Easy Apple Crumble!

Whoops, well it's been a while since I last blogged!!! I went back to Australia in August and have been a bit fatigued for the past few months and hence no more blogging. Although rest assured I have been doing plenty of cooking/baking lately! So when I was back home to see my newest nephew, Ryan, my sister baked us an apple crumble.

You know it's quite funny for me to have my sister cooking because for so many years I was the one in the kitchen cooking meals for her. When she moved away I used to visit her and she either served up instant noodles or, usually, took me out to dinner every single night. However over time and having kids she has developed her cooking and these days has a nice little array of dishes ready. I have to laugh though because it doesn't matter what she cooks, like her, it is always very neat! Yes she chooses neat meals - she would never make anything sloppy! Anyway needless to say her apple crumble was indeed 'tidy' and also delicious. I was also surprised to see her knock it up in between the 'I am not going to sleep and you can hold me some more now' tantrums of lovely Ryan. So not only is it 'tidy' it is also quick and convenient.

When I got back home I immediately searched for a book of recipes that sis had lovingly typed out for me years ago - I knew that the apple crumble had to be in there. It was, and here is the recipe. As I can't find tinned apples in the Philippines, I did have to stew my own apples - it was really easy and quick. Plus stewed apples and ice-cream can be a dessert as well ...

Stewed Apples

I kg of peeled and sliced green apples

2 tblsn of butter (unsalted)

1/4 tspn nutmeg

1/4 tspn cloves

1 tsn cinnamon

raisins

Instructions - melt butter - add apples until start soft - add other ingredients and simmer until apples are stewed (takes about 15 mins - keep checking though because you don't want the apples to turn into a gooey mess).

Apple Crumble

1 3/4 cup of SR flour (if using plain flour then add 1/2 tspn baking powder)

1/2 cup castor sugar

125 g butter

1 egg

Stewed apples

Instructions - mix flour, sugar and butter, add egg, press half of mixture down on base of dish - spread stewed apples then crumble the other half of the mixture on top. Finish with cinnamon and sugar. Bake in 18o degrees celcius or until brown on top.

Bon Appetit!

Fifteen Chocolate Tart

Mmmmm not very many deserts can beat a dark chocolate tart. And I have found the perfect recipe.

It's in Jaime Oliver's most recent cookbook - 'Cook with Jaime'. (For all you bachelors out there - there is nothing more seductive than a man who can cook good chocolate desserts!). Anyway I do not want to break any copyright laws so I will not be posting his recipe on this blog. However if you do in fact wish to have a look and do not intend to buy what is a magnificent cook book, I would be more than happy to 'lend' my copy to good friends. Just send me an email on FB.

Anyway I would very much recommend this tart! The filling is so delicate, and yet the dark chocolate explodes in your mouth like a glorious round of fireworks and leaves you hungry for more, and more, and more. I can guarantee you that it would be a magnificent hit at ANY dinner party! The only variation was that I added 2 tblsns of brandy to the chocolate filling (oh yum!). Oh glorious dark chocolate, how I love the sweet taste!

Go out and buy Jaime Oliver's book right now - it's an investment you won't ever regret ...

Bon Appetit!

Lemongrass Prawns w Beetroot Salad

There is a common preconception that cooking tasty meals takes time.  Well that is simply not true!  Good food does not necessarily equal many hours in the kitchen.  However, it does take a little pre-planning  and preparation.  

To make the lemongrass prawns I bought a lemongrass marinade from Santis.  If you are Australia, you can probably find it in your local supermarket!  Or if not - then just go to your local Asian grocery store (there will be one nearby regardless of where you live!).  I shelled the prawns (leaving the tails on) and then placed them in a bag with some oil and the marinade.  I also grated some fresh ginger into the marinade mix. I sealed the bag and left it in the fridge for a few hours while I was out and about.  

When I got home I wrapped some whole beetroots individually in alfoil and baked them for about an hour and a half.  After they were cool I unwrapped them and peeled off the skin (it just falls off - doesn't take very long at all), chopped them into cubes, and added a simple dressing (orange juice, balsamic vinegar, oil, and ground pepper).  

For the salad, I used a pre-prepared gourmet lettuce mix and added some capsicum and cherry tomatoes topped with a small amount of vinigarette (very small - don't drown the salad).

To give you an idea from the time I got the beetroot out of the oven and had prepared the salad it was prob 20 mins or so.  Easy stuff! 

The prawns took even less time.  I heated up the wok and threw in the marinade mixture - seven mins later - they were delicious and succulent and ready to eat.  

A wonderful meal in less than 30 mins (pre-preparation - it took me 15  mins to shell the prawns put in the marinade mix).  So if you're a busy person then remember - cooking good meals quickly can be done and it's far better than takeaway food.  It just takes a bit of forethought :)

Bon Appetit!

 

Japanese Omelette

I love eggs because they are so versatile. You can create so many unique flavours with eggs from holandaise sauce to lemon tart to meat loaf. Eggs are a key ingredient in most cuisines, and definitely you should have the stocked in your fridge at all times!

