amie eats

summer stew

2012-01-12T14:23:00.001+11:00

When mother nature has other ideas for summer, don't be afraid. Embrace the chillier days and let the stew pot come out!

summer soiree

2011-12-05T17:31:00.005+11:00

With the great Santa visit looming scarily closer and the anxiety of present shopping gnawing annoyingly on my conscience. It's time to kick up your heels and celebrate over the year that was! Whether it be with friends or colleagues. This time of year seems to mark an auspicious and grand celebration for all. So why not!

For something low key yet beautiful gather up a bunch of your closest friends and family for a pre-summer fizz at a faved location. The location of choice for this summer soiree was on top of a hidden rooftop terrace, overlooking North Narrabeen's infamous surf break, where 'locals only' and 'no long boards allowed' signs litter this destination spot, all weathered and rusted from mother nature's force. Perhaps a sign she doesn't agree! Beneath it's shear chest puffing ego driven localism Narrabeen has a quieter and softer side, it's a feeling of complete seclusion and relaxation as soon as you enter this Northern Sydney oasis. A constant holiday vibe rattles these shorelines and a tiny food scene has started to grow. Requiring constast watering and attention like a new vege patch. The newest kid on the block in restaurants - Mexicano sits humbly across the road from the Nth. Narrabeen car park. A delicious summer spot to visit and eat your way through pulled pork quesadillas, prawn tacos, beef chimmichungas and the sweetest corn ever to touch your lips. Book early for a chance to try this fresh northern beaches restaurant establishment.

A perfect spot that deserves even more perfect weather is this quaint rooftop oasis shining bright with a conservative white pop up marquee, festoon lighting for fun and warmth and fresh brightly coloured field flowers dotted neither here nor there to finish off this outdoorsy summer inspired 30th birthday celebration.

A celebration such as this could not be complete without buckets filled with ice chilled white wine and beer. A stunning crystal etched punch bowl filled with every girls favourite florals and berries is a star attraction. Quite a punch that would give even a fashionista foodie such as Fleur Wood a run for her money on the style stakes ;-)

Whilst languishing luxuriously on over sized cane wicker seating guests munch sporadically on - gourmet BLTs, red lentil, yogurt & coriander dahl wraps, and poached chicken & celery rolls as they chat happily, already drunk from the afternoon sun and perhaps a tipple of booze. For the sweet tooth the tantalising brownie and luscious lemon tarts served with double cream and raspberries, hit more than the sweet spot. When its noted that greedy guests leave cheekily laden with more than just a tipsy buzz, but with the oh so popular brownie a secret recipe one can never 'kiss and tell'.

For the in-between times when guests are arriving and still partying, a favourite for all are the cheese family - meet; soft, gooey and hard or smelly, which come and go so quickly to any party you hardly notice their moorish existance. Beautifully baked sourdough breads are served for constant grazing with those hard to tie down cheese's.

Hip Hip Hooray!

love amie x

country cool

2011-10-31T20:34:00.001+11:00

'You can't cash cool'...
On a trip back to my parents country residence last long weekend. A quaint little town that sits cosily amongst rolling green hills and the Glenelg River, casually swirls gently and almost unnoticed through the main street - Casterton is it's name. A destination spot that is easily missed but once visited never forgotten. Casterton is approximately 4 hours south west of Melbourne and 5 hours south east of Adelaide. A long and arduous drive that can be broken up if you know where to go.

First stop from Adelaide, moving south east, is an old town with lots of character called Naracoorte. Population approximately 5K, which in this district is called a small city. But what this little South Australian town lacks in size makes up for in style and sophistication. The recent addition of Mr. Jason Van Leuven l'Artisan Bakery Patisserie has got the towns tongues wagging about chocolates and all things 'ohh la la' - French! Mr. Van Leuven is a pastry chef and along with his Parisian wife are educating this sleepy little town all about decadent French pastries, tarts and home made breads. I was lucky enough to sample some of his home made treats, whilst staying at my sisters farm in Naracoorte. Flakey & buttery pastries filled with chocolate are nestled amongst fine French tarts, and for something savoury, a baguette on the go was a fine order. The staff were friendly and eager for us to taste the freshly imported French chevre and the remainder of the cheese selection. yummmm. A definite i to dot is this remote location.

The delicious home made food mixed gently with the country air made me feel in a state of melancholy. Longing more and more for time home with family and to a slower paced lifestyle that my Sydney home did not satisfy.

Driving south east from Naracoorte to Casterton through the lush Coonawarra region past Rymill's, Wynns, Hollicks and the many more stylish new Boutique vineyards that have sprung up like Spring. We arrive into the town I once loved for its relaxed and 'oh so free' upbringing and disliked because as a 16 year old adolescent, wanted nothing more than to be 'anywhere but here'! The city lights soon beckoned and coaxed me out of my safe cocoon to venture off into study and a new life.

Casterton is most notable for being the Birthplace of the Kelpie dog, a title the local folk are extremely proud and honoured to bear. The long weekend in June, marks this towns biggest celebration and joined by local schools, communities and businesses all working together to create the biggest Kelpie weekend in Australia! The festivities include Kelpie high jump, a hill climb and of course the highly anticipated Kelpie auction. With the most expensive pure bred and fully trained Kelpie sold for a whopping 9K to one lucky farmer.

If glamour is your thing, then don't despair the town also puts on an annual Kelpie ball in the local Town Hall, with the who's who of local and far far far away land coming to dance the night away.

The town has recently welcomed the opening of a new country living style cafe. Penny is a local chef and wife to a local farmer, and 'Say Grace Cafe & Larder' is her new and exciting venture. In a small town (population 1,800) that has seen the opening and closing of many cafes, Say Grace is definitely here to stay. Local produce adorns the glass cabinet from Meredith dairy cheese to local western district produce. The counter top is alive with eye popping sweet meringues dipped in chocolate, freshly baked fruit scrolls are my Achilles heal and sit teasingly still steaming hot from the oven. The slices and tarts are always a favourite afternoon treat and would give any Nana a run for her money in the 'best baked treat' at the local show.

Say Grace is open for breakfast, lunch and on special occasions dinner. This is a true 'cafe' diamond in the rough and the warmth and simplicity to Penny's cafe food is one to write home about. Quality coffee and deliciously simple good fare have my old country town singing its praise. These little regional pop up cafes have proven that you can indeed teach an old country dog new tricks!

love amie x

cookie cut chicken & leek pies?

2011-09-10T16:39:00.001+10:00

A simple and forgiving recipe is this classic humble Chicken Pie!
A fool proof pie filling made into mini pies and enjoyed in a different light. A one handed cutesy eat, the next picnic hit.

ingredients
1 x chicken & leek pie mixture (filling recipe link)
1 pkt frozen puff pastry, defrosted (remove from freezer approx 30 minutes before using and cover with a clean damp cloth)
plain flour for dusting
& a cookie cutter
to do
Pre-make chicken and leek pie filling a day ahead if you have time, refrigerate until ready to use.
Pre-heat an oven to 200C.
Sprinkle plain flour onto a clean and dry bench top, and place a sheet of pastry on top of flour, dusting with a little extra flour. Place the cookie cutter on the pastry sheet, turning once or twice until it cuts through the pastry, remove the circles and set aside. Repeat until all pastry sheet's have been used and discard excess pastry.
Place tablespoonfuls of pie filling in the centre of each pastry circle, rub some water around the edge of the pastry and top with a second pastry circle. Pinch in the sides to seal completely and place on a baking paper lined tray.
Bake for 20-25 minutes or until golden brown and cooked through. Remove immediately from oven tray (reduces soggy pastry) and place on a cake cooling rack to cool or eat!

love and kisses, amie.

'pretty in pink' meringue swirls

2011-09-02T08:34:00.002+10:00

Every girls favourite, meringue and the colour pink are gently combined to create these deliciously light and pretty pink meringue swirls. Pretty as a picture, make the meringues for a special friend (just because!), or for your children when they race through the door after school (starrrrving!) or just for fun. Great to make and bake next time you have a few left over egg whites from making lemon curd!

makes: hmmm, a few over 10, size dependant

ingredients

4 egg whites only (be careful not to break any yolk into the whites or this will ruin your foam from forming)

1 cup caster sugar

pink food colouring

to do

Pre-heat an oven to 150C for fifteen minutes. Line a large baking tray with baking paper and set aside.

Beat egg whites in a super clean bowl under a good quality stand mixer (Breville's BEM800 Pro) gently for approx 60 seconds or until soft -stiff peaks form. Slowly add the sugar and beat on high until sugar has dissolved approx 8 minutes*.

Spoon tablespoonfuls of meringue gently onto the baking tray, using your own creative touch.

Add a drop or two of colour to the tops and using the end of the spoon swirl the colour through the meringue gently to create a swirl appearance.

Bake for 35-40 minutes and turn off the oven, leaving the door ajar for 2-3 hours to dry out the centres. Alternatively you can remove them from the oven and allow them to cool on a wire rack to keep them ever so slightly chewy.

nom, nom, nom!

Serve with fresh whipped cream, raspberries and lemon curd, if you have been some.

love pink.

love amie.

*The mixture should have a luscious shine to it and be thick with a slight resistance when folded. When you rub the mixture between your thumb and index finger there should be minimal if any sugar crystals remaining between your fingers.

lil lemon messy pud

2011-08-22T15:34:00.002+10:00

There are a few staple ingredients that are forever lounging about in my fridge or cupboard, and lemons are one of them. Ever so adaptable the sour and feisty lemon lends itself to sweet and savoury dishes. Grated and stirred through a risotto or beef stew, or made into a delicate lemon curd for a tart as seen here!

Fresh lemon curd is delicious served on morning brioche for breakfast, or spooned into a baked tart and sprinkled with fresh raspberries for an effortless dessert.

love lemons...

love amie x

chocolate animal brownies

2011-08-19T13:37:00.002+10:00

Call it a train wreck if you will, but these cute little chocolate fudge brownies will assist in feeding and helping animals for the RSPCA. I am donating the money raised from these ultra sweet and decadent delights to a passionate and devoted RSPCA fundraiser - Cassie's Cupcake day for RSPCA.

If you want to donate to the cause, then click on the link and help an animal!

We have raised $25 for her cause so far...

love amie x

a little bowl of comfort, called Dahl

2011-08-04T17:59:00.000+10:00

Those who know me, will be familiar with this recipe.
A dear friend Brooke, gave an emergency dahl recipe call whilst rummaging through the supermarket and it re-ignited my dahl obsession once again.
A healthy soul warming meal, filled with freshly roasted spices and served with natural yogurt, chopped herbs and a generous squeeze of lemon or lime (Vitamin C) to help your body absorb the non-haem iron in the lentils! Fantastic for vegetarians :-)
Click on this link for the recipe for:
red lentil dahl
love amie x

sweet sweet potato

2011-07-17T20:07:00.005+10:00

The sweetest sweet potato made into a delicious mid afternoon winter soup snack...

ingredients

1 tablespoon olive oil

1 onion, diced

2 garlic cloves, sliced

3 chicken stock cubes

1 tablespoon of each parsley, thyme, coriander

2 teaspoons coriander

1-2 teaspoon smoked paprika, optional

2 medium sweet potatoes, peeled, chopped

2 pears, peeled, cored, chopped

to serve:

1/4 cup natural yogurt

1/4 cup fresh herbs (coriander, dill, thyme), chopped

garlic & cheese toast

to do

Heat oil in a large stock pot over medium heat and add onion. Cook onion for 3 minutes or until softened. Add garlic, stock cubes, herbs and spices, stirring cook for 1-2 minutes or until fragrant.

Add sweet potato, pears and approximately 4 cups water, bring mixture to the boil. Reduce heat and simmer for 20-25 minutes. Allow to cool slightly.

Transfer mixture to a blender jug and pulse until smooth. Add extra water if a thinner texture is desired.

Serve and eat.

love amie x

winter blues

2011-07-13T15:09:00.005+10:00

mini blueberry turnovers are a perfect warm sweet treat to ward of those winter 'blues', excuse the pun! Great for a special weekend brunch, and served warm with fresh ricotta and chocolate.
blueberry turnovers
makes approx 14 small half moon turnovers

ingredients
1 x pizza dough recipe (halve the salt for a slightly sweeter dough)
1 x pkt frozen blueberries
1 1/2 cups brown sugar
to serve
icing sugar, dusted
melted chocolate, drizzled on top

to do
Pre-heat oven to 200C for fifteen minutes.
Make pizza dough according to directions in the above link.
Place blueberries in a colander and rest over a bowl, allow to de-frost.
Divide pizza dough evenly into 14 small dough balls.
Flatten out dough ball, using the palm of your hand to 0.5cm thick.
Spoon teaspoonfuls of blueberries and a generous pinch of brown sugar on the middle of each pizza round. (add a little ricotta cheese, optional) Fold the furthest dough side back towards you, covering all the blueberries and pinch the edges to seal. Repeat with remaining dough and mixture.
Bake for 12 minutes or until golden brown and lightly puffed. Remove from oven and allow to cool slightly.
Transfer to a wire cake cooling rack and drizzle with melted chocolate or dust with icing sugar!
yum.
love amie x

Vege bar bites again

2011-07-12T17:20:00.000+10:00

On a recent trip to Melbourne to visit family, our return flight was delayed so we relished an opportunity to visit a favourite eat. The Vege bar on Brunswick St.
It's not fancy or schmancy food by any means, but it's wholesome food served in an even more wholesome environment, Brunswick.
A loud and colourful vege burrito that screams all things B Street, a lentil and chickpea curry with brown rice and naan bread was healthy and satisfying much 'to my boyfriends dismay', filling our tummies to the brim.
It screams variety, and variety is the spice to life! The Vege bar is loud, fun and unique to Melbourne, a destination eat on the bustling Brunswick strip.
visit http://www.vegiebar.com.au/ and eat.

love amie x

Pittwater perfect - The Boathouse

2011-07-08T14:37:00.000+10:00

The Boathouse

A beautiful iconic destination is the Boathouse cafe, situated on the picturesque Pittwater side of Palm beach. A favourite eat spot for Sydney northerners.

Colourful baskets of fruits and flowers greet you warmly, whilst you meander through the door baristas are buzzing like little bees to get the coffees out, 'stat'. Just a few steps further and your eyes can take a break on the over sized chalkboard menu or the sweet eye candy in the glass cabinet. For something simple to a little more special, the breakfasts are superb and a light lunch or a burger are a treat with a cold vino or ale!

A spot you must visit, breathtaking in summer and even through winter there is a calming warmth to this special slice of heaven that must be seen to be believed.

eat.love.explore something new this weekend.

love amie x

one pot green apple puds

2011-07-08T06:52:00.000+10:00

This apple pot pudding is a deliciously easy winter pot pud to warm the heart of any pudding fan.

Try stewed apples, or a combination of apples with rhubarb & strawberries or apricots for those who get restless with the same, same (like I!).

one pot green apple puds

makes 2-4

cooks in 20 minutes

ingredients

3-4 granny smith apples, peeled, cored & roughly chopped

1 tablespoon brown sugar

1 tablespoon water

pinch cinnamon, to taste

3/4 cup plain flour

1 teaspoon baking powder

40g butter, chopped into 1cm squares

1 egg, lightly beaten

1/2 (125ml) cup milk

to do...

Pre-heat oven to 180C for fifteen minutes.

Place apples, brown sugar, water and cinnamon in a saucepan over medium heat. Simmer for 5 minutes or until apples are slightly softened. Remove from heat.

Place flour and baking powder into a medium bowl and rub in the butter with fingertips.

