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January 26, 2014 · 7:36 am
ASPARAGUS, GOATS FETTA & BEETROOT TART
‘She may not look like much, but she’s got it where it counts, kid.’
(Can you name that movie quote?)
Usually I’m one for following a recipe, finding the most recommended recipe,
double checking which flavours go together – especially when cooking for other
people. But I totally winged this tart which I cooked for a family Christmas
nibble, and, I must say, it was delicious and I was pretty pleased with myself
I made it again just to check it wasn’t a fluke, and I’m relieved to say that it
was still a success the second time ’round.
You could serve this tart in larger slices with a salad as a vegetarian main,
but I prefer it in smaller squares as a pre-dinner nibble.
In the spirit of winging it, this recipe doesn’t contain exact measurements –
just go with the flow, make it to your tastes!
ASPARAGUS, GOATS FETTA & BEETROOT TART
Preheat oven to 200°C and take 2 Pampas Butter Puff Pastry sheets out of the
freezer. Heat a large frying pan to medium heat. Add a splash of olive oil and a
knob of butter until it melts and foams. Add 1 leek, sliced, 1/2 red onion,
sliced and 4 cloves crushed garlic, cracked pepper and sea salt flakes – cook
for around 10 minutes.
Meanwhile, line two baking trays with baking paper. Fold the edges of each
pastry sheet over to form a 1.5cm border. Lightly beat 1 egg with a tablespoon
of water and use a pastry brush to brush egg wash over the edges of
pastry. Place one pastry sheet onto each prepared tray. Bake for 5 minutes or
until starting to puff. Remove from oven and prick centres lightly with a fork.
Spread Beerenberg Balsamic Beetroot Relish over the centre of each pastry. Spoon
over the leek, onion and garlic mixture. Top with crumbled non-animal rennet
goats fetta, 2 bunches of trimmed raw asparagus spears and a handful of pine
nuts.
Return trays to the oven and bake for a further 10 minutes, or until pastry is
puffed and golden. Slice and serve!
Note: this is not an ad for any of these brands, they’re just the products I
liked and used!
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Filed under Easy, Quick, Recipes, Vegetarian
Tagged as food, recipe, vegetarian
December 20, 2013 · 12:42 pm
A GINGERBREAD DECORATING CLASS + A GINGERBREAD RECIPE, BRASSERIE BREAD
Chanel attended Brasserie Bread’s Gingerbread Decorating Class as a guest of
Brasserie Bread.
On Wednesday night I had the pleasure of returning to Brasserie Bread’s training
room, this time for a night of fun gingerbread decorating with my fellow
bloggers: Dining with a Stud, Corridor Kitchen, VegeTARAian, Cooking Crusade,
and Love Swah.
Brasserie Bread’s popular baking class program includes Kid’s Gingerbread
Decorating Classes this Christmas, and we were here for a taster.
Our evening started as all good evenings should – with food. Brasserie Bread’s
fruit mince pies, with a rich, fragrant and spicy filling encased in flaky
pastry, are the first fruit mine pies I’ve tasted and liked. Michael explains
that their fruit mince pies are on the higher end of the scale – at $3.50 per
pie, compared to $1.59 for a 6-pack of Coles fruit mince pies, they’re not
cheap. However, after taste testing and glancing at their ingredients lists the
price difference is justified.
Onto the main event now: GINGERBREAD DECORATING!
We were each given a slab of gingerbread dough to practice pinning (‘pinning’ is
the fancy term for ‘rolling out the dough’) and cutting an assortment of shapes
– from festive Christmas trees, baubles and gingerbread men to dinosaurs,
rabbits, and cats (yes, I brought my own cat cookie cutter).
With our gingerbread shapes in the oven, it was time to decorate our ‘here’s
some I prepared earlier’ gingerbread. This is what the kids get to enjoy during
Brasserie Bread’s 30-minute ‘Gingerbread Decorating Class’ sessions being held
on 21st, 22nd, 23rd and 24th December.
