tag:blogger.com,1999:blog-4650603848531133392024-02-07T06:34:56.051-08:00Kitchen SeductionSeductive Recipes For Sensual FoodKitchen Seductresshttp://www.blogger.com/profile/01860444451249752775noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-465060384853113339.post-80189913078000498982010-09-05T20:07:00.000-07:002010-09-05T21:08:14.687-07:00Mind-Blowing Mushroom Risotto (with truffle)<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb7V_A5bpONu0QiMiZm8qOGSIqU0dCXDU94Uxx3hrtSJREL1yibYkMtT2Ti-erUminUDw97BZ0hHrc9hJJhSjFW0yXBgMRHz3TAXX1Df9_g_EcFO6wEO7jGvMMQLAJdr87P4yO4xsDATM/s1600/P1010574.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb7V_A5bpONu0QiMiZm8qOGSIqU0dCXDU94Uxx3hrtSJREL1yibYkMtT2Ti-erUminUDw97BZ0hHrc9hJJhSjFW0yXBgMRHz3TAXX1Df9_g_EcFO6wEO7jGvMMQLAJdr87P4yO4xsDATM/s400/P1010574.JPG" alt="" id="BLOGGER_PHOTO_ID_5513636629760706578" border="0" /></a></div><br /><br /><br /><br /><div style="text-align: center;">Ladies and gentlemen,<br /></div><div style="text-align: center;">In a hole in the ground lived a hobbit,<br />Hello darkness my old friend,<br />Mr and Mrs Dursley,<br />Good morning,<br />The world is changed,<br />Butter.<br />These are the beginings of some of my favorite things. Now the latter, that beautiful dairy product, starting with a nice soft 'B' , ender with a tender 'r' and melting on your tongue some where in the middle is the ingredient of the gods. You ask any decent chef what are the 3 core ingredients of french cooking and they will tell you this ; butter butter and butter.<br />Now as a rule i try not to keep butter in my house because otherwise i lose my mind and start adding butter to everything, which half of the time, is really not necessary but i just cant help myself.<br />Sometimes I lose the plot anyway and steal my housemates butter which I then have to replace, and this means I have half a block of butter left and it all goes downhill from there.<br />But let me tell you something, ladies and gentlemen, boys and girls, the secret to a risotto, a really good risotto, is butter.<br />Some nice stock, onions and garlic and your flavoring of choice will help improve your risotto no end.<br />In a wild splurge I went to my local fine food store the other day and baught a few beautiful ingredients and one of my splurges was some Simon Johnson risotto rice. Now a really sexy risotto rice is twice the price but really worth it.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD6mm2Ibuvm85_-W3jlO3VRZyup4cEhit2CwOl-gRXMDiTeionBnS_KwVIj9LUyPWr1ioOrp55_5s2BoqrtzzuVhY1a8qPQf2VyEIjpnvOrJjhp1THdaYTw24NEbWHlbzhxSfRGSWoYDk/s1600/smaller+rice-in-hands.png"><img style="cursor: pointer; width: 283px; height: 306px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD6mm2Ibuvm85_-W3jlO3VRZyup4cEhit2CwOl-gRXMDiTeionBnS_KwVIj9LUyPWr1ioOrp55_5s2BoqrtzzuVhY1a8qPQf2VyEIjpnvOrJjhp1THdaYTw24NEbWHlbzhxSfRGSWoYDk/s400/smaller+rice-in-hands.png" alt="" id="BLOGGER_PHOTO_ID_5513635230477398434" border="0" /></a><br /><br /><br />Now I'm not going to say I'm a snob and dont ever cook risotto with the risotto rice you buy in the supermarket, because that would be an outrageous lie... But sometimes, just sometimes, its nice to buy the special stuff and really treat yourself.<br />The grains hold their shape for a wonderful feeling between your teeth and the way the sauce thickens is a beatiful thing. But I digress, either will work here just fine.<br />Now it is time for a secret.<br />A secret that may change your life and your tastebuds, forever.<br />Truffle Tapenade.<br />The first few times i tried truffle it was via truffle oil. And though truffle oil is a beautiful product it is very heady. And this just wont do for everything. But truffle tapenade is made by blitzing a small amount of truffles into a mushroom paste and let me tell you that this is warm and earthy in the most amazing of ways.<br />It still makes your head feel a little funny and your nose start proposing marriage and I personally prefer this to truffle infused oil almost every time.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiocSUodZCTfhcmEYoeeSiW9nsOYbwr3b_BOA1tZsTCdGrZux6jlxoYMl8xWUtv4q2G0xSANT1vKLDnbhnu65cOKM-4sgdxIK0Y6J9v-h-oxCOk6ezwVoiQ0Ce5Oa-eXLUEqANKTBhewso/s1600/P1010558.JPG"><img style="cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiocSUodZCTfhcmEYoeeSiW9nsOYbwr3b_BOA1tZsTCdGrZux6jlxoYMl8xWUtv4q2G0xSANT1vKLDnbhnu65cOKM-4sgdxIK0Y6J9v-h-oxCOk6ezwVoiQ0Ce5Oa-eXLUEqANKTBhewso/s400/P1010558.JPG" alt="" id="BLOGGER_PHOTO_ID_5513635218663042962" border="0" /></a><br /><br /><br />By god, ive been ranting for far too long, Ive actually made myself hungry again, just thinking about this risotto.<br /><br />But dont be daunted if your living on the poor side of life; supermarket risotto rice, mushrooms and stock minus the truffle paste will still rock your socks. And possible your cocks, if you have one. Just don't skimp on the butter....<br /><br /><span style="color: rgb(153, 0, 0); font-weight: bold;">200gm risotto rice</span><br /><span style="color: rgb(153, 0, 0); font-weight: bold;">15o gm butter</span><br /><span style="color: rgb(153, 0, 0); font-weight: bold;">splash of oil</span><br /><span style="color: rgb(153, 0, 0); font-weight: bold;">1 small brown onion, fairly finely diced</span><br /><span style="color: rgb(153, 0, 0); font-weight: bold;">2 cloves of garlic, sliced or diced (but NOT minced in a jar)</span><br /><span style="color: rgb(153, 0, 0); font-weight: bold;">4-5 button mushrooms</span><br /><span style="color: rgb(153, 0, 0); font-weight: bold;">2-3 Field Mushrooms</span><br /><span style="color: rgb(153, 0, 0); font-weight: bold;">Splash of dry white wine (maybe 50-1oo ml) </span><br /><span style="color: rgb(153, 0, 0); font-weight: bold;">2 tsp truffle tapenade (or to taste)</span><br /><span style="color: rgb(153, 0, 0); font-weight: bold;">About 600ml of stock </span><br /><span style="color: rgb(153, 0, 0); font-weight: bold;">100 gm more of cold cubed butter</span><br /><span style="color: rgb(153, 0, 0); font-weight: bold;">cheese of choice (i suggest parmesan or a soft goats)</span><br /><br /><br /><br /><br />Pop your stock on to heat over a medium pan.<br />In a nice large saucepan softly fry off your onion and garlic in the butter and splash of oil. Keep the heat medium to low and cook for about 5 minutes, stirring occasionally with a wooden spoon.<br />Dice your button mushrooms and wack into the heavenly sauteing onion mix. Fry out for a further 2-3 minutes, or until soft and sexy.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2O4-Gtt01MYgnZroVMMQne2NPMsqQ4l4eYD6xiq8cr-LzkMrL9BtBQ3a4_3evEDIIUhOVJNRNJyFu-8UgZRCk8Kbkcn4C66G8_-WOdmUl-BGDb7Olh36OSBMOKXTpVV-yCKQVxjxQnQ4/s1600/P1010552.JPG"><img style="cursor: pointer; width: 315px; height: 236px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2O4-Gtt01MYgnZroVMMQne2NPMsqQ4l4eYD6xiq8cr-LzkMrL9BtBQ3a4_3evEDIIUhOVJNRNJyFu-8UgZRCk8Kbkcn4C66G8_-WOdmUl-BGDb7Olh36OSBMOKXTpVV-yCKQVxjxQnQ4/s400/P1010552.JPG" alt="" id="BLOGGER_PHOTO_ID_5513635209293214642" border="0" /></a><br /><br /><br /><br />It may seem like a little too much butter at this point but what you are<br /> going to do next is plonk in your risotto rice and stir until all the oniony garlicky flavored butter coats your grains of rice in a beautiful sheen. Cook for a minute or so, stirring as you go then add your white wine with a lovely splash and let it infuse and absorb.<br />Get a ladle in your simmering stock and get ready your wooden spoon and arm of choice.<br />Add the stock, a ladle at a time, stirring constantly but without great effort . Let all the liquid absorb before you add your next ladle. Make sure you use your spoon to stir the whole pan, so as nothing is missed.<br />Continue until most of the stock is added and the rice is cooked but still with a little bite and a wonderful texture.<br />What you don't want is for your risotto to be stiff. Some things should most definately be stiff... But risotto is not one of them.<br /> Now turn the heat right down and add the cold cubed butter, stirring until the risotto softens and becomes silky and lush. Adjust seasoning, truffle paste and some grated parmesan, if using.<br />Turn off heat and let sit for 2-3 minutes. This allows the risotto to rest and become the best it possible can be. Add a little more butter if desired.<br />Ladle onto a plate. The risotto should spread like so...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb7V_A5bpONu0QiMiZm8qOGSIqU0dCXDU94Uxx3hrtSJREL1yibYkMtT2Ti-erUminUDw97BZ0hHrc9hJJhSjFW0yXBgMRHz3TAXX1Df9_g_EcFO6wEO7jGvMMQLAJdr87P4yO4xsDATM/s1600/P1010574.JPG"><img style="cursor: pointer; width: 323px; height: 243px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb7V_A5bpONu0QiMiZm8qOGSIqU0dCXDU94Uxx3hrtSJREL1yibYkMtT2Ti-erUminUDw97BZ0hHrc9hJJhSjFW0yXBgMRHz3TAXX1Df9_g_EcFO6wEO7jGvMMQLAJdr87P4yO4xsDATM/s400/P1010574.JPG" alt="" id="BLOGGER_PHOTO_ID_5513636629760706578" border="0" /></a><br /><br />If it holds its shape it is too thick. Most restaurants, unfortunately, have this wrong.<br />Garnish with some shaved parmesan, or little chunks of goats cheese.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiDuBR764h-0LRr1nXLRH-x_U6FTdBG7KfQNw3dcvwarufIvK8r_aaf9mTfN6yYaqM5JmCh2WZ6aJ6SLOBHVkfRGlNpgje19SfdjMcjx5UjnmNefGiLWno6ltXC95KN9ubOULgYV6nf0/s1600/P1010566.JPG"><img style="cursor: pointer; width: 311px; height: 233px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiDuBR764h-0LRr1nXLRH-x_U6FTdBG7KfQNw3dcvwarufIvK8r_aaf9mTfN6yYaqM5JmCh2WZ6aJ6SLOBHVkfRGlNpgje19SfdjMcjx5UjnmNefGiLWno6ltXC95KN9ubOULgYV6nf0/s400/P1010566.JPG" alt="" id="BLOGGER_PHOTO_ID_5513635221761970514" border="0" /></a><br /><br /><br /><br />Taste. Decide that this, in all great likelihood, is what you would order for your last meal on earth.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRY9x0zVh1ensQK0rUiTenwXDduvcjvvdjvgCFRHvrgeEzf33hT_HOX6OiOA69OEGbUZw6YLUtJ7_aOcjIEVZZstv3LBLdAD6kLDjGoClRy8yGUpxU49eLfdA24z6BdFt3-TADtdfxeJw/s1600/P1010574.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRY9x0zVh1ensQK0rUiTenwXDduvcjvvdjvgCFRHvrgeEzf33hT_HOX6OiOA69OEGbUZw6YLUtJ7_aOcjIEVZZstv3LBLdAD6kLDjGoClRy8yGUpxU49eLfdA24z6BdFt3-TADtdfxeJw/s400/P1010574.JPG" alt="" id="BLOGGER_PHOTO_ID_5513636644110558242" border="0" /></a><br /><br /><br />My friend, apon tasting this said, "This is possibly the best thing I have ever had in my mouth."<br />Oh yes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEOrlwnmRv093MSwKnVIbZMcqtA7cS_xxVBymza853ztUG-kRvmAjw8pS7bwNft5JdCKiNof-5nSLxHkOMEs7LmqgK3jZOC3LClZIvUF7ENez4uRNKe85fCkLNnwAWR2IzBfZddnQLNVM/s1600/P1010575.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEOrlwnmRv093MSwKnVIbZMcqtA7cS_xxVBymza853ztUG-kRvmAjw8pS7bwNft5JdCKiNof-5nSLxHkOMEs7LmqgK3jZOC3LClZIvUF7ENez4uRNKe85fCkLNnwAWR2IzBfZddnQLNVM/s400/P1010575.JPG" alt="" id="BLOGGER_PHOTO_ID_5513636637588074450" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></div>Kitchen Seductresshttp://www.blogger.com/profile/01860444451249752775noreply@blogger.com2tag:blogger.com,1999:blog-465060384853113339.post-12534137631104353622010-09-02T17:59:00.000-07:002010-09-02T19:04:53.831-07:00LIP-SMACKING LEMON LINGUINEHow about a quickie, then?<br /><div style="text-align: center;">You want it fast. You want it now. You want it lip-smackingly good.<br /><span style="font-weight: bold; color: rgb(204, 0, 0);">You don't want a substitute on satisfaction.</span><br />But what to do? What to do? Luckily for you there is a handy-dandy super-sexy lemon- linguine recipe coming your way...<br />You might look at the recipe and think it is too simple, that it will not knock your socks off, but you will be wonderfully wrong.<br />Enough chit-chat. Its business time. You are about to make a dish that you will go back to time and time again. Guaranteed.<br /><span style="color: rgb(102, 0, 0); font-weight: bold;">350 gm long pasta, preferably linguine or a nice spaghetti</span><br /> <span style="color: rgb(102, 0, 0); font-weight: bold;">juice of half a lemon (as long as it nice and juicy)</span> <span style="color: rgb(102, 0, 0); font-weight: bold;"><br />finely grated zest of half a lemon</span> <span style="color: rgb(102, 0, 0); font-weight: bold;"><br />Salt and Pepper</span> <span style="color: rgb(102, 0, 0); font-weight: bold;"><br />75ml cream</span><span style="font-weight: bold;"><br /></span><span style="color: rgb(102, 0, 0); font-weight: bold;">1 egg yolk</span><br /><span style="font-weight: bold; color: rgb(102, 0, 0);">75gm finely grated Parmesan plus more for serving if desired<br /> (please none of that horrible pre-grated sawdust)</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP-a2npRmEGSUH78guk1thD0KP7PA5iBsMmXwz2QTcSo8KJLYRnwHYR841lF3aO3mE_CJDP020aX-hxex6rHYMP4wRdvWLdHZXqZSp_oZNS9Bs8QVspwypZcZOzztchMObBD6My5-1yc8/s1600/IMG_3326.jpg"><img style="cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP-a2npRmEGSUH78guk1thD0KP7PA5iBsMmXwz2QTcSo8KJLYRnwHYR841lF3aO3mE_CJDP020aX-hxex6rHYMP4wRdvWLdHZXqZSp_oZNS9Bs8QVspwypZcZOzztchMObBD6My5-1yc8/s400/IMG_3326.jpg" alt="" id="BLOGGER_PHOTO_ID_5512500520227743506" border="0" /></a><br /><br /><br />Wack plenty of salted water on to boil. Put a lid on the pot to speed up the process.<br />Mix all ingredients except pasta in a large bowl.<br />Cook pasta. Drain. Toss with a knob of butter if desired.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKCz01y01v30MJNwVouKYgk2vRBdQp6SH-uSDM36lFYJnnLp4590T8OkL5aUarF2Rs1PFjtNFcy6iFQ9z-uSkWiTe68jRhhoBQN-ghY3M_GRpKycJiN-IO9jA6pkq9ASHg-cNUk9yHOHU/s1600/IMG_3327.jpg"><img style="cursor: pointer; width: 344px; height: 258px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKCz01y01v30MJNwVouKYgk2vRBdQp6SH-uSDM36lFYJnnLp4590T8OkL5aUarF2Rs1PFjtNFcy6iFQ9z-uSkWiTe68jRhhoBQN-ghY3M_GRpKycJiN-IO9jA6pkq9ASHg-cNUk9yHOHU/s400/IMG_3327.jpg" alt="" id="BLOGGER_PHOTO_ID_5512500530509466466" border="0" /></a><br /><br /><br />Dump into the bowl and stir through till thoroughly coated. Taste. Adjust seasoning.<br />Place elegantly into a bowl. Grate over a little more Parmesan if the mood hits you.<br />Devour.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_pkWculZILbZB8MCxpuMRcEA3P8aNGjU4ATP4I5KvSUbo6PR_sRMmrXKLVakIsVpImDtaqst3yZMmzAfDQ6_Z7s3kI_qdGqlwUo9ESrjWwNE7-CDifttZtKQMP_JfIP6-bKylvzpN9D4/s1600/IMG_3323.jpg"><img style="cursor: pointer; width: 349px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_pkWculZILbZB8MCxpuMRcEA3P8aNGjU4ATP4I5KvSUbo6PR_sRMmrXKLVakIsVpImDtaqst3yZMmzAfDQ6_Z7s3kI_qdGqlwUo9ESrjWwNE7-CDifttZtKQMP_JfIP6-bKylvzpN9D4/s400/IMG_3323.jpg" alt="" id="BLOGGER_PHOTO_ID_5512500511824355714" border="0" /></a><br /><br />I made this the other day for the first time in ages and I remembered how ridiculously wonderful it is. It comes from Nigella Lawson's fantastic book 'How To Eat' which everyone should own and I made it even more fantastic by stirring through some chopped preserved lemon and torn rocket.<br />Darn tasty. This feeds two hungry people but feel free to adjust size as necessary.<br />Also I am keen to try it with smoked salmon or salmon gravalax but have not got around to it as yet. To be honest its pretty perfect as is.<br />Tell me if you do. I'd love to hear your feedback.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiFg1DYmJU6CRKCR9I4kzHXMCMmp3sLeqPNgaluTaPZv0yNmTsbyY6cCCOtNmfJImoOFIvWkgxnpwtIAOStmS2jD4N_RYT6GM9_VZ2gX9Xx6Xussl59igbe6fdnZ94faWYZnJIkcBERdY/s1600/IMG_3329.jpg"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiFg1DYmJU6CRKCR9I4kzHXMCMmp3sLeqPNgaluTaPZv0yNmTsbyY6cCCOtNmfJImoOFIvWkgxnpwtIAOStmS2jD4N_RYT6GM9_VZ2gX9Xx6Xussl59igbe6fdnZ94faWYZnJIkcBERdY/s400/IMG_3329.jpg" alt="" id="BLOGGER_PHOTO_ID_5512500539740626498" border="0" /></a><br /><br /><br /></div>Kitchen Seductresshttp://www.blogger.com/profile/01860444451249752775noreply@blogger.com1tag:blogger.com,1999:blog-465060384853113339.post-69232891498739538722010-08-18T07:23:00.000-07:002010-08-18T08:53:03.521-07:00Darkly Seductive Ginger and Plum Pudding<div style="text-align: center;">So it was my birthday recently and I decided to celebrate by making a dessert idea I had been playing around with for some time.<br />When I was a little younger, some while ago I was shown how to make one of the simplest desserts known to man.<br />Plums in green ginger wine.