Pour combined egg and milk into flour and mix until combined.

Spoon apples evenly between 2, 1 cup capacity pots or 4 small ramekins. Dollop tablespoonfuls of pudding mixture on top of apple mixture.

Bake for 18-20 minutes or until golden brown and the pudding is cooked through.

eat.

love amie x

dee why hotel - winter delights

2011-06-22T06:16:00.000+10:00

A paint palette on my plate, crispy skinned (just how I like it) barramundi dishes are a flavoursome surprise choice. Served with gnocchi or smashed baby chats, braised winter vegetables with a smooth pea or sweet corn puree was bright and fresh. A perfect mood improver for the recent cold and wintery nights.

Make Dee Why Hotel a Tuesday night trip, when everything on the menu is $15. At this price serving the high quality pub food, you would be crazy not to make this a weekly event with friends. Taste your way through the delicious pub menu, which has been recently refreshed. This new style of food is serenely similar to the uber cool, Melbourne gastro pub scene. Let's hope this style catches on in other Northern restaurant establishments.

This is a Northern Beaches must eat if you live locally, or just want to trek somewhere new. Dee Why Hotel serves delicious midweek food that is kind to your wallet even if you want a sneaky vino or two! The space is warm and cosy with the addition of a fire place and over sized communal tables.

Who would have thought, that Dee Why is now a foodi i to dot!
love amie x

brik

2011-06-21T06:21:00.003+10:00

From the bustling streets of Tunisia to the quieter beachside streets of Narrabeen, comes a traditional and flavoursome entree, that is eaten daily in Tunisia. Brik is a triangular shaped paper thin pastry (known as malsouqa) parcel that is commonly filled with a mixture of tuna, cheese, spices and herbs, and then topped with a cracked egg. Deep fried in olive oil and served with a squeeze of fresh lemon. This was last night's new shared eat from Elle's travels to Tunis. We are all now new fans of this delicious snack.

Elle's Brik (pro-nounced 'breek') with tuna, Parmesan and egg

serves: 4 hungry eyed people

takes: approx 20 minutes

ingredients

1 x 300g can tuna in springwater
1/4 cup curly leaf parsley, finely chopped
2 tablespoons Parmesan, grated
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground smoked paprika
1 pkt frozen spring roll pastry sheets
4 x 60g eggs
Olive oil, deep frying.
lemon wedges, to serve

what to do
Combine tuna, 2 tablespoons parsley, Parmesan and spices into a small bowl, mix well.
Place one sheet of pastry on top of a small bowl, pushing down gently to make a well. Spoon 1/4 of tuna mixture into pastry well, add cracked egg and fold pastry into a triangular shape. Repeat with remaining mixture.
Deep fry in hot oil, turning once. Cook until golden brown on both sides.
Remove brik carefully from oil and drain on paper toweling.
Serve immediately with a squeeze of fresh lemon and remaining parsley.

love amie x

zucchini fritters w chunky salsa

2011-06-17T06:19:00.001+10:00

Serve these healthy vegetarian Zucchini Fritters for a weekend lunch with a

Chunky salsa & a bottle of bubbles...

ingredients

1 avocado, peeled, seed removed, diced

2 tomatoes, diced

juice of half a lemon

1 garlic clove, finely diced

salt and pepper, to taste

50g baby spinach, to serve

a little to do...

Combine all the ingredients (excl spinach) into a medium sized bowl.

Sprinkle Salsa & spinach generously over freshly cooked fritters.

eat...

love amie x

beachy pub grub food

2011-06-01T12:15:00.000+10:00

The Beach rd Hotel or the 'beachy' to the local cool and uncool Bondi crowds was a pleasant surprise eat.

Now a Northerner I often visit Bondi to catch up with girlfriends and on a more recent catch up I ate a delightful bowl of fresh potato gnocchi with tomatoes and basil. The gnocchi was fluffy, light and soft like tiny little clouds in my mouth. Coupled with simple flavours of freshly roasted tomatoes, beautiful basil and a touch of mozzarella proved a hit in my mouth!

Yum...

Beach Rd Hotel is highly prized for it's local and transient drinking crowds and over sized hall like nightclub vibe. A cruisy enough spot for a light ale and midweek meal that won't break the budget.

love amie x

dates - natures chocolate!

2011-05-03T00:57:00.001+10:00

If you know me, then you will know that I have had a long and delicious love affair with fresh dates! Fresh dates are to me what chocolate is to any normal woman! Along with their sweet and caramel flavour, they also offer your body some valuable nutrition. Dates are a great source of Potassium to assist in a healthy nervous system, fiber to aid digestion and are also high in energy to give you a healthy energy hit when you need it.
Perfect as a snack, dates can also be the hero in sweet desserts and savoury tagines.
My sudden inquisitive interest for all things middle eastern was heightened recently due to my little sister's announcement to work in Jordan next year and pursue her Journalism degree. Like all older sister's, protective instinct kicked in and I have been googling and reading up on all things Arabic ever since! Other than the Middle Eastern style ingredients and foods I adore. As sudden realisation struck, was I really that unworldly or uneducated on the middle east? Jordan then started jumping up everywhere, and in last weekend's Escape lift out, Jordan was a feature and described as the 'Switzerland of the East'. The anxiousness started to ease...
Reading the 'Proef' newsletter, a quirky and amazingly creative cafe that I often frequented in Rotterdam. I stumbled upon this recipe for Bread and butter pudding from CookbookArabia. With my sudden interest in Arabic foods I thought I'd give it a go. My love of dates and the Orange blossom water, which I had purchased a month previous was the perfect beginning to this sweet Arabic dessert to end our meal last night!
Recipe Review:
Not quite as tasty and sweet as I had hoped. If you decide to make this recipe I have made a couple of alterations, only as that is how I like it... I cooked the puddings in individual ramekins and added some sugar & vanilla to sweeten & flavour slightly. Then add a light dusting of cinnamon to finish making this dish even more delish.
Bread & butter pudding w dates, almonds & orange blossom
made 6 ramekins
ingredients
300g fresh dates, sliced length ways, seed removed
1 teaspoon orange blossom water
1 cup (250ml) milk
1 vanilla pod, sliced length ways

3 x 60g eggs
1/4 cup caster sugar
1 carton (300ml) pure cream (pure cream has no additives like gelatin, used for thickening)
3/4 pkt (430g) Turkish bread, pulled apart roughly into 3cm pieces
2 tablespoons butter, melted
75g almond meal
2 teaspoons cinnamon
50g flaked almonds, roasted until golden

what to do
Pre-heat oven to 180C for 15 minutes.
Add dates to a large bowl and cover with orange blossom water, and 1/4 cup boiling water. Stir and set aside.
Heat milk and vanilla gently in a saucepan over medium heat until small bubbles start to appear around the edge of the saucepan. Remove from heat and allow vanilla to infuse for a further 5 minutes. Strain, reserving milk.
Beat eggs and sugar until light and creamy.
Add cream and combined eggs and sugar to the warm milk mix until combined.
Return to the mixture to the heat and cook until thickened (mixture coats the back of a spoon).
Add bread pieces, dates, butter and almond meal to a large bowl.
Pour over the milk mixture, making sure all the bread is covered and soaked in the egg mixture.
Spoon evenly into greased ramekins. Sprinkle with cinnamon.
Bake for 15 minutes or until lightly golden.
Remove ramekins from oven and sprinkle with golden flaked almonds*.
Serve with vanilla ice cream.
TIP * Crush the roasted almonds in a mortar and pestle for a finer texture.
love amie x

the sandwich

2011-05-02T00:08:00.000+10:00

Aussies love a good 'old' fashioned sandwich. There aren't too many memories of growing up as a child that don't include a sandwich. School lunches, picnics, weekend football and afternoon tea's. From a throw together BLT to the more sophisticated cucumber sandwiches we see offered at the popular High tea. A sandwich can be eaten by all walks of life and is definitely not fussy about being branded a 'commoner'!
A favourite in our little home for a Sunday lunch, a day out at the motorbikes or a lazy dinner is the BLT.
Traditionally BLT's you buy are heavily laden with stodgy and thick strips of bacon that are dripping with fat. This re-vamped version of a BLT, featuring shaved prosciutto is our preferred choice. Once you try you will never go back!

BLT's at home
makes 4 sandwiches / serves two in our home they are so good!

ingredients
8 slices of fresh soft brown or white bread
2 tablespoons mayonnaise
50g rocket, washed, dried
8-10 slices of prosciutto, grilled until crisp
2 tomatoes, diced
4 pickled gherkins, thinly shaved with a vegetable peeler
8 shaved slices of cheese, such as Gouda, Swiss or Jarlsberg

assemble your BLT
Lay pieces of bread side by side onto a large chopping board. Spread mayonnaise onto each piece of bread.
To four pieces of bread add a lavish amount of rocket and then top with, prosciutto, tomatoes, gherkin and finish with the cheese and remaining piece of bread.
Slice and serve!

love amie x

easter 'heart you' cake

2011-04-21T04:26:00.000+10:00

A tradition many of you will love this Easter is this delicious chocolate mud cake, hidden under a finely rolled layer of coloured pink fondant, and with a sprinkling of love.

For those who love a good cake and want to show off a little next time friends are over, then I suggest Planet cake.

There are a range of courses to learn basic and more experienced cake making & decorating tips. One tip from me to you to perfection, is that it really is all in the preparation, which is neatly hidden under the perfectly rolled icing!

happy easter,

love amie x

Pintxos in San Sebastian

2011-03-31T20:56:00.004+11:00

I couldn't wait to arrive, the Basque country side in Northern Spain. Pintxos or 'small plates' of tapas adorn most bar tops in this quaint old Euro holiday destination, that is San Sebastian. Money has come and gone, and come again to this Spanish sea side town. Blue and white striped umbrellas and sun kissed Euros are the majority. We settle into the relaxed lifestyle easily, as most Aussies do. The food and beers flow freely, and the warm European summer has us feeling slightly fuzzy after a few Spanish beverages. The highly social and relaxed nature of the Spaniard is enviable and the pintxo bars work on an honour system where you pay at the end of your time based on the number of pintxos you have eaten or as it's called the 'toothpick' system. It's adorable and fun at the same time. Even the un-foodiest friend will enjoy this Basque tradition. love amie x

Parlour party! The next big thing in parties!

2011-03-28T15:31:00.001+11:00

Beetroot carpaccio

2011-02-11T07:10:00.000+11:00

Let beetroot be the hero in a salad and your partner won't be disheartened this Valentines day!
Ingredients

2 tablespoons white vinegar

2 tablespoons olive oil

1 tablespoon brown sugar

2 large or 3 small beetroots, peeled, thinly sliced (0.5cm)
2 oranges or ruby grapefruits, peeled, segmented
1 pomegranite, peeled
1 avocado, peeled, thinly sliced
100g goats curd
to do
Combine vinegar, olive oil and sugar in a bowl and whisk until blended. Season to taste with salt and pepper.
Place beetroot slices onto a large baking tray lined with baking paper and drizzle with the vinegar dressing. Cover and set aside for an hour.
To assemble the salad layer beetroot, orange segments, avocado and sprinkle with pomegranite and dollops od goats curd. Drizzle with extra olive oil and serve with a side of green salad.

a cake cleverly disguised as a hat

2011-01-28T06:22:00.002+11:00

Cake decorating definitely doesn't come easy, however one cool evening we created a hat masterpiece for a 'Step up' dance party. A delicious chocolate cake was hidden under a thin layer of white fondant icing and then accessorised with licorice.

love amie x

merry 'almond' christmas to you'll!

2010-12-16T10:05:00.002+11:00

Almond crescents are the perfect gift or a sweet goodness to have just lounging around at home over the Christmas break.

makes 30 keeps 1 week in an airtight container

ingred's

250g butter, softened

2/3 cup icing sugar

1 1/4 cups almond meal

2 1/3 cups plain flour

1/2 teaspoon vanilla extract

to do

Pre-heat a conventional oven to 175˚C for fifteen minutes.

Beat butter and sugar together for 2-3 minutes, until light and creamy. Add remaining ingredients and stir until the mixture is just combined. Turn dough out onto a clean bench and roll into a dough ball. Divide mixture in two halves and wrap in cling wrap to rest.

Roll half the dough into a long log, cut into 10cm pieces and turn the edges inwards to make crescent moon shape, repeat with remaining dough.

Place biscuits onto a baking tray lined with baking paper, 3cm apart.

Bake for 15 minutes or until lightly golden and the base of the biscuits is golden brown.

Set aside on trays for 5 minutes, transfer to wire rack to cool completely.

Dust generously with icing sugar. Serve.

Christmas special For white chocolate and passion fruit crescents - Add 1 cup white choc chips & 1 tablespoon passion fruit pulp to the mixture before rolling out.

love amie x

zucchini ribbon, buffalo mozzarella and lemon tart

2010-11-30T13:57:00.001+11:00

If you are a 'last minute Lucy' as I tend to be with mid week dinner's on my mind. You and your crew will happily appreciate this throw together summery Zucchini tart.
makes 4 tarts prep 5 mins cook 20-25 mins
ingredients
3-4 zucchinis, very finely sliced
2 frozen puff pastry sheets, thawed, sliced evenly into 2 pieces
1 egg white

1-2 fresh buffalo mozzarella balls, shredded

1/2 cup round mint leaves

1 tablespoon lemon zest

Juice of 1 lemon, optional

salt and pepper, to taste

to do
Pre-heat oven to 180C and line 2 baking trays with baking paper.
Place pastry pieces onto baking paper and using a fork pierce holes in the top of each pastry half. Layer 8-10 pieces of zucchini on top of the pastry leaving a 1cm border clear. Brush zucchinis with egg whites (to prevent over browning).
Bake for 20-25 minutes.
Remove from oven and transfer tarts immediately to cake cooling racks (prevents pastry going soggy), sprinkle each tart evenly with buffalo mozzarella, mint, lemon zest and juice. Season to taste.

love amie x

measured baking

2010-11-10T19:33:00.000+11:00

Charlotte the Chef

The sweetest thing sometimes come in a surprise small package and my 4 year old niece is no exception! She adores baking and has learnt from her aunties love for baking. At 4 she knows how important it is to weigh all her ingredients to get the best possible result.

When making brownie my little niece says, 'its important to weigh all the ingredients aunt Ame'.

Concentration on her face she carefully scoops each ingredient with adult patience and then weighs the ingredients on top of scales.

Little chef in the making! No need for glorified Masterchef.

Charlotte is the humble little chef.

love aa x

super sweet spring scones!

2010-11-01T16:39:00.002+11:00

An afternoon tea without scones is like eating pancakes without maple syrup.

Homemade scones with whipped cream and strawberry jam

Makes: 12 delicious scones

Ingredients

3 1/2 cups self raising flour

1 x 300ml pure cream

1 cup (250ml) lemonade

1 egg, lightly beaten

To serve

1 x 300ml pure cream

2 tablespoons pure icing sugar

strawberry jam

to do...

Add flour to a large bowl and pour in liquids. Stir mixture gently with a butter knife until just combined.

Sprinkle flour onto a bench top and turn out the dough. Fold the dough mixture together.

Dip a scone cuter or glass into flour and then cut the dough into rounds.

Place rounds 2cm apart onto a baking paper lined baking tray and brush with egg or milk.

Bake for 12-15 minutes or until slightly golden, like a sweet spring morning.