Each child is given a box of five gingerbread shapes, bowls of chocolate drops,
M&Ms and lollies, and bags of coloured royal icing – coloured naturally with
spinach juice (green icing) and beetroot juice (red icing), then let loose to
create a fun, crazy, artistic mess on their gingerbreads!
Messy fun times!
Decorating gingerbread is as fun as it looks. Harder than it looks, the room was
silent as we concentrated intensely on our ‘designs’ – Michael told us that the
kids classes are just as quiet with deep concentration.
For $20 per child, it’s a fun, budget-friendly activity for kids leading up to
Christmas – and it gives parents 30 minutes to enjoy a coffee at Brasserie
Bread’s adjoining café!
So tell me, what are your favourite festive foods? Are you a fan of fruit mince
pies and gingerbread?
My baked gingerbread – they turned out well!
BRASSERIE BREAD’S GINGERBREAD
* 560g organic unbleached plain flour
* 2.5g salt
* 2.5g baking soda
* 10g ground ginger
* 2.5g ground cinnamon
* 2.5g ground nutmeg
* 200g unsalted butter
* 200g soft brown sugar
* 160g golden syrup
* 30g whole egg
* 40g egg yolk
Preheat oven to 160C. Sift flour, baking soda and spices together with salt.
Cream butter, sugar and golden syrup in a large mixing bowl. Add the egg and egg
yolks slowly. Add the dry ingredients in batches. Mix thoroughly, then shape
into a rectangle log. Cover with cling wrap and refrigerate for at least 3
hours.
On a lightly floured bench, roll dough out to a 3-4mm thickness. Cut out shapes
and place on baking paper (off cuts can be remoulded and used again). Bake for
approximately 15 minutes until very light golden colour. Cool on trays, then
store in an airtight container until ready to use.
Royal Icing Mixture
Mix together 20g egg whites with a squeeze of lemon juice. Gradually stir in
125g sifted sugar then whip until light and fluffy. Colours may be added and
could include beetroot juice (for red) and spinach juice (for green).
Tip
If you want to hang your gingerbread as a decoration, use a piping nozzle to cut
out a small circle at the top of your unbaked shape. Bake for 2/3 of the baking
time, then lightly brush with egg and continue baking. When decorating, avoid
decorating the top so space is left for tying ribbon.
--------------------------------------------------------------------------------
BRASSERIE BREAD
1300 966 845
1737 Botany Rd, Banksmeadow NSW 2019
Gingerbread Decorating Classes (suitable for ages 5-12):
Click here or phone 1300 966 845 for current availability.
Saturday 21 December, 9.00-9.30am
Sunday 22 December, 9.00-9.30am, 10.00-10.30am, 11.00-11.30am, 12.00-12.30pm,
1.00-1.30pm
Monday 23 December, 9.00-9.30M
Tuesday 24 December, 10.00-10.30am, 12.00-12.30pm, 1.00-1.30pm
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Tagged as Brasserie Bread, christmas, food, gingerbread, recipe
November 13, 2013 · 8:05 pm
BANANA, PEANUT BUTTER, CHOCOLATE & POPCORN CUPCAKES
I know how this must look.
My last post was me stating my commitment to losing weight. This post is a
delicious, sugary, buttery cupcake recipe.
But despite how this looks, my diet is actually going well! I have lost 11cm off
my shoulders and waist, and 9cm off my hips. I’m loving this flexible IIFYM way
of dieting. I haven’t felt a single moment of FOMO. I’d post more healthy
recipes, but my day-to-day food isn’t particularly exciting, and definitely not
worth blogging (good enough for Instagram though )
These cupcakes, however, are definitely worth sharing, and they’re worth the
calories.
Last weekend I was having baking withdrawals. It had been so long since I’d
baked a cake. I had some very ripe bananas on hand, and I immediately decided I
should bake banana and peanut butter cupcakes. With chocolate bits. With peanut
butter frosting. WITH POPCORN! Sweet, salty, and so, so good.
I’m pleased to say that these turned out very well, and they’re so easy to make!