<br />You simply open two cans of plums in juice, cover them in Stone's Green ginger wine and leave to infuse for a few hours, preferably overnight.<br />Once they have soaked up the exotic gingery flavor you simply serve them with generous dollops of cream of mounds of vanilla ice cream. They take the effort of buying a store baught cake but taste like a team of gourmets crafted it for you.<br />However I have had an idea floating around in the creative part of my head for a while, forming, growing and then, some two weeks past, it came to fruition.<br />A little more effort, perhaps, but if you're looking to impress - this will knock some socks off.<br />An exotic twist on tirimisu that is darkly seductive, fascinating to your palette and utterly irristible...<br /><br />1 Bottle of<a href="http://http//www.stonesgingerwine.com/welcome/home.asp"> Stones Green Ginger Wine</a><br />800 or so gms of tinned plums in their natural juices<br />Tub of mascapone<br />600 ml cream<br />1 large packet of Saviordi biscuits (they will be in the biscuit isle in the supermarket)<br />1/4 cup of castor sugar<br />4 eggs, seperated<br /><br />Dump the plums into a large bowl and cover with about half the bottle of green ginger wine. Leave to sit for minimum two hours, preferably overnight.<br /><br />Whip cream to soft peaks. Fold through the mascapone. Mix in the yolks and sugar.<br />Whip whites till soft peaks. Fold this in. If you have never folded before, it is very simple. The best thing to do is look up a tutorial on youtube... seeing is much easier than describing. But its pretty much just gently mixing.<br /><br />Get the container you want to serve your pudding in. Place a layer of saviordi biscuits along the bottom. If you have made tirimisu before this is very similar.<br />Pick up each biscuit and dunk it quite well in the plummy gingery soaking liquid then place it back in the container. Once you have a nice layer of gingery sponge biscuits cover it with half the mascapone-cream mix.<br />Spread it evenly over the biscuits. Tear apart the plums with your fingers, removing the seeds as you go, and gently tumble half over the cream mix.<br />Repeat the whole process again. Biscuits. Cream. Plums. Cover with glad wrap and leav in the fridge till its ready to serve.<br />If you really want to go all out reduce down the extra liquid with 1 cup of sugar until it forms a sticky syrup and drizzle over the pudding. This however, is not necessary.<br /><br />And remember, if you need a quick fix in a hurry, simply soak your plums and serve with cream. Its damn good.<br /><br />The pudding, needless to say, was devoured with comments of, 'go on, just a bit more than. Thats right, one more spoonfull.'<br />Just you watch. Its sinful.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1OKHDs5DzjlLDxQNMifbiUXsCnCKMartMWLCJjAZ6Q8fuPKqKYpFwDgeEqA3jqCY1g6J4z7SuNtrNB7S1bnocDQTTRRQyKDAcCsbU7tHqWSXSplaVE9FA-T_J-_y-iMeiDf2PgIpoa_4/s1600/P8060355.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1OKHDs5DzjlLDxQNMifbiUXsCnCKMartMWLCJjAZ6Q8fuPKqKYpFwDgeEqA3jqCY1g6J4z7SuNtrNB7S1bnocDQTTRRQyKDAcCsbU7tHqWSXSplaVE9FA-T_J-_y-iMeiDf2PgIpoa_4/s400/P8060355.JPG" alt="" id="BLOGGER_PHOTO_ID_5506777782884537602" border="0" /></a><br /><br /><br /><br /><br /></div>Kitchen Seductresshttp://www.blogger.com/profile/01860444451249752775noreply@blogger.com2tag:blogger.com,1999:blog-465060384853113339.post-28242920784514961732010-08-17T07:53:00.000-07:002010-08-17T07:55:35.176-07:00Two Eggs<div style="text-align: center;"><span style="font-weight: bold; color: rgb(204, 0, 0);">And now, time for a bad joke...</span><br /><br /><span style="font-weight: bold; color: rgb(204, 0, 0);">Two eggs are sitting in a pan, sizzling away. One egg turns to the other and says, "Wow, its hot it here."</span><br /><span style="font-weight: bold; color: rgb(204, 0, 0);">The other egg nearly jumps out of the pan, exclaiming, "Oh my god, a talking egg!"</span><br /></div>Kitchen Seductresshttp://www.blogger.com/profile/01860444451249752775noreply@blogger.com0tag:blogger.com,1999:blog-465060384853113339.post-22584942215461408322010-08-17T07:20:00.000-07:002010-08-17T07:53:02.966-07:00Pandora's Box - Poached Eggs<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2yajoHUQGUZxIt-MyxX6U7TD5I38IOMsbwqqkpkFwXkCt3RtZ9gR0_Ema2GWX1f2xdpbd3v2cZQgqNv5y4lc4fbC6PBXOAwSgsUdVToZbJ4e7dZMrxq12n3A5PpnSWVmzpaRYjBP8HQ4/s1600/eggs+and+muffins+050.jpg"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2yajoHUQGUZxIt-MyxX6U7TD5I38IOMsbwqqkpkFwXkCt3RtZ9gR0_Ema2GWX1f2xdpbd3v2cZQgqNv5y4lc4fbC6PBXOAwSgsUdVToZbJ4e7dZMrxq12n3A5PpnSWVmzpaRYjBP8HQ4/s400/eggs+and+muffins+050.jpg" alt="" id="BLOGGER_PHOTO_ID_5506389490645946962" border="0" /></a><br /></div><br /><br /><div style="text-align: center;"><span style="font-weight: bold;"></span>Did you know that somewhere deep in Pandora's box was a small cache of recipes?<br />Whenever a person desired to roast a perfect mammoth or know how to bring the best flavor to their foraged root vegetables a recipe would form in the depths of the box.<br />And there they sat, quietly basking in their own brilliance, content knowing they alone had the knowledge that humans so desperately desired.<br />And as humans changed, discovered new foods and dreamt new desires that they never thought possible, so too did this cache of recipes grow within Pandoras chest of forbidden wonders..<br />Then the box was opened and many things were let free and the recipes, in all their arrogance, boldly strode off to mingle with all the other recipes janging out around the world.<br /></div><p align="center">And before long it was hard to tell which was which. The godly from the mundane.</p>But if you look carefully, throughout your life, you can discover the secret to the simple things.. The perfect scone, the never-forgotten-chocolate truffle or that wonderfully poached egg that only chefs seem to know how to cook..<br /><p align="center">Luckily for you i have discovered a couple such recipes. Here is the first, in all its beauty...I have been a lover of poached eggs as long as i can remember.<br /></p><p align="center">For many years I cooked them the way mum showed me until, glory of glory, i was shown the secret of the Chefs Poached egg...<br /></p>A smooth white oval, gently wobbling atop your toast.. You ready yourself, with baited breath to cut into its centre and oh! that gorgeous orange ooze of yolk! Only with a poached egg can you create the breathtaking duo of set white and gently warmed yolk. Obviously if you like your yolks more well done you can leave it in a little longer.. But it is, of course, up to you.<br /><p align="center">I would recommend that you use fresh free range eggs for maximum effect. When i dream of the perfect egg, i prefer for it not to have come from a chicken who has been tortured most of its life... Plus, they genuinely taste better.<br /><br /><strong><span style="color: rgb(204, 0, 0);">My Mums Way;<br /></span></strong>Boil a kettle, or get your hot tap ready.<br />Gently heat a tsp of butter in a small pan with a splash of oil. You dont need much. Crack your eggs into the pan and leave them to set for literally about 30 seconds. Pour in the hot water, making sure you are not pouring directly onto the eggs, but rather near them so as not to break them. Add enough water so as to cover them. Simmer gently for 1-2 min until it becomes just a shade paler. To test doneness, lift from the water with a slotted spoon and press gently with your finger. Cook longer if necessary.<br />This method is the simplest way i know to poach eggs however the problem with these is that the bottom will always be more cooked than the top. Not really a great prowblem i know, but we are looking for perfection here, though it still is pretty sexy.. Admire.</p><p align="center"><br /></p><p align="center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuEKruaA66FG8frVgBl-Vn-jTXEyszleHxXjeKS2-qWH4wi9mQAFFFKx1jRJVk83ZLRCMjNhUn7a2dtNjdh3KrtwA28koBcChdcE5x1NHXNS6fnpmql-iWirqPWXJ6q2G-jpD3Mjobaxk/s1600/eggs+and+muffins+048.jpg"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuEKruaA66FG8frVgBl-Vn-jTXEyszleHxXjeKS2-qWH4wi9mQAFFFKx1jRJVk83ZLRCMjNhUn7a2dtNjdh3KrtwA28koBcChdcE5x1NHXNS6fnpmql-iWirqPWXJ6q2G-jpD3Mjobaxk/s400/eggs+and+muffins+048.jpg" alt="" id="BLOGGER_PHOTO_ID_5506389486996313234" border="0" /></a></p><p align="center"><span style="color: rgb(204, 0, 0);"><span style="font-weight: bold;"><br /></span></span></p><p align="center"><span style="color: rgb(204, 0, 0);"><span style="font-weight: bold;">THE CHEFS METHOD</span><br /></span></p><p align="center">Bring a pot 3/4s full of water to a slow boil. Add a dash of whatever cheap white vinegar you have lying around. You don't need heaps. All the vinegar does is help the whites to set, not flavor your eggs. Don't be tempted to use balsamic or red wine vinegar, it tends to send them a creepy color. Trust me, i have done this.<br /></p><p align="center">Get your toast (or desired accompaniment) ready to go and acquire yourself a slotted spoon or failing that a wooden spoon. Swirl the water around till you have a makeshift whirlpool in your pan. Crack the egg into the centre of the whirl pool . As the water swirls around it will elegantly wrap the white around the yolk forming a beautiful thing. </p><p align="center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgviXsTZ6ir16B9oZe70RnaNillVS4C5z15i5Jk_bJSG5jkDmODwgdGaQNDDFZpQR6CZwo9HKD2YSm_9-pbSzvhfayaiSFVSB03CbIpN4C8p77PPYdS_y-bLomBoL-eG7RNo5aMkXhjvGE/s1600/eggs+and+muffins+040.jpg"><img style="cursor: pointer; width: 348px; height: 261px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgviXsTZ6ir16B9oZe70RnaNillVS4C5z15i5Jk_bJSG5jkDmODwgdGaQNDDFZpQR6CZwo9HKD2YSm_9-pbSzvhfayaiSFVSB03CbIpN4C8p77PPYdS_y-bLomBoL-eG7RNo5aMkXhjvGE/s400/eggs+and+muffins+040.jpg" alt="" id="BLOGGER_PHOTO_ID_5506389467306743890" border="0" /></a></p><p align="center"><br /></p><p align="center">Swirl the water again and crack in your next egg. I would recommend not to cook too many eggs at one time. Depending on the size of your pan. In a small pan try not to put more than 4 eggs at a time. Gently swirl the water again to keep the egg rotating if necessary and then let simmer for about 2 min.<br />Check done-ness with your slotted spoon and a gentle poke, drain on a paper towel then place atop your fresh toast. Or Salad. Or your head. Whatever. Enjoy.</p><p align="center"><br /></p><p align="center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigz5Kr8dsagqAq8iPeYOJtMLUZ-3uKwcqwV871De2UZ73wJxE1jRj8Xw5opatAecW_KY-GWRTgNan8FPTu47uA_9ie7eCHQoz3_gsvx05a8isQ2XWh9AIbYEUlw7JN-R8g4BPfGCHwkYc/s1600/eggs+and+muffins+044.jpg"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigz5Kr8dsagqAq8iPeYOJtMLUZ-3uKwcqwV871De2UZ73wJxE1jRj8Xw5opatAecW_KY-GWRTgNan8FPTu47uA_9ie7eCHQoz3_gsvx05a8isQ2XWh9AIbYEUlw7JN-R8g4BPfGCHwkYc/s400/eggs+and+muffins+044.jpg" alt="" id="BLOGGER_PHOTO_ID_5506389480528517138" border="0" /></a></p><p align="center"><br /></p><p align="center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb6WvFjJkf4Kq-x5FU7A-ko3hi47Pm6wOdqlmwmcLGI8e5bbS-eeNY9qclUWN51UNgyvJ0wEM8fVqRSCmHTUIcUId8nuQpUlE1botHffviGCpAJU-0D4SMm1hKK5Jgyadj9_C7eAvJbQk/s1600/eggs+and+muffins+051.jpg"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb6WvFjJkf4Kq-x5FU7A-ko3hi47Pm6wOdqlmwmcLGI8e5bbS-eeNY9qclUWN51UNgyvJ0wEM8fVqRSCmHTUIcUId8nuQpUlE1botHffviGCpAJU-0D4SMm1hKK5Jgyadj9_C7eAvJbQk/s400/eggs+and+muffins+051.jpg" alt="" id="BLOGGER_PHOTO_ID_5506391167794578178" border="0" /></a><br /><br /></p><p align="center"><span style="color: rgb(204, 0, 0);"><span style="font-weight: bold;">Notes;</span><br /></span>Take a moment while the water is heating to make your life easier. Get your eggs. Put your toast down. Grab a plate and put some paper towel or a clean tea towel on it. <span style="font-style: italic;">Calm down. Its easy.</span></p><p align="center"><br /></p><p align="center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-CxpsGBuoDcwR9EOxUOqowcJleCxgM3-9K18oWNURvpFj101KS0P9dU-G9P1wo4lFXH8FOA5QTfNHr-S8S5pdHysVcQHx64c24BoR0RUz_8KRNl-KNz4AkF56C_plYjSajTQR8FZq8C4/s1600/eggs+and+muffins+043.jpg"><img style="cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-CxpsGBuoDcwR9EOxUOqowcJleCxgM3-9K18oWNURvpFj101KS0P9dU-G9P1wo4lFXH8FOA5QTfNHr-S8S5pdHysVcQHx64c24BoR0RUz_8KRNl-KNz4AkF56C_plYjSajTQR8FZq8C4/s400/eggs+and+muffins+043.jpg" alt="" id="BLOGGER_PHOTO_ID_5506389474460397026" border="0" /></a></p><p align="center"><br />If you're not very confident in your egg cracking abilities simply crack them into little individual molds or ramekins or cups then simply pour it from your desired container straight into the whirlpool with no worry of splitting your yolk<br />Also practice cracking your eggs when it doesn't matter if they break, like when your making an omelette, scrambled eggs or a cake. Tell me how it goes.<br />Pandora's box is not a euphemism for the fun parts of a woman named Pandora. You have a dirty mind.<br /></p>Kitchen Seductresshttp://www.blogger.com/profile/01860444451249752775noreply@blogger.com1tag:blogger.com,1999:blog-465060384853113339.post-11236015262283393932010-08-11T06:16:00.000-07:002010-08-11T06:31:57.098-07:00Inspiration<div style="text-align: center;">So I just finished watching the movie Julie and Julia.<br />And though I watched it previously at the cinema I wasnt a blogger at the time.<br />For those of you who don't know what the movie is about it follows the tales of the lives of two real people.<br />One story is that of Julia Child. She is the woman who pioneered good food in America. Way Back in 1949 she learnt at fourty-something to cook in France where she fell in love with the food, the people and with cooking...<br />She began cooking lessions at Le Cordon Blue, the famous cooking school in Paris, the only female to attend, also the only non proffessional. She is played to perfection by Meryl Streep, one of my favorite actors.<br />We skip forward to 2002 to the other tale; that of Julie Powell. A woman on the verge of thirty stuck in a job she hates who never manages to finish anything she begins.<br />And so, she decides to cook her way through Julia Child's cook book. 534 recipes in a year! And she does it! Now that is dedication!<br />Frankly it makes me feel a little lazy. Granted I work fairly long hours but I like my job and i cook all the time yet somehow i manage not to blog about it. Slack, I tell you, slack.<br />You shouldn't let me get away with this.<br />So right now, at 11.25 at night, full of inspiration after watching Julie and Julia I will make a pledge.<br />I'm aiming for a minimum of 3 recipes a week.<br />I think part of the problem I have is that I only blog about exciting things, forgetting how excited i was to first learn how to make scrambled eggs like a chef, or discover simple little tricks.<br />Last night my boyfriend asked how i got my onion to taste the way it does and i told him and he was<span style="font-style: italic;"> excited</span>.<br />So here we go. Three recipes. Per week. About everything.<br />Keep me dedicated.<br /></div>Kitchen Seductresshttp://www.blogger.com/profile/01860444451249752775noreply@blogger.com0tag:blogger.com,1999:blog-465060384853113339.post-67658579953591556382010-08-10T23:47:00.001-07:002010-08-11T01:14:07.820-07:00Ambrosial apple tart<div style="text-align: center;"><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJOMnjgf9oAyry9aQBaXRswdtbDFyeTESM2-OJXUlbfqW-LZoBIQqtmCgYHuelYEA0s6L5hMduLB3-oaBetqyfc4-ilk7qRuS5ljKWjidGHDi-4mqbvwuuimB6Ue-9Jg52VPo0k44Bz5g/s1600/new+photos+097.jpg"><img style="cursor: pointer; width: 250px; height: 333px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJOMnjgf9oAyry9aQBaXRswdtbDFyeTESM2-OJXUlbfqW-LZoBIQqtmCgYHuelYEA0s6L5hMduLB3-oaBetqyfc4-ilk7qRuS5ljKWjidGHDi-4mqbvwuuimB6Ue-9Jg52VPo0k44Bz5g/s320/new+photos+097.jpg" alt="" id="BLOGGER_PHOTO_ID_5504057419013748530" border="0" /></a><br /></div><br /> Now listen closely.<br /><div style="text-align: center;">The secret to the perfect apple pie, like the secret to the female orgasm or the recipe for turning iron into gold is an elusive and much sought after piece of knowledge.<br /><span style="color: rgb(255, 0, 0);"> And in my opinion all three have been kept secret for far too long.