my delicious blog

Margaret River (Western Australia) food trails

2012-01-08T20:54:00.002+11:00

Hello from Margaret River! I am taking a day trip (3 hours drive from Perth) to this beautiful region of Western Australia. If you haven't been to Margaret River before, and would like to do a full day trip I would suggest leaving Perth very early in the morning say 7am or earlier. For a full day trip, you probably can have about 5 to 8 stops with a view of arriving back in Perth at about 9pm. If you are having a long holiday, it is worthwhile to stay a night or two in the region.

Top: Australia's longest jetty, Busselton Jetty; Bottom: Swimming area at Busselton Beach

Chilling out at Busselton Beach

A very lavendery ice cream at Cape Lavender

Truffles and iced chocolate at Margaret River Chocolate Company

Yoyager Estate, Margaret River

Dining Hall, Voyager Estate, Margaret River

Left: A glass of champagne; Right: Heirloom tomatoes with mozzarella, basil oil and sticky balsamic

Grilled pork cutlet spiced Nannup peaches with potato fondant and apple cider dressing

Crispy duck breast, cherry mint and watercress and cherry glaze

Cheese platter (D’Argental Lingot) at Leeuwin Estate with dates, pear and quince paste

What Joe eats in Margaret River:

Breakfast at Bunkers Beach Cafe - breakfast with a view!
Lavender ice cream at Cape Lavender - a little over priced but it is worth a try!
Chocolate truffles at Margaret River Chocolate Company - wonderful handmade truffles!
Lunch at Voyager Estate (booking is recommended) - beautiful estate, enchanting dining hall, gorgeous lunch with wide ranges of wine list and flawless services!
Dessert at Leeuwin Estate - Beautiful and greenish alfresco dining (note: services could be improved - they forgot my wine order)
Taste the 2009 Reserve Chardonnay at Xanadu
Try Rose and have a taste of Bordeaux at Laurances Wines

There are many other eateries and wineries in the region but what I mentioned above are the best of the region.

View Margaret River for the foodies in a larger map

What Joe eats for Christmas

2011-12-25T13:00:00.008+11:00

Gingerbread waffle with cardamom cream and brandy cherry syrup - recipe here

Christmasy gingerbread cookies with warm milk - recipe here

Pumpkin and goat cheese tart with baby spinach and English salad cream - recipe here

Homemade vanilla ice cream with happy holiday's gingerbread cookies - gingerbread cookies recipe and vanilla ice cream recipe

Apricot glazed ham shoulder with zucchini and green bean salad - recipe here

Christmas cake with brandy custard sauce - recipe here

Christmas cake with brandy custard sauce

2011-12-25T08:41:00.000+11:00

Finish your Christmas feast with this seductive Christmas cake and brandy custard sauce. It is quicker to make than Christmas pudding but tastes absolutely gorgeous.

Preparation: 30 minutes + standing time overnight
Cooking: 1 hour
Serves: 10 to 12 people

Ingredients:

500g of a variety of dry and candied fruits (halved or chopped coarsely)
1/2 cup of dark rum
1 cup of fine brown sugar
4 eggs
250g of unsalted butter at room temperature
1 cup of plain flour
1/4 cup of self raising flour
1 teaspoon of mixed spice
2 tablespoons of dark rum extra for brushing the finished cake

Brandy custard sauce
1 cup of full cream milk
250g of cream
1 teaspoon of vanilla bean
4 egg yolks
1/4 of caster sugar
1/4 cup of brandy

1. Mix the fruits and rum in a large mixing bowl. Cover with plastic wrap and keep it in a cool and dark place overnight.
2. Preheat oven to 150'c fan forced. Beat butter and brown sugar until fluffy. Add one egg and beat for a few minutes. Repeat until you beat all of the eggs. Add dry fruits and mix well. Add in sifted flour and spices. Pour the cake mixture into a non stick cake pan. Bake for one hour or until a cake tester come out clean. Remove from oven and brush the cake with rum while it is still hot.
3. Make brandy custard sauce. Heat milk, cream and vanilla in a sauce pan until the boiling point and remove from heat immediately. Beat egg yolks and sugar until thickened. Gradually add hot milk into the egg mixture. Return the mixture to pan over low heat. Stir until thickened - you know it is ready when it coats the back of the wooden spoon and you can run your finger along it. Add brandy and whisk to well combined.

Serve warm.

Apricot glazed ham shoulder with zucchini and green bean salad

2011-12-25T08:09:00.001+11:00

How could a traditional Christmas go on without a roasted turkey or ham? This is a real simple roasted ham recipe. Try changing apricot jam to honey or marmalade for different but lovely flavours.

Preparation: 30 minutes
Cooking: 1 hour and 45 minutes
Serves: 10 to 12 people

Ingredients:

1 cold smoked ham shoulder
250g of apricot jam
1 cup of dry sherry (dry fortified wine)
1/2 cup of English mustard
2 tablespoons of ground star anise
2 tablespoons of ground cinnamon
1/2 cup of brown sugar
1 teaspoon of ground black pepper corn
Whole cloves - about 3 dozens

Salad:
4 medium zucchini, cleaned and thinly peeled
3 cups of frozen green beans
1 litre of water
1 litre of iced water
2 tablespoon of lemon juice
A dash of olive oil
A dash of honey
Salt and pepper to taste

Methods:
1. Preheat oven to 180'c. Lift the skin of the ham off - leave the fat on. Cut the fat into diamond shapes. Rub cinnamon, pepper, and star anise over the ham. Add another layer of brown sugar.
2. Mix dry sherry with jam and brush it over the ham. Stick cloves into the middle of each diamond shape of the fat. Roast it on a roasting dish with an inch of water at the bottom for 1 hour and 45 minutes. Brush with the apricot jam and sherry mixture every 30 minutes. Leave some for glazing when it is out of oven.
3. Meanwhile, make salad. Cook green beans on high heat until they float onto the surface. Drain quickly and put them into the iced cold water immediately to stop them from cooking. Add all salad ingredients together. Mix well but gently. Top with grated Parmesan cheese.
4. Mix mustard with the remaining apricot jam and sherry mixture. Glaze the cooked ham and serve with fruit chutney, mustard and salad.

Pumpkin and goat's cheese tart with baby spinach and English salad cream

2011-12-25T07:24:00.001+11:00

This is a lovely tart. It is my favourite very healthy and tasty lunch recipe. If you don't like pumpkin, try beetroots instead. They also go very well with goat's cheese.

Preparation: 15 minutes + two hours chilling time
Cooking: 50 minutes
Serves: 8 to 10 people

Ingredients:

Shortcrust pastry
1 cup of of plain flour
100g of unsalted butter, chilled
1 egg
2 tablespoon of iced cold water

Fillings:
1/4 jap pumpkin, skin and seeds removed and halved
Water to cook the pumpkin - enough to cover the pumpkin
120g of goat's cheese
A dash of olive oil
2 eggs
1 cup of cream
Generous salt and pepper for seasoning

Salad cream:
1/2 cup of mayonnaise
3 tablespoons of apple cider vinegar
2 tablespoons of English mustard
A dash of olive oil
Salt and pepper to taste
Fresh baby spinach to serve with

Methods:
1. Prepare shortcrust pastry. Beat butter and flour until crumbling together. Add egg and beat again to form pastry dough. Add enough cold water to smooth the dough. Knead on flour dusted surface for 10 minutes and refrigerate for 2 hours.
2. Cook pumpkin. Bring pumpkin and water to boil over high heat. Reduce to low heat and let it simmer until pumpkin is almost cooked (do not over cook because it will be baked again) - about 10 to 15 minutes. Cool and slice to square pieces.
3. Slice goat's cheese to small pieces and refrigerate until needed.
4. Make salad cream. Beat all ingredients together with a spoon. Refrigerate until needed.
5. Preheat oven to 160'c. Knead pastry dough on a flour dusted surface to a round shape with 0.5 cm thick. Line it into a tart pan. Trim the edges to smooth them out evenly. Put a non-stick baking paper filled with 1/2 cup of raw rice or beans for blind baking. Bake for 12 minutes and remove the baking paper with raw rice and continue baking for 4 minutes. Cool.
6. Increase the oven temperature to 200'c. Beat eggs and cream together until well combined and add salt and pepper and beat gently to combine. Line cooked pumpkin pieces onto the pastry base. Top with goat's cheese, and pour the egg and cream mixture. Top with salt and pepper. Bake for 35 minutes. Remove from oven. Drizzle with a dash of olive oil.

Serve with baby spinach and chilled English salad cream.

Christmasy gingerbread cookies

2011-12-25T07:05:00.001+11:00

I like the Christmas holiday mood when I get to wake up and munch on these little guys on the Christmas day's morning in pyjamas. The kids will love them, I guarantee!

Preparation: 30 minutes + 2 hours chilling time
Cooking: 20 minutes
Makes: 10 santa clauses and 10 stockings

Ingredients:

Ginger bread cookies
3 cups of plain flour, sifted
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
1/2 cup of brown sugar
130g of unsalted butter, at room temperature
1 teaspoon of ground cinnamon
1 teaspoon of ground ginger
1 teaspoon of ground cloves
1/2 cup of treacle
1 egg

Royal icing:
1 eggwhite
2 cup of icing sugar
2 tablespoon of hot water (if needed)
Food colouring: red, yellow, and black

Methods:
1. Beat sugar and butter together until fluffy. Add cinnamon, ginger, cloves, treacle and egg and beat again until creamy.
2. Add sifted flour, baking powder and baking soda. Beat on a low speed to form a soft dough. Refrigerate for at least two hours.
3. Preheat oven to 160'c. Draw and cut santa face and stocking templates. Dust the bench with extra flour and roll out the cookie dough 0.5cm thick. Use the templates to cut out the cookie dough. Bake for 15 to 20 minutes. Remove from oven and let them cool completely.
4. Make royal icing. Beat one egg white with a heaped tablespoon of icing sugar at a time until thicken. Divide it into three batches. One batch white, the second one pale orange (a drop of yellow and red food colourings), and the other one for red. If it is too thick, add some hot water until getting your preferred density that you are happy to work with. Decorate the cookies with different colours of royal icing. Use a black food colour to make dots for the eyes of santa. Leave them to set (about two to three hours).

Gingerbread waffle with cardamom cream and brandy cherry sauce

2011-12-25T06:31:00.000+11:00

Get festive and make that magical Christmas moment with this lovely recipe. The smell of ginger, cinnamon, and butter will warm your house - a perfect holiday spirit lifting you can simply create.

Preparation: 15 minutes
Cooking: 10 minutes
Serves: 2

Ingredients:

1/2 cup of plain flour
1/4 teaspoon of baking powder
1/4 teaspoon of baking soda
A pinch of salt
1/2 tablespoon of caster sugar
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
1/2 teaspoon of ground ginger
1 egg, separated york and white
50g of butter, melted and cooled to room temperature
1/2 cup of milk
1 tablespoon of treacle or honey

Cardamom cream
1/2 cup of crème fraîche
A pinch of ground cardamom

Brandy cherry sauce
10 cherries, seeds removed
1/2 cup of caster sugar
1/2 cup of water
1 tablespoon of brandy

Methods:

1. Make brandy cherry sauce. Combine cherry, sugar and water and bring it to boil over high heat. Reduce to low heat after reaching the boiling point. Let it simmer until the sauce reduce to half. Add
brandy and remove from heat. Cover with lid.
2. Make cardamom cream. Beat cream and a pinch of ground cardamom with a spoon. Chill.
3. Prepare the waffle batter. Reheat the waffle iron pan. Beat egg white until soft peak forms. Meanwhile mix all other ingredients together. Fold in the egg white. Pour the batter into pan. Cook for 3 to 5 minutes.

Serve warm with brandy cherry sauce and cardamom cream.

Merry Christmas from Santa

2011-12-24T19:08:00.000+11:00

I am wishing you a very merry Christmas filled with fond memories for the many years to come where loved ones, friends, foods, and smiles are the significant parts. Happy holidays!

Santa

Christmas town square cookies

2011-12-17T23:34:00.001+11:00

It's only seven days away until Christmas! I can already smell the butter, ginger, cinnamon, rum, and raisin in the air already. To me, Christmas is a perfect time to express appreciation to those who have helped and supported me over the year. The only way to say that for me is a homemade gift!

Thank you for reading my blog and giving me a sense of presence in this online that seems connected but not so connected world. I am glad we share the same passion, food!

If you are thinking of doing a last minute Christmas shopping this week, perhaps all you need is butter, brown sugar, ground ginger and cinnamon, flour, baking soda and baking powder, and treacle. A one stop shop with potential many varieties of gifts to be made!

Preparation: 30 minutes + 2 hours chilling time
Cooking: 20 minutes
Makes: 18 Amsterdam canal houses

Ingredients:

Ginger bread cookies
3 cups of plain flour, sifted
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
1/2 cup of brown sugar
130g of unsalted butter, at room temperature
1 teaspoon of ground cinnamon
1 teaspoon of ground ginger
1 teaspoon of ground cloves
1/2 cup of treacle
1 egg

Royal icing:
1 eggwhite
2 cup of icing sugar
2 tablespoon of hot water (if needed)

Methods:
1. Beat sugar and butter together until fluffy. Add cinnamon, ginger, cloves, treacle and egg and beat again until creamy.
2. Add sifted flour, baking powder and baking soda. Beat on a low speed to form a soft dough. Refrigerate for at least two hours.
3. Preheat oven to 160'c. Draw and cut simple templates of Amsterdam canal houses. Dust the bench with extra flour and roll out the cookie dough 0.5cm thick. Use the templates to cut out as many canal houses as possible. Use small square pieces of dough to decorate windows and doors of the houses. Make a small hole at the top of the house if you would like to make it as a Christmas decorative ornament. Bake for 15 to 20 minutes. Remove from oven and let them cool completely.
4. Make royal icing. Beat one egg white with a heaped tablespoon of icing sugar at a time until thicken. If it is too thick, add some hot water until getting your preferred density that you are happy to work with. Decorate the canal houses with royal icing. Leave them to set (about two hours).

Je t'aime, French madeleines!

2011-12-13T22:01:00.002+11:00

After a usual procrastination about why I am not living in France that I have to deal with myself every now and then, this is the only way out I can think of, French madeleines.

As the soft sponge hits my tongue and the buttery aroma travels through my nose and the sweetness ballet dance through my throat, my tears dry out. I am cured.

I have also provided some tricks for perfect madeleines.

Preparation: 10 minutes + at least 2 hours standing time
Cooking: 10 to 12 minutes
Serves: Makes 24 madeleines

Ingredients:

1/3 cup of plain flour
1 teaspoon of baking powder
A pinch of ground sea salt
1 teaspoon of vanilla extract
1 egg
1/4 cup of caster sugar
1/4 cup of full cream milk
40g of unsalted butter, melted and cooled
Icing sugar to dust.

Methods:

1. Sift dry ingredients together.
2. Beat egg and sugar until fluffy (at least five minutes). Add vanilla, butter and milk and continue beating until thick and creamy.
3. Add dry ingredients into the cream. Mix well. Refrigerate the batter as well as the non-stick madeleine pan for two hours. This will allow the cake to cook slowly in the oven and stop it to rise in the middle.
4. Preheat oven to 150'c for 10 minutes. Spoon in the chilled batter onto the centre of each madeleine indentation - about 3/4 full. Do not spread (it will slowly spread and form a perfect shape in the oven). Bake for 10 to 12 minutes. Remove from the oven and stand for a few minutes before tipping each madeleine out of the pan.

Dust with icing sugar and serve warm. Caution: One cake is going to make you want more.

Pan fried mckerel with nam jim - fresh and fast!

2011-12-12T17:38:00.000+11:00

My approach for weekday dinners is fresh and fast. This recipe is absolutely perfect for those who wants little work in the kitchen but big flavour rewards.

