Tuesday, September 18, 2012

Steph Audino's Perth Fashion Festival Debut

With the eve of Perth Fashion Festival upon us I thought this post would feature one of my favourite Perth designers - Steph Audino. Here's a story I wrote about her PFF debut for Community Newspaper Group. Enjoy and have a happy Tuesday xo


Thursday, September 13, 2012

Throwback Thursday - Appearance on Charlie's Kitchen

Hey guys hope you all have a fabulous Thursday. I thought for this post I'd take it back a bit and show you some recipes featured on Charlie's Kitchen when I was a guest on the show three years ago. 

The recipes which were aired on episode number 98 were an entree of Zia Peppinella's Pasta Cartoccio, My Portuguese Baked Steak with roast vegetables and Strawberry Tiramisu. Here they are below if you want to give them a try. Bon Apetit x

P.S I'm planning on visiting the show for a second time and am thinking of something different - any ideas as to what I should cook? I would love to hear from you xo

Entree Zia Peppinella's Pasta Cartoccio (Pasta Surprise)
Ingredients:
  • 500g Spaghetti
  • 1 bottle Tomato Sauce (Homemade or Bought)
  • 300g Spanish Green Olives (sliced)
  • 250g Mozzarella
  • 200g Parmesan (to sprinkle on pasta)
  • 1 clove Garlic
  • Olive Oil
  • Salt
  • Baking Paper
  • Alfoil
Method:
Heat oil in a large sauce pan along with clove of garlic add tomato sauce and bring to boil than let simmer for half an hour.
While sauce is cooking heat water in another large sauce pan and wait for it to boil.
Once boiled put spaghetti in cook for about 4/5 minutes, then drain spaghetti and wait for it to cool.
In the meantime get the alfoil and baking paper and cut into 4 – 6 large squares – place baking paper on top of alfoil ready to assemble.
Take some of the tomato sauce and pop into cooled spaghetti – not a lot but enough to give it a nice red texture.
Scoop a decent amount of spaghetti in the middle of the baking paper/alfoil square, and then add more sauce, mozzarella, olives and sprinkle with Parmesan.
Fold the alfoil and baking paper into a little package and put on a baking tray.
Repeat until all parcels are done then place in a 180 degrees pre-heated oven and bake for 15 – 20 mins
Surprise guests with the little parcels and serve on top of clean plates.


Belinda’s Portuguese Baked Steak with a Twist & baked vegies

Ingredients:
  • 4 to 6 thick Scotch or Porterhouse steaks
  • 6 potatoes (cut into quarters)
  • 4 carrots (cut into long carrot sticks)
  • 1 cup of red wine
  • 2 beef stock cubes
  • 1 clove of garlic
  • A handful of bay leaves
  • Olive oil
  • Salt
  • 2 or 3 sprigs of Rosemary
Method:
Cut potatoes and carrots and mix with oil, salt and Rosemary and place in a 180 degrees pre-heated oven and bake for about 40mins.
Once vegetables have been baking for about 20mins get ready to start preparing meat.
Heat oil in large frypan and add garlic.
Once sizzling, place meat in pan and sear meat for a couple of minutes on each side adding salt as you go – then let rest.
Add wine, bay leaves, salt and stock cubes and let simmer for a few minutes.
Take vegetables out of oven and place the steaks neatly on top of potatoes and carrots, then pour all the juices from the pan all over and place back in oven.
Bake again for another 10 to 15mins then serve with a side salad and a nice red.


Strawberry Tiramisu
Ingredients:
  • 400gms of strawberries
  • 5 Granita biscuits
  • 2 large eggs
  • 40gms caster sugar
  • ¼ teaspoon vanilla extract
  • 4 table spoons of Cointreau
  • 250gms of Mascarpone Cheese (room temperature)
  • 3 table spoons of whipping cream
  • 100mls of Apple Juice
  • 100gms of Sponge Fingers
  • *This dish looks great in individual serves as seen on the show or can be placed in a clear glass bowl.
Method:
Chop up all the strawberries and set aside 100gms for decorating.
Put the Granita biscuits in a plastic bag, seal, and then hit them with a rolling pin until they are the consistency of coarse breadcrumbs.
Separate the egg yolks and whites and whisk the yolks until pale yellow and fluffy gradually adding the sugar as you go.
Add vanilla extract and a table spoon of Cointreu.
Put the mascarpone cheese in a large bowl, beat with a wooden spoon to soften, and then gradually add the egg yolk mixture and beat until smooth and lump free.
In a separate grease-free bowl whisk the egg whites until they are softly peaking.
Fold the chopped strawberries into mascarpone cheese mixture, and then carefully fold in the egg whites.
Whip the whipping cream to a similar consistency then fold that in too, together with a third of the Granita biscuits.
Mix the remaining Cointreu and apple juice and dip the sponge fingers into the mixture then lay across the base of the serving bowl.
Arrange a layer of the mascarpone and strawberry mixture then repeat with one or two more layer of both sponge fingers and mascarpone/strawberry mixture.
Use remaining strawberries and Granita biscuits to decorate and chill for a few hours before serving.






Photography by Charlie Barilla

Wednesday, September 12, 2012

Recipe - Easy Creme Brulee

  • My husband is a big fan of Creme Brulee but I've always been a little scared to attempt it myself, that is, until Saturday. I found a super easy recipe care of French favourite Guillaume Brahimi and put my twist on it. Here it is and FYI it was delicious and easier than I first thought!

    Serves 4 

Ingredients
  • 300ml pure cream
  • 200ml milk
  • 100g egg yolks (from 5 eggs)
  • 70g caster sugar
  • 30g demerara sugar
*For a sweet twist add two drops of vanilla essence or 1 vanilla pod scraping the seeds into the milk and cream mixture.


Method:
  • Preheat oven to 130°C.
  • Place the cream and milk in a medium saucepan over medium heat. 
  • Bring to the boil and remove from heat.
  • Quickly whisk together the yolks and caster sugar in a large bowl until just combined. 
  • Pour the hot cream mixture over the top and whisk again until combined.
  • Strain the mixture through a fine sieve then pour into 4 x 180ml ramekins.
  • Cover with foil and bake the brûlées in a bain marie for 60 minutes or until set but with a slight wobble. 
  • Remove and rest for 20 minutes at room temperature before refrigerating for 4 hours or until cold.
  • To serve, sprinkle each brûlée with demerara sugar and caramelise using a blowtorch.












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