</span><br />Now while I don't yet know how to turn iron into gold and men everywhere are beginning to discover the clitoris (gasp) luckily for you.. I can help you out with the secret to the perfect apple pie.<br />In a related note this pie will help take you closer to that fated orgasm...<br /><br /><br />A crisp sweet pastry.<br />A tart filling with notes of honey, cinnamon and just the right amount of texture. Do we want apple mush inside our tart? We do not.<br />The perfect buttery crumble. <span style="font-weight: bold; color: rgb(204, 0, 0);">It's oozing girl-next-door sex appeal.</span><br />Served warm with a generous scoop of vanilla icecream (or better yet, home made honey icecream ..) or served cold with dollops of cream.<br />Moist but not wet. Sweet without being sickening. And most importantly.. It actually tastes of apples.<br />And talking of moist... Lets make this tart. The sooner we make it, the sooner we eat it....<br /></div><div style="text-align: center;"><br /><div style="text-align: center;"><span style="font-weight: bold; color: rgb(204, 0, 0);">For The Pastry;</span><br /><br /><span style="font-weight: bold; color: rgb(204, 0, 0);">See </span><a style="font-weight: bold; color: rgb(204, 0, 0);" href="http://kitchenseduction.blogspot.com/2010/07/luscious-lemon-tart.html">Luscious lemon Tart</a><br /><br /><span style="font-weight: bold; color: rgb(204, 0, 0);">For the Filling;</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF7k6gQpRwBznlMbY6ULhHRbKHfqGy9z3-Vc8B6aDC0zxGmcAmQ2A_cK9lfkcHdQton7Ki7SaOckoYa5ORNC3wgwW3ogzns-KVcYY8Ul-QOH2c-3_7IIjhXvEbdDu_dM5esRWtDD0KWhA/s1600/new+photos+046.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF7k6gQpRwBznlMbY6ULhHRbKHfqGy9z3-Vc8B6aDC0zxGmcAmQ2A_cK9lfkcHdQton7Ki7SaOckoYa5ORNC3wgwW3ogzns-KVcYY8Ul-QOH2c-3_7IIjhXvEbdDu_dM5esRWtDD0KWhA/s320/new+photos+046.jpg" alt="" id="BLOGGER_PHOTO_ID_5504045201965246162" border="0" /></a><br /><br /><br />10 Granny Smith Apples- peeled and cored<br />3/4 cup sugar<br />500 ml water<br />2 sm cinnamon quills<br />1 heaped tbls of leatherwood honey<br />1 tbls butter<br />a pot with a large base and a fitting lid, if possible<br /><br /><br /><br /><span style="font-weight: bold; color: rgb(204, 0, 0);">For The Crumble Topping;</span><br /><br />300 gm flour<br />2tsp cinnamon<br />200gm sugar<br />270gm cold diced butter<br /></div></div><div style="text-align: center;"><br /><br />Make the sweet pastry, as per the instruction as per luscious lemon tart here.<br />While it chills, make your filling.<br /><br /><span style="font-weight: bold; color: rgb(204, 0, 0);">For the filling;</span><br />Peel your apples and take the core out. I prefor granny smiths as their delicious tartness works perfectly in the tart, but you can substitute other crisp tart apples if you wish.<br />Quarter the apples and slice each quarter into thirds like so...<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj437gMZWFMgTGb67CSMV__qYpmuQuhCwMXGZPbsXHULa_YIoL67YM3ZBgDeGDgRWMhKC0J_wD1BmNm6mcifi4dmu-uPZSYMG5Tsl6TIOiXTmiKZMkLsZ1czQA-d1iiZB2BOKpa_AQwBY/s1600/new+photos+054.jpg"><img style="cursor: pointer; width: 267px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj437gMZWFMgTGb67CSMV__qYpmuQuhCwMXGZPbsXHULa_YIoL67YM3ZBgDeGDgRWMhKC0J_wD1BmNm6mcifi4dmu-uPZSYMG5Tsl6TIOiXTmiKZMkLsZ1czQA-d1iiZB2BOKpa_AQwBY/s320/new+photos+054.jpg" alt="" id="BLOGGER_PHOTO_ID_5504045214042730322" border="0" /></a><br /><br /><br />The shape and thickness means you keep some texture within your pie, which is wonderful.<br />Melt the butter over a medium heat in your large-based pan, swirling to evenly<br />Tumble in your apples and coat evenly with butter, gently so as to not break up your apple pieces.<br />Sprinkle over sugar, drizzle over honey. Pour in water and cover with lid. Simmer 4-5 min. You want your apples to go a little soft, but maintain their shape and texture.<br />Strain liquid. Pour one cup back into pan and thicken with 1 tbls of cornflour which you have mixed to a smooth liquid with 2tbls of cold water. Stir your apples through the slightly thickened liquid and spread out on a tray to cool. While its cooling get on the crumble mix.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib8_aknLyyF5cQbatftXjWqYuaE1daUFFHglrcD9bFPN0uhSXWIWebUO1jIkEXU-6HclxjUqs8jP4UNEhgg2Ck0c2s6r0lNyGtR2nc47vBN9yFZgBfogeQOVX0VumnFUHerRoIQz-avCo/s1600/new+photos+072.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib8_aknLyyF5cQbatftXjWqYuaE1daUFFHglrcD9bFPN0uhSXWIWebUO1jIkEXU-6HclxjUqs8jP4UNEhgg2Ck0c2s6r0lNyGtR2nc47vBN9yFZgBfogeQOVX0VumnFUHerRoIQz-avCo/s320/new+photos+072.jpg" alt="" id="BLOGGER_PHOTO_ID_5504045227950651186" border="0" /></a><br /><br /><span style="font-weight: bold; color: rgb(204, 0, 0);">For the crumble mix;</span><br />Sift flour. Stir through sugar and cinnamon. Mix butter through with your fingertips till it resembles bread crumbs.<br /><br />Bake your chilled tart case.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxrMuiLOsiediMslqoD1cGA2BxUAGr_5uQ4x-JI8f6I8NrDXlXJrr4re2UxquTd-mZPtbaMuKllbLBcKFL82-1AMSiAhm8KioyYuuV8uzQI6kbpB1AdtOA-9z3yZCdUc5OS1NYZZKdKeM/s1600/new+photos+060.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxrMuiLOsiediMslqoD1cGA2BxUAGr_5uQ4x-JI8f6I8NrDXlXJrr4re2UxquTd-mZPtbaMuKllbLBcKFL82-1AMSiAhm8KioyYuuV8uzQI6kbpB1AdtOA-9z3yZCdUc5OS1NYZZKdKeM/s320/new+photos+060.jpg" alt="" id="BLOGGER_PHOTO_ID_5504045216397499858" border="0" /></a><br /><br /><br />Fill with cooled apple mix.<br /><br />Sprinkle topping over.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSGRe6d8hUxeeDE6P7A49o7QCsOC83fLucXd5AxKUVP_sFkvuNKH4lQtpyYyDnO8DtGDANh00V28FFRrQMQOJjMSSxhHa3XDE82a06CyDQDw3RSNV8YrIP2K9CkzpYXBTQZIx3Vi9Qi3M/s1600/new+photos+085.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSGRe6d8hUxeeDE6P7A49o7QCsOC83fLucXd5AxKUVP_sFkvuNKH4lQtpyYyDnO8DtGDANh00V28FFRrQMQOJjMSSxhHa3XDE82a06CyDQDw3RSNV8YrIP2K9CkzpYXBTQZIx3Vi9Qi3M/s320/new+photos+085.jpg" alt="" id="BLOGGER_PHOTO_ID_5504057394145194098" border="0" /></a><br /><br />Bake at 180 till golden and your kitchen smells of wonder.<br />If Eve had smuggled the apple out of the garden of eden this is the pie she would have made with it.... Enjoy.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOPg2PT0m95bHCsmE4WDEwPQTjKYPJvPj06kdI34sDhyphenhyphenu7iR79uUG6TahEHDdT8PmKzKgNTv1D65DM35BosluZ21EFfXuGNFrgKqIu1pUwfbgXHq9-6wu4nuSryC-qMvGOqFjq59xfarY/s1600/new+photos+091.jpg"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOPg2PT0m95bHCsmE4WDEwPQTjKYPJvPj06kdI34sDhyphenhyphenu7iR79uUG6TahEHDdT8PmKzKgNTv1D65DM35BosluZ21EFfXuGNFrgKqIu1pUwfbgXHq9-6wu4nuSryC-qMvGOqFjq59xfarY/s320/new+photos+091.jpg" alt="" id="BLOGGER_PHOTO_ID_5504057403419315746" border="0" /></a><br /><br /><br />Warm or cold, either is orgasmic. Dont forget to share....<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJOMnjgf9oAyry9aQBaXRswdtbDFyeTESM2-OJXUlbfqW-LZoBIQqtmCgYHuelYEA0s6L5hMduLB3-oaBetqyfc4-ilk7qRuS5ljKWjidGHDi-4mqbvwuuimB6Ue-9Jg52VPo0k44Bz5g/s1600/new+photos+097.jpg"></a><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTrKIJbp0v1VdHj_FoPFUUKB78SUhSegPoEYzAsMo6t1DfI11b2lozcTfQ9cMHE0AtQ-U41GRgrb6IwgrCRXOZaDt3LyTQ3FhsxNZ34aev1SR07Irq5rrSfetd-XwI7H9WdvAGqbpBI2w/s1600/new+photos+093.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTrKIJbp0v1VdHj_FoPFUUKB78SUhSegPoEYzAsMo6t1DfI11b2lozcTfQ9cMHE0AtQ-U41GRgrb6IwgrCRXOZaDt3LyTQ3FhsxNZ34aev1SR07Irq5rrSfetd-XwI7H9WdvAGqbpBI2w/s320/new+photos+093.jpg" alt="" id="BLOGGER_PHOTO_ID_5504057404631599042" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJOMnjgf9oAyry9aQBaXRswdtbDFyeTESM2-OJXUlbfqW-LZoBIQqtmCgYHuelYEA0s6L5hMduLB3-oaBetqyfc4-ilk7qRuS5ljKWjidGHDi-4mqbvwuuimB6Ue-9Jg52VPo0k44Bz5g/s1600/new+photos+097.jpg"></a></div><br /><br /><br /></div>Kitchen Seductresshttp://www.blogger.com/profile/01860444451249752775noreply@blogger.com0tag:blogger.com,1999:blog-465060384853113339.post-48272437516813286092010-07-26T06:44:00.000-07:002010-07-26T06:48:19.340-07:00Quote of the Moment<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcObhOIns-Cw6EfVL91cUjcCj34ZtoNf2jqU1Uq0ACMKbcdflsF9TObIAqTMnZ4BkjhjC6NAHE-pLeqWqkRUf8RUrxB96okkOIvPAzr6lnsjyVHZpDVM9KCUXxAOnvATy9PQj74aqATEA/s1600/Cherry.jpg"><img style="cursor: pointer; width: 74px; height: 116px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcObhOIns-Cw6EfVL91cUjcCj34ZtoNf2jqU1Uq0ACMKbcdflsF9TObIAqTMnZ4BkjhjC6NAHE-pLeqWqkRUf8RUrxB96okkOIvPAzr6lnsjyVHZpDVM9KCUXxAOnvATy9PQj74aqATEA/s320/Cherry.jpg" alt="" id="BLOGGER_PHOTO_ID_5498211115912337778" border="0" /></a><br /></div><div style="text-align: center;"><span style="font-family:georgia, bookman old style, palatino linotype, book antiqua, palatino, trebuchet ms, helvetica, garamond, sans-serif, arial, verdana, avante garde, century gothic, comic sans ms, times, times new roman, serif;"><span style="font-weight: bold; font-style: italic; color: rgb(204, 0, 0);">One of the very nicest things about life is</span> <span style="font-weight: bold; font-style: italic; color: rgb(204, 0, 0);"> the way we<br />must regularly stop whatever it is we are doing<br />and </span> <span style="font-weight: bold; font-style: italic; color: rgb(204, 0, 0);">devote our attention to eating. </span> <span style="font-weight: bold; font-style: italic; color: rgb(204, 0, 0);"><br />~Luciano Pavarotti and William Wright</span></span></div>Kitchen Seductresshttp://www.blogger.com/profile/01860444451249752775noreply@blogger.com0tag:blogger.com,1999:blog-465060384853113339.post-89133728665602435802010-07-22T00:46:00.000-07:002010-07-22T01:55:38.625-07:00Farmers Market Fantasy - Smokin' Salmon Sexiness<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiswzQyYzgV1UXWkoor2uY7UmTyjIJiPuO3TCCGQXOyY1FMEIPPaVWTCLWrpwSyhy5P-stioYKEWzG64DDNJWN1LasuYXtbOieMb00P4bsZMFYumSU-XSYNOTQw7qjiqg1puKaR3z7LobA/s1600/P7220332.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiswzQyYzgV1UXWkoor2uY7UmTyjIJiPuO3TCCGQXOyY1FMEIPPaVWTCLWrpwSyhy5P-stioYKEWzG64DDNJWN1LasuYXtbOieMb00P4bsZMFYumSU-XSYNOTQw7qjiqg1puKaR3z7LobA/s320/P7220332.JPG" alt="" id="BLOGGER_PHOTO_ID_5496642384422691778" border="0" /></a><br /></div><br />Almost every Wednesday I make a mission to my local farmers market to peruse, smell, talk, touch and buy.<br /><div style="text-align: center;">It is very satisfying to my inner foodie voyeur.<br />Tables heaped high with heirloom tomatoes.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9IJNFw0_zkLTj9kY9SiBqmasrSdyr06T7ty8UT1kNqI1Qoem2S5A6NAzGdQY06yPGvOnxy8FVzy3B4slVDMx4Dj5QMNfmDkvo0poKPcGQMca_3hlha5bF1k3c_HDbV6tEk48maMGbL20/s1600/P7220322.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9IJNFw0_zkLTj9kY9SiBqmasrSdyr06T7ty8UT1kNqI1Qoem2S5A6NAzGdQY06yPGvOnxy8FVzy3B4slVDMx4Dj5QMNfmDkvo0poKPcGQMca_3hlha5bF1k3c_HDbV6tEk48maMGbL20/s320/P7220322.JPG" alt="" id="BLOGGER_PHOTO_ID_5496639878427784450" border="0" /></a><br /></div><br /><br />Trays of homemade marinated olives, fresh herbs and <span style="font-style: italic; font-weight: bold; color: rgb(153, 0, 0);">sexy little tubs of artichokes calling seductively to me.</span><br />I brace myself apon arriving to not spend all my money on the outrageously rich brownie stall handing out free <span style="color: rgb(0, 0, 0);">samples.</span> <span style="color: rgb(51, 0, 0); font-weight: bold;font-size:130%;" >Damn them and their chocolatey goodness.</span><br />There is a man who sells fresh produce and goats cheese who always looks you straight in the eye and says, "These passion fruit are like sex. Try one. I never lie about food. Do you see this goats cheese? Award winning. You won't be disappointed.' And he somehow manages not to sound sleazy at all.<br />There is a spice stall where I buy my vanilla beans and dukka. Three sexy Tahitian vanilla beans for only $10. Its amazing.<br />If you walk past the mushroom stall and your nose doesn't become mesmerized by the smell of their simmering mushroom-soup-in-a-cup you clearly don't love mushrooms at all...<br />And bread!<br />I grew up eating locally-made wood-fired sourdough bread and for a long while it ruined me for other bread. But now! Now their is a plethora of amazing bread for me to peruse and buy.<br />I may look slightly strange walking down the street hugging a paper bag smelling my olive and rosemary sourdough, but do I care? I do not.<br />Unfortunately I have so far been too mesmerized by the food to take any photo's but I will get around to it soon, I swear!<br />So I woke up this morning and threw together myself a lunch using almost only ingredients I bought at the market yesterday.<br />Easier to prepare than buying Tim tams on special (well, almost) this tasted like it took a mob of chefs to prepare... I mean, just look at it.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHzMcK4mMTeGgBGRSJ-eu06KfZgum5eS_VtKJ4f2OO1T1xE9uS9rR2NWh8g-ZfVA1hjz6-JAc2kD6hejk4WqfU3T1hemUMlgpi8cxfdJQbgS6GzvhZdMKrqHohl8acj_ZXmVlnby4ENN4/s1600/P7220330.JPG"><img style="cursor: pointer; width: 264px; height: 209px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHzMcK4mMTeGgBGRSJ-eu06KfZgum5eS_VtKJ4f2OO1T1xE9uS9rR2NWh8g-ZfVA1hjz6-JAc2kD6hejk4WqfU3T1hemUMlgpi8cxfdJQbgS6GzvhZdMKrqHohl8acj_ZXmVlnby4ENN4/s320/P7220330.JPG" alt="" id="BLOGGER_PHOTO_ID_5496642372199897058" border="0" /></a><br /></div><br /><div style="text-align: center;"><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Oa5zck8bTX0RYyJWcUgejnBOu7-qNyH4VtAOnidq65VvA9wScCqAy-7H3rYr0HFT6hhOgUr-_TH9CzMXmgvBYkaCJ0oLlZsnju6Qk4itJxYKxu4dkCBeN8StKcmgoxO7-If5PSIPrPs/s1600/P7220327.JPG"> </a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSq3EoHQ6uqZeDm6Pw_3E3uzDH1OQ4H5npIiddAKtuadYphsN9olbys166XvmP4V4gdNebJiS8FcpTPAwrNbgPDMvvTlKiu7YpOpm68Pic4WxlQEovwY4iYcyze3qgIY6KVbjKeaGKtKM/s1600/P7220313.JPG"><img style="cursor: pointer; width: 212px; height: 159px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSq3EoHQ6uqZeDm6Pw_3E3uzDH1OQ4H5npIiddAKtuadYphsN9olbys166XvmP4V4gdNebJiS8FcpTPAwrNbgPDMvvTlKiu7YpOpm68Pic4WxlQEovwY4iYcyze3qgIY6KVbjKeaGKtKM/s320/P7220313.JPG" alt="" id="BLOGGER_PHOTO_ID_5496639863656850722" border="0" /></a></div> </div><br />1 bundle of organic dried udon noodles<br />salt, pepper and olive oil<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Oa5zck8bTX0RYyJWcUgejnBOu7-qNyH4VtAOnidq65VvA9wScCqAy-7H3rYr0HFT6hhOgUr-_TH9CzMXmgvBYkaCJ0oLlZsnju6Qk4itJxYKxu4dkCBeN8StKcmgoxO7-If5PSIPrPs/s1600/P7220327.JPG"><img style="cursor: pointer; width: 155px; height: 207px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Oa5zck8bTX0RYyJWcUgejnBOu7-qNyH4VtAOnidq65VvA9wScCqAy-7H3rYr0HFT6hhOgUr-_TH9CzMXmgvBYkaCJ0oLlZsnju6Qk4itJxYKxu4dkCBeN8StKcmgoxO7-If5PSIPrPs/s320/P7220327.JPG" alt="" id="BLOGGER_PHOTO_ID_5496639898706767490" border="0" /></a><br /></div><br />50 gm of Camembert or Brie of your choice<br />Rocket, or some other peppery lettuce<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPtMNQsqsSeFk2G94Vg1YG-cTcUEVB56aAvBQj-LpjkTLuf_G9psz0S10ptplbNyCqqWnH-WgTHCjA1E3JXJmPjJSv9AaWv5u-Q1Urm_soypoKWCYAuMwWKYqg1A9gugdOA5AXIBHp1Rc/s1600/P7220316.JPG"><img style="cursor: pointer; width: 303px; height: 226px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPtMNQsqsSeFk2G94Vg1YG-cTcUEVB56aAvBQj-LpjkTLuf_G9psz0S10ptplbNyCqqWnH-WgTHCjA1E3JXJmPjJSv9AaWv5u-Q1Urm_soypoKWCYAuMwWKYqg1A9gugdOA5AXIBHp1Rc/s320/P7220316.JPG" alt="" id="BLOGGER_PHOTO_ID_5496642348985180082" border="0" /></a><br /><br /><br />Handful of heirloom cherry tomatoes<br />squeeze of lemon<br />50 gm of hot-smoked salmon (not to be confused with the cold-smoked salmon you normally buy)<br /><br /><br /><span style="font-weight: bold;">Boil some water. Cook your udon.</span> <span style="font-weight: bold;">Flake the salmon apart with your fingers like so...</span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHQIq3mqCAOTrwz0FAEHTPTMkexNvRsy2zJNATCmUO7hh97OqdWlj5_wuineRl5DBbnD7EnE4FC3GvERfShQ_rN1zxawimyX1xua6k7RM8GG6hxCF58HHgXw5geDK7dSq9QS8ZxzUE3So/s1600/P7220326.JPG"><img style="cursor: pointer; width: 247px; height: 185px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHQIq3mqCAOTrwz0FAEHTPTMkexNvRsy2zJNATCmUO7hh97OqdWlj5_wuineRl5DBbnD7EnE4FC3GvERfShQ_rN1zxawimyX1xua6k7RM8GG6hxCF58HHgXw5geDK7dSq9QS8ZxzUE3So/s320/P7220326.JPG" alt="" id="BLOGGER_PHOTO_ID_5496639885697873794" border="0" /></a><br /></div><br /><span style="font-weight: bold;">Roughly cut the tomatoes, tear the brie into little chunks and toss with the olive oil and rocket and salmon. Season well.