We have probably all had a Japanese omelette before, we just didn't know what it was called! For anyone who has been to a sushi bar that is. I'm sure you would recall the kind of sweet egg sushi roll that you enjoyed! Well, the good news is that you recreate that omelette as a side dish or an appetiser at home. Or like me, if you like to eat simply at times, then you can have this omelette with some sauteed vegetables and rice for dinner by itself.

Japanese Omelette

Ingredients

4 eggs

3 1/2 tbsn of chicken stock (I add 1/4 of a chicken stock cube to hot water to make sure it is really strong in flavour)

3/4 tbsn white win

1 tbsn sugar

dash of soy sauce

Method

Whisk the eggs lightly and strain them into a bowl. Dissolve the sugar and chicken stock and add togeher with the wine and the soy sauce. Mix and pour 1/3 into a hot frying pan (I use the small size - the ones that fit 2 eggs only when frying). Reduce the heat to low and let the mixture spread evenly to form a layer at the bottom of the pan. And leave it there. The original recipe advises not to the let the omelette brown but I always do because I like it that way. I then remove the omelette onto a separate plate and roll it up. Then I put another 1/3 of mixture and repeat the process. When I remove from the pan I lay it flat and then roll it around the first omelette so it forms a layer around the outside. I repeat this for the third layer. If you are wanting an authentic japanese omelette you would then place the egg roll inside a bamboo mat when you are finished. I don't because I like the oval shape. I also brush it with soy sauce to make it look more 'glazed'.

The result is an impressive egg dish that is served luke-warm or cold. Try it - the taste will surprise you, and you'll be amazed at how delicate yet delicious it is ...

Bon Appetit!

The Good ol' Aussie Meat Pie ...

Any Aussie away from home seems to long for meat pies, and I am no different. I loved stopping at the local pie shop on the way home from the Sunday soccer game, and then collapsing into my bed and sleeping the rest of the afternoon (particularly when we were playing in 5 degrees celcius)!

Even now when I go back to Australia I will endevour to buy a meat pie as soon as I can (unfortunately I am also bitterly disappointed by the quality of pies these days! Poor quality meat and terrible pastry). Anyway, tonight, since it was cold and wet by Manila standards - and definitely 'stay indoors' weather, I decided it was time to bake a classic mince and onion pie. I also used a simple recipe for short crust pastry. (Pre-prepared pastry is not readily available in the Philipines - I did however find pre-prepared filo and puff pastry at Santis.). I really do NOT enjoy making pastry but I have little choice. Well, it's taken many failed attempts to get it right (finally) and the only piece of advice I would give is ....

'don't touch the dough with your hands for very long - always use cold instruments to mix, and make sure the butter is really, really cold to begin with. '

The end result was a great meat pie. The only addition from me was that I replaced Worcestershire sauce with Honey and Teriyake marinade, and also added 1 teaspoon of curry powder to the mince - as well as cracked pepper.

Ingredients

3 medium onions

2 carrots

2 sticks of celery

2 sprigs of fresh rosemary

olive oil

2 bay leaves

500g of good-quality minced beaf (from Rustans)

1 teaspoon of English mustard (I used hot mustard)

I tbsp of Worchestire sauce (very english, I used teriyake marinade)

2 tsp of flour

1 beef stock cube

500g of shortcrust pastry

1 large egg

To Make the Mince Filling

Roughly chop onions, carrots and celery. In a large casserole type pan or crockery pot add olive oil and the vegetables and rosemary. Stir for around 10 mins until vege has softened. Add minced beef. Add mustard, sauce, and flour. Dissolve beef stock in 2 litres of boiling water and add to mixture. Bring to boil and simmer for an hour. (I simmered for more than an hour because I wanted the mixture to be less runny). Stir now and again.

To Make the Pie

Fill a baking dish with mince and allow to cool down. Make the shortcrust pastry (takes up to 15 mins) and roll it out. (when you roll out pastry with a rolling pin you have to do it quickly because the longer it takes the more the butter will melt and your pastry turn into a gluggy mess). When you get the pastry large enough for your serving dish place it on top of the serving dish. Cut off any excess pastry and use it to plug up any other areas. Using a fork press down around the edge of the pastry dish to 'crimp'. Make a hole in the middle of the pastry using the tip of the knife. Brush the top of the pastry with a beaten egg (you need a pastry brush for this ...) And pop into an oven 180 degrees celcius for about 20 mins or until the pastry is brown on top.

Bon Appetit!

Banana and Choc Chip Muffins

I love muffins as anyone can make them. They are simple, quick and very satisfying. And you can be sure your own muffins will be far better than the floury, dry and sometimes fruitless muffins you buy from Starbucks or the Muffin Shop! Also, it's hard to find a better combination than bananas and choc chip - particularly in a muffin! The moistness of the bananas combined with the rich luxurious taste of chocolate is definitely a mixture made in heaven!

