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What is creating Christmas Magic with Luisa and Jennie?

xmas collage

 

Christmas can be an interesting time of year. People are either stressed out shopping for the “perfect” gift or looking forward to spending time with family and friends over the break. Sometimes you may be like me for the last 14 years in the hospitality industry and you are dreading the onslaught of Christmas parties that bring long lunches, busy shifts and not a lot of holiday cheer.

So what if we could change this? What if we could create some Christmas magic that brings joy, happiness and sparkle back into your life? Regardless of your religious beliefs about this season, the universal desire to be with family, celebrate love and cheer and create a special time to come together and take a moment to appreciate all that we have has no boundaries. 

This year I am looking forward to Christmas as a time to stop, reflect and appreciate this year, my family, my partner, friends and my job. Christmas magic for me is also about taking the time to create gifts from the heart for those around us to show our love and appreciation for them. Simple gestures that reflect the recipients taste, likes and hobbies can go a long way to creating a gesture of love. 

When I was younger my mother always helped me create birthday cards for my classmates. At the time I found this horribly embarrassing and wondered why I couldn’t just buy birthday cards like everyone else but as time has passed and I have found the cards I made for my parents I can’t  help but smile at the memories and creativity that has gone into each one. 

Tapping into our creativity in a supportive and fun environment goes beyond that which we are making in front of us. This space can allow us to nurture our skills and the pleasures we take in forming beautiful foods, objects and decorations. In my busy weeks at work I lost sight of the pleasure of doing something different and creating something beautiful. I started to come back to the simple childhood pleasure of colouring in and this joy and fun has led me to creating a Christmas class with my friend Jennie. We would like to invite you to come play with us, taking time to nurture your creativity and explore what else you could make and have fun with. We come with many years’ experience playing with recipes, creating sewing or craft projects and delighting in homemade objects with a recipient in mind. 

What if you and your body are yearning for a space to come play with beautiful ribbons, sweet smelling spices and fun to play with salt dough? What if it didn’t matter what you created but just that you allowed yourself to create and just choose to have some fun with it? Interested? Yearning to join? For more info on the class click here for the nitty gritty and to book. We hope to have you join us for some Christmas magic soon.

 

Undercover Chef Tip – Having your cake and cutting it too

Undercover chef tip - Cut the cake

 

Ever starting cutting up a beautiful birthday cake and found by the third slice it looks a little less than beautiful? So what to do? 

An easy solution is to warm up the knife in hot water to allow it to cut through the icing cleanly. 

So how do you warm up the knife easily? Just place some hot water in a measuring jug, dip the knife in for a few seconds, slice through with ease, wipe off the knife with paper towel, re-dip and continue to cut, repeating the dip and wipe with each slice. 

The result? Lovely clean slices that do justice to the cake. Woohoo. 

 

We all scream for ice-cream

Summer days are meant for ice-cream. Cool taste sensations and flavours that delight the tongue, what could be more exciting?

Sometimes though, store bought ice-cream can reveal a whole lot of interesting additives, flavours, extenders (water, vegetable shortening, wheat starch) which I prefer to leave on the shelves, not in my stomach. So how you get your ice-cream fix without the stress? The joy that is no-churn ice-cream!

That’s right, no longer do you need to pull your mix out of the freezer and bend your beaters (a lesson I learnt all too well…use the heavy duty paddle next time Luisa…). With this recipe you just mix, whip, fold and freeze. Easy. I will include the traditional recipe as well if you do own a churner as these are also fabulous and a churner does make life a lot easier when creating fantastic ice-cream creations!

So why use sweetened condensed milk in these recipes? The ingredients of condensed milk are just milk, milk solids and sugar. When making traditional ice-cream you use milk, cream, sugar and eggs so this is great for those with egg allergies and there are no thickeners, additives, colours or preservatives. The condensed milk stabilises the ice-cream mix the way eggs do in the traditional recipes allowing you to have the same smooth texture without the fuss. The only difference for me was it is quite rich so a couple of spoons will do.

When creating your own mix, don’t be afraid to get creative with flavours for exciting combinations. Here are some of my favourites:

Hazlenut and chocolate – add a generous scoop of nutella to the mix. If making no churn stir into the condensed milk, if making custard add to the milk and cream mix

White chocolate and passionfruit – for no churn add 100g melted white chocolate and 100ml of passionfruit puree. For the churn, double the amount and add the chocolate to the milk when heating and passionfruit at end.

