Easy Beef Chilli

I have had a cooking day today. This morning I made a big pot of this easy beef chilli. I always make a large quantity and put it into serving size containers to freeze.

It is the beef chilli that I use for our taco's and nacho's. These are popular requests in our house and I am happy have the beef chilli at hand for a healthy dinner that can be made in minutes. I find it good for the kids, as it is not spicy. And as another one of my base recipes, I often throw in whatever is in my fridge: grated or pureed vegetables, a spoonful of chutney or sometimes chopped herbs.

I have been cooking this recipe ever since I left home at seventeen, it probably came from a Womans Weekly magazine.

Easy Beef Chilli

serves 4-6

• 1 tablespoon olive oil
• 2 onions (diced)
• 300g beef mince
• 1 teaspoon ground cumin
• salt and pepper
• 1 x 440g can red kidney beans (drained)
• 1 x 440g can tomatoes
• 1/4 cup tomato paste
• 2 tablespoon brown sugar
• 1 tablespoon sweet chilli sauce

Heat the oil in a heavy based pan and gently saute the onion until soft. Add the mince and stir until browned. Add the cumin and season to taste. Add the remaining ingredients and cover. Simmer for 30 minutes.Take a look here to see who else is participating in blogtoberfest.

Polenta with fresh corn

(this image is from here)

Recently I came across a recipe for soft polenta with fresh corn. I love soft polenta and really liked the idea of adding vegetables to it. It was something I had never thought of before. By the time I got around to cooking the polenta I couldn't remember where I had seen the recipe, so I have just adjusted my usual polenta recipe.

Here is what I did. It was so delicious.

Soft Polenta with Fresh Corn

serves 4
• 4 1/2 cups chicken stock
• 1 cups polenta
• good pinch of salt and pepper
• 1/2 cup grated parmesan
• 1 cob fresh corn (kernels removed and blanched)
• 2 tablespoons cream
• 1 tablespoon butter

In a large heavy based saucepan bring the chicken stock to the boil. Before adding the polenta, reduce the heat to medium low so the water is a steady simmer. Pour in the polenta in a steady stream, stirring constantly. Make sure that you continue stirring in the same direction for the duration of the cooking time. If you have instant polenta this will only take 5 minutes, if not it will take 40-45 minutes before the polenta is ready. When cooked, the polenta will easily tear away from the side of the pot when stirred. Season to taste. Stir in the cheese, corn, cream and butter and heat through. Serve immediately.

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I have also listed the recipe I usually use for polenta.

Soft Polenta

serves 4

• 4 1/2 cups chicken stock
• 1 cups polenta (instant or fine)
• good pinch of salt and pepper
• 1/2 cup grated parmesan
• 1 tablespoon butter

In a large heavy based saucepan bring the chicken stock to the boil. Before adding the polenta, reduce the heat to medium low so the water is a steady simmer. Pour in the polenta in a steady stream, stirring constantly. Make sure that you continue stirring in the same direction for the duration of the cooking time. If you have instant polenta this will only take 5 minutes, if not it will take 40-45 minutes before the polenta is ready. When cooked, the polenta will easily tear away from the side of the pot when stirred. Season to taste and stir through the cheese and butter. For soft polenta, serve immediately.

To make grilled polenta. Grease a shallow tray and spread out the polenta evenly. When it is cold, cut it into serving pieces, brush with oil and grill until golden, about 8 minutes each side. Serve immediately.

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Moussaka

My mum made moussaka (moos-sah-KAH) often when I was growing up. I have always loved it.

I have been making my moussaka this way for at least 20 years. I have a friend who comes from Crete, he tells me that it is not moussaka unless it contains zucchini. I tried his recipe but prefer it only with the eggplant and potato. I guess that's because it was the way my mother cooked it and the way my Greek friend in London cooked it. So again, I cook a recipe for reasons of nostalgia.

You will notice in my method that I bake the eggplant and the potatoes in the oven instead of frying them in oil on the stove top. Hopefully there aren't too many Greek Yiayia's throwing their hands in the air in disgust at this procedure. You can fry them in oil if you prefer, but this is what I do.