Remove from oven and devour immediately before they cool!

love amie x

2010-10-29T10:59:00.005+11:00

Friday night soiree
Grab your closest pals and settle in with a chickpea and basil dip, baguette toasts, a soft creamy centred brie & finished with some crisp water crackers. Add a platter of fresh zucchini fritters*, sprinkled with an avocado and tomato salad or a simple home made relish.
To drink pour a large glug or two (~150ml) of Pimms into a large jug, top with lemonade, sprigs of fresh mint & cucumber wedges for a late afternoon aperitif!

Quick (lazy girls) hummus with basil and lemon
Makes: 1 bowl (enough to feed four hungry girls)
Keeps: Covered & refrigerated 3-5 days

Ingredients
2 x 400g can chickpeas, rinsed well, drained
handful of fresh basil leaves
juice & rind (grated) of a lemon
1 teaspoon cumin
2 tablespoons water
salt and pepper, to taste
1 4 teaspoon sweet paprika

to serve:
1 baguette, thinly sliced, drizzled with olive oil, and sprinkled with sea salt. Baked at 200C for 15 minutes.
triple cream brie, sliced
lemon wedges
sea salt
water crackers

Add all the ingredients (reserve 2 tablespoons of chickpeas) to a blender jug or food processor bowl. Process mixture until smooth. Adjust consistency of dip with extra tablespoons of water or oil for a thinner dip.
Spoon into a bowl and top with remaining chickpeas, sprinkle with paprika & drizzle with olive oil and fresh baby basil leaves.

* Zucchini & mint fritters
Makes: 10-12 fritters
Keeps: To good to leave on the plate so we never know, best eaten quickly!

Ingredients
2 zucchinis, washed, ends removed, grated
2 eggs, lightly beaten
1/4 cup Parmesan cheese
2 tablespoons feta, chopped
1/2 cup plain flour
1 tablespoon mint, chopped
salt and pepper, to taste
rind of 1 lemon, grated
1 tablespoon oil
to serve:
1 avocado, peeled, chopped
2 tomatoes, chopped
handful of fresh spinach leaves
1/4 cup tomato relish
1/4 cup sour cream

To do...
Add all the ingredients to a medium bowl and mix until combined.
Heat a non-stick fry pan over medium heat and add the vegetable oil to the pan.
Add tablespoonfuls of zucchini mixture to the pan, pressing down gently. Cook each fritter for 3 minutes or until golden and then turn over. Cook for a further 3 minutes or until cooked through and remove from the pan, set aside. Repeat with remaining ingredients.
Place zucchini fritters onto a large serving platter, sprinkle with avocado, tomato, spinach and serve with tomato relish and sour cream.

love amie x

goats curd & crispy leek tarts

2010-10-12T08:29:00.001+11:00

Slightly tangy but super fluffy, goats curd can easily play the main role in many dishes. Spread lavishly onto toast for brunch or team it with other goats curd loving ingredients - thyme, leeks and ricotta for a light luncheon the ladies will adore.

Another way to secretly up the anti on a forgotten nutrient - Calcium.

ingredients

1/2 leek, finely sliced

2 teaspoons oil

4 x 60g eggs

120g goats curd

1 x 250g firm ricotta

1 x 300ml cream

1 tablespoon thyme, chopped

to do

Pre-heat oven to 180C.

Heat a small fry pan over medium heat and saute leek gently until golden and soft. Remove from heat and set aside.

Place all ingredients except leek and thyme into a food processor bowl. Process until smooth.

Lightly grease a muffin tray with cooking oil spray. Pour mixture evenly between 12 x cup muffin tray. Top evenly with crispy leeks and thyme.

Bake for 20-25 minutes or until golden brown and the mixture wobbles once when shaken gently. Remove from the oven and set aside to rest for 5 minutes. Gently remove each tart.

Serve immediately with freshly sliced bread and a modest green salad.

love amie x

ice cream sundae

2010-10-08T12:30:00.005+11:00

Laze away this weekend with an uber cool childhood favourite dessert - the ice cream sundae is back.
cool ingredients
1 ½ cups (375ml) milk
1 X 300ml carton pure cream
1 vanilla bean, split length ways, seeds scraped
¼ cup caster sugar
6 large egg yolks

cool fun
Add milk, cream, vanilla seeds and bean to a heavy based saucepan; Stir, bringing to a very gentle simmer (77-80 C). Do not boil. Remove from heat and allow to steep* for 5-10 minutes.
Beat sugar and egg yolks until light and creamy.
Add a few tablespoons of heated milk mixture to the egg and sugar, whisk well. Continue whisking until the remaining milk mixture is combined. Return mixture to saucepan and stir over a medium heat until mixture is thickened and coats the back of a spoon.
Pour the mixture into the ice cream machine. Churn ice cream following manufacturers instructions.
Serve immediately with fresh strawberries & strawberry sauce, wafer sticks and chopped peanuts.
Or alternatively place ice cream in a clean plastic container with a lid and freeze until required.

Tips
For cookies and cream add 100g finely chopped Oreo cookies.
*Steep – Infuses and increases the flavour of vanilla in the ice cream

I love...

2010-09-07T17:00:00.004+10:00

Breakfast pizza, it's more than just a pizza.
dough

makes: 4 (30cm) pizzas

ingredients
3 teaspoons dry yeast
3 teaspoons sugar
3 teaspoons salt
1 tablespoon olive oil
250 ml (9 fl oz/1 cup) water425 g (15 oz) 00 (bakers‘) fl our

vegetarian topping (for 1 pizza)
2 tablespoons goats cheese

1/4 cup mozzarella, grated

2 tomatoes, chopped

6-8 basil leaves, torn

1 egg

1/4 cup Parmesan cheese

salt and pepper to taste

to do...
Add yeast, sugar, salt and olive oil to a mixing bowl with warm water and stir gently. Leave for 15 minutes for the yeast to activate (it will look foamy).
Add the flour slowly and knead for 5-10 minutes or until the dough is smooth.

Place dough in a lightly oiled bowl and set aside in a warm place for one hour or until dough ball has doubled in size, then knock back with one good punch. Separate dough into 4 even dough balls and allow to rise slightly.

assembly

Pre-heat oven to 220C

Sprinkle extra flour on bench top and dough ball to avoid sticking

Roll each dough ball evenly into a 0.5cm thick pizza round.

Place rolled pizza round onto (hot) stone or tray.

Spread pizza evenly with goats cheese, mozzarella, tomatoes and basil. Crack an egg carefully into the centre of the pizza. Sprinkle with Parmesan.
Cook for 15 minutes or until golden brown.

love amie x

Old fashioned lemon tarty pies

2010-07-29T07:40:00.000+10:00

the humble little lemon
To tart on it's own,
Sugar has shown,
That lemon can too,
Definitely woo!

Juiced and into a tart,
It likes to be the main part,
A friend to the sweet,
& savoury cannot beat.

The humble little lemon!

lemon tarty pies
makes: 1 large tart OR 12-14 mini tarty pies
keeps: best eaten immediately or covered, refrigerated up to 3 days
ingredients
4 sheets frozen short crust pastry, thawed
Lemon Filling:
125g butter
1 ½ cups (345g) caster sugar
4 x 60g eggs
170ml (2/3 cup) natural yogurt
1 teaspoon vanilla extract
juice and zest of 2 lemons
90g (1 cup) coconut
icing sugar, to dust

to do...
Pre-heat oven to 180C.
Cut pastry into rounds using a 8x8cm cookie cutter. Place pastry rounds evenly into the (silicone) mini tart cases. Place another (silicone) mini tart case on top, pushing down gently to blind bake. Repeat with remaining pastry and tart cases.
Place tarts onto a baking tray and blind bake pastry for 8 minutes or until lightly golden brown.
To make the filling:
Beat the butter and sugar until light and creamy.
Add eggs one at a time until well combined. Add yogurt, vanilla, lemon juice and zest.
Stir through coconut and pour mixture into prepared tart bases.
Bake for 15 minutes or until the filling is golden and slightly puffed.

love amie x

salty crepe goodness

2010-07-28T14:36:00.010+10:00

Are you not a fan of crepes unless they're sweet? Then try this salty recipe twist for a quick weekend brunch.

Salty crepes

makes: 5-6 crepes

keeps: covered, refrigerated 3-4 days
ingredients

crepe batter

1 1/3 cups buttermilk

2/3 cup water

4 x 60g eggs

1 1/2 cups (225g) plain flour

2 teaspoons vegetable oil

large pinch salt

topping - per crepe

1 egg, lightly beaten

1-2 teaspoons mixed fresh herbs - sage, parsley, rosemary, chopped

2 tablespoons mozzarella cheese, grated

3 teaspoons goats curd

to do...

Combine all ingredients into a large jug or bowl. Whisk well until smooth. Set aside to rest for 15 minutes.

Heat a non-stick pan over medium heat. Pour 1/3 cup mixture into the pan, swirl the mixture around the pan until firm. Cook for 1 minute and then turn crepe over.

Pour a beaten egg on top of the whole crepe, stirring until egg is almost set. Sprinkle half one side of the crepe with herbs, mozzarella, and dollop with goats curd. Fold one side over on top of the other and cook for a further 1-2 minutes or until filling is melted and warmed through.

Slide crepe onto a plate and eat immediately to be in cheesy heaven!

love amie x

lazy 'ladies' luncheon

2010-07-27T05:07:00.001+10:00

When the girls pop in un-announced, something quick and of course, delish is on the menu.
Freshly sliced cured meats, Dutch Gouda, goats curd all served with quinoa and soy bread.
Next is a 'warm your tummy' vegetarian Dahl. A combination of slowly roasted spices cooked with ginger and garlic then simmered gently with lentils (of choice), and stock until soft.
Serve with fresh natural yogurt and a squeeze of lime!

love amie x

the chocolate teddy bear recipe.

2010-07-15T11:23:00.005+10:00

My sister, Kate was busy at home one day as a mother of two young children often is. When here little 4 year old daughter, Charlotte called out to her.
'Mummy, what is in biscuits'?
Kate answered, remembering the few ingredients from the last time they had baked biscuits together.
'Butter, sugar, eggs, cocoa and flour, Charlotte.' Returning hurriedly back to her house jobs & thinking nothing of her daughter's recipe question.
Kate returned to check on Charlotte who had been busy drawing. But instead found her in the kitchen with flour and cocoa dusted all over the kitchen floor and bench
'Oh know, what a mess!', Kate thought to herself looking around bewildered.
At the centre bench of the large family kitchen a tiny plastic chair had been pushed up against the bench with Charlotte standing on top of the chair, tall and proud. Her tiny hands inside the mixing bowl, mixing ingredients. Before Kate could remark, Charlotte opened her little mouth and exclaimed.
'Mummy look at my recipe I have made'.
With those few little words Kate's worry of mess dissolved. Kate peered inside Charlotte's mixing bowl. There inside were chunks of butter surrounded by sugar, cocoa, flour and eggs. All of which Charlotte had sourced from the cupboards and fridge on her own.
Kate was amazed that her little girl could remember, write and then find the exact ingredients she had mentioned briefly to her earlier.
Kate then helped Charlotte melt the bits of butter and added them to the mixture. Charlotte decided the mixture still wasn't correct and announced that:
'I think we should add some milk, Mummy'.
So together they added some milk to the mixture. Poured the mixture evenly into the tiny teddy moulds Charlotte's Aunt Ame had given her and baked her first recipe.
They were so delicious Charlotte wanted to send one to Aunt Ame who lives interstate, but mummy loved them too much to give away.

If you look close enough at the image above you can almost read the first recipe my 4 year old niece, Charlotte wrote and tested all by herself.

It reads:

- butter

- sugar
- eggs
- cocoa
- flour
plus some milk to combine!

love aunt ame x

little vanilla kisses with chocolate ganache

2010-06-23T15:14:00.002+10:00

ingredients

3-4 eggs whites

1/4 teaspoon cream of tarter

1 1/4 cups sugar

dark chocolate ganache

300ml pure cream

250g dark chocolate, roughly chopped

to make kisses (meringue)

Preheat conventional oven to 120C.

Beat egg whites and cream of tarter in a clean bowl until stiff peaks form.

Add 1/4 cup sugar at a time, beating well between additions. Continue to beat mixture until sugar has dissolved.

Spoon meringue mixture into piping bag, pipe 2cm kisses evenly onto a baking tray lined with baking paper.

Bake for 20 minutes or until meringue is set. Leave in oven with the door ajar for a further 15 minutes.

to make ganache

Heat cream in a non stick saucepan over low heat, stirring constantly until just starting to bubble. Immediately remove from heat and add chocolate, stirring constantly until chocolate is melted and mixture is combined. Set aside to cool or place in the refrigerator until desired dollop consistency is reached.

Sandwich kisses with chocolate ganache and set aside. Voila!

love amie x

'ode' to the pink macaron

2010-06-20T10:20:00.001+10:00

Shopping for a birthday present, it was my mothers 50th. I aimlessly wandered into the book section of Myer. A shower of macaron books lay ever so delicately ahead. Shades of pastels and polka dots shone bright, pulling teasingly on my sweet and girly Achilles heal - the macaron. The sweet macaron.

When did this perfect, petite French biscuit become so popular?

It made me feel a little sad, that the glamour and exquisiteness of the macaron had lost some sparkle for myself. Could it have 'had it's day' with all the overdone array of mediocrity's I had and was continuing to experience to date.

Had the delicate macaron fallen from grace?
Become so common, it now missed the elusive elegance that once made it so fabulous. From sharing company with 'creme brulee' to be more of a friend to the cute but common 'cupcake'. I still very much adore, but...

I pondered back to when I first experienced a 'macaron'.

love amie x

pass curd

2010-06-14T14:58:00.009+10:00

For something sweet on your lips, this passion fruit curd is a winter winner!

The passion fruit vine was my first garden responsibility at the tender age of 7. Dad generously allowed each of my sisters and I a strip of garden to design, plant and care for our very own little green patch. My patch was beside the old wood shed and facing north, which showered my little garden with afternoon warmth. Already established was my prized and beloved passion fruit vine. Dad had already set up a crawler for the mysterious vine to wind upwards and onwards. Later to Dads dismay, the tank above. My job was to water, weed and fill the remaining dirt with pretty little flowers, which would brighten this dull and grey area of our garden. I childishly chose plants, which were the most fun flowers; snapdragons and pansies.

This memory was provoked when my dear 'mother in law', Fay offered me some of her passion fruit curd she freshly made.

The recipe is delicious when bundled up inside freshly made pancakes or with some freshly toasted brioche.

'Mmm, delicious...'

Passion fruit curd

Takes 15 minutes

Makes 4-5 jars

the ingredients

4 eggs

1 cup sugar

2 tablespoons butter

12 passion fruits (pulp only)

a little love

Beat eggs in a medium bowl until light and creamy.

Combine beaten eggs with the remaining ingredients in a medium sized non-stick saucepan.

Cook, stirring constantly over a medium heat until mixture starts to thicken.