Strawberry – to make puree blend 150g strawberries with 2 tbsp of icing sugar and strain – add to mix

Malt – for the no churn dissolve 2 tbsp malt in 5tbsp of the pure cream warmed and add to the condensed milk. For the churned add the malt powder to the milk and cream mix when heating

Stay tuned for further recipes teaching you how to make praline mix in’s, fun serving ideas and home made toppings. Yum!

So without further ado, the no-churn ice-cream:

No Churn Vanilla Ice-Cream

Ingredients
  1. 1 can condensed milk (340g)
  2. 300ml pure cream
  3. Splash of vanilla essence
Instructions
  1. Combine vanilla and condensed milk
  2. Whip cream to soft peaks
  3. Fold through cream and milk mixture softly until well combined

And if you’d like to churn your own vanilla ice-cream?

Vanilla Ice-Cream

Ingredients
  1. 560ml cream
  2. 188ml milk
  3. 210g sugar
  4. 6 egg yolks
  5. 1 vanilla pod
Instructions
  1. Bring the cream, milk, vanilla and half of the sugar to a simmer
  2. Whisk the yolks with the remaining sugar until light and fluffy
  3. Mix through the cream and milk with the yolks
  4. Place back on stove in clean pot over low heat and stir until mixture thickens
  5. Strain and allow to cool and chill
  6. Place into churner and follow your machines instructions
Cooking out custard can be a bit tricky so here are some troubleshooting tips
  1. 1. It looks like scrambled eggs – your stove was too hot and the egg yolks cooked too quickly. Never fear, the solution is to allow the mix to cool a little, then add it to a blender and whiz until smooth and strain through a fine sieve. Make sure the mixture is cooled before blending otherwise it can overflow and cause burns
  2. 2. It looks watery and you’ve been stirring for quite a long time – you may need to increase the heat of your stove – a low to medium heat works well for induction and electric, gas should work quickly on low
  3. 3. I need to churn the ice-cream in a hurry – To cool the custard quickly, place the bowl of custard over another bowl filled with ice and water and stir the custard mix until cooled and churn

The knives are out – how to choose a kitchen knife that works for you

 a chef's hands with creaning fish | description: a chef's hands with creaning fish | location: Tokyo Japan | location: Tokyo Japan | description: a chef's hands with creaning fish | description: a chef's hands with creaning fish | location: Tokyo Japan | location: Tokyo Japan knife with food a knife and food

Besides what is is my favourite food to cook, what type of knife do I use is another question I am often asked. 

So how do you know what type of knife to invest in, what to look for and where to save your dollars? 

Let’s start with some basic points to consider:

1. What is the knife for and how often will you use it?

Knives whose job entails boning, filleting or cleaving may not be used very often unless they are a tool of the trade. Even as a chef I don’t often bone or fillet as the cuts we that come in in certain establishments sometimes don’t require too much further preparation. In other jobs though I might have to bone quails, fillet some fish and break down some chickens but for the most part the knife I use the most is my general chef knife.

So what is a chef knife exactly? It is usually a 20cm blade knife with a larger heel and fine point for chopping, dicing, slicing. It is almost an extension of a chef’s hand and is their best friend. 

For home cooks? This can be the weapon of choice when whipping up a fabulous meal. Having a comfortable, sharp, chef’s knife can make short work of hard task’s.

So for the knives you use most often it is worth the investment versus the little used knives that you can save your pennies on. 

knives

2. Is the handle comfortable to hold?

If you’re going to be holding the knife and chopping a storm the handle has to be comfortable. So how do you know? Grip it as if you were going to chop on a board and get a feel for it. Does it fit comfortably in your hand? What may fit well for someone else may not work for you. 

hand with knife

3. Is it the right weight for you?

I prefer somewhat lighter knives as after a long day chopping more weight can create unnecessary strain. But if a knife is too light it can make heavy duty chopping such as through root vegetables or meat a strain. Find the right balance and you’ll be chopping with ease in no time.

