Okies, this is probably going to be my last post for My Hungry Tummy unless I manage to squeeze in more photos :-P…and it’ll be one of my favourite post. I managed to go to this year’s Mundaring Truffle festival which was pretty exciting…Consider I always go to the Food and Wine Festival. It’s a bit of a drive and I’ve never seen a raw truffle nor cooked with it before so it was exciting to go and check this out. Anyways, Pandabear, my mum and I decided decided to buy the tickets to the Mundaring truffle festival. It only cost $16 and we didn’t opt for wine show which is additional cost. So we drove there and there was already a school bus waiting for us to pick us up and take us to the festival. When we arrived there in the morning it wasn’t too packed…the first booth I spotted was the Cook book booth and I spotted Neil Perry in the crowd talking to people. My good mate Shirls gave me 3 of Neil Perry’s cook book already so I didn’t want to purchase anymore. So I was hoping that I could at least take a photo with him (without buying any books). So I just randomly grabbed one of his books and a gentleman came up and ask me whether I want to get Neil’s autograph I was like nope…I’ve already got his books at home just didn’t bring it. So when Neil was free I walked up to him and asked whether I could have an autograph with him and he said yes 🙂 So I had a nice personal photograph with Neil Perry holding one of his cook books.
It was about lunch time, time to grab a bite so we head off to the right hand side of the booth and it was selling kebabs – looked pretty nice so we grabbed some. Both Pandabear and mum had the chicken kebabs but I had the minced kebab which was OK. On the hind side perhaps I should have ordered the chicken kebab. Cos I suspect my mince tasted like lamb. Anyways, it was rather filling so it was time to head about checking out other booths. First stop was the herb shop which had loads of small herbs – I think I bought a couple – lavender and sage. Then it was time to head off to check out the truffles – the truffles booths was packed with people, and I saw this man with an esky box full of different sizes of truffles. He even had a jar of truffles for sniffing and I went and had a sniff and it was very nutty and strong. Anyways, there were different shapes and I wanted a small tiny piece of truffle for my roast chicken. I was watching French safari last time and they were using the black truffles to stuffed into the chicken. So I decided I wanted to replicate this dish. The gentleman said that I will require 40g worth of truffle for the roast chicken and it was going to cost me close to $100!! I didn’t want to spend that much money on the truffle so I decided to buy just around 18g worth which cost around $40.
I also added some roast vegies as well along with garlic. As instructed 10 minutes before serving the chicken I rubbed the chicken’s skin with some butter to make it glossy and crispy (french style). The results were quite good – everyone said the chicken was really tender and juicy and even though I was quite skimpy with the truffles, you could actually taste the truffles in them..
So the truffle was definitely worth it 🙂
Anyways, from time to time Pandabear and I would consider making home made pizza with thermie. It’s quite easy to make the dough in the thermie – just bread flour, water and yeast and then you can freeze the extra dough later. Anyways, for some reason we always ended up rolling the dough into a rectangular shape rather than a circular shape but it’s great for cutting into square pieces. For flavours, usually we make a Hawaiian flavour, supreme and this time we decided to try something different. In Italy we ate this pizza which consist of just potatoes, rosemary and cheese. It was so simple but it was delicious 🙂 So decided to replicate this…I first parboil the potatoes so that when you bake the pizza it will cook faster…grabbed some rosemary from my backyard and topped with some cheese. Here are the photos of our yummy pizza. The last pizza was just a mix of left over ingredients…
Time for another recipe from Carol’s blog challenge. I came across this cake one night and thought mmmm…Boston pie?? But it actually looks like a cake instead. So I was quite interested in trying out this recipe. It reminds me of a sponge recipe. Beating lots of eggs and mixing with flour mixture. I decided to bake at one night and since I had some strawberries and whipped cream I may as well put the strawberry fillings in. The original recipe only has whipped cream. So after baking in the oven, the recipe said to flip it upside down similar to when you bake chiffon cake. Since I baked it in a round tin when I flipped it upside down onto the wire to cool down it made some lines on top of the cake…but it actually looks quite good. I cut the cake into 3 layers and fill them with strawberry and cream…
The cake was so moist and fluffy – I was very happy with the turn out of the cake…time to slice it open and have a good look.
Then it was time to have a slice…
To be honest – it tasted like a sponge cake with only that it’s rather moist. The recipe asks to chill it inside the fridge. I was thinking if I chilled this cake it might taste quite dry after a few days but surprisingly – it was really moist – so this cake is definitely a winner. Very easy to bake and tasted really well.