</span><br /><span style="font-weight: bold;">Strain the udon. Mix through.</span><br /><span style="font-weight: bold;">Devour with gusto.</span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR45lrqSg6QDX5fDzejFKMFYzjKIqIa-14hUnBQb-ycT3QxyZaCASI0kXanW2XEJQDjuTIpq37fIs7s7FbMiQO5sHCRGb5iwW1Zkk3deWOF5hTjdvxiBQbwJyp9xSAz0q-mcsTt9ok9xc/s1600/P7220331.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR45lrqSg6QDX5fDzejFKMFYzjKIqIa-14hUnBQb-ycT3QxyZaCASI0kXanW2XEJQDjuTIpq37fIs7s7FbMiQO5sHCRGb5iwW1Zkk3deWOF5hTjdvxiBQbwJyp9xSAz0q-mcsTt9ok9xc/s320/P7220331.JPG" alt="" id="BLOGGER_PHOTO_ID_5496642376287314514" border="0" /></a><br /></div><br />Notes;<br />- I do specify dried udon noodles here as the fresh ones work better in stir-fries. The dried ones have a lovely bite to it, a little like linguine or spaghetti. Both of these pasta types would go spiffingly here if you have some in your cupboard.<br /><span style="color: rgb(102, 0, 0);">-</span><span style="color: rgb(102, 0, 0); font-style: italic;">The cheese I have used in these pictures is <a href="http://www.tasmanianheritage.com.au/signature-range/camembert/">Tasmanian Heritage signature Camembert </a>and it will make your insides go as gooey as its oozing loveliness. </span><br /><span style="color: rgb(102, 0, 0); font-style: italic;">The picture above is how soft it is straight out of the fridge. You should see it when you let it come to room temperature... </span><br /><span style="color: rgb(255, 255, 255);"> </span><span style="color: rgb(255, 255, 255); font-style: italic;font-family:georgia;" >- If you have never tried hot-smoked salmon you are missing out. I love the cold smoked salmon you buy in the supermarket but this is a totally different beast. Same fish, different taste entirely.</span><br /><span style="color: rgb(255, 255, 255); font-style: italic;font-family:georgia;" >Hot smoked salmon is smoked with heat and takes on a lovely campfire flavor and flaky texture. No words can fully evoke the sumptously complex rich smoky flavors of this wonderful ingredient.</span><br /><span style="color: rgb(255, 255, 255); font-style: italic;font-family:georgia;" >Do yourself a favor. Go online, find someone near you who is making it and buy some. Here is the guys who made mine... They smoke it onsite, at the market. Yowza!</span><br /><span style="color: rgb(255, 255, 255); font-style: italic;font-family:georgia;" >I do know how to make it myself. Ill blog about it someday.</span><br /></div>Kitchen Seductresshttp://www.blogger.com/profile/01860444451249752775noreply@blogger.com0tag:blogger.com,1999:blog-465060384853113339.post-7786195321316327172010-07-08T16:56:00.000-07:002010-07-08T17:12:09.077-07:00Effortless Late Night berries with Sexy Apples, flirtacious spices and Cheap Vanilla Icecream<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUQQ7sCcmcs4zg6X3u5ppAp00MHg2cSlZKUO_TBQagb-mcjoTGAvM9vxYovbFegIUI2lpKzVYnPABDbndsEfK6RStftbT41iagMrradoMUle1eILWBidGEvcbJbKkUIFyxAxN4j2vBOXE/s1600/new+photos+222.jpg"> <img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUQQ7sCcmcs4zg6X3u5ppAp00MHg2cSlZKUO_TBQagb-mcjoTGAvM9vxYovbFegIUI2lpKzVYnPABDbndsEfK6RStftbT41iagMrradoMUle1eILWBidGEvcbJbKkUIFyxAxN4j2vBOXE/s320/new+photos+222.jpg" alt="" id="BLOGGER_PHOTO_ID_5491690666257682274" border="0" /></a> <br /><span style="text-decoration: underline;"> </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUQQ7sCcmcs4zg6X3u5ppAp00MHg2cSlZKUO_TBQagb-mcjoTGAvM9vxYovbFegIUI2lpKzVYnPABDbndsEfK6RStftbT41iagMrradoMUle1eILWBidGEvcbJbKkUIFyxAxN4j2vBOXE/s1600/new+photos+222.jpg"></a><br /><div style="text-align: center;"> <br /><br /><span style="font-size:130%;"><span style="color: rgb(204, 0, 0);">This isn't so much a recipe as an inspiration.</span> In fact it takes about as long to make as reading the title of this blog. Ok, perhaps a little longer, but you get the point.<br />You may think that when you have cravings for something sexy and truly sweetly satisfying at two in the morning that only one thing will do.<br />But you would be wrong. And though we all love a good horizontal late night tango (if you know what i mean) there are other things that will satisfy you with little to no effort. And if you have used all your energy on previously mentioned sexy-good-times this might be exactly what you are looking for.<br />This was one of those things born of cravings for something sweet and warm and grew from the bits and pieces that were hanging around in the sometimes scary depths of my fridge...<br /><br />So simply chop up two apples into bite size chunks (take the size of the mouths of your guests into consideration) and bung it in a pan with a tbls of butter.<br />Add 1/2 tsp cinnamon and either 1 tsp of vanilla extract or, if you happen to have one on hand, half a vanilla bean, seeds scraped out into the pan. Throw the pod in right after it.<br />Tumble in 1-2 cups of frozen mixed berries and 2-3tbls of sugar, depending on how sweet your berries are.<br /><span style="color: rgb(204, 0, 0);">I prefer it a little tart.</span><br />Next in goes one cup of water. Turn it down to simmer and cook till the apples are a little soft and you really cant wait any longer. It should only take about 5-6 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDbk8jEUxSQFIvFeKjJD8BUlsA53jp8FUQ2GyBYcjZA5rnPY2ahAS2qOK1o0cBC-4dFkpPf_UGP0MsTa-PS-g-xWikThSHDQqQUy2yqT5n1w6GmpH4qmnjIIfL5PvuNrk3haYbAF-6Nnk/s1600/new+photos+216.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDbk8jEUxSQFIvFeKjJD8BUlsA53jp8FUQ2GyBYcjZA5rnPY2ahAS2qOK1o0cBC-4dFkpPf_UGP0MsTa-PS-g-xWikThSHDQqQUy2yqT5n1w6GmpH4qmnjIIfL5PvuNrk3haYbAF-6Nnk/s320/new+photos+216.jpg" alt="" id="BLOGGER_PHOTO_ID_5491691475162841554" border="0" /></a><br /><br /><br />Thicken it with a little (1tsp) corn flour mixed into a some water to make a thin liquid and then stirred into your luscious berries. Thats it. Perhaps 10 minutes of almost no effort and your cravings will be satiated.<br />Lob a good hunk of vanilla icecream ontop and devour.<br />Sometimes fancy and fresh ingredients are required.. Here all thats required is a voracious appetite and and some odds and ends.<br /><br />Note; Dont feel remotely guilty about eating this by yourself.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUQQ7sCcmcs4zg6X3u5ppAp00MHg2cSlZKUO_TBQagb-mcjoTGAvM9vxYovbFegIUI2lpKzVYnPABDbndsEfK6RStftbT41iagMrradoMUle1eILWBidGEvcbJbKkUIFyxAxN4j2vBOXE/s1600/new+photos+222.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUQQ7sCcmcs4zg6X3u5ppAp00MHg2cSlZKUO_TBQagb-mcjoTGAvM9vxYovbFegIUI2lpKzVYnPABDbndsEfK6RStftbT41iagMrradoMUle1eILWBidGEvcbJbKkUIFyxAxN4j2vBOXE/s320/new+photos+222.jpg" alt="" id="BLOGGER_PHOTO_ID_5491690666257682274" border="0" /></a></span><br /></div>Kitchen Seductresshttp://www.blogger.com/profile/01860444451249752775noreply@blogger.com2tag:blogger.com,1999:blog-465060384853113339.post-41194532462782160142010-07-05T07:32:00.000-07:002010-07-05T20:40:17.230-07:00Luscious Lemon Tart<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOdJP2J2YGkahxPKsTF-mpO37rmknZTziUSOZXF2qlIDlso65nk5W3zTT-uztuR-9UGhJc0dkTC37zmy1onLN58ugHHl93HBViUCiC4qy9XOt8Ki-Uqpt02ii8BOPS5bk3iWQA4oechZU/s1600/new+photos+280.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOdJP2J2YGkahxPKsTF-mpO37rmknZTziUSOZXF2qlIDlso65nk5W3zTT-uztuR-9UGhJc0dkTC37zmy1onLN58ugHHl93HBViUCiC4qy9XOt8Ki-Uqpt02ii8BOPS5bk3iWQA4oechZU/s320/new+photos+280.jpg" alt="" id="BLOGGER_PHOTO_ID_5490620880902061394" border="0" /></a><div style="text-align: center;"><br />There is a dream.<br />Somewhere over the rainbow.<br />Where troubles melt like lemon drops. Away apon the chimney tops.<br />And although we cant always go there, and although I dont have a chimney, what we can do is bring a little of the dream into our kitchens.<br />Now I dont known about you, but when the weather is cold and rainy I want a little sunshine in my kitchen.<br />Luckily for me I have wonderful friends. I recieved a text last week proclaiming, 'We should get together soon and make something we have never made before.'<br />Without further ado I replied with,' How about Wednesday?' and a date was set.<br />A large baking extravaganza was had.<br />He wanted to make a lemon tart and although I have made lemon tarts before, its been some while.<br />And nothing brings sunshine into your kitchen quite like lemon tart.<br />There is something entirely sensual about making pastry by hand.<br />Its the feel of the thing.<br />It was, I must admit, a bit daunting to approach setting the filling in our atrocious oven. This is an oven that burns vegetables on the outside before they are cooked on the inside.. It hurts my soul a little. Would the tart curdle? Would the pastry burn before it set? Would it taste of eggs? Be too firm?<br />I should have trusted the melting-lemon-drop-dream. For a dream it was.<br /><span style="color: rgb(204, 0, 0);">Gastranomique citrus porn.</span><br />Are you scintillated? Good. Because if I can make this tart in my monstrosity of a temperemental oven, anyone can. And with good faith...<br /><br /><span style="color: rgb(204, 0, 0);">For the pastry;</span><br /><br />300 plain flour<br />pinch salt<br />115 gm icing sugar<br />225 gm of butter, cubed<br />1 egg yolk<br /><br /><br /><span style="color: rgb(204, 0, 0);">For the Filling;</span><br /><br />180ml lemon juice<br />190gm castor sugar<br />Zest of two lemons<br />Approx. 300 gm of whole eggs<br />285ml cream<br /><br /><span style="color: rgb(204, 0, 0);">To make the pastry;</span><br /><br />Mix the salt flour and icing sugar.<br />Rub the butter into the flour until it resembes fine bread crumbs.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqKvYTQnJK127YMRFr0Mh1XkW9bpOwUmW8xorOFY3Jc5ADEA3JEtNj4XggICSvHHONZAB5kxjN7GzvxyjF3xwoPFdP3iqEiL6GVH9YpSHG6PVG4Nfu0JCdTZKG6ZXWpw8zvvfHtYz1cE0/s1600/new+photos+233.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqKvYTQnJK127YMRFr0Mh1XkW9bpOwUmW8xorOFY3Jc5ADEA3JEtNj4XggICSvHHONZAB5kxjN7GzvxyjF3xwoPFdP3iqEiL6GVH9YpSHG6PVG4Nfu0JCdTZKG6ZXWpw8zvvfHtYz1cE0/s320/new+photos+233.jpg" alt="" id="BLOGGER_PHOTO_ID_5490624874413576834" border="0" /></a><br /><br /><br />If you are in a hurry use cold butter and blitz the flour and butter in a food processor.<br />Add yolk and knead until it becomes shiny and smooth.<br />There really is something wonderfully sensual about this. The feel of the flour crumbling and forming is a beautiful thing.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZPnpdeqLAgkEdXRkIjcaEDC2gdestOkJ02GAetTgmW6ZXH3RFh50AlY2bLr4td9i61_oXKP42pTnILpIz26-afkxoqqJ004yfgUxeTn-d44F1tL11HockhiNW5zsLKfCUUSTxtt4QOkk/s1600/new+photos+240.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZPnpdeqLAgkEdXRkIjcaEDC2gdestOkJ02GAetTgmW6ZXH3RFh50AlY2bLr4td9i61_oXKP42pTnILpIz26-afkxoqqJ004yfgUxeTn-d44F1tL11HockhiNW5zsLKfCUUSTxtt4QOkk/s320/new+photos+240.jpg" alt="" id="BLOGGER_PHOTO_ID_5490624888323999922" border="0" /></a><br /><br /><br />If you have never kneaded before look up a video on youtube for some technique pointers.<br />It is really fairly self-explanatory though.<br />Give the dough some love and it will love you back.<br />Form into a block and wrap in glad wrap or a plastic bag. Place in the fridge to chill.<br /><br /><span style="color: rgb(204, 0, 0);">To make the filling;</span><br /><br />Place eggs in a bowl and beat till smooth.<br />Place two small pans on the stove. Heat the cream in one and the sugar, lemon juice and zest in the other.<br />Bring the cream to a simmer. Don't let it boil over.<br />Pour the cream into the eggs, whisking as you go. Whisk till smooth.<br />Heat juice and sugar mix till sugar disolves. Whisk into cream mix.<br />Allow to cool while you make the base.<br />Roll out a round flate pancake with your dough. Try and keep it even. Lay it evenly over you tart dish and press into the corners.<br />If there are any broken bits or holes patch it up with some pastry trim.<br />Trim the edges.<br />Chill in the freezer for 10 min.<br />Poke holes all over with a fork and bake at 180 c till lightly golden.<br />Pour in filling. Turn down oven to 100 c .<br />Gently place your tart in the oven and cook for 1 hour.<br />If your oven is a dangerous beast, set the timer for 30 minutes and turn the tart around to ensure even ness of cooking. Then set the timer for a further 20 min.<br />It will be ready when you shake it gently <span style="display: block;" id="formatbar_Buttons"><span class="on" style="display: block;" id="formatbar_Add_Image" title="Add Image" onmouseover="ButtonHoverOn(this);" onmouseout="ButtonHoverOff(this);" onmouseup="addImage();" onmousedown="CheckFormatting(event);;ButtonMouseDown(this);"><img src="http://www.blogger.com/img/blank.gif" alt="Add Image" class="gl_photo" border="0" /></span></span>and the middle is no longer liquid.<br />Remove from the oven and cool on the bench till room temp.<br /><br />Serve with cream, mascapone, ice cream or just devour as is.<br />Excuse my twee-ness when i say this but...<br />That's what sunshine tastes like.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYKLjJIqNpLYcZIEcF4wGzAGVCbmu5X0lF5-J5hFHeYpX3ZCMuEs4Mj4Ji5lurqIjH_zj66UMykSHosyenKXLKTXM7kvKesUpNvMsTWU8EW4JrqTjoj3cCYS4TJXilp8Vl05t0AxgwReY/s1600/new+photos+285.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYKLjJIqNpLYcZIEcF4wGzAGVCbmu5X0lF5-J5hFHeYpX3ZCMuEs4Mj4Ji5lurqIjH_zj66UMykSHosyenKXLKTXM7kvKesUpNvMsTWU8EW4JrqTjoj3cCYS4TJXilp8Vl05t0AxgwReY/s320/new+photos+285.jpg" alt="" id="BLOGGER_PHOTO_ID_5490630968866120482" border="0" /></a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2KqyXtdxK6w8JrqtiB6Sqk2tBpygBfdk6jGMPy1fNPqvhqtzK-UOLU-dUqhjZ51SDY6xZjrdrDZ6l1WeIhmOyiSfQc9zWnop3-yBlwvQsu32-h2lkQHZCikmWI_iZBGoT3v-Vv9wQ4DQ/s1600/new+photos+286.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2KqyXtdxK6w8JrqtiB6Sqk2tBpygBfdk6jGMPy1fNPqvhqtzK-UOLU-dUqhjZ51SDY6xZjrdrDZ6l1WeIhmOyiSfQc9zWnop3-yBlwvQsu32-h2lkQHZCikmWI_iZBGoT3v-Vv9wQ4DQ/s320/new+photos+286.jpg" alt="" id="BLOGGER_PHOTO_ID_5490630977380488130" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOWFXyIqeVAHLNIUy6MB-MZD_n-Jog1aqGDBGGKwALUEDEjLzTvM9po0XJb5V9mCAnFprCYlsal5NLcFIKK9kj80rhJ-XH3ihlUinLUnYFlwPq9rYyZty68e-YkpgGLHqo832XTiZGS_E/s1600/new+photos+287.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOWFXyIqeVAHLNIUy6MB-MZD_n-Jog1aqGDBGGKwALUEDEjLzTvM9po0XJb5V9mCAnFprCYlsal5NLcFIKK9kj80rhJ-XH3ihlUinLUnYFlwPq9rYyZty68e-YkpgGLHqo832XTiZGS_E/s320/new+photos+287.jpg" alt="" id="BLOGGER_PHOTO_ID_5490630986211273698" border="0" /></a><br /><br /><br /><br /><br /></div>Kitchen Seductresshttp://www.blogger.com/profile/01860444451249752775noreply@blogger.com0tag:blogger.com,1999:blog-465060384853113339.post-71089387856907832752010-07-05T07:27:00.000-07:002010-07-05T07:30:54.233-07:00Long Time No See!<div style="text-align: center;">I just realized how long it has been since i updated my blog!<br />Sorry everybody...<br /> I have been doing some crazy hours at work, what with two people leaving and two people going on holiday and I have been busy, busy, busy. But there is light on the horizon. To be exact its actually already here and I got a pay rise!<br /> Ameretto Sour's for everyone!<br /> (They are my new favorite cocktail!)<br /> The good news is that I have still been cooking and photographing for the blog I just haven't had a chance to update yet.. So I will be making up for my long absence with a veritable cornucopia of updates. Stay tuned...<br /></div>Kitchen Seductresshttp://www.blogger.com/profile/01860444451249752775noreply@blogger.com0tag:blogger.com,1999:blog-465060384853113339.post-16781305068626511682010-05-25T14:34:00.001-07:002010-07-12T06:53:04.804-07:00At Last! Breakfast at the Gunshop Cafe....<span style="text-decoration: underline;"> </span><br /><br /> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdTZEYNLv7pk7JW0UArTC_GbtYd4olvjHIyx09wmh7xU8XOzte2Aajw_oEOTi83vsDoPavtGrG6gcWgQtLBLNZhn4fpUzsdDoGyDb6NAf3I9z4BPyl26wRNtJZ0A5-HAAHAo_GzqDjaPc/s1600/Gold+coast+443.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdTZEYNLv7pk7JW0UArTC_GbtYd4olvjHIyx09wmh7xU8XOzte2Aajw_oEOTi83vsDoPavtGrG6gcWgQtLBLNZhn4fpUzsdDoGyDb6NAf3I9z4BPyl26wRNtJZ0A5-HAAHAo_GzqDjaPc/s320/Gold+coast+443.jpg" alt="" id="BLOGGER_PHOTO_ID_5478393401965695106" border="0" /></a><br /><br /><br /><div style="text-align: center;"> Ah, <a href="http://www.thegunshopcafe.com/">The Gunshop Cafe</a>...