This way of cooking came about for two reasons. Firstly, I was trying to reduce the amount of oil used (therefore making it healthier?) Eggplants are like a sponge when it comes to oil. Secondly, I'm lazy. My way is not as messy and it is quicker. While the vegetables bake away I can get started on on the meat sauce.













Moussaka

serves 6-8

• 2 large aubergines (sliced)
• 2 large or 3 small potatoes (sliced)
• 1 tablespoons butter
• 1 tablespoons olive oil
• 2 onions (sliced)
• 2 garlic cloves (crushed)
• 500 grams lamb mince
• 1 teaspoons dried oregano
• 1/2 teaspoons ground cinnamon
• 1/2 teaspoons ground cumin
• salt and pepper• 1 x 400 gram tin of tomatoes
• 2 tablespoons tomato paste

bechamel sauce

• 2 tablespoons butter
• 1/3 cup flour
• 2 cups milk
• pinch nutmeg
• salt and pepper
• 1 egg (lightly beaten)

topping

• 4 tables grated cheddar cheese
• 4 tables breadcrumbs

Preheat oven to 200 degrees. Grease a 28 x 32 cm lasagne dish. Bake the potatoes and aubergines for 15 to 20 minutes until tender. Heat the butter and oil in heavy based pot and gently saute the onions until tender. Add the garlic and then the lamb mince and cook until brown. Add the herbs, spices and seasonings. Stir in the tomatoes and tomato paste. Bring to the boil, cover and reduce the heat to simmer for 20 minutes.

To make the bechamel sauce, melt the butter and add the flour to make a roux. Gradually add the milk and stir slowly until thickened. Add the nutmeg and season to taste. Remove from the heat and stir through the egg. Combine the cheese and breadcrumbs and a small bowl.

To assemble: layer - half the aubergine, half the mince, all of the potato, half of the cheese and breadcrumb mixture, the remaining mince, the remaining eggplant and then bechamel sauce. Sprinkle the remaining cheese and breadcrumbs over the top of the moussaka. Cook for 45 minutes.Take a look here to see who else is participating in blogtoberfest.

Brussels Sprouts

We may have been converted.

On the weekend I cooked a brussels sprouts recipe out of Gwyneth Paltrow's lovely book, "Notes from my Kitchen Table". She writes that she eats this several times a week and I wondered... am I missing out on something? With brussels sprouts still available at the farmers markets, I decided to give brussels sprouts another go.


Guess what? We liked them. A lot. This morning, my husband asked me:

"When will you be cooking brussels sprouts again?"

That is something I never expected to hear in our house. Here is the recipe.

Brussels Sprouts

serves 4

• 450 grams brussels sprouts (trimmed)
• 2 tablespoons olive oil

to serve

• a few generous pinches of sea salt
• extra virgin olive oil
• 1/2 lemon

Steam the brussels sprouts for 7 minutes or until just tender. Let them cool slightly and cut them in half lengthways. In a heavy based frying pan, heat the olive oil to medium heat. Place the brussels sprouts in a single layer, cut side down. You may need to do this in two batches. Leave them for 4-5 minutes, allowing them to brown thoroughly and evenly. Don't be tempted to stir or toss them. Keep an eye on them, you need the heat to be high enough to brown them, but low enough not to burn them. Once they have browned flip them over to colour the other side. Cook for 3 minutes. When ready, remove to a serving dish and sprinkle with salt, drizzle with extra virgin olive oil and squeeze over the lemon juice.

Michelle had left a comment about her favourite way of cooking sprouts on my last sprouts post. They seem to be cooked in a similar way, except that the sprouts are sprinkled with cheese instead of lemon. Here is the link for that recipe.

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Marinated Salmon Fillets

We all love salmon, especially the kids, which is good news. We usually like to eat it fairly plain: grilled or poached. But because we usually eat it once a week, it can get a bit boring.

Here are a couple of marinades that I like to cook when we (I) want a change.