Growing up in Thailand, we hardly went to the fish market to buy fish. Farmers usually come to us when they have fresh fish available. After a quick glance at the fat king mckerel fish and a bargain direct with the farmer, my mum would walk into the kitchen and within minutes she conjured fresh and delicious dinner for me, my sister and my dad.

Preparation: 10 minutes
Cooking: 10 minutes
Serves: 2

Ingredients:

2 fillets of king mckerel fish
Sea salt and pepper to taste
4 tablespoons of vegetable oil
1 clove of garlic, crushed
2 bunches of broccolini, cut into 4cm length

Nam jim

4 fresh long chilli, seeds removed
1 tablespoon of chopped
1/2 cup of fish sauce
1/2 cup of lime juice
1 tablespoon of coriandar leaves, coarsely chopped

Methods:

1. Heat the oil in a frying pan over high heat for a few minutes. Meanwhile, rub generous salt and pepper over both sides of the fish. Lower the heat to medium and pan fry the fish for 4 to 5 minutes for each side. Remove from pan and rest.
2. Add garlic on the hot pan. Stir gently until golden brown. Then add broccolini and increase the heat to high. Add a pinch of salt and let it cook (without stirring) for a few minutes. Meanwhile, make nam jim. Mix all ingredients together.

Serve with steamed rice.

Shaa nom yen macarons

2011-12-12T16:54:00.000+11:00

French tradition with a little touch of Thai scent, these gorgeous macarons have a perfect combination. Great with earl grey tea if you would like to explore with new flavours. Milky, nutty and sweet. A truly nostalgic moment for me.

Serves: 18 macarons
Preparation: 30 minutes
Cooking: 25 minutes

Ingredients:

3 large egg whites
2 tablespoon of caster sugar
1 1/4 cup of icing sugar
1 cup of almond meal
2 teaspoons of Thai tea (Hand Thumb Up Brand), brewed

Shaa nom yen butter cream

70g of unsalted butter at room temperature
4 tablespoons of soy milk1 cup of icing sugar
1 teaspoon of Thai tea (Hand Thumb Up Brand), brewed

Methods:

1. Beat egg whites until soft peaks form. Then add in caster sugar, Thai tea brewed, beat until sugar dissolves.
2. Fold in sifted sugar and almond meal in 3 batches. Continue beating the batter by hand against the side of the mixing bowl for 15 minutes.
3. Pipe the pastry on a baking tray lined with a greased baking paper (leave each 2 cm apart). Tap the tray on a bench firmly - this is to release the air. And then allow the macarons to dry (approx. 15 minutes)
4. Preheat the oven to 130'c fan-forced.
5. Bake macarons for 20 minutes. Turn the oven off and leave the macarons inside the oven for another 5 minutes. Then cool on a rack. If the macarons stick on the paper, pour hot water on a folded tea towel underneath the rack to let the steam come through. This will help peel the paper easily.
6. Make the shaa nom yen butter cream. Beat all ingredients together until it forms a pale cream.
7. When the macarons cool completely, sandwich the macarons with the butter cream.

Jan's Chirstmas sherry trifle

2011-11-21T08:09:00.008+11:00

Hi All, I would like to introduce Jan from Dinner in Ten Minutes to you all. If you love to cook but don't want to miss out on the goss, her blog will get you out of the kitchen in 10 minutes! As a person, Jan is kind, gentle yet energetic and easy to speak with. This reflects on her recipes too - lovely, fast, fresh and easy. Thanks to Jan for bringing us this lovely sherry trifle!

........................................................................................................................................

Photo courtesy: Jan from Dinner in Ten Minutes

I'm delighted to be writing for you all at My Delicious Blog. With Christmas fast approaching, it seems appropriate to write a delicious recipe, suitable for the Festive Season.

Christmas for me in Australia is quite different from what it was in my home country of England. I’ve tried to hold on to many of those early Christmas traditions. Turkey, ham, sausage meat, roast potatoes and brussel sprouts. Christmas pudding, mince pies with fresh cream, Christmas cake and my mum’s Christmas Sherry Trifle.

Considered old-fashioned and a little dated for a while, trifle is becoming fashionable again - and it’s easy to see why. It’s quick and easy to prepare, there’s no cooking involved and it can be prepared in advance. Perfect for Christmas catering - and a nice change from pavlova.

Let’s get started.

Preparation: 10 minutes
No cooking required
Serves: 8-10

Ingredients:

1 ready made sponge cake or flan case - around 8 oz / 220g
6-8 tablespoons Sherry (or fruit juice if you prefer no alcohol)
Fresh fruits of your choice - I chose strawberries (about 12), 1 small bunch seedless green grapes, around 15 cherries and 3 kiwi fruits (add as much fruit as you like)
Around 24 fl oz / 750 ml of ready-made thick custard
Around 20 fl oz / 600 ml of fresh cream, whipped to form firm peaks
2 or 3 passion fruits to decorate

Method:

Roughly break up the sponge cake/flan case and place in the bottom of a glass bowl (you want to be able to see the trifle ‘layers’ when it’s finished)
Pour over the sherry or fruit juice and let it soak in
Cut the strawberries and grapes in half
De-stem and de-stone the cherries
Peel the kiwi fruits and slice
Place all the fruits on top of the cake
Pour over the custard
Spoon the whipped fresh cream on top
Cover with plastic wrap and place in the fridge until required
Just before serving, cut the passion fruits in half, scoop out the pulp and decorate the top of your trifle with the pulp

How quick and easy was that!

It’s a good idea to use a very large spoon to serve your Christmas Sherry Trifle. You’ll want to be able to reach right down to the cake at the bottom.

If you enjoyed this recipe you may wish to visit my Dinner in Ten Minutes blog. You’ll find many tasty recipes that are quick and easy to prepare - most of them in ten minutes.

Thanks again Joe for inviting me to guest post on your blog. It was such a pleasure to meet you at the Eat Drink Blog Conference in Sydney recently.

Sunday lunch - the stylish yet simple way

2011-11-20T16:32:00.048+11:00

I am serving you today roasted chicken maryland with spiced herbs and zucchini and green bean salad, accompanied by homemade raspberry flavoured mineral water.

Preparation: 30 minutes (plus overnight standing time)
Cooking: 45 minutes (roasted chicken); 5 minutes (salad); and 15 minutes (flavoured mineral water)
Serves: 2

Ingredients:

Roasted chicken maryland with spiced herbs
2 pieces of chicken maryland, cleaned
2 cloves of garlic
1 teaspoon of coriander seeds
2 long dried red chilli - seeds removed
1 tablespoon of coriander leaves chopped finely
1 teaspoon of salt
Black pepper to taste
1 tablespoon of olive oil

Zucchini with green bean salad
2 small zucchini, sliced thinly
30 green beans, edges removed
1 litre of water
1 litre of water with iced cubes
Salt and pepper to taste
3 teaspoons of lemon juice
2 teaspoons of natural yogurt
2 teaspoons of olive oil
1 teaspoon of lemon zest

Raspberry flavoured sparkling mineral water
1/2 cup of raspberry
1/2 cup of caster sugar
1/2 cup of water
1 litre of sparkling mineral water, chilled

Methods:

1. To marinate the chicken, blend garlic. coriandar seeds and leaves and dried chilli together. Add salt and pepper and olive oil and mix well. Apply the sauce over the chicken pieces. Cover with a plastic wrap and refridgerate overnight.
2. Preheat oven to 200'c top and bottom heat. Take the chicken out off the fridge and stand until they reach room temperature. Roast chicken for 30 - 45 minutes.
3. Meanwhile, make raspberry syrup. Bring all ingredients to boil and let it simmer to thicken. Strain to remove the raspberry pulp. Cool. Pour in sparkling mineral water and stir well.
4. To make salad, cook green beans in simmering water for a few minutes. Rinse and transfer it in iced water. Add green beans and zucchini in a salad mixing bowl. Add lemon juice, yogurt, olive oil and salt and pepper. Mix to let the salad dressing coated on the greens well. Top with lemon zest.

Burnt Orange Cafe, Sydney (Australia)

2011-11-14T22:54:00.001+11:00

1108/1109 Middle Head Road, Mosman, New South Wales | tel: 02 9969 1120 | web

Be welcomed by a sea breeze as you are sitting down on a country coastal wooden chair in the verandah. Immerse yourself in the 180 degree stunning view of Sydney Harbour while waiting for your breakfast. So far, this is my most favourite cafe since I moved to Sydney - a cafe that feels like a holiday home.

Located in the old golf house since 1930's, this cafe now serves daily delicious breakfast, lunch and afternoon treats with Single Origin coffee. The egg benedicts on Tasmanian ham and brioche was beautifully cooked. If you are proud of your home, this will be another cafe you are proud to visit. It also houses a retail shop for homewares, home decors, gifts, linens, cookbooks... what more do I have to say?

The ultimate Australian dessert

2011-10-29T21:16:00.000+11:00

It's summer here in Sydney. At this time of year, all Australians' hearts always go for pavlova when it comes to desserts. Luscious, light, fresh, sweet and creamy - what more you do you need on a hot summer evening? It is a meringue-based dessert filled with freshly whipped cream and farm fresh strawberries and raspberries.

Preparation: 15 minutes
Cooking: 1 hour
Serves: 4

Ingredients:

2 egg whites
1/2 cup of caster sugar
1/2 teaspoon of white vinegar
1 tablespoon of corn flour
A dash of vanilla extract
200g of chilled thicken cream for whipping
1/2 cup of strawberries, halved
1/2 cup of raspberries

Methods:

1. Preheat the oven to 150'c fan forced. Beat egg whites until stiff or soft peaks formed.
2. Gradually add sugar, one tablespoon at a time while beating until glossy.
3. Sift in flour. Add vanilla extract and vinegar (vinegar will make the meringue soft in the inside). Continue beating to smoothly combined.
4. Reduce the heat to 130'c. Pile the meringue to form a round cake-like shape making a small hollow in the centre for adding fillings. Bake for one hour at the centre of the oven. Leave it to completely cool before adding fillings.
5. Whip cream until thicken. Add cream in the centre of the meringue and top with fresh fruits. Serve immediately.

When the Indian subcontinent meets the Mediterranean

2011-10-29T20:44:00.001+11:00

Food is like culture. When mixed, it becomes a vibrant and colourful dish - just like this tandoori chicken wings with pearl couscous salad. The blend of vivid orange and charred colours give you a hint of aromatic spices and succulent and juicy meat. The gold, red and avocado green against the turquoise plate tickles the sense of freshness and the Mediterranean air. If you are not mouthwatering, there has got to be something wrong with your eyes!

Preparation: 30 minutes + standing time
Cooking: 45 minutes
Serves: 2

Ingredients:

Tandoori chicken wings
6 chicken wings, cleaned and rinsed
1/2 cup of natural yoghurt
1 teaspoon of ginger, finely grated
1 clove of garlic, finely grated
2 teaspoons of lemon juice
1/2 teaspoon of garam masala
1/2 teaspoon of sweet paprika
1/2 teaspoon of tumeric
1/2 teaspoon of ground coriander seeds
A dash of olive oil

Pearl couscous salad
1 tablespoon of olive oil
1 clove of garlic, finely grated
125g of pearl couscous
1 1/4 cup of water
A pinch of salt and pepper
1 tablespoon of olive oil
1/2 cup of red onion, diced
1/2 cup of avocado, diced
1/2 cup of red tomatoes, diced
1/2 cup of red capsicum, diced
Lemon wedges and extra natural yoghurt to serve

Methods:

1. Marinate the chicken wings with all the ingredients. Wrap with a plastic wrap and refrigerate for at least two hours.
2. Preheat the oven to 180'c.
3. Grill marinated chicken wings for 45 minutes.
4. In a frying pan, heat the oil over the medium heat. Add garlic and stir gently until golden. Add in couscous and water. Let it simmer on low heat until cooked - covered with lid (about 8 minutes). Turn the heat off. Add salt and pepper and oil. Keep it covered and let it continue to cook and completely cool.
5. Add salads into the cooled pearl couscous. Top with tandoori chicken wings and serve with lemon wedges and extra yoghurt.

Coconut and almond pear cake

2011-10-16T18:29:00.001+11:00

A picnic is always necessary when I feel like I am turning into a stay-at-home person. This pear cake is a moist and wholesome. A soft picnic rug is laid out under a shady tree. Shoes off. A hot cup of earl grey. It is good to be lazy sometime!

Preparation: 15 minutes
Cooking: 60 minutes
Serves: 7-10 pieces

Ingredients:

150g of unsalted butter at room temperature
3/4 cup of caster sugar
2 eggs
1/2 cup of coconut cream
1 1/2 cups of plain flour
1/4 cup of almond meal
2 teaspoons of baking powder
1 cup of milk
2 pears, peeled and halved
Icing sugar to dust

Methods:

1. Grease a loaf cake tin with butter. Place halved pears at the bottom of the tin. Preheat oven to 160'c fan forced.
2. Beat butter to soften for a few minutes. Add sugar in three additions and beat to make a fluffy butter cream.
3. Add one egg at a time and continue beating. Then add coconut cream and beat again quickly to combine.
4. Add flour, almond meal. baking powder, and milk. Use a silicone spatula to bring the mixture together.
5. Pour the cake mixture into tin. Bake for 60 minutes at the bottom of the oven. Check after 40 minutes and if the top starts to golden, use an aluminum foil to cover to protect the top from being grilled and continue baking. Stand cake in pan for 10 minutes with a damp tea towel covered before transferring it onto a rack to completely cool.

Serve warm.

Melting moments with espresso butter cream

2011-10-03T13:03:00.000+11:00

You will love this recipe, I promise.

There isn't anything better than a fine afternoon, an earl grey milky tea, a good book, and ~~a piece~~ a cup of melting moment or yoyo biscuit. This afternoon, I made these little guys with espresso butter cream. They are gorgeous, and as always melt in your mouth. Too hard to resist, isn't it?

Preparation: 10 minutes
Cooking: 10 minutes
Serves: 12 biscuits

Ingredients:

150g of unsalted butter, room temperature
4 tablespoons of icing sugar
1 cup of plain flour
1 teaspoon of baking powder
1/2 cup of custard powder

Espresso butter cream

30g of unsalted butter, room temperature
1/2 cup of icing sugar
2 teaspoons of espresso coffee extracted
2 teaspoon of coffee liqueur

Methods:

1. Beat butter until softened for a few minutes.
2. Add in icing sugar and continue beating until light and fluffy.
3. Add sifted flour and baking powder and custard powder to form a firm and smooth dough. Wrap and refrigerate for 20 minutes.
4. Preheat oven to 180'c. Take a teaspoonful of the mixture and roll into a small ball shape. Place it onto a greased baking tray. Repeat until all is shaped. Press gently with the back of a fork on each biscuit and bake for 10 minutes or until the golden. Remove from oven and leave until cooled completely.
5. Make butter cream - beating all ingredients together. Join biscuits together and serve with milky tea.

Not just another Asian breakfast

2011-10-03T12:34:00.002+11:00

I seriously don't understand how someone can survive four hours before lunch time with a piece of toast and jam. Are you one of those? If so, we have to talk! :-)

I have a bad habit. If I don't have a good breakfast, my brain usually punishes me not to function well. My colleagues are always astonished about the amount of time I had for cooking breakfasts before work. My answer is I let it cook while I take a shower. Is this an obsession with food or am I good at multi-tasking? Good question!