<br /></div><div style="text-align: center;"><div style="text-align: center;">There is a little cafe in West End that is renowned far and wide for its fantastic breakfast. And although I worked in West End for almost a year and although I have attempted to eat there many times.. I have always been thwarted.<br />I was beginning to think perhaps there was a bane laid apon me...<br />Many a time me and my boyfriend would venture all the way to West End, our stomach's rumbling and then simply be too hungry too wait in the line for seats.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgefUU6dDnvYBSSrbcZCANZNTpUij8OXHz5t4g5QV8U9OtKXugkkpHM6e7Yd-peT3HSTH6I06VkuTQZ-MrYlRgQJIpckHI3AkJ4GM_sdQ__53B9LVG29CB_1QSOfOQh4PWaT8y4GGTwrN8/s1600/Gold+coast+445.jpg"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgefUU6dDnvYBSSrbcZCANZNTpUij8OXHz5t4g5QV8U9OtKXugkkpHM6e7Yd-peT3HSTH6I06VkuTQZ-MrYlRgQJIpckHI3AkJ4GM_sdQ__53B9LVG29CB_1QSOfOQh4PWaT8y4GGTwrN8/s320/Gold+coast+445.jpg" alt="" id="BLOGGER_PHOTO_ID_5478392363992883506" border="0" /></a><br /><br />Or once we arrived just in time for them to change to their lunch menu...<br />It was to be breakfast or nothing at all!<br />And then, miracle or miracles, one morning, after a friends housewarming, a little hungover and a lot hungry, we took a mission to the Gunshop Cafe.<br />We waited patiently in line and then we got a seat. At last. Our bane was lifted.<br />Oh joyous day!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6IePopF3RZVtNUy_mL9isFnwYMMMjAQQHb5czneEB-s46Ar6Qn41QAsf810JvmPWgXaTSK8kxYjekpZfAbhoVAy8E_XPvPrOlWUy_6iMt4GzR3I3KEm0OZCtxk25L0Pxb_2CNi1HR1m4/s1600/Gold+coast+421.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6IePopF3RZVtNUy_mL9isFnwYMMMjAQQHb5czneEB-s46Ar6Qn41QAsf810JvmPWgXaTSK8kxYjekpZfAbhoVAy8E_XPvPrOlWUy_6iMt4GzR3I3KEm0OZCtxk25L0Pxb_2CNi1HR1m4/s320/Gold+coast+421.jpg" alt="" id="BLOGGER_PHOTO_ID_5478376731353245842" border="0" /></a><br /><br /><br />I got a chai latte to start.. and in came in a teapot. Wonderment.<br />It was a balmy late morning and the sun shone in through the spacious windows, adding to the lovely bustling ambiance of the place.<br />Even though it was packed it had a laid back vibe and we sat in a perfect spot to see the colorful street life of West End passing by.<br />It is by no means a place to blow you away but rather the cafe you feel you could come back to time and time again.<br />I guess I do understand why it was voted <a href="http://www.couriermail.com.au/lifestyle/food-wine/brisbanes-gunshop-cafe-wins-national-honour/story-e6frer56-1225821386018">Australian Cafe of the Year </a>last year.<br />Nice vibe, good food, cheerful, laid back but professional service and above all it feels a little like you are being welcomed back, rather than staying for the first time.<br />Perhaps I am being a little whimsical.<br />Breakfast was simple, but beautifully made.<br />A classic with a twist..<br /><br /><br />I got vodka-cured salmon with locally made sourdough toast, poached eggs, baby spinach and hollandaise...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoDBT3LJa0d-tQ5lTtUiysOvV0tgQ9dBflIlnFLWaULMoKQiemDfjcR2Exi4yt9JTwvQIzMmALFA_CslW5dg_3RvYVdY0Bdu_09GeyvMVUb3GIPfHa7p_e5JjHLHakZWbZILReHD8bCro/s1600/Gold+coast+438.jpg"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoDBT3LJa0d-tQ5lTtUiysOvV0tgQ9dBflIlnFLWaULMoKQiemDfjcR2Exi4yt9JTwvQIzMmALFA_CslW5dg_3RvYVdY0Bdu_09GeyvMVUb3GIPfHa7p_e5JjHLHakZWbZILReHD8bCro/s320/Gold+coast+438.jpg" alt="" id="BLOGGER_PHOTO_ID_5478393387941435490" border="0" /></a><br /><br />Perfectly poached eggs...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitI2RxtW5q8xaBba1LTG1sqYLvhq_OaY2Z-vAdrYGteo3EQuGWYDvnTvaKWYOTDf527BnzDamLHr3hw24AzUAqJUKd_OvndEA1h6pNw7HN77p-k4g3AqhyUmuPgrkD_dBU0qePIZV0EnA/s1600/Gold+coast+440.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitI2RxtW5q8xaBba1LTG1sqYLvhq_OaY2Z-vAdrYGteo3EQuGWYDvnTvaKWYOTDf527BnzDamLHr3hw24AzUAqJUKd_OvndEA1h6pNw7HN77p-k4g3AqhyUmuPgrkD_dBU0qePIZV0EnA/s320/Gold+coast+440.jpg" alt="" id="BLOGGER_PHOTO_ID_5478393406963673474" border="0" /></a><br /><br /><br />My boy got potato the potato and fetta hash cakes with herbed sour cream and tomatoes... It was perhaps a little sparse but delicious none the less...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhyjvladvURw5LNUT5Yvm4zmkYSXUyusPBFgV_ZKNAWfEQKwJmtRiL6j2q-4m0aGxLwgtRKlT8vGwhiArpI0qMFRZxYZgZN3B4G7PBUK7jlLplICLj3L9y4S8_dsKxFzsocdTMWTbkN4A/s1600/Gold+coast+435.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhyjvladvURw5LNUT5Yvm4zmkYSXUyusPBFgV_ZKNAWfEQKwJmtRiL6j2q-4m0aGxLwgtRKlT8vGwhiArpI0qMFRZxYZgZN3B4G7PBUK7jlLplICLj3L9y4S8_dsKxFzsocdTMWTbkN4A/s320/Gold+coast+435.jpg" alt="" id="BLOGGER_PHOTO_ID_5478392380586229090" border="0" /></a><br /><br />It was, I think, worth the wait...<br />I will be going back.<br />Check out their website <a href="http://www.thegunshopcafe.com/">here</a> if you are in the area...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn9d7juyMW-7O6GIAptGVEzhSp6CAfMmT1UFkvCcN50vbVmHG-OSRW0n3PdzA0qAsVqeROI5I15CAbg5cLbZV8YNgW3MUDvKIgPExCcp2crh86K9stJXP7DkLX8thZZWLrsCFApLIXj4U/s1600/Gold+coast+425.jpg"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn9d7juyMW-7O6GIAptGVEzhSp6CAfMmT1UFkvCcN50vbVmHG-OSRW0n3PdzA0qAsVqeROI5I15CAbg5cLbZV8YNgW3MUDvKIgPExCcp2crh86K9stJXP7DkLX8thZZWLrsCFApLIXj4U/s320/Gold+coast+425.jpg" alt="" id="BLOGGER_PHOTO_ID_5478394991140030434" border="0" /></a><br /></div><br /><br /><a href="http://www.foodista.com/recipe/F3V8BQTH/poached-eggs" style="display: block; width: 200px; border: 5px solid #C44F50; -moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #C36C6D; text-align: left; overflow: hidden; color: white; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; text-decoration: none; padding: 4px; text-indent: 0;" title="Poached Eggs on Foodista"><img src="http://cf.foodista.com/static/images/widget_logo.png" alt="Poached Eggs on Foodista" style="float: right; border: none; width: 70px; height: 25px; padding: 0; margin: 0;" />Poached Eggs<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_F3V8BQTH_AAAAAAAA" style="display: none;" /></a>Kitchen Seductresshttp://www.blogger.com/profile/01860444451249752775noreply@blogger.com3tag:blogger.com,1999:blog-465060384853113339.post-8270624996398263412010-05-24T21:39:00.000-07:002010-05-24T21:51:04.000-07:00Hugs<div style="text-align: center;">Meet my lovely salt and pepper shakers.. Unfortunately one of them recently broke his arm.. Alas!<br /><br />Oh no! I broke my arm....<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAcCHR5un-MkKBjMP4kPqUUX08hg6WecOazZyZqeyKmumklQvqOWHhoo3S0Kiq7L7va8vzYg437HqmpIVpPmf56GE1b0rR1yZWfbn7MqRbbgywo8pEVR4s7OT0PO4IhOQ_hkvEH4PF6sA/s1600/Gold+coast+071.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAcCHR5un-MkKBjMP4kPqUUX08hg6WecOazZyZqeyKmumklQvqOWHhoo3S0Kiq7L7va8vzYg437HqmpIVpPmf56GE1b0rR1yZWfbn7MqRbbgywo8pEVR4s7OT0PO4IhOQ_hkvEH4PF6sA/s320/Gold+coast+071.jpg" alt="" id="BLOGGER_PHOTO_ID_5475063902022985058" border="0" /></a><br /><br /><br /><br /><br />Hugs!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ja_ta4mQuwKnx21NmnwLc5kZn2Al51X1xR4A8fsqfzxOhgx-wkxEfCUOAFF70XmlMTFVGPHALJ-J49GYZ9fR-BwDk9M5sfYVnJDSC8aN7wNxQJLMv4Yz1dGW0Z3a6tB9Fh8fzACcwFM/s1600/Gold+coast+033.jpg"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ja_ta4mQuwKnx21NmnwLc5kZn2Al51X1xR4A8fsqfzxOhgx-wkxEfCUOAFF70XmlMTFVGPHALJ-J49GYZ9fR-BwDk9M5sfYVnJDSC8aN7wNxQJLMv4Yz1dGW0Z3a6tB9Fh8fzACcwFM/s320/Gold+coast+033.jpg" alt="" id="BLOGGER_PHOTO_ID_5475063925660206978" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8WPWv4ldQ00xilH3lSZDfQV64zxZrL9G3-Gv-FXQG7t00FTmUgctDWS35Z0AoXLIaFj9AC5relBoG9p2cs1mFoCMYXKHhmejQiwyXUNxUkaGLFx-U4GZH5nQvGmerNpDxFVtMvwUpWro/s1600/Gold+coast+072.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8WPWv4ldQ00xilH3lSZDfQV64zxZrL9G3-Gv-FXQG7t00FTmUgctDWS35Z0AoXLIaFj9AC5relBoG9p2cs1mFoCMYXKHhmejQiwyXUNxUkaGLFx-U4GZH5nQvGmerNpDxFVtMvwUpWro/s320/Gold+coast+072.jpg" alt="" id="BLOGGER_PHOTO_ID_5475063915587841362" border="0" /></a><br /><br />Hugs make everything better...<br /><br />(I apolagise for the outrageous cuteness of this blog... Hugging ceramic figures have that effect on me..)<br /></div>Kitchen Seductresshttp://www.blogger.com/profile/01860444451249752775noreply@blogger.com2tag:blogger.com,1999:blog-465060384853113339.post-32221675998179750672010-05-24T01:10:00.000-07:002010-05-25T02:22:16.930-07:00All night long - Slow Braised Lamb Shanks with Soft Polenta, Broccolini and Shitake Mushroom Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi79M4s_W_JGoIr2V5pOiUFOmmyj0THQxA31YcfKUBLEVRBFEp3smauGuMWaGhYOAnGC5TsM6Lyt2PU13CRyNvcMBUYtlkC6WP8QlthKWBDONtKs5M18G7Lqd0IjzmFNI7x40fX6YA8MUE/s1600/Gold+coast+060.jpg"><img style="cursor: pointer; width: 240px; height: 298px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi79M4s_W_JGoIr2V5pOiUFOmmyj0THQxA31YcfKUBLEVRBFEp3smauGuMWaGhYOAnGC5TsM6Lyt2PU13CRyNvcMBUYtlkC6WP8QlthKWBDONtKs5M18G7Lqd0IjzmFNI7x40fX6YA8MUE/s320/Gold+coast+060.jpg" alt="" id="BLOGGER_PHOTO_ID_5475061840791020050" border="0" /></a><br /><br /><br /><br /><br /><div style="text-align: center;">In this day and age every cookbook and its mum is about quick food, food in minutes, week night cooking... And dont get me wrong, I love quick effortless food.<br />But just as quickly prepared, quickly eaten is satisfying, there is something quite indulgent about taking some time to put love and effort into your food.<br />Cooking for the sensual pleasure of the preparation of the food, rather than just the satisfaction of the eating.<br />The slow food movement is sweeping the globe.<br />I would love to see giant billboards displaying the scintillating words, 'WANT LONGER LASTING DINNER?' or 'MAKING DINNER? DO IT... LONGER.'<br />Given the way many of us live these days it is not possible every night to spend hours preparing our meals, or that we will even want to.<br /><span style="color: rgb(153, 0, 0);">But sometimes you want to just get in the kitchen and lose yourself in there for an age. </span> <span style="color: rgb(153, 0, 0);">Put on some sexy salsa music, pour yourself a glass of whatever you fancy and create something fantastic.</span><br />Make a thing of it, if you want. Invite some people round for dinner. Or don't.<br />In her Nigella Lawson's fantastic book <span style="font-style: italic;">How To Eat</span> she fabulously quotes Woody Allen in relation to making food just for yourself - <span style="color: rgb(153, 0, 0);">'Don't knock masturbation.' He once said. 'Its making love to someone I love</span>.'<br /><br />On that note lets slip off our shoes and get in the kitchen...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFVCtqt996Sho6VaudBXbLwaW7VsoxPiYksJx4o7jT-LJ6CvMe-Z5SqKpff3l_-dXUEUydHETW9oJ4UuLYAqUUTgy16WY-K5tFcRShmcRl1_dG_akP0uOWaZo0nQYeDDpf7KsT3rep6BM/s1600/Gold+coast+041.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFVCtqt996Sho6VaudBXbLwaW7VsoxPiYksJx4o7jT-LJ6CvMe-Z5SqKpff3l_-dXUEUydHETW9oJ4UuLYAqUUTgy16WY-K5tFcRShmcRl1_dG_akP0uOWaZo0nQYeDDpf7KsT3rep6BM/s320/Gold+coast+041.jpg" alt="" id="BLOGGER_PHOTO_ID_5475051708579390994" border="0" /></a><br /><br /><span style="font-weight: bold; font-style: italic;">For the shanks;</span><br />12 lamb shanks<br />1 large brown onion, roughly chopped<br />1 carrot, roughly chopped<br />2-3 bay leaves<br />4 cloves of garlic, peeled and smushed with the side of your knife<br />vegetable oil<br />2-3 stalks of celery, roughly chopped<br />Enough stock to cover - 1-2 litres<br />200 ml red wine<br />Sprig of rosemary, torn off the stem<br />4-5 stalk of fresh thyme, torn of the stem<br /><span style="font-weight: bold; font-style: italic;"><br />For the Polenta;</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipifCvm3N6HXtaI9eYpqWvJ_6JkeAZTtp1GsRQrwLuvKo6OfcwXlh2t3fMhyphenhyphen90sfDEQPpBGLt2jckFjskf5NJUWYpshWXTtncvjhJkH6HqpQIiciTclUXt33JmmFEbDRgPIe8aT_GIrq0/s1600/Gold+coast+070.jpg"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipifCvm3N6HXtaI9eYpqWvJ_6JkeAZTtp1GsRQrwLuvKo6OfcwXlh2t3fMhyphenhyphen90sfDEQPpBGLt2jckFjskf5NJUWYpshWXTtncvjhJkH6HqpQIiciTclUXt33JmmFEbDRgPIe8aT_GIrq0/s320/Gold+coast+070.jpg" alt="" id="BLOGGER_PHOTO_ID_5475055865463977634" border="0" /></a><br /><br />1200ml of Chicken or Vegetable stock<br />1200ml Milk<br />400gm Polenta<br />100 gm Butter, cubed<br />Seasoning<br />Your favorite whisk<br />Your nicest pan, preferably with a thick base<br />200 gm grated cheese of your choice - I prefer Parmesan here<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgamRFh47I5ZudyXCPr-YyV8_9XxtNVkAYSuqMtT1duwMccPhv2AaS_VWh7DPlSTJ4kBRx1MsuCAAXaNxIw05dk6yJTuC06YTlDFghSqClIY0_ngv52n452MDa_n7e_2518ZZvDAAZzvYw/s1600/Gold+coast+051.jpg"><img style="cursor: pointer; width: 174px; height: 176px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgamRFh47I5ZudyXCPr-YyV8_9XxtNVkAYSuqMtT1duwMccPhv2AaS_VWh7DPlSTJ4kBRx1MsuCAAXaNxIw05dk6yJTuC06YTlDFghSqClIY0_ngv52n452MDa_n7e_2518ZZvDAAZzvYw/s320/Gold+coast+051.jpg" alt="" id="BLOGGER_PHOTO_ID_5475055000118935106" border="0" /></a><br /><br /><br /><span style="font-weight: bold; font-style: italic;">For the Shitake Mushroom Sauce;</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0TD9rPdcQaSYcK7kiuu37S84fUd5kUhaaZYKKqFEniCLbpD_VHtfxzhrLnSH5IbGkWF3zFmz7IhQlAJjUC8EjHhT9ZuXCL157fR6wDZxWsniUIfWjCyu0y1D056dGpHX_3lyaoKMRtSE/s1600/Gold+coast+026.jpg"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0TD9rPdcQaSYcK7kiuu37S84fUd5kUhaaZYKKqFEniCLbpD_VHtfxzhrLnSH5IbGkWF3zFmz7IhQlAJjUC8EjHhT9ZuXCL157fR6wDZxWsniUIfWjCyu0y1D056dGpHX_3lyaoKMRtSE/s320/Gold+coast+026.jpg" alt="" id="BLOGGER_PHOTO_ID_5475056583120051186" border="0" /></a><br /><br />15-20 dried shitake mushrooms<br />hot water<br />1 Brown or spanish onion, finely diced<br />3 cloves of garlic, thinly sliced<br />1tbls oil<br />1tbls butter<br />splash of white wine, if desired<br />1-2tsp corn flour<br />seasoning<br />smoked paprika, if desired<br />+<br />Broccolini, to serve<br /><br /><span style="font-weight: bold; font-style: italic;">To cook the shanks;</span><br /><span style="font-style: italic;">Preheat your oven to 140c - 150c.</span><br />Give the shanks a good season all over - nobody likes a bland shank. Now is the chance to use your pepper grinder.<span style="color: rgb(153, 0, 0);"> Get carried away, I won't mind.</span><br />Heat a little oil in a couple of large pans till quite hot then carefully place your meat into the sizzling pans and cook, turning occasionally until they are well browned all over. Don't be tempted to turn them too often as color equals flavor. And flavor equals wonder.<br />Remove with tongs to a deep sided baking tray.<br />Fry your vegetables (onion, garlic, carrot, celery) in the same pan; they will soak up any lamby flavor left in the pan. Fry them till they are quite golden...<br />Tumble the vege over the shanks and return the pans to the heat. Pour in your wine if you're using or a little stock if you are going nonalcoholic and stir with your wooden spoon till all the <span style="color: rgb(153, 0, 0);">delicious bits</span> that have stuck to the bottom of the pan release their hold and become one with the wine/stock.<br />This is called deglazing.<br />Add this damn fine liquid to the shanks.<br />Heat stock in a pan till it comes to the boil. Pour it over the shanks until it covers it by a centimetre or so. Place in your herbs, peppercorns and bayleaves.<br />Cover tightly with foil and bake for 3-5 hours.<br />I did mine for 5 hours and they were <span style="color: rgb(204, 0, 0);">literally melting off the bone.</span><br />Give them a check after 3 and see how they are doing.<br />Go occupy yourself for a few hours.<br /><br />You can make the sauce in advance to make your life easier and<br />simply reheat it when your ready to go.<br /><br /><span style="font-weight: bold; font-style: italic;">For The Shitake Mushroom Sauce;</span><br /><br />Place the mushrooms in a bowl and cover with 500ml of boiling water. Leave to sit for a good half an hour to plump and infuse the water with their <span style="color: rgb(153, 0, 0);">wonderfully unique taste...