'. Mind you, the Friday Shop do sell beautiful soups, meatballs and other meals but to be honest, who would buy that when fresh steak and cheese pies, chocolate tarts, or various pastry quiches are screaming at you?! Remember, sausage fingers...

I do love doing my own baking but it takes hours to make croissants and when you can buy amazing pastries in seconds there is something so satisfying about it. You can taste the love and time that has gone into each treat. The first week we visited the shop we stood there for a good 15 minutes not knowing what to do. Dozens of people came in, gathered their tarts and croissants, and then left all while we stood there. How on earth can you choose between perfect pastries? I wanted them all! So we compromised with one treat each and then something to share. Now everytime we visit this is what we do. 

Yesterday this is what our popping eyes and greedy stomachs chose...

Apple turn-over Danish was Matts choice. The perfect sweet puff pastry complimented the apple sauce that oozed out as you bit into it. An absolute MUST!

My choice, however, was not as good as Matt's. It was still beautiful but I am still forever a die-hard fan of Danish type pastries rather than sliced Apple tart. It was still beautiful. Oh and as for the picture, some is missing because I took a sneaky bite before we even got home...

Last but not least... The almighty chocolate tart. I don't have much to say other than perfection. I was simply lost for words when I ate it because it was so decadent. So rich, so silky, so Devine. You simply have to try it to be able to understand. The pastry and then the two layers of chocolate, a fudge-like bottom layer and a chocolate ganache on the top. I have to try and make my own chocolate tart!

You have to see it to believe it and you have to try it before you can testify it. So here I am showing you and my evidence is proof that the Friday shop is amazing. And I am being a little over-excited about food, as usual. 

Bon-appetite!

-Fee

Japanese Inspired Spicy Chicken

I would gladly live in Japan just to be able to eat their glorious cuisine daily. 

About a month ago I went to what is now one of my favourite restaurants in Dunedin, Yuki. Located just near the octagon, Yuki has to be the cutest restaurant out. Its' cozy and authentic vibe makes for a sensational experience. Although, right now I'm not going to go off on a tangent about Yuki. I'll save that for another time.

Spicy chicken. It is unquestionably my most favourite dish from Yuki. Ever since my last visit to Yuki, those long four weeks ago, spicy chicken has been running through my mind. Delicious tender chicken covered in a hot spicy sauce. So simple but so satisfying. I love spicy food, it adds a kick of excitement to so many dishes. And to be honest, without the spice in that sauce it would not be worthy enough to write about.

I think I have made it clear how much I love Yuki and how much I LOVE the spicy chicken. And now that your mouth is watering just like mine at the thought of it, I'll share with you what I have done. Yesterday I spent a good couple of hours getting lost in Pinterest searching for 'spicy chicken sauce', 'spicy Japanese sauce' or even just 'spicy sauce'. Nothing made the cut. So I have made my own spicy sauce recipe and instead of just being for chicken, this sauce can be made to drizzle over your whole meal if you please. 

It might not be the most good looking of sauces but come on, just look at it, in all of its saucy sauciness. 

Here's what I did:

This recipe is for two people

1cup rice

1tblsp rice vinegar 

2tsp sugar

Green vegetables of choice

1 chicken breast

2 eggs slightly beaten

1/2 cup cornflour 

To make the sauce you will need:

1tblsp sesame oil

2tblsp good soy sauce

6tblsp chilli tomato (I use delmaine tomato sauce with chilli)

1tsp Honey

2 chopped spring onions

1/2 chopped medium red onion

2tsp (heaped) crushed garlic 

1tsp (heaped) finely chopped ginger

1tsp coriander 

1/2 tsp garam masala 

1tsp chilli powder

1/4 tsp turmeric 

Salt to season

The first thing I did was prepare the rice and broccoli. I wouldn't normally use broccoli in a dish like this but it was there and needed to be eaten. Snow peas or even just green beans would go lovely. Place your greens of choice in a steamer over a pot of cold water and put on a low heat (they should be ready to serve when everything else is done.) To make semi-sticky rice, put one cup of rice and 1 cup of water in a pot. Season with salt, add another two table spoons of water and then place on a low heat with the lid on. Keep an eye on your rice as you cook everything else, when all the water has gone turn the heat off pour in the rice vinegar and sugar and leave in the pot until you are ready to serve. It should be fluffy with a small amount of stick, none of that sloppy crap!

While the rice and greens look after themselves chop your chicken up into smallish slices. Cover each piece in corn flour and then dip into the egg mixture and put on a plate ready for frying. 

To prepare the sauce make sure everything is chopped up at your finger tips ready to use. While the chicken cooks you can make the sauce. Whisk the soy sauce, sesame oil, chilli tomato sauce and honey in a small bowl.