Asian Salmon Fillets

serves 4

• 4 salmon filletsfor the marinade

• 2 garlic cloves (crushed)
• 1 tablespoon ginger (peeled and grated)
• 1 chilli (deseeded and finely diced) - optional
• 4 tablespoon soy sauce
• 3 tablespoons honey
• 1 tablespoons lemon juice
• 1 tablespoon coriander leaves (finely chopped)

Put all of the marinade ingredients into a small saucepan and bring to the boil. Reduce the heat to simmer for 2 minutes. Remove from the heat and allow to cool. Place the salmon in a large bowl and pour over the marinade. Leave to marinate for at least 1 hour or up to overnight. Grill, oven bake or barbecue.

While the salmon is cooking, pour the marinade into a clean saucepan and bring back to the boil on the stove top. Boil for 1 to 2 minutes to reduce and thicken the sauce. Continue to stir. Served the cooked salmon drizzled with the sauce.



Sticky Salmon Fillets

serves 4

• 4 salmon fillets

for the marinade

• 3 tablespoon soy sauce
• 4 tablespoons tomato ketchup
• 2 tablespoons white wine vinegar
• 1 teaspoon sweet chilli sauce
• 3 tablespoons brown sugar

Put all of the marinade ingredients into a small saucepan and bring to the boil. Reduce the heat to simmer for 2 minutes. Remove from the heat and allow to cool. Place the salmon in a large bowl and pour over the marinade. Leave to marinate for at least 1 hour or up to overnight. Grill, oven bake or barbecue.

While the salmon is cooking, pour the marinade into a clean saucepan and bring back to the boil on the stove top. Boil for 1 to 2 minutes to reduce and thicken the sauce. Continue to stir. Served the cooked salmon drizzled with the sauce.

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Italian Sausages

I have been spring cleaning at my house.

One thing that was overdue for a clean out was our free-standing freezer in the garage. I didn't have a clue what was in there, most of it was not labeled and I could hardly shut the door. It has been a great relief to have the job done. I haven't been to the butcher for nearly three weeks.

I found 5 x 500 gram packs of italian sausages hiding amongst frozen chicken pieces, lamb chops and a few roasts. I always buy them from our favourite italian deli in Brisbane, whenever we are there. Last night I made a favourite pasta dish of ours. I think that the original recipe for this dish came from a Delicious magazine, but as usual I have adjusted this and added that.

I hope you enjoy it as much as we do.
Italian Sausage,Tomato and Cream Rigatoni

serves 4

• 400 grams rigatoni pasta

for the sauce

• 2 tablespoons olive oil
• 2 red onions (diced)
• 500 grams italian sausages (casings removed)
• 2 cloves garlic (crushed)
• 1 tablespoon rosemary leaves (finely chopped)
• 1/4 teaspoon dried chilli flakes
• 1 cup tinned diced tomatoes
• 1 cup beef stock
• 1/3 cup parsley leaves (finely chopped)
• 1/2 cup thickened cream

to serve

• 1/2 cup parmesan cheese (grated)

Bring water to the boil. Cook the rigatoni until al dente. Meanwhile heat the olive oil in a heavy based pan, gently saute the onions until soft. Add the sausage meat to brown, cook for 3-4 minutes, breaking up the sausage meat with a wooden spoon while stirring. Add the garlic, rosemary, chilli, tomatoes and beef stock. Bring to the boil, then reduce the heat and simmer for 20 minutes or until the meat is cooked. Season to taste. Stir through the parsley and cream and heat through. Toss the sauce over the cooked pasta and sprinkle with the parmesan cheese. Serve immediately.

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Chocolate French Toast

Today the children have a student free day at school, so it's a holiday. The weather is miserable. We needed holiday food, we needed chocolate for breakfast. Instead of our favourite chocolate and berry pancakes, I felt like something different. I knew just the thing. I dug out this recipe, a Bill Granger recipe from a 2007 copy of Delicious magazine.



Chocolate French Toast

serves 4

• 3 eggs
• 3/4 cup milk
• 1 tablespoon caster sugar
• pinch of salt
• 20 grams unsalted butter
• 8 slices of white bread
• 100 grams dark chocolate (not 70 percent)

to serve

• icing sugar
Combine the egg, milk, sugar and salt in a large, shallow bowl. Heat half the butter in a fry pan at medium heat. Dip 2 bread slices in the egg mixture and place into the pan. Sprinkle each slice with a quarter of the chocolate. Dip 2 more bread slices in the egg mixture and place on top of the chocolate. Press down gently with an egg flip. Cook for 3 minutes on each side or until golden brown. Remove and set aside. Repeat with the remaining bread and chocolate. Slice in half or into fingers. Sprinkle with icing sugar and serve immediately.