Preparation: 10 minutes
Cooking: 20 minutes
Serves: 2

Ingredients:

1 litre of chicken stock
1/4 cup of fragrant jasmine rice, rinsed twice
1 cup of minced chicken, marinated overnight with (1 garlic clove, crushed, 2 tablespoons of soy sauce, 1 teaspoon of black pepper, and 1 teaspoon of sesame oil)
4 tablespoons of fish sauce
2 teaspoons of salt
2 garlic cloves, mashed and fried in two tablespoons of vegetable oil until golden
Coriander and spring onions, chopped coarsely to garnish
A pinch of pepper to taste

Methods:

1. Bring stock to simmer. Add rice and cook on high heat for 15 minutes. Remove from heat and cover with lid for 5 minutes.
2. Bring the rice back to heat until simmering. Spoon in marinated chicken mince, fish sauce and salt. Stir gently until chicken balls are just cooked. Add garlic oil. Reduce heat to low and continue cooking for 5 minutes.
3. Pour into bowls and garnish with greens and pepper.

Kanom jeen with red chicken curry

2011-10-02T16:59:00.023+11:00

This is a taste of my hometown in Ayutthaya, Thailand.

It is a Vietnamese influenced Thai dish. The rice noodles are usually handmade. I can still recall the time when an old Thai lady carried a mobile kiosk on her shoulder selling kanom jeen door to door. Always, the front basket was filled with freshly made kanom jeen or rice noodles. And the back basket was filled with two kinds of sauces: sweet chilli and peanut sauce or fish curry sauce. I always went for the sweet chilli and peanut sauce. It was my favourite.

Here is a make over version of the old recipe. If you love mild curry and fresh herbs, this is the perfect summer dish for you. It is great way to entertain without a fuss.

Preparation: 15 minutes
Cooking: 30 minutes
Serves: 8 people

Ingredients:

Red chicken curry:

1 tablespoon of vegetable oil
1 tablespoon of red curry chilli paste (see ingredients at the bottom if you would like to make it from scratch otherwise available at a good Asian grocery)
10 cups of coconut cream
10 cups of sliced chicken
1/2 cup of fish sauce
3 tablespoons of red chilli, finely chopped
1 cup of Thai basil leaves

Serve with:

500g of dry thin rice noodles, cooked in boiling water for 8 minutes and rinsed
6 cups of cucumbers, sliced
4 cups of beansprouts, cleaned and roots removed

250g of rocket leaves
1 cup of fresh Thai basil leaves

Methods:

1. Heat oil in a cast iron pot over low heat. Add in chilli paste. Stir gently to cook (a few minutes).
2. Add 1/2 cup of coconut cream. Let it simmer for a few minutes.
3. Add the rest of coconut milk. Bring it to simmer again.
4. Add chicken. Cover with lid and let the chicken cooked. Do not boil. This may take about 10 minutes.
5. Add fish sauce and taste. Add more fish sauce if you wish. Then add chilli and fresh herbs. Remove from heat.

Serve with rice noodles, cucumbers, beansprouts, rocket leaves and fresh Thai basil leaves. Enjoy the summer!

Basic red curry chilli paste:You will need 10 dried red chillies, 2 tablespoons of sliced lemongrass (white parts only), 1 tablespoon of sliced galangal, 4 kaffir lime leaves, finely sliced, 5 garlic cloves, 2 teaspoons of shrimp paste and 1 teaspoon of coriander seeds. Process all ingredients together until finely blended. This will make about 1/2 cup of chilli paste.

Lemon, polenta and almond cake

2011-09-18T10:44:00.000+10:00

I have never had to buy a lemon again since moving into our new home. We have a huge lemon tree in the front garden, which sometimes attract naughty lemon robbers. I actually don't mind that because I will never be able to eat them all anyhow. You have an idea how long it will take me to finish one lemon from the picture above.

This is a vintage English tea cake recipe. I have adjusted the recipe so that it is a little healthier.

Preparation: 30 minutes
Cooking: 45 minutes plus cooling time
Serves: 8-10 people

Ingredients:

1/2 cup of margarine, at room temperature
3/4 cup of caster sugar
2 teaspoons of finely grated lemon zest from one lemon
2 teaspoons of vanilla extract
3 eggs, at room temperature
1 cup polenta
1 cup almond meal
1 cup self raising flour, sifted
1/2 cup of milk
1/2 cup of plain yogurt
Icing sugar for dusting

Methods:

1. Preheat the oven to 180'c and grease a round 20cm cake tin with butter.
2. Beat butter for a few minutes until softened.
3. Add one third of sugar and beat until the sugar dissolves and creamy. Repeat for the remaining sugar.
4. Add eggs - one at a time. Continue to beat eat time until the mixture is fluffy.
5. Add lemon zest, flour, polenta, and almond meal. Fold gently. Add milk, vanilla and yogurt and fold to combine.
6. Bake for 45 minutes. Leave oven door ajar until the cake is completely cool. Turn the tin upside down. Dust with icing sugar and serve.

Life can always be a sunnyside up

2011-09-18T10:11:00.000+10:00

Some people say happiness cannot come easily. Thus life is not always a sunny side up.

I used to be one of those people.

However, I have learned that when we feel life is not a sunnyside up is when our expectations are not met. We set rules. We tell ourselves what success is. We like the idea of being in control. Although this can be a good thing but often it is like a sharp knife cutting ourselves.

I agree that life is not always a sunnyside up but it can be if we stay positive. An analogy is that when we want to make a sunnyside fried egg and the pan may be too hot and we get a deep fried egg instead. We can get upset about it or we can laugh and make a new one. The later is what I do now. Have a laugh at ourselves. It is fun!

Sunday are for waffles

2011-09-18T09:53:00.000+10:00

Sydney has sprung! I live on the north side and hardly see the city. So yesterday, I had a mission to cross the bridge and explored the city. We went to Museum of Sydney for seeing a photo exhibition by Louise. It was interesting. She started her blog in 2009 exploring suburbs of Sydney and their locals. I agree with her that we usually let our routines and habits frame our daily life so much that we forget that there is so much more outside the square.

I also have got a new toy, a waffle maker! It is perfect for Sunday mornings when the only thing I need is a comforting smell of butter, soft warm cake and vanilla flavour. Here is my waffle recipe.

Preparation: 10 minutes
Cooking: 5 - 10 minutes
Serves: 2

Ingredients:

3/4 cup of plain flour
1 teaspoon of baking powder
A pinch of salt
1 teaspoon of caster sugar
1 egg, separated (room temperature)
1 cup of milk (room temperature)
50g of margarine, melted
1 teaspoon of vanilla extract

Methods:

1. Whisk egg white until stiff
2. Meanwhile, sift flour, salt and baking powder into a mixing bowl.
3. Preheat the waffle maker as is instructed by the manufacturer.
3. Add sugar, egg york, vanilla, milk and butter onto the flour mixture. Mix until smoothly combined.
4. Fold egg white into the batter. Pour half of the mixture onto the waffle pan. Cook according to the instructions.

Serve with fresh strawberries and honey.

For the love of food and its stylists and photographers

2011-08-22T23:42:00.000+10:00

I have been wanting to make a personal inspirational t-shirt for a very long time. And this is what I worked on last night. If you love food, design and photography, I hope you will like it. It is a reminder for me why I am here. Love you the most, all food stylists and photographers. You make this world look so scrumptious!

Joe x

A gift from Switzerland

2011-08-21T14:09:00.001+10:00

I am still grateful to Dan Macey, who kindly sponsored me to the recent international conference on food styling and photography in Boston. Not only I got to hear amazing stories about how passionate and hardworking food stylists and photographers are, I also have made many dear friends. A dear interior, prop stylist and photographer from Switzerland I met in Boston, Sam, just sent me these beautiful vintage cutlery and utensils (only some pictured here). And if you know me, you will know exactly how excited I am with this kind of gift, compared to a car raising adrenaline experience or a computer game :-)

Sam is very creative and artistic. Her work is so pleasant to the eyes to look, imagine and... relax. I would definitely hire Sam to decorate my house if she lives here!

Thank you so much, Sam. You are so kind and sweet - watch out for a surprise gift from me!

Joe x

Pineapple red curry with New Zealand mussels

2011-08-06T18:29:00.000+10:00

This is a smell of my hometown in Ayuthtaya, Thailand. A warm bowl of steamed jasmine rice and a pot of red curry with freshly crushed sweet pineapples and fat mussels entice everyone to gather around for dinner.

It is a lovely Thai dish, which unfortunately has rarely been featured in cookbooks or food magazines. The taste is so fresh and alive. If you love mild curries and Thai flavours, this could be a new Thai recipe to try.

Preparation: 10 minutes
Cooking: 15 minutes
Serves: 4-6

Ingredients:

1 tablespoon of red curry paste (available in good supermarkets)
1 tablespoon of vegetable oil
2 cups of coconut cream
3 cups of New Zealand mussels
4 cups of crushed pineapples with juice
1/2 cup of fish sauce

Methods:

1. Cook curry paste in vegetable oil on a hot pan until the aroma is released (about two minutes)
2. Add 1/4 of coconut cream and stir gently until creamy.
3. Add mussels and the remaining coconut cream. When it starts to simmer bring the heat to low.
4. Add pineapples and fish sauce. Let it simmer for 5-10 minutes.

Serve warm with steamed rice.

Joe's cherry tarts and one fine winter afternoon

2011-08-06T18:10:00.001+10:00

Let's have a great afternoon at home! You won't need a lot. A cherry tart, a cup of tea, a collection of lazy tunes, and no one but yourself. If you are looking for a quick, fresh and simple recipe of cherry tarts, I hope you will like my recipe.

Preparation: 15 minutes
Cooking: 60 minutes + cooling time
Serves: 4

Ingredients:

1/2 cup of unsalted butter melted
1/2 cup of caster sugar
1 1/2 cup of plain flour
A pinch of salt
1/4 cup of ground almond meal
150g of heavy cream
1 egg
2 tablespoons of vanilla extract
1 tablespoon of custard powder
3 tablespoon of caster sugar
1 tablespoon of plain flour
18 cherries, cleanned and pitted - use a paper clip to remove seeds
Icing sugar to dust

Methods:

1. Preheat oven to 180'c and grease two 4" round tart tins (1" high) with some butter lined with baking paper - leave long edges to help when pulling.
2. Combine sugar with melted butter. Mix to dissolve sugar a little. Add flour and salt. Knead gently to make a base mixture. Press the mixture onto the tins. Bake for 15 minutes and remove from oven. Sprinkle almond meal to seal the tart bases.
3. Make the filling. Combine slightly beaten egg with cream, vanilla extract, sugar, custard powder and flour. Mix well and pour the mixture into the tins over the pastry bases (no need to let cool completely). Add cherries and continue baking at the same temperature for 45 minutes. Check at 25 - 30 minutes to see if the top starts to brown. If it becomes brown to quickly, cover with an aluminum foil and continue baking until the custard is set. Remove from oven and cool completely. Dust with icing sugar and serve.

Fresh raw mangoes with Nam pla waan

2011-08-06T17:37:00.000+10:00

When I was young, the most yummiest snack that didn't cost a cent was my grandfather's raw mangoes in his farm with Nam pla waan dip (hot and sweet sauce). This must be the recipe that triggers my mouth to water the most, the sharp sour taste of raw mangoes contrast with the sweet, salty and mild dipping sauce. It is still in the middle of winter and I already feel like it's summer!

To make Nam pla waan, you will need 1/2 cup of fish sauce, 1/2 cup of water, 1 cup of brown sugar, 1/2 cup of sliced Asian shallots, 1/2 cup of dried shrimps and two red chilli (seeds removed). Mix fish sauce, water and sugar together and bring to simmer over medium heat. Simmer until thickened. Add dried shrimps, shallots and chilli. Serve with raw mangoes.

7 days of breakfasts

2011-07-31T12:58:00.020+10:00

Imagine the sounds of espresso machine working diligently, steam pressures and drops of extracted coffee onto a cup. It is not just the sound of breakfast time but it is the sound of a new day - a beginning that we can be reassured a bad day was over or it is a start of succeeding something new today.

I love breakfasts and the warmth of morning sunlight in winter. What is your breakfast today? Have a very lovely day... no matter where you are and how you begin your day.

Love,

Joe

Sunny side up fried egg, hot dog, baked beans and sour dough

Warm and comforting oatmeal porridge with organic milk and cinnamon

Beef sausage with cucumber relish and spicy avocado salsa on sour dough

Beef noodle soup

Organic peanut butter on toasted sour dough with fresh orange and tea

Warm oatmeal porridge with soy milk and poached cinnamoned pear

Healthy and light spinach souffle

Homemade whoopie pies

2011-07-24T12:27:00.000+10:00

Don't be confused like I was, trying to make sense if this is in fact a pie, cookie or cake! The answer is... whatever, it is yummy!

If you are not from New England or Pennsylvania Amish region in the United States, you probably wouldn't have a clue what this is. Historically, this little treat was created by an Amish farmer' wife. She put this in her husband's lunchbox and when he tried it he shouted out "whoopie!" And that is how it was named. It is something between a cake and a cookie. I have some techniques for different variations if you prefer to eat it more like a big chunky oreo cookie.

Preparation: 30 minutes
Cooking: 12 minutes + cooling time
Serves: 24

Ingredients (variations in brackets for oreo cookies)

1 cup of plain flour (1 1/2 cups)
1/2 cup of cocoa (1 1/2 cups)
1/2 teaspoon of baking powder
1 1/2 teaspoon of bicarbonate soda (omit this)
120g of unsalted butter, softened (salted butter)
1 cup of brown sugar
1 egg
1/2 cup of milk, room temperature

Filling

60g of unsalted butter
2 cups of icing sugar
1 tablespoon of milk
1 teaspoons of vanilla extract

Methods:

1. Preheat oven to 180'c. Mix flour, cocoa, baking powder, bicarbonate soda (omit this for a more cookie texture) and brown sugar.
2. Add egg, butter and milk and beat gently to form dough.
3. Scoop one teaspoon of the dough and drop one at a time on a baking tray lined with non-stick baking paper (if you use a cookie recipe, flatten the cookie dough by hand).
4. Bake for 9 to 12 minutes and remove from the oven to cool (for oreo cookie recipe, turn the heat off and leave the cookies in the oven until cool. This will form a crunchy texture for the cookies).
5. Make fillings. Beat all ingredients together. Sandwich each cookie/cake with two teaspoons of butter cream.

Techniques - the best oatmeal porridge texture

2011-07-24T10:39:00.002+10:00

Oatmeal porridge can be uninviting if the texture is not right. Here are some cooking tips if you want to give this warm and healthy recipe a perfect touch that it fully deserves. Some of you might prefer oat bran but I prefer old-fashion style rolled oat as it has a bit more depth in its texture.

Bring 2 cups of water and 1/4 cup of rolled oat (oatmeal) to boil (uncovered) for five minutes without stirring. Remove from heat temporarily and start stirring quickly and constantly to avoid it sticks to the bottom of the saucepan. Add in 1 cup of milk and 1 (or two if you like it a little sweeter) tablespoon of brown sugar. Then put it back to low heat to simmer and stirring from time to time until it is softened and thickened.

Polenta porridge with organic honey

2011-07-21T10:24:00.000+10:00

Good morning! Sydney has been very windy and wet. A warm and creamy breakfast like this seems a perfect idea. To make porridge, you will need two cups of milk, 1/4 cup of polenta and one tablespoon of honey. Bring all ingredients to simmer and cook until softened and creamy.

Dirty and naughty chocolate fudge cake!

2011-07-16T19:45:00.003+10:00

If food is like sex, I am probably considered promiscuous when it comes to chocolate cake affairs.

Embarrassingly, I am totally easy because any recipes would do me, just fine. But for my hot list, chocolate fudge cake, Julia Child's almond chocolate cake and cherry chocolate cake get me sweaty every time.

Are you ready for a dirty and naughty chocolate fudge cake (read: oral pleasure)?