Remove from heat, pour evenly into sterilised jars. Refrigerate until ready to use.

love amie x

Batu Karang Lembongan Resort & Day Spa - Nusa Lembongan

2010-06-11T12:04:00.003+10:00

In the midst of chaos we hear familiarity, Aussie slang greets us from every corner; 'G'day mate' and 'how you goin' surround BALI'S, Kuta shopping strip like wildfire.
We are amazed and delighted at the remote and raw feeling that still lingers in the distance. A tiny island off Bali's east coast, Nusa Lembongan is Bali bliss. The scoot cruise boat, scoots us across the open waters to our own tiny piece of heaven. Arriving with bright eyes into a reef port, dotted like salt and pepper are brightly coloured local fishing boats. Tiny 4 ft. local woman swarm like bees to honey, grabbing our surf board bags and anything else we may 'try' to carry is kindly taken from us. The heavy loaded bags sit perfectly balanced on the tops of their heads and without effort they are gone, following quickly behind like ants and our jaws still on the ground. The local men don't seem to batter an eyelid and mull about uselessly as the woman seem to do all the heavy lifting!
We are staying in luxury at a place I remember vividly, Batu Karang Lembongan Resort and Day Spa. A luxurious resort that overlooks a luminescent reef break and volcanic island in the distance. A lap pool outside our front door is perfect as the rolling reef breaks one after the other.
The nights are warm, as if the sky has a blanket snuggled around your shoulders and we delight in dining al fresco as our minds wander back to what will greet us when we return home to the Aussie winter.
The Resorts restaurant is fresh as we dine poolside, with an offer of seafood, meats and vegetarian fare. The wine is divine enough that is warms our souls even more, if that could be possible.
The Australian owned resort is fresh and filled with warm smiles and knowledge of the local area. It's complete luxury making you feel right at home. Departing is hard so make sure your stay is lengthy enough to explore the twin Islands; snorkeling, swimming, cruising on motorbikes, surfing, sipping cocktails and lounging luxuriously like lizards by the refreshing pools just to wet your palette.

love amie x

A cure for winteritis - Pass the cheese please!

2010-06-09T20:14:00.000+10:00

Are you suffering from tiredness, mood swings, food cravings, lack of motivation and just can't seem to get out of your rutt?

When weather is dull I delight in some favoured & indulgent foods.

This is sure to bring a smile to even the most unpleasant of faces!

love amie x

cupcake

2010-06-04T07:51:00.001+10:00

Like my little friend the Courageous Cupcake I love these little sweet delights almost as much as my beloved (sorry honey!). Inspired by my nan's eclectic bunch of home made cupcakes you too can create your own unique cupcake.

love amie x

anzacs

2010-05-31T11:30:00.000+10:00

Buttery and caramel sweet, crisp on the outside and chewy in the middle. Anzac's can make a cold afternoon into a warm one when served alongside a simple 'cuppa'.

Ingredients

125g butter

1/2 cup (125g) brown sugar

1/4 cup golden syrup

1 teaspoon bicarbonate soda

2 tablespoons boiling water

1 cup (150g) plain flour

1 cup rolled oats

3/4 cup coconut

a little fun

Pre-heat oven to 175˚C
Melt butter in a saucepan over medium heat, add brown sugar and golden syrup; stir over low heat until sugar has dissolved. Add bicarbonate soda and water, stir until mixture starts to foam. Set aside to cool.
Combine flour, oats and coconut in a large bowl, pour in warm butter mixture and stir until well mixed.
Roll tablespoonfuls of dough into balls and place on baking paper lined baking tray. Press down gently with a fork to flatten slightly.
Bake for 13-15 minutes or until golden brown. Remove from oven and leave for 5 minutes on tray. Transfer to a wire cake cooling rack to cool completely.

love amie x

Sundarams villa, Bingin

2010-05-29T14:56:00.001+10:00

Could a French crepe be any more delicious?

Filled with grated coconut, brown sugar and slices of freshly picked banana's straight from the home banana tree then rolled and wrapped.

This Villa in Bali's south west coast is a diamond in the rough, if you can handle the steep decent to Bingins infamous reef break it's well worth a visit. Expect to find good value accommodation with fresh home cooked fare straight from the garden.

love amie x

Alila spa and villas, Uluwatu

2010-05-16T19:14:00.009+10:00

In search of waves a stop to Uluwatu and it's famous pumping reef break was a Bali, i to dot!

Balancing nervously on a remote cliff edge of the spectacular Uluwatu you can find an array of kitschy Bintang drinking and Nasi Goreng eating bars squashed next to rows of Uluwatu memorabilia and 'DING' repair stores.

Indulgence here is the view and with a Bintang in hand you can sit and watch the masses of first timers, locals and tourists surf the first Uluwatu wave. A spot to visit even if the waves elude you. Semi cold Bintang will set you back around $2 and the view is free.

Jumping on the scooter, which is the only way to roll in this remote part of Bali we head east to a place we mostly dream longingly of. Alila spa and villas takes indulgence and luxury to new heights. Finished in December 09 Alila is uber pretentious and will send you screaming all the way to the bank for around $US750 per night. A cheeky way to enjoy a taste of the high life without the hefty price tag is to visit one of the two restaurants for a light lunch.

We arrive on our knock about scooter, wind swept hair and un-washed clothes straight from the beach. Ravished from our mornings adventures we are eager to try some modern Indonesian-style fare. The decision is made to dine at the Indonesian of the two restaurants, when in Rome!

The staff greet us warmly with large smiles and without a second thought take our scooter and broken helmets straight to valet parking. Ushered then through the spectacular entrance by perfectly dressed Balinese workers. Who seem happy and eager to have some customers to look after. We arrive at our table, an infinity pool to our left and an over sized lounge, which sits teasingly out over the raw Ocean. Instantly cool face towels arrive, which is common in Bali along with a fragrant face spritzer to re-vitalise our weary sun kissed faces.

A selection of complimentary chilli's, sambals and pickled vegetables in tiny pots arrive sitting eloquently atop a long wooden plate and served with Balinese-style crackers.

We decide to share the satay plate; fish on lemongrass skewers, beef and chicken served with a thick and luscious satay sauce, fragrant coconut salad and pieces of rice cake. A light and delicious way to enjoy a luxurious part of Bali.

YUM...

love amie x

spongalicious

2010-05-14T17:30:00.003+10:00

Is there anything that screams afternoon tea more than the humble sponge cake?

ingredients

4 x 60g eggs, separated

1/2 cup (125g) caster sugar

2/3 cup self raising flour

1/3 cup cornflour

2 tablespoons water

a little fun

Preheat conventional oven to 175C. Lightly grease and line the base and sides of 2 x 20cm cake pans with baking paper.
Using a good quality bench mixer.

Beat egg whites until stiff peaks form, add sugar and beat until thick and glossy. Add egg yolks and mix until combined.

Add flour and water alternatively*, gently folding until just combined.
Pour mixture evenly between prepared cake pans.
Bake for 20 minutes or until the cake starts to come away from the sides or springs back when gently touched. Allow to cool in pans, then invert onto a baking paper lined cooling tray.

Decorate simply with berries and jam and serve with a dollop of freshly whipped cream to enjoy this cake at its light and airy best.

love amie x

* alternatively - Gently fold through 1/3 flour, then half the liquid, repeat with remaining ingredients.

white chocolate shards dotted with pistachios

2010-05-12T18:30:00.000+10:00

Chocolate and nuts can make a marriage made in heaven. Silky smooth and sweet white chocolate couples perfectly with vibrant and buttery pistachios.

ingredients

2 x 200g block white chocolate, melted

1/2 cup raw pistachios

fun

Pour melted chocolate into a silicone slice tray or a baking paper lined slice tray.

Sprinkle evenly with pistachios, place in the refrigerator until set.

Break the chocolate into large pieces, uneven sized pieces.

a bit extra

Pop a few pieces of the chocolate shards into a plastic bag or box, wrapped with a special ribbon. Makes a special work or occasion treat.

love amie x

Pepita sprinkled carrot cake!

2010-03-15T15:30:00.002+11:00

ingredients

1 cup oil

1 cup (125g) brown sugar

3 eggs, lightly beaten

1 ½ cups (225g) self raising flour

½ teaspoon bicarbonate of soda

2 teaspoons cinnamon

2 cups grated carrot, firmly packed (approximately 4)

Icing

500g cream cheese, softened to room temperature

2 cups (250g) pure icing sugar

1 orange, zested and juiced

1 cup Pepita's, optional

to do

Preheat conventional oven to 175˚C.

Combine oil and sugar in a medium sized bowl and mix until well combined. Add eggs and whisk for a further 30 seconds or until well combined.

Combine flour, bicarbonate of soda and cinnamon in a bowl. Add flour mixture and carrots to the wet mix; stir until combined.

Lightly grease and line a 20cm cake pan with baking paper. Pour cake batter evenly into cake pan.

Bake for 50-55 minutes or until a skewer inserted into the middle of the cake comes out clean. Set aside to cool for 10-15 minutes before inverting cake onto a cake cooling rack.

Icing: Using a bench mixer; beat the cream cheese and icing sugar for 2 minutes or until light and creamy. Add orange zest and juice and continue mixing until combined.

Spread cream cheese icing over cooled cake and sprinkle with Pepita's.

Try...making individual muffin sized cakes for a simply delicious dessert.

cream filled delights

2010-03-01T19:20:00.000+11:00

The new sweet kid on the block, cream filled biscuits are the new in vogue treat. Try this quick and easy recipe instead of the usual cutesy cupcake next time your stuck indoors whilst the weather is cool!

Cream filled oat delights

makes 12-14 filled biscuits

prep time 10 minutes

cooking time 15-18 minutes

Ingredients
180g butter, softened
220g caster sugar
1 teaspoon vanilla essence
1 egg, lightly beaten
½ teaspoon salt
½ teaspoon cinnamon
¾ cup plain flour
3 cups rolled oats

Icing:
250g cream cheese, softened
500g pure icing sugar
1 tablespoon honey, optional

Pre-heat oven to 175C.

Beat the butter and sugar until creamy. Add vanilla and egg, beat until well combined.
Add salt, cinnamon, flour and oats; stir until just combined.
Roll tablespoonfuls of the cookie mixture together and place each one 3 cm apart onto a baking tray lined with baking paper. Flatten cookies slightly using a fork.
Bake for 15-18 minutes or until golden brown.
Remove from oven and allow to cool on a tray for 5 minutes. Transfer to a wire cake cooling rack and cool completely before icing.

Icing – beat cream cheese on high for 2-3 minutes or until light and fluffy. Reduce speed to low; add icing sugar and honey, beat until combined.

Spoon a teaspoonful of icing mixture onto the flat side of one biscuit and press a second biscuit onto the icing, sandwich together. Set aside and repeat with remaining biscuits and icing.

tip - replace caster sugar with brown sugar for a darker colour and richer flavour.

love amie x

Cinnamon to warm the soul...

2010-02-09T11:34:00.004+11:00

Re-visiting an old but familiar favourite, the Cinnamon friand.

Co-insiding with the current and unpredictable weather changes, my food mood has suddenly been aching for some baking.

Cinnamon friands are deliciously moist, slightly sweet and best eaten straight from the oven when they oooze only cinnamon.

These little darlings will brighten even the foggiest of moods.

love amie x

Pan Cannellini beans and eggs

2010-01-25T07:00:00.002+11:00

Growing up baked beans were a regular fixture in my families repertoire; hidden in a blanket of bread and toasted into an all time favourite the 'jaffle' or served as an accompaniment to a Sunday breakfast. The Heinz baked beans were all we knew until one day I stumbled upon freshly made baked beans and since I could call myself a 'baked bean snob'.

Does that make me a food snob? Or maybe just a more well informed foodi that has tasted something much tastier than the canned version of baked beans and prefers the fresher version!

A little South American cafe (Made) in Flemington (Melbourne) used to make the most delicious pan beans with eggs. Inspired by this and another gal pal who shares a baked bean addiction like I, here is a very quick, easy and nutritious breakfast packed with protein, fibre and flavour to keep you going all day long.

Pan Cannellini beans and eggs
Breakfast of champions!
Serves 2 little champions
prep takes 5 minutes
cooking takes 10 minutes

ingredients
1 teaspoon vegetable oil
1 small onion, finely chopped
2 cloves garlic, crushed
1 x 410g can cannelini beans, rinsed thoroughly
1 x 410g can tomatoes, chopped
2 bay leaves
2 eggs

1/4 cup parsley, chopped

1/4 cup Parmesan, grated
salt and pepper to taste

some fun
Heat oil in 2 small non-stick fry pans over medium heat. Add half the onion and garlic to each pan and cook until fragrant.
Pour beans and tomatoes evenly between the two pans and add a bay leaf to each one. Stirring, bring both pans to a gentle boil and reduce heat to simmer.
Make a hole in the middle of each pan using a silicone spatula and crack an egg into each hole. Place a lid on top and cook for a further 3 minutes or until egg is cooked.
Sprinkle with parsley, Parmesan, salt and pepper.
Serve with fresh bread.

love amie x

the cabbage patch kid

2010-01-12T08:14:00.002+11:00

Heading home for Christmas was surrounded by excitement and joy this year. My sister's and their children, my niece's and nephew would all be home to spend a lovely few days together at my parents house in the country.

The newest addition to the family, Harry aged 11 months was eager to help Pa Ewie in his beloved and 'neat as a pin' vege patch, newly nicknamed 'the cabbage patch kid.' He helped water the strawberries, which were his favourite and pick the lush cos lettuce with his teeny tiny hands. He was seen at times stuffing whatever he picked straight into his mouth but that never bothered Pa Ewie...

Green Gertie Christmas Salad

ingredients

dressing

1 tablespoon extra virgin olive oil

1 tablespoon lemon juice (from mum's lemon tree)

1 teaspoon Dijon mustard

salt and pepper, to taste

green Gertie's salad

cos lettuce, washed, torn (from Pa Ewies garden)

1 cucumber, thinly sliced

1/4 cup fresh herbs, chopped - parsley, dill, coriander, basil

shaved Parmesan, to serve

fun

In a medium bowl whisk together all the dressing ingredients until well combined and set aside.

Add greens to a salad bowl, drizzle with dressing and sprinkle with Parmesan.

love amie x

Pavlicious Pavlova

2010-01-07T19:00:00.002+11:00

A perfect Pav!

Is there such a thing?
Pavs have long been a favoured dessert in Australia and New Zealand and the tussle over recipe ownership still lingers unwanted like a bad taste in your mouth.
This humble 'Aussie' Pavlova is a simple recipe never straying too far from its origins. It's a recipe even with its imperfections (cracks) is still enjoyed and easily hidden under a blanket of soft and fluffy cream with delicious amounts of berries. You too will be in Pav heaven (like my friend!).

Pavlova
ingredients
6 egg whites
pinch cream of tarter
1 1/2 cups caster sugar
300ml pure cream
mixed berries; raspberries, blackberries, blueberries, strawberries

fun
Preheat oven to 120C for fifteen minutes.
Line a flat baking tray with baking paper and trace around the edge of a 20cm cake pan to use as a guide.
Add egg white and cream of tarter to a very clean mixing bowl and beat on high until soft peaks form. Add tablespoonfuls of sugar beating well between each addition until mixture is thick, glossy and sugar has dissolved. Rub a little of the mixture between your finger tips to test if sugar has dissolved.
Spoon the meringue mixture onto the pre-prepared tray using the traced cake pan baking sheet as a guide.
Bake for 1 hour 30 minutes, allow to cool in oven.
Beat cream until thick and fluffy. Spoon cream over pavlova and sprinkle with berries.

Tip - Replace berries with sliced mangoes or bananas.

love amie x

pancakes

2010-01-01T10:28:00.000+11:00

Pancakes are fun to eat at any age. A little maple syrup and some strawberries or lemon and sugar make a perfect accompaniment to this all-time favourite sweet treat.

All you need is a bit of flour, eggs, milk and butter then away you go...

love amie x

peanut butter on a salad wrap

2009-12-24T08:04:00.002+11:00

A trend which begun around12 years ago in a little country town south west of Victoria was chicken and salad wraps with lashings of peanut butter.

Yuk! You might say... Before being a martyr you must first try this truly ingenious idea - an award winning CASTERTON wrap!

love amie x

something new but not quite right...

