Recipes

Soy and Quinoa, Banana and Custard Apple Bread

May 19, 2012

When a box of Custard Apples turned up at my doorstep, I had no idea what to do with them. I have never even eaten a custard apple. How are you meant to eat these mammoth things?? They’re huge! I pondered over this for a good couple of days. By this time, the custard apples had ripened to a slightly softer consistency. Kind of like a ripe avocado when pressed. Ok, I’m going to have to cut one of these babies open and see what I’m working with here. Can I just say…..O.M.G! They’re delicious! Don’t let their ugly duckling exterior fool you. Their flesh is gorgeously fresh, yet with a beautiful custard flavour. It’s really hard to describe how they taste actually. In my head, that explanation cuts it, but you really need to try them out for yourself. As I was scooping out the flesh with a...

Chestnut, Pumpkin and Prosciutto Risotto

May 16, 2012

By Dining with a Stud

Chestnut, Pumpkin and Prosciutto Risotto

Yesterday I looked at my “Sleeps til Xmas” app and it told me I had to go to sleep 224 more times until it was Christmas. That made me sad. What do I do when I’m missing Christmas and the joy it brings? I bring Christmas to meeeeee! Thankfully, a gorgeous little box of Chestnuts arrived at my door thanks to Chestnuts Australia. Well I was thankful, but honestly I was a little scared. Last time I had tried to cook chestnuts I ended up with scarred thumbs and pretty awful tasting nuggets. This time, cooking instructions followed the box and after chatting with a chestnut expert over at Impact, I was a lot more confident and ready to go. I still ended up with pretty sore thumbs and some broken nails (sob ) but I had conquered the conkers (conkers is what Stud calls them – must be...

Berry & Cream Cheese Pound Cake with Lemon Drizzle

May 13, 2012

By Dining with a Stud

Berry & Cream Cheese Pound Cake with Lemon Drizzle

It’s funny how our relationships with our parents go. You begin this life with such a need and dependency on your parents – yearning to be with them all of the time and share everything you encounter. Then you hit puberty, and begin to already know everything about this big world. You start to feel like your parents are holding you back. Not letting you go here or there, and definitely not understanding that they are doing it for you own good. Then you get older. I’m not quite sure at what point in my life it happened. I have always been really close with my parents (even through the odd tantrum for not letting me do something I probably shouldn’t be doing in the first place), but now, they are my best friends. I speak to my mum every day, yet we never run out of things to...

A Middle Eastern inspired picnic

May 6, 2012

By Dining with a Stud

This weekend was spent cooking. Cooking, and watching all of my trashy shows that Stud won’t sit through when he’s home. So as they say, while the cat Stud is away…… It was a reasonably chilled weekend for me actually. I had my recipes planned and damn it, I was going to take my time doing them. I fear that I would be an awful contender on shows such as MKR or Masterchef as I’m a pretty chilled cook. The idea of a clock really quite frightens me. I’d be that idiot that cries every week, so it’s best I save Australia of the headache lol. So in between episodes of Ice Loves Coco, Khloe and Lamar, and Pretty Little Liars (I know, I don’t even really like it, but they have me hooked with their storyline and I’m too far in now), I cooked a Middle Eastern two...

Passionfruit pastilles

April 25, 2012

By Dining with a Stud

Whenever I think of pastilles (or Jubes as we called them), I remember my grandfather. He loved his lollies, and when I was growing up, would always have some floating around “for the grandkids”, and by that I mean, he could blame the kids when Grandma asked why they had so many lollies around the house. I would sit there and pick out all of the red ones, and when those were finished, slowly go through in order of colour palette, devouring the rest of them with Pa. Back then, there was no flavour, I just knew I liked certain colours, and that the black one was disgusting lol. Pastilles are something that I had never even thought to attempt but I have to say, after looking in Heston’s Heston at Home book, they seemed a breeze! So, as the lovely people at the Passionfruit Industry of Australia had...