Preparation: 30 minutes
Cooking: 30 - 40 minutes
Serves: 10

Ingredients:

100g unsalted butter, softened
1 1/4 cups of full cream milk, room temperature
2 1/4 cups of self-raising flour
100g of melted 70% dark chocolate
15g of good quality cocoa powder
1 teaspoon of bicarbonate soda
2 cups of caster sugar
1 tablespoon of dark rum
3 eggs

Icing:

1/2 cup of melted butter
2/3 cup of cocoa powder
2 1/2 cup of icing sugar
1/3 cup of milk
1 tablespoon of dark rum

Methods:

1. Preheat oven for 160'c and grease two 20cm round cake tins.
2. Sift flour, bicarbonate soda, cocoa powder and sugar into a mixing bowl. Add in melted chocolate, eggs, milk and rum. Beat on medium speed for ten minutes until the mixture is smoothly combined.
3. Pour mixture into pans. Bake at the bottom of the oven for 30 - 40 minutes. Check after 30 minutes. Let them cool in pans for 10 minutes and then remove to rest on wire rack.
4. Make icing. Beat all ingredients together until fluffy and smooth. After the cakes reach room temperature, sandwich them with chocolate frosting.

Serve warm by reheating it in microwave for 20 seconds. Great with Earl Grey!

Flashback - a morning in New York

2011-07-11T08:51:00.002+10:00

A summer morning in New York is simply beautiful. As the sun rises early, I enjoyed my morning run along Hudson River in the West Village, then a shower and a stroll to Greenwich Village for breakfast. New Yorkers' breakfasts are quick and simple like a toasted bagel with cream cheese (read lots of cream cheese!). I am glad I chose to stay in this vicinity because there were so many quirky cafes and bakeries only a few blocks away.

I am getting more active now with my project, Breakfasts from around the world. This morning I made my favourite bagel, cinnamon and raisin bagels and it gave me a flashback of my fond memories in New York. I have made bagels so many times now and I have acquired some tricks to share with you if you want to make some. The secret for a smooth glossy bagel skin is that you will need to put the dough into oven immediately after boiling it. If you leave boiled dough too long the skin will get wrinkles and they won't rise much in the baking process.

Preparation: 15 minutes + 1.5 hour standing time
Cooking: 20 minutes
Serves: Make 8 bagels

Ingredients:

1 tablespoon of dry yeast
1 1/2 tablespoon of sugar
2 1/2 cups of lukewarm water
500g of whole meal flour
A pinch of salt
1 cup of raisins
2 tablespoons of ground cinnamon
1 teaspoon of ground nutmeg
2 litres of water

Methods:

1. Mix dry yeast and sugar into the lukewarm water, cover and stand for 10 minutes
2. Pour the liquid into the flour, salt, raisins and spices. Mix well and knead to form a smooth dough. Cover with a tea towel and stand for one hour to allow the dough to rise.
3. Knead again and divide dough into 130g round piece. Press each dough and make a small hole in the middle with your finger. Place each dough in a greased baking pan. Cover and let it rise again (30 minutes).
4. Preheat oven to 180'c. Bring 2 litres of water to boil and reduce to simmer. Boil both sides of each dough for five seconds. This stops the bagels to rise too much in the oven and makes a unique dense texture.
5. Transfer them onto another greased baking pan. Top with your favourite seeds. Bake for 20 minutes or until lightly gold. Remove from the oven and let they stand on a wire rack to cool.

Serve with lots of cream cheese and espresso coffee!

Escargot aux raisins

2011-07-10T08:32:00.003+10:00

I am a huge fan of pastry-based breakfasts. Freshly baked brioche is already hard to resist but when combining it with brown sugar, cinnamon and raisin, what do you get? These gorgeous little snails that you just want to have a bite without mercy!

Preparation: 45 minutes + resting time
Cooking: 20 minutes
Serves: 18 mini escargots

Ingredients:

2 1/2 cups of plain flour
1 tablespoon of dry yeast
A pinch of salt
1/2 cup of iced cold water
3 eggs
150g of butter, softened + 50g melted
3/4 cup of brown sugar
4 tablespoons of ground cinnamon
2 cups of raisins
White sugar for topping

Methods:

1. Beat flour, yeast, salt, egg, cold water and egg until dough is formed.
2. Gradually add butter in three additions and continue beating until smoothly combined.
3. Rest dough in a warm place for two hours.
4. Knead dough on floured surface to 2cm thick. Brush with melted butter and top with brown sugar, cinnamon and raisins. Roll dough away and cut into 18 pieces. Rest in a warm place for 45 minutes.
5. Meanwhile preheat oven to 120'c. Top with white sugar and baked for 25 - 30 minutes.

Fried rice with fresh ginger, chilli and soy sauce

2011-07-09T15:24:00.000+10:00

This fried rice recipe has a touch of authentic Thai flavours. It tastes fresh and it is simple to make. By far, this is one of my proudest signature recipes that I would like to share. Please take a longer lunch break :-)

Preparation: 10 minutes
Cooking: 5 minutes
Serve: 1

Ingredients:

1 tablespoon of vegetable oil
1 clove of garlic, finely grated
1 cup of loin pork, sliced thinly (can change this to tofu or other meat)
1/4 cup of brown onion, finely chopped
1/4 cup of green beans
2 tablespoons of soy sauce
2 cups of cooked rice, refrigerated overnight
1/4 cup of fresh ginger
1 tablespoon of red chilli, finely chopped (optional)
1/4 cup of spring onions, chopped coarsely

Methods:

1. Heat oil on a wok frying pan on medium heat.

2. Add garlic and stir gently until lightly golden. Add pork and stir for a few times until the pork is cooked. Add brown onion and green beans. Stir quickly to combine. Add half of soy sauce and stir. Then add rice and the remaining soy sauce. Stir gently until well combined. Add fresh chilli and ginger and spring onion. Stir gently to combine.

Serve with chilli sauce.

Coconut rice porridge with peaches in syrup

2011-07-09T13:54:00.001+10:00

As much as I love being away for a trip, I love being home too. It's good to be back and have a home cooked breakfast. It's a sunny winter here in Sydney.

To make this coconut rice porridge with peaches, you will need 1/4 cup of jasmine rice cleaned and rinsed, 3 cups of water, 1 1/2 cups of soy milk and 1 1/2 cups of coconut milk, a dash of honey, and peaches in syrup. Firstly, boil rice with water on low heat until the rice is cooked and water dries out. Cool and add coconut milk and soy milk and honey. Refrigerate until cold. Serve with peaches in syrup. This recipe is for one person and takes approximately 10 minutes to cook plus cooling time.

Lots of love,

10 New York cafes and bakeries you will love

2011-07-07T11:05:00.039+10:00

1. Joe the Art of Coffee

141 Waverly Place, New York | tel: 924 6750 | other locations

2. Jack's Stir Brew

138 West 10th Street New York, West Village | tel: 929 0821 | other locations

3. Balthazar Boulangerie

80 Spring Street, New York, Soho | tel: 965 1785 | web

4. Soy Cafe

115 Greenwich Avenue, New York, Greenwich | tel: 229 9898 | web

5. Tea & Sympathy

108-110 Greenwich Avenue, Greenwich | tel: 807 8329 | web

6. Bouchon Bakery

Time Warner Center, 10 Columbus Circle, 3rd Floor | tel: 823 9366 | web

7. Magnolia Bakery

401 Bleecker Street, Greenwich, New York | tel: 462 2572 | web

8. Once upon a tart

135 Sullivan Street, New York | tel: 387 8869 | web

9. Caffe Reggio

119 MacDougal Street, New York | tel: 706 4827 | web

10. Rosting Plant Coffee

75 Greenwich Avenue, New York | tel: 775 7755 | other locations

Oh New York...

2011-07-03T07:01:00.002+10:00

New York is crazily busy but it is also charmingly calm. New York is low key but it is also high-end. New York is hip and modern but it is also old fashioned. It is very contrasting and so diverse. From my experience, people tend to think Americans are arrogant but I have never thought so but I admit I was wondering if I had been wrong.

As a matter if fact, Americans are the friendliest people on earth. I adore the freedom and lovely bakeries they have here!

Sweet Cupcakes, Boston (United States)

2011-07-03T06:40:00.001+10:00

49 Massachusetts Avenue, Boston | tel: 617 247-2253

A lovely cupcakery in Boston, a must visit in Boston for all capcakes lovers! I tried red velvet and capuccino mini cupcakes. They are moist and sweet!

Flour Bakery + Cafe, Boston (United States)

2011-07-01T13:12:00.000+10:00

1595 Washington Street, Boston, United States | tel: 617 267 4300

If there is one thing that will make me want to move to Boston, it would be Joanne Chang’s walnut sticky bun at Flour Bakery + Cafe. Seriously.
I arrived at her Washington Avenue shop at seven and people already started to line up! Without having to think much, I ordered one sticky bun and cappuccino. If you have ever seen an advertisement claiming something too mouthwatering and delicious and out of this world that it transports you to a different world and you think it is over exaggerated. Honestly, I have to tell you that it isn’t a lie. When I had my first bite into this soft warm bun with little sweetened walnuts and caramel sauce on top, I felt like moaning. I managed to behave... and stay silent not to embarrass myself.

Not only about the bun that is interesting, Joanne’s story is also inspiring. She is a Chinese American and took a leap quitting her full-time corporate job to pursue her dream. Despite the disagreement I can imagine from her parents, she started her big pay-cut new job as a pastry chef apprentice and later she has opened and expanded her bakeries. I am going to buy her cookbook to try making her Oreo cookies and this sticky bun when I get back to Sydney. I am going to miss it a lot!

Burdick Chocolatier, Boston (United States)

2011-07-01T13:11:00.000+10:00

52-D Brattle Street, Cambridge, Boston | tel: 617 491 4340

I should have planned my day to accommodate my cravings. As soon as stepping out from Crema Cafe at Harvard Square and strolling along Brattle Street, before I knew it I was already in another shop, BurdIck Chocolatier and had a small Harvard Square cake and Ecuador hot chocolate in front of me. I should have visited Crema Cafe then went for a tour of Harvard University and then here. Why am I complaining, it’s for chocolate sake! The chocolate cake and hot chocolate were so rich that I felt like I had already exceeded my calorie intake for the day at 11.30am. A little girl was siting beside me having a lemon chocolate cake with her mother and I felt like I was bewitched by a hungry chocolate witch for a moment wanting to take a bite (big bite) from her small plate. I soon realised that I blamed witchcraft for nothing – it was me to better get out of this chocolatier!

Crema Cafe, Boston (United States)

2011-07-01T13:07:00.000+10:00

27 Brattle Street, Cambridge, Boston | tel: 617 876 2700

I have been in the States for a week now and have been trying to speak like Americans but it hasn’t been successful. If I can fake my accent perfectly, I think I still should sound un-natural. It is funny how things are differently said here. Simple things. Today, I visited Cambridge and had a walk around Harvard Yard and stopped for a morning tea at Crema Cafe at Harvard Square. They say “take out” instead of “take away” and “for here” instead of “eat in” and “a cheque” instead of “a bill” and “how much time does it take to get there?” instead of “how long does it take to get there?” and the list continues on. With all of these differences in sayings, funnily I said two things perfectly when I ordered “a cannelle and a latte”. This cafe is full of Harvard students. The coffee was ok (sorry we, Australians, take our coffee very seriously) but the cannelle was delicious.

Oh Holy Cannoli!

2011-06-29T09:42:00.000+10:00

300 Hanover Street, Boston North End | tel: 07 742-3050

As I approach the beginning of Hanover Street in Boston North End, I begin to see people walking with scrumptious looking cannolis in their hands. Walking further, I started to see a long line of sweettooths outside this pastry shop, Mike's Pastry. It is a sign of heaven for such a food lover like me. I just queue up and wait. Finally, as soon as I enter the shop oh dear Lord of Sicilian Sweets! There are so many flavoured cannolis to choose from. I picked this gorgeous hazelnut cannoli which is amazing. You must try it if you visit Boston. It is just out of this world!

Clear Flour Bread Bakery, Boston (United States)

2011-06-29T09:26:00.002+10:00

178 Thorndike Street, Brookline, Boston | tel: 07 739-0060

I have been in Boston for a few days and it had been very foggy and wet all day long until this morning that we have got a lovely sunny day!

Waking up at 5am today, I had to wait patiently until 7.30am to start my mission - a walk to Clear Flour Bread Bakery in Brookline for breakfast. North Brookline is very close to where I stay at Boston University. It was a lovely walk passing cute and old New England houses. As soon as I arrived, I could tell that my eyes (as always) were bigger than my stomach. I wanted to try its delicious seasonal rustic tart and chocolate croissant and brioche and... all of them temptingly displayed on the cooling shelf. Luckily, I won over my strong craving and only ordered an apple and cranberry rustic tart. It was crusty, sweet and tangy - all you want for a good old recipe tart. Mission accomplished!

Free recipe book from Australian chefs and bloggers

2011-06-29T08:59:00.003+10:00

Please donate and help Oxfam stop hunger. Free recipe book can be downloaded here. The recipe book features delicious recipes by famous Australian chefs like Neil Perry (Rockpool Bar & Grill, Spice Temple), Matt Kemp (Balzac), Glenn Thompson (Zest), Brendon Barker (Embassy XO),Ben Shewry (Attica) and Peter Sheppard (Caveau) and many food bloggers including my pineapple fried rice with BBQ prawns is on page 9. Enjoy!

Foods and arts bring us all here

2011-06-29T08:35:00.000+10:00

"It's so beautifully arranged on the plate - you know someone's fingers have been all over it." - Julia Child

Greetings from Boston! It is so great to be in a room full of people who are passionate about food and visual arts from all over the United States and the world. My dorm mate is a photographer from San Fransisco, Nader Khouri. I have also met two food stylists from Australia, Delores shared with us today about her experiences on the preps of working with misbehaving foods like what to do when your tortillas dry and crack? The lovely vivid green avocado turns brown? Cooked red meat turns dry and tired? Making ice cream that never melts? Creating water droplets to make your drinks look cold but never wet your set? Enhancing, stretching and cheating techniques are revealed. From steamed tampons to sodium bisulfite, it is evident that food styling and photography is an art as well as a science!

Delores shares a great idea on keeping up with food styling trends which I love. She collects photographs of the same food styled by different people to compare which one looks best. To her, visiting grocery stores is like visiting an arts museum. She likes to browse pictures of foods on different packages to study how they differently styled according to what they are trying to sell e.g. pictures of steak that sell the sauce versus the meat. I usually spend a few hours already when I go shopping. Delores makes me feel like I should spend at least half day for my future grocery shopping now.

Good morning, Boston!

2011-06-25T20:03:00.003+10:00

Greetings from Boston, everyone! The weather here is overcast with some light showers, not good for a day out but perfect for catching up with some good sleep! Flying from San Fransisco to Boston reminded me of the flight from the east coast to the west coast of Australia. It takes forever!

This morning we have a session by Delores Custer. To me, she is the Julia Child of the world of food styling. Delores has over 35 years of experience in the food styling industry. She is sharing her experiences on how to control foods that misbehave in front of camera.

Look forward to telling you all about it!

Live from the USA!

2011-06-24T06:22:00.001+10:00

Fourteen thousand eight hundred and fifty miles away from home, fourteen hours flight and sleep dept, I finally arrive and am posting live from the USA, a trip for the 2011 International Conference on Food Styling and Photography at Boston University.

Three meals on the plane weren't really satisfying my appetite. If it is normal for passengers to bring some home cooked meals on board with self-servicing reheating facilities, I would already have prepared my own meals from home! Stay tuned for the next few days. I will be blogging live bringing you some food styling and food photography tips and what's hot and what's coming plus my culinary adventures in Boston and New York.

The Food Stylist's Handbook

2011-06-09T10:34:00.006+10:00

Are you passionate about making food looks so tempting and mouthwatering on camera?

Food styling and food illustration/photography has established itself as a profession since 1950's. With the advance of today's imaging technology and the increase in aesthetic and hedonic values of food, there has never been a better time to start exploring visual arts and food as a career.