2009-12-21T06:30:00.000+11:00

Have you travelled to Asia?

Then you would be an expert in the kitschy packaged food products they produce!

Shayne, a colleague knows how much we love to sample new things so he meandered into the kitchen with 'something new,' a chocolate bar with ginseng! A crispy rice centre with a thin milk chocolate coating. The flavour was pure 'ginseng' and not much else and the aroma speaks pungency...

Not quite my cup of tea.

love amie x

Christmas Lunch

2009-12-17T15:10:00.005+11:00

We don't just cook we eat and love to do just that...
Eating out at Agape in a new little Organic restaurant hidden amongst the scatty and kitschy shops of Botany Rd with colleagues.

Agape is a diamond in the rough if you feel like a troop to Botany.

Merry Christmas,

love amie x

a little bit of putt putt...

2009-12-16T21:53:00.008+11:00

Sickly sweet and decadently moist this white chocolate mud cake can make a perfect hole in one surprise.

The putting princess or pro in your life will adore you for this delight as you do them...

To decorate: green food dye & coconut (grass), brown sugar (bunker), tooth pick and flag (flag post), green and golf ball (fondant icing with green food dye), trees (obstacles).

love amie x

Survival of the fittest!

2009-12-16T16:30:00.005+11:00

I knew that I learnt something from all my years of studying biology 'Survival of the fittest', was on my mind.

Life can be tough and hurt sometimes like falling off a bike!

So when times get tough I get moving, literally. Bike riding, running, golf, surfing safaris, scuba diving, cooking classes and whatever else my inquisitive nature can take on.

My first bike riding trip in Sydney was not all smooth sailing, I did make it. Finally arriving sweaty and dusty from an hour long ride!

At my destination and what a relief, as the day passed by my juvenile enthusiasm slowly waned. When into my inbox pops an after work surfing invite. The thought of missing that incredible feeling of jumping into the surf for smelly old 'ride to work clothes' screwed up my nose. I searched high and low for a lift back to Bondi.

To no avail I was destined to ride home, sore bottom and all. I jumped onto my lovely truck bike and headed home along the coast. The route home seemed easier perhaps it was the help of a guide!

My motto or mantra for today - If at first you don't succeed then try and try (and try and try) again!

love amie x

cooking classes

2009-12-15T06:11:00.001+11:00

Life's a feast cooking classes are just that; you are invited into the comfy and relaxed home of self taught cook Gail. A vivacious and passionate woman who has made her career life work in an area she is heavily passionate in, a true inspiration.
4 simple and delicious recipes are demonstrated with all hands on deck to help out and then eaten together with a vino or two all over the course of 4 hours.
To visit Gail and her lovely lush, green abode go to http://www.lifesafeast.com.au/ and chat to Gail about the type of cooking experience you would like!

love amie x

3 girls, $4.50 for bread and a surf board is all you need...

2009-12-11T11:42:00.014+11:00

Hitting the road for some time out was high on the agenda for the weekend.

After roughly packing the car (girl-style) with 3 tiny gal pals, 2 surf boards, clothes and kinis the tiny dollar car was bulging at the seams.

First stop before the gentle flowing girli chit chat was to take full flight were for supplies from the best bakery going, Organic Republic at 7 ways in Bondi. A friendly and delicious place that supplies myself and the Bondi locals with the best bread on the market in Sydney. Say hi to 'MUZ' or as some call him the 'muzzenater' the main man who will introduce you to whoever else is in the bakery at the time. A 'warm' convivial place to eat or sip coffee even when its cold out! Spelt scones are my Achilles heel and the flavours change daily to my delight; peach or raspberry, blueberry and lemon. My very own little sweet surprise treat!

Back to the car and as Dr.Seuss says 'onwards and upwards, your mountain (or in our case our wave) is waiting!' St Huberts Island was the destination, local seafood and fresh seasonal salads with bucket loads of white wine to wash it all down was high on our agenda. Driving out of the chaos that screams SYDNEY, we arrive to a spot that is lush, our own personal holiday island, house on the water, boat and a pool! We dine Alfresco on Terrigal prawns and the weather is humming whilst we are buzzing.

More sand than people is the central coast style unlike the usual over-crowded Bondi beach. The waves were elusive and never quite right, but onwards and upwards we persisted with central coast nothingness that kept us alive.

At home now is fine all tucked up in bed, but that relaxed coastal feeling is slowly dying...

Cars racing past and kids on the street, that quiet north place feels almost a dream.

take care and good night,

love amie x

a touch of comfort

2009-12-10T21:06:00.002+11:00

An afternoon out amongst colleagues was spent at a favourite lunch, shopping and experience spot that is Fratelli Fresh. Hidden in the backstreets of Waterloo this beautiful open produce institution provides a very special experience to all.

We ate bread and butter pudding (mums favourite) and chocolate truffles, which were rich and delicious (just make sure the room is cool, so the chocolate doesn't melt in your hands too much!).

love amie x

im off to a cooking class at Fratelli

2009-12-10T15:22:00.002+11:00

Check it....
The first Tuesday of every month after 9am you can call Fratelli and head along to their free cooking classes! Yum Yum...
I will blog some photos and the recipes tomorrow of what we cooked.

http://www.fratellifresh.com.au/

love amie x

Italiano in Bali

2009-12-08T05:48:00.004+11:00

Eating good quality Italian fare is one of my favourite things to do.

So as the saying goes - 'When in Rome' or Bali in this case that was just what we did.

Jumping out of a cab along Seminyaks restaurant strip we stroll into a restaurant with a warm and vibrant buzz, a large rectangular bar is the feature of the room, with dining both indoors or if you prefer, al fresco amongst the tiny dot tree lights.

Pan fried gnocchi is a highly notable recipe choice and $5.00 for a main meal this is one place that wont suck your bank balance dry. The wine is fine and the iconic giant sized strawberry daiquiris are a must to try and a challenge if you can finish them.

bon appetite

love amie x

time for a cup of tea...

2009-12-07T07:34:00.002+11:00

Tea can cure a lot of things; anxiety, sleep deprivation and thirst. It can bring friends together to share laughs and tears.

If only the medicine for love and life could be remedied with a simple 'cuppa'.

love amie x

An apple a day eaten another way...

2009-11-19T09:39:00.003+11:00

'An apple a day keeps the doctor away', so the saying goes but if it's eaten another way then does this theory still apply?
Try these 'healthier' apple and muesli muffins for breakfast, a quick snack and as a lunch box filler for the kids.
The humble Apple is well known around the globe not only as a tart and at times sweet fruit it is also the name of Coldplays Chris Martin and actress Gwenyth Paltrow's baby girl; Apple.
The French do classics delightfully and their Apple Tarte Tatin is a favourtie, the Dutch adore their Spiced Apple crumble cake. If you are an Aussie as I am then you may have similar memories of this delightful ball of flavour as I do...
Stewed granny smith Apples served with vanilla ice-cream or custard or Apple sauce coupled with roast pork is simple and fond memory! For a serving of apple try these little Apple and muesli muffins, freeze and remove for school lunches or when your friends pop in next.

APPLE & MUESLI MUFFINS
prep 10-15 minutes
cooking 18-20 minutes
makes 12 lovely muffins

the ingredients
¼ cup/60ml vegetable oil
2 x 60g eggs
½ cup (125g) dark brown sugar
½ cup (125ml) milk
2 apples, peeled, grated
1 cup (150g) self raising flour
¼ cup muesli
1 teaspoon baking powder
½ teaspoon cinnamon
1 apple, thinly sliced, optional

a little fun
Pre-heat oven to 180ºC.
Combine oil, eggs, brown sugar and milk in a large bowl.
Beat for 2-3 minutes or until smooth and creamy.
Add apples and continue to mix until just combined.
Add flour, muesli, baking powder and cinnamon and fold the ingredients until just combined. Do not over mix.
Line a 12 cup muffin pan with muffin cases and spoon mixture evenly between cups. Top with apple slices.
Bake for 18-20 minutes or until golden brown and cooked in the centre.

Tip
For a healthier muffin, replace self raising flour with wholemeal self raising flour.

love amie x

a baguette on the go...

2009-11-10T16:04:00.006+11:00

A quick walk at lunch saw us (Cassi and I) bypass the local Asian bakery in Botany shops! In need of a little sustenance we grabbed a baguette for $2 and headed back to work already envisaging a recipe for this crisp bargain baguette.
With 2 eggs already pre-boiled and cooling in their pot awaiting our arrival we decided on an Asian inspired recipe!

Asian-style egg and shallot rolls
feeds: 2 hungry ladies for a late lunch
cost: under $5

the ingredients
2 x 60g eggs
1 tablespoon whole egg mayonnaise
2 shallots, washed, peeled & thinly sliced

1 cucumber, sliced length ways

4 sprigs fresh coriander

a little fun
Place eggs in a small saucepan and fill with cold water until 3/4 full. Bring water to the boil and simmer for 5 minutes. Remove from heat and immediately run eggs under cold water. Set aside in water to cool.
Peel and then using a fork mash the eggs in a small bowl, add mayonnaise and shallots and mix through.
Slice baguette in half and layer cucumber, coriander and egg mix top with baguette half, slice and serve.

cucumber salad -deliciously light and fresh like a spring morning!
1-2 cucumber, de-seeded, chopped
1 teaspoon sesame oil
1 teaspoon vinegar
1/4 teaspoon salt

a little fun
Combine all the ingredients in a small bowl.
Serve with a sprinkling of sesame seeds for a summery and light salad.

This little salad was borrowed from Tessi, she came into the Test Kitchen in search of sesame oil and vinegar and we fell in love with the simplicity and deliciousness of this recipe. YUM!

love amie x

The Shop

2009-10-24T17:51:00.006+11:00

A teeny tiny slice of Melbourne in Sydney, The Shop is a hole in the wall haven hidden in the rickety backstreets of Bondi. Away from the hustle and bustle where the tourists roam and the untold Bondi story is awaiting to be told. This is a quieter and more relaxed side of Bondi, which is nice to experience. A mix of local arty folk, cruisy but cool dressed beachy gals is the style but basically anything goes in Bondi as you will learn! This is a cosy cafe by day serving breakfast muesli trifles, BLT's on super soft bread, lush sandwiches filled with poached chicken or hams are partnered with a selection of jams, pickles and cheese's. A comforting spot to frequent alone or in company for their award winning sanga's. By mid afternoon through to the night this tiny dot turns into a svelte wine bar with a tantalising selection of wines written up on an over sized wall mirror. Rich Burgundy and wood make this cafe/wine bar a cosy and warm place to rest your legs and catch up with friends or your lover...

If you are indulging the cheese plate to share has a little bit of everything; soft creamy brie, quince paste, aged Cheddar served alongside crisp crackers and toasted bread soaked in olive oil. A perfect Friday night accompaniment to a vino to bring in the weekend.

The Shop, Curlewis St. Bondi Beach

love amie x

Karma, Karma, Karma, Karma, Karma Kandara

2009-10-23T12:24:00.003+11:00

For the ultimate indulgence when visiting the isle of Bali, Karma Kandara is an ultra delish and luxurious resort. For a slither of this luxury living without the expense you can still visit the restaurant, Di Mare and enjoy the outdoor bars; Temple Bar and Nammos Beach Club are eye catching and uber cool. Situated on the south most coast of Bali, you will be welcomed by breathtaking views overlooking the sparkling Indian ocean waters below and the warmly lit skies beyond.

Arriving from a 45 minute taxi ride partly along a rough dirt track, like a sliding door we are dropped into a serene environment and one you rarely see in every day Bali life. Strolling lazily through the maze like walls of white cobbled rocks we excitedly anticipate our arrival. Far from being disappointed it holds up to everything and much more of what we dreamed of.
We are quickly escorted to an outside elevator and from here travel down the rocky terrain 100 meters to Nammos Beach Club, the only way to arrive at this secluded and quaint beach bar. Sipping luscious cocktails beach side as the sun slowly sets, is calming but sadly you cannot see the sun from this point but the skies transform magically into a million brilliant shades of the rainbow.
Dressed to impress on a deserted beach with a family and a handful of other visitors enjoying this rare quiet side of Bali.
The food has a strong Mediterranean kick and if you didn't know better you would almost think you were in the Mediterranean. Fresh coastal flavours with a preference for seafood is the menu's style. Warm service and cool wine finish of the evening with a smile before we climb back into our pre-ordered taxi and head back to bustling Bali, as we know it!

love amie x

Spring morning juice

2009-10-21T08:49:00.006+11:00

Waking to a freshly squeezed orange juice yesterday morning was a lovely way to start the day stepping out with a spring in my step.
Living with only a tiny dot of a kitchen can be slightly pressing and at times we find ourselves set back in time a little without the space for mod cons and stylish new appliances. A single white porcelain juicer is how we like to style.
Three oranges should be plenty for a morning juice for 2. A great tip is to place the oranges in the refrigerator overnight so your juice is not only fresh but cool!

love amie x

KU DE TA bar and restaurant

2009-09-29T15:51:00.016+10:00

Heading off to Bali for the first time, slightly naive with visions of drinking dirt cheap cocktails from kitschy westernised establishments overlooking the beach and wearing a fluorescent hibiscus sun dress... But my dream was quickly squished with the realisation of the ultra uber chic; bar, cafe and restaurant culture that is on the rise in this famous Aussie getaway.

Steering clear of the Bintang singlet and Billabong short wearing strip shopping that screams Kuta. We perused another side of Bali where the cocktails flow freely and people dress like super stars. We found class and a nice credit debt to boot! The cheap and nasty cocktails in my dreams seemed like a distant memory and rather quickly I was jolted back to reality when the first cocktail cost $20 a pop! Pinching myself, was I still in Australia or had I bypassed the cheap cocktails of my Bali dreams and given them up cowardly to taste the familiarity of home and drink in a new hip bar and of course pay for it.

Ku De Ta is this fresh and delicious establishment on Seminyak's beachfront, a larger than life style bar that bubbles with pretentious ego's. It is a fantastic place to people watch and if you enjoy good food and wine, the menu is divine. New Zealand, Australian (Hugo's) trained chef has yanked Bali's dining scene to even higher heights. In the humid heat opt for a salad or two and the truffle and champagne linguine for main. There is a healthy wine list so make sure you have a bank balance to match as you won't be leaving this fine establishment for less than $100 per head for a main with a shared salad and a bottle of vino.

Most foodies will agree that you visit a place like this for the dining experience and that is what you receive; good enough service, fabulous food, worthy wine and an atmosphere to match.

For something slightly less pretentious the view from the front cushioned lined wooden bench seats is breathtaking and this is a cheaper way to experience the bar scene. Our second food visit was a choice from the bar menu; delicious gourmet pizzas, crispy calamari and yummy sharing plates all served atop wooden chopping boards. The gentle hub bub of foreigners chit chat is meditating as you watch the sun set slowly changing into a million different hues of yellow orange and pink.
The irony of sipping $20 cocktails whilst Balinese beggars in front are negotiating prices for their 'hand made' ware with the patrons who give them the time of day is uncanny. My tummy started to squirm and not just from the slight excess of alcohol being consumed. Perhaps I am more like my mother than I thought, a slight push over when it comes to beggars and especially when they are children. They chatted to us in hope of a quick and satisfying sale and one guy purchased a carved wooden box for 10,000 rupiah.

That is the Bali my folks talk of and the Bali I see today, they thrive on people like us, tourists to sell their ornate wooden boxes or whatever their expertise, its for their livelihood so we tell ourselves.
love amie x

www.kudeta.net/

Gertrude & Alice

2009-09-28T08:32:00.000+10:00

My favourite book shop in Bondi...