</span><br /><br />Heat oil and butter gently in a pan. Add onion and garlic and fry till translucent and caramelized.<br />The more flavor you achieve now, the more flavor it will add to the sauce. Don't let the garlic color as it will change the flavor..<br />Season and add the smoked paprika if you are using.<br />Fry a little longer.<br />Chop shitake mushrooms into thick slices and add to the pan. Cook for 1-2 minutes. Add a splash of white wine if desired. Pour in 300ml of the shitake soaking liquid and 200ml of either some shank braising liquid or some chicken or vegetable stock.<br /><span style="color: rgb(153, 0, 0);"> Simmer until reduced by half and the flavor is rich and aromatic.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKzKcnUumpPs_B-kMkZj87536G6_XaU3f5h5wzvYEB7kmjLT1sKYZUxTDnTeNYGD99n7L7f8Ua8GUmmZb5KPHXuNB4RSeIcPAu3TB4Ohw8uiR97GX6es-vMKyUMXOpHnGTLE2P8k9BhBI/s1600/Gold+coast+049.jpg"><img style="cursor: pointer; width: 268px; height: 182px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKzKcnUumpPs_B-kMkZj87536G6_XaU3f5h5wzvYEB7kmjLT1sKYZUxTDnTeNYGD99n7L7f8Ua8GUmmZb5KPHXuNB4RSeIcPAu3TB4Ohw8uiR97GX6es-vMKyUMXOpHnGTLE2P8k9BhBI/s320/Gold+coast+049.jpg" alt="" id="BLOGGER_PHOTO_ID_5475133658931176610" border="0" /></a><br /><br />Mix corn flour in a small bowl with 4 tbls water to make a smooth paste. Trickle into your sauce, stirring constantly as you go to avoid lumps.<br />cook until velvety and no longer tastes of raw flour.<br />Serve or put aside to heat later.<br /><br /><span style="color: rgb(204, 0, 0);">Note - this sauce is also beautiful if you replace the corn flour with cream and reduce a further 10 minutes to make a lush shitake cream sauce.</span><br />About 30 minutes before they are ready make the polenta.<br /><br /><span style="font-weight: bold; font-style: italic;">To Make the Polenta;</span><br /><br />Heat the stock and milk with some seasoning until simmering.<br /><span style="color: rgb(153, 0, 0);">Get your parmesan grated, your butter cubed and your whisk ready.</span><br />Rain in the polenta, whisking as you go. It will seem like a lot of liquid. Trust me - it will come good.<br />Turn down the heat and keep whisking until it starts to thicken. You want to cook it out for a good 15 minutes or so for it to become beautifully velvety. Add your butter as you stir gently. There is no need to tired out your arm once the heat is turned down. Just stay with it and whisk gently. Add your parmesan (or cheese of your cheese) and adjust seasoning to taste.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIm2NSoBRksPwhvDddjTpa9qBER1DEYZW7p_nmLeReOoGwvTK3ithBGm8vlGpKLgEWL8cbUFBosyWL3yzCBs6iRT0HLaLaWZIpX5sh7R2b4az-slYAh5v8DfNP0caRhLmGO6Plw0E_O7A/s1600/Gold+coast+054.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIm2NSoBRksPwhvDddjTpa9qBER1DEYZW7p_nmLeReOoGwvTK3ithBGm8vlGpKLgEWL8cbUFBosyWL3yzCBs6iRT0HLaLaWZIpX5sh7R2b4az-slYAh5v8DfNP0caRhLmGO6Plw0E_O7A/s320/Gold+coast+054.jpg" alt="" id="BLOGGER_PHOTO_ID_5475135389197823762" border="0" /></a><br /><br />Whisk a little more. Add butter as needed and a little cream if desired.<br />Remove from heat and cover with foil to keep warm.<br /><br /><span style="font-weight: bold; font-style: italic;">To Serve;</span><br /><br />Steam broccolini until just cooked and still beautifully green. Season.<br />Spoon soft polenta onto plate.<br />Top with two shanks, on or off the bone. Garnish with steamed broccoli and drizzle generously with sauce.<br /><span style="color: rgb(204, 0, 0);">Taste and remember why sometimes going the extra miles is worth the effort...</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrqS1U9v_1TmSC1WcwqkJleSL8d_zlC8UkHrTS1BT_-OrMuzIgpsKD1CbDHOLBe6fDDOSHWRF7yO09Txz_RSPDIloMLFke5DhF0IUS9JjvtXVOTJN-_ZHm4lyy7yfWVQCC9ydkvphKs5g/s1600/Gold+coast+061.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrqS1U9v_1TmSC1WcwqkJleSL8d_zlC8UkHrTS1BT_-OrMuzIgpsKD1CbDHOLBe6fDDOSHWRF7yO09Txz_RSPDIloMLFke5DhF0IUS9JjvtXVOTJN-_ZHm4lyy7yfWVQCC9ydkvphKs5g/s320/Gold+coast+061.jpg" alt="" id="BLOGGER_PHOTO_ID_5475132077609175746" border="0" /></a><span style="color: rgb(204, 0, 0);"><br /><br />Meltingly soft polenta...</span><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwEfcKDuMvXSXCLeBUVdKyPnXaqqtKh0OgGPfXdRWaxTi3tgizUL2OirbGb83bboug-Ww-p2i6GQ34G77KlvbvihtqmCwomeF7leWj9oe94k3pmkaGy7i15BPBmbpcLEVCo_sn7SeROj4/s1600/Gold+coast+065.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwEfcKDuMvXSXCLeBUVdKyPnXaqqtKh0OgGPfXdRWaxTi3tgizUL2OirbGb83bboug-Ww-p2i6GQ34G77KlvbvihtqmCwomeF7leWj9oe94k3pmkaGy7i15BPBmbpcLEVCo_sn7SeROj4/s320/Gold+coast+065.jpg" alt="" id="BLOGGER_PHOTO_ID_5475061848719460114" border="0" /></a> <span style="color: rgb(204, 0, 0);"><br /><br />Uniquely rich shitake mushroom sauce...</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Fd8pvLoMNyyy9SlDcZDpza64UbusW8-QDK3vRSEkFXak0Xo0mpTQJjpzzEvSKQ-V2r0WwsWCgcAGjhjQtIxZnFHVQL4QXCF33QobbovdjaiR8l4UcWAegYjV_fwDo6Im16gMDvN_Ph0/s1600/Gold+coast+067.jpg"><img style="cursor: pointer; width: 373px; height: 297px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Fd8pvLoMNyyy9SlDcZDpza64UbusW8-QDK3vRSEkFXak0Xo0mpTQJjpzzEvSKQ-V2r0WwsWCgcAGjhjQtIxZnFHVQL4QXCF33QobbovdjaiR8l4UcWAegYjV_fwDo6Im16gMDvN_Ph0/s320/Gold+coast+067.jpg" alt="" id="BLOGGER_PHOTO_ID_5475132066993961602" border="0" /></a> <span style="color: rgb(204, 0, 0);"><br /><br />And Lamb so tender it literally falls off the bone...</span><br /><br /><span style="color: rgb(204, 0, 0);">Careful... It may be too tender to stay on your fork...</span><br /><br /><br /></div>Kitchen Seductresshttp://www.blogger.com/profile/01860444451249752775noreply@blogger.com1tag:blogger.com,1999:blog-465060384853113339.post-13549949281682166672010-05-12T19:18:00.000-07:002010-05-12T19:40:06.604-07:00Sumptuous Paprika-Spiced Warm Cannelini bean Salad<span style="text-decoration: underline;"> </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGwLIk6bZkiBMBN8L3Lbbtxg-Qku9tVxFbMSuN6gZl1F1750AUWd3fyQiqhcSwrUqQrZP5CJSoFJh_4x5DEVZYHSpGcu-fm2KBcvD1CrVZBstOMe8JSGo9LKOGBBy7cYj32SgkVc0TKiI/s1600/camera+pictures+586.jpg"><img style="cursor: pointer; width: 365px; height: 273px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGwLIk6bZkiBMBN8L3Lbbtxg-Qku9tVxFbMSuN6gZl1F1750AUWd3fyQiqhcSwrUqQrZP5CJSoFJh_4x5DEVZYHSpGcu-fm2KBcvD1CrVZBstOMe8JSGo9LKOGBBy7cYj32SgkVc0TKiI/s320/camera+pictures+586.jpg" alt="" id="BLOGGER_PHOTO_ID_5470577406277307202" border="0" /></a><br /><br /><br /><div style="text-align: center;">I had unfortunate urges to name this salad after many bad puns on cannelini and cunnilingus - but fortunately for you - I did not.<br /><span style="color: rgb(204, 0, 0);">Sumptuous is the correct term for the sum-uppance of this wondrous warm salad</span>. I have been eating it once to twice a week for some time now.<br />It is healthy, comforting, fresh and absolutely scrumptious.<br />A lovely combination of peppery leaves, smoked paprika-spiced cannelini beans, sauteed garlic zuchinni and a wonderful crumble of goats cheese or soft fetta.<br />It is a little whimsical. Refreshing in summer, warming in winter. Well perhaps Australian winter.. I apologize to all you people freezing your asses off in snow climates...<br />Make some heat on the couch in front of the fire. Cook a stew.<br /><span style="color: rgb(153, 0, 0);">It will be delicious.</span><br />This is my current favorite salad, hopefully it can be yours too.<br /><br />A good couple of handfuls of a peppery salad leaf, such as rocket or watercress<br />1 x 440gm tin of cannelini beans, preferably a nice organic one<br />1-2tbls vege oil<br />1 tsp smoked paprika (see above blog)<br />1 small brown onion, roughly diced<br />2 cloves garlic, thinly sliced<br />Small knob of butter<br />1 small zuchinni, cubed to approx. the same size as the beans<br />A nice melting brie or some soft fetta, goats cheese or labna<br />1 ripe tomato, diced<br />Splash of vege stock or hot water<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit9-IGSuAD-hm_1s-W_qu7O8jPFG8ANeirwzVBdmG_scHZ2C0dJOkJCevF_BCa_oGhtSdF9FNwKhxVw2TqPMo22vT_1FE_c7Ul8uMblBVOUv1DoOwvDii4pNt_Gl9ePEIX-OFydF7C_1w/s1600/camera+pictures+574.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit9-IGSuAD-hm_1s-W_qu7O8jPFG8ANeirwzVBdmG_scHZ2C0dJOkJCevF_BCa_oGhtSdF9FNwKhxVw2TqPMo22vT_1FE_c7Ul8uMblBVOUv1DoOwvDii4pNt_Gl9ePEIX-OFydF7C_1w/s320/camera+pictures+574.jpg" alt="" id="BLOGGER_PHOTO_ID_5470574074014517330" border="0" /></a><br /><br />2tbls balsamic vinegar mixed with 2tbls olive oil and shaken or a lemon wedge - for dressing<br /><br /><br />Heat oil in a large frying pan over a medium heat and saute onion and garlic till aromatic and soft.Tumble in your zucchini, sprinkle over the <span style="font-style: italic; color: rgb(204, 0, 0);">smoked paprika</span> and fry till zucchini is soft - but with a little bite.<br />Everyone loves a little bite.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFgJru_NGnewP0KLvc-UyWc-9CLsA1opgY6sFFmZTS1X8iR1PZ68jh8nTwq4oA7P-O4eiNTyN7bp8n2mecSHLDBF7Mbnh_2Z-Jlonbt0I3khVwTCmaOncdfI8KwxFuGQ6yyppMtlcbmVU/s1600/camera+pictures+578.jpg"><img style="cursor: pointer; width: 213px; height: 284px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFgJru_NGnewP0KLvc-UyWc-9CLsA1opgY6sFFmZTS1X8iR1PZ68jh8nTwq4oA7P-O4eiNTyN7bp8n2mecSHLDBF7Mbnh_2Z-Jlonbt0I3khVwTCmaOncdfI8KwxFuGQ6yyppMtlcbmVU/s320/camera+pictures+578.jpg" alt="" id="BLOGGER_PHOTO_ID_5470574547408612754" border="0" /></a><br /><br />Drain and rinse the cannelini beans and pour into the pan.<br /><span style="color: rgb(255, 0, 0); font-weight: bold;">Have a toss.</span><br />Add a little vege stock or hot water.<br />Toss some more.<br />Add the butter to the pan and melt all through.<br />Taste. Adjust seasoning as required.<br />Remove from heat and mix through tomatoes. You want them a little warm but not soft.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbVLtJ6lpAsCcZSOVn1PEJteSbirOqm4MjgpDFIMXdPD1JJm1o6s9aFAyUy0VQew3ffFzpORREg6EkGVFIZ8Pd3ZhLelBdkRzhpP0hNeSWsAj09tlf1oeC3aItALj7ZhpYYJvYWmblNow/s1600/camera+pictures+584.jpg"><img style="cursor: pointer; width: 284px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbVLtJ6lpAsCcZSOVn1PEJteSbirOqm4MjgpDFIMXdPD1JJm1o6s9aFAyUy0VQew3ffFzpORREg6EkGVFIZ8Pd3ZhLelBdkRzhpP0hNeSWsAj09tlf1oeC3aItALj7ZhpYYJvYWmblNow/s320/camera+pictures+584.jpg" alt="" id="BLOGGER_PHOTO_ID_5470575852396890850" border="0" /></a><br /><br /><br />Arrange salad in two bowls or one large bowl for sharing. Pour in the bean mix. Drizzle sexily with balsamic and oil vinaigrette or simply a squeeze of lemon. Crumble over your cheese of choice.<br /><span style="color: rgb(204, 0, 0); font-weight: bold;">Munch to your hearts desire.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir0_UKIHk1F6cFPxhRoKbBwK_S_j8EdTN-pzE9PJvItfTYNZ4fibv9hEHC0IyMqZxXEDxjaqGMuBQqNHo9RSxNo5i3ESmHVrocOWdNDkL_s6MuOH53h4MZqWv3S5RQQ84TXaIbS0cr1rM/s1600/camera+pictures+588.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir0_UKIHk1F6cFPxhRoKbBwK_S_j8EdTN-pzE9PJvItfTYNZ4fibv9hEHC0IyMqZxXEDxjaqGMuBQqNHo9RSxNo5i3ESmHVrocOWdNDkL_s6MuOH53h4MZqWv3S5RQQ84TXaIbS0cr1rM/s320/camera+pictures+588.jpg" alt="" id="BLOGGER_PHOTO_ID_5470578565590677954" border="0" /></a><br /></div>Kitchen Seductresshttp://www.blogger.com/profile/01860444451249752775noreply@blogger.com0tag:blogger.com,1999:blog-465060384853113339.post-55137442622476920342010-04-21T23:30:00.000-07:002010-05-24T01:12:47.671-07:00Pear, Cinnamon and Pecan Crunch Muffins<div style="text-align: center;"> Yesterday I was bitten by the baking bug.<br />This happens occasionally and it normally happens the day before I'm due to go shopping. So I must get creative.<br />I scoured my cupboard and my sister scoured her cupboard and then I combed my recipe books till I found something that matched.<br /><span style="color: rgb(153, 0, 0); font-style: italic;">Pear Pecan and cinnamon-crunch-muffins </span>from my Belinda Jeffries book. Her recipes have never yet let me down. And thus was our house filled with the scents of heaven.<br /><span style="color: rgb(153, 0, 0); font-weight: bold;">The pear in itself is a sensuous fruit. </span><br />I love its delicate green flesh, its tempting curves and its luscious moistness. Spice it up a little with the exotic scent of cinnamon and the wonderful crunch and earthy nuttiness of freshly roasted pecans and you're on to a winner.<br />Also may i say that i am generally dissapointed by the <span style="color: rgb(153, 0, 0);">over-puffed, over-sweetened, underflavoured giant monstrosities that are normally sold as 'muffins.' </span><br />A muffin should be a little dense, and a lot moist.<br />It should be light - but not cupcake light. And it should be, above all things, a flavor sensation.<br />And these are everything a muffin should be. With the added bonus of a cinnamon crunch topping.<br />They taste like a <span style="color: rgb(204, 0, 0); font-weight: bold;">donut in a muffin</span> - with pear....<br />I am eating one right now... And it is good.<br /><span style="font-weight: bold; font-style: italic; color: rgb(102, 0, 0);"><br />For The Muffin Batter</span><br /><span style="font-weight: bold; color: rgb(204, 0, 0);">2 free-range eggs</span> <span style="font-weight: bold; color: rgb(204, 0, 0);">1/2 cup brown sugar</span> <span style="font-weight: bold; color: rgb(204, 0, 0);">1/2 cup light olive, or flavourless vegetable oil</span> <span style="font-weight: bold; color: rgb(204, 0, 0);">1/2 cup pear juice</span> <span style="font-weight: bold; color: rgb(204, 0, 0);">1 1/2 tsp vanilla extract</span> <span style="font-weight: bold; color: rgb(204, 0, 0);">2 1/2 cups diced, just ripe pears, plus more for eating while you wait</span> <span style="font-weight: bold; color: rgb(204, 0, 0);">1 cup plain flour</span> <span style="font-weight: bold; color: rgb(204, 0, 0);">1 cup wholemeal plain flour</span> <span style="font-weight: bold; color: rgb(204, 0, 0);">3 tsp baking powder</span> <span style="font-weight: bold; color: rgb(204, 0, 0);">1/2 tsp bi-carb</span> <span style="font-weight: bold; color: rgb(204, 0, 0);">1/2tsp salt</span> <span style="font-weight: bold; color: rgb(204, 0, 0);">1 tsp ground cinnamon</span> <span style="font-weight: bold; color: rgb(204, 0, 0);">pinch of freshly grated nutmeg (please.. make it fresh!)</span> <span style="font-weight: bold; color: rgb(204, 0, 0);">1/2 cup toasted pecans</span> <span style="font-weight: bold; color: rgb(204, 0, 0);">1/2 cup of raisin, (or if you're like me and </span> <span style="font-weight: bold; color: rgb(204, 0, 0);">aren't a great fan of raisins, tear up some dates into raisin sized pieces)</span><br /><span style="color: rgb(102, 0, 0); font-style: italic; font-weight: bold;">For The Crunch Topping</span><br /><span style="color: rgb(204, 0, 0); font-weight: bold;">1/4 cup castor sugar</span> <span style="color: rgb(204, 0, 0); font-weight: bold;">1/4 cup freshly roasted pecans, bashed into small pieces</span> <span style="color: rgb(204, 0, 0); font-weight: bold;">1 tsp cinnamon</span><br /><br />Preheat the oven to 190 C.<br />Butter a 12 cup muffin pan<br />Thoroughly mix the eggs, brown sugar, oil, pear juice and vanilla. Gently stir in the diced pears. Try not to lick the spoon.<br /><br />In another bowl mix the flours, bi-carb, baking powder, salt, cinnamon and nutmeg. Add the nuts and raisins or date pieces and stir till well mixed.<br />Very gently and with as little mixing as humanly possible mix the pear mixture into the flour mixture. The less mixing you do, the nicer your muffins will be.<br />When you have a niced mixed batter spoon it evenly between the 12 muffin holes.<br /><br />Mix together the crunch topping ingredients and sprinkly evenly over the muffins. Bake for approx 20 minutes or until a skewer comes out clean. Your house will begin to smell like the garden of eden, and its wonderful because the pear is not forbidden.<br />Bide your time and then, when the muffin is ready, slather it in butter and devour it whole. Your face may get sticky - but trust me, its worth it.<br />Just look...