Don't know where to start? After 25 years of experience in food styling and over 10,000 parties cooked for high profile guests like George H.W. Bush, Prince Charles, Cher and Arnold Schwarzenegger, Denise Vivaldo, the author of The Food Stylist's Handbook and her creative partner, Cindie Flannigan understand exactly what you are looking for. More importantly, I think her book has already revolutionised the education of gastronomic discourse.

What I love about the book:

Beautiful and scrumptious food and behind-the-scene styling photographs
Easy to read, rich and well structured contents
Excellent intro on food styling as a career - what is it like to be and what does it take to be a food stylist?
Simple explanation on different assignments of food styling and how to start a food styling business and promote your work including tips for partnering, ideas for potential clients and financing
No hidden secrets on food styling tools - both information and pictures!
Step-by-step master classes on styling from creating the perfect golden, succulent and charred looking poultry dishes to making ice-cream that never melts for camera!
Troubleshooting for common food styling problems like how do I fix a crack in cooked fish? How do I make salad stay fresh and appetising?

For a development of the still evolving professions of gastronomy, culinary arts and visual communication, I am proud of Denise that she has made a significant contribution to revolutionise food communication education. To me, this is not just a food styling handbook it is history in gastronomic communication she makes.

This book is internationally released and you should be able to get a copy from a good bookstore near you. Alternatively, order online via Amazon.

For those who eat to survive

2011-06-07T13:14:00.001+10:00

In any modern societies, we are lucky to eat for pleasure. Food is readily available - whatever we want and whenever we want it. I am one of them. I have never had to experience what it is like to worry about if I can afford to eat or to go to bed with my stomach empty.

Unfortunately, for some people eating is purely a bodily need. One in seven goes to bed hungry every night in Mozambique, for example. Oxfam Australia is running an appeal raising funds to help stop hunger , so please make a generous donation for those in need.

A bitter sweet morning

2011-06-06T18:29:00.000+10:00

I cannot believe I still survive after a long semester of teaching (hundreds of students for the first time!) and returning to university. It's time to have a little break. And by ideal little break, I mean... baking and eating cupcakes! I love the bitter flavour of black coffee and sweet homemade cupcakes with sweet and gentle vanilla scented frosting.

I am hoping to finish some paper work and marking before my trip to the States. It will be a very mad couple of weeks, I can guarantee you! Enough whinging and start munching on my cupcake! This is my favourite recipe. Simply search "vanilla cupcakes" to get my recipe.

Boston, see you soon!

2011-06-02T11:56:00.003+10:00

I have a good and exciting news to share. I have just been awarded a scholarship to attend the 2011 International Conference on Food Styling and Photography in Boston later this month!

Earlier last month I applied for a scholarship to attend the above conference and I had to submit an essay and two images. This recognition has made me realise once again that passion is the key ingredient to any success and there is always a way to marry your passion to your already existing skills.

I am grateful to Dan Macey at dantasticfood, the scholarship provider for his generous support.

Here is my essay.
...................................................................................................

On one Saturday afternoon about three years ago, I was lingering over my afternoon tea and viewing a still image of coconut cake with lime curd from a magazine.I was wondering why it had an adorable power over my imagination. The perfectly white spread of icing and neatly layered and pale yellow moist-looking cake makes me just feel... happy. I can imagine the smell of butter and the taste of fresh lime. The vintage cutlery and retro kitchen in the background brings back my fond memories from childhood about my grandfather’s coconut farm. Creating compelling pictures of food is an art as well as a science.

I have recently resigned from my six-year job in marketing communications and I am now enrolled in a Doctor of Philosophy program at Macquarie University, Australia.My research aims to put forward a unified theory in visual food communication. I hope the results of my study will profoundly address questions that professional food stylists and photographers may more and more seek further explanation and discussion about how viewers process visual food information and how to create compelling visual images that influence the viewers beyond palatability.

This scholarship will open doors of opportunities for me that would be impossible otherwise due to financial constraints from my career change. It will allow me to engage with professionals and enthusiasts in food photography, styling, and design at an international forum. Attending the conference will also broaden my understanding of influential trends and professional views on the role of visual food images in the movements towards sustainable and ethical food production and consumption.

The next three years will be dedicated to my research work aiming to establish myself as a visual food communication specialist. After completion, I would like to set up a consulting business while working on a book publishing project on visual food communication theory bringing together established principles in sensory evaluation, psychology, sociology, advertising, media and communication, visual design and culinary arts. Attending this conference perfectly matches my career goals. It will give me an opportunity to broaden my knowledge of the industry by exchanging my ideas and information about the Australian styles and movements in visual food communications to international peers including potential establishments for an ongoing conversation and collaborative work with prominent professionals and educators in the industry.

Homemade wonton soup

2011-05-28T20:14:00.000+10:00

A very simple healthy soup to comfort you this winter. I am still here working on my dreams. Might have cooked a little less but food is still my life. Enjoy this wholesome recipe!

You will need 12 sheets of wonton wrappers, 100g of minced pork or chicken, 3 king prawns (minced), 1 coriandar root finely chopped, 1 clove of garlic finely chopped, a pinch of black pepper and 3 tablespoons of soy sauce, 1 litre of water and 100g of Chinese bok choy and salt. Marinate minced pork, prawn with coriandar roots, garlic, pepper and soy sauce for 30 minutes. Spoon in the mixture mince (3/4 tablespoon) onto each wonton sheet and fold it using little water to seal the edges. Bring water to simmer. Add salt to taste. Then add wontons in until they float onto the surface. Add bok choy. Serve warm.

Rosewater baklava

2011-05-01T12:44:00.001+10:00

I am surprised to realise that the last time I made baklava was three years ago. Making it again today made me remember why. I am not a fan of filo pastry. It is so delicate and breaks very easily. It might be a long while until I bake it again so I better take the moment and enjoy these little syrupy pastries and their heaven-like tastes!

Recipe can be found here.

Hainanese chicken rice

2011-04-30T19:47:00.000+10:00

Most people understand that this recipe is from Singapore. In fact, this recipe originates from Hainan, China. It is a very popular dish in many South East Asian countries, thanks to Chinese migrants. I grew up with this dish, known in Thailand as Khao man gai (ข้าวมันไก่). It is usually served with three sauces: chilli sauce, garlic and spring onion sauce and soy sauce. This recipe has a little touch of Thai and it is served with a mixed ginger, soy and chilli sauce.

Preparation: 15 minutes
Cooking: 45 minutes
Serves: 2

Ingredients:

Chicken stock
1 cup of chicken bones (can be requested at any butchers or may be available at good supermarkets)
1 garlic clove, crushed gently
2 coriander roots
2 tablespoons of finely grated ginger
2 litres of water
1/4 cup of soy sauce
Salt to taste

Rice
4 cups of chicken stock from above
2 cups of jasmine rice
1 tablespoon of finely grated ginger

Poached chicken
2 pieces of chicken breast

Sauce
1/4 cup of soy sauce
2 tablespoons of sugar
1/2 tablespoon of finely grated ginger
1/2 tablespoon of finely chopped red chilli
1 tablespoon of white vinegar

Spring onion and coriander, chopped for garnishing
Cucumbers, sliced

Methods:

1. Make chicken stock. Bring all ingredients to gradually simmer on low heat (do not boil) for 30 minutes.
2. Cook rice. Rinse raw rice twice with water in a pot (you can use a rice cooker if you have one). Then add ginger and chicken stock from above. Cook on medium heat until the water us completely absorbed. You will see air bubbles through the rice. Cover with a lid and remove from heat. This will let the rice continue to cook. Usually takes 10 -15 minutes.
3. Make a sauce. Bring all ingredients to simmer over a low heat. Once the sugar has dissolved, it is ready.
4. Poach the chicken breasts in the remaining stock over low heat (do not boil) for five to seven minutes.

Serve with a bowl of chicken stock and chilli soy sauce.

Let me eat blueberry cake!

2011-04-18T17:17:00.003+10:00

If you are looking for a melt-in-the-mouth and super moist blueberry cake, this is the one.

I wasn't brought up with delicious home-baked goods. I sometime feel jealous with those who have fond memories about cakes in their childhood.

I grew up in Thailand and baking seemed to be foreign. Most Thai sweets are simply made with steaming or boiling methods. We didn't have a gas stove until I was almost eight. I still remember the times when my mum asked me to help light a fire on a small coal stove. Adjusting temperature was challenging as we had to wait until the coals were almost burnt out if we wanted a lower heat.

A small piece of butter or sponge cake was sold at a local grocery store for 3¢ or 5¢ for the fancy ones with icing on top. They were not very good cakes at all. They were as dry as bones. They were meant to be something to fill you up rather than a source of joy. So my childhood memories about cakes were a little daunting. This background might explain why I used to think I would never be able to bake. My childhood memories taught me that baking had to be very complicated.

I had wasted about twenty years of life without cakes. Can you imagine? I know it was pretty sad but not anymore! When was the last time you had a good piece of cake? If your answer is longer than a week, you know I will be pretty upset. Go and bake this! And yes, this is an order.

Preparation: 15 minutes
Cooking: 60 minutes
Serves: 7-8 generous pieces or 14-16 not so generous pieces

Ingredients:

150g of unsalted butter at room temperature 3/4 cup of caster sugar
2 eggs
1/2 cup of crème fraiche
1 teaspoon of vanilla extract
1 3/4 cups of plain flour
2 teaspoons of baking powder
1 cup of milk
28 punnet blueberries
Icing sugar to dust

Methods:

1. Grease a loaf cake tin with butter and preheat oven to 160'c fan forced.
2. Beat butter to soften for a few minutes. Add sugar in three additions and beat to make a fluffy butter cream.
3. Add one egg at a time and continue beating. Then add crème fraiche and vanilla extract and beat again quickly to combine.
4. Add flour, baking powder, and milk. Use a silicone spatula to bring the mixture together.
5. Pour the cake mixture into pan. Line each blueberry to form four rows. Bake for 60 minutes at the bottom of the oven. Check after 40 minutes and if the top starts to golden, use an aluminum foil to cover to protect the top from being grilled and continue baking. Stand cake in pan for 10 minutes with a damp tea towel covered before transferring it onto a rack to completely cool.

Dust it with icing sugar and serve warm.

Butter and pepper prawns with fine rice noodles

2011-04-17T14:15:00.005+10:00

Who doesn't love Sundays? I love Sundays because I get to snooze a little longer. I don't have to rush while humming in the shower. I like the scent of newly changed bed linen with a touch of pomegranate water. I get to enjoy a full cooked breakfast with two pieces of crispy bacon and sunny side up fried eggs. I get to linger while sipping a lemoned tea over a novel. I get freshly cooked lunch and bake something insanely delicious. What do you love about Sunday?

Preparation: 15 minutes
Cooking: 10 minutes
Serves: 1

Ingredients:

100g of fine rice noodle, soaked in water until softened
3-5 whole king prawns
2 cloves of garlic, finely grated
1 tablespoon of olive oil
1 tablespoon of butter
1 long red chilli, finely chopped
2 teaspoons of sea salt
2 teaspoons of black pepper, grounded
Coriander to garnish

Methods:

1. Heat oil on a frying pan over medium heat. Add garlic and stir gently until lightly golden. Add prawns and cook for a minute on both side. Add a pinch of salt and pepper and remove prawns onto a dish to rest.
2. Add butter to melt. Then add noodles. Stir gently to let the noodles absorb the butter. Add 1 cup of water and let it simmer. This will help cook and soften the noodles.
3. Once the water dries out, add chilli, salt and pepper. Add prawns back into pan. Sprinkle with a little water and cover with lid. Turn the heat off.

Garnish with coriander and serve.

Happy Easter - apricot hot cross buns!

2011-04-15T16:10:00.000+10:00

Easter is just around the corner and I already cannot control my festive craving for freshly baked hot cross buns and marmalade for breakfast and ooooh slow roasted leg of pork with crunchy honeyed scratchings and spiced apple relish for lunch... and more of this for dinner and just another hot cross bun with butter for supper.

What are you cooking?

Serves: 12
Preparation: 50 minutes + standing time
Cooking: 25 minutes + cooling time

Ingredients:

1 sachet of dry yeast
1/4 cup of honey
1 cup of lukewarm soy milk
4 cups of plain flour
60 grams of unsalted butter
A dash of mixed spices
1 egg
1 cup of dried apricots, chopped coarsely
2 teaspoons of orange zest, grated finely

Cross flour paste
1/2 cup of plain flour
1/4 cup of water
2 teaspoons of honey

Glaze
1 tablespoon of water
1 teaspoon of gelatine powder
2 teaspoons of sugar
1 teaspoon of orange zest, finely grated

Methods:

1. Mix yeast, sugar and warm milk in a container. Cover it with a plastic wrap and stand in a warm spot for at least 10 minutes until frothy.
2. Sift the flour and spices together. Add in the butter and rub until well combined like breadcrumb. Pour the yeast mixture in, add egg, and dried apricots. Mix and form a soft sticky dough. Cover and stand in a warm spot until double in size (approx. 45 minutes)
3. Knead the dough until smooth. Divide it into 12 ball-shaped pieces. Lay the doughs onto a greased cake tin. Cover it and let it stand in a warm spot for another 10-15 minutes to let it double in size.
4. Preheat the oven to 200'c fan-forced.
5. Make the flour paste by combining all ingredients together. Using the piping bag and pipe it cross all buns.
6. Bake for 20-25 minutes. Let it cool down a little.
7. Prepare glaze by combining all ingredients together on a hot saucepan. Brush it over hot cross buns.

Wholemeal spirals with chorizo and fresh tomato

2011-04-15T15:53:00.002+10:00

Mmmmmm this recipe is very sexy. Dim the light for tonight's dinner. Have a sip of pinot noir and don't think about anything else. Take a mouthful of this chorizo and wholmeal spirals and watch the smoky porky flavours sliding from one side of your tongue and a little kick of garlic and paprika slowly moving towards from the other side. Then bang the juiciness of fresh tomato spinning the flavours and freshness from your palate down through your throat. This tango decadent and the heat of the paprika makes you sweat and for sure will make you ask for more.

Preparation: 15 minutes
Cooking: 15 minutes
Serves: 2

Ingredients:

2 cups of wholmeal spiral pasta
Boiling water to cook the pasta
A pinch of salt
1 tablespoon of olive oil
1 garlic clove, finely grated
2 cups of spicy Spanish chorizo, slided
2 cups of fresh mixed yellow, orange and red cherry tomatoes, halved
Salt and pepper for seasoning
Parmesan cheese and chopped red chilli and parsley to garnish

Methods:

1. Cook pasta in boiling water for 5-6 minutes - not al dente because it will continue to cook during the process. Drain the pasta with a strainer.
2. On a large pan, heat the olive oil over medium heat. Add garlic and stir gently for a minute. Add chorizo and cook until it releases its smoky aroma and juices. Add tomatoes and cook until the tomato fleshes tender. Then add pasta. Season with generous salt and pepper.
3. Top with Parmesan cheese and garnish with chopped red chilli and parsley.

Pistachio and chocolate chip cookies

2011-04-15T08:00:00.002+10:00

I am loving my new induction kitchen! :-)

When one sips a cappuccino and munches on a cookie and admires one's own kitchen at once, it is a warning sign that lots of baking will be done here. Don't you agree?

Serves: 16 generous pieces
Preparation: 20 minutes + 30 minutes waiting time
Cooking: 20 minutes

Ingredients:

150g unsalted butter (room temperature)
1/3 cup of caster sugar
1/3 cup of brown sugar
1 cup of pan roasted pistachio nuts chopped coarsely
1 egg
1 1/2 cup of plain flour
1 teaspoon of bicarbnate of soda
1 cup of your favourite milk chocolate chopped
1 teaspoon of vanilla extract

Methods:

1. Preheat the oven 150’c fan-forced and grease your baking tray with butter.
2. Beat butter for a few minutes to soften until fluffy. Add sugars and beat until smoothly combined and the sugars dissolved. Add in the egg and vanilla extract. Beat again until fluffy.
3. Stir in sifted flour and the bicarbonate of soda, chocolates and nuts. Mix well.
4. Refrigerate for about 30 minutes.
5. Drop the mixture onto the tray – each tablespoon for each cookie. Use your finger flattening the cookie a little.
6. Bake them about 20 minutes and let it cool completely before serving or keeping them in a jar.