knife holding

4. What is the handle made of?

Quality knives either consist of one piece of steel from blade to handle or heavy duty plastic. The most important thing to consider with the handle is the ease of cleaning i.e one piece of steel or clean plastic handle as opposed to wood that can be porous and harbour germs. Quality knives also have secure joins between knife and handle that won’t crack or break which can cause injury if they break. 

knife handles

5. What is the blade made of?

Most modern knives are made of stainless steel with the better quality ones made of a higher grade composition. Some older knives may be made of carbon steel which is a great metal but is prone to rusting thus is often not found in many commercial knives as vigilance is required to prevent the rust. 

knife blade

6. What is the blade edge like?

A quality knife will have a blade edge from tip to hilt. Cheap knives will feature a thick edge that doesn’t extend to the hilt which can make it useless for chopping carrots and other harder vegetables. A fine edge will allow for precision cutting wheres a thick edge makes for clunky, difficult cutting. 

knife edge

 

7. Can you keep it sharp?

If you are going to invest in a quality knife make sure you can keep it sharp to prong its use. This is where you either need to also invest in a quality knife steel and stone or a quality sharpener. Cheap sharpeners will just shave too much of the blade off at too big an angle. A knife steel keeps an edge sharp whilst a stone hones the edge when it becomes too dull. Both are a great addition to your tool kit to keep your knives if top shape. 

knife steel

 

So taking this into consideration the short of it all is:

– Look for a comfortable knife that has a fine even blade, quality plastic or steel handle and is made of quality stainless steel. 

– Spend your money on the knives you use the most

– Invest in a knife steel and learn how to use it to keep your knives honed and sharp

 

 

 

 

 

Undercover Chef Tip – Saving the Herbs

Fresh herbs are great when you are making a salad or cooking and sprinkling them in. But what do you do with them when no further recipe ideas call for them later in the week? A great way to preserve herbs is to freeze them in olive oil or stock for later use. You can just pop a stock cube into a casserole, stew or curry and your herby burst of flavour will cook into the mix.

Defrost the olive oil frozen herbs for dressings or stir into pan when cooking onions and garlic for a recipe. Not only do you get to use up your herbs but you then have some stock and oil ready to go when you need it.

Sad wilted bunches of leftover herbs in the crisper be gone. You’re welcome.

Ask Luisa – have a cooking question? Just Ask!

Apologies for the bad ghost busters reference, it almost had to be done. The inspiration for this blog is thanks for a lovely friend asking about what to cook for dinner based on the ingredients she had. I realised that this is not uncommon for me as I have family often calling for a quick chef questions – i.e. How long should this take to cook? When would I know if this is ready? What cut of meat would suit this? And my favourite, It has turned a funny colour but smells ok, should I cook it?

I love these sorts of questions. It stimulates my cooking brain and allows me to delve into my knowledge to produce my version of what I would do in these circumstances. Just as I call my builder brother for advice on what to do when my shower screen comes off or a tap is leaking, so too do I give the cooking solutions.

So what was the prompt for the initial cooking question? Well J and I have been taking turns making dinner for each other each Monday and I had whipped up the fresh pasta with tomatoes and olives and other goodies as found in my cooking for a crowd blog. J wanted to replicate a similar dinner with a slight variation on ingredients that she either had on hand or had picked up from the supermarket.

My Advice?

1. Don’t bother with the bottled tomato sauce – if you have delicious fresh tomatoes on hand, don’t bother with bottled sauces – whilst they can seem like an easy and simple option they totally kill the freshness of the other ingredients

2. Forget the carrot – I only use carrot and celery when making bolognaise – i saute this off before adding the mince and allow it to cook out. If you’re not using mince, don’t bother with carrot – it won’t add anything

3. Grill the eggplant and zucchini – pan fried eggplant can be a bit, well blah. To me the smokiness of a bbq or even a grill caramelising it brings out the sweetness and subtlety of it. Same with the zucchini. Technically they are fruits so applying that sort of heat allows for a lovely golden caramel which creates gorgeous flavours. I would do the same when making a vegetable lasagna instead of just layering the raw vegetables.

4.  Use the oil from the semi dried tomatoes to coat the vegetables before grilling if you’d like some extra herby punch. I always keep those sorts of oils at they have infused with the tomato and generally have a herb mix in them so creates all sorts of delicious.