Now it's time to start your frying and your saucing. The reason I do these at the same time is to ensure the chicken stays crispy and the sauce stays hot and fresh when you serve. Oil a large pan and place on a medium high heat and oil a medium pan and place on a low heat. Once hot, place all the chicken into the large pan to start browning. Let it sizzle in the hot oil and take a moment to admire the delicious sound. Remember to keep checking the chicken when you make the sauce. It should take a few minutes on each side and should be brown and crispy. 

In the smaller pan fry the onions, ginger and garlic for a minute or so or until nice and soft. Add the sauce mixture to the pan and let it bubble for a couple of minutes, stirring occasionally. Once it has bubbled for a minute or so, add the coriander and remaining spices. Salt to season. Now try your sauce, if it's too strong for you, you can always add some water to tone it down a little. I try to keep things rather exciting so I like it quite strong. It's quite a nudge to your taste buds. 

And your done! Serve your crispy chicken with the green vegetables and rice. You may just like to pour the sauce on your chicken, but I'm a saucy girl (pun intended), so I cover everything in the spicy treasure.

And when you serve food and beer at the same time, well that's one happy man. 

-Fee

Simple Pan-Fried Salmon

Did someone say Salmon? 

Simple pan fried salmon on a bed of mashed kumara and accompanied with baby spinach, garden peas, and balsamic roasted carrot chips. Sounds fancy. 

Yesterday was the most perfect day. Like any other Saturday, I went to the farmers market to get the usual fruit and veg and try whatever food was on offer. Yesterday a lovely lady was serving raw chocolate, walnut and apricot fudge, spring carrot salad cups, and raw chocolate dipping sauce and oh my, it was beautiful. I love the different recipes they have each week and I love how they only use food from other farmers market stools. Decadent jams, stews, cakes, sauces and breads. Feast your hungry little eyes on all their glorious recipes here http://www.otagofarmersmarket.org.nz/pages/18/Recipes

So after trying to make as much conversation as I could in order to keep eating samples I made my way over to the fish stool and saw a lovely salmon fillet for only $10. It was then I decided I was going to have salmon for dinner. Matt, my boy friend and partner in eating food together forever was over the moon. 

I had never cooked a salmon before and I don't have many ingredients at the moment due to being in-between houses, so that is why I call this recipe 'simple salmon'. Matt complimented this dish by saying it was on par with, if not better than any salmon he has had in any restaurant plus, when you cook salmon at home you get a much bigger piece and pay about a fifth of the price! 

Make sure to buy your salmon fresh, a fish supplier shop or any kind of market is usually best. That way you can guarantee freshness. Some supermarkets cannot be trusted. Those sneaky devils put so much crap into food it scares me. So, best to stay clear. 

Want to make a restaurant quality salmon dish at home? Here's how.

You will need

A 350g salmon fillet cut in half. (It really doesn't matter on size and how many pieces you want, this is just what I did)

1 large kumara (sweet potato)

5 small carrots

2tblsp Olive oil

2tblsp balsamic vinegar

Handful of baby spinach

Garden peas

Fresh Italian parsley

Salt and pepper

2tblsp cream

25g butter

Oil to fry salmon in (I used avocado oil infused with lime)

To make the balsamic roasted carrots I whisked the balsamic vinegar and olive oil together with course sea salt and pepper and then poured over the thinly sliced carrot pieces that were on a prepared baking dish. I then roughly chopped some parsley up and sprinkled over top before baking the at 180 degrees for about 30 minutes or until nice and crunchy. 

Once they were on their way to delightful crunchy heaven I chopped and boiled the kumara. While the kumara was boiling I got out a couple of plates, placed some spinach in each, steamed the peas and de-boned the salmon. 

To de-bone a salmon fillet, keep it skin-side down and with one hand underneath to push up, use your other hand to feel for the spiky bones sticking out the top. To remove each bone I use tweasers to grab them and gently wiggle them out. This way they don't break when you try to remove them! When done, season your salmon with sea salt and pepper ready for frying.

When the kumara became soft, I mixed it with butter, cream and seasoned to taste with salt and pepper. Once mashed and then whipped with a fork to make light and creamy I put the pot lid back on to keep the kumara mash hot while I fried the salmon. 

Now the fun part! I oiled my non-stick frying pan so it's covered and then placed it on a high heat. Once hot, I fried the salmon skin-side down for about two minutes, until brown and crispy. Then I fried the other side for another two minutes. You know it's cooked once the middle falls apart nicely with a fork. If I buy a fat fillet I like to make sure all sides have been seared slightly. Beautiful and crispy on the outside and so soft on the inside. 

Serve the salmon on the bed of mashed kumara and baby spinach with a side of garden peas and balsamic roasted carrots. Garnish with Italian parsley. Bon-appetite! 

Now pour a glass of wine and enjoy your five star meal at home.

-Fee