Okies, I’ve been wanting to make ratatouille for a while now after watching ratatouille cartoon movie on anyone can cook but have never had the opportunity to do it. So while I was baking the whole fish I decided to make a side vegetarian dish. I saw the recipe on SBS French Safari and it seemed easy enough. Vegies included onions, zucchini, egg plant and capsicum and chuck in some sliced garlic as well.
Then it’s time to add the thyme into the vegetable mixture. As zucchini’s cooking time is different to egg plant – I would cook the egg plant first and then add in zucchinis and onion last.
Then it’s time to add cans of tomato puree..
Whip up some crusty bread with cheese…
There you have it a scrumptious meal with baked whole fish, ratatouille and some crusty cheese bread – comfort food for winter..
Hi Bloggy friends, hope this post finds you all well..haven’t been posting lately…been acting in a new position and well, no time and not feeling up for it. Anyways, I have been keeping up with baking and cooking. I’ve always wanted to bake a whole fish. So I went online to search for a easy recipe. It was a easy Mediterranean stuffed whole fish..the dish was simple enough to whip up. All I need to do is pan fry the stuffings..
pan fry the tomatoes with spring onions..
Then adding some parsley and bread crumbs..with some oregano
Then it was time to wedge the stuffings into the whole fish and bake them in the oven..
slice some tomatoes and put them on top of the whole fish along with the left over bread crumbs…and sprinkle more of oregano mixture…
I had two fish – both weighing around 0.5kg so I baked them on 180 degrees and checking after 30 minutes to make sure they are not over cooked. The last thing you want is dry fish. I also wrap them up in alfoil before I put them into the oven to bake it. Serve with lemon wedges…and it was very tasty…
Okies, over the weekend Pandabear was craving for some wonton mee so I decided I will cook it for him for dinner. At lunch time I caught up with my sister in law and her hubby at Hong Kong BBQ joint so we had some roast as well. So I decided for dinner I’m going to stick with Soya chicken something different. I went to Emma to pick up egg noodles and some wonton skin and went past a roast joint to pick up a whole soya chicken…
For the wonton meat mixture – I decided to stick to my mother’s recipe – of putting prawns inside my wonton mixture. So in the mixture I added – pork mince, white pepper, sesame oil, salt, and prawn paste. I just whipped the prawns in my stick master to make it in a paste and add them onto the mince 🙂
I blanched the bok choy and then chuck the wontons into hot boiling water with a bit of salt and they’re done. So now it was time to work on my egg noodles and sauces. For the sauces – I added chopped spring onions, soya sauce, caramel sauce, some of the juices from the soya chicken, white pepper, salt and a little bit of sesame oil.
Now it’s time to assemble all ingredients together 🙂
Here is Pandabear’s plate – with no sambal sauce and 5 wontons as he requested..
and my plate – full of hot sambal sauce and 4 wontons..
It was very yummy – definitely a comfort food recipe for a winter night and fit for a King 🙂
Hi Guys, I’ve had a nice monday off from work – it turned out to be a very busy day for me with two of my appointments and sorting out stuff for mummy. But at least it was a productive day rather than lying in my bed feeling sorry for myself with this dreadful cold..anyways, on saturday night I wanted to make something french so decided to go online to look for a french easy recipe..came across beef bourguignon…comfort food just nice for the weekend and winter time…and wow 1/2 bottle of red wine….I’ve never made this dish before so it was exciting…I had the massage appointment booked at 6pm so I made sure that I throw everything into my slow cooker otherwise Pandabear would have no clues on how to look after it..
The ingredients seemed simple enough just bought a 1kg of chuck steak, carrots, celery, bay leaves, thyme, bacon, red wine, mushrooms and some corn flour.
First up was to sear the beef chuck…
then it was time to stir fry the vegies with the beef juice for about 8 minutes
Then, I decided to add the bacon in – the recipe asks for specks but I only had bacon slices and thought it would give that nice flavour if I put them in..
Then it was time to chuck everything into the slow cooker – beef first with bay leaves and thymes..
Then it was time to chuck in the rest of the vegies in…
Then it was time to put in 1/2 bottle of my good red wine which I bought from margaret river and some beef stock…I kinda of didn’t stick to the recipe just use my instinct of how much to add..and throw in some pickled onions…
Then I use thermie to whip up the mash potato – this will go really well with my beef bourguignon….I left the beef bourguignon inside the slow cooker for 1.5 hours just enough time to come back after my appointment and I must admit the smell of the whole house is fabulous….red wine and the aroma of the beef chuck…and then it was time to throw in the mushrooms…on the hind side I should have set the temperature to high cos the beef wasn’t exactly falling apart…so it needed another 1/2 hour..
Voila here’s the dish…
The acidity of the wine was still quite strong…so I might have got carried away when I was throwing some red wine in…but yeah it tasted fantastic! Comfort food….