5. Saute the onion and add the tomato – by caramelising the onion and adding the tomato you get that brilliant sweetness and tartness together. Good balance means you don’t need to add sugar as some sauce recipes do. Allow the tomato to saute a little and bring out it’s own juices. Help it along a little with some water and you have a fresh yummy sauce.

6. To finish, add the grill vegetables to the tomato mix, stir in the olives and semi-dried tomatoes, top with torn up bocconcini and fresh basil if on hand. Buon appetito!

So who do you call when you don’t have a chef as your sister/friend/partner? Well, me. I am more than happy to answer any and all cooking queries be it simple or complex. If I don’t know the answer then I will try and find out for you. After all I have many chef friends on call too so if I can’t help, I’ll test their skills to see if they can.

So how can you enlist my help? Just ask: on my facebook page or email me at [email protected]

What sort of questions can I answer? Hopefully anything. If you have baked a cake that hasn’t quite worked let me know what ingredients you used, the pan size and oven temp and we can nut it out. Something too salty, sweet or spicy? Check the forum for reference material.

Not sure what to do for dinner with what you bought? Either check my recipes page for inspiration or upload a pic of the ingredients to the facebook page or email me, I’ll give you a recipe if you’ll let me share the yummy finished product. How easy right?

So what’s the catch? I hear you say. None at all. I love to share my foodie knowledge and stretch my chef brain. If you’d like me to come to you and hash out a variety of recipes or recreate some of your more epic disasters to see where you went wrong then we can arrange for a lesson at cost. But the simple questions and advice? Happy to help.

Love to enlist my help with some cooking lessons? Check out my services page to see if we can find a match to fit.

Happy cooking!

Shepard’s Pie the chef way

Sous vide. Two simple words that either have you drooling at the thought of luscious proteins or have you going sous what?? Sous vide cooking for clarification is: sous vide

suː ˈviːd/
adjective & adverb
 
  1. 1.
    involving or denoting a method of preserving food by partial cooking followed by vacuum-sealing and chilling.
    “a convection oven can be used in sous vide operations”

Thanks wikipedia! Now we have that clarified (sort of) it essentially entails the slow cooking of proteins in a sealed bag in a water bath of a  maintained temperature not usually exceeding 65 degrees Celsius. Sounds complicated right? it is actually so much simpler than it sounds. I have also heard good things about slow cooking in general and this is sort of another notch up from that. The idea is the low temperature slowly coagulates the proteins and create a soft, unctuous mouth feel as opposed to the quick heat of pan frying or grilling which can toughen proteins if overcooked. My foray into the sous vide method came from Aldi (gotta love it) have a slow cooked/sous vide on sale with a vacuum sealer. Lucky me snatched the last one up on a Wednesday afternoon but I had to order my vac sealer online as these were all gone. Being winter casseroles and stews are always a winner but I have to admit I sometimes feel the meat just kind of cooks and goes a bit, well you know…nothingy. The sauces are always amazing but I just felt the meat could be a bit tastier. So here we were. Me, some diced lamb, a vac sealer and a sous vide. I admit, I had a complete brain fart when sealing the bag…I forgot the whole vacuum part vacuums the contents…including moisture…so a little hint when sealing a bag for any purpose – vacuum when it is just a fillet or protein on it’s own fine – vacuum when you have put a little stock and butter in..not so fine. Just seal. Don’t vacuum. Messy lesson learnt! So now to the fun part. I used diced lamb from a butcher, added some beef stock (not homemade but I have found a range of free range stocks called Momo’s Meal’s which are as true to home made as I have ever seeen), butter, rosemary and garlic and set my temp at 60 degrees for about three hours. The result? Deliciously cooked, soft buttery lamb pieces. Amazing. So how did I turn this into a Shepards pie? Keep reading dear followers and I will reveal how to make Shepard’s Pie the chef way! 😉   IMOK_lamb with blackboard   Shepards Pie (serves four with vegetables on the side or two very hungry people)