<br /></div>Kitchen Seductresshttp://www.blogger.com/profile/01860444451249752775noreply@blogger.com0tag:blogger.com,1999:blog-465060384853113339.post-58044656459548163972010-04-15T20:09:00.000-07:002010-04-15T20:40:27.021-07:00Damn Fine Speck, Smoked Paprika and Potato Soup<div style="text-align: center;">It was cold last night. The first night of the year where I wished I had of taken a jacket out with me. And when I woke up this morning it was raining.<br />Yay! Soup time!<br />I had a slab of speck on a shelf in the fridge and it called to me.<br /><span style="color: rgb(204, 0, 0); font-weight: bold;">It knows how to seduce me. </span><br />And i fall, oh-so-easily.<br />Speck. Not much of a name. When you think of cured meats of a similar caliber (I'm thinking prosciutto, Jamon, etc) the names are so exciting you don't need to sell the product.<br />But what speck lacks in exotic sounding names it makes up for in taste. <span style="color: rgb(204, 0, 0); font-weight: bold;">A brick of peppery smoked sexiness topped with a luscious layer of meltingly tender fat.</span><br />Mmmmm.<br />Next to go into my ingredient inventory was the wondrous smoked paprika i have just bought.<br />And potato.<br />A base of slow sauteed onions and garlic and I can taste it already. Can you? <span style="color: rgb(204, 0, 0); font-weight: bold;">Or are you too busy salivating?</span><br />Enough chit chat. Let's cook.<br /><br /><span style="font-weight: bold;">1 large brown onion - roughly chopped in a fine dice</span><br /><span style="font-weight: bold;">4 cloves of garlic, thinly sliced</span><br /><span style="font-weight: bold;">2-3 tbls vegetable oil</span><br /><span style="font-weight: bold;">20gm butter</span><br /><span style="font-weight: bold;">1 tsp sexy smoked Paprika</span><br /><span style="font-weight: bold;">3-4 large yellow fleshed potatoes, diced into approx 1-2cm cubes</span><br /><span style="font-weight: bold;">4 cups vegetable or light chicken stock</span><br /><span style="font-weight: bold;">150 gm speck, cubed, skin removed and kept</span><br /><br /><br />Place your butter, oil, onion and garlic in a pot and saute over a medium to low heat for a good 5-6 minutes, not allowing your onion or garlic to color, but rather become transparent and caramelized.<br />Add the paprika and speck and the speck rind in one large piece. The rind will infuse the soup with flavor but be easily removable at the end.<br />Fry a further 2-3 minutes until the <span style="color: rgb(204, 0, 0);">whole kitchen smells like heaven </span>then add your diced potatoes and cover with the cold stock.<br />Don't be tempted to add the stock warm. When you are cooking potatoes it is always better to start with cold water as it provides a more even cooking.<br />Bring to a gently simmer and cook till the potato is cooked and your salivating everywhere.<br />Simply serve with some crusty bread or, if you would like the liquid a little thicker, with a tad more viscosity, (great word!) just dissolve 2 tsp of corn flour in a couple of tbls of water and add in a thin stream to the soup, stirring constantly. Cook out a few more minutes.<br />Devour.<br /></div>Kitchen Seductresshttp://www.blogger.com/profile/01860444451249752775noreply@blogger.com0tag:blogger.com,1999:blog-465060384853113339.post-6155441065168923882010-04-15T19:53:00.000-07:002010-05-12T20:02:27.060-07:00A Couple of ways with Smoked Paprika<span style="text-decoration: underline;"> </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1xN_SELggBmS8LRyrEMi_Xmw4YArj-JWQnNQFfCtsQU8OYTSniaRRuvpip9fLYEHzi0ORiP7RyLzpEstx5zVTd706AYs1fDPZYT4-fUVSce6vNrISmOMSkO24RSAI0e5wdrb5Zn-wQXE/s1600/camera+pictures+616.jpg"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1xN_SELggBmS8LRyrEMi_Xmw4YArj-JWQnNQFfCtsQU8OYTSniaRRuvpip9fLYEHzi0ORiP7RyLzpEstx5zVTd706AYs1fDPZYT4-fUVSce6vNrISmOMSkO24RSAI0e5wdrb5Zn-wQXE/s320/camera+pictures+616.jpg" alt="" id="BLOGGER_PHOTO_ID_5470584141126734450" border="0" /></a><div style="text-align: center;">My love of smoked paprika started a couple of years ago when I was working in a restaurant on the coast and I had the pleasure to work with a Spanish chef.<br />He loved smoked paprika and showed me many delicious ways to use it.<br />Unfortunately I have not been able to get any of good quality for some time - until now.<br />Smoked paprika from the supermarket is passable, but it tastes more like the ghost of smoked paprika; like it remembers how it should taste but fails achieving its soaring beauty.<br /><br />So a couple of days ago I went into <a href="http://www.blackpearl.com.au/retail.php">Black Pearl Epicure</a>, a fine food specialist and they had the very smoked paprika I was looking for.<br /><a href="http://www.lachinata.com/en/index.htm"><span style="font-style: italic;">La Chinata.</span></a><br />It comes in a range of heats but i went with the sweet paprika, it is a little more... versatile.<br />So here it is. A couple of smoky, paprikery dishes to tantalize your taste buds and begin your affair with this wondrous spice.<br />The soup is bubbling away on my stove right now, filling the house with its infinitely enticing scents...<br />My tongue is tingling in anticipation.<br /><br /><br /></div>Kitchen Seductresshttp://www.blogger.com/profile/01860444451249752775noreply@blogger.com0tag:blogger.com,1999:blog-465060384853113339.post-71925365175313563752010-04-08T01:05:00.001-07:002010-04-08T01:11:37.569-07:00Alas.Greetings sexy lads and lasses,<br />Alas.<br /> I have been slack these last few weeks.<br /> The good news is i have recently rediscovered my passion for making jewellery.<br /> The bad news is that this means I have not been updating my blog.<br /> The good news is I have been following the challenge and cooking a new recipe every week; just not writing about it (slack, I know).<br /> The bad news is... well there is no more bad news because I am going to be a little more dedicated. I dislike it when blogs I follow just don't update for a whole period of time... What do I read while they are being lazy?<br /><br /> So without further ado I will write up the new recipe's I been experimenting with. Not to mention some old favorites that I cook all of the time. Chances are if they have stood the test of my time others will enjoy them too.<br /> And that means you... Lets get down to business.Kitchen Seductresshttp://www.blogger.com/profile/01860444451249752775noreply@blogger.com0tag:blogger.com,1999:blog-465060384853113339.post-63014405236804938982010-03-10T23:46:00.000-08:002010-03-10T23:58:54.613-08:00The ChallengeLadies and gentlemen, it is with a little embarrassment that i admit that even I, the most food passionate of them all, sometimes fall into the rut of making the same old food. Its always delicious and its always comforting, but creativity inspires passion and so i have set myself a challenge.<br />Once a week i must browse my vast collection of cookbooks (and magazines, and oh, the internet) and find a recipe that i have never cooked before. I will then write of my experience right here, in this very spot and you too can experience as I create, taste, seduce and (gasp) screw up through new and exciting recipes.<br />My taste buds are sharp, my fridge is stocked, my oven is (alas) shite and i am ready for anything...<br /> And without further ado i am off to try my first new recipe, a classic. I have a whole chicken simmering away as we speak...<br /><br /> P.S. If you have an interesting recipe you think i have never cooked before email me on cheftash@rocketmail.com and i will give it a whirl...<br /><br />P.P.S. My days off are normally wednesday and thursday so that i most likely when i will be updating....Kitchen Seductresshttp://www.blogger.com/profile/01860444451249752775noreply@blogger.com0tag:blogger.com,1999:blog-465060384853113339.post-43316177857770121152010-02-18T01:17:00.000-08:002010-02-18T18:37:56.572-08:00Unadulterated Bruschetta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTOxjZj1HHvIaUMFa0VOoCNR6tTyDXMI9ENU1Jmi7NEtsl-QCbPFSrRFt_eUyLM8kRkubJhGbRzEbeUp6NNjxZZdq4Ij8pjVn9o7pdDTKwdj_rodrfo5jhVPvHyzSoARZbj8DpWYzeXpU/s1600-h/bruschetta+036.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTOxjZj1HHvIaUMFa0VOoCNR6tTyDXMI9ENU1Jmi7NEtsl-QCbPFSrRFt_eUyLM8kRkubJhGbRzEbeUp6NNjxZZdq4Ij8pjVn9o7pdDTKwdj_rodrfo5jhVPvHyzSoARZbj8DpWYzeXpU/s320/bruschetta+036.JPG" alt="" id="BLOGGER_PHOTO_ID_5439776183043792642" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR0sTiTmWZGfbhOaebhbOdCrJIMsyxAmVtVvXh59Sz2TWH2IOPjC8sry8rxQ9HtRAlryb2BjEwyQ26Nib6Z7KyFOAVUGYWCBfCKkfPx49KBfcLQ7KvZF-3McypbTBUOpglOubMdcCZlPk/s1600-h/the+money+shot038.JPG"> </a><div style="text-align: center;"><div style="text-align: center;"><br />Do you too have dreams of Bruschetta? Wake up with the idea of Bruschetta on your tongue? Waltz down to your local cafe to order it and then get bitterly disappointed wh<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR0sTiTmWZGfbhOaebhbOdCrJIMsyxAmVtVvXh59Sz2TWH2IOPjC8sry8rxQ9HtRAlryb2BjEwyQ26Nib6Z7KyFOAVUGYWCBfCKkfPx49KBfcLQ7KvZF-3McypbTBUOpglOubMdcCZlPk/s1600-h/the+money+shot038.JPG"> </a>en they bring you a soggy piece of bread with a pile of old flavorless diced tomatoes mixed with a little vege oil and no garlic?<br /></div> Bruschetta, like so many classic Italian dishes, has been garishly abused.I'm talking Carbonara and pizza.<br />Im talking Tirimisu and Bolognaise. Once beautiful dishes now so over used you forget why they became so popular in the first place. And Bruschetta, fresh, unadulterated Bruschetta, the kind that cravings are made from, is a glorious thing.<div style="text-align: center;"> Crusty chewy bread, toasted, rubbed to perfection with a sweet clove of garlic. Roughly diced fresh red tomatoes so ripe you want to eat them right then and there.<br />Just wait.<br />Fresh basil, fra<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR0sTiTmWZGfbhOaebhbOdCrJIMsyxAmVtVvXh59Sz2TWH2IOPjC8sry8rxQ9HtRAlryb2BjEwyQ26Nib6Z7KyFOAVUGYWCBfCKkfPx49KBfcLQ7KvZF-3McypbTBUOpglOubMdcCZlPk/s1600-h/the+money+shot038.JPG"> </a>grant, torn, not cut.<br />A drizzle of olive oil, a sprinkling a salt and freshly ground black pepper.<br />Oh god, I'm salivating on my keyboard.<br />So though this hardly needs a recipe i will spell it out here, so the the art of the beautiful Bruschetta can be created at home for maximum pleasure.<br /><br /><span style="font-weight: bold; color: rgb(153, 0, 0);"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTq74oFP1APiQzjjSs_BA3OD9J0VEISd_AHrGcLfFs6oownrl6A-XpzQVCN-HAcr4LGR4d3il8-WMG_5AxLycbzCJH53wLp7mS_HUdJfAMsPy9hA7qLYURyPnd3G_LiPAYfoKxqU9ediw/s1600-h/bruschetta+026.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTq74oFP1APiQzjjSs_BA3OD9J0VEISd_AHrGcLfFs6oownrl6A-XpzQVCN-HAcr4LGR4d3il8-WMG_5AxLycbzCJH53wLp7mS_HUdJfAMsPy9hA7qLYURyPnd3G_LiPAYfoKxqU9ediw/s320/bruschetta+026.JPG" alt="" id="BLOGGER_PHOTO_ID_5439754200558096322" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR0sTiTmWZGfbhOaebhbOdCrJIMsyxAmVtVvXh59Sz2TWH2IOPjC8sry8rxQ9HtRAlryb2BjEwyQ26Nib6Z7KyFOAVUGYWCBfCKkfPx49KBfcLQ7KvZF-3McypbTBUOpglOubMdcCZlPk/s1600-h/the+money+shot038.JPG"> </a><br /><br /><span style="font-weight: bold; color: rgb(153, 0, 0);">4 thick slices of a nice nice crusty bread, a ciabiatta, turkish or pane</span><br /><span style="font-weight: bold; color: rgb(153, 0, 0);">4 ripe tomatoes (adjust to suit the size of tomatoes)</span><br /><span style="font-weight: bold; color: rgb(153, 0, 0);">Extra Virgin Olive Oil</span><br /><span style="font-weight: bold; color: rgb(153, 0, 0);">Salt and freshly groun</span><span style="font-weight: bold; color: rgb(153, 0, 0);">d pepper</span><br /><span style="font-weight: bold; color: rgb(153, 0, 0);">large clove of garlic</span><br /><span style="font-weight: bold; color: rgb(153, 0, 0);">Basil leaves - a handful</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR0sTiTmWZGfbhOaebhbOdCrJIMsyxAmVtVvXh59Sz2TWH2IOPjC8sry8rxQ9HtRAlryb2BjEwyQ26Nib6Z7KyFOAVUGYWCBfCKkfPx49KBfcLQ7KvZF-3McypbTBUOpglOubMdcCZlPk/s1600-h/the+money+shot038.JPG"> </a><br /><span style="font-weight: bold; color: rgb(153, 0, 0);">1 tsp balsamic vinegar, if desired</span><br /><br />Toast your bread so it is lightly golden and a little crunchy. While this is happening roughly dice your tomatoes with a nice sharp knife. Blunt knives do horrible things to ripe tomatoes. Mix in a bowl with the olive oil, seasoning to taste, tear in the basil leaves and balsamic if desired.<br />Cut you garlic clove length-ways in half. No need to peel as the inner flesh is what you desire here. (Who doesn't love a little inner flesh?)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR0sTiTmWZGfbhOaebhbOdCrJIMsyxAmVtVvXh59Sz2TWH2IOPjC8sry8rxQ9HtRAlryb2BjEwyQ26Nib6Z7KyFOAVUGYWCBfCKkfPx49KBfcLQ7KvZF-3McypbTBUOpglOubMdcCZlPk/s1600-h/the+money+shot038.JPG"> </a><br />Rub the cut side of the garlic onto the bread and the slight abrasiveness of the crunchy bread with pick up all the flavor from the clove. Govind Armstrong, author the book Small Bites, Big Nights, which i bought recently (it is a beautiful book by the way) calls this the Garlic Love Rub.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyX44OT4XrRxn4cIMpjDPWuuihHN8qkv0ibtmblCAcGoTAYMVRyigB5GZh-8RM0eMlRzytr_cVDplxdqpMQkvDWaULQODJnSCktJGwpIpS4yaFYYsNq5q5W-yWmTaRTtC8czVzLfSfPjI/s1600-h/bruschetta+030.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyX44OT4XrRxn4cIMpjDPWuuihHN8qkv0ibtmblCAcGoTAYMVRyigB5GZh-8RM0eMlRzytr_cVDplxdqpMQkvDWaULQODJnSCktJGwpIpS4yaFYYsNq5q5W-yWmTaRTtC8czVzLfSfPjI/s320/bruschetta+030.JPG" alt="" id="BLOGGER_PHOTO_ID_5439757945167394050" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR0sTiTmWZGfbhOaebhbOdCrJIMsyxAmVtVvXh59Sz2TWH2IOPjC8sry8rxQ9HtRAlryb2BjEwyQ26Nib6Z7KyFOAVUGYWCBfCKkfPx49KBfcLQ7KvZF-3McypbTBUOpglOubMdcCZlPk/s1600-h/the+money+shot038.JPG"> </a><br /><br /><br /><br />Great name.This is exactly what it is. Rub it and receive the the love.<br />Tumble the tomato mix on top of your bread and devour.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB00A-FpRBCcXBx7_uL5QmE8BlV3OyTd78JebDyQ_-kNNHrMqLCkft-PbjWzuOs2J3rpRviORc7jHM8BoTWvlrlpvTNcuprTMrbk6vgV4IlWRW288IWA6h5Chjq-XBJr12_wOgL8n64D4/s1600-h/bruschetta+032.JPG"><img style="cursor: pointer; width: 373px; height: 280px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB00A-FpRBCcXBx7_uL5QmE8BlV3OyTd78JebDyQ_-kNNHrMqLCkft-PbjWzuOs2J3rpRviORc7jHM8BoTWvlrlpvTNcuprTMrbk6vgV4IlWRW288IWA6h5Chjq-XBJr12_wOgL8n64D4/s320/bruschetta+032.JPG" alt="" id="BLOGGER_PHOTO_ID_5439764233513586434" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR0sTiTmWZGfbhOaebhbOdCrJIMsyxAmVtVvXh59Sz2TWH2IOPjC8sry8rxQ9HtRAlryb2BjEwyQ26Nib6Z7KyFOAVUGYWCBfCKkfPx49KBfcLQ7KvZF-3McypbTBUOpglOubMdcCZlPk/s1600-h/the+money+shot038.JPG"> </a><br /><br />For something a little special crumble over some soft feta or a sexy goats cherve.. Perhaps a little drizzle of balsamic reduction, or, as pictured below some delicious sticky gourmet drizzle you bought from your local market.<br />Thats it. Simple. Sexy flavors. Feast your eyes on it and feel your taste buds weep with jelousy.<br />Now go make some. You know you want to...<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR0sTiTmWZGfbhOaebhbOdCrJIMsyxAmVtVvXh59Sz2TWH2IOPjC8sry8rxQ9HtRAlryb2BjEwyQ26Nib6Z7KyFOAVUGYWCBfCKkfPx49KBfcLQ7KvZF-3McypbTBUOpglOubMdcCZlPk/s1600-h/the+money+shot038.JPG"> </a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR0sTiTmWZGfbhOaebhbOdCrJIMsyxAmVtVvXh59Sz2TWH2IOPjC8sry8rxQ9HtRAlryb2BjEwyQ26Nib6Z7KyFOAVUGYWCBfCKkfPx49KBfcLQ7KvZF-3McypbTBUOpglOubMdcCZlPk/s1600-h/the+money+shot038.JPG"><img style="cursor: pointer; width: 368px; height: 257px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR0sTiTmWZGfbhOaebhbOdCrJIMsyxAmVtVvXh59Sz2TWH2IOPjC8sry8rxQ9HtRAlryb2BjEwyQ26Nib6Z7KyFOAVUGYWCBfCKkfPx49KBfcLQ7KvZF-3McypbTBUOpglOubMdcCZlPk/s320/the+money+shot038.JPG" alt="" id="BLOGGER_PHOTO_ID_5439747648122250738" border="0" /></a><br /><br /></div></div>Kitchen Seductresshttp://www.blogger.com/profile/01860444451249752775noreply@blogger.com0tag:blogger.com,1999:blog-465060384853113339.post-23384474350033443902010-01-14T17:46:00.000-08:002010-01-14T18:33:46.783-08:00Simply Sexual Sugo<div style="text-align: center;">The other day, while browsing a cookbook i saw the word<span style="color: rgb(153, 0, 0);"> Sugo</span> and suddenly it all came flooding back. This devine sauce we used to make at one restaurant i worked at.