Lemon curd tarts

April 17, 2012

By Dining with a Stud

When this months Sweet Adventures Blog Hop rolled around and we decided on lemons, about a billion recipes ran through my mind. I wanted to do something fancy, Stud wanted cheesecake. That all went out the window the day that I received my Bourke Street Bakery book in the post. ZOMG! This book has very quickly (and when I say quickly, I mean instantly) become my Baking Bible. So it was reasonably inevitable that I was to search this book, and this book alone, for a lemon dessert. Lemon curd tarts? Simple yes, but delicious none the less. I love the way that these are the right amount of sourness from the lemons and not too sweet at all. The actual recipe made WAY more than necessary so you could really quarter the filling recipe for this. I like to have leftovers to have as toppings for, ummm, everything...

Easter feaster – to add to your chocolate hangover

April 11, 2012

By Dining with a Stud

Easter feaster – to add to your chocolate hangover

I know I’m a little slow on the uptake with posting these recipes, but life can really get in the way of blogging sometimes and a long weekend is not for being stuck at the dining table posting recipes. Unless it’s raining. Or really cold. And there’s nothing on TV. As usual, I made my Easter gifts for the family. I like that I can mix and match to whatever they like and I know exactly what goes in to my fillings. I also get to experiment when I have a few things just lying around the house. This year, I went with peanut butter cream filled milk chocolates, white chocolate ganache and cranberry filled dark chocolate, peanut and milk chocolate bunnies and eggs, dark chocolate bunny pops and some fig and white chocolate hot cross brioche buns. Ugh! *breathe* Ok it’s a mouthful, but it was fun and...

Chocolate caramel Easter egg cupcakes

April 6, 2012

By Dining with a Stud

Happy Easter peeps Well as you know, the supermarkets (and Sydney in general) have been packed with Easter goodies since about, oh I don’t know, JANUARY! So although it’s the weekend of chocolate, I’m almost all chocolated out……almost. So here’s a little recipe that uses a few of your leftover eggs and jazzes them up a bit. Everyone loves a cupcake with a surprise, and this little baby opens up to a caramel filled egg. JOY! The icing also has flecks of crunchie through it. And let’s face it, who DOESN’T love sprinkles??? Warning to parents: your kids may be hyper after this cupcake. For this, I take no responsibility :/ feed them at your own risk!! Chocolate caramel Easter egg cupcakes Adapted from Chocolate Orange Cupcakes, The Williams-Sonoma Baking Book, The Essential Recipe Collection for Today’s Home Baker Ingredients 3tbs cocoa powder ¼ cup hot water 1 ¼...

Pear and blue cheese tarts

March 30, 2012

By Dining with a Stud

I need to eat more fruit. I buy it, with every intention of actually eating it, but usually, Stud eats it before it turns to mush in the fridge. There was a period there (pre-wedding) where we were eating a lot of fruit with yoghurt. Now that it’s getting a little colder, it’s harder to want for a cold dessert. So when the fabulous people at Australian Pears sent me a lovely box of pears along with a challenge “What can you pair with pears?”, I knew it had to be a warming dish and as per usual, something a little bit different. Whenever I think of pairs, I picture them fanned out over a thick wooden chopping board, next to some beautifully stinky blue cheese. This was my inspiration. Now, how to translate to dessert? I decided to do a pear tart with blue cheese pastry. I was...

Bailey’s white chocolate entremet

March 21, 2012

By Dining with a Stud

I’m a sucker for reality TV. I’m also one of THE biggest fans of Lifestyle Food and any cooking show in general. SO, when Top Chef – the show that combines my love for reality and obsession for food – aired their spin-off show “Top Chef – Just Desserts”, I was more than a little excited. It is from Season 2 of said show that I have drawn my inspiration for March’s Sweet Adventures Blog Hop – Layer upon Layer. One episode in particular, there was a challenge where the chef’s had to create an Entremet, a multi-layered mousse-based cake with various complementary flavours and varying textural contrasts. As I watched it, ray of light shone in my lounge-room, right on my temple and the foodie Gods harmonised in unison “ahhhhhhhhhhh”. Ok that may not have happened, but I did turn to Stud like an excited 5 year old...

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Recipes

Soy and Quinoa, Banana and Custard Apple Bread

Chestnut, Pumpkin and Prosciutto Risotto

Berry & Cream Cheese Pound Cake with Lemon Drizzle

A Middle Eastern inspired picnic

Passionfruit pastilles

Lemon curd tarts

Easter feaster – to add to your chocolate hangover

Chocolate caramel Easter egg cupcakes

Pear and blue cheese tarts

Bailey’s white chocolate entremet

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