If you're feeling the need for a soul warmer than this comfortable second hand book store is you're perfect choice. They have all types of books from old poetry, philosophy, fiction & non-fiction and my absolute favourite the cooking section... Many hours have been lost immersed in book looking in this overcrowded but cosy book store.

A warm drink of coffee, tea, chai or chocolate is a must, perhaps try this little hot spot alone as you're company may become slightly bored of your constant wandering eye (over the books that is!).

Wholesome and hearty meals are divinely dishy; vegetarian Mexican burritos are Moorish laden with buttery guac and creamy sour cream, vegetable soups for the spirit and sweets galore adorn the glass cabinet. For the early bird the breakfast crumble is oh so sweet.

I cannot remember a day I have visited this delightful little spot without a new book in hand.

You can find Gertrude and Alice on Hall St. Bondi :-)

amie x

Friand frenzy - Chocolatey Orange Friands

2009-09-24T11:15:00.007+10:00

Gooey pieces of velvety melt in your mouth dark chocolate couples magically with punchy orange in these 'to die for' Choc Orange Friands. It is truly a match made in heaven.

preparation: 10 minutes
cooking: 20 minutes
makes: 12 friands

the ingredients
200g icing sugar
110g plain flour
140g almond meal
3 oranges, zested
100g dark chocolate, finely chopped
200g butter, melted and cooled
6 egg whites, lightly beaten

lets have some fun
Preheat the oven to 180ºC/160ºC fan forced for fifteen minutes.
In a medium bowl, combine sugar, flour, almond meal, orange zest, half the chocolate, butter and egg whites. Mix well until all ingredients are combined.Spoon the mixture evenly between the 12 cups and sprinkle with remaining chocolate.
Bake for 20 minutes or until golden brown and cooked through.
Remove from oven and allow cool in the muffin pan before inverting.
Dust with icing sugar and serve.

love amie x

Cinnamon Friands

2009-09-23T12:20:00.002+10:00

Try these friendly 'friands' for your girly pals this spring, they are a lovely lunchbox addition or an extra sweet treat for mothers group!

Friands are slightly more dense and moist with a lovely sweet flavour compared to their cousin, the muffin. Traditionally made with a combination of plain flour, almond meal and icing sugar blended with egg white's and butter.

I accidentally used cinnamon sugar instead of cinnamon, which gave the friands a slightly crisper top (due to the sugar), if you prefer cinnamon then this will also lend itself well in this recipe.

Cinnamon Friands

takes: 10 minutes

cooking: 20 minutes

makes: 12 aromatic friands

the ingredients

200g icing sugar

110g plain flour

140g ground almond meal

2 tablespoons cinnamon sugar

200g butter, melted and cooled

6 egg whites, lightly beaten

lets have some fun

Preheat the oven to 180ºC/160ºC fan forced for fifteen minutes.In a medium bowl, combine sugar, flour, almond meal, cinnamon, butter and egg whites. Mix well until all ingredients are combined.

Spoon the mixture evenly between the 12 cup friand tray.
Bake for 20-22 minutes or until golden brown and cooked through. Remove from oven and allow cool in the muffin tray before inverting.
Dust with icing sugar and serve.

Omit cinnamon and add 1 cup of raspberries

love amie x

Whisk or a whip

2009-09-22T08:53:00.001+10:00

Julia Child introduced whisks (or whips, as she called them) to American kitchens in the 1960s. A multi-tasking utensil that can aerate, emulsify, deglaze, and mix. Yet anyone who's shopped for a whisk recently, could be forgiven for their confusion of finding a good whisk, an overwhelming array of designs are available these days. Balloon, Flat, Twirl, French and Ball whisks all shaped specifically to suit a certain method of cooking.

A favourite recipe we like to cook at home especially when the funds run low is eggs, any which way; omelette's, frittata, scrambled, boiled, poached or baked. The humble egg is a versatile and highly nutritious ingredient and a minute meal maker to satiate your appetite. The trick to cooking fabulous eggs it to not overcook them as they become rubbery and start to secrete water (syneresis). Cook them until they are almost cooked then remove them instantly from the heat as they will continue to cook slightly for a further more. Looks like it's an Omelette for dinner tonight.

serves: 1 hungry & tired lady quickly

takes : 5 minutes from prep to cooking

the ingredients

1 knob of butter (1-2 teaspoons)

3 large eggs, lightly beaten

20 ml water or milk

Salt and pepper, to taste

lets have some fun

Pre-heat a small 22cm non-stick fry pan over a medium heat for 2 minutes. Add butter and stir until almost melted. Add combined eggs and water, allow to cook for 30 seconds. Using a silicone spatula stir the eggs gently or alternatively move the pan backwards and forwards to allow the uncooked egg space to start cooking. Cook for a further minute or until the omelette is almost cooked but still slightly soft on top. Fold one half of the omelette over onto the other half. Slide the omelette gently out of the pan and onto a plate, season to taste.

Serve with fresh slices of bread and chopped parsley

love amie x

Strawberry

2009-09-17T10:05:00.000+10:00

Summery Strawberries are highly recognised for their unique triangular shaped red fruit. This sweet little parcel is at its best when picked fresh and in season. Nutritionally speaking strawberries add a tasty dose of Vitamin C, Folate, flavinoids and dietary fiber to your diet, with less than 200 kJ per cup, a healthy snack anytime of the day.
Strawberries are a true delight when summer roles around especially served alongside ice-cream, cream or yogurt they easily turn 'simple into special' with; cheesecakes, puddings, chocolate and sponge cake.
Strawberries when dried lend themselves lovely to a favourite recipe, the Florentine.
Home made jams and preserves make a lovely addition to a ladies brunch, afternoon tea or a special present that money simply cannot buy.
Strawberries are best when grown in well drained soil the most recognized variant possessing over-sized rounded green leaves and small white and yellow flowers.

love amie x

For more inspiring recipes, Rhubarb and strawberry marble pudding click here: http://amieherring.blogspot.com/2009/06/rhubarb-strawberry-marble-pudding-stove.html

Lumberjack 'love heart' cakes

2009-09-16T10:05:00.011+10:00

I love turning a recipe into something slightly more fun and creative. In honour of my mums favourite cake, the Lumberjack, I have made individual little love heart cake's.
The perfect sweet accompaniment to an afternoon tea with friends.

Lumberjack Cake recipe
prep: 10 minutes
cooking: 1 hour
makes: 1 round cake or about 12 love hearts
the ingredients

2 granny smith apples, peeled, finely grated

1 cup (160g) dates, pitted

1 teaspoon bicarbonate of soda

1 cup boiling water

125g butter, cubed

1 cup brown sugar

1 egg, lightly beaten

1 teaspoon vanilla essence

1 1/2 cups (225g) plain flour

topping

60g butter

1-2 tablespoons milk

1 cup (60g) shredded coconut

½ cup brown sugar

lets have some fun

Pre-heat oven to 160 C for 15 minutes.

Place apple, dates and bicarbonate of soda into a bowl, pour over boiling water ans stir. Cover and set aside to cool.

Beat butter and sugar until creamy, slowly add egg and vanilla, mix until combined.

Fold through flour and apple mixture, alternatively, until combined.

Pour into a 20cm cake pan lined with baking paper. Bake for 40 minutes.

Topping: Melt butter in a saucepan, add remaining ingredients, stir until combined, set aside.

Remove cake from oven and pour over topping. Bake for a further 15 minutes.

For 'love heart cakes: Cut out love heart's from cooled & cooked cake, using a love heart cookie cutter. Place on platter and dust with icing sugar.

Serve with cream or ice cream.

tiny tip

Replace dried dates with figs

love amie x

Zucchini WHO?

2009-09-11T13:56:00.003+10:00

Is this another forgotten vegetable?

Named either Courgette or Zucchini depending on your code, this long green or gold vegetable may look slightly on the boring side but it offers an array of recipes and delicious surprises in the beginning of these warmer months filled with entertaining and fuss-free eating.
Grated, zucchini can be used in savoury slices, chocolate cakes and even muffins. Zucchini’s can be cooked in a variety of cooking methods including; steaming, fried, boiled, simmered, stuffed, grilled and even barbecued for a great vegetarian option. Zucchinis are a somewhat bland tasting food and so will capture the flavours from other foods they are cooked with.
The zucchini is an extremely low energy yielding food that has a substantial amount of dietary folate, magnesium and Vitamin A for good health so eat your greens next time your mum insists.

Store in the chiller section of your refrigerator for up to 3 days, zucchinis are prone to chill bruising, which you will see as inverted little welts on the skin.
TIP - If you are lucky enough to grow your own zucchini if you have the space make sure you keep the flowers, which grow from the end of the zucchini. Wash and pat dry each flower, make a quick batter of flour, soda and salt. Stuff each flower with a mixture of ricotta, Parmesan and mixed herbs, dip the stuffed flower into the batter and fry for 2 minutes or until golden brown. Remove and place on absorbent paper. Serve immediately.
This recipe reminds me of my other sister, Joanna. Each time I visit without a doubt she will have this in her refrigerator or be making a fresh batch. We learnt this simple recipe from our mother and I suspect this is one of Joanna's favourite's.

Buy firm zucchini free from blemishes at your local supermarkets or if you are lucky like Joanna, use freshly picked zucchinis. Which she grows in her large apartment-sized vegetable patch. Pick zucchinis when the flowers are blooming or about to or when they are 20cm in length as this is when they are at their best.

This slice recipe makes a perfect lunchbox companion and easy picnic food.

For bub x

Zucchini slice

makes 1 slice tray

prep 10 minutes

cooking 35 minutes

the ingredients

2 teaspoons oil

1 onion, chopped

4 rashers, rind less bacon, chopped

5 eggs, lightly beaten

3/4 cup plain flour

3-4 zucchinis, washed, grated

1 cup tasty cheese, grated

lets have some fun

Pre-heat oven to 180 C for fifteen minutes.

Heat oil in a non-stick fry pan over medium heat. Add onion and bacon, cook for 5 minutes or until softened and slightly brown. Remove onion mixture from the pan and set aside on absorbent paper.

In a medium bowl combine eggs, flour, zucchini and cheese, stir through onion mixture and pour into a slice pan lined with baking paper. Bake for 30 minutes or until golden brown and cooked through. Slice and serve hot or cold.

love amie x

Traditions -Terrific tiramisu

2009-09-04T08:38:00.010+10:00

My sister's love to cook just as much as I do or at times sometimes more. We grew up helping pick or some might say we were stealing our favourite; Pa's peas fresh from his beloved garden! Squatting in between the lengthy rows of voluptuous vegetables, giggling and laughing. Each eyeing the others tiny pea harvest, making sure one sister didn't have more than their fare share. Opening the sweet little pod in hope of finding lots of tiny green dot like peas, then straight to the cheeks. Looking back I think Pa had a cheeky suspicion of what was going on but he never said so... Our passion and love of cooking has stemmed from the healthy education we were surrounded by when growing up. Old fashioned country-style living, we knew no other way.
To this day we still share recipes weekly and one recipe I learnt whilst working in a biscuit factory with Italians was Tiramisu, which my sister recently requested.

For Kate x

Tiramisu - the traditional way

makes:1 large tray of Tiramisu

chill:at least 6 hours

the ingredients
6 eggs, separated
100g caster sugar
1/4 cup rum
500g Marscapone, softened
1 pkt (500g) Sponge finger biscuits

1 cup coffee, peculated - may need a little more

100g dark chocolate, grated

lets have some fun
Beat egg yolks and sugar until smooth & creamy.
In a separate bowl beat egg whites until stiff peaks form. Add rum to egg whites and gently fold through. Set aside.
Add marscapone to the egg yolk mixture and beat until smooth. Fold the egg white mixture into the marscapone mixture until combined.
Dip sponge fingers into coffee, lay sponge fingers in a single layer in the base of a pudding dish (5-cup capacity). Spoon half the marscapone mixture evenly onto the sponge fingers and smooth out. Repeat with another layer of biscuits and finish with marscapone. Add grated chocolate or sifted cocoa. Cover and place in the refrigerator overnight.

love amie x

Back to basics

2009-09-02T11:39:00.007+10:00

Sometimes 'the simple things in life are often the best' or in this case the most basic things. I am often asked by friends, colleagues and family for a Basic muffin recipe.

In honour of the most versatile and understated baked goodi 'the muffin' I have put together a few of my favourites to share.

Basic muffin mix

the ingredients

2 cups (300g) self raising flour
½ teaspoon baking powder
½ cup (125g) sugar
2 eggs, lightly beaten
1 teaspoon vanilla essence
200g butter, melted
½ cup sour cream
½ cup (125ml) milk
lets have some fun
Pre-heat the oven to 180º C for fifteen minutes.
In medium bowl combine the flour, baking powder & sugar. Add eggs, vanilla, butter, sour cream and milk. Mix until just combined.
Spoon the mixture evenly between a 12-cup muffin tray.
Bake on the top shelf of your oven for 18 minutes or until golden brown.

Here are a few of my favorite muffin recipes on my blog:

Raspberry and white chocolate –Add 1 cup frozen or fresh raspberries and 1/2 cup white chocolate, chopped to the basic muffin mixture. Berry – Add 1 cup mixed berries; raspberries, blueberries & strawberries to the basic muffin mixture.Banana & double choc –Yum! If you don’t want to add chocolate you can either omit or substitute for plums or leave simply as Banana. Mum’s date & bran overnight muffins – A healthy breakfast treat or mid morning treat. Serve smothered in butter or a dollop of fresh ricotta and honey. mini spiced banana Sweet and delicious, the mini size means you can take two.

Muffins and mini muffins are great frozen in snap lock bags for up to 3 month, perfect for the kiddies lunch box. Simply pull out frozen muffins in the morning and pack into your kids lunchbox, doubling as a cooler to keep sandwiches fresh!

love amie x

An oval orange

2009-09-01T09:09:00.002+10:00

If you haven't already noticed winter is over and spring has begun, this mornings clear blue sky and perfect sunrise told me it was so. Spring reminds me of oranges and with the few remaining in my fruit bowl at home I was determined to not let them spoil. Sweetly spiced orange and chocolate bread was my breakfast of choice. If you have a couple of lazy Orange's hanging around the house then take the following ingredients out of the kitchen cupboard and try this super easy recipe. Perfect for a throw together lazy Sunday brunch.
the ingredients
2 cups self raising flour
1/2 teaspoon baking powder
1/2 cup almond meal
2 oranges, zested (coloured part only) and juiced.
2 eggs, lightly beaten
1 cup (250ml) milk
1/4 cup oil
100g dark chocolate, roughly chopped, optional

lets have some fun
Pre-heat oven to 190C for fifteen minutes.
Combine all the ingredients in a medium bowl and stir well.
Pour mixture into silicone loaf tray.
Bake for 30-35 minutes or until golden and skewer inserted into the middle of the loaf comes out clean. Remove from the oven and allow to sit for 5-10 minutes before inverting.
Serve warm pieces of sliced Orange and chocolate bread with fresh ricotta, sprinkled with warmly toasted flaked almonds

Oranges are known most commonly or perhaps optimistically some might say, the iconic dimple-skinned Orange holds the cure for the common cold...
Not as sour as its sister fruit the lemon, lime and grapefruit. The orange imparts a much sweeter flavour and has a slightly stringy texture. The hidden juice-filled bubbles of this sweet citrus fruit lay dormant just beneath the thick skinned rough exterior, ready to explode on impact.
Freshly squeezed, oranges make a perfect start to the day, crammed with flu fighting Vitamin C to help fight off any ailments, which may come your way. Oranges can be quartered for a quick snack or carefully segmented with a paring knife they add zing to a summery salad. For a quick flavour boost add a tablespoon of freshly grated Orange zest to your favourite berry dish to enhance the tangy flavour in pies, compotes, bircher-style muesli and decadent chocolate puddings, a union that is hard to resist.
Growing up I remember Oranges being a regular fixture at the local footy, served at quarter time breaks for a quick energy boost.
Do try an oval orange in your own style!

love amie x

Is the customer always right?