Bonjour!

2011-04-14T20:00:00.000+10:00

French breakfast muffins

First of all, I apologise for being a little quiet for the last couple of months! Lots have happened. The biggest change was moving house (again!) and I have been left without phone and internet connection for weeks!

Today I went to a chemist and I have to admit I was fully shocked to see a product available for sale there. What you do is you spray this nasty liquid onto your tongue and then it will make you feel like you don't want to eat a thing or make foods taste horrible for dieters. I can't believe anyone would like to do that! Certainly not me!

I am making these Paris puffins for breakfast and if you think you have tried all muffins and done with it, think again! These buttery and spiced little things transform your dull morning into the sweetest moment!

Preparation: 20 minutes
Cooking: 20 minutes
Serves: 10

Ingredients:

1 cup of plain flour
1/2 cup of rice flour
2 teaspoons of baking powder
1/2 teaspoons of nutmeg
3/4 cup of milk
1 teaspoon of vanilla extract
50g of unsalted butter, melted and cooled
1/2 cup of caster sugar
1 egg
Extra 1/2 cup of butter, melted and warmed
Extra 2 teaspoons of cinnamon
Extra 1/2 cup of white sugar

Methods:

1. Sift flours, baking powder and nutmeg together.
2. Add milk, vanilla extract, melted butter, caster sugar and egg into the flour mixture. Beat until well combined. Rest for 15 minutes. Preheat the oven to 160'c fan forced. Grease the muffin pan with butter and flour.
3. Spoon the batter into pan and bake for 20 minutes or until the cake tester comes out clean.
4. Dip hot muffins into extra melted butter and roll them over the cinnamoned sugar.

Sweet coconut sticky rice with sweet salt dried fish

2011-02-13T21:24:00.001+11:00

Happy Valentine's Day!

I am still in the Thai cooking mode. Although Thai cooking techniques are not as delicate as some other cuisines, they reflects on Thai eating culture - simple living. Recipes are doubled by mixing and matching readily available ingredients.

To make this recipe, you will need to cook sweet coconut sticky rice - see recipe here. Then make the topping - sweet salt dried fish. Mash 100g of poached fish fillet with fork. Fry it with two tablespoons of vegetable oil in a frying pan over medium heat until golden brown (approx. 15 minutes). Add 2 teaspoons of salt and 1 tablespoon of white sugar and deep fried shallots (available at Asian grocery stores). Remove from heat. Serve lukewarm with the sweet coconut sticky rice.

Khao tom koong (Prawn and rice soup)

2011-02-13T12:48:00.001+11:00

I have warned you I would be cooking a lot of Thai this week :-)

Prawn and rice soup is the traditional Thai breakfast. It is very simple and flavousome. My mum always made this for me when I was a little. If you are looking for a change after several mornings with breakfast cereals, toasts and oat meals, this is the perfect oriental glory you could have ever asked for. Something special for a weekend breakfast? You will love it!

Preparation: 10 minutes
Cooking: 30 minutes
Serves: 2

Ingredients:

1 litre of fish stock
1/4 cup of fragrant jasmine rice, rinsed twice
8 fresh king prawns, peeled and cleaned
3 tablespoons of fish sauce
2 teaspoons of salt
2 garlic cloves, mashed and fried in two tablespoons of vegetable oil until golden
Coriander and spring onions, chopped coarsely to garnish
A pinch of pepper to taste

Methods:

1. Bring fish stock to simmer. Add rice and cook on high heat for 15 minutes. Remove from heat and cover with lid for 5 minutes.
2. Bring the rice back to heat until simmering. Add prawns, fish sauce and salt. Stir gently until prawns are just cooked. Add garlic oil. Reduce heat to low and continue cooking for 5 minutes.
3. Pour into bowls and garnish with greens and pepper.

Luke chin ping with nam jim

2011-02-12T15:56:00.002+11:00

When it comes to Thailand's street foods, what do you think of? Growing up in Thailand, to me I always think of Luke chin ping with thick nam jim (grilled beef balls with thickened sweet and sour sauce - ลูกชิ้นปิ้ง). It is served like a snack in Thailand.

At school, I often spared some money to get a skewer of grilled beef balls for my afternoon snack (or sometime two!). It is hard to find them made here. It is so simple and delicious. You can make it a main meal by serving with steamed rice or sticky rice. It's also a great BBQ option or finger food served without rice.

Preparation: 10 minutes
Cooking: 15 minutes (beef balls) and 20 minutes (sauce)
Serves: 10 people (finger food) or 5 people (main meal)

Ingredients:

1kg of beef balls (or chicken, or pork balls - available at Asian grocery stores)
2 litres of water
Wooden skewer, soaked in water for 30 minutes (this is to avoid burning it when grilling)
3 cups of water
2 tablespoons of tamarind paste
6 tablespoons of sugar
2 tablespoons of fish sauce
1 tablespoon of cornstarch, diluted in one tablespoon of water
3 roasted red chilli, seeds removed and crushed
1 tablespoon of coriander and spring onion, chopped thinly

Methods:

1. Bring 2 litres of water to boil. Meanwhile, cross each beef ball with knife. Reduce heat to simmer. Add beef balls (in 2 additions) to the simmering water. Remove cooked beef balls (you will know this when the heat starises the beef balls). Pour cold water in immediately on cooked beef balls.
2. Put beef balls onto skewers.
3. Make nam jim. Bring 3 cups of water, sugar and fish sauce to boil. Reduce heat and let it simmer to thicken. Add corn starch and chilli.
4. Grill the beef balls on medium heat on both sides until lightly brown (remember they are already cooked). Serve with nam jim.

Crispy pork stir fried with green vegetables

2011-02-10T14:11:00.000+11:00

I have moved to Sydney since July last year. Embarrassingly, I only had a chance to go grocery shopping at Thai Town near Haymarket yesterday! I am not a typical Thai, ain't I?

If you are looking for rare or authentic Thai ingredients, you are definitely going to find them in Thai Town. Two major Thai grocery stores are Mae Seng (next to Chat Thai Restaurant on Campbell Street) and Rang Pueng (Corner of Pitt and Hay Street).

If you love cooking Thai, be prepared for mouthwatering Thai recipe posts in this coming weeks!

Preparation: 10 minutes
Cooking: 50 minutes
Serves: 2

Ingredients:

200g of quality pork belly strips, cleaned
500ml of water
500ml vegetable oil
2 garlic cloves, chopped finely
2 tablespoons of vegetable oil
4 cups of mixed green vegetables, chopped (suggestions: Chinese broccoli, choy sum, cabbage)
4 tablespoons of oyster sauce
2 tablespoons of soy sauce

Methods:

1. Make crispy pork. Bring water to simmer. Cook pork belly strips in the simmering water (not boil) covered with lid for 20 minutes. Drain and let it dry completely.
2. Heat 500ml of vegetable oil on high heat and reduce the heat to low. Deep fry the pork belly strips until golden. Drain and let it cool. Chop into mouthful pieces.
3. On a clean pan, heat 2 tablespoons of vegetable oil on high heat. Add garlic and stir until it turns to pale yellow. Add vegetables. Stir quickly for a few times. Let it cook on high heat for a few minutes. Add oyster sauce and soy sauce. Stir quickly again for a few times. Add crispy pork. Stir and turn the heat off. Serve with steamed fragrant jasmine rice.

Peanut butter ice cream

2011-02-03T12:45:00.001+11:00

My first memory about food is when I was two. I remember I was eager to wake up every morning for my breakfast - ice cream.

Yes, I felt like the most spoiled child ever in the world. My dad made and sold ice cream when I was growing up. Don't be jealous just yet. I paid my prize by having to visit a dentist regularly though.

In such a hot and humid weather like this in Sydney, the only way to cool down for me is eating (lots of) ice cream!

Preparation: 10 minutes + overnight chilling time
Cooking: 40-50 minutes
Serves: 6

Ingredients:

1 litre of low fat milk
5 egg yolks
1/2 cup of sugar
1/2 cup of thicken cream
2 tablespoons of peanut butter

Methods:

1. Simmer milk in a saucepan. Meanwhile, whisk egg yolks and sugar in a bowl until creamy (approximately 8-10 minutes).
2. Pour the warm milk into the egg mixture gradually little by little.
3. Return to heat and thicken the liquid on low heat. Keep stirring all the time. It will take approx. 30 - 40 minutes until the custard coats the back of the wooden spoon. Remove from heat and allow to cool completely. Refridgerate for two hours.
4. Pour the chilled cream into the ice cream maker and follow the manufacturer's instructions. Add thicken cream and peanut butter just before it freezes. Freeze over night before serving.

Butterless carrot and almond cake

2011-01-20T08:52:00.001+11:00

Since I haven't eaten enough vegetables lately, I made a carrot and almond cake today. Cake is good for us, isn't it?

A usual carrot cake recipe has either butter or vegetable oil in it but this is a healthier version - it's butterless! The cake is lightly sweet and moist. Perfect for a morning or afternoon cuppa.

Preparation: 20 minutes
Cooking: 30 minutes
Serves: 8-10 pieces

Ingredients:

3 cups of carrots, finely grated
2 cups of almond meal
3/4 cup of plain flour
1 teaspoon of baking powder
2 teaspoons of almond extract
4 egg yolks
1 1/2 cup of icing sugar + extra for dusting
4 egg whites

Methods:

1. Grease a round 8 inches cake pan with butter and flour and preheat oven to 200'c.
2. Beat egg whites until soft peak forms. Meanwhile, mix all other ingredients in a separate bowl.
3. Fold in egg whites - one third first, then half, and the rest. Mix gently until the batter is softened.
4. Pour batter into pan and bake for 30 minutes or until a cake taster comes out clean.

Nutella crepes and ovaltine

2011-01-19T11:40:00.001+11:00

Do you still drink Ovaltine, my dear readers?

I still do. Now I feel old... I was growing up with Ovaltine and Nutella. Apparently, all of my friends were drinking Ovaltine before going to school. I remembered after seeing an ad, I was telling my mom to buy one for me because I wanted to grow up fast like the boy in the advert. Now it's an express way to my childhood memory.

My breakfast is simple this morning - a cup of Ovaltine and light crepes with Nutella spread. To make three crepes, you will need 50ml of water, 50ml of skim milk, 35g of plain flour (or buckwheat flour), 1 egg white and a drop of vegetable oil.Mix all ingredients together and leave it to rest for 10 minutes. Spray a frying pan with oil on medium heat and pour the crepe batter onto pan to make a thin layer. Cook until the crepe starts to dry. Brush some butter and add a spread of Nutella over. Roll the crepe. Repeat to make more. Easy as pie to do!

Apple, date and cinnamon bircher muesli

2011-01-18T09:56:00.000+11:00

I ♥ breakfasts. It's the most favourite meal of the day for me!

Since having been thinking about breakfasts lately, I would love to write a recipe book about breakfasts... not just ordinary breakfasts but breakfasts from around the world. Perhaps I should start a post series on this topic? So where are you from or where have you recently travelled to and what is an iconic breakfast in your town/country? Let's share.

For this lovely bircher musli, you will need 1/2 cup of roll oat, 1/2 of an apple chopped thinly, 5 dates chopped coarsely, 1/2 teaspoon of cinnamon, 1/2 cup of apple juice and 1 cup of skim milk. Mix all ingredients together and chill overnight. Serve with extra fresh granny smith apple, chopped thinly.

Nectarine smoothie and honey cinnamon yogurt

2011-01-18T07:00:00.002+11:00

Sydney has been very warm for the last few days. I am making this fresh and healthy smoothie and yogurt this morning. So refreshing!

For the smoothie, you will need one fruit of nectarine, peeled, unseeded and frozen over night. Blend it with 1/4 cup of roll oat, 1 cup of skim milk and a teaspoon of honey.

For the yogurt, you will need 1 cup of plain organic yogurt, 1 tablespoon of creamed honey and 2 teaspoons of cinnamon ground. Mix all ingredients well. Chill and serve.

Tofu with herbs and chilli and three spiced rice

2011-01-17T13:44:00.000+11:00

I love tofu as much as French people love their cheeses!

Let me get this straight, I am a proud omnivore but there are times that my stomach tell me it cannot handle more meat. As a result, I always go to the obvious substitute, bean curds. They are a great source of proteins but the problem, as any tofu lovers would have known, is that there are not many good recipes around.

As a result, I always try to find a new way of cooking tofu. I have tried this recipe a few times with different types of tofu and this one works best. It's great for lunch, enjoy!

Preparation: 10 minutes
Cooking: 10 minutes
Serves: 2

Ingredients:

4 squared pieces of semi hard tofu
1 cup of peanut oil (or vegetable oil)
1 red chilli, chopped finely
1/4 of a lemon, diced (with skin on)
1 small piece of ginger, diced
1 small stalk of lemon grass (white part only), chopped finely
2 kaffir lime leaves, sliced thinly
1 Asian shallot, sliced thinly
1 tablespoon of lime juice
1 tablespoon of fish sauce
A pinch of sugar

Three spiced rice
2 cups of jasmine rice
4 cups of water
1 teaspoon of tumeric ground
1 teaspoon of cinnamon ground
1 teaspoon of curry powder

Methods:

1. Cook rice. Rinse rise through running water to clean. Add water and cook on medium high heat (without a lid on). When water reduces and the rice is almost cooked, add spices. Stir gently and cover with lid. Let it dries out and turn off the heat.
2. Heat peanut oil on a frying pan on high heat then reduce to medium. Deep fry tofu for five minutes or until golden.
3. Plate tofu and top with herbs, chilli, lime juice, fish sauce and sugar. Top with roasted almonds (optional)

Serve with three spiced rice.

Cheesecake House, Bangkok (Thailand)

2011-01-15T14:22:00.004+11:00

20 Thonglor Road (locally known as Soi Jamjan), Thonglor, Bangkok | tel: (02) 711 4149

If you think to go and discover Thailand's food culture by only trying its street foods and Pad Thai, think again.

There is plenty contemporary food culture in Bangkok if you know where to look for. Thonglor is one of them. Cheesecake House Restaurant is a homey cafe and restaurant serving modern Thai and international cuisines as well as bakeries for more than 25 years.

Dishes vary from international to Thai with a twist such as Spaghetti with bacon and cream cheese, Drunken seafood stir fried with rice noodles and salted egg fried rice (pictured above). Try its Hong Kong Braised Beef Shanks and Kale with Rice or Penne Beef Bourguignon. They are divine! Freshly made breads, buns, cakes, pastries and cookies are also available every day. New York Cheesecake is creamy, yet light and delicious. The restaurant offers a cosy and relaxing atmosphere and free wifi.

My star rating: 3.5 stars

Ear-sair old coffee shop, Bangkok (Thailand)

2011-01-15T13:12:00.003+11:00

58-60 Soi Mangkorn paad sai, Sampanthawong, Bangkok | tel: 02 221 0549 or 081 573 3388

If you have a chance to go to Chinatown (Yaowarat Road) in Bangkok, I would highly recommend visiting Ear-sair (เอี๊ยะแซ), a very old Thai Chinese cafe. In this area, it has been the main centre for trading of the Chinese community from hundreds of years ago.

When you walk in, you will see an older generation community gathering and catching up which is hardly seen these days in modern society. On the opal coloured wall, a picture of the very much loved Thailand's king and his mother is hung. It is a very common portray of how Thais express their gratitude towards their monarchy.