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Leek Soup

While some of our days at the moment are like summer, some wild winds have been making the Spring nights a little cool.

With leeks just $1.00 a bunch at my local market last Sunday, who could resist making a few last pots of soup before the season disappears for another year.

This first recipe is one I have been making for years. I adapted it from either a Dutch or Flemish recipe, I can't remember. I have searched the web for something similar, but have found nothing. So because this is my blog and I can call things whatever I like, I am going to call it Flemish Leek Soup.

However, if your are Dutch or Flemish and you know that this soups origins are from your country, please let me know.

I like to make this soup for lunch on cold wet days, or for a quick and simple Sunday night dinner.





Flemish Leek Soup

serves 4

• 3 tablespoons butter
• 225 grams leeks (well washed and chopped)
• 450 grams potatoes (peeled and cut into 2 cm cubes)
• salt and pepper
• 1 1/2 litres beef stock
• 1/2 cup cream or milk

to serve

• slices of french bread (toasted)

In a large stockpot gently sauté the leeks in the butter. After about 5 minutes, add the potatoes and season to taste. Add the stock and bring to the boil. Cover and reduce the heat to simmer for 40 minutes. Stir occasionally. Just before serving stir in the cream or milk. Place a slice of the toasted bread at the bottom of each serving bowl and pour over the hot soup.



This is another leek soup I have been making for years. I like the sharpness of the lemon, a surprise to some who would be expecting a creamy potato leek and mushroom soup. It is also another quick one to make when last minute guests turn up for lunch on a cold weekend.
I think it is of Eastern European origin?

Potato, Leek and Mushroom Soup

serves 4-6

• 1/4 cup olive oil
• 6 leeks (chopped and well washed)
• 4 large potatoes (peeled and cut into 2 cm dice)
• 250 grams mushrooms (sliced)
• salt and pepper
• 8 cups chicken stock
• 1/2 cup lemon juice


Heat the olive oil in a large stockpot to medium heat. Add the vegetables and cook for 5 minutes, stir occasionally. Season to taste Add the chicken stock and bring to the boil. Reduce the heat to low, cover and simmer for 40 minutes. Stir through lemon juice and serve immediately.

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The sweet smell of strawberry jam

I recently wrote about jam making with a friend. She would buy a box of strawberries from a work colleague whose parents owned a strawberry farm just north of Brisbane. She supplied the cheap box of strawberries and I supplied the kitchen, the sugar, the lemons and the recipe.

It was just me and my little helper in the kitchen today. Our strawberries were from our local fruit barn, grown less than a kilometer from where we live.



It was lovely to be making this jam again. In a different time, in a different place, but with the same happiness that can come with jam making.

Here is my recipe.





Strawberry Jam

makes 6 x 400 gram jars

• 2 kilograms strawberries - not over ripe (washed, dried, hulled, halved or quartered)
• juice of 3 lemons
• 1 1/2 kilograms sugar

Put a small saucer in the freezer. Preheat oven to 180 degrees. Wash jam jars in hot water and put into the oven to sterilise. Put the strawberries and lemon juice into a preserving pan or a large heavy based saucepan. Bring to the boil and then reduce the heat. Simmer for 35 minutes.

After 20 minutes of cooking time, measure out the sugar and put into a stainless steel bowl. Put the sugar into the oven to warm. After 10 minutes it should be warm to touch. Watch it closely, you don't want it to start to cook.

Add the sugar to the strawberries and stir until dissolved. Bring the mixture back to the boil. Boil rapidly for 15 minutes, stirring frequently with a wooden spoon.

Test to see if the jam is ready. Take a teaspoonful of the mixture and put on the cold saucer, return it to the freezer to cool for one minute. Take it out and if it wrinkles when you push it with your finger, then it's done. Strawberry jam is unlikely to set very firm, so don't expect the same results as you would with a marmalade.

When the jam is ready, remove from the heat and skim off the pink scum. If you can't get it all, drop a fingernail size piece of butter into the jam and it will dissolve the remainder of the scum.

