perth food blog

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Wonton Mee…

Published July 18, 2012 by Mary Jane

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 🙂

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Almond cake from Santiago…

Published July 12, 2012 by Mary Jane

Okies, I continue searching through thermomix recipes for more easy desserts to make. This time I found a flourless cake – which I believe is more healthier option I suppose. The ingredients are pretty simple – blanched almonds, sugar, lemon peel, eggs and milk. So I didn’t have any blanched almonds so went to coles and could only locate them in the organic section – quite expensive for a little packet of blanched almonds. Oh well, hopefully it’s worth it. So I whip out my thermie and started grinding the blanched the almonds..

Then it is time to mill the sugar into icing sugar – I love this step – it all become smokey and it’s something that you will see from Heston’s show – Pandabear shouted ‘what’s that coming out from thermie!!” I said icing sugar smoke hehehehe…

Then it was time to mix the lemon peel with the icing sugar – and the recipe asks me to save some for dusting later on…I love the smell of lemon – so fresh and tangy..

Then it was time to mix all the other ingredients together (the so called wet ingredients)

The mixture looks pretty liquidy I was start to wonder whether the mixture will actually work consider there’s no flour…

Thankfully the whole liquidy mixture fits right into my shallow pie pan. It looks rather pale so I chucked it into the oven for around 25 minutes. When I took the almond cake out I noticed the top was rather soft and brown in colour…

It was time to wait for the almond cake to cool down…to be honest it looks nothing like the picture in the recipe book…

It was time to slice the almond cake to see what it looks like inside…and dust it with some icing sugar

The insides looks crumbly but it was a little pale in colour. Time to try a slice..it was still slightly warm..

To be honest the flavour of the almond cake tasted quite nice – you could taste the lemon peel and almond. But I must admit – it’s very crumbly if I was to make it next time I’ll mill the almonds a little finer. Pandabear said it’s nice but too much nuts…I told him that’s because it’s a flourless cake (no flour just blanched almonds)..Mum took some home cos she quite like the cake..

Restaurant Review – Rifo’s cafe

Published July 8, 2012 by Mary Jane

Hello guys,

Hope this post finds you all well anyways, I’m still down with a bad cold. Over the weekend, I managed to bake an almond cake will do a post soon 🙂 So I haven’t done a restaurant review for a while. Rifo’s cafe is a nice Italian joint that sells lovely pizzas and pastas and their to die for chilli mussels. So since my cousin was over in Perth for a short holiday it was time to pay Rifo’s cafe a visit again… Rifo’s cafe is situated in East Vic Park and it’s a casual joint. We made sure we get there on time around 6.30pm to make sure we get our food on time since our last experience from previous Italian joint. Especially this time we have kids with us and you know what happens when kids get hungry they get restless and chuck a tantrum!!

So I made sure I placed an order straight away – 3 pizzas and 3 pastas and a chilli mussels. Pastas – carbonara, penne vodka and duck ravioli. Pizzas were Rifo’s cafe special, Hawaiian and a vegetarian pumpkin and cheese. Ofcourse we had to order their special Chilli mussels.

The restaurant decor was quite casual, nice bold red colours with specials written on the wall and the kitchen is situated on the side of the restaurant with a head chef (yup there’s only one chef), a pizza chef and I believe a kitchen hand..that’s it!! I couldn’t believe it and I was thinking to myself no!! We’re going to be waiting for a while..Anyways, I had my orders in and slowly customers were roaming in. The waitress were quite friendly except I had to grab their attention to order…

We waited for at least 30 minutes and they started giving us bread and butter and then our pizza started to arrive hooray!! The presentation was excellent – generous, fresh, beautiful colours and you can actually see the ingredients..here are the food photos..

