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Archive for the ‘Recipes’ Category

At 2pm yesterday, I coated half a dozen free range chicken marylands (thigh + drumstick portions) in a packaged curry paste…

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This is our current favourite brand, as recommended by my cousins in Malaysia. You could certainly grind all the spices from scratch, but we had a free afternoon and were keen to get out of the house…

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I put all the chicken, a few peeled and chopped potatoes, half a litre of water and a carton of coconut cream into my presoaked Römertopf pot and covered it with the lid. The pot went into a cold oven and the heat was turned up to 200C with fan. I set the timer and asked Big Boy to turn the oven down to 150C with fan after the first hour…

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Then Pete and I hopped on a train to Central Station. The weather was sunny but cool, a perfect autumnal day to be outside. From Central, we took an easy walk to the Mortuary Station to visit the Biennale of Sydney’s Embassy of Transition.

The Mortuary Station is an elegant and intriguing part of Sydney history. It was originally built as part of the train line connecting Rookwood, Woronora and Sandgate Cemeteries. The line is no longer in use, but the station continues to be maintained by Sydney Trains and is open to the public for special events. Apart from the artworks, it was a treat in itself to be able to visit this historic building!

The platform of the station is the ideal backdrop for Spiral Incense Mantra (2014) by Taiwanese artist Charwei Tsai. Encompassing three separate elements, this beautiful installation invites contemplation of life, death and dying.

The artwork comprises a series of hanging incense bells which are randomly lit. The bells have been inscribed with sacred Buddhist texts by the artist and the monks who collaborated with her. Originally all the same size, over the course of the Biennale, each has burned down at a different rate, influenced by location, wind, and frequency of lighting.

It’s unsubtle but powerful imagery, which combines with the architecture and history of the building, the stillness of the location, and the gentle wafting aroma of the incense, to create a very moving experience…

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Each piece was created in a flat form, then hung by the artist…

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As the bell burns away, it leaves behind small piles of ash…

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Two videos accompany the incense mantras, screened on the floors of the station’s waiting rooms. The third element incorporates a section of track adjacent to the platform, which the artist has filled with pieces of bark inscribed with messages…

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From the Mortuary, we walked to the Redfern Wall, where What Remains (2016), a site specific installation by indigenous Australian artist Daniel Boyd, glistened in the late afternoon sun. I’d loved this in its previous incarnation at the MCA, but it’s truly spectacular here, where it can catch and reflect the outdoor light. I feel blessed to have had a second chance to see it…

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The piece wraps all the way around the corner…

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Pete liked the way the mirrored disks caught the silhouette of the large maple tree…

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After lingering for a while to watch the light moving over the shiny dots, we wandered up to Redfern Station and caught the express train home. And when we arrived, it was just about time to pull the curry out of the oven…

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It was a glorious way to spend an afternoon in Sydney!

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Square Cookies

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“These are brilliant! Why hasn’t anyone thought of square cookies before?”

Our old friend Dayalan was impressed. So was Pete – but less by the cookie and more by the application of the engineering directive that if something is tricky and time consuming, find a shortcut.

I’ve baked cookies in slab form before, but they’ve always come out a little gooey and brownie-esque. These ones are proper cookies – they keep well in an airtight container for ages and freeze brilliantly too. I used my half sheet pan from Costco and my tried and trusted chocolate chip cookie dough formula.

The original recipe is quite fiddly to make – the high chocolate to flour ratio (3:2) makes the cookies notoriously prone to spreading, so the dough usually needs a rest in the fridge overnight before shaping. By using a sheet pan, I was able to bake the cookies as soon as the dough was mixed!

