Wednesday, August 3, 2016
I am not immune to the social media obsession with food bowls. Trends aside, they are a pretty spectacular way to eat - all that flavour, colour and texture, its hard not to love. Here are a few salad bowls I had the great fun of putting together for Myer Emporium. Enjoy them!
Slow roasted beef cheek winter bliss bowl with greens and cauliflower rice
There's nothing better than a hearty, good-for-you salad bowl, brimming with colourful roasted veggies, cauliflower rice and slow cooked beef cheek. Winter never looked so good.
WINTER FELAFEL BOWLS
"If you're short on time, you can whip these up in a flash by purchasing some of the ingredients. If you're going to pre-purchase falafels, be sure to opt for good quality deli versions."
1 ½ cups tinned chickpeas
½ cup cooked quinoa
½ cup almonds
½ cup frozen peas
1 green onion, very finely chopped
5 cloves garlic
1 cup flat leaf parsley leaves
1 cup coriander leaves
1 tsp ground cumin
1 tsp ground coriander
½ tsp baking powder
2 tbsp buckwheat flour
Grapeseed or vegetable oil for frying
1 beetroot, peeled, finely sliced and cut into batons
Seeds of 1 pomegranate
¼ red cabbage, very finely sliced
2 tablespoons of a good quality salad seed mix (sunflower seeds, pepitas)
1 bunch broccolini, rinsed and diced
¼ bunch flat leaf parsley, chopped
¼ bunch coriander leaves, chopped
2 avocados, halved
½ cup sauerkraut (I used a combination cabbage and beetroot version)
4 tbsp turmeric cashew cheese
½ small pumpkin, thickly sliced and slow roasted
Japanese red sorrel and nasturtium leaves to scatter (or use any fresh in season herbs, leaves)
Tuesday, August 2, 2016
So the lovely folk at Nestle sent me some of their new baking chocolate range to use, which I did. Of course I did. Who wouldn't? I made these individual white chocolate, vanilla, cardamom and rose cakes with white chocolate butter cream and Persian floss. I also played around with some chocolate buttons and it got me thinking, its actually fairly hard to find accurate information out there on some very basic moulding steps with chocolate. So here are a few tips from me to you. I'll be posting the recipe for the cake later this week, in a cake baking post extravaganza.
Basic Moulding Steps
1. Melting Chocolate.
My method of choice is a double boiler. Yes you can use a microwave, but its best to have complete control over the heating process. Simmer water on low heat in a saucepan. Place a bowl over the top, add the chocolate and stir until melted and glossy.
If you are using pure chocolate then it needs to be tempered. You need to heat the chocolate to 49C, slightly higher for dark chocolate, allow chocolate to cool quickly and evenly by adding chocolate until near set and a crust will form at 31C. Then warm to a working temperature of 33C.
2. Fill the mould.
Tips. GO SLOW. You do not want to over-fill or allow the entry of air, water or steam. Tap the mould on a bench to eliminate air bubbles and also to give a smooth base.
3. Chill the mould.
In the fridge for about 10 minutes. If the chocolates are not set, a wet patch will show on the underside of the mould preventing a clean and easy unmoulding. Return to the fridge until set.
4. Tap out.
Onto a soft surface. Only a gentle tap is required.
A few other handy tips.
Layers - a layered effect can be achieved by separate colours or painted sections to set in the mould before adding the next layer. Make sure layers are not too thin or transparent.
Nut centres - cover the base of the mould with a small amount of the melted chocolate. Tap to eliminate air bubbles, place a nut in the mould and fill with chocolate. Tap again for flat base.
Cleaning - use a dry cloth or wash in warm water and dry thoroughly. DO NOT use detergents, boiling water or dishwashers unless you want to say bye bye chocolate mould.