Ingredients

• 2 1/2 cups SR flour (or if using plain flour then add about four teaspoons of baking powder)
  
• 1/2 cup firmly packed brown sugar (I use organic free trade sugar from Rustans)
• 1/2 cup dark chocolate chips (bought from Santis)
• 1 1/2 cups of mashed bananas (about 3 lrge and very ripe bananas)
• 2/3 cup of buttermilk (or add 1 tbsp of lemon juice or vinegar to milk and let sit for 5 mins)
• 2 eggs
• I tsp vanilla essence
• 1/2 cup of extra light olive oil

Method

Preheat oven to moderately hot 200 degrees (normal) or 180 degrees (fan forced) celcius. Grease the 12 hole muffin pan.

Sift flour and sugar into large bowl. Stir in choc chips and mashed banana then combine buttermilk, eggs, vanilla essence and oil. (I use an electric dough mixer). Put mixture in holes of muffin pan (as this mixture is so dense it won't rise very much so you can fill right to the top of each hole). The muffin pan I use is the kind that doesn't need buttering - I bought it from the Home Shop in High Street, Fort Bonifacio. Bake in a moderately hot oven for about 20 mins (when they start going brown on the top).

Bon Appetit!

Filipino-inspired Salt Encrusted Whole Fish

I've been living in the Philippines for about 2 years now. At first, like anyone who has moved to a new country, I found it very difficult to find the ingredients I needed , and also to adjust to the new ingredients . But eventually I have found most of the key ingredients here and there. And I have incorporated many of the new ingredients, like this Bangus Fish, as well.

I have also become more familiar with the Filipino taste bud, which could be described as both 'sour' and 'sweet'. Some of their dishes remind me of Thailand - but without all the chillies (thank goodness - I am not a fan of hot, hot, hot food)! Anyway tonight I cooked Bangus Fish (or milk fish). It is hard to describe the taste of Bangus, it seems to resemble trout. . In the Philippines, they stuff it with tomatoes and onions, wrap it in banana leaves then alfoil then put it on the grill. Anyway it is a lovely fish with firm white flesh and a flavourful belly (very fatty). I had it grilled the other night and it was absolutely delicious! However on consulting with my Pinoy friends on FB as well as Yolly Fernandez I decided to instead encrust it with salt and bake it.

So I also stuffed the Bangus with tomatoes (removed the seeds), red onions, garlic, coriander (an addition) and some white wine vinegar. To make the salt crust, whip approx 1 egg white until it forms peaks and mix it with about 2 kgs of sea salt. After rubbing the fish with oil encase it in the salt mixture and bake it for the required time (it was about 30 mins).

I made a delicious sauce I had with my roast quail in a little restaurant in Canberra (if you're a Canberra it's the well known Vietnamese restaurant in O'Conner - Tudo). So I found a recipe for Vietnamese dipping sauce. I had tried variants of a fish-based sauce before without much success. However this time, I reduced the amount of fish sauce in half. When the fish was ready I removed it from the oven and cracked open the salt shell ... It sounds difficult I know but actually it is very easy and the salt does not infiltrate into the fish. My only disappointment is that the skin had stuck to the salt shell and therefore had to be removed. The bangus, however, was lovely and moist and retained a much appreciated firmness. I then sprinkled it with the remaining stuffing and poured over some of the Vietnamese dipping sauce. It was really delicious - although maybe not so much garlic next time.

• If you are visiting or live in the Philippines then try Bangus Fish - if you don't cook fish (like many people) then buy it when you dine out - it's available at most restaurants and cafes. You won't be disappointed
• The stuffing was excellent and would recommend that with any white fish
• Definitely try the Vietnamese Dipping Sauce - it's great and goes well with fish!
• The salt encrusted method is ok but it's rather messy to clean up afterwards and so only try it when you're feeling like a change. On a positive note, you are not left with that 'fishy odour' that seems to permeate after seafood has been prepared as any juice is absorbed into the salt crust. The use of sea salt is more romantic and visual than anything else, at the end of the day.

Bon Appetit!

The Art of Food Play - The Beginning ...

Welcome to the Art of Food Play! This blog is designed to bring back much needed romance into our love lives through more 'food play'.

First a bit about me -- cooking has been a personal love of mine since I was eight years old. I started with peanut butter and honey toast (made so it doesn't melt). I served up my first five course meal when I was 16 years old, and even now in my early 30s I have not stopped loving the joys of cooking!

I derive great pleasure in imagining what the final dish will look, and taste like. I like playing with different flavours and textures - experimenting and combining the two! And finally, I love the art of plating. The final and much anticipated presentation and serving ...

Importantly, I try to learn from all of my food experiences - the good, the bad and the ugly. From the tapas from Spain, to the roasted quail from Vietnam, to the snake beans of China, I have tried and tasted as much as I could whenever and wherever I got the opportunity.

I hope you enjoy this blog. Moreover, I hope you, like me, will fully embrace the seductive sensation of gastronomical delights. Surrender yourself, I dare you :)