This shop has been operating for more than 70 years. It is now operated by the forth generation and they are expanding its business model to franchising. However, if you are after both a cultural experience and food experience, you have to visit this original location. They serve a very traditional Chinese style coffee which is made from strong black coffee ground and sweetened condensed milk and snacks like pandan custard on toasts. A cup of coffee and snack will cost only around $1. How good is that!

My star rating: 2.5 stars

A Cup of Trees, Rangsit (Thailand)

2011-01-15T12:19:00.001+11:00

Tanyasiri trees market, Rangsit-Nakornnayok Road, Klong 6, Phatumthanee | (02) 2577 6445

It wasn't really like a walk into a cafe to me when visiting A Cup of Trees. It was more like stepping into a childhood dream. I love coming here when I visit Thailand to browse around pot plants at the market nearby and have a quiet moment sipping quality coffee and nibbling at small homemade cakes. Coffee beans are sourced locally from Doitung, north of Thailand.

It is a bit away from the heart of Bangkok but if you have a car it is very worthwhile to visit.

My star rating: 3.5 stars

Beach picnic

2011-01-14T17:15:00.001+11:00

A philosophy and Julia's chocolate almond cake

2011-01-11T14:34:00.003+11:00

How has your new year been?

I have just finished working on a preliminary PhD dissertation proposal (I know,,,, I know), which I have been sleeping on it (literally) since last year (I know... I know).

Let me comfort you with this... I made Julia Child's chocolate almond cake (reine de saba) today and oh dear lord... have you ever tried licking chocolate sauce mixed with almond essence and dark rum? It is ridiculously addictive!

Baking this classic recipe was definitely the therapy I needed after my ageing brain work out! Try it and just go to heaven!

Recipe can be found here. I used dark rum for the cake mixture and used coffee liquor for the icing. What a wonderful blend!

Cafe Politico, Northbridge, Sydney (Australia)

2011-01-08T11:41:00.003+11:00

163-165 Sailors Bay Road, Northbridge, Sydney NSW

Visiting Cafe Politico, the new kid on the block, on Sailors Bay Road got me thinking...

Do we really eat with our eyes?

When it comes to food, which is more important to you - visual or taste?

My first impression for Cafe Politico was similar to other contemporary cafes - a representation of the modern casual living and dining room. It's cosy, well decorated, clean bright wall with local arts, and heart-tugging. Without doubt, it is the most contemporary cafe in the neighborhood.

To be honest, I was a little disappointed when I was presented with a cup of soy latte that had no latte art - you know the pouring and etching that create foam patterns. After tasting it, however, it was one of the best soy latte I have ever had in Sydney. The look of the orange poppy seed muffin again didn't get the ooh and the ahh from me, yet it was a very delicious homemade muffin (I wished it was reheated).

Then I chatted with Salim, the owner and the barista. His approach to coffee was traditional - focusing on the quality of coffee beans and taste. Latte art was only introduced in 1990s. Does visual representation of foods in the contemporary food culture somehow affect our visual expectation and perception of taste? I am not arguing whether taste is more important than visual. As a matter of facts, taste is not only the sensory we have. We all eat with our eyes first. Don't you agree? However, things can get a little tricky when visual presentation does not match the taste (which usually happens)!

Congratulations to Cafe Politico for not being pretentious. A genuine and quality coffee and food with a modern vibe is served here - just like at home.

My star rating: 4 stars

The art of cooking and styling starts here

2011-01-07T21:39:00.005+11:00

Are you looking for a private and fun basic Thai cooking class? Do you dream to publish your own cookbook or write a food blog and would like to know the basic food styling and food photography skills to make your cookbook or blog look classy?

Not many classes you may find elsewhere are designed for amateurs. Such classes usually require some assumed knowledge in photography techniques and studio lighting equipments. Food photography classes are usually conducted separately from food styling classes.

Here are hands-on approach and jargon-free classes combining the design and photography principles together. Food styling and photography classes are conducted with natural light and inexpensive strobe light including basic photo processing techniques using Adobe Bridge. It will also enable you to understand basic design and photography principles and explore and develop your own style.

Please express your interest by sending an email to: mailto.joed@gmail.com or make a comment below. Class information will be available here in June.

Do we buy a cookbook or a dream?

2011-01-03T22:10:00.006+11:00

Seriously, why do we buy cookbooks?

From a psychological point of view, they say we buy things not just because of the functional value of them but also the symbolic meanings hidden in the things we buy.

I thought I have gone mental for just choosing this topic to talk about until one morning. I was wishing I had enough energy to make egg benedicts with homemade holladaise sauce while I was in fact staring at my toaster waiting for my plain wholemeal toasts. I love cooking very much but honestly there are days that I just want to be served. I gazed slowly through my very old 20 by 20 square metres kitchen and thought of my dream kitchen: an open plan kitchen, classic and white with perfect daylight and a pantry neatly organised and labeled.

My toasts popped out and distracted my imagination. I pushed my toasts back in for a few minutes further. I continued gazing through shelves in my kitchen. Plates, cups and saucers were neatly stacked by colours and sizes. I looked at my collection of cookbooks and paused for a moment. How do I describe my relationship with cookbooks? In two words... just like girls and shoes!

Scanning through quickly, they were a collection of recipes and cuisines particularly Thai, French and Modern Australian and baking. In fact, it was a pile of me and my dreams! I hardly cooked anything from the Thai cookbook because I usually know how to cook them already. Did I buy it because of I want to retain my identity? I dream of opening a boutique French patisserie one day. A holiday in Southern France is also a wish. So we are buying an imagined self not a cookbook in the end?

Day after day, we consume visual perfection of foods and life reflected on television, magazines, cookbooks and movies. We adore celebrity chefs. We pay more to eat at their restaurants. We buy what they tell us to buy. We seek acceptance and a sense of belongings in the contemporary food culture. We seek indulgence and pleasure. We yearn for a good life and self-fulfillment proclamation.

I am not being skeptical but I am just seeking a genuine conversion with people who love foods. Perhaps, the psychologists may be right. But I think we buy cookbooks to realise our dreams and what we want in life. So if you are not quite sure about your dreams, perhaps browsing through your cookbooks may be a good start.

I burnt my toasts! I got to go out and have egg benedicts and hollandaise sauce as I wished!!!

Cupcakes for breakfast

2010-12-29T11:18:00.003+11:00

Stuff bacon and eggs for breakfast. I say cupcakes for breakfast today!

Since I cannot remember when the last time I baked cupcakes, I changed my mind from having bacon and eggs to baking cupcakes today. Oops, I lied I did remember actually, and it wasn't that long ago! Anyhow, it's almost the end of the year and I feel like I need a cheery breakfast... a breakfast to celebrate the little things and the big things I have achieved over the year.

A new year is approaching. Many of us are planning new goals. However, I think what is more important is that we should appreciate all the good things and the bad things (that taught us a lesson) in life before moving forward once again in regardless of how big or small each achievement was.

Here is mine. So come on, make yourself some (or lots of) cupcakes and contemplate what you have done that deserves a little appreciation, not from anyone else but you.

I am lucky I still have time to cook and write for leisure.
I get better at cooking (don't you think?)
Oh and I did eat a lot too (this one I don't have to ask!)
I have two dogs that like me.
I am in my early 30's and still healthy.
I have travelled to many places, not all over the world but enough to appreciate life.
Through this blog, I have made many new friends both anonymous and named.
I lost touch of who I was. How brave I was to admit it and gave myself some time to explore.
I quit my job but I know I have made some life-long friends.
I challenged myself to end something old and start something new. I learned to let go.
I met several people who taught me to realise what's important to me and how to reprioritise it.
I learned that I can have anything in life. The question is - is it exactly what I really want and is it right for me as I thought it would be. I learned to live in between the world of dream and reality.
My work has been honoured. This blog has been featured in the world's 100 best food blogs cookbook, published by Foodista.
Life is not perfect. There's always things we like and things we don't like. Appreciate the things we like and life will be perfect.
Life is not always about getting what we want. It's more about clarifying what best for us.
I got to work with a food stylist and worked for TV commercials. It was cool!
I have lost some weight and developed a healthier eating habit (sorry not for this morning!)
I have a huge mortgage but I will have a lovely house of my own.
I am working on a PhD thesis proposal about foods and visual design. I will get to teach at a university while pursuing a new career in teaching and research.
For now, I know I will have to live on a budget but I appreciate what a basic lifestyle may bring.

Happy New Year!

The chronicle of breakfast cereal commercials

2010-12-26T13:14:00.005+11:00

You will never look at breakfast cereals the same way again if you have seen how food stylists work with these packaged foods for TV commercials!

I recently assisted Robert Carmack, an internationally renowned food stylist and journalist based in Sydney on a three-days assignment of a market leading cereal brand's TV commercial production.

Pre-production work starts days before the studio production. Food stylists usually work with production companies, which are contracted by advertisers or advertising agencies. This involves meetings and storyboard briefings to understand what is required from many aspects including products, styling and legal issues and budget etc. It also includes sourcing props and ingredients. We visited a local diary products manufacturer in Sydney sourcing cream, butter milk, milk, fruits, nuts and glue(!) for the shoot.

The first day of studio productions is usually a test: testing light, camera angles, ingredients (i.e. which looks better between cream, butter milk, milk, glue and mixtures with the cereals) etc. It involves a team of art director, production director, camera crews, food stylists and a representative from the advertiser company and/or advertising agency. We arrived nice and early at a small production studio nearby my house. And OMG my job started... going through boxes of breakfast cereals and sorting EVERY single piece of them. I had to search for the most perfect pieces of cereals and classify them (i.e. super perfect looking (super heroes), perfect looking (heroes), usable (seconds) and not usable (junks). Food stylists for TV commercials must work very fast and probably ten times harder than editorial type work. Did I mention I did this from 7.30am to 3.30pm? You can picture how my fingers would work through pieces of cereals with the judgmental voice in my mind saying yes or no to each piece like a programmed robot.

The second and third day of studio production is the real deal usually in a larger studio. It involves a larger team of art director, production director, camera crews, food stylists, representatives from the advertising agencies and a team of product/brand management. And OMG (with a wider opened mouth) my job continued... doing the same thing but with the food stylist shouting at me to work faster! This is, I guess, just like what we see on TV when the executive chef runs a commercial kitchen! We worked according to the running sheet. There were seven different types of cereal products. We had to prepare ingredients or materials for each story board starting from pouring honey onto honey combs, pouring milk into a bowl of cereals, pouring cereals from a packaging to a bowl etc. No, there are not many story boards to work on but to get it right you can imagine how much work has to be done! Just to get the splash of milk looks sexy, many of my cereal heroes have to be used. We started working from 7am to about 8pm. They used a high-speed camera to shoot and play back in slow-motion. The close-up shots of the splash of milk in slow motion look incredible on the monitor screen and this is when you appreciate the amount of hard work we all put into.

Here is an example of a breakfast cereal TV commercial (note that this is not the project we worked on). Just to give you an example to imagine how much work has been done for this 30-seconds advertisement!

Craving for identity

2010-12-13T13:45:00.001+11:00

I have been sleeping on this semester's photography project for months. It's about food and identity. I am really pleased with the body of work which is really meaningful to me. I am looking into exhibiting my work at selected galleries here in Australia next year.

Happy Christmas!

2010-12-13T11:16:00.005+11:00

Ho ho ho... I am back!

I am not quite sure where to begin to tell you the stories of my couple of months away from the kitchen.

To cut a long story short, I got a job as an international travel consultant. It was a big learning curve about a career in retail sales, travel industry and also about myself. All was going well. I cracked the sales target and became one of the top novices within a couple of weeks of the December month. However, this chapter of my life ended very quickly. I resigned.

We have also bought a house! It is a lovely renovated two-storey federation style semi in Mosman and about 15 minutes stroll to Balmoral Beach. I simply cannot wait to move in and I already am excited about the idea of beach picnic every summer!

Today I am back in the kitchen! Mmmmmm... I am so missing the smell of butter, sugar and flour! Christmas is just around the corner. I wish you all a very merry Christmas and the happiest new year ahead!

..................................................................................................................

Preparation: 20 minutes
Cooking: 30 minutes + standing time
Makes: 16 snowmen and 12 gingerbread men

Ingredients:

Gingerbread cookie dough
90g of unsalted butter at room temperature
1 cup of dark brown sugar
2 1/2 cup of self raising flour
2 teaspoons of ground ginger
1 teaspoon of ground clove
1 teaspoon of ground nutmeg
1 teaspoon of ground cinnamon
1/4 cup of treacle
1 egg

Royal icing
2 egg whites
3 cups of icing sugar
2 tablespoons of warm water
Food coloring
Piping bags

Methods:

1. Beat butter until softened. Add sugar and continue beating until sugar dissolved.
2. Add flour, ginger, clove, nutmeg and cinnamon. Beat slowly until crumbles.
3. Add treacle and egg. Beat gently to form a dough. Wrap in plastic and refridgerate for an hour to rest.
4. Preheat the oven to 180'c. Roll the dough out and use a snowman or gingerbread man cookie cutter cut as many as possible. Bake for 15 minutes. Let them cool completely.
5. Make royal icing. Beat egg whites until soft peak forms. Add sugar and continue beating until the texture is glossy. Add a small amount of warm water at a time until spreadable. Add food colouring and decorate.

My contribution to the Cafe Culture Magazine

2010-10-27T16:12:00.000+11:00

Just got some copies of the Cafe Culture Magazine (Australia) which I contributed for the contents of an article on developing social media strategies for cafes. My iPhone looked pretty cool!

Coconut sponge and mango mousse cake with salted coconut cream

2010-10-25T13:48:00.002+11:00

It was the big day today, my MasterChef Series 3 auditions. Here is my final work.

I just got a message that I didn't get through to the next round but it is going to be a great show for this series. I met so many amazing cooks with inspiring stories today!

My inspiration of this recipe comes from one of my favourite Thai sweets which is sweet coconut sticky rice served with coconut cream, my memory of my grandfather who owned a mango farm when I grew up and my dream of owning a boutique patisserie one day.

I have never spent a lot of time as much as this to develop a recipe. This is something very special to me. If you happen to make it, I hope you enjoy it as much as I enjoy creating it.

Believe in yourself,

Joe

--------------------------------------------------------

Preparation: 30 minutes
Cooking: 60 minutes + chilling and standing time
Serves: 4

Ingredients:

Coconut sponge cake
1/2 cup of plain flour
7 tablespoons of caster sugar
1 teaspoon of baking powder
1/8 teaspoon of kosher salt
2 eggs – whites and yolks separated
1/8 cup of canola oil
3 tablespoons of coconut cream
1/2 teaspoon of coconut essence

Mango mousse
1/2 fruit of ripe mango
2 tablespoons of caster sugar
1 cup of chilled heavy cream
2 heaped teaspoons of gelatin dissolved in a small amount of warm water

Mango glaze
1/2 fruit of ripe mango
1/2 cup of water
1 teaspoon of lemon juice
1 cup of sugar
1 tablespoon of cornstarch
1 teaspoon of gelatin dissolved in a small amount of warm water

Salted coconut cream
1 cup of coconut cream
2 tablespoons of corn starch
1 teaspoon of salt and sugar

Methods:

Coconut sponge cake
1. Preheat oven to 160’c and grease an 8-inch-diameter cake pan lined with butter and
baking paper
2. Sift flour, 3.5 tablespoons of caster sugar, baking powder and salt for three times
3. Beat egg yolks, coconut cream, essence and oil until combined
4. Add flour mixture in. Whisk until smooth
5. In a clean bowl, beat egg whites until soft peak forms. Add the remaining sugar. Beat until
stiffy and glossy
6. Fold in egg whites into the flour batter in three additions
7. Bake for 25 – 35 minutes until the cake turns light golden and the tester comes out clean.
Cool cake in pan for 15 minutes. Take the cake out and let it cool completely.