Remove the jam jars from the oven and pour in the hot jam. I usually ladle my jam into a pouring jug and then pour it into the jars. Hold the hot jars with a tea towel and be careful! Seal immediately and leave to cool before labeling. Store in a cool, dark place.

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Homemade mayonnaise

Today we made our own mayonnaise. It had been years since I had made it and I wondered why it had been so long. Then I started whisking.....

and my arm almost fell off.

So have your muscles ready!

But honestly by half way through, I thought that I could be making this every other day. It's easy and it's yum!

Here is my recipe.

Mayonnaise

makes 1 cup

• 2 egg yolks
• 1/2 teaspoon salt
• black pepper
• 1 teaspoon djion mustard
• 1/2 cup sunflower oil
• 1/2 cup extra-virgin olive oil
• 1 tablespoon white wine vinegar

Before you begin, all ingredients should be at room temperature. Rinse out your mixing bowl in hot water and wrap a damp cloth around it's base to keep it steady.

Put the egg yolks, salt and mustard into the bowl and beat with a wire whisk. When the mixture becomes thick, begin to add the oil, one drop at a time at first. Whisking constantly. As the mixture thickens, increase the oil to a steady stream until the mayonnaise becomes thick and glossy. When all of the oil is incorporated, beat in the vinegar.

The mayonnaise with keep in the refrigerator for up to 1 week.




I got so excited that I even made a lemon and dill mayonnaise to go on my lunch time chicken and salad sandwiches

Lemon and Dill Mayonnaise

recipe from above - omit the white wine vinegar and add

• 1 tablespoon lemon juice
• 1 1/2 tablespoons dill (finely chopped)

•••••••••

And because I don't want you missing out. I have also added our all time favourite aioli recipe.

Before our children were born we made this often. Usually midweek when my husband and I were both working and too tired to cook. We would make a large bowl of potato wedges and aioli for dinner. This was done so well by a favourite restaurant of ours that we always ordered it when we went out. However, we both agreed that our version was pretty damn good too.

Sorry no picture.

Aioli

makes 1 cup

• 3 cloves garlic (roughly chopped)
• 1 teaspoon salt
• 3 egg yolks (lightly beaten)
• 1 cup extra-virgin olive oil
• 1/2 lemon (juiced)

Before you begin, all ingredients should be at room temperature. Rinse out your mixing bowl in hot water and wrap a damp cloth around it's base to keep it steady.Place the garlic and salt in a mortar and pestle and pound into a paste. Put the egg yolks and garlic paste into the bowl and beat with a wire whisk. When the mixture becomes thick, begin to add the oil, one drop at a time at first. Whisking constantly. As the mixture thickens, increase the oil to a steady stream until the aioli becomes thick and glossy. When all of the oil is incorporated, beat in the lemon juice.

The aioli with keep in the refrigerator for up to 1 week.

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Leftover Stifatho

Tonight we had leftover Beef Stifatho, like all beef stews it always tastes better the next day.

To stretch the meal, I made a simple pine nut pilaf to go with it. And with excess dill in the fridge I also made a favourite lettuce salad.



Pine Nut Pilaf

serves 4-6

• 2 tablespoons butter
• 1 small onion (finely diced)
• 1/2 cup pine nuts
• 1 1/4 cup basmati rice (rinsed and drained)
• 2 1/2 cups chicken stock
• salt and pepper

Heat the butter in a medium sized, heavy based saucepan. Gently saute the onion until soft. Add the rice and pine nuts and stir for 2-3 minutes, browning the nuts and evenly coating the rice with oil. Pour in the stock and season well. Bring to the boil, stirring constantly. Once boiling, cover and reduce the heat to low. Simmer for about 20 minutes until the liquid has been absorbed and the rice is tender but slightly resistant to the bite. Drape a clean tea towel over the rice and let it stand for 10 minutes before serving.



This simple salad is one I found when I first discovered the internet. Every time I eat it, the flavours remind me of meals at our favourite Greek restaurant in Brisbane, the iconic Lefkas. When we lived in Brisbane (we left 5 years ago) we ate there once a week. Friday night dinner with friends, mid-week dinner, weekend lunch, mid-week lunch, takeaway and birthday celebrations. We do miss it.