Overall, we were quite happy with our meals – sorry left the pumpkin pizza photo out..the chilli mussels were a winner – very saucy has a bit of a chilli kick to it…the duck ravioli was a little disappointing the ravioli was a little tad rubbery for my liking but the rest of the pastas were all gone so we still had some duck ravioli left.

here’s my overall rating:
Dining experience: 3.5 star
Food experience: 4 star
Would I recommend it? Yes! A lovely casual joint for pizzas and pastas 🙂

Profiterole with custard filling and chocolate sauce topping

Published July 4, 2012 by Mary Jane

Hi Guys,

Over the weekend – I really wanted to try making profiteroles, haven’t made it for ages and wanted to try making it using thermie (in case you guys don’t know it’s my gadget thermomix) so I found this easy choux pastry recipe in thermomix cook book and there was also recipes for custard and chocolate sauce so it was time to whip this up…

I made the custard first so that I could cool it down in time for piping 🙂 I made a vanilla flavour one and it was quite easy to make…

I started making the choux pastry..

plain flour, butter, eggs, some water and heat it up and wait for it to cool down..

Then it was time to pipe these into little profiteroles, I don’t usually like piping cos of the pain of doing all the washing up but fortunately I had some disposable piping bags which means after I finish piping I could just chuck them away and no washing is involved – yay 🙂

The recipe said it’ll make 18 profiteroles I think I made mine smaller and made around 25.

I was pretty happy with the outcome of my profiteroles – they are nice and puffed up and I did kept them in the oven to dry the inside out by leaving them inside the oven with temperature turned off for 10 minutes.

Then it was time to wait for the profiteroles to cool down and use a small knife to drill a small hole and pipe the custard into it 🙂

I was very generous with my custard and the little profiteroles was oozing out with lots of custard…now it was time to make the chocolate sauce – I had some nice quality dark Lyndtt chocolate…

Time to serve it onto a plate and top my cute profiteroles with some delicious chocolate sauce..

It was delicious not too sweet and the custard was nice and smooth and goes really well with dark chocolate sauce I made it for my family and my two nieces absolutely loved it…the recipe suggested serving the profiteroles with vanilla icecream..I didn’t have any icecream at home so custard works just as well 🙂

Braces update…new wires!!!

Published July 4, 2012 by Mary Jane

Hello Guys,

Anyways, hope this post finds you all well. So today I had to go back and see Dr K for my next stage of work on my braces. Recently it’s been aching towards the end of the day but I think cos it’s getting tighter with the wires and it’s putting pressure on my teeth 😦 I’ve unfortunately got the flu bug and have been down with this dreadful lurgy for about a week now – it’s progressed on to running nose and coughs. I manage to grab some cold and flu tablets and because it’s been hectic at work – I think I’m just fully exhausted by the end of the day….

Anyways, enough about my sickness and whinging so I went to see Dr K and surprisingly he checked through my mouth and asked how I was doing with my braces. I told him occasionally I get the aches and pains but he said it was normal…he made a comment “you’re cleaning your braces very well Maryann – well done”. I was thinking to myself..mmmm..actually I have been quite lazy with using the whole floss work on my braces some days I couldn’t be bothered to even use the floss but it was nice to have him commenting that I’m cleaning my braces very well hehehehe

So he called out a few technical names to his assistant something along the lines of extending the wires and putting new wires in…I was feeling rather scared I thought I was just getting my wires tighten..anyways, his assistant came to me and sat down and told me they’ll remove the old wires..time to upgrade the wires (what ever that means) and that I was going to feel very tender 😦 so she took the old ones out and put the new ones in. Straight away I could feel the tension around my teeth. Now it’s quite sore back to when I first got my wires…and Dr K said we’ll see you in 8 weeks time to expand your teeth more :-S The assistant did make a comment that my teeth is moving quite well – that’s a good thing I suppose…

Hazelnut Torte

Published June 28, 2012 by Mary Jane

Hi Guys,

As I’ve mentioned earlier that over the weekends I have baked two desserts – one is the hazelnut torte and the other one is apple pie. So the hazelnut torte is made from thermomix recipe so it’s time to use my thermie. The recipe seemed simple enough consists of packet of hazelnuts, corn flour, plain flour, sugar, baking powder and eggs. There’s no butter! So it’s got to be relatively healthy (you would hope so). The recipe also mentioned once you’ve made the torte you can make the coppadel nonno (coffee or vanilla cream) sounds nice. So I chuck everything into thermie and insert the butterfly into thermie to whip up the egg whites. I’ve had instances where the egg whites didn’t work out when I was using thermie but I forgot to insert the butterfly. Here it is..