<br />I used to make it by the pot full. And whatever special we would put it with would go flying out the door. And by god its easy! Not to mention the complexity achieved by these simple flavors.<br />Roast garlic and tomato. An absolute classic, i know. But with a little technique, patience and almost no effort, this raunchy sauce, can now be yours.<br />Let me tell you a little about it. The key is in the pan-roasting of the garlic. Most tomato sauces call for finely sliced garlic and diced onion to be sauteed gently until soft and sweet. Not so here. What we want is robust, bold flavors drawn from the deeply golden roast garlic.<br /><span style="color: rgb(153, 0, 0);">The color will be a rich red, assertive. Passionate. </span><br />When you think of a sprawling Italian vineyard, a wild drunken bonfire and too many glasses of local wine you should too be envisioning a big bowl of pasta tossed in this sexy sauce. And when you wake up in the haybarn the next morning, a little hungover, you will be supremely happy to know that plenty of leftovers await in the rustic farmhouse nearby.<br /><span style="color: rgb(153, 0, 0);">Ah, the places that food can take you. We may not all have sprawling Italian Vineyards, but what we do have, ladies and gentlemen, is this sauce.</span><br /><br />6-8 cloves of whole peeled garlic<br />800gm tin of whole Italian tomatoes<br />150ml olive oil<br />Flake salt<br />Castor sugar<br />Freshly ground pepper<br />Pasta or gnocchi to serve<br /><br />Place the oil and garlic in a heavy based sauce pan on a medium to high heat. And don't be tempted to skimp on the amount of oil. This will become infused with the garlic and flavor your sauce. It is necessary. Just use a good cold pressed extra virgin olive oil. Healthier and tastier. Everybody wins.<br />Bring to the heat and don't walk away. Slowly the garlic will begin to color. Toss the cloves occasionally to maintain an even color. <span style="color: rgb(153, 0, 0);">Once they are deep golden and the whole kitchen smells of heaven</span> dump in your tinned tomatoes. Careful, it will spit as they hit the oil. Stir well, turn down the heat as low as it will go and leave it alone.<br />It needs to cook for a good 1 - 1 1/2 hours. Find something to occupy yourself and come give it a stir every 20 min or so. Set a timer if need be.<br />Once it has reduced by about half taste it. Is it rich and a garlicky? Get your blitzer ready.<br />Remove from the heat and blitz till smooth with a stick blender or a kitchen aid. Season with a little salt and pepper and then add the sugar, one spoon at a time, tasting as you go. You just want to balance the acidity.<br />Toss through pasta, Casanova's gnocchi, or for something a little different pour some sugo into a rameking, place a slice of goats cherve in the middle and pop it in the oven for 5-6 minutes or until golden and bubbling and serve it as a funky little fondue with a side of lightly toasted bread.<br /><span style="color: rgb(153, 0, 0);">And do me a favor. If you are eating this with spaghetti or linguing, tuck a napkin into your collar and slurp</span>. Keep a napkin handy and a small side of humor.<br />Don't forget that food is fun. Enjoy.<br /><br /></div>Kitchen Seductresshttp://www.blogger.com/profile/01860444451249752775noreply@blogger.com0tag:blogger.com,1999:blog-465060384853113339.post-31057016651671943222010-01-14T16:30:00.000-08:002010-01-14T18:29:32.721-08:00Casanova's Gnocchi<div style="text-align: center;">Imagine, if you will, the softest, fluffiest most delectable pillow you can think of. (If you're thinking breasts, i understand). Now imagine you could eat this pillow of air and wonder. <span style="color: rgb(153, 0, 0);">Imagine it tasted of parmesan, ricotta and all your desires seasoned and rolled into small puffs.</span> Now perhaps, we are thinking of the same thing.<br /> They say that Casanova, one of greatest lovers the world has ever seen, seduced women not through his good looks, wealth or even endowment, but simply by talking - and listening - to the oft ignored wives and daughters of his fellow aristocracy.<br />And luckily for you this gnocchi is so easy to make you will have the whole night for talking, listening and, how shall we put it?.... Bedroom cardio.<br />If this gnocchi recipe was sex i would compare it to an impulsive quickie with multiple orgasms - if that doesn't give you confidence in the kitchen/bedroom I will be very surprised.<br /> Now you're a little tantalized, lets get started...<br /><br />500 ricotta<br />2-3 egg yolks<br />1/2 tsp flake salt<br />Freshly ground pepper, if desired<br />60gm grated Parmesan or Pecorino<br />100 gm of plain flour, plus more for dusting<br />Your sauce of choice<br /><br />There are two kinds of ricotta you can get. In the deli they sell it in large wheels and you can buy it by the gram. Or you can purchase the little tubs from the dairy section of the supermarket. If you buy the stuff in the tub make sure to drain off any excess liquid.<br /><span style="color: rgb(153, 0, 0);">Before you get started, before you even take your coat off, put a large pot of water on to boil. Have your sauce ready. This is only going to take you minutes. </span><br />Combine the ricotta, yolks (3 if you are using the wheel ricotta, 2 for the tub ricotta), salt, pepper and freshly grated parmesan. Please for the love of all things holy don't buy that pre-grated abomination that is basically flavored cardboard..<br />Give this all a good mix with a wooden spoon till it is smooth and all one color. Taste. Always taste. Adjust salt and pepper as necessary.<br />Sift in the flour, and, using as little stirring as possible to incorporate. The less stirring now the lighter you gnocchi will be. It will be a little sticky. Do not be tempted to add more flour.<br />Take a small handful, and, using both hands, roll out on a floured bench into a finger thick log - perhaps a little thicker. Flour a nice sharp knife and cut into inch long sticks.<br />Add in the gnocchi in small batches to the pot of water that should by now be boiling. Take care not to crown the gnocchi. After a moment they will float to the service, wait 1 long minute then lift from the water with a slotted spoon. Repeat with rest of gnocchi.<br />Thats it. I am not joking. And just you wait till you taste it. Toss in your sauce of choice and go impress the pants off whomever you want...<br /></div><br /><div style="text-align: center;"><br /></div> Traditional things to pair gnocchi with;<br /> - a little brown butter with crispy sage and shaved parmesan...<br /> (for tips on how to brown butter have a look on youtube.)<br /> - Fried in a little olive oil and garlic and finished with fresh parsley and mozzarella<br /> - A lovely fresh tomato sauce or Simply Sexual Sugo<br /> - Pesto cream sauce (just mix some good quality pesto with a little cream and tear over some fresh basil)<br /> - Anything that takes your fancy - Creativity in the kitchen is a good thingKitchen Seductresshttp://www.blogger.com/profile/01860444451249752775noreply@blogger.com0tag:blogger.com,1999:blog-465060384853113339.post-11164979595080867742010-01-06T01:40:00.000-08:002010-01-14T18:23:07.890-08:00Kinky Corn Fritters with Spicy Tomato Salsa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQQoy-y2ZyfM1bb9nxS7arQoYfk_CU25q04Uvou2a2Vgn1iXtZmMElekGSeylAIWxPeF1rzRL5moVSq3zpk_5WVKZkCTjT2vopjFv_4LbN6C1cccjOIM5rO7x7tdp9tw5nmnzqc-SPNa8/s1600-h/kitchen+seduction+-+corn+fritters+and+panna+cotta%27s+086.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQQoy-y2ZyfM1bb9nxS7arQoYfk_CU25q04Uvou2a2Vgn1iXtZmMElekGSeylAIWxPeF1rzRL5moVSq3zpk_5WVKZkCTjT2vopjFv_4LbN6C1cccjOIM5rO7x7tdp9tw5nmnzqc-SPNa8/s320/kitchen+seduction+-+corn+fritters+and+panna+cotta%27s+086.JPG" alt="" id="BLOGGER_PHOTO_ID_5424951387939881138" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMv245UiQAJjf1CbFCOCeKK0hwlzUCXRb2GWpIvtxtDmri4d3WDF1nhkOBaSHVlo3zj-YBG53gNN048gcudrgt7phxRXCSqd8saEvF0r4D64FhE9OwqckflbQFsPv6LqG8opWv80F5HlY/s1600-h/kitchen+seduction+-+corn+fritters+and+panna+cotta%27s+083.JPG"><img style="cursor: pointer; width: 275px; height: 206px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMv245UiQAJjf1CbFCOCeKK0hwlzUCXRb2GWpIvtxtDmri4d3WDF1nhkOBaSHVlo3zj-YBG53gNN048gcudrgt7phxRXCSqd8saEvF0r4D64FhE9OwqckflbQFsPv6LqG8opWv80F5HlY/s320/kitchen+seduction+-+corn+fritters+and+panna+cotta%27s+083.JPG" alt="" id="BLOGGER_PHOTO_ID_5424939687708859762" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8yW7PvZ21tM5zfgDEuGomCGWWaRcGROCih5LMm4RyJ1fn9F5aWS7LfAVoQD27aRX87sKGouJHF1Vn110t9aY3Jxvz1vC9t1MzUm9kno0bT3nAjtL0DAGy7NxWVXDyBMZuhAlhj250id8/s1600-h/kitchen+seduction+-+corn+fritters+and+panna+cotta%27s+088.JPG"></a><div style="text-align: center;"><br />Hot damn i love corn fritters.<br />Fresh corn is one of the delights of the culinary world. At its freshest smother the whole steamed cob in butter and a little grind of salt and pepper and eat it straight off the stalk.<br />But if you you want to do something a little different i will share a secret with you.<br />The best corn fritter recipe i have ever found. Crisp on the outside. Fluffy on the inside. And studded with crunchy sweet kernals of bright yellow taste.<br />I like to serve it with spicy tomato salsa, some fresh peppery rocket and side of smokin' hot booty.<br />Sorry, couldn't help myself.<br />Come on, lets get messy...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCc5QYu_YlSM8l7h0YFJTC_DhMBmy3FzIYhav0VIYowZhLemAjS04ftmrMeE8hJq8dtFswW7ay1PAvmyFwmkxRhY_r4sp2O0He5oD9llN2zW4t57YC1wtY0dxkFwr_9C7LYnw-_8pkLwo/s1600-h/kitchen+seduction+-+corn+fritters+and+panna+cotta%27s+058.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCc5QYu_YlSM8l7h0YFJTC_DhMBmy3FzIYhav0VIYowZhLemAjS04ftmrMeE8hJq8dtFswW7ay1PAvmyFwmkxRhY_r4sp2O0He5oD9llN2zW4t57YC1wtY0dxkFwr_9C7LYnw-_8pkLwo/s320/kitchen+seduction+-+corn+fritters+and+panna+cotta%27s+058.JPG" alt="" id="BLOGGER_PHOTO_ID_5424943304108350594" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg825acmeEx2pnJ07ug776mXNHt3eMqyGK11ODAM5g_yygk__AwoGDwdDSsBb7GjB6uX1q3xEU3tXrEIgJNQHNgRgF1myQvvLVdGrmQ8CtpMQQKZsZvKrBLSKGRfM7MUzm8yI55KTYnVjo/s1600-h/kitchen+seduction+-+corn+fritters+and+panna+cotta%27s+045.JPG"><img style="cursor: pointer; width: 278px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg825acmeEx2pnJ07ug776mXNHt3eMqyGK11ODAM5g_yygk__AwoGDwdDSsBb7GjB6uX1q3xEU3tXrEIgJNQHNgRgF1myQvvLVdGrmQ8CtpMQQKZsZvKrBLSKGRfM7MUzm8yI55KTYnVjo/s320/kitchen+seduction+-+corn+fritters+and+panna+cotta%27s+045.JPG" alt="" id="BLOGGER_PHOTO_ID_5424943297906191986" border="0" /></a><br /><span style="color: rgb(153, 0, 0);"><br />For the Corn Fritters;</span><br /><br />60gm unsalted butter, melted and cooled to lukewarm<br />1 cup milk<br />1 1/3 cup creamed corn<br />1/2 cup corn kernels<br />2 eggs, lightly beaten<br />1/2tsp curry powder, optional<br />1 1/4 cups plain flour<br />2 tsp baking powder<br />3/4tsp salt<br />oil, for cooking - or a non stick pan<br /><br /><span style="color: rgb(153, 0, 0);">For the Spicy Tomato salsa</span><br /><br />2 tbls olive oil<br />2 large onions<br />1 yellow capsicum, roughly diced<br />1 tbls curry powder<br />2 cloves garlic, thinly sliced<br />2 1/2tsp funely chopped ginger<br />3 tsp turmeric<br />2 tsp cumin<br />1 tsp paprika (use smoked for an extra sexy hit)<br />1 tbls cumin<br />1 x 800gm can diced tomatoes<br />salt and pepper<br /><br /><span style="color: rgb(102, 0, 0);"> To Serve;</span><br />Fresh Rocket<br />Sour Cream<br />Your sexy Booty of choice<br /><br />Mix together the melted cooled butter, milk, creamed corn and fresh kernels. Stir in the eggs and curry powder if using. Add the salt, baking powder and flour and stir till combined. Sit aside while you get the sauce on. Letting it sit helps make it fluffier...<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkxJTHmBl-5SwhC8Ur1xdGHJgJWcEbdeohyQYO1-nxizWpMYA6e5xjUxCnyEnppxCKaRi74W2XIH86c8tuMZiWzUoMnhGvuar5JIngp1DDOegriemJTskTnhQcgt9E94YNZ5kDeV9UKfY/s1600-h/kitchen+seduction+-+corn+fritters+and+panna+cotta%27s+061.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkxJTHmBl-5SwhC8Ur1xdGHJgJWcEbdeohyQYO1-nxizWpMYA6e5xjUxCnyEnppxCKaRi74W2XIH86c8tuMZiWzUoMnhGvuar5JIngp1DDOegriemJTskTnhQcgt9E94YNZ5kDeV9UKfY/s320/kitchen+seduction+-+corn+fritters+and+panna+cotta%27s+061.JPG" alt="" id="BLOGGER_PHOTO_ID_5424949025233433362" border="0" /></a><br /><br />On a medium heat fry the onion, capsicum and garlic in the olive oil till soft and fragrant.<br />If your housemates and neighbours start wondering into the kitchen asking you what that delicious smell is, they're probably ready. Do not let them stick or color. Soft and aromatic, that is the key.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicI08ccq7mrFjBHO6GxXT3zbwrUCCYPKMnP8-UXWTt7RuDhwpMs21hrHNTXMGi83QAU9hgF-iyWUQIWa8pp6nHUj-nQRVT53M_xzzkV_q8hoDZco5VrSjh8mn9Qw9x0jb5dgTTPO30_R4/s1600-h/kitchen+seduction+-+corn+fritters+and+panna+cotta%27s+074.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicI08ccq7mrFjBHO6GxXT3zbwrUCCYPKMnP8-UXWTt7RuDhwpMs21hrHNTXMGi83QAU9hgF-iyWUQIWa8pp6nHUj-nQRVT53M_xzzkV_q8hoDZco5VrSjh8mn9Qw9x0jb5dgTTPO30_R4/s320/kitchen+seduction+-+corn+fritters+and+panna+cotta%27s+074.JPG" alt="" id="BLOGGER_PHOTO_ID_5424949029754830562" border="0" /></a><br /><br />Add the spices. Cook for a couple more minutes. At this point you should be salivating a little. Control yourself.<br />Add the tomatoes and salt and freshly ground black pepper, turn the heat down to low and put your fry pan on for the fritters.<br />The last time i experimented with cooking these in a nonstick frypan using no oil and i worked out rather well. The outside doesnt go quite as crisp but its still sexy as hell. Alternatively fry it in a little oil and butter for maximum crispiness...<br />Once the pan is hot ladle in some batter and watch, waiting impetiently, till the edges begin to bubble. Flip over. The reverse side should be golden and irristible. Just the way i like it.<br />Fry 1 min longer than place on a plate and cover with a clean tea towel. Repeat till all the batter is used, remembering to stir your salsa occasionally.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxbV88q43RjtiYXt0Ma7bAHuSjdL95nHIrCMRoMUhB3O8P_M9v5p0oiZ-xTzzUPkuAGMusSF-gwYB_AnocebFDXuJzvPzIktG47sHM82akbRn05ej9c_-WQJEVC8TT0UiLoLDjEORcKTc/s1600-h/kitchen+seduction+-+corn+fritters+and+panna+cotta%27s+076.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxbV88q43RjtiYXt0Ma7bAHuSjdL95nHIrCMRoMUhB3O8P_M9v5p0oiZ-xTzzUPkuAGMusSF-gwYB_AnocebFDXuJzvPzIktG47sHM82akbRn05ej9c_-WQJEVC8TT0UiLoLDjEORcKTc/s320/kitchen+seduction+-+corn+fritters+and+panna+cotta%27s+076.JPG" alt="" id="BLOGGER_PHOTO_ID_5424949037066175474" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKtzYduCYvMujui5eTCJq2yOBKX6NzFcvo0k4NhvwyAlrhJlH8cKDF2moDqYXh7f7bX61Qj5XKtpaSWULcN82N2yBMIdoI_cHCv-wLGcv8BTeuY3Ipb6wiAIt6t-U-tKO5UcgOMUTIcGQ/s1600-h/kitchen+seduction+-+corn+fritters+and+panna+cotta%27s+079.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKtzYduCYvMujui5eTCJq2yOBKX6NzFcvo0k4NhvwyAlrhJlH8cKDF2moDqYXh7f7bX61Qj5XKtpaSWULcN82N2yBMIdoI_cHCv-wLGcv8BTeuY3Ipb6wiAIt6t-U-tKO5UcgOMUTIcGQ/s320/kitchen+seduction+-+corn+fritters+and+panna+cotta%27s+079.JPG" alt="" id="BLOGGER_PHOTO_ID_5424949042727616482" border="0" /></a><br /><br /><br /><br /><br />Pile several Fritters on a plate and serve with a generous helping of salsa, some rocket and, for a little extra indulgence, sour cream if desired.<br />Beautiful. Dont forget to admire the other beautiful things around you..<br /><br />If that doesn't get you hot i've done something wrong.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsDGsICelh0gSbZqu5yRRDB3pFwFtD-yNMbOifoXHJl9sUfJBglvZeA8BsxQb0OQdTtOj66XWH9ZT3RkIGYMGm-znZR9BpI7vUdFm73AlPJqTD2ey7zZfhbCXCRMDMlGpROLZzDHZ3X88/s1600-h/kitchen+seduction+-+corn+fritters+and+panna+cotta%27s+092.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsDGsICelh0gSbZqu5yRRDB3pFwFtD-yNMbOifoXHJl9sUfJBglvZeA8BsxQb0OQdTtOj66XWH9ZT3RkIGYMGm-znZR9BpI7vUdFm73AlPJqTD2ey7zZfhbCXCRMDMlGpROLZzDHZ3X88/s320/kitchen+seduction+-+corn+fritters+and+panna+cotta%27s+092.JPG" alt="" id="BLOGGER_PHOTO_ID_5424952194349005538" border="0" /></a><br /><br /><br /><br /><br /><br /><br /></div>Kitchen Seductresshttp://www.blogger.com/profile/01860444451249752775noreply@blogger.com0