Greek Lettuce Salad
(maroulosalata)

serves 6

• 4 cups cos lettuce (torn)
• 2 tablespoons dill leaves (finely chopped)
• 4 tablespoons shallots (finely sliced)

the dressing

• 4 tablespoons extra virgin olive oil
• 2 tablespoons white wine vinegar
• 2 cloves garlic (crushed)
• salt and pepper

Place the lettuce, dill and shallots into a large bowl and gently toss. Put the dressing ingredients into a jar and shake to combine. Just before serving pour over the dressing and toss to coat.

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Beef Stifatho

A couple of nights ago I cooked a favourite casserole of ours, Beef Stifatho (stee-FAH-thoh)

I have been cooking this recipe since I was 25 years old (which has been a while) I pulled the original handwritten recipe from an old cooking folder on the weekend. Torn and splattered. I thought back to the day when I had copied it from my Greek friends recipe book.

We were sitting in his cafe by the beach, drinking greek coffee and me (always!) with a piece of galaktoboureko. As I scribbled down some of my favourite recipes, he told me stories of the food his mother had cooked for him as a child on Crete. He talked constantly with nostalgia and excitement, stressing important 'greek cooking' tips, that I must not forget.

"This must be done this way, never that way, and don't ever do this, that would be wrong"

On this day we had a great debate about moussaka - who was I to be doing such a thing - an Anglo Saxon! but that's a story for another day.

I love to serve this with only crusty bread to soak up the juices, followed by a large salad. However my photos show macaroni on the side because someone (me) forgot to buy the bread. I didn't really like it with the plain macaroni, a pilaf would have been better.



Beef Stifatho

serves 6

• 1 kilogram chuck steak
• 3 tablespoons olive oil
• 1 onion (finely diced)
• 2 garlic cloves (crushed)
• 1 cup tomato passata
• 1/2 cup red wine
• 2 tablespoons red wine vinegar
• 1 bay leaf
• 1 cinnamon stick
• 4 whole cloves
• 1 teaspoon sugar
• salt and pepper
• 750 gram small pickling onions (halved if they are large)
• 2 tablespoons currants

Preheat the oven to 160 degrees. Heat the oil in a heavy based casserole dish and brown the meat. Add the onion and garlic and saute until soft. Add the passata, wine, vinegar, bay leaf, spices, and sugar. Season to taste. Bring to the boil and either reduce the heat to simmer and cook on the stove top or transfer the dish to the oven. Cook for 1 hour. Add the onions and currants and stir well. Continue to cook for 1 1/2 hours or until the meat and onions are soft and the sauce is thick. Serve hot.

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Some like it hot

You will usually find me drinking hot chocolate on wet autumn afternoons or at night in the dead of winter. While many of our early spring days have been sunny, the nights have still been cold. And I have been having the odd hot chocolate now and again.
This first hot chocolate recipe, that I call 'everyday' hot chocolate is the one that I make for my children for afternoon tea on cold, wet days. It is not something that we drink 'everyday'. It is just a simple homemade hot chocolate. There is nothing better at the end of a freezing cold school day than coming home to a special treat of hot chocolate and butter biscuits. It makes a nice change to fruit or a smoothie.

It is, perhaps lucky, that we live in Queensland and don't have long cold winters. I do think is it possible to have too much of a good thing.
 
Hot Chocolate
(everyday hot chocolate)

serves 2

• 400 ml milk
• 75 grams dark chocolate (not 70 percent) - broken into small pieces
• 1/2 teaspoon vanilla extract

to serve

• mini marshmallows
• whipped cream (optional)
• grated chocolate (optional)

Heat the milk in a small saucepan until almost boiling. Do not boil. Stir through the chocolate and continue to stir, until melted and well combined. Stir through the vanilla extract. Pour into serving mugs and top with marshmallows. Serve and enjoy.

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We made this second hot chocolate recipe for the first time this year. It has been adapted from this gorgeous little book that the children got as a Easter gift. On our first cold wet winters day I thought I would give this new recipe a try. Ooh la la! I thought I had died and gone to Paris. This hot chocolate is indulgent and heavenly. One to share with special friends on a cold winter weekend.