2009-08-21T14:53:00.005+10:00

Visiting a tiny and cosy pizza restaurant in Bondi for dinner last night was the highlight of my week! I was picked up in style; a brand new Mercedes Benz and opening my door was of course a gorgeous dark-haired man. All the style and grace but pizza was on our brain! We drove to Doughboys and try as we might to find a park, which isnt usually a tough job but in Bondi parks are few and far between. When you do find one it will probably set you back about $6 for an hour.

Arriving with a Shiraz under arm (handy BYO licence) we enter this very warm little pizza restaurant and are greeted by a gorgeous young waitress, dressed very Bondi in plain black skinny jeans, a washed out black tee and hair pulled up whimsically in a thrown together bun. Her young and fresh face were warm, seating us quickly on stools next to a small wooden bench near the pizza kitchen, where all the action seemed to be taking place.

Once comfortably seated service arrives immediately.

'Would you like some cheese, garlic pizza and a salad to start?' Yes please, replying instantly with a delicious grin appearing on my face. We were both ravishing as the clocked had just ticked past 8:30pm.

Then our eyes wandered delightedly to the wall lined order board, which was filled with mouth watering choices; Fungi, Parmesan, goats cheese, Rucola, hams, salamis, prosciutto, olives were all amore! A decision was going to be hard to make. Tutto Quanto Pizza & Con Pollo Pizza were our choice, but I do think that any pizza from this establishment wouldn't be hard to eat! Simple and fresh ingredients are used and the added salads make this meal feel slightly light and fresh.

Arriving quickly was our simply dressed salad of Rocket and Parmesan along with the cheese and garlic pizza pieces, which sat criss crossed and oozing with soft, gooey mozzarella, a sprinkling of basil pesto and shards of Parmesan. Our tummies were starting to protest and the pizza was still to come. Once it did the tummy protesting was immediately forgotten and magically we were able to finish all but one sliver, which they kindly packaged up to take home.

After another glass of red we were almost ready to literally roll out the door to go for a moonlit stroll when an angry customer grabbed our surprise.

He was abrupt and terribly rude to the waitress and in the small restaurant it was hard not to hear what was happening. His actions have since posed this question.

'Is the customer always right and does it give them the authority to speak any which way they like to people who serve them?'

I am quite positive that he may have spoken to dogs in a nicer way than he spoke to this girl on this occasion... When you put it into perspective is it really worth whingeing about one incorrect ingredient on a pizza!

Food for thought for the weekend!
I suggest trying Doughboy for its deliciously made thin crust pizzas, we were more than satisfied.

love amie x

A hungry eye for Chicken PIE

2009-08-14T06:46:00.002+10:00

Say hi to this Chicken PIE that’s so tasty it will fly right off the plates and into the mouths of your little ones.

Chicken PIE
Makes: 1 saute pan chicken pie!
Feeds: A single lady for 3 full days, lunch and dinner included (chicken pie overload)

the ingredients
1 tablespoon oil
2 large leeks, washed thoroughly, chopped
3 carrots, peeled, chopped
2 celery sticks, washed, chopped
500g-1kg chicken thigh fillets, trimmed, chopped into chunks
1 cup (250ml) white wine
1 tablespoon plain flour
2-3 cups chicken stock
1 bay leaf
1/4 cup mixed fresh herbs; thyme, parsley and sage
3 sheets frozen puff pastry
2-3 pork sausages, thinly sliced
let’s have some fun
Pre-heat oven to 190 C for fifteen minutes.
Heat the oil in a saute pan over a medium heat. Add leeks and cook slowly for 5 minutes or until soft. Add carrots and celery, cook for a further 5 minutes. Add chicken, cook for 5-10 minutes, stirring occasionally.
Add white wine, bring to a gentle boil, add flour and stir through quickly. Add the stock, bay leaf and herbs. Bring to the boil, reduce heat and simmer for 15 minutes.
Remove saute pan from heat, set aside to cool.
Remove pastry from the freezer, place on a clean damp tea towel, and cover with a second clean damp tea towel for 10-15 minutes.
Cook sausage over medium heat in the griddle or fry pan for 5-10 minutes or until golden brown. Layer sausage evenly on top of chicken mixture.
Layer pastry one piece at a time on top of the cooled pie mixture in the saute pan, folding excess pastry back on itself. Slice slits in the top of the pastry to allow the steam to escape.
Cook for 40 minutes or until pastry is golden brown and crisp.
Serve with creamy mash and steamed green beans.

love amie x

Julie & Julia: The anticipated Hollywood movie premier

2009-08-07T09:28:00.000+10:00

With all this talk about Julie and Julia, I am feeling slightly ravished.
Julia Child and Julie Powell, two people who were worlds apart. Thrown together by fate, passion or accident (who knows!).

A movie I am desperately eager to watch when it arrives onto the doorstep of Australia, I will be there waiting with bells on!

The iconic Julia Child, a recipe writer, television star and inspiration to the world of cooking.

If you are a passionate foodie like I than you will be salivating over this movie premier.

Check out these links for tiny sneak preview...
http://www.gourmet.com/food/2009/08/julie-julia-movie
iJulie & Julia/i: The Hollywood Premiere
Shared via AddThis

love amsie x

Image source Gourmet Weekly

Stew - the ultimate hearty dish to feed a crowd in winter

2009-08-04T08:58:00.003+10:00

Believe it or not stewing is one of the most basic and easiest cooking methods you can try your hand at. After minimal preparation, all the ingredients are gently simmered in a liquid broth for a length of time.
Growing up mum called them all casseroles in our household and not until my early adulthood did I come to understand the difference of the two! Casseroles are usually baked in the oven, while stews are cooked on the stove top in a stockpot. Saucy slow cooked stews are an adored favourite through winter and usually consist of meat, poultry or fish cooked with vegetables (leek, celery, carrot) and flavourings (bay leaves, thyme, stock, wine). A chunky style stew with all ingredients cut into similar-sized portions ensures even cooking times.Stews rely on the addition of liquid to stop the ingredients sticking to the pan. The cooking liquid provides the stew with a rich sauce that is infused with flavour and is often thickened with a small amount of plain flour or reduced by simmering it over a medium heat.The very beauty of a stew is that it can be left to cook unattended for long periods of time before serving. What housewife/man around Australia or the world wouldn't love a recipe such as this?
When made in advance and reheated improves and develops the rich meaty flavour in the stew.The best cuts of meat for stewing are those that are slightly tougher (usually the cheaper cuts), such as gravy or chuck beef, chicken pieces and shoulder lamb. The longer cooking times ensure these cuts magically change into 'melt in your mouth' or 'off your fork' tender, flavoursome meat.Popular stews around the world include Irish stew, Welsh cawl, Hungarian goulash, Brazilian feijão and French cassoulet, ratatouille and bouillabaisse. 'When next in Rome' sample one of these unique dishes at their best.
Serve a stew with creamy polenta or mashed potato and some thickly cut bread to soak up the rich juices oozing out of your stew.

love amie x

Styling in Seminyak

2009-08-02T17:34:00.009+10:00

Bali was a bunch of delicious surprises and this newly opened cafe was a comforting delight when visiting Bali's stylish strip shopping in Seminyak. Australian owned Zuitton is a cafe/boutique that provides a taste of Australian style cafe culture; quality coffee, to die for brunches and colourful salads adorn the glass cabinet on entering. Cutesy coloured stools spot the long wooden communal tables throughout the alfresco eatery. Another delight is on entering the bathroom where you are welcomed by a bouquet of vibrant flower prints.
The service is likened to the high quality you see anywhere in Australia. You almost feel as if you are at home; wide grinned wait staff are warm and welcoming and well educated on the menu. A delight to eat at...

love amie x

lovely lemon

2009-07-31T13:53:00.004+10:00

The sour sister of the citrus family, lemon’s can make even the prettiest face turn!

Lemons can be added to a morning glass of water to help kick-start your metabolism, the perfect companion in honey and mint tea to soothe a sore throat or added to a favourite bowl for a visually bright addition to your kitchen counter.

In food lemons act as a preserver, balances and can often be the hero ingredient in many dishes; lemon curd, puddings, pies and tarts to name a few favourites. Experiment by adding a squeeze of lemon into your next stew at the end of cooking time. Or fresh lemon zest stirred through a dish of pasta, olive oil, Parmesan and rocket is simple and flavoursome.

Love a lemon and enjoy the many recipes they can create.

love amie x

Christmas cakes in July, mini style

2009-07-27T20:38:00.000+10:00

We Australian's love any excuse for a party and especially a second Christmas in July.

Those of you who love Christmas cake will love this deliciously easy and super moist cake you can make in next to now time. For myself Christmas cake has definitely been an acquired taste, when I was growing up I remember always trying just a sliver of this rich moist fruit cake every Christmas but always turning my little button nose up in a complete disgust! Things have changed since then and now I just can't seem to get enough of it. I look forward to eating Christmas cake any which way; sliced and served cold with a 'cuppa' or slightly warmed up and with lashings of freshly made custard and ice-cream for dessert.

Make the most of the remainder of this cool month of July and give Christmas cakes a chance this winter, you wont be disappointed.

the ingredients

300g butter, cut into small cubes

400g soft brown sugar

500g mixed dried fruit including sultanas, currants, raisins, dates, prunes

2 teaspoons bicarbonate of soda

4 tablespoons brandy

2 teaspoons mixed spice

4 eggs, lightly beaten

400g (2 1/2 cups) wholemeal plain flour

100g pecan nuts. optional

50g raw almonds, optional

lets have some fun

Preheat oven to 150ºC for fifteen minutes.

Melt the butter over medium heat in a large (6L capacity) non-stick pot. Add sugar, dried fruit, bicarb, brandy and 375ml water (1 1/2 cups).

Bring mixture to the boil slowly, stirring until the sugar has dissolved. Reduce heat to low and cook for 4 minutes. Remove from heat and allow to cool to room temperature.

Add mixed spice and eggs to fruit mixture, stir well. Stir in flour.

Pour mixture into silicone 1 cups/12 cup muffin. Decorate the top with the nuts as desired. Bake for 30-35 minutes or until cooked.

Check that the cake's are not cooking too fast. If browning too much cover loosely with foil and continue to bake for remainder of time or until a skewer inserted into the middle of the cakes comes out almost clean. Cool completely in the Pan's. Invert onto wire cake cooling rack, and place in an airtight container or wrap in plastic wrap until required.

Cakes may be frozen for up to 12 months; double wrap in plastic and place in an airtight container. Remove when required.

love amie x

Can a stove top double as an oven? Carrot Cake like you have never seen it before...

2009-07-27T13:24:00.001+10:00

For a simple and much adored classic dessert cake the whole family will enjoy. The irresistible stove top carrot cake is a must this winter. Best enjoyed with a group of your girly friends over a cup of hot chocolate or freshly brewed coffee.

A super-sweet way to stay in touch!

the ingredients
1 cup olive oil
1 cup firmly packed brown sugar
3 eggs (lightly beaten)

1 1/2 cups self raising flour

1 teaspoon bicarbonate of soda
2 teaspoons cinnamon
2 cups firmly packed grated carrot (approximately 4 carrots)
1 cup walnuts
Icing:
1 x 250g packet cream cheese, softened
1 cup pure icing sugar
Zest of 1 orange
lets have some fun
Place oil, sugar and eggs in a medium bowl and whisk well to combine. Add flour, bicarb soda, and cinnamon until just combined. Stir in carrots and walnuts, mix well until combined.
Lightly dust a non-stick 2L saucepan with plain flour, pour in the cake mixture.
Place the saucepan on to cook top, cook (lid on and closed) over medium-low heat for 15 minutes or until the lid is HOT. Open lid vents and cook for a further 45-50 minutes or until a skewer inserted into the middle of the cake comes out clean. Invert cake onto a cake cooling rack & allow to cool completely before icing.
To make the icing:
Beat all ingredients together until combined. Spread over cake and serve.

love amie x

Bastille Day - An excuse to enjoy all things French

2009-07-14T08:37:00.000+10:00

How could you not fall in love with the heady romanticism that bubbles around all things French. Ohh la la!
Sweet and ever so delicate French Macaroons (my absolute devilish favourite), fresh baked baguettes straight frmo the oven, soft-gooey cheese, light, bubbly champagne (perhaps this is where my headiness has arrived from!) and of course Amelie the movie are just a few of my French favourites.
Bastille Day, which is Frances national holiday (July 14th) is a great excuse to get busy in the kitchen playing around with some French classics.
The classic French dish - beef bourguignon is a highly re-visited dish especially in winter. A rich and hearty beef stew that will melt in your mouth every time if you follow a couple of easy rules. To make this dish a delicacy buy the correct cut of beef (ask your butcher for stewing beef or try Chuck steak) and then cook it slowly until the meat is tender and succulent to give this dish its 'just deserves'.
In Australia such dish's are viewed as 'poor man's food', not so in France this is a very traditional dish and delicate care is taken in the preparation to marinate the beef and vegetables (mushrooms and onions) before cooking. Adaptions of this stew have arisen to suit the laid back Australian lifestyle. With the right beef and a few simple ingredients you too can make a Delicious French 'inspired' beef stew in next to no time.

Beef Bourguignon (simplified)

active time: 15 minutes
cooking time: ~ 2 hours

the ingredients
1 tablespoon oil
1 leek, washed, chopped (white part only)
2 cloves garlic, chopped
2 tablespoons plain flour
1kg chuck steak, chopped 3cm cubes
250ml (1 cup) red wine
4 cups beef stock, hot
¼ cup tomato paste
2 bay leaves
1 sprig thyme
¼ teaspoon black pepper
Pinch salt, to taste
10 eshallots, peeled
100g button mushrooms, halved
1 bunch parsley, chopped
1 tablespoon lemon zest

lets have some fun
Heat a non-stick fry pan over medium heat. Add oil, leek and garlic and cook, stirring occasionally for 5 minutes or until softened.
Add flour to beef in a plastic bag and shake well to coat the beef cubes.
Add the coated beef to the onion mixture and cook, stirring occasionally for 5 minutes or until meat is browned. Add wine, stock, tomato paste, bay leaves, thyme and seasoning’s. Bring to the boil, reduce heat and simmer gently for 1 ½ -2 hours.
Add mushrooms and eshallots in the final 30 minutes of the cooking time.
Sprinkle with parsley and lemon zest, serve stew with mashed potato.
Best eaten for lunch or dinner the following day when the richness of the dish has had time to develop.
Bon appetite

love amie x

Did you know Amie is also the French 'term' used to describe a 'female friend’?

Chops, recession fighting foods!

2009-06-29T13:48:00.009+10:00

I vividly remember the first time I heard the word 'recession' spring up in conversation. It was the early nineties in the middle of June and we were living in a small rural town in the green valley like hills of south-west Victoria, which is a prime region for fat spring lambs. My mother was in the kitchen and my sister's and I were floating around as we always did when my mother was cooking, eagerly awaiting the delicious lamb roast she was busily preparing. My father's car pulled slowly into the garage and we all knew this meant dinner was close.