I shared them with friends and family, and the everyone said they were delicious
(Paul even called them exceptional – he who doesn’t like sweet and salty
combinations).
BANANA, PEANUT BUTTER, CHOCOLATE & POPCORN CUPCAKES
Makes 18 cupcakes (adapted from 500 Cupcakes)
Cupcakes
* 225g unsalted butter, softened
* 225g caster sugar
* 225g self-raising flour
* 4 free range eggs
* 225g mashed ripe bananas
* 100g Whittaker’s Peanut Butter Chocolate block, chopped
Icing
* 60g smooth peanut butter
* 50 unsalted butter, softened
* 2tsp vanilla extract
* 115g icing sugar mixture, sifted
* 2tbsp milk
* Salted popcorn (I used microwave popcorn)
Method
Preheat the oven to 175C/350F. Place 18 paper baking cases in muffin tins*.
Combine the butter, sugar, flour, and eggs in a large bowl, and beat with an
electric mixer until smooth, about 2-3 minutes. Add the mashed banana and
chocolate and stir until combined. Spoon the batter into the cases. Bake for 20
minutes, or until a skewer inserted into the centre of a cupcake comes out with
crumbs clinging. Remove tins from the oven and cool for 5 minutes. Transfer to a
wire rack to cool.
To make the icing, combine the peanut butter, butter, and vanilla in a medium
bowl. Using an electric mixer, beat until light and fluffy, about 1-2 minutes.
Add the icing sugar mixture along with the milk, and beat until well combined.
Pipe or spoon (if you’re lousy at piping, like me) the icing on the cooled
cupcakes. Top with salted popcorn just before serving (the popcorn will lose its
crunch if added too far in advance).
*I baked some in freestanding cupcake cases, and some in regular cupcakes
cases/muffin tin. I also baked them in two batches. The freestanding cases
aren’t bad, but I prefer the standard cupcakes cases that require a muffin tin.
They’re easier to peel off!
This chocolate is THE BEST (not a sponsored post)!
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Filed under Baking, Cake, Dessert, Easy, Recipes
Tagged as baking, banana, cupcakes, peanut butter, recipe
September 17, 2013 · 2:57 pm
HEALTHY PASTA-LESS VEGETARIAN LASAGNE
In the words of Britney Spears… Oops! I did it again…
Credit | Fun fact: I had this hairdo for my year 12 formal. I heart Britney.
In March last year I went on a diet because my jeans were too tight.
Now, I no longer wear jeans (I’m all about Black Milk leggings these days), but
everything is too tight once again. I’ve regained the lost weight and more these
past few months.
One reason for the gain is that I wasn’t clever about my change from meat eater
to vegetarian. I simply replaced a lot of my previous protein-rich foods with
carbs and fat (because bread and cheese ♥).
The big reason is emotional eating. Being made redundant in May, and
subsequently searching for the right job, has had a bigger impact on my emotions
than I realised. The past few months my emotions have been up, down, and flat.
But mostly down. I stopped exercising. I started to become more hermit-like than
usual. I recall a lot of chocolate being consumed during that time.
Of course, eating crap makes you feel crap, and eating crap when you’re already
feeling crap is not ideal.
Satine & Isis – good company
So here I am again, on a weight loss plan – because I’ve decided I want to get
out of this sad funk, eat healthy but not boring, and even get a bit fit.
That last one will be hard, because I actually hate exercise that makes you
sweat and your heart race.
This time I’m following my friend Amanda’s (Daily Dose Fitness) new lifestyle
program using the flexible dieting, macro-controlled method, ‘if it fits your
macros’. In a nutshell, you can eat anything as long as it fits within your
day’s allowance of calories, carbs, protein, and fat.
It’s been one week so far and I’ve already lost some weight and centimetres!
This recipe is one of my new favourites, a variation on one of the meals in
Amanda’s program. It’s easy to make and has a good hit of protein for
vegetarians. Even Paul liked it.
So tell me… What are your secrets for enjoying exercise?
HEALTHY PASTA-LESS VEGETARIAN LASAGNE, OR ‘BAKE’
Serves 2.