The beaten egg white turned out really well..then it’s a matter of mixing the hazel nut mixture with the egg whites with folding action.

Then it’s time to bake the torte…

Surprisingly the cake turned out really well very moist and tall – good enough for me to layer it in 3 layers. At least when I took the skewers to poke it to make sure it’s cooked, it wasn’t completely cooked I had it in the oven for 45 minutes and then left it in for a further 5 minutes.. and it was perfect!

Then it was time to make the coppadel nonno coffee cream – I’m not really a coffee person but I suppose coffee goes well with hazelnut. So yeah I thought I’ll try it anyways..

Even though there wasn’t any butter in the cake but there was lots of fresh cream in the coppadel nnonno coffee cream. It was time to slice the cake in layers and fill them with the coffee cream goodness.

after layering all the coffee cream it was time to cover the whole cake with coffee cream – I still had so much coffee cream left….so I kept a small container worth of it for waffles..

The coffee cream makes the cake look really shiny and the recipe ask to put desiccated coconuts around the whole cake. I thought to myself why coconut? Oh well…

moment of truth to slice it in half and see whether there are layers or not…

I didn’t go super crazy with layering the cream in the centre just enough so it doesn’t explode. Anyways…gave half of the cake to mum and some to dad and others…

overall, the cake was nice and moist full of hazelnut taste and the taste of dessicated coconut goes really well with the cake. But yeah, when Pandabear had it he said it would have been 10/10 except for the dessicated coconut which sort of ruin the taste – or overpowering…anyways, he decorated the cake with some peanut chocolate m&ms..

The cake was a success..I’ll probably bake it again some other time…

Home made apple pie

Published June 26, 2012 by Mary Jane

Hi Guys, okies as I’ve mentioned earlier I baked two desserts over the weekend. Hazelnut torte and an apple pie. I had some short crust pastry left in the freezer and bought some puff pastry for the beef wellington. So I went online to search for the easy apple pie recipe I made. This time, I’m not going to make the pastry from scratch and going to take the easy way out of using the pre-made pastries.

I have so many apples left from lite and easy that I could just use them all. The recipe requires 8 apples but I only have 6 apples left (doh!) so I knew it was going to be a skimpy apple pie with not much filling. So what I need to do is core the apple (I love my apple corer, got some from ikea) and it cuts the apple into perfect 8’s. Then slowly cook them in a pot with sugar, butter, ground cinnamon and gloves until they caramelised. In order to prevent the apples from turning brown splash in some lemon juice first as well..

Then I realised wow it’s shrunk so much…houston we have a problem….I don’t even know whether it’ll turned out to be an apple pie or an apple flat…now it’s time to bake the pastry – poke the pastry with a fork..

Layering them with my apple mixture (please ensure you cool down the apple mixture otherwise it’ll melt your pastry..

Then it’s time for some craftmanship by cutting the puff pastries into strips and layering them into lattice..

and then just use a pastry brush and brush the pasty with some egg wash and bake it in the oven, I baked for around 30-40 minutes as the apple mixture was already cooked and the pastry shouldn’t take too long cooking it..

I think because there wasn’t much apples in my pot it resulted in loads of liquid/sauce but that’s ok, I like my apple pie nice and moist and it came out really nice with the lattice pattern. Even though there wasn’t much apple mixture the apple pie still tasted really nice…