Mango mousse
1. Rub mango flesh against wire strainer into a bowl to make puree
2. Beat heavy cream until stiffy
3. Add mango puree, gelatine and sugar and beat until smoothly combined

Assembling
1. Cut the sponge cake into four small rounds using a 5cm-round cookie cutter/assembling
ring
2. Line each sponge cake at the bottom of the ring. Pipe in the mango mousse evenly approx.
3cm height. Refrigerate for two hours to allow the mousse to set

Mango glaze
1. Rub mango flesh against wire strainer into a bowl to make puree
2. In a medium heated saucepan, add mango puree, water, sugar, gelatine, and cornstarch.
Gently stir until sugar dissolves. Bring to boil then reduce the heat to simmer to thicken. Allow
it to cool completely.

Assembling
Top a thin layer of mango glaze over the mousse. Refrigerate for two hours.

Salted coconut cream
Bring coconut cream, cornstarch, salt and sugar to simmer until thicken. This can be served
either warm or cold with the coconut sponge and mango mousse cake.

Recipe development: Take 2 - comments please

2010-10-20T12:28:00.001+11:00

Ta dah! What do you think?

The first attempt of making this coconut sponge and mango mousse cake with coconut cream and mango macaroon with coconut ganache didn't make me happy enough. I am quite happy with the presentation now I think - clean, simple and tidy. The banana leaf really brings out the salted coconut cream.

I wish I was in Melbourne now so I can call my friends in to be my guinea pigs! I haven't been in Sydney that long so I have to rely on my palate. After having lived here for 10 years, I hope my palate has been a little Australianised. I was cautious about the flavour as this recipe has a Southeast Asian influence which could be too sweet for some people.

Well, wise men say we should trust our intuition so I think this is it! All I have left to do is just tidying and typing up the recipe and get ready for the big day!

The simplest yet delish summer treat

2010-10-20T07:00:00.000+11:00

You are going to love this simple summer treat! It's easy and delicious. Simply add ice flakes on top of rockmelon and top with coconut milk. Eat it outside on a sunny day!

MasterChef audition - recipe development

2010-10-19T17:15:00.003+11:00

My first recipe testing for the audition next Monday, coconut sponge and mango mousse cake served with salted coconut cream, is progressing well (I think!). It tasted exactly as what I have imagined: little tangy, sweet, soft and creamy with a touch of saltiness from the coconut cream. It is a modern version of the Thai sweet sticky rice with fresh mango.

I need to work on prettying it up. The attempt of making mango macaroons was a disaster. Most of them cracked. I only have four or five good ones. I am so missing my oven back in Melbourne! I think the oven at my place in Sydney which is very old was the problem. I could try again with adjusted temperature but I am thinking to just throw this macaroon idea away now. I should spend more time to perfect my cake recipe and presentation which at the end of the day is what I initially hope to present. I will let you know how I go for the second attempt and will post the recipe up after the audition. Wish me luck!

Breakfast on a rainy day (poem)

2010-10-19T11:04:00.005+11:00

.............................................................................................................

Breakfast on a rainy day

Breakfast on a rainy day,

In my sunroom with no sunshine,

Rain drops on my french doors,

And loose leaf tea, it's so divine.

Fruit salad in the morning,

Two colour melons and blueberries,

Gentle, sweet and satisfying,

The moment for my diary.

Rose petals with morning dews,

Picked from the boulevard,

It made me feel so good,

Life is fine, and ready to start.

.............................................................................................................

Two friends from the past and the breakfast of the future

2010-10-18T12:16:00.001+11:00

What do you think the chances are of meeting two old friends that you haven't met in ten years in one day?

It is rare, right? However, three people's paths crossed again today.

One was my English lecturer from Thailand. She is only five years older than I am. Lively, confident and smart were what I would described my first impression when I met her. In a classroom full of first year non-English speaking students, her English conversation with a native English speaking lecturer arrived before she entered the room. Her well-educated and outgoing accent inspired me from the first second she entered the room. I dreamed of speaking English fluently like her one day. Have you met anyone who speaks a second language fluently? Yep, that is the kind of feeling.

I didn't study with her after the second year. Since then we rarely met. Two lives just went on.

I went to visit her at the apartment in the city she was staying during her Australia trip. For over three hours, we just chatted and shared stories we both missed over the years. Now happily married and finished her PhD from Canada, she still teaches English at the university. She dreamed of retiring early and having a basic life with good friends and loved ones.

Then my phone rang. It was an unexpected call from a friend whom I haven't met in ten years too.

He was in the second year when I graduated. We didn't speak much because the chances we met at the uni were rare due to the different year level. We had a beer then went to the cinema and dinner and again caught up on stories we both missed over the past years. Seven years ago he came to study here. Married and then divorced, he is now a father of a beautiful son and calls Australia home.

This morning I had my breakfast and realised that both people came to remind me...

A dream will come true if you have one and it is true to who you are.

Just like people in life, a dream never gets lost. It will find its way to meet you again.

After breakfast, I have a big mission today - testing recipes for my auditions. Yep, I finally got the two recipes. The first one is a dessert plate: a coconut sponge mango mousse cake served with sweetened and salted coconut cream and mango macaroon with coconut ganache. The other dish is snapper popcorn with hot and sour salad. Fingers crossed they turn out beautiful and delicious. Stories, recipes and photos will be shared shortly :-)

Cooking for a reason

2010-10-13T23:58:00.010+11:00

My visual diary with a workshop on recipes development

I'm a little struggling to come up with something unique for the upcoming MasterChef Australia series 3 round one and two auditions. So this is a post to help me squeeze that idea out. What are your reasons to cook?

Don't you think the answer, "Oh I just love cooking," seems to be a little too easy and frivolous cliché? Some do it for fun. Some cook for money. Some use it as a metaphor to write about. Some cook simply because they have to feed. Seriously... why do you cook, really?

Long before I learned how to cook, I grew up in a family where cooking wasn't just a set of skills. Neither it was a task. Surely before my generation I believe the reason for cooking was purely for surviving. However, I learned from a very young age and by being fed that cooking was a language of love.

I was taught that good foods made a good life, and that a home-cooked meal is a representation of one's appreciation to the other ones we loved. My family never gave presents on special occasions. We just cooked. Honestly, there wasn't any... any one moment at all I ever felt unloved. I was well fed.

The first self-taught cooking lesson was when I was four. It was purely a natural childish curiosity.

Later on I still didn't have to cook at home but I learned basic cooking skills from school. I became taller and taller. The world developed further and further. My mum and dad still cooked at home but for some occasions we started to eat out or brought takeaways in. The language of love in my family was still there but somehow cooking turned into just a thing, you know just tasty meals and a part of living.

Then I went to university studying the world and graduated. It was too much easier to eat out so cooking became a nonsense. Why on earth would I bother?

I left home, settled into a new country living my life in a modern world. I ate breakfasts that were in a box. I drove a box to work. I worked in a box and had boxes to tick off each and every single day. Some days I had lunch in front of a box and on some tiring nights my dinners came in a box while watching another box. I soon lost touch of who I used to be and forgot what it was like to feel loved by eating foods.

Then I started cooking again. It's an excellent time machine to childhood memories. A self-defense to fight for a statement of individuality. A line that separates myself from mass consumption. A celebratory of a good life in this increasingly not-so-good world. An introduction and the easiest way possible to access different experiences and cultures without having to depart an origin. A reconnection to the nature, land and agriculture. A blank canvas for the creative mind and sense of satisfaction from making things by hands that are not enough used at work.

Most importantly, it's a peregrination to hopes and dreams, self-rediscovery and learning to cherish again.

Pad Thai: original story and lovely recipe

2010-10-12T17:53:00.006+11:00

Tell me who doesn't love Pad Thai?

Pad Thai recipe was invented more than 50 years ago. Field Marshal Plaek Pibulsongkram, Thailand's third and most revolutionsed and patriotic Prime Minister, ordered to have this recipe developed.

It was part of the biggest revolution of Thai culture in the history. It made Thailand become more ~~modernised~~ westernised.

He changed the country name from 'Siam' to 'Thailand'. He had the national anthem recomposed to the current version. He set new dressing codes and manners (e.g. wear socks, shirts, shoes, hats). He altered some linguistic patterns to Thai language. After the WWII the price of rice increased so much. Pad Thai was a way to encourage Thais to consume noodles instead of mainly relying on rices.

Oh and one more thing, Pad Thai is not supposed to be eaten with chopsticks!

Preparation: 30 minutes
Cooking: 15 minutes
Serves: 2

Ingredients:

2 tablespoons of vegetable oil
1 tablespoon of garlic, crushed*
1/4 cup of red Asian shallots, finely chopped*
2 tablespoons of tamarind puree*
2 tablespoons of palm sugar*
A dash of fish sauce*
1/4 cup of dry shrimps, soaked in water to soften*
1/4 preserved salted turnip, soaked in water to reduce salt and chopped finely*
200g dry thin rice noodles, soaked in water to soften
1 cup of firm tofu, deep fried and sliced to small squared shapes
1/4 roasted peanuts, chopped coarsely
1 cup of plain omelett, chopped coarsely
1 cup of beansprouts, cleaned and roots removed
1/4 cup of Asian chives, chopped to 2cm pieces long
1/4 cup of water
4 BBQ or cooked prawns to serve
A sprinkle of ground dry chilli
Slices of lime to serve

*You can simply buy a ready made pad thai sauce/paste available from good Asian groceries and ignore these ingredients.

Methods:

1. Heat vegetable oil on a large frying pan on medium heat. Firstly, make pad thai sauce. Add garlic and shallots. Stir gently to release the flavours. Add tamarind puree, sugar and fish sauce. Stir until sugar dissolved. Add dry shrimps and turnips. Mix well.
2. Add in noodles. Let the noodles cook for 3-5 minutes without over stirring. Add some water if necessary. Spoon in some tofu, omelett, peanuts, beansprouts and chives (leave some of each for garnishing). Stir gently to mix.
3. Serve immediately with extra tofu, omelett, peanuts, beansprouts, chives, ground chilli, prawns and a slice of lime.

Aaaargh... I am auditioning for MasterChef, help!

2010-10-11T16:16:00.004+11:00

Calm down - no not you my dear reader, I am telling myself!

Yep, you heard me correctly. I have been shortlisted for an audition of the 2011 MasterChef Australia series. To hit my nerves even harder, I am telling you this. It's happening in just less than two weeks' time! The brief is very simple, a home-prepared recipe which is anything I want to present really.

Can you help me with some inspiration for my recipe testing/development? I am looking for a recipe that tastes great at room temperature. Do you know any? Something with a little touch of Thailand as well. What's your favourite Thai dish? Don't tell me it's Pad Thai! Perhaps instead of giving me the name of a dish, what are the three things (ingredients, words, colours etc.) that comes to your mind when you hear the word, Thai cuisine?

Wish me luck,

Joe xx

Eat, pray, love breakfast

2010-10-07T08:00:00.004+11:00

I woke up at 5.30am today and went for a run catching the sun rise on the beach at Clive Park. Then I walked home and just ~~cooked~~ made myself the simplest and healthiest breakfast - toasted artisan bread with a spread of low fat cottage cheese and fresh avocado slices and a green apple.

The waiting game is over today. I have been waiting to see this movie for a very long long time. Some people hate this movie, I know but I do believe in the self re-discovery thingy. Besides, I am a huge fan of Julia Robert so I am now off to a spiritual getaway to a cinema!

Rhubarb and yogurt crumble muffins

2010-10-04T10:20:00.002+11:00

I haven't really cooked with rhubarb much so I tweeted Ian Knauer (a food editor, Gourmet Magazine USA) and Mowie Kay (a food stylist, UK) asking for some ideas. I also tweeted Matt Moran (a renowned Australian chef) but he didn't reply... -__-"

Ian and Mowie both mentioned rhubarb crumbles. I was thinking of making rhubarb muffins initially but this is the result of marrying two recipes together. Not bad, eh?

Preparation: 15
Cooking: 25
Serves: 12

Ingredients:

2 1/2 cups of self-raising flour
1 teaspoon of vanilla extract
1/2 cup of brown sugar
150g of butter melted
2 eggs
1/2 cup of yogurt
1 cup of rhubarb compote*

3/4 cup of plain flour
90g of butter, chilled
1/2 cup of brown sugar
Rolled oats to garnish

Methods:

1. Preheat oven to 180'c. Grease muffin pans with some butter.
2. Place self-raising flour, butter, sugar, vanilla extract, eggs and yogurt in a bowl. Mix gently until the ingredients just combined.
3. Spoon the mixture into muffin pans. Top with a drop of rhubarb compote.
4. Make crumble topping - rub butter into the flour roughly and add sugar. Sprinkle it over the compote. Garnish with some rolled oat. Bake for 25 minutes. Stand muffins in pans for 5 minutes before serving. Serve with a drop of pouring cream for a little indulgence!

*To make 1 cup of rhubarb compote, you need 2 cups of rhubarb, chopped into one inch pieces and 3/4 cup of caster sugar and two tablespoons of water. Bring all ingredients to boil and stir until sugar dissolved. Reduce to simmer for 15 minutes.

My business cards have arrived!

2010-10-01T14:41:00.001+10:00

Yes, finally! I had to be pushing the printer a little after it was delayed by a few days. I have been out attending small business seminars over the last couple days and didn't have time to cook at all. One of the sessions yesterday was about tax - a pretty scary subject but I am glad I went. I desperately need a baking therapy so here I baked small biscuits to match my business cards (and this blog banner!).

I am thinking to put a biscuit in a cello bag and then tie a business card on it. What do you think?

The international food festival in Sydney starts today and will continue throughout the month of October (I know it's amazing!). I have registered to attend a forum on food photography and styling tomorrow afternoon. It should be great! Will let you know how it goes. Until then, have a lovely weekend!

Cottage cheese scrambled eggs with English spinach and radishes

2010-09-27T11:01:00.001+10:00

Being awakened by a mixed sound of wild birds in the morning is such a precious thing. That also means it's spring!

I have something to confess - something unusual I decided to do yesterday, going grocery shopping without a meal planner! Um huh, if you know how crazy I have been about planning my weekly menu ahead, this is very odd. I just had an idea of breaking my routine and doing something different. In stead of planning my menu in advance and go shopping for what exactly on the list, I have bought items that are in season and cheap and plan my menu from there.

Here is the result. It tastes fresh, healthy and delicious.

Preparation: 5 minutes
Cooking: 10 minutes
Serves: 2

Ingredients:

2 tablespoon of canola spread
2 cups of English spinach, chopped coarsely
4 eggs, beaten
2 tablespoons of no fat cottage cheese
Salt and pepper to season
2 radishes, sliced thinly
4 slices of wholemeal bread, toasted
Rolled oats to garnish

Methods:

1. Melt 1 tablespoon of canola spread on hot pan and cook spinach until soften (approx 5minutes). Stand it aside.
2. Melt 1 tablespoon of canola spread on a cleaned pan on medium heat. Pour in egg. Add spinach, cottage cheese and season with salt and pepper. Allow the egg to become half cooked (it will continue to cook after turning the heat off). Turn the heat off.
3. Spoon scrambled eggs on toast. Top with radishes and a little extra cottage cheese. Garnish with rolled oats and serve immediately.

Exciting news

2010-09-26T14:34:00.003+10:00

I have an exciting news to share.

It has been very busy over the last couple of weeks. I am setting up a small business and developing a brand name (of course, it is related to food). I have attended workshops and seminars gathering information and advice on becoming an entrepreneur.

If you particularly interested in hearing stories about how I learned to shift my belief systems and my journey towards my hopes and dreams, please visit my new second blog at: http://changelearngrow.blogspot.com where I share stories about each little step I took to get closer to the life I want, inspiring quotes about living, articles about living life to the fullest, and interviews with food lover entrepreneurs.

Of course, I am still cooking here at My Delicious Blog. Stay tuned for new Spring recipes. I am just creating another space to help me focus on my new adventure.

Lots of love,

Joe