Per serving: 366 calories, 48g protein, 27g carbs, 13g fat
* 200g eggplant
* 200g zucchini
* Olive oil spray
* 300g frozen quorn mince
* 2 cloves garlic
* 200g tinned tomatoes
* 1/2 tsp each of dried thyme, oregano, marjoram, chilli
* Balsamic vinegar
* 50g parmesan, mozzarella, or cheddar cheese
* A bunch of spinach
* 250g light ricotta or cottage cheese
* Fresh nutmeg
* Fresh parsley
* 1 lemon
* Salt and pepper
1. Preheat the oven to 200C. Thinly slice the eggplant then place in a single
layer on a foil-lined baking tray. Lightly spray with olive oil spray and
bake for 20 minutes, turning once.
2. Meanwhile, heat a saucepan to medium heat. Add the frozen quorn mince and
crushed garlic, and cook for several minutes, stirring continuously so the
quorn doesn’t stick. Add tinned tomatoes, thyme, oregano, marjoram, chilli,
salt, pepper, and a generous splash of balsamic vinegar. Allow to simmer for
10 minutes.
3. Finely chop the parsley and add to a bowl with the cottage cheese or
ricotta, the zest of 1 lemon. Finely grate 1/4 of nutmeg and combine well.
Spoon half of the quorn and tomato sauce into a small rectangular baking
dish, then half the spinach, all of the eggplant and zucchini, then the
remaining quorn mix, spinach, and finally top with the ricotta. Grate over
the parmesan/mozzarella/or cheddar, then bake in the oven for 30 minutes.
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Filed under Easy, Healthy, Recipes, Vegetarian
Tagged as food, healthy, lasagne, recipe, vegetarian
August 29, 2013 · 12:32 pm
MOTHER CHU’S VEGETARIAN KITCHEN
It can be overwhelming, being presented with an 11-page menu. So many choices!
How does one decide?? Such a wide variety of choice is the case at Mother Chu’s
Vegetarian Kitchen in Sydney’s CBD.
Mother Chu’s has been serving vegetarian and vegan Taiwanese food for 21 years.
They use seitan, aka mock meat, which is made from wheat gluten. I’ve always
been a fan of seitan. I have no issue with mock meat, as in it being a
vegetarian food that is made to mimic meat. “But why would a vegetarian want to
eat something that has a similar texture and look as meat??”, some cry. Because
my reason for not eating meat isn’t because I don’t like it.
So, what to order?
I’ve been eating at Mother Chu’s for almost 15 years now, and we usually order
the same dishes every time, because tradition…
Here are four of my must-have favourites.
How do you feel about mock meat?
We always begin with an alcohol-free beer.
Followed by piping-hot crunchy vegetarian spring rolls with their house-made
chilli sauce (you have to ask for the chilli sauce).
Crispy bean curd (1D), $17.80.
The bean curd isn’t crispy, but that doesn’t detract from this dish. I love
these ‘meaty’ shiitake mushrooms with large pieces of lightly fried and soft
inside bean curd. Order a side of rice to soak up the rich, glossy sauce.
Soft rice noodles with vegetables, gluten, and mushrooms (2J), $8.80.
These fat, slippery, slightly charred noodles are incredibly moreish. The pieces
of mock meat mimic duck, I think. Or maybe chicken… Either way, they’re
excellent.
Crispy gluten with tasty light miso, chilli, and sour sauce (1E), $17.80.
‘Crispy gluten’ might sound weird, but try these crunchy fried gluten pieces
coated in a thick, sweet, salty sauce and you’ll understand why we order this
every. single. time.
Mother Chu herself is always seated at the far right table at the back
Mother Chu’s Vegetarian Kitchen
http://www.motherchusvegetarian.com.au
367 Pitt Street
Sydney NSW 2000
02 9283 2828
Monday to Saturday: Lunch: 12pm – 3pm | Dinner: 5pm – 10pm
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Tagged as food, restaurant, Sydney, Taiwanese, vegetarian
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