All posts tagged: recipe

RECIPE: Creme Egg cake by Georgia’s Cakes

I tried, believe me, I tried. There was just no way it was going to work out. To be fair, if I wanted to show off any delicate presentation skills I posses, I definitely chose the wrong cake to make. Enter, the best Easter recipe you’ll ever find – the most incredibly delectable, decadent, gooey and sweet concoction that is the Cadbury Creme Egg cheese cake. If you don’t have a set of sweet teeth on you, I suggest you look away now… I have to be honest, as a kid I stayed as far away from Creme Egg as I could. Do you ever look back at your child self and wish you could have nicely knocked some sense into them? I do. Not only because I never used to eat, well, much at all, but mainly because I wasted years avoiding these egg shaped chocolate goods like the plague. Fast forward (a lot of) years and now I can’t get enough of them. Every year I wait with anticipation until I see them …

Recipe: Za’atar Baked Cauliflower with Harissa Garlic Yoghurt

It has been a bloody long time since I posted a recipe. Why? Honestly, I have been very lazy at trying new things. It isn’t that I haven’t been cooking – I still take a weekly trip to the market on Saturday mornings, but for the last few months I have been cooking the exact same thing every week. Boring, I know, but I haven’t had the head space to think about other options. Until now. This dish is inspired by one of the most delicious things I tasted when I lived in Melbourne. I worked as a waitress in a cute little neighbourhood restaurant called Huxtable, which sadly closed down not long after I left. This cauliflower with harissa yoghurt had been on the menu since the restaurant opened in 2012. And remained one of the favourites until they closed their doors. Try it and you’ll see why. The only real difference between their version and my version is that they deep fried it. I’m not nutty enough to buy a deep frier for …

Beany Green – Bringing the Lunch Box to Life

Where Beany Green, London What Beany Green has opened a flagship cafe in the new Broadgate Circus development tucked behind Liverpool Street Station. Experience Australian born Prue Freeman and her English partner Tom Onions gave it all up to bring hand crafted coffees to the City in 2012. Now launching their filth venue, Beany Green offers a larger city venue with tables located around the open-aired terrace of Broadway Circus, prefect for people watching. Forget those soggy sandwiches and boring packaged salads. Beany Green is on a mission to revolutionise the diet of the average city worker with their bold, healthy food offerings and perfectly roasted coffee. Order a Beany Green Salad Box packed full of your choice of three freshly prepared, daily-changing salads devised by Ottolenghi-trained Executive Chef Tricia Jadoonanan – yummy! Beany Green screams ‘upbeat Melbourne cool’ without being pretentious. OH – and it has a trick up its sleeve. It’s open in the evening to stir and shake the most incredible cocktails. The Espresso Martini is made with freshly poured coffee house …

Picanha Mini Roasts with Miso Glaze

 I was recently treated to a hamper of goodies from Simply Beef and Lamb, which included the picanha cut of beef – the corner cut of the rump, a recipe and the ingredients to make picanha mini roasts with miso glaze. This recipe was created to match this particular cut of beef.  Having had this cut before, when I slow braised it for a steak pie, I knew the meat had a wonderful flavour so I was excited to be cooking it again. The miso glaze made a delicious addition and went really well with steamed winter cabbage and wild rice. Unfortunately, I think my oven may have produced a higher heat than the suggested one as, after cooking for the recommended 25 minutes, the meat was completely overcooked and chewy. I would like to try this recipe again but, as ovens often vary in temperature I would like to fry the meat on a griddle and drizzle with the miso glaze before serving. Recipe Serves 4 Preparation time: 10 minutes Cooking time: 25-30 minutes …

Recipe – Winter Vegetable Stew

A healthy mix of vegetables, pulses and spices makes this an ideal dish for warming your cockles on a cold winters day. It’s quick and easy to make, and very filling too. Serves 4 Ingredients Glug of Olive oil 1 large onion, chopped 2 garlic cloves, chopped 1 celery stick, chopped 1 carrot, peeled and chopped 1tsp ground turmeric 1tsp spicy paprika 1 inch fresh ginger, peeled and chopped 1 tin chopped plum tomatoes 500ml water 1 tin butter beans Handful broccoli, chopped Handful green beans, chopped Sea salt and black pepper, to tste To serve Yoghurt Fresh Coriander Method Heat oil in a large saucepan and add the chopped onion and garlic. Lower the heat and cook for a few minutes until the onions have softened. Add the celery and carrot for a few minutes, before stirring in the ginger, turmeric and spicy paprika, ensuring that they do not burn. When the spices smell fragrant, add the tomatoes, lentils, butter beans, water, salt and pepper. Cover and simmer for 20 minutes. Stir in all …

Recipe: Muntjac Meatballs

I arrived in Melbourne 6 days ago and have found that I have a lot of time on my hands at the moment while I look for work. Despite feeling a little lost without a job to head to every morning, it has been good in many ways, mainly due to the fact that I can cook breakfast and dinner every single day! I saw this recipe on Foodsessed and tried Mike Robinson’s Muntjac meatballs yesterday, but as muntjac (a small deer) is so hard to find, we used lamb mince instead. Recipe For the Muntballs 250g (8.81 ounce) minced Muntjac – I used lamb 250g (8.81 ounce) Ricotta cheese 100g (3.52 ounce) finely grated Parmesan cheese A little grated lemon zest One egg Salt to taste For the sauce Two large jars of good quality Passata A man size knob of butter Three smashed cloves of garlic Salt to taste A pinch of sugar to sweeten things up A sprinkle of fresh basil to finish Grated nutmeg to finish I used the following inforgraphic …

Recipe: Dutch Mustard Soup

This Dutch Mustard Soup is the perfect winter warming dinner. Make enough and you have a delicious lunch the next day, too. Ingredients 1.l water 2 chicken stock cubes 125ml creme fraiche 2 tbsp wholegrain mustard 125 ml cream cheese 4 tbsp cornflour 1 spring onion, chopped 5 rashers bacon, sliced and fried Extra virgin olive oil to drizzle Salt and pepper to season Method 1. Bring water to boil. Add creme fraiche, mustard and cheese and whip until smooth. 2. Add cornflour. When the soup thickens, add salt and pepper to taste. 3. Garnish with spring onion, bacon bits and olive oil.