'What's for dinner girls?' uttered my father, exhausted from his long labourous day of sheep shearing.
'Roast lamb!' I exclaimed excitedly with a widening grin.
To my amazement my father shot a glance at my mother, who smiled sheepishly but kept on with what she was doing.
'Hmmm,' said my father, looking at my mother with a questioning gaze.
'What about all the packets of chops we have in the freezer from the last three lambs that nobody has eaten?'
'How about we give them away', said my eldest sister, mockingly.
My father, not impressed shot an instant glance at her and then proceeded.
'Right girls, I am not buying any more meat; lamb, beef or chicken until all the chops in the freezer are eaten, we are in a recession, you know!' he said in a decisive and final tone.

Nobody said a word but we all knew that when dad made a comment like this it was final and if that was the case we were going to have to come up with a few new recipes involving chops!
Growing up I never thought twice about the cost of meat as there was always an abundant supply of 'Harry's spring lamb' and prime beef cuts in the freezer. It was like magic, the over sized freezer's hearty supply would slowly dwindle over the course of a few months and then miraculously it would be full again.

So began the month of chop eating...

Looking back the chop development started out very simply and slowly. My sisters and myself were often in charge of cooking as my mother often worked along side my father.
It mostly involved the three sisters mixing up combinations of dried herbs and spices in the kitchen, which were then rubbed onto the chops and finished with a good drizzling oil.

The first 'Fancy Family Chops' recession-style
Feeds: a family of 5 in a recession
Time in the kitchen: 10 minutes prep + 10 minutes cooking

the ingredients
spice mixture
2 tablespoon rosemary, finely chopped
3 cloves garlic, crushed, finely chopped
1 tablespoon lemon zest, optional
1/4 teaspoon salt
1/4 teaspoon pepper
8 lamb loin chops, trimmed
2 tablespoons oil

lets have some fun
Combine all the spice ingredients in a small bowl.
Sprinkle the spice mixture into the plastic bag containing the chops, tie off and shake vigorously for 10 seconds or until chops are well coated with the spice mixture, drizzle with oil.
Place chops under a hot grill and cook, turning once for 5 minutes each side.
Remove chops carefully from the grill, serve with mashed potato and steamed green beans.

Tip - Get creative with spice mixture's; Moroccan, middle eastern and even Italian-style herbs and spices can bring to life even the most boring of meats all under the budget umbrella.

Grilled lamb chops with Nana's home-made mint sauce

Italian-style chop casserole

lamb chops topped with Salsa Verde

This blog is dedicated to my father; the worlds best saver and a lover of finely cooked chops. You are an inspiration to us all dad :-) even though at the time of the chop eating crusade none of us were impressed!

love amie x

Bring back summer...

2009-06-29T11:56:00.003+10:00

After spending a week in Bali's delicious sunshine I have arrived back into the midst of winter feeling relaxed but also a little home sick for the summery delights I tasted whilst on holidays.
A holiday is a fantastic way to re-rejuvenate your soul, awaken your passions and lust for the good life.

It is nice to be home though...

love amie x

Eating out in the sun can be so much fun!

Picture taken at 'The Shop' wine bar, Curlewis St. Bondi Beach

Potato and rosemary pizza

2009-06-10T14:04:00.000+10:00

Can a pizza be anything else but round?

The brilliance of a pizza is that it can be what ever you want it to be; I threw together an Aristos special one Friday night with no funds in the bank and only a few essential ingredients left in my cosy kitchen; flours, yeast, potatoes, olive oil and rosemary were enough to quench my hunger!

Pizza like pasta is easier to make than you might think and once you try this simple recipe it will be a regular fixture for your cosy nights spent indoors throughout the wintery months ahead!

Experiment with different cheeses, meats, vegetables and sauces or opt for something 'au naturel' and simple like my own creation; potato, rosemary and olive oil. Its hard to resist fresh pizza straight from the oven any which way you you make it...finished with fresh rocket and Parmesan is simply sensational!

pizza dough

3/4 cup plain flour

3/4 cup self raising flour

1 teaspoon dried yeast

1/4 teaspoon salt

drizzle of honey

3/4 cup lukewarm water (your finger should feel warm to touch the water!)

topping

1-2 tablespoons extra virgin olive oil

1/3 cup mozzarella, grated

2 potatoes, peeled, finely sliced (make sure your knife is sharp & it will do all the work for you)

1 tablespoon rosemary

salt and pepper, to taste

lets have some fun

Pre-heat oven to 220C/200C fan forced for fifteen minutes. Place baking stone in the oven.

In a medium bowl add flours, yeast, salt, honey and water, stir until combined. Pour onto a lightly floured surface and knead until smooth. Roll out dough to desired thickness 0.5 -1 cm.

Remove baking stone carefully from the oven using a trivet (it will be very hot), working quickly brush dough with olive oil, sprinkle with cheese (helps to stick the ingredients to your pizza), top with potatoes (overlapping slightly), scatter with rosemary and season to taste.

Bake for 20 minutes or until golden brown and crisp.

Remove the stone carefully from the oven and serve pizza topped with fresh rocket and grated Parmesan.

love amie x

A champion nut, the Chestnut!

2009-06-03T13:00:00.003+10:00

First picture - Spain, September 2006 Melbourne, Swanston St. June 2008
Cherish the champion chestnut and embrace this time of year with roasting fresh chestnuts at home…..
Chestnuts make a Wonderful winter soup (amie eats blog archive; Monday, May 12, 2008), roasted and eaten on there own, stirred through stews, with poultry, pasta’s and even in cakes. In ancient times the chestnut was ground into a meal and used regularly to bake breads.
Their texture is starchy and firm like a baked potato but very dissimilar to the texture of other nuts, which are crisp and crunchy.

To Cook Chestnuts: Slit/score the end of each chestnut with a sharp knife (paring knife), place on oven tray and roast at 180C for 30-35 minutes or until skins open slightly. Peel away skins with hands (careful as they will still be HOT) or use a tea-towel to rub off any excess skin and eat whilst still warm.

Here you will find a hidden treasure awaiting!

love amie x

For the love of rhubarb!

2009-06-02T15:56:00.000+10:00

Rhubarb

Your nana would know,
Just how to grow,
The risqué and superb,
Vegetable, Rhubarb

In the fridge it is best
The curly leaf we detest
For two to three weeks
Then straight to the cheeks

Too Tart on its own
That’s why it has shown
Sugar & sweet fruits
An affinity it best suits,

The rich are its pick,
Both stylish and chic
With custard or cream
A choice of supreme

love amie x

Rhubarb & strawberry marble pudding (stove top)

2009-06-01T10:02:00.008+10:00

Cooking dinner last night involved a very unfussy spread of succulent and juicy steak cooked on the BBQ with some much needed nutrients from the bright & colourful, steamed broccoli and my favourite baked pieces of sweet potato with some of Fay's famous left over potato bake!
I wanted to 'do a Donna' , the term used by the much loved Australian icons Kath and Kim and to turn 'simple into special'.
The occasion was to thank the hard workers who spent all day 'tinkering' with my battered but loved 'gold' car, which now looks and feels brand new again! An easy way to show how grateful you are is with good food and an oldie but definitely a favourite as the empty bowls indicated was 'pudding'. Perhaps not as grand as some but a gracious dessert at the very least.

The bright reddish contrast of sweet strawberries & bitter rhubarb when paired with a plain pudding base was simply too irresistible so my mind was set; Rhubarb and Strawberry marble pudding was going to make our simple dinner into a special one.

Preparation: 10 minutes
Cooking: 30 minutes
Serves: 8 people
Keeps: Best eaten on day of making

the ingredients
1 bunch Rhubarb leaves discarded, washed, chopped 1-2cm pieces
2 x punnets strawberries, washed, hulled
2/3 cup caster sugar
1 ½ cups (225g) plain flour
2 teaspoons baking powder
80g butter, softened
1 cup (250ml) milk
1 egg, lightly beaten

lets have some fun
Add rhubarb, strawberries and sugar to a large non-stick pan; bring to the boil, reduce heat and simmer for 10- 15 minutes or until fruit has softened.
Add flour and baking powder to a medium bowl; rub in the butter until mixture resembles fine breadcrumbs. Add combined milk and egg, stir until just mixed through. Dollop spoonfuls of batter on top of the fruit mixture, gently stir the batter through the fruit mixture. Cover pan tightly with lid, reduce heat and cook for 15 minutes or until pudding is firm and cooked through. Spoon into serving bowls and serve with vanilla ice cream for the perfect wintery dessert after a hard days work!

The colour's of this dessert are exquisite and when teamed with vanilla ice cream it is hard to resist going back for seconds.

love amie x

Simple Mid Week Meals

2009-05-28T10:50:00.002+10:00

Remember the days when mum would serve up Tuna mornay for dinner?
Dried pasta baked in a thick white starchy sauce, canned tuna and an assortment of vegetables; corn, peas or broccoli all topped with a layer of breadcrumbs and then baked. This was how I remembered this simple dish in my home. Then along come Dolmio and other branded sauces to help the home cook master the 'Bake'.
In honour of this traditional 80's inspired family meal I have re-vamped a simple Tuna Rice dish. For those who are a devout Tuna bake fan then this will definitely tickle your taste buds.

Tuna Rice Bake
Preparation Time: 5 minutes
Cooking Time: 20-25 minutes
Serves: 4-6 people

the ingredients
1 x 420g can tuna in brine, strained
2 cups chicken stock, HOT
2 1/2 cups (625ml) water
200ml creme fraiche
1 ½ cups (300g) medium grain white rice (arborio)
½ cup (80g) frozen peas, optional
Topping:
1 cup (80g) fresh breadcrumbs
½ cup (70g) Parmesan cheese
½ cup (70g) tasty cheese
1/4 cup parsley/chives, chopped

lets have some fun
Pre-heat oven to 180 C for fifteen minutes.
Combine all ingredients except topping in a large non-stick/oven safe pan.
Bake in oven for 15 minutes or until rice is tender & liquid has been absorbed; remove from oven and sprinkle topping ingredients over rice. Return pan to the oven and cook for a further 5-10 minutes or until the topping is golden brown and crisp.
Serve immediately.

Replace tuna with fresh peeled green prawns.

love amie x

Shaped like a pear & more delicious than butter spread on bread?

2009-05-26T15:01:00.007+10:00

The green-gold of fruits, avocados smooth, creamy and butter-like texture lends themselves well in spicy salsas, salad's and is divine as an accompaniment with anything Mexican; burritos, empanadas, tortillas and tacos'.

Available almost all year round there are more than 70 varieties available in Australia to date; the most notable is the black pebble skinned Hass and Shepherd, which are by far the most popular and favoured in domestic kitchens.

Grown predominately in the north east regions of Queensland, Avocado’s are 65% higher in potassium than bananas, sodium and cholesterol free, with only 5g fat per serve makes them a nutritious and great tasting sandwich spread.

To prepare slice in half length ways, peel or scoop the flesh carefully from the skin of an avocado. Prepare as desired for your specific recipe. For a snack on the run, freshly slice acocado, drizzle with lemon or lime and sprinkle with sea salt then pair with freshly sliced bread.

If the Brazilian way of adding avocado to your ice-cream isn't quite your 'cup of tea', then perhaps sliced and added to your favorite pizza or pasta will be a little easier to digest!

Enjoy,

love amie x

ps - drizzling lemon or lime onto your sliced avocado will keep it from browning for longer.

My Favourite Mother Recipe's

2009-05-19T08:35:00.000+10:00

There is no nicer way to enjoy time & memories with your mum than in the kitchen. I still call my mum for recipe inspiration, she lives in a tiny rural town where she grew up and where she also bought up her three girls (myself included). In this town sharing a recipe over a cup of freshly-brewed tea is a time-honoured tradition.

My Mother you see is one of the most caring & giving people I know (not that I am bias) but many a times we would come home to find that we had an extra or two for dinner whether it was a simple mid-week meal, Christmas day or for a Sunday BBQ. Mum 'just thought' she would invite Noel from next door or 'what's his name' who was new in town to dinner so they weren't lonely. It did become a slight family joke of who would turn up next to dinner but the generosity and caring nature of mum was always well recognised and received, even in our best attempts to try and 'stir the pot'.

Like my favoured lollie the licorice all-sort I love variety in all aspects of my life; food, fashion, people, culture and the environment but I also love to re-visit old favourite's; such as old recipe's and these ones are inspired by my mother and her friend's, these are recipes you just cant get your hands on anywhere and ones you just don't read about! I absolutely love how each of these recipe's has their own special touch or spin. Each individual taking full ownership and certainty that their recipe is by far 'the best' or most 'superior!' This is country living at its best and something I am blessed and lucky to have felt first hand and been apart of.

Here are a few of my favourite recipes I have grown up with.

lets try...Edna's 1-step patty cakes

the ingredients

1 3/4 cup self-raising flour

1 cup caster sugar

pinch salt

120g butter, melted

125ml (1/2 cup) milk

2 eggs, lightly beaten

1 teaspoon vanilla

let's have some fun

Pre-heat oven to 200C/180 C fan forced for fifteen minutes.

In a medium bowl add all the ingredients and stir until well combined. Spoon tablespoonfuls of the mixture evenly into patty cases until 3/4 full.

Bake for 15 minutes or until golden brown and cooked. Allow to cool before icing with your favourite icing; chocolate, lemon, passion fruit (my child-hood favourite) or strawberry!

In previous blogs you can find these delicious recipes under the archive....Mum's overnight bran muffins & Lumberjack love heart cakes are a treat for breakfast and afternoon tea. Nana's fairy cakes, Vivvy's Florentines & Sandra's Ginger creams are still to come exquisite and I cant wait to share them with you!

love amie x

ps - this story was inspired by my boyfriend who like my mother is a kind and generous soul and will do for others what most people would turn a blind eye to. I think your new friend's on Sunday night feel blessed you were passing by at the time you did!

"Love and kindness are never wasted. They always make a difference. They bless the one who receives them, and they bless you, the giver."
Barbara De Angelis

my weekly gourmet fix

2009-05-16T15:03:00.000+10:00

One of my favourite food writer's is Ruth Reichl (Garlic & Sapphire's), she is also the food editor for Gourmet Weekly N.Y. I never miss the chance to read the recipes and publications from the weekly email I receive from Gourmet Weekly.
I found this recipe on gourmet weekly and wanted to share it with you as I have a slight obsession with cashews and Gourmet sandwiches. I have converted the measurements to Australian standard to make it easier for you!

MAY 14, 2009
CASHEW CHUTNEY SPREAD
MAKES ABOUT 2½ CUPS
ACTIVE TIME: 15 MIN
START TO FINISH: 15 MIN

The sweet mango chutney and curry powder in this rich spread transform an ordinary sandwich into something sublime. We also like it as a topping for crackers or as a dip for vegetables.

2 cups salted roasted cashews, divided
1 rounded tsp Madras curry powder
1 x 250g package cream cheese, softened
2 (1 cup) medium carrots, finely chopped
30g mango chutney, large pieces finely chopped

Pulse 1 cup cashews in a food processor until finely chopped (do not grind to a paste). Transfer to a bowl. Process remaining cup cashews with curry powder, ½ tsp salt, and ¼ tsp pepper until finely ground and beginning to clump. Add cream cheese and purée until smooth. Add to chopped nuts along with carrots and chutney, then stir until combined well. Season to taste with salt.
FEATURED AT www.GOURMET.COM

love amie x