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Here are the quantities I used – please scale accordingly to suit the size of your baking tray…

  • 330g plain flour
  • 70g bread or bakers flour
  • ½ tsp fine sea salt
  • 240g white sugar
  • 200g brown sugar
  • 250g unsalted butter, cold, cut into small pieces
  • 2 large (59g) eggs
  • 2 tsp vanilla extract (I used homemade)
  • 1 tsp bicarbonate of soda (baking soda), sifted
  • 300g semisweet chocolate callets (Callebaut 811, 54% cocoa)
  • 100g bittersweet chocolate callets (Callebaut 70% cocoa Sao Thome Origin)
  • 200g bake stable dark choc chips (Callebaut 44% cocoa baking sticks, broken into small pieces)

Note : Yes, you did read correctly, there is indeed 600g of chocolate in this recipe. I use all dark in my cookies, but please use any combination you prefer. Try to use the best chocolate you can get your hands on!

1. Preheat oven to 150C (with fan). Line a half sheet pan (18 by 13in or 46 by 33cm) with a large sheet of parchment paper.

2. In a large mixing bowl, beat the cold butter and sugars together, until they form a grainy paste.  Beat in the eggs and vanilla until just combined. Do not overmix.

3. In a separate large bowl, stir together the flour, salt and sifted bicarbonate of soda (it’s important to sift the bicarb, or you’ll get bitter lumps in the finished cookie). Add the chocolate to the flour and stir to combine. Add the whole lot to the batter and mix until just incorporated.

4. Tip the mixture onto the lined sheet pan and spread it out evenly with clean, wet hands. It will feel like you’re working with playdough – you might need to pull off chunks of dough and use them to fill in any gaps. When it’s reasonably well spread out, use an offset spatula to smooth out the top as much as possible.

5. Bake the tray for 20 – 25 minutes until golden brown, rotating once at the halfway point. The shorter baking time will result in a gooey-er cookie. I usually bake them a bit longer as I find they cut and store better that way. The huge amount of chocolate means they still stay pretty tender…

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6. Allow the cookies to cool completely in the pan on a wire rack, then remove and carefully slice into squares. I like to wrap each cookie separately – they make less mess that way. This is completely optional, of course – I bought bundles of pre-cut greaseproof paper ($2/1000 sheets) from the clearance pallet at Southern Cross Supplies, so I use those…

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I usually end up with 48 cookies per tray – half go into an airtight container for immediate consumption, and the rest are either given away or tucked into the freezer for a cookie emergency (they defrost perfectly).

My three men adore these! And I love that their favourite chocolate chip cookies are now so easy to make!

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Dried Bread

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I’ve been baking like a crazy woman lately.

I enjoy the process enormously (obviously!) and it’s a very affordable form of therapy – four kilos of sourdough costs me just $2 in flour. There’s always plenty to share – for example, of the batch above, the loaves and most of the focaccia went to Mum’s neighbours.

No matter how much I give away though, there always seems to be old bread leftover in our kitchen. Lovely Clare asked me recently what I did with it all. The answer is that most of it gets dried – my boys have a great love for “crunchy bread” and snack on it like crisps.

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My drying procedure is to slice up stale sourdough and bake it on parchment-lined trays in a 100C oven (non fan forced) for two to three hours. Often I’ll set the timer and go to bed, and Big Boy will turn the heat off for me when it’s ready. The bread then stays in the oven until the following morning. And in case you’re wondering, my electrical engineer husband assures me that this is quite an economical use of the oven (particularly in winter, when it helps to heat the kitchen and dining room as well).

The little baguette crisps are perfect for topping with paté or tapenade. Dried focaccia tends to taste fried because of the higher oil content, and both my sons find it irresistible. Any excess dried bread is blitzed in the food processor to form fine bread crumbs, which are then used to coat flathead fillets on fish and chip nights.

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Last night, a handful of the breadcrumbs went into meatballs – these were baked in a chipotle chilli and tomato sauce until tender, then sandwiched in sourdough baguettes with wilted spinach and provolone cheese. After assembling, the rolls were wrapped in foil and heated in the oven to melt the cheese and toast the baguettes. With the addition of another 1998 shiraz uncovered in the recent cellar tidy up, we feasted like royalty!