Shepard’s Pie the chef way
Recipe Type: Dinner
Prep time: 30 mins
Cook time: 3 hours
Total time: 3 hours 30 mins
Serves: 4
Ingredients
  • 500g diced lamb
  • 6 cloves garlic (reserve four for roast garlic – see notes)
  • 4 tbsp butter
  • 750ml beef stock
  • 2 stalks of rosemary
  • 100ml milk
  • 2 tbsp plain flour
  • 4 potatoes
Instructions
  1. In a vacuum bag place 2 cloves of garlic, lamb, 250ml of beef stock, 2 tbsp butter, salt and pepper
  2. Seal and set at 60 degrees on sous vide for about 3 hours
  3. Remove lamb from bag, strain and keep liquid from bag
  4. In saucepan bring remaining stock to a boil, take out about 3 tbsp and mix into flour to form a paste
  5. Stir paste back into hot liquid and whisk to remove any lumps and thicken
  6. Add juices from bag
  7. Reduce heat and allow sauce to simmer and thicken. Adjust seasoning to taste and cook for about ten minutes over low heat
  8. Whilst sauce is cooking, peel and chop potatoes into cubes. Place in a saucepan and just over with water, salt water
  9. Allow potatoes to come to a simmer and cook until a fork can be pushed through easily
  10. Strain and place in a saucepan with milk and remaining butter. Mash with fork or masher until smooth and hot, add roast garlic
  11. Add lamb pieces back to sauce and allow to simmer for a minute or two
  12. Spoon lamb mix into either individual ramekins or large bowl and top with mashed potato
  13. Cover with foil and grill for two minutes then remove foil to allow to golden under grill
  14. Serve with your favourite green vegetables and enjoy!
Notes
To make roast garlic without having to have the oven on, slice the garlic and simmer in water until just soft. Drain water and add vegetable oil to pan. Cook over gentle heat until golden. A low heat is essential to avoid burning the garlic. The pre-boil allows the garlic to cook before gaining the colour
 

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Hints and tips for dinner party success

Have you ever read a lovely cookbook or foodie magazine and thought, “If Only”. If only I could make that food for friends, if only I could create a lovely table setting, if only if only. Well, what if having a dinner party is easier than you think?

About three weeks ago it was my 30th birthday. A couple factors weighed into deciding what exactly to do for my birthday

1) I am a chef

2) I love to entertain at home

3) I am half Italian

4) I have a courtyard and a brother who also loves to entertain thus access to tables, chairs and a gazebo

I think we all know where this is heading! The decision to entertain at home was a pretty sure thing especially as the guest list was numbering around 25. Now I know some of you reading this would be going into cardiac arrest at the thought of entertaining 25 people…at home! But it can be easy. Well sort of.

Dinner parties do strike the fear of failure into people’s hearts but it doesn’t need to be so. With planning and attention you can make having a large dinner party a breeze. It will be work in regards to planning aspects but at the end you get to kick back and enjoy yourself without having to be kicked out at a certain time. Plus your bed is just a few footsteps away. Magic.

Now to make sure you have a successful party there are some things to consider:

1) Do you have enough room?

There was for me – if not consider renting a hall or other space in your area

2) Is it all weather appropriate? Being a winter party warmth was a priority. K-mart was having a sale on small fleece blankets so I scooped up about 10 for $3 each to keep legs and shoulders warm as gazebos don’t really have the space to have a gas heater under and we weren’t going to eat around a fire so this was a second best thing idea and it actually worked – everyone was cozy. What I didn’t anticipate was the chance of rain. It did spit during set up which created a crazy scramble for shifting the covers and it did eventually rain hard which saw everyone run onto my balcony which was accommodating for sitting and chatting but not eating. Next time I would need to consider splashing out for a marquee just in case or finding an actual venue. So consider the following weather solutions – hand held fans for a summers day (make it a kitsch Spanish theme and it won’t seem out of place!) or pedestal fans placed inconspicuously around, an open fire (there are many great fire pits available from bunnings for a decent price) or gas heaters for winter or just blankets if need be. If it rains will your guests still be dry and comfortable? If there is a lot of sunshine will they get burnt easily or be shaded?

3) Do you need to rent/buy your set-up?

If you have to rent/buy all your tables, chairs, crockery, glasses and cutlery etc are you wanting to spend the $$$ on this? If so, no drama but it is something to consider in your budget. There are many great hire places that can do package deals and even deliver for a small percentage on top.

