Friday, December 19, 2014
French Friday with Dorie this week has an unusual offering - Orange & Olive Salad. This is pretty much what it says on the tin - oranges, olives, red onion, olive oil, salt and pepper.
I didn't really like this much - the salty flavours did not go with the orange on my palate, but other people enjoyed it, so there you go.
To see what the other Doristas made of this dish, visit the LYL section of the website.
Thursday, December 18, 2014
Tuesday was my colleague Vlad's birthday. Vlad's favourite type of cake is cheesecake, which he makes known several times a year by asking when I am going to make cheesecake. Accordingly, cheesecake is what I made.
The recipe I used was Junior's New York Cheesecake, as published on the Epicurious website. I had wanted to make this cheesecake for ages - ever since I saw a travel article naming the author's top 5 New York cheesecakes. Junior's cheesecake was declared the best by the author, and from my research, he is not alone in that view.
This cheesecake was quite straightforward to make. I used the 9" crust with the 8" filling and was glad I did - the 9" pan was full to the brim once the cheesecake baked up in the oven.
I really liked the ultra-light, barely there sponge crust. I do like some form of crust on my cheesecake as a vehicle for the filling, and this sponge crust is perfect. I also enjoyed the light fluffy filling which the recipe authors aptly described as being like billowing clouds.
I wrote on the cheesecake with piped caramel filling.
I received heaps of compliments on this cheesecake at work - a sure sign it was better than average because people often say nothing about my baking because I do it so often.
Two people even asked for the recipe.
If you are a cheesecake lover, I highly recommend that you give Junior's recipe a go.
Wednesday, December 17, 2014
This is a simple dish of two bunches of Asian greens that have been steamed, then topped with an Asian flavoured sauce including rice wine, soy sauce, ginger and garlic.
I found that this dish took a long time and a lot of fussing for something so simple, but it tasted good. However, in the future, I'll stick with the faster stir-fry method.
To see what Margaret, Chaya and Sarah thought of this dish, visit their websites.
Friday, December 12, 2014
For FFWD this week, our recipe was Lamb & Dried Apricot Tagine. Now this is my kind of dish! I love the fruit and meat combination, and the sauce was delightful.
I served my tagine with cous cous:
If you love a good stew, the recipe is online here.
To see what the other Doristas thought of this dish, visit the LYL section of the FFWD website and inhale the aroma.
Thursday, December 11, 2014
It's scarily close to Christmas now. I hope that your preparations are going well for the big day. Back in October, I commenced my Christmas preparations by making a Christmas cake and a Christmas pudding. For this year's pudding, I chose Margaret Fulton's Rich Christmas Pudding from Margaret Fulton Christmas. You can also find the recipe online here.
Christmas pudding is my favourite part of the Christmas day meal. We always have it with lashings of warm custard and vanilla icecream. No matter how full I am from the main meal, there is always room for Christmas pudding.
I liked this pudding recipe because it didn't require heaps of expensive glace fruits - just sultanas, currants, raisins and mixed peel. It also turned out really well, even though I only had time to steam it for 5 hours instead of 6.
I will shortly be slicing up my pudding for Christmas gift boxes. I am hoping that there is some left over for me to try!
Wednesday, December 10, 2014
Sarah has chosen Donna's Asian Chicken Omelette for Wednesday with Donna Hay this week. The recipe is from Donna Hay Magazine, although you can find the ingredients online here.
I didn't bother putting the raw snow peas, bean sprouts or chilli on top, as I knew I wouldn't fancy them. I added coriander to the omelette, and used hoisin sauce on top instead of kecap manis. I still found it a little dry, so I added some chutney to the chicken.
This was a nice enough meal, in fact the kind of thing I'd normally eat for breakfast. It would be nice with a salad.
To what Sarah, Margaret and Chaya thought of this dish, visit their websites.
Tuesday, December 9, 2014
This week's Baking Chez Moi recipe is The Rugelach That Won Over France. I am not sure that my rugelach would have won over France, as they are not that photogenic, but they sure are tasty.
Rugelach are made with a cream cheese dough, which is spread with melted butter and cinnamon sugar, topped with chocolate, fruit, nuts and coconut, then rolled up, washed with egg, sprinkled with sugar, sliced and baked.
I found the dough quite hard to work with as it seemed to tear quite easily. However, even if my rugelach are not the prettiest around, I really liked the flavour of the melted chocolate with the coconut, toasted pecans and raisins.
To see what the other TWD bakers thought of these cookies, visit the LYL section of the TWD website.