I have called it French Hot Chocolate as it looks like the luscious hot chocolate that is served in the film "Chocolat"

French Hot Chocolate

serves 2

• 3/4 cup double cream
• 3/4 cup milk
• 150 grams dark chocolate (not 70 percent) - broken into small pieces

Heat the cream and milk in a small saucepan until almost boiling. Do not boil. Stir through the chocolate and continue to stir, until melted and well combined. Serve and enjoy.

••••••••••

My husband doesn't like hot chocolate, who can believe that! So on cold winter nights I find myself settling down on the couch with a dvd and enjoying this treat alone. Obviously for grown-ups because of the coffee and alcohol, it is another good one to make when you have grown-up friends around.

Grown-up Hot Chocolate
(mummy's hot chocolate)

serves 2

• 400 ml milk
• 75 grams dark chocolate (not 70 percent) - broken into small pieces
• 1 1/2 teaspoon instant coffee
• 2 tablespoon kahlua or brandy

to serve 

• whipped cream
• ground cinnamon

Heat the milk in a small saucepan until almost boiling. Do not boil. Stir through the chocolate and coffee and continue to stir, until melted and well combined. Add the kahlua. Pour into serving mugs and top with whipped cream and cinnamon. Serve and enjoy. 

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Let them eat cake

Speaking of cakes....

I think I may just need to invent an occasion to make this gorgeous looking Rhubarb Meringue Cake from this book.



Perhaps an English-style tea party like the one photographed on these beautiful pages.



Vintage, floral tea dresses, fine bone china, crystal water tumblers, vases of heirloom roses, fine lace tablecloths, linen napkins, finger sandwiches, dainty quiches and decadent cakes. What else does a girl need in life?

I borrowed 'Food, Fashion, Friends' from the library recently after first seeing it here.

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The next generation

Have you been watching Junior Masterchef?

We have watched only a little bit so far. We have wanted our children to watch too, but it is on to late for them. Last night we let them stay up with us to watch half of it, that was enough to inspire us all.

I can't wait for a special occasion to make one of these amazing cakes.



Gracie's Sand Cake with Creme Anglaise and Chantilly Cream



and Jack's Strawberry and Hazelnut Gateau Cake

Lets not forget that these kids are twelve years old. I have never cooked anything that looked even half as spectacular as Jack's cake.

All I can say is wow! Or as the kids say, awesome!

(images are from the Masterchef website)

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Blueberry Muffins

I have never been a great lover of muffins. I never ate them as a child. It was only in my twenties that I first ate them in coffee shops. Giant fluffy muffins: pear and chocolate or raspberry, orange and white chocolate. However given the choice, when out for coffee, I usually opted for something like 'death by chocolate' cake.

Since my children where born I have made many, many batches of muffins: savoury, sweet and healthy. Muffin recipes are in every single toddler/kids cookbook, how could I not. My kids never ate them. Ever. But they were popular at playdates.

As my kids get older, their tastes are changing, they are not so quick to say 'no' to everything. I have been making this American style recipe for a few years. We all love them.

I don't know where the original recipe first came from but I know that I have changed it quiet a bit. Just recently I found a similar recipe that contained 3 cups of blueberries. I might try that next time.
 
Blueberry Muffins

makes 24

• 175 grams butter
• 1 1/2 cups milk
• 3 eggs (lightly beaten)
• 3 cups plain flour
• 2/3 cup sugar
• 1 tablespoons baking powder
• 1/2 teaspoons salt
• 2 cups blueberries

• extra sugar for sprinkling

Preheat the oven to 190 degrees. Grease and flour a 24 hole muffin tin. Combine the butter and milk in a small saucepan and gently melt the butter over a very low heat. When the butter is melted, pour the milk mixture into a bowl and whisk in the eggs. Set aside. Mix together the flour, sugar, baking powder and salt. Add the berries and coat with the flour. Pour the milk mixture over the dry ingredients and gently stir from the bottom up just until no white streaks remain. The batter will look lumpy. Put into muffin tins and sprinkle with the extra sugar. Bake until golden brown, about 20 minutes.

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