As aforementioned I could use my brothers tables, chairs and gazebo. The plates, cutlery and glasses I actually owned. Yes…a table setting for 25 people..how? I collect mismatched plates for blog props (check) and cool water glasses on sale (check) and have inherited a couple of cutlery setting between my own, my partners and my families (check check) so that just left table cloths, napkins and decorations to purchase. Easy

4) Are you comfortable cooking?

If you are not a confident cook consider a caterer to help with more complicated aspects or wrangling someone who knows someone who can help.You can make the nibbles or dessert whilst they take care of the main part leaving you to sit and enjoy yourself. Catering may seem like an indulgent choice but if you just need some aspects taken care of, not the whole meal, it can be money well spent. Or if you know someone like me who has an undercover chef package, I can be there on the day helping you along making you feel more confident in your kitchen 🙂 This has been the creation point for this service as I know what it is like to want to have a celebration but not just leave the work to someone else all the time. By having a cehf in your kitchen you can have some tips and assistance without the stress of going alone. Even I had my head chef from work (connections I know!) on hand on her weekend off to help me and join in the celebration at the same time. Otherwise, if you’re really unsure,  share style take-away such as your favourite Indian, Chinese or Thai can be a simple solution for share meals and you just focus on creating a lovely table setting and drinks.

5) Do you have a dishwasher?

I don’t. I did cook a lot of the food the day before but still, 25 people have a lot of plates, platters and some saucepans. I was lucky that a few friends pitched in and got the washing up down between us for a bit before dessert, but had they not the mountain would have been a bit ordinary. Something to consider with larger dinner parties. Hiring glasses and plates or using quality disposable options (there are many nice eco-friendly options available) can take care of the clean up mountain if you choose

6) Do you know how you would like to set the table?

A great party of having a dinner party at home is being able to theme the party and match your table accordingly. My birthday was an Italian feast so I googled, and searched Pinterest for ideas and inspiration. I was going to go the full blown cheesy Italian red checked tablecloths etc etc but I decided to tone it down a touch but still bring a sense of trattoria and tradition to the table setting. Never underestimate your ability to get creative with inexpensive items. My tablecloth? $10 from k-mart but I covered it with a roll of brown paper down the middle as a runner giving it a rustic feel but also toning down the white non-linen table cloth feel. Placemats? I didn’t really want to buy 25 red placemats for this dinner party so solution? Red wrapping paper cut into  placemat sized squares to sit under the plates. I had used tinned tomatoes and white beans in some of the menu so I bought Italian branded ones and kept the tins to hold my grissini sticks on the table. A little rustic touch that recycled my packaging from my ingredients. It doesn’t take a lot of effort to make a big impact. A little creativity can go a long way especially if you have magazines and pinterest at your fingertips. Just don’t get lost for hours like I do! 😉

The real secret to dinner party success? The age old adage of K.I.S.S – keep it simply simple (I know it’s keep it simple stupid but I think that’s a bit mean!) Start off with some basic ideas and menu items and build your way to a party for 25 in no time!

Love some more ideas or someone to lend a hand? Drop me a line at [email protected] to have a chat. Feel free to share some of your dinner party success stories here. Happy dining!

Baked apple goodness for a winter night

I love vintage tea towels. Especially when they have old school recipes on them that remind you of foods you used to eat when you were young. This was the case with one of my favourites, a cooking with apples tea towel. Bright friendly colours keep you company as you wipe up your dishes but also gave me inspiration for dessert at my friends this week.

As a child dessert wasn’t a bit thing at the end of a meal. Sure there was coffee and biscuits but actual desserts weren’t a big feature so when my mum made her fabulous baked apples everyone was always around the dinner table, the oft used excuses to disappear into teenage bedrooms forgotten. Well for my siblings anyways. Being eight year younger I was always happy to hang around the dinner table with Mum, not having reached the joy of teens years just yet. But I digress. My Dad wasn’t too much of a sweet tooth preferring a slice of cheese and fresh apples after dinner but loved Mum’s baked apples,  so we knew that Dad was in Mum’s good books when they appeared after dinner.  Such a simple dessert but coupled with ice-cream it was such an easy after dinner treat.