Dried bread is now as much a staple in our house as fresh sourdough. As long as the slices are bone dry, they’ll store for ages in airtight containers, providing a wonderful alternative to bought crackers. It’s also the perfect thing to make from failed bread experiments – I once made a whole container of nut flavoured crackers from a heavier than expected loaf of walnut bread. It was the perfect accompaniment to cheese.

Best of all, I can continue to bake like a crazy women, knowing that none of the bread will ever get wasted!

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Bread Bread Bread

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A couple of weeks ago, I bought myself two bags of bakers flour.

I usually buy one at a time, and I’d already picked up a 12.5kg bag of Manildra flour on our last trip to Harkola.

A few days later, Big Boy took me out for a decaf piccolo at Coffee Alchemy in Marrickville. I asked him to swing past Southern Cross Supplies on the way home – after all, it’s foolish not to take advantage of a strapping 23 year old when you have access to one. The addition of the 25kg sack of Ben Furney Premium Bakers meant that I suddenly had 37.5kg of bread flour in my kitchen.

I was pretty excited – having so much flour on hand  in autumn is a huge gift (in summer, it’s a burden, as the heat leads to bug problems). Here are a few photos from this week’s bread making mania…

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An experimental filled fougasse, made with Jamon offcuts, Dorset cheddar and dried Greek figs. I used the same dough as our stuffed focaccia (tutorial here), but shaped it into four fougasse at the end rather than a slab…

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I had cocoa leftover from chocolate truffles, so I tried stenciling a couple of sourdough loaves. My design skills are limited to very simple paper cuts…

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I’d spritzed the top of the loaf with water before dusting, then made two long slashes on either side of the cocoa…

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I was pretty chuffed with how they turned out! Baking in an enclosed pot meant that the rise was controlled, so the design was preserved on the finished loaf…

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Small Man came home from uni yesterday and I said “I’ve baked some focaccia for you”. He cut himself an enormous slice and ate it plain…

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The leftovers were sliced up and frozen…

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They’re the perfect base for a quick pizza lunch that the boys make for themselves – defrosted, cut in half and topped with tomato sauce, cheese and fridge finds. Here’s a photo from last year to show you what I mean. I’d like to point out that Big Boy and Small Man don’t usually have beer at lunch…

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I made two loaves of walnut sourdough, then drove to our friend Nick’s house to leave one at his doorstep (he was pretty pleased).

I also baked these macadamia, pecan and walnut loaves. They’re seriously dense, with nearly a quarter kilo of nuts in each loaf (recipe is here). The crumb is tinged purple from the walnut skins…

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Finally, my truffle salt encrusted loaf – burnt or artisan? I kept forgetting to put the timer on, so it baked longer than usual, but the end result was particularly delicious…

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. . . . .

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As I’m typing, there are two batches of sourdough proving in the kitchen – one will be turned into cheese and olive rolls, and the other into a white toast loaf.

Happy days! I hope you’re having as much fun in your kitchen as I’m having in mine! ♥

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Easter Treats

We’ve been having great fun in the kitchen this Easter!

Chocolate on a stick makes less mess…

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That’s the theory, but no-one explained it to young Evan…

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My kitchen is littered with dirty bowls and Easter moulds…

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Fancy chocolate shops have expensive polycarbonate moulds and vibrating machines. I have plastic moulds, bulldog clips, and sons who’ve become quite adept at shaking…

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This year’s rocky road is dark chocolate, ginger, cranberries, toasted macadamias and passionfruit marshmallows…

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We’ve baked two dozen sourdough hot cross buns

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…and three dozen yeasted hot cross buns

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Monkey Girl took over cross piping duties this year…

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Passionfruit marshmallows – two fresh egg whites and a tin of passionfruit pulp resulted in a mountain of these…

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Big Boy was on hand to help with the clean-up!

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Wishing you all a very happy Easter!

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