Lo and behold my fabulous vintage tea towel featured a similar recipe transporting me back to my childhood. Their recipe also featured glace cherries and brandy made into a sauce with the buttery goodness left behind, a step which I left out because a) I don’t really like glace cherries and b) I thought the caramelised buttery sauce was nice enough without a splash of brandy which I don’t actually have on hand anyways!

So I know I haven’t really revealed the full temptation of a baked apple as yet. Just the title doesn’t really give away the treat it is, so I will explain the very simple method and try and entice you even more. Quite simply, you just core out the apple’s whole, score the skin so it doesn’t burst open and make a mess and then stuff the cavity of the apple with a combination of softened butter, brown sugar and cinnamon. Imagine then baking these stuffed apples for about half an hour in which time the butter and sugar caramelise to a butterscotch sauce at the bottom of the pan and the apple flesh cooks down to a soft, sweet filling. No we are talking hey? Now put that delicious apple into a bowl, top with vanilla ice-cream and enjoy! You can thank me later, don’t worry.

Ingredients (serves four)

4 granny smith apples (these bake really well but if you have a favourite apple by all means use them!)

3 tbsp softened butter

2 tbsp brown sugar

pinch cinnamon

Method

  1. Core out the apples and score the skin
  2. Mix the butter, sugar and cinnamon in a bowl until combined and softened
  3. Spoon and push the butter mix into the cored cavity of the apples
  4. Either place the apples in individual ramekins and on a tray to bake or onto a paper lined tray with the edges folded up to catch the butter sauce
  5. Bake at 180 degrees for about 30 min or until the apples have softened
  6. Remove from oven and serve with vanilla ice-cream. If you have baked them on a tray, put into serving dishes and carefully pour over the remaining sauce sauce from the oven tray.

When the moon hits your eye like a big pizza pie!

Dean Martin, I am sorry for using your song as a blog title. Well, not really to be honest because I tragically love that song to death and can often be heard singing it at home. To myself. Shamelessly.

But really, who doesn’t love pizza? When friends are coming over it can be easy to become frantic and wonder what to cook that is easy and sociable at the same time. My solution? Home made pizza. With the abundance of decent pizza bases make your own at home can be a fun experience as you create a topping bar and each guest makes their own pizza ensuring they are happy with the topping and there is a sense of fun to the experience instead of just dialing a number and waiting for a delivery of usually sub average take away pizza.

The great thing about pizza is that the toppings are limited to what you have on hand or really enjoy. Of course, nothing beats tradition such as pepperoni, four cheeses, prosciutto and rocket or margarita but when you are cooking at home I will look the other way when you break the rules, don’t worry.! 😉  I like to keep it simple with my toppings with prosciutto, rocket and Parmesan being my simple go to. My partner is a fan of the everything possible school of pizza toppings but again, this is where compromise is a beautiful thing in that we both get to have pizza our way by making our own.

Home made pizza bases are very simple to make. You can even freeze the excess dough before proving it  to have a quick mid week meal without fuss. Just roll the dough into individual sized balls, wrap well in cling film and freeze for about a fortnight or so before use.

So crack out the mixing bowl and roll up your sleeves to knead as you create you own pizza bases and have a great night in!

Home made pizza base

Ingredients

600g  of flour

1 teasp salt

1 sachet of dried yeast

1 teasp caster sugar

60ml olive oil

375ml lukewarm water

Method

1. Combine salt and flour in mixing bowl

2. Empty yeast sachet into warm water with sugar and mix. Allow to sit for about 5 mins or until mix is foamy and yeast is activated

3. Add olive oil to yeast mix and create well in middle of flour

4. Pour in liquid mix and using a knife cut the flour into the mix until well combined

5. Place rough dough onto floured bench and knead for about ten minutes until the dough is smooth and firm. Alternatively if you have a mixer with a dough hook, place inside and knead on low speed for ten minutes

6. Remove from bowl and place in large clean bowl with oiled sides. Place in warm area and cover with cling film

7. Allow to rise and prove for about 30min – 1 hour until doubled in size

8. Knock back and knead again, separate mix into appropriate size to cover your tray. Usually about 100g of mix will cover a 20cm round tray thinly which is how I like my bases

9. Top with your favourite ingredients and bake at about 180-200 degrees for 10-15 minutes until the